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Saturday, June 30, 2012

Gingerbread Latini

Wolfgang Puck Grand Cafe
Downtown Disney

Ingredients:
Caramel and shaved chocolate for rim of glass Ice 2 ounces Starbucks Coffee Cream liqueur 1 ounce DeKuyper Buttershots schnapps 1 ounce cinnamon schnapps Nutmeg for garnish

Method of Preparation:
1. Moisten rim of martini glass and dip in caramel and shaved chocolate.
2. Shake Starbucks liqueur and both schnapps with ice.
3. Serve in prepared glass and garnish with nutmeg.

Basil Lemon Panna Cotta















An easy dessert recipe that's delicious, surprising and refreshing!


Course Desserts and Sweets
Prep. Time 15 mins
Refrigeration Time 4 hrs
Yields 6 servings

1 packet flavourless gelatin
3 cups (750 ml) 2% or milk
Zest of 1 large lemon
1 cup (250 ml) loosely packed fresh basil
1/3 cup (80 ml) honey

Instructions
Mix gelatin with 1/4 cup (60 mL) of the milk and set aside. Add basil, lemon and honey to remaining milk and heat to just before boiling. Remove from heat and let infuse for 10 minutes. Strain and return liquid to pot. Stir in gelatin until completely dissolved.

Pour into individual bowls and refrigerate until set—at least 4 hours. Serve with your favourite fruit.

Decadent Dessert Smoothies

















A few scoops of frozen yogurt whipped up with ice cold Milk and decadent flavors are all it takes to make these dessert smoothies.   Truly an icy treat for the entire family!


Course Beverages and Snacks
Prep. Time 5 mins
Yields 2 to 4 servings

Peanut Butter Cup:
2 cups (500 ml) Milk or chocolate Milk
1/4 cup (50 ml) peanut butter
1/4 cup (50 ml) chocolate syrup
3 scoops chocolate frozen yogurt
1 tbsp (15 ml) miniature chocolate chips for topping (optional)

Blueberry Cheesecake:
2 cup (500 ml) Milk
1 cup (250 ml) fresh blueberries or frozen
4 oz (125 g) cream cheese, cut into cubes
13 tsp (5 ml) granulated sugar
3 scoops vanilla frozen yogurt
2 tbsp (30 ml) graham cracker crumbs for topping (optional)

Hawaiian:
2 cups (500 ml) Milk
1 frozen banana, broken into chunks
1/2 cup (125 ml) drained canned crushed pineapple
2 tbsp (30 ml) sweetened shredded coconut
3 scoops vanilla frozen yogurt
1 tbsp (15 ml) toasted chopped pecans for topping (optional)

Instructions
In a blender, combine milk, fruit and other flavouring ingredients (as called for) and blend until smooth. Add frozen yogurt and blend until smooth.

Pour into 2 to 4 chilled glasses and sprinkle with topping ingredients (as called for, if using).

Tips
Tip for Kids: Young ones can add the ingredients to the blender with parents’ help and older kids can make them with little supervision.

Healthy Eating Tip: Although these ‘sometimes’ treats don’t all hit the nutritional bulls eye, they provide a surprising array of nutrients. Better still, making these with your kids can lead to better food preparation skills. Research shows that having fun while learning to cook and prepare foods is a first important step to developing strong family food experiences which can provide many long-term health benefits.

Pasta Salad with Creamy Herb Dressing















From the 2001 Milk Calendar


For variety, this dressing works equally well with potato or rice salad.
Course Salads
Prep. Time 20 mins
Cooking Time 10 mins
Yields 8 servings

Creamy Herb Dressing:
1/2 cup (125 ml) packed fresh parsley sprigs
1/4 cup (60 ml) packed fresh basil leaves
2 tbsp (30 ml) (or 2 tsp /10 ml dried) packed fresh oregano
1 1/2 cups (375 ml) milk
3/4 cup (180 ml) light mayonnaise
1 tbsp (15 ml) Dijon mustard
1 clove garlic, minced
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
1/4 cup (60 ml) cider vinegar

Pasta Salad:
12 oz (375 g) fusilli or other short pasta, (about 4 cups/ 1L)
2 cups (500 ml) chopped green beans
2 cups (500 ml) carrots, cut into matchstick-size strips
1 sweet green or
red pepper, chopped
1 green onion, finely chopped

Instructions
*Creamy Herb Dressing:
Finely chop parsley, basil and oregano. Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth. Gradually whisk in vinegar. Let stand for 10 min or until thickened.

Pastal Salad:

In large pot of boiling water, cook fusilli for 5 to 7 min or until almost tender. Add beans; cook for about 3 min or until pasta is tender but firm and beans are tender-crisp; drain. Rinse under cold running water until cool; drain well.

In large bowl, combine pasta mixture, carrots and green pepper. Pour 2 cups (500 mL) of the Creamy Herb Dressing over pasta mixture; toss to coat. Sprinkle with onions.

Tips
*This superb dressing thickens as it stands. It can be cooled, covered and refrigerated for up to 3 days.

Healthy Eating Tip: A delicious way to 5 a day- One serving of this recipe is a great way to help you get one of the 5 to 10 servings of Vegetables and Fruit a day recommended by Canada's Food Guide to Healthy Eating.

Sweet Cornmeal Surprise Muffins
















Perfectly totaled and totally tasty, these moist muffins filled with a burst of berry jam are perfect for breakfast or a snack accompanied by a cold glass of Milk and some fresh fruit.


Course Desserts and Sweets
Prep. Time 10 - 15 mins
Cooking Time 20 - 25 mins
Yields 12 muffins

3/4 cup (175 ml) cornmeal
1 1/4 cups (300 ml) Milk
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
2/3 cup (150 ml) granulated sugar
1 egg
1/2 cup (125 ml) plain yogurt (not fat free)
1/4 cup (50 ml) butter, melted
1 tsp (5 ml) vanilla
1/4 cup (50 ml) berry jam, divided

Instructions
Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

In a medium bowl, combine cornmeal and Milk; set aside for 3 min.

In a large bowl, combine flour, baking powder, baking soda and salt. Whisk sugar, egg, yogurt, butter and vanilla into Milk mixture; pour over dry ingredients and stir just until moistened.

Spoon enough batter into prepared muffin pan to fill cups just under half full. Spoon 1 tsp (5 mL) of jam in the centre of each cup and top with remaining batter. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.

Tips
Cooking Tip: Be sure to use plain yogurt without any added gelatin for best results in baking.

Tip for Kids: Kids can help measure the ingredients and spoon the batter and jam in the pans.

For the Adventurous: Make a savoury version: reduce sugar to 1/3 cup (75 mL), add 1/4 cup (50 mL) chopped fresh cilantro or basil and 1/4 tsp (1 mL) cayenne pepper with the flour use hot pepper jelly in the centre.

Friday, June 29, 2012

Banana Cranberry Bran Muffins















Banana muffins are always ahit and a good way to use up those speckled bananas.  This version  will surprise you with a moist texture and fabulous flavor - no one will guess they're packed with nutritious ingredients.


Course Beverages and Snacks
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 12 muffins

1 cup (250 ml) natural bran
1 cup (250 ml) all-purpose flour
3/4 cup (175 ml) whole wheat flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) each, baking soda and salt
2/3 cup (150 ml) packed brown sugar
1 egg
1 1/4 cups (300 ml) Milk
1 cup (250 ml) mashed ripe bananas, (about 2)
1/4 cup (50 ml) butter, melted
1 tsp (5 ml) vanilla
1/2 cup (125 ml) dried cranberries
12 thin banana slices

Instructions
Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and salt. In another bowl, whisk together brown sugar, egg, Milk, banana, butter and vanilla; pour over dry ingredients and add cranberries. Stir just until moistened.

Spoon into prepared muffin pan and top each with a banana slice. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.

Tips
Cooking Tip:  Use very ripe bananas – deep yellow with brown spots – for the best texture and flavour. As bananas get too ripe to eat, freeze them in the skin in a freezer bag to have on hand for these muffins.

Tip for Kids:  Kids can mash the banana and measure the ingredients. Older kids can easily make these muffins with little supervision.

For the Adventurous:  Replace cranberries with dried cherries and add 1/2 cup (125 mL) chopped toasted pecans or almonds.

Blueberry Lemon Coffee Cake
















From the 2002 Milk Calendar

The scrumptious combination of blueberries and lemon make this cake irresistible.

Course Desserts and Sweets
Prep. Time 25 mins
Cooking Time 45 mins - 1 hr
Yields 8 to 10 servings

2/3 cup (160 ml) butter, softened
1 1/2 cups (375 ml) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
Grated rind of 2 lemons
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (250 ml) milk
1/2 cup (125 ml) plain yogurt
1 1/2 cups (375 ml) frozen blueberries or fresh
Icing sugar

Instructions
Preheat oven to 350 °F (180 °C). Butter 10-inch (3 L) Bundt pan or 13 x 9 inch (33 x 23 cm) metal cake pan; dust with flour. Set aside.

In large bowl using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla extract and lemon rind. In separate bowl, combine flour, baking powder, baking soda and salt. Stir milk and yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.

Spoon half of the batter into prepared pan, smoothing top. Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.

Bake for about 60 min for Bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean. Let cool in pan on rack for 10 min. Invert onto rack and let cool completely. Transfer to serving plate and dust with icing sugar.

Tips
If using frozen blueberries do not thaw. Thawed blueberries will discolour the batter.

Healthy Eating Tip: Blue news- The blueberries in this recipe provides you and your family with a source of vitamin C. Vitamin C helps keep gums and teeth healthy.

Parmesan Crisps















Course Beverages and Snacks

Prep. Time 5 mins
Cooking Time 7 - 8 mins
Yields as desired

Canadian Parmesan Cheese, grated

Instructions
Cover a cookie sheet with parchment paper or a silpat.

Place approximately 1 tbsp (15 ml) grated parmesan cheese and spread, making sure to leave space between rounds.

Leave plain or flavour to taste using your favourite herbs or spices.

Bake at 375°F (190°C) for 7 to 8 minutes. Remove from oven and place crisps on an absorbent paper towel to cool. The crisps will harden.

They are now ready to serve.

You may also cook them individually in a skillet to shape them as you wish.

Warm non-stick skillet over medium heat. Spread cheese to make a round of approximately 3 inches (7.5 cm). The cheese will melt, spread and begin to bubble. Once it starts to turn golden brown, remove gently from skillet.

To create a small basket, press crisp over the bottom of an inverted glass and shape by gently pushing the extremities of the crisp down the sides of the glass. Allow to cool. Garnish basket to create an original appetizer.

Another option is to place the warm crisp over a small rolling pin to give it a different shape for garnishing.

Use same procedure for the next one until you have used up all of your parmesan.

Roast Pork Tenderloin and Mushroom Dinner
















You don't need to wait for Sunday night to make a comforting roast dinner.  The pork stays moist and the potaotes taste wonderful in the mushrooom "gravy".


Course Main Dishes
Prep. Time 10 mins
Cooking Time 35 - 40 mins
Yields 4 servings

1 large pork tenderloin, trimmed (about 1 lb/500 g)
2 medium white potatoes, cut into 3/4-inch (2 cm) chunks
1 medium sweet potato, cut into 3/4-inch (2 cm) chunks
Salt
Pepper
1 tbsp (15 ml) butter
8 oz (250 g) mushrooms, thinly sliced
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp (7 ml) paprika
1/4 cup (50 ml) all-purpose flour
2 cup (500 ml) milk
1 cup (250 ml) reduced-sodium chicken broth
1 tbsp (15 ml) Dijon mustard
Chopped fresh parsley

Instructions
Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.

Place pork in centre of baking dish, tucking thin end underneath. Arrange white potatoes and sweet potatoes around pork. Sprinkle with salt and pepper. Bake for 20 min.

Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms, garlic, onions, paprika and 1/4 tsp (1 mL) each, salt and pepper; sauté for 8 min or until mushrooms are brown. Stir in broth and mustard. Whisk flour into Milk; stir into pan and bring to a boil, stirring. Boil, stirring, for 1 min.

Pour sauce over pork and potatoes and roast for 10 to 15 min or until a meat thermometer inserted in thickest part of pork registers 160°F (71°C). Transfer pork to a cutting board; let rest for 5 min. Return potatoes and sauce to oven for 5 min; stir well. Slice pork crosswise; serve with potatoes and sauce. Sprinkle with parsley.

Tips
Cooking Tip: A good thermometer is the key to cooking meat properly and ensuring a moist, tender result. Use a digital probe-type you leave in while roasting or an instant-read type, checking near the end of cooking time.

Health yEating Tip: Substituting sweet potatoes for other varieties or simply adding one or two into your dishes (as this recipe does) gives a huge boost to vitamin A content.

Whoopie Pies


















"Whoopie" is what your family will exclaim when they discover these adorable little hand-held cakes sandwiched with a luscious, fluffy filling.


Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 30 mins
Yields 12 sandwiches

1/2 cup (125 ml) unsweetened cocoa powder
1 cup (250 ml) Milk
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (250 ml) granulated sugar
1/2 cup (125 ml) butter, softened
1 egg
1 tsp (5 ml) vanilla

Filling:
2 tsp (10 ml) unflavored gelatin powder
1/2 cup (125 ml) Milk
1/3 cup (75 ml) icing sugar
2 tsp (10 ml) vanilla
1 cup (250 ) 35% whipping cream

Instructions
Preheat oven to 350°F (180°C) with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

In a bowl, gradually whisk Milk into cocoa. In another bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat sugar and butter until fluffy; beat in egg and vanilla. Using a wooden spoon, stir in flour mixture alternately with Milk mixture, making 3 additions of flour and 2 of Milk, until blended.

Drop 2 slightly heaping tbsp (30 mL) batter into 8 mounds onto 1 baking sheet, at least 3 inches (7.5 cm) apart; make 8 more on second sheet. Bake, switching pans on racks halfway, for about 15 min or until tops spring back when touched. Let cool on pan for 2 min. Transfer to rack to cool completely. Repeat to make 8 more, reusing 1 sheet; bake on middle rack.

Filling: In a small saucepan, sprinkle gelatin over Milk; let stand 5 min. Heat over medium-low heat, stirring, for 1 min until gelatin is dissolved. Pour into a bowl; stir in sugar and vanilla and let cool to room temperature. In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in Milk mixture. Cover and refrigerate for about 30 min, until set, or for 1 day.

To assemble, spread the flat side of half the cakes with filling. Sandwich with remaining cakes.

Tips
Cooled, baked unfilled cakes can be layered with parchment paper and stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 months.

Filled pies can be refrigerated in an airtight container for up to 8 hrs before serving.

Variation: To make Vanilla Whoopie Pies, omit cocoa powder and increase flour to 2-1/4 cups (550 mL), increase vanilla to 2 tsp (10 mL) and add 1 tsp (5 mL) vinegar or lemon juice with Milk.

Tip for Kids: Kids can help measure the ingredients, mix the batter and assemble the pies.

For the Adventurous: Fold 1/2 cup (125 mL) mashed fresh or thawed strawberries or raspberries and 1 tbsp (15 mL) extra icing sugar into the filling before chilling.

HealthyEatingTip: Boost the nutritional value of this yummy treat by serving it with a glass of ice cold milk and fresh or canned fruit.

Thursday, June 28, 2012

Ginger-Lemon Beef & Broccoli

















Your family will love this because it's better than take out - you'll love it because it is quick to make and packed full of nutritious ingredients.  Serve it over rice or noodles to soak up[ the delicious sauce.


Course Main Dishes
Prep. Time 15 - 20 mins
Cooking Time 10 mins
Yields 4 servings

1 cup (250 ml) Milk
2 tbsp (30 ml) cornstarch
2 tsp (10 ml) grated lemon zest
1/3 cup (75 ml) reduced-sodium soy sauce
1 tbsp (15 ml) liquid honey
1/4 tsp (1 ml) hot pepper flakes, or to taste
1 tbsp (15 ml) butter, divided
1 lb (500 g) boneless beef grilling steak, cut into thin strips
1 onion, cut in half and sliced
6 cups (1.5 l) broccoli pieces (1 lb/500 g)
2 tbsp (30 ml) grated fresh gingerroot, (or 1 tsp/5 mL ground)
2 tbsp (30 ml) freshly squeezed lemon juice

Instructions
In a bowl, whisk a little of the Milk into cornstarch to make a smooth paste. Whisk in remaining Milk, lemon zest, soy sauce, honey and hot pepper flakes; set aside.

Heat a wok or large skillet over high heat. Add half of the butter and swirl to coat. Add beef and stir-fry for 3 min or until browned; transfer to a bowl. Add remaining butter to pan then onion and stir-fry for 1 min. Add broccoli and ginger and stir-fry for 3 min or until onion is tender. Return beef and accumulated juices to pan.

Whisk Milk mixture and pour into pan. Cook, stirring and scraping up brown bits, for about 2 min or until thickened. Stir in lemon juice.

Tips
Grate the lemon zest and the ginger on the fine-side of a box cheese grater. Grating the ginger gets the most from the flavour in the short cooking time of a stir fry.

Cut the prep time by buying pre-cut beef stir-fry strips and pre-cut broccoli.

For the Adventurous: Use black bean-garlic sauce instead of soy sauce and bok choy or broccolini instead of broccoli.

Healthy Eating Tip; Power-up with protein! This dish features both milk and lean beef; two high quality protein sources. Research links higher protein diets with improved health especially as we age. Many Canadians could do with more protein in their diets so max out the benefits by enjoying this with a large cold glass of milk.

Hungarian Grilled Cheese















Course Main Dishes

Prep. Time 10 mins
Cooking Time 16 mins
Yields 4 servings

1 baguette
4 oz (120 g) Canadian Swiss, sliced
8 sour pickles, thinly sliced
8 slices (approx. 2½ oz or 80 g) Hungarian salami, mild or spicy
1/2 tsp (2 ml) paprika

Instructions
Cut baguette in half, lengthwise and partway through.
Fill baguette with cheese, pickles and salami.
Sprinkle with paprika before closing baguette.
Cut baguette sandwich in 4 parts.
Heat skillet over medium-low heat and cook all four parts approximately 8 minutes on each side, while applying pressure on them, until cheese is melted and baguette is crispy and browned.

Southwestern Haystacks
















Move over traditional tomato sauce!  Give your weeknight pasta some pep with a southwestern flavor twist.  All you need is some sliced cucumber and greens dressing with a little lime juice on the side.


Course Main Dishes
Prep. Time 10 mins
Cooking Time 15 mins
Yields 4 servings

12 oz (375 g) spaghetti or fettuccine
1 tbsp (15 ml) butter
1 small onion, chopped
12 oz (375 g) boneless beef grilling steak, cut into thin strips
3 tbsp (45 ml) all-purpose flour
1 tbsp (15 ml) chili powder
1/2 tsp (2 ml) ground cumin
2 cups (500 ml) Milk
1/2 cup (125 ml) salsa
2 tbsp (30 ml) tomato paste
1 cup (250 ml) corn kernels, thawed if frozen
1/2 cup (125 ml) rinsed drained canned kidney or black beans
Salt
1/2 cup (125 ml) shredded Canadian Cheddar or Monterey Jack cheese
Light sour cream (optional)

Instructions
In a large pot of boiling salted water, cook spaghetti according to package directions until tender but firm. Drain.

Meanwhile, in a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté for about 3 min or until starting to soften. Add beef and sauté for 3 min or until starting to brown. Whisk flour, chili powder and cumin into Milk; pour into skillet and cook, stirring, for about 5 min or until bubbling and thickened. Stir in salsa, tomato paste, corn and beans until heated through. Season to taste with salt.

To serve, on each plate build the haystack: pile pasta in the centre and spoon beef mixture on top. Sprinkle with cheese and a dollop of sour cream (if using).

Tips
When cutting beef into strips, be sure to cut across the grain to keep it nice and tender.

For the Adventurous: Add 1/4 cup (50 mL) chopped fresh cilantro and pickled jalapeno peppers with the cheese. Use Canadian Monterey Jack or Havarti with hot peppers.

Healthy Eating Tip: This recipe provides some vitamin D from the milk – but you and your family will likely need more. Focus on foods like milk, yogurt and other dairy foods made with fortified milk, fish (salmon, herring, tuna and sardines) and eggs

Spinach Cavatappi Gratin
















This vegetarian pasta dish is light and fresh-tasting and so easy to make.  The crispy, golden topping really tops it off beautifully.


Course Main Dishes
Prep. Time 5 - 10 mins
Cooking Time 20 mins
Yields 4 servings

12 oz (375 g) whole wheat or regular cavatappi or fusilli pasta
2 carrots, shredded
1 tbsp (15 ml) butter
3 cloves garlic, minced
1 tsp (5 ml) paprika
Salt
Pepper
2 cups (500 ml) Milk, heated
2 tbsp (30 ml) all-purpose flour
1/2 cup (125 ml) cold Milk
6 cups (1.5 l) baby spinach (142 g package)
1/2 cup (125 ml) freshly grated Canadian Parmesan cheese, divided
1 cup (250 ml) fresh whole wheat bread crumbs

Instructions
In a large pot of boiling salted water, cook cavatappi according to package directions until almost tender, adding carrots for the last 1 min of cooking time; drain.

Return pot to medium heat and melt butter. Add garlic, paprika, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper and sauté for 1 min. Gradually whisk in hot Milk. Whisk flour into cold Milk and whisk into pot. Cook, stirring constantly, for about 5 min or until bubbling and thickened. Remove from heat. Stir in pasta, spinach and half of the Parmesan cheese until spinach is wilted. Season to taste with salt and pepper.

Meanwhile, preheat broiler. Butter an 8- to 10-cup (2 to 2.5 L) shallow casserole or baking dish.

Spoon pasta into prepared dish and sprinkle with bread crumbs and remaining Parmesan cheese. Broil for 2 to 3 min or until topping is golden.

Tips
To make “fresh” bread crumbs easily, use frozen whole wheat buns or bread and grate on the coarse side of a box cheese grater. Extra crumbs can be frozen in a sealable bag for up to 3 months.

Tip for Kids: Kids can shred the carrots and the cheese, help measure the ingredients, stir the pasta with the sauce and sprinkle on the topping.

For the Adventurous: Use smoked paprika in place of the regular or add 3 oz (90 g) chopped smoked salmon. Use Swiss chard instead of spinach, adding to sauce and cooking for 1 min before adding pasta.

Healthy Eating Tip: Yeah for spinach! It’s a rich source of folate and vitamin A, but contrary to popular belief, green vegetables, and specifically spinach are not reliable sources of calcium. Thankfully, the milk and cheese in this dish bump up the calcium quotient to extraordinary levels so you get bone building benefits along with Popeye’s favorite veggie.

Strawberries and Blueberries in Orange Cream















From the 2000 Milk Calendar


This easy-to-make yet elegang dessert is absolutely delicious.  If you don't have orange liqueur, just use 1 tesp (5 mL) pure vanilla.

Course Desserts and Sweets
Prep. Time 10 - 15 mins
Yields 6 servings

1/2 cup (125 ml) real whipping cream
1 tbsp (15 ml) sugar
3/4 cup (180 ml) vanilla yogurt
2 tbsp (30 ml) orange liqueur (such as Grand Marnier)
3 cups (750 ml) sliced strawberries
1 cup (250 ml) blueberries
Fresh mint leaves

Instructions
In chilled bowl, whip real whipping cream until lightly whipped; add sugar and whip until it holds its shape. Fold in yogurt and orange liqueur.

In serving bowl, combine strawberries and blueberries. Spoon whipped cream mixture over top and mix lightly. Spoon into stemmed glasses. Garnish with fresh mint.

Variations:
Melon and Blueberries in Orange Cream:

Substitute 1 medium cantaloupe, cubes, for the strawberries.

Banana, Orange and Grape in Orange Cream:
Slice 1 to 2 bananas and combine with 1 cup (250 mL) drained canned mandarin oranges and 1 cup (250 mL) halved seedless grapes. Garnish with toasted sliced almonds.

Mango and Kiwi in Orange Cream:
Peel and chunk 2 ripe mangoes and 2 kiwifruit.

Wednesday, June 27, 2012

How to make a cheese tray



















Course Hors D'oeuvres and Appetizers

Prep. Time 15 - 30 mins
Yields 250 g per person

2 or 3 varieties of cheese
dried fruits (such as apricots, candied fruits, chutneys, or jams)

Instructions
Making a cheese tray requires a little bit of work and a lot of imagination. It’s lots of fun to prepare, but remember - the cheese is always the star.

Serve with nuts and a variety of breads, such as baguettes, nut breads, pumpernickel, etc.

Anticipate using 2 or 3 varieties of cheese from among hard cheeses, soft cheeses, washed rind, semi firm curd cheeses or veined cheeses (blue cheeses). Start with milder cheeses and make your way to stronger cheeses, such as blue cheeses.

Add dried fruits such as apricots, candied fruits, chutneys, or jams. For example, a fig jam makes a delicious accompaniment to blue cheese.

When using crackers, use the unsalted variety to emphasize the taste of the cheese.

If the cheese is served after dinner, allow for 45 to 60 g per person. When being served as an appetizer, plan 90 to 100 g per person. For a more substantial tasting of only cheese, crackers and fruit, anticipate 250 g per person.

There are many different ways to present cheese: on a cheeseboard, an elegant white porcelain dish, a wood cutting board, etc. The possibilities are endless. Just make sure to take the cheese out of the refrigerator at least 45 minutes before serving to allow it to come to room temperature.

For more great ideas, visit the Cheese and Wine Planner section of our website:

How to whip cream
















Course Desserts and Sweets

Prep. Time 5 mins
Yields 1 cup

1 cup (250 ml) 35% whipping cream
1 tbsp (15 ml) icing sugar

Instructions
To make perfect whipped cream, it’s important that the cream, the bowl and the beaters all be very cold.

Make sure that the bowl is big enough to hold the whipped cream and the beaters.

For better results, beat just one cup at a time. To whip cream on a hot day, place your bowl over a larger bowl filled with ice.

When adding a flavour to the cream, wait until the cream is almost perfectly whipped before adding sugar, maple syrup, vanilla, lemon zest or any other flavouring of your choice.

In order for the cream to stay fluffy in the refrigerator or on a cake, add 1 tbsp (15 ml) of skim milk powder or icing sugar per cup (250 ml) of cream to serve as a stabilizer.

If you want to whip less than 1 cup, do so by hand using a whisk.

And that’s the secret to making perfect whipped cream. Light, fluffy and creamy. Absolutely delicious!

Light & Fresh Cobb Salad
















This colorful main course salad is a sight to beholde and is packed with vibrant and fresh flavors to savor.  The Milk marinade helps the chicken grill to moist perfection.


Course Main Dishes
Prep. Time 20 mins
Cooking Time 16 mins
Yields 4 to 6 servings

4 small boneless skinless chicken breasts
10 cups (2.5 l) torn Romaine lettuce
8 small tomatoes, cut into quarters
1 avocado, cut into cubes
1 cup (250 ml) crumbled Canadian old Cheddar cheese or
1/2 cup (125 ml) Canadian blue cheese

Dressing:
1 cup (250 ml) Milk
1/2 cup (125 ml) drained* plain yogurt
2 tbsp (30 ml) chopped fresh chives
1 tbsp (15 ml) chopped fresh thyme
1 1/2 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) granulated sugar
1/4 tsp (1 ml) each, Salt
Pepper
1/4 cup (50 ml) red or white wine vinegar

Instructions
Dressing: In a bowl, whisk together Milk, yogurt, chives, thyme, mustard, sugar, salt and pepper; gradually whisk in vinegar.

In a shallow dish, pour 1/4 cup (50 mL) dressing over chicken; turn to coat. Let stand for 10 min. Set remaining dressing aside.

Meanwhile, preheat barbecue grill to medium or preheat broiler.

Place chicken on greased grill and close lid or on a foil-lined baking sheet if broiling (discard any excess marinade). Grill or broil chicken for about 8 min per side or until no longer pink inside. Transfer to a cutting board; let stand for 3 min.

In a large bowl, toss lettuce with 1/2 cup (125 mL) dressing. Slice chicken into thin strips. Divide lettuce among plates; top with chicken, tomatoes, avocado and cheese. Drizzle with more dressing. (Extra dressing can be covered and refrigerated up to 3 days.)

Tips
To drain yogurt, spoon 1 cup (250 mL) plain yogurt into a sieve lined with a coffee filter; set over a bowl and cover. Refrigerate and let drain for 4 hrs or up to 1 day. Measure 1/2 cup (125 mL).

Healthy Eating Tip: Romaine and other varieties of darker coloured lettuce offer more nutrients than ice berg lettuce so opt for the darker versions more often. Other richly coloured salad ingredients like the avocado and tomatoes featured here add important antioxidants and nutrients for your family’s good health.

Pork Chops and Rice one-Pot Supper
















From the 2001 Milk Calendar


The combination of herbs and red pepper flakes adds a Mediterranean touch to this easy and quick-to-fix delicious dinner.

Course Main Dishes
Prep. Time 10 mins
Cooking Time 30 mins
Yields 4 servings

4 thick pork loin chops
1 tbsp (15 ml) olive oil
1 medium onion, chopped
3 cups (750 ml) sliced mushrooms
2 cloves garlic, minced
1 tsp (2 ml) dried thyme
1/4 tsp (1 ml) dried red pepper flakes
1 bay leaf
1 cup (250 ml) long-grain rice
2 cups (500 ml) coarsely chopped tomatoes
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) all purpose flour
1 1/2 cups (375 ml) milk
1 tsp (5 ml) salt
Chopped fresh parsley

Instructions
Trim fat from pork chops. In Dutch oven or large nonstick pan over medium-high heat, brown pork chops in hot oil and transfer to plate. Add onion, mushrooms, garlic, rosemary, thyme, dried red pepper flakes and bay leaf to pan; cook, stirring, often, until onion is softened. Add 1 tbsp (15 mL) water, if necessary.

Stir in rice; cook, stirring, for 1 min. Stir in tomatoes and chicken stock; bring to boil. Whisk flour into milk until smooth; pour into pan and bring to simmer, stirring. Reduce heat to medium-low; cover and simmer for 10 min, stirring occasionally.

Return pork and any juices to pan, nestling into rice; cover and cook for about 10 min or until just a hint of pink remains inside pork and rice is tender. Remove from heat; let stand, covered, for 5 min. Discard bay leaf. Sprinkle with salt. Garnish with parsley.

Tips
For the Adventurous: Sprinkle the finished dish with 1/4 cup (60 mL) black or green olives.

Healthy Eating Tip: Boost your B”s- Rice is primarily made up of carbohydrates, which are the energy source for your brain and muscles. Rice contains a range of B vitamins such as niacin and B6. Milk and pork are excellent sources of B12, which is needed for healthy red blood cells.

Rainbow Quinoa Pilaf















Quinoa (pronounced keen-wa) is an ancient grain that contains complete protein making it super-satisfying for a vegetarian main course or side dish.  It's also quick-cooking compared to most whole grains - you can' ask for a better reason to enjoy it.


Course Main Dishes
Prep. Time 5 mins
Cooking Time 30 mins
Yields 6 to 8 servings

1 1/2 cups (375 ml) quinoa
2 cups (500 ml) milk
1/2 cup (125 ml) reduced-sodium vegetable broth or water
1 tbsp (15 ml) butter
1 onion, chopped
1 sweet red pepper, chopped
Salt
Pepper, to taste
2 cups (500 ml) small frozen mixed vegetables (peas, carrots, corn, beans)
2 tbsp (30 ml) all-purpose flour or rice flour

Instructions
In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.

In a large measuring cup, combine milk and vegetable broth. Heat in the microwave on Medium-High (70 %) for about 3 minutes or until steaming (or heat in a saucepan over medium heat).

Meanwhile, in a large, deep saucepan, melt butter over medium heat. Add onion, red pepper and 1/2 tsp (2 mL) each, salt and pepper and sauté for 5 min or until softened. Stir in frozen vegetables and sauté for 1 min or until starting to thaw. Stir in quinoa and flour. Stir in heated milk mixture and bring to a simmer, stirring.

Reduce heat to low, cover and simmer for 20 min or until quinoa is tender and most of liquid is absorbed. Remove from heat and let stand, covered, for 5 min. Fluff with a fork and season to taste with salt and pepper.

Tips
Extra pilaf makes a terrific salad to pack for lunch. Let it cool, cover and refrigerate for up to 2 days. Add crumbled Canadian feta cheese, drained canned beans and lemon juice or balsamic vinegar to re-moisten.

For the Adventurous: Use shelled edamame or lima beans and roasted corn and peppers instead of frozen mixed vegetables.

Healthy Eating Tip: Aim for four (that’s four food groups) at every meal to help make sure you get all the nutrients you need each day. Adding drained canned beans (like kidney, black, chickpea, navy or brown beans) or toasted nuts make this a four food group meal in one. To brush up on food guide basics, visit healthcanada.gc.ca/foodguide.

Tuesday, June 26, 2012

Best-Ever Spaghetti Sauce
















From the 2001 Milk Calendar


This is the most delicious, quickly prepared meat sauce you'll ever make.   Northern Italian coods traditionally include milk in their classic Bolognese sauce.

Course Sauces, Dips and Spreads
Prep. Time 10 mins
Cooking Time 25 mins
Yields 6 servings

1 lb (450 g) lean ground beef
3 cups (750 ml) sliced mushrooms
2 stalks celery, chopped
2 cloves garlic, minced
1 onion, chopped
1 tbsp (15 ml) dried Italian herb seasoning*
1/4 tsp (1 ml) dried red pepper flakes
1 1/2 cups (375 ml) milk
28 oz (796 ml) 1 can diced tomatoes
5 1/2 oz (156 ml) 1 can tomato paste
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1/2 cup (125 ml) freshly grated Canadian Parmesan cheese

Instructions
In large saucepan, brown beef over medium-high heat; drain off fat. Add mushrooms, celery, garlic, onion, herb seasoning, and red pepper flakes; cook until mushrooms are browned. Add milk and bring to boil; reduce heat and boil gently until most of the liquid is absorbed. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer for about 10 min or until slightly thickened. Stir in salt and pepper.

To serve, spoon or toss sauce over 1 lb (500 g) of cooked pasta. Sprinkle with Canadian Parmesan cheese.

Tips
*In place of dried Italian herb seasoning, you can use 1 tsp (5 mL) each dried basil, oregano and rosemary.

For the Adventurous: Add 1 cup (250 mL) white wine after cooking vegetables; simmer until most of the liquid is absorbed, then add milk and continue as above. Sprinkle finished dish with chopped fresh basil, oregano and / or parsley.

Healthy Eating Tip: Pump up your iron- Get a double dose of iron from ground beef and pasta. The iron in beef is easily absorbed by your body. By including Vitamin C as part of a meal, like tomatoes in this recipe, you also increase iron absorption from plant sources of iron such as pasta and cereals.

Chicken Noodle Bowl

















Here's proof a fast-food favorite can get a nutritious makeover with fresh vegetables, Milk and lean chicken breast.  It's a healthy meal to please take-out food fans.


Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 - 20 mins
Yields 4 servings

1 tbsp (15 ml) butter
12 oz (375 g) boneless skinless chicken breasts (about 2), cut into thin
strips
2 tbsp (30 ml) minced fresh gingerroot or
1 tsp (5 ml) ground ginger
3 cups (750 ml) reduced-sodium chicken broth
1/4 cup (50 ml) reduced-sodium soy sauce
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) Asian red chili sauce , (or to taste)
8 oz (250 g) small mushrooms, thinly sliced
3 stalks celery, thinly sliced
6 oz (175 g) wide rice noodles
2 tbsp (30 ml) cornstarch
1 1/2 cups (375 ml) Milk
1 cup (250 ml) bean sprouts
2 green onions, thinly sliced

Instructions
Heat a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and sauté for 2 min or until chicken is no longer pink inside; transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.

Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil, scraping up brown bits. Stir in mushrooms, celery and noodles. Whisk cornstarch into Milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 min or until bubbling and noodles are tender.

Stir in chicken mixture. Season to taste with chili sauce. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with bean sprouts and green onions.

Tips
For the adventurous:  For Korean flair, add 1 tbsp (15 mL) fish sauce and 1/2 tsp (2 mL) hot pepper flakes with broth and garnish each bowl with kimchi.

Healthy Eating Tip:  Are you doing the DASH? Low sodium or salt foods like those included in this recipe are great but many people would do well to follow the DASH (Dietary Approaches to Reduce Hypertension) plan to keep their blood pressure healthy. DASH recommends lots of veggies and fruit along with 3 milk products daily - add in whole grains and lean meat. So simple!

Greek Grilled Cheese















Course Main Dishes

Prep. Time 20 mins
Cooking Time 10 mins
Yields 4 servings

4 thick Greek style pita breads
1 cup (250 ml) Canadian Feta or
5 oz (150 g) Canadian Feta, sliced or crumbled
2 tbsp (30 ml) black or green olive tapenade, purchased
1/2 tomato, seeded and diced
1/2 cup (125 ml) fresh spinach, chopped
1 tsp (5 ml) dried oregano
Salt
Ground pepper, to taste

Instructions
Evenly distribute all ingredients on two pitas; top with remaining two.

Heat skillet over medium-low heat.

Cook sandwiches approximately 5 minutes on each side or until pitas are crispy and Feta is melting.

Tips
Serve with a fresh and crispy cucumber salad

Greens & Rosemary Chowder
















Easy, delicious, satisfying and nutritious.


Course Soups and Creams
Prep. Time 30 mins
Cooking Time 20 mins
Yields 4 to 6 servings

2 tbsp (30 ml) butter
1 cup (250 ml) each onion, leek, celery and carrots, diced
1 1/2 tsp (7.5 ml) dried rosemary, crumbled
3 tbsp (45 ml) flour
6 cups (1.5 l) milk, heated
2 cups (500 ml) broccoli, diced
3 cups (750 ml) baby spinach, washed and loosely packed
1/2 cup (125 ml) shredded Canadian Monterey Jack
1/2 cup (125 ml) shredded Canadian Cheddar , (orange coloured)
Pepper, to taste

Instructions
In a heavy pot, melt butter over medium heat.
Sauté onions, leek, celery, carrots and rosemary, until onions are translucent.
Stir in flour and sauté for 2 minutes.
Add milk slowly, stirring well.
Add broccoli and simmer uncovered for 10 minutes—do not allow to boil.
Add spinach, stir until wilted and serve. Sprinkle each bowlful with cheese.

Making homemade yogourt without a yogourt maker















Course Desserts and Sweets

Prep. Time 5 - 6 hrs
Yields 5 cups (approx)

4 cups (1 l) milk
1/2 cup (125 ml) skim milk powder (optional)
1/2 cup (125 ml) yogurt culture or plain yogourt

A thermometer
Glass jars
Ice box or
Container to maintain temperature at 110°F (45°C).
You can also use your oven

Instructions
Warm the milk in a saucepan. In the meantime, pour hot water into a large hermetically sealed container, such as an ice box, and cover to maintain a temperature of 110°F (45°C). To the milk, add milk powder and, if using, vanilla, sugar or any other flavouring of your choice. Stir well. The milk must reach and remain at a temperature of 180°F (80°C) for at least one minute. Remove the milk from the stove. Transfer the milk into a bowl and once the temperature reaches 110°F (45°C), add the yogourt culture or plain yogourt. Stir. Pour into jars and place jars in ice box. Add hot water to the top of the yogourt-filled jars and adjust the water temperature as needed. Make sure the yogourt remains at 110°F (45°C). Verify the temperature every 30 minutes or so. Cover the ice box with a towel to conserve heat. The yogourt will be ready in 5 to 6 hours. Once it’s ready, cover the jars and put in the refrigerator for at least 2 to 3 hours. Serve as you would any commercial yogourt. You’ll love it!