Earthly 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.

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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!

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.

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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!

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.

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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!

1. IN A HEALTHY SOUP: Stir 2 cups of rinsed and dried chopped kale into your favorite potato soup recipe, along with a teaspoon of finely grated lemon zest. Serve topped with garlic croutons.

2. IN A FALL COLESLAW: Follow a basic recipe for cabbage coleslaw, adding 1 cup of finely slivered kale and a small, firm Granny Smith apple, peeled, cored, and slices into thin pieces.

3. ON PIZZA: Steam kale and squeeze out liquid in a colander or with paper towels. Arrange on pizza dough with sautéed garlic and dollops of fresh ricotta. Bake until crust is golden brown.

4. SIR-FRIED: Cook kale with an equal amount of spinach, one or two cloves of garlic. and a tablespoon of chopped sultana raisins.

5. AS A WRAP: Roll up cooked spicy ground chicken or sautéed wild mushrooms in kale leaves and secure with toothpicks. Brush lightly with oil and broil, turning once, until leaves are tender, about 5 minutes.

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Earthly Eating Recipe:

Black Kale Bruchetta
Serves: 4

1 1/2 pounds black kale (or other kale), long stems removed
2 tbs. extra virgin olive oil, plus extra for brushing
Large pinch of crushed red pepper flakes
5 cloves garlic (3 thinly sliced and 2 whole)
Kosher salt and freshly ground pepper
1/2 loaf crusty Italian bread, cut into 8-1/2 inch thick slices

1. Slice kale leaves in half crosswise. In a large, deep skillet or wok, heat 2 tablespoons extra-virgin olive oil over medium heat. Add crushed red pepper flakes and slices garlic; cook, stirring, about 30 seconds (do not brown), Add kale, in batches if necessary, and sauté until just tender (but not completely limp). Remove from heat and season to taste with salt and freshly ground black pepper. Cover and keep warm.

2. Toast bread or grill it until slightly crusty. Lightly brush with olive oil. Cut whole garlic cloves in half, rub over toasts, and discard. Top toasts with cooked kale and serve.

Happy Eating!

1. In Tacos: Wrap the chicken, lettuse, cherry tomatoes, chredded pepper Jack cheese, and your favorite salsa in a soft tortilla.

2. In A Sandwich: Make a new-wave Reuben with rye bread, Canadian beacon, sliced chciken, red onion, and Swiss cheese.

3. In A Salad: Toss chicken with sliced pears, toasted walnuts, crumbled goat cheese, and baby green with a mustard vinaigrette.

4. In Barbecue: Heat shredded chicken in your favorite barbecue sauce; serve on a bun with coleslaw.

5. In Hash: Sauté shredded chicken with scallions, cooked potatoes, lemon zest and juice, and lots of freshly ground pepper.

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Earthly Eating Recipe:

Apple-Berry Pomegranate Freezer Jam
Serves: about 5 *8 oz.) half pints

1 package (1.59 oz.) freezer jam fruit pectin
1-1/2 cups sugar
4 cups peeled, cored, chopped apples (about 4 large)
1/2 cup pomegranate juice
1 tablespoon lemon juice
1 cup crushed raspberries (about 2 6-oz containers)

1. Stir sugar and contents of package in a bowl until well belnded. Set aside.

2. Combine apples, pomegranate juice and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cover, Reduce heat and simmer 5 minutes.

3. Crush apples with a potato masher. Allow to cool, about 15 minutes.

4. Add apples and raspberries to pectin mixture, stirring just to combine. Continue stirring for 3 minutes.

5. Ladle jam into clean plastic 8 oz. freezer jars to the fill line. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, and refrigerate up ti three weeks or freeze up to one year.thly Eating Recipe:

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!