Earthly Eating

When it comes to parties and gatherings we all like to be prepared, but sometimes we just simply run out of time if we aren’t organized. Here’s a quick way to bring everything into check and help pull of a great gathering with great food.

Step #1: Keep your party simple: Don’t try to out-do yourself you will just end up stressing out and the party will become known as the big dive instead of the big fun. Don’t try to pull off 12 step recipes during a simple party. Use fresh ingredients and if you have a garden, pull some things from the garden to make it seem like you slaved all day.

Step #2: Go with good choices: This goes for decorations and for the food. Don’t throw a bag of BBQ store discount chips into a bowl and call it good, really put forth the effort and go with quality food choices for your guests. The summer season is a great chance to experiment with things such as kiwi fruit pinwheels, avocados, chickpeas, and a watermelon bowl. Be sure and put the watermelon balls back into the shell of the melon to add even more fun to the table. Go with power foods that will increase chemicals in the brain. Learn more about these foods here.

Step #3: Pace yourself: Don’t try to fit in your shower, setting the table and preparing the foods all at once. Set the table in the morning, hang the decorations after that and then take a shower. Start preparing the foods about an hour before guest arrive. If you have things planned out with the foods the night before, there should be not much to do. Recruit family members to help out too. There should be no reason why you should do it all. But, the key is to make it look as if you did.
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Earthly Eating Recipe

Cranberry-Nut Chocolate Cookies
Makes: 2 dozen large cookies

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup brown sugar
1/3 cup granulated sugar
2 tsp. vanilla extract
3/4 tsp. salt
1 tbs. white vinegar
1 large egg
1 tsp. baking soda
1-3/4 cups whole wheat flour
1 cup quick-cooking rolled oats
1 cup dried cranberries, packed
1 cup semisweet chocolate chunks
1 cup slivered walnuts

Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside. Meanwhile, in a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg then add the baking soda, flour and then oats. Stir in the cranberries and chocolate chips, finally add the nuts.

Drop dough in mounds onto the prepared baking sheet and flatten slightly and bake cookies for about 20 minutes or until golden brown.

Happy Eating!

We all know that drinking too much alcohol is never a good thing in any circumstance, but sipping a bit of wine may help guard against the most common form of liver disease in the United States alone.

Drinking just a simple glass of wine can have a dramatic effect on lowering your risk of non-alcoholic fatty liver disease (NAFLD) than those whom are alcohol-free completely. But, this does not seem to work the same effect as with beer or liquor though.

NAFLD can lead to cirrhosis, of the liver of course, and obesity in some adults. NAFLD can also lead to high blood pressure in some adults when accompanied with heart disease as well.

Studies suggest that moderate wine drinking can and will cut your heart disease risk, but it is not proved to help cut NAFLD completely as of yet. Women who drink excessively should know that breast cancer risks are higher when alcohol consumption is raised as well.

To learn more about wine and the health benefits of wine to your health visit this link.
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Earthly Eating Recipe

Stamina Tea
Makes 1 quart

3 tsp. dried eleuthero
2 tsp. dried burdock root
2 tsp. dried licorice root
1 tsp. dried (or 2 tsp. fresh chopped) ginger
1 tsp. cinnamon chips or 1 cinnamon stick
1 tsp. cardamom pods

Simmer herbs in 1 quart of water for about 20 minutes. Strain and discard the herbs when finished. Pour, adding milk and honey if desired. Keeps for up to three days in three refrigerator in a container with a tight-fitting lid.

Happy Eating!

These recipes are awesome because they utilize one of the summer’s most delicate fruit, the tomato.

• Steamed Veggies
Serves: 6

1 cup zucchini, cut into wedges
1 cup button mushrooms
1 cup each red and yellow peppers, cut into wedges
1 large tomato, cut into chunks
1 cup large cherry tomatoes
1/2 cup Italian Dressing
2 tbs. 100% grated Parmesan cheese

Preheat the oven to medium high heat. Toss the vegetables and tomatoes with the dressing. Place in the center of an 18-inch piece of baking foil and then place on a cookie sheet. Fold the edges and sides of the foil up over the vegetables and fold to close to contain the entire contents. Place the cookie sheet in the middle of the oven rack. Bake for about 15 minutes or until done to your liking. Cut open the foil bag and dump contents into a serving bowl. Sprinkle with the cheese and serve.

• Grilled Tomatoes
Serves: 4

4 large tomatoes, cut lengthwise in half
1/2 cup Italian dressing
1/2 cup Mozzarella cheese
2 tbs. 100% Parmesan cheese, grated
1 tbs. fresh basil herbs

Preheat oven to medium high heat. Place the tomatoes cut sides up and in a baking dish. Drizzle with the dressing and sprinkle with the cheeses. Cover with wax paper than with foil and bake 15 minutes or until the cheese is melted and browned. Sprinkle with herbs before serving.

• Tomato and Chicken Sandwiches
Serves: 4

1/2 cup sliced onions
1/2 cup sliced tomatoes
1/2 cup green pepper strips
1 tbs. oil
4 small boneless, skinless chicken breast halves
1/3 cup BBQ sauce
4 Mozzarella cheese slices
4 Kaiser Rolls, split and toasted

Preheat oven to medium high heat. Cook and stir onion and pepper in the oil in a skillet on medium heat for about 5 minutes. Cover and set aside. Keep them warm while you grill the chicken for about 8 minutes turning over and brushing with BBQ sauce. Cook an additional 10 minutes, turning occasionally and brushing with remaining BBQ sauce.

Fill the tools with chicken, cheese, onion and peppers and finish off with a fresh chilled tomato and serve.
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Earthly Eating Recipe

Creamy Ham and Potato Soup
Serves: 4

12 ounces new potatoes, quartered and enough to make 2 cups worth
1 cup water
1 cup chopped carrot
1/2 cup onion
1/2 cup celery
1/4 tsp. dried thyme or basil
1/4 tsp. black pepper
1-1/2 cups half, light cream or milk
1 10-3/4 ounce can cream of celery soup
1 cup cooked ham, cut into cubes
3/4 cup shredded American cheese
Snipped fresh chives
Coarsely cracked balk pepper for taste
Shredded American cheese for garnish

In a large saucepan combine the potatoes, water, carrot, onion, celery, thyme, and pepper and bring to boil. Reduce the heat and simmer with the lid on for about 15 minutes or until everything is tender.

Stir in cream, soup and ham. Heat through and reduce to low and add the cheese. Serve with chives, pepper and cheese on top of each serving.

Happy Eating!

M&M’s have been around since 1941 when they were introduced to American GI’s during World War II in their tube-form. They are one of the many candies you see on grocery, convenient store and even gas station shelves nation wide and it’s the first things that many kids reach for when they are told they can pick out a candy.

M&M’s are definitely ones of the great past times of Americans for sure, but exactly is it about the candies that makes them unhealthy?

For starters, candy in any form isn’t good for you, there is, of course a nutrition label on all packages of candies, but there is no real significant health benefit to eating sugary candies, particularly M&M’s.

M&M’s started out as dark colored candies and in 1960 the red, yellow and even green was introduced to bring a bit of color to the candies. The coloring was man-made colors and the red dye #40 has brought about suspicion ever since. In the 1980s M&Ms went international and also added more colors to the spectrum along the way.

M&M’s are by no means and Earthly Eating good choice, but with so many Americans dipping their hands into the brown bags there is no stopping M&Ms from reaching higher. Let’s hope along the way that M&Ms changes to better greener ways of making their little candies within the history timeline soon.

Score your own free bag of M&MS here. Hurry, supplies are limited.
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Earthly Eating Recipe

Turnip and Apple Stew
Serves: 2

Peel and dice three turnips, place in a stock pot with a bit of warm water. Simmer for about 10 minutes. Peel and dice three apples and add to the pot along with three cups of water. Simmer for 20 minutes and serve with salt and pepper and crackers.

Turnips and apples are a winter time staple that will soon become hard to find unless they are trucked in. Stock up on them now before the fresh ones are gone. Other winter time staples you may want to stock up on are:

• Wild Mushrooms
• Dill
• Tangerines
• Bosc Pears
• Brussels Sprouts
• Sweet Potatoes
• Fresh Dates
• Chestnuts
Some of these may be already hard to find, but no fear, when the following winter comes, be sure and make a list and prepare ahead.

Happy Eating!

Cooking with meat is, of course, nothing new, but cooking the meat and adding flare to it is something that is easier than it may seem. Here are three very simple meat recipes that will make your family think you hired a chef.

• Beef Stir-Fry with Veggies and Sauce
Serves: 6

To make the sauce:
2 tbs. corn starch
3 tbs. brown sugar
1/8 tsp. cayenne pepper
1/2 cup light corn syrup
1/2 cup soy sauce
2 tbs. dry sherry
1 tbs. sesame oil
1 tbs. rice vinegar
1 tbs. fresh minced ginger
2 tsp. minced garlic

Serve sauce over cooked and striped chicken breast. Serve over a bed of cooked brown rice.

• Grilled Turkey Quesadillas
Serves: 1

2 flour tortillas, wheat
1 tbs. fat-free mayo
1/4 tsp. chili powder
4 sliced shaved roasted turkey breast
1 slice bacon, crisply cooked, then drained and crumbled
1 slice cheese, Parmesan or American

Preheat a grill to medium high heat and spread the tortillas with the dressing. Sprinkle with a bit of chili powder and layer half of the turkey and bacon on one half of the tortilla. Add the cheese and fold over to cover the fillings your just added.

Grill for about 3 to 4 minutes and remove from heat when the tortillas begin to turn brown on each side. Serve with sour cream or salsa.

• Pork Chops with Grilled Organic Veggies
Serves: 4

4 bone-in pork chops, 1/2 inch thick
1/4 cup Italian Dressing
1 tbs. Grey Poupon Dijon mustard
2 red peppers cut lengthwise into wedges
2 zucchini, cut into slices

Preheat a grill to medium and pierce both sides of the chops several times with a fork, then place in a shallow baking dish. Combine the dressing and the mustard and pour half over the chops and cover.

Refrigerate 15 minutes and then remove the chops from the marinade. Throw out the used marinade. Grill the pork chops and veggies for about 8 minutes until desired crispness. Brush occasionally while cooking with the reserved marinade.
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Earthly Eating Recipe

Halibut Florentine
Serves 4-6

2 cups instant white rice, uncooked
2 cups warm water
4 skinless halibut fillets
4 cups fresh baby spinach leaves
1/2 cup sun dried tomato vinaigrette dressing
1 tbs. Parmesan cheese, fresh grated.

Preheat the oven to 350 degrees. Spoon 1/2 cup of the rice onto the center of an 18-inch long foil with the side bent to keep in contents. pour 1/2 cup warm water oven each rice heap and arrange the spinach leaves around the rice then top with the halibut fillets.

Spoon the dressing over the fish and bring the sides. Fold the tops and the ends to seal the package completely, leaving some head room at the top.

Bake for about 15 minutes or until done and cut open the packets. Serve on plates with the Parmesan sprinkled on top.

Happy Eating!

If you are running out of options for dinner plans, then cook up these tasty recipes.

• Chicken Marsala
Serves: 4

4 boneless, skinless chicken breasts
2 tbs. flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
3 tbs. olive oil, divided
1 cup sliced fresh mushrooms
2 tsp. corn starch
1/2 cup chicken broth
1/2 cup wine
1/2 tsp. sweet basil
1/2 tsp. onion powder
Cooked linguine

Pound the chicken into 1/4-inch thickness and in a bowl combine the flour, salt, garlic powder and pepper. Add the chicken and coat with the mixture.

Heat 2 tbs. oil in a large skillet over medium-high heat and cook the chicken for about 10 minutes or until done. Remove from pan and set aside.

Add 1 tbs. oil and mushrooms to the skillet. Sauté for about 3 minutes. Mix the corn starch, wine, chicken broth, basil and onion powder until well blended. Add the mushrooms and simmer, uncovered for about 2 minutes or until thick. Serve the chicken and the sauce over the cooked linguine.

• Citrus Pork
Serves: 4

1 can chicken broth (14 ounces), divided
1/2 cup corn starch, divided
4 pork chops, 1/2-inch thick
Salt and pepper
1 tbs. corn oil
2 cups orange juice
1 cup baby carrots
2 tbs. minced onion
3 tbs. honey
2 tbs. corn syrup
1 tbs. white vinegar
1 tbs. Dijon mustard
1/8 tsp. crushed red pepper
2 tbs, minced parsley, fresh
Cooked rice

Stir together 1/4 cup chicken broth and 2 tbs. corn starch in a small bowl until smooth, set aside. Season the port chops with salt and pepper, then coat lighting with the 2 tbs. corn starch remaining. Heat oil in a large skillet over medium-high heat and add the pork chops.

Cook, turning once for about 10 minutes or until done to your liking. Keep warm.

Drain any fat from the skillet and add the remaining chicken broth, orange juice, carrots and onion and cover. Simmer for about 15 minutes or until the carrots are tender. Stir together the honey, corn syrup, vinegar, Dijon mustard and crushed red peppers. Add to the skillet, stirring constantly, bring to a boil over medium heat and boil for about 1 minute. Stir in parsley. Return pork chops to the skillet until heated through.
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Earthly Eating Recipe

Vegetable Tempura
Serves: 6

3/4 cup corn starch
1/4 cup flour
1 tsp. baking powder
2-1/2 tsp. garlic salt
1-1/2 tsp. onion powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 cup water
1 egg, slightly beaten
Corn oil for frying
4 cups all together zucchini, carrots, onions and mushrooms

Combine the corn starch, flour, baking powder, garlic salt, onion power, black pepper and cayenne pepper in a medium sized bowl. Add the water and egg; stir until the mixture is smooth. Heat 4 inches of the oil in a deep pot over medium heat. Dip the vegetables into the batter, while stirring the batter occasionally. Fry a few vegetables at a time, turning once or until golden brown and crisp.

Drain on paper towels and serve.

Happy Eating!

Mushroom Tofu Soup with sage and Hazelnuts
Serves: 8

2 tbs., unsalted butter, divided (you can use olive oil instead if you prefer)
2 small celery ribs, trimmed and chopped
1 parsnip, peeled and chopped
1 small leek, white parts only wash and chopped
2 tsp. slat, divided
1 lb. fresh crimini mushrooms, trimmed and thinly sliced, divided
4 cups low-sodium chicken stock
1/2 cup apple cider
1 cup pureed tofu
1/2 tbs, fennel seeds, toasted and ground up
1/4 cup hard apple cider
1 1/2 tsp. apple cider vinegar
Freshly ground black or white pepper
1/2 cup chopped dried apples
1/2 cup hazelnuts, toasted, skinned and chopped fine
4 fresh sage leaves, sliced and thinly sliced

Melt the butter or heat the oil in a large heavy pot over low heat. Stir in celery, parsnips, onions, leeks and about 1 tsp. of the salt. Sauté for about 5 to 6 minutes and add 1 tbs. of water. Stir in about a quarter of the mushrooms. Cover and cook for about 20 minutes stirring on occasion. Cook until the veggies begin to get soft.

Add the stock and cider and bring to a rolling boil. Add the tofu and fennel seeds and reduce the heat to simmer for about 25 minutes.

Transfer the soup to an electric blender in batches and puree until smooth. Pour through a fine strainer and then back into the pan.

Heat the remaining butter or oil over medium high heat in a large heavy pit and add the remaining mushrooms. Sauté until soft for about 8 minutes. Add the cider, pepper and remaining salt. Simmer for about 5 minutes. Pour the pureed soup into the same pot and heat until warmed. Serve with 1/2 tbs, chopped dried apples, 1 tbs. chopped hazelnuts and a sage leave or two if desired.
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Earthly Eating Recipe

Tofu, Spinach Dip
Makes about a 1-1/2 cups of dip

1 pkg. frozen chopped spinach
1/4 cup mayonnaise
1/4 cup fat-frees sour cream
1/4 cup tofu, pureed
6 whole water chestnuts, chopped
1 tsp. Old Bay seasoning or to taste
Salt and black pepper to taste

Cook the spinach in 1 cup of water for 5 minutes until heated through. Drain in a colander and run cold water over it to stop the cooking process. Squeeze the spinach a handful at a time and place in a bowl. Add the mayo, sour cream, pureed tofu, water chestnuts, and the seasoning. Mix to combine. Serve with carrots, cucumber, and celery stick and keep the left over in an air tight container in the fridge.

Happy Eating!

Pears are one of the many fruits a lot of shoppers over-look. Even though pears grow wild in some people’s back yards and fields, they are often the main fruit that many fruit eaters don’t think about when it comes time to eating in-season fruits.

Pears can be paired with just about anything from chicken to fish and add just the hint of the pear-ish flavor and charm to your makings. When it comes to using pears raw, they have just enough sweet, tart and sourness that is blended together to bring the “pear” taste alive in your own mouth.

Pears taste their best when they have come right off the pear tree, but when that isn’t an option the next best choice in locally grown. Pears need to be firm, yet store them in paper bags not the plastic and make sure they are kept at room temperature for at least a day or two. Unless you are cutting them right away, storing them in the refrigerator can cause them to go past their prime and give the outer skin a loose feeling when pressed.

A pear ripens from the inside out so a pear that has a very soft outer skin, you should place it back in the store bin. Press near the stem and if the fruit gives, just a bit, then it is ready to take home and be eaten.
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Earthly Eating Recipe

Upside Down Pear Cake
Serves: 12

2 tbs. unsalted butter
3/4 cup packed light brown sugar
3 pears, peeled, cored and halved, then cut into wedges
1 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs, lightly beaten
1 cup reduced-fat buttermilk
1/2 cup unsweetened applesauce
1/4 cup walnut oil
1/2 tsp. pure vanilla extract

Preheat the oven to 350 degree. Melt the bitter with 1/4 cup sugar in a 12-inch cast iron skillet over medium heat. Arrange the pears in a circular fashion in the skillet and around the edges of the pan. Cook without turning the pear until they turn golden. This should take about 15-20 minutes.

Meanwhile, in a bowl combine the flours, baking powder, cinnamon, baking soda, and salt and whisk together to combine.

Set aside and in another bowl combine sugar, eggs, buttermilk, applesauce, oil and vanilla and whisk to combine as well. Add the wet to the dry and whisk until incorporated.

Pour the batter over the pears and spread to cover the pear completely. Transfer to the oven and bake until a toothpick comes out clean. Bake for about 25-30 minutes. Allow to stand for about 5 minutes and run a knife around the edge to turn out upside down on a serving platter and serve.

Happy Eating!

In the Willamette Valley of Oregon you probably don’t think of cheese, but think again. Oregon is a great place to find many wineries and what goes better with wine than cheese right?

Tillamook Cheese located right in Tillamook, Oregon makes some of the best cheese that you will find on your local grocery shelf and with that there is also Rogue Creamery located in Central Point, Oregon that offers even artisan cheese makers a run for their money.

Cheese isn’t thought of anymore as just a hamburger addition, it’s thought of a delicacy in many areas of the world. Juniper Grove Farms in Redmond, Oregon offers cheese made from goats milk and operates the cheese shop inside a small room. Their cheese is one of the best in the area.

Along with the many cheese making businesses in the Oregon area, Tillamook Cheese is probably the most famous in household names, but there are many more that should be at the top of that list as well. If you ask anyone along the Willamette Valley are these six cheese making business names come to mind:

• Ancient Heritage Dairy: Located in Scio and the cheese is made from sheep’s milk.

• Coelho Farms Dairy: Located in Woodburn and the cheese is made from cow’s milk.

• Fraga Farm: Located in Sweet Home and the cheese is made from goat’s milk.

• Oregon Gourmet Cheese: Located in Albany and the cheese is made from cow’s milk.

• Silver Falls Creamery: Located in Silver Falls and the cheese is made from goat’s milk.

• Willamette Valley Cheese Co.: Located in Salem and the cheese is made from cow’s milk.
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Earthly Eating Recipe

Pickled Green Beans
Makes 3 pounds

3 lbs. whole organic green beans
1-1/2 tsp. cayenne pepper (1/4 tsp. in each pint)
6 garlic cloves-1 in each pint
6 dill heads-1 in each pint
2 tbs. dill seeds in each pint
3-1/4 cups white vinegar
3-1/2 cups water
6 tbs. salt

Pack the beans in the jars and leave a bit of head room at the top. Add the peppers, cloves, dill. Boil the water, vinegar and salt on the stove till a rolling boil occurs. Turn off the heat and slowly fill the jars to the top. Process in a canner for about 10 minutes. Let stand for about 12-15 days before opening and refrigerate after opening as well.

Happy Eating!

• Parsley Spread

2 bunches parsley
2 shallots
1/2 cup heavy cream
1 cup cream cheese
2 tbs. lemon juice
Salt
White pepper
2 scallions
4 large tomatoes
Cayenne pepper

Wash the parsley in cold water and strip the leaves from the stalks and discard the stalks. Coarsely chop the parsley, then peel and dice the shallots.

Mix together the heavy cream, cream cheese, lemon juice, parsley and the shallots. Sprinkle with salt and pepper and set aside.

Peel the scallions, and cut into thin rings. Dice two tomatoes, and then season with salt and cayenne pepper to your own liking. Mix with the scallions.

Cut the remaining 2 tomatoes into slices and cover with the parsley spread and top with the tomato/scallion mixture and serve.

• Chives and Cottage Cheese
Serves: 4

8 oz. cottage cheese
1 tbs. mustard
1 shallot
1 bunch chives
1/2 tsp. paprika
Salt and pepper

Blend the cottage cheese and mustard and set aside.

Peel the shallots and finely chop and mix with the cottage cheese blend.

Wash and dry the chives and snip them finely. Stir about 2/3 of the chives into the cottage cheese mixture. Season with paprika and salt and pepper to taste and sprinkle remaining chives on top and serve.

• Dill Butter

1 tbs, finely chopped dill leaves
4 tbs, butter
Lemon Juice
Salt and pepper to taste

In a bowl, cream the dill and butter and add the lemon juice to taste. Season with salt and pepper and spread the butter on bread or use over hot vegetables.
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Earthly Eating Recipe

Veggie Tian
Serves: 6

Olive oil
2 medium leeks, whit and light green parts only, thinly sliced
3 garlic clove, finely chopped
Kosher salt to taste
Black pepper to taste
5 tbs. all-purpose flour
1 medium eggplant, peeled and cut into 1/4-inch thick slices
3 tomatoes, cored and thinly sliced
1 medium zucchini, thinly sliced
1 tsp. fresh thyme, chopped
1/2 tsp. fresh marjoram, chopped
1/4 cup dry white wine
21 tbs. grated Pecorino-Romano

Preheat the oven to 375 degrees. Meanwhile, heat 2 tbs. olive oil in a large sauté pan and sauté leeks and garlic. Cook until tender, then season with salt and pepper and spread on the bottom of a 1-1/2 quart gratin dish. Add 2 more tbs. of olive oil to the sauté pan and put flour on a plate. Lightly coat sides of eggplant with flour on both side and shake off the excess then add to the pan. Brown the eggplant on both sides, adding oil as needed. Drain on paper towels.

Layer the tomatoes, squash, zucchini and cooked eggplant into the gratin dish on top of the leek mixture and sprinkle with thyme, marjoram and white wine.

Season with salt and pepper and bake for 40 minutes until everything turns tender. Sprinkle with Pecorino-Romano cheese and serve.

Happy Eating!

Looking for ways to encourage weight loss within yourself or your family? Check out the Shrinking Mama over at Today.com. The writer will show you ways to encourage weight loss with your family and help you figure out the best way to avoid those added pounds.

Organic and natural are completely two different things, but yet are the same thing when it comes to the quality of your food.

Organic foods are ones that have indeed passed the standards set by the U.S.D.A. here in the United States, and natural could be anything from natural oils to made natural and there isn’t any set standard of regulation put on the word natural. Natural is a good way to go, but organic is a better way to go when it comes to things you put in and on your body.

Synthetic products aren’t all natural or ever organic and botanical extract are much more susceptible to quality variations than the synthetic products are when it comes to textiles. Organic in textiles is better because it states the growing conditions of the plant, the harvesting time and care, method of processing and the healthy of the plant materials when they were harvested. This is also true with foods as well. Organic is a better choice due to the fact of the regulations and you can in turn find out where exactly all the ingredients came from before placing in your mouth.

The U.S. Department of Agriculture sets the standards to help oversee and certify organic production and handling operations of your food and textiles. The next time you are shopping for groceries and you see organic versus natural, choose organic. You can guarantee that is regulated for your safety and your family’s safety as well. To find out more visit the U.S.D.A. website under organic production.
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Earthly Eating Recipe

Acorn Squash with Vegetable Rice
Serves: 4

2 acorn squash, halved and seeded
2 tbs. light extra-virgin olive oil (brush onto acorn squash halves)
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/4 tsp. dried thyme
1/4 cup fresh parsley, chopped
1 cup cooked brown rice
1/2 cup walnuts, chopped
Salt and pepper to taste

Preheat the oven to 400 degrees and bake the squash halves for about 30 minutes after oil has been brushed on.

Meanwhile, Heat 2 tbs, oil in a skillet and sauté the carrots, celery, onion, and pepper until golden in color. Sprinkle with thyme and parsley, mix in rice and walnuts and stir until well blended.

Add salt and pepper to taste. Lower the heat to 375 on the oven and stuff each squash half with prepared stuffing. Pour half a cup of water into the baking pan and place the halved in the pan and cover with foil.

Bake for about 15- 20 minutes until heated thoroughly.

Happy Eating!

Zinc is one of the many minerals our bodies need everyday, but are you getting enough? Zinc is used for energy production, metabolic activity, protein digestion, and helps with the immune system and immune response within the body. Zinc therapy has been proven to help reduce frequency and severity of colds as well, but many of use aren’t getting the recommended daily consumption of zinc.

Zinc is a great antioxidant and helps protect the cells from free-radical damage as well. It can also be found in many of the common foods we all eat on a regular basis throughout our day or even our week. Here are some of the most commonly found and consumed foods where your zinc intact can be found right now.

• Oysters, cooked: 6 medium have about 76.3 mg of zinc
• Beef, cooked: 3 oz, has about 6.0mg of zinc
• Turkey, cooked: 3 oz. has about 3.8mg of zinc
• Beans, baked: 1/2 cup has about 1/8mg of zinc
• Milk: 8oz. has about 1.8mg of zinc
• Yogurt, fruit: 8oz. has about 1.8mg of zinc
• Cashews: 1 oz. has about 1.6mg of zinc

Our recommended daily allowance of zinc is about 11mg a day for males and about 8mg for females. Chicken ages 1-3 are about 3mg, ages 4-8 is about 5mg, ages 9-13 is about 8mg and ages 14-18 is about 11mg for males and 9mg for females. (Source: Health Link)

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Earthly Eating Recipe

Rosemary Braised Lamb
Serves: 6

6 lamb shanks
2 tbs. olive oil
2 onions, chopped
3 carrots cut into 1/4-inch rounds
10 cloves garlic, minced
1 bottle red wine (750 ml)
1 can whole peeled tomatoes with juice (28 oz.)
1 can condensed chicken broth (10.5 oz.)
1 can beef broth
5 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme

Sprinkle shanks with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, 8 minutes. Move to plate. Sauté onions, carrots and garlic, 10 minutes. Add remaining ingredients. Return shanks to pot; bring to a boil. Lower heat to medium-low. Cover; simmer 2 hours. Remove cover; simmer 20 minutes. Move shanks to platter; put in warm over. Boil juices until thickened. Spoon over shanks.

Happy Eating!

Cheese is nothing new when it comes to pairing it with wine, but are your sure which cheese works best with which wine? With the first post in cheese and wine pairings I touched on the most common forms of cheese and wine that work well together, and here are some others that are a bit more extreme. Of course, all of these wines work best when the cheese compliments the wine and doesn’t over-take the taste.

1. Goat Cheese: This cheese has a mild taste and is very soft and earthy in its form. It works best with Sauvignon Blanc and any other wine that is high in acidic taste.

2. Gouda Cheese: Make sure the any Gouda cheese you purchase has been aged. This cheese has a salty taste and at times a sweet taste to some as well. This cheese works best with Pinot Noir, Zinfandels and even a few Rieslings.

3. Munster Cheese: This cheese has a mild flavor when it is younger and a bit of an assertive and stronger taste when aged longer. This cheese works best with Rieslings, Gewurztraminer, Zinfandels and even a wine that falls under the title of Beaujolais.

4. Jarlsberg Cheese: This cheese has a mild nutty type of taste to it and it works before with light red wines and even some forms of wine.

5. Parmesan Reggiano Cheese: This cheese has a hard texture and some forms can even be found that have a granular texture. This cheese works best with salty foods and with wine it works best with Chianti and some forms of Chardonnay as well.

6. Pecorino Cheese: This cheese is hard and has the taste of a salty nut. IT works besot with Merlots, and Zinfandels.
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Earthly Eating Recipe

Sesame-Peanut Dip
Serves: 20

1 container (16 oz.) Sour Cream
1 envelope (1.2 oz.) Good Seasons Asian Sesame Salad Dressing and Recipe Mix
1/2 cup dry Roasted Unsalted Peanuts, chopped

Mix ingredients until well blended.

Happy Eating!

Boston is no stranger to good eating and if you have ever been there you can agree. The town has some of the best pizza establishments this side of the U.S., but it’s not only pizza places that put Boston on the map. It’s also there great hotel options and even better entertainment venues. Here are some great places to eat, if you ever find yourself with a rumbly tummy in Boston, Massachusetts.

East Coast Grill: This is a great hangout with the best in seafood options and even the dishes help support the local New England fisherman that practice sustainable fishing. It’s located at 1271 Cambridge Street in Cambridge.

Hamersley’s Bistro: This is a uniquely different restaurant with isn’t French atmosphere that is almost country inn-style. It offers local cuisine and it is prepared with the utmost care. It is located at 5523 Tremont Street.

Henrietta’s Table: This is the utmost in dining fun because it will take you back to a home-style eatery that reminds you of a good country kitchen. They get their food options from local organic farms in the New England area and offer almost anything country cooking can think of. It’s located at 1 Bennett Street in Cambridge.
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Earthly Eating Recipe

Veggie Pasta
Serves: 4

1 (8 ounce) package (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, sauté zucchini and onion in olive oil until tender. Toss pasta pasta with vegetables and season with salt and pepper; serve.

Happy Eating!

Cheese and wine pairings are nothing new to anyone, even if you don’t drink wine at all. I personally don’t care for the taste of wine and I would rather cook with it than drink it. I think many people just choke wine down to be cool. But, for whatever the reason people drink wine the best cheeses are the ones that can actually make the wine taste ten times better. Here are a few that could help bring out the best in the bitterest tasting wines.

1. Asiago Cheese: This is best paired with red wines like a Sauvignon Blanc or others similar and the holes throughout the cheese indicate the cheese is of good quality.

2. Brie Cheese: This goes very well with champagne or other sparkling wines and I had this with my New Year’s toast this past year and it was great. Pairing it with a Merlot could be a good choice as well.

3. Camembert Cheese: This goes well with bubbly white wines and it has a soft and buttery flavor that could bring out the best in many white wines that could otherwise be blah.

4. Cheddar Cheese: Goes well with a Pinot Noir or a Chardonnay even. Could be paired with a non-fruity white wine too and is most common at the supermarkets. The better the quality of cheddar the harder the cheese will be.

5. Gorgonzola Cheese: Pairs well with wines like Bordeaux. The cheese seems to get harder as it ages though.

6. Mozzarella Cheese: This cheese is no stranger to pizza toppings but it really does work well with red, whites and even lighter red wines that have a hint of fruity flavor to them.
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Earthly Eating Recipe

Scalloped Potatoes with a Twist
Serves: 16

4-1/2 lbs. red potatoes cut into 1/4-inch thick slices
1 (16 oz.) sour cream tub
3/4 lb. Cheddar cheese that melts with ease
8 oz. smoked ham, chopped
1/2 cup green onion slices
1/4 cup Parmesan cheese, grated

Preheat the oven to 350 degrees and spray a 13×9-inch baking dish make of glass. Place the potatoes in a saucepan and cover with water. Bring to a boil on high heat and reduce the heat to low and simmer for about 15 minutes. Drain the potatoes and place back in saucepan.

Transfer 1/4 of the potatoes to a large bowl and add the sour cream and mash together with a potato masher. Add the cheese, ham and green onions and mix lightly. Add the mashed potato mixture to the potato slices in the pan and stir gently. Spoon into prepared dish and sprinkle with Parmesan cheese. Bake for 30 minutes and serve hot.

Happy Eating!