I featured chicken liver pate last week, I realize that may not be everyone’s cup of tea. How about we try frying the chicken livers? I have done fried wild mushrooms and just chicken breast with pork rinds, but now I have added chicken livers to the list. I really don’t mind the taste of liver, ideally I’d eat it one to two times a week. My favorite way previously was to cook them in bone broth, served over mashed cauliflower. Eating these fried chicken livers, however, I don’t even think my mom could have told they were liver. They were delicate and not strong-tasting at all, with a nice crispy coating. Don’t the rutabaga fries with this look legit too! If you’re new to liver, give them a shot. Just don’t focus on the fact that you’re eating liver, would be my biggest suggestion.
Fried Chicken Livers
This is how I really eat most of the time!! I love eggs. I could eat them all day everyday. In fact when I took off to California to explore Yosemite, I had my backpack and 4 dozen hard-boiled eggs. Often I don’t even like fruit, so an omelet style morning meal is ideal for me. I also really enjoy seaweed. Anytime I’m in Indy, mom and I are quick to pick up some seaweed chips. I began adding them to my eggs, it gave them a different taste and provided some added tastiness. And I get some sea nutrients right out the gate. The omelet itself can have infinite amounts of vegetables.
This is probably one of the tastiest things I have made! It started out as just plain almond butter ice cream, then my usual yearnings to be more creative kicked in. But what flavors to incorporate? Do I add chocolate? Do I make an ice cream cake? Do I add cookie chunks? I took the tough questions to my grandma. Boom, next thing you know I’m whipping up a brownie pie crust and acquiring the ingredients to make the Urban Posers Caramel. The end product was this delicious moan-worthy pie! It’s rich and refreshing in this summer heat.
Brownie Pie Crust:
This is one of my favorite recipes I posted last year when I did a 30 Day Recipe Challenge. I personally like that caramely-chocolately combination. They were absolutely delicious and were a complete hit! Freeze the caramel candies alone and you’ll be satisfied. Same thing with the ganache, I used it in multiple recipes from little chocolate treats to a s’mores pie!
- 2 1/2 cup almond flour
- 2 tbsp almond oil
- 4 tbsp maple
- 1/4 tsp sea salt
Caramel Candies Continue reading “Turtle Cookies”
Okay these are my new addiction, I LOVE them! Cherries, as I’ve mentioned are my favorite food, but there season is so short and their cost are not always friendly. Cabbage, however, is my second favorite food and it is friendly. I could eat cabbage everyday. I’ve made all kinds of veggie chips: radishes, beet, zucchini, kale of course, but never cabbage. I made these last week and wanted to smack myself, why I have I never thought to make cabbage chips before! Of course I like color variation so I got green and purple cabbage (plus different nutrients for different colors). They were crisp, spicy and I was utterly sad when they were gone. You can bet I’m going to be stalking up on these.
- Cabbage, purple and green
- 2 tbsp melted coconut oil (or grassfed ghee)
- sea salt
- cayenne pepper
To Make: Peel off leaves from the cabbage. Slice into rectangles or triangles. Make sure to cut around the veins in the cabbage. Toss in oil and seasoning. Spread evenly in a dehydrator. I left mine overnight and took them out the next afternoon. If you don’t have a dehydrator, I would suggest putting your oven on its lowest setting. They were absolutely perfect from the dehydrator!
I love love cherries and I come from a family of ice cream fanatics. If my dad is going to fall, it’s going to be with ice cream. It’s summer, that means refreshing cold treats are on the menu. Again my favorite food is cherries, so naturally I would select Cherry Garcia ice cream to make. This is one of mom’s favorite dishes, that’s she’s still raving about.
What do you want for dinner? Surprise me! Hmm…. with this task I do what I usually do, throw good shit in a skillet and stuff something. There you have it, Venison Stuffed peppers. You know what? They were AMAZING! These are the types of meals I love and the one’s you’ll likely see me eating (yep a lot of the time I don’t even taste my baked goods, my mom lays her taste buds on the line to sample them for you all, so big thanks to my biggest supporter). They were flavorful with a layering of seasonings and just enough heat. This is also the first time I used kale in a stuffing mix. I am just not as excited about kale as I am compared to other vegetables, it’s hit and miss for me and this was a definite bull-eye. What I love is that the filling options are endless, especially with so many things coming in to season. And it’s a great way to clear out some things in the fridge or not to go to the store- use what you have. Use your imagination, GO!
Venison Pepper Pots
- Bell Peppers (I used 4)
- 10 oz venison, cubed (or whatever protein source you’d like: turkey, chicken, beef, pork, etc.)
- Sweet peppers, finely chopped
- Bundle of Kale
- Sliced red onion
- Mushrooms, sliced Continue reading “Paulin Pepper Pots”
I have been playing with ice cream recipes lately, this is probably my own personal favorite. Whereas the others were creamy and decadent, this was absolutely light and refreshing. Do you know what kombucha is? Through the Weston A. Price I came to learn about the benefits of fermented to food. Traditionally they were used to preserve foods, but there are more benefits. They often make food more nutritious, increasing the nutritional value. Take fermented dairy too. Kefirs and dairy are actually easier to digest for many than dairy (keep in mind I am a believer in raw dairy from grass-fed cows). What I believe i a great asset to fermented foods are that they act like a probiotic, promoting the good bacteria in your gut (flora). Good flora promotes good immunity and good health. Kombucha then is a fermented tea. For this recipe I got a raw kombucha, but you can certainly make your own (which I intend on doing, I just wanted to experiment first and I was so pleased with the results I had to share right away).
Strawberry Kombucha Ice Cream
- 1 cup Kombucha
- 1 cup coconut milk
- 2 tsp vanilla
- 1/4 cup raw honey
- 1 cup sliced strawberries
To Make: Process all the ingredients. Freeze in a glass dish for several hours or overnight. Run through the food processor to make it nice and smooth. Serve!
I was so excited with the end result of this pate, it was my first time ever making it. Besides the fact that offal is usually a little more cost efficient, it is nutrient dense as well. I started out as a research queen writing health blogs for my dad. The Weston A. Price Foundation was one of my favorite sites and sources of information. They rave about the benefits of liver and high vitamin butter. So if I can, I try to put in liver at least once a week if not more. I was so pumped to leave the market yesterday morning with a bag of local pasture-raised livers and hearts. To add to my excitement, Dr. Sharifi brought me some bread she’d made from the Wheat Belly cookbook (I would make a few tweaks to this). I haven’t thoroughly discussed it, but I think it’s kind of obvious that I eat Gluten-Free. Besides all the research I’ve read on it, I also have a family history of Celiac’s Disease, so cutting it out seemed like a no-brainer for me personally. If you want to learn more about it, Wheat Belly is a great source of information. Watch this clip of Dr. Davis to get a little hint. This pate turned out so creamy and delicious! I’m going to try it on Continue reading “Creamy Pate With Wheat Belly Bread”
My mother discovered the Strawberry Banana Muffins I made for Tab and of course I had to make her a batch a muffin. Plus they are celebration muffins because my brother’s wife had their twins. So Happy You’re a New Grandma (Again) muffins for you Mom! She despises banana’s however, so once again I tweaked the original to a flavor profile which would work for my mom- an avid rhubarb lover. Simple solution. Let’s take that first recipe and swap out the banana for rhubarb. While we’re at it, let’s make these Balsamic Strawberry too!
Balsamic Strawberry Rhubarb Muffins