This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas."
-George Bernard Shaw, Author
I was one of the lucky ones who grew up with liver and liking liver. This healthy recipe is a variation of the liver and onions that I had as a kid and still love. The sweetness of the onions and apples are terrific together with the savory flavor of the rosemary and liver.
If you like liver and have been told that it's not good for you because of too much cholesterol, this is outdated information. We certainly are careful about recommending eating foods that are really high in cholesterol too often but we know that the real problem for most people is saturated fat and trans fats and how they interact with the cholesterol. So if you love liver, it's a great choice for having about once a month.
This year I decided that there was nothing that I would not try to eat. We all have things we don't like and for me one was sweet potatoes and yams. But by saying to myself, "I'm going to eat these yams and like it," I found I loved them. I have found so many foods that I "didn’t like" as a kid and had a bias against so if you don't think you like liver, try again -- you might be surprised.
Most of the dried currants that are available in markets are actually small, dried seedless grapes. These were originally grown in Greece and the most prized are those from the Vostizza region. Currants from the Zante grape are common and are grown all over the world. Because they are dried grapes, currants are essentially just small raisins.
The fresh currants that sauces, jellies and Cassis are made from are berries that are in the same family as the gooseberry. These berries can be eaten raw but are more difficult to find in the market. There are red and white varieties, with a dark red berry called a black currant. The white currant ranges from a translucent pale whitish skin to pink in color.
2 tablespoons dried currants = 51 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 13g carbohydrates, 1mg sodium, 0mg cholesterol
4 ounces fresh currants = 64 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 1mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces calf's liver with onion and apple topping.
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This healthy recipe is great on sandwiches the next day (even the apples).
Serve with Roasted Yams with Rosemary or Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version
|olive oil spray|
|2||granny smith apples|
|1 Tbsp||white wine vinegar|
|1 Tbsp||fresh lemon juice|
|2 Tbsp||dried currants|
|1 Tbsp||fresh rosemary|
|2 tsp||unsalted butter|
|8 ounces||calves liver|
|1/4 cup||white wine|
Preheat oven to 200 degrees.
Place olive oil in a ten inch skillet and heat over medium heat. Add onions and cook them slowly browning them until lightly caramelized. They should be slightly limp and translucent.
Add the apples and cook gently for about 5 minutes until they begin to brown. Add the vinegar, lemon juice, sugar and water.
Cook over medium heat until the apples are soft but not falling apart. Reduce until the liquid should be almost evaporated. Add the currants and rosemary and toss for about two minutes.
Divide the onion-apple mixture, placing half in the center of two large plates. Remove plates to the warm oven.
In the same pan add the butter and heat until frothing. Add the liver and sauté over medium-high heat, tossing well, until cooked brown on the outside but still tender to the touch (about 7 - 10 minutes).
Top the onion-apple on each plate with half of the liver. With the pan still hot add the white wine and deglaze the pan. Reduce the liquid to about half and divide equally between the servings.
Garnish with fresh rosemary.
Serving size = 4 ounces calf's liver with onion and apple topping.
Servings = 2
Amount Per Serving
|Calories 397||Calories from Fat 87|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 4g||22%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 5g||21%|
|Vitamin A 879%||Vitamin C 34%|
|Calcium 8%||Iron 47%|
|Vitamin K 3 mcg||Potassium 805 mg|
|Magnesium 54 mg|