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2 cup Black eyed Beans

2-4 dried millet stalk leaves

4 cup Jasmine rice

3 tablespoon oil

Salt to taste

Remove unwanted particles and wash beans and soak beans overnight to reduce the cooking time.

Boil beans in a large saucepan with enough water and the leaves.

Wash rice, drain water and add it to the cooked bean and oil. (follow the instruction for the manufacturer for the Yasmine rice)

Add salt and stir, leave to cook whiles frequently checking to ensure desired texture.

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The Perfect Layered Salad


6 Cups Spring Mix Lettuce

2 (15 ounce) cans corn, drained

2 cups thinly sliced purple cabbage

3 cups green beans, boiled

2 (10 Ounce )Container Grape Tomatoes, Cut in Half

2 medium carrots, grated

6 Hard Boiled Eggs Sliced

8 Ounces Bacon Cooked and Crumbled

1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley

In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.