Earthly Eating

Even though it’s Halloween, that doesn’t mean the kids get to partake on the festivities alone. Here are some Halloween recipes to put anyone and everyone in the mood of Boo!

Spooky Spider:
Serves 1

Black licorice
Chocolate chips
Marshmallow or other chocolate sandwich cookie
Microwave oven

Bend four 3 1/2 inch-long pieces of black licorice lace into semicircles. Spread some chocolate from 1 tbs. chocolate chips, melted in the microwave, on bottom of 1 chocolate-covered marshmallow cookie. Press licorice into chocolate for 8 spider legs. Dip 2 chocolate chips in melted chocolate; atache for eyes. Refrigerate 10 minutes.

Marshmallow Ghost:
Serves 12

2 envelopes unflavored gelatin
1/2 cup water
1 tbs. cornstarch
2 tbs. confectioners’ sugar
1 cup granulated sugar
1/2 cup light corn syrup
2 ts. vanilla extract

1. In cup, sprinkle gelatin over 1/4 cup water; let stand to soften gelatin. Onto waxed paper, sift conrstarcj and 1 tbs. confectioners’ sugar. Spray 9″ by 9″ baking pan with nonstick cooking spray; coat with cornstarch mixture.

2. In 2-quart saucepan, heat granulated sugar, corn starch, and 1/4 cup water to boiling, stirring. Boil 1 minute. Add gelatin mixture; cook over low heat to dissolve, stirring.

3. In a large bowl, with mixer at high speed, beat gelatin mixture and vanilla 15 minutes or until very thick and glossy. Spread in pan; sift 1 tbs. confectioners’ sugar over top. Cover with waxed paper; let set at room temperature 2 hours or until firm enough to cut.

4. With 30inch ghost-shaped cookie cutter, cut mixture into ghost. Serve on a platter.

Eyeball Mash
Serves: Many

In a food processor with a knife-blade, blend 12 ounces shredded Cheddar cheese, 1 can (4 1/2 ounces) chopped mild green chiles, 1/3 cup light mayonnaise, 1 tbs. vinegar, and 1 tsp. mustard. Transfer to bowl; stir in 1/2 cup sliced ripe black olives.

Pumpkin Tortilla Chips
Serves: about 20 chips

Prehat oven to 400°F. From 2 burrito-size roasted red pepper and/or jalapeno-cilantro flour tortillas, with 2 1/2-inch pumpkin-shaped cookie cutter, cut out pumpkins. Bake on ungreased cookie sheet 5 minutes, or until crisp. Cool on rack.

Monster Crispy Treats
Serves: 12

2 tbs. butter or margarine
3 cups miniature marshmallows
4 cups “pebble” cereal (you can use chocolate ones for a different effect as well.)
12 lollipop sticks or wooden pop sticks
12 cups ready-to-spread frosting, tinted as desired
Assorted Candies

Microwave butter in a 2-qt. microwaveable bowl on high 30 seconds, or until melted. Microwwave times will vary, so be sure not to burn the butter. Add marshmallows; toss to coat. Microwave 1 minute or until marshmallows are completely melted, stiurring about every 30 seconds. Add cereal, and mix well.

Shape into 12″ monsters, using about 1/3 cup cereal mixture for each one. Insert stick into each. Decorate with frosting and candies as desired. Let stand until firm. Store in an airtight container at room temperature for up to 2 days. (You can also flatten out the cereal mixture onto a cookie sheet and press out designs with a cookie cutter. Be sure and add waxpaper under cereal mixture to make it easier to lift shapes. Once shape is out of cookie sheet insert stick in bottom and decorate.

**Looking for last minute costume ideas for Halloween? Summer M. over at Creative Mom Cafe has some great ideas for the costume in a hurry. Read some of the ideas here, but hurry “Trick-or-Treating” is tonight.**
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Earthly Eating Recipe:

Taco Bowls
Serves: 8

8 flour tortillas
1 lb. extra lean ground beef
1 cup salsa
1/2 cup 2% Milk shredded Cheddar cheese
5 lettuce leaves
1 large tomatoe
1/4 Ranch dressing

1. Preheat oven to 350°F. Microwave tortillas on high 30 seconds, or until soft.

2. Press 1 tortilla into each 8 medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening foe the filling. Bake 10 minutes.

3. Meanwhile, brown meat in a large skillet on medium heat; drain. Stir in slsa; bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.

4. Cut lettuse with clean kitchen shears (about 2 cups chopped.)

5. Chop tomato into 1/4-inch pieces with knife (about 1 cup chopped).

6. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.

7. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.

Happy Eating!

Hardly an exotic vegetables, carrots are a favorite in th U.S. Whether your experience is limited to easy open packaged of baby carrots for a quick snack or includes digging in the dirt and grabbing a green top to unearth this orange find, almost everyone has enjoyed a carrot at one time or another. Nutritionally rich, this form of Queen Anne’s lace wildflower also is incredibly beneficial for the body.

Although all the carrot’s componenets including the greens and seeds, are edible, it’s the root that is the traditional favorite, due to its sweet taste and crunchy texture. It can be enjoyed in a variety of ways; raw, whole, chopped, grated, in salads, soups, and stews, broiled, fried, steamed, and in cakes and puddings as well. The carrots richness in vitamin A is joy to health because the nutrient is required for developing and maintaining cells. The vegetable also contains high levels of antioxidants, which help prevent free radical damage, as well as fiber, biotin, potassium, thiamine, and vitamins B-6, C and K.

One product that features the benefits for carrots as in a skin care form is Aubrey Organics. The surprisingly extraordianary carrot offers a rich variety of benefits, both through your stomach and on your skin. Boy, that will make you think twice when bitting into the next orange delight in your fridge.

Some fact about the carrot:

•The world’s largest carrot was grown in Plamer, Alaska, by John Evans in 1998, and it weighed 19 pounds.

•The average person consumes 10,866 in their lifetime overall.

•The voice of Bugs Bunny (Mel Blanc) didn’t like carrots at all and would chew them for sound effect then spit them out when the scene was over.

•The last meal on the Titanic was a carrot dish that was creamed.

•The Carrot Capitol of the World is Holtsville, California.

**If you’re a country music fan and are keeping up with the latest from the stars, then check out Heather Scoville’s Country Music Herald here at 451 Press. There is a new album out by Josh Turner ‘Everything Is Fine.’ Read more about it here.**
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Earthly Eating Recipe:

Wishing For Summer Elxir
Serves 4 (8-oz. servings)

4 cups lemongrass tea
4 cups watermelon chunks
Juice of 5 lemons
Juice of 5 limes
2-4 tablespoons agave nectar (or 1 tbs. stevia) to taste

Prepare the tea using 4 lemongrass tea bags and 4 cups boiling water. Allow tea to cool. Blend with remaining ingredients until smooth, and enjoy. (The tea has also been know to awaken the third eye.)

Happy Eating!

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

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

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

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

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

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Earthly Eating Recipe:

Black Kale Bruchetta
Serves: 4

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

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

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

Happy Eating!

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

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

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

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

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

**Summer is getting crafty,

with 30 gifts in 30 days. Read all about it here.**
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Earthly Eating Recipe:

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

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

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

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

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

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

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

Happy Eating!

Variety, speed and ease are all important to a successful breakfast. These quick-menu ideas provide plenty of carbohydrates, lean protein and healthy fats to help you stay fueled through the entire day.

• Multigrain bagel with low-fat cream cheese, sliced melon, a glass of skim milk, and 100 precent fruit juice or sports drinks with low-sugar content.

• One to two cups of ready-to-eat, low-sugar cereal with skim milk, 1/2 cup of berries or one small banana, and juice.

• Fresh fruit salad, two slices of whole-whear toast spread with alond butter, a glass of milk, and furit juice.

• One cup of granola or muesli topped with nofat or low-fat yogurt and berries, and fruit juice.

• One or two whole-grain English muffins spread with whole-fruit jam, a handful of whole alomnds or trail mix without sugary additions (such as M&Ms) and a bottled low-fat smoothies.

**Sandy shares her skeletons in her closet and invites you to share yours as well over at Dating Outlook. Read the whole story here.**
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Earthly Eating Recipe:

Tropical Dessert Pizza:
Serves: 12 slices

1 package (18 oz.) refrigerated sugar cookie dough rounds
1 package (1.59 oz.) Freezer jam fruit pectin
1-1/2 cups sugar
1-1/2 cups peeled, cored, crushed pineapple (about 1 medium)
1-1/2 cups peeled, seeded, crushed papaya (about 2 medium)
1 cup peeled, finely chopped mango (about 1 large)
1 cup whipped topping
1/4 cup chopped macadamia nuts
1/4 cup white chocolate chips
2 tablespoons flaked coconut

1. Preheat oven to 350°F. Grease 12-inch pizza pan. Place cookie dough rounds in a circle in middle of greased pan. Press rounds to form a 9-inch circle. 2. Bake at 350 degrees for 12 minutes or until edges are golden brown. Allow to cool, about 15 minutes. 3. Stir pectin and sugar in a bowl until well blended. Add pineapple, papya and mango. Continue stirring for 3 minutes. reserve 1 cup jam. Set aside. 4. Ladle remaining jam into clean plastic 8 oz. freezer jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to three weeks of freeze up to one year. 5. Spread whipped topping over cooled cookie. refrigerate additional 5 minutes, just to set. Spread reserved tropical jam on top of whipped topping. Sprinkle ith macadamia nuts, white chocolate chips and cocnut. Refrigerate until ready to serve.

Happy Eating!

For Preschool: (Ages 3 to 4)

Water or Milk: Don’t serve sugary juice drinks.

Turkey and Cheese roll-ups with organic string cheese: Try Applegate Farm’s.

Kashi TLC Crackers: Or other whole-grain crackers.

Newman-O’s: It’s similar to the classic Oreo® but packed with a lot more wholesome and organic qualities.

Kiwi and Red Pepper slices:Packed with vitamin C. If you child doesn’t like like red peppers, tuck in cherry tomatoes or red or green grapes instead.
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For Elementary School: (Ages 5 to 10)

Sandwich:Organic peanut and cinnamon rasin swirl butter, and sliced bananas on whole grain bread. It gives protein, potassium, and fiber.

Reduced Fat Milk:Try Horizon’s single-serving boxes of milk. It gives calcium.

Crisy Cheddars: Try Back To Nature.

Lemon Iced Cookies:Try My Family Farm. It has no artificial ingredients.

Organic peeles mini carrots with dip:Prewrapped sets like ones from Earthbound Farm com with ranch dressing.
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For Junior High School: (Ages 11 to 13)

Stoneyfield Squeezers: These tubes of yogurt are quick in kids lunches. And they give calcium too.

Sparkling Tangerine Juice:Try Santa Cruz Organics soda. It has organic cane juice in place of high fructose corn syrup.

An Apple: It’s good to have hand-held fruit so children can handle it better. It also gives fiber.

Noodles with chicken and broccoli: Try eggnoodles with roasted chicken and steamed vegetables. Make sure to use nonfried ramen, panfried noodles may have trans-fats. Top the dish off with sesame seeds.
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For High School: (Ages 14 to 18)

Hummus with Whole Grain Pita bread:Whole gran pita gives vitamin B and fiber.

Dried Fruits and Nuts:Try Peeled Snacks’ Shockolate packs.

Jones Organics Red Tea Tropical: This beerage is caffine-free and has a cooling effect.

Spinach salad:It give iron, vitamin C, and Beta-carotene (an antioxidant). And Feta cheese is lower in fat then most cheeses.
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For The Office: (Adults)

Lentil Soup:Gives protein and fiber is filling and low-calories as well. Try Moosewood Kitchens’ vegetarian versions.

Mozzarella and Prosciutto Panini Half Sandwich:If you make it wil arugula and roasted peppers it adds fiber and vitamins C and A.

Lesser Evil Kettle Corn:It’s a natural snack and free of the sweetness of corn syrup.

Teany Herbal Citrus Cooler: It’s caffeine-free and keeps you lifted with energy through the afternoon.

**There may be a new sequel to Perfect Dark for Nintendo 64. Read about it more here.**

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Earthly Eating Recipe:

Loaded “Baked Potato” Soup:
Serves 4

2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded chaddar cheese, crumbled and divided
2 tbs. sliced green onions, divided
1/4 cup sour cream

Pierce potatoes; microwave on high 5 minutes, turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in a large microwaveable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher .

Reserve 2 tbs. each of the bacon and cheese and 1 tbs. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.

Serve topped with reserved bacon, cheese, onions and sour cream.

Happy Eating!

Worried about pesticides? Then go organic with these 12 fruits and veggies (commonly referred to as the “Dirty Dozen”, in decending order of pesticide exposure ( #1 is the most), according to the Environmental Working Group.

#1: PEACHES

#2: APPLES

#3: SWEET BELL PEPPERS

#4: CELERY

#5: NECTARINES

#6: STRAWBERRIES

#7: CHERRIES

#8: PEARS

#9: GRAPES (IMPORTED)

#10: SPINACH

#11: LETTUCE

#12: POTATOES
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Earthly Eating Recipe:

Crusted Goat Lady Cheese Salad
Serves: 1

1/2 cup Breadcrumbs
1 tsp. Herb-Fresh Thyme, chopped
1/8 tsp. pepper
2 tbs. Extra Virgin Olive Oil
3 ounces Goat Lady Dairy Chevre
2 ounces Fresh Salad Greens

In a bowl combine breadcrumbs, thyme and pepper. Drizzle goat cheese with extra virgin olive oil. Cover cheese in breadcrumb mixture and bake in a moderate oven until golden brown. Serve on a bed of seasonal greens with a vinagrette of your choice.

Happy Eating!

Ever thought of cooking with wine? Go to Wine Outlook here on 451 Press for some excellent ideas on how to incorporate wine into your everyday cooking adventures.

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

1 tbs. olive oil
1 1/2 cups thinly sliced onions
1 each small red and yellow bell pepper, thinly sliced
2 tsp. finely chopped garlic
1 package sweet Italian sausage tortelloni
1/4 cup chopped fresh basil
Salt and ground black pepper to taste

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!

Ultimate Salad #1:
Serves: 1

2 tbsp. Ranch dressing
1/2 cup Granny Smith apple wedges
1/4 cup red grapes
1 slices turkey breast, cut into strips
2 cups torn mixed salad greens
1/4 cup sharp cheddar cheese, crumbled
1 1/2 tsp. real bacon bits
1/4 cup sun-dried tomatoes

Pour dressing into bottom of resealable container. Add apples; toss to coat. Layer with remaining ingredients, seal the container. Toss salad to coat with dressing just before serving. Top with sun-dried tomatoes.

*Tip: Add 1/2 cup tomato wedges and 1 red onion ring, instead of the apples and grapes. Substitute the shaved roast beef for the turkey.

Ultimate Salad #2:
Serves 6:

1/4 Pesto with Basil and pesto
1/4 cup extra virgin polive oil
2 tbs. balsamic vinegar
3 vine-ripe or heirloom tomatoes
8 ounces fresh mozzarella cheese
1 tbs. chopped frsh basil (optional)
Salt and ground black pepper to taste

Combine pesto, oil and vinegar in a small bowl; set aside. Slice tomatoes and cheese into 1/4-inch think slices. Layer tomatoes and cheese on a serving platter. Drizzle pesto dressing over the top. Garnish with fresh basil and season with salt and pepper.

Ultimate Salad #3:
Serves 12:

1 package (20 ounces) family size mixed cheese tortellini
2 cups thinly sliced yeloow bell peppers
1 cup (4 ounces) halved small fresh mozzarella cheese balls (bocconicini)
1 cup bottled Italian vinagrette dressing
1/2 cup (3 ounces) thinly sliced prosciutto
1/2 cup drained, diced sun-dried tomatoes
1/2 cup thinly sliced basil
Fresh cracked black pepper to taste

Prepare cheese tortellini according to package directions. Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in a medium bowl. Sprinkle with pepper. Refrigerate for 1 hour before serving.
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Earthly Eating Recipe:

Whole Wheat Ravioli With Garlic And Sautéed Vegetables
Serves 4

1 package whole wheat flour cheese ravioli
2 tbs. olive oil
1 tbs. chopped fresh garlic
1/2 pound fresh green beans
1/2 tsp. salt
1/4 tsp. ground black pepper
1 yellow summer squash, quartered and sliced
1/2 cup cherry or grape tomatoes
1/2 cup shredded parmesan or Romano cheese

Prepare the whole wheat floour cheese ravioli according to package directions. Heat oil and garlic in a large skillet over medium heat. Add green beans, salt and pepper; cook, stirring frequently, for 5 minutes. Add squash and tomatoes; cook, stirring frequently, for 5 minutes or until vegetables are tender. Toss in prepared pasta; cook, stirring frequently, for 3 minutes, until pasta is warm. Sprinkle with cheese before serving.

*Tip: Served with a fresh green salad, this dish offers a wholesome meal for the entire family.

Happy Eating!