Impromptu Tostadas with a Vegan Chipotle Aioli

After a wonderful and exciting weekend filled with friends and family, a half marathon, and a delicious brunch with a celebratory toast, I welcome the busy week ahead of me. Midterms are in full force, and projects are slowly swooping in. All the while the bright colors of poppies in the garden and the warm breeze of late spring entice me to play....."strong and steady, strong and steady." This is my mantra for life. Not only when I am racing up another steep hill, but also when I need to start charging through my growing to-do list. "Don't lose focus." It helps me accomplish one hour at a time and one day at a time until I get to break!

Break time means either running or cooking during the week. After a long race yesterday, I decided to give my legs a rest and enjoy the quiet kitchen all to myself. With a glimpse into the refrigerator, I quickly decided what would hit the spot...something savory, spicy, but not too heavy...tostadas!

I love tostadas. I probably make them once or twice a week. They are incredibly delicious and very versatile. You can use whatever you have in the fridge and load them up with a ton of fresh goodies. Also, tostadas are one of the easiest (and cheapest) ways to make an impressive gluten-free meal. Since corn tortillas are gluten-free, as well are beans, veggies, your homemade chipotle aioli, and pan-fried eggs, within minutes you can have yourself a balanced nutrient dense and gluten-free meal! 

So if you have a busy week ahead and are craving some Mexican flavors, try these healthy and fresh gluten-free and dairy-free tostadas!

Impromptu Tostadas with a Vegan Chipotle Aioli

Tostadas are refreshing and delicious, especially when it is 80 degrees outside. They are easily assembled, and can be put together with whatever you have in your refrigerator. Don’t be frightened by the long recipe, it is really easy and quick to make. Just get creative and have fun!

Serves two

For the vegan chipotle aioli:

¼ cup coconut milk (full fat)

½ lime

1 tablespoon apple cider vinegar

2 teaspoons maple syrup

1 teaspoon Sriracha sauce

½ teaspoon garlic powder

¼ teaspoon chipotle powder

¼ teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon nutritional yeast powder

For the corn tortillas:

4 corn tortillas (I used Mission “extra thin”)

Extra virgin olive oil

Sea salt

For the toppings:

10 small mushrooms, sliced

½ small yellow onion, thinly sliced

2 tsp extra virgin olive oil

Sea salt and pepper

½ mango, peeled and diced

½ avocado, diced

1 tomato, diced

2 tablespoons chopped fresh cilantro

Squeeze of lime

1 carrot, shredded

½ cup shredded cabbage

2 cups mixed salad greens

4 eggs

½ cup refried beans

To prepare the chipotle sauce: Mix all the ingredients together in a small mason jar and set aside for flavors to develop.

To prepare the corn tortillas: Preheat oven to 350 degrees. Place corn tortillas on to a baking sheet and brush each side with olive oil. Sprinkle each with a little sea salt and place into oven. Set timer for 5 minutes. After 5 minutes have passed flip the tortillas and return to oven for 5 minutes. They should be crisp like a corn chip. Remove from baking sheet and allow to cool.

To prepare toppings: Meanwhile, heat a small frying pan to medium heat. Add 1 tsp olive oil, the onions, and the mushrooms, and sauté until onions and mushrooms are golden brown. Season with a pinch of sea salt and pepper.

In a small bowl add the mango, avocado, tomato, cilantro and lime juice. Season with a pinch of sea salt. Set aside. In a separate small bowl, mix together the shredded carrot and cabbage. Place mixed greens into a small bowl as well.

Finally, heat 1 teaspoon olive oil over medium heat in a small frying pan. Add the 4 eggs and reduce heat to medium low. Season with salt and pepper. To heat the refried beans place into a small saucepan or cover them and microwave for a minute.

To assemble the tostadas: Either offer the toppings individually and allow people to pick and chose what they like or assemble yourself. First spread the refried beans onto the baked corn tortillas. Then add the sautéed onions and mushrooms, and spoon 1 teaspoon of the aioli over top. Continue to top with mixed salad greens, shredded carrot and cabbage, and once again top with chipotle aioli. Finally add the mango avocado salsa and top each tostada with a freshly fried egg. Serve immediately. Offer more chipotle aioli or your favorite hot sauce.

Note: To mix it up replace eggs with: sauteed turmeric tofu, pan-seared and sliced pasture-raised beef, or some garlic prawns.

For another great gluten-free recipe and tips on how to have a gluten-free kitchen check out the Zing Bars Blog.

Cravin' Me Some Quinoa

What a gorgeous day in the Pacific Northwest! Blue bird skies and temperatures up into the 80's have us reaching for last years bathing suits that are patiently waiting in the back of our dressers. Our white arms and legs are now free to the warmth of the sunshine and the cool tickle of the warm afternoon breeze. Break out the skin and let the vitamin D absorb into our much deficient bodies! 

Vitamin D is essential for overall health and well-being. Almost every day a new study reports another important role vitamin D plays in our bodies. Everything from bone health to immunity relies on vitamin D, a vitamin so precious for it is unavailable to us in the Pacific Northwest between the months of October to March. However, there is a trick, one that many do not know. Sunscreen blocks out vitamin D absorption. Therefore, let those warm sun rays tickle your skin for 20-30 minutes (in a bathing suit) to achieve your days worth of vitamin D, and then apply the sunscreen.

Well in celebration of the lovely weather, today I share with you my sunshine quinoa salad, stock full of good nutritious grains, veggies, and fats. It doesn't provide any dietary vitamin D, but while eating this outdoors on the patio, you will get your added D3! The salad is however, full of fiber, vitamin C, good healthy fats, and bioactive compounds, vegetarian protein, and lots of happy vibes. So enjoy!

Quinoa:

Many grains are incomplete protein sources, lacking significant amounts of lysine and isoleucine, and lack a natural source of fat.  Quinoa, on the other hand, is note worthy grain offering significant amounts of lysine and isoleucine making it a complete vegetarian protein. It is also rich in heart-healthy monounsaturated fat oleic acid, as well as alpha linolenic acid (ALA), an omega-3. Also on the plus side, because quinoa is a whole grain, its sugars are broken down slowly in our gut, allowing us to manage blood sugar levels and maintain a steady source of energy. Yaay!

So go out play in the sun, and eat yourself some energy and nutrient dense Sunshine Quinoa Salad!!

Sunshine Quinoa Salad

Preparation Time: 35 minutes

This refreshing summer salad can be a great lunch entrée or a side for an outdoor barbeque. Accompanied by fresh strawberries and sparkling lemon water this sunshine quinoa salad can change from side to main course in no time.

Makes 4 large servings

For the quinoa:

2 cups quinoa

4 cups water

1/4 teaspoon fine sea salt

1 teaspoon turmeric

For the vinaigrette:

Juice of 1 large lemon

¼ cup extra virgin olive oil

3 tablespoons apple cider vinegar

1 tablespoon honey

¾ teaspoon fine sea salt

Fresh ground pepper

For the salad:

½ cup pine nuts

½ cup craisins

1/3 cup chopped mint

1/3 cup chopped flat leaf parsley

2 cups finely shredded green cabbage

10 radishes, thinly sliced

To prepare the quinoa: Place quinoa, water, turmeric, and sea salt in a 2-quart saucepan and cover with lid. Bring to a boil, stir, and immediately turn off heat, leaving the pan on the hot burner. Keep covered and allow to sit for at least 30 minutes. Uncover and fluff with fork.

To prepare the citrus vinaigrette: Meanwhile, using a citrus juicer juice the lemon and pour into a large serving bowl. Add extra virgin olive oil, apple cider vinegar, honey, and sea salt. Stir until honey and sea salt are dissolved. Add fresh ground pepper to taste.

To prepare the salad: In a skillet over medium heat, toast pine nuts until golden. Stir frequently to avoid burning. Set aside and allow to cool. Add the mint, parsley, cabbage, radishes, and cooled pine nuts to the vinaigrette. Mix well. Slowly fold the cooled quinoa into the vinaigrette mixture making sure to break up any quinoa clumps. Mix well.

Pistou...a little for me and a lot for you

Ahhh…its crunch time this weekend. Midterms are next week, and everyone seems to be gasping for air a second too late. Cortisol levels are high and family and friends know to return another day when the skies are bright blue and the birds are chirping. Some students maintain their energy with coffee and peanut butter sandwiches, but I as a nutrition student and food lover, still have to make the time to create something delicious and nutritious.

Today I am only going to share with you a delicious meal full of color and flavor. There will be no nutrition information or research, just the simple joy of creating something beautiful.

Last weekend I competed in Bastyr’s Top Chef, and my partner and I won! It was a magical hour, full of creativity and excitement. Sumac scented beet latkes topped with a poached egg and fresh herb pistou won the prize!

Pistou is a French creation similar to pesto. It is made of herbs, olive oil, and garlic. My version included parsley, basil, and watercress, with the bright flavors of lemon, and the earthy flavors of pure Californian grown organic extra virgin olive oil. Bright green and aromatic, this pistou is sure to please even without the nuts or the parmesan cheese. Believe me, as of late I put it in everything or on everything. Yum!

With roasted brussel sprouts and walnuts, and sautéed cranberries and shallots, I tossed whole wheat rotni pasta with a few healthy dollops of pistou. As a garnish, I used shaved asiago. To keep this lovely dish vegan, just omit the asiago, and voila there you go!

Pistou Rotini with Roasted Brussel Sprouts, Walnuts and Cranberries

Pistou

Makes about 2 cups

1 bunch watercress, washed

1 bunch parsley, washed 

1 bunch basil, washed

1 lemon, zest and juice

1 large head of garlic (about 16 cloves)

1/2 cup + 3 Tbsp extra virgin olive oil

salt and pepper to taste

Directions:

1. Peel all the cloves of garlic and put into a small saucepan and cover with cold water. Heat until boiling.

2. When water is boiling, drain the water and cover the garlic with fresh cold water and heat to boiling again. Repeat the process one more time, however reserve 1/4 cup of garlic water.

3. Put the reserved garlic water, 3 tablespoons olive oil, and the garlic cloves into a food processor and process until smooth. Transfer the garlic paste into a separate bowl.

4. Put all the herbs into the food processor, making sure to leave the stems behind. Process the herbs until finely chopped. 

5. Add in the lemon zest, lemon juice, and garlic mixture and process. Slowly add the 1/2 cup olive oil into the mixture.

6. Finally, season with salt and pepper. Voila, your done!

Roasted Brussel Sprouts and Rotini Pasta

Serves 4-6

Directions:

1. Heat oven to 350 degrees. Meanwhile, cut brussel sprouts in half if small and in quarters if large. Toss with a little olive oil and salt and pepper in a large bowl.

2. Place the brussel sprouts onto a large baking sheet and make sure not to crowd them. 

Place walnuts onto another baking sheet.

3. Roast the walnuts for about 8-9 minutes. Do not leave in any longer! Make sure to be there because the walnuts go quickly from being perfectly roasted to burnt.

4. Roast the brussel sprouts for about 20 minutes. Stir the brussel sprouts at 10 minutes and then check periodically until tender, usually another 10 minutes. They should be bright green and a bit crispy.

5. While you are roasting the walnuts and brussel sprouts heat a little olive oil in a pan and sautee the shallot until glassy. Add the craisins and sautee about 2 more minutes. Season with a little salt and pepper.

6. When the walnuts are done, allow them to cool (about 5 minutes) and then coarsely chop. 

7. Mix the walnuts, craisins, shallots, and roasted brussel sprouts together. 

8. Heat a large pot of water until boiling and cook the rotini as suggested by the package.

9. Drain the pasta and mix with about 1/2 cup pistou. Then add in the brussel sprout mixture and serve with shaved asiago, or just more pistou!

Have a wonderful weekend!!

For Wendelin...

In Germany, being a vegetarian is much harder than in Bellingham, especially if you are looking for fresh healthy options. However, being a vegan is almost unthinkable. Eating out in traditional German restaurants is not even an option. I am no longer a vegan, nor a vegetarian, and I have grown to love the German cuisine, might I add, the Schwaebische kitchen. There is a huge difference between the north and the south cooking culture in Germany, just like there are huge differences all throughout the USA. Personally, the southern kitchen, also known as Schwaebisch, is the best. Fresh ingredients, locally raised meats, and traditional recipes that have French flairs, round the flavor of the southern German cook. Not to mention, the Germans also have a fantastic wine country all along the Bodensee and in the Kaiserstuhl. Across the world people think the Germans only eat sausage and sauerkraut, but I am sorry to say, this is not true. The southern German kitchen has so much to offer, that anyone, from light to decadent in nature, can find a meal that will please. One of my favorite traditional meals are maultaschen. They are similar to ravioli but bigger, usually filled with a spinach and lamb mixture, and topped with sautéed onions. They are full of flavor and satisfy any hidden craving. Usually, they are accompanied by a large mixed salad, where you will find a little bit of everything; cucumber salad, potato salad, daikon radish salad, coleslaw, carrot salad, and on and on and on. One can also find these delicious maultaschen cut up in a broth, or baked in a tomato sauce. I find them perfect with just the sautéed onions. In the restaurants they usually offer a vegetarian option, but not vegan.

 

Soon my time in Germany will come to an end, and my beloved brother’s will start. Knowing that the traditional, savory, delicious, German kitchen will be off limits for him during his stay, I decided to give it a whirl and make him some vegan maultaschen, so he can have a little bit of the good stuff too. Instead of just making them vegan, I also added a little more wholesome grain, which lacks in the traditional version. I hope he enjoys them as much as I do mine.

These do take their time to prepare and therefore I made a large batch at once. You can easily freeze them for easy dinners later on. Since this recipe takes a little bit of day before preparation, I recommend reading through the whole recipe to make sure a simple step does not hinder you from continuing on.

Vegan Maultaschen with Oat Groats

Makes about 20 large maultaschen (serving size: two per person)

Ingredients:

For the Noodle Dough:

200 grams unbleached flour

200 grams spelt flour

½ Tbsp salt

1 Tbsp apple cider vinegar

5 Tbsp olive oil

130 ml lukewarm water (plus extra if needed)

For later…

1 Tbsp cornstarch

3 Tbsp water

For the Filling:

125 grams oat groats (soaked overnight)

400 grams cooked spinach (packaged organic frozen spinach, reheated, is a quick option)

1 day old roll (or 2 slices day old bread)

3 Tbsp fresh chopped parsley

1 small onion (finely chopped)

1 garlic clove

2 vegetable bouillon cubes

1 Tbsp oil

1 tsp sugar

fresh grated nutmeg and pepper

chili flakes (optional)

sea salt

  

Directions for the noodle dough:

Combine the ingredients in a bowl and begin to knead the dough until smooth. This may take some time and patience. If you feel you need a bit more water sprinkle some over the dough with your hand and then knead some more. Spelt flour needs more water than white flour, and more patience when kneading. Once well combined (can still be somewhat dry in the middle) and smooth on the outside, cover the dough with plastic wrap and allow it to sit overnight in a warm spot. This helps the water to evenly diffuse through the dough, giving you a nice smooth dough to work with the following day.

Directions for the oat groats:

Strain the oat groats from soaking water and place into a saucepan. For every one part oat groats add about 3 parts water. Add a vegetable bouillon cube and garlic clove and bring to boil. Reduce the heat and cook slowly until the groats have become creamy. This will take about an hour with a saucepan, and less with a pressure cooker. Stirring the groats every once in a while makes them creamier. Once groats are fully cooked and creamy, with no liquid remaining, use an emersion blender and blend the groats until most groats are pureed, and some whole. You are trying to imitate a texture of ground beef. Once cooked and pureed the total mass of the mixture should come to about 400 grams.

Directions for the remaining of the filling:

Sautee the onions in the oil until browned. Meanwhile, soak day old bread in lukewarm water. In a large bowl add sautéed onions, cooked spinach, and fresh parsley. Squeeze out day old bread and add to the large bowl. Stir the mixture well and season with salt, pepper, nutmeg, and chili flakes. Add the oat groat mixture and mix well. Add more salt, pepper, and nutmeg to taste.

Phew!! Now the mixture is all said and done…now comes the fun part....making the delicious maultaschen!

How to make the maultaschen:

Separate the dough in half. It is easier to do the batch in two sections than in one. Sprinkle flour on your working surface and roll out the dough until very thin. Try to keep the dough in a rectangular shape. Make sure as you roll out the dough that you flip it every so often and dust with flour. You do not want the dough to be sticky. Once rolled out cut into rectangles that are about 6 inches long and 3 inches wide. You don’t need to measure them exactly, just estimate. Mix together the cornstarch and water in a little bowl and set it near your working station-this is the glue for the maultaschen.

Take one rectangle and dust the top with flour. Roll the rectangle out a bit more to get a nice thin rectangle. Flip and dust with flour again. Using your finger, line the edges of the noodle rectangle with the cornstarch and water mixture. Then place about 2 Tbsp of the filling onto the rectangle and spread it out 2/3 of the length-always leaving the edge free. From left to right flip the dough three times and press the edges with a fork. Repeat with all the dough and all of the filling. Set finished maultaschen aside.

When the first batch is finished. Bring to boil a large saucepan filled with 1/3 water and a bouillon cube. Reduce heat to a low medium and add only enough maultaschen that they do not lay on top of each other. Do not let the water boil. Cook for 10-12 minutes. With an slotted spoon place them individually on a large baking sheet or wire rack to cool. DO NOT STACK ON ONE ANOTHER- THEY WILL STICK AND RIP.

Once they are cool, you can then freeze them, refrigerate them, sauté them, or bake them. If you choose to refrigerate or freeze them, you must reheat them in a broth for 10 minutes. I usually serve them with a large salad and sautéed onions on top. After warming in the broth, I place them in the oiled pan with the onions and allow them to crisp up a bit. Enjoy! 

Optional: If you are not vegan you can replace the 400 grams of cooked oat groats with ground beef, lamb, pork, or quark.  

A Light Beginning to the Summer Temperatures

After a long time of cold and rainy weather here at the Bodensee, the sunshine is peaking through my bedroom window. Its 6:30 am and the town is slowly waking up to charming bird melodies and the promise of a bright day. I quickly get dressed, put on my running shoes, and press play to Dustin O'Halloran. How wonderful it is to feel the warm sunshine on my face, breathe in the crisp fresh morning air, and listen to piano tunes as I run through the woods, fields, and small outlaying towns of Radolfzell. I am happy.

A view of Radolfzell from the boat.

To start the beautiful day off right, I made my favorite breakfast. I have been saving a small papaya for a sunny day, and cut it lengthwise, allowing it to glow a deep orange red. To me papayas, are more than a fruit, they are happiness waiting to burst behind a thin layer of yellow. Their bright vivid color and their delicate flavor always bring a smile to my face, they are just simply beautiful. I spooned out the peppery black seeds, and filled each half with fresh yogurt and topped each off with a handful of muesli. Delicious...

A glorious view of the Swiss Alps from Konstanz.

Today is market day in Radolfzell, perfect timing for the glorious weather. Although the morning was still a bit chilly, I put on a summer dress that has been patiently awaiting a day like today, and made my way by foot the 2 kilometers into town. Everybody was out and about and the town center was filled with locals, gathering their fruits, veggies, breads, meats and cheeses for the next few days. I decided that today I would surprise a friend with fresh market sushi and a papaya salad for lunch.

After browsing many different booths and slowly making my way around the market a couple times through, I finally had a basket full including fresh white asparagus, garden pepper cress, avocados, a cucumber, a large fresh papaya, and tons more. I was happy with my purchases and started my 2 km walk back home.

The item that I was most excited about, was the garden pepper cress, known in German as Kresse. It is a spicy small sprout, resembling arugula but with even more of a punch. People say its a mixture between the flavor of a radish and mustard. It is stock full of vitamin C, vitamin B, calcium, zinc, and even has omega 3! Its spicy flavor is a characteristic of the isothiocyanates which help to inactivate and eliminate carcinogens. It is also a known liver and blood cleanser as well as an immune booster. So if you like it spicy I recommend this amazing little plant stock full of goodness!

The great thing about the garden cress is that you can quickly sprout it at home. All you need are the seeds, cheese cloth, a small flower pot/bowl, and water. First fold the cheese cloth to fit the small pot/bowl and soak it with warm water. Place the cloth into the bottom of the bowl and drizzle a little more water over the cheese cloth. Sprinkle 1 Tbsp of garden cress seeds evenly on top. Make sure over the next few days that the seeds do not dry out, otherwise they will stick to the sprout leaves. Water on a daily basis but do not flood the cheese cloth. The cress sprouts will be ready to harvest after about 7 days. When harvesting, cut the upper 3/4 of the sprout, leaving behind about 2 cm.

I used the garden cress in the sushi rolls, spring rolls, as garnish, and also later in a salad. They are versatile and can be used anywhere you want to add a nutritional spicy kick. I hope you enjoy these sprouts as much as I do!

Spring Sushi and Nigiri
Makes 2 rolls & 6 Nigiri
Ingredients:
2 cups prepared sushi rice
1 pkg smoked salmon/lox
2 Nori sheets
1 large avocado
4 spears white asparagus
1/2 cucumber (sliced thin, lengthwise)
1 handful garden pepper cress

For the Spicy Sauce:

1/2 cup plain yogurt

2 Tbsp mayo

1 Tbsp Chili/Cock sauce

Other Sushi Essentials:
Soy Sauce
Wasabee
Pickled Ginger
Chopsticks!

Directions:
1.  Cook 1 cup of sushi rice as stated by package. You can also use arborio, short brown rice, or even my favorite quinoa.
2.  Once the rice has been fully cooked, stir in the seasoned rice vinegar and cover with lid. Let the rice sit for about 10 minutes.
3.  Prepare the asparagus by cutting off 2 inches from the bottom. Then peel the outer layer of skin with a potato peeler. Steam until tender. Remove from heat and immediately place into cold water. Dry asparagus and set aside.
4.  Remove the lid and allow the rice to cool to room temperature. It should be sticky but not too warm. Meanwhile mix together the 3 ingredients to the spicy sauce.
5.  Lay nori sheet vertically on a cutting board with the short edge nearest you. Spoon about 2/3 cup of sushi rice onto nori sheet and spread evenly from the bottom up until about 2/3 of the sheet is covered.
6.  Spread spicy sauce onto the rice layer. Then place along the center of the rice layer the smoked salmon in a single layer.
7.  Following the salmon, place asparagus spears with the heads facing outwards and a little over the edge of the nori sheet. Top with avocado slices and garden cress.
8.  Carefully roll the sushi from the bottom up. Dab your fingers into water and slide along the upper most edge of the roll. This will act like glue to stick the nori together. Roll all the way to the top. Place onto a plate with the seam facing down to "glue" together.
9.  Fill a large glass with ice cold water. Place a sharp knife into ice water bath prior to cutting EACH slice. Allow more width to the edge pieces to make sure the "garden" is secure. Evenly cut the remaining roll into bite size pieces. Each roll should have 6 pieces total.

Note: It takes patience to roll the perfect roll, but with time it will be as easy as making a burrito. Have fun!


Directions: (Nigiri)
1.  Use remaining sushi rice and form little mounds with two table spoons. Use your hands to form them perfectly and place onto a plate.
2.  Spread a little bit of the spicy sauce onto the rice mounds. Top a slice of avocado, smoked salmon, and then to garnish a cress sprout.

Note: Nigiri is very easy to make and is a great way to use any left over sushi rice.

Papaya and Lime Salad
Makes about 4 cups
Ingredients:
1/2 of a large ripe papaya
Juice of 1 lime
Zest of 1 lime

Directions:
1.  Spoon the seeds from the papaya and peel the outer skin layer with a potato peeler.
2. Cut the papaya into small cubes and put into a bowl.
3. Pour the juice of 1 lime over the papaya and stir well. Then add the zest and stir again. Cover and place into refrigerator. Serve chilled.

Liver is Something Delicious

Liver is something I always looks forward to, whether it is in pate form, as a steak, or cut into chunks like today. Its unique flavor makes it something special. In Germany organ meats are a common food, and therefore I asked my grandmother to teach me her old world tricks on how to prepare this delicious abundantly nourishing organ meat.

Unlike other meats, liver is stock full of vitamins and minerals. According to Weston A. Price Foundation, liver contains more nutrients gram for gram, than any other food. Not only is it a source of high quality protein, but it contains high levels of Vitamin A and all varieties of Vitamin B (especially B12). Liver also contains a highly usable form of iron, as well as trace elements copper, zinc, and chromium. It is also known for its anti-fatigue factor, making it popular amongst athletes. People with anemia, or women during their moon cycle, can also greatly benefit from adding liver to their diet.

Liver does contain high levels of cholesterol, and therefore regular large servings may not be recommended for all people. Also, since liver is the detoxifying organ in animals, I recommend only purchasing organic pasture-raised beef, lamb, or chicken liver. Animals that are raised properly, will have a much higher quality liver. Usually you can find such liver at health food stores or at farmer's markets.

Traditionally liver is served with either rice or potatoes. I prefer whole grain rice or quinoa. Make sure to prepare the grain before cooking the liver, as it takes much longer.

Our delicious meal was served with whole grain basmati rice, a large green salad, and a yogurt and wild blueberry dessert. Most ingredients were fresh from the market, and easy to prepare. Within an hour you can have a whole old world traditional german meal.

Sauteed Beef Liver and Sour Wine Sauce
Makes 4 servings
Ingredients:
400 grams beef liver
1 Tbsp butter
1 Tbsp oil

Wine Sauce:
1 shallot
1 Tbsp butter
1 cup red wine
1 cube beef bouillon
2 Tbsp corn starch
1/4 cup warm water

1/4 cup cream

1/3 cup milk
1/4 cup balsamic vinegar

1 Tbsp apple cider vinegar

1tsp sugar

salt, pepper, and garlic powder to taste


Directions:
First you have to prepare the beef liver. When preparing the liver you must use a sharp knife and cut off the thin connective tissue layer on the outside and also found in small holes. This will make the liver much more tender. It can take some time, so make sure to allow at least 5 minutes for this process depending on how much you need to remove.

Then you want to cut the liver into uniform chunks about 1 cm in width. Each piece of liver is different so just try your best to keep them similar. This helps them cook equally. Cutting the liver a little thicker keeps you from over cooking it later. After cutting the liver, set aside.

Heat 1 tbsp butter in a medium sauce pan until sizzling. Meanwhile dice the shallot and add to the buttered sauce pan. Sauté until the shallot is glassy.

Add the cup of red wine and a beef bouillon cube. Let the wine simmer for a few minutes to allow the bouillon cube to dissolve. Meanwhile mix corn starch and warm water together to form paste. If need be, add a little more water to make a thin batter consistency. While whisking slowly add the cornstarch mixture to the simmering wine sauce. Continue to whisk until combined, allow the mixture to quietly simmer. Your wine sauce should now be thicker.

Add the cream and the milk. Allow to simmer for a few minutes, and continue to slowly stir the mixture. If the mixture is too thick you can add more milk/water to thin it to your liking.

Finish the gravy with the balsamic vinegar and apple cider vinegar. Add the tsp sugar, salt, pepper, garlic powder to taste. This should finish the sour wine sauce to go with the liver. If you like it more sour, just add more vinegar but be careful, it can quickly become too sour. Add 1 tsp additional vinegar at a time.

After the sauce is finished and simmering under low heat, you can start to heat a frying pan. Once warm add 1 tbsp butter and 1 tbsp oil. This combination keep the butter from splattering when adding the liver chunks. Add the liver and quickly fry until browned on all sides, about 30 seconds or so. Then remove the pan from heat and season liver with a sprinkle of salt. Allow the pan to sit for a few minutes before moving to the next step.

Move the liver onto a different plate, and pour the wine sauce into the medium frying pan in which you sauteed the liver. Slowly heat the pan and stir well. All the juices of the liver will now be incorporated into the wine sauce. Season with additional salt and pepper if needed.

Add the liver to the warm wine sauce and serve immediately with rice and a fresh salad. I like to leave the liver in the frying pan, this way everyone can serve themselves from the sauce.

As for the simple and delicious salad and dessert....


Mache with a Garlic Dijon Vinaigrette
Serves 4
Ingredients:
1 large bag of mache

Vinaigrette:
3 Tbsp oil , I mix mine 2 to 1 olive oil to flaxseed
1 Tbsp apple cider vinegar
1 splash cream
1 tsp garlic powder
1 tsp dijon mustard
1 tbsp honey
1 tbsp diced chives
2 pinches sea salt
fresh ground pepper

Directions:
1. Wash and clean the mache greens. Cut off any roots and discard the browning leaves. Dry in a sieve.
2. Add vinaigrette ingredients into a large salad bowl and mix with a wooden spoon. Taste test. Adjust sweetness or salt with added honey or sea salt if needed.
3.  Toss the mache salad in bowl prior to serving. It is very tender and will soak up the dressing quickly and begin to wilt.

Yogurt with Wild Blueberries
Serves 4
Ingredients:
1 ripe banana
1 cup whole yogurt
1 cup blueberries/raspberries/berry mixture
Egg liquor, optional but highly recommended


Directions:
1.  Mash up the banana in the final serving bowl until it has formed a pudding consistency.
2.  Add the yogurt and mix thoroughly
3.  Top with your choice of berries.

Serve this dessert family style or spoon yogurt berry yogurt mixture into individual serving bowls and then top with berries. Offer egg liquor to pour over the top- this makes the dessert something special.