garlic

Makes 8 servings (1/8 of a 9 X 13 baking dish) Preheat oven to 350 Degrees. Saute' onion & garlic add thawed spinach and cook until most of the moisture is gone. Blend eggs & cottage cheese and salt & pepper to taste. Add to spinach mixture along with two cups of cheddar cheese. Mix and pour into 9 X 13 greased pan. Bake for 30 minutes until done around edges and a little moist in the center. Can be served hot or cold. Great to reheat for a quick morning on the go breakfast or serve in smaller pieces for a cold appetizer.

Makes 3 cups approximately 12 servings of 1/4 cup each.

Rinse and drain black beans and place in large bowl.
Add salsa green onions bell pepper lime juice olive oil garlic cumin and cilantrol.
Mix well and chill covered in the fridge. Salsa is best when served the next day.

Cook and stir all ingredients until heated through. Cover and cook over medium heat stirring occasionally until vegetables are crisp-tender about 10 minutes. 6 to 8 servings.

Heat the oil in a large skillet over medium heat; saute onions and garlic until they are almost translucent (about 2-3 minutes). Add ginger and curry powder. Next add honey, coconut milk and chicken broth. Reduce heat and cook for 2-3 minutes, add chicken breast halves. Simmer until chicken is cooked through. (about 20-25 minutes) Flip chicken after about 10 minutes to cook other side through.

Easiest way to make this is in a Crock Pot: Mince ginger and garlic then add all ingredients to the crockpot and cook on Low for 6-8 hours. If the liquid is too watery remove the meat to a covered bowl and turn the heat up to High with the crock pot uncovered for 1/2 hour or so. Return meat to mixture and cover. Very tender and juicy! A whole breast or thigh is too much but 1/2 is too little so this tends to make 6 servings in our house.
Stovetop instructions:
Mince garlic and ginger. Mix everything except chicken in a large pot and bring to a boil. Boil for one full minute then add chicken. Cover pot and reduce heat to a simmer. Turn meat occasionally until meat is slightly tender. Turn up flame at this point. If there is too much liquid remove meat and concentrate until syrupy. Return meat and continue to frequently turn it to prevent burning. Remove pot from heat when meat is very tender and sauce is thick or gone. Serve on brown or fluffy rice. Makes 6 servings.