Almond Chicken

Organic chicken

Almonds, sliced or cut into pieces

Organic peanut oil (coconut oil works too)

2 cloves garlic, crushed

Fresh basil


Garlic salt

Onion (I use a whole onion but if you like, use less)

Heat skillet and put oil in the pan. Careful, it’ll pop if it’s much over MEDIUM heat. Place chicken in to cook. It should sizzle enough so you know it’s cooking but it should not be loud. You want to cook it gently. Add seasonings, onions and almonds (as many or as little as you like). Cook until done, turning chicken so as to cook evenly. Yum!

*You can add the garlic noodles above to this skillet once the chicken is done and some peas and carrots for a great all-in-one meal. Simmer until the vegetables are done.


Crock Pot Chicken Noodle Soup

1 whole organic chicken
3 whole carrots
3 stalks of celery
1 onion
1 cloves of crushed garlic (less or more to taste)
3 cups egg noodles (more or less, if you prefer)
Chicken stock or bouillon
6 cups water

Place the chicken in the crock pot. Turn the crock pot to the highest setting and cover tightly. Adding water or anything else is not necessary. While the chicken is cooking, cut up the vegetables. When chicken is done (approximately 4 hours), remove the skin and take meat off of the bones. It can take a little time to make sure you have gotten all of the bones out of the crock pot, but check thoroughly. There will be some liquid in the crock pot from the chicken. Add about 6 cups of water (more or less according to the size of your crock pot), the vegetables and the noodles. Season to taste with basil, salt, pepper and stock or bouillon. Let simmer until the noodles are done, the carrots are soft and it is seasoned to your liking.

Notes: Barley or 1 cup brown rice can be used in place of noodles. The crushed garlic can be browned in a small skillet with a bit of butter before you add it to the soup. You can make this recipe on the stove by boiling the chicken in a large pot. Simply remove the bones when it’s done and add the other ingredients to the water. Or mix some flour with some cold water and thicken the soup up. Add some potatoes and Presto! You’ve got chicken stew.


Beef, Barley & Wild Rice Soup

2 cups barley
1 cup wild rice
1 package grass-fed stew meat (or cut up pieces of another cut of meat, etc.)
2 or 3 pieces of bacon, cut into bits
3 shredded carrots (or sliced, if you like)
1/2 onion
1 clove crushed garlic (less or more to taste)
2 tablespoons brown sugar
Garlic salt
Beef stock or bouillon

Brown the stew meat in a skillet over low to med heat, seasoning with garlic salt and pepper. While the meat is cooking, add about 6 cups of water to the crock pot (more or less according to the size of your crock pot), the vegetables, barley and rice. Turn the crock pot to the highest setting and cover tightly. Allow to simmer while the meat finishes cooking. Cut meat into smaller pieces and add the meat to the soup. Season soup to taste with basil, oregano, salt, pepper and beef stock or bouillon. Close crock pot lid tightly. Simmer until meat is cooked through and carrots are soft, stirring occasionally.

Notes: A little splash of milk creates a nice mellow flavor in this soup. You can also omit the meat entirely if you like. Organic bacon is sometimes hard to find but Applegate offers a few different kinds.


Crock Pot Pulled Pork

1 ½lbs beef, cut in 1 to 2-inch cubes

1 ½ lbs pork, cut in 1 to 2-inch cubes
½ onion
1 to 1 ½ cups of water
¼ cup green pepper
1 (6 oz.) can tomato paste
¾ cup brown sugar
¼ cup vinegar
2 teaspoons honey
½ cup Honey Barbeque sauce (lots of great recipes for this)

Put everything in the crock pot, stir well and cover tightly. Check on it periodically and add more water if needed. Cook approximately 5 hours, until meat is extremely tender. Stir well and break up the meat. Serve on potato buns (fabulous!) or regular hamburger rolls.

Notes: For spicier pulled pork, try adding some spicy barbecue sauce, some crushed red pepper or some jalapeños. The beef can be substituted with chicken or omitted entirely.


Ham and Potato Chowder

1 lb or so ham (more or less is fine)

2 or 3 potatoes (again, more or less is fine)

2 or 3 stalks of celery

1 onion

2 or 3 chopped onion greens

4 cups of water

Chicken bouillon or broth (to taste; some people like a lot, some like less)

4 tbsp butter

4 tbsp flour

1 1/2 cup milk

Add water to a large pot and place chopped vegetables inside. Add the ham and heat to boiling. Put in spices and chicken stock. Let soup continue to boil until water has reduced and the soup has become more like stew, with less water than soup and soft vegetables. Reduce heat to medium. In another pan, melt butter over low heat, careful not to burn or brown it. Add the flour 1 tbsp at a time until a thick roux has formed. If it is too soupy, add a little more flour. Add the milk by 1/2 cupfuls until it has all been added, stirring constantly and gradually increasing the heat until a thicker white gravy has been created, like the kind that goes on biscuits. Pour this gravy into the simmering soup. Stir well and often until a chowder-like consistency has been achieved. Serve in bowls with biscuits or by itself. Salt and pepper to taste A perfect way to use up that leftover ham from the holidays.