Earthly Eating

Home cooks are catching on to what chefs have long known: When it comes to butter, quality trumps quantity. Store shelves are overflowing with artisan imported butter with a bit more fat, which can make a big difference in how foods taste. An you may use less butter, than a recipe calls for.

Your toast may be sweeter, pastries flakier and sauces richer. The butter tend to be creamier, with a rich aroma and flavor. Choose salted, unsalted or semi-salted; super-premium brands use the expensive French fleur de sol. Look for the words creamier, and European style, or try Plugrá, Kerrygold Irish, Lurpak Danish or French butters from Isigny, Echiré or Celles. Be prepared to pay: A pound of premium can go for as much as $12. Can’t find the spreads in your store? Hit the internet or a gourmet grocer.

Here are some online sources to help get your started on your quest for better butter.

• Echire: According to body searches undertaken newly, it would seem that one live in these places in the Neolithic, at the age of some polished stone. What is the people déjâ found with the qualities of this privileged place? The Roman called it SCAURIACUM, then ESCAURIACUS and it is in the Middle Ages that they find ESCHIRE (1218) in texts for the first time. Any time long they raised cows in this corner of France. The milk which they give made that the butter had a taste which the others did not have, subtle, fine, delicate, of an unique elegance of taste.

• Lurpak: The idea of setting up a country of origin mark for Danish butter emerged in 1888 as it became increasingly apparent that exporters were illegally passing off foreign butter as Danish butter. This, and the fact that the consistency and quality of butter from Danish co-operative dairies was improving greatly, gave rise to a demand for a joint national quality brand.

• Isigny Sur Mere: Located at the mouth of the bay des Veys, the confluence of the Aure and of the Vire, Isigny sur mer, chief canton town of the dynamic department of Calvados, is within equal distance of the two large regional cities which are Caen and Cherbourg. Connected by motorway and express railway, Paris is only three hours drive away. Recognized internationally for the quality of its gastronomical products, its privileged geographical position at the heart of the D-Day beaches, allows the visitor to combine tourism and gourmet pleasure.

• Kerrygold: The Kerrygold brand today can be found on supermarket shelves in over 60 countries worldwide, from China to Chile, Sweden to South Africa, Australia to the USA, as well as in markets closer to home such as Greece, Belgium and Spain. Kerrygold has become Ireland’s only truly internationally known food brand.

• Kellers Creamery (Plugra): Plugrá, (pronounced PLOO GRA), is a European style butter lower in moisture and higher in butterfat than conventional butters. Plugrá butter imparts a richer taste and smoother texture to foods and is long preferred by leading chefs, bakers, confectioners and anyone who appreciates fine food. (Source: RD 2007)
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Earthly Eating Recipe

Caesar Burgers
Serves: 4

1 lb. ground beef
1/4 cup grated Parmesan Cheese, divided
2 cloves garlic, minced
4 Mozzarella cheese slices
2 cups torn romaine lettuce
6 tbs. Caesar dressing, divided
4 hamburger buns, split

Preheat grill to medium heat. Mix meat, 3 tbs. of the Parmesan cheese and the garlic. Shape into 4 patties.

Gr4ill 6 minutes on each side or until burgers are cooked through (160°F). Top with cheese slices. Continue grilling 1 minute or until cheese begins to melt.

Toss lettuce with 2 tbs. of the dressing and the remaining 1 tbs. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 tbs. dressing. Cover with tops of buns.

Happy Eating!

Not all foods are created equal. For example, yogurt is a healthy food, but not if you buy a variety that contains high-fructose corn syrup, aspartame, and/or artificial colorings. Here are some food categories and the best choices under that category for you and your family.

1. Beverages:

• Flavored water: Wateroos
• Soymilk: Silk, Edensoy, Zensoy, Soy Dream.
• Milk: Horizon Organic, Organic Valley, Natural by Nature.
• Juice: Apple & Eve, Kagome (fruit and veggie mix), R.W. Knudsen, Whole Kids, Back to Nature, Honest Tea.
(Most available in single-serve containers.)

2. Snacks:

• Yogurt: Stoneyfield Farm, Horizon, Organic, Lifeway Probugs, Whole Soy, Wallaby.
• Smoothies: Stoneyfield Farm, Bolthouse Farms, Horizon Organic.
• Chips: Stacy’s, Snyder’s of Hanover, Glenny’s, 365 Foods, Good Health, Genisoy, Lundberg, Snack Factory.
• Crackers: Wasa, Kashi, Sesmark
• Cookies: Back to Nature, Mi-Del, Newman’s Own, Immaculate Baking Co., Healthy Handfuls, Annie’s Homegrown.
• Whole Grain or Granola Bars: Odwalla, Cascadian Farm, Kashi, Clif Kid, EnviroKidz, Larabar, Barbara’s Bakery.
• Fruit Snacks: FruitaBu, Clif, Tropicana FruitWise, O Organic Rasins, Amazin’ Rasins
• Cereals: Back to Nature, Nature’s Path, Bare Naked, Kashi, Mother’s
• Applesauce: Santa Cruz, Mott’s Organics, Eden Organic
• Pudding: Lifeway, Zensoy, Kozy Shack
• Allergy-Free: Enjoy Life, Pamela’s

3. Main Dish:

• Deli Slices: Applegate Farms, Hormel Natural Choice, Organic Valley, Lightlife (GMO-Free Soy)
• Tuna: Wild Palney, Henery & Lisa’s Natural Seafood
• Mac N’ Cheese: Back to Nature, Annie’s Homegrown
• Bread: Rudy’s Organic, Wild Oats, Ezekiel
(Source: Kiwi 2007)

**Chessmaster makes its début on the Xbox Live Arcade and Dave Parrack over at 1P Start has the details. Read them here.**
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Earthly Eating Recipe:

Cream Cheesy Chili Dip (Just in time for the Super Bowl)
Makes 24 servings

1 tub (8 oz.) cream cheese spread, softened
1 can ( 10.5 oz.) chili (canned or homemade)
1/2 cup shredded cheddat cheese
2 tbs. chopped cilantor (optional)

Spread the cream cheese onto the bottom of a microwave-safe pie plate and top with chili and cheddar cheese.

Microwave on high for 45 seconds to 1 minuteor until the cheddar cheese is melted all the way around the plate. Sprinkle on the silantro and serve. Serve with thick crackers or thick chips.

Happy Eating!

Use seedless strawberry or raspberry jam. (Using seedless for this fun treat is better because it won’t have more of a tendency to run faster down the side of the glass.) Or use fruit flavord syrup. The same kind you would buy for your banana split or ice cream sundae.

Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.

Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.

It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.

When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.

If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.

For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)

**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cheesecake Minis
Serves: 12 (Makes 1 dozen)

12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners

Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.

Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.

Happy Eating!

• Eggs or Egg Beaters? Egg Beaters has less fat and cholesterol than eggs so its is healthier?
Actually: Egg consumption is not linked to heart disease, as many people still think. Eggs are actually an excellent, inexpensive source of essential nutrients. Much of the best things for you are in the yolks of eggs. This part of missing for the Egg Beaters variety. Egg Beaters includes vitamins, such as A, D, and E, but real eggs still have a nutritional edge. Specifically, eggs supply micronutrients such as choline, which is essential for healthy brain and central nervous system functioning and zeaxanthin and lutein, carotenoids that protect your eyes from cataracts and macular degeneration. They also contain vitamin K, which helps build strong bones, guards against cell damage and encourages healthy blood clotting.

• Soy Milk or Cow’s Milk? Anything made from soy is the healthier choice?

Actually, the low-fat versions of both soy and cow’s milk have about 80-100 calories, 8 grams of protein (soy has about 6 grams of protein), 10 grams of carbs and 2 grams of fat. Because soy comes from plants and is often fortified, it also delivers phytochemicals such as isoflavones that may help protect your heart as well as vitamins and the minerals, folate, selenium and zinc, which you don’t get from regular milk. Just make sure any soy milk you buy is fortified with vitamin D, an essential nutrient for bone health.

• Butter or Margarine? Margarine is better for the heart than butter?

Actually, stick with the margarine, but not with the sticks. Hard stick margarine contains dangerous trans fats. But there are a number of tub margarines that not only leave out trans fats, but also contain plant sterols that interfere with cholesterol absorption in the body, so they can help lower LDL cholesterol levels and protect against heart disease. Look for brands like Benecol and Smart Balance that are trans-fat free and heart smart.

• Veggie or Meat Burgers? If it’s vegetarian, it must be good for me?
Actually, if you’re a vegetarian, the choice is obvious. But if you’re making the switch for health reasons, you may be surprised. Health-­conscious eaters often choose veggie burgers because they’re lower in fat and calories than ground beef, though if you buy lean ground beef, the difference is less dramatic. A quarter-pound burger made with lean beef contains 5 grams of fat and 140 calories, compared with 3 grams of fat and 90 calories in a Boca burger. But the beef patty also has nearly twice the protein (23 grams, as compared with 14 grams in a soy burger) as well as healthy doses of other essential vitamins and minerals such as zinc, selenium and choline. Veggie burgers have the advantage of being easier to prepare because they’re precooked. But there’s room for both in your diet.

• Pasta or Rice? Pasta is the carbo-loading king, but rice is better because it’s a whole grain?
Actually, the whole-grain or brown varieties of both are a healthy choice. Each supplies about 35 grams of slow-burning complex carbs and between 150 and 170 calories per serving. Whole-wheat pasta often delivers more protein and tends to have more fiber, as much as 6 grams for whole-wheat spaghetti compared with just 2 grams for quick-cooking brown rice. But there are advantages to both: Brown rice is rich in heart-healthy antioxidants called lignans, for instance, which you won’t get from eating pasta. When you’re trying to decide between one healthy food and another, the best choice is often both. When it comes to your diet, variety is almost always best. (Source: Some information pulled from Bicycling 2007)

**Over at Discussing Autism, Marcie has a gingerbread train recipe that is great for kids at any stage. It is allergy-free approved and great for kids to help in the making process. Read her story and get the recipe here.**
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Earthly Eating Recipe: Count Down To Christmas Recipe Of Sweets

Pumpkin-Coconut Flan
Serves: 8

1/4 cup water
1 1/2 cup sugar, divided
5 eggs
1 can (15 oz.) pumpkin purée
1 can (12 oz.) low-fat evaporated milk
1 cup coconut
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup toasted unsweetened coconut (optional)
1 cup lightly sweetened whipped cream (optional)

1. Preheat oven to 300°F. Have a 9″ or 10″ round baking dish ready.

2. Heat water and 1 cup sugar in a small, heavy-bottom saucepan over medium heat. Once sugar starts to melt, stir constantly using a wooden spoon until the sugar turns a rich carmel color.

3. Pour browned sugar into a baking dish, tilting the pan to coat the bottom evenly.

4. Place baking dish into a larger baking pan. Set aside.

5. Whisk together eggs, pumpkin, evaporated milk, coconut milk, vanilla, spices, and remaining sugar. Pour custard into sugar-coated baking dish.

6. Pour hot water into larger baking pan so that it reaches halfway up the side of the smaller baking dish.

7. Bake 60-to-70 minutes until the center is set. Cover and chill at least 2 hours before serving.

8. To serve, run a kniofe around the edge of the flan, place serving platter on top of the baking dish and invert. Carefully remove the baking dish.

9. If desired, top with whipped cream and toasted almonds.

Happy Eating!

You think hemp is illegal? Well it isn’t. It’s the most untapped nutritional source on the earth too.

You have heard of hemp clothing and hemp jewelry, but have you heard of hemp food? Actually, hemp has been cultivated for over 6,000 years and can be made into more than 25,000 environmentally-friendly products. But the real deal is that hemp seed, which looks a lot like a flax seed can be found in all kinds of natural products. Most of which are sold at natural foods stores world-wide.

Hemp is an great source of fatty acids, mainly omega-3s. Its seeds contain the highest precentage of protein as well as iron, of any plant and three times the amount of vitamin E than flax seeds. The seds can be make into milk products, tahini and guacamole. An easy way for your family to benefit from this nutritional powerhouse is by sprinkling seeds in smoothies, pancake batter, salads, yogut or muffin mix. Another is to buy hemp-based products such as Nature’s Path Hemp Plus Waffles.

Try this hemp seed recipe:

Hemp Banana Bread
Serves: Makes 1 loaf of bread

2 eggs
1/3 cup applesauce
2/3 cup sugar
1 1/4 cups whole wheat flour
1/2 cup Hemp Seed Flour
2 3/4 tsp. baking powder
1/2 tsp. salt
1 cup mashed very ripe bananas (about 3 medium)
1/4 cup Shelled Hemp Seed
1/4 cup chocolate chips (optional)

1. Preheat oven to 300 degrees. Mix first 3 ingredients with mixer at medium speed until pale yellow.

2. Add dry ingredients alternately with bananas to mixture. Mix at medium speed until well blended.

3. Pour into greased or sprayed loaf pan (9 x 5 or 8 1/2 x 4 1/2). Bake 45-60 minutes, until cake tester comes out clean and dry.

4. Let cool in pan 20-30 minutes before turning out onto rack.

Store shelled hemp seeds in a cool, dark place like a freezer or wine cellar. When stored in these conditions you can assure that the quality of the omega-3s, they contain are kept at the best quality possible. Once you open a bag of hemp seeds, they will stay about eight weeks in a cool, dark environment. To prolong their life, the ideal place is a freezer.

**You think celebrities are over-spenders on somethings? Over at Frugal Mania, Allison Goines talks about how the women of The View of wearing outfits that cost under $100 in their Budget Week. Well, I have to agree with Allison, make a show based on REAL LIFE budgeting, where an outfit cost under $40 and better yet make it under $20. Read the rest of the story here.**
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Earthly Eating Recipe: (Day 1 of Low-Fat Eating)

Low-Fat Cheese Facts:

• Cheese is a great source of calcium. An ounce of low-fat Swiss gives you 272 milligrams; a tablespoon of Parmesan gives you almost 70 milligrams of calcium. But think twice about cottage cheese, which conbtains enough sodium to actually harm your bones.

• Buy full-flavored cheese, and you won’t crave those second and thrid servings, You will be more satisfied if you eat smaller anmounts of the ones you enjoy over just eating any that is availiable.

• If your favorite cheese shapr Cheddar, mild Jak, tangy chèvre, crumbly Parmesan, or creamy Brie? If you choose low-fat, you can enjoy all of these cheese varieties without the guilt.

• A light sprinkle of finely grated Parmigiano-Reggiano delivers less fat and far more flavor than a shower of shredded mozzarella.

How To Make Your Own Curry Blend
Makes about 1/4 cup

1 1/2 tbs. coriander seeds
1 tsp. cumin seeds
1 tsp. yellow mustard seeds
1 tsp. fenugreek seeds
1 tsp. peppercorns
6 whole cloves
1 tbs. turmeric powder
1 tsp. cayenne powder
1 tsp. ginger powder

Combine coriander, cumin, mustard seeds, fenugreek, peppercorns and cloves in a coffee grinder or food processor, and process till finely ground. Place the spice mixture in a small bowl; stir in turmeric, cayenne and ginger. Store in an airtight container.

Happy Eating!

Even though it’s Halloween, that doesn’t mean the kids get to partake on the festivities alone. Here are some Halloween recipes to put anyone and everyone in the mood of Boo!

Spooky Spider:
Serves 1

Black licorice
Chocolate chips
Marshmallow or other chocolate sandwich cookie
Microwave oven

Bend four 3 1/2 inch-long pieces of black licorice lace into semicircles. Spread some chocolate from 1 tbs. chocolate chips, melted in the microwave, on bottom of 1 chocolate-covered marshmallow cookie. Press licorice into chocolate for 8 spider legs. Dip 2 chocolate chips in melted chocolate; atache for eyes. Refrigerate 10 minutes.

Marshmallow Ghost:
Serves 12

2 envelopes unflavored gelatin
1/2 cup water
1 tbs. cornstarch
2 tbs. confectioners’ sugar
1 cup granulated sugar
1/2 cup light corn syrup
2 ts. vanilla extract

1. In cup, sprinkle gelatin over 1/4 cup water; let stand to soften gelatin. Onto waxed paper, sift conrstarcj and 1 tbs. confectioners’ sugar. Spray 9″ by 9″ baking pan with nonstick cooking spray; coat with cornstarch mixture.

2. In 2-quart saucepan, heat granulated sugar, corn starch, and 1/4 cup water to boiling, stirring. Boil 1 minute. Add gelatin mixture; cook over low heat to dissolve, stirring.

3. In a large bowl, with mixer at high speed, beat gelatin mixture and vanilla 15 minutes or until very thick and glossy. Spread in pan; sift 1 tbs. confectioners’ sugar over top. Cover with waxed paper; let set at room temperature 2 hours or until firm enough to cut.

4. With 30inch ghost-shaped cookie cutter, cut mixture into ghost. Serve on a platter.

Eyeball Mash
Serves: Many

In a food processor with a knife-blade, blend 12 ounces shredded Cheddar cheese, 1 can (4 1/2 ounces) chopped mild green chiles, 1/3 cup light mayonnaise, 1 tbs. vinegar, and 1 tsp. mustard. Transfer to bowl; stir in 1/2 cup sliced ripe black olives.

Pumpkin Tortilla Chips
Serves: about 20 chips

Prehat oven to 400°F. From 2 burrito-size roasted red pepper and/or jalapeno-cilantro flour tortillas, with 2 1/2-inch pumpkin-shaped cookie cutter, cut out pumpkins. Bake on ungreased cookie sheet 5 minutes, or until crisp. Cool on rack.

Monster Crispy Treats
Serves: 12

2 tbs. butter or margarine
3 cups miniature marshmallows
4 cups “pebble” cereal (you can use chocolate ones for a different effect as well.)
12 lollipop sticks or wooden pop sticks
12 cups ready-to-spread frosting, tinted as desired
Assorted Candies

Microwave butter in a 2-qt. microwaveable bowl on high 30 seconds, or until melted. Microwwave times will vary, so be sure not to burn the butter. Add marshmallows; toss to coat. Microwave 1 minute or until marshmallows are completely melted, stiurring about every 30 seconds. Add cereal, and mix well.

Shape into 12″ monsters, using about 1/3 cup cereal mixture for each one. Insert stick into each. Decorate with frosting and candies as desired. Let stand until firm. Store in an airtight container at room temperature for up to 2 days. (You can also flatten out the cereal mixture onto a cookie sheet and press out designs with a cookie cutter. Be sure and add waxpaper under cereal mixture to make it easier to lift shapes. Once shape is out of cookie sheet insert stick in bottom and decorate.

**Looking for last minute costume ideas for Halloween? Summer M. over at Creative Mom Cafe has some great ideas for the costume in a hurry. Read some of the ideas here, but hurry “Trick-or-Treating” is tonight.**
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Earthly Eating Recipe:

Taco Bowls
Serves: 8

8 flour tortillas
1 lb. extra lean ground beef
1 cup salsa
1/2 cup 2% Milk shredded Cheddar cheese
5 lettuce leaves
1 large tomatoe
1/4 Ranch dressing

1. Preheat oven to 350°F. Microwave tortillas on high 30 seconds, or until soft.

2. Press 1 tortilla into each 8 medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening foe the filling. Bake 10 minutes.

3. Meanwhile, brown meat in a large skillet on medium heat; drain. Stir in slsa; bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.

4. Cut lettuse with clean kitchen shears (about 2 cups chopped.)

5. Chop tomato into 1/4-inch pieces with knife (about 1 cup chopped).

6. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.

7. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.

Happy Eating!

Ficus is a genus of about 800 species of woody trees, shrubs and vines in the family Moraceae, native throughout the tropics with a few species extending into the warm temperate zone. The most well known species in the genus is the Common Fig. (Source: Wikipedia)

Other varieties include:

Alma -

celeste -

Brown Turkey -

Italian black -

Italian white -

Kadota - Used in Newtons, dries well.

Lemon Fig - Native to South Carolina.

Mission- (black )sweet commonly dried.

Mission figs got their name from the Spanish missionaries who planted them along the California coast in the late-eighteenth century. In season from June through October. Figs have a unique interior that is made up of thousands of tiny flowers that bloom inside the fruit.

They are good source of flavonoids and polyphenols. Figs and other dried fruit were measured for their antioxidant content. A 40 gram portion of dried figs (two medium size figs) produced significant increase in plasma antioxidant capacity. Figs also have higher quantities of fiber than any other dried or fresh fruit, and are very high in calcium.

Figs with Ricotta Cheese and Wildflower Honey:
Serves 4 to 6

12 large Figs (any variety)
1 lb. fresh whole milk ricotta cheese at room temperature
6 tbs. wildflower honey

Quarter figs and arrange them on plates. Add a spoonful of ricotta to each fig and a generaous drizzle of the honey. Serve.

**If you are a fan of The View, then check out the running schedule of guest from October 29th to November 2nd over at Watching The View. Catch up on the guest list by clicking here.**
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Earthly Eating Recipe:

Peach Melba-Stuffed French Toast
Serves: 4

For stuffed french toast:
2 to 3 ripe peaches, sliced
1 tsp. plus 1 tbs. sugar
4 eggs
1/2 cup milk or half-and-half
1 rsp. vanilla
8 slices day-old French bread (3/4 inch thick)
4 ounces cream cheese, cut into 8 slices

For berry syrup:
1 cup sugar
2 tba conrstarch
1 cup water
1 to 1 1/2 cup fresh blackberries or raspberries
1 tbs butter
Powdered sugar (for garnishing)
4 mint springs ( for garnishing)

To make berry syrup:
1. In a small saucepan, conbine sugar and conrstarch with a whisk. Stir in water and bring to a boil. Boil 3 minutes.

2. Add berries, Cook, stirring frequently, until berries burst and color syrup.

3. Add butter and continue cooking until it’s melted and berries have fallen apart. Keep warm until ready to serve.

To make stuffed French toast:
1. Sprinkle peach slices with 1 tsp. sugar and let sit.

2. In a shallow bowl, combine eggs, milk, vanilla and 1 tbs. sugar. Dip bread slices in egg mixture for about 5 seconds on each side. (Depending on the bread’s dryness, you may need to add more egg or milk.) Cook over medium heat on a hot skillet sprayed with nonstick cooking spray. (For added flavor, melt butter on the skillet.)

3. Cook until bread is browned on one side, then turn over. Cover the top of 4 browned pieces with peaches and 2 slices of cream cheese each. Top this with another slice of bread, browned side inside. Flip the whole stuffed toast over to warm cream cheese.

4. Slice the Stuffed French Toast diagonally and top with Berry Syrup. Garnish with powdered sugar and mint sprigs.

Happy Eating!

Michel Nischan’s Homegrown Pure and Simple ($35), pays homage to fresh produce from his garden. The prganic chef’s intensely flavored dished, like kabocha squash risotto, take simpe recipes beyon the expected.

Ann Gentry’s The Real Food Dairy Cookbook($25), This book lets you sample the Los Angeles hot spot’s yin yang cabbage salad and carrot cashew butter without leaving home.

Did you know: Baby carrots aren’t babies at all. They are pieces of misshappened full-grown carrots that have been peeled and polished down to be the tiny shape that kids (and some adults) love to munch on with ranch dressing.

**Is Katie Holmes pregnant again? She says no, but you make up your own mind by reading the rest of the story here**
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Earthly Eating Recipe:

Blueberry Cheese Rolls:
Serves: 4

1 package (8-oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
2 tbsp. sugar
1/2 cup blueberries, divided
Sifted Powdered sugar

preheat oven to 375°F. Unroll dough into 4 rectangles; firmly press perforations together to seal.

Combine Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet and bake 11-13 minutes or until golden brown.

Sprinkle with the sifted powedered sugar before serving.

Happy Eating!

The flavor is:

Tofutti Chocolate Cookie Crunch: Chocolate marbles cookie-kissed cocoa-rich faux cream, making this a gift for dairy-challenged chocoholics. ($3-4)

It’s Soy Delicious Mango Raspberry: Fresh raspberry sauce is swirled into “creamy” mango, all at less than 2 grams of fat per serving. ($2-3)

Purely Decadent Mocha Almond Fudge: Get your buss with this coffee-flavored concoction loaded with roasted almons and infused with cocoa syrup. ($3-4)

Double Rainbow Blueberry Soy Cream: Organic soy milk and whole blueberries are whipped up into an improbably creamy treat that’s only 160 calories per serving. ($3-4)

**Are you trying to make the change from MS Office 2003 to MS Office 2007, learn how here.**
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Earthly Eating Recipe:

Spicy Chicken Mac-Skillet
Serves: 6

1 package (7 1/4 oz) macaroni & cheese dinner
1 tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 1/2 oz) diced tomatoes and green chilie, drained
1 can (14 1/2 oz) diced tomatoes, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup mexican style shredded cheese or colby & monterey jack cheese or mild cheddar cheese

Prepare dinner as directed on package. Meanwhile, heat oil in a large skillet and stir for 5 minutes or until lightly browned and cooked through . Reduce heat to medium, stir in tomatoes and soup. Cook 5 minutes, stirring occasionally. Add dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 minutes or until cheese is melted. arthly Eating Recipe:

Happy Eating!

• 100% ORGANIC: Contains only organic ingredients (except for water and salt).

• ORGANIC: At least 95 precent of the ingredients are produced organically. The remining 5 percent can be on organic agricultrual ingredients, such as cornstarch, that aren’t commercially available in organic form, as well as substances allowed on the National List.

• MADE WITH ORGANIC INGREDIENTS: At least 70 precent of the ingredients are orgainc; the product can’t contaion added sulfites, a food preservative. Up to 30 precent of the product’s ingredients can be nonorganic or include substances from the Nation List.

• LESS THAN 70 PRECENT ORGANIC: The organic elements must be clearly listed in teh ingredient statement. For a rundown of all “green” IDs, such as “free-range” and “natural” go to Eco-Labeling.

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Earthly Eating Recipe:

Cherry Tomato and Portobello Omelet:
Serves 1

1 tsp. butter or cooking oil OR cooking spray
1 cup slices baby Portobello mushrooms (about 2 to 2.5 oz.)
2 cherry tomatoes wedged OR 4 grape tomatoes, halved
2 eggs
2 tbs. bottled reduced-fat ranch salad dressing
1/4 cup (1 oz.) shredded reduced-fat cheddar cheese
1 tbs. snipped fresh parsley

In a 7-to-10-inch omlete pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2 to 3 minutes. Add tomatoes. Cook, stirring frequently, until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan. Cover and keep warm while preparing omelet.

In a small bowl, beat together eggs and dressing until belnded. Pour egg mixture into pan. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so incooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thinkened and no visble liquid egg remain, fill with reserved mushroom mixture. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Sprinkle with cheese and parsley.

Happy Eating!

Worried about pesticides? Then go organic with these 12 fruits and veggies (commonly referred to as the “Dirty Dozen”, in decending order of pesticide exposure ( #1 is the most), according to the Environmental Working Group.

#1: PEACHES

#2: APPLES

#3: SWEET BELL PEPPERS

#4: CELERY

#5: NECTARINES

#6: STRAWBERRIES

#7: CHERRIES

#8: PEARS

#9: GRAPES (IMPORTED)

#10: SPINACH

#11: LETTUCE

#12: POTATOES
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Earthly Eating Recipe:

Crusted Goat Lady Cheese Salad
Serves: 1

1/2 cup Breadcrumbs
1 tsp. Herb-Fresh Thyme, chopped
1/8 tsp. pepper
2 tbs. Extra Virgin Olive Oil
3 ounces Goat Lady Dairy Chevre
2 ounces Fresh Salad Greens

In a bowl combine breadcrumbs, thyme and pepper. Drizzle goat cheese with extra virgin olive oil. Cover cheese in breadcrumb mixture and bake in a moderate oven until golden brown. Serve on a bed of seasonal greens with a vinagrette of your choice.

Happy Eating!

Ever thought of cooking with wine? Go to Wine Outlook here on 451 Press for some excellent ideas on how to incorporate wine into your everyday cooking adventures.

Organic food sales make up just 2.5 percent of the retail food market, they’re rising by about 20 percent each year. Why?

According to the Whole Foods Market survery posted in OCA on April 2007, 70 percent of consumers buy organic to avoid pesticides; another 67 percent do so to promote good health. Yet questions remian: are organic foods indeed safer and more nutritious?

Are organic foods safer because there pesticide free? The facts are organic crops produced without chemical fertilizers and most senthetic pesticides. But, they may not be free of pesticide residues. A lot of the residues found on our food are from long-banned pesticides, such as DDT, because it’s persistent in our soil. Plus, pesticides can blow over from a neighboring convetional farm. And, these lower pesticide levels haven’t been established as safer. In fact, everything in supermarkets has earned the government’s seal of approval for safety. The Environmental Protection Agency set standard for the residue levels allowed in or on food, which are in the parts per million, even billion. The bottom line: If your kid eats a lot of fruits and veggies, it might be worth the extra bucks. But, don’t freak about it if you can’t afford it, most fruits and veggies are safe.

Are orgnaic snacks better got you than convential? The fact is a cooke, whether it’s organic or not, is still a cookie. Dont’ forget theat organic processed food can be hgih in calories and total fat as well. And may contain refined grains and undesirable additives. It’s still important to read the labels closely on orgainc packaging to see what you are really getting. The real issue is whether you’re eating and offering your family nutritious foods rather than foods that are high in calories , sugar, salt and fat. Fresh is best, and those snacks can still be convenitent and offer a nutrional punch. The bottom line is spend your organic dollars on produce instead.

AND ALWAYS REMEBER:
*A varied diet that’ts rich in whole grains, fruits, and vegtables-regardless of whether or not they are organic-is the best way to ward off illness, obesity, and some cancers.*
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Earthly Eating Recipe:

Butter-fried PB&J Crepes:
Serves 10-12

1/2 cup flour
1/4 cup instant dry milk
3 tbs. powdered eggs
2 tbs. sugar
1/4 tsp. salt
4 tbs. ghee butter *click here to get the low-down on ghee butter*
2 tbs. peanut butter
3/4 cup water
1/4 cup strawberry jam or your choice of jam flavor

Mix first 5 ingredients and set aside. Combine peanut butter and 1 tbs. dry ingredients, then water. Allow batter to rest for 15 minutes. Heat medium (8-inch) skillet over high heat. Melt 1/2 tsp ghee. Pour 2 tbs. batter into pan, swirling to cover a thin layer. Cook about 30 seconds, until top appears dry; flip and cook for 10 more seconds. While the bottom is cooking, drop a tsp. of jam on top, spreading lightly with a spoon. Fold pancake in half, then fold again into a quarter-circle. Remove from pan, repeat process, melting 1/4 tsp. ghee for each new pancake.

Happy Eating!

Do you have a picky eater in your house? Check out some of the tips Jackie has posted over on Kids Dish.

In Ireland, butter is more than a spread for toast. Home cooks have created a whole kitchen repertoire that highlights the unique flavor of Irish butter. The country’s cows are fed on grass most of the year, resulting in a more complex butter flavor. What makes their butter different is they can grow grass like nowhere else. One way they use butter is with another Irish standby-cabbage.

Cabbage braised in butter is surprisingly delicious. In a skillet melt 1/4 cup butter over medium heat. Cut a small head of cabbage in six edges. Cook wedges until brown on one side (about 5 minutes). Turn edges, cover; cook 10 minues or until cabbage is browned and tender when pierced with a fork. Sprinkle with salt just before serving.

To learn more and find Irish butter locally go to Kerry Gold.
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Earthly Eating Recipe:

Lazy Rib Recipe:
Serves 1

1 rib eye steak 1-inch thick
Salt and fresh ground pepper to taste
Olive Oil

Preheat broiler. Pat steak dry with a paper towel. Sprinkle salt and pepper on both sides and sear each side for two minutes in an oiled pan at medium-high head. Then throw it in the broiler, pan and all. Cook six minutes for medium-rare, eight for medium or 12 for well-done, flipping once halfway through. Top the meat off with a bottle of Charles Shaw aka Two-Buck Chuck, Cabernet Sauvignon.

Happy Eating!