Thursday, March 27, 2008

Orange Chicken

1 lb. chicken, diced
1- 8 oz. can sliced water chestnuts, drained
3 cups orange juice
grated peel of 1 orange
3 Tbs. soy sauce
2 tsp. grated gingerroot
1 clove garlic, minced
2 cups dry brown rice
2 cups chicken broth
1- 10 oz. bag frozen broccoli florets

Put all into crock-pot, except broccoli, and cook on LOW 6-7 hours (edited). 1 hour before serving, add broccoli and continue cooking. Do not stir until ready to serve.

Bulk organic herbs, spices and essential oils. Sin

Tuesday, March 11, 2008

Beef & Bean Burritos

I soak the beans Nourishing Traditions -style (covered in water and 1-2 Tbs. whey for boosted nutrition), then drain and add to crock-pot for this hearty hand-held dinner:

1 lb bag of pink or pinto beans, rinsed and soaked
2 lb ground beef
7 cups of water
2 cloves of garlic minced
1 poblano pepper, diced
1 onion chopped fine
1 Tsp oregano
2 Tbs. salt
1 Tbs. cumin
2 Tbs. chili powder

Cook on LOW 8 hours. Serve in heated oversized tortillas and add:
salsa, cheese, sour cream, & guacamole.

*Serve with Spanish rice.

Monday, March 10, 2008

African Curry Confetti

2 pounds ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. curry powder
2.5 cups dry brown rice
6 cups water
3 tsp. Beef bouillon
1 teaspoon salt
1/2 teaspoon ground ginger
6 tablespoons peanut butter
2 tablespoon honey or brown sugar

Add all to crock-pot and cook on LOW 6 hours.

Turn the crock-pot to WARM and stir in the following:

2/3 cup raisins
2/3 cup peanuts
2/3 cup coconut