Earthly Eating

Soup and Sandwich #1:

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

1 can (11 1/2-oz.) refrigerated cornbread twists
1 pkg. (16.0z) bun-length wieners
8 slices Ready to serve bacon

Preheat oven to 350°F. Separate dough into 8 sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope.

Insert a wooden pop stick into 1 end of each wiener, leaving 2 inches of each stick exposed. Wrap each dough rope in spiral fashion around 1 of the wieners, pressing ends of dough together to seal. Wrap 1 bacon slice in a spiral fashion around each cornbread-covered wiener; press bacon into cornbread. Place in single layer in shallow baking pan sprayed with cooking spray.

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

Happy Eating!

The definition of stupendous is: of astounding force, volume, degree, or excellence, marvelous. Amazingly large or great , huge. That’s how these soup recipes are…..Simply Stupendous!

1. Butternut Squash Soup
Serves: 6

3 pounds butternut squash, peeled and cut into 1 1/2-inch pieces
2 tbs. butter
1 cup chopped onions
2 tsp. curry powder
2 cans chicken broth
2 cups water
3 tsp. grated fresh ginger
Salt to taste
1/4 tsp. freshly ground pepper
1/2 cup plain nonfat yogurt optional

Partially roast squash in oven or microwave until the squash is soft enough to peel and cut. In a deep skillet, melt butter over medium heat. Sauté onions for 2 minutes. Stir in curry powder and cook 1 minute until fragrant. Stir in squash, broth, water, ginger, salt and squash. Increase heat to high and bring the soup to a rolling boil; reduce heat and simmer 15 minutes until the squash is tender.

Puree squash mixture in the blender in batches, not all at once. Transfer each bath to a large stock pot. Simmer for 5 minutes until heated through. Top each bowl with 1 tbs. yogurt, if desired. Swirl yogurt and soup together with the tip of a knife.

2. Creamy Peanut Soup
Serves: 10

3 tbs. butter
1 medium onion, diced
2 ribs celery, diced
3 tbs. all-purpose flour
2 quarts low-sodium chicken broth
2 cups creamy peanut butter (reduced fat variety)
3/4 tsp. salt
1 3/4 cups light cream
Peanuts, chopped

In a skillet, melt butter and add onion and celery and sauté until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil. Lower heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not bring to a boil. Serve garnished with the chopped peanuts.

3. Split Pea Soup
Serves: 6

2 cups green split peas
8 cups water or vegetable broth
3 vegetable bouillon cubes
2 potatoes, chopped
1 onion, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1 tsp. sage
1 tsp. thyme
3 bay leaves
Salt and pepper, to taste

Combine all ingredients in a slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft. Remove the bay leaves before serving.

4. Barley Stew
Serves: 8

1 1/2 pounds beef, cut in 1/2-inch cubes
2 tbs. butter
1 1/2 cups chopped onion
1 or 2 garlic cloves, minced
1 can (28 ounces) tomatoes, undrained
3 cups water
2/3 cup barley
2 beef bouillon cubes
1 tbs. sugar
1 tbs. paprika, or to taste
1/2 tsp. salt, optional
1/4 tsp. caraway seed
Sour cream, for topping

In a 4-quart saucepan, brown meat in the butter. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients, except for the sour cream. Bring to a boil; reduce heat to low and cover.

Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired.

5. Oyster Stew
Serves: 6

4 cups whole milk
1 pint shucked oysters, liquid reserved
4 tbs. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch of sweet paprika

In a saucepan, heat milk over low heat. When the milk begins to steam, stir in oysters with liquid and butter. Simmer gently for about 1 minute, just until oysters begin to curl at the edges. Stir in salt, pepper, and paprika and serve at once.
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Earthly Eating Recipe

Egg less, Milk less, and Butter less Cake
Serves: 12

3/4 cup raisins
1 1/2 cups hot water
1 cup packed brown sugar
1/2 cup shortening
2 1/4 cup all-purpose flour
2 tsp. baking powder
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 cup chopped walnuts

Heat oven to 350°F. Grease and flour 9-by-9-inch baking pan; set aside.

Combine raisins and hot water; let stand 15 to 20 minutes.

Using an electric mixer, thoroughly cream together brown sugar and shortening, about 5 minutes. Stir together flour, baking powder, allspice, salt, cloves, cinnamon and baking soda. Add dry ingredients to creamed mixture alternately with raisin mixture, beating after each addition. Fold in nuts. Pour into prepared pan. Bake 40 to 45 minutes, or until well done. Pour over Clove Cider Sauce while warm and serve.

Clove-Cider Sauce:
2 tbs. cornstarch
2 tbs. packed brown sugar
1/4 tsp. ground cinnamon
Dash of ground cloves
Dash of salt
1 1/3 cups apple cider or apple juice
In a saucepan, combine cornstarch, brown sugar, cinnamon, cloves and salt. Gradually blend apple cider into the mixture; cook and stir until thickened and bubbly.

Happy Eating!

There are few things as comforting as a steaming bowl of homemade soup. But what nourishes your soul can also protect your heart. It’s easy to transform a basic broth into a cholesterol-lowering, blood-pressure balancing meal. All you need to do is follow these simple rules:

1. Minimize Saturated Fats: With a smart protein choice. Beans or tofu have less saturated fat than animal sources, but you don’t have to go vegetarian. Stick with extra lean cuts like beef sirloin, pork tenderloin, and skinless chicken breast, and be careful about portion sizes (3 ounces per bowl max). For more flavor, lightly brown extra lean meats in a bit of olive or canola oil before adding to the soup.

2. Limit sodium: By preparing your own stock from scratch, which gives you full control over the saltshaker. Short on time? Then look for containers of ready-to-use stock, which generally is lightly seasoned (or unseasoned) and therefore lower in sodium, at a specialty food store. Or scope out your supermarkets for a no-salt added or low-sodium canned broth made from whole foods, not flavorings.

3. Load up on veggies: As many as your biggest soup pot will allow. Vegetables are great saturated-fat-free sources of fiber, antioxidants, and, above all, flavor! (Plus, they add zero cholesterol.) Use them to your heart’s content, and you’ll be guaranteed a bowl of goodness.

Try these scrumptious soups now:

• Hungarian Paprika-Potato Soup
Serves: 4 (8 cups)

2 lb. russet or other starchy potatoes (about 4 lg.), peeled and cut into 3″ cubes
1 tbs. olive oil
1 med. white onion, finely chopped (about 1 cup)
4 cups low-sodium vegetable or chicken broth
2 tbs. finely chopped fresh dill
1 tbs. smoky paprika
1 tsp. hot paprika
1 tsp. whole celery seeds
1/2 tsp. salt
1/8 tsp. ground nutmeg
1 cup fat-free milk

1. Boil potatoes in a stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside.

2. Heat oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes.

3. Stir in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a bay-food-smooth one.)

4. Add dill, paprikas, celery seeds, salt, nutmeg, and freshly ground black pepper to taste.

5. Pour in milk and combine to just heat through, 2 to 5 minutes. Do not boil.

• Quick Tai Seafood Soup
Serve: 4 (8 cup servings)

1 tbs. vegetable or canola oil
1 tbs. minced garlic (3 lg. cloves)
1 1/2 cup sliced button mushrooms (about 10)
1 med. red bell pepper, julienned
4 cups low-sodium chicken broth
1 cup clam juice
1/2 lb. sea scallops, halved
3 scallions, thinly sliced on diagonal
2 small (2″) pieces lemongrass (from bottom of stalk), smashed
1 lg. carrot, grated
1/2 lb. haddock or cod fillet, cut into 2″ chunks
Freshly grated zest of 1 lime
Freshly squeezed juice of 1 lime
1/2 cup cilantro leaves, chopped
1 tsp. grated fresh ginger
1 tsp. reduced-sodium soy sauce
1/2 -1 tsp. red pepper flakes

1/ Heat oil in stockpot over medium heat. Add garlic and sauté 1 to 2 minutes, being careful not to burn it. Add mushrooms and sauté 2 minutes. Add bell pepper and sauté 2 to 3 minutes longer or until softened.

2. Pour in broth and clam juice. Add scallops, scallions, lemongrass and carrot and simmer gently 5 minutes. add haddock, lime zest, and lime juice. Simmer 5 minutes longer.

3. Stir in cilantro, ginger, soy sauce, and red pepper flakes to taste. Remove and discard lemongrass before serving.

• Tex-Mex Tomato Soup
Serves: 6 (6 cup servings)

2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about 3/4 cup)
1 tbs. olive oil
1 med. onion, chopped (about 1 cup)
1/4 tsp. salt
1 lg. can (28 oz.) no-salt-added diced tomatoes
2 cups water
1 can (15 oz.) no-salt-added black beans, rinsed and drained
1/2 cup cilantro leaves, chopped
2 tbs. chipotle chile pepper sauce (Tabasco brand is a good one)
Freshly squeezed juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 cup + 2 tbs. fat-free sour cream (optional)

1. Place carrots, celery, and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap and microwave on high 5 minutes or until vegetables are just tender.

2. Heat oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add steamed vegetables and season with salt. Sauté an additional 5 minutes or until vegetables are slightly caramelized.

3. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tbs. of sour cream (if using) right before serving.
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Earthly Eating Recipe

Tuscan Chicken Soup
Serves: 6 (12 cup servings)

2 carrots, chopped (about 1 cup)
1 rib celery, chopped (about 1/2 cup)
2 tbs. olive oil
1 med. onion, chopped (about 1 cup)
4 lg. cloves of garlic, minced (about 1 1/2 tbs.)
1 lg. bay leaf (or 2 sm)
8 cup low-sodium chicken broth
3 cup shredded roasted skinless chicken breasts (1 lb.)
3 plum tomatoes, diced
1/2 cup grated zucchini (about 1 med)
1 can (15 oz.) no-salt-added cannelloni beans, rinsed and drained
1 can (14 oz.) artichoke hearts in water, drained, rinsed, and roughly chopped
1 tbs. chopped fresh sage or 1/2 tbs. dried
1 tbs. finely thyme or 1/2 tbs. dried
12 thin slices Parmesan cheese, cut with a vegetable peeler (optional)

1. Place carrots and celery in small microwaveable bowl. Add 1/4 cup water and cover top of bowl loosely with plastic wrap. Microwave on high for 5 minutes or until vegetables are almost tender.

2. Heat oil in a stockpot over medium heat. Add onion and sauté 5 to 7 minutes. Add garlic and sauté another 1 to 2 minutes. Add steamed vegetables and bay leaf. Sauté 4 to 5 minutes longer.

3. Pour in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 minutes. Remove and discard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 minutes. Top each bowl with 2 slices of cheese if desired.

*Earthly Eating Knowledge: Saw palmetto berry (Serenow repens), a traditional treatment for prostate enlargement, often is recommended as a remedy for baldness. Constituents is the herb disrupt the formation of DHT (dihydrotesterone) from testosterone, a likely contributor to male patter baldness. It might help men with mild to moderate baldness, but the studies on hair regeneration are still preliminary. The berries are anti-inflammatory. Saw palmetto berries are available dried, or as teas, capsules, tinctures and other extracts. (Source: Prevention 2008)

Happy Eating!

• Tomato Onion Cheese Soup
Serves: 4 to 6

2 ripe tomatoes, quartered (360g)
1/4 medium onion (28g)
1/2 cup (120 mL) sharp cheddar cheese (or Swiss Cheese)
1 tbs. (15 mL) tomato paste
2 cups (480 mL0 low sodium chicken or vegetable stock

Place all the ingredients in a food processor or blender. Blend on high for 5 to 6 minutes or until smooth. Pour liquid into a microwave-safe bowl or a covered cook pot on the stove. Heat till desired warmth is achieved and remove from heat. Laddle into waiting serving bowls and serve. If you are making in advance to freeze skip the heating step and pour into a plastic freezer-safe bag or a plastic or glass bowl with a tight fitting lid and freeze.

• Creamy Tomato Soup:
Serves: 4 to 6

4 cups (960 mL) skim milk, hot
3/4 cup (180mL) flour
1/4 cup (60 mL) margarine (or heart healthy spread)
1 1/2 tsp. (8 mL) salt (optional)
3 fresh tomatoes, quartered (540 g)

Place milk, flour, spread and salt in a food processor or blender. Blend on high until thickened (about 2 to 3 minutes). While the blender is on, reduce speed to low and add tomatoes and blend for 10 minutes. Heat over the the stove or in the microwave.

• Gazpacho:
Serves: 3

2 large ripe tomatoes (1 pound), quartered (360g)
1 cucumber, peeled and cut into 1-inch lengths (200g)
1 small onion, quartered (70g)
1 sweet green bell pepper, seeded (120g)
3 cups (720mL) tomato juice (fresh or canned)
1/3 cup (80mL) red wine vinegar
1/4 cup (60mL) olive oil (optional)
1/8 tsp. (1 mL) hot sauce
Salt and pepper to taste

Place all the ingridients into a food processor or blender. Blend for 15 to 20 minutes or until chunky. Chill and serve.
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Earthly Eating Recipe: *With Some Food Knowledge Added*

Articoke Ribbons with Asparagus, Snow Peas and Avacados
Serves: 6

1 pound asparagus trimmed and cut into 2-inch lengths
1 pound snow peas, strings removed
1 avacado hlaved, pitted, peeled and cut into 1/2-inch slices
1 tbs. fresh lemon juice
1 package organic artichoke ribbons
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
1 tsp. sea salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh mint, parsley or basil, chopped
1/4 cup shredded parmesan cheese

Cook asparagus in a pot of boiling water, 2 minutes until bright green. Remove with a slotted spoon. Add the snow peas, cook for 30 seconds, remove. Prepare avacado, sprinkle with lemon juice. Cook pasta per package directions. Drain and set aside. Place olive oil, asparagus, snow peas, garlic, salt and pepper in the pasta cooking pot. Cook about 2 minutes. Add cooked pasta, avacado, parsley and cheese. Toss to combine, and season with additional salt and pepper if needed. Serve topped with choice of garnish and additional cheese if desired.

Earthly Eating Knowledge:
• Use Japanese-style panko bread crumbs to coat cutlets. They are coarser-and fry up crispier than the bread crumb counterpart. Look for them in the Asian food aisle; store them in the refrigerator.

• Maple syrup’s grades are based on color and flavor. Grade A light Amber is very pale, mild; Medium Amber is darker, with a stronger flavor; Dark Amber is stronger yet. Grade B: deep color, caramel taste.

• Wild rice is an appealing grain. It isn’t a rice at all but the seeds of a marsh grass. It adds a toasty flavor and slightly nutty texture to pilafs. It will keep indefinitely in a cool, dry place.

Happy Eating!