I love cuban rice and black beans!
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Made a pasta bake to use up the rest of the meatballs and veggie pasta sauce. Decided to try mixing cottage cheese (needed to be used) and ricotta. Taste test as soon as it is no longer molten.
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Looks delicious! Iād be a taste tester if I was closer!
My perogies were pretty molten too. I didnāt wait long enough 
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Eeeek! I hate burning my mouth! Iām always careful to a fault, and honestly donāt mind if my food gets lukewarmā¦same with my hot beverages!
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P.S. It was really tasty! The cottage cheese lightened it up a bit I think.
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Do you add egg to your cottage cheese/ricotta?
Not in this case since it doesnāt really need to act like a binder, but I would in lasagna.
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Wifeyās fantastic lasagna is always made with cottage cheese instead of ricotta. Itās creamier and less dry. Itās a go to now.
Just my 2 cents. And also so yāall know wifey can cook.
At least once a month 
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Last time I made a lasagna the store was totally out of ricotta so I used cottage cheese instead. It was really good. Next time I make one I may go half and half to see what its like
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I recommend it! It tasted good to me, and not so heavy or dense but still cohesive and creamy.
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Iām going to try half & half too. Iād always used cottage cheese, until past few years I switched to ricotta. The more cheese, the merrier! 
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This sounds really good and Iām going to try it and if I like it, iāll pair it with something for my new menu. Do you use raw garlic or do you blacken it first?
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Nice! Iāve done both. Hubby likes the raw garlic flavor, but I think it needs a day for flavors to mellow/meld. Making it the day of consuming I prefer roasted or toasted garlic.
Okay - Have you ever tried using slow roasted blackened garlic?
Explain slow roasted blackened please.
So slow roasted blackened garlic is when you take the whole bulb (skin and all) and roast it for about 12 hours at a time several times on a low heat. Its got a sweeter flavour because its essentially caramalised but it takes a long time to do it. I tend to buy it when I need it - Save all the faffing about lol
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Ah I believed Iāve heard of it. Sounds delightful! I guess it would depend on what effect youāre going for in the use of garlic. Traditional hummus seems more like the sharp raw garlic flavor, maybe not always, but thatās where my mind goes. I prefer to pair black beans with smokier and deeper flavors, but thatās just me.
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Its a great ingredient - Someone did actually ask me a while back what they could do to make it the star of the dish (I donāt remember who sadly!) but its definitely not a showstopper. Its great for elevating things that only need a light touch of garlic and it most definitely should not be used for heavy garlic dishes because you end up using more to get the garlic flavour and naturally it will over sweeten.
I make hummus quite a lot but Iāve never attempted with black bean so iāll give it a try 
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Looks a lot like Redneck chilli to me 
but Beefaroni sounds a little fancier. Iāll adopt that. It looks delicious.
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