Earthly Eating

Soup:
Cauliflower & Broccoli Au Gratin
Serves: 10

1 lb. large cauliflower florets
1 lb. large broccoli florets
1 1/2 cups cup water
4 oz. ( 1/2 or 8-oz. pkg.) cream cheese, cubed
1/2 cup milk
1/2 cup sour cream
1 1/2 cup shredded sharp cheddar cheese
10 butter crackers, crushed
3 tbs. 100% Parmesan cheese, grated

Place cauliflower and broccoli in 2-qt microwaveable dish. Add water and cover. Microwave on HIGH 8 to 10 minutes or until vegetables are tender; drain. Set aside.

Microwave cream cheese and milk in 2-cup microwave measuring cup and medium bowl 1 minute or until cream cheese is melted and mixture is well blended when stirred. Add sour cream, mix well. Pour over vegetables; sprinkle with cheddar cheese. Microwave 2 minutes or until cheese is melted. Mix cracker crumbs and Parmesan cheese. Sprinkle over vegetables. It will be creamy and soupy.

Sandwich:
BLT Egg Bake
Serves: 8

8 slices of wheat bread of your choice
1 1/2 cups cheddar cheese, shredded and divided
4 green onions, chopped and divided
7 slices bacon, cooked, drained and chopped
2 large tomatoes, thinly sliced
6 eggs
3 cups milk
1 tbs. Dijon mustard
1 tbs. Worcestershire sauce

Arrange half of the bread slices on a work surface. Sprinkle with half each of the cheese and onions, sprinkle with bacon. Top with remaining bread slices. Cut each sandwich in half, crosswise. Arrange sandwich halves, overlapping, alternating with tomatoes slices, in a greased 13×9-inch baking dish.

Beat eggs, milk, mustard and Worcestershire sauce with a wire whisk until well blended; pour over ingredients in baking dish. Cover and refrigerate at least 6 hours or up to 24 hours.

Preheat oven to 350°F. Remove cover from baking dish; sprinkle casserole with remaining 3/4 cup of cheese and remaining green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven. Let stand 10 minutes, before cutting into pieces to serve.

Soup and Sandwich #2:

Soup:
Creamy Chicken, Vegetables & Noodles
Serves: 6

4 cups egg noodles, uncooked
1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
1/4 cup Italian salad dressing, reduced fat variety
3 1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. Velveeta Cheese, cut up or other melt able cheese
1 tbs. fat free milk

Cook pasta as directed on package.

Meanwhile, cook chicken in dressing in a large nonstick skillet on medium-high heat 5 to 7 minutes or until chicken is cooked through, stirring occasionally. Add vegetables, stir. Reduce heat to medium; cover. Cook 5 minutes or until vegetables are crisp-tender, stirring occasionally.

Meanwhile, place Velveeta or melt able cheese in a small microwave bowl. Add milk. Microwave on HIGH 2 to 3 minutes or until cheese is melted and mixture is well blended, stirring after 1 1/2 minutes. Add to chicken mixture, mix lightly. Serve over the pasta.

Sandwich:
Cheesy Beef Burritos
Serves: 4
1/2 lb. extra lean ground beef
2 tsp. chili powder
1 can (15 oz.) black beans, drained, and rinsed
1/2 cup chunky salsa
3/4 cup reduced fat sharp cheddar cheese
4 flour tortillas (10-inches)
1/4 cup light sour cream
1 tomato, chopped
1 cup shredded romaine lettuce

Cook meat and chili powder in a large skillet on medium-high heat 5 minutes or until meat is no longer pink, stirring frequently. Add beans and salsa; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down the center of tortillas; top with sour cream, tomatoes and lettuce.

Fold in opposite sides of each tortillas, then roll up burrito-style.

Soup and Sandwich #3:

Soup:
Black Bean Soup
Serves: 6
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chili pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, Chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Sandwich:
Ham and Cheddar Loaf
Serves: 6

1 lb. frozen bread or pizza dough, thawed
1 pkg. (9-oz.) shaved smoked ham
1 cup shredded cheddar cheese
1/4 cup mayo salad dressing
1 egg, beaten
1 tbs. Parmesan cheese, grated

Preheat oven to 350°F. Place dough on a lightly floured surface; flatten slightly with hands, then roll into 12×8-inch rectangle with a rolling pin. If the dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 minutes before rolling again.

Top dough evenly with ham, overlapping slices slightly and leaving a 1/2-inch border around all sides.

Mix cheddar cheese and dressing; spread evenly over ham.

Moisten edges of dough with water. Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam0side down, on a lightly greased baking sheet.

Cut 3 diagonal slits on top of the dough with kitchen shears. Brush evenly with beaten egg, sprinkle with Parmesan cheese.

Bake 35 to 40 or until golden brown. Cool 10 minutes before cutting into 6 slices to serve.
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Earthly Eating Recipe

Bacon-Wrapped Corn Dog on a Stick
Serves: 8

Bake 20 minutes or until wiener is heated through and dough is golden brown.

Happy Eating!

• Include kids in the lunch prep: Kids are more likely to eat something if they helped make it. Kids as young as age three can help even at the grocery store and help pick out fruits and vegetables.

• Limit choices: Don’t just ask you child what they want for lunch, give them two ot three options to choose from. Stock your pantry with healthy choices so that your child will have these choices to choose from as well.

• Utilize hungry moments: Use these moments to introduce new foods to your child. And give them to your child along with familiar foods so they can get used to them at their own pace.

• Educate them: Let your child know what each foods benefit is, such as calcium for healthy bones and carrots for healthy eyes.

• Looking and feeling good: Kids love things cut into shapes and cute containers and dipping foods as well. Things have to look and smell fresh. A tip: apples slices won’t turn brown if you toss them in a little lemon juice before packing them.

**January 2nd episode of Criminal Minds will be a rerun to start the new year with. Over at Watching Criminal Minds blog here at 451 Press, Katie Mientka has the details on that episode and the some tidbits for the upcoming broadcasts. Read it here.**

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Earthly Eating Recipe

Chocolate, Cranberry and Oatmeal Bars
Serves: 32

Bake 20 to 22 minutes or until center is set. Cool completely on a wire rack before cutting to 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

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!

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

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

Happy Eating!

KARKADY: This tart red tea is popular in Egypt (it goes by other naems in MExico, Jamaica and Spain).

AAM PANNA: On scorching days, Indians keep a pitcher of aam panna on hand. To make it, boil raw mangoes, and belnd the pulp with water, sugar, salt, chili powder, cumin and crushed ice. Top with mint leaves.

HORCHATA: a rice drink, was originally made in Mexican homes by grinding rice with a mrotar and pestle. The creamy beverage is now sold here in Mexican restaurants and even in grocery stores worldwide.

AYRAN: Order this tangy drink with McTurco burger in any McDonal’s in Turkey or make it by following this recipe.
2 tbs. mint, chopped
2 tbs. sugar
3 cups whole yogurt, plain
1 cup or more of water
1. Combine mint and sugar in a mortar. Crush with pestle until they form a syrupy paste (use a blender if you don’t have a mortar and pestle).
2. Combine yogurt and water until smooth and milky. Stir in mint mixture and pour over ice. (Serves 6)
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Earthly Eating Recipe:

The Sunday Supper:
Serves 1

Preheat oven to 200°F. Place tomatoes, cut side up, on a baking sheet lined with nostick foil. Season with the salt and pepper, drizzle with 3 tbs. of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Prehat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the breadcrub mixture. trasfer to pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. remove and let cool, then assemble with tomatoes on side, chicken on top of tomatoes then leafs on top of chicken. For an added touch, coat the chicken in crushed pretzels, kids will love it.

Happy Eating!