When
Carnation evaporated milk contacted me* to revise some of my favorite recipes using their milk vs. regular milk, I have to say I was a tad bit panicked.
Not because I have anything against evaporated milk, but because I am not exactly what you would consider…a cook.
Cooking is not one of my strengths.
I have accepted this.
My family has accepted this.
So when I was flipping through cookbooks trying to find a recipe with which I could try the Carnation milk, it occurred to me that I should just try it in what I might make on an average night.
Don’t be afraid.
First, I tried Macaroni and Cheese substituting the Carnation evaporated milk for the milk:
Why would you substitute evaporated milk for regular milk (besides the obvious problem of all the available milk in the house is out of date)?
Because evaporated milk is…well…condensed, it has about double the nutrition of regular milk. So even though the amount of milk used in mac and cheese is only a few tablespoons, I figure every bit helps.
Everything about the macaroni and cheese seemed totally normal and the boys ate it up with only a few questions as to why I was photographing their food.
The next common food I tried is my Easy Potato Soup Recipe:
I love this easy recipe and make it often. I didn’t notice any difference in the taste when the evaporated milk was substituted.
The third family meal that I make a lot is scrambled eggs:
I know that doesn’t sound much like dinner, but my fourth frequent family meal is homemade waffles –
so give me a break.
Anyway, I use eggs, cheddar cheese and milk along with salt and pepper. This time I substituted the evaporated milk and it turned out really yummy.
I learned two things from this little experiment:
- Evaporated milk can be substituted in almost any recipe.
- My boys will eat almost anything I cook if I put it in those fancy bowls.
*Carnation sent me two cans of evaporated milk and a gift card for the cost of groceries.
I love the idea of keeping evaporated milk in the pantry, because I can’t count HOW many times I’ve gone to get milk for a recipe and it’s either spoiled or gone!
WHERE did you get your lid cover? Been looking for one, for literally, a YEAR!
And I looooove the fact that it has twice the goodness of regular milk because it’s condensed. I say any little extra helps!
I have a fave evaporated milk recipe by Robin Miller.
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 carrot, peeled and chopped
2 cups steamed broccoli
3 cups reduced-sodium vegetable or chicken broth
1 (12-ounce) can evaporated milk
Salt and freshly ground black pepper
Heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper.
YUM!!