Robust Chicken-Veggie Stew
Ingredients:
2 Tablespoons extra virgin coconut oil
2 scallions, thinly sliced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 cups frozen organic corn
1 teaspoon of cumin
2 organic potatoes, peeled and cubed
2 cups of organic chicken broth
1 pound of organic chicken breast, cooked and cubed
2 cups of whole organic milk
fresh cilantro, to taste
pinch of ground red pepper
salt, to taste
Directions:
Heat the coconut oil in a large saucepan over medium-high heat. Add the scallions and the bell peppers. Cook for about five minutes. Add the broth, corn, cumin and potatoes. Simmer for about 20 to 30 minutes. Add the chicken, milk, cilantro, ground red pepper and salt. Serve.
Serves 4 to 6
Recipe courtesy of Extraordinary Health Team
All-Day Beef Stew
Ingredients:
3 pounds stew beef, cut into 1-inch pieces
1 cup red wine
3 to 4 cups beef stock
4 tomatoes, peeled, seeded and chopped or 1 can tomatoes
2 Tablespoons tomato puree
½ teaspoon black peppercorns
several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
2-3 small pieces orange peel
8 small red potatoes
1 pound carrots, peeled and cut into sticks
Celtic sea salt and freshly ground pepper
Directions:
Marinate meat in red wine overnight. (This step is optional.) Place all ingredients except for potatoes and carrots in an oven-proof casserole and cook at 250 degrees for 12 hours. Add carrots and potatoes during the last hour. Season to taste.
Serves 6-8
Recipe courtesy of Sally Fallon, author of Nourishing Traditions