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Recipes I've Shared:
Adapted from Eating Well Magazine.
We loved ham and split pea soup, but my husbands stomach couldn't handle the actual meat. I use the Ham flavored Better Than Boullion, and you could almost believe this was made with a big ole ham hock. If you wanted to make this truly vegetarian, you could substitute vegetable broth for the water and boullion and use smoked pepper, liquid smoke or smoked paprika to hint at that "hammy" flavor. The recipe I based this on was from Cook's Illustrated
This recipe is from a vegetarian cooking class I took in Grafenwoehr, Germany. The original recipe called for mascarpone cheese rather than cottage cheese. I changed it to increase protein. The weights for ingredients are included to help standardize nutrition. The mozzarella cheese used was whole milk mozzarella. You can lower your calories and fat quite a bit by using part skim mozzarella.
So simple it's almost not a recipe, but my kids like it--especially with cheese toast.