Found some veal liver in the grocery store.. being from a European family and background.. anything cooked ..boiled or frayed was usually in maggi… the magic seasoning…..
liver and onions with a side of mashed potatoes with a little butter was always on our dinner table… so I thought hey I've never had this style … we always bought calves liver or chicken liver… let's try it!! Here we go…
What did I do… simple…
So I didn't have any onions so added or sprinkled some onion powder on top…and now lightly pan frying … just sprayed with Pam spray… this is .50 lb …
My opinion.. if you want to add a little salt and pepper… you can but I eat a low sodium diet so didn't need it..
Flavor compared to calves and chicken liver .. earthy… yes would have been better with real onions I just did not have any in the house.. so improvised.. a woman's life ( onion powder) …
The benefits of this broth are infinite, but the biggest natural benefits of adding bone broth into your primal diet are:
1. Joint Health 2. Better Digestion 3. Rich in Minerals 4. Improved Immune System 5. Protects against the common cold and flu
However, bone broth isn’t just your regular stock made after a few hours of simmering a chicken carcass on the stove (although, that’s pretty tasty too). Bone broth’s real benefits come from simmering the bones for up to 72 hours, which allows the marrow to be cooked down and the minerals to be released.
The bone broth recipe is thick and gelatinous, filled with minerals and healing properties that many cultures have believed in for thousands of years.
4 lbs beef bones
12 cups water
2 T apple cider vinegar
1 medium onion, roughly diced
1 1/2 cups chopped carrots
1 1/2 cups chopped leeks
3 bay leaves
3-5 sprigs fresh rosemary
6 cloves garlic
1 t black peppercorns
Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
For the first 2-3 hours, skim any foamy layer that develops on the top and discard.
For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.
Eating Papaya reminds me of the trip I took once to Hawaii, where you could buy it fresh at the market . That trip was years ago. I was going through the supermarket a few days ago and found one on sale and seeing it brought back all these great memories
the sound of the ocean
the lovely view
the sights and sounds of Hawaii
we stayed on the Island of Honolulu, one day Id love to go back and visit them more … now, on to the recipe … 🙂 So… I bought the Papaya being nostalgic about our Hawaii trip and took it home … Googled a few recipes ( as this one was at least 7 to 8 lbs when weighing it in on one of those Supermarket weighing machines.
Here are a few of my favorites
Cinnamon and Maple Syrup Baked Papaya
This is a simple one… who can’t resist a little maple syrup? I remember having it by the spoonful whenever my mom would buy it on occasion. Here it goes, cut the Papaya, taking out the seeds, lengthwise and then sprinkle with cinnamon. Bake at 350 for about 10 to 15 minutes and then cover with as much maple syrup as you would like. You can put it back in the oven for a few more minutes so that it takes both flavors together, or you can automatically just take it out of the oven after you have cooked it with the cinnamon and drizzle and serve …. sooooo good..
Papaya Energy Bars
½ cup almond meal flour (can use reg. (all-purpose) flour.
2 Tbsp. maple syrup
¼ cup coconut oil
1 cup shredded coconut
¼ tsp. salt
1 egg white
½ cup honey (or sugar, or a combination of the two.)
¼ c. almond meal flour (if sub.w/ reg. flour, use just 2 T.)
¾ cup papaya puree
2 large eggs
2 tsp. lemon juice
powdered sugar, optional.
Preheat oven to 350 degrees. Line a pan with parchment paper ( 8×8 ). In a medium sauce pan, over medium heat, combine coconut oil and almond flour.Add maple syrup, shredded coconut, almond flour and salt.
Mix together, then remove from heat and stir the egg white into the mixture. Transfer to your baking sheet that you’ve lined with Parchment paper and press firmly in. Bake until you see it turning a golden brown. This usually takes around 10 minutes or so.
While this is baking you can prepare the Filling. Remove the seeds from 2 medium papaya, and place fruit in a blender or food processor. If you don’t remove the seeds it will get a really weird taste. I can’t explain it … its that sweet bitter taste, kind of like when you forget to take the seeds out of a lemon and then put them in the blender for lemonade.. BLAH!!! So anyway, back to our recipe.
Turn on medium and mix until a smooth consistency. Pour into a large bowl, and add eggs, almond flour, lemon juice, honey, and salt. Using a wire whisk, combine until glossy and smooth. Pour filling over the hot crust, and transfer back to the oven for remaining 20-25 minutes. When done, the filling will appear set. Cool in the pan on a cooling rack until it reaches room temperature. Then you can cover them and put them in the freezer … or refrigerator . I usually make them and cut them into bars, covering them with plastic wrap or in europe we would say Celafaine Paper , then pt them in baggies and store int eh drawer of the Fridge, a great grab and go snack or meal.
( make sure you have 2 days for this recipe )
1/2 cup almond meal
1/2 cup of oats
11 madjool dates
2 table spoons of carob powder (for choc marble)
1 table spoon of vanilla extract
1 1/2 cup of soaked cashews
3/4 cup of coconut oil (solid)
1/8 cup of water
1/2 small papaya
1/3 cup of coconut nectar
1 teaspoon of turmeric powder
1 tablespoon of vanilla extract
Decoration- Papaya seeds, melted dark choc/grated dark choc, or hear to wholefoods and pick up the awesome Choc balls!
Soak cashews over night. Line cake tray with parchment paper. Place all base ingredients except the carob into a blender and blend. Separate the dough into 2 halves. Mix the carob evenly into one half. Place chunck of the carob dough into the ‘vanilla’ dough and gently fold to create your desired marble effect. Press into the base of your tin. Deseed half of your papaya and scoop out flesh into blender.
Place all of the remaining ingredients into the blender and blend on high until creamy and smooth. Scrape down the sides and blend for a futher 60 seconds to ensure a creamy and smooth cake. Scrape down the edges and then empty into your tin. Leave to chill in the fridge for at least 5 hours. Now the fun part, decorate and serve it!! 🙂