Dairy Goodness - Nourish your Day

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• Potato Club Salad
• Raspberry Cream Cheese Crêpes
• Quick Chicken Curry with Sweet Peppers
• Honey Berry Breakfast Bread Pudding
• Green man farfalle
• Tandoori-Style Roasted Cod
• Apricot Almond Mini Muffins
• Cinnamint Hot Chocolate
• Quark & Yogurt Cheesecake with Blueberry Preserves

Potato Club Salad Posted: 05 Jul 2011 10:55 AM PDT The classic club sandwich gets magically transformed into a luscious potato salad. The creamy dressing highlights the tender potatoes and terrific flavours. What You Need 8 large round red or white potatoes 1 1/4 cups (310 mL) 10% half-and-half cream 3/4 cup (180 mL) drained plain yogurt 2 tbsp (30 mL) Dijon or grainy mustard Salt and pepper, to taste 1/3 cup (80 mL) red wine vinegar or white wine vinegar 2 slices bacon, cooked crisp, crumbled 4 oz (125 g) deli smoked turkey, chopped 2 large tomatoes, chopped 8 cups (2 L) torn Romaine or leaf lettuce Instructions Scrub potatoes and cut into 1 1/2 -inch (4 cm) cubes. Place in a pot with enough cold water to cover. Bring to a boil and season water with salt. Reduce heat and simmer for 10 to 15 min or until fork tender. Drain and transfer to large bowl. Let cool for 5 min. Meanwhile, in bowl, whisk together cream, yogurt, mustard, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper. Gradually whisk in vinegar. Stir in bacon. Let stand for at least 10 min or until thickened. Pour half of dressing over hot potatoes and toss gently to coat. Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature, about 30 min or cover and refrigerate for up to 1 day. Pour remaining dressing over potatoes and add turkey and tomatoes. Toss gently to coat. Season to taste with salt and pepper. Serve on a bed of lettuce. View all recipe details

Raspberry Cream Cheese Crêpes Posted: 05 Jul 2011 10:42 AM PDT With frozen raspberries and lovely crêpes (that are so easy to make), you can create a festive breakfast that is sure to become a family tradition. What You Need 8 oz (250 g) soft Canadian Cream cheese 3 tbsp (45 mL) sugar 1/2 tsp (2 mL) vanilla extract 2 cups (500 mL) frozen raspberries, thawed, juice reserved Vanilla ice cream (optional) Fresh Raspberries (optional) Crêpes: 1 cup (250 mL) all-purpose flour 1 tbsp (15 mL) granulated sugar 1/4 tsp (1 mL) salt 3 eggs 1 cup (250 mL) 10% half-and-half cream 1 tbsp (15 mL) butter, melted Butter for cooking Instructions Crêpes: In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary. Heat an 8-inch (20 cm) nonstick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over. Cook second side for about 15 sec or just until golden spots start to form. Slide the cooked crêpe out onto a parchment paper lined plate. Repeat with remaining crêpe batter, heating and buttering pan between each as necessary. You should have 12 to 14 crêpes. Preheat oven to 350 °F (180 °C). In bowl, blend together Canadian Cream cheese, sugar and vanilla, until smooth. Spread evenly on 12 crêpes. Top with raspberries. Roll crêpes and place in buttered ovenproof dish. Bake for 10 minutes. Remove from oven and serve two crêpes per person. Drizzle with reserved raspberry juice and serve with ice cream and fresh raspberries, if desired. View all recipe details

Quick Chicken Curry with Sweet Peppers Posted: 05 Jul 2011 09:13 AM PDT Cook up your own curry in a hurry with every day ingredients and the any day magic of cream. Adjust the curry paste according to your tastes using a medium or hot paste if you prefer a kick. What You Need 1 tbsp (15 mL) butter 1-1/2 tbsp (22 mL) mild Indian yellow curry paste Salt 1 large sweet red pepper, chopped 1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks 2 tsp (10 mL) all-purpose flour 1 cup (250 mL) 10% half-and-half or 18% table cream 2 tbsp (30 mL) chopped fresh cilantro Juice of half a lime Sweetened shredded coconut (optional) Lime wedges Instructions In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper; cook, stirring, for 2 minutes, or until starting to soften. Stir in chicken; cook, stirring, for 1 to 2 minutes or until well coated and starting to turn white. Whisk flour into cream; pour into skillet and bring to a simmer, stirring to combine. Reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside and sauce is slightly thickened. Stir in cilantro and lime juice. Season to taste with more salt, if desired. Serve sprinkled with coconut (if using). Garnish with lime wedges to squeeze over top. View all recipe details

Honey Berry Breakfast Bread Pudding Posted: 05 Jul 2011 08:57 AM PDT Assemble this in the evening; let it soak in the refrigerator overnight and in the morning you're ready to bake up a fabulous breakfast with assistance of the any day magic of cream. What You Need 8 cups (2 L) cubed white or whole grain bread (about 1 lb/500 g) 2 cups (500 mL) frozen mixed berries 6 eggs 1-1/2 cups (375 mL) 10% half-and-half or 18% table cream 1/4 cup (50 mL) liquid honey 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) ground cinnamon Warm honey Instructions Spread bread cubes in a buttered 13 x 9-inch (33 by 23 cm) or 10-inch (25 cm) glass baking dish. Sprinkle berries over bread. In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight. Pre-heat oven at 350 °F (180 °C). Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey. * Use hearty, bakery-style bread for the best texture. Pre-sliced, packaged sandwich breads tend to be too soft and airy. View all recipe details

Green man farfalle Posted: 05 Jul 2011 08:13 AM PDT Fresh, flavourful and fast! What You Need 1 pkg (350 g) farfalle (bow tie) pasta 2 tbsp (30 mL) flour 2 cups (500 mL) milk ½ cup (125 mL) store-bought sun-dried tomato pesto 3 cups (750 mL) 1 bundle of asparagus chopped and cooked 2 cups (500 mL) chopped warm cooked barbecued chicken 2 tsp (10 mL) chopped fresh thyme 1 tsp (5 mL) chopped fresh rosemary and finely grated lemon zest 4 tbsp (60 mL) grated Parmesan cheese Instructions In large pot of boiling salted water, cook pasta until almost tender. Drain and return to pot. Whisk flour into milk and pour over pasta. Stir in pesto, herbs and lemon zest. Cook over medium heat, stirring, until sauce thickens, about 3-5 minutes. Gently add chicken and asparagus. Reheat. Serve sprinkled with the Parmesan. View all recipe details

Tandoori-Style Roasted Cod Posted: 05 Jul 2011 07:47 AM PDT By Anna Olson Anna Olson has a perfect recipe for busy people on the go with yogurt working double duty in her Tandoori Roasted Cod Fillets. Yogurt holds the fragrant Indian spices in this oven-roasted dish, and also lends a citrus tang that suits the fish. What You Need 1 tbsp (15 mL) whole cumin seed 1 tbsp (15 mL) whole coriander seed 2 tbsp (30 mL) sweet paprika 1 tbsp (15 mL) granulated sugar 1/2 tsp (2 mL) coarse sea salt 1 tsp (5 mL) ground black pepper 1/2 tsp (2 mL) ground turmeric 1/4 tsp (1 mL) ground cinnamon 1/4 tsp (1 mL) cayenne pepper (optional) 1 cup (250 mL) 6% plain yogurt 1 clove garlic, minced 2 tsp (10 mL) finely grated fresh ginger Pinch saffron Four 3 1/2 oz (100 g) pieces fresh or frozen thawed cod Instructions In small heavy skillet, toast cumin and coriander seeds over medium heat, stirring, until fragrant and slightly darkened, about 3 minutes. Set aside and let cool. Transfer to spice grinder or clean coffee grinder and grind. In a small bowl, combine ground cumin and coriander, paprika, sugar, salt, pepper, turmeric, cinnamon, and cayenne (if using). In a medium bowl, combine yogurt with the spice blend and stir in garlic, ginger and saffron. Pat cod pieces dry; place in a lightly buttered 13 x 9-inch (3 L) glass baking dish. Divide yogurt mixture over each cod piece and spread to coat. Refrigerate for at least 1 hour or up to 4 hours. Preheat oven to 425°F (220°C). Bake uncovered, for 12 to 15 minutes, or until fish flakes easily when touched with a fork. View all recipe details

Apricot Almond Mini Muffins Posted: 05 Jul 2011 07:22 AM PDT By Anna Olson What You Need 1 1/3 cups (325 mL) large–flake (old-fashioned) rolled oats, plus extra for sprinkling 1/2 cup (125 mL) ground almonds 1 1/4 cups (300 mL) plain yogurt (not low fat or fat free) 1/4 cup (50 mL) fancy molasses 1/4 cup (50 mL) packed light brown sugar 1/4 cup (50 mL) unsalted butter, melted and cooled 1 egg 1/2 cup (125 mL) all- purpose flour 1/2 cup (125 mL) whole wheat flour 1 1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) ground cinnamon 1/4 tsp (1 mL) ground nutmeg 3/4 cup (175 mL) diced dried apricots 1/2 cup (125 mL) sliced almonds Instructions Preheat oven to 375°F (190°C). Line miniature muffin pans with paper liners. In a large bowl combine, oats, ground almonds and yogurt; let sit for 5 minutes. Stir in molasses, brown sugar, melted butter and egg. In another bowl, sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into yogurt mixture, just until blended. Stir in apricots and almonds. Spoon into prepared muffin pans, filling 3/4 full and sprinkle with a few oats. Bake for 15 to 18 minutes, or until muffins spring back when gently pressed. Let cool in pan for 10 minutes. Transfer to rack to cool completely. View all recipe details

Cinnamint Hot Chocolate Posted: 05 Jul 2011 06:59 AM PDT By Anna Olson What You Need 4 cups (1 L) 1% or 2% milk 3 cinnamon sticks 5 oz (150 g) bittersweet chocolate, chopped 1/4 cup (50 mL) packed light brown sugar 1/2 tsp (2 mL) vanilla 1/4 tsp (1 mL) peppermint extract Instructions In a medium saucepan, heat milk and cinnamon sticks over medium heat until steaming, stirring occasionally. Add chocolate and brown sugar; whisk until melted and smooth. Stir in vanilla and peppermint extracts. Remove cinnamon sticks and ladle into mugs to serve. View all recipe details

Quark & Yogurt Cheesecake with Blueberry Preserves Posted: 05 Jul 2011 06:29 AM PDT By Anna Olson Yogurt proves its versatility in Anna Olson's Quark and Yogurt Cheesecake. This cheesecake tastes creamy but is actually quite light. Homemade blueberry preserves are a treat, but feel free to simply garnish the cheesecake with fresh berries or other fruit. What You Need Filling Part 1: 2 cups (500 mL) 3% plain yogurt 2 cups (500 mL) Canadian Quark cheese Crust: 1 1/2 cups (375 mL) whole wheat flour 3 tbsp (45 mL) packed dark brown sugar 3 tbsp (45 mL) honey Pinch ground cinnamon Pinch salt 1/4 cup (50 mL) unsalted butter, melted Filling Part 2: 1/3 cup (75 mL) honey 1 egg 2 tsp (10 mL) vanilla 1 tsp (5 mL) finely grated lime zest Blueberry Preserves: 2 cups (500 mL) fresh or frozen blueberries 1/3 cup (75 mL) granulated sugar 1/4 cup (50 mL) water 2 tbsp (30 mL) lime juice 1 1/2 tbsp (22 mL) cornstarch Instructions Filling Part 1: Stir yogurt and Canadian Quark cheese together. Spoon into a sieve lined with cheese cloth or large paper coffee filter; set over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard the whey (the liquid in bowl). Cover and refrigerate yogurt/quark mixture until ready to use. (Prepare one day ahead.) Preheat oven to 350 °F (180 °C). Lightly grease a 9-inch (23 cm) glass pie plate. Crust: In a bowl, combine flour, brown sugar, honey, cinnamon and salt; stir into the melted butter, blending until the mixture has a rough, crumb texture. Press into prepared pie plate (it will be very crumbly). Bake for 15 minutes, until the edges brown lightly. Set aside. Filling Part 2: Whisk drained yogurt/quark mixture, honey, egg, vanilla and lime zest until smooth. Pour into cooled pie shell and bake for 30 minutes or until set. Cool to room temperature. Chill at least 4 hours before serving. Blueberry Preserves: In a medium saucepan, over medium heat, combine berries, sugar and water over, bring to a simmer, occasionally stirring gently. In a small bowl, whisk together lime juice and cornstarch and stir into berries; return to a simmer and cook until slightly thickened. Cool, and then chill preserves completely before serving. To serve, spoon half of the preserves over the cheesecake before slicing and spoon remaining preserves on the side of each slice. View all recipe details

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