• 1 cup long-grain white rice (jasmine or basmati work well)
• 2 tablespoons neutral oil (avocado or vegetable)
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon turmeric or annatto (optional, for color)
• 1¾ cups chicken or vegetable broth (low sodium)
• ½ teaspoon salt, or to taste
• Optional: 1 small bay leaf, 1 chopped green or poblano pepper
• Optional garnish: fresh cilantro or lime wedges

Directions:

1. Rinse the rice in a fine-mesh strainer under cool running water until water runs mostly clear. Drain thoroughly.
2. In a skillet over medium heat, heat the oil. Add the drained rice and toast it, stirring often, for 5–6 minutes until golden and fragrant.
3. Push rice to the edges of the pan, leaving a well in the center. Add the tomato paste and let it cook in the oil for 1 minute, stirring gently to caramelize. Then stir it into the rice.
4. Add cumin, paprika, oregano, turmeric (if using), and salt. Stir everything together to coat the rice evenly with the spices.
5. Transfer the seasoned rice mixture into the rice cooker pot. Add 1¾ cups of broth and the optional bay leaf or chopped pepper, if using. Stir to distribute evenly.
6. Start your rice cooker on the regular white rice setting. Do not open the lid until the cycle is complete.
7. Once done, let the rice sit in the warm cooker for 5–10 minutes before opening the lid. Fluff with a fork and remove the bay leaf if used.

From:  (goodnomshoney.com)

Combine ingredients for marinade in a small bowl.  Stir until combined, should be a little thick.  Put steak into a 1 gallon plastic bag, add marinade.  Store in fridge for 8-24 hours.  Grill at ~400F until internal temp of steak is 130F.  Let steak rest for ~5 minutes, then slice in thin strips for tacos.  Serve with cilantro and salsa verde.

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

This is what we use on cubed white potatoes. Make sure the size of the cubes are about as equal as you can manage. Saute in a pan with oil until browned on all sides. Watch the heat and stir often. Transfer to a plate with a paper towel to soak up some of the oil. Sprinkle this seasoning blend all over, to taste.

(we use small red potato’s and coconut oil)