Tasty and Easy Recipes

Ingredients:
500g (2 cups or 1 lb.) flame-roasted eggplant salad
250g (1 cup) 5% Bulgarian cheese, crumbled (can use feta cheese)
1 container (180g/about 1 cup, scant) 3% cottage cheese
2 containers (300g/about 1-3/4 cup) 3% plain yogurt
3 eggs, beaten
4 tbsp. potato starch
Salt and freshly ground black pepper

Method:
Preheat the oven to 180°C (350°F).
Mix all the ingredients well and season to taste.
Line a 24cm (10″ round) diameter springform baking pan (or a rectangular disposable baking pan) with baking paper (not necessary for Teflon-coated pan or for disposable pan) and grease its inner walls.
Pour the batter into the pan and bake for 50 minutes until golden brown. Remove from the oven and cool for 20 minutes before slicing.

Ingredients:
1 spaghetti squash
minced garlic
marinara sauce

Method:
Pre-heat oven to 350°F.
Cut squash in half cross-wise and scoop out seeds. (Not length-wise since fibers run in circular pattern. Put a little vegetable oil in bottom of disposable foil baking pan and place squash halves cut side down.
Bake for 1 hour or until tender. Using a fork, separate strands of “spaghetti” and remove from outer skin. Leave all of this in baking pan, toss with marinara sauce, garlic, herbs, etc.

Ingredients:
1 cup cottage cheese
1 cup apples, coarsely grated
1/4 teaspoon salt
3/4 cup matzo meal
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon almonds, chopped
1/2 teaspoon cinnamon
4 eggs, separated

Method:
Mix all ingredients except egg whites.
Beat whites until stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom is browned.