2 slices bacon, or 1/2 cup ham, chopped
1/2 cup onion, chopped
1/2 cup bell (green) pepper chopped
2 cloves garlic, minced
1 15 oz can (or frozen) Goya Green Pigeon Peas, undrained
1/2 teas oregano and cumin
1/2 cup GF tomato sauce
3 cups of water
2 cups of white rice
1 tbsp salt

Heat large skillet over medium heat. Add bacon, onion and peppers, cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients, except rice. Bring to a boil. Stir in rice in medium heat until water gets absorbed. Reduce heat, cover and simmer 20 minutes or until rice is tender.

Sweet potatoes peeled and cut into fries
Olive oil
Salt and pepper

Preheat baking stone in 400 degree oven. Toss fries in oil to coat, season with salt and pepper, place on hot stone in a single layer. Bake 15 minutes, turn fries over and cook until browned and soft.

2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray

Heat the oven to 350 degrees F.

Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.

Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

To top

5 slices bacon, cut up
5 white or red potatoes, sliced 1/4 inch thick
1/2 medium onion, sliced

Partially cook bacon before adding potatoes. Mix potatoes in well trying to coat all with bacon grease. Cover and let cook, stirring occasionally so the potatoes brown but do not burn. When potatoes are about halfway done, add onions. Cook until potatoes are lightly browned and cooked through.

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Preheat oven to 350° F. Mixed sliced potatoes with maple syrup, juice and salt in a shallow 2-quart casserole. Dot top with butter, cover and bake for about 45 minutes until tender. Uncover, sprinkle with nuts and bake 15 minutes longer.

To top

White or Yukon gold potatoes (do not use russet)
Onion, chopped
CF margarine
Unflavored CF milk substitute (vanilla makes it too sweet so use unflavored. Potato milk makes it too heavy so I use rice)
Salt and pepper

Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine. Heat milk in pan you cooked potatoes in and milk into potatoes until desired consistency. Salt and pepper to taste.

24 oz (4 medium) white or Yukon Gold potatoes (do not use russet)
1/2 cup onion, chopped
2-4 tablespoons oil or CF sub (only Earth Balance Soy-Free Natural Buttery Spread is GFCFSF)
Unflavored CF milk substitute (vanilla makes it too sweet so use unflavored)
Salt and pepper

Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine/oil. Heat milk in the pan you cooked potatoes in and mix into potatoes until desired consistency. Salt and pepper to taste.

Serves 4.

6 oz boneless pork loin chop, cooked, cut into 1/4 inch pieces
1/2 cup finely chopped carrot
1/2 cup chopped broccoli
1/2 cup frozen peas
2 green onion, chopped
2 tablespoons oil
2 eggs, beaten
2 cups cold, cooked long-grain rice
3 tablespoons water
1 packet chicken or beef bouillon
1/4 teaspoon chopped garlic

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice and garlic. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in the bouillon and water.  Add in broccoli, carrot  and peas.  When the rice is heated through, add the scrambled egg and cooked pork into the pan. Mix thoroughly. Stir in the green onion. Serve hot.  Can substitute any cooked meats.

Serves 4.