Dairy Goodness - Nourish your Day

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• Chicken and Vegetable Casserole with Basil
• Cheesy Potato-Topped Beef & Vegetable Shepherd’s Pie
• Asparagus and Parmesan Quiche
• Apple Almond Galette
• All-Canadian Havarti Maple Oat Pancakes

Chicken and Vegetable Casserole with Basil Posted: 17 Oct 2011 01:40 PM PDT Over the years pasta dishes with chicken have been the champions of dinnertime fare. This year we've added a fresh update to 1984's Chicken and Broccoli Casserole with herbs, green beans and grape tomatoes. What You Need 4 small boneless skinless chicken breasts (about 1 lb/500 g) 1/2 tsp (2 mL) each, salt and pepper, divided 1 tbsp (15 mL) butter 2 green onions, sliced 3 tbsp (45 mL) all-purpose flour 2-1/2 cups (625 mL) milk 2 tbsp (30 mL) chopped fresh basil (or 1 tsp/5 mL dried) 3/4 cup (175 mL) shredded Canadian Provolone, Swiss or Mozzarella cheese, divided 8 oz (250 g) broad egg noodles 2 cups (500 mL) chopped green beans (fresh or frozen) 1 cup (250 mL) grape tomatoes, cut in half Instructions Preheat oven to 400°F (200°C). Butter a shallow 10- to 12-cup (2.5 to 3 L) baking dish. Sprinkle chicken breasts with 1/4 tsp (1 mL) each salt and pepper. In a large nonstick skillet, melt butter over medium heat; add chicken and cook, turning once, for about 10 min or until chicken is well browned; transfer to a plate. Add green onions to skillet; sauté for 1 min. Whisk flour into milk; gradually pour into pan. Cook, stirring constantly; for about 3 min or until slightly thickened. Remove from heat, stir in basil, 1/2 cup (125 mL) of the cheese and remaining salt and pepper. In a large pot of boiling salted water, cook noodles for about 5 min or until almost tender, adding green beans 2 min before end of cooking (or 1 min if frozen); drain and spread in baking dish. Pour 3/4 of sauce over noodles in dish; toss gently to coat. Arrange chicken and tomatoes on top. Spoon remaining sauce on chicken; sprinkle with remaining cheese. Bake for about 15 min or until thermometer inserted in thickest part of chicken registers 165°F (74°C) and is no longer pink inside. View all recipe details

Cheesy Potato-Topped Beef & Vegetable Shepherd’s Pie Posted: 17 Oct 2011 01:26 PM PDT A Milk Calendar classic that was so popular in the 1988 Calendar it was reprinted in 1993. The 2012 version gets a boost of extra seasoning and more vegetables. What You Need 2-1/2 lbs (1.25 kg) yellow-fleshed potatoes, peeled and cut into chunks (about 6) Salt and Pepper 2 cups (500 mL) milk, divided 3/4 cup (175 mL) shredded Canadian Cheddar cheese, divided 2 lbs (1 kg) lean ground beef 4 cloves garlic, finely chopped 1 large onion, chopped 1-1/2 tsp (7 mL) dried Italian herb seasoning 3 tbsp (45 mL) all-purpose flour 1 can (19 oz/540 mL) stewed tomatoes 1/2 cup (125 mL) barbecue sauce, divided (approx.) 2 cups (500 mL) frozen peas and corn or small-cut mixed vegetables 1/2 tsp (2 mL) hot pepper sauce Instructions Preheat oven to 400°F (200°C). Butter a 13 x 9-inch (3 L) glass baking dish. In a pot, combine potatoes, 1/2 tsp (2 mL) salt and 6 cups (1.5 L) cold water; bring to a boil over high heat. Reduce heat and boil gently for 15 min or until tender. Meanwhile, heat 1 cup (250 mL) of milk in a measuring cup in microwave or in a saucepan over medium heat, just until steaming. Drain potatoes well. Return to pot; mash with hot milk, half the cheese, and 1/4 tsp (1 mL) each salt and pepper. Set aside. Meanwhile, in a large, deep skillet over high heat, cook beef, garlic, onion and Italian seasoning, breaking up beef with a spoon, for about 10 min or until beef is no longer pink; spoon off any fat. Sprinkle flour over beef mixture; stir to combine. Gradually stir in remaining milk; boil, stirring, for 1 min. Stir in tomatoes and 1/4 cup (50 mL) of the barbecue sauce; return to a boil, breaking up tomatoes. Reduce heat and simmer, stirring often, for 10 to 15 min or until thick. Stir in vegetables and hot pepper sauce; season to taste with pepper and more of the barbecue sauce, if desired. Spread beef mixture in prepared baking dish. Spread mashed potatoes on top. Bake for 20 min or until filling is bubbling and potatoes are golden. Sprinkle with remaining cheese; broil for 2 to 3 min or until cheese is melted. Let stand for 10 min before serving. View all recipe details

Asparagus and Parmesan Quiche Posted: 17 Oct 2011 01:01 PM PDT Quiche has long been a favourite main course – loved for its ease, versatility and great taste. Cheddar and Broccoli Quiche from 1994 gets a delightful twist with asparagus and the zest of Canadian Parmesan; serve it with your favourite salad. What You Need One 9-inch (23 cm) deep-dish pie crust, baked 2 tsp (10 mL) Dijon mustard 12 asparagus spears, blanched or thawed if frozen, cut into 1-inch (2.5 cm) pieces 1/3 cup (75 mL) grated Canadian Parmesan cheese (or 3/4 cup/175 mL shredded Canadian Cheddar cheese) 3 eggs 1 cup (250 mL) milk 1/4 tsp (1 mL) pepper Dash hot pepper sauce 2 tbsp (30 mL) chopped fresh dill or tarragon Instructions Preheat oven to 350°F (180°C). Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese. In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese. Bake for about 40 min or until filling is puffed and set and a knife inserted in the centre comes out clean. Let rest for 10 min before serving. View all recipe details

Apple Almond Galette Posted: 17 Oct 2011 12:53 PM PDT A galette sounds fancy yet it's just a rustic pie that only requires a rolling pin and baking sheet. This easy pastry and luscious almond frangipane filling are the perfect way to dress apples up for entertaining! What You Need Pastry: 1-3/4 cups (425 mL) all-purpose flour 2 tbsp (30 mL) granulated sugar 1/2 cup (125 mL) cold butter, cubed 1/3 cup (75 mL) 35 % whipping cream Filling/Topping: 1/2 cup (125 mL) whole almonds 4 cups (1 L) thinly sliced peeled cooking apples (about 3 large) 1 tbsp (15 mL) orange or lemon juice 1/2 cup (125 mL) granulated sugar, divided 2/3 cup (150 mL) 35 % whipping cream, divided 1/2 cup (125 mL) all-purpose flour 1 egg Instructions Pastry: In food processor, combine flour and sugar; sprinkle with butter cubes; pulse until fine crumbs. Drizzle in cream and process until dough clumps together. Gather dough into a disk. Wrap in plastic wrap and refrigerate for 15 min or until chilled. Meanwhile, prepare Filling: Preheat oven to 425°F (220°C). Spread almonds on a baking sheet; toast in oven for about 4 min or until fragrant. Transfer to food processor bowl; let cool. Move rack to bottom third of oven; leave oven on. In a bowl, combine apples and juice; toss to coat. Set 1 tbsp (15 mL) each sugar and cream aside separately for topping. Add remaining sugar and flour to food processor; pulse until almonds are finely ground. Add remaining cream and egg; process until blended. On a large piece of lightly floured parchment paper, roll out pastry to a 14-inch (35 cm) circle, dusting with flour to prevent sticking. Slide parchment and pastry onto a large baking sheet. Spread almond filling in a circle in the centre of pastry, leaving a 3-inch (7.5 cm) border. Arrange apples on top, overlapping as necessary. Gently fold edges of dough toward the centre over apples, pleating as necessary, leaving about 5 inches (12.5 cm) in centre exposed. Brush pastry with reserved cream; sprinkled reserved sugar over pastry and apples. Bake in bottom third of oven for 20 min. Reduce temperature to 375°F (190°C); bake for 20 to 25 min or until crust is golden and apples are tender. Let cool until slightly warm. View all recipe details

All-Canadian Havarti Maple Oat Pancakes Posted: 17 Oct 2011 11:15 AM PDT The buttery flavour of Canadian Havarti cheese adds a delightful touch to all-Canadian oats, wheat, maple syrup and milk in these hearty, yet fluffy pancakes. What You Need 1 cup (250 mL) quick-cooking rolled oats 2 cups (500 mL) milk 2 tbsp (30 mL) pure maple syrup 1 cup (250 mL) whole wheat flour 3/4 cup (175 mL) all-purpose flour 1 tbsp (15 mL) baking powder 1/8 tsp (0.5 mL) salt 2 eggs 2 tbsp (30 mL) butter, melted 1 cup (250 mL) shredded Canadian Havarti cheese 2 tbsp (30 mL) butter for cooking Fresh fruit and pure maple syrup for topping Instructions In a medium bowl, combine oats, milk and maple syrup; let stand for 5 min. Meanwhile, in a large bowl, whisk together whole wheat and all-purpose flour, baking powder and salt. Whisk eggs and melted butter into milk mixture until blended; stir in cheese. Pour milk mixture over dry ingredients and stir just until combined (a few lumps should remain.). In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet, spreading to about 1/2-inch (1 cm) thick. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning. Serve topped with fruit and syrup. View all recipe details

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