It’s time for August’s Clean Your Plate Recipe Challenge at Nourished Kitchen! As a reminder: each month I’ll provide you with a single, nourishing ingredient and it’s your job to develop a wholesome recipe that best showcases that ingredient.
We had some beautiful entries for July’s Clean Your Plate Challenge which focused on coconut milk – a nourishing and diverse ingredient that is well suited to both sweet and savory dishes alike. July’s entries included sweet puddings, flan and savory curries.
July’s Clean Your Plate Recipe Challenge Entries:
Now it’s time to review the entries for July’s Clean Your Plate Challenge. You pick the recipe that you feel best represents luscious coconut milk . You’ll have until August 15th to make your selection when I’ll announce July’s winner on twitter so make sure you follow Nourished Kitchen on Twitter. July’s winner will earn two cans of my favorite coconut milk shipped to their door with a little love note from Nourished Kitchen.
- Coconut Rice by Taste is Trump.
- Indian-spiced Coconut Milk Rice Pudding by Minneapolis Real Food Lover.
- Thai Green Curry Halibut by Edible Aria.
- Coconut Chicken Curry by Berry Berry Quite Contrary.
- Coconut Flan by Rosy (posted in comments on Clean Your Plate July)
[memedex: pollid#490107]
June’s Clean Your Plate Winner
And, if you recall, we had a THREE-WAY TIE for June’s Clean Your Plate Challenge. So I’m a little late in the announcement, but Kelli won with her AMAZING Honey-Molasses Cookies. She also earns a 22-oz jar of my favorite wildflower honey.
Clean Your Plate August: Liver!
I hate the stuff personally, so your challenge for the month of August is to create a liver recipe that even I will love! Liver is a nutritional powerhouse and enormously rich in folic acid, b vitamins and iron. It is damned good for you. But it’s a culinary challenge especially for North Americans (have you read Les Viandes Des-animalisees?) The entrant who posts the very best liver recipe will win a grass-finished elk liver shipped to his or her door from the bison and elk supplier at my market.
Clean Your Plate Recipe Challenge Guidelines
- You must use real food and only real food. That is only whole food ingredients in each recipe (i.e. no refined sugar, no refined flour, no high fructose corn syrup.) In essence, if you’re great, great, great grandmother wouldn’t recognize it, don’t use it.
- All ingredients should be sustainably and organically produced. Remember, we’re cleaning our plates! NO funky chemical residues around these dinner tables!
- You must do your best to highlight the special ingredient to the best of your ability.
- You must link to this page from your post and/or your sidebar.
- You must submit your recipe to the challenge no later than midnight, mountain time on the 15th of the month. I don’t use Mr. Linky here, so submit your entry in the comments or contact me.
Spread the Word
Let your readers know that you CLEAN YOUR PLATE! Get your button.
{ 1 trackback }
{ 14 comments… read them below or add one }
This I’d love to see. Beef liver is not so easy to find in a regular grocery store (a consideration for me, as the person in the household with the actual food money does not go to the farmer’s market very often), but chicken liver’s readily available. CAFO and not organic, of course, but what can you do. When the dust settles from our moving here I will be taking a hard look at the budget to see if I can free up space for more real food and less crap–even some of the ethnic stuff my little girl’s dad typically gets (hobby of his, he’s not any special ethnicity or anything) is junk, to be perfectly honest.
I hated liver as a child. I’ve heard it’s very difficult to cook well, so I’ll guess that’s why I wound up hating it. I wouldn’t mind getting it into my diet in some form or another if there were a way to make it palatable.
This is a good one. I don’t know…I tried the Liver and Onions recipe straight outta Nourishing Traditions with high hopes…and it was disgusting. I swear I had such an open mind and wanted to love it! But I have to be honest. I hated it. ha! there aren’t many foods I’ll say that about. Can’t wait to see what everyone comes up with, maybe I can give it another shot
When I was young we had chicken livers deep fried. It was alright, but I never cared for it. Way over cooked! I wonder if I could rescue this….It was also traditionally served with catchup at our house. I hate catchup. I bet I could deep fry it without a flour coating and make a nice red wine sauce to go over it?
I’ll be interested to see what folks come up with here! I’ve NEVER had liver, but I have half of a grass-fed cow’s liver in my freezer and I have no idea what to do with it. Ok, well, I have some ideas, but none of them involve opening the bag and looking at all the packages of liver. Ewwww.
I promised dh I would cook it once. Or maybe I’ll just let him cook it. When I’m not home.
Secret confession: I love liver. With ketchup. I can’t cook it, or really look at it for too long. But I can eat it.
And as for the recipe, I’ll have to ask my mother. I’m pretty sure the “recipe” goes something like “place in pan on stove. Apply heat until done.” And ketchup, of course.
I’m grossing myself out now. And yet, I’m strangely craving a snack…
I have been experimenting with liver and have found some winning recipes. I have to eat it several times a week so it is always fun trying to create something palatable and that does not resemble “mud“ as my dd once described it.
i won’t be entering the liver challenge, i have a fear of cooking liver, but i will definitly be open to testing out some recipes that are tried and true!
Oh goodness guys, I love liver. Yummy Yummy. I made it last week and was in heaven. You just HAVE to cook it right. With lots of butter and dip in a good mustard. Very good. I have 2 older posts I can scrounge up for this!
Here you go
We much prefer beef liver here.
Liver Burgers
http://onebusymama-erica.blogspot.com/2009/03/nutritonal-benefits-of-liver-and-recipe.html
Chicken Livers With Bacon, Onions, and Peppers *We do our beef livers the same exact way and dip in mustard…….DIVINE. Use lots of butter, when I make beef livers I can use upwards to 1/4 cup of butter to fry them.*
http://onebusymama-erica.blogspot.com/2009/01/chicken-liver-with-bacon-onions-and.html
I haven’t cooked liver for years but I love it and my mother’s recipe is really good and simple. I’ll see if I can make it at some point this week to post here…
Liver in a burger? I will have to try that, particularly as we have come into a supply of lamb livers quite suddenly. Some of the animals shown at the state fair wind up at Kroger in meat packs for some reason, I guess their owners don’t want to tote them all the way home. So there were all manner of lamb cuts available, but nobody wanted the liver. It had been marked way, way down. The livers were packaged in these little tubs about the size of a sour cream tub. Each tub ran somewhere between 50 and 80 cents if I remember correctly. That’s per tub, not per pound.
I’ve seen heart marked down similarly at the North Market. 99 cents a pound. Beef is NEVER that cheap anymore. I’ve seen a recipe for that one that supposedly makes it come out tasting something like tenderloin. I never in a million years thought I’d ever become an offal aficionado. Not *quite* there yet, but willing to try, which is also a minor miracle.
Really, you could put ground up liver in any ground beef recipe. Chili, burgers, BBQ’s (sloppy joes), lasagna, etc etc. It will work out just fine.
Originally a pie made of umbles—i.e. the liver, kidneys, etc., of a deer, humble pie was made to be eaten by servants and huntsmen, while the lord of the manor and his guests dined on venison. “The keeper hath the skin, head, umbles, chine, and shoulders.â€â€”Holinshed: Chrouicle, i. 204.
While this isn’t medieval Europe and I don’t have a freshly-killed deer on hand, I do have some very nice pastured beef liver and a fair selection of herbs and root vegetables..
Humble Pie
Oh man, I totally missed this one. I’ll have to try out the entries.