Crustless Quiche

If you have a crust recipe that you like, you could certainly use one, but I find this so easy without a crust.  This recipe is so simple and works for any meal of the day, is relatively portable, and can even be fancy enough to bring to a gathering or serve to guests. 

INGREDIENTS:

4 eggs
1 can (14-16 oz) of coconut milk without additives
1-2 T butter or fat for cooking
1/2 onion
1 cup diced meat (I prefer ham)
OR diced vegetables (bell pepper, asparagus, greens, or zucchini work especially well)
1 cup of cubed cheese
1/2 tsp salt
other herbs and spices, optional

METHOD:

1.  Preheat the oven to 375 degrees.

2.  Crack the eggs into a mixing bowl and beat in the coconut milk.  Mix in the cubed cheese, salt, and any other herbs or spices that you are using.

3.  In a 10 inch skillet (ideally cast iron), melt the fat and saute the onions for several minutes.

4.  If you are using vegetables, add them now and saute several more minutes, allowing any moisture to come out (such as with mushrooms).

5.  Turn off the heat, add your meat and stir, and then pour the egg mixture over the top.

6. Bake for 45 minutes or until an inserted knife comes out clean.

Pork Carnitas

This is a really delicious and easy dish. We can't get enough of it in our house. Left-overs are even better. It's a nice meal for a warm evening or for a cold night when you're sick of traditional winter foods. It's excellent served with an avocado/tomato salsa (as pictured here) or served up "taco salad" style with lettuce, olives, cheese, sour cream, hot sauce etc. Even though you see cheese in the picture, the recipe is dairy-free, and it is also quite tasty without any garnishes.

Ingredients

1 teaspoon salt
3 cloves garlic, minced or crushed
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon olive oil, softened butter or lard
1 (4-5 pound) pork roast
2 bay leaves
2 cups chicken broth

Method

Mix first seven ingredients together to form a paste. Add more olive oil, if necessary. Rub mixture all over the roast. Place bay leaves in the bottom of slow cooker. Place roast on top. Carefully add chicken broth around meat (don't pour over the meat or spices will rinse off). Cover and cook on low heat for six to ten hours, until meat shreds easily with a fork. Remove from pot and allow to cool a bit. Shred the meat with two forks. Alternatively you can refrigerate immediately and shred the next day with your hands (This is what I usually do. Sometimes I cook it overnight, then refrigerate all day, then shred and eat for dinner.) The shreds are also good fried in coconut oil.

You can also make this in a pot on the stove top or in the oven. Just keep the temperature low and cook for a long time.