http://www.dairygoodness.ca dfc-dairygoodnesshttp://feedburner.google.com http://feedproxy.google.com/~r/dfc-dairygoodness/~3/WJt7eYxUk-8/asian-steamed-fish-coconut-rice http://www.dairygoodness.ca/recipes/asian-steamed-fish-coconut-rice <a href="http://www.dairygoodness.ca/recipes/asian-steamed-fish-coconut-rice"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/asian-steamed-fish-coconut-rice/6252011-1-eng-CA/asian-steamed-fish-coconut-rice_small.jpg" alt="Asian Steamed Fish & Coconut Rice" style="float: right; margin-left: 20px;" /></a> <p>This is a one-skillet meal that uses the traditional Asian technique of steaming fish and vegetables. There’s little clean-up and you get the four food groups in one flavourful dish.</p> <h2>What <font>You Need</font></h2> <p> 1 tbsp (15 mL) butter<br /> 3 green onions, sliced<br /> 1/2 cup (125 mL) diced sweet red pepper or thinly sliced baby carrots<br /> 1/2 tsp (2 mL) salt, divided<br /> 1/8 tsp (0.5 mL) hot pepper flakes<br /> 1 cup (250 mL) jasmine rice, rinsed<br /> 1/4 cup (50 mL) unsweetened shredded coconut<br /> 1 cup (250 mL) water<br /> 1 tbsp (15 mL) all-purpose flour<br /> 2 cups (500 mL) milk<br /> 2 cups (500 mL) trimmed snow peas or chopped green beans<br /> 1 lb (500 g) thin skinless white fish fillets (about 1/2 inch/1 cm thick), cut into 4 pieces<br /> Pepper<br /> 1/4 cup (50 mL) chopped fresh cilantro or basil<br />1 lime, cut into 4 wedges</p> <h2>Instructions</h2> <p>In a large skillet, melt butter over medium heat. Sauté green onions, red pepper or carrots, three-quarters of the salt and hot pepper flakes for 3 min or until softened. Stir in rice and coconut until coated. Add water and bring to a boil.</p><p>Whisk flour into milk and pour into skillet, stirring. Bring to a simmer, stirring often. Cover, reduce heat to low and simmer for 5 min.</p><p>Gently stir rice. Place fish fillets on top of rice; sprinkle with remaining salt and pepper, to taste. Sprinkle with snow peas. Cover and simmer, for 15 min or until rice is tender and fish flakes easily with a fork. Remove from heat and let stand for 5 min. Sprinkle with cilantro or basil. Serve with lime wedges to squeeze over top.</p> <p><a href="http://www.dairygoodness.ca/recipes/asian-steamed-fish-coconut-rice">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/WJt7eYxUk-8" height="1" width="1"/> Tue, 07 Feb 2012 10:32:00 -0500 http://www.dairygoodness.ca/recipes/asian-steamed-fish-coconut-rice http://feedproxy.google.com/~r/dfc-dairygoodness/~3/5T7EAV3JfbU/carrot-lentil-soup http://www.dairygoodness.ca/recipes/carrot-lentil-soup <a href="http://www.dairygoodness.ca/recipes/carrot-lentil-soup"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/carrot-lentil-soup/6251549-1-eng-CA/carrot-lentil-soup_small.jpg" alt="Carrot Lentil Soup" style="float: right; margin-left: 20px;" /></a> <p>Red lentils are quick-cooking and turn a sunny yellow colour when cooked, making this main-course soup a cheery way to perk up your lunch. The milk adds a lovely texture and makes it even more satisfying.</p> <h2>What <font>You Need</font></h2> <p> 2 tsp (10 mL) butter<br /> 2 large carrots, diced<br /> 1 onion, finely chopped<br /> 1 clove garlic, minced<br /> 3/4 tsp (3 mL) salt <br /> 1/4 tsp (1 mL) dried rosemary or thyme, crushed<br /> 1 cup (250 mL) dried red lentils, rinsed and drained<br /> 3 cups (750 mL) water<br /> 1 tbsp (15 mL) all-purpose flour<br /> 2 cups (500 mL) milk<br /> 2 tbsp (30 mL) freshly squeezed lemon juice or wine vinegar<br /> Pepper<br />2 tbsp (30 mL) thinly sliced fresh basil and green onions</p> <h2>Instructions</h2> <p>In a pot, melt butter over medium heat. Sauté carrots, onion, garlic, salt and rosemary for about 5 min or until onion is softened. Stir in lentils and water; cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 min or until lentils and carrots are soft.</p><p>Whisk flour into milk and gradually stir into pot; increase heat to medium. Simmer, stirring, for about 3 min, until slightly thickened (do not let boil). Stir in lemon juice and season to taste with pepper. Ladle into bowls and serve sprinkled with basil and green onions.</p> <p><a href="http://www.dairygoodness.ca/recipes/carrot-lentil-soup">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/5T7EAV3JfbU" height="1" width="1"/> Tue, 07 Feb 2012 09:38:00 -0500 http://www.dairygoodness.ca/recipes/carrot-lentil-soup http://feedproxy.google.com/~r/dfc-dairygoodness/~3/kIp11QoutLo/are-milk-products-fattening http://www.dairygoodness.ca/good-health/dairy-facts-fallacies/are-milk-products-fattening <p> <p>The fact is that milk products may help prevent weight gain and even help you lose<em> </em>weight when part of a calorie-reduced diet.</p></p> <p><a href="/layout/set/rss/good-health/benefits-of-milk-products/milk-products-for-your-healthy-weight" target="_self">Recent research</a> shows that in addition to dairy calcium, which aids weight management, the protein composition unique to milk products could help reduce hunger when calories are restricted. And not being too hungry makes eating less easier.</p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/kIp11QoutLo" height="1" width="1"/> Mon, 06 Feb 2012 15:18:00 -0500 http://www.dairygoodness.ca/good-health/dairy-facts-fallacies/are-milk-products-fattening http://feedproxy.google.com/~r/dfc-dairygoodness/~3/Me9HaXaHflw/greek-veggie-chicken-cheese-wrap http://www.dairygoodness.ca/recipes/greek-veggie-chicken-cheese-wrap <a href="http://www.dairygoodness.ca/recipes/greek-veggie-chicken-cheese-wrap"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/greek-veggie-chicken-cheese-wrap/6243518-1-eng-CA/greek-veggie-chicken-cheese-wrap_small.jpg" alt="Greek Veggie, Chicken & Cheese Wrap" style="float: right; margin-left: 20px;" /></a> <p>Making your own lunch is easy with a little advance planning and strategy. Wrap up this tasty vegetable mixture, chicken and zingy Canadian Feta cheese in a pita with a luscious yogurt dip on the side and you’ll have a lunch that’ll be the envy of your co-workers.</p> <h2>What <font>You Need</font></h2> <p> 1/2 cup (125 mL) 2% plain yogurt<br /> 1 tsp (5 mL) grated lemon zest<br /> 1 large black olive, minced<br /> 4 large lettuce leaves<br /> 4 large (about 9 inches/23 cm) whole wheat pita breads<br /> 1 cup (250 mL) shredded cooked boneless skinless chicken breast<br /> 1 cup (250 mL) chopped English cucumber<br /> 1 cup (250 mL) grape or cherry tomatoes, cut in half<br /> 2 tbsp (30 mL) very thinly sliced red onion (optional)<br /> 3-1/2 oz (100 g) diced Canadian Feta cheese<br />1 tsp (5 mL) dried oregano</p> <h2>Instructions</h2> <p>In a bowl, combine yogurt, lemon zest and olive. Portion into individual containers or one container, cover and refrigerate until serving, for up to 1 day.</p><p>Place one lettuce leaf on each pita; arrange chicken, cucumber, tomatoes, onion (if using), Canadian Feta cheese and oregano in a line down the centre of each, dividing evenly. Fold top and bottom of pita over filling, then roll up pita tightly around filling to enclose. </p><p>Wrap tightly in plastic wrap or waxed paper and refrigerate until serving, for up to 4 hours.</p><p>To serve, unwrap pita, cut in half crosswise, if desired, and serve with lemon-olive yogurt for dipping or spreading. </p> <p><a href="http://www.dairygoodness.ca/recipes/greek-veggie-chicken-cheese-wrap">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/Me9HaXaHflw" height="1" width="1"/> Fri, 03 Feb 2012 11:07:00 -0500 http://www.dairygoodness.ca/recipes/greek-veggie-chicken-cheese-wrap http://feedproxy.google.com/~r/dfc-dairygoodness/~3/SSN3myLHcqQ/market-fresh-chicken-stew http://www.dairygoodness.ca/recipes/market-fresh-chicken-stew <a href="http://www.dairygoodness.ca/recipes/market-fresh-chicken-stew"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/market-fresh-chicken-stew/6243039-1-eng-CA/market-fresh-chicken-stew_small.jpg" alt="Market Fresh Chicken Stew" style="float: right; margin-left: 20px;" /></a> <p>Capture the bounty of fresh produce at the market in this one-pot meal. The garnish of chopped tomatoes and herbs adds a nice, fresh burst of flavour and colour.</p> <h2>What <font>You Need</font></h2> <p> 1 tbsp (15 mL) butter<br /> 4 oz (125 g) mushrooms, cut in half<br /> 1/2 tsp (2 mL) dried rosemary, crushed<br /> 1/4 tsp (1 mL) each, salt and pepper<br /> 2 cloves garlic, minced<br /> 1 lb (500 g) boneless skinless chicken breasts or thighs, cut into chunks<br /> 4 small red-skinned potatoes, cut into 3/4-inch (2 cm) chunks<br /> 1 cup (250 mL) reduced-sodium chicken broth<br /> 2 cups (500 mL) milk, divided<br /> 1/3 cup (75 mL) all-purpose flour<br /> 1 cup (250 mL) chopped green or yellow beans<br /> 1 tbsp (15 mL) Dijon mustard<br /> 1 plum tomato, chopped<br />2 tbsp (30 mL) chopped fresh parsley, basil and/or oregano</p> <h2>Instructions</h2> <p>In a large pot, melt butter over medium-high heat. Sauté mushrooms, rosemary, salt and pepper for about 5 min or until browned. Add garlic and chicken and sauté for 3 min or until chicken is white all over and starts to brown.</p><p>Stir in potatoes and broth; bring to a simmer. Cover, reduce heat to medium-low and boil gently for 10 to 15 min or until potatoes are almost tender.</p><p>Meanwhile, heat 1-1/4 cups (300 mL) of the milk in a glass measuring cup in the microwave at Medium (50%) power, or in a saucepan over medium heat, for about 3 min or until steaming. Whisk flour into remaining cold milk.</p><p>Gradually pour flour mixture into pot, stirring. Increase heat to medium. Stir in hot milk, beans and mustard; simmer, uncovered and stirring often, for about 8 min or until chicken is no longer pink inside, beans are tender-crisp and stew is thickened. Ladle into bowls and top with tomatoes and fresh parsley, basil and/or oregano. </p> <p><a href="http://www.dairygoodness.ca/recipes/market-fresh-chicken-stew">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/SSN3myLHcqQ" height="1" width="1"/> Fri, 03 Feb 2012 10:44:00 -0500 http://www.dairygoodness.ca/recipes/market-fresh-chicken-stew http://feedproxy.google.com/~r/dfc-dairygoodness/~3/Yj_-4Xahqfs/orange-chocolate-yogurt-mousse http://www.dairygoodness.ca/recipes/orange-chocolate-yogurt-mousse <a href="http://www.dairygoodness.ca/recipes/orange-chocolate-yogurt-mousse"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/plaisirs-laitiers/accueil/recettes/mousse-au-yogourt-a-l-orange-et-au-chocolat/6242672-3-eng-CA/orange-chocolate-yogurt-mousse_small.jpg" alt="Orange Chocolate Yogurt Mousse" style="float: right; margin-left: 20px;" /></a> <p>A sweet and tangy mousse made with yogurt creates a dessert treat you won’t believe is so easy to make. </p> <h2>What <font>You Need</font></h2> <p> 2 tsp (10 mL) unflavoured gelatin powder<br /> 2/3 cup (150 mL) unsweetened orange juice<br /> 1/3 cup (75 mL) granulated sugar<br /> 2 tbsp (30 mL) unsweetened cocoa powder<br /> 2 cups (500 mL) 2% plain yogurt<br /> 1 orange, peeled, halved and sliced<br />Shaved dark chocolate</p> <h2>Instructions</h2> <p>In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 min until gelatin is softened. In a small bowl, combine sugar and cocoa powder, breaking up any lumps of cocoa. Whisk cocoa mixture into saucepan and heat over medium-low heat, stirring constantly, for 2 to 3 min or until gelatin is dissolved. Pour into a medium heatproof bowl, cover and refrigerate for about 1 hour or until almost set.</p><p>Using an electric mixer, beat gelatin until light and foamy. Beat in yogurt, just until blended. Pour into individual serving bowls, cover and refrigerate for about 2 hrs or until set, or for up to 1 day.</p><p>To serve, garnish each bowl with orange slices and shaved chocolate.</p> <p><a href="http://www.dairygoodness.ca/recipes/orange-chocolate-yogurt-mousse">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/Yj_-4Xahqfs" height="1" width="1"/> Fri, 03 Feb 2012 10:29:00 -0500 http://www.dairygoodness.ca/recipes/orange-chocolate-yogurt-mousse http://feedproxy.google.com/~r/dfc-dairygoodness/~3/hhBaZF-ahpk/roasted-squash-and-parsnip-soup http://www.dairygoodness.ca/recipes/roasted-squash-and-parsnip-soup <a href="http://www.dairygoodness.ca/recipes/roasted-squash-and-parsnip-soup"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/roasted-squash-and-parsnip-soup/6242103-1-eng-CA/roasted-squash-and-parsnip-soup_small.jpg" alt="Roasted Squash and Parsnip Soup" style="float: right; margin-left: 20px;" /></a> <p>Homemade vegetable soup makes a nutritious lunch and roasting the vegetables enhances their natural flavour. With the addition of milk, this soup is even more nutritious. Serve on the side with your favourite sandwich.</p> <h2>What <font>You Need</font></h2> <p> 3 cups (750 mL) chopped peeled butternut squash<br /> 1 cup (250 mL) chopped peeled parsnips<br /> 1 small onion, chopped<br /> 1 tbsp (15 mL) cider vinegar<br /> 1/2 tsp (2 mL) dried thyme<br /> 1/2 tsp (2 mL) salt<br /> Pepper<br /> 2 cups (500 mL) water<br /> 2 cups (500 mL) milk<br />1 tbsp (15 mL) all-purpose flour</p> <h2>Instructions</h2> <p>Preheat oven to 400°F (200°C). Line a large baking sheet with foil and lightly butter foil. Combine squash, parsnips, onion, vinegar, thyme, salt and 1/4 tsp (1 mL) pepper on baking sheet, tossing to coat. Spread out in a single layer. Roast for about 30 min or until brown and tender.</p><p>Transfer roasted vegetables to a pot and add water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently, for 10 min or until flavours are blended. Transfer to a blender in batches, or use an immersion blender in the pot and purée until smooth, adding some of the milk as necessary to purée. Return to pot, if necessary.</p><p>Whisk flour into remaining milk and gradually stir into pot. Simmer over medium heat, stirring constantly, for about 5 min or until slightly thickened (do not let boil). Season to taste with pepper.</p> <p><a href="http://www.dairygoodness.ca/recipes/roasted-squash-and-parsnip-soup">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/hhBaZF-ahpk" height="1" width="1"/> Fri, 03 Feb 2012 10:11:00 -0500 http://www.dairygoodness.ca/recipes/roasted-squash-and-parsnip-soup http://feedproxy.google.com/~r/dfc-dairygoodness/~3/HmFkqA3QLtQ/quick-cheddar-baked-apples http://www.dairygoodness.ca/recipes/quick-cheddar-baked-apples <a href="http://www.dairygoodness.ca/recipes/quick-cheddar-baked-apples"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/plaisirs-laitiers/accueil/recettes/pommes-cuites-gratinees-au-cheddar/6241747-1-eng-CA/quick-cheddar-baked-apples_small.jpg" alt="Quick Cheddar Baked Apples" style="float: right; margin-left: 20px;" /></a> <p>When you feel like having a slice of apple pie with Canadian Cheddar cheese, try this quick and easy “baked” apple instead.</p> <h2>What <font>You Need</font></h2> <p> 4 baking apples, such as Empire, Cortland or Granny Smith<br /> 1 tbsp (15 mL) packed brown sugar<br /> 1/4 tsp (1 mL) ground ginger or cinnamon<br /> 3-1/2 oz (100 g) shredded Canadian old Cheddar cheese (about 1 cup/250 mL)<br /> 2 tbsp (30 mL) chopped pecans<br />2 tbsp (30 mL) dried cranberries</p> <h2>Instructions</h2> <p>Core apples and cut in half lengthwise. Place cut side up in a microwave-safe baking dish. Sprinkle with sugar and ginger.</p><p>Microwave on Medium-High (70%) power for 5 to 7 min or until almost tender. Sprinkle with Canadian old Cheddar cheese and microwave for 30 to 60 sec or until cheese is melted.</p><p>Serve sprinkled with pecans and cranberries.</p> <p><a href="http://www.dairygoodness.ca/recipes/quick-cheddar-baked-apples">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/HmFkqA3QLtQ" height="1" width="1"/> Fri, 03 Feb 2012 09:53:00 -0500 http://www.dairygoodness.ca/recipes/quick-cheddar-baked-apples http://feedproxy.google.com/~r/dfc-dairygoodness/~3/B4aRhSVS5-Q/roast-chicken-rice-gratin-with-apples http://www.dairygoodness.ca/recipes/roast-chicken-rice-gratin-with-apples <a href="http://www.dairygoodness.ca/recipes/roast-chicken-rice-gratin-with-apples"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/roast-chicken-rice-gratin-with-apples/6241224-1-eng-CA/roast-chicken-rice-gratin-with-apples_small.jpg" alt="Roast Chicken & Rice Gratin with Apples" style="float: right; margin-left: 20px;" /></a> <p>You don’t need a weekend or a special occasion for a lovely roast chicken dinner. This meal is easy to assemble and then you let the oven do the work. Flavourful veggies on the side is all you need.</p> <h2>What <font>You Need</font></h2> <p> 1 cup (250 mL) long-grain parboiled brown rice<br /> 1/4 tsp (1 mL) salt<br /> 4 cups (1 L) water<br /> 2 stalks celery, finely chopped<br /> 2 tart cooking apples, finely chopped<br /> 1 small onion, chopped<br /> 1 tsp (5 mL) dried sage or thyme<br /> 4 boneless skinless chicken breasts, each about 4 oz (125 g)<br /> 2 tsp (10 mL) butter, melted<br />3-1/2 oz (100 g) Canadian Monterey Jack or Swiss cheese, shredded (about 1 cup/250 mL)</p> <h2>Instructions</h2> <p>In a saucepan, combine rice, salt and water; bring to a boil over high heat. Cover with lid slightly ajar, reduce heat to medium-low and boil gently for 15 to 20 min or until rice is almost tender. Spoon off 1/2 cup (125 mL) of the cooking liquid and reserve; drain off any remaining liquid.</p><p>Preheat oven to 400°F (200°C).</p><p>Lightly butter a 13 x 9-inch (33 x 23-cm/3 L) glass baking dish. Add rice, reserved cooking liquid, celery, apples, onion, sage and pepper to baking dish and stir to combine. </p><p>Place chicken breasts on top and lightly brush with butter. Cover dish with foil and bake for 25 min. Uncover and bake for 5 to 10 min more, or until a thermometer inserted in thickest part of chicken registers 170°F (77°C) and chicken is no longer pink inside. Sprinkle Canadian Monterey Jack cheese evenly over casserole and broil for about 2 min or until lightly browned. Let stand for 5 min before serving.</p> <p><a href="http://www.dairygoodness.ca/recipes/roast-chicken-rice-gratin-with-apples">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/B4aRhSVS5-Q" height="1" width="1"/> Fri, 03 Feb 2012 09:27:00 -0500 http://www.dairygoodness.ca/recipes/roast-chicken-rice-gratin-with-apples http://feedproxy.google.com/~r/dfc-dairygoodness/~3/G1OvfWw4YSU/make-ahead-berry-breakfast-parfaits http://www.dairygoodness.ca/recipes/make-ahead-berry-breakfast-parfaits <a href="http://www.dairygoodness.ca/recipes/make-ahead-berry-breakfast-parfaits"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/make-ahead-berry-breakfast-parfaits/6239564-1-eng-CA/make-ahead-berry-breakfast-parfaits_small.jpg" alt="Make-Ahead Berry Breakfast Parfaits" style="float: right; margin-left: 20px;" /></a> <p>Make your own beautiful breakfast parfaits in the evening and you’ve got a nutritious and delicious breakfast ready to go in the morning. The oats soften perfectly as the parfaits sit in the refrigerator overnight.</p> <h2>What <font>You Need</font></h2> <p> 1 cup (250 mL) large-flake rolled oats<br /> 1/4 cup (50 mL) chopped almonds, pecans or walnuts (optional)<br /> 1 tbsp (15 mL) ground flax seeds (optional)<br /> 3 cups (750 mL) 2% plain yogurt<br /> 3 tbsp (45 mL) granulated or packed brown sugar<br /> 1 tsp (5 mL) vanilla extract<br />2 cups (500 mL) blueberries, sliced strawberries and/or raspberries</p> <h2>Instructions</h2> <p>In a skillet over medium heat, toast large-flake rolled oats and nuts (if using), stirring constantly, for 2 to 3 min or until golden and fragrant. Immediately transfer to a bowl and let cool. Stir in flax seeds (if using).</p><p>In a bowl, whisk together yogurt, sugar and vanilla. </p><p>Alternately layer oat mixture, yogurt and berries in four individual 1-1/2-cup (375 mL) reusable containers with lids or tall glasses. Seal with lids or cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.</p> <p><a href="http://www.dairygoodness.ca/recipes/make-ahead-berry-breakfast-parfaits">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/G1OvfWw4YSU" height="1" width="1"/> Thu, 02 Feb 2012 16:17:00 -0500 http://www.dairygoodness.ca/recipes/make-ahead-berry-breakfast-parfaits http://feedproxy.google.com/~r/dfc-dairygoodness/~3/dAIR0UYOnqM/sweet-potato-chickpea-risotto http://www.dairygoodness.ca/recipes/sweet-potato-chickpea-risotto <a href="http://www.dairygoodness.ca/recipes/sweet-potato-chickpea-risotto"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/sweet-potato-chickpea-risotto/6238856-1-eng-CA/sweet-potato-chickpea-risotto_small.jpg" alt="Sweet Potato & Chickpea Risotto" style="float: right; margin-left: 20px;" /></a> <p>A vegetarian main course that is filling and comforting for a family dinner. Cooking the short-grain rice in the milk makes it smooth and creamy. Add a crisp green salad on the side with some cherry tomatoes and a balsamic vinaigrette.</p> <h2>What <font>You Need</font></h2> <p> 2 tsp (10 mL) butter<br /> 2 cups (500 mL) diced peeled sweet potato (about 1 large)<br /> 2 cloves garlic, minced<br /> 1 onion, chopped<br /> 1 sweet red pepper, chopped<br /> 1 tsp (5 mL) dried basil<br /> 1/4 tsp (1 mL) each, salt and pepper<br /> 3/4 cup (175 mL) short-grain (Arborio) rice<br /> 3/4 cup (175 mL) reduced-sodium vegetable broth<br /> 2 tbsp (30 mL) all-purpose flour<br /> 3 cups (750 mL) milk (approx.)<br /> 1 cup (250 mL) drained rinsed canned chickpeas <br />1/2 cup (125 mL) grated Canadian Parmesan cheese</p> <h2>Instructions</h2> <p>In a large pot, melt butter over medium heat. Sauté sweet potatoes, garlic, onion, red pepper, basil, salt and pepper for 5 min or until onion is softened. Stir in rice; sauté for 1 min. </p><p>Pour in broth and bring to a boil, stirring. Whisk flour into 3 cups (750 mL) milk and gradually stir into pot; bring to a simmer, stirring often. Reduce heat to low, cover and simmer, stirring twice, for 15 min or until rice is almost tender. </p><p>Stir in chickpeas; simmer, uncovered, for 5 min or until rice is tender, stirring in more milk, if desired, to moisten rice. Stir in half of the Canadian Parmesan cheese. Spoon into bowls and serve sprinkled with remaining cheese.</p> <p><a href="http://www.dairygoodness.ca/recipes/sweet-potato-chickpea-risotto">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/dAIR0UYOnqM" height="1" width="1"/> Thu, 02 Feb 2012 15:22:00 -0500 http://www.dairygoodness.ca/recipes/sweet-potato-chickpea-risotto http://feedproxy.google.com/~r/dfc-dairygoodness/~3/EEcLymoyWbw/dark-chocolate-banana-fruit-shake http://www.dairygoodness.ca/recipes/dark-chocolate-banana-fruit-shake <a href="http://www.dairygoodness.ca/recipes/dark-chocolate-banana-fruit-shake"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/dark-chocolate-banana-fruit-shake/6238466-1-eng-CA/dark-chocolate-banana-fruit-shake_small.jpg" alt="Dark Chocolate Banana Fruit Shake" style="float: right; margin-left: 20px;" /></a> <p>After exercising or active play, recharge with a luscious, fruity shake that’s ready in minutes! </p> <h2>What <font>You Need</font></h2> <p> 1 frozen ripe banana, broken into chunks<br /> 2 tsp (10 mL) unsweetened cocoa powder<br /> 2 cups (500 mL) chocolate milk<br />1/2 tsp (2 mL) vanilla extract</p> <h2>Instructions</h2> <p>In a blender, purée frozen ripe banana, cocoa powder, chocolate milk and vanilla until smooth. Pour into chilled glasses and serve immediately.</p> <p><a href="http://www.dairygoodness.ca/recipes/dark-chocolate-banana-fruit-shake">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/EEcLymoyWbw" height="1" width="1"/> Thu, 02 Feb 2012 15:03:00 -0500 http://www.dairygoodness.ca/recipes/dark-chocolate-banana-fruit-shake http://feedproxy.google.com/~r/dfc-dairygoodness/~3/YFbKrsMqR4U/butterscotch-ginger-pudding http://www.dairygoodness.ca/recipes/butterscotch-ginger-pudding <a href="http://www.dairygoodness.ca/recipes/butterscotch-ginger-pudding"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/butterscotch-ginger-pudding/6237996-1-eng-CA/butterscotch-ginger-pudding_small.jpg" alt="Butterscotch Ginger Pudding" style="float: right; margin-left: 20px;" /></a> <p>There’s nothing more comforting than homemade pudding. This version takes classic butterscotch and gives it a twist with the tasty zest of ginger. </p> <h2>What <font>You Need</font></h2> <p> 2 cups (500 mL) milk, divided<br /> 1/3 cup (75 mL) packed brown sugar<br /> 2 tbsp (30 mL) cornstarch<br /> 2 eggs<br /> 1-1/2 tbsp (22 mL) finely chopped crystallized ginger<br /> 2 tsp (10 mL) butter<br />1 tsp (5 mL) vanilla extract</p> <h2>Instructions</h2> <p>In a saucepan, heat 1-3/4 cups (425 mL) of the milk over medium heat, just until steaming. </p><p>In a bowl, whisk together brown sugar and cornstarch; whisk in eggs and remaining milk until well blended. Gradually whisk hot milk into egg mixture in a thin, steady stream. </p><p>Pour milk mixture into pan and stir in crystallized ginger; cook over medium heat, whisking constantly, for about 5 min or until bubbling and thick. Remove from heat and stir in butter and vanilla until blended. Pour into dessert dishes and let cool slightly. Serve warm or cover and refrigerate for about 2 hrs, until chilled, or for up to 1 day.</p> <p><a href="http://www.dairygoodness.ca/recipes/butterscotch-ginger-pudding">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/YFbKrsMqR4U" height="1" width="1"/> Thu, 02 Feb 2012 14:29:00 -0500 http://www.dairygoodness.ca/recipes/butterscotch-ginger-pudding http://feedproxy.google.com/~r/dfc-dairygoodness/~3/1lo8q97g1mQ/fruidelicious-and-dip http://www.dairygoodness.ca/recipes/fruidelicious-and-dip <a href="http://www.dairygoodness.ca/recipes/fruidelicious-and-dip"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/fruidelicious-and-dip/6237017-1-eng-CA/fruidelicious-and-dip_small.jpg" alt="Fruidelicious and Dip" style="float: right; margin-left: 20px;" /></a> <p>Everyone loves veggies and dip. With this recipe, even the pickiest of eater will be drawn to fruit served in this way. Start with plain yogurt and add just enough sweetness and spice for the perfect coating for juicy pieces of fruit. You can pack them in containers to go so you’ll have a nutritious snack wherever you are.</p> <h2>What <font>You Need</font></h2> <p> 1-1/2 cups (375 mL) 2% plain yogurt<br /> 2 tbsp (30 mL) liquid honey<br /> 1/4 tsp (1 mL) ground cinnamon<br /> 1/4 tsp (1 mL) ground nutmeg (optional)<br />4 cups (1 L) fresh fruit pieces (a mixture of: apple or pear wedges, nectarine slices, banana chunks, pineapple chunks, strawberries, cherries or seedless grapes)</p> <h2>Instructions</h2> <p>In a bowl, whisk together yogurt, honey, cinnamon and nutmeg (if using). Portion into small bowls or airtight containers. Serve immediately or cover and refrigerate for up to 2 days.</p><p>On serving plates or portable containers with lids, arrange fruit pieces around bowl or container of yogurt for dipping.</p> <p><a href="http://www.dairygoodness.ca/recipes/fruidelicious-and-dip">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/1lo8q97g1mQ" height="1" width="1"/> Thu, 02 Feb 2012 11:25:00 -0500 http://www.dairygoodness.ca/recipes/fruidelicious-and-dip http://feedproxy.google.com/~r/dfc-dairygoodness/~3/ubgiMMooO08/quinoa-spinach-and-berry-salad http://www.dairygoodness.ca/recipes/quinoa-spinach-and-berry-salad <a href="http://www.dairygoodness.ca/recipes/quinoa-spinach-and-berry-salad"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/quinoa-spinach-and-berry-salad/6233347-1-eng-CA/quinoa-spinach-and-berry-salad_small.jpg" alt="Quinoa, Spinach and Berry Salad" style="float: right; margin-left: 20px;" /></a> <p>This fresh salad makes it a treat to eat more whole grains, dark leafy greens and milk products. Cooking the quinoa in the milk soaks the nutrients right in. </p> <h2>What <font>You Need</font></h2> <p> 3/4 cup (175 mL) quinoa<br /> 1 tbsp (15 mL) all-purpose flour <br /> 1 cup (250 mL) milk<br /> 1/2 cup (125 mL) water<br /> 1/4 tsp (1 mL) salt<br /> 1 tsp (5 mL) grated orange zest<br /> 4 cups (1 L) packed baby spinach (about 4 oz/125 g)<br /> 2 cups (500 mL) sliced strawberries<br /> 3-1/2 oz (100 g) Canadian Swiss or Brick cheese, diced <br /> 1/4 cup (50 mL) freshly squeezed orange juice<br />Pepper</p> <h2>Instructions</h2> <p>In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.</p><p>Whisk flour into milk and pour into a deep saucepan. Add water and salt and bring to a gentle boil over medium heat, stirring often. Stir in quinoa and return to a boil, stirring.</p><p>Reduce heat to low, cover and simmer for 20 min or until quinoa is tender and most of the liquid is absorbed. Remove from heat and let stand, covered, for 5 min. Transfer to a bowl, add orange zest, fluff with a fork and let cool. (Refrigerate until chilled or for up to 1 day, if desired.)</p><p>Using a fork, toss spinach with quinoa. Gently stir in strawberries, Canadian Swiss cheese and orange juice. Divide onto serving plates and season to taste with pepper.</p> <p><a href="http://www.dairygoodness.ca/recipes/quinoa-spinach-and-berry-salad">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/ubgiMMooO08" height="1" width="1"/> Wed, 01 Feb 2012 16:42:00 -0500 http://www.dairygoodness.ca/recipes/quinoa-spinach-and-berry-salad http://feedproxy.google.com/~r/dfc-dairygoodness/~3/5WdNY-BATX4/herb-marinated-grilled-chicken-salad http://www.dairygoodness.ca/recipes/herb-marinated-grilled-chicken-salad <a href="http://www.dairygoodness.ca/recipes/herb-marinated-grilled-chicken-salad"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/herb-marinated-grilled-chicken-salad/6232675-1-eng-CA/herb-marinated-grilled-chicken-salad_small.jpg" alt="Herb-Marinated Grilled Chicken Salad" style="float: right; margin-left: 20px;" /></a> <p>The yogurt marinade keeps lean chicken breast moist and tender. The fresh herbs really boost the flavour. This main course salad adds a nice twist to dinner any time of year.</p> <h2>What <font>You Need</font></h2> <p> 1-1/2 cups (375 mL) 2% plain yogurt<br /> 1/4 cup (50 mL) chopped fresh parsley<br /> 1 tbsp (15 mL) chopped fresh chives<br /> 2 tsp (10 mL) chopped fresh rosemary or thyme<br /> 1/2 tsp (2 mL) salt<br /> 1/4 tsp (1 mL) pepper<br /> 4 small boneless skinless chicken breasts, each about 4 oz (125 g)<br /> 2 tbsp (30 mL) olive oil, preferably extra virgin<br /> 8 cups (2 L) torn romaine lettuce<br /> 1 sweet red pepper, chopped<br />1/2 English cucumber, sliced</p> <h2>Instructions</h2> <p>In a bowl, whisk together yogurt, parsley, chives, rosemary, salt and pepper. Pour 1/2 cup (125 mL) into a shallow dish and add chicken breasts, turning to coat. Cover dish and refrigerate chicken for at least 30 min or for up to 1 day. Cover and refrigerate remaining yogurt dressing separately.</p><p>Preheat barbecue grill to medium or preheat broiler or grill pan on the stove-top. Remove chicken from marinade, discarding any excess marinade that was in contact with the chicken. Grill chicken (or broil or cook in grill pan), turning once, for 4 to 5 min per side or until no longer pink inside. Transfer to a cutting board and let rest for 5 min. Cut chicken crosswise into thin slices.</p><p>Just before serving, combine lettuce, red peppers and cucumbers in a large bowl. Whisk olive oil into reserved yogurt dressing and pour over vegetables; toss gently to coat. Arrange on serving plates and top with sliced chicken.</p> <p><a href="http://www.dairygoodness.ca/recipes/herb-marinated-grilled-chicken-salad">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/5WdNY-BATX4" height="1" width="1"/> Wed, 01 Feb 2012 15:55:00 -0500 http://www.dairygoodness.ca/recipes/herb-marinated-grilled-chicken-salad http://feedproxy.google.com/~r/dfc-dairygoodness/~3/d9dgglqgTBI/one-pot-tuna-broccoli-pasta http://www.dairygoodness.ca/recipes/one-pot-tuna-broccoli-pasta <a href="http://www.dairygoodness.ca/recipes/one-pot-tuna-broccoli-pasta"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/one-pot-tuna-broccoli-pasta/6232111-1-eng-CA/one-pot-tuna-broccoli-pasta_small.jpg" alt="One-Pot Tuna & Broccoli Pasta" style="float: right; margin-left: 20px;" /></a> <p>This is truly a one-pot dish – you don’t even need to drain the pasta. The pasta cooks in the milk and creates the sauce. With all four foods groups in one simple dish, you’re set for dinner.</p> <h2>What <font>You Need</font></h2> <p> 2-3/4 cups (675 mL) milk, divided<br /> 1-3/4 cups (425 mL) water<br /> 1/4 tsp (1 mL) salt<br /> 10 oz (300 g) whole wheat rotini or fusilli pasta<br /> 6 cups (1.5 L) chopped broccoli florets (1 large bunch)<br /> 8 oz (250 g) Ricotta cheese<br /> 1 tsp (5 mL) grated lemon zest<br /> 3 tbsp (45 mL) freshly squeezed lemon juice<br /> 1/4 tsp (1 mL) pepper<br />2 cans (each 170 g) water-packed flaked tuna, drained</p> <h2>Instructions</h2> <p> In a large pot, heat 2-1/2 cups (625 mL) of the milk, water and salt over medium heat until steaming. Stir in pasta. Cover, reduce heat to medium-low and simmer for 10 min, stirring once. Add broccoli on top of pasta, cover and simmer for 5 min or until pasta is tender and broccoli is tender-crisp.</p><p>Stir Ricotta, lemon zest, lemon juice and pepper into pot until blended. Stir in enough of the remaining milk to moisten pasta to desired consistency. Gently stir in tuna, just until heated through.</p> <p><a href="http://www.dairygoodness.ca/recipes/one-pot-tuna-broccoli-pasta">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/d9dgglqgTBI" height="1" width="1"/> Wed, 01 Feb 2012 14:53:00 -0500 http://www.dairygoodness.ca/recipes/one-pot-tuna-broccoli-pasta http://feedproxy.google.com/~r/dfc-dairygoodness/~3/zvKbZmL0Z7w/shrimp-and-cauliflower-curry http://www.dairygoodness.ca/recipes/shrimp-and-cauliflower-curry <a href="http://www.dairygoodness.ca/recipes/shrimp-and-cauliflower-curry"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/shrimp-and-cauliflower-curry/6230619-1-eng-CA/shrimp-and-cauliflower-curry_small.jpg" alt="Shrimp and Cauliflower Curry" style="float: right; margin-left: 20px;" /></a> <p>You don’t need to go out to a restaurant to have a wonderful curry dish. This one is quick, nutritious and so tasty. For a mild curry, use the lower amount of curry paste; for a bolder flavour use more, or use a medium or hot paste. Serve this saucy curry over cooked brown basmati rice or whole wheat couscous.</p> <h2>What <font>You Need</font></h2> <p> 2 tsp (10 mL) butter<br /> 3 cups (750 mL) small cauliflower florets<br /> 1 onion, thinly sliced<br /> 2 to 3 tbsp (30 to 45 mL) mild Indian curry paste or powder<br /> 2 cups (500 mL) no-salt-added canned diced tomatoes<br /> 12 oz (375 g) raw large shrimp, peeled and deveined<br /> 1 cup (250 mL) frozen green peas, thawed<br /> 2 tbsp (30 mL) cornstarch<br /> 1-1/2 cups (375 mL) 2% plain yogurt<br />Chopped fresh cilantro or mint</p> <h2>Instructions</h2> <p>In a large nonstick skillet, melt butter over medium-high heat. Sauté cauliflower and onion for about 5 min or until onion is softened. Add curry paste and sauté for 1 min. Add tomatoes and bring to a boil, stirring. Reduce heat and boil gently, stirring often, for 8 min or until cauliflower is almost tender.</p><p>Stir in shrimp and green peas. Whisk cornstarch into yogurt and gradually stir into pan; simmer, stirring constantly, for about 3 min or until sauce is thickened. Serve sprinkled with cilantro.</p> <p><a href="http://www.dairygoodness.ca/recipes/shrimp-and-cauliflower-curry">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/zvKbZmL0Z7w" height="1" width="1"/> Wed, 01 Feb 2012 11:57:00 -0500 http://www.dairygoodness.ca/recipes/shrimp-and-cauliflower-curry http://feedproxy.google.com/~r/dfc-dairygoodness/~3/V3b069J4e4k/maple-berry-rice-pudding http://www.dairygoodness.ca/recipes/maple-berry-rice-pudding <a href="http://www.dairygoodness.ca/recipes/maple-berry-rice-pudding"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/maple-berry-rice-pudding/6229987-1-eng-CA/maple-berry-rice-pudding_small.jpg" alt="Maple Berry Rice Pudding" style="float: right; margin-left: 20px;" /></a> <p>This is a creamy rice pudding that bursts with berry flavour and just a touch of maple sweetness. It makes a terrific snack, dessert or even breakfast, served warm or cold.</p> <h2>What <font>You Need</font></h2> <p> 1 tbsp (15 mL) all-purpose flour <br /> 2 cups (500 mL) milk<br /> 1/3 cup (75 mL) short-grain (Arborio) rice<br /> 2 tbsp (30 mL) pure maple syrup<br /> 1/2 tsp (2 mL) vanilla extract<br /> 2 cups (500 mL) blueberries or raspberries, or a mixture (thawed, if frozen)</p> <h2>Instructions</h2> <p>In deep, heavy saucepan, whisk flour into milk. Stir in rice and bring to a simmer over medium heat, stirring often.</p><p>Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 25 min or until rice is very tender. Remove from heat and stir in maple syrup and vanilla extract. Let cool slightly (the pudding will thicken upon cooling). Stir in berries. Divide the pudding among 4 small bowls. Serve warm or cold.</p> <p><a href="http://www.dairygoodness.ca/recipes/maple-berry-rice-pudding">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/V3b069J4e4k" height="1" width="1"/> Wed, 01 Feb 2012 10:19:00 -0500 http://www.dairygoodness.ca/recipes/maple-berry-rice-pudding http://feedproxy.google.com/~r/dfc-dairygoodness/~3/GqCT7hayTqw/banana-clafouti http://www.dairygoodness.ca/recipes/banana-clafouti <a href="http://www.dairygoodness.ca/recipes/banana-clafouti"><img src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/banana-clafouti/6223797-2-eng-CA/banana-clafouti_small.jpg" alt="Banana Clafouti" style="float: right; margin-left: 20px;" /></a> <p>The name “clafouti” sounds like a fancy dessert, yet it’s as easy to make as pancake batter. Traditionally it’s made with apples, cherries or apricots when in season. This version with bananas makes it a dessert fit for any time of year.</p> <h2>What <font>You Need</font></h2> <p>x</p> <h2>Instructions</h2> <p>Preheat oven to 400°F (200°C). Butter a 9-inch (23 cm) deep-dish glass pie plate or an 8-inch (20 cm) glass baking dish.</p><p>In a bowl, whisk together flour, sugar and salt; whisk in eggs and vanilla until blended. Gradually whisk in milk until frothy. Set aside.</p><p>Cut bananas into thin slices and place in a bowl with lemon juice. Toss gently to coat in juice. Arrange banana slices in the bottom of prepared baking dish, overlapping slightly. Gently pour milk mixture over top of bananas. </p><p> Bake in preheated oven for about 35 min or until top is golden brown and centre is puffed. Let cool on a wire rack for 15 minutes. Serve warm or let cool completely.</p> <p><a href="http://www.dairygoodness.ca/recipes/banana-clafouti">View all recipe details</a></p><img src="http://feeds.feedburner.com/~r/dfc-dairygoodness/~4/GqCT7hayTqw" height="1" width="1"/> Tue, 31 Jan 2012 11:04:00 -0500 http://www.dairygoodness.ca/recipes/banana-clafouti