Dairy Goodness - Nourish your Day

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• Sun-Dried Tomato Cauliflower Cheese
• Garlic Shrimp and Spinach Linguine
• Sweet Potato Soup with Lime
• Fresh Blueberry Lemon Muffins
• Dark Chocolate Orange Mini Muffins
• Cranberry Maple Lemon Rice Pudding
• Vegetable Channa Masala
• Classic Broccoli Cheddar Soup
• Warm Feta & Roasted Pepper Spread
• Chili Lime Pork Chops with Cilantro Cream
• Chicken Fajitas with Fresh Salsa
• Chocolate Raspberry Celebration Cake

Sun-Dried Tomato Cauliflower Cheese Posted: 18 Oct 2011 01:47 PM PDT In 1996 our Urban Peasant's Cauliflower Cheese recipe brought humble cauliflower to new heights. This new version punches it up even more with sun-dried tomatoes and Canadian old Cheddar cheese. Celebrate cauliflower! What You Need 1 cauliflower, cut into florets (about 6 cups/1.5 L)   1 tbsp (15 mL) butter   2 cloves garlic, minced 2-1/2 tbsp (37 mL) all-purpose flour 1-1/2 cups (375 mL) milk 1/4 cup (50 mL) thinly sliced sun-dried tomatoes 1/2 tsp (2 mL) sweet paprika (or 1/8 tsp/0.5 mL smoked paprika) 1/4 tsp (1 mL) pepper   3/4 cup (175 mL) shredded Canadian old Cheddar or Friulano cheese, divided Instructions In a large pot of boiling water, boil cauliflower for about 7 min or until just tender. Drain well; set aside.   Meanwhile, in a small saucepan, melt butter over medium heat. Sauté garlic for 1 min or until fragrant. Whisk flour into milk; gradually pour into pan, whisking constantly. Stir in sun-dried tomatoes, paprika, pepper and cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat and stir in half of the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese. View all recipe details

Garlic Shrimp and Spinach Linguine Posted: 18 Oct 2011 01:46 PM PDT This fast and easy pasta dish dazzled dinner guests in 2001. Dazzle your guests with this updated version, with its light yet creamy sauce, succulent shrimp and fresh spinach and herbs. What You Need 10 oz (300 g) linguine 1 cup (250 mL) dry white wine, divided 1 tbsp (15 mL) cornstarch 1 tbsp (15 mL) butter 1 lb (500 g) large shrimp, peeled and deveined 5 cloves garlic, minced 1 sweet red pepper, cut in thin strips 1/4 tsp (1 mL) hot pepper flakes 1 cup (250 mL) 35% whipping cream 4 cups (1 L) loosely packed baby spinach 1/4 tsp (1 mL) salt (approx.) 1/4 cup (50 mL) chopped fresh basil or parsley Instructions In a large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain and return to pot. Mix 2 tbsp (30 mL) of wine with cornstarch until smooth; set aside. In a large skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring, for about 5 min or until shrimp are opaque. Using a slotted spoon, transfer to a bowl; set aside. Pour remaining wine into same pan; increase heat to high and bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until wine is reduced by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil, stirring, for 1 min. Stir in shrimp mixture with any juices and spinach. Cook, stirring, for 1 min or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 tsp (1 mL) salt. Pour over linguine and toss to coat. Serve sprinkled with basil. View all recipe details

Sweet Potato Soup with Lime Posted: 18 Oct 2011 01:40 PM PDT The southwest spice of chili and lime made this soup a smash hit in 2007. Now we've added the tangy goodness of yogurt and a little zing of zest for our new soup sensation of 2012. What You Need 2 tbsp (30 mL) butter 2 cloves garlic, minced 1 medium onion, chopped 1-1/2 tsp (7 mL) chili powder 3 cups (750 mL) reduced-sodium vegetable or chicken broth 5 cups (1.25 L) cubed peeled sweet potatoes (about 2 large) 1-1/2 cups (375 mL) milk   1-1/2 tsp (7 mL) cornstarch 3/4 cup (175 mL) plain yogurt (not fat-free), divided   1/4 tsp (1 mL) salt   Pepper   1 tsp (5 mL) grated lime zest 2 tbsp (30 mL) freshly squeezed lime or lemon juice Instructions In large pot, melt butter over medium heat. Add garlic, onion and chili powder; sauté for about 5 min or until soft. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 min.   Transfer to blender or food processor, in batches, or use an immersion blender in the pot, purée until very smooth, adding some of the milk if necessary to thin. Return soup to pot, if necessary. Stir in milk and salt. Heat over medium heat, stirring, until steaming, but do not let boil.   In a small bowl, whisk cornstarch into 1/2 cup (125 mL) of the yogurt. Stir into soup; heat, stirring, for 1 min. Stir in salt and season to taste with pepper. Stir lime zest and juice into remaining yogurt. Ladle soup into warmed bowls; dollop lime yogurt on top of each serving. View all recipe details

Fresh Blueberry Lemon Muffins Posted: 18 Oct 2011 01:36 PM PDT In 1984 our Lemon Blueberry Muffins became an all-time favourite. With their classic combination of lemon zest and fresh blueberries, these tea-time muffins are made a little leaner for today's lifestyle. What You Need 1-1/2 cups (375 mL) all-purpose flour 1 cup (250 mL) fresh blueberries 1/3 cup (75 mL) yellow cornmeal 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt 2/3 cup (150 mL) granulated sugar 1/3 cup (75 mL) butter, softened 1 egg 1 tbsp (15 mL) grated lemon zest 1 tbsp (15 mL) freshly squeezed lemon juice 1 tsp (5 mL) vanilla 1 cup (250 mL) milk Instructions Preheat oven to 350°F (180°C). Line a 12-cup nonstick muffin pan with paper liners. In a small bowl, toss 2 tbsp (30 mL) of the flour with blueberries; set aside. In a medium bowl, whisk together remaining flour, cornmeal, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy; beat in egg until blended. Beat in lemon zest, juice and vanilla (do not worry if mixture looks curdled). Using a wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk. Gently stir in blueberry mixture. Spoon into prepared muffin pan. Bake for 25 to 30 min or until just turning golden and a tester inserted in the centre comes out clean. Let cool in pan for 5 min. Transfer to rack to cool completely. View all recipe details

Dark Chocolate Orange Mini Muffins Posted: 18 Oct 2011 01:30 PM PDT Whip up these tasty little muffins with ingredients you likely have on hand. The combination of chocolate and orange in a not-too-sweet muffin is sure to be a hit with the entire family. What You Need 1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 1-1/2 tsp (7 mL) baking powder 1/4 tsp (1 mL) each, baking soda and salt 2/3 cup (150 mL) granulated sugar 1/3 cup (75 mL) unsweetened cocoa powder 1-1/4 cups (300 mL) milk 1 egg 2 tsp (10 mL) grated orange zest 1/3 cup (75 mL) freshly squeezed orange juice 1/4 cup (50 mL) melted butter 1/3 cup (75 mL) miniature chocolate chips Instructions Preheat oven to 375°F (190°C). Butter nonstick miniature muffin pans or line with paper liners. In a large bowl, combine all-purpose and whole wheat flour, baking powder, baking soda and salt. In another bowl, whisk together sugar, and cocoa; gradually whisk in milk until blended. Whisk in egg, orange zest, orange juice and butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened. Spoon into prepared muffin pan filling 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for about 15 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely. View all recipe details

Cranberry Maple Lemon Rice Pudding Posted: 18 Oct 2011 01:23 PM PDT Rice pudding has been a Milk Calendar favourite since it first appeared in 1986. Now with Italian Arborio rice, pure maple syrup, cranberries and lemon - a creamy, decadent rice pudding is quick and easy to make any night of the week. What You Need 1/2 cup (125 mL) Arborio (short-grain Italian) rice 3 cups (750 mL) milk (approx.) 3 tbsp (45 mL) pure maple syrup 1/4 cup (50 mL) dried cranberries, cherries or blueberries (or a mixture, chopped if large) Grated zest of 1 lemon or small orange Ground cinnamon Instructions In a heavy saucepan, bring rice, milk and syrup to a simmer over medium heat, stirring often. Reduce heat to low, cover and simmer, stirring occasionally, for 20 min. Stir in cranberries and half of the zest; cover and simmer for 5 to 10 min longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling). Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with cinnamon and remaining zest. View all recipe details

Vegetable Channa Masala Posted: 18 Oct 2011 01:21 PM PDT This take on a classic curry boosts the vegetables in combination with the chickpeas. It makes a satisfying vegetarian main course or a nice accompaniment to meat or poultry curry. Serve over steamed basmati rice or with warm naan bread or crisp pappadams. What You Need 1 tbsp (15 mL) butter   2 carrots, chopped   1 onion, thinly sliced   2 cloves garlic, minced   2 tbsp (30 mL) minced gingerroot   3 tbsp (45 mL) mild Indian yellow curry paste   3 cups (750 mL) small cauliflower florets   3/4 cup (175 mL) water   2 tomatoes, chopped (about 1-1/2 cups/375 mL)   1 can (19 oz/540 mL) chickpeas, drained and rinsed   2 cups (500 mL) chopped green beans   2 tbsp (30 mL) all-purpose flour   1-1/2 cups (375 mL) 10% half-and-half cream   1/4 tsp (1 mL) salt   Topping   Plain yogurt, raisins and chopped fresh mint Instructions In a large pot, melt butter over medium heat. Sauté carrots and onion for about 5 min or until onion is softened. Add garlic, ginger and curry paste; sauté for 1 min or until garlic is softened.   Add cauliflower and water; cover and boil for about 8 min or until vegetables are almost tender.   Stir in tomatoes, chickpeas and green beans; simmer, uncovered and stirring often, for about 2 min or until tomatoes are softened. Whisk flour into cream and stir into pot. Simmer, stirring often, for about 5 min or until sauce is thick and vegetables are tender-crisp. Stir in salt. Spoon into bowls and top with yogurt, raisins and mint. View all recipe details

Classic Broccoli Cheddar Soup Posted: 18 Oct 2011 01:15 PM PDT Broccoli has been an all-time favourite vegetable in Milk Calendar recipes over the past 35 years. This easy, irresistible soup that was first featured in 2000 makes broccoli shine again – especially when topped with Canadian Cheddar or Gruyère cheese. What You Need 1 bunch broccoli (1-1/2 lbs/750 g) 1 medium onion, chopped 2 small baking potatoes, peeled and diced 1 clove garlic, minced 2 cups (500 mL) reduced-sodium chicken or vegetable broth 1 tsp (5 mL) grated orange rind 1/2 tsp (2 mL) dried thyme 1/4 tsp (1 mL) pepper Pinch hot pepper flakes 2 cups (500 mL) milk (approx.) 1/2 tsp (2 mL) salt (approx.) 1 cup (250 mL) shredded Canadian Cheddar or Gruyère cheese Instructions Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups/1.5 L total). In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened. Transfer to a blender or food processor, in batches, or use an immersion blender in the pot and purée soup, adding milk, until smooth. Return to pot, if necessary. Heat over medium heat, stirring, until steaming, but do not let boil. Stir in more milk if soup is too thick. Season with up to 1/2 tsp (2 mL) salt. Ladle into bowls; sprinkle with cheese. View all recipe details

Warm Feta & Roasted Pepper Spread Posted: 18 Oct 2011 01:14 PM PDT Impromptu entertaining is no problem when you can create this spread in just minutes. It's far better than store-bought versions and is sure to become a favourite. It's also delicious spread on sandwiches. What You Need 1/4 cup (50 mL) dry bread crumbs   4 oz (125 g) drained Canadian feta cheese, broken into chunks   1 cup (250 mL) drained roasted red peppers   1 clove garlic, cut in half   Pepper   Toasted pita wedges and thick cucumber slices or wedges. Instructions Preheat oven to 350°F (180°C). Butter a 2- to 4-cup (500 mL to 1 L) baking dish or two large ramekins.   In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers and garlic until smooth; season to taste with pepper.   Spread into prepared baking dish. Bake for about 20 min or until warm and just starting to turn golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading. View all recipe details

Chili Lime Pork Chops with Cilantro Cream Posted: 18 Oct 2011 01:02 PM PDT Turn simple pork chops into something special with a zesty cream sauce and the fresh punch of cilantro and lime all over a bed of rice. You'll get rave reviews from your guests - guaranteed! What You Need 1 tbsp (15 mL) chili powder 2 tsp (10 mL) grated lime zest 1/2 tsp (2 mL) salt 4 thick (about 1-inch/2.5 cm) boneless pork loin chops 1 tbsp (15 mL) butter, divided 1 onion, halved lengthwise and thinly sliced 2 tsp (10 mL) all-purpose flour 1 cup (250 mL) 10% half-and-half cream 2 tbsp (30 mL) chopped fresh cilantro 2 tbsp (30 mL) freshly squeezed lime juice Pepper Lime wedges Instructions Preheat oven to 400°F (200°C). In a small bowl, combine chili powder, lime zest and salt; set half aside. Rub remaining chili powder mixture over both sides of pork chops. In a skillet, melt half of the butter over medium-high heat; sear pork chops for 1 to 2 min per side or until browned; transfer chops to a rimmed baking sheet. Roast in oven for about 12 min or until just a hint of pink remains inside. Meanwhile, return skillet to medium-low heat and melt remaining butter, swirling to coat. Sauté onion for about 5 min or until softened and starting to brown; add remaining chili powder mixture and sauté for 1 min. Whisk flour into cream and gradually pour into pan, stirring. Simmer, stirring, for about 3 min or until slightly thickened. Remove from heat; stir in cilantro and lime juice and season to taste with pepper. Spoon sauce over rice onto serving plates and top with pork chops; garnish with lime wedges to squeeze over top. View all recipe details

Chicken Fajitas with Fresh Salsa Posted: 18 Oct 2011 12:44 PM PDT Fresh salsa is all the rage and when combined with the smoky flavour of chipotle peppers. This twist on the 2001 Chicken Fajitas Wraps (complete with all four food groups) makes fajita night even better. What You Need 2 plum (Roma) tomatoes, diced 1/2 sweet red pepper, diced 1/2 avocado, diced (optional) 1/2 jalapeño pepper, minced 1/2 cup (125 mL) shredded Canadian Monterey Jack or Cheddar Cheese 2 tbsp (30 mL) freshly squeezed lime juice Salt 1 tbsp (15 mL) butter 1 medium onion, sliced 1 lb (500 g) boneless skinless chicken, cut in thin strips 2 tbsp (30 mL) chili powder 1 tbsp (15 mL) minced canned chipotle peppers in adobo sauce (optional) 1-1/2 tsp (7 mL) dried oregano 3 tbsp (45 mL) all-purpose flour 1 cup (250 mL) milk 4 to 6 large whole wheat flour tortillas, warmed Torn lettuce leaves Instructions In a bowl, combine tomato, red pepper, avocado, jalapeño, cheese, lime juice and a 1/8 tsp (0.5 mL) salt; set aside. In large nonstick skillet, melt butter over medium-high heat; sauté onion for 3 min or until softened and starting to brown. Add chicken, chili powder, chipotle, oregano and 1/4 tsp (1 mL) salt; sauté for 5 min until chicken is no longer pink inside. Whisk flour into milk until smooth; gradually stir into skillet. Simmer, stirring, for 3 min or until bubbling and thickened. Line tortillas with lettuce and spoon filling on top along centre; top with fresh salsa. Fold up bottom of tortilla then fold sides to enclose filling. View all recipe details

Chocolate Raspberry Celebration Cake Posted: 18 Oct 2011 08:25 AM PDT This glorious cake is worthy of any big celebration be it the 35th Anniversary of the Milk Calendar, your own anniversary or the birthday of someone you love! What You Need 2/3 cup (150 mL) unsweetened cocoa powder 3/4 cup (175 mL) milk 1-1/2 cups (375 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) each, baking soda and salt 1-1/4 cups (300 mL) granulated sugar 2/3 cup (150 mL) butter, softened 2 eggs, at room temperature 3/4 cup (175 mL) sour cream 2 tsp (10 mL) vanilla Whipped Ganache Frosting: 8 oz (250 g) bittersweet (dark) chocolate, chopped 1-1/4 cups (300 mL) 35% whipping cream 1-1/2 cups (375 mL) fresh raspberries, divided Instructions Preheat oven to 350°F (180°C). Butter sides of two 9-inch (23 cm) round metal cake pans and line bottoms with parchment paper. Sift cocoa into a bowl; gradually whisk in milk until smooth; set aside. 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 light and fluffy. Beat in eggs, one at a time, beating well after each addition; beat in sour cream and vanilla. Using a wooden spoon, alternately stir in flour mixture and cocoa mixture, making 3 additions of flour and 2 of cocoa, until blended. Divide between prepared cake pans; smooth tops. Bake for about 30 min or until cake begins to pull away from the side of pans and a tester inserted in center comes out clean. Let cool in pans on a rack for 15 minutes. Invert onto rack and remove pans and parchment paper. Let cool completely. Whipped Ganache Frosting: Place chocolate in a large, heatproof bowl. In a saucepan, bring cream just to a boil over medium-high heat, stirring occasionally. Pour over chocolate in bowl and let stand for 2 min or until chocolate is melted; stir until smooth. Let cool for about 1 hour, until slightly thickened and at room temperature, but not solid. Using an electric mixer, beat ganache until light and stiff peaks form. In a bowl, lightly mash 1 cup (250 mL) of the raspberries. Add about 1/3 of the whipped ganache to berries and fold until combined. Place 1 cake layer, domed side up, on a serving plate. Spread raspberry ganache over cake, leaving 1/2 inch (1 cm) border. Place second cake layer, domed side down, on top, pressing lightly. Frost sides of cake thinly with ganache, then frost top. Garnish with remaining raspberries. Serve immediately or refrigerate for up to 1 day. If refrigerated, let stand at room temperature for 15 min before cutting. View all recipe details

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