Actually cooking organ meats week after week
Pork Kidney Stir-Fry with Tomatoes and Bell Pepper was adapted from my trusty copy of Innards and Variety Meats. This recipe surprised me and we liked it more than I expected. Which is great, because I’m always happy to take what my farmer has on hand. Or what is handed to me in life. Sometimes in excess, if that’s what’s available! In the meantime, we keep eating offal week after week because it feels so grounding and nourishing….
I’m committed to serving organ meats weekly in our home. It’s become a steady part of our rhythm that has familiarity and comfort. This week, let Chicken Liver Enchiladas inspire you to put liver on your table.
In the Grapes of Wrath, John Steinbeck pauses to explain the steadiness of Ma. “She seemed to know that if she swayed the family shook…” I’ve learned, through motherhood, that my own steadiness defines the world around me. Both in how I see the world, and how steady action compounds over time.
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I’m posting this recipe in honor of doing more by doing less. Nourishing Traditions is all about comfort food and this recipe is adapted from Sally Fallon’s Kidney-Rice Casserole. But I can’t use ‘casserole’ in the title (as I mentioned here) – so I’m sticking with Kidneys and Rice.
As the spring thaw has come to Chicago, I was really missing my bike commute. Yet, biking almost always takes longer then driving and I’ve been feeling so busy. How could I find time? Yet, as always promised, ‘less is more‘ still holds true.
I’ve managed to get back on my bike. And find a recipe just long enough to allow me to immerse myself in cooking, which I always love….