beef kidney in red wine sauce

Many people don’t have much experience with offal. Eating animal organs has become uncommon and that’s a bit of a shame. Our ancestors ate organs for two main reason: organs are nutritional powerhouses and there’s no sense in wasting precious food.

If you took part in our most recent cow-share or are looking to expand your culinary expertise, I urge you to try them out! Your best bet for optimal nutrition are organs from pasture-raised animals. Find farmers near you here: http://www.eatwild.com/

Beef Kidney 7

Ingredients

  • 1 lb beef kidney
  • 1/8 cup apple cider vinegar
  • 1/8 cup wine vinegar
  • 2 tbsp grass-fed butter (Kerrygold is a favorite)
  • 2 tbsp olive oil
  • 1/2 medium onion, diced
  • 1 cup mushrooms, cleaned and sliced
  • 1/4 cup red wine
  • 1/8 tbsp garlic powder
  • Salt & pepper to taste

1. Rinse and dry the kidney. Using a paring knife, cut the membrane and remove the fat and tubes from each cube. Place the cubes in a medium-sized bowl and cover with cold water and the two vinegars. Allow to soak for at least 30 minutes. This helps remove the beefy odor.

2. During the soaking time, prepare the onions and mushrooms.

3. In a skillet over medium-high heat, melt the butter and olive oil. Throw in the kidney cubes and allow them to brown, tossing them every now and then.

4. Remove the kidney from the pan and set aside.

5. Add the onions and mushrooms to the pan and allow them to cook. Allow the onions to become translucent. Add your seasoning.

6. At this time, include the red wine and allow to cook for a minute.

7. Add the kidney cubes and stir around. Allow the flavors to meld together.

8. Serve on a plate with cauliflower rice, zucchini noodles, or spaghetti squash!

Recipe inspired by and adapted from Mark’s Daily Apple. We get our grass-fed beef from Wolf Creek Farm.

feed a cold

It’s been a while since I have posted and for that, I apologize. Life has been a little crazy recently – I ended my position at a local restaurant and am now working for a local photographer in hopes of absorbing and learning everything & anything. Needless to say, I’ve been a little stressed.

Stressed to the point where my sleeping habits have been affected and my immune system couldn’t take it anymore. I usually get a solid 8 hours of sleep and have reduced that to less than 6 hours a night, and it finally snowballed on me. [Read about the importance of sleep here.] On Friday night, after working my last shift ever (on Graduation weekend no less) I left the restaurant with a huge headache. Saturday morning came and I felt like I had been hit with a truck. Everything hurt. Still does. I managed to make it to the Charlottesville City Farmer’s Market but crashed shortly thereafter and am still recovering.

In hopes of of lifting my spirits, I’ve been making delicious meals for myself. Nothing makes me feel better than a good yummy meal.

Yesterday, sweet & citric were my cravings so I tossed this beauty up. Spring greens, topped with cherry tomatoes, olives, slivered almonds, sliced oranges with a balsamic vinegar & EVOO dressing, with a side of curried grass-fed beef heart. Totally hit the spot! Sweet, salty, and nutritious!

In order to avoid infecting the public and steering clear of the Graduation crowds, I made brunch at home! A basil and green onion omelet with pasture-raised bacon on the side (duh, you can’t have brunch without bacon). And a side of frozen strawberries, coconut milk, and almonds as my dessert! The frozen berries tamed the fiery sensation from my sore throat.

Finally, dinner tonight — bunless grass-fed burger with roasted kale and an avocado & kimchi side. This was delectable. The burgers were seasoned with green onions, paprika, and curry and cooked in bacon grease (what ISN’T amazing cooked in bacon grease?). The kimchi was a gift from my favorite vendor at the market – Wolf Creek Farm!

I’m still not feeling 100% but I can rest easy knowing that at least I’m feeding myself properly!

Where I got my ingredients

Day 184 – 7.3.2011

One of the foods I really missed while on the Whole30 were my all-time favorite primal almond banana pancakes. Since I’m very well-stocked on blueberries right now, I figured “why not have some almond banana blueberry pancakes for brunch?” Mmmm. They were especially good after a short but hilly run around Charlottesville in the morning humidity. They were also a good opportunity to test out my new 35mm lens (I think I’m in love)!