If you’ve continued to read on after the title, congratulations – it means that you haven’t keeled over from the thought of eating a heart, as in, the organ. If you’ve only risen from keeling over, you might want to skip this post, although nutritionally speaking you’ll be sorry if you do.
If you’re actually interested in eating a beef heart, I heartily toast you as being an adventurous eater, at least if you are from North America. To most of the rest of the world, I think, eating organs is no big deal. Continue reading
I am honoured and pleased as punch to be writing a guest post over at Whole New Mom. Adrienne has been so helpful in the blogging journey, generously sharing advice on what she has already learned.
The recipe is inspired by the Korean dish Bibimbap, which means mixed rice. I’ve adapted it so that you don’t have to go find a special Asian store for the ingredients. Continue reading
Strapacky (strapachky) is a Slovak dish, traditionally made with halusky (halushky), potato dough gnocchi, baked with bacon and sauerkraut. Making strapacky with plain potatoes, however, is a lot less work, doesn’t require special equipment or tedious cutting, and is grain/gluten free. It’s not low carb or Paleo, but I’m sure it would taste amazing with sweet potatoes or cauliflower instead of white potatoes. Continue reading
Borscht is a soup or stew containing beets or beetroot, which turn the soup it’s characteristic maroon colour. Each region seems to have it’s own particular way of preparing it. My sister in law’s mother in Belarus first bakes her beets and then grates them (sounds lovely, too much work). At a wedding in Poland, the borscht was a broth (yum, but not very filling). My own mother would only make borscht with lamb (not sure the last time I saw lamb meat) and my mother in law thickened hers (what? No!). Even though borscht is a Slavic dish, I can’t say it’s common in Slovakia. Continue reading