We like liver with onions and gizzards. Of course, we start with bacon, cook it slowly for a long time in a large skillet, then add onions:
Then we cut the gizzards into bite-sized pieces, rinse very well, and add to the bacon and onions. These have to simmer for 25-30 minutes:
Meanwhile, the chicken livers must be cut into bite-sized pieces, then rinsed, and rinsed, and rinsed, and rinsed ... and rinsed - well, you get the idea. The livers are added to the skillet, but turned over every three minutes or so until cooked. This picture was taken just after they were added to the skillet:
Uh, I just realized that I don't have a picture of the finished dish, but this is how we like it best.
Here is a meal from a different day - steak, herbed zucchini, and onions sauteed with mushrooms:
We found a green soup recipe in the Reader's Digest magazine, and thought we'd try it. It turns out to be an easy way to eat lots of greens. It tastes pretty good, too!
Of course, one must start with two whole onions, chopped, and cook them until they are almost caramelized. Meanwhile, cut up a large bunch of kale and steam or boil it in a large pot until it is soft. The kale is drained and rinsed until cool, then pureed in the blender with chicken stock and the onions, with a little lemon juice, salt, and cayenne. The soup is returned to the pot to heat until almost boiling.
Above is our variation on the recipe we found - click here.
Here is a picture of our green soup, served with chicken salad made by DH:
I also have a nice recipe for picadillo, which could loosely be translated as Cuban chili.
Start off a Picadillo Day by filling a coffee cup half-way with raisins. Cover that with wine or rum, then let is soak for later.
Sautee 2 lbs of ground beef with a little water added. Somehow the water makes it easier to chop the ground beef into uniform pieces. Drain off the water when the meat is cooked:
Add two coarsely chopped onions to the ground beef and cook until the onions start to soften:
Place the meat in a large stew pot. To the stew pot, add the remaining ingredients as shown left to right in the next picture:
- spices in a cup - lots of cinnamon, some allspice, ground cloves, ground nutmeg, cumin, oregano, cilantro, and chili powder
- raisins soaking in cup
- chopped tomatoes with no salt (we used 2)
- tomato paste
- stuff in bowl - drained sliced black olives (1/2 small jar), drained chopped stuffed green olives (medium can), drained capers (1/2 jar)
Cover the pot and turn the heat down, and let it simmer from five to 30 minutes.
Ladle into bowls and serve with a dollop of sour cream on top of each serving.
Here's what it looks like as a leftover - and a fine leftover it is:
My next sewing project will be pillowcases and pillowcase liners. Hah! These pillowcase liners will just be more white pillowcases. Here's the fabric for the pillowcases:
A simple sewing project should re-set my mojo, since I did not enjoy the hand-sewing part of the little purses.
What do you do to re-set your sewing mojo?