Category Archives: Meat

Bulk Cooking Meatballs

Meatball Recipe for Bulk Cooking or Parties

Bulk Cooking Meatballs

This weekend I'm trying to get most of the party cooking out of the way. I've decided meatballs are on my 50th birthday party menu and I stopped by Costco on the way home last night to buy hamburger in bulk. It is $2.99/pound and I bought 60 dollars worth. I am thinking 12 pounds of meatballs is going to be more than enough. I still am not sure how many people are planning to attend, but so far it looks like I can count on at least 30 adults and their children.

One of my favorite kitchen tools lately are scoops. They make the job of measuring so much simpler. Commercial kitchens use them, so why not use them in the personal kitchen for time efficiency?This is my Amazon associates link to the one I used: Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm

169 Meatballs

This recipe made 169 meatballs, your count will likely vary depending on the size of your meatballs.

Place ground beef, almond flour and parsley [affiliate link] flakes in a large mixing bowl (do not mix yet). Whip the six eggs [affiliate link] and place in a medium sized mixing bowl. Add the remaining ingredients blend together. Add to the large mixing bowl and mix all ingredients together. It works best to put on plastic gloves and mix with your hands because there is such a large amount to work with, it is hard to move with a spoon.

Grease a large cookie sheet with butter, lard, bacon grease or coconut oil [affiliate link].

Using a tablespoon measurement (or the above mentioned scoop), drop mounds of meat on the cookie sheet. I scooped 24, then stopped and used my hands to roll each scoop into a uniform ball. Lay the meatballs side by side on the cookie sheet. I was able to bake 12 rows of 8 (96) on one 17-1/4″ x 11-1/2″ cookie sheet. This is my Amazon associates link for the one I used: Wilton Recipe Right Cookie/Jelly Roll Pan, 17-1/4 by 11-1/2-Inch.

Bake for 30-35 minutes at 350°F.

Remove from oven. After cooling I placed these in a freezer ziploc bag for storage.

I would really like to start doing some bulk cooking. It was be so nice to have something cooked for dinner already. It took me less than an hour to mix up the ingredients and form the first 96 meatballs.

Matthew saw the meatballs and requested that I make spaghetti and meatballs for dinner. If by chance you don't want to make 6 pounds of meatballs, here is the recipe for one pound:

Baking time will be the same. You could also fry these meatballs, but I recommend baking them because I think it's the tomato paste that causes them to burn easily. At any rate, if you do wish to fry them, watch them closely and use plenty of good healthy fat.

Let me know if you get a chance to try these.

This post was included at Fat Tuesday.

Meatball Recipe for Bulk Cooking or Parties
Author: 
Serves: 169
 
This recipe made 169 meatballs, your count will likely vary depending on the size of your meatballs.
Ingredients
  • 6 pounds ground beef
  • 2 cups almond flour (loosely packed and sifted to remove any hard packed balls of almond flour)
  • 6 tablespoons dried parsley flakes
  • 3 tablespoons onion powder
  • 6 whole eggs
  • 1 tablespoon granulated garlic
  • 2 – 6 ounce cans tomato paste
  • 2 tablespoons sea salt [affiliate link]
  • 1 tablespoon black pepper
Instructions
  1. Place ground beef, almond flour and parsley flakes in a large mixing bowl (do not mix yet). Whip the six eggs and place in a medium sized mixing bowl. Add the remaining ingredients blend together. Add to the large mixing bowl and mix all ingredients together. It works best to put on plastic gloves and mix with your hands because there is such a large amount to work with, it is hard to move with a spoon.
  2. Grease a large cookie sheet with butter, lard, bacon grease or coconut oil.
  3. Using a tablespoon measurement (or the above mentioned scoop), drop mounds of meat on the cookie sheet. I scooped 24, then stopped and used my hands to roll each scoop into a uniform ball. Lay the meatballs side by side on the cookie sheet. I was able to bake 12 rows of 8 (96) on one 17-1/4? x 11-1/2? cookie sheet.
  4. Bake for 30-35 minutes at 350°F.
  5. Remove from oven. After cooling I placed these in a freezer ziploc bag for storage.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Homemade Sausage Links

Recipe: Quick Sausage Links

Homemade Sausage Links

Quick Sausage Links

  • 1 pound ground meat (beef, chicken, pork, turkey, separate or mixed, and you can also sneak in organ meats!)
  • 1/2 teaspoon garlic powder [affiliate link] or 1 clove garlic, crushed
  • 1 teaspoon onion powder or 1 Tablespoon onion, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne, optional

Mix all ingredients together. Form into sausage links. Fry in butter or your favorite healthy fat until well done, turning frequently to brown on all sides, about ten minutes.

You may make these the night before and refrigerate overnight so that the flavors marry.

Recipe: Quick Sausage Links
Author: 
Recipe type: Breakfast Meat
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Quick sausage links that you can throw together in the morning.
Ingredients
  • 1 pound ground meat (whatever you wish: beef, chicken, pork, turkey, you can even hide organ meats!)
  • ½ teaspoon garlic powder or 1 clove garlic, crushed
  • 1 teaspoon onion powder or one Tablespoon onion, crushed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano flakes
  • ¼ teaspoon cayenne, optional
Instructions
  1. Mix all ingredients together.
  2. Form sausage links by rolling in between your hands.
  3. Fry in butter or your favorite healthy fat until well done, turning frequently to brown on all sides, about ten minutes.
Notes
You may make these the night before and refrigerate overnight so that the flavors marry. The links hold together nicely. I thought of being a kid playing with Play-doh as I rolled the links between my hands. :-)

 

This post was included at Fat Tuesday.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Liver Paté

Chicken Liver Pâté

Hello all, it has been a super busy week for me. My employer has to fall in line with the state's new billing system which has meant too many of my hours at work have been drained away with training, preparing files for scanning, meetings and other things that have nothing to do with my normal work tasks.

On Tuesday and Wednesday I was away from home 14+ hours each day which left precious little time for anything else than a quick shower, putting together super easy dinners and then trying to sleep. Both nights I was so wound up that I had trouble sleeping, even though I was exhausted. I think I got 4 hours sleep on Wednesday night, so Thursday was not the most fun day I've had at work. My boss and I got into it a little because I couldn't stop myself from snapping back after she got snippy with me. We have a good working relationship though and she knows I don't do well when I don't sleep and her allergies and IBS were giving her fits so within half an hour everything was back to normal.

Now, the reason for this post!!! I am a devout liver hater. So when I come up with a recipe for liver that I can tolerate, it's big! I have hated liver all my life. My first introduction to liver was when my mother remarried when I was nine years old, and my stepfather's favorite meal in the whole world was beef liver, mustard greens, cornbread and black eyed peas. I can't think of four more dry foods to put on a plate together. Now if you melted some butter on the cornbread, drizzled some on the mustard greens and black eyed peas and served some onions [affiliate link] with that liver, maybe I could have stomached it, but he liked all those things as they were. No butter. My mom breaded the liver and fried it so it did have a little bit of fat that way.

And of course my mother couldn't afford calf liver, so old-gnarly-big-ugly-veined-tough- skin-on-the-edges-adult beef liver it was. Not only did it taste horrible, it was nearly impossible to chew. We used to wear knee high socks and I remember carefully extracting a mouthful from my mouth, into my hand and tucking into the back of my sock, hoping my mom wouldn't see when I finally asked to be excused from the table.

A few years later, while living with the foster family, the mother made calves liver one time. Her method was to fill a big pot with oil, boil several sliced onions and then finally boil the calves liver. It was actually tolerable, it tasted halfway decent. It was probably due to it being drowned in fat and onions, and the fact that there were no pieces that could not be chewed.

Other than that, I never made liver and in fact my husband and I made a pact that we would never even have liver in our home. Haha. Enter Nourishing Traditions and Weston A. Price Foundation.

I remember for years and years thinking that liver is the detoxifier of our body and therefore the detoxifier of the animals' body and therefore EWWW!

But then I started learning how liver is actually very good for us, very beneficial to us and an important traditional nutrient-dense food. So I've been trying to reintroduce liver into my diet for about six years.

I've tried cutting it into little bits and swallowing it raw, but didn't really enjoy working with raw liver all that much, although I did see a blog post at Helladelicious' last week where the author used kitchen shears to cut the liver into pieces, that might be easier.

Now I recently became the happy recipient of four packages of grass fed beef liver. Yes, I do mean happy. It was free! Our grass fed meat farmer offers all offal free of charge, and I guess the folks who bought meat this time don't really like the liver, heart, ox-tails because they were offered up to anyone who wanted them. So I came home with half a heart, the liver and a small package of ox-tails.

But I haven't used that liver yet. It's still sitting in the freezer. I've been working on my last batch of chicken livers, which I turned into paté which was actually tolerable, and I was eating two tablespoons of the stuff each day! Yay me!

Chicken Liver Paté

My recipe was inspired by my friend over at Set Free. She posted a recipe for Beef Liver Pate with Beef Heart a few weeks ago and I didn't have beef liver, nor beef heart, nor hamburger, but I did have chicken livers! So I improvised.

I put everything into a skillet and cooked it until the liver was completely done, and the broth was cooked down to almost gone. I let it cool for about 20 minutes then put half of it into my blender and blended it until it was completely mush, and did the same with the second half.

It had a bit of a pudding texture to it.

I refrigerated the paté and it thickened nicely. I ate a couple of tablespoons daily until I realized that it might go bad before I could finish it, so I took a tablespoon measuring spoon and sectioned the remaining paté into 1 tablespoon portions.

Chicken Liver Paté in Tablespoon portions

This bag contains 15 tablespoons of liver. I placed this bag in the freezer and every day I would take out two tablespoons and allow it to thaw and then eat.

The taste actually grew less intense each day when I was eating it fresh made, and even less so after freezing. The texture is still something to get used to.

Now that I have the beef heart and beef liver, and I have some hamburger on hand, maybe I will try the original recipe.

I do like liverwurst, amazingly.

What about you, are you in the hate liver or love liver camp?

[poll id=”2″]

This recipe is included at Divine Health's Offal & Odd Bits Challenge recipe link up.

Recipe: Chicken Liver Pâté
Author: 
Recipe type: Appetizer
Cuisine: Traditional Foods
Serves: 15 Tablespoons
 
Ingredients
  • 1 pound Chicken Livers
  • 1 teaspoon Celtic sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon basil
  • ¼ teaspoon ginger
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon sage
  • 4 Tablespoons lard from a bone-in roast cooked in the crockpot
  • ½ cup cooked fatty pieces from the bone-in roast
  • ½ cup broth from bone-in roast
Instructions
  1. Place all ingredients into a skillet and cook until liver is completely done, and the broth is almost completely evaporated.
  2. Allow to cool for 20 minutes.
  3. Place half into blender until completely mush.
  4. Remove and blend second half.
  5. It will have a pudding-like texture. Refrigerate until completely chilled.
  6. I like to measure it out in Tablespoon measurements and freeze, removing a tablespoon or two each day to eat.
Notes
The taste grows less intense each day when eating fresh, and even less so after freezing.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Slice of Baked Meatloaf

Spicy Meatloaf – Gluten Free Grain Free GAPS Legal

I'm always on the lookout for the perfect meatloaf recipe, and I think I've found it time and again, only to realize there's yet another tweak to try. Here's my latest version.

 

Slice of Baked Meatloaf

Spicy Meatloaf

Topping

  • 10 T. tomato paste
  • 2 T. honey [affiliate link]
  • 1/2 t. sea salt
  • 1 T. chili powder
  • 1/2 cup and 3 T. beef stock

Prepare all the meatloaf ingredients and mix together. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides. The meatloaf should be the same height across the entirety so that it cooks evenly. Spread the topping on top. Bake at 350°F for one hour. You will find a printable recipe below the photos.

Here are photos of the ingredients: mushrooms, green and red bell pepper, farm fresh eggs, onions [affiliate link] and garlic.

Meatloaf Ingredients

Tomato paste, chili powder, sea salt, pepper, carrots, almond flour and zucchini squash.

Meatloaf Ingredients

Hamburger, the star ingredient!

Meatloaf Ingredients

Here is a photo of all the ingredients in one bowl together. I had to move them into a different, larger bowl in order to mix together properly. I find it is easiest to mix just using my hands!

Meatloaf Ingredients

Here is the meatloaf formed into the pan.

Meatloaf Before Going Into the Oven

Here is the meatloaf with the tomato paste topping.

Meatloaf with Sauce on Top Before Going Into Oven

I was very pleased with this version, although I think I should have added more salt to the meatloaf. Also, the ground beef was too lean. It was very tasty and delicious though.

Let me know if you get a chance to try it!

 

5.0 from 2 reviews
Spicy Meatloaf - Gluten Free Grain Free GAPS Legal
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds ground beef (85% lean)
  • ½ cup almond flour
  • 3 eggs
  • 1 T. chili powder (I used hot, you can use mild)
  • 1 t. black pepper
  • 1 t. sea salt
  • 2 medium carrots, shredded
  • 2 medium zucchini squash, shredded
  • 1 large red bell pepper, seeded, cored and diced
  • 1 large green bell pepper, seeded, cored and diced
  • 1 medium (2-1/2" diameter) onion, chopped
  • 9 medium mushrooms, coarsely chopped
  • 3 cloves garlic, chopped
  • 6 T. tomato paste
  • Topping
  • 10 T. tomato paste
  • 2 T. honey
  • ½ t. sea salt
  • 1 T. chili powder
  • ½ cup and 3 T. beef stock
Instructions
  1. Prepare all the meatloaf ingredients and mix together.
  2. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides.
  3. The meatloaf should be the same height across the entirety so that it cooks evenly.
  4. Spread the topping on top.
  5. Bake at 350°F for one hour.
Nutrition Information
Serving size: 1 Calories: 433 Fat: 24 Carbohydrates: 19 Fiber: 4 Protein: 37

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Heart Salami

Chicken Heart Salami Homemade

Chicken Heart Salami

My husband brought me home a pad of chicken hearts… I am fortunate in that I love heart. I'm not keen on liver, or tongue (gag) but I do love heart. Beef heart, chicken heart, yes, I love it.

But when he brought me home two pounds worth of chicken hearts, I was a little intimated on what to do with THAT much heart, after all it weighed two pounds! I decided to run an experiment, using a recipe from my old La Leche League cookbook, and here's what I came up with:

I ground the heart using my Kitchenaid and its grinder attachment. I also ground the bacon. I pushed two mushrooms through to clear the grinder of the meat. I mixed the meat up, and reground again. I pushed the last two mushrooms last to push out the rest of the meat.

Add all the ingredients listed. Place in a bowl with a lid, let this set in the refrigerator for 24 hours.

Form the mixture into small meatloaf shaped logs and bake at 250°F for four hours. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled. Slice with a sharp knife and serve as you would salami.

This recipe was included at Divine Health's Offal & Odd Bits Challenge.

Chicken Heart Salami

Recipe: Chicken Heart Salami Homemade
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 pounds heart
  • 6 ounces nitrate-free bacon
  • 4 mushrooms
  • ½ teaspoon basil
  • 2 teaspoons sea salt
  • ¾ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fennel seed, crushed
Instructions
  1. Grind the heart using a Kitchenaid and grinder attachment - you may also use a food processor. Grind the bacon, use two mushrooms to push through and clear the grinder. Mix together and regrind for a second time using last two mushrooms to clear the grinder.
  2. Add the remaining ingredients, mix.
  3. Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
  4. Form the mixture into small meatloaf shaped logs.
  5. Bake at 250°F for four hours.
  6. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
  7. Slice with a sharp knife and serve as you would salami.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Meat Loaf Burgers

Meat Loaf Burgers

Meat Loaf Burgers

I have never been much of a fan of meatloaf for most of my life. I did once have meatloaf at a potluck that was fabulous, and I've tried lots of different recipes trying to duplicate that one. One of the things I really dislike is meatloaf with a rubbery texture. Over the years, I learned in order to avoid that rubbery texture, it was necessary to use bread crumbs, or oatmeal. Well, of course with GAPS, those items are not legal, so I decided to try my main substitute for baked goods, almond flour [affiliate link].

And with this addition, I've learned to make these burgers that taste much like that meatloaf I had many years ago. Here is my recipe.

Meat Loaf Burgers

  • 1 pound ground beef
  • 1/2 cup onions [affiliate link] chopped finely
  • 1/2 cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat

Mix all ingredients together. Form into patties. Melt butter in a cast iron skillet until bubbly. Cook burgers on one side for 10 minutes at medium low heat. On my stove 5 is medium, so I cook these on 4. Flip and cook for 10-15 minutes until done. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

I served these with steamed cabbage and a red sauce (think spaghetti substitute).

Makes 8 patties.

 

Recipe: Meat Loaf Burgers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A burger that tastes much like the meatloaf I used to eat before the GAPS diet, but this is GAPS legal.
Ingredients
  • 1 pound ground beef
  • ½ cup onions chopped finely
  • ½ cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat
Instructions
  1. Mix all ingredients together.
  2. Form into patties.
  3. Melt butter in a cast iron skillet until bubbly.
  4. Cook burgers on one side for 10 minutes at medium low heat.
  5. Flip and cook for 10-15 minutes until done.
  6. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Stir Fry

I got home from work today to find that no one had removed any meat from the freezer for dinner. Since we don't have a microwave and it was already almost 5pm I was at a loss of what to make. Fortunately I did find one package of chicken breast thawed in the refrigerator.

I realized I also had plenty of vegetables on hand, so I set about to make stir fry. It really turned out very delicious. I've been hungry for several days it seems, never satisfied for longer than a couple hours at a time and this really hit the spot.

  • 2 pounds chicken breast, trimmed and cubed
  • 2 celery ribs, sliced thinly
  • 2 carrot, peeled and sliced thinly
  • 8 mushrooms, sliced thinly
  • 1 small (about the size of a softball) head cabbage, quartered, cored and sliced thinly
  • 1 large zucchini, sliced in half down the middle, then sliced thinly
  • 1/3 small cauliflower, chopped
  • virgin coconut oil [affiliate link]

First I trimmed and cubed the chicken (you don't have to use breast, or chicken for that matter). I heated my large cast iron skillet, added 2-3 tablespoons coconut oil and then the chicken. Season to taste with salt and pepper.

While the chicken is cooking on medium heat, slice the celery and carrots. Be sure to keep stirring the chicken so it doesn't stick or burn. When the chicken is done, remove from the skillet. Add 2 tablespoons coconut oil, allow to heat momentarily and add the celery and carrots. Add more coconut oil if needed or desired. Keep a close eye on the vegetables, stirring every couple of minutes, and slice the cabbage thinly.

When the carrots and celery have turned bright and are no longer crisp (but still firm), remove from skillet. I used a large bowl to dump all the vegetables in as each batch finished cooking.

Cook the cabbage in four separate batches, each time adding 1 or more tablespoons of coconut oil to the skillet first, heat momentarily, then add the vegetable and stir.

The mushrooms will absorb a lot of oil, so add some water to the skillet once you get them in the pan.

When all the vegetables are done and removed from the skillet, mix them together. You can add the chicken and mix, or if you want to give each person their own portion of chicken you can add to the top of the vegetables (like a garnish).

All of the vegetables were just barely cooked, some of them were still just a tad crunchy. My husband loves vegetables this way, I think he'll like what I've made for dinner tonight.

Chicken Stir Fry
Chicken Stir Fry

 

5.0 from 1 reviews
Recipe: Chicken Stir Fry
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A quick and easy maindish.
Ingredients
  • 2 pounds chicken breast, trimmed and cubed
  • 2 celery ribs, sliced thinly
  • 2 carrot, peeled and sliced thinly
  • 8 mushrooms, sliced thinly
  • 1 small (about the size of a softball) head cabbage, quartered, cored and sliced thinly
  • 1 large zucchini, sliced in half down the middle, then sliced thinly
  • ⅓ small cauliflower, chopped
  • virgin coconut oil
Instructions
  1. Trim and cube chicken.
  2. Saute chicken in 2-3 tbsp of coconut oil.
  3. Season with salt and pepper to taste.
  4. While the chicken is cooking on medium heat, slice the celery and carrots.
  5. Be sure to keep stirring the chicken so it doesn't stick or burn.
  6. When the chicken is done, remove from the skillet.
  7. Add 2 tablespoons coconut oil, allow to heat momentarily and add the celery and carrots.
  8. Add more coconut oil if needed or desired.
  9. Keep a close eye on the vegetables, stirring every couple of minutes, and slice the cabbage thinly.
  10. When the carrots and celery have turned bright and are no longer crisp (but still firm), remove from skillet.
  11. Cook the cabbage in four separate batches, each time adding 1 or more tablespoons of coconut oil to the skillet first, heat momentarily, then add the vegetable and stir.
  12. The mushrooms will absorb a lot of oil, so add some water to the skillet once you get them in the pan.
  13. When all the vegetables are done and removed from the skillet, mix them together.
  14. You can add the chicken and mix, or if you want to give each person their own portion of chicken you can add to the top of the vegetables (like a garnish).

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Liver Paté

Spicy Chicken Liver Pate

Chicken Liver Paté

I bought one pound of chicken livers last week. Unfortunately, I never developed a taste for liver, instead I have had an intense hatred for it all my life. My husband and I both vowed we'd NEVER have it in our home.

Well, that was before GAPS. I have given up on getting him to try it, and focus my attention on making it in ways that I find it tolerable.

Here is my latest attempt:

Heat the fat in a cast iron skillet to medium heat. Add the onion and saute for 3 minutes. Add the garlic and saute for 2 minutes, stirring frequently. Rinse the chicken livers, drain and dump into the skillet. Don't bother to cut them, remove any fat or anything. Just dump them in whole. Half the battle for me with liver is dealing with the way it looks and feels during preparation…

Cook the livers for about five minutes, then add the spices.

Cook until the livers look done, chop them up and mash them a little bit so all the pieces get done. I hear some people say they are better when still pink inside, I can't tell you that for sure since I am not the best judge of liver. :-p

Put all contents into a food processor and whir until smooth.

Cool and eat within about five days. Freeze any excess to thaw and eat later.

This is actually not too bad. I think it might be better on crackers (I have some almond flour [affiliate link] recipes for crackers but running out of almond flour), but I found a good substitute (amazingly) is slices of apple.

It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

Let me know if you try this recipe, and how you liked it.

This recipe has been included in Divine Health's Offal & Odd Bits Challenge recipe link up.

Recipe: Spicy Chicken Liver Pate
Author: 
Recipe type: Condiment
 
Ingredients
  • 1 pound chicken livers
  • 2 tablespoons fat (coconut oil, ghee, butter, etc.)
  • ½ chopped onion (or more if desired)
  • 8 cloves fresh garlic, chopped
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon mild red chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
Instructions
  1. Heat the fat in a cast iron skillet to medium heat.
  2. Add the onion and saute for 3 minutes.
  3. Add the garlic and saute for 2 minutes, stirring frequently.
  4. Rinse the chicken livers, drain and dump into the skillet.
  5. Don't bother to cut them, remove any fat or anything. Just dump them in whole.
  6. Cook the livers for about five minutes, then add the spices.
  7. Cook until the livers look done, chop them up and mash them a little bit so all the pieces get done. If they are a little pink inside that is okay.
  8. Put all contents into a food processor and whir until smooth.
  9. Cool and eat within about five days. Freeze any excess to thaw and eat later.
  10. It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.
Notes
It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
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