Organic eating...

Mike went to a couple of board meetings this afternoon and was asked if I would post some organic recipes that we like. Here are two of our favorites:

Lentil and Chicken Stew
3 t. olive oil
8 oz. boneless skinless chicken breast, cut into pieces (I use free range chicken)
3/4 c. carrot
2 cloves of garlic
1/2 c. onion
1/2 t. salt
1/2 t. pepper
2 c. organic chicken broth
1/2 c. lentils
1/2 c. brown basmati rice
1 T. fresh lemon juice
1 T. fresh dill

Heat 1 t. olive oil in a pot. Add chicken. Stir fry 3 to 4 minutes. Transfer chicken to a plate. Add remaining olive oil, heat. Add carrot, garlic and onion that have been pulsed in a food processor. Saute in olive oil until aromatic (2 to 3 minutes. Add chicken broth. Heat to boiling. add rice and lentils. Reduce heat. Let simmer (covered) for 35 to 40 minutes or until rice is tender. Add diced chicken, lemon juice and dill. Cook till heated through. (Serves 4)

Mixed Berry Cobbler (I have adapted this recipe to organic)
8 cups mixed berries (fresh or frozen) I like to use mostly blueberries, but it is also good with peaches.
1/2 c. Turbinado (raw sugar)
1/4 c. tapioca
juice of 1/2 lime
pinch of salt

Topping:
1 c. white wheat flour
1 c. raw coconut
1/4 c. Turbinado (raw sugar)
3/4 c. pecans (chopped)
1/2 t. baking powder
1/4 t. salt
1/2 c. cold organic butter
1 free range egg

Mix berries, sugar, tapioca, lime juice and salt. Let set in a bowl while making topping. Put all ingredients for topping in a food processor except egg. Pulse until mixture is course. Add egg and pulse just until it is incorporated. (You don't have to use a food processor. If not, mix ingredients together. Cut in butter. Knead in the egg.

Place fruit in a 2 qt. buttered dish and sprinkle crumbs over the top. Bake @ 375 for 45-50 minutes.

I usually make half of the recipe.