Greens and Cornbread Quiche with Bacon (gluten free, milk free)

Greens and Cornbread Quiche

Bacon.

(And fresh greens in a quiche, with a cornbread crust. It is a fun fusion fusion dish fit for brunch.)

This is how it is done:

1 lb farm fresh bacon
4 cups chopped greens (I used kale.)
1 red onion, chopped
1 tbsp finely chopped mushrooms
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp salt
2 tsp mustard powder
4 large eggs (or 3 duck eggs)
1/4 cup water

1 cup non-GMO cornmeal
1 tbsp baking powder
1/4 tsp pepper
2/3 cup water

Preheat the oven to 350F.

In a sauté pan, cook the bacon, leaving it soft. Grease the bottom of a 12" square baking dish (or 14" round) with the drippings. If the bacon is lean, use avocado or coconut oil.

Create the crust: mix the cornmeal, baking powder, and pepper in a bowl. Add the water and stir well. Spoon the mixture into the bottom of the pan.

Mix the greens, mushrooms, and onions together. Layer a quarter of the mixture over the cornbread, followed by a quarter of the bacon, and repeat until all the layers are assembled. Beat the eggs, water and seasoning together in a bowl and evenly pour over the top of the bacon and greens.

Bake until a knife comes out clean, about 45 minutes.

I shared this recipe with Motivation Monday, a weekly roundup of natural recipes and craft ideas.

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Creamy Curried Chickpeas (gluten free, vegan)

Creamy Curried Garbanzos (gluten free, vegan)

We are always looking for a new way to prepare chick peas (garbanzos). They are loaded with iron, protein and fiber, and if you buy the dried beans to cook yourself, are cheap and low in sodium.  We are into quick meals, too!

Creamy Curried Chickpeas can be prepared as a tasty filling for tacos or with abundant sauce to pour over rice or quinoa. The sweet and mildly spicy sauce got a thumbs-up from G-man and the Cadet. One of these days we'll triple all the of spices to crank up the heat!

For four generous servings or eight side portions:


1 large red onion, peeled and diced
2 tbsp olive oil
2 tsp cumin
2 tsp garlic
1 tsp chili powder (mild or hot is up to you)
1 tsp tumeric
1/4 tsp salt
3-4 cups cooked chick peas (or two cans, drained)
1 tbsp parsley flakes
1 cup canned coconut milk (or the whole can if you plan on making the dish saucy enough to pour over rice or quinoa)

On low heat, gently simmer the onion in the olive oil, Add the spices and salt and stir together until the onions are translucent. Add the chick peas and simmer for another five minutes. Add the coconut milk and until bubbly, stirring occasionally. Serve right away with soft tortillas, rice, or quinoa.


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