Earthly Eating

• Broccoli and Parmesan Risotto
Serves: 8

1 package baby broccoli florets (frozen)
6 1/2 cups chicken broth
1 cup frozen seasoning blend
2 tbs. olive oil
1 1/2 cups uncooked Arborio rice (short grain)
1 cup shredded Parmesan cheese
1/4 tsp. pepper
Shredded Parmesan cheese

Place frozen broccoli in a large saucepan; cover with cold water. Bring broccoli to a boil over medium-high heat and cook for 3 minutes; drain and set aside.

Bring chicken broth to a boil in a saucepan; reduce heat to low and keep it warm.

Cook frozen seasoning blend in hot oil in a saucepan over medium-high heat for about 3 to 4 minutes. Add the rice and cook while stirring constantly for about 2 minutes. Reduce the heat to medium and add 3/4 cups hot broth and cool stirring constantly until the brother is completely absorbed. Repeat this process 6 times using 3/4 cup hot broth each time, Stir in broccoli.

Add the remaining hot broth, 1/2 cup at a time stirring well after each addition. Cook, stirring constantly until the liquid is absorbed and rise is creamy. Stir in 1 cup cheese and pepper, Serve with additional cheese.

• Linguine with Light Parmesan Cheese Sauce
Serves: 6

1 tbs. all-purpose flour
2 tsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground white pepper
3 cups low-fat milk
1 cup freshly grated Parmigianino Reggiano cheese
1 box linguine

Bring a large pot of water to a boil. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally for 5 minutes. Bring the milk to a boil in a separate saucepan over medium-high heat.

Whisk the milk into the flour moisture until it becomes smooth. Bring the mixture to a boil, whisking constantly. Reduce heat to medium and simmer stirring constantly for about 3 minutes. Add the cheese and whisk until smooth again.

Cook the linguine in boiling water according to the package directions, drain and retune to the cooking pot. Add the sauce to the linguini and toss to coat. Serve immediately.

• Angel Hair with Shrimp and Asparagus
Serves: 4

1 lb. asparagus spears, trimmed
1 medium-sized shrimp, peeled and deveined
1/2 cup red bell pepper, chopped
1/4 tsp. dried and crushed red pepper flakes (optional)
1 tbs. extra-virgin olive oil
1 cup half and half milk
1/2 tsp. salt
1/2 package angel hair pasta
2 tsp. grated lemon rind
2 tbs. fresh lemon juice
1/4 cup freshly grated Parmigiano-Reggiano cheese

Cut the asparagus into 1-inch pieces. Cook in boiling water for 30 seconds. Plunge into ice water to stop the cooking process; drain and set this aside.

Bring a large pot of water to a boil. Sauté the asparagus, shrimp, bell pepper and the dried crushed red pepper flakes in hot oil in a large skillet over medium-high heat for 5 to 7 minutes or until the shrimp are cooled thoroughly and the veggies are tender. Reduce the heat to low and stir in the half and half and the salt. Cook until heated through.

Cook the angel hair pasta according to what the package directs. Drain and return the cooking pat. Add the shrimp moisture, lemon rind, and lemon juice to the pasta. Serve immediately.
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Earthly Eating Recipe

Spinach and Bacon Quiche
Serves: 6

Bake for 35 to 40 minutes or until it is set, shielding the edges with aluminum foil after 20 minutes to prevent excess browning of the edges ort even burning them. Let stand for 15 minutes before serving.

Happy Eating!

1. Dry-roasted nuts have fewer calories than oilk-roasted: Technically, they do, but the difference is tiny (seven calories for a one-ounce serving). What does make a difference: Eating too may nuts of any type. Limit your daily nibbles to one ounce and perferably to one of the heart-healthy choices like almonds or walnuts.

2. Frozen vegetables are less nutritious than fresh ones: Only if you live on a farm,. Just-picked veggies do have more vitamins and minerals, but nutrient levels drop during shipping and storage. And they sink even further if you add on the days that the produce lingers in your crisper. Frozen veggies, on the other hand, are usually picked ripe and immediately flash frozen, so they retain most of their nutrients.

3. Pork is fattening: It’s true that sausage and ribs are loaded with calories, but three ounces of cooked pork tenderloin has only 140 calories-exactly wath you would find in three ounces skinless chicken breast.

4. Fat-free salad dressing is your best choice: Salad veggies are filled with terrific nutrients like lycopene and beta-carotene. But your body can’t absorb these without a little help from fat. This doesn’t mean you should drown your greens in a rich ranch or blue cheese dressing: A small amount of olive oil will be sufficient. Or you can add low-fat cheese, nuts, seeds, or avocado.

5. Foods sweetened with fruit juice are more nutritious: Nope. You body can’t tell the difference between regular sugar and the highly processed fruit juice concentrate that’s used to sweeten many so-called health foods. Nor does juice sweetner offer a significant nutritional advantage. The “extra” vitamins are negligiable, but the extra cost for these products may be substantial.

6. You should drink eight glasses of water a day: Water is a terrific thirst quencher (and the price is right), but milk and juice-even coffee, tea, and soft drinks-contibute to your water requirements. How much you need varies from person to person (and season to season?), but the best guide is your own thirst.

7. Fish contains a lot of sodium: Yes, if the fish is canned, smoked, or pickles. But fresh fish, whether saltwater or freshwater, is naturally low in sodium-a three-ounce serving of Atlantic cod has only 66 milligrams, for example.

8. Foods with added vitamins and minerals are always better: It depends. Calcium-fortified orange juice and milk fortified with vitmain D, for instance, are great choices. But tucking some vitmains and minerals into a candy bar or a sugar-loaded drink will not turn these snacks into nutritious foods.
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Earthly Eating Recipe:

Sweet Italian Sausage Tortelloni With Carmelized Vegetables
Serves 4

Prepare tortelloni according to package directions. Heat oil in a medium, nonstick saucepan over medium heat. Add the onions, and the bell peppers. Cook, stirring frquently, for about 20 minutes or until tender and lightly browned. Add garlic; cook for 3 minutes. Add prepared pasta, basial, salt and pepper; cook for another 5 minutes or until pasta is seasoned. Serve.

Happy Eating!