MEAT AND POULTRY

 

Lemon Pepper Chicken

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 4 servings

Ingredients:
4 organic boneless chicken breasts
2 lemons, juiced and zested
4 tablespoons extra-virgin olive oil
coarse black pepper and coarse sea salt

Directions:
1. Coat chicken in coarse black pepper and season lightly with salt.
2. Combine lemon zest and juice with extra-virgin olive oil.
3. Place sauté pan over medium-high heat, fill the pan until 1/4 inch deep with marinade.
4. Cook chicken breasts 6-7 minutes on each side, adding marinade as needed to keep the chicken lightly covered while cooking. Make sure the chicken is cooked all the way through.
5. Transfer to a serving platter and brush with the reserved marinade.


Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:
1 pound lean ground turkey or ground beef
1 1/2 cups minced leeks (white and light green part only, about one bunch)
2 fresh chili peppers, minced
1 tablespoon fresh ginger, minced
2 tablespoons flour
2 tablespoons sesame oil
salt and pepper to taste

Directions:
1. Place all ingredients in a large mixing bowl. Knead well by hand until the ingredients are thoroughly combined, but do not over-mix.
2. Divide the mixture into 10-12 equal portions, about 1/4 cup each. Roll each portion into a ball.
3. Heat the cooking oil in a large non-stick pan over medium-high heat. Add meatballs and pan-fry, covered, turning occasionally, until browned on all sides and cooked through, about 10 minutes. Drain on a paper towel.

Variations:
Serve over a bed of simple steamed greens or brown rice pasta with sauce of choice.
The meatballs freeze very well. A few can be taken out of the freezer and popped into a soup for a quick dinner option.

Beef & Arugula Stir-Fry

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 4 servings

Ingredients:
1/2 pound sirloin, cut into 2"x1/8" strips
1-2 bunches arugula, well washed
2 red bell peppers, cut into very thin strips
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons kuzu
2 tablespoons tamari
2 tablespoons rice or cider vinegar
1/4 cup water

Directions:
1. Stir-fry the beef in a pan with 2 teaspoons of oil over medium-high heat for about 2 minutes or until browned.
2. With tongs or a fork, remove beef, allowing excess oil to drip off, set aside.
3. With remaining oil, stir-fry ginger and garlic for a few minutes, then add the bell pepper. Cook for 2-3 minutes.
4. In a serving bowl mix together the fresh arugula and the bell pepper mixture.
5. In a small bowl combine kuzu, tamari, vinegar, and 1/4 cup of water. Place in a skillet and cook on medium heat until sauce starts to thicken. Return the beef to the skillet and cook for 1 minute, just to warm up the beef.
6. Add the beef to the serving bowl with the arugula and bell peppers. Mix and serve warm.

Variations:
Try other types of greens such as dandelion, watercress, mustard greens or broccoli rabe.