Tag Archives: recipe

Recipe: Pickled Eggs

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I found this recipe on wildernesschilde.blogspot.com.  I adapted it very, very slightly.  It’s one of my favorite ways to have handy snacky protein around. It’s also a great way to preserve a bumper crop of eggs if you get lucky enough to come into one.

Pickled Eggs

What you’ll need:

Eggs-at least a dozen

Wheat Free Tamari/Soy Sauce

Vinegar (balsamic is super nice, but pricey so I mix it with apple cider vinegar)

1 large onion

4 bulbs of garlic per jar

Kombu

Canning Jar or old big pickle jar (1/2 gallon holds about 1 1/12 dozen eggs)

You know how I roll around here by now.  I’m not all into measurements and those sorts of crazy constraints.  Maybe that’s one reason that I eat paleo.  I don’t have to bake and get specific.

Okay here we go:

1. Boil your eggs.

2. While your eggs are boiling, slice your onion into thick rounds and peel the garlic.

3. Peel your eggs.  (This is easier if you take the freshly boiled eggs and plunge them into ice water.  This shrinks the egg away from the shell.)

4. Take your clean jar and put one-two large pieces of seaweed in the jar.  (I used kelp this time.)  As you peel the eggs, plop them in the jar with the seaweed.

5.  While you’re peeling eggs, take equal parts vinegar and tamari (the amount you need will be according to the size of the jar), the garlic and the onion slices (reserve one) and boil them in a pot.

6.  When the vinegar/tamari mixture is brought to a boil for a minute or two, carefully pour it all over the eggs into the jar with the garlic and onions.

7.  Take the piece of onion you had reserved, and place it on top and close the jar.

8.  This will keep for a long time.  A couple months at least.

I love to make egg salad from these.  Deviled eggs.  Or just eat them as is.  I LOVE them.

Have fun!

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Recipe: Preserved Lemons

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This is the most highly anticipated recipe that you didn’t even realize that you couldn’t live without.  You only thought that your kitchen was well stocked and that all your other recipes were doing just fine.  This little addition is kitchen gold, I tell you, gold!

 

Preserved Lemons a.k.a. Sunshine in a Jar of Yumminess

What you’ll need:

A very clean glass jar with lid

A tamper downer (and yes, that is the correct technical terminology)  (not really)

Lemons

Sea salt

A sharp knife

Time

The return on this investment is unreal by the way.  I’m not sure how much more I can gush over these, really.  I buy the lemons when they go on sale.  They’re usually on sale because they’re about to be over ripe.  In other words, you’re going to take the lemons that life hands you, add salt and preserve them to make something even better than lemonade.

Okey dokey (there’s a lot of preamble because the recipe is overly simple).

1. Cut your lemons into quarters or eighths.

2. Put lemons in jar.  (I do this every two lemons because the rhythm seems right.)

3. Put a pinch of sea salt in the jar.  

4.  Tamp down releasing all the juices.

5.  Repeat this process until your jar is full.

6.  Close jar.

7. Wait.

I wait anywhere from 3-14 days.  The longer this sits, the better it gets.

The one thing you want to watch is that at the top of the jar, the lemons are completely immersed in their juices to keep air from getting to the flesh.  

These are good chopped into just about anything.  They are unbelievable with merguez and green salads.  The juice can be used just like you’d use fresh.  Just adjust for the salt.

Enjoy!  Nourish yourself into Freedom.

Rosemary Infused Pork Kabobs with Apple Sauerkraut Slaw

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The irony of writing a recipe by someone who can’t follow one is not lost on me!

This was super delicious and wanted to share with you.  It was dinner (and lunch!) last week.

It’s super simple!

Rosemary Pork Kabobs and Apple/Sauerkraut Slaw (pictured with grated beet and homemade mayo salad)

Here’s what you’ll need per person:

For the pork:

1 Thick cut boneless pork chop, cubed into a little larger than bite-size

1 rosemary branch to use as a skewer (leaves still on), soaked in water

1 tspn of bacon grease leftover from the rest of the pig  🙂

Marinade:

juice of one lemon

garlic clove, minced

You’ll also need black sesame seeds to coat

For the slaw:

1/2 crisp apple, diced

2-3 Tbspns of sauerkraut, chopped

1/2-1 Tbspn of whole grain mustard

1. Prepare the slaw by mixing the three ingredients and set aside.

2. With a fork, prick the cubed meat in several places to tenderize and open up some little tunnels for the marinade to sink in.

3. Place the meat into the marinade and coat evenly.

The longer this can sit the better, but even at 10 minutes this works nicely.

4. Preheat the oven to 375.

5. Take the meat out of the marinade and massage bacon grease into it.

6. Roll the cubes in sesame seeds.

7. Skewer the meat onto the soaked rosemary, leaving about 1/4 inch between each piece.

8. Salt to taste.  

9. Place the skewers onto a baking sheet with some sides or else you’ll lose all the sauce and that would suck.

10. Let it roast until done (15-20 minutes).  Or more if you want them to be crispier.

11. Remove from the oven and plate with the pan juices.

12. Cover them in the slaw and pig out.

 

 

Liver Two Ways

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I really miss living in my little cabin in the woods EXCEPT for now having a fully functioning kitchen!!!  I have been having a blast cooking.  I decided that it’s high time to bring some recipes to this blog about nourishing ourselves.  Kinda makes obvious sense, huh?

When we make the shift from eating to feel full to eating to feel FED, the amount of nutrition that our food gives us becomes very important.  Liver is a wonderful way to FEED the body.

I had it two different ways this weekend, both delicious.  (If really nutrient dense food is new to you, you may want to work up to the first recipe.  There is a complexity and intensity of flavor that comes along with dense nutrition that may be surprising.)

Liver Chocolate Smoothie

Yep, that’s what I said.

Ingredients:

1 oz of raw liver

1/4 frozen cherries (or a little more and feel free to use a different fruit)

unsweetened cocoa powder (1/2-1 1/2 Tbspns)

1 1/12 cups liquid (I used chaga tea.  You can use coconut milk, nettle infusion, coconut water, or anything else you want.)

Put everything together and blend.

Drink and feel like a total badass because you just drank raw liver.

*Feel free to spend the rest of the day grunting and not washing your pits.  You’re a wild one!

Pan-Seared Liver with Butternut Squash

This one takes planning.  I had my smoothie Saturday morning and put the rest of the liver (about 4 ounces) in a glass dish, covered with water, threw in a large pinch of salt and let it sit until Sunday morning.  You don’t have to let it soak so long.  An hour minimum, though, is nice.

Other things you’ll need:

For liver (per person):

1/4 of a red onion, sliced thin

1/4-1/2 favorite mushrooms, sliced thin

1 small apple, peeled and sliced thin

1 Tbspn apple cider vinegar

1-2 Tbspns Fat of choice (I used tallow that I rendered myself like a big girl!)  Coconut oil, butter, ghee, bacon grease are all good options.  NO “vegetable” oils please.  And, olive oil is meant to be enjoyed unheated.

1/2 Tbspn really nice whole grain mustard (Maille makes my absolute favorite!)

For squash (per person):

1/4 butternut squash, peeled and julienned (fancy way of saying cut to look like skinny fries)

1-2 Tbspns spice mixture of choice

1 1/2 Tbspns fat of choice (see above)

This is all very easy to actually do.  It’s taking me more time to type it up, actually!

First, start with the squash.

1. Preheat your oven to 400.

2. Lay the squash in a baking dish with some space between each piece.  Sprinkle spices and fat generously and salt if there isn’t any in your mixture.

3. Pop in oven for about 30-45 minutes, checking once halfway through to stir.  This helps to evenly distribute the fat.

4. When you’re about 10 minutes from being ready with the squash, heat a skillet.

5. Add in your fat.

6. Pop the onions in first and stir frequently until they’re translucent.

7. Add apples and mushrooms.  Stir until nicely browned.

8. Add the ACV (that’s how fancy people say apple cider vinegar).

9. Let it cook for about 1 minute.

*Now, here’s the tricky part.  Liver does NOT do well sitting around after it’s cooked.  You want to be shoveling it into your maw as soon as possible after applying heat.  It gets chewy and the only good Chewy is a Wookiee.  (Boom…a Star Wars reference in a liver recipe?  The force is SO with me.)  This means that you want to pull the squash and plate it before you even put the liver in the pan.

I know it sounds tricky but the other thing about liver is that it doesn’t like to be crowded.  (Liver is quite the diva, isn’t it?)

10. So, remove the sauteed onion mixture from the skillet and set it aside.

When the squash is ready (and it should be about……now.), pull it out.

Now, you’re ready for the piece de resistance.

11. In your empty, hot skillet, lay down the pieces of pre-soaked liver.  You WANT to hear some sizzling.  If you don’t, your skillet is not hot enough.

12. 30 seconds per side is more than plenty for the liver.

13. Plate it quickly, covered and smothered with the squash and the onion/apple/mushrooms and crown it with a little mustard.

*Wash your pits and talk all eruditely and stuff.  That was a downright gourmet experience!