Some Earthly Eating Kitchen Prep-Knowlege
• How to trim an artichoke: Start by peeling back the outer leaves and cut off the stem and the top about 1 inch. Using a pair of kitchen shears, cut off about 1/2 inch from the tips of each leaf that is exposed. Separate the leave to get to the center of the vegetable. Pull out all of the purple leave that are exposing. Next, using a melon baller, scoop out the prickly choke from the center. If not using right away you can rub lemon on the outside of the choke or drop the entire thing into lemon water till ready to use.
• How to slice ginger: First start by peeling the ginger. Halve it lengthwise. Cut slices going in the same direction as the fibers, and then cut slices into lengths. Then cut the length strips into matchsticks.
• Snapping asparagus: If you bend the asparagus and snap it just where the tough part is, it should snap on its own don’t force it. You will be able to separate the tough parts from the tender parts easily with this method.
• Baking with Parchment paper: Cut the parchment into a square and butter the square that you just cut on 1/2 of each side. Center your food, such as fish, on the butter side of the paper. Add your seasoning and any veggies to the food. Fold the paper over and crimp the edges to seal it complete. Place on a cookie sheet and bake at 400 degree for about 17 minutes. or ever how long the food you are baking requests. Once done baking Cut open with some shears and flip the ingredients out onto a serving platter.
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Earthly Eating Recipe
Grilled Chicken with Tomatoes
Serves: 4
1/4 cup sun-dried tomatoes vinaigrette dressing, divided
4 small boneless skinless chicken breast halves
1 tomatoes, finely chopped
1/2 cup Mozzarella cheese
1/4 cup chopped fresh basil or tsp. dried basil
Place a sheet of foil over a baking sheet. Preheat broiler to medium high. Pour 2 tbs. of the dressing over the chicken in a resalable plastic bag. Turn bag several times to evenly coat the chicken breasts. Refrigerate 10 minutes, turning every 2 minutes. Remove the chicken from the bag and discard the remaining marinade. Grill the chicken uncovers for 6 minutes. Meanwhile combine the tomatoes, cheese, basil and remaining dressing.
Turn chicken over and grill an additional 8 minutes.
Happy Eating!
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