Cottage Cheese Biscuits

April 10, 2025May 14, 2025 / unbiddengrace / Leave a comment

I’ve long sung the praises of the Quiche of the Week— a quiche baked on Sunday (of any flavor, whatever is on hand!) then sliced and heated for breakfast over the following days.

The Quiche of the Week is never boring because it’s so easy to try new flavors. Had broccoli and cheddar last week? Why not bacon and onion this week?

Quiche is both high protein and portable, easy to reheat in 30 seconds in a breakroom microwave. Perfect for 2 working professionals like me and Scott, who wake up and commute too early to enjoy breakfast at home.

But sometimes (especially when egg prices are high!) you want something that’s not quiche. Enter: the Cottage Cheese Protein Biscuit!

Great breakfast and plenty of tweaks available. Each biscuit packs 15-20 g of protein, 7mg iron, and 7 g of fiber.

This is the dough, I keep forgetting to take a photo of the final biscuit so this is what ya get.

Ingredients

4 Eggs
1 cup All Purpose or GF Flour
1 cup Almond Flour
1/2 cup Flax & Chia Mix
3 tsp Nutritional Yeast
2 cups Cottage Cheese
1 1/2 cups shredded Cheese
1/4 cup chopped Roasted Red Peppers (Mezzetta brand, in the jar)
1/2 cup chopped Kale (can leave this out and it’s still great, may sub spinach)
1 tablespoon Baking Powder
2 tsp Salt
Little sprinkle of Red Pepper, a lil Garlic Powder too if ya feeling it

If you have time to chill the dough for about 20 mins that’s great (I sometimes skip this part). Scoop large biscuit sized mounds onto a baking pan with parchment paper. Bake for 25-27 mins at 350.

For breakfast: Reheat in the microwave for 30 secs!

Ruddy and Small-Crumbed

November 19, 2024June 18, 2025 / unbiddengrace / Leave a comment

The story goes that it wasn’t always artificial red food dye that made a red velvet cake red.

The “velvet” portion of the name refers to the fact that this is a small-crumbed soft cake made with cocoa powder. A “velvet cake” is lighter and fluffier than, say, a pound cake. Velvet cakes rose in popularity in the Victorian era.

The original Red Velvet Cake was not artificially bright red, but merely had a reddish tint to the crumbs due to a chemical reaction caused by the combination of buttermilk, cocoa powder, and baking soda in the batter. That hint of rouge distinguished the red velvet cake from the deep brown color of a devil’s food cake (which is also a “velvet” cake, but has melted chocolate in the batter instead of buttermilk).

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Zuppa Toscana (to Get Ya Through)

October 24, 2024October 24, 2024 / unbiddengrace / Leave a comment

1 pound Sausage (chicken or turkey are my preferred)
1 package of Beef Bacon
8 Garlic cloves, finely chopped
1 Yellow Onion, diced
3 stalks Celery, chopped
3 Carrots, diced
5 tablespoons Salted Butter
64 oz of Chicken Broth (2 packages)
6 cups water
1/2 bag of chopped Kale
2 cans of Cannellini Beans, drained
One bag of Small Gold Potatoes, chopped into quarters (or 3 baking Russet Potatoes, diced)
1 pint (small container) Heavy Whipping Cream
1/4 cup Flour
1 package Gnocchi
Salt, Pepper
Red pepper, Oregano, Thyme
Parmesan, grated

Heat the oven to 400 and bake the beef bacon on a pan for 10 minutes— it’s much less messy than doing it in a pan! Meanwhile, in your large stockpot, cook the sausage, then set aside. In the same pot, add 5 tablespoons of butter and then sauté the onions, celery, carrots, and garlic. After vegetables are soft, add 1/4 cup flour and stir. Cook for about 1-2 mins on medium low. Add the sausage, cooked and chopped up bacon, diced potatoes, drained beans, kale, cups of water, and chicken broth. Bring to a simmer. When the potatoes are almost cooked through, add the gnocchi and cook 10 more minutes. Season with salt, pepper, red pepper, oregano and thyme to taste. 5 minutes before ready to serve, slowly add in the heavy cream. Top your bowl of soup with grated parmesan. Serve with toasted sourdough w/ butter.

This is peak comfort food for fall or winter.

Enjoy!

Chicken & Gnocchi Soup (a la the Garden of the Olives)

September 20, 2024September 20, 2024 / unbiddengrace / Leave a comment

Ingredients:

1 1/2 cups cooked Shredded Chicken Breast (think rotisserie— or cook your own, whatever ya feelin)
2 stalks of Celery, chopped
Small Yellow Onion, chopped
4-5 Garlic Cloves, chopped
1/2 cup Shredded Carrots (“Julienned” if ya fancy)
2 tablespoon Olive Oil
5 tablespoons Butter
3 tablespoons Flour
32 oz container Chicken Broth
Salt / Pepper
Sprinkle of Ground Nutmeg
Thyme, fresh
1 Package of Potato Gnocchi
1 cup Small Potatoes, diced into very small pieces (this is a break from the O.G. version, but I feel the small diced potatoes help to thicken the soup and provide a nice texture- can skip if desired)
8oz Half & Half (1/2 of a small container)
2 cups water
3-4 handfuls of Fresh Spinach
Shredded Parmesan for serving

Directions: Sauté the onion, carrots, celery, garlic and finely-diced potatoes in olive oil in a smaller pot or pan. In your large stockpot, melt the butter and add flour. Cook the flour and butter on low for 2-3 minutes stirring frequently, then slowly add the chicken broth and bring to a simmer. To your large pot— Add the sautéed veggies, shredded chicken, fresh thyme and nutmeg. Simmer on low for at least 15 minutes (longer is better). Add the gnocchi and 2 cups water and simmer for another 5-10 minutes. Turn off heat. Add 3-4 heaping handfuls of fresh spinach and wilt into the soup. Add Half & Half slowly. Salt and pepper to taste. Serve in bowls topped with shredded Parmesan. I recommend warm crusty buttered bread for dipping.

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