BestDailyRecipe

This recipe was taken from Vegetarian Times Complete Cookbook, we enhanced it by adding chicken (optional) and it turned out great!

Serves 4

INGREDIENTS:

2 tbsp olive oil

2 boneless, skinless chicken breasts (optional)

1 green bell pepper, coarsely chopped

2 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

1 pinch cayenne, optional

1 16-ounce can black beans, rinsed and drained

1 cup canned corn kernels

1 cup tomato sauce

6 7-inch corn tortillas

1 cup feta cheese

1 cup cheddar cheese, grated

DIRECTIONS:

1. Heat 1 tbsp oil in a large skillet over medium high heat.  Add bell pepper and garlic and cook, stirring frequently until softened, for about 5 minutes.  Stir in the chili powder, cumin, and cayenne, and saute for one minute more.
2. Meanwhile, heat 1 tbsp oil in another skillet.  Chop chicken into bite sized pieces.  Cook until done, ~10 minutes.
3. Remove from heat, add the beans, corn, tomato sauce, and chicken.
4. Preheat oven to 350F.
5. Place 3 tortillas in the bottom of a lightly greased 2-quart casserole dish.  Add half of the corn-bean-chicken mixture, and spread 1/2 cup of the feta cheese on top.  Sprinkle on half of the cheddar.  Repeat the layers until all the ingredients are used up.
6. Bake, uncovered, for 45 minutes, or until heated through.  Let sit for 5 minutes before serving.
7. Enjoy with an Orange Margarita!

Serves 2

INGREDIENTS:

1 lb boneless sirloin steak

2 tbsp safflower oil

1 jalapeno chile, chopped

2 cloves garlic, minced

1 small head broccoli, chopped into bite-sized pieces

zest and juice of 1 orange

2 tbsp soy sauce

2 tbsp honey

DIRECTIONS:

1. Heat oil over medium-high heat in a large frying pan
2. Add meat, garlic, and jalapeno. Cook until meat is no longer pink (~10-15 min)
3. Meanwhile, steam broccoli until tender
4. Add broccoli, orange zest, orange juice, soy sauce, and honey to meat. Mix well and enjoy!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!

This is our version of a very old classic.

Serves 2

INGREDIENTS:

5-6 small red potatoes

1/4 tsp black pepper

1/4 - 1/2 tsp salt

2/3 cup milk

DIRECTIONS:

1. Chop potatoes into 1 inch pieces, remove skin if desired
2. Boil enough water to cover potatoes in a large pot
3. When water reaches boiling, add potatoes for ~15-20 minutes
4. Drain potatoes in colander, transfer to mixing bowl
5. Add remaining ingredients and mash until smooth
6. Enjoy with meal!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!

I created this dish from a very complicated recipe. This one is very simple, fast, and tasty too!

Serves 2-4

INGREDIENTS:

2 boneless skinless chicken breats

1 tbsp safflower or sunflower oil

2 cloves garlic, minced

1 14 oz can coconut milk

1 tsp orange zest

1 1/2 tsp curry powder

1/2 tsp fresh ginger, grated

1 tsp soy sauce

2 tbsp honey

salt and pepper to taste

1/2 yellow bell pepper

1/2 red bell pepper

1/2 green bell pepper

DIRECTIONS:

1. Heat oil over medium-high heat in a large saucepan
2. Chop chicken into bite-sized pieces, cook in oil until done, ~10 min
3. Add garlic and saute until browning
4. Add coconut milk followed by orange zest, curry powder, ginger, soy sauce, honey, salt, and pepper, mix well, and simmer until slightly thickened
5. Meanwhile, steam bell peppers over medium heat, ~10 min
6. Once tender, add peppers to chicken, mix well
7. Serve over brown rice and enjoy!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!