Mussels in Coconut Lime Broth

        What an exciting week it was!  Just two days ago, I was one of the thousands who were glued to their televisions once the white smoke came out of Sistine Chapel.  Excited to witness another piece of history, I patiently waited for the new Pope to come out of the balcony from 2:05 -2:55 pm.  Guess what?  Nobody came out. 

 

         Since I have some chauffer duties to do, I rushed to the car and hurriedly picked up the children from school.  Deep inside, I'm hoping the Pope will not make his grand entrance during my 15 minute absence. When I saw the kids,  I even told them that the first one home will get a treat.  The little trick paid off.  They were in and out of the car in no time. 

 

        As I was closing the front door, I heard the kids screaming.  "Hurry Nanay, the new Pope  came out of the balcony!"  Just my luck!  I was 5 seconds late for the big reveal.  Bummer!!!

 

        Speaking of luck, this weekend is St. Patrick's Day.  Though we don't have any trace of Irish blood in our family (as far as I know),  we also like to celebrate the occasion by having "Green foods" with the traditional Beef, Potatoes and Cabbage. 

 

        One of our family's favorite Green foods is this Mussels in Coconut Lime Broth.  Though the kids are not big mussels eaters, they love soaking their steamed rice with the light, creamy broth.  That leaves me and my husband more mussels to enjoy with wine or beer. Yum!

 

         What I love the most about this simply dish aside from the taste, is its versatility.  Depending on how you serve it, this easy to prepare recipe is perfect for entertaining.  As a cocktail dish, arrange the mussels in a platter and use the broth as a sauce. Just like the one on the photo below.  A few pieces of mussels in a bowl with more broth and a piece of toast, you have a nice soup.  For an elegant looking main dish, serve it with steamed rice and vegetables.  

 

        Am I making you hungry?  Here's the recipe for this 30 minute wonder. 

 

        Time to enjoy Happy Hour!

 

- Roz

 

Ingredients:

2 Tbs. extra virgin olive oil
1 Tbs. minced garlic
1 small onion chopped
2 inch cube fresh ginger sliced into strips
2 cans 14 oz. coconut milk
1 cup water
3 lbs. mussels
2 Tbs. fish sauce
1/2 tsp. chili flakes (you can add more if you like)
1 1/2 tsp. ground black pepper
1/2 cup fresh cilantro chopped
1/3 cup fresh lime juice

1. Preheat a big Dutch over or pan. 
2. Sautee garlic, onions and ginger in olive oil for about 3-4 minutes.  Make sure you don't burn it.
3. Add the coconut milk, water, fish sauce and black pepper.  Bring to boil.
4. Once boiling, add the mussels and lower the heat.  Simmer until the shells open.  Do not over cook.
5. Stir in the cilantro, chili flakes and lime juice.  Turn off heat and serve.

 

Feel Better Italian Wedding Soup - Gluten free



      I can't believe the flu bug just visited our place. Last week, 5 out of 6 family members were on bedrest for the whole week. With just one "nurse" to attend to everybody's needs, (yup I was the last one standing), I decided to make my favorite comfort food - Italian Wedding Soup.

       In this version, I used Arrowhead Mills Organic Quinoa -- 14 oz instead of the traditional small round pasta. I like the quinoa because it's gluten free, loaded with protein and doesn't get soggy when reheated.  Once the meatballs were cooked through, this recipe can also be transferred to a crock pot so it stays warm and ready when someone needs to eat.  A big help especially when having a nice family meal isn't possible.

        Whether you have someone who's sick at home or have a very hectic schedule, I suggest you give this easy to prepare comfort food a try.  I'm sure it will definitely make you feel better. 

        Stay healthy this winter.
      
     

 

 

 

Ingredients:

 

Meatballs

2 lbs ground beef

2 pcs multi grain crackers (crushed into bits)

1 medium sized onion

2 tsp sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

2 Tbs ground flax meal

6 Tbs lukewarm water

fresh parsley (about 3 tablespoons finely chopped)

 

Soup

2 Tbs olive oil

3 cloves minced garlic

1 small onion chopped (about 1/4 cup)

1 cup celery chopped

1 cup carrots chopped

3.5 Quarts Chicken broth

2 tsp sea salt

1/2 tsp ground black pepper

2/3 cup quinoa

2 cups kale (torn into bite size pieces)

pinch of chili flakes

 

1. Mix the flaxmeal and water to make a goo. Set aside for 5 minutes.

2. Using a food processor, finely chop the parsley and onions. 

3. In a big bowl, combine the onion-parsley mixture, crushed multi grain crackers, flax goo, salt, pepper and garlic powder. 
4. Add the ground beef and using your hands, mix it thoroughly.  Form into balls about 1 tablespoon each. Set aside.
5. In a big pot, saute garlic, onions, celery and carrots in olive oil for about 5 minutes.
6. Add the stock and bring to boil. 
7. Once the stock starts to boil, slowly add the meatballs and quinoa. Let it boil again and season with salt and pepper.  Simmer for at least 20 minutes. 
8. Add the kale pieces and simmer for another 15 minutes.
9. Transfer to a serving bowl and top with chili flakes.
10. Enjoy!

-Roz