1 cup rice or quinoa
2 cups chicken broth
1 large onion, chopped
1 clove garlic, minced
1 can diced tomatoes, drained
1 teaspoon cumin
1 tablespoon coconut oil
salt to taste
In a fry pan with a lid and medium heat, brown onion and garlic in the oil. Add rice or quinoa and lightly toast. Add chicken broth, tomatoes and cumin, stir to combine. Turn the temperature to low and simmer for about 15-20 minutes. Until water is absorbed. When done, add salt to taste.
1 cup broccoli, chopped small and firmly packed
1/2 teaspoon garlic powder
2 green onions, chopped – Can use a leek or regular onion if you desire.
2 eggs
2 cups cooked Quinoa
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, grated
2 tablespoons parmesan cheese
Preheat oven to 375 degrees and like a baking sheet with parchment paper. Lightly grease the paper with coconut oil.
Mix all ingredients together in a large bowl. When combined drop mixture using a tablespoon onto greased baking sheet. Bake for 20-25 minutes. Makes 30-40 bites.
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter. Combine the cheeses into a small bowl.
Heat the skillet over medium-high heat, add half of the potatoes and 1 large clove of minced garlic. Slightly brown the potatoes, adding more butter if needed. Grease a 9×13 shallow baking dish and place fried potatoes into the dish spreading over the bottom. Add more potatoes, butter and garlic to the skillet and brown the second half of the potatoes.
While the potatoes are browning, cover the potatoes in the 9×13 pan with one half of the cheese mixture, salt and pepper. When the second half of the potatoes are brown place them on top of the mixture in the baking pan. Cover them with the remaining cheese mixture. Sprinkle with salt and pepper, nutmeg and then pour the heavy cream on top of everything. Place the bay leaves on top. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves before serving.
Cut bacon into 1 inch pieces. In a large pot fry bacon with onion until crisp. Drain off some of the grease. Add pork and beans and stir well. Add a full bottle of chili sauce and mustard. Stir mixture and simmer 2-3 hours. Serve hot.