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Ingredients:
4 large onions
1/2 tsp sea salt
1 tbsp vegetable oil
1 lb calves liver or beef liver
2 tbsp orange juice
Method:
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Cut onions into small pieces, add salt,
and sauté in oil until golden.
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Cut liver into 1-inch cubes, discarding
skin and veins.
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Add liver to onions, cooking and
stirring a few minutes longer.
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Orange juice may be added just before
serving.
To Sauté Other Vegetables: asparagus,
Brussels sprouts, cabbage, carrots:
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Cut asparagus stalks diagonally into
1-inch section; leave tips whole.
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Peel stems of broccoli, cut diagonally
into 1-inch sections, and slice each floweret into 2 or 3 pieces
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Cut Brussels sprouts in halves or
quarters/
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Slice or shred cabbage thin -- as for
coleslaw.
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Slice carrots about 1/4-inch thick.
Heart-Flattering Cooking Tips:
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For 1 lb vegetables, heat 2 tablespoons
vegetable oil in skillet or pan.
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Add the vegetables.
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Let steam about 3 minutes.
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Add 3 tablespoons water and 1/2
teaspoon sea salt.
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Cover the pan.
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Cook the vegetables about 5 to 10
minutes longer.
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Add a bit more water if vegetables
become dry.
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A gourmet treat for heart-conscious
people.
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