mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: eggs

chicken liver pate . . .

One of my favorite things to munch on is chicken liver pate. I’ve made it at Christmas time since my kids were young. Today, I decided to make a batch for a late lunch that we’re having with friends who are visiting the hospital for a post-operative checkup. It’s very easy to make and tastes wonderful!

Here’s the simple recipe:

Buy a container of fresh chicken livers at the market. Rinse the contents with cold tap water. Then, take each one out individually and trim off the connective gristle and tissue on the livers with a sharp knife. It’s not as bad as it sounds. Dry the livers on a paper towel. Melt a half stick of unsalted butter in a skillet and lightly brown a chopped up shallot. Place the dried and trimmed chicken livers into the skillet and cook under medium heat until cooked through, turning pieces over every once in awhile.

When the livers are about cooked through, pour in about two-three tablespoons of Madeira sherry. You can also use Marsala if you don’t have Madeira, but the Madeira adds a wonderful sweet aroma to the cooked livers. In the meantime, bring two eggs to a boil and hard-boil them. Drain in cold tap water and peel. The last major ingredient in this recipe is Philadelphia cream cheese, regular rectangular big size.

Let the livers/madeira cool in a separate bowl so as not to have the heat of the pan retain their temperature. In a Cuisinart or blender, add the livers, cut up the hard boiled eggs and add the cream cheese – also cut up to make it easier to blend. I use a Cuisinart food processor (the large one) and it is a breeze to puree the pate together.

Before I do, I sprinkle on some truffle salt – which is a wonderful umami taste enhancer and some cracked pepper. I whizz the whole thing together, taste for seasoning and then remove the pate to a nice looking serving bowl. On top of the pate, I usually add a bay leaf or two as decoration.

On toasted 7 grain bread; warm ciabetta slices, triscuit crackers or melba toast, this chicken liver pate will enhance any spread you decide to lay out on the table.

Bon Appetit! Can’t wait! It’s also a wonderful thing to have in the fridge for those moments when I have a craving for something savory in the evening or snacking in the afternoon when nobody else is around!

“hi-protein” life! . . .

zucchini & onion in olive oil w/cheddar cheese beside a jumbo organic egg for a hi protein breakfast!

zucchini & onion in olive oil w/cheddar cheese beside a jumbo organic egg for a hi protein breakfast!

 

My birthday was this week. It’s not a big deal to me and serves primarily as an internal milestone to adjust my life in ways that are easier and more enjoyable. So instead of waiting for New Year’s to make resolutions, I decided to make some on that day. Short and simple:

  1. DO more and buy less! (speaks volumes, doesn’t it?)
  2. Use cash for food and shop 2X a week!
  3. Read, write, play the piano and listen to music a lot!
  4. Avoid toxic people (most important for true well-being)
  5. Live fully (mindfully) and give thanks . . . every day!

That’s about it. I was tempted to put down stuff about losing a little weight or exercising but that’s so boring. But one thing I did think about this morning was what best to have for breakfast that was hi-protein, low carb, low sugar and most important – appetizing for me to eat on a regular basis.

There’s a lot to read about this topic online and some of the suggestions were either way too fussy (frittatas! eggs in avocadoes!) or expensive to make. I remembered that I had some leftover zucchini in the fridge and had just bought some jumbo organic eggs at the farmers market the other day. So I took a small frying pan, added olive oil and sauteed some chopped vidalia onion and the zucchini. Grated some fine Kerrygold cheddar cheese on top after it was cooked and fried one of those eggs with a huge yolk beside it.

It smelled wonderful and tasted even better with a sprinkling of Maldon salt and cracked pepper on top of everything. A cup of black coffee topped it off! I was so happy to discover this combination which was hiding right under my nose in the fridge! It’s not as high in cholesterol as bacon/sausage with the egg and tastier than a scrambled egg by itself. And no fruit that contains grams of carbs and sugar, no oatmeal, grits or toast, no English or corn muffins. Breakfast is my favorite meal and the carb/sugar restrictions have made it challenging since the aforementioned grains all contained high carbs along with fruit juice and fresh fruit full of carbs AND sugar!

Not anymore though with veggies and a sprinkling of cheese served with eggs. Fresh baby spinach would be good too – I even think a small braised endive with fried egg might be delicious for New Year’s Day breakfast tomorrow!

braised endive and egg with cheddar cheese

braised endive and egg with cheddar cheese

So, on New Year’s Eve, here’s to a new, repeatable hi-protein breakfast concept paired with a higher-nourishing lifestyle. . . and to living with more verve, relaxation and FUN in 2016!

eggs . . .

eggs benedict for christmas brunch


As you can see from previous posts like “oeufs en gelee” and “boiling an egg,” I’m fond of eggs. Really fresh, organic eggs.

There’s a barnyard farm kind of place in one of the towns nearby that I go to buy a couple of dozen extra large eggs every two weeks or so. When little Josie was visiting, her breakfast was some freshly sauteed baby spinach added to some scrambled eggs and grated cheese for breakfast. Sometimes the eggs are so big there are double yolks. So you can see how much I love fresh eggs.

josie, waiting for breakfast


scrambled eggs, spinach and cheese for josie's breakfast

A week or so ago, I received an email from the owners of the little egg buying place. There’s a small room with fridges where you go in and buy eggs on the honor system, leaving either money or a check sealed in Read the rest of this entry »

breakfast. . .


Well, it’s Saturday morning and I was looking forward to a leisurely breakfast. We decided to stay here this weekend so I rummaged around in the pantry for something to cook up. I found a drum of grits with just enough for a bowl. And as I came back into the kitchen, it slipped out of my hands and white powdery grits fell all over the floor, including between the floor boards. So, after eyeing the broom, I got out the vacuum cleaner and swept it up.

Second try, I found some old-fashioned oatmeal which I put in a bowl and microwaved while I went about putting the odds and ends that were on the kitchen counter away. It was still runny after the first attempt so I ran it again. This time when I opened up the microwave, the watery oatmeal had spilled all over the glass tray. No oatmeal for breakfast, I thought, as I took the tray out and cleaned it thoroughly under the running faucet.

Each time this happened, I asked myself silently, what am I supposed to learn from this? My patience was worn pretty thin by this time but I kept on going. Before I had started with the grits, I’d been looking online for little snacks to make for tonight’s Patriots playoff game–and had come across the concept of quesadillas. Read the rest of this entry »