Earthly Eating

When it comes to shopping for beef, many people, and you know who you are, don’t even look at the label. You trust what your grocer has, or you simply don’t care what kind of meat it is. This trend has grown lately with the economy suffering and those whom have lost their jobs are living on a tighter budget. With this habit of just picking out what is closest or what they think is cheaper is actually cutting into our health and our way of farming this cattle for the meat as well.

When you pick up beef from the market, scan the label. It only takes a few seconds to see what the fat ration is as well as what the animal ate before it was slaughtered. Many packages say “natural” on the label, but a quick scan can tell you a lot more.

Grass-fed cattle that are raised solely on a diet of strictly grass, no grains tend to have less fat content in the meat, lower cholesterol count and even lower in calories than ones raised on grass and grain or just grain alone.

The best beef to pick up is similar to eggs, choose free-range cattle. Free-range cattle have the ability to be as normal to what cattle should be before being slaughtered for their meat purposes. Many cattle feed on grains are shoved into small feeding areas and forced to eat grains before being shipped out.

Free-range beef may cost about 30% more than the grain-fed, but the care you put into where your animal meat comes from is the next best step in guaranteeing you are getting the best quality of meat as well. Be sure your meat choice bares the USDA’s grass-fed label, shown above, or the newer label from the American Grassfed Association shown below.

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Earthly Eating Tip

*Choose organic fruits and vegetables whenever possible. Even though organic can be more expensive there is a simple list of 12 that should always be purchased organic. The list is referred to as the “Dirty Dozen”. Save the image below to your own computer and print out to carry with you when you shop.

1. Peaches
2. Apples
3. Bell Peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Imported Grapes
10. Pears
11. Kale
12. Carrots

Happy Eating!

Americans eat, on average, 60 pounds of beef pers person, per year. And there are rouhgly 800,000 U.S. beef producers that raise the cattle for this very consuption, but do you know how to choose the right kind of beef and what kind of cut to choose. Here is a little guide to help you along.

There are three types of beef grades:

1. USDA Prime: Which is sold in fine resturants, and specialtry meat markets and it contains the most marbleing ( the white specks fo fat in the meat).

2. USDA Choice: Contain less marbleing and is slightly less tender.

3. USDA Select: Which has the least amount of fat and is not as tender as the others.

There are Four types of basic cuts:

1. Chuck: Which is cut from the forequarters such as the neck area, the shoulder blades and the area above the first three ribs.

2. Loin: Which is cut from the hips, below the rib cages area and even at times the hindquarters of the cow.

3. Rib: Which is the boneless cut from the rib sections.

4. Round: The round is normally and most always cut from the hindquarters of the cattle meat.

When you are shopping for beef there is always certain aspects to consider by mostly is the price. You can purchase beef called value cuts which includes, flat iron, which is top blade, ranch, which is should center, top sirloin and even Western grill, which is bottom round. If you want to splurge on some beef you can alway go with New Yrok strip steak, T-bone, porterhouse, rib-eye, and even tenderloin steaks, as well as roast that fall under the name of tri-tip (triagle toast because the shape is of a triangle), round tip, bottom round, rump roast and even eye round cuts.

These are some basics to consider when shopping for great beef. So remember, grade, cuts and price are all important and always cook meats at the proper temperature when preparing for your family as well.

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Earthly Eating Recipe

Artichoke and Parmesan Risotto
Serves: 6 to 8

5 1/2 cups low-salt chicken broth
2 tbs. butter, divided
2 tbs. extra-virgin oliove oil
1 cup finely chopped onion
8 baby artichokes, trimmed, and halved
1 1/2 cups white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese

Bring the broth to simmer in a saucepna. Remove from heat and cover to keep warm and set aside.

Melt 1 tbs. butter with oile in a heavy pot over medium high heat. Add the onion and saute until soft and golden, about 5 minutes. Pat the artichokes dry and add to the pot. Sprinkle with salt and pepper to taste and cover to cook until the artichokes begin to turn golden brown. Cook for about 8 minutes. Add the rice and stir for 2 mjinutes. Add wine and wait till it is absorbed this should take about 1 minute. Add 1 1/2 cups warm broth and cook until absobnred as well. Add more broth about 1/2 cup at a time, allowing to be absorbed after each additoion. Cook until mixture is creamy and the rice is tender. Remove from heat after about 20 minutes and stir in cheese and 1 tbs. butter. Season with salt and pepper to taste and serve.

Happy Eating!

• Beef, Vegetable and Noodle Skillet
Serves: 6

1 pkg. shells and cheese dinner
1 lb. extra lean ground beef
1/2 cup Italian dressing
1 bag frozen veggie blend, thawed
1 tsp. dried basil leaves
1/2 cup sharp cheddar cheese

Prepare the noodle dinner as the package directs. Meanwhile, brown the hamburger meat in a large skillet on medium high heat. Add the veggie mix and the dried basil and cook for about 5 minutes. Stirring occasionally. Combine the noodle dinner mix with the meat and veggie mix and stir till combined. Sprinkle with the sharp cheddar cheese and cook till the cheese is melted. Serve hot.

• BBq Grilled Steak Wraps
Serves: 4

1 beef sirloin steak about 1 lb.
1 red onion, sliced
1 red and 1 green pepper, quartered (optional)
1/2 cup BBq sauce of your choice
8 flour tortillas
1/2 cup shredded cheddar cheese

Preheat a grill to medium high heat and grill steaks for about 1 minute. Add the vegetable to the grill and cook for about 10 minutes until the steak is tender. Brush while cooking for the last 5 minutes with bbq sauce. Cut the steak and vegetables into thin strips. Spoon evenly of preheated flour tortillas and sprinkle with cheese and roll up. Serve warm.

• Beef Taco Skillet
Serves: 4

1 lb. lean ground beef
1 pkg. taco seasoning mix
2 cups warm water
1 pkg. macaroni & cheese dinner
1/3 cup sour cream
1 large tomato, chopped
1 cup shredded romaine lettuce
1 cup tortilla chips, broken up in little pieces

Brown your meat in a nonstick skillet on medium high heat, drain and add seasoning mix, water, and Mac and cheese dinner mix. Bring to a boil and reduce heat to medium-low heat and cover. Simmer for about 7 minutes and then stir in sour cream and cheese sauce mix. Combine until well blended. Top with tomatoes, lettuce and tortilla chips.
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Earthly Eating Recipe

Apricot Muffins
Makes: 6 muffins

Non stick cooking spray
1 cup all purpose flour
1/4 cup granulated sugar
2 tbs. canola oil
2 tsp. baking powder
1/4 tsp. salt
1 large egg
2 tbs. skim milk
1/2 cup apricot preserves
1/4 tsp. almond extract

Heat the oven to 350 degrees and coat 6 muffin cups with nonstick cooking spray.

Combine the flour, sugar, baking powder, and salt in a bowl. Beat together the egg, oil and milk. Blend in the preserves and the almond extract. Add the flour mixture to the wet mixture and stir just until moistened. Fill the muffin cups with even batter. Bake for 20 minutes. Cool completely on a wire rack and before serving spread tops with additional preserves.

Happy Eating!

• PORK•

Pulled Pork Nachos
Serves: 12

1 boneless pork shoulder roast
1 jar Salsa
2 canned chipotle peppers in abode sauce, minced
1/2 tsp. ground cumin
1 bag tortilla chips
Monterrey jack queso
Medium salsa
Sour cream
Sliced black olives
Chopped fresh cilantro
Sliced jalapeno peppers

1. Place the pork in a 4 1/2-quart slow cooker. Stir together the salsa, minced peppers and the cumin; pour over the pork. Cook on low for 8 hours until the meat shreds easily with a fork. Remove from the slow cooker and cool. Shred the pork and keep warm.

2. Place chips on a serving platter; spoon the pork evenly over the chips. Serve immediately with toppings listed, if desired.

• CHICKEN•

Orange Chicken with Basil
Serves: 4

1 1/2 lb. boneless, skinless, chicken breasts
3 tbs. cornstarch, divided
1 bag fresh broccoli florets
2 tbs. olive oil, divided
3/4 cup orange juice
5 tbs. light soy sauce
1/4 cup honey
3 tbs. grated fresh ginger
1/4 cup chopped fresh basil
1 tsp. grated orange rind
Hot cooked rice

1. Cut chicken into 1-inch pieces. Toss with 2 tbs. cornstarch and set aside.

2. Sauté the broccoli in 1 tbs. hot oil in a large skillet over medium-high heat, stirring occasionally for about 4 minutes. Remove from the skillet, and set aside.

3. Sauté chicken pieces in remaining 1 tbs. hot oil in skillet, and set aside.

3. Sauté chicken pieces in remaining 1 tbs. hot oil in skillet over medium-high heat, stirring occasionally for about 8 minutes or until done. Reduce heat to medium.

4. Whisk together the orange juice and next 3 ingredients and the remaining 1 tbs. cornstarch. Add orange juice mixture and broccoli to the chicken and cook, stirring constantly for 3 minutes or until the sauce is thickened. Stir in the basil and orange rinds. Serve over the hot cooked rice.

• BEEF•

Beef and Noodles with Ginger
Serves: 4

1 flat iron steak (about 1 lb.)
4 packages ramen noodle soup
2 tbs. minced fresh ginger
2 garlic cloves, minced
1 tbs. dark sesame oil
Salt and pepper to taste
2 cans beef broth
3/4 cup thinly sliced green onions
2 tbs. rice wine vinegar
1/2 cup matchstick carrots

1. Cut steak diagonally across the grain into 1/4-inch thick strips; then cut the strips in half and set aside.

2. Remove flavor packet from the soup mix. Cook the noodles according to package directions and set aside.

3. Cook ginger and garlic in 1/2 tbsp. Hot oil in a large nonstick skillet over medium-high heat, stirring constantly for 1 minute. Add half of the beef, and cook, stirring constantly for 2 minutes or until lightly browned. Remove beef mixture from skillet and repeat with remaining 1/2 tbs, oil and beef. Remove beef from the skillet and add to the beef and ginger mixture. Add salt and pepper to taste. Cover with aluminum foil to keep warm.

4. Add the brother, green onion and vinegar to skillet. Bring to a boil, uncovered and reduce heat to medium and simmer 10 minutes.

5. Divide cooked noodles and beef evenly into 4 bowls. Pour the both moisture evenly over the beef. And top with carrots.
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Earthly Eating Recipe

Mexican-Style Pasta
Serves: 6

1 package veggie shapes
2 cans Mexican-style stewed tomatoes
1 cup frozen whole kernel corn
2 packages Southwestern-seasoned cooked chicken breast strips
3/4 cup reduced fat-sharp Cheddar cheese
1/4 cup chopped fresh cilantro
1 avocado, sliced

1. Prepare pasta according to the package directions; drain and keep warm.

2. Drain tomatoes, reserving the liquid; chop tomatoes. Stir together the tomatoes, severed liquid and corn in a large nonstick skillet. Cook, stirring occasionally, over medium-high heat for about 8 to 10 minutes or until the liquid is reduced by half.

3. Stir in cooked pasta and chicken, and cook 5 minutes or until thoroughly heated. Sprinkle evenly with cheese. Cover, remove from the heat and let stand 5 minutes. Sprinkle with cilantro and avocado slices before serving.

Happy Eating!

• Strip Loin Grilling Steak
Multispiced Rubbed Steaks
Serves: 6

2 tsp. cumin seeds, toasted
2 tsp. brown sugar
1 tsp. ground cinnamon
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. garlic powder
3 (12 oz.) bone-in strip loin grilling steaks, cut 1-inch thick

Place cumin seeds in a small dry skillet and toast over moderately high heat, stirring, until slightly browned and fragrant, 2 to 3 minutes. Slightly crush the seeds. In a small bowl stir together cumin seeds, brown sugar, cinnamon, oregano, salt, cayenne pepper and garlic powder. Trim the fat from the steaks. Rub both sides of the steak with spice mixture.

Coat the grill rack with olive oil cooking spray. Preheat grill to medium direct heat. Grill steaks uncovered to desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium rare or 14 to 18 minutes for medium.

• Top Sirloin
Cumin-Rubbed Beef Loin Steak
Serves: 6

2 tsp. brown sugar
1 tsp. garlic pepper
1 tsp. ground cumin
1 tsp. ground oregano
1/2 tsp. onion salt
1/4 tsp. ground thyme
2 lb. boneless beef top sirloin steak, about 1 inch thick
Grilled onion (optional)

In a small bowl, stir together brown sugar, garlic pepper, cumin, oregano, onion salt and thyme. Make shallow diagonal slashes in both directions on both sides of steak. Rub the steak evenly on both sides with seasoning mixture. Cover and set aside for 15 minutes.

Coat your rill with nonstick cooking spray. Preheat grill to medium heat. Place steak on the grill. Cover and cook for 5 to 8 minutes on each side or to desired doneness. Let stand 3 to 5 minutes before serving. Cut steak into thin slices and serve with grilled onions, if desired.

• Beef Tenderloin
Peppered Garlic-Grilled Tenderloin
Serves: 6

1 beef tenderloin (about 1.5 lbs.)
2 t 3 cloves of garlic, cut into thin slivers
1 tsp. olive oil
1 tsp. dried tarragon or marjoram leaves (optional)
1 tsp. coarsely ground black pepper
1 tsp. kosher salt

Trim tenderloin of ay fat and sliver skin. With sharp knife, cut slits evenly in meat, inserting a sliver of garlic into each slit. Rub tenderloin with olive oil. Sprinkle or run evenly with tarragon, pepper and salt. Cover and set aside 20 minutes at room temperature.

Preheat to medium high. Grill tenderloin until instant read thermometer registers 140°F for medium-rare, about 30 to 0 minutes, turning occasionally. Remove from grill and let stand 5 to 10 minutes. Cut into 3/4 inch sliced and serve warm.
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Earthly Eating Recipe

Asian Style Turkey Burgers
Serves: 4

1 lb. ground turkey
2 cloves garlic, minced
2 tbs. finely chopped onion
2 tbs. finely chopped green pepper
1 tbs. low-sodium soy sauce
2 tsp. peeled, grated gingerroot
4 whole-grain hamburger buns

Coat grill rack with nonstick cooking spray. Preheat gill to medium high. Combine turkey, garlic, onion, green pepper, coy sauce, ginger and salt and pepper to taste in a large bowl. Divide turkey mixture into 4 portions and shape into patties. Grill 6 to 8 minutes per side or until done. Serve on buns.

Happy Eating!

• Cube Steak
Cube Steak with Onions and Peppers
Serves: 6

2 lb. beef cube steaks
1/4 olive oil
2 tbs. balsamic vinegar
2 garlic cloves, minced
1 large red onion, sliced
1 large green bell pepper, sliced

Sprinkle with salt and pepper to taste. Place the steaks in a shallow baking dish. Whisk together oil, vinegar and garlic; drizzle over beef, turning to coat. Add the onion and bell pepper, turning vegetables to coat. Refrigerate, covered 8 hours. Remove steak and vegetables, from marinade; discard marinade.

Preheat grill to medium high. Coat cast iron skillet with nonstick cooking spray and place directly on the grill rack. Add vegetables to skillet and cook until soft. Place steaks on grill for 6 to 8 minutes or until the beef is thoroughly cooked. Serve the steaks with vegetables.

• Rib-Eye Steaks
Blue Cheese Rib-Eye Steaks
Serves: 4

4 (12 oz.) beef rib-eye steaks, about 1 inch thick
1 1/4 tsp. garlic pepper
3 tbs. chive and onion cream cheese
3 tbs. blue cheese salad dressing
4 tbs. blue cheese (crumbled)

Sprinkle steaks evenly with garlic pepper; cover and set aside. Preheat grill to medium high heat. Bend cream cheese and blue cheese dressing in a small bowl. Cover and set aside in a cool place.

Place steaks ion the grill and cover 4 to 7 minutes per side ort to desired doneness. Top the steak with blue cheese mixture during last 1 to 2 minutes of cooking time For extra blue cheese flavor, sprinkle 1 tbs. of the crumbled blue cheese on each steak after spreading with cream cheese mixture, if desired.

• Beef Spare Ribs
Barbecue Grilled Beef Ribs
Serves: 6

4 lb. bone-in beef spareribs
1 large onion, sliced
1 rib celery, sliced
1 medium carrot, sliced
1 1/2 cups beef broth, beer or even water
1 tsp. butter or margarine
1/2 cp barbecue sauce
1/4 cup apple butter
2 tbs., sliced green onion

Preheat grill to indirect medium heat. Meanwhile, trim ribs of any excess fat. Lightly sprinkle ribs with salt and pepper to taste. Fit ribs onto a 13×9x2-inch disposable aluminum foil pan. Place rib, onion, celery and carrot in a pan. Pour broth over the ribs. Cover tightly with the foil. Place over indirect heat according to the manufacturer/s directions. Cover and grill 1 1/2 to 2 hours or until rib meat is very tender.

Melt the butter in a small saucepan. Stir in barbecue sauce apple butter and green onion; heat until bubbly. Reduce heat and simmer 5 minutes to blend in the flavors. Set aside.

Heat the grill to medium direct heat. Place ribs from the pan; discard liquid and vegetables. Place the ribs on the grill; brush with reserved barbecue sauce mixture. Cover and grill 15 to 25 minutes or until tender, basting with sauce and turning occasionally.
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Earthly Eating Recipe

Grilled Chicken Cashew Pasta Salad
Serves: 4

1 cup uncooked orzo or small ring pasta
3 boneless, skinless chicken breast halves
1/2 cup diagonally sliced celery
2 green onion, sliced
1/3 cup coarsely chopped unsalted cashews1/4 cup chopped red bell pepper
1/2 cup mayonnaise
1/3 cup sour cream
1 tbs. lemon juice
1 1/2 tsp. prepared mustard

Coat grill rack with olive oil nonstick cooking spray. Preheat grill to medium direct package directions; set aside. Sprinkle chicken lightly with salt and pepper. Place chicken on the grill. Grill, covered, 5 to 8 minutes on each side until tender and no longer pink. Remove from grill. Cool slightly; cut into bite-sized pieces.

Combine chicken and remaining ingredients in a medium bowl; toss to mix. Season to taste with black pepper. Serve warm or cover and refrigerate and serve chilled.

Happy Eating!

• Opt for Organic: The sue of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal byproducts, including meat, blood, and bone meal from chickens, pigs and ruminants.

• Go for the grass: Choose beef from cattle that were 100 percent “grass-fed” or “grass-finishes”. These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label from the American Grass-fed Association in the coming months.

• Look at labels: Check for phrases like” Naturally Raised”, “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts”. But don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.

• Comb your community: Don’t be afraid to ask you local producers how they raise their beef, and beware those who don’t want to answer you! You can find producers near you at farmers markets and on the Web. Try Eat Wild or Local Harvest.

• Poke the package: Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gasses that keep the meat looking fresh for an unnaturally long time.

• Deduce the date: Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale.

• Buy beef and nothing but: It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavor”. But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction. (Source: MEN 2008)
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Earthly Eating Recipe

Oven Roasted Brussels Sprouts with Bacon
Serves: 5

1 pound Brussels sprouts, trimmed and halved
3 tbs. extra virgin olive oil
Juice of one lemon
5 strips bacon, cooked to crispy and crumbled
1 tsp lemon zest
Salt and pepper, to taste

Preheat oven to 400°F. Place Brussels sprouts in a large bowl and toss with olive oil and lemon juice. Arrange sprouts in a single layer on a baking sheet and bake for 25 minutes (turning once or twice), or until tender and golden brown. Return Brussels sprouts to the bowl, stir in bacon, lemon zest and additional lemon juice if desired. Salt and pepper to taste.

Additional Note: Healthy homemade salad dressing tastes much more flavorful than a lot of bottled varieties, and you will hardly believe how easy it is to make. Orange Balsamic Vinaigrette: Thoroughly whisk 1/4 cup olive oil, 1/8 cup orange juice, 1/8 cup balsamic vinegar, and 1 tbs. Dijon mustard. Makes 1/2 cup. Each tbs. contains 72 calories. (Source: Curves 2007)