watotomom
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Post by watotomom on Mar 12, 2015 11:49:47 GMT -5
THIS is exactly what I've been looking for!! Yes, I cannot wait to try some of these ideas! I have recently been making salmon cakes with avocado as the binder. Works well, but I never thought of adding veggies!! Sunday will be cooking day. Going to make a variety and freeze, especially for fast breakfast and lunch needs!!!
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freeholder
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Posts: 9
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Post by freeholder on Jun 6, 2015 12:58:32 GMT -5
This is a really good idea! I just made us some liver-garlic stuffed mushrooms for breakfast -- I don't know how well mushrooms would freeze, but this should keep in the frig for a couple of days, so it could be used, as well as the cakes. I'll add the stuffed mushroom recipe:
Liver-Garlic Stuffed Mushrooms
Three dozen large white mushrooms, washed and stems removed One large yellow onion, cut up One head elephant garlic, roasted About half a bunch fresh parsley About 1 ½ lbs. liver 1 tsp. sea salt 2 tsp. thyme 2 tsp. sage 2 tsp. turmeric
Preheat oven to 350 degrees F.
Prepare mushrooms and set them, stem-side up, in a large baking pan. Using a food processor, mince (almost to mush) the onion, then the garlic, then the liver. Chop the parsley very fine. Mix these ingredients together in a bowl; add seasonings and mix thoroughly. Fill the mushrooms with this mixture (if there is any leftover filling, chop the mushroom stems and add to the filling, then refrigerate for another dish later). Bake at 350 for 40-45 minutes.
Refrigerate or freeze extras for another meal.
This turns out kind of strong-flavored because of all the onion and garlic, as well as the seasonings, but you really can't taste the liver, nor is there that 'liver texture'. We like liver, but I know a lot of people don't, so this might be one good way to get your organ meats down.
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jw
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Posts: 22
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Post by jw on Jun 7, 2015 8:39:41 GMT -5
I don't know how I've missed this string of posts. What a set of fantastic ideas!!! I have two of my favorite go-to meal cakes to share. I travel for work and make these often. They are great cold or warm.
First: I sauté shredded carrots, zucchini, garlic, and onion. I add shredded spinach to the pan and cook down. Once the mixture cools, I mix it I to ground meat, usually beef. I patty and grill them. Cool, then freeze them.
Second: I roast sweet potatoes, and sauté zucchini, garlic, and onion. I purée the sweet potatoes and mix with the cooled veggies. Then I mix all with ground turkey. Then I make balls and wrap in bacon or prosciutto. I place the wrapped balls in muffin tins an bake until done.
Jennifer
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freeholder
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Post by freeholder on Jun 8, 2015 12:30:01 GMT -5
More good ideas!
I added a little coconut flour to the leftover liver-garlic filling that was still in the frig, and cooked them as patties -- they worked really well that way!
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