Cooking from Storage

How awesome it is to have things in my freezer or my shelves that I can whip up a quick meal when I need it.

Today, for supper, we are starting with Chicken Livers.  We raise our own chickens every year.  I would NEVER, NEVER, NEVER eat liver from an animal that I didn't raise, or didn't know how it was raised.  While the liver of animals is a very healthy organ for us to consume it IS NOT HEALTHY unless it comes from an animal raised in a healthy way.  My chickens are raised on grass and bugs and supplemented with ORGANIC grains.

When we butcher our chickens we reserve the livers in 8 ounce packages which is perfect for the two of us and put them in the freezer.

Also from my storage:

• Green onions raised this spring, chopped and frozen
• Potatoes from my garden
• GF All-Purpose Flour Mix  (My new all-purpose flour mix: Mix together 3 cups brown rice flour, 3 cups tapioca flour, 2 cups sorghum flour or Almond flour, and 1 part millet flour)
• GF Cream of Soup Mix (see previous post)
• Dried Shitake Mushrooms (very healthy for you...pratically medicinal)
• Homemade Chicken Stock, in the freezer (Check back tomorrow for this)
• Raw Milk
• Cucumber Salad that I have in the refrigerator (Check back tomorrow for this)

NOTE:  Since I'm cooking for two, I use two small crockpots and this works well for me.


Crock-pot Chicken Livers for Two
8 ounces Chicken Livers
1/4 cup + 2 tablespoons GF Flour, divided
1/8 teaspoon pepper
2 slices bacon, diced
2 green onions with tops, chopped
1 cup chicken stock
2 tablespoons raw milk
2 oz Dried Shiitake Mushrooms
2 Tablespoons white wine

• Mix 1/4 cup flour and pepper in a small bowl.  Cut chicken liver into bite-size pieces, add to flour in bowl and toss to coat well. 
• Fry bacon pieces in large skillet; remove when brown into crock-pot.  Add flour-coated chicken livers and green onion to bacon fat in skillet; saute until lightly browned but not cooked through.  Remove livers and onion into crock-pot.
• Pour chicken stock into skillet and stir into dripping.  Whisk in 2 tablespoons flour.  Stir until thickened.  Add wine and pour into crock-pot 
• Cover and cook on high for 45 minutes and then on low for 2-3 hours.
• Serve over mashed potatoes, noodles or rice.

Crock-pot Creamed Corn for Two
8 ounces frozen sweet corn
2 ounces creamed cheese
2 tablespoons Butter
1 teaspoon honey
2 teaspoons raw milk
Salt and Pepper to taste

• Place corn in small crock-pot. 
• Dice Creamed Cheese and butter.  Add to crock-pot along with remaining ingredients. 
• Cook on high for 45 minutes.  Reduce to low and cook another 2-3 hours.

NOTE:  This made enough for three servings for us, so one serving was placed in a glass bowl with lid and put in the freezer.  My husband takes these little meals to work with him.

TONIGHTS MEAL:  Chicken Livers with gravy served over mashed potatoes, Creamed Corn Casserole,  Sliced Tomatos (in season),  Cucumber Salad, large glass of raw milk.