Cooking tips compiled from my years of teaching cooking class. Tips and tricks in the kitchen for making easy health recipes.
Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER
These scallion pancakes rival any Chinese restaurant's. Test these out and feel like a master chef in your own kitchen.
Condensed milk is an ingredient I love to work with as it pairs so perfectly with so many different flavours. But, I have to say, my mind was blown when I experimented by whisking together condensed milk and blitzed strawberries. The fresh fruity flavours seep into the syrupy, milky texture and set to make the perfect slice. What’s more, you’ll be happy to know the base is our tried-and-tested Weet-Bix base! Who wouldn’t love the addition of the Aussie classic cereal? All the ingredients are on-hand, pantry staples, making these strawberry condensed milk Weet-Bix bars the perfect treat to whip up at a moment’s notice.
A fun, easy, and healthy homemade labneh, or Middle Eastern yogurt cheese. Use it as an appetizer, in salads, or as a protein rich snack.
Finding a solid sourdough challah recipe has been on my bread baking list for awhile. While I have a sourdough enriched sandwich bread recipe that I love, the appeal of challah to me is that it’s dairy free and the dough is easy to shape into beautiful braids — perfect for holiday celebrations! Leftover challah […]
This chicken doughnuts recipe is worth a try just to see the confusion and delight on people's faces. They're filled with a quick-cooked shredded chicken, then fried and covered in a delicious savoury-sweet dust.
The Best Dipping Sauce for Mandu!! I absolutely love a good dipping sauce! Make this for mandu, roasted vegetables or rice!
Every time my family goes to Chili’s we order at least 3 plates of their Southwestern Egg Rolls! We tear those things up. I had to recreate them at home. And I think I got pretty dang close. These egg rolls have never been very appealing to me. I’ve only recently tried them for the...Continue Reading
One of my favorite takeout meals is burritos. I love that you get to totally customize a burrito to your liking – from the fillings to the toppings and the delicious sauces, it’s a true treat! And my absolute favorite sauce has to be Chipotle burrito sauce. It’s creamy, spicy, and seriously good! I love […]
This Custard Yogurt Toast is the viral Tiktok food trend you need to try! It's an easy breakfast and will be a new favorite!
When we first met food photographer Michael Zee in 2014, he explained that the exquisite meals he cooks each morning for himself and his boyfriend, Mark,
You’ll be surprised by how easy it is to whip up a batch at home with ingredients you already have in your pantry.
Encourage language development, while fostering fine motor skills, following directions and other functional life skills. Cooking in the classroom with visual recipes, step by step recipes to foster those super important life skills, and work on those IEP goals and objectives... all at the same time!
BRING ON THE UMAMI! with this delicious kombu miso butter 🙂 If you recreate this Kombu Miso Butter recipe let…
This post may contain affiliate links, please see our privacy policy for details This recipe is a gluten-free version of Naan bread. Naan bread is an Indian-style flatbread that is soft and served with Indian curry dishes and dips. This gluten-free naan bread is relatively easy to make, but you need to allow time for the dough to rise. Is naan bread gluten-free? Naan bread is a popular bread in India. However, the traditional version of this bread is not gluten-free. To make this naan bread gluten-free, I used gluten-free flour, rice flour and tapioca flour, sometimes called starch. The naan dough is leavened with yeast and is cooked in a dry pan such as a cast iron skillet or a non-stick pan. The bread is cooked until it puffs up and then turned over and cooked until you see charred patches. how to serve naan bread This Indian staple is served with curry dishes or their popular dips, such as this Low-Carb Eggplant Dip. I love incorporating gluten-free naan bread with hearty soups or stews; the bread is exceptional for soaking up sauces. Can you make a pizza from gluten-free naan? You will love replacing pizza crust with naan bread. The naan is light and a perfect size for an individual pizza. My favourite toppings are fresh tomatoes, basil with a drizzle of olive oil and topped with buffalo mozzarella slices. Just bake in a preheated oven at 400 F for 10 minutes or until the cheese bubbles. YUM! storing Naan bread keeps well stored in an airtight container and refrigerated. It will keep up to five days. freezing Yes, this Indian version of bread freezes exceptionally well for up to three months. To freeze it, wrap the naan in plastic wrap and then place it in a freezer bag. This recipe is perfect if you’re looking for delicious, gluten-free naan bread or a light individual pizza crust. The recipe is easy to make, and the naan bread texture always comes out perfectly. Plus, it makes a tasty replacement for bread. Enjoy!
Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!
These rice paper dumplings are crispy and so satisfying. Pair it with a simple dumpling sauce and you have the perfect meal!
Jamie Oliver says, "If you're a big fan of quesadillas, trust me, you're going to love this!"
This lovely recipe is from Sacramento's Amber House by way of Kathy Smith, Chef at the Garden Inn in San Luis Obisbo, California. Make sure your cream cheese and eggs are at room temperature. I use smoked paprika and lovely chunks of Maryland crab for this.
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Korean BBQ Sauce is a yummy addition to chicken, steak, and stir fry. It's even an easy sauce to throw together for meatballs! Sweet, spicy, salty — this Asian bbq sauce has it all!
Lately I’ve been revisiting my Thai cookbook, and rediscovering Thai flavors from my visit to Chiang Mai, in northern Thailand. At a local Thai restaurant, some friends and I have fallen in l…
Creamy coconut milk-braised chicken made entirely in one pan.
Inspired by Bo Friberg's Cherry Crossover in The Professional Pastry Chef.Recipe Update June 2015: The method for using the dowel depicted in the original photos in the post above makes it easy to have a uniform cut for the crossovers. However we have found we often skip using a dowel and just free-hand the cuts and transfer of the dough to the baking sheet. Both methods work great so use which ever you prefer. For using a dowel for the cuts and transfer, see the note below the recipe for instructions. Please see post images for step-by-step. It may be very helpful for visualizing how to cut and fold the crossovers.If you like your pastries on the sweeter side, toss the berries with sugar to taste before filling the pastries with them.
This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!
My take on a popular Middle Eastern street food...full of color, flavor, and so delicious!
An amazing selection of main dish salads for your summertime eating!
This recipe for bang bang cauliflower is delicious and so easy to make. Cauliflower florets are breaded and baked to crispy perfection and served with a rich, creamy and tangy sauce. This vegan appetizer is great for parties and get-togethers!
Korean Fresh Kimchi, Geotjeroi Today I’m sharing a delicious fresh kimchi recipe- we call Geotjeori! Usually, kimchi is a fermented – pungent, sour, intense flavor. But this fresh kimchi recipe…
I have been coveting the book Momofuku Milk Bar by Christina Tosi for quite some time. She's a self-proclaimed sugar-aholic, she unapologetically cooks
These are absolutely the best home made pancakes we have ever eaten!! They are super tall, light and fluffy and yet they don't get all mushy...
This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »
Cinnamon Peach Kuchen…I love discovering recipes like this! To Read More, Click On The Recipe Title. There are so many textures and flavors together in this recipe that all you can do when you taste it is say….HMMMMMMM!!Kuchen is the German name for “cake”. “Kuchen has a thick crust and a sweet custard base ”...
