Mediterranean Mussels


Stuff you Need 🙂

  • 3 lbs Mussels-rinsed (still in shell)
  • 2 tomatoes- chopped
  • 1 small onion- diced
  • 8 cloves garlic- crushed
  • 8-10 leaves Fresh basil- chopped (or 1 TBS dried)
  • 1/4 C fresh oregano ( or 1 TBS dried)
  • 1/4 C Fresh cilantro (or Parsley)-chopped ( or 1 TBS dried)
  • 1-2 serrano chilis diced (optional)
  • 1/2 C wine (whatever bottle you have opened)
  • 1 C Kermato, or Clamato, or V-8 or Tomato juice
  • Olive oil
  • Salt, Pepper, crushed red pepper to taste 
What you do with all the stuff 😉

  • Rinse Mussels, drain and set aside.
  • In Dutch over or large soup pan, sautee garlic, onion and tomato, in olive oil
  • Add all herbs, serranos, wine, salt, pepper and tomato juice
  • Add all mussels, stir to coat all mussels, and bring to hearty simmer
  • Cover, lower heat and let steam for approx 8-10 min
  • Stir, make sure all are heated through.

Bacon Wrapped Omelette bites

Bacon Wrapped Omelette bites
bacon.wrapped.eggbites.jpgThe Stuff you’ll need (for a 6 muffin tin)

  • 6 whole eggs (preferably free range)
  • 12 slices bacon ( 2- per muffin cup)
  • 1 jalapeno pepper, seeded & chopped
  • 8-10 broccoli florets blanched, then chopped
  • 1 small  red onion diced
  • 6 slices of tomato
  • Salt, black pepper, red pepper flakes
  • Shredded Chedder/jack or pepper jack cheese- optional (omit cheese if you are following Paleo)
How to put all this Stuff together:

  •  Preheat oven to 350°F.
  •  Cook the bacon in a pan over medium heat only until  cooked through, but not crispy, about 5 minutes
  •  Blanch broccoli florets until bright green, drain chop
  •  Lightly grease muffin tin with olive oil
  •  Use 2 pieces of the bacon in each tin, wrapping around lining the inside edge of the tin
  • Put tomato slice in bottom of each tin
  • In a medium bowl, whip the whole eggs
  • Add salt and pepper and crushed red pepper to taste
  • Add the chopped jalapenos and diced onion
  • Combine thoroughly, use a soup ladle to put the mixture into each of the muffin tins lined with bacon
  • OPTIONAL – Add sprinkling of shredded cheeses to each cup.
  • Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,
  • Eat or refrigerate, and save for later.
  • Makes 6 omelet bites.

INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock ;-)

INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock 😉

veggie stock

What’s in it !

Basically, this is what I do weekly from all the ‘waste” that most people throw in the trash. I save all parts of veggies in a large ziplock baggie, it varies from week to week depending on what I make, but includes the “kitchen sink” of all veggie peels, and ends that you cut off, including garlic skins, ends, peelings, and ends of all veggies. Heres an example of what I had this week. You can chop these things down to make them easier to sautee, (or not)

  • onion left overs skin, ends AND one additional small yellow onion cut in 1/4’s
  • cabbage ends and some leaves
  • cauliflower ends
  • cilantro ends and some leaves
  • carrots ends and peels
  • potato peelings
  • tomato ends
  • Celery hearts, and ends
  • garlic ends skins, AND 6 additional whole cloves crushed
  • 3 T olive oil
  • 1 bay leaf – split in half
  • 1 T dried thyme
  • fresh parsley stems
  • 4-6 whole black peppercorns
  • 1 whole clove
  • about 1 gallon water

Whatcha gotta do:

    • In a dutch oven, stock or soup pot, heat the oil over medium heat.


    • Add the onion, garlic, carrot, celery, tomato ends and garlic, sautee gently  with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables, though.


    • Add water, bay leaf, thyme, peppercorns, and clove, bring to a boil, then lower to a simmer. Cover, and simmer for 45-60 minutes. Skim off any scum that rises to the surface. Allow all veggies to simmer undisturbed, with minimal stirring.


  • Remove from heat, pour through a strainer into another large pot or container. Cool, and then refrigerate. I use 2- 2 qt plastic V-8 containers, thats’ how I store mine, easy to store, and pour.

Makes approx 1 gallon of vegetable stock.

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai.jpg
Stuff you need to make it 😉
  • 3/4 pound boneless, skinless chicken meat (range fed if possible)
  • 3 tablespoons coconut oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups organic veggie stock (or water)
  • 2 tablespoons minced fresh ginger root
  • 4 fresh basil leaves
  • 1 small green pepper
  • 1 small sweet red pepper
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

What to do with the Stuff ;-):

*  Cut chicken into thin strips and saute with the peppers in coconut oil for to 4-5 minutes until the chicken turns white
*  Bring coconut milk and stock to a boil, reduce heat.
*  Add peppers, ginger, fish sauce, lime juice, cayenne pepper, and basil leaves
*  Simmer until the chicken is done, 15-20 minutes.
*  Sprinkle with scallions and fresh cilantro and serve steaming hot.