Relishing Recipes

My dear (soon to be) sis-in-law gave me the book The Makers Diet while Jeremy was in the hospital and I LOVED it! It completely made sense to me that we should eat the way the "Maker" intended us to. Lots of veggies, fruit, meats, herbs and spices - well there is a lot more to it than that but I highly recommend this book. I've been incorporating a lot of the recipes from the book into our diet. We don't eat this way 100% of the time but we do more often than not:) These meals are DELICIOUS! These do take some time to make but it is so worth it! Here are a few pics of some meals I have made the past few weeks.


Chicken Fajitas

Red Meat Chili

3 lbs. ground meat
extra virgin olive oil
1/4 cup red wine
2 cups beef broth
2 onions, finely chopped
2-4 small green chilies, seeded and chopped
2 cans diced tomatoes
3 cloves garlic, crushed
1 Tbl. ground cumin
2 Tbl. dried oregano
2 Tbl. dried basil
1/4 to 1/2 red chili flakes
4 cups canned kidney beans
No-oil chips for garnish
Chopped green onions for garnish
Sour cream for garnish
Avocado slices for garnish
Chopped cilantro for garnish

Brown meat. Add all ingredients to crock pot and mix. Cook for about 4-6 hours on low.




Beef Stew

3 lbs. beef stew meat cut into 1-inch pieces
1 cup red wine
4 cups beef stock
1 can whole tomatoes, chopped
2 Tbl. tomato puree
1/2 tsp. black peppercorns
several sprigs thyme, tied together
3 cloves garlic, peeled and crushed
2-3 small pieces orange peel
8 small red potatoes
1 lb. carrots, peeled and cut into sticks
Salt and pepper

Place all ingredients in crock pot except the potatoes and carrots. Cook for 8 hours, put carrots and potatoes in 2 hours before it's ready. Season to taste.




Spicy Chicken Stuffed Peppers

2 free-range chicken breasts
2 Tbl. butter
1 cup organic brown rice
1/2 cup diced jalapenos
2 cups organic black beans
2 Tbl. soy sauce
1/2 cup sharp cheddar cheese, grated
4 red or yellow peppers (either whole or half)
1 slice ezekiel or sourdough whole-grain bread

Bake chicken at 450 degrees for 30 minutes. After 15 minutes of cooking, baste with butter. Bring 2 1/2 cups of water and 1 cup of brown rice to a boil. Stir once, then let simmer for 45 minutes. Add diced jalapenos and cheese to black beans; and cook on low heat. Add soy sauce to bean mixture, stirring occasionally. Take chicken out of oven and slice. Add to bean mixture and simmer for 15 minutes. Mix brown rice into bean mixture and mix well. Cut off tops of the peppers or cut in halves; place desired amount of stuffing into them. Slice the bread and place on top of stuffed peppers. Bake in oven 450 degrees for 15 minutes. Serve warm. Serves 4. (The bread helps the stuffing from not getting crispy on top)



Easy Curried Chicken

2 cups diced cooked chicken
2 cups coconut milk
4 Tbl. butter
3 Tbl. whole-grain flour(soaked)
1 Tbl. curry powder
1 tsp. chopped onion
1/4 cup lemon juice
salt and pepper to taste

Melt butter, then add flour and curry powder; cook for 5 minutes. Pour in coconut milk and stir well until boiling. Add the onion, then put in chicken seasoning and heat. Add lemon juice when ready to serve. Goes great with brown rice and veggies.