I have a very unusual recipe to share today. But first I need to tell you why I am sharing this recipe--for there is a lesson here for all of us. So here it goes...
Chicken Liver--Yuck? or Yum?
Chicken Liver--Yuck? or Yum?
| Last week I bought a whole organic chicken from Trader Joe's. When I went to prepare it, I noticed that there were way too many extra parts included. In fact it had 3 livers, 2 hearts, 3 gizzards and a neck. That must have been some interesting looking chicken! LOL |  |
But it sort of ticked me off because I pay a premium for organic and I got 13 ounces of organ meat, which I do not even like to eat--especially chicken liver. I mean, how would you feel if your 4 pound chicken was actually only 3 pounds? I did log my complaint with Trader Joe's. And I was going to chuck the liver, like I usually do, but the liver actually looked very fresh and healthy and I felt guilty throwing it away. So...I didn't.
Eating Nose to Tail is Actually a Trend
Eating Nose to Tail is Actually a Trend
My neighbor once told me that she had a chicken liver recipe that was excellent. However, I had chicken liver in the past and it was the worst taste and texture that I think I had ever eaten and could not possibly consider that I could ever enjoy it. Have you ever tried it?
I reconsidered what to do with it because liver is actually very good for you, brimming with B-12, Vitamin A, iron and even folate. Here it was in my hands--what to do?
(Note that I would only eat healthy, deep red, shiny liver from an organic source since it is the liver that filters toxins from the body. Yellowing liver is not a heathy liver.)
Eating nose to tail is actually a trendy thing to do. We miss a lot of nutrients in food when we throw the organs away that our ancestors savored. But these tastes are not what we are used to and we tend to be squeamish about eating them--I know I am. So, I thought I would give it a try--I could always throw it away.
So, here is my neighbor, Sarah's, recipe. I came up with the name.
I reconsidered what to do with it because liver is actually very good for you, brimming with B-12, Vitamin A, iron and even folate. Here it was in my hands--what to do?
(Note that I would only eat healthy, deep red, shiny liver from an organic source since it is the liver that filters toxins from the body. Yellowing liver is not a heathy liver.)
Eating nose to tail is actually a trendy thing to do. We miss a lot of nutrients in food when we throw the organs away that our ancestors savored. But these tastes are not what we are used to and we tend to be squeamish about eating them--I know I am. So, I thought I would give it a try--I could always throw it away.
So, here is my neighbor, Sarah's, recipe. I came up with the name.
Gucci for Chicken Liver
 | This is how to dress that chicken liver up in style! And, you know, it kind of tastes good! My biggest issue is the idea I am eating chicken liver! This recipe mingles the flavors of sautéed garlic and shallots with dry red wine. Add a bit of parsley, simmer and serve with greek yogurt (I added some minced peppermint to the yogurt). Looks sort of fancy--n'est pas? |
| 2-3 fresh, organic chicken livers 1 clove garlic, minced 1 shallot, finely chopped Olive oil Dry red wine Minced parsley Plain Greek Yogurt Fresh peppermint leaves, opt. | Saute garlic and shallots in olive oil over medium high heat until beginning to soften. Add chicken livers (rinsed and dried) and sauté for a minute or so on each side to brown the outside a bit. Add some wine to the pan--maybe 1/3 cup or so-and stir to deglaze the pan. Cover and turn heat to low and simmer about 10 min or until the livers are no longer red inside. Do not over cook them: they will dry out. |
Turn and stir halfway through. Add chopped parsley at the end and stir to wilt. Salt and pepper to taste. Serve hot with greek yogurt. You can add some minced peppermint leaves to the yogurt, if you'd like. Bon appetite!
Takeaways:
Lots of Love,
Karen
- If you don't like the flavor of a nutrient dense food, try a different recipe or have a chef prepare it for you at a good restaurant.
- Try a food prepared at least 3 different ways before you set it aside
- Our palate and nutritional needs change over time. Every once in a while, try something again that you have set aside.
- Order something unusual as an appetizer in a restaurant.
- Keep your mind open to new food ideas.
Lots of Love,
Karen
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