Whats the pate recipe using chicken livers? anyone have it?

The one I used (brought the last of it for lunch today, damn it's good. May have to get more chicken livers) is from the cookbook 'Nourishing Traditions'. I'll try to remember to post it when I have the cookbook handy!

But *in general* it's something like:

In a large skillet sauté a chopped up onion and a 1/2 pound of mushrooms in butter (I used bacon drippings, and only had a 1/4 pound mushrooms handy). When they are getting soft and cooked looking add 1 pound of chicken livers (my container was 20 oz and I used the whole thing). Sauté about 10 minutes or so until the chicken livers are looking "done" (but should still be slightly pinkish on the inside).

At that point add a tsp or so of mustard, some sea salt, and 2/3 cup white wine, other suggested seasonings (I added a little rosemary). Simmer gently until the liquid is essentially all reduced (about 15 minutes), then remove from heat. Allow to cool to about room temp, and then place everything in a food processor. Add a 1/2 stick (1/4 pound) of softened butter and then blend in the processor until smooth and blended.

Scrape out of blender and pack down into a crock or jar.

That's basically it. but later on I'll check the cookbook to see what I missed, though I don't think I missed *too* much.

Ack, sorry about that! I thought I had 5 spots left in my inbox for some reason - I didn't realize that my sent messages counted towards my limit.

Anyway, I'll try it out tomorrow! Thanks for the advice.

I haven't been abusing cheese, as I don't particularly care for cheese, but I have been going way overboard on butter and cream. It's kind of shocking to me how much I've eaten of both of them in the past week.

Once I use up the dairy I bought for the OD experiment I'm definitely going to go back to my mostly paleo ways and see how high I can get the fat without resorting to milk products.

Just as an example of how far I've sunk into dairy-land...

Last night I made tiramisu filling. It was 8oz mascarpone cheese beat with 3 egg yolks, 1/4 cup erythritol, a dash of vanilla, and a dash of orange liqueur. Then I whipped a cup of heavy cream and folded it in.

This morning I ate some of it with a spoon for breakfast and washed it down with teeccino made with 1/4 cup heavy cream.

sounds good to me! Mascarpone.... <swoon>. I guess I am one of those lucky ones who have never had any issues with dairy stopping me up. I continue to be pretty "regular" even when I have cheese, butter, cream every day. Now if I add *grains* to my diet? THAT causes me lots of issues.

As to being stalled on dairy? I know it gets blamed a lot, and I'm sure it can be a staller for folks with intolerances, but eliminating dairy in the past never broke any previous stalls for me. And so far I'm down 5.5 lbs (another half pound this morning) in the past two weeks, including lots of butter and cream (though less cheese than usual because of the protein). So we shall see.

I have to admit that it did hurt a bit the other night when I was at a meeting, and they had my one of my favorite CHEDDARS there as a snack, but I was already at my protein limit for the day. In order not to blow my numbers I was reduced to eating stalks of celery. Celery! One of those things I think of as classic "diet deprivational food".

ZOMG! I shouldn't have read that... now I want some.

I actually haven't had a total orgy in dairy products, just been using them as probably anyone else would on OD/ON... but to me that feels like an orgy.

Although last night... *sob* I had my first binge in ages. You know how rice cakes normally taste like cardboard? Well... they don't all taste that way. TJ's has some called "Light Salted Rice Cakes" that are insanely good. Pile on some butter and peanut butter and it's just heaven. Light, crunchy, salty, buttery... zowie! I couldn't stop. And then I decided... I miight as well eat them all tonight and ban them from the shopping cart forever. So I did. Ugh... stomach feels horrible today.

It's very odd but these rice crackers I get at TJ's don't tempt me at all in the same way. I can easily stop eating those. They are pretty bland though.

I have a STRONG eat recommendation for this recipe: http://forum.lowcarber.org/showthread.php?t=385214

You could just make the filling and have it for breakfast or dessert.

Except for butter, of which I'm eating nearly a half stick a day of (yum), I haven't been resorting to dairy that much. So this definitely can be done without lots of dairy.

Sorry Nancy!! I am enabling...lol.

Well dairy doesn't stop me up or make me stall, but it makes me feel "oogy" for lack of a better word. I just feel better off of it.

Good to know MizKitty!

do you have the recipe for the mascarpone cheese?

I just bought some marscapone... *sigh*. I just had to try that recipe. MizKitty, nice to know you're close to dairy free! When I get closer to having the dairy gone I'll start a thread for dairy-free OD/ON (what are you eating?) and we can brainstorm in there.

I had about 1.5 oz of cheese maybe twice this past week. No cream. Lots of butter and coconut oil. Fatty meats like pork roast and bratwursts. I'm still not hitting my ratios *perfectly*, can't seem to get the protein low enough or the carbs up (kind of scared to do that, anyway, and according to Pangolina's posts in the paleo OD thread, if I'm reading them right, there IS some flexibility to the ratios for overweight folks, and carbs can be as low as .5 - in which case I am making my ratios. This is still very confusing) I have yet to grocery shop since starting OD, so I'm kind of just making due with what's on hand. I am posting my meals in my journal BTW, for anyone interested. I'm not a scratch cooker or interested in becoming a scratch cooker, so I eat very simply.

Ditto here. I had been *trying* to get my carbs up a bit to the .8 ratio, but was also seeing a slight creep in my BG numbers which was a bit worrying too. But then in that thread Pangolina mentioned that .5 is JK's *recommended* carb ratio for diabetics (which is me, <raises hand> )

So I'm not going to keep on making a big effort to get my carbs higher than they have been for now.

I just finished off the last of my chicken liver paté. Now to figure out what to have next.

I've been eating very simply too. I think because it's really hard to beat having some cheese, crackers and pate for a meal. It's just really good and doesn't involve any fuss to make. Then my salads are great too, don't involve any cooking. About the only cooking I've done was making some cream based soups.

I'm going to make hamburger stroganoff tonight though... a good way to use up some of the excess stuff I bought.