I REALLY want to like liver. I frequently read how beneficial organ meats are for our bodies, but just the though of it makes me a bit weak in the knees (just kidding--I'm a little stronger than that!). After hearing from a friend how much he likes them, I decided to bite the bullet and try it for myself. I scoured the web for recipes and came up with this one that pulls together what I think is the best ingredient mix. Just the thought of the caramelized onions and apricots made my mouth water. Then I thought, "Even if the liver doesn't do anything for me, if I add bacon...I can make it work!" When I told my mom about my plans, she shared with me how when she and my dad were first married, she would make him liver, bacon, and onions (he loves liver!). She went on to say that on those nights, she ate onions and bacon for dinner. :) Well, believe me, the onion, apricot, bacon mixture is delicious. And if you like liver, this is a great dish--Alex and Dave assured me of that! If you don't like liver, you can substitute a nice steak in this recipe. Enjoy!Ingredients
2 onions, peeled, halved crosswise, and thinly sliced with the grain
1/2 cup unsulfered dried apricots, sliced lengthwise into strips
2 Tbsp pastured butter, divided
6 slices cooked bacon, cut into 1/4 inch slices
2-3 cloves garlic, minced
1/2 cup parsley, minced
juice of 1 lemon (2 Tbsp)
1 pound beef liver, sliced into 1/4-inch slicesPreparation
- Warm 1 Tbsp butter in a large skillet (I use cast iron) over medium heat. Add onions and apricots. Cook for 20 minutes or until onions begin to turn light brown, stirring occasionally. Do not turn the heat up too high or the onions will burn.
- While the onions cook, chop the parsley and garlic, and juice the lemon. Lastly, slice the liver. I used a super slicer knife to slice the liver--just be sure your knife is sharp.
- Season liver liberally with salt and pepper.
- When onions are done, transfer them to a bowl. Increase heat to medium high. Add 1 Tbsp butter, then add liver slices and garlic to pan. Sear for one minute undisturbed, then use tongs to turn. Add bacon pieces and sear the second side of the liver for one minute.
- Add bacon slices and onion mixture to pan, reduce heat to medium, and cook the meat for 5-10 minutes or until cooked through.
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My children love breakfast for dinner. Frequently when I'm having dinner at home alone with them, they'll have bacon and eggs, and I'll opt for a big salad. Tonight, I joined them for bacon and eggs, throwing in some things I had on hand. It turned out to be a nice dinner combo. I cooked everything separately since the kids were just having the bacon and eggs. In the future, I might try roasting the squash, filed with the egg mixture, together in the oven. I'll post an update, if needed.Serves 1 (easily scaleable)Ingredients
1 acorn squash
two eggs, lightly beaten
1 sausage, cooked and sliced (I used turkey Italian, but any type will do.)
1/4 cup grilled onions, chopped
1/4 cup roasted broccoli, chopped
2 strips bacon, cooked and chopped
coconut oil, olive oil, or bacon fatPreparation
Bacon racked for the oven
- Preheat oven to 400 degrees.
- Cut acorn squash in half, scoop out and discard seeds, and cut a little slice off each end so that it sits flat in a shallow baking dish.
- Rub squash inside and out with coconut oil, olive oil, or rendered bacon fat. Season with salt and pepper. Place in shallow baking dish and roast in oven, center sides up, until fork tender; 20-30 minutes.
- Remove from oven.
- While squash is roasting, roast bacon on a rack set in a jelly roll pan. It should take about 20 - 30 minutes to get it nice and crispy. Remove and chop.
- Season and saute scrambled eggs over medium heat until set.
- Combine sausage and veggies.
- Fill one half of squash with eggs and top with veggies. Garnish with chopped bacon.
- Reserve other half of squash for breakfast. Scoop out the inside, warm it up, and mix with a little coconut milk, almond butter, cinnamon, and honey or maple syrup (recipe posted separately).
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