I am often asked where I get my ideas for this column. The answer is probably the same places we all find information about recipes and food trends – everything from morning news programs to offerings at the farmers market to the vast range of resources online. I subscribe to a few online news feeds, my favorites of which are Food & Wine and The New York Times. Of course, there are others to which I haven’t subscribed, but they end up in my inbox unsolicited.
Although the internet is convenient, delivering everything to your device, I also enjoy a set of print subscriptions, the newest of which is a glossy magazine called Homecooked. It arrives encased in plastic wrap inside a cardboard envelope to ensure it’s in pristine condition. For each edition, the publishers focus on a specific region of the country, with stories, photos and recipes that bring you to those places and into some very interesting kitchens.
So far, they’ve taken me to Coeur D’Alene, Idaho, Monterey Bay, Calif., and Fruit Ridge, Mich. I’ve learned about the challenges of chuckwagon cooking, ancient grains and family traditions across several cultures. The photos are engaging and the recipes straightforward examples of how to prepare family favorites as well as new presentations of familiar foods.
As we wend our way into the new year, I’ve also been watching how food trend predictions are unfolding. From all sorts of sources, the protein push is not abating. If you scan the grocery aisles, you will see any number of products emblazoned with “high protein” on their labels. Whether a chocolate milk drink or a salad wrap, if it can be considered a source of protein, the marketing people have found a way to call your attention to it.
A recent article published by BBC reported that plant-based product manufacturers are increasing the amount of protein in their offerings to appeal to fitness enthusiasts. Another potential audience is those who are taking GLP products for weight loss (both injectables and the new pills). Those concerned about rapidly losing weight and possibly decreasing muscle mass are potential consumers of high-protein foods.
Last week, I watched an episode of the “Today” show, where their resident culinary spokeswoman prepared protein-amped dishes. The first was a breakfast scramble of baby spinach, cottage cheese and beaten eggs. She touted the nutritional value in the spinach leaves and the extra protein provided by the cottage cheese. I made it for myself and enjoyed it (see photo). My only caveat is to cook it slowly enough to make sure any excess moisture has the chance to evaporate.
Another version of a protein-packed breakfast dish includes both cottage cheese and cheddar cheese along with eggs. I’ve used chives and red bell pepper for color interest, but you could substitute baby spinach leaves here. You will want to use parchment muffin-tin liners, as the paper ones stick to the eggs and no liners make it challenging to remove the eggs from the pan. These freeze well if you want a make-ahead breakfast supply. No matter how you decide to add more protein to your diet, there are lots of tasty options.
High-Protein Scrambled Eggs*
2 eggs
1/4 C low-fat cottage cheese
pinch of salt & pepper
olive oil cooking spray
2 C baby spinach leaves
In a small bowl, whisk together eggs and cottage cheese. Season with a pinch of salt and pepper; set aside. Heat a skillet over medium and coat the inside with olive oil cooking spray. Add spinach and cook until wilted, about 2 minutes. Reduce the heat to medium-low and pour the egg mixture over the spinach. Use a rubber spatula to gently push sections of the egg toward the center of the pan as they begin to cook. Continue doing this until the eggs are creamy, softly scrambled and just set. Yield: 1 serving. *Adapted from Joy Bauer.
Cheddar Egg Bites*
8 eggs
1/4 t pepper
1 C full-fat cottage cheese
1 C shredded cheddar cheese
1/2 C minced red pepper
1/4 C snipped chives
splash hot sauce (optional)
Line a 12-cup muffin pan with parchment liners; set aside. Preheat oven to 325 F. Fill a 9-by-13-inch pan with 2 C hot water; place on the bottom oven rack. In a large mixing bowl, whisk together eggs and pepper until smooth. Drain any excess water from the cottage cheese and stir into eggs. Fold in remaining ingredients, stirring until combined. Pour batter evenly across the 12 cups. Bake until a toothpick or tester comes out clean, about 40 minutes. Allow to cool for 10 minutes before removing bites from muffin pan. Serve warm. Yield: 12 egg bites.
Dining and Cooking