Sunday, October 10, 2010

Liverwurst (aka. superfood sausage!)

I just made this tonight, and I was really thrilled! Everything is approximate - so play around with the recipe. Try different spices too... I'm still obsessed with cumin & cayenne :)

  • 1 lb grass fed beef liver
  • 1 lb pastured organic ground pork
  • half bulb garlic
  • half small onion
  • 3 tsp kosher salt
  • pepper (as desired - up to 2 tsp)

Use whatever sausage seasonings you like - One recipe I looked at for liverwurst used allspice, sage and marjoram. This is what I used:
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1 tsp ginger

Put in onions and garlic (pre-chopped a little) in processor. Then add liver and puree. Then add ground pork and spices. I stuck my nose in and smelled it - if I still smelled liver, I added more spices. Once pureed, it should be the consistency of gloppy pudding. If anyone comes in the room and asks what you are making, you can tell them that it is pudding. Hee hee. Heat cast iron skillet on medium heat. Drop by big spoonfuls onto skillet (no need to pre-grease unless the pork is lean) and spread with spatula into 1/4 in patties (bread shaped for sandwiches!) Brown for a few minutes on each side, and then serve up for a super-powered meal.

Keeps in the fridge at least a week, and freezes nicely too!

Linked to Monday Mania

UPDATE: Check out my updated recipe

Friday, October 8, 2010

Rosemary Squash Faux-tatoes

Forget mash potatoes this thanksgiving. This is SOOO good! It tastes like super rich mash potatoes and the rosemary is wonderful.

4 cups mushed cooked butternut squash
3/4 cup yogurt, or sour cream or soured cream (raw cream that sat in your fridge too long)
2 heaping tsp salt
1/2 tsp garlic powder
1/2 tsp rosemary (fresh would be even better)

Mix all ingredients together and bake at 400º until warmed throughout. Probably about 20 minutes.

Tuesday, October 5, 2010


I've updated this recipe to skip the processor and use just one pot!

I make cauli-rice quite a bit. Not just for stir-fries, I also like it underneath some sloppy joes instead of a bun. Or any other dish that formerly used rice. Here is the simplist way to do it.

  Wash cauliflower, break into chunks and run through processor until it becomes small crumbles. You’ll probably have to do that in batches. (You can also grate it.) Put all of it in a large pot or skillet with a little bit of coconut oil or other fat. Stir often on medium heat. 

When cauliflower is becoming more translucent, make a shallow area in the center. Add some additional fat or oil.
Pour two or three beaten eggs in shallow area and gradually stir into cauliflower, leaving chunks of egg throughout.

 Season with paprika, wheat-free Tamari sauce, salt, garlic, onion, and anything else that strikes you. Pile on protein and other veggies and dive in!

Oh... Liver (with brussels and salt pork)

I've been working hard trying to figure out how to include liver in my diet. Chicken liver is easy to just blend into chicken salad or soup - it's flavor is incredibly mild. Beef liver on the other hand, is strong! Whew! And I have about 24 lbs of it in my freezer from grass fed wonderful cows. Here was one success and we'll try to do this monthly:

(Based on a recipe by Real Food for Less Money)

1 pound grass fed beef liver
1 1/2 cups almond flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 lb salt pork
2 onions- cut in half and sliced thin
1 lb brussels sprouts

Slice liver while frozen very thinly, and soak overnight in lemon juice or whey.

I liked doing this in one pan - but you do have to start it fairly early. Cut salt pork into small peices and cook up on medium heat until cooked through. Set aside, leaving drippings in the pan. Meanwhile, slice onions thinly and wash and trim brussels sprouts. Cook onions and then sprouts  in salt pork drippings (can put in another pan so liver can cook at the same time) until browned, and then turn heat to low and continue cooking slowly for about 10-15 minutes until caramelized. Mix almond flour with salt and spices and coat both sides of liver slices with flour mixture. Cook in salt pork drippings on medium heat until browned, flipping to cook both sides.

Serve with the crumbled salt pork and don't tell anyone they're eating liver :)

Peanut Chicken Wraps

Chicken salad is my favorite packable food. It is also a wonderful way to use the little-too-dry chicken from making stock. (and a great place to hide ground up bones, mushy weird organs and nutritious  bits that no one wants to eat. Shhh!) For GAPS, I wrap it in steamed cabbage leaves, or just eat it out of the bowl. I like adding almonds and green onions and cheese and egg and random leftovers and make it a million different ways. I've made chicken curry salad a few times and it was really yummy - a spicy twist on the usual chicken salad. Then recently I tried a peanut chicken stir-fry and thought it was amazing! So this is a fun blend. My husband even thinks this is ok (he doesn't like cold chicken, any time, anywhere.) I feel this is still a recipe in progress, but it is still too yummy not to share.

3 cups chopped cooked chicken

1/4 c peanut butter (organic, unsalted is best)
1 Tbsp apple cider vinegar (or pineapple vinegar)
1 Tbsp honey
1/4 c cream or coconut cream (could also use yogurt possibly for different flavor)
3 Tbsp oil - coconut, olive, sunflower seed
1 tsp curry powder
2 tsp ginger
2 cloves garlic, finely chopped, or 1 tsp garlic powder
1 tsp salt

1 small onion, cooked, finely chopped (opt.)

If using coconut oil, gently melt in a sauce pan. Sauté garlic, then add ginger and stir til fragrant. Mix rest of sauce ingredients thoroughly. It should be a gloppy brown sauce.  Since I used pineapple vinegar, which I find to be a little more mild than apple cider, I used a bit more. You may like more ginger too. Just taste it and see what you think. Mix in chicken and onions.

For wraps, break off (carefully) a few cabbage leaves (I filled 8 with this recipe) and put them in a pot, stems down, with an inch of water to steam for a couple minutes.

Serve warm or cold!
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