Liver and Onions anyone?

This is an easy and nutritious meal that can be on the table in under a half hour.

You either love or loath it. My dad used to get us to eat it by calling it ‘bear meat’ which didn’t appeal much to me, but my brothers thought that was cool. :It will make you grow up strong,” he said. Of course how you cook it can make a difference. Fresh beef liver cooked just right can be a melt in your mouth meal that is very high in iron, niacin, pantothenic acid,  phosphorus, riboflavin, selenium, vitamin A, vitamin B6, vitamin B12, and zinc.

So if you are craving a bit of an infusion of those vitamins. Try my this.

Liver and Onions
You can add a couple of slices of bacon too for flavor or omit, either way it is good.

1. Peal and slice about 1 onion per person and sauté in sunflower oil.
2. Pre-heat a dry skillet on the stove (add oil just before placing the liver in the pan)
3. Place about ½ cup of Trina’s Regular Rice Flour Mix #1 on a plate.
4. Add a dash pepper and salt each and blend.
5. Now dredge the liver in the gf flour mixture and then pop it into the pre-heated pan with oil in it. The temperature should be semi-sizzling.

Cook liver for about 4 minutes and then turn over, for another 4 minutes or until just done.

Serve smothered in onions with a side of Broccoli & Apple Salad and a boiled in the skin potato.

Tip: Cold liver is good with a bit of mustard on it as a lunch snack, so make extra and enjoy it the next day.

Broccoli & Apple Salad

1 broccoli stem and florets, chopped very fine.
1 apple chopped
Dressing:
1 tablespoon grape seed oil
1 tablespoon lemon juice
Dash salt and pepper each
1 tablespoon gf mayonnaise
2 tablespoons yogurt
1 teaspoon honey