1/3 cup plain yogurt
2 tbs. sweetened flaked coconut
1 tbs. green onion, chopped
1 tsp. curry powder
1/4 tsp. salt
2 cups cooked chicken, diced
1/4 cup chopped cashews, toasted
8 sliced cinnamon swirl raisin bread

Blend together the yogurt, coconut, onion, curry powder and salt. Mix in chicken and cashews. Divide chicken salad among 4 slices of bread and top with remaining bread slice.

Chunky Chicken Chili
Serves: 6

2 tsp. cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch pieces
1 tbs. oil
1 onion, chopped
4 cloves garlic, minced
2 14-1/2 oz. cans Mexican-style diced tomatoes
1/2 cup chipotle salsa or medium salsa
3/4 cup raisins
16 oz. can red or black beans, drained

Combine cumin, chili powder, salt and cinnamon and coat chicken evenly with seasoning, set aside. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and garlic to saucepan; cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins and bring to a simmer. Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes longer or until chicken is cooked through.
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Earthly Eating Recipe

Best Chocolate Brownies
Serves: 16

Spread over the cooled brownies and serve.

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6 oz. pkg. long grain and wild rice mix
1/2 cup raisins
1/2 cup celery, thinly sliced
2 tbs. red onion, finely chopped
2 green onions think sliced
3 cups cooked turkey, cubed
1/4 cup green seedless grapes, halved
1/4 cup red seedless grapes, halved
2 tbs. cranberry juice
2 tbs. raspberry or balsamic vinegar
2 tbs. olive oil
Salt and pepper to taste

Cook the rise according to the package directions. Add golden raisins; cover and let stand 10 minutes. Spoon rice into a large bowl and let cool slightly. Stir in celery, onions, turkey and grapes. Blend together cranberry juice, vinegar and olive oil. Pour over rice mixture and stir until evenly coated. Season to taste with salt and pepper. Serve immediately or chill.

• Crunchy Veggie Salad
Serves: 12

1 head broccoli, chopped
1 head cauliflower, chopped
1/2 lb. bacon, crisply cooked, drained and crumbled
1 cup raisins
1/2 cups red onion, thinly sliced
1 1/2 cup mayonnaise
1/3 cup sugar
3 tbs. cider vinegar
2 tsp. curry powder or 1 tsp. cumin
1/4 cup slivered almonds, toasted

Place the broccoli and cauliflower in a large bowl with bacon, raisins and onion. Combine mayonnaise, sugar, vinegar and curry powders or cumin in a separate bowl. Stir in mayonnaise mixture into vegetables until evenly mixed. Refrigerate at least one to 2 hours to allow the flavors to blend into it. Sprinkle with almonds before serving.

• Raisin-Raspberry Salad
Serves: 5

2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
1/2 cup celery, thinly sliced
1/2 cup raisins
1/2 cup raspberry yogurt
2 tbs. sunflower kernels

Combine raspberries, apple, grapes, celery and raisins in a medium bowl. Stir in yogurt just until combine. Cover and refrigerate at least one hour. Garnish with sunflower seeds just before serving.
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Earthly Eating Recipe

Spiced Pumpkin Soup
Serves: 10

In a blender puree until smooth, do this in batches. Season with salt and pepper. Serve immediately. Garnish with yogurt and parsley or chives.

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• Boneless Strip Sirloin Steak: Should be firm and well marbled steak cut from the heat of the loin. “White tail” is one that will stay juicy during cook time and have wonderful aroma when grilled or broiled.

• Rib Eye: Should be a cut with a “ribbon” like marbling running through the steak. This is where the most flavor is to the steak while it is cooking and even after it has cooked the flavor should be rich.

• Top Sirloin Steak: Should be lean and firm. When this steak is cooked, it should only have a band of fat on one side of the cut. No other white fat marks should be present on top of the cut.

• T-Bone or Porterhouse Steak: Should be a tender filet of cut meat and the bone should be presently seen within the cut. This is also known as New York Strip Steak.

• Flat Iron: Should be extra tender without any white fat present. This steak is great on the grill or even pan fried. The cut should be completely trimmed of fat and easy to cook.
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Earthly Eating Recipe

Chocolate Fondue
Serves: 6

Thoroughly wash and dry your dipping foods such as strawberries, apples, bananas, and even some nuts. Cut the apples and bananas into 3/4 inch thick slices. Arrange all fruits and nuts onto a serving plate. To make the chocolate sauce, whisk together the cocoa, sugar, sugar substitute in a medium sized bowl. Mix together to remove any lumps. Transfer to a medium sized saucepan and bring to a low boil. Stir constantly. Remove from heat and stir in vanilla. Transfer to a fondue pot and dip the fruits and nuts into the chocolate sauce. Serve at gathering and parties for added flare.

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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!

But why are spices that important? Herbs are the main suspect behind spices. And through the experimenting process herbs have come a long way since the first one was used way back when. Growing your own herbs is a great way to experiment with many spices and discovering which ones are the ones you enjoy and can be used for any dish or recipe.

Fresh spices can be ground into powders and used on different food items, like garlic is ground to be garlic powder to make delicious French bread and parsley can be used for decoration as well as in many dishes.
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Earthly Eating Recipe

Sweet Potato Al Gratin
Serves: 4

Continue stirring to keep the khi from sticking to the pot as it thickens as it boils. Boil for about 5 minutes. Remove from heat and allow to cool for about 10 minutes before serving.

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1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tbs. all-purpose flour
2 tsp. grated lemon zest
1 tbs. lemon juice
1 tsp. vanilla extract
2 pkg. (8 oz.) refrigerated crescent roll dough
3/4 of a 21-ounce can cherry pie filling
1 egg, lightly beaten with 1 tbs. of water
1/4 cup almonds

In a medium bowl, stir in cream cheese, sugar, flour, lemon zest, lemon juice and vanilla with a wooden spoon until they are well incorporated.,

Heat the oven to 350 degrees and unroll one package of the crescent roll dough onto a floured surface and separate into four rectangles. Cut each rectangle in half crosswise making tow squares. Pinch together any perforations or hold in the dough, then stretch two opposite corners of each square slightly to lengthen the dough and down the flaps that will enclose the filling. Transfer to an ungreased baking sheet.

Spoon 1 tbs. of the cheese mixture diagonally into the center of each square at a right angle to stretched corners. Top with about 1 tbs. of the pie filling. Fold one of the flaps across and fold the other flap across overlapping the first flap. Brush each Danish with egg-water mixture. Continue making Danishes with the remaining dough and cheese mixture as well as pie filling until it is gone while using the 2nd package of dough as well. Sprinkle with almonds and bake for about 15 minutes or until golden brown. Remove to a wire rack to cool.
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Earthly Eating Recipe

Couscous Salad
Serves: 4

Bring the water to a boil in a medium saucepan. Add couscous and boil for 10 minutes, drain and rinse with cold water. Set aside. Meanwhile, whisk together the vinegar, oil, orange juice and miso paste in a large bowl. Add couscous, shrimp, Clementine’s and cilantro and toss well. Sprinkle with salt and pepper then add avocado, and toss gently then serve.

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Wild mushrooms are a natural resource and knowing which mushrooms to pick and find you can add a wild range of new additions to any dish. Before you head out and just pick and choose mushrooms, you may want to pick up some literature on which mushrooms are the best ones to choose.

Over at Backyard Nature, they go into detail about what mushrooms are best and what mushrooms to stay away from right in your own backyard.

At Mykoweb they offer an extensive mushroom identification guide that any newbie to mushroom foraging can’t live without.

Try this mushroom recipe:
Fungi with Olive Oil

Blanch the mushrooms for three minutes in boiling water. Drain and transfer to a bowl. Add some vinegar and the chopped veggies. Pour in the olive oil and combine till everything is mixed together. Store in a cool location till ready to serve.
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Earthly Eating Recipe

Stuffed Shells
Serves: 4

Transfer the tofu mixture to a 1 gallon sized sealed plastic bag and snip off the bottom corner of the bag and use as a piping bag to fill the shells with about 3 tbs. Arrange the shells in a baking dish and drizzle with the marinara sauce. Bake for 20 minutes covered with foil. Remove the foil and sprinkle the with cheese and bake for another 5 minutes or until the cheese melts.

Happy Eating!

Be thankful for what you are eating before you eat it. Think about where the food came from and how it was prepared to get to your home. Look at the food, its colors and its textures. Smell the foods and feel the textures, not just the taste of the food itself. Eat to live, don’t live to eat.

When you want to extinguish a certain food craving, such as ice cream, think about your emotions behind the craving before just eating it. If you seem to eat your food in large amounts, especially during the holidays, never punish yourself for over eating, such as not eating much the following day, just accept what happened and get one with it, but never repeat the same habit again. Learn from your food mistake. The more you enjoy the taste of food that is in your mouth the more you will change your over eating habits.

Mix up your food choices and the taste and smells. If you stick to one routine with certain foods you never open the door to new taste and new aromas. Have fun with food, but in moderation.
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Earthly Eating Recipe

Fried Rice
Serves: 4

In a large nonstick skillet, heat 1 tsp. oil over medium heat. Add eggs, season with salt and pepper and cook until set. Transfer to a cutting board and let cool. Roll up and thinly slice crosswise.

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Another way is to add a tsp. of ghee (clarified butter) and some warming spices like ginger, cumin and even cinnamon to some of your recipes and meals. Herbal formulas are a great way to help as well. Hingwashtak, avipattikar and trikatu are effective boosters when taken in powder form, can be added to warm water and taken orally.

Warm lemonade helps to alleviate the tissue dryness associated with constipation and even gas. Once you wake, stir the juice of one-quarter lemon into a mug of warm water, with a bit of honey. This remedy also helps with symptoms of the flu and other colds and sore throats as well.

If you do moves such as yoga, they will help ease the symptoms of a sore tummy too. Lying back and just relaxing is a great way to relieve a troubled tummy. but in children it may be a tad difficult, but if you join them and show them what to do, they will consider it a game and it will help their troubled tummy issues over all.
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Earthly Eating Recipe

Creamy Bruschettea
Serves: 10

Mix the tomatoes, onions, and dressing and cover and set aside. Refrigerate at least 1 hour before serving. You can either top each cracker with the mixture or top with a sprig of basil. Or set out for your guests to dish up themselves.

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3 cups medium egg noodles, uncooked
1 tbs. olive oil
1 lb. boneless, skinless chicken breasts cut into 1-1/2 inch pieces
2 cups cherry tomatoes, halved
1/4 cup Balsamic Vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Cook the noodles as directed on the package. Meanwhile heat the oil in a large nonstick skillet on a medium-high heat. Add chicken and cook for 6 minutes or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. For 3 minutes or until heated through.

Drain the pasta and toss with the chicken mixture and basil, sprinkle with cheese.

• Alfredo Sauce and Pork Skillet
Serves: 4

1 pork tenderloin (1 lb.) cut into 1/2-inch thick slices
4 oz. cream cheese, cubed
1/3 cup fat-free chicken broth
1/4 cup Balsamic Vinaigrette dressing
1/4 cup grated Parmesan cheese
1 tbs. lemon juice
2 tbs. chopped fresh basil

Spray a large nonstick skillet with cooking spray. Heat on medium high heat and add meat and cook for about 2 minutes or until lightly browned on both sides.

Add the cream cheese and the broth. Then add the dressing and Parmesan cheese in the juice. Stir until the cheese is melted and the mixture is well blended. Cook for an additional 3 minutes, and serve with basil on top.

• And for Dessert
Raisin Sour Cream Bars
Makes: 24 bars

2 cups raisins
1 cup white sugar
1 egg
2 1/2 tbs. cornstarch
1 1/2 cups sour cream
1 tsp. ground cinnamon
1 cup brown sugar, packed
1 1/4 cups rolled oats
1 tsp. baking soda
1 cup butter, softened
1 1/4 cups all-purpose flour
1/2 tsp. salt

Preheat oven to 350 degrees. Greased and flour a 9″x13″ pan.

In a medium saucepan, cook the raisins, white sugar, egg, cornstarch, sour cream and cinnamon over low heat until well blended. Set aside to cool. Meanwhile, in a separate bowl, mix together brown sugar, oats, baking soda, butter, flour and salt until crumbly. Press half of the mixture into the prepared pan. Pour cooked mixture over crust and crumble the other half of the crust over the top. Bake for 20-25 minutes.
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A Kitchen Prayer

May this kitchen be a blessing to who live
May the preparation be a blessing to who live

Happy Eating!