How to make life simple is to eat simply. This morning Greg and I had Greek Gods Vanilla yougurt , sliced fresh nectarines and Trader Joe’s Organic Toasted Coconut Granola parfait for breakfast. We also added a cup of hot steaming coffee and then sat on the porch with a million dollar view of False Creek Vancouver BC, simply delicious!
Dinner can be the same way. Try this simple meal that is easy to assemble and makes enough for leftovers the next day. The following recipe came from Nikki & David Goldbeck’s American Wholefoods Cuisine circa 1983. I have made this many times. Most of all it only 30 takes minutes baking time and you can use the leftovers for breakfast on toast or in a burrito for lunch the next day . Good warm or cold.
Baked Broccoli and Cheese Casserole
1 lb Broccoli
1 cup cottage cheese, low fat
1/2 cup chopped scallion
1 cup shredded Cheese ~ I use shredded Italian
1/2 cup crumb mix. Make from whole wheat bread crumbs , or cracker crumbs , wheat germ , and ground nuts in any proportion.
2 Tbsp oil or melted butter.
1/4 tsp Lawry’s Garlic salt
Optional my spin~ add 1/2 cup toasted walnuts to cottage cheese mixture
Chop broccoli , including stems and leaves, into small pieces ( about 5 cups). Steam for 10 minutes. Set aside and cool.
Preheat oven to 350 F .
Combine eggs, cottage cheese, scallion , and shredded cheese. Season to taste with salt according to saltiness of cheese. Combine steamed broccoli and cheese mixtures. Add additional walnuts if desired.
Grease a shallow 2 quart baking dish or glass pie plate. Pour cheese – broccoli mixture into baking dish.
Combine crumbs , oil or melted butter and Lawry’s Garlic Salt. Sprinkle crumb mixture on top of casserole Gently pack down.
Bake for 25- 30 minutes until set and brown on top. Cool 10 minutes at room temperature before serving. Serves 4
Recipe doubles nicely use a 4 quart casserole or 9 x 13 baking dish. Great for Potlucks.