The Organic Facts!
• 100% ORGANIC: Contains only organic ingredients (except for water and salt).
• ORGANIC: At least 95 precent of the ingredients are produced organically. The remining 5 percent can be on organic agricultrual ingredients, such as cornstarch, that aren’t commercially available in organic form, as well as substances allowed on the National List.
• MADE WITH ORGANIC INGREDIENTS: At least 70 precent of the ingredients are orgainc; the product can’t contaion added sulfites, a food preservative. Up to 30 precent of the product’s ingredients can be nonorganic or include substances from the Nation List.
• LESS THAN 70 PRECENT ORGANIC: The organic elements must be clearly listed in teh ingredient statement. For a rundown of all “green” IDs, such as “free-range” and “natural” go to Eco-Labeling.
Looking for a great place to take the family? Then check out Family Trip Deals and see where your next vacation may take you.
__________________________________________________
Earthly Eating Recipe:
Cherry Tomato and Portobello Omelet:
Serves 1
1 tsp. butter or cooking oil OR cooking spray
1 cup slices baby Portobello mushrooms (about 2 to 2.5 oz.)
2 cherry tomatoes wedged OR 4 grape tomatoes, halved
2 eggs
2 tbs. bottled reduced-fat ranch salad dressing
1/4 cup (1 oz.) shredded reduced-fat cheddar cheese
1 tbs. snipped fresh parsley
In a 7-to-10-inch omlete pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2 to 3 minutes. Add tomatoes. Cook, stirring frequently, until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan. Cover and keep warm while preparing omelet.
In a small bowl, beat together eggs and dressing until belnded. Pour egg mixture into pan. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so incooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thinkened and no visble liquid egg remain, fill with reserved mushroom mixture. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Sprinkle with cheese and parsley.
Happy Eating!
October 6th, 2007 at 9:28 pm
Yummy! I can’t wait to try this recipe. Going to be a REGULAR reader from now on.