Tuesday, April 21, 2015
“Ravioli with Snap Peas & Mushrooms” & “Blue Sea Martini” For Earth Day!
It is “Earth Day’s” 45th Anniversary (tomorrow) April 22. In 1970 the first Earth Day was celebrated by 20 million people across the United States with Senator Gaylord Nelson as its founder. Senator Nelson realized that the US cities were being choked by smog and the rivers were getting polluted which meant that our environmental landscape in the USA was gloomy. This US Senator from Wisconsin succeeded in passing a Congressional resolution declaring April 22 a National Celebration of the Earth. This ground breaking effort earned Senator Nelson the Presidential Medal of Freedom award. More than 5,000 groups from 184 countries celebrate Earth Day. National events are held across the globe from Africa to Washington D.C. Today, Earth Day is an event to celebrate the environmental victories of the past four decades and consider the many opportunities for improvement in the future of our Mother Earth. Earth Day is a catalyst for ongoing education, action, and change. It simultaneously broadens the base of support and rekindles old commitments through highly participatory strategies.
Pledge to plant and speak for the trees, for April 22, 2015 - Be a part of the biggest grassroots effort in history by planting a seed/tree as a “give back” to Earth. It's a Native American tradition that when you take something from the Earth, you must give something back. Earth Day 2015 will be a global "give back to Earth" event, for all the planet gives humans. Their goal is to plant one billion seeds or trees! Please plant something that is organic, perennial, and suitable to the growing conditions in your area. Please nurture your plantings, like children, until they can sustain themselves on their own!
A great way to celebrate Earth Day is to prepare your food in a way that is easy on the environment. Earth day recipes should include local produce of fruits and vegetables which would contain less harmful pesticides as well as support your local farmers. If you use organic it could cut your families pesticide exposure by almost 90%. Purchase foods with less packaging so you do not crate more waste. Use your own reusable containers for your grab and go foods. Start to rethink the most energy efficient cooking methods for your foods. Avoid using your oven, and go for using your stove top, crock pots or even a toaster oven. When cooking, prepare enough to save or freeze to eat later. You will use fewer resources. Eat more raw foods, less to cook and better for your health. Run only full loads of dishes or clothes with Energy Star appliances. Wait till after 8 PM, as it saves energy by avoiding the power “rush hour,” when more resources are strained by higher emissions. These are just some ways to help out planet earth and our environment. So next time you purchase a bottle of water, remember to please recycle!
One of my two recipes this week is a very environmentally friendly dish. You can use organic vegetables from your local farm growers and only use your stove top to prepare this recipe. Don’t forget to celebrate Earth Day and be environmentally friendly! Enjoy!!
“Ravioli with Snap Peas & Mushrooms”
1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, (or whatever nuts your family likes) coarsely chopped & toasted
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.
Yield: 8 servings
Wine Pairings: Full-Bodied White Wine---Enjoy this recipe with a full-bodied white wine such as Chardonnay.
My second recipe is a cocktail called “Blue Sea Martini.” This delicious concoction gets its beautiful blue color from the addition of blue Curacao. Although this may look like the beautiful ocean, it certainly doesn't taste like it (thankfully) and instead tastes like a tropical island vacation.
“Blue Sea Martini”
1-1/2 ounces lemon vodka
1 once blue Curacao
1 tablespoon fresh lime juice
1/4 cup light white cranberry juice
Lime and lemon for garnish
Mix all of the ingredients in a chilled drink mixer filled halfway with ice. Shake vigorously. Strain drink into two chilled martini glasses and garnish with your favorite fruit!
Please Drink Responsibly…….
Till Next Time…….
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Posted by Dottie at 12:06 AM