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Warm Chicken Liver Salad
This is what I just had for supper, and it was great. I'll definitely do this again. This is not only low carb but paleo, if you consider garlic and onion powder to be close enough for government work, as the old joke goes. Well, and some paleos eat vinegar, some don't -- you could swap it for lemon juice if you prefer.
Warm Chicken Liver Salad
1 clove garlic
3 tablespoons olive oil
1/4 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
4 chicken livers
1/2 teaspoon dry mustard
1 tablespoon red wine vinegar
4 cups shredded lettuce
1/2 cup minced parsley
1/8 red onion sliced paper-thin
coconut oil for frying
Crush the garlic into a small dish, cover with the olive oil, and set aside.
In a cereal bowl, combine the coconut flour, salt, pepper, paprika, garlic powder, and onion powder.
Cut each liver into 2-4 pieces -- I got three hunks each out of most of mine.
Toss the chicken livers with the seasoned coconut flour, making sure they're coated all over. Set 'em on a plate by the stove.
In your big, heavy skillet, over medium-high heat, melt enough coconut oil to make about 1/4 inch. Let this heat while you do the next few steps.
Combine the olive oil with the mustard and vinegar, stirring well.
Put the lettuce and parsley in a big salad bowl. Slice your onion.
Okay, take your chicken liver bits and put 'em in the hot fat. Quickly, very quickly, toss the salad with the dressing. Go turn the livers!
Cook your livers till they're brown and turning crusty, but be very careful not to overcook -- they should still be pink in the middle. As they're done, use a tongs to place them on your salad. Top with the onion, and eat while the livers are still hot.
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1 to 2 servings, depending on how hungry you are! Assuming 1, each will have: 846 Calories; 53g Fat; 36g Protein; 61g Carbohydrate; 31g Dietary Fiber;
Yikes! That looks terrible! I couldn't figure out where all that carb could be coming from; I spent a good 5-10 minutes going through ingredients in MasterCook, trying to figure out how this could be so. Turns out that for some reason, even though I entered the nutritional stats for 2 tablespoons of coconut flour, it calculates the recipe using "fluid weight." (How fluid weight differs from solid weight,I confess I am unclear.)
Turns out that that simple change just about doubles the carb count on the coconut flour -- 2 tablespoons of coconut flour have 10 grams of carb, 6 of them fiber, for a usable carb count of 4 grams. 60 calories. Yet when I run a nutritional analysis of a "recipe" consisting of only 2 tablespoons coconut flour, it tells me that it has 21 grams of carb and 13 grams of fiber, with 127 calories. That's a big damned difference.
So those nutrition stats are way the heck off. They're also off because I didn't quite use up the seasoned coconut flour, and I don't know exactly how much coconut oil they absorbed, versus how much got left in the skillet.
I'm not sure how to fix this, but I've been wanting to do more with coconut flour, so I'm going to have to work it out. In the meanwhile, I have a hard time believing this is terribly high carb. And heaven knows it's nutritious.