Liver success!

One of the real foods many people struggle with working into their diet is liver.  It’s a nutrient power-house, especially for pregnant or nursing mothers and growing children.  But I find that I’m the hardest one to please in this regard as the rest of my family loves it fried with onions.  I, however, can’t get past the texture and the, well, livery taste.

Last week I did it: I made a recipe that is truly good, not just tolerable.  With the leftovers from a liver-and-onion dinner, I got creative.  Why not get the liver in small doses with a fun dip, rather than trying to choke down a whole steak all at once?

So here it is, a bacon-cheese dip that you can put on sourdough bread or dip veggies.  I’ve found it’s a great go-to lunch when I need something quick.  Bonus- my kids love it!    Enjoy!

2-3 cooked calves-liver steaks
2 packages of organic cream cheese, or even better 2 cups of homemade cream cheese
5+ strips of cooked nitrate/nitrite free bacon
3 gloves of garlic
1/2 red onion
1 green pepper
salt to taste

Food-process, or very finely chop all ingredients separately.  Then pure together until smooth.  Chill and serve!

Soup in the Summer

It’s hot, so why on earth would I dream of making or serving soup?  Two reasons:  First, my children always love soup, particularly things with chunks they can dive their hands into the bowl in pursuit of.  It’s a mess, but they always eat it all and have a blast doing so regardless of the season. I’ll trade a few more dirty shirts for thoroughly nourished children any day.

Second, it’s one of the easiest ways to make and eat real food, regardless of season or weather.  A big pot of soup still goes a long way in the summer, it’s still easy to toss together in the crock pot in the morning and have dinner ready at night.    This weekend,  my hero of a husband whipped up the following chowder, and we just finished it for lunch 3 days later.

One thing first: you’ll notice that I don’t usually put quantities in my recipes (except for baking) which probably frustrates some of you.   From where I stand, quantities in a recipe frustrate me- I generally don’t have the exact right amount of anything and end up modifying it anyway, or I don’t modify and either wonder what-might-have-been or scrap the recipe all together.

My approach, and my advice: use what you have!  Do you have just a few pieces of leftover cod from last night, but some frozen shrimp or scallops?  Toss them in!  Do you have sweet potatoes instead of celery root?  Leeks or scallions instead of onions?   Great, toss them in!   Don’t obsess about the amounts, and don’t be afraid to put in more of what you and your family likes and less of what they don’t.   It’s your kitchen, after all, and there are no rules if you’re eating real food.

Now, for this weeks soup:  Fish chowder

Ingredients
Cod, or any other white fish will work
onions, diced to desired size
celery root, in chunks (potatoes work great also)
homemade stock, fish is best but beef or chicken both work well
raw milk
cream, (non-homogenized, grass-fed)
sea salt and pepper to taste
butter for sauteing

Optional items: Bacon, organic corn, fennel

Process
Saute onions in butter, lightly.  Then toss in fish for just a few minutes- do not over cook.  Take fish out and add the broth and the celery root or potatoes, and simmer until soft.  Add the fish and the remainder of the ingredients and let simmer.  Season to taste.   Serve with sourdough bread and butter.    What could be easier?!