MAKING THE MOST OF YOUR VEGETABLE BUDGET PART 3....EASY SUPPER/LUNCH RECIPES: COTTAGE CHEESE BLINTZES; ROMAN STYLE BAKED POLENTA(CORNMEAL) WITH CHEESE; PIEDMONT GNOCCHI ( POTATO GNOCCHI)

Cottage Cheese Blintzes

These are great served with any flavored jam, maple syrup or fresh berries, or even a nice balsamic glazed salad.

Serves 4 as a main course

1 beaten egg yolk (large egg)
1/4 tsp sea salt
1/4 tsp sugar
1 tsp melted butter
1 1/2 cups milk
1 cup all purpose flour
1 stiffly beaten egg white
 Beat the egg yolk, milk, salt sugar and melted butter  until all blended then whisk in the flour, until the batter is smooth.
very gently fold in the egg white.
Butter a 6 inch skillet, and pour a very thin layer of the batter just to cover the bottom of the pan.
Cook on one side only until golden brown.
Turn out on to a clean cotton towel and make the rest of the batter, using the same method.

Filling:
2 cups small curd cottage cheese (fat free is fine)..helps to drain the whey off .
1 tbsp butter melted/softened
1 large egg beaten
1 tbsp sugar

 The filling:

Mix the cheese with the butter, egg and sugar.
Spoon a heaping 1 tbsp into the center of each blintze, on the fried side.
Fold over 2 sides into the filling and then one end over the other.
Fry in butter seam side down first then turn over when golden brown.
Serve on warm plates with jams, syrups, jellies, fresh fruit or sour cream

ROMAN STYLE BAKED POLENTA (CORNMEAL) WITH  CHEESE
 Serves 4

1 x 15 ozs canned chopped tomatoes in juice
1/2 cup cornmeal or fine polenta
1 1/4 cups milk
1 large egg
1 cup grated cheese
salt & pepper to taste
1/3 cup olive oil
2 cloves garlic smashed and minced
1 cup minced onion
1tsp dried basil
1 tsp dried thyme
1tsp dried chopped rosemary


Heat the milk to luke warm and add the cornmeal..whisk and cook slowly, to make a smooth mix.
Stir constantly as this easily clumps, and bring to boil.
Boil for 5 mins, stirring, then remove from heat.
Wait 5 mins then quickly add the egg, beaten, half the cheese and salt & pepper to taste.
Stir in half the olive oil.
Spread to 1 1/2 inch thick on a cookie sheet or plate and allow to cool.
Meanwhile make the sauce:

Heat the oil in a saucepan and add the onion, cook for 5 mins until opaque then add the garlic and tomatoes, and the dried herbs, bring to boil and cook for just 10mins on low simmer.
Remove from heat and check seasonings.

Cut the cornmeal sheet into desired shapes, small squares or triangles make less waste.

PREHEAT OVEN  400F MIDDLE SHELF

Place the cornmeal pieces in a well oiled/buttered oven proof baking dish, and cover with the tomato sauce.
Top with the remaining cheese and bake for 25-30 mins until golden and bubbling.

Variations..add any manner of other vegetables to the sauce &/or herbs of choice.



PIEDMONT GNOCCHI  serves 4

2 1/2 pounds ( 10-12 medium sized) boiled and peeled starchy potatoes mashed with 4 tbsp butter

2 beaten large eggs
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp grated nutmeg
1 1/4 cups all purpose or whole wheat flour (add 1 extra egg white if using wholewheat flour)
 2tbsp butter

mushroom or tomato sauce ( optional)


 5 qts boiling salted water

Mash the potatoes with the butter.
Add the eggs, salt & pepper and nutmeg and then beat & then knead the flour into the potatoes....kneading thoroughly, it will become pastelike.
Add more flour if the dough is too wet...also knead it on a floured board.
Cut the dough into 4 pieces and allow it to rest for 20 mins.

Roll each piece into 1/2 inch thick long ropes, also on a floured board.

Cut into 1 inch lengths and cooking no more than 12 at a time, boil for 6 mins in salted water..it will rise to the surface as it cooks.

remove with a straining spoon, and place in a buttered oven proof dish.
Repeat with the rest of the dough, as each layer fills up, sprinkle that with grated cheese, then add another layer of cooked gnocchi.
Top the completed dish with butter, and broil until golden brown.
Serve as is or top with a tomato or mushroom sauce