Cottage cheese?! I know, sounds disgusting, but don’t knock it ’til you try it.
I was wary, too. However, when I looked in the fridge and we had an almost-full container of cottage cheese, I had to use it.
I just can’t waste food. Did you know that American’s waste almost 40% of food produced for consumption?? And that was in 2011.
That’s just sad. I use slimy spinach in my green monsters, black bananas in banana bread, and almost moldy bread for bread pudding.
Here are some more tricks for using “bad food”:
- Freeze sour milk. I know that sounds sick, but you can use sour milk for baking. (Hello, buttermilk.)
- Save vegetable scraps for stock.
- Save fruit scraps for a nice smelling house. Just boil them in water and your house will smell great in minutes.
- Put oil and vinegar in an almost empty Mayo container to make salad dressing.
- Make “Overnight Oats in a Peanut Butter Jar” with almost empty peanut butter jars.
- Keep bacon grease for cooking.
- If you don’t like the heels of bread, throw them in the food processor and use them as bread crumbs.
Cottage Cheese Blueberry Muffins
- 1/2 cup butter, softened or coconut oil
- 1 cup sugar
- 1 cup creamed cottage cheese
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups blueberries
- Preheat oven to 350 degrees.
- In a food processor, cream the cottage cheese until smooth.
- In a mixer cream butter, sugar and cottage cheese until fluffy. Add eggs one at a time. Mix in vanilla.
- In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended.
- Add milk and only stir just to blend — do not over mix.
- Carefully fold in blueberries. Batter mixture will be thick.
- Grease and flour a muffin tin (or use muffin tin holders).
- Bake for 18-20 minutes or until the tops are slightly browned and an inserted toothpick comes out clean.