Earthly Eating

1. Get the Sugar Out by: Ann Louise Gittleman ($13.95): Completely revised and even updates, the second edition of this book is a must-read for your better health. Sugar has been linked to more than 60 health-threatening conditions, including some cancers and even heart disease. Out bodies don’t need it at all really. This book details the dangers of some of the artificial sweeteners and high-fructose corn syrup on the market today.

2. The New Whole Grains Cookbook by: Robin Asbell ($19.95): This book features more than 75 recipes, including ones such as Saffron Quinoa con Pollo. This book offers a handy glossary detailing each grain. It also provides a source list of locating the more unusual grains.

3. The Homeopathic Revolution. Why Famous People and Cultural Heroes Choose Homeopathy by: Dana Ullman, MPH ($19.95): Remarkable people have benefited from homeopathy, which is the leading alternative medical treatment in Europe for the past two centuries. This book documents the extensive use of how homeopathy is efficient in most treatment of what ales you. It also contains a section with homeopathic resources.

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Earthly Eating Recipe

Noodle Spirals and Miso Pesto
Serves: 6

1 pkg. (8 oz.) organic Kamut spirals
1/2 cup pine nuts
2 tbs. extra virgin olive oil
4 cloves garlic, pressed
1/2 cup water
1 1/2 tbs. miso
1/2 cup water
4 cups fresh basil, loosely packed, or half basil, half parsley

Cook the pasta and drain. Toast the nuts in a dry skillet until they are golden brown, being careful not to burn them. Grind the nuts in the blender. Add the olive oil, garlic, miso, water and blend until smooth. Chop the basil finely, add to the blended and process. Pour the pest over the hot pasta and mix then serve.

Happy Eating!

Having the right equipment is essential to great baking. Here’s what to have on hand when you need it quickly.

1. Measuring cups and spoons: Us a flat-topped cup for dry ingredients like flour, and glass or plastic cups with a spout for pouring and a counter on the side to measure liquids. For smaller measures (powder or liquid) use measuring spoons.

2. Baking Sheets: Use shiny aluminum baking sheets without sides for cookies. Dark-colored baking sheets absorb more heat, so items will brown more quickly.

3. Parchment Paper: Line your baking sheets with parchment paper or a silicone mat. There’s no need for greasing your pans, and cleanup will be a breeze.

4. Wire Cooling Racks: To speed the cooling process, choose wire cooling racks which allow steam to escape from all sides. For cookies, use racks with closely spaced wires so cookies won’t break or fall through when they are cooling. (Source: Food & Family 2007)

Try this recipe:
Vegetable Curry
Serves: 6

2 tbs. olive oil
1 large onion, sliced
1 small butternut squash (about 8 ounces), peeled, seeded and cut into 1-inch pieces (6 cups)
1 small head cauliflower, trimmed and cut into florets (6 cups)
4 tsp. curry powder
1 tsp. salt
1 tsp. ground ginger
1 tsp. sugar
3/8 tsp. cayenne pepper
1 can (14 ounces) vegetable broth
2 tbs. cornstarch
1 can (19 ounces) chickpeas, drained
1 can (14 1/2 ounces) dried tomatoes (not drained)
1 bag (6 ounces) fresh baby spinach
1 cup shelled pistachios

1. In a large pot, heat oil over medium-high heat. Add onion and sauté about 7 to 8 minutes, stirring often, or until lightly browned.

2. Add butternut squash and cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring for 1 minute.

3. Place 1/4 cup of the vegetable broth in a small measuring cup and stir in the cornstarch. Set aside.

4. Stir in remaining broth, chickpeas and tomatoes into the pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.

5. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.
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Earthly Eating Recipe

Mint Thins
Makes: 35

1 pkg. (8 squares) semi-sweet baking chocolate
1/4 tsp. peppermint extract
1 sleeve Crackers (35)(such as Ritz)
1 peppermint candy cane (6 inches), crushed

Microwave chocolate in a small microwaveable bowl as directed on the package. Stir until completely melted. Blend in peppermint extract.

Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy cane.

Refrigerate 30 minutes or until chocolate is firm.

Happy Eating!

A teaspoon of honey before bed seems to calm children’s coughs and help them sleep better. The folk remedy did better than cough medicine or no treatment in a three-way comparison. Honey may work by coating and soothing an irritated throat.

Many families are going to relate to these finding and say tho themselves that grandma was right. Federal health advisers have recently warned that over-the-counter cough and cold medicines shouldn’t be used in children younger than 6, and manufacturers are taking some products for babies off the market. Parents seeking alternative rememdies shoudl give honey a try. But never give honey to children under the age of 1 because of a rare but serious risk of botuliam. (Source: Democrat-Herald 2007)

Check out these awesome must have kitchen gadgets:

• Loopiedoop Apron: You will never miss place that oven mitt with this apron because they stick right to the apron itself.

• Witmer’s Old Fashioned Peanut Butter Mixer: If you thought eating natural peanut butter was difficult because of the oil sitting on top, that problem is gone with this handie mixer. It fits ontop of most 16-oz jars.

• Pop Colander: It’s a silicone colander that saves space and time. The legs pop out so it stands when you use it and when you’re done, it collapses flat.

• Trudeau clip-on spoon holder: No more burned spoons or messy counter tops. And a portion of the proceeds go to the Breast Cancer Research Foundation.

• Kyocera’s ceramic vegetable peeler: It’s light weight, rustproof, and stays sharp 10 times longer than steel blades.

• The Easy Lid: It’s a multifunctional lid that’s safe in temperatures up to 675°F. It works as a splatter guard, a cover during reheats and is a safe alternative to plastic.

• The Vacu Vin Pineapple Slicer: It can peel, core, and slice a pineapple with ease into rings and keeps the shell intact to use as a serving bowl for the rings (if you wanted.)

• The Days Ago Digital Day Counter: Keeps track for up to 99 days. Simple press the counter’s start button and pop it on the food container. Wheather it’s in a metal or plastic container. Comes with a suction or magnetic backing.

**Kirsten Vangsness from Criminal Minds will be starting in In My Sleep and Katie Mientka over at Watching Criminal Minds has the full details. Read the story here.**
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Earthly Eating Recipe:

Roasted Turnips with Sesame
Serves: 4

1 tbs. sesame oil
1 tbs. honey (or brown sugar)
4 turnips (3-inches in diameter), peeled and cut into wedges
1/2 tsp. salt
1/4 tsp. dried red pepper flakes
1 tsb. sesame seeds

Preheat oven to 400°F. Place sesame oil and honey in a baking dish. Add turnips, salt and red pepper flakes, then toss to coat the turnip pieces. Roast uncovered for 20 minutes, stirring twice. Sprinkle on sesame seeds on roast 10 minutes more. Serve warm, chilled or at room temperature.

Happy Eating!

A lot if you are a knife.

Browse any knife section at a department stre and the options are overwhelming to most. Is bigger better? Is wider? Is thinner? Smaller? What’s the answer?

Top brands all offer the same range of knives, but you’ll find differences in the shape of their blades and the band of steel where the blade meets the handle (bolsters).

Here’s a guide to the meanings behind the differences of knives that are the most popular on the market today:

• French-made Sabatier and Laguiole knives offer a slim, tapered balde and a rounded bolster. Some chefs prefer them because they give more control over where the knife falls and makes carving some meats easier as well.

• German and American brands like WÜSTHOF, Henckels, and Lamson have square, wide handles and broad, slightly curved blades so you can riock the knife back and forth for fine chopping and mincing.

• Solid stainless steel Global knives from Japan are sleek and light, with thin, straight baldes that keep their edge well. Because they lack the heft of their European and American counterparts, Japanese knives require a bit more elbow grease then it comes to cutting thick-freshed items like winter squash.

• Messermeister cutlery combines European precision with Asian sleekness. They’re shaped more like Japanese knives, with curved, ergonomic handles and seamless bolsters.

• Santoku-style knives, with their ridged, hollow blades and squared-off tips, are very popular. Patterned after the Japanese alternative to the chef’s knive, they have the slicing capacity of a serrated knife but can also be sharpened many times.

Before you run out and buy one of these knives straight away, learn some of the buying strategies that are used by some of the chefs today:

1. Do a little “air chopping’ on a flat surface or a cutting board display. Mimic the cutting motions you would make at home to make sure you hold the knife comfortable and correctly.

2. Pick up the knife and put it down several times. Wriggle it in your wrist. Get a feel for it. You don’t want a terribly heacy knife and you don’t want one that is to light. Make sure the weight is right for your handle and chopping or cutting needs.

3. Test the balance of the knife by holding it between yout thumb and forefinger at the bolster. The weight on either side of your grip should feel even, and the knife shouldn’t tip in one direction or the other on either side.

4. If you find one that you just can’t live without and it’s a must have, do a bit of internet comparison before heading out. You may find the same knife at one place cost $150 where as at another location it’s on sale for $55.

Ways to help keep your knives sharp:

• First things first: No knife stays sharp forever, and steer clear of any product that clains that they do so.

• Give the knife a few swipes before cutting on a sharpner.

• Store knives in a block or a plastic chopping block so that they don’t rub against one another in a drawer.

• Never put your knives in the dishwasher, always wash by hand and soon after using them. Otherwise water or being left dirty can rust or dull a knife quickly.

• Sharpen a knife the moment if is dull, don’t over sharpen though it will wear down in the blade.
(Source: Vegetarian Times 2007)

**Have you heard all the excuses of why your kids don’t want to go to school? Well, I bet you haven’t heard the one about glue yet. Over at Sympathy Pain, Bryan has the most creative, yet funny story behind one boys attempts to get out of school. Read it here.**
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Earthly Eating Recipe:

Rice Pilaf
Serves: 1

1 cup long grain white rice, washed and drained
1 1/2 cups chicken broth (or vegetable stock)
1/2 tsp. cumin seeds
1/2 cup frozen peas, thawed
1/2 cup carrots, finely diced
2 tbs. olive oil

1. Place rice, chicken broth and cumin seeds in a deep pot and begin cooking.

2. 15 minutes before the rice is done, add peas and carrots to the rice.

3. When rice and vegetables are cooke, gently stir in olive oil to coat.

Happy Eating!

Here are three steps to mastering 3 of the main cooking techniques:

• Blanching: Also known as parboiling, blanching means cooking food by sticking the food choice into boiling water then into ice cold water. Blanching is great because it retains the color, shapoe, and firm tecture of fruits and vegetable. It also preserves their nutrients, and prepared them well for the freezer.

HOW TO BLANCH:

1. Bring 1 gallon of water for every 1 pound of fruit or vegetables to a rolling boil. Be sure and cut foods into the same size so that you achieve uniform cooking.

2. Drop the fruit or vegetables in the boiling water and cook, uncovered for the certain amount of time recommended. If you salt the water (1 tbs. salt per gallon of water) it will help keep green vegetables bright. Don’t cover the pot.

3. Drain off the water and shock the fruit or vegetable in a large bowl or pot pf ice water.

• Braising: This is a two-step process of sautéing food for flavor and then simmering it with liquid to tenderize it. Braising helps break down food fibers without making them into mush. If done in the oven, gived you continues low and even heat and prevents the food from sticking.

HOW TO BRAISE:

1. Sauté ingredients until browned on all sides.

2. Add 1/4 to 1/2 inch of liquid to the sauté. Pat dry the veggies before adding them to the pot then add your liquid, this will help carmelize them before the liquid is added. Choose liquid that complements your ingredients such as chicken broth for chicken and carrot juice for carrots, etc. Don’t add so much liquid that the food is submerged. Add just enough to help the food tenderize.

3. Cover tightly and simmer 30 minutes or longer, adding more liquid if necessary. Cover the pan with foil before adding the lid, this will help guarantee a tight seal before the pan goes in the oven. Add some lemon zest, vinegar, liqueur, or fresh herbs before serving. And use tongs to turn the food, tongs give you more control.

• Sautéing: The Fench word sauter is where the term sauté comes from, meaning “to jump”, because the goal is to keep the food moving as much as possible. Sautéing is great because it lets you add olive oil, garlic, onions, and gives food the crispy texture while the natural sugars in fruits and vegetables remain and help carmelize them at the same time.

HOW TO SAUTÈ:

1. Heat a sauté pan and oil well over medium heat. Be sure to heat the pan well before adding the oil. Medium low heat for 2 to 3 mintues should do the trick before the food is added. If you aren’t following a recipe, use 1 tbs. oil for an 8-inch sauté pan or skillet. Using a little oil with butter will help ensure the butter doesn’t burn.

2. Add foods in a single layer in the pan. Don’t over crowd the food, this will make them sweat and steam and make them soft, not crispy.

3. Keep foods in constant motion by flipping or stirring the foods while they are cooking. Use a wide-edged spatual of wood or heat resistant plastic to stir your food in the pan or skillet. Use about 1/2 cup to 1 cup liquid such as wine, broth, or even water and scrape up any stuck-on bits and let it simmer 1 minute. This helps with cleanup and gives you a nice broth to work with.

**Michelle Schaefer over at About Virginia Beach, VA blog here at 451 Press wishes you all a Happy New Year. Jump on over to her blog and give her well wishes for a new year as well.**
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Earthly Eating Recipe

Sweet Sorbet Floats
Serves: 6

6 scoops (1/4 cup each) lemon sorbet
2 cups frozen, cubed mangoes, thawed or 2 fresh mangoes, peeled and diced
6 scoops (1/4 cup each) blood orange sorbet
6 scoops (1/4 cup each) vanilla frozen yogurt
6 tbs. lime juice
6 tbs. silver or blanco tequila, optional
4 cups ginger ale, chilled

1. Freeze 6 Collins or Pilsner glasses 20 minutes. Spoon 1 scoop lemon sorbet into each glass. Top with half of the mango pieces. Add 1 scoop blood orange sorbet and top with remaining mango pieces. add 1 scoop frozen yogurt to each glass.

2. Pour 1 tbs. lime juice and 1 tbs. tequila, if desired, into each glass. Pour 2/3 cup ginger ale into each glass. Serve immediately with iced tea spoons.

Happy Eating!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

**Do you love vintage anything? Over at Bead Arts Cindy Lavin has a bracelet that you would just love. It’s a vintage button bracelet and it’s as easy to make as sewing on a button. Read how to make the bracelet here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!

A lot of fantastic memories are made right in your own kitchen with your children, grandchildren. Here are a few ways to get yout kids invilved in the preparation of some recipes.

• When dusting the top of cookies or cakes with powdered sugar, let your kids use a metal strainer or sifter to dust confectioners’ sugar on the tops.

• When pulsing some dried fruits or flour mixtures in the food processor, let your children be the ones to press the pulse buttons.

• When adding sugar or flour, cups or 1/2 cups at a time to a recipe, let your children be the flour or sugar adders.

• Using decorator’s sugar on anything is where kids can get involved and it’s a great task at the end to have the help gather the sheets of parchment with the sugar on it and add it to a bowl as well.

• Kids can also get involved by adding a sugar glaze to some cookies or cakes after they cool.

• Now-a-days there are so many choices for kids smaller version kitchens and pots and pans to get them involved in what mom, dad and grandma are doing in the kitchen. There are several on the market, but the best ones are ones that are made of solid wood, not plastic. Solid wood kitchens will be able to get passed down from generation to generation. Nothing is more pleasing then seeing your children’s children playing with the same play kitchen you played with as a child. Here are some that are great for that childhood imagination. All of the following kitchens can be found at Pottery Barn Kids.

**Looking for a gift for that auto enthusiasts that’s less than $25? Over at Automotive Blogger, M. Mayder has a suggestion for you. Click here to find out what it is. And even if you don’t need a gift for someone else, why not buy it for yourself. Your car will be greatful.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Chocolaty Coconut Mini Tortes
Serves: Makes 2 dozen

8 oz. Semisweet chocolate chips (about 1 1/4 cups)
1/2 cup canola oil
1 cup granulated sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shresses, unsweetened coconut
5 large eggs, beaten
Confectioners’ sugar

1. Preheat oven to 350°F.

2. Lightly oil or coat 24 mini muffin cups with nostick cooking spray and set aside.

3. Stir the chocolate chips and canola oil in a medium saucepan over low heat until melted, about 2 minutes. Remove from heat.

4. Whisk the sugar, flour, cocoa powder and coconut. Whisk in the eggs until well blended.

5. Add the melted chocolate mixture and stir to combine. Spoon the batter evenly into the prepared muffin cups.

6. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.

7. Transfer the pan to a wire rack and cool for 5 minuts. Remove the tortes and cool.

8. Dust tops with confectioners’ sugar.

Happy Eating!

The store shelves are overflowing with little bottles, some with cool names even. But, most people are completely clueless when it comes to spices and using them to cook with. Here’s the low-down on certain spices and once you learn what they are used for and in what dishes it will set you on a flavorful path. There are the five basics and the five options. With the five basics everyone should have them in their cabinet and if you don’t, go get them NOW.

Then there are the five options. These spices are a given in some recipes and a “if desired” in other recipes. If you cook with some of the options quite frequently, you may want to bump them up to the five basics category.

THE BASICS: These five spices should have a pernament place in yor kitchen. They should be stored in airitght containers and away from heat and the light. And just like everyday food, spices do have a shelf-life.

• Black Pepper: Forget the flavorless pepper dust sold in the aluminum or steel cans, Switching to feshly ground black pepercorns is a great way to get a full-flavor addition to any recipe. Look for uncracked kernels with uniform color. Bite into one and inhale it. If it’s fresh, you will feel the heat right away. To avoid overpowering a dish with pepper, grind peppercorns as needed into a seperate dish or piece of parchment paper. From there, add it to a recipe, and adjust to taste.

• Cinnamon: Best known for its use in boaked goods, cinnamon also offers surprising depth of flavor and versatility in entrées and vegetable dishes. Look for brands that identify the country of origin. Buy from stores that have a high turnover of spices. Ground cinnamon can lose its flavor in 6 -10 months. Be sure and take a sniff to make sure the flavorful oils are still noticeably strong. If you can’t semll it upon opening the container, the taste won’t be so great either.

• Cumin: A signature flavor in Mexican and Indian cuisines, cumin has a bright, grassy taste, that’s instantly recognizable. It’s one of the main seasoinging in chili. Cumin is potent enought to hold up to roasting and long simmerings, but try adding a pionch at the every end of cooking to get the full flavoring of the spice.

• Herb Blend: Wheather you choose Italian seasoning, or your own miux of dried basil, oregano, and thyme, a basic herb blend can liven up everything from a salad dressing to a savory stew. Intensely aromatic leaves, rub them between your fingers and take a smell. Mix 1 part herb bvelnd with 3 parts coarse sea salt for an all-purpose table seasoning.

• Paprika: Underused spice that can serve as a thickener and flavor enhances for simple dishes. Vibrant reddish-orange powder that smells slightly fruity . If possible, taste a bit on your fingertip, it should be semi-sweet in taste. Steer clear of the various versions that are hot in flavor or spicy in flavor. They are blended with other spices that tend to be VERY hot.

THE OPTIONS: These categories have the classic taste flavors that will round out an spice rack and give you enough variety to season a full load of food and cooking dishes. The options in each category are interchangeable in most recipes, though their flavors are entirely different.

• Chili or Curry Powder: One has Tex-Mex and the other is inspired by the dishes of India, but both are all-purpose belnds that can be used in everything from dips to bean dishes. Salt free beans whose first ingredient isn’t paprika ( in the case of chili powder) or turneric (for curry powder) is what you want to keep your eye out for. Experiment with different brand until you find the belnd that suits your taste buds better and that works best in what you are preparing.

• Fennel or Caraway: These two similer-looking seeds have uniquw, and distinc flavors. Fennel tastes like licorice in a way, and caraway is a woody and plesantly bitter taste. Look for whole seeds that are uniform in color. Crack seeds or grind them completly in a grinder to release flavor. To crack them, simply place desired amount in a reseable plastic bag and crush with the bottom of a skillet or the flat end of a meat cleaver. You may also toast them after cracking to help release even more flavor.

• Dill Weed or Rosemary: Fragrant and hearty, both retain their original flavor when dried and can stand up to stronger ingredients. Rosemary has heady pine overtones where dill is slightly sour in taste. Look for full leaves that are vibrant green in color. Rub between your fingers and smell for freshness. Balance the intesity of these herbs with pungent ingredients, like vinegar in dressings and simmer slowly to capture the full robust flavor of these herbs.

• Mustard or Coriander: Mustard and coriander seeds work best in foods that cook slowly and release their flavors. Coriander has a faint lemon flavor, where mustard seeds are mildly spicy. They work great in brasied cabbage and other leafy greens, as well as spicy stews, sauces, and marinades. Toast the seeds in a dry skillet for 1 to 2 minutes to help release the full herbs flavor.

• Nutmeg, Allspice, or Cloves: Each of these spices are strong, but used properly, they can be interchanged in recipes to help boost mild flavor dishes. Look for whole, light brown nutmegs without blemishes and whole, undamaged allspice berries or clove buds. Ground nutmeg loses its flavor within hours, so buy whole and shave as needs using s grater or zester.

COOKING WITH THESE HERBS AND SPICES:

Using Black Pepper: Peppery Spinach with Nutmeg Cream

2 cups low-fat milk
2 tps. ground nutmeg
1/4 to 1/2 tsp. ground black pepper
2 10-ounce package of frozen, chopped spinach, thawed and drained
1 cup low-fat cottage cheese
2 large eggs, beaten
1/2 cup breadcrumbs

1. Preheat oven to 375°F. Coat 4 12 oz. custard dished with cooking spray.

2. Place milk, nutmeg, and pepper in a saucepan, and season with salt. Bring to a boul. Reduce heat to medium, and simmer 10 to 12 minutes, or until volume has reduced by one-third, stirring occasionally. Remove from heat, and cool 10 minutes.

3. Stir in spinach, cottage cheese, and eggs. Spoon into prepared custard dishes, and sprinkle each with 2 tbs. breadcrumbs.

4. Set custard dishes in a roasting pan and fill pan one-third full with hot water. Bake 45 minutes, or until tops are browned.

Using Cumin: Root Vegetable Chili Soup

1/2 cup fresh or frozen corn, thawed
2 tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tbs.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabages, peeld and cut into 1/2-inch cubes (1 1/2 lbs.)
2 med. carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz.can diced tomatoes
1 small russet potato, finely diced (1 cup)
1 banana pepper, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-ox. can kidney beans, drained and rinsed
Chopped green onions or cilantro for garnish

1. Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes , scraping bottom of pan with spatula.

2. Add rutabages, carrots, tomatoes, potato, banana pepper, bell pepper, jalapeno, if using, and 3 cups of water.

3. Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stiurring occasionally.

4. Add beans and cook, uncovered, 45 minuteas, or until soup thickend. Serve garnished with green onions or cilantro.

Using Paprika: Paprika Cauliflower Pita Pockets

1 head cauliflower (2 lb.), cut into bite-size florets
3 tbs. olive oil
2 tbs. sweet paprika
1/2 tsp. ground balck pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 tbs. lemon juice
4 pita bread rounds, halved and warmed

1. Steam cauliflower 7 to 9 minutes, or until tender

2. Heat oil, paprika, pepper, and salt in nonstick over medium-low heat, 2 minutes, stirring constanly. Add onion and garlic, and sauté 2 minutes more. Stir broth and caulkiflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

Using Dijon Mustard: Dilled Potato Frittata

1 lb. russet potatoes, sliced
3 tbs. cider vinegar
3 tbs. olive oil, divided
2 tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 tbs. grated Parmesan cheese, optional

1. Soak poatoes in cold water wo minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 tbs. olive oil, 1 tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in a large bowl.

2. Cook poatoies in a large pot of boiling water for 5 minutes, or until tender. Drain, and toss with dill mixture.

3. Preheat oven to broil. Heat remaining oil in an oven proof skillet over medium high heat. Sauté onion and tomato for 5 minutes, or unti soft. Transfer to bowl and fold in eggs.

4. Spread potato mixture in the same skillet, and reduce heat to medium. Cover, and cook for 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

5. Combine yogurt, remaining dill, and garlic in a bowl. Top frittata with cheese, if desirec, and place under broiler for 2 minutes. Slice into wedges, and serve with yogurt mixture.
(Source: Some information pulled from Vegan News 2007)

**Elisa, over at Watching Doctor Who is back from vacation and she gives you not one, not two, but three videos on Doctor Who. And I have to agree with her, John Barrowman is a very handsome man. Makes me want to become an avid follower of his.**
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Earthly Eating Recipe: (Today Begins Week Of Sweets)

Chocolate-Glazed Maple Spice Cake

Cake:
3 cups all-purpose flour
1 tbs. baking powder
2 tsp. pumpkin pie spice
3/4 tsp salt
1 cup solid vegetable shortening
1 cup packed dark-brown sugar
3/4 cup maple syrup
3 eggs
1 tsp. maple flavor
3/4 cup milk

Filling:
8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/4 tsp. maple flavor
3 cups confectioners’ sugar

Frosting:
1/2 cup heavy cream
1 cup semisweet chocolate chips
Whole walnuts, for garnishment

1. Heat oven to 350°F. Coat three 8×2-inch round layer-cake pans with shortening; dust with flour, discarding excess.

2. Cake: Whisk flour, baking powder, pumpkin pie spice and salt in a bowl.

3. Beat shortening in a second bowl unitl smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each addition. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixtrure. Spred batter in prepared pans, dividing evenly.

4. Bake at 350°F for 25 to 28 minutes, until golden brown. Cool in pans on rack for 10 minutes. Remove coakes directly yo rack to cool completely.

5. Filling: Beat cream cheese, butter and maple flavor in a bowl until good spreading consistency is reached. Place cake layer on serving dish. Top with 1 1/4 cups filling. Place second cake layer on top, then remaining 1 1/4 cups filling. Top with third layer.

6. Frosting: In a saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribnle down the sides. Top with walnuts. Refrigerate 15 minutes before serving.

Happy Eating!

It’s delicious, nutritious, and easy to prepare. Best of all, salmon is great for your heart.

Salmon on the grill is one of best dishes, except when it sticks to the grill rack. To avoid this mishap, scour the rack with a wire brush, wipe off any grit with a spare rag, then preheat the rack over medium-hot coals or on an indoor grill if cooking inside. (Just fading from orange to gray is cooking on a charcoal grill.) Here are some other ideas to keep in mind when cooking salmon:

1. Using tongs, grasp a clean paper towel that’s been folded, then soaked with 2 tablespoons of vegetable oil; wipe the hot grill to remove as much lingering grime as possible.

2. With a pastry brush dipped in oil, lightly coat both sides of the fish. The oil variety isn’t crucial; use whatever kind the recipe you are following calls for.

3. Place the fish near but not directly over the coals’ hottest spot. Wait 2 to 3 minutes, then with a spatuala, lift the fish and rotate it a quarter turn, cook 2 minutes more. Turn the fish over and cook 3 to 5 minutes more on opposite side.

4. Check for doneness by using a knife or fork to peek inside the salmon’s thickest part. When the flesh is nearly but not entirely opaque, remove the fish to a warm platter. It will cook through on its way to the table.

**Casey Affleck is getting to be a household name now, just like his brother Ben. Over at Cinema Hype, Liz talks about how his roles are getting him more and more into the spot light. Read more about him here.**
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Earthly Eating Recipe:

Salmon Chowder
Serves: 4

2 tsp. olive oil
2 leeks, rinsed well, ends trimmed and chopped
2 cloves garlic, minced
2 bay leaves
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 small red poatoes (about 1/2 pound total), cut into 1-inch cubes
2 1/2 cups nonfat reduced-sodium chicken broth
1 pound salmon fillet, skinned and cut into 1-inch cubes
1/2 cup fat-free half-and-half
4 tsp. minced fresh chives (optional)

1. Heat oil in a large stockpot over medium-high heat. Add leeks and garlic, and sauté 3 minutes, stirring, until tender. Add bay leaves, tarragon, salt, and pepper; stir to coat. Add potatoes and chicken broth, and bring mixture to a boil. Reduce heat to medium-low and simmer 8 minutes. Add salmon and simmer 2 minutes, or until fish is cooked through and potatoes are fork-tender.

2. Remove from heat, remove bay leaves, and stir in half-and-half. Ladle chowder into bowls, and top with chives.

Happy Eating!

Microwave cooking is so easy and speedy, and perfect for everday recipes. Here are some helpful hints to get you cooking like a champ.

• Use microwave cookware: Most ovenproof glassware is microw-wave safe, too.

• Pierce foods before placing in microwave: Poking the skin of root vegetables like potates, sweet potateoes and squash with a forkl will allow steam to escape so these foods won’t burst in the oven.

• Rotate your food: If you microwave doesn’t have a rotating plate, stop halfway through cooking and tirn the dish 90 degrees so the food cooks evenly.

• Vented plate covers are a must-have: Save yourself messy splatter by simply covering soups and saucy dishes., These covers are also great to use when reheating foods.
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Earthly Eating Recipe:

Pizza Macaroni Bake:
Serves 2

1/2 lb. bulk pork sausage
1/4 cup chopped green peppers
2 tbs. chopped onions
1/2 cup elbow macaroni, cooked and drained
1 can (8 oz.) tomato sauce
4 tbs. grated Parmesan cheese, divided
2 tbs. water
1/4 tbs. dried oregano
Dash of pepper

In a skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink, then drain. Stir in the macaroni, tomato sauce, 2 tbs. Parmesan cheese, water, oregano and pepper.

Transfer to a lightly greased 1-qt. baking dish; sprinkle with remaining cheese. Cover and bake at 350° F for 25-30 miniutes or until liquid is heated through.

Happy Eating!

Gourmet Garden Herbs & Spices. Add some zip to your next meal with fresh seasoning, without the hassle of rinsing, chopping, and storing a gardenful of herbs. These four-ounce squeezable tubes of chopped fresh herbs and spices have no added flavor or colorings and keep in your fridge for three months.

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Earthly Eating Recipe:

Banana Carb Crunch
Serves 1

1 bowl of organic granola cereal
Mix in organic Greek Yogurt
Slice banana, and layer on top or mix in with yogurt (whichever is more aesthetically pleasing to you).

Happy Eating!

Here are some ideas on great cookware.

• Nonstick: Best for frying and sautéing. When it comes to cooking at home, even top chefs swear by nonstick skillets, particularly for eggs and fried or sauté items such as bacon or stir-fries. Cleaning: A major plus to nonstick cookware is that cleanup is a snap. Just don’t use a metal spatual in a nonstick pan, chefs advise-try rubber or silicone, which won’t leave scratches on the surface.

• Cast Iron: Best for steaks and chops. If you’re cooking meat, you want a pan that will withstand the high temperatures necessary for searing the meat, which adds flavor and helps seal in juices. A traditional cast-iron skillet works great. Cleaning: Cast iron is not as simple to clean as a nonstick pan. You clean it with a few drops of soap, but you have to dry it very carefully. Pans can be dried in a warm overn or over a stove brune, or they can be wiped and left our until fully dry.

• Stainless Steel: Best for soups and sauces. Though a stainless-stell surface can be tricky for sautéing, since insufficient heat can cause meat and fish to stick during cooking, it’s the way to go for sauces, stocks, and vegtables because it doesn’t react to flavorings. This is especially important, if you’re cooking with acidic foods, such as tomatoes, wine, or fruit juice. The surface is also tough enough to handle serious scouring. Cleaning: Unlike other types of pans, your stainless pot can be safely run through the dishwasher, or you can wash it with soap and water. If you need to scour, opt for a nylon pad over steel wool, which may scratch.

• Enameled Cast Iron: Best for stews and braises. When placing meats and vegetables in liquid and cooking them slowly over moderate heat, that is braising. Another virtue os enamel-coated vessels is that you can start a dish on the stovetop, to brown meats or veggies, for instance and then vober and pop the pot in the oven with no fuss. They are perfect for long-term cooking at lower oven temperatures. Cleaning: The enamel surface is easy to clean with soap, water, and a soft sponge or nylon scourer.
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Earthly Eating Recipe:

Golden Lentil Dip:
Serves 8

2 cups low-sodium vegetable stock
1 cup dreid red lentils
1/2 small onion, finely chopped
1 large stalk celery, finely chopped
1 large pinch saffron threads
Kosher salt and freshly ground black pepper to taste
1 tbs. unsalted butter, at room temperature

1. In a medium pot over medium heat, combine the stock, lentils, onion, celery, saffron, salt, and pepper. bring to a simmer and cook gent;y until the lentils are tender and light golden in color, 20 to 35 minutes, depenign on the lentils (if they begin to dry out, add water as needed.) Drain, reserving any remaining liquid.

2. Transfer the lentil mixture to a food processor. Add the butter and pulse, adding the reserved liquid (or water, if you run out.) 1 tbs. at a time, until the dip has the consistance of hummus.

3. Place the dip in a bowl and let cool. Serve with prestzels, crackers, raw beggies, or chicken tenders.

*Tip: For sunnier golden color, add 1/2 tsp. ground turmeric as the lentils cook

Happy Eating!

To get healthy now!

To do that, you have to eat right, no suprise there. It’s impler than you think too. You can even reform a junk-food-loving husband.

Used to be you could decided what to cook for dinner based on what your family likes and what was on sale at the supermarket. Now, with the government’s new food pyramid, meal planning has become quite complicated to some. You’re told you need everything from potassiuym to selenium, as well as things you already knew about like protein and fiber. Here are the five most iomporant rules-the ones that help most in heading off serious illness.

FIVE SIMPLE RULES FOR A HEALTHY DIET:

1. Eat lots of fruits and vegetables (raw or cookes).

2. Get grains; at least half of them should be whole grains.

3. Drink milk, (nonfat or low fat or even soy milk). If milk is a problem for you or one of your family members, then choose other nonfat or low-fat dairy products.

4. If you include meats and poultry in your meal plan, rely on lean cuts and don’t let them be the centerpiece. Beans or nuts can be substituted.

5. Limit your intake of saturated fats, cholesterol, sodium, and sugary foods, including sodas (sorry). Stay away from trans fats altogther.

One More Point: Get enough exercise. At least 30 minutes a day is ideal, but if it’s hard to find the time, even ten minutes is better than none.

Tools For Healthy Cooking:

• Zyliss Easy Spin Salad Spinner-

•Progressive International Easy Read Steamer-

•Polder Easy-Read Digital Kitchen Scale-

•Salter Nutritional Scale-

•Frieling Accu-Balance Diet/Health Electronic Scale-

•Sharp Superheated Steam Oven-
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Earthly Eating Recipe:

Pork Chops with Fennel and Rosemary:
Serves 4

2 tsp. Fennel Seed
2 tsp. Garlic Powder
2 tsp. Rosemary leaves
1 1/2 tsp. Onion Powder
3/4 tsp. Black Pepper
3/4 tsp. Salt
4 tsp. Olive Oil
4 bone-in Pork Loin Chops, cut 1-inch think

Combine fennel seed, garlic powder, rosemary, onion powder, pepper and salt in a food processor or blender. Process until fine. Stir in oil. Spread the mixture on both sides of pork chops.

Broil or grill 4 to 6 inches from heat for about 14 to 16 minutes or until done to your liking. Turn meat once during cooking.
Serve immediately.

Happy Eating!