All of the United States, outside of Florida and California, are currently experiencing the season we call winter. I mean California and Florida are as well, but their version of winter is so much more mild when compared to the rest of the country.
This recipe will be helpful to keep you warm no matter where you are. With the feature ingredient being organ meat this Paleo Gizzards Soup recipe will just hit the spot. :)
Jeff and I just got back from San Diego on Friday and seconds after we got off the plane at O’Hare I realized I had left my favorite pair of boots somewhere in California. :(
I was quite disappointed in myself in that moment especially because we were about to walk out into the snow. After making a quick call to Buckle and finding out my size was still available, I felt immediate relief. I was thankfully able to place an order and sometime this week I should have my boots again. Yay! :)
Many people say California doesn’t have seasons but let me tell you, they sure do. They’re just not the same degree of change as the rest of the country. But to Californians the slight change is noticable – although currently they’re experiencing an unexpected high for winter weather. And don’t get me started on Florida, they seem to be exempt. ;)
Have you ever driven over the Georgia/Florida border? If you have you know what I’m talking about. The state line seems to more than divide the states – the sunshine state has that name for a reason! When we drove south on our Paleo Porn road trip, the sky in Georgia was stormy but AS SOOOON as we crossed the Florida-Georgia line the sky opened up, the clouds moved over to make way for the sun to shine and the weather increased by 5-10 degrees. Warmer and warmer the further south we went. Our kinda weather.
The weather in San Diego wasn’t quite as warm as Miami Beach but the availability of grass-fed meat, pasture raised pork chicken and eggs made up for it. While we were in Mission Beach last week, Jeff & I discussed our goals for Paleo Porn and I’m super excited for what there is to come this year!
I can’t WAIT to share the details! Just not today…but stay tuned! :)
Now that we’re back home in Chicago, and my fridge and pantry are stocked, it’s time to get down to business. And by business I mean keeping Jeff fed and getting back to sharing what I’ve been cooking up over the last few months. :)
I actually made this Paleo Gizzards Soup a while back. I served Paleo Biscuits on the side, which are what you see pictured. And the biscuits were quite good but I have no idea what ingredients I used to make them. Sounds weird, I know.
Months ago I was testing recipes and in the process of mixing a few different flours I gave up on finishing, put the lid on the container, added the bowl to the back of the fridge and didn’t look back for a month or so when I made this Paleo soup. I’m not worried, I’ll eventually get back to messing with biscuits. :)
Have you planned your Paleo Super Bowl Menu yet?
This year’s game should be fun to watch. Not only are Jeff & I excited to see the Pro Bowl with all the Bears who are playing but I’m pretty darn excited to see
Kaepernick Wilson play Manning. Damn! What an ending to that SF/SEA game. Who are you rooting for?
Paleo Gizzards Soup
- 1 tablespoon bacon fat
- 1.5-2 lbs chicken gizzards
- 2 small parsnips, peeled & chopped
- 3 yellow squash, sliced
- 1 red pepper, deseeded and sliced
- 4 cloves garlic
- 1 leek, sliced
- sea salt and coarse ground black pepper, to taste
- 2 cups beef broth
- 4 cups water
- Melt bacon fat in a deep pot. Add gizzards and brown for 10 minutes while you prepare the vegetables.
- Add squash, parsnips, garlic, leeks, salt and pepper and heat for 2 minutes.
- Add beef broth and water and raise to medium high heat.
- Bring to a boil, reduce heat to low and simmer for 1 hour.
- Ladle soup into a bowl and serve.
- Enjoy! :)