Earthly Eating

• Beer Cheese Soup
Serves: 6

2 tbs. butter
1/2 cup chopped onion
1/2 tsp. thyme
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 1/2 cups chicken broth
1/2 cup beer
3 tbs. corn starch, divided
1 cup heavy cream
3 cups shredded Colby cheese
1 tsp. hot pepper sauce

Melt the butter in a large pot over medium heat. Add the onion, thyme, white pepper and cayenne pepper and cook until the onions are tender. Combine the chicken broth, beer and 2 tbs. corn starch, stirring until the corn starch is dissolved. Add to the pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the cream.

Toss the remaining cheese with 1 tbs. of corn starch and gradually add to the cheese soup until melted. Top with red pepper sauce and serve.

• Hot & Sour Soup
Serves: 6

3 dried mushrooms
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tsp. chili garlic sauce
1 tsp. sesame oil
1 tsp. sugar
1/2 tsp white pepper ground
6 cups chicken broth
8 ounces boneless pork or chicken, cut into thin strips
8 ounces tofu, drained and diced
1 can bamboo shoots, julienned
1/3 cup corn starch
3/4 cup water
2 eggs, lightly beaten
1 green onion, thinly sliced
1 tbs. chopped cilantro

Soak the mushrooms in warm water for 15 minutes or until soft. Drain and slice into thin strips. Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil and sugar. Add pepper in a small bowl to the mix and set aside.

Boil broth in a large pot and add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots. Combine corn starch to the mix and add water in a separate bowl until smooth. Add to the soup and stir constantly. Bring to a boil and wait till it thickens slightly. Remove from heat. Drizzle the eggs slowly into the soup, in a circular motion until threads form. Serve with green onions and cilantro sprinkled on top of soup.

• Pumpkin and Gorgonzola soup
Serves: 4

1 can pumpkin puree
12 oz. canned low-sodium chicken broth
1 tsp. ground sage
1 can evaporated milk
3/4 cup crumbled Gorgonzola cheese
Salt and pepper to taste
1 large green onion, finely chopped

In large saucepan over medium heat, cook pumpkin, broth and sage, stirring frequently until it begins to boil.

Stir in evaporated milk and cheese and reduce heat to low and cool, stirring frequently until most of the cheese is melted.

Season with salt and pepper to taste and sprinkle with green onions before serving.
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Earthly Eating Recipes

Honey Mustard Chicken
Serves: 4

Spray a cooking sheet with cooking spray and place the chicken skin side down. Brush sauce on top of the chicken and turn the chicken over and gently pull back the skin. Brush with more sauce and place skin back and brush on remaining sauce and bake about 30 minutes or until the juices run clear or the thickest part of the meat is no longer pink.

Happy Eating!

If you have a can of soup you can pretty much whip up anything into a full-course meal. Here are some quick and easy ideas to help get you started.

1. Lentil Soup to a Greek Dish: Mix the lentil soup with crushed tomatoes from the can. Add a few torn leaves of spinach and heat on medium-high till the soup begins to boil. Reduce the heat and allow the spinach to wilt. Remove from heat and top with a garnish of oregano and crumbled Feta cheese and a bit of yogurt. Serve hot.

2. Cream of Chicken Soup to a Chicken Bisque: Heat a can of cream of chicken soup over medium high heat and mix with chopped or dry tarragon and diced cooked chicken breast. Allow to heat without boiling and turn to low. Dish up the soup into individual serving bowls and garnish with toasted slivered almonds and sliced mushrooms if desired.

3. Cheese Soup in a Can to Mexican Cheese Soup: Heat cheddar cheese should on the stove with a can of corn added and allow to heat to boiling. Reduce heat and stir in sliced jalapenos and fresh cilantro that has been chopped. Removed from heat and let rest for 5 minutes and stir. Garnish with sour cream and crumbled tortilla chips.

4. Chicken broth to Asian Egg Soup: Simmer chicken broth over medium high heat and add frozen peas and slivered ham, Bring to a boil and reduce heat to low. Add 1 beaten egg and cook for about 2 minutes. Removed from heat and place the soup in individual serving bowls. Garnish with sliced scallions and chow mien noodles.

5. Tomato Soup to Italian Tomato Bisque: Heat tomato soup over the stove on medium-high heat. Stir in diced tomatoes and diced salami. Add chopped basil and a tsp. of garlic powder. Serve garnished with grated Parmesan cheese.
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Earthly Eating Recipe

Stuffing with Apple Cider Gravy
Serves: 4

Heat 3 tbs. of the butter in a large skillet over medium-high heat. When the bitter melts add the apples, onions, celery and bay leaf. Season with salt and pepper and cook until everything is tender. Add the chicken and heat thoroughly. Fold in the bread cubes and about 2 cups of chicken stock. Cook the stuffing for about 5 minutes. Meanwhile melt the remaining 3 tbs. of butter in a saucepan over medium high heat. Whisk the flour in and cool for a few minutes until the flour and butter become thick. Whisk in the cider and the 2 cups of remaining chicken stock. Season with salt and pepper and add the parsley. Cook for about 5 minutes and remove from heat. Remove the stuffing from the eat and place in a serving dish and top with gravy.

Happy Eating!

• Southwest Chicken & Rice Soup
Serves: 3

1 can (10 3/4 oz) can condensed chicken and rice soup
1/4 cup chunky salsa
2 tbs. cheddar cheese

Heat the can of soup with 1 can of water using the soup can. Stir in the salsa and heat until heated through, do not allow boiling, pouring into serving bowls and top with the cheddar cheese and serve.

• Red Lentil and Rice Soup
Serves: 4 to 6

2 tbs. extra-virgin olive oil, plus more for drizzling
1 cup chopped onion
2 cloves garlic, chopped
2 medium carrots, chopped
1 tbs. minced gingerroot
2 tsp. ground cumin
1 1/2 cup dried red lentils
2 cups canned vegetables
1 cup drained and chopped canned tomatoes
1 1/2 cups cooked brown rice
Salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until soft. Add the garlic, carrots, ginger and cumin and sauté an additional 2 minutes. Add the lentils, broth, and 5 cups water. Bring to a boil and allow to boil for 2 minutes. Reduce the heat and simmer until the lentils are tender. About 20 minutes. Add tomatoes and rice and simmer for 5 minutes. Remove about a quarter of the soup and puree in a blender. Return to the pot and stir. Season with salt and pepper and drizzle with oil. Remove from heat and pour in individual bowls and serve.

• Potatoes, Chorizo and Winter Greens Soup
Serves: 4

4 tbs. extra virgin olive oil
2 medium leeks, white and light green parts only, chopped and rinsed
5 large baking potatoes, peeled and thinly sliced
1 large clove garlic, minced
4 cups canned chicken broth
6 ounces pepperonis, diced
1 lb. mustard greens, stemmed and thinly sliced
Salt and pepper to taste

Heat 3 tbs. of the oil over medium high heat in a large saucepan. Add the leeks; cover and allow leeks to get soft for about 10 minutes. Remove the lid and add the potatoes and sauté until they begin to brown. About 10 minutes. Add the garlic and cook about 1 minute.

Add chicken broth and 4 cups water and bring to a boil. Reduce heat and cover to simmer for about 20 minutes. Remove from heat and slightly mash until thick, don’t fully mash though, you don’t want mash potatoes.

Meanwhile, sauté sausage until light brown. Transfer to soup along with greens. Return to simmer and cook 5 minutes, until greens are tender, but still bright green. Season with salt and pepper and drizzle with a bit of oil and serve.
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Earthly Eating Recipe

Sweet Cinnamon Biscuits

Roll up rectangle, jelly roll style starting from one long side and pinch to seal. Cut the roll into 1 inch slices. Arrange the slices, cut side up in the prepared pan. Bake for 15 to 20 minutes or until lightly browned. Remove from oven and milk over the top and serve.

Happy Eating!

• Soup: Tomato Tortilla Soup
Serves: 5

1 1/2 cup onions, chopped
5 large cloves garlic, minced
3 tbs. olive oil
1 to 2 chilies, minced
1 medium sweet pepper, minced
1 tsp. ground cumin seeds
1/2 tsp. oregano, fresh or dried
1 pound chicken breast, cubed (optional)
4 cups fresh tomatoes, chopped
3 cups vegetable or chicken stock
1 cup fresh or frozen corn kernels
1/3 cup freshly squeezed lime juice
Sea salt and freshly ground pepper
Monterey jack cheese, grates
Tortilla Chips
Fresh cilantro or parsley, chopped

In a large pot, sauté onions and garlic in oil until they are tender. Add peppers, cumin, oregano, and chicken if desired. Sauté until the chicken is browned, or about 10 minutes if making a vegetarian soup. Add the tomatoes, cooking over medium high heat until they are juicy. Add the stock and corn kernels. Simmer for 15 minutes. Add the lime juice and salt and pepper to taste. Serve with grated cheese, crumbles tortilla chips, and cilantro or parsley. Serve warm.

• Salad: Macaroni Salad
Serves: 10-15

2 pkg. Family-sized macaroni and cheese dinner
1 cup Miracle Whip Salad Dressing
1/2 cup milk
1/2 cup finely chopped celery
1 small red pepper, finely chopped
4 hard cooked eggs, peeled and chopped
1/2 cup sliced green onions

Prepare dinner as directed on the package. Add the dressing, eggs, celery and peppers, mix together well. Sprinkle with onions and serve warm.

• Dessert: Boston Cream Minis
Serves: 24

1 pkg. yellow cake mix
1 cup cold milk
1 pkg. vanilla flavored pudding mix
1 1/2 cups whipped topping, thawed, divided
4 squares semi sweet baking chocolate

Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased medium muffin cups as directed on the package. Cool for 10 minutes in pans. Remove to a cooling rack and allow cooling complete.

Pour the milk into a large bowl. Add the pudding mix; beat with wire whisk for about 2 minutes. Let stand 5 minutes to thicken. Meanwhile, using a knife cut the cupcakes in half horizontally. Gently stir 1/2 cup of the whipped topping with the pudding and spoon about 1 tbs. of the mixture on the bottom half of the cupcakes and cover with the other top.

Microwave the remaining whipped topping and the baking chocolate on high for about 1 1/2 minutes. Stir and continue microwaving until the chocolate is melted. Frost each of the cakes and refrigerate for about 15 minutes.
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Earthly Eating Recipe

Feta Cheese with Tomatoes and Herbs on Crackers

Sprinkle the tomatoes with herbs and feta cheese. Return to the microwave for another minute. Spread onto sturdy crackers and serve.

Happy Eating!