Liver is a nutritional superfood full of B vitamins and essential fatty acids, but for many the taste outweighs the benefits. It’s a shame not to incorporate this food into our diets considering how nutrient dense it is, so I researched some ways to make liver easier to eat.
1) To make liver more palatable I soaked it in a couple tablespoons ACV overnight to get rid of some of the “liver” taste.
2) Then to mask the residual liver flavor I put it in a meatball full of other wonderful flavors.
Liver Meatballs Recipe
8 oz liver (I used grass fed and finished buffalo liver).
1 lb grass fed and finished ground beef
3 slices bacon, cooked then chopped
1 tsp truffle salt
1/2 tsp black pepper
1/4 c fresh chopped parsley
1/4 c almond meal
1/4 c crumbled Kite Hill ricotta (dairy- free cheese made from almonds)
Soak liver overnight in 2 tbsp apple cider vinegar. Rinse liver then pulse in food processor so it can be incorporated into ground beef. Preheat oven to 375. Combine all ingredients into large bowl, mixing with hands. Using a 1/4 c measuring cup, portion out into 12 meatballs. Bake meatballs on cookie sheet covered in parchment paper for 22 minutes at 375.
Meatballs ready for oven
To plate the meatballs, I heated up a jar of Raos artichoke sauce then spooned a small amount on a plate, added some marinated portobello mushrooms and finished with Kite Hill ricotta.
This morning I was treated to brunch at the Kenwood, which means Ken created something restaurant-worthy at home. I’ve been having some digestive (Crohn’s) issues lately, mainly because I haven’t been eating according to my food sensitivities and am worried I am sending myself out of remission, but in times of stress I suppose we reach for comforting things and don’t put out the effort to put ourselves first. I am meeting with my doctor this week so hopefully that will help me hit the reset button and re-focus on my health, since that’s not really something you can conquer then forget about. Ken was kind enough to set out for the store this morning to get ingredients to make a hash full of nutritious foods that won’t disagree with me. He made a hash of yellow squash, kale, jalapeño, chicken Italian sausage, herbed goat cheese and picked red onion. It’s amazing how great food can taste when it’s simply prepared and kept as whole as possible. Here’s to hitting the reset button and feeling better!
For lunch today I was craving something lighter so I made us one of our go-to salads- Lentil Salad. This recipe is by Guy Fieri and if you’ve ever seen Triple D on the Food Network you wouldn’t expect a recipe like this from him. However this recipe is amazing and if you’ve never been a fan if lentils before, you might be after trying this salad. I served the lentil salad over a bed of arugula and rounded out Ken’s plate with a chicken sausage I boiled in hard cider and bone broth, then finished on the grill. Earlier this week I made a batch if picked onions so I topped our salads with some of those.
When you take a face-first spill hiking you’re going to want something comforting for dinner, and bonus points when your husband does the cooking. I took my mom hiking near our house this morning and as we were almost to the finish point I tripped over some shale rocks going down the descent and biffed it pretty spectacularly. I was bleeding pretty good above my elbow and had to use my wrist sweat band as a bandage. Luckily that was the worst and mainly got off with only some scrapes and bruises and nothing like falling on Gibbs since we was attached to me by the waist leash. But sometimes you still want to milk your injuries and getting a sympathy dinner is the perfect play. I requested chicken with bacon cream sauce and mashed cauliflower using some of Ken’s truffle butter from last week and Parmesan since that’s my favorite cheese.
This chicken turned out crazy good! The lemon added a surprisingly tangy flavor which set it over the top.
My parents finally packed up their house of the past 17 years and are officially on the road as full-time RV-ers. For the month of November they are traveling around Arizona and we were lucky enough to have them for the weekend at our house. We spent Saturday walking aroundour neighborhood and watching college football. It sure made me happy we aren’t in Washington anymore after the Ducks’ loss to the Huskies since we wouldn’t have to hear about it at the office Monday!
Today my mom spoiled us by making a newer favorite of ours- zucchini lasagna. Of course my mom doctored up the recipewith extra spices, cheese and cooking time and in the end we were all clamoring for seconds!
Happy National Men Make Dinner Day! Yes, apparently it is a real thing…and I, Ken, was excited to take part. Initially I was thinking of making my go to rosemary lemon pork chops, but then Elise suggested a black truffle butter steak with broccolli. Obviously, I was more than happy to oblige. I decided to meet the minimum four ingredient requirement and add a side of bacon and mushrooms. I made the truffle butter by melting down a stick of unsalted butter then incorporating black truffle salt. For the steak, I stopped by Whole Foods on my way home and got a couple organic, grass fed NY strip steaks to throw on the Traeger. The official rules of NMMDD say no grilling, but lets be honest…a Traeger is way more than just grilling!
Here we are in our costumes! Ken is bacon, because everything is better with bacon and I just have a little witches hat. We are donning these to take Gibbs on a walk, but sadly Gibbs couldn’t find one that would fit this year.