recipes

Meal Ideas 21 September 2020

Comforting Dairy Dishes that Deliver Taste and Nutrition

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 1/2       cup chopped shallot
  • 3          cups cauliflower rice
  • 1/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 2          tablespoons, plus 1 teaspoon, all-purpose flour
  • 1 3/4    cups 1% low-fat milk
  • 3/4       cup freshly grated Parmesan cheese, divided
  • 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
  • 1 1/2    cups fresh or frozen peas
  • 2          tablespoons fresh basil leaves, cut into ribbons
  1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
  2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
  3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil, divided
  • 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
  • 1          small onion, diced
  • 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
  • 6          large eggs
  • 3/4       cup low-fat or whole milk
  • 1 1/2    teaspoons Dijon mustard
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 1/2       cup packed, shredded extra-sharp cheddar cheese
  1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
  2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
  3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
  4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
  5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 2          medium shallots (about 2/3 cup), chopped
  • 1          package (10 ounces) white button mushrooms, trimmed and sliced
  • 1          package (10 ounces) cremini mushrooms, trimmed and sliced
  • 2          garlic cloves, minced
  • 4          cups low-sodium chicken or vegetable broth
  • 1          tablespoon Worcestershire sauce
  • 1          teaspoon Dijon mustard
  • 3/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 1          cup whole-wheat egg noodles
  • 1          cup 1% low-fat milk
  • 2/3       cup sour cream, divided
  • 2          tablespoons all-purpose flour
  • 2          tablespoons chopped fresh parsley
  1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
  2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
  3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

Meal Ideas 04 April 2017

Enhance Your Easter with Ham

(Family Features) From the breakfast nook to the dinner table, an Easter meal isn’t complete without a delicious ham for guests to enjoy and share. Whether you’re serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.

Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.

For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.

Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.

With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.

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Leftover Ham and Bacon Hash

  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds yellow potatoes, diced
  • 8 ounces button mushrooms, quartered
  • 1 1/2 cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
  • 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
  • 2/3 cup jarred roasted red pepper, drained and roughly chopped
  • 3/4 cup fresh mozzarella cheese, cubed
  • 2-3 eggs, fried or poached to preference (optional)
  • 1/3 cup fresh basil leaves, thinly sliced
  1. Heat oven to 425° F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.
  2. Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.
  3. Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.

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Ham and Brie Crostini with Fig Jam

  • 1 French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)
  • 1/2 cup extra-virgin olive oil
  • 3/4 pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces
  • 9 ounces Brie cheese, sliced and cut into 24 pieces
  • 1/4 cup fig jam
  1. Heat oven to 400° F.
  2. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.
  3. Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.
  4. Top each crostini with fig jam and serve warm.

Source: Smithfield

Appetizers & Sides 10 August 2015

California Wine Country Tapenade

Ingredients
  • 1/2 cup chopped shallots
  • 1/4 cup chopped smoked sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 6-ounce can California Green Ripe Olives, well drained
  • 1 6-ounce can California Black Ripe Olives, well drained
  • 1/4 cup lightly packed fresh basil
  • Sea salt and freshly ground pepper to taste
  • Crackers or toasted baguette slices
Preparation
  1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
  2. Add olives, basil, salt and pepper and pulse again until chopped.
  3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.
Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee

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