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.

stuffed roasted squash

Who loves fall? This girl. I love everything about it: the beautiful saturated colors of the leaves, the crisp air in the mornings that make you want to stay in bed, the smell of cider and pumpkin – I don’t even mind having to carry layers of clothes around because it’s cold in the morning and toasty during the day! But what I love most about fall is the food (duh).

Eating seasonally is pretty important to me and I make every effort to buy most of my produce from local farmers around the Central Virginia area. And what yummy produce is in abundance in the fall? Squash! Roasted, baked, sautéed – any which way you cook squash it will be nutritious and delicious!

Here’s a super easy idea that allows you to get creative and use whatever you have on hand! The only important part is preparing the squash.

1. Preheat oven to 350°F. Wash squash of your choice (I like acorn) and grab your best & sharpest knife. Cut horizontally across the top and a little bit off the bottom to stabilize it. Scoop out the seeds. (If you want to get really resourceful, you can save the seeds to toast them and have an handy-dandy snack for later!) Line up on a baking sheet and pop into the oven for about 45-60mins.
2. Grab your skillet and get going on a good stir-fry! Good ingredients to mix-and-match are: ground meat, onions, peppers, garlic, eggplant, zucchini, and bok choy. Some of my favorite spices for stir-fries are: paprika, chili powders, cayenne pepper, ginger, cumin, nutmeg, cinnamon, and all-spice. Add salt & pepper to taste. Go crazy! Get creative! Have fun!
3. Once your squash is squishy (that’s a technical term) but still holding its shape, start scooping the stir-fry in. If you’re doing dairy, top them off with some aged gouda or a really good parmesan.
4. Turn your broiler on as you stick the squash back into the oven and let them go for 5-10mins. Let the flavors and textures blend together but don’t let it burn!
5. Take the squash out. Let them cool. Devour as necessary!
I didn’t include measurements or numbers because it will depend on the type of squash you use and how big your batch of stir-fry will be. Whatever you don’t use up = leftovers! You can’t lose, really.