Bacon Wrapped Omelette bites
The 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 😉
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)
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.