A comfort dish from my childhood was chicken livers and spinach rice. This is my lazy way of enjoying at least the chicken livers especially on a gray and cold winter’s day.
No real recipe is involved. Just clean the chicken livers by removing the membranes etc. and cut into bite sized pieces that are about the same size. Rinse in several washes of water, drain and pat dry. In a frying pan, saute a diced onion in some vegetable oil until softened and just beginning to colour, add the chicken livers and fry until they’re no longer pink. I like them nice and firm. Season with salt and pepper to taste. I like to push the chicken livers aside to leave an empty spot and then add about half a teaspoon of a good quality sweet paprika (Hungarian preferred) and fry it off then stir into the chicken livers.
My nephew gifted me with various interesting beers over the summer. On one delivery, I ended up with a can of double chocolate stout, which seemed a bit challenging to drink on its own. I HAVE had Guinness Stout in the past, and though I can drink the first half pint without too much trouble, by the second half, as it warms up, it’s rough going. So, I decided to search out a bread recipe that might make good use of the beer. For texture, I decided to add some coarsely chopped walnuts to the dough.
The result was an interesting bread with a bitter undertone that became wearing as I made my way through the loaf.
I ate it in as many ways as I could, including toasted and spread with peanut butter or as a base for scrambled eggs.
I turned it into French toast with a generous pour of maple syrup and served as part of a hearty brunch.
In a final move, I cubed and toasted the bread and turned it into a bread pudding served with Bird’s custard.
With time, I made my way through the loaf. It was not a failure but I wouldn’t make this bread again. PS: I took a sip or three of the extra beer in the can and it wasn’t to my taste either.
About thirty years ago, I made an attempt at a tourtiere, a French-Canadian meat pie, but the pastry was so hard that I ended up tossing the whole thing. I finally decided to try again using a recipe I found on line. The crust was a great success, but the filling was a bit on the bland side. I’ll try again one day. In the mean time, this was the result.
My neighbour gifted me with a giant zucchini (seedless) and after making a chocolate zucchini loaf, I still had about 75 % of the zucchini left so I did some googling and found this recipe for beef rissoles with grated zucchini in the meat mixture. Here are some pretty pictures taken during the process of assembling the rissoles.
I had some ricotta and provolone in the fridge and thought of making a lasagna but I didn’t have any lasagna noodles and was too lazy to make my own from scratch so I hunted down a recipe that used penne, ziti or medium shells for a casserole type dish. I had penne rigate so that’s what I went with. And, in place of the doctored marinara the recipe called for, I used a jar of mushroom and green pepper pasta sauce. The results were pretty good. And I now have enough pasta for five more meals.
I went easy on the Thanksgiving spread this year. (Okay, I was lazy and couldn’t be bothered doing much except the bare necessities.)
Although, I DID make some giblet gravy to serve over the mashed potatoes. The coleslaw was from a bagged mix and dessert ended up being an apple instead of the apple pie and vanilla ice cream I had planned on.
Filling and delicious with lots of leftovers ahead.
I haven’t made this dish in ages so I’m doing a quick repost to LJ, sharing here, with a composite picture I shared on FB … cause I’m a lazy person.
The recipe can be found in the original post I did, eight years ago, with credit to the blog that I found it on. I made it with regular potatoes this time, as that’s all that I had, and it’s what her recipe called for.
REVIEW: Fast and delicious with simple ingredients likely available in most people’s kitchens. The recipe calls for Madras curry but you can use whatever Indian curry you have.