Chicken or Beef, The Choice Is Yours!

Two great recipes to choose from! Today's recipe post features KerryAnn Foster's Cooking Traditional Foods Menu Mailers. These two recipes are just a tantalizing temptation to what can be found in her menu mailers. I have subscribed to KerryAnn's menu mailers in the past and they are wonderful helps. The thing that I love most about KerryAnn's recipes is knowing that healthy meals don't have to take all day to make nor do they have to taste like cardboard! She offers gluten-free options on her menus as well as casein-free options for those sensitive to dairy.

• • Apple and Maple Chicken

    
    Tuesday Serves 4-6
    Hands-on: 25 minutes
    Hands-off: 20-40 minutes

    
    
    2-3 apples, sliced
    1 cup plus 2 Tbs coconut oil, melted
    ½ cup white or apple cider vinegar
    ¼ cup lemon juice
    scant 3 Tbs Dijon mustard
    2 garlic cloves, chopped
    2 tsp dried basil
    2 tsp dried oregano
    1 tsp salt
    ¼ tsp pepper
    1/3 to ½ cup maple syrup or honey
    1 onion, sliced
    1 whole chicken, cut up, or 4 breasts or 8 thighs, bone-in and skin-on
    
    Preheat oven to 350 degrees. Grease a 9x13 baking dish, scatter apples in dish and set aside. In a blender, combine the 1 cup oil, vinegar, lemon, mustard, garlic, basil, oregano, ½ tsp salt, pepper and maple syrup. Blend until well combined, taste and adjust seasonings if needed, and set aside.
    
    Sprinkle the remaining salt over the chicken breasts. In a skillet over medium-high heat, melt the remaining 2 Tbs coconut oil. Add the onions and saute until tender, about 5 minutes. Remove

    
    from the pan. Place the chicken skin side down and brown for 4 minutes. Flip the chicken over and brown for another 4 minutes. Transfer pieces to the baking dish and sprinkle the onion over top. Pour the reserved sauce over all. Place in the oven and bake 40-45 minutes for a whole chicken, 30-40 minutes for breasts alone, 40-50 minutes for thighs, or 20-25 for cubed, boneless, skinless breasts.
    
    Serve over rice with sautéed greens.

    And for the beef lovers, here's one for you!

    
    

    Sweet and Sour Beef Stew

    
    

    Saturday Serves 4-6

    Hands-on: 20 minutes
    Hands-off: 1 ½ hours
    
    2 Tbs coconut oil, butter, ghee or tallow
    1½ lbs beef stew meat, cubed
    2 onions, sliced
    2 carrots, shredded
    1 cup tomato sauce
    ½ cup beef stock
    ¼ cup rapadura
    ¼ cup vinegar
    1 Tbs Worcestershire sauce
    1 tsp salt
    1 Tbs cold water
    2 tsp cornstarch
    
    In a Dutch oven or stock pot, heat the oil over medium-high heat. Add the stew meat and brown on all sides, in batches if necessary. Stir in the onion and carrot and sauté for 3 minutes. Stir in the tomato sauce, stock, rapadura, vinegar, Worcestershire and salt. Cover, reduce heat to low and simmer for 1½ hours or until the meat is

    
    tender.
    
    In a small bowl, whisk the cold water and cornstarch until smooth. Stir into the stew and cook until thickened, about 5 minutes.
    
    Serve over noodles.

Cooking Tradiditonal Foods has a giveaway going on right now, ends Oct 31, 2011, in which you can enter to win a year's subscription to the Menu Mailer and the Recipe Archive. Besides subscriptions, CTF has e-Books for sale including Kid's Favorites.

KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. She has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. CTF was founded in 2005 and helps you feed your family nourishing foods they will love!