Meat

Sunday afternoon and it's sunny! Let's spend the day outside, that sounds like a great idea - except for the chicken I was planning to cook for the evening. No problem - easiest roasted chicken is always good and takes little time to prepare.

A wonderful warm dish for a winter's evening that nourishes your heart.

Chili made with ground beef and beef heart and a flavorful array of spices is the perfect meaty meal. Although many people think that chili must contain beans - difficult to digest and of questionable value - a true chili is based on the chili powder and some hearty food to carry the spicy flavors. Enjoy this chili - easy to make and easier to eat!

I love chicken liver pate, and now I have a new favorite recipe.  I usually make a double batch, one for the fridge, and one for the freezer, and almost always have some ready to eat. It's my favorite quick healthy snack. I hope you enjoy it! 

1/2 cup or 8 Tbsp butter
1 medium red onion, chopped
1 pound chicken livers (clean and trim off yellow or stringy parts)
2 Tbsp capers, rinsed
2 anchovy filets, rinsed
1 large pinch red pepper flakes
1/2 -1 cup red wine
Freshly ground salt and pepper

1/2 cup butter (1 stick)
1 lb organic chicken livers, preferably from pasture-raised hens
1 yellow onion
2 clove garlic
1/4 cup red wine
salt and pepper to taste


Chop onion and garlic and saute in 2 Tbsp butter until soft and transparent.  Add salt and pepper, then chicken livers and stir gently until all sides of the liver well browned. Pour in wine, cover and simmer for 10-15 minutes. Livers should still be slightly pink when you cut into them.