Tag Archives: recipe

Spicy Chicken With – Winter 2008-2009 Catalog

Spicy Chicken With Quinoa

This is one of my family’s favorites! This spicy dish warms you up on a chilly evening and we think the leftovers are even better the next day.

1 medium onion, chopped

6 garlic cloves, minced

5 Tbsp butter, divided

3 cups chicken broth

2 cans (15 oz. each) tomato sauce

2 cups chopped green onions

2 Tbsp Worcestershire sauce

2 tsp dried thyme

1 1/2 tsp cayenne pepper

1/2 tsp hot pepper sauce

1 Tbsp salt

1 1/2 tsp garlic powder

1 1/2 tsp pepper

1 tsp dried basil

1/4 tsp ground cumin

2 lb boneless, skinless chicken breasts, cubed

Cooked quinoa (or brown rice)

Sour cream

In a large saucepan or Dutch oven, sauté the onion and garlic in 2 tablespoons of butter until tender. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne, and hot pepper sauce. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Meanwhile, in a separate container, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. In a skillet, sauté chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes. Serve over quinoa or rice. Top with sour cream.

-Candi D.

Chicken and Rice Soup- Fall 2008 Catalog

Chicken and Rice Soup

All organic if possible:

2 cloves garlic

3 chicken breast, cut up

4 carrots

3 celery stocks

1/2 onion

1 green pepper

1/2 small cabbage

1 1/2 cups rice

Chicken soup base (no msg)

Whatever other seasonings you want

Add celery, carrots, onion, garlic, chicken, soup base, and other seasonings to pot filled with water. Cook 1 hour on med. Then add rice, green pepper and cabbage and cook for 20 min. or put all into crock pot, fill with water and cook all day. Serve with tortilla chips.

-Debbie D

Lemon Blueberry Muffins- Fall 2008 Catalog

Lemon Blueberry Muffins

Makes 12 muffins

2 cups whole wheat pastry flour

2/3 cup Rapadura (dehydrated sugar cane juice)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup lemon yogurt**

1/4 cup butter, melted and cooled (can use coconut oil)

1 egg, lightly beaten

1 1/2 tsp grated lemon peel

1 tsp vanilla

2 cups fresh or thawed, drained frozen blueberries

Preheat oven to 400 degrees F. Butter 12 muffin cups. In a large bowl, stir together flour, Rapadura, baking powder, baking soda, and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries gently. Spoon batter into prepared muffin cups. Bake 20 – 25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Remove muffin tin to a wire rack. Let sit 5 minutes before removing muffins. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well (but there are never any left to freeze).

**I have used plain yogurt and added 1 tsp lemon juice and 1 additional tsp lemon zest and it works great.

– Martha P.

Baked Cranberry – Fall 2008 Catalog

Baked Cranberry Oatmeal

This is fast, easy, and the sweetness can easily be adjusted to your own personal preferences. You can also substitute raisins if cranberries are not available.

3 cups rolled oats

1/2 cup Sucanat (or brown sugar)

2 tsp ground cinnamon

2 tsp baking powder

1 tsp salt

1 cup milk

2 eggs

1/2 cup melted butter

2 tsp vanilla extract

1 cup cranberries, coarsely chopped

Preheat oven to 350 degrees F. In a large bowl, mix together oats, sucanat (or brown sugar), cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in cranberries. Spread into a 9×13 inch baking dish. Bake for 40 minutes.

-Candi D.

Multi-Purpose Lavender Soft Scrub

Multi-Purpose Lavender Soft Scrub

3/4 cup baking or washing soda

1/4 cup powdered milk

1/8 cup liquid Castile soap or 1 Tbsp all-natural dish soap

1/2 cup warm water

10 drops Grapefruit Seed Crush

3-5 Drops Tea Tree Oil

5 drops Lavender essential oil

Combine above ingredients into a squeeze bottle, shake to mix and use to scour sinks and tubs. Rinse well. Polish dry with a soft cloth. Store unused portion in the refrigerator or make fresh each time. It will sour because of the milk ingredient if left at room temperatures. The soft scrub cleans really well and smells so fresh and fragrant. Great for maintenance cleaning!

This is a recipe used by Beeyoutiful Staff. Please feel free to alter it to fit your personal needs. Please note however, the Castile soap or natural dish soap is what emulsifies the essential oils and keeps them from floating on the top in concentrated levels. We personally like using this homemade/cheap blend better than most commercial cleaners just for its effectiveness! Enjoy!

Black Bean Burgers- Summer 2008 Catalog

Black Bean Burgers

1Tbsp Extra Virgin Olive Oil

1 small onion, chopped

1 med. red pepper, chopped

4 med. cloves garlic, minced

1/2 tsp cumin

1/4 tsp turmeric

1 1/2 cups cooked or canned organic black beans, drained

1 cup cooked brown basmati rice

2 cups fresh whole wheat bread crumbs

Hot pepper sauce to taste (optional)

1 1/2 tsp sea salt

Heat 1 Tbsp olive oil over medium heat. Add onion, red pepper and garlic. Cook, stirring frequently until soft and onions are translucent. Stir in cumin, turmeric and cook for 1 minute. In a food processor, combine beans, rice, and onion/pepper/garlic mixture. Transfer to a large bowl. Add breadcrumbs and mix well. Season with salt and hot pepper, if desired. Flatten 1/4 cup amounts of mix into patties and grill for a more excellent taste! Cook about 3-5 minutes on each side. Makes 8 burgers.

– Lisa N.

Deviled Coconut Curry Chicken- Summer 2008 Catalog

Deviled Coconut Curry Chicken

Chicken pieces cut into bite-sized pieces.  (I prefer to cook in a cast iron skillet until lightly browned.)

1 large onion

2 garlic cloves, minced

2 Tbsp lemon juice

1 Tbsp lemon rind

1 cup tomato sauce

1 Tbsp sucanat or organic turbinado sugar

1 tsp dry mustard

1 tsp curry powder

1 tsp vinegar

1 tsp soy sauce

1 can coconut milk

Sauté chicken until golden and then add onions and garlic to sauté. Add tomato sauce, coconut milk, lemon juice, vinegar and soy sauce. Stir in dry ingredients and simmer on low for 10 minutes. I serve this over brown rice (soaked and cooked according to Nourishing Traditions) with a green salad.

– Jennifer B.

Chicken, Potato, Carrot with Herbs

Lemon-Herb Crock-Pot Chicken

1 roasting chicken (3 – 4 pounds)

Cooking spray or 2 Tbsp butter, melted

1 Tbsp lemon zest

2 tsp fresh parsley, chopped finely

1/2 tsp salt

1/4 tsp cracked black pepper

1 1/2 tsp fresh thyme leaves

1 1/2 tsp fresh sage leaves, chopped finely (optional)

1 whole onion

Juice from one lemon

Rinse chicken and pat dry. Place chicken in slow cooker with a small roasting rack underneath if desired. Squeeze juice of the lemon all over the chicken. Save the squeezed-out lemon halves. Put onion and left-over lemon halves inside the cavity of the bird. Mix zest, parsley, salt, pepper, sage and thyme. Sprinkle or rub mixture all over the top of the bird. Cover and cook on low 6 to 8 hours. When meat thermometer reads 180 degrees on inside of thigh, remove chicken and let set for 10 minutes or until cool enough to cut. Strain drippings into a stovetop pan and remove some of the fat with a spoon. Bring to a boil and thicken with flour or cornstarch slurry.

Mustard-Herb Mashed Potatoes

5 lb bag cooking potatoes (Idaho)

salt

4 whole garlic cloves (peels removed)

4 Tbsp butter

1 cup milk

sweet onion mustard OR Dijon mustard

fresh sprigs of dill (at least 1 Tbsp)

fresh sprigs of parsley (at least 1 Tbsp)

pepper to taste

Scrub, peel (if desired) and chop potatoes. Place in large cooking pot and cover with water. Add prepared garlic cloves and onion from cavity of bird. Add salt to water (a few large pinches) and bring to a boil. Boil for 15 minutes or until tender. Drain cooking liquid, add butter and 1/2 cup of milk, then mash. Add more milk as needed. When you reach desired consistency, add 3 Tbsp of mustard, snip in fresh dill and parsley. Add pepper.

Quick Maple Carrots

1 bag julienne cut frozen carrots

water

real maple syrup

salt

Put carrots in a saucepan and put enough water on the bottom to steam the carrots. Add 2 Tbsp of maple syrup and sprinkle with salt. Bring to a boil and cook until desired tenderness. 7-10 minutes.

I gathered these recipes using herbs from my herb garden. It turned out really good, so I thought I would share! I love making chicken in a crock-pot. The meat turns out so moist and flavorful. You just can’t mess it up! The gravy from the chicken has a lovely tart-lemon flavor that really compliments the herbs and mustard in the mashed potatoes. The carrots lend a sweet flavor to the meal and add a pop of color to the plate. Garnish with lemon wedges and herb sprigs and celebrate spring. Enjoy!

Hamburger/Wild Rice Casserole- Spring 2008 Catalog

Hamburger/Wild Rice Casserole

In oven-safe Dutch oven, add:

  • 1 pound ground beef, organic
  • 1 1/2 cup bell pepper, chopped
  • 1 large onion, chopped
  • 1 – 2 cup zucchini, chopped
  • 1 – 2 cup slivered carrots, chopped (for last five minutes)
  • 1 cup fresh sliced mushrooms (for last five minutes)

Brown all these ingredients. Halfway through browning, preheat oven to 350 degrees F.

  • 2 cup wild rice, cooked
  • 1 can cream of mushroom soup

Stir to mix well for texture. Add chow mien noodles (optional). Bake uncovered at 350 degrees F. until heated through, approximately 20 minutes.

Recipes for using Grapefruit Seed Extract- Summer 2007 Catalog

Recipes for using Grapefruit Seed Extract:

gfsc

Vegetable/Fruit Wash

Add 15 drops of grapefruit seed extract per 32 ounces of water and put into a spray bottle. Shake, spray thoroughly, and rinse afterward.

 

Body Odor Spray

2 fluid ounces distilled witch hazel extract

7 drops grapefruit seed extract

10 drops cypress essential oil

10 drops lavender essential oil

Mix together in spray bottle. Shake and apply as needed.

 

Odorless Mold Killer Spray

15 drops grapefruit seed extract

2 cups water

Mix together in spray bottle. Spray on troublesome spots. Do not rinse. This mixture keeps well.

 

Dreamy, Creamy Lotion

2 1/2 ounces almond, olive or peanut oil (or a combination)

1 1/2 ounces coconut oil

1 ounce beeswax

2 ounces aloe vera gel

2 ounces water or rose water

1 Tbsp glycerin

Natural preservative (1 tsp vitamin C powder, 1/4 tsp vitamin A powder and 1 Tbsp wheat germ oil or 1/4 tsp grape fruit seed extract)

10 – 25 drops fragrant essential oils, if desired

1 tsp borax (optional)

Melt the oils and beeswax over medium heat in a double boiler. Remove from the heat, pour in the aloe vera gel, water, glycerin, preservative and fragrance (if using), and stir with a mixer until thick and creamy. For a thinner lotion, slightly decrease the beeswax. (You can also add 1 tsp borax.)

Makes 1 cup.

 

Citrus and Lavender Moisturizing Cream

2 Tbsp grape-seed oil

2 Tbsp jojoba oil

1 Tbsp grated beeswax

1 400-IU capsule vitamin E oil

1/4 cup (60 ml) aloe vera juice

2 drops grapefruit seed extract

5 drops lavender essential oil

5 drops grapefruit essential oil

 

Mouthwash

Dilute 2 – 4 drops grapefruit seed extract in 6 – 8 ounces water. Swish in mouth and then rinse with water.

 

Poison Ivy Treatment

Mix 1/3 ounce grapefruit seed extract with 10 ounces of water in a spray bottle. Spray liberally on affected area. If burning sensation results, add 10 more ounces of water. Repeat every two hours as needed.

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