Bone Up On Calcium
Dairy products such as milk, cheese and yogurt are excellent sources of calcium, and thankfully, skim milk products contain as much calcium as their whole milk counterparts.
This week American Profile offers two delicious dairy-packed recipes to help you increase your calcium intake.
Dee Shanklin submitted her recipe for Cream of Potato Soup, with calcium-rich milk and half-and-half. “I’ve prepared this soup for many occasions and always find it a pure delight,” says the New Smyrna Beach, Fla., resident.
Gay Martin of Albertville, Ala., sent in her recipe for Green Eggs and Ham Cups. These individual quiches include cottage cheese, Cheddar cheese and spinach, all good sources of calcium. “I chose the name of the recipe with a nod to Dr. Seuss because it appeals to kids,” Martin says.
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. Send your recipe, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned. H
Green Eggs and Ham Cups
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1 tablespoon all-purpose flour
2 tablespoon butter, melted
1 cup 2% reduced-fat cottage cheese
1 1/2 cups shredded sharp Cheddar
1/8 teaspoon hot pepper sauce, or to taste
1 cup spinach leaves, loosely packed
8 thin slices ham
2. Combine eggs, flour, butter, cottage cheese, Cheddar and hot sauce in a food processor or blender. Process until well blended. Add spinach and pulse briefly. Do not over-process; green flecks should be visible.
3. Line muffin tins with ham slices, pressing down with fingertips. Pour about 1/3 cup egg mixture into each tin.
4. Bake 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Serves 8.
Cream of Potato Soup
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3 pounds baking potatoes, peeled and diced (about 8 medium)
1½ cups chopped onion
1 medium jalapeno chilie or ¼ teaspoon dried red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
1/3 cup butter
½ cup half-and-half
1 cup 2% reduced-fat milk
Chopped fresh flat-leaf parsley
2. Reduce the heat, and simmer, uncovered, until potatoes are tender, about 18 minutes.
3. Remove from the heat. Mash potatoes using a potato masher. For a creamier consistency, purée about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. Return the puréed potatoes to pan.
4. Add butter, cream, and milk; mix well. Season with additional salt and pepper. Top each serving with a small amount of parsley. Serves 7.
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