Paleo Challenge Update
Twenty days in and everyone seems to have transitioned well. Some of you have even stated that once the Challenge is over, you would not go back to your old ways of eating and will continue to eat Paleo. Everyone on the Challenge, so far, have shown improvements in weight (even though we are not trying to lose any weight), looks and performance. Great job to everyone who are still in the Challenge. Your diligence is starting to pay off. The next 25 days are going to be a breeze.
I have a Irish Lamb Kidney Soup recipe that I am wanting to try. It sounds awesome.
I found it at: http://paleodietlifestyle.com/irish-kidney-soup/
1 1/2 lbs lamb kidneys;
2 onions, coarsely chopped;
2 carrots, sliced;
1 or 2 tbsp lemon juice;
10 whole black peppercorns;
2 large sprigs thyme;
1 bay leaf;
8 cups beef or lamb stock;
2 tbsp cooking fat;
Sea salt and freshly ground black pepper to taste;
I will probably add more carrots. And even though it does not call for tomatoes, I think I will add some as well. Also for the Challenge, no salt.
1. Prepare the kidneys by removing any membrane covering them, if present. Cut them in half lengthwise and cut around the fatty white core to remove it. Cut each kidney halves into thick slices.
2. Heat a stockpot over a medium heat, add the cooking fat and cook the onions, stirring occasionally, until they start to soften, about 6 minutes.
3. Add the kidney slices to the hot pot and brown them on each side.
4. Pour in the stock and add the whole peppercorns, thyme sprigs and bay leaf.
5. Bring to a boil, then reduce to a simmer and let simmer, covered, for about 3 hours.
6. Add the carrot slices in the last 45 minutes of cooking.
7. When the soup is ready, discard the thyme sprigs, the bay leaf and use a slotted spoon to remove most of the whole peppercorns.
8. Add 1 or 2 tablespoons lemon juice, to taste, taste for seasoning and enjoy.
Eight Steps. Sounds simple enough. Only problem is sourcing the Lamb Kidneys. We are in the heart of Sonoma County. This should not be a problem. I definitely want some top grade, grass fed stuff. If anyone has any ideas. Please drop a comment.
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