Lets talk about a very particular organ meat - liver!
I, personally, love it and have been eating since I was a child. Back in Portugal my mom always cooked several kinds of organ meat, occasionally, like tongue, liver and kidneys and I've always appreciated eating those kind of dishes.
Some people find it having a very strong taste and, if you do so, you can always leave the liver soaking in milk for about an hour or two before cooking. This will soften the taste, for sure. I usually don't do that because I like it just as it is and so does my husband. The kids usually like it when I make it simple, just grilled, but today I'm trying them out with a mushroom gravy, so lets hope they like it too!
Having a diverse diet is very important in order to get all the vitamins and minerals that our body needs to keep functioning well, without any deficiency. Organ meats are particularly rich and they are the most concentrated source of almost every nutrient, including important vitamins, minerals, healthy fats and essential amino acids. Even if you usually don't buy this kind of meat give it a try and start be testing this recipe and see if you want too try the other meats as well. I'm trying to get some good quality kidneys and tongue, through my usual local butcher, so I can show you some recipes to incorporate them.
I also find it curious that I tend to cook up dishes like this during the colder season. They are easy to incorporate in comforting dishes that make up for a wholesome and nourishing family meal and that's what we are suppose to look for in a season where our body may be most susceptible to imbalances. They go very well with a variety of vegetables and make it easy to use sweet potato, broccoli rabe and cabbage as side dishes to help balance things out.
For this recipe I decided to use the oven to roast the carrots, a pot to boil the potatoes and a big pan to cook up the liver and onions. Also, a small pot for the gravy! This may seem like a lot of tools and equipment to go through but if you start roasting the carrots first, you'll be able to start the liver and onions and boil the potatoes at the same time, it's just a matter of getting everything together and in the same place so you have everything you need at hand.
You can also roast the potatoes alongside the carrots and that will be perfectly fine, too! I just prefer this way to cook the potatoes and the last time I cooked them my kids asked for seconds because they came out so good. It's a very simple but delicious side dish!
1 lbs fresh liver
2 Tbsp olive oil
2 large onions
2 garlic cloves
2 mushroom gravy cubes (I used this ones, from ...)
2,5 cups water
1/2 lb Bella mushrooms
BOU mushroom gravy (check it out, here)
1 Tbsp fresh thyme leaves
1 Tbsp freshly chopped parsley
1 bunch of carrots
1-2 Tbsp honey (I used the Bee Seasonal "Aroeira" variety)
1.5 lbs small potatoes
Salt and 1 tsp garlic powder season the potatoes
1 - Start by preheating the oven to 400 F.
2 - Wash the carrots and cut out any bad buts that you might find. If you're using a bunch of carrots, like I did, take some time to wash the greens thoroughly because they can be really earthy and you have to get all of that dirt out. Pat them dry and place the carrots on a baking sheet - season with salt, garlic powder and brush or spray with some olive oil. Cook for about 35 minutes.
3 - After placing the carrots in the oven start cooking the other components of this dish. Get a medium pot filled with water, add some coarse salt and boil the potatoes for about 15-18 minutes, checking the tenderness of the potatoes with a fork to check when their cooked. Strain the potatoes and add about 2 Tbsp of freshly chopped parsley, tossing the potatoes around the pot so that the herb gets evenly distributed throughout all the potatoes.
4 - Cut the liver into strips and cook them in a non-stick pan, coated with some olive oil. Cook the liver in batches not to overcrowded the pan and season the meat with salt, garlic powder and freshly ground pepper.
5 - While the meat is cooking cook up the gravy in a small pot. Add 2.5 cups of water, 2 cubes of BOU mushroom gravy and turn on the heat, on medium, until the cubes start dissolving into the water to form the gravy. At this point you'll have to whisk it to make sure yo son't get any lumps in the gravy. Turn the heat off and return to the meat.
6 - Remove the cooked meat to a glass container or plate and add some more olive oil to the pan to cook the onions. Saute the sliced onion and season with salt, pepper, garlic powder and fresh thyme leaves - I absolutely love thyme so I use a lot of it, just use the amount you're use to and you'll get a pretty flavorful caramelized onion. It took me about 15 minutes to cook the onions, in medium heat.
7 - In a big pot place the cooked liver strips, the onions and the gravy. Mix this all together and cook it up a bit more, in slow heat, for about 20 minutes. Check the seasonings and rectify, if needed. I just added a few more sprigs of thyme.
All you have left to do is drizzle the warm roasted carrots with the honey for a sweet touch and your meal is ready to plate.
I found the sweetness of the carrots to pair perfectly well with the distinctive taste of the liver meat. It is a perfect combination and adding perfectly boiled and aromatic small potatoes just makes this meal even more amazing!
This recipe will be on my go-to list for cold weather meals and I'm already thinking about some more comforting meals to whip up and show on the blog. Soup and stew season is upon us so I guess I'll be sharing some yummy suggestions for our fall welcoming in the upcoming weeks.
What about you?
Do you and your family like eating liver and incorporating it into your family meals? I'd love to know what you think and, if you happen to give this recipe a try, please let me know what you though of it!
If you follow my blog you must know, by now, that I love salmon!
I am truly grateful to have had the opportunity to sample the Virgin Bay Seafood Co. wild caught salmon, from Alaska. It really does pay off to spend a bit more for great quality protein that is sustainable caught and that has, indubitably, more flavor and a texture that will leave you wanting for seconds after each meal you prepare with it!
I mean, just take a look at this perfect and beautiful salmon portions:
How could anyone be tired of eating food like this?!
Oh, well, I can't have this fish every week but I'm making sure to take some time and do proper research about the quality and sourcing of our family meals' protein sources. We really should pay more attention to what we feed our bodies and, specially after the whole30, that has been a concern of mine.
Not only for my health but for all of my family's.
By the time I did this recipe I was also able to try out some veggie kits I got from Urban Roots - even though I had to eliminate some of the seasonings that weren't whole30 compliant I had a great time trying these kits out and sampling the different condiments that come with each package. I loved the experience and I'm really glad to know that there's a company that makes eating veggies easier and simpler - if you have a busy life and not a lot of time to spend cooking you should really look into these!
Check out their website and all their veggie kits!
Here's a picture of what I got, alongside some amazing olive oil which continues to be a staple at our house.
I used the butternut squash and the cauliflower kit as a side for another meal and they were delicious! I usually buy all my veggies at the farmers market and prepare them yourself but, like I sad, if you're running low on time and want to make sure that there is always a veggie option in your fridge, make sure to grab some of these packages and try them out as soon as you can.
You won't be disappointed!
The recipe is pretty simple and that's one of the things that I like about cooking. You don't need to over do it, just choose good ingredients, simple flavors and you're off to a good meal, for sure!
2 wild caught salmon fillets (I used the Virgin Bay Seafood Co. - Copper River Sockeye Salmon)
1 big sweet potato sliced
1 brocolli crown
1 lbs small yellow potatoes
1 cup cherry tomatoes
1 Tbsp capers
1/3 lemon juice
1 Tbsp (total) garlic powder
salt and pepper
a bunch of cilantro
2 Tbsp pitted kalamata olives
1 - Preheat the oven at 400 F.
2 - Prepare all the veggies that are going into the oven - wash the potatoes and cut them in half. Wash the broccoli and separate it in florets. Place each vegetable in a different bowl and add the seasonings.
3 - On the potatoes and cherry tomatoes mix I used olive oil, salt, pepper and garlic powder. The broccoli had olive oil, turmeric, salt and pepper. The sweet potatoes just had olive oil, red pepper chili flakes and garlic powder.
4 - Line a baking sheet with parchment paper and line up all your veggies making sure that they are not overcrowded in order to cook evenly. I ended up mixing the salmon with the veggies but next time I'll cook them separately!
5 - On a different baking sheet lined with parchment paper place the salmon fillets and season with salt, pepper and a drizzle of olive oil. Cook the fish and vegetables for about 20 minutes or until you see they're cooked through. The time may be a bit off if you choose thicker fillets or bigger chunks of veggies - if that is the case roast them for another 5-10 minutes.
6 - When everything is cooked, transfer to a serving plate and make the sauce to cover the salmon: in a bowl add the lemon juice, about a tsbp of olive oil, the chopped and pitted kalamata olives, the capers and some freshly chopped cilantro.
I love cilantro so I really got a good amount in there!
This was a meal for 4 and the whole family loved it!
I must say that sheet-pan meals are my favorite for weekdays because they make everything so easy and simple - one pan (or two, in this case!) and everything gets cooked at the same time. It's also perfect to cook chicken breast/thighs (might need a bit more time to cook) or shrimp!
Take a look at what you got on your last shopping trip and figure out what protein and veggies you can combine to make yourself a full and satisfying meal like this one!
I would love to know if you also have the habit of doing this kind of sheet-pan meals! Let me know in the comments!
I love salads and they really are my first choice for warm weather meals. This was my first attempt at a chicken salad with mayo since I usually don't use it and prefer simpler seasonings. I had gotten a Primal Kitchen avocado mayo to try out so I decided to use it and it really came out perfectly balanced and not overpowering, as I thought it would be with regular mayo.
I chose Boston living lettuce leaves because they are big and sturdy enough to hold the salad, in case you really want to ditch the fork and eat it like a taco! It's a pretty portable meal either way - carry it in a glass container and enjoy a fresh burst of flavors and textures either eating with a fork or getting adventurous and grabbing your lettuce taco by hand!
This was done as a Whole30 meal, hence the brand of marinade I used, but you can always choose another brand or make your own marinade if you're not following this specific food elimination program. Either way this step of marinating the meat you'll make for a super tasty chicken that will, in itself, elevate this simple chicken salad to the next level. There is nothing worse than plain, boring chicken breast meat, right?!
I hope you get to try this because it is delicious, simple and easy to make. It's a perfect meal for summer days and if you choose to carry it out don't forget to pack some ice packs around your container to make sure that everything stays safe on warm weather days.
The textures and falvors go perfectly together and the crunchiness from the celery is the perfect complement for the creamy mayo and the sweet grapes.
What a perfect flavor/texture combo!
Write down your grocery shopping list and get this recipe on this week's menu for the whole family!
Boston living lettuce leaves (trimmed and thoroughly washed)
1 lb chicken breast
1/3 bottle of "The Primal Kitchen" classic marinade or cooking sauce
3 small celery sticks
1 tsp garlic powder
1 + 1/2 cup seedless grapes
1/2 cup walnuts
1 cup Primal Kitchen avocado mayo (you can substitute for your favorite brand)
salt, pepper at taste
1 Tbsp olive oil (to cook the chicken)
1 - Start by marinating the chicken in "The New Primal Kitchen" classic marinade and cooking sauce. If you're using whole chicken breasts, like I did, cut them in smaller bite-sized portions and place them in a glass container, covering with the marinade so that the whole chicken gets covered. Close the lid and keep in the fridge for about 2 hours. Alternatively you can buy the chicken strips instead of the whole breast in order to save some time with the prepping.
2 - Grill the chicken in some olive oil, adding the rest of the marinade as you go. Reserve the cooked chicken in a bowl, letting it cool down completely in order to start making the salad. You can also do this two first steps a day ahead so you can have everything ready to go when you want to make your salad.
3 - Peel and shred the carrot, wash and roughly chop the celery, adding them to a big bowl where you're going to build your salad and mix all the ingredients. Add the cooled chicken pieces.
4 - Wash the seedless grapes, pat them dry and cut them in half. Add these to the salad bowl with the walnuts. Add the mayo to the bowl and season with salt, pepper, garlic powder and freshly chopped dill. Mix everything together and taste it so you can see if you need to make any adjustments at this time.
5 - Platting - I love serving salads like this over lettuce leaves and I used Boston living lettuce because of its broad and large leaves which are perfect for this! Serve the salad on a plate, over the lettuce leaves.
I also prepared the rest of the salad in glass meal prep containers so I could have extra meals prepared and ready to grab and go. There's nothing like meal prep to make you feel prepared for a healthy and pretty good tasting week of meals!
In this particular case I ended up sharing my chicken salad with some friends.
I mean, it's one of the things that makes me feel better - to share what I cook with others and see their reaction. My love for food is closely tied too my love for sharing my passion for cooking and healthy habits so the best thing to do is to share!
This is an example of a very simple meal and, of course, you can always add some other ingredients that you fancy or use other seasonings. From the basic recipe build up your chicken salad and make a super refreshing meal to your whole family over this next week!