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Calcium Rich Recipes

Fettucine with Mushroom Sauce

Ingredients:
1 tbsp (15 mL) olive oil
1/2 lb (250 g ) mushrooms, sliced
1 leek, sliced
1 clove garlic, minced
1 tbsp (15 mL) all-purpose flour
1 can (385 mL) 2% evaporated milk
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
pkg (375 g) fettuccine
1/4 cup (50 mL) chopped fresh parsley

Preparation Steps:

1. In saucepan, heat oil over medium heat. Add mushrooms, leek and garlic; cook for 5 minutes or until mushrooms release liquid.
2. Stir in flour; cook, stirring, for 1 minute.
3. Gradually add milk, whisking constantly. Add thyme and pepper; continue to cook, whisking, for 5 minutes or until thickened.
4. In large pot of boiling salted water, cook pasta for 8 to 10 minutes until al dente. Drain
5. Toss pasta with mushroom sauce. Garnish with parsley.

Makes 4 servings Per serving: Calcium 323 mg

The evaporated milk in this sauce is the secret to the heavenly richness. Evaporated milk gives double the calcium while providing the velvety texture of whipping cream but without the fat. For a real treat, use a mixture of white, cremini and portobello mushrooms for an intense mushroom flavour.

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Asparagus Tarragon Soup

Ingredients:
3 1/2cups chicken stock or turkey stock (preferably homemade) 875 mL
1 lb trimmed asparagus, cut into 1-inch (2.5 cm) lengths 500 g
1/4 cup white wine 50 mL
1 tbsp chopped fresh tarragon15 mL
2 tbsp butter 25 mL
2 tbspall-purpose flour 25 mL
1 can (385 mL) 2% evaporated milk 1
Salt
Freshly ground black pepper
Asparagus tips *To get 1 lb (500g) trimmed asparagus, you will need to buy 2 lb (1 kg).

Preparation Steps:

1. In a large saucepan, brink stock to boil. Reserving a few tips for garnish, add the asparagus. Reduce heat; simmer, overed, for 15 minutes or until asparagus is very tender.Transfer asparagus and stock to blender.
2. In small saucepan, bring wine to boil. Add tarragon;continue boiling until liquid has been reduced by half.
3. Add wine mixture to asparagus mixture in blender. Purée until smooth.
4. In large saucepan, melt butter over medium heat. Add flour; cook, stirring, for about 8 minutes or until golden brown. Remove from heat.
5. Gradually whisk asparagus purée into flour mixture. Return to heat; cook, stirring, until thickened.
6. Transfer asparagus purée to blender. Add milk; purée until smooth. Season with salt and pepper to taste. Garnish with asparagus tips.

Makes 5 cups (1.25 L), 4 servings

This is springtime heaven in a bowl! Make it at the peak of asparagus season and serve it with a garnish of softly whipped cream, if you dare, and blanched asparagus tips.

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Baked Cream Cheese Appetizer

Ingredients:
1 (4 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Preparation Steps:

1. Unroll dough on a lightly floured surface;
2. press together seams to form a 12 x 4 inch rectangle.
3. Sprinkle one side of the cream cheese with half of the dill weed.
4. Place brick of cream cheese dill side down in center of dough.
5. Sprinkle dill on top of cream cheese.
6. Enclose cream cheese by bringing sides of dough together and pressing edges to seal.
7. Place dough on lightly greased cookie sheet.
8. Brush with beaten egg.
9. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes.
10. Serve warm.

Makes 8 servings

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Potato Soup

Ingredients:
1 pound thick sliced bacon, cut up
2 stalks celery, sliced
3 cloves garlic, minced
1 large onion, coarsely chopped
8 medium to large potatoes, peeled and cubed
chicken stock
1 teaspoon dried tarragon
1 teaspoon dried cilantro
salt and pepper to taste
1 cup heavy cream
1/4 cup all-purpose flour
3 tablespoons butter or margarine

Preparation Steps:

1. In a Dutch oven, cook the bacon.
2. Remove bacon from pan and set aside.
3. Drain off all but 1/4 cup of the bacon grease. In the bacon grease saute the celery and onion until onion begins to turn clear.
4. Add the garlic and continue to cook for 1 to 2 minutes.
5. Add the cubed potatoes and toss to coat. Saute for 3 to 4 minutes.
6. Return the bacon to the potatoes.
7. Cover and simmer until potatoes are tender.
8. In a separate pan, melt the butter or margarine and cook the flour for 1 to 2 minutes.
9. Add the heavy cream, tarragon and cilantro.
10. Bring the cream mixture to a boil to thicken, stirring constantly.
11. Add the cream mixture to the potato mixture, heating through.
12. Puree about 1/2 the soup and return to the pan.
13. Season to taste and serve.

Makes 6 to 8 servings