….and I don’t when it comes to updating the blog. I’ve been making great stuff and taking pics of all of it but have been seriously failing when it comes to putting a post up. If there was anything that is deserving of a post it is this: my kids are awesome!
Twice now I’ve made a super easy but incredibly delicious one pot roasted meal. This meal seems fancy but is very simple and requires minimal hands on time. I’ve been roasting a whole chicken atop whatever greens and vegetables I have. The greens, collards, or chard are coated with a little olive oil and some spices and then go into the roaster (I happen to have an electric roaster but in the oven would work too). Same thing with the veggies. As always, I slice up onions for good measure. I’ve been seasoning the chicken with the lemon and herb recipe from The Against All Grain cookbook. This dinner tastes amazing and totally cooks itself! Love! The girls like this dinner a lot and ask for a piece of chicken still on the bone. Eating meat off the bone is a novelty to them.
So when you cook a whole chicken you get a couple of bonuses. One being that you get to make homemade chicken broth with the leftover carcass. Which also cooks itself after you add some rough cut vegetables, water, a touch of apple cider vinegar, and herbs. I get more excited about the chicken broth than the actual chicken. A mug full of homemade chicken broth on a cold day warms me right up. Another bonus is the liver you get from the chicken. In all honesty we usually just toss that stuff (I don’t even like to admit this wastefulness). Not this time, I’ve been hearing all about how nutritious organ meat is. Since I already had some from my chicken I figured I’d give cooking liver a shot. If the family didn’t like it, no loss. Well, I only had a small amount of liver from my one chicken so I bought an additional pound from the store so we could really try it.
How does one cook liver? I was unsure so I did a little research and decided simple was better. Here’s how I did it: I patted the liver dry and then marinated it in almond milk for a couple of hours. I sautéed some shallots in coconut oil until soft and then added the liver (drained and patted dry again). Cooked until the liquid is released from the liver and it’s browned. That’s it, simple no fuss liver.
Now, could I serve this to the fam? Yes, if I was careful to avoid any negative connotations. I dished this up for lunch over some wilted spinach and plenty of other options just in case it was not a hit. Most importantly, I simply called it chicken from a different part of the chicken than we normally eat.
And……they ate it and liked it! My kids eat chicken liver, no questions asked, how awesome are they?! In fact, Brian had more qualms about it than they did. He said he’d be more ok if it was mixed into something rather than a pile of liver on his plate. Understandable, I guess. We had plenty leftover and mixed some with lentils into our chiles rellenos later in the week.
Again, no questions asked! Did I mention my kids rock! They are no different from other kids who love pizza, and cake and sugar but when you feed them real food instead they will eat real food! Amazing. Shout out to my mom who fed me liver as a child. I didn’t remember until I tasted the liver and then the memory of eating and enjoying it came flooding back. I was not at all a picky eater when I was little and my parents fed me all sorts of different things, which had led to some funny stories now that I’m grown. Moral of the story: (not about me but about typical kids, I was weird) don’t give up on the picky eaters! They can and will learn to enjoy a variety of foods if you allow them the opportunity to keep trying.