Earthly Eating

Bring your family around the dinner table is as easy as just asking them to join you for dinner. Here are some other ways to encourage more time at the table during meals.

Select the menu:

1. Have the children pick out what they want for dinner. It will make them more interested in the meal and give them self confidence in knowing they have hand in helping prepare dinner.

2. Opt for meals that are quick and easy. One of the best ways to have dinner prepared in a snap is to use a crock-pot, or a steamer. These appliances allow more time to eat and discuss the day with your family.

3. Make sure you have things on hand and don’t have to run to the store in the middle of setting the table or even asking your children to help.

Gather around the table as a whole group:

1. Have the kids help you make sitting arrangements and place holders. If they are involved with more they will want to have fun with dinner every night.

2. Have the children take turns on nights that the table need to be set for dinner. Assign each child to a task and the will know it needs to be done when dinner time comes.

Share your thoughts during dinner time:

1. Give everyone a chance to tell others about their day or their thoughts. School-age children love sharing stories about what happened with them at school, especially if it is a positive.

Participate in some after dinner activities:

1. Have a movie night or a game night after the dinner table has been cleared and the chores have been done. Again, allow the children to choose what they would like to do and what would be more fun for them.
_____________________________________________________________
Earthly Eating Recipe

Fruit and Cream Pie
Serves: 4

1 envelope of unflavored gelatin
¼ cup cold water
1 can (14 ounces) sweetened condensed milk
1 cup yogurt (vanilla flavor)
1 tbs. lemon juice
1 prepared 9-inch (6 ounce) graham cracker crust
2 cups sliced strawberries and kiwifruit

Sprinkle the gelatin over water in a small, microwave-safe bowl. Microwave for 30 seconds or until it is completely dissolved. Combine sweetened condensed milk, yogurt, gelatin mixture and lemon juice in a medium bowl. Pour into pie crust. Refrigerate for at least 2 hours. Arrange fruit over the filling.

Happy Eating!

APPETIZER:
Ginger and Cauliflower Soup
Serves: 4 to 6

3 tbs. canola oil
1 medium onion, peeled and chopped
1 tbs. fresh ginger, thinly sliced
4 garlic cloves, chopped
1 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. cayenne
2 medium potatoes, peeled and diced
1/2 pound cauliflower florets
5 cups vegetable stock
2/3 cups cream

1. Heat the oil in a large saucepan over high heat. Cook the onion, ginger, and garlic in the oil for 4 minutes or until they are lightly browned.

2. Add cumin, coriander, turmeric, and cayenne. Stir once, then add the potatoes, cauliflower, and vegetable stock. Stir and bring to a boil. Cover and reduce to low heat for 10 minutes or until the potatoes are tender.

3. Process the soup in a blender until smooth. Pour the soup into a strainer over the saucepan, pushing down on the pulp to get as much liquid out as possible.

4. Fold in the cream, reheat the soup if need before serving it.

MAIN COURSE:
Dish#1
Simple Cabbage Stir-fry
Serves: 4

1/4 cup vegetable oil
1/2 tsp. mustard seed
1/2 tsp. ground turmeric
1 pound green cabbage, thinly sliced
1 tsp. salt
1/2 tsp. cayenne

1. Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seed and cover.

2. After the seeds stop popping, add the turmeric, cabbage, salt and cayenne to the wok. Toss well.

3. Cover, reduce to medium heat and cook the cabbage until crisp and tender, about 5 minutes.

MAIN COURSE
Dish #2
Butternut Squash and Green Beans in Coconut Milk Curry
Serves: 4

1/2 cup water
8 ounces butternut squash, peeled and chopped into 1-inch cubes
8 ounces green beans, trimmed and chopped onto 1-inch pieces
1 cup coconut milk
2 tbs. vegetable oil
1/4 tsp. mustard seed
2 medium-sized green Serrano chilies, minced
3 tbs. cashews, coarsely chopped

1. Bring water to a boil in a medium saucepan and add the squash. Reduce to medium heat, cover and cook squash until it’s tender, about 6 minutes.

2. Remove squash with a slotted spoon to a bowl, then add the green beans to the saucepan to cook, about 6 minutes.

3. Return squash to the saucepan and add the coconut milk. Bring to a boil, then immediately reduce to low heat. Simmer, uncovered, until slightly thickened, about 8 minutes. Shake the pan very gently to prevent the curry from curdling. Doing this will help to mix the ingredients together as well.

4. To make the tadka, heat the oil in a small skillet. When the oil begins to smoke, add the mustard seed.

5. After the seeds stop popping, add the chilies and cashews to the skillet. Shake the skillet over medium heat until the cashews are toasted and lightly browned. Top with the curry and the tadka and then serve hot.
_____________________________________________________________
Earthly Eating Recipe

Chili Dogs Make With Ease
Serves: 6

6 Veggie Meat Wieners
1 can (15 oz.) veggie chili
6 whole-wheat hot dog buns, partially split
1/3 cup shredded cheddar cheese
1/3 cup chopped onions

Preheat grill to medium heat. Grill wieners 8 minutes or until heated through, turning occasionally. Meanwhile, heat the chili as directed on the package or can.. Place the wieners in the buns; top evenly with chili, cheese and onions. Place wieners in the buns, and top evenly with chili, cheese and onions is desired.

Happy Eating!

• Gruyere and Tarragon Skillet Soufflé
Serves: 4

3 tbs. fine dry breadcrumbs
1/2 cup milk
8 large eggs, separated
2 tbs. chopped tarragon
2 tbs. hopped chives or green onions
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/4 cups shredded Gruyere cheese
2 tbs. unsalted butter

Preheat oven to 400°F. In a large mixing bowl, stir breadcrumbs into milk and soak until mixture becomes pasty, 10 to 15 minutes. Whisk in egg yolks, herbs, salt and pepper. Stir in 3/4 cups of the cheese.

About 20 minutes before serving, beat egg whites with an electric mixer until they form very soft peaks. Scoop whites into the yolk mixture and quickly fold them in. Heat a 12-inch ovenproof skillet over medium heat. Add butter and swirl until melted and sizzling. Pour batter into the pan and sprinkle with remaining cheese. Immediately put skillet on the middle rack of the oven and bake for 15 to 17 minutes, or until puffed and deeply browned. Serve soufflé immediately, using a large spo9on to scoop onto warm plates.

• Feta, Fennel and Mint Salad
Serves: 6

2 medium sized fennel bulbs thinly sliced (about 4 cups)
1/4 cup coarsely chopped fresh mint
2 tbs. sherry vinegar or champagne vinegar
2 tbs. olive oil
1/4 tsp. salt
1/4 cup chopped pitted black olives
3/4 cup crumbled feta cheese
2 navel oranges

In a large mixing bowl, combine fennel, mint, vinegar, oil and salt. Toss in olives and feta. To prepare oranges, slice off the top and bottom. Using a sharp knife, follow the curve of the fruit to slice off the peel and white pith. Cut oranges in quarters, then slice each quarter into wedges 1/4-inch thick. Toss oranges into the salad and turn out onto a platter or shallow bowl.

• Blue-Cheese-Rosemary Puffs
Makes 30 to 40 puffs

1 cup water
1 tsp. salt
1 1/2 tbs. chopped fresh rosemary
1/2 cup olive oil
3/4 cup all-purpose flour
1/4 cup rye flour
5 large eggs
4 ounces blue cheese, crumbled

In a medium saucepan, combine water, salt, rosemary and olive oil and bring to a boil over medium-high heat. Add flours all at once and immediately whisk vigorously until you have a thick mass that pulls away from the pan. Transfer batter to an electric mixer (or if you prefer, leave it in the pan and use a whisk and muscle) and beat in eggs, one at a time. Beat in blue cheese.

Line top baking sheets with parchment paper or baking mat, or lightly butter them. Drop batter in spoonfuls on the baking sheets, allowing plenty of space between each spoonful for puffing. If desired, refrigerate or freeze pans until 30 minutes before serving.

Preheat oven to 400 degrees. Bake 25 to 30 minutes, or until puffed and browned (allow an extra 5 minutes if they came from the freezer). If you have just one oven, it’s best to bake each pan separately.
____________________________________________________________
Earthly Eating Recipe

Apple, Sage and Cheddar Pancake
Serves: 4

Filling:
2 tbs. unsalted butter
2 tbs. coarsely chopped sage
2 Granny Smith apples, peeled, cored and thinly sliced
1 tbs. sugar

Pancakes:
3 eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 tsp. salt
1 tbs. sugar
1 tbs. coarsely chopped sage
1 1/4 cups grated sharp Cheddar cheese
1 tbs. unsalted butter

Preheat oven to 325°F. For the filling, melt butter in a heavy 12-inch oven-proof skillet over medium heat. Stir in sage and cook for 1 minutes, until butter sizzles and is fragrant with the sage. Toss in apples slices and sugar and put skillet in the oven. Bake 1`0 minutes, or until apples are soft.

While the apples cook, combine eggs, milk, flour, salt and sugar in a mixing bowl with a immersion blender or whisk. Stir in remaining sage and 3/4 cup of the cheese.

When the apples are done, scrape them into a bowl. Rinse and dry skillet and return to medium heat. Swirl in remaining butter. When butter sizzles, pour in batter and return skillet to oven on a center rack. Bake about 209 minutes, or until puffed, brown and crisp around the edges.

Remove the pancake, spread the apples in the center, and top with the remaining cheese. Return it to the oven for 5 minutes to warm the apples and melt the cheese.

Happy Eating!

• Salsa Roll-ups: Makes 10 servings

1> Flour Tortillas

2> Chunky Salsa

3> Mexican Style Cheese (shredded)

Mix 4 oz. (1/2 of 8 oz. pkg) of softened Neufchatel cheese, and 3 tbs. chunky salsa. Spread evenly onto 4 of the flour tortillas; top with the shredded cheese. Sprinkle lightly with a bit of chili powder. Roll up each tortilla tightly. Cut each crosswise into 5 slices. Arrange, cut-side down on a serving platter.

• Herb and Nut Cream Cheese Logs: Makes 12 servings

1> Cream Cheese (8 oz.)

2> Pecans

3> Parsley

Mix 1 pkg. (8 oz.) softened cream cheese with 1/3 cup each Parmesan cheese and chopped pecans. Shape into 8-inch log. Roll in mixture of 1/4 cup each toasted pecans and chopped parsley; press gently into the log to secure them in place. Serve with crackers.

• Ultimate Queso Dip: Makes 3 cups

1> Round bread Loaf

2> Can of Ro*Tel

3> 16 oz. Velveeta Pasteurized Cheese

Cut lengthwise slicing from tip of 1-lb. round bread loaf. Remove center of load, leaving 1-inch-thick shell. Cut 1-lb. (16 oz.) Velveeta Cheese Product into 1/2-inch cubes. Place in medium microwaveable bowl. Stir in 1 undrained can (10 oz.) Ro*Tel. Microwave on HUIGH 5 minutes or until the cheese is melted and mixture is well blended, stirring after 3 minutes. Pour into bread shell and serve with chips or crackers.

• Veggie and Dip: Makes 8 servings

1> Ranch Dressing

2> Sugar Snap Peas

3> Carrots

Pour 2 tbs. Ranch dressing into each of 8 short glasses. Place 3/4 cup assorted fresh vegetables of your choose in each of the glasses on top of the dressing.

• Honey-Glazed Mixed Nuts: Makes 12 servings

1> 1 can of mixed nuts

2> Honey

3> Ground Red Cayenne Pepper

Combine 1 can (11.5 oz.) mixed nuts, 2 tbs. honey and 1/4 tsp. ground red pepper (cayenne) in a skillet. Cook on medium-high heat 2 to 3 minutes or until glaze starts to simmer and turns foamy. Spread onto greased baking sheet, separating slightly with fork; cool completely.
______________________________________________________________
Earthly Eating Recipe

Chocolate Truffle-Style Pie
Serves: 10

1 1/4 pkg. (10 squares) semi-sweet baking chocolate
1/2 cup whipped cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup whipped topping, thawed

Preheat oven to 325°F. Place chocolate in a large microwaveable bowl. Add whipping cream. Microwave on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.

Add eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.

Bake 35 minutes or until outer half of the pie is puffed out but center is slightly soft. Cool completely. Serve with a topping of whipped cream.

Happy Eating!

If you are ordering in too often or standing in the kitchen the time you should be setting the table for dinner, wondering what you’re going to cook, here’s some help.

There are online resources, such as this one, that are all geared to help out with the dinner ideas, but how about having them delivered right to you inbox. Even here at Earthly Eating you can sign up for email updates when you want them quick and fast without clicking through webpage after webpage looking for what it is you are wanting to cook or even get ideas on how to cook a certain meal. Here’s a list of a few that can help lead you in the right direction.

1. Cooknik: Cost $15 for six months for five menus a week. This service from allrecipes offers five-star entrées and side dishes, plus prep tips. Each recipe is quick or has a do-ahead idea that helps you cut even more time out of dinner preparing. One meal each week is vegetarian, one helps feed a crowd of eight and can be cut back for fewer people, or you can either make the whole eight serving size and keep the left over for lunches or weekend meal plans.

Sample Recipe from Cooknik: Chicken Parmigianino
Prep time and cook time: 35 minutes
Makes 6 servings

4 boneless, skinless chicken breasts
3/4 cup panko bread crumbs
3/4 cup Parmigianino Reggiano cheese, freshly grated
2 large egg(s), beaten
2 tablespoons olive oil
2 cups prepared marinara sauce
1 fresh mozzarella ball, sliced
coarse salt and freshly ground pepper, to taste
1/4 cup Italian parsley, chopped, for garnish

Place the chicken breasts on a cutting board in between two sheets of plastic wrap. Using a mallet, pound chicken thin. Season both sides with salt and pepper.

Combine breadcrumbs and cheese in a shallow bowl. Dip the chicken in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.

Heat olive oil in a large nonstick skillet over medium heat. Place the chicken in the skillet (you might have to do in batches, or use two skillets) and cook until golden, 3 minutes per side. Spread the marinara sauce onto the bottom of a baking dish. Preheat the broiler.

Transfer the chicken pieces to the baking dish, placing them on top of the sauce. Top each chicken piece with slices of fresh mozzarella. Broil about 4 inches from the heat until the sauce is hot, cheese is melted and chicken is cooked through, about 5 to 8 minutes. Garnish with parsley and serve.

2. Saving Dinner: Cost $18 for six months for six menus a week. Choose from 12 different menus, like ones that are heart healthy or weight conscious. Your membership also includes a shopping list, nutrition values, pre-prep tips and even side dish ideas to make ahead or prepare at the same time. Each recipe idea they give you takes less than 20 minutes to make and prepare. There is also directions on freezing and reheating to even help more.

Sample recipe from Saving Dinner: Cuban Pork
PREP TIME 1 Hr 30 Min
COOK TIME 15 Min

1 1/2 pounds boneless pork chops
1 pint water to cover
1 lime, juiced
1 sprig fresh thyme
8 black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder
salt to taste

2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
1 lime, juiced
1/4 cup chopped fresh cilantro

In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.

3. Six O’Clock Scramble: Recipes are geared toward people who want a healthy meal but don’t want to spend that much time thinking about it. Each recipe takes about 20-30 minutes to prepare. A lot of the recipes have 10 or less ingredients in the list as well.

Sample recipe from Six O’clock Scramble: Risotto With Mushrooms And Sausage
Serves 6

Cooking Spray
3 tbsp olive oil plus more for brushing
1 lb boneless, skinless chicken breasts
1 lb Italian sausage (your choice, hot or sweet)
Salt and Pepper
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 green pepper, ribs removed, seeded and chopped
1 lb mixed mushrooms, thinly sliced (variety your preference)
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
1/4 cup parsley, chopped
3 tbsp basil, julienned
2 tbsp rosemary, finely chopped

Spray grill rack well with cooking spray, and preheat grill to medium-high. Brush chicken and sausage well with olive oil. Season chicken on both sides with salt and pepper. Prick holes in sausage casing with a fork. Grill chicken and sausage until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices. Set aside.

In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, garlic, green pepper and mushrooms. Cook until onion is translucent, but not brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add chicken and sausage after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, basil and rosemary. Season with salt and pepper. Serve immediately.

Note: If you don’t have access to a grill, you can sauté the chicken and sausage, or roast in the oven.
____________________________________________________________________
Earthly Eating Recipe

Southern Apple Pie
Serves: 12

For the pie filling:

1/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups apples, peeled, cored and thinly sliced
1 cup dark raisins
2 unbaked, ready-made 9-inch pie crusts

For the Glaze:

1 large egg, beaten
1 tablespoon granulated sugar

Preheat oven to 425 degrees. Place 9-inch pie crust into deep-dish pie plate.

Combine brown sugar, granulated sugar, flour, lemon peel, cinnamon and nutmeg into a large bowl. Mix well.. Add apples into sugar mixture; stir until coated. Stir in raisins. Spoon into prepared pie crust.

Place pie crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in pie crust. To glaze, lightly brush crust with beaten egg. Sprinkle with sugar.

Bake until crust is golden brown- 35 to 40 minutes. Place on wire rack and cool for 30 minutes.

Happy Eating!

The definition of stupendous is: of astounding force, volume, degree, or excellence, marvelous. Amazingly large or great , huge. That’s how these soup recipes are…..Simply Stupendous!

1. Butternut Squash Soup
Serves: 6

3 pounds butternut squash, peeled and cut into 1 1/2-inch pieces
2 tbs. butter
1 cup chopped onions
2 tsp. curry powder
2 cans chicken broth
2 cups water
3 tsp. grated fresh ginger
Salt to taste
1/4 tsp. freshly ground pepper
1/2 cup plain nonfat yogurt optional

Partially roast squash in oven or microwave until the squash is soft enough to peel and cut. In a deep skillet, melt butter over medium heat. Sauté onions for 2 minutes. Stir in curry powder and cook 1 minute until fragrant. Stir in squash, broth, water, ginger, salt and squash. Increase heat to high and bring the soup to a rolling boil; reduce heat and simmer 15 minutes until the squash is tender.

Puree squash mixture in the blender in batches, not all at once. Transfer each bath to a large stock pot. Simmer for 5 minutes until heated through. Top each bowl with 1 tbs. yogurt, if desired. Swirl yogurt and soup together with the tip of a knife.

2. Creamy Peanut Soup
Serves: 10

3 tbs. butter
1 medium onion, diced
2 ribs celery, diced
3 tbs. all-purpose flour
2 quarts low-sodium chicken broth
2 cups creamy peanut butter (reduced fat variety)
3/4 tsp. salt
1 3/4 cups light cream
Peanuts, chopped

In a skillet, melt butter and add onion and celery and sauté until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil. Lower heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not bring to a boil. Serve garnished with the chopped peanuts.

3. Split Pea Soup
Serves: 6

2 cups green split peas
8 cups water or vegetable broth
3 vegetable bouillon cubes
2 potatoes, chopped
1 onion, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1 tsp. sage
1 tsp. thyme
3 bay leaves
Salt and pepper, to taste

Combine all ingredients in a slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft. Remove the bay leaves before serving.

4. Barley Stew
Serves: 8

1 1/2 pounds beef, cut in 1/2-inch cubes
2 tbs. butter
1 1/2 cups chopped onion
1 or 2 garlic cloves, minced
1 can (28 ounces) tomatoes, undrained
3 cups water
2/3 cup barley
2 beef bouillon cubes
1 tbs. sugar
1 tbs. paprika, or to taste
1/2 tsp. salt, optional
1/4 tsp. caraway seed
Sour cream, for topping

In a 4-quart saucepan, brown meat in the butter. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients, except for the sour cream. Bring to a boil; reduce heat to low and cover.

Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired.

5. Oyster Stew
Serves: 6

4 cups whole milk
1 pint shucked oysters, liquid reserved
4 tbs. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch of sweet paprika

In a saucepan, heat milk over low heat. When the milk begins to steam, stir in oysters with liquid and butter. Simmer gently for about 1 minute, just until oysters begin to curl at the edges. Stir in salt, pepper, and paprika and serve at once.
_____________________________________________________________
Earthly Eating Recipe

Egg less, Milk less, and Butter less Cake
Serves: 12

3/4 cup raisins
1 1/2 cups hot water
1 cup packed brown sugar
1/2 cup shortening
2 1/4 cup all-purpose flour
2 tsp. baking powder
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 cup chopped walnuts

Heat oven to 350°F. Grease and flour 9-by-9-inch baking pan; set aside.

Combine raisins and hot water; let stand 15 to 20 minutes.

Using an electric mixer, thoroughly cream together brown sugar and shortening, about 5 minutes. Stir together flour, baking powder, allspice, salt, cloves, cinnamon and baking soda. Add dry ingredients to creamed mixture alternately with raisin mixture, beating after each addition. Fold in nuts. Pour into prepared pan. Bake 40 to 45 minutes, or until well done. Pour over Clove Cider Sauce while warm and serve.

Clove-Cider Sauce:
2 tbs. cornstarch
2 tbs. packed brown sugar
1/4 tsp. ground cinnamon
Dash of ground cloves
Dash of salt
1 1/3 cups apple cider or apple juice
In a saucepan, combine cornstarch, brown sugar, cinnamon, cloves and salt. Gradually blend apple cider into the mixture; cook and stir until thickened and bubbly.

Happy Eating!

These quick, healthy and easy meals can be made tonight. With a little preparation you can set the table for success and your family will wonder where you found the time to do it all.

• Grilled Eggplant Slices with Capreses Salsa
Serves: 6

For the eggplant:
2 (1 pound) eggplants, trimmed and cut into 1/4-inch thick rounds
2 tbs. coarse salt
3 tbs. extra virgin olive oil
2 tsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. hot red pepper flakes
3 cloves garlic, minced
3 tbs. chopped fresh flat-leaf parsley

For the salsa:
1 large ripe tomato, diced
1 (5-ounce) chunk fresh mozzarella cheese, diced
8 basil leaves, slivered; for garnishing
2 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
Coarse salt and freshly ground black pepper

1. Place eggplant rounds in a single layer on a large baking sheet. Sprinkle both sides with salt; let rest 30 minutes (beads of liquid will appear on the surface as they are left to sit).

2. Preheat grill to medium high heat.

3. Rinse eggplant slices under cold water and blot dry on both sides with a paper towel. Rub oil on both sides of eggplant and sprinkle with oregano, black pepper, pepper flakes, garlic and parsley.

4. Arrange eggplant slices on grill and cook until browned on both sides, 5 to 8 minutes per side, lowering the heat and moving the slices as necessary to percent scorching. Transfer to a platter and cover with aluminum foil to keep warm.

5. To make salsa, combine tomato, mozzarella, basil, oil and lemon juice. Stir to mix. Season salsa with salt and pepper.

• Barley Risotto with Wild Mushrooms
Serves: 4 to 6

1/2 ounce (about 1/2 cup) dried porcini or other dried mushrooms, rinsed
1 tbs. olive oil
2 cups chopped leeks ( white and light green parts) or onion
1 tsp. whole fennel seeds
1 cup pearl barley
2 tbs. black barley (for color)
1/3 cup dry sherry or red wine
3 cups vegetable broth
3 to 6 tbs. grated Parmesan or Romano cheese, to taste, plus more for garnish
3 tbs. minced flat-leaf parsley
Salt and fresh black pepper to taste

1. Place mushrooms in a heatproof glass measuring cup and pour 2 cups boiling water on top. Cover and set aside.

2. In a 4-quart or larger cooking pot with a tight fitting lid, heat oil. Add leeks and fennel seeds and cook over medium-high heat, stirring often, until leeks soften, about 4 minutes.

3. Stir in barley, lightly coating it with oil. Add sherry and continue cooking until it evaporated completely. Stir in broth. Add soaked mushrooms and soaking liquid they were in, taking care to leave behind any settled particles behind.

4. Cook over high-heat. Reduce heat and cook for 18-20 minutes. Remove lid, tilting it away from your face to avoid the steam that will come off.

5. Set uncovered over high heat and cook, stirring frequently, until barley is porridge like, about 5 minutes. Season with salt and pepper. Ladle into dishes and serve with additional cheese.

• Oven-Ready Peach Cobbler
Serves: 9

For the filling:
2 pints fresh peaches, peeled, pitted, and thinly sliced
3/4 cup sugar
1 1/2 tsp. cornstarch
1 tsp. fresh lemon juice

For the cobbler:
1 1/2 all=purpose flour
1/4 cup plus 1 tsp. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/8 tsp. ground cinnamon
2 1/2 tbs. cold butter
1 tsp. lemon zest
3/4 cup buttermilk

1. Preheat oven to 350°F. Lightly oil a 9-inch pie plate and coat it with sugar, tapping out the excess.

2. Combine peaches with sugar, cornstarch and lemon juice in a bowl and gently stir to mix. Transfer to prepared pie plate and set aside in a cool place.

3. Whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Stir together remaining 1 tsp. of sugar and the cinnamon in a small bowl; set aside.

4. Using a fork or your fingers, cut butter into the flour mixture until it is similar to coarse meal. Blend in lemon zest. Make a well in the center of the flour mixture and pour in buttermilk. Stir with a fork just to combine it. Turn dough out onto a lightly floured surface and pat or roll it into a rough 9-inch circle. Carefully lift dough and place over the peaches. Using your fingers, pinch and lift dough to create a bumpy surface, then prick the dough all over the top with a fork. Sprinkle dough with reserved cinnamon sugar, then place cobbler in the oven. Bake for approximately 1 hour, or until crust is golden brown.
_________________________________________________________________
Earthly Eating Recipe

Pickled Baby Carrots

1 pound organic baby carrots
1 1/2 cups water
1 cup white wine vinegar
1/4 cup sugar
2 cloves garlic, minced
2 tbs. dill seeds
2 tbs. sea salt

Bring a large pot of salted water to a boil and cook carrots for 1 minute, drain in a colander and run under cold water. Place carrots in a heatproof bowl and set aside. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to a boil over high heat. Reduce heat and let simmer for 3 minutes. Pour over carrots and let cool. Transfer carrots and liquid to airtight container; refrigerate at least 24 hours before serving. The pickles will keep for three weeks in the refrigerator.

Happy Eating!

Recent research shows that sulforaphane, a compound found in cruciferous vegetables, may help stop the growth of-and even destory-ovarian cancer cells. Here are three recipes to try while using this great veggie team player.

What to shop for:

• 4 bunches broccoli florets
• 1 small head of garlic
• 1/2 lb. small shrimp
• 1 oz. low-sodium lean cooked ham
• Cornstarch
• Canola oil
• 1 can (14.5 oz) low-sodium chicken broth
• 4 oz. rice-flour noodles (look for these in the ethnic foods sections of your supermarket)
• Rice wine vinegar
• Reduced-sodium soy sauce
• Oyster sauce (look for this in the ethnic foods section of your supermarket)
• Chile paste
• 1 small pkg. frozen peas
• Orange Juice
• 1% milk
• 2 oz. reduced-fat Monterey Jack cheese
• 1 dozen eggs

1.) Wok-Seared Broccoli:
Serves: 8
(61 calories, 4 g pro., 7 g carb, 3 g fiber, 3 g fat, 0.5 g sat. fat., 0 mg chol, 171 mg sodium)

1 1/2 tbs. canola oil
12 cups bite-size broccoli florets (about 4 med. bunches)
1/4 tsp. freshly ground black pepper
1 cup low-sodium chiken or vegetable broth
2 tbs. reduced-sodium soy sauce
1 tbs. orange juice

1. Heat wok or large skillet with cover over high heat. Add oil and swirl to coat pan.

2. Place broccoli in the pan and toss to coat with oil. Reduce heat to medium-high and sauté for 4 minutes, allowing broccoli to brown in spots. Season with pepper. Add broth to pan, cover and cook for 2 minutes longer, until crips-tender.

3. Add soy sauce and orange juice and toss broccoli 2 to 4 minutes until all liquid has evaporated and broccoli is tender. Chill leftover in airtight container up to 4 days.

2.)”Open-Faced” Broccoli and Jack Omelet
Serves: 4
(155 cal., 16 g pro., 5 g carb., 2 g fiber, 8.5 g fat. 3 g sat. fat, 169 mg. chol., 348 mg sodium)

3 large eggs
6 large egg whites
3 tbs. 1% milk
2 cup Wok-seared Broccoli
2 oz. reduced-fat Monterey Jack cheese, grated (1/2 cup lightly packed), divided

1. Preheat broiler to high and place rack in top setting (4″ to 5″ from heat). Whisk eggs, egg whites, and milk in medium bowl. Stir in broccoli and half of the cheese.

2. Place medium nonstick, broiler-safe skillet over medium-high heat. Pour egg mixture into hot pan. Pour egg mixture into hot pan. Reduce heat to medium and let omelet set 2 minutes. Carefully lift one side of the omelet with spatula and tilt pan toward that side. Repeat on other side. Continue tilting pan until center is almost set.

3. Sprinkle remianing cheese over omelet. Broil 2 to 3 minutes, until omelet is set and cheese is bubble and golden on top.

3.) Stir-Fried Rice Noodles with Shrimp
Serves: 4
(326 cal, 21 g pro, 37 g crab, 4 g fiber, 11 g fat, 1.5 g sat. fat, 143 mg chol., 517 mg sodium)

4 oz. rice-flour moodles, broken into 3″ pieces
1/2 cup low-sodium chicken or vegetable broth
2 tbs. water
1 tbs. oyster sauce
2 tsp. reduced-sodium soy sauce
2 tsp. rice wine vinegar
1 tsp. chile paste
1 tsp. cornstarch
1 1/2 tbs. canola oil, divided
1/2 lb. sma shrimp, peeled and deveined
2 cloves garlic, minced
1 large egg, lightly beaten
3 cups Wok-seared Broccoli
1 cup frozen peas
1 oz. low-sodium lean cooked ham, cut into 1/4′ cubes (1/3 cup)

1. Soak noodles in a bowl of hot water for 10 minutes. Drain and set aside (yield: 1 3/4 cups).

2. Whisk broth, water, oyster sauce, soy sauce, vinegar, chile paste, and cornstarch in a small bowl and set aside.

3. Heat 1/2 tbs. of the oil over high heat in a large wok or wide skillet. Add shrimp and garlic and stir-fry 1 to 2 minutes until the shrimp is just pimk. Turn onto a plate.

4. Pour remaining 1 tbs. oil into the pan and swirl to coat. Add noodles and cook 3 to 4 minutes, until softened. Push to one side of the pan and pour in egg. Let set 30 seconds and then chop coarsely with spatual. Stir in broccoli, peas, and ham and toss to combine. Add shrimp back to the pan, pour in broth mixture, and toss again to coat. Cook 3 minutes longer or until heated through.
_______________________________________________________________
Earthly Eating Recipe:

Grilled Balsamic Chicken Salad
Serves: 4

1 lb. boneless, skinless chicken breasts
1/2 cup light, balsamic vinaigrette dressing, divided, store bought or homemade
1 yellow bell pepper, cut in 4 large pieces
1 tbs. olive oil
1 7-oz. bag prewashed mixed salad greens
1/4 cup chopped blue cheese
1/4 cup chopped walnuts
1 medium to large tomato, diced

1. Place chicken breasts in a single layer in a glass flat-bottom dish with sides. Pour 1/4 cup of dressing on them, flip several times to coat, cover, and marinate in the refrigerator 15 minutes to 24 hours. Reserve remaining dressing for the salad.

2. When ready to grill, brush both sides of pepper pieces with oil. Grill chicken and peppers for 4 to 5 minutes per side, flipping them once and brushing the chicken with remaining marinade, until the peppers are lightly browned on the outsdie and the chicken is no longer pink in the center. Watch peppers carefully and remove them before they blacken. Discard excess marinade. Transfer the cooked chicken and peppers to a clean cutting board.

3. Meanwhile, put salad greens, cheese, walnuts, and tomato in a large bowl. Slice the chicken and peppers into thin strips, and cut strips into 1″ pieces. Add them to the salad and toss throughly with reserved dressing, or less to taste.

Happy Eating!

Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 precent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which breaks down into compounds that researchers think may help protect against many kinds of cancer.

You can use either purple or white kohlrabi in the following recipes-the interior of both types is white, and both have the same milk, tangy-sweet flavor.

Kohl Slaw
2 to 3 kohlrabu bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp. sea salt
1/4 cup mayonnaise
1 tbs. rice vinegar
1 tbs. sugar
Large pinch of dill or fennel leaves, chopped

Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater. Toss the vegetables with salt, and let them sit for a few minutes to marinate. Rinse with water then pat dry.

In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.

You can also make Kohlrabi Fries, here’s how:
Peel and slice raw kohlrabi into thin matchstick-sized strips. Spread out the strips in a single layer on a bakinbg sheet. Drizzle with olive oil, and season with salt and pepper if desired. Bake 20 to 30 minutes at 400°F until the kohlrabi softens slightly, but still has a light crunch. (Source: M.E.N. 2007)
**Donald Trump and Vinc McMahon have something in common and it’s not the fact they both have bad hair. Over at WWE Daily, Scooter has what the similar “something” is. Read it here.**
_____________________________________________________________
Earthly Eating Recipe:

Mango-Cabbage Roll
Serves: 1

1/2 mango
7 ounces cabbage
3 tbs. hot soy sauce
1 tbs. Fish sauce
2 pieces of rice paper
1 1/2 ounces red bell pepper, thinly sliced
1 1/2 ounces red onion, thinly sliced
1/4 cup cilantro leaves
1 1/2 ounces Tomaine lettuce

1. Paint the rice paper with hot soy sauce to soften it.

2. Slice mango into sticks and cabbage very thickly.

3. Julienne the bell peppers.

4. Marinate the cabbage in hot soy sauce and fish sauce.

5. Place the cabbage portion of the red bell pepper, red onion and Romaine lettuce on extended rice paper.

6. Roll the paper.

7. Wait three minutes to allow all of the infredients to matinate then cut in half.

8. Serve with sliced lettuce, red onion sna dbell peppers on top. Serve it along side a small dish of the hot soy sauce.

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.**
____________________________________________________________
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!

Ham & Cheese Wheels
Serves: 4

4 8-inch whole wheat flour tortillas
1/2 cup light cream cheese, softened
1 large carrot, shredded (about 1 cup) or 1 cup pre-shredded carrots
1/2 cup pre-shredded redsuced-fat cheddar cheese
6 oz. thinly sliced lean deli ham

1. Spread the cream cheese evenly over each of the tortillas.
2. Layer each tortilla with carrots, cheese, and ham.
3. Roll up tightly and slice into 3/4 inch rounds. Serve with your choise of dipping sauce. Don’t have any dipping sauce ideas try this one.
Dipping Sauce:
1/4 cup honey mustard
1/3 cup barnecue sauce
1/4 cup hummus

Better B.L.T.s
Serves: 4

1/2 lb. nitrite-free bacon ( 8 to 10 slices)
4 tsp. light mayonnaise
8 slices whole wheat bread
8 leaves of romaine lettuce, washed and dried
4 thin slices of organic tomatoes

1. Cook the bacon according to the package instructions until they are crisy. Pat with a paper towel to remove excess fat.
2. To make the sandwiches, spread 1 tsp. mayonnaise on the bread.
3. Layer even;y with 1 lettuce leaf. Slice, wrap in plastic wrap to keep them fresh or slice and serve.

Easy Pasta Salad
Serves: 8-10

1 lb. dried dried bowtie pasta
4-5 cups fresh or frozen broccoli florets
1 pint cherry or grape tomatoes, sliced in half (2 cups)
1 can (14 oz.) artichoke hearts, drained, rinsed and quartered (optional)
6-8 oz feta cheese, crumbled
3/4 cup pitted kalamata olives, chopped or 1 can (6 oz.) small black olives, drained
1/3-1/2 cup light Italian or Caesar salad dressing
1/3 cup chopped fresh basil or cilantro, optional

1. Cook the pasta according to the package directions. Four minutes before the pasta is done cooking, add the broccoli. Bring back to a boil and cook until the pasta is done completely. Drain and place in a large bowl.
2. While the pasta is still warm, add the tomatoes, artichoke hearts, cheese, olives, salad dressing, and herbs as desired and stir to combine. Serve warm or chill for a cold pasta salad dish.

Taco Chili
Serves: 6

1 tbs. olive oil
2 large carrots, finely diced (about 2 cups)
1 medium onion, coarsely chopped (about 1 cup) or 1 cup frozen chopped onion
1 lb. lean ground beef 90% or higher or turkey
1 can (28 oz.) crushed tomatoes
1 can (15 1/2 oz.) blackeye peas or pinto beans, drained and rinsed
1 can (15 oz.) yellow or white hominy, drained and rinsed
1 cup water
1 can (4 oz.) diced green chili peppers, optional
2-3 tsp. chili powder
2-3 tsp. ground cumin
1 tsp. garlic powder
1/2 cup reduced-fat sour cream
1/3 cup pre-shredded reduced-fat cheddar cheese

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the carrots, onion and beed and cook, breaking up the large pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess fat.
3. Stir in the tomatoes, beans, hominy, water, chili peppers as desired, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, uncovered, until the carrots are tender, 20 to 25 minutes.
4. Remove from the heat and stir in the sour cream. Serve in individual bowls and top with shredded cheese.

**JW over at 1P Start has visitors to his page that are still running Windows 98 and he has quite a funny story behind what he thinks about it. Read it here.**
____________________________________________________________
Earthly Eating Recipe

Chicken Wraps That Please
Serves: 4

1 tbs. vegetable oil
1 onion, chopped
1 lb. chicken breast, cubed
2 cloves garlic, minced
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. garam masala
1 cup chicken stock
2 tomatoes, diced
salt and pepper to taste
4 small bread rolls

In a medium fry pan, heat oil over low heat and add onion and cook until softened, about 10 minutes. Add chicken and raise heat to medium-high. Cook for 10-15 minutes or until chicken is cooked through.

Add garlic, spices and chicken stock and simmer for 10 minutes.

Add tomatoes and cook until softened, 7 minutes. Add salt and pepper to taste.

Cut off one end of each loaf of bread. Fill the bread with chicken mixture and serve.

Happy Eating!

How about some healthy pies? Here are three “not your normal pies” that are sure to be family pleasers, even for the most picky eaters.

• PIE #1

Shepherd’s Pie:
Serves 6

1 tbs. vegtable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tbs. tomato paste
t tsp. chopped fresh or dry rosemary
1 tbs. chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tbs. unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat ovent o 375°F.

2. In a large sauté pan over medium high heat, heat the oil, than add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer unti the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden brown, about 30 to 35 minutes.

• PIE #2

Ricotta Pizza Pie
Serves 12

For the crust:
3 cups all-purpose flour
1 tbs. kosher salt
6 tbs. olive oil
2 eggs, beaten and mixed with 6 tbs. water

For the filling:
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzerella (or mild cheddar or Gouda)
1/2 tsp. freshly ground black pepper
2 tbs. chopped Italian parsley

1. Prehat over to 400°F.

2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbles.

3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tbs. or two of water, if needed). Knead until just smooth.

4. Flatten the dough into a disc. Set aside.

5. In a large bowl, combine all the filling ingredients except 1 tbs. of the eggs and 1 tbs. of the pecorino.

6. Line the bottom and sides of a 9-inch diameter pie dish with 2/3 of the dough (rolled out 1/8-inch thick), allowing for a 1-inch overhang.

7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top of the crust.

8. Brush with the reserved egg and sprinkle with the reserved cheese.

9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.

10. Let cool for 15 minutes before removing from the baking dish. Serve warm or at room temperature.

• PIE #3

Cupcake-Tin Pork Pies:
Serves 12

3/4 pound ground pork
1 medium onion, peeled and grated
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbs. chopped fresh sage
1/2 cup bread crumbs
1 9-inch discs prerolled, refrigerated pie dough (Such as Pillsbury)
2 eggs, beaten

1. Preheat oven to 375°F.

2. Grease two 6-cup muffin tins with butter.

3. In a large bowl, combine all the ingredients but the dough and 1 tbs. of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.

5. Reroll the scraps, then cut out 12 more 2-inch circles.

6. Line the bottoms and sides of the tins with the 4-inch rounds.

7. Divide the filling evenly among the cups. Press the 2-inch round on top, pinching the edges together to seal.

8. Poke a hole in the center of each pie.

9. Brush with the reserved egg and bake until the tops are browned and puffed slightly. 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. And serve warm.

**Country Music Herald, written by Heather Scoville states that there is a seasonal entry into the top ten this week with Toby Keith’s “A Classic Christmas”. And with Christmas neary it will be a great addition to your music while trimming the tree or opening those gifts on Christmas morning. Read all about it by clicking here and see the rest of the top ten for the week.**
____________________________________________________________
Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Banana Smoothie
Serves: 2

2 medium bananas, peeled and sliced
1 container (8 oz.) nonfat plaing yogurt
1 1/2 cup skim milk
1 tsp. toasted wheat germ
Dash of cinnamon or nutmeg

In a blender, combine banans, yogurt, milk, and wheat germ. Blend until smooth. Pour misture into chilled glasses. Sprinkle with cinnamon or nutmeg. Serve immediately.

Happy Eating!

Bacteria, salmonella, etc. may be lurking in your meats whether you want them to or not. In order to cut down on sicknesses with your meat, always practice safe-handling practices. Never assume you are safe when it comes to raw meats. Here are some tips to adopt in your own meat-handling chores. Some of these practices start the minute you pick up your meat selections in the grocery store.

• Seperate meats from fruits and vegetables in the shopping cart and in your refrigerator.

• Never let meat leak onto other foods when stored in the refrigerator or cooler.

• Throughly wash before preparing food and immediately after handling raw meat.

• Always cook meat until the juices run absolutely clear, and use a meat thermometer to ensure the interior of the meat has reached its recommended temperature.

• Keep utensils and cutting boards separate from meats and vegetables. Carefully clean any surface that has come in contact with raw meat before any other item is placed on that surface.

• Buy fresh-looking fruits and vegetables, avoiding any that are bruised, shriveled, moldy, or slimy. Reject anything that smells bad or packaged vegetables that look old. Buy only what you need.

• Always wash fruits and vegetables throughly in clean drinking water before eating them.

• Handle fresh fruits and vegetables carefully. Put produce away promptly, and keep all cut fruits and vegetables covered in the refrigerator until just before serving.

• Wash all countertops and utensils throughly after handling food.

• Discard old produce. Throw way cut produce that has been out of the refrigerator for four hours or more.

• When eating outside, keep food refrigerated until just before serving.

**Over at Los Angeles, CA blog here at 451 Press, Megan Palmer talks about the two stunt men that were burned while working on the set of Adam Sandler’s new movie You Don’t Mess With the Zohan, Which is due to be out in late June 2008. To read more about this, click here.**
__________________________________________________
Earthly Eating Recipe:

Spiked Southern Comfort Style Sweet Potato Pie
Serves: Makes 1 pie

1 graham cracker pie crust (9″)
1 1/2 cups cooked and peeled sweet potatoes
1 cup whipping cream
3 eggs
1 cup light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tbs. Southern Comfort Liquor

Preheat oven to 400°F. Combine all ingredients until well blended and pour into prepared pie crust. Bake in the oven for 10 minutes. Turn heat down to 350°F and cook for an additional 35 minutes or until a toothpick inserted in the center comes out clean. Cool pie on rack before refrigerating.

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.**
__________________________________________________
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!

Thanksgiving is the day of the year when we eat so much that most of us afterward need a good long nap to feel better. Eating healthy and indluging don’t really go hand and hand on this day either. But, eating reasonably healthfully isn’t a loos cause on this day of thanks. Here’s how to keep in check and not go over-board with eating.

• FOWL: If the choice is between glazed nitrate-cured ham or traditional big bird, opt for the poultry. Although the dark meat has a higher fat content, it’s also richer in iron and zinc, two important minerals most Americans don’t get enough of. A smaller portion will take you farther nutrionally than an equal portion of white meat.

• SIDES: Most of your holiday sides are where the nutrition actions is, at least they’re done right. Winter squash, squash as butternut squash and pumpkin, is loaded with vitamin A as beta-carotene and other antioxidants to help prevent heart disease and cancer. They’re also a good source of potassium and brimming with fiber. Fiber helps prevent a number of cancers while acting as a probotic and feeding the helpful microorganisms in the digestive tract.

• YAMS/SWEET POTATOES: Like the other yellow, orange, and gold root veggies, they have the vitamin A, calcium, potassium, and fiber. But they also are one of the best sources of food energy. Boiled or steamed sweet potatoes and yams are one of the healthiest foods people can eat. The low-heat cooking helps them retain more nutrients and provide the type of carbohydrates most suited for weight management and blood-sugar control.

• THE COLOR RED: Red fruits and vegetables are some of the best sources of vitamins and antioxidants. Berries contain proanthocyanidins that can prevent the adhesion of various bacteria associated with urinary tract infections, gum disease, and stomach ulcers.

• DRIED FRUITS: Look to dried fruits such as dried plums, dried figs, raisins, and dried cherries, for more than iron, zinc and other minerals. They have plenty of calcium, too. And of course, they are loaded with fiber and potassium. You can make pies from most of them, add them to stuffing, sauces, and compotes, or eat them just they way they are with some nuts.

**Toys-R-Us makes a statement about the many recent toy recalls. Read the statement made by a Toys-R-Us spokesperson over at Reviewing Toys. While you are there Eliza Ferree has posted many reviews of other toys, so before you buy read some of her postings to see if the toy is a good buy or not.**
_________________________________________________
Earthly Eating Recipe: Day 5 Of Low-Fat Eating

Guilt-Free, Low-Fat, Healthy Snacks For You And Your Family

• Just Vegetables: Dehydrated niblets of corn, carrots, peas, tomatoes, and bell peppers make eating veggies almost as satisfying as eating popcorn. There is nothing added, so all you get is phytochemicals, fiber, and vitamins A and C. Plus a mild, slightly sweet flavor. Find them at natural foods stores everywhere or click here for an online company distribution.

• Dried Fruits: Here is a snack that’s packed with potassium, antioxidants, and fiber. Granted, dried fruit is high in sugar, but that actually makes it a food choice when you need a little pick-me-up. You can munch a cup of dried blackberries and take in just 90 calories and a whopping 9 grams of fiber in them.

• Edamame: A traditional snack in Japan, edamame, or blanched soybeans in pids, are becoming increasingly available in the United States. The sweet, nutty-tasting beans are loaded with soy protein, which has been shown to help lower cholesterol. A half cup of chelled beans has 125 calories and 4 grams of fiber. Look for unsalted edamame in the frozen foods section.

• Sliced Raw Vegetables: Make you own mini-party platter with sweet red peppers, baby carrots, celery, and a bit of hummus. The fiber in the veggies and creamy bean dip will fill you up, withgout loading you down with calories.

• Rice Cakes: Whole grains are the prixe here. Diets rich in whole grains ,ay reduce your risk of diabetes and some cancers. Unsalted rice cakes can be cardboardly; if you’re eating them unadorned, opt for ones with a littel salt. Quaker’s Lightly Salted rice cakse are satisfying crunchy and are made with only two ingredients, whole grain brown rice and salt. Two cakes, deliver 70 calories and a scant of 30 milligrams of sodium.
————————-
Lime and Ginger Custards
Serves: 5

1 tsp. lime zest
1/3 cup fresh like juice
1/2 cup cup sugar
4 eggs
1/2 cup 2% milk
1 tsp finely grated ginger

1. Preheat oven to 325°F.

2. Whisk together all the ingredients in a large glass bowl.

3. Place five 4-ounce custard cups in a large baking dish. Fill cups 3/4 of the way from being full with the mixture.

4. Carefully pour hot water into the baking pan until it comes halfway up the sides of the custard cups.

5. Place baking pan in the oven and bake for 30 mintues, or until just about set. The centers should be slightly liquid.

6. Remove pan from the oven and let custard cool in the water bath.

7. Chill and serve.

Happy Eating!