Earthly Eating

• Milk Chocolate Bundt Cake
Serves: 12

1 milk chocolate candy bar, broken into little pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cup sugar
4 eggs
1 tsp. vanilla extract
2-3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Confectioners’ sugar without corn starch added, optional

In a saucepan or double boiler, melt the candy bar with the syrup until saucy and smooth. Set aside to cool.

In a mixing bowl add the butter, and sugar and cream together until well blended. Add the eggs, one at a time and beat after each addition. Stir in the chocolate mixture you have sat aside and then the vanilla extract.

Combine the flour, baking powder, soda and salt in another bowl. Add with the buttermilk in alternations with the floured mixture to the creamed mixture with the chocolate.

Pour into a greased and floured fluted tube pan and bake at 350 degrees for about an hour. Cool in pan and remove to serving platter and dust with confectioners’ sugar if desired.

•Peanut Butter Candy Pie
Makes: 2 pies

1/4 cup butter or margarine
4 cups miniature marshmallows
6 cups crisp rice cereal
1-1/3 cup milk chocolate chips
1/2 cup flaked coconut
2 cups peanut butter chips

In a microwave safe bowl melt the butter and mar mallows together on high for about 1 to 1-1/2 minutes. Add the cereal and mix well. Press into the bottom and up the sides of a greased 9-inch pie plate.

Set aside. Meanwhile, in the microwave melt the chocolate chops and stir until smooth. Spread over prepared rice cereal crust and sprinkle with coconut and candy pieces. Press down lightly and let stand until the chocolate hardens once more. Cut until small slices and serve.
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Earthly Eating Recipe

Earthly Eating Tip: Always choose a snack that has a peel rather than a wrapper for healthier eating habits.

Mandarin Orange Fruit Pizza
Serves: 10

For the Crust:
1-2/3 cups flour
1 tbs. sugar
1 tbs. mandarin orange fruit dip mix
3/4 cup butter
1 egg, slightly beaten
1 tbs. milk

For the Filling:
1 cup vanilla baking chops
2 tbs. heavy whipped cream
4 oz. cream cheese, softened
1/4 tsp. all-natural pure orange extract
3 tbs., mandarin orange fruit dip mix

Combine all the dry ingredients for the crust mix and cut into the butter and stir in the egg. Mix until moistened. Shape into a ball and roll out to about 1/4 inch thing. Press in pizza pan and bake at 400 degrees for about 15 minutes. Cool. Make 10 (3.5-inch) rounds and set aside.

For the filling melt the chips and cream in the microwave oven on high for 30 seconds. Stir well and cook for an additional 30 seconds or until the chips are melted. Beat in the cream cheese, extract and dip mix and spread on the 10 rounds and serve.

Happy Eating!

• How to trim an artichoke: Start by peeling back the outer leaves and cut off the stem and the top about 1 inch. Using a pair of kitchen shears, cut off about 1/2 inch from the tips of each leaf that is exposed. Separate the leave to get to the center of the vegetable. Pull out all of the purple leave that are exposing. Next, using a melon baller, scoop out the prickly choke from the center. If not using right away you can rub lemon on the outside of the choke or drop the entire thing into lemon water till ready to use.

• How to slice ginger: First start by peeling the ginger. Halve it lengthwise. Cut slices going in the same direction as the fibers, and then cut slices into lengths. Then cut the length strips into matchsticks.

• Snapping asparagus: If you bend the asparagus and snap it just where the tough part is, it should snap on its own don’t force it. You will be able to separate the tough parts from the tender parts easily with this method.

• Baking with Parchment paper: Cut the parchment into a square and butter the square that you just cut on 1/2 of each side. Center your food, such as fish, on the butter side of the paper. Add your seasoning and any veggies to the food. Fold the paper over and crimp the edges to seal it complete. Place on a cookie sheet and bake at 400 degree for about 17 minutes. or ever how long the food you are baking requests. Once done baking Cut open with some shears and flip the ingredients out onto a serving platter.
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Earthly Eating Recipe

Grilled Chicken with Tomatoes
Serves: 4

1/4 cup sun-dried tomatoes vinaigrette dressing, divided
4 small boneless skinless chicken breast halves
1 tomatoes, finely chopped
1/2 cup Mozzarella cheese
1/4 cup chopped fresh basil or tsp. dried basil

Place a sheet of foil over a baking sheet. Preheat broiler to medium high. Pour 2 tbs. of the dressing over the chicken in a resalable plastic bag. Turn bag several times to evenly coat the chicken breasts. Refrigerate 10 minutes, turning every 2 minutes. Remove the chicken from the bag and discard the remaining marinade. Grill the chicken uncovers for 6 minutes. Meanwhile combine the tomatoes, cheese, basil and remaining dressing.

Turn chicken over and grill an additional 8 minutes.

Happy Eating!

• How to Caramelize Sugar:

1. Shake the pan often to evenly melt the sugar and prevent it from sticking to the bottom of the pan and burning.

2. After a few minutes of this, the sugar will begin to melt and it will melt quickly. Continue to shake to prevent the burn.

3. Once the sugar is light golden brown, quickly transfer to a Bundt pan. The sugar will continue to darken but it will all be melted and can be used for many recipes, including some fruits like apples.

• How to Pretty a Pie Crust:

1. You can make the pie crust pretty by using your index finger and thumb and pressing as if pinching the dough.

2…or by using your thumb and index finger and thumb of the other hand and press the dough into the fingers with your other thumb.

3. Or just simply use a fork. Press the dough under the tongs of the fork to make lines in the side of the dough.

• How to Slice Fresh Basil:

1. Take fresh basil leaves either from your own garden or purchased at the grocery store and stack them like paper, on top of the other.

2. Roll the leaves into each other. Like you are rolling a stack of paper together.

3. Then cut the roll into strips. You can even restack the strips and slice the other direction to cut in a finer sprinkling.
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Earthly Eating Recipe

Italian Sausage Calzones
Serves: 6

1/2 lb. Italian sausage, casings removed
2 cups red and green bell pepper strips (optional)
2 cups thinly sliced onion
2 packages pizza crust mix or deep pan pizza crust mix
1 cup hot tap water
4 tsp. vegetable oil, divided
3/4 cup shredded mozzarella cheese
3 tbs. chopped fresh basil or 1 tbs. dried basil
Pizza Sauce

1. Sauté the first 3 ingredients in a large skillet over medium-high heat, stirring occasionally for about 10 minutes or until the sauce is browned and the vegetables are tender. Drain and set aside.

2. Combine the pizza crust mixed and 1 cup hot tap water in a large bowl; stir vigorously with a fork into a ball is formed. Coat with 2 tsp. oil. Cover and let stand in a warm place for about 5 minutes.

3. Divided the dough into 6 equal pieces. Form each into a bowl; place on a baking sheet. With oiled hands press each dough ball into a 6 1/2-inch circle. Divided sausage mixture evenly on half of each circle to within 1/2 inch of the edge of the dough. Sprinkle cheese and basil evenly over the sausage mixture. Brush the edges of the dough with water and seal the edges together.

4. Bake at 375 degrees for 15 to 20 minutes or until they are golden brown. Brush remaining 2 tsp oil over the calzones; let stand for 5 minutes and serve with pizza sauce is desired.

Happy Eating!

• Here’s how to fold the dough to making calzones:

1. Press the dough into 6 1/2-inch circles on a baking sheet or counter top.

2. Place the filling for your calzone onto one sides of the dough to within 1/2-inch of the edge of each calzone.

3. Brush the outer 1/2-inch with water so that the dough becomes sticky and the sides will stick to each other.

4. Fold the dough gently over the filling inside, and press the outer edges together to form a seal. Then bake.

• How to Bread Fish Fillets for baking or frying:

1. ….using some tongs, dredge the fillets into seasoned flour mixture and shake the excess off each fillet.

2. Dip the fillets into a milk, egg and hot sauce mixture in a separate bowl. Be sure and use the tongs, it will be messy on your fingers and hands.

3. Dredge the fillets again into the flour mixture being sure to cover ever inch of the fillet. Then fry or bake.

• How to create the best ever hushpuppies:

1. Dip a clean ice-cream scoop into your hot oil you will be frying the hushpuppies in.

2. Lightly scoop the hush puppy batter, and carefully release into the preheated hot oil. Fry about 3 or 4 at a time so the oil maintains the temperature needed.

3. Turn the hush puppies occasionally, and when they turn golden brown, remove them from the oil.

• How to slice an avocado properly:

1. Cut a ripe avocado lengthwise around the seed or pit. Twist the halves to separate. They should separate pretty easily.

2. Place a spoon at the base of the seed, push the spoon handle down the back of the seed and the seed will pop out. You can even use a knife to remove the seed, by placing the knife in the dimple or dent at the base of the seed. Push the knife down and the seed should come right out.

3. Lay the avocado half on a cutting board, and cut through the peel and the flesh.

4. Remove the peel from the slices you just cut, by sliding your knife blade along the back side of the flesh between the flesh and the skin.

5. Be sure and cost the slices with lemon juice if not using right away so that they don’t darken.
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Earthly Eating Recipe

Jalapeno Beef Sandwiches
Serves: 4

4 onion rolls, split
1/4 cup light mayo
1 (7oz.) package of roast beef
1 cup (4 oz.) shredded cheddar cheese
1/2 cup bottled roasted red bell pepper strips
1/4 cup pickled jalapeno pepper slices

1. Place the onion rolls, cut sides up on a baking sheet. Spread mayo evenly on cut sides of each roll; layer bottom halves of rolls evenly with roast beef and cheddar cheese. Layer to halves with red bell pepper strips and jalapeno slices.

2. Bake at 325 degrees for 10 minutes or until the cheese is melted and the sandwich halves are thoroughly heated. Place tops on bottoms and serve hot.

Happy Eating!

• How to slice a Jicama:

1. Cut the jicama in half. Using a vegetable peeler, remove the outside brown layer.
2. With cut side down on the cutting board, slice the jicama into half moon slices.
3. Stake 2 or 3 of the jicama pieces, and slice into thin strips about the size of medium size French fries.

• How to slice a Hot Pepper:

1. Cut off the stem end of the pepper, and then slice the pepper in half.
2. Holding the end of the pepper against the cutting board, remove the seeds and the white fleshy middle.
3. Slice the pepper into thin, long strips.
4. Then cut into smaller pieces if using in salsa, or leave in thin strips to use in stir-fry.

• How to cut an Onion without crying:

1. Pop a piece of gum in your mouth and light a candle near your cutting surface.
2. Cut out the core of the onion—where the root comes out.
3. Soak the onion in water before starting your cuts.
4. Slice the onion lengthwise all the way across then follow with cuts in the other direction to make a checkerboard pattern.
5. Then slice diagonally if using in dishes or stir-fry. Cut circles from the cut end to use with hamburgers or sautéing.

• How to julienne a Bell Pepper:

1. Cut off both ends of the bell pepper and stand up on one of the cut ends.
2. Cut down the middle and starting at one end slide your knife along the inside of the bell pepper. This should become easier with practice.
3. Slide your knife along the inside again as you cut out the veins.
4. Lay the skin flat on the cutting board and slice into thin strips.
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Earthly Eating Recipe

Caprese-Style Thin Spaghetti
Serves: 6

1 garlic clove, minced
1/8 tsp. dried crushed red pepper flakes (optional)
3 tbs. extra virgin olive oil
6 plum tomatoes, chopped
1 tsp. salt
1/8 tsp. freshly ground black pepper
1 (16 oz.) thin spaghetti
1 (8 oz.) mozzarella cheese, shredded
1 tbs. fresh oregano, chopped

Bring a large pot of water to a boil. Sauté garlic and, if desired, dried crushed red pepper flakes in hot oil in a large skillet over medium heat for 1 to 2 minutes or until the mixture is fragrant.

Stir in tomatoes, salt and pepper, reduce the heat and cook on low, stirring occasionally for 5 minutes. Cook the spaghetti in boiling water according to the package directions. Drain and return to the pot. Add the tomato mixture to the hot pasta. Stir in mozzarella cheese until slightly melted. Transfer to a serving platter, and sprinkle with oregano. Serve immediately.

Happy Eating!

1. Choose the ultra option: They tend to be lower in sugar and even lower in calories. You can even add berries such as blueberries , pomegranate seeds, raspberries or even strawberries to add a bit more elegance to the glass and to help boost your antioxidant levels as well.

2. Serve up some figure pleasing finger foods: Stuffing cherry tomatoes with 3 cups baby greens and 2 tbs. of balsamic vinaigrette dressing. Cut the tops off the tomatoes, scoop out all the seeds inside and stuff the salad mix inside. Place on a decorative platter and place out for your guest or party goers. This is a great alternative to a cheese ball and crackers or even
placing out bite-sized portions of a whole grain pizza or even pita bread.

3. Keep sweets at a minimum: Smaller sizes are a great alternative to a larger section. Petit fours are a nice way to give that special touch instead of a big cake. The smaller the size and the less likely you are to over eat. Try a fondue kit and have strawberries and other chocolate dipping fruits on hand on a platter with toothpicks for the grabbing.
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Earthly Eating Recipe

Roast Pork Tenderloin
Serves: 6

2 pork tenderloins (1 1/2 lb.)
1/4 cup Dijon mustard
2 tsp. dried thyme leaves
1 pkg. thyme leaves
1 pkg. stuffing mix for chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. Neufchatel cheese
1 lb. French green beans (about 3 cups), steamed

Preheat oven to 400 degrees. Heat large nonstick skillet on medium heat. Add the meat; cook for 5 minutes or until browned on all sides, turning occasionally. Remove meat from the skillet, reserving meat drippings in the skillet. Place meat in 13×9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.

Bake 20 to 25 minutes or until cooked through. Transfer to carving board; tent with foil. Let stand for 5 minutes. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 tbs.

Add the broth to the same skillet. Bring to a boil on high heat. Reduce heat to medium-low. Add the cheese, and cook for 2 minutes or until the cheese is completely melted and mixture is well blended, stirring constantly.

Cut the meat into thin slices. Serve topped with the cheese sauce along with the stuffing and the beans.

Happy Eating!

Everything in moderation during the summer months.

With the summer comes the hustle and bustle, healthy living is sometimes the last think on anyone’s mind. With a bit of balance, you will have more energy to really enjoy the summer and the sun. Here are some tips in staying healthy this summer and eating right.

1. Focus on yourself: Make a list of must-attend summer events and build in time for yourself, Try to take a bubble baths so you can unwind after all the stress of planning and attending get to you.

2. Savor the food: If you are at a Bar-B-Q or even an out door dinner party, look at all the choices and opt for a small portion of foods that appeal to you the mist. If you are sill hungry after ward, snack on some veggie sticks or even drink some water. Eating something heavy during the hot weather will only make you feel worse and uncomfortable.

3. Keep moving around: You may be eating more than usual, because of all the get-togethers, than you normally would, so keep up your physical activity during these months. Try to stick to a regular exercise routine as much as you can,. If you don’t have a regular exercise routine, now is the time to start one.

4. Cheers to your health and do it wisely: It’s okay for adults of age to choose to drink a glass of wine or even have a cool beer during the summer months, but drinking heavily during the hot summer is only setting your body up for failure. Always drink in moderation no matter what time of year.
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Earthly Eating Recipe

Zesty Broccoli Dip
Makes: About 3 cups of dip

1 cup light salad dressing (Miracle Whip)
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained
1 jar (2 oz.) diced pimentos, drained
1/2 cup Parmesan cheese
1 cup Mozzarella cheese, divided
Thin crackers (Wheat Thins or the like)

Preheat the oven to 350°F. Combine dressing, broccoli, pimientos, Parmesan cheese and 1/2 cup of the mozzarella cheese.

Spread into a 1-quart baking dish or a 9-inch pie plate. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 minutes pr until mozzarella cheese is melted. Serve with the crackers.

Happy Eating!

FLOUR:

Your best bet for general baking is all-purpose flour. It comes bleached, which chemically whitens the flour, and unbleached, both of which you can use interchangeably. When measuring flour, spoon it into your measuring cup and use the flat side of a knife to level it off.

EGGS:

When a recipe calls for eggs, always use large-size unless otherwise specified. Crack eggs into a small bowl before adding to other ingredients so you can remove any pieces of shell that may have fallen in.

BUTTER:

For superior flavor and texture, use butter if the recipe calls for it. Margarine can contain a lot of water, which will make cookies spread too thin. To soften butter, leave out at room temperature for 1 hour or to speed up the process, cut into small pieces.

BAKING SODA AND BAKING POWDER:

Both baking soda and powder help your baking batter rise. But don’t substitute one for the other, as they can give different results. Baking soda works when mixed with an acidic ingredient such as buttermilk, sour cream or vinegar, while baking powder works with a neutral liquid like water or milk to cause a loaf or quick bread to rise.

CHOCOLATE:

For everyday baking, choose semi-sweet or unsweetened chocolate-it’s best for brownies and cookies. If you prefer a bolder chocolate taste, choose bittersweet, which is great for dark rich cakes and tortes. Bittersweet and semi-sweet are interchangeable, depending on how dark=-tasting you like your chocolate. (Source: Kraft Foods 2007)
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Earthly Eating Recipe

Easy Jam-Filled Cookies
Makes: 4 Dozen

1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. baking powder
1/3 cup walnut pieces, finely chopped
3/4 cup strawberry preserves
1 tsp. powdered sugar

Preheat oven to 350°F. Beat cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg whites aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combines flour and baking powder, beating until well blended after each addition.

Divided dough into 4 equal pieces. Rolls each pieces into 12×1-inch logs; place, 2 inches apart, on a large baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2-inch wide and 1/2-inch deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 tbs. preserves in each log.

Bake 25 to 27 minutes or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.

Happy Eating!

• Prep ahead: Be sure to have the right ingredients and tools on hand before getting started in baking anything.

• Measure up: Be sure to measure dry and liquid ingredients accurately. Baking is a science, so accuracy counts.

• Heat first: Preheat the oven 10 to 15 minutes before you begin baking. The oven and oven gauge may not always match, so use an oven thermometer.

• Lighten up: Don’t over mix or beat the dough vigorously after adding flour, or your baked goods may be tough.

• Cool it: Hot cookie sheets may cause cookies to spread, so let your baking sheets cool completely before reusing.

Earthly Eating FYI: 86 the 6s; reducing your intake of omega-6 fats may decrease your cancer risk, which are found in corn oil and most oils in store-bought bakery goods, omega-6s ignite the pro-inflammatory COX-2-enzyme; if you’re eating a diet high in omega-6-fatty acids. It could be that you are turning on your cancer cascade, which has been shown to be a common denominator in the growth of prostate, colorectal, and some breast cancers. Switch to olive oil or organic canola oil, avoid prepackaged muffins, and increase your intake of balancing omega-3-fatty acids from cold-water fish, walnuts, and flax.
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Earthly Eating Recipe

Chile Sautéed Shrimp
Serves: 8

2 tbs. canola oil
3 lb. large shrimp, peeled and divined
2 jalapeño, Chile peppers, thinly sliced
4 tsp. sugar
1/2 tsp. sea salt

1. Heat oil in a large skillet over high heat.

2. Add shrimp, Chile peppers, and freshly ground black pepper to taste. Sauté 3 to 5 minutes, stirring constantly. Add sugar and cook 1 to 2 minutes longer until shrimp are pink. Toss with salt. Serve shrimp alongside a mixed green salad.

Happy Eating!

Small farms don’t have to disappear. As farmers think bigger and bolder, you eat better.

In 1998, the US Department of Agriculture’s National Commission on Small Farms published a landmark report on the importance of small-farms agriculture, and the necessity of both preserving small farms and promoting them for the future. Coming from one of the world’s most pro-globalize farming governments, the report, A Time To Act, was extremely significant. Among the many benefits of small-farm agriculture, it listed:

* Diversity: small farms embody a diversity of ownership, of cropping systems, of landscapes, of biological organization, of culture and traditions.

* Environmental benefits: responsible management of the natural resources of soil, water and wildlife on the 60 per cent of US farms below 180 acres in size produces significant environmental benefits.

* Community empowerment: decentralized land ownership tends to produce more, and more equitable, opportunities for rural people. Landowners who rely on local people, business and services are likely to be more responsible.

* Personal connection to food: farmers’ markets, community-supported agriculture and other such schemes bring home to consumers where their food comes from, and what effect its production has on landscape and environment.

* Economic foundations: in many areas of the US, small farms are vital to the economy. (Source: BNET)

Some more thoughts on eating and keeping it local:

Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction.

Locally grown produce is fresher and it just taste better. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer’s market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.
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Earthly Eating Recipe

Pasta E Fagioli Soup
Serves: 6 to 8

1/2 lb. small cut pasta (such as small shell or ditalini)
1 onion
1 clove garlic
2 celery stalks
2 carrots, peeled
4 small tomatoes
2 tbs. olive oil
1 can 28-oz. crushed tomatoes
1 can 15-oz. white beans
6 to 8 cups chicken stock
1/3 cup Parmesan cheese, grated
Salt and pepper, to taste
Additional Parmesan cheese, to taste

Cook 1/2 lb. of pasta and set aside.

Dice onions, garlic, celery, carrots and fresh tomatoes and set aside.

Put olive oil into a large pot and heat over medium temperature. Once the oil is heated, add onions and cook until transparent.

Add garlic, celery and carrots and cook for 5 minutes, stirring occasionally.

Add fresh tomatoes, crushed tomatoes, white beans and 6 cups chicken stock to the pot. Cook over high heat for 15 minutes, or until vegetables are tender and soup has come to a boil.

Use a large measuring cup to carefully add the cooked pasta and 1/3 cup of Parmesan cheese and stir.

Adjust salt and pepper. Add more chicken stock to adjust to desired thickness. Ladle soup into bowls.

Sprinkle additional Parmesan cheese on top.

Happy Eating!

Eat Well: These are thousands of food substances that have powerful protective properties. With few exceptions, these factors are found in fruits, vegetables, whole grains, legumes and some fish, so emphasize these foods to minimize your task. Take 3 grams a day of fish oil, and stay away from all other added oils. Drink green tea. Avoid foods high in fat and refined carbohydrates, which may promote cancer, and avoid alcohol. Women who were postmenopausal and who have one drink per day have a 30% higher rate of dying from breast cancer than women who don’t. Aim for less than 10% to 15% of calories from fat.

Exercise: Walk 30 minutes a day. Women who do regular physical activity may reduce the incidence of breast cancer by 20 percent to 30 percent.

Ease Up: Chronic stress may increase the risk of breast cancer. Research shows that women with breast cancer who were the most depressed has a significantly increased risk of relapse or death. So breathe, meditate, do yoga, pray, practice tai chi. And spend time with friends and family. Women with metastatic breast cancer who met in a support group once a week for a year lived nearly twice as long as those who didn’t have the emotional support from others who know their pain. (Source: RD 2007)
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Earthly Eating Recipe

Cheddar Bacon Wraps
Serves: 4

1 tbs. butter or olive oil
3/4 cup chopped red or green bell pepper
1/4 cup thinly sliced green onions
4 large eggs
4 large egg whites
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/4 cups ( 5ounces) shredded sharp cheddar cheese with bacon
4 (7-to 8-inch) flour tortillas or flavored wraps, warmed

Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook and stir four minutes, stirring frequently. Add green onions; cook one minute.

Beat together eggs, egg whites, salt and pepper. Add to skillet cook and stir until eggs are almost set. Stir in cheese until melted and eggs are set, remove from heat. Spoon into tortillas.

Substitution: Six whole eggs may be used in place of the combination of four large eggs and four large egg whites.

Variation Tip: For a Southern flavor, substitute chopped cilantro for the green onion and spoon 1 tbs. salsa over each tortilla before filling with egg mixture.

Happy Eating!

Preventing poor eyesight as you get older may be as simple as cutting more refined carbohydrates out of your diet. Those who ate above-average amounts of white bread, white rice, and other foods with a high glycemic index were 17% more likely to develop age-related macular degeneration. To protect your eyes, cut back on soda and sugary sweets, and stick to whole wheat versions of pasta, bread, and rice.

Eating lots of sugary, starchy foods may make eyes more vulnerable to age-related macular degeneration (AMD), America’s top cause of vision loss. AMD typically starts late in life. It affects the retina, located in the center of the eye. AMD can cause vision loss. Previous research shows that diets rich in antioxidants might help prevent AMD. Go for carbohydrates that don’t make your blood sugar spike quickly.

People with the diets highest on the glycemic index were the most likely to have advanced AMD in at least one eye. Dietary changes may be the most practical and cost-effective prevention method to combat progression of age-related macular degeneration.

The dietary glycemic index is a scale used to determine how quickly carbohydrates are broken down into blood sugar, or glucose. Foods with a high glycemic index are associated with a faster rise and subsequent drop in blood sugar. Refined carbohydrates like white bread and white rice have high glycemic indices. Brown rice and bread and pasta made with whole wheat are examples of foods with low glycemic indices.

Public health officials think the rising incidence of AMD could spur a public health crisis in the United States by 2020, when they predict the cases of AMD-related vision loss will have doubled to three million.
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Earthly Eating Recipe

Almond-and Herb-Stuffed Mushrooms
Serves: 16

1/2 cup whole almonds, soaked overnight
1 cup water
1 tbs. olive oil
1 tbs. lemon juice
1 garlic clove
1/4 cup almonds, chopped
1/4 cup parsley, chopped
2 tbs. rosemary, chopped
3 tbs. soy cheese
1/2 tsp. salt
16 large white button mushrooms

1. In a blender, combine soaked almonds, water, olive oil, lemon juice, and garlic. Process until smooth and creamy. This basic spread is delicious on cracker and can be stored in the refrigerator for up to 5 days.

2. In a small bowl, combine the basic spread with the chopped almonds, parsley, rosemary, cheese and salt.

3. Remove, trim, and finely chop the mushroom stems. Arrange the mushroom caps, hollow side up, on a lightly oiled baking sheet.

4. Combine the chopped stems with the almond-herb filling. Spoon about 2 tbs. of the filling into the caps. Bake at 375°F for 12 to 15 minutes or until the filling is bubbly.

Happy Eating!

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

1. Beverages:

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

2. Snacks:

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

3. Main Dish:

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

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

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

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

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

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

Happy Eating!

Type O: Emphasize beef, salmon, walnuts, pineapple, olive and flax oils.
What to avoid: Dairy, kidney beans, wheat, white flour, coffee.
(should basically stick to a high protein diet (including red meat), low carbs, and enriched with fruits and vegetables. They should limit the intake of wheat germ, whole wheat products, corn, and avoid dairy products and most nuts. Type O types are commonly affected with hypothyroidism, high stomach acid (leading to ulcers), and thinner blood with greater resistance to blood clotting.)

Type A: Emphasize slamon, tofu, soy milk, peanuts, black beans, coffee.
What to avoid: Red meat, dairy, shrimp, tomatoes, banans, oranges, beer.
(should basically stick to fruits and vegetables (high carbs / low fat. They have thicker blood than other blood types, a sensitive immune system, and should not consume dairy products, animal fats and meats. They are at a heightened risk for cardiovascular disease, diabetes and cancer.)

Type B: Emphasize lamb, low fat milk, yogurt, oatmeal, bananas.
What to avoid: Chicken, shrimp, peanuts, wheat, tomatoes, tofu.
(should consume a balanced diet (fruits and vegetables, grains, fish, dairy, meat, but avoid chicken. They have the best chance of bypassing or overcoming everyday types of diseases, including heart disease and cancer.)

Type AB: Emphasize lamb, tuna, yogurt, rice, grapes.
What to avoid: Chicken, beef, corn, whole milk, bananas.
(should consume a mostly vegetarian diet, and only on rare occasions some fish, and dairy, meat, no chicken though.)

To read more on this topic visit Ezine Aticles.

**Another celebrity gets out of jail after only serving 18 days. Find out who it is and read more about how justice is blind over at Celebrity Court with Winnie McCarthy here at 451 press.**
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Earthly Eating Recipe:

Homemade Baking Mix

3/4 cup baking powder
1 cup wheat germ
3/4 cup sugar
1 tbs. cream of tartar
3 tbs. salt
5 pounds all-purpose unbleached flour
(you can experiment with other whole wheat or whole-grain flours in this mix as well.)

Using a whisk, stir together all the ingredients except the flour. Add this mixture to the flour and sift several times, making sure everything is evenly distributed. You could store half in the fridge or freezer if your don’t think you will use it up in a month or two.

FOR YOUR KNOWLEDGE:
Organic Fights World Hunger:

Organic is making new strides. Without adding more farmland, growers in the developing worlkd could meet or exceed the current food demand by using natural methose like crop rotation. It was found that fertile soil associated with organic farming aids crop flexibility in harsh weather. These results indicate that organic agriculture has the potential to contribute quite substantially to the global food supply while reducing the detrimental environmental impacts of conventional agriculture.

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!