I love cheese and dairy products and I’m excited to share this post with you.
“I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
March is National Nutrition Month. This year the theme is “Enjoy the Taste of Eating Right.”
The California Milk Advisory Board, which represents more than 1500 dairy families, is celebrating “dairy good” nutrition by asking Recipe ReDux members to share favorite recipes to encourage healthy habits with California dairy.
Dairy products can contribute to our good health throughout our lives. Milk provides calcium which is important for good bone health along with important nutrients, Vitamin D, phosphorous, potassium and magnesium.
As we age our bodies benefit from 3 glasses of milk a day to help lower the risk of osteoporosis, high blood pressure and certain cancers.
According to a recent study in the International Journal of Obesity, people who were dieting and consumed more dairy, like nonfat milk, lost more weight as compared to dieters who didn’t. The study found that dieters increased lean muscle, reduced body fat and lost more inches around their waistline. At just 90 calories per glass, nonfat milk contains nine essential nutrients, protein, calcium and vitamin D and is the perfect way to refuel after a workout.
If you shy away from certain milk products because of digestive issues associated with lactose intolerance here is some positive news. People with lactose intolerance can try to reintroduce dairy back into their lives, with little or no symptoms with small sips of milk at meal time or consuming hard cheese or yogurt. By slowly adding milk back to your diet you may find your tolerance level lifted. Lactose-free milk also provides the same levels of calcium, potassium, vitamin D and more.
I love real cheese for example so I need self control. I feel moderation is the key. I found this California Estate Cheddar and had to incorporate it in a meal.
I added this wonderful, flaky cheese to some portabella mushrooms and couscous cooked in vegetable broth.
By rolling the mixture into balls I could heat it without compacting the cheese.
Add a light sauce and serve over couscous with some grated California Cheddar. So easy.
For more healthy ideas to incorporate dairy in your diet, visit the Dairy Council of California’s website at HealthyEating.org .
Stay connected with California Milk Advisory Board for the latest news, recipes and ideas.
Cheese and Mushroom Couscous
- 3/4 cup shredded California Cheddar Cheese, divided
- 1 cup cooked portabella mushrooms, drained and chopped
- 3/4 cup uncooked couscous
- 1 cup vegetable broth
- 1 cup tomato puree
- 1 Tablespoon Italian seasoning
- salt and pepper to taste
- Bring broth to a boil, stir in couscous. Remove from heat. Cover and let stand 5 minutes. (makes about 2 cups)
- Mix together tomato puree and seasonings. Set aside.
- Pulse 1/2 cup cheese, mushrooms and 1 cup couscous in a food processor until blended.
- Loosely roll mixture into 1-inch sized balls.
- Place the balls in a baking dish and cover with sauce. sprinkle with remaining cheese.
- Bake covered at 350 until cheese melts and mixture is thoroughly heated.
- Serve over remaining couscous.
You can add 1/4 cup California skim milk to the sauce to make a rose for added goodness and nutrition.
Check out these great ideas for using California Dairy from Recipe ReDux!
Posted in #RecipeReDux, cheese, fresh ingredients, healthy, pasta, What's For Dinner?
Tagged #RecipeReDux, California, cheese, couscous, mushrooms, pasta
Welcome to this week’s Foodie Friends Friday Linky Party! This week we are looking for your favorite “green” recipes! Think Irish, color green, salad greens or even spring!
Before we start, let’s say congratulations to last week’s winners!
Now on to the Party!
If you like pancakes and the convenience of donuts you’ll love funnel cakes. Sort of like a portable pancake, deep fried with the works! A perfect snack for Fat Tuesday!
Funnel cakes show up at every county fair and parade in PA. These fried batter treats are Pennsylvania Dutch in origin and a big part of my heritage.
Funnel Cakes got their name by the way they’re made. The batter was dropped into a vat of oil by filling a funnel and removing and replacing your finger over the hole to adjust the flow. You can use a measuring cup with a spout, but it gives you less control. I like to use a squeeze bottle. The bottle keeps my hands farther away from the hot oil and splashes.
- 1 egg, beaten
- 2/3 cup milk
- 1 1/4 cup flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- oil for frying
Mix together egg and milk.
In a separate bowl, mix together dry ingredients.
Slowly add wet mix to dry mix and stir until you have a smooth batter. While batter rests, heat oil to 375 degrees.
Place batter in funnel (remember to keep your finger in place), spouted measuring cup or squeeze bottle.
Drizzle batter into oil making circular or criss-cross patterns.
Fry until golden brown on first side, flip and fry until batter is golden brown and cooked all the way through.
Remove and set on a paper towel to absorb excess oil.
Sprinkle with powder sugar while still warm. Serve with fruit if desired.
Replace 1/4 cup flour with cocoa powder. Fry as above. Drizzle chocolate syrup and choc chips over finished cake.
Replace sugar with granulated brown sugar or Turbinado sugar. Add 1/2 teaspoon cinnamon. Serve sprinkled with sugar and cinnamon.
Okra Creole sounded like a good idea to me for this week’s Sunday Supper Fat Sunday Mardi Gras Celebration!
I’m already an okra fan. I like breaded and fried okra . Curried okra makes a great side dish and I especially like adding it to soup and stews.
I’m leaning more towards Mardi Gras than my traditional “Fat Tuesday” PA Dutch heritage of eating a potato doughnut also known here as fasnacht.
Fasnachts are a great way to clear the cupboards to get ready for Lent. The idea is to use all the rich, fatty foods you plan to give up before lent commences.
There is nothing fat about okra, but making it with a butter roux and tomato makes it Creole style. Add to that a mirepiox of celery, onion and green peppers-skip the carrots-and you are talking Louisiana creole.
By the way, I make a mean Monkfish Creole too!
Thanks go out to Leslie from La Cocina de Leslie for hosting this week!
- 1/3 cup flour
- 1/3 cup butter
- 1 cup water
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced green peppers
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound fresh or frozen okra cut into 1/2-inch pieces
- 1 6-ounce can tomato paste
- 1 14.5 ounce can diced tomatoes
- 2 Tablespoons lemon juice
- 1 Tablespoon creole seasoning
- 3 cups cooked rice
- In a small skillet, brown flour in butter until small bubbles form. Gradually add water whisking roux to form a thick paste. Set aside.
- In a large skillet, saute celery, onion and peppers until softened. Add garlic and cook another 2 minutes.
- Reduce heat and add tomato paste, roux, lemon juice, tomatoes, okra and seasoning. Simmer until okra is tender.
- Serve over cooked rice.
Come celebrate Mardi Gras and Fat Tuesday with these recipes from the Sunday Supper Group!
Cocktails & Other Beverages:
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