Mini-Quiches & Shrimp Coconut Curry using Carnation Evaporated Milk

There are a few statements I have made a number of times: Keep your pantry stocked and give some variety in the kids' lunch box. Both are important to be able to make good meals quickly and offer kids some variety. One item that I usually have in my pantry is a can of Carnation Evaporated milk (low fat). I have it in my pantry for two reasons: The first being that my mom requests it to make a baked dish when she is visiting and the second is that I use it in a special dish that I make for my hubby, called Shrimp Coconut Curry.

Since I genuinely use the product, I was happy to take part in the campaign from One to One Network and Carnation. They asked if I would make one savory dish from their new holiday cookbook (check it out!) as well as one of my own original dishes that I substitute evaporated milk for regular milk (they also covered the cost of the food). I mean, did you know you could cook with evaporated milk as well as bake? The reason I prefer the evaporated milk in the curry dish below is because the consistency and thickening is a one step process versus the milk and cornstarch process I used to use and it definitely gives the consistency we enjoy. Did you know that you can choose from regular, lowfat or fat-free? My preference is the low fat as I still get the smoothness and thickening power but less fat content.

From their cookbook, I chose to make the mini-quiches as I thought it would be a great item to put in my daughter's lunch box and as a grab on the go in the morning. I was able to use mostly organic ingredients and used a the red pepper from our garden. Since the store only had one can of low fat, I used the regular evaporated milk for this recipe.

My verdict (and both companies even want the truth): We did enjoy it as you can see below. These are quick, fast and convenient. I also tossed some in the freezer! Note from the photos that my picky little eater son was crazy about them. I thought for sure he was going to throw one of his little fits but I guess he figured he loves eggs so much that these would be worth trying with no grievances. I loved pointing out to him that he also ate broccoli and pepper (after item was consumed)

I think these will be great with the low fat version as well. If you also prefer a low fat diet, be sure to use the low fat version and maybe even low fat cheese. I also used organic whole wheat flour since I did not have any all-purpose white and the consistency was great.

Party-Perfect Mini-Quiches from the Carnation Holiday Cookbook

1 can (12 fl. oz.) CARNATION® Evaporated Milk

3 large organic eggs, beaten

2 tablespoons all-purpose whole wheat flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups (8-oz. pkg.) shredded organic mild cheddar cheese

2 cups chopped, frozen organic broccoli, thawed and drained

1/2 cup chopped red bell pepper from our garden
Now onto one of my husband (and friends) favorite dishes:

Shrimp Coconut Curry

Ingredients:
1 teaspoon canola oil
1-2 red bell peppers, seeded and chopped

3/4 large sweet onion, chopped
1/2-1 jalapeno pepper, seeded and minced. Vary amount depending on heat you enjoy

2 cloves garlic, minced
1 teaspoon ground coriander

5 teaspoons curry powder
3/4 teaspoon ground cumin
1 12-ounce can low-fat evaporated skim milk
1 cup unsweetened light coconut milk
1 pounds (51-60) uncooked large shrimp, peeled and deveined
Fresh cilantro: Trust me, this makes the dish!
Salt & freshly ground pepper

Preparation
1. Heat the oil in a large pan or wok over medium heat. Add the onion and bell pepper and cook, about 5 minutes, stirring occasionally.

2 Add the garlic, jalapeno pepper, coriander, cumin and curry powder and cook, stirring, about 2 minutes.

3. Then reduce the heat to low and add the evaporated low-fat milk and coconut milk. Mix well and bring to a simmer but be sure to continually stir it to prevent scorching. Simmer for a few minutes.

4. Add the shrimp and cook until the shrimp are pink and approximately 10 but be sure not to overcook.

5. Stir in cilantro and season with salt and pepper to taste. I serve this over brown rice.

So, do you think we could convince Carnation to try making an Organic version?