Chicken Livers & Garlic Italiano with bed of veggies & barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Chicken Livers:6 oz raw chicken livers, washed, dried and cut in halves2 cloves garlic, sliced paper thin2-3 wedges of lemon, for the juice1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp salt1/4 tsp black pepper1/4 tsp Italian seasoning blend, crumbled fine Broccoli Saute Ingredients:1 -2 Broccoli crowns, (200g) cut into bite sized florets and the stems sliced into pieces100 g (about 1 1/4 cup) Crimini or Italian brown mushroom, sliced1 large clove garlic, sliced very thin and slivered1-2 tablespoons onion, minced1 wedge of lemon, for the juice1 tsp sesame oil1/2 ounce water from the cooked carrotssalt and pepper to tasteVegetable & Barley Bed ingredients:2 generous cups baby organic spinach1 cup cooked, pearled barley20 small baby carrots1 wedge of lemon2 teaspoons extra virgin olive oilsalt and pepper to taste
This is two servings to be served in a layered bed under the dry-fried Italian Chicken livers with garlic recipe. It is several steps, preparing things separately and only bringing them together upon completion in order to accentuate the various textures, colors and flavors.
My timing for cooking is an estimate, I tend to do the prep work for this right as I'm cooking, so I can make this entire dish, after washing and drying the livers, in about 15 minutes. I added time for those who prep ahead and don't do all the steps concurrently.
TO COOK THE CHICKEN LIVERS:
--Do NOT use any oil to fry these, if you must, use a little non-stick spray, and I recommend a non-stick pan, but it is the dry-fry method that keeps these chicken livers velvet tender and succulent, not to mention healthy.
Wash, trim and dry the Chicken Livers. Sprinkle with salt, pepper, onion and garlic powder and crumbled the Italian Seasoning Blend over them.
DRY fry them over a high flame--preferably with a heat diffuser over it so the heat is even--, in batches being careful not crowd them. Time the first side for 2 minutes, flip them, season the other side and squeeze a bit of lemon juice on them and cook on the second side for 2 more minutes. Add 1 clove of sliced garlic, gently toss and cook 1 more minute. Squeeze with a bit more lemon and set aside on plate until all are finished. In between batches, respray the pan if you want, but it's not absolutely necessary.
TO COOK THE CARROTS:
Place the carrots in a bowl with about 1/2 an ounce of water, cover and microwave on high about 2-3 minutes, until they are crisp-tender to your liking. Reserve the water.
TO COOK THE BROCCOLI-BROWN MUSHROOM SAUTE:
Use the same pan from the chicken livers, do not clean it. Simply spray it well, off heat, and place back over high heat on the diffuser. Add the mushrooms, and sprinkle them with 1/2 a teaspoon of the sesame oil, quickly tossing to coat, and sprinkle with salt and pepper. Sear for 1-2 minutes until they start to brown.
Add the onion, cook 1 minute tossing them and then the broccoli. Sprinkle the remaining 1/2 tsp sesame oil over the broccoli along with the juice of 1-2 wedges of lemon, add salt and pepper and continue to cook, tossing, getting all the browned bits on the bottom of the pan into the vegetables. Saute about 2-3 minutes until the broccoli is about 1/2 cooked.
Quickly add half the water from the cooked carrots, cover and steam for 2 minutes.
Turn the flame off, but leave covered and let finish for about 5 minutes while you prepare the plate. If you cut the broccoli small enough it should still be a bright emerald green but mostly tender to the teeth, with just a bite of crispness.
PREPARE THE PLATE:
Lay the bed of baby spinach leaves on the plate and pour 1/2 cup of the cooked barley along with about a teaspoon of the carrot water sprinkled over it. Cover and microwave on high about 1 minute (in my microwave which is 700 watts it took about 75 seconds). This will get the barley warm and just begin to wilt the spinach, which helps release the non-heme iron but doesn't completey remove the crispness.
Add half the carrots to each plate, along the outside and then put half the broccoli-mushroom saute over the barely in a bed in the middle. Finish by topping with 3oz of the cooked chicken livers with garlic over the top.
Sprinkle about 1 teaspoon of extra virgin olive oil over the entire dish and also sprinkle with red wine or a touch of balsamic vinegar if you choose. I also like to add a bit more garlic and onion powder along with more black pepper.
Enjoy.
Number of Servings: 2
Recipe submitted by SparkPeople user CCKELLY3.
My timing for cooking is an estimate, I tend to do the prep work for this right as I'm cooking, so I can make this entire dish, after washing and drying the livers, in about 15 minutes. I added time for those who prep ahead and don't do all the steps concurrently.
TO COOK THE CHICKEN LIVERS:
--Do NOT use any oil to fry these, if you must, use a little non-stick spray, and I recommend a non-stick pan, but it is the dry-fry method that keeps these chicken livers velvet tender and succulent, not to mention healthy.
Wash, trim and dry the Chicken Livers. Sprinkle with salt, pepper, onion and garlic powder and crumbled the Italian Seasoning Blend over them.
DRY fry them over a high flame--preferably with a heat diffuser over it so the heat is even--, in batches being careful not crowd them. Time the first side for 2 minutes, flip them, season the other side and squeeze a bit of lemon juice on them and cook on the second side for 2 more minutes. Add 1 clove of sliced garlic, gently toss and cook 1 more minute. Squeeze with a bit more lemon and set aside on plate until all are finished. In between batches, respray the pan if you want, but it's not absolutely necessary.
TO COOK THE CARROTS:
Place the carrots in a bowl with about 1/2 an ounce of water, cover and microwave on high about 2-3 minutes, until they are crisp-tender to your liking. Reserve the water.
TO COOK THE BROCCOLI-BROWN MUSHROOM SAUTE:
Use the same pan from the chicken livers, do not clean it. Simply spray it well, off heat, and place back over high heat on the diffuser. Add the mushrooms, and sprinkle them with 1/2 a teaspoon of the sesame oil, quickly tossing to coat, and sprinkle with salt and pepper. Sear for 1-2 minutes until they start to brown.
Add the onion, cook 1 minute tossing them and then the broccoli. Sprinkle the remaining 1/2 tsp sesame oil over the broccoli along with the juice of 1-2 wedges of lemon, add salt and pepper and continue to cook, tossing, getting all the browned bits on the bottom of the pan into the vegetables. Saute about 2-3 minutes until the broccoli is about 1/2 cooked.
Quickly add half the water from the cooked carrots, cover and steam for 2 minutes.
Turn the flame off, but leave covered and let finish for about 5 minutes while you prepare the plate. If you cut the broccoli small enough it should still be a bright emerald green but mostly tender to the teeth, with just a bite of crispness.
PREPARE THE PLATE:
Lay the bed of baby spinach leaves on the plate and pour 1/2 cup of the cooked barley along with about a teaspoon of the carrot water sprinkled over it. Cover and microwave on high about 1 minute (in my microwave which is 700 watts it took about 75 seconds). This will get the barley warm and just begin to wilt the spinach, which helps release the non-heme iron but doesn't completey remove the crispness.
Add half the carrots to each plate, along the outside and then put half the broccoli-mushroom saute over the barely in a bed in the middle. Finish by topping with 3oz of the cooked chicken livers with garlic over the top.
Sprinkle about 1 teaspoon of extra virgin olive oil over the entire dish and also sprinkle with red wine or a touch of balsamic vinegar if you choose. I also like to add a bit more garlic and onion powder along with more black pepper.
Enjoy.
Number of Servings: 2
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 338.8
- Total Fat: 10.4 g
- Cholesterol: 338.6 mg
- Sodium: 446.1 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 9.6 g
- Protein: 22.5 g
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