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My Offal Lunch, 7/20/16

First, I haven’t posted in awhile, for a variety of reasons, mostly just life in general, but Life is Good, and always better than the Alternative! So here I am, it’s mid-summer now, and although I haven’t really stuck with my plans for this blog entirely, I’m always willing to try to get back on track (in every area of my life). Every day is a new adventure!

I’ve been planning on doing a series called My Offal Lunch (pronounced Aweful, but not  necessarily tasting so) for awhile, so today is the first offering!! Why Offal, you ask?

  • Because that stuff is really good for us, but many of us tend to go into an avoidance pattern with liver, heart, and other such things. I’m no different, and this is an opportunity for me to share my experiences, and encouragement.
  • Because I have a bunch of these things in my freezer, and they are taking up space!
  • Because many of us don’t know what to do with this stuff, so again, I’ll be sharing  my ideas.

Today  is just as good of a day to start as any other, right?

French Lamb’s Heart & Veggie Soup

This soup isn’t really French, but I used herbs from my garden that might be considered French, so I figured Why not? As with all of my recipes, it is free of gluten, dairy, nightshades, and various other inflammatory things, and many of the ingredients came directly from my Garden.

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Step one: Slice up a few shallots, and by a few, I mean as many as you like! I went with 3, but I wished I’d gone with 5 or more. Heat a little fat in a sauce pan (I used bacon fat leftover from breakfast), add the shallots, and sauté until nicely caramelized.  This step isn’t necessary, but does add a richer flavor. You could also substitute an onion, a leek, or any kind of oniony things. Once they are to your liking, add some broth. Any broth will do, although beef broth would be especially flavorful in this case, and of course homemade broth is the best! I freeze my broths in pint sized containers for making soup. I also freeze them in 1 cup containers and ice cube trays, because you never know when you’ll want some broth, but not necessarily a pint! Anyway, if your broth is frozen, bring it up to a simmer.

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Step two: While your broth is heating up (or, more smartly, before you’ve even started cooking), prep some veggies. I wanted spiralized noodles, but didn’t feel like hauling out the spiralizer, so instead I opted for using the veggie peeler. I used a carrot, a red turnip, and a golden turnip. BTW, the red turnip is much milder than the golden one, also, because of the extreme heat lately, that golden turnip never got very big, and was a little pithy. The nice thing about using the veggie peeler to make your noodles is you can peel off strips until you get to the pithy center! So this is great for any root veggies that have a tough center, but still have some use! Other possible veggie choices for this soup would include parsnips, parsley or celery root, rutabega, radishes, beets (golden would be especially nice), squash, and really any veggies that you can spiralize or make ribbons out of. Not in the mood to spiralize? No problem, just slice things up into bite size pieces. Or if you have some leftover spagetti squash, use it.

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I also thawed and chopped up a lambs heart. It was actually frozen when I started the broth, so I put it in a tub of hot water to thaw for about 10 minutes, and then removed the tough looking parts, which is easier to do if the heart is still a little frozen. I added those scraps to my freezer container of bones for next week’s broth making. and sliced the heart into smaller chunks. Heat a little bacon fat in a skillet, saute the heart a little and set aside. Good news, I ate a piece and it actually tasted good! Kind of like sirloin steak, only a little stronger, but nothing like liver, just in case you were wondering.

Step Three: Once the broth is simmering, stir in the veggies and let them cook until tender to your liking. At this point I also started sampling the broth and adding salt to taste. I was initially thinking I would go with Asian flavorings, but ended up adding a few sprigs of French Thyme, a small amount of Lovage, and a little pepper.

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Finally, I stirred in the heart, a sprinkle of dill, a large pressed garlic clove, and a little Red Boat, because you can never have enough umami! I also considered adding some greens, but I ate a  pile of them for breakfast. I let it simmer a few more minutes, and then enjoyed a savory satisfying lunch!

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Using My Fitness Pal, I estimate the calories to be somewhere in the 500 – 600 range. Here’s the Macros:

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And below you’ll see the estimated nutrients, although I had to do 2 overlapping screen shots to get it all.

Thanks for stopping by, and feel free to leave a comment, including any experiences you’ve had with Lamb’s Heart! Enjoy the day!

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