Anna Kidder logo

Appetizers

Cashew “Hummus”

0 · · Leave a Comment

This red pepper “hummus” uses soaked cashews instead of chickpeas as a base. Serve it with rainbow carrots or assorted veggies. It is a great appetizer to bring to a party! You can get creative with this dip adjust spices to your liking and top with a drizzle of olive oil, pine nuts, or a dusting of sumac.

Print

Cashew Red Pepper "Hummus"

Ingredients

  • 2 cups cashews
  • ½ cup tahini
  • ½ cup of chopped jarred roasted bell peppers drained and roughly chopped
  • juice of 1 lemon
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ½ -1 tsp salt (to taste)
  • water to thin

Instructions

  1. Put cashews in a bowl, and cover with water. Let soak 3-4 hrs in room temperature or overnight in the fridge. Drain and rinse the cashews a few times.
  2. Peel and chop garlic.
  3. Drain and chop roasted bell peppers.
  4. Into the high-speed blender or a bowl of a food processor add cashews, tahini, roasted bell peppers, lemon juice, garlic, cumin, smoked paprika, chili powder, and cayenne pepper.
  5. Blend until smooth. Add water little by little until desired consistency is reached.
  6. Taste and adjust for salt.

Beef Liver Pâté

1 · · Leave a Comment

Beef liver is a nutritional powerhouse! Small amount of liver provides well over 100% of the RDI for many essential nutrients. It is a source of vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron.

I know what you are going to say – liver yuck, I don’t care how healthy it is! Hear me out, the herbs in this beef liver pâté counterbalance the distinct taste of liver. I sneak a few tablespoons of it into meatballs, meatloaf etc. , and even my picky son can’t detect the added nutrient dense magic ingredient.

Always choose meat from pasture-raised animals as it has 2-4 times more omega-3 fatty acids than meat from commercially raised animals.

I like to store the pâté in small 4 oz mason jars and freeze them, I then pull one out per week and use in various dishes to boost their nutritional content.

Print

Beef Liver Pâté

Ingredients

  • 1 lb grass-fed pasture raised beef liver 
  • 1 Tbsp Otto's Cassava Flour
  • 4 Tbsp (½ stick) butter (Kerrygold grass-fed)
  • 1 medium onion diced
  • 2 gloves of garlic
  • 1 tsp salt
  • 1 tsp fresh thyme
  • 1/2 tsp of fresh rosemary
  • black pepper & sea salt to taste
  • 4 oz beef bone broth (I prefer Kettle & Fire)

Instructions

  1. Pat liver dry with paper towels
  2. . Sprinkle with salt, thyme, rosemary, black pepper, and Otto's cassava flour.
  3. Heat a large cast iron skillet over medium heat. Add 1/2 of the butter.
  4. Cook liver until lightly browned on both sides. 
  5. Transfer liver to a food processor such as a Vitamix.
  6. Meanwhile, add onions, garlic, and remaining butter to the skillet, cook until translucent. 
  7. Deglaze pan with bone broth.
  8. Transfer contents of the pan to the food processor.
  9. Process until you have a smooth pâté.
  10. Taste test and adjust for salt/pepper.
  11. Transfer to small mason jars.

Notes

Little 4 oz mason jars are perfect for this purpose. I like to leave a little room for expansion and then freeze the jars.