Earthly Eating

Along with the other post on apples there are several more apple varieties worth mentioning. Here are the rest of the great apples that can be used for cooking, fresh salads and even paired with cheeses. Add some apples to your palette this summer and eat up to your health.

1. Lady: Great apples for eating raw or using for cooking. Great for applesauce and even pies.

2. McIntosh: These apples are great just cut and eating raw. Their texture will break down with heat so they don’t work well with cooking.

3. Pacific Rose: This apple is a great apple raw with it’s sweet and crisp taste. It can be used for salads in its fresh state and it will brown fast so toss in lemon juice to prevent this.

4. Pink Lady: This apple won’t brown as fast as the others with cut and works well in fresh salads like chicken salad and it also pairs nicely with cheeses.

5. Red Delicious: These are the most popular of freshly eaten apples and are great as is. They will brown quickly so eat up buttercup.

6. Rome Beauty: This apple works great as applesauce and cooking. It is known as the cooking apple.

7. Wine sap: This apple is great in a variety of ways from fresh to used in cooking and for applesauce. Toss in lemon juice though to keep from browning.
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Earthly Eating Recipe

Quick and Easy Pie Crust
Makes: 1 9-inch pie crust

2 cups all-purpose flour
1 tsp. salt
3/4 cup chilled shortening (butter-flavor)
4-8 tbs. ice cold water

Blend flour and salt in a mixing bowl. Cut in cubed chilled shortening into the flour mixture using a pastry blender or a knife and fork until it becomes coarse crumbs that are about pea-sized.

Add water tbs. at a time till the dough can stick to itself. Divide dough in half and flatten then wrap in plastic wrap and refrigerate for about 30-45 minutes. Make sure one round is smaller than the other. Roll the dough out on a floured surface and lay into pie plate. Fill with contents and use the other dough for the top of the pie. Doing the same rolling and laying. Use a pie-bird or cut slits into the top to help vent the pie as it bakes.

Happy Eating!

If you are an apple-lover you will know that not all apples are created the same. There are so many different varieties that can be used for so many different things. Here is a simple list of the most popular apples out there and what apple taste best with what other foods.

1. Braeburn: These apples are best with sliced row and eaten with cheese. They can also be made into applesauce and when cut they will brown faster so toss them in lemon juice if left out for long periods.

2. Cameo: These apples are slow to brown when cut so they work best in salads. They even hold their shape when baked.

3. Cortland: Slow to brown and work best with pies and can have their flesh removed and taste best when raw.

4. Crispin/Mutsu: These are excellent cooking apples and make great applesauce.

5. Empire: These will discolor fast, so use them quickly when making applesauce or eating raw.

6. Fuji: Great raw and can be used in pies or applesauce. Toss in lemon juice to keep from browning too fast.

7. Gala: These are best eaten raw and their texture will age when cut so don’t allow to sit for long periods.

8. Golden Delicious: Great for use in tarts and applesauce. Toss in lemon juice to keep from browning too fast.

9. Granny Smith: Great cooking apples for pies and apple sauce. Have a great bitter, sweet taste.

10. Idared: Great for a fresh snack and can be used in pies and tarts as well.

11. Jonagold: Can work great in fresh salads and even for cooking as well.

12. Jonathan: Work great for apples sauce but will discolor fast, so toss in lemon juice.
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Earthly Eating Recipe

Chicken-Apple Pita
Serves: 2

1 pkg. roasted chicken breast, cuts (Make sure they are all-natural)
1/2 medium apple, chopped
2 tbs. chopped celery
2 tbs. mayo (light)
1 tbs. apricot preserves (organic)
1 whole wheat pita bread, cut in half

Mix all ingredients together without the pita bread. Combine until well blended and cover. Refrigerate overnight and fill the pita bread halves. Sprinkle with a bit of Parmesan cheese and chives if desired.

Happy Eating!

• Banana Boats•

Bananas
Chocolate chips
Marshmallows
Knife
Tinfoil

With the skin still on the banana, cut a slit lengthwise along the inside of the curve of the banana, about 1/2 the thickness of the banana Fill with chocolate chips and marshmallows. Wrap the banana in tinfoil and place in the coals of the fire. Take the banana off the coals, let it cool before unwrapping and eat with a spoon.

• Campfire Éclair•

Refrigerator croissant dough
Instant pudding or fruit pie filling
Cooking spray

Wrap the end of a roasting stick with aluminum foil. Spray with cooking spray. Wrap the dough around the stick and roast over the fire until golden brown. Remove the bread cone from the stick, cool. When it has cooled to the touch, fill with pudding or fruit filling and eat.

• Shaggy Dogs•

Marshmallows
Chocolate chips
Rice Krispies
Pan with a handle
Marshmallow stick

Melt chocolate chips in a pan over the fire. Pour some of the Rice Krispies into a bowl. Roast your marshmallow on a stick-be sure to keep the structure of the marshmallow though. Dip the marshmallow in the melted chocolate and then roll in the Rice Krispies.

• Whistling Apples•

Apples
Cinnamon
Sugar

Spear an apple on a roasting stick and cook over the hot coals until skin is burned and the apples begin to whistle. Remove from the fire and wait for the apple to cool. Carefully peel off the cooked skin. Roll the apple in the cinnamon and sugar and eat. It may be hot so eat with care.
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Earthly Eating Recipe

Grilled Corn
Serves: 8

8 ears of sweet corn
8 tbs. butter
1 lime, cut into wedges
1 tbs. high-quality chili powder, plus more to taste as needed

1. The grill should be moderately hot and the rack no more than 4 inches from the heat source. Peel back *but don’t removed* the husks of the corn and remove the inner silk. Smooth the husks back into place.

2. When the grill is ready, cook the corn, turning occasionally, for 10 to 15 minutes. As the ears start to brown, remove the husks. Coat the corn with the butter and return to the grill, turning occasionally, until the ears are nicely browned, about 5 to 10 minutes.

3. Squeeze lime juice on the corn, sprinkle with chili powder, and serve immediately.

Happy Eating!

Four of the best hamburgers can be made in your own kitchen or backyard tonight for dinner. Here’s how their made.

• Big Kahuna Burger

10 oz. ground turkey, divided into two patties
4 tbs. teriyaki sauce
2 sliced fresh pineapple
2 thick sliced red onion
2 whole-wheat buns, toasted
1/2 jalapeño, julienne
2 slices Swiss cheese

Cook the turkey on a very hot grill and baste with teriyaki sauce as you are grilling it. While the burgers cook, grill the pineapple and onion until lightly charred. Put each burger on a bun and layer on onion, pineapple, jalapeño, and cheese. Top with more sauce and serve.

• Heart-Healthy Burger

10 oz. Tuna, divided into two portions
Olive oil Salt and Pepper
2 ciabatta or focaccia rolls, toasted
2 tbs, mayonnaise
1 tomato, sliced
1/4 cup sliced red onion
2 cups mixed greens

Coat the tuna with olive oil and season with salt and pepper. Grill on high heat for 2 minutes a side, until the outsdie is lightly charred but the interior is still pink and cool. Serve on a toasted bun with pesto and mayo and with veggies added.

• Burger that Burns Fat

10 oz. buffalo, divided into two patties
4 large romaine lettuce leaves, ribs removed
2 fried eggs
1/3 cup grated sharp cheddar cheese
2 sliced grilled red onion
Ketchup
Dijon mustard

Cook the buffalo according to your own preference. Lay two romaine lettuce leaves together so they overlap slightly, and place a patty in the center. Top with the fried egg, cheese, onion and condiments and fold the lettuce over the burger as if making a sort of burrito, and serve.

• Burger that packs Antioxidants

10 oz. piece of brisket
2 whole-wheat or cracked wheat buns, toasted
2 tbs. garlic mayonnaise
1/4 red onion, thinly sliced or julienne
1 cup arugula
1/2 cup sautéed mushrooms
3 oz. crumbled blue cheese
Ketchup

Cook the brisket according to your own preference. Coat the buns with the garlic mayonnaise and top with the other ingredients. Serve.
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Earthly Eating Recipe

Apple Honey Crisp
Serves: 6

2 lbs. apples, quartered and sliced
1/2 cup plus 1/4 cup honey (separated)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup flour
1/4 cup butter, softened
Warm Nutmeg Cream (see recipe below this one)

Toss the apples with 1/2 cup honey, cinnamon and nutmeg in a bowl. Turn into 2-quart baking dish. For topping, beat flour with butter and 1/4 cup honey until crumbly; sprinkle over apples. Bake at 350°F for 40 to 45 minutes or until apples are tender and topping is golden. Serve with Warm Nutmeg Cream or ice cream.

Warm Nutmeg Cream: Combine 1/2 cup whipping cream, 2 tbs. honey, 2 tbs. butter and 1/4 tsp. nutmeg in a saucepan and bring to a boil. Simmer, stirring often, for 5 minutes or until the mixture thickens slightly. Makes 1/2 cup of cream.

Happy Eating!

Image: Rhode Island Greening Apple

Apples for applesauce: Look for soft-flesh apples, which easily dissolve to mush.

• Cortland: Sweet and tender American variety; peak season is October to January.

• Ida Red: A rich, sweet medium-size apple; peak season is October.

• MaIntosh: Tender, juicy Canadian, apple; peak season is September to June.

• Other good picks: Jonathan, Rhode Island Greening, and Winesap.

Apples for pies and cobblers: You want apples that can withstand heat without lossing their shapes or zing.

• Granny Smith: Tart, crisp, and popular for its versatility; peak season is April to July, but are available year-round.

• Golden Delicious: When this apple is fresh and mildly acidic, its crunch and flavor are unbeatable; peak season is September to May.

• Rome, or Rome Beauty: A tart apple that stays crisp longer than most; peak season is October to June.

• Other good picks: Northern Spy, Newton Pippin.

Apples for salads and sandwiches: It’s all about the crunsh here. Look for firm apples that crunch even when cut.

• Northern Spy: Considered one of the best all-purpose apples on the market; peak season is October.

• Gala: Sweet and crisp; peak season is August through September, but available from September through June.

• Winesap: A tar, firm, and aromatic apple that stores well; peak season is October to June.

• Other good picks: Golden Delicious, Granny Smith.

Apples for savory cooking: Tart varities go well with rich meats, such as sausages, pork and possibly even duck.

• Jonathan: Tart, tender, and brilliantly red; peak season is September to October.

• Macoun: A crisp and juicy green-market favorite; peak season is October to November (sometimes available through December)

• Rhode Island Greening: Tart and crisp, it’s chiefly a cooking apple; peak season is September to November.

• Other good picks: Granny Smith for rich meats; Brarburn or Cortland for chicken dishes.

Apples for snacking: Crispness is cruical. The tart-sweet debate is a question of taste in this category.

• Empire: A cross between a Red Delicious and a McIntosh; peak season is September to November.

• Fuji: Sweet and aromatic juicy and crisp; peak season is fall, but are available year-round.

• Red Delicious: Sweet, simple all-American apple; Peak season is September to June.

• Other good picks: Crisp and tart go for Granny Smith, Jonathan or Macoun. For Crisp and sweet go for Cortland, Golden Delicious and Jonagold.

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Earthly Eating Recipe:

Chicken Couscous
Serves: 4

1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces (1 1/2 cups)
1 1/4 cups chicken broth
1 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8-1/4 teaspoon crushed red pepper
1 medium zucchini, cut into 1/2 x 1/2 x 1-inch strips
2 medium tomatoes, peeled, seeded, and chopped
15-ounce can garbanzo beans, drained
1 cup couscous

In a large, heavy skillet or Dutch oven cook the onion and garlic in hot oil till tender but not brown. Add the chicken, carrots, chicken broth, celery, salt, cumin, turmeric, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add the zucchini, tomatoes, and garbanzo beans. Cover and cook for 10 minutes more, or till chicken and vegetables are tender.

Meanwhile, prepare couscous according to package directions. To serve, spoon couscous into a serving bowl. Spoon chicken mixture over couscous.

Happy Eating!

The Flexitarian Table: Inspired, Flexible Meals for Vegeatrians, Meat Lovers, and Everyone in Between by Peter Berley (Houghton Mifflin): Berley defines Flexitarian as a vegetarian who occasionally eats fish or meat, or someone who is not a vegetarian but enjoys vegetarian meals.
Whole Grains Every Day, Every Way by Lorna Sass (Clarkson Potter): Incorporate more whole grains into your diet with this easy-to-follow book of recipes.
Raw Foods/Real World: 100 Recipes to Get the Glow by Matthew and Sarma Melngailis (HarperCollins): Learn about the benefits of adopting a raw-foods diet anbd lifestyle from two experts in the field. Kenney and Melngailis share recipes from Pure Food and Wine, their popular Manhattan restaurant.
Kitchen Playdates by Laren Bank Deen (Chronicale Books): Invite guests of all ages into your kitchen to prepare food and crafts based on themed playdates, such as “Dinner Swapo,” “Spice Treasure” and “Slumber”. Deen provides fun and practical ways to spend time with family and friends while cooking up a feast.
The Vegetables I Can’t Live Without by Millie Katzen (Hyperion): Katzen, who’s celebrating the 30th anniversary of her Moosewood Cookbook, has written again with this book of her favorite “pro vegetable” dishes that are so delicious and hearty that even the staunchest carnivore won’t miss the meat.
Mom-a-licious: Fresh, Fast, Family Food for the Hot Moma in You! by Damenica Catelli (Waterside Publishing): Feed the family simple and healthy food using recipes from Mom-a-licious. Catelli’s dishes are easy, innovative twists on classic foods. (Source: Kiwi 2007)

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Earthly Eating Recipe:

Apple Wrap
Serves: 2

1 tbs. organic mayonnaise
2 tsp. honey mustard
2 whole-wheat flour tortillas
2 cup washed and dried baby spinach leaves, loosely packed
4 thin slices Swiss, Muenster, or cheddar cheese, or nondairy cheese
1/2 cup Granny Smith apple, unpeeled and sliced paper-thin

Combine mayonnaise and mustard. Lay out both wraps and spread edges of each with the mayo/mustard mixture. Leaving a margin free on the side closest to you, arrange a layer of spinach leaves on each wrap. Top each layer with 2 cheese slices. EWvenly divide apple slices and lay them lengthwise across cheese. Fold over end of wrap thightly in foil or waxed paper and refrigerate, seam side down, up to 4 hours. Before serving or packing for lunch, unwrap and cut each one in hlaf at an angle.

Happy Eating!

This unique herb works as a cleansing agent that enhances digestive capacity and can be used to accompany many different meals and dishes. Try it with fish, vegetbales, chicken, pork and anything else you enjoy eating. Make it a part of every meal in some way or another to add enhancement to almost all dishes. You can add it to almost anything without even noticing it. It taste best in Mexican and Indian recipes and salsa mixes, as well as Asian dishes.

Try this Coriander Chutney recipe:

1/4 cup fresh lemon juice
1/4 cup water
1 bunch fresh coriander (cilantro) leaves and stems
1/4 cup grated coconut
2 tablespoons fresh gingerroot, chopped
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Blend lemon juice, water and cilantro until the cilantro is chopped fine. Add the remaining ingredients and blend until the mixture forms a paste. The chutney will keep in the refrigerator for up to one week.

Other facts about coriander (cilantro):

• Spans the culinary globe and is featured in a variety of cuisines, including Southwestern, Latin, Caribbean, Mexican, Mediterranean, North African, Indian, and Southeast Asian.

• Calories in Coriander Leaf, Dried (2 calories per 1 tsp. -0.6 g) (5 calories per 1 tbs.-1.8 g).

• Calories in Coriander (cilantro) leaves, raw (1 calorie per 0.25 cups)

• The seeds have been well known and treasured from the Mediterranean to the Middle East, Indian and China since early history.

• Is one of the most commonly used spice (seeds) or herb (leaves). In India it is commonly known as Dhania in Hindi. In the western world Coriander is also know as Chinese parsley or Mexican parsley.

• Coriander has now been scientifically shown to relieve symptoms associated with Irritable Bowel Syndrome (IBS). In diabetes management it has been shown that Coriander acts in a manner similar to insulin and also helps in the secretion of Insulin.

Here is a video showing how to use Coriander and Mint Chutney. It’s fun to make and even great to eat.

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Earthly Eating Recipe:

Whole-Grain Apple Bake
Serves: 9

For the crust:
3/4 cupp all-purpose flour
1/2 cup whole-wheat flour
2 tbs. powdered sugar
2 tbs. softened butter
4 tbs. canola oil

For the filling:
2 large Gala apple, peeled, cored and cut into bite-sized chunks
1 large Granny Smith apples, peeled, cored, and cut into bite-sized chunks
1 1/2 cup natural, unsweetened apple juice, divided
2 tbs. cornstarch
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbs. packed light brown sugar
Pinch of salt
1/4 cup apple butter, preferably unsweetened
1/2 cup low-fat granola

To make the crust, preheat oven to 375°F and mix the dry ingridents together. Cut in butter and oil until mixture is completely combines. Press the cruts into the bottom of an 8×8-inch baking pan and bake for 15 minutes. Set aside to cool and reduce oven temperature to 325°F.

For filling, cook apples in 1 cup apple juice for 5 minutes or until tender in saucepan over meidum-high heat. Mix cornstarch with remaining 1/2 cup juice in a small bowl. Add to cooking apples, stirring constantly until mixture tickens. Stir in cinnamon, nutmeg, light brown sugar, and salt. Set aside.

With the back of a spoon, spread apple butter over cooled cruts. Top with cooked apple mixture. Sprinkle with granola and bake 20 to 30 minutes until hot and bubbly.

Happy Eating!