Carnation: It’s the Cooking Milk!

by jerseygirl on November 10, 2009 · 18 comments

The One2One Network is working with Carnation Evaporated Milk to let cooks around the country know  that evaporated milk isn’t just for baking. They came to me to see if I would like to get involved and help with this campaign.  They asked if I could feature two recipes on my blog, one from Carnation’s recipe booklet and another that I created myself. The nice people at One2One Network and Carnation Evaporated Milk also sent me a recipe booklet, some free cans of  milk and a gift card to cover the cost of groceries for the recipes.

The minute I heard the name Carnation, I couldn’t refuse the offer. I love cooking with Carnation evaporated milk!  Evaporated milk is simply milk in which some of the water is removed. It is rich, creamy and the perfect substitute for half and half or light cream. I use it often to lighten up my recipes. I also keep a few cans in the pantry to use in my coffee.  

It was not hard to pick out the recipes I would make. First, I went with The Party Perfect Mini Quiches from the recipe booklet and then I chose Mushroom Cheddar Quiche which I make often.  I used the non fat Carnation milk in both and believe me, the fat was not missed. Both dishes had a custard texture without the added calories of cream.

If you would like the recipe for Party Perfect Mini Quiches, click here. They really are perfect for a party!  I also like to make some in advance, keep them in the fridge and heat them up for a quick nutritious breakfast.

Lucky for me, real men eat quiche in my house. I make this Mushroom Cheddar Quiche for dinner all the time. It is another easy meal to make in advance and then heat up right before dinner. In this one, I used a whole wheat crust to make it even more nutritious.

The winter is a great time to stock up on Carnation Evaporated Milk. I will be making plenty of creamy soups with it. For more interesting recipes, click here.   They have both sweet and savory recipes which any  cook will enjoy making!

Cheddar Mushroom Quiche

1 TBS olive oil
3 green onions, chopped
8 ounces mushrooms, sliced
3 large eggs, beaten
1 can (12 oz) Carnation fat free evaporated milk
1/2 tsp salt
1/2 tsp Dijon mustard
1/8 tsp black pepper
4 oz low fat sharp cheddar cheese, shredded
9 inch  pie crust

Preheat over to 375 degrees. In a large fry pan, heat oil on medium heat and saute onions and mushrooms for 10 minutes or until wilted. In a small bowl, mix together eggs, milk, salt, mustard and pepper. Mix the egg mixture with the mushrooms. Sprinkle the cheese on the bottom of the pie crust. Pour the egg mixture over the cheese. Bake for 30 to 35 minutes or until top is golden and puffy. Cool before serving.

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{ 18 comments… read them below or add one }

Debbie November 11, 2009 at 7:58 am

Both the dishese look great Lisa! Carnation has great products.

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Donna-FFW November 11, 2009 at 8:15 am

Love the mini quiche appetizer idea.

The mushroom quiche would be inhaled over here.

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Amanda November 11, 2009 at 11:11 am

Probably a great idea for a campaign, because honestly I don't think about evaporated milk unless it's specifically called for in a recipe. 🙂 These quiches look fabulous!

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That Girl November 11, 2009 at 11:45 am

I love that we're both all about men and quiche this week

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kat November 11, 2009 at 11:53 am

We use it in Tuna Hotdish too, it does work great

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teresa November 11, 2009 at 11:55 am

this is great! i love quiche, great recipe!

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The Blonde Duck November 11, 2009 at 3:42 pm

I'm going to try this! I love quiche but Ben's been turning his nose up b/c it's not fluffy enough. This would be great!

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Mary November 11, 2009 at 5:38 pm

Lisa, yours and theirs both look wonderful. I must say that forced to pick a favorite, I'd go with your mushroom quiche. It looks phenomenal.

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Bunny November 11, 2009 at 9:25 pm

Both your quiche look wonderful Lisa!

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Katrina November 12, 2009 at 12:46 am

That's good to know that evap. milk is so versatile for so many things besides pumpkin pie! 😉

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Lea Ann November 12, 2009 at 8:35 am

I really like the idea of those mini quiches. Thanks for the post

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The Japanese Redneck November 12, 2009 at 11:13 am

How cool to be asked to do something like that.

Neat. Both recipes look good.

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Donna Steinhorn November 12, 2009 at 4:27 pm

This Jersey girl (Monmouth County) always keeps some in the pantry to use in soups and sauces instead of cream. Of course I don't always remember to use it! 😉

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Jamie November 12, 2009 at 9:21 pm

Lisa,
Both of those quiches look delicious. I love quiches but don't make them enough. Thanks for the inspiration.

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Nanny'76 November 13, 2009 at 9:54 am

.. but what a delight …
I make you my compliments …

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lisaiscooking November 13, 2009 at 5:20 pm

So true, evaporated milk is great for making dished lighter. Your cheddar mushroom quiche looks fantastic too!

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Chef Jeena November 14, 2009 at 7:12 pm

Wonderful recipe Lisa it looks really delicious and I can imagine it sat on my kitchen work top! Would love a taste.

Like you I like evaporated milk in cooking too, especially the light milk as it feels a lot less fattening.

We use the light evaporated milk in curries too especially kormas. 🙂

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Meal Makeover Mom Janice November 28, 2009 at 7:53 pm

These recipes look great! I'm a new fan of Carnation evaporated milk and look forward to experimenting more. I think I'll make the mini quiches for a party I'm hosting in a couple of weeks. Thanks!

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