Fegato alla Veneziana (Liver & Onions)

It happened the first time while watching cartoons with my cousin. My grandmother brought us a huge plate of liver and onions. I was seven. Most kids my age would have turned up their noses. I was a strange kid though. I loved everything I was supposed to hate and vise versa. A few of my favorite foods included turtle soup and oysters. Pizza, french fries and ketchup were never on my plate. They just weren’t in my palate. I wanted the “adult’ food. So my grandmother made me liver and onions as a test. This was sadly to the detriment of my cousin who’s diet solely consisted of spaghetti o’s and chicken fingers. The liver and onions were all for me and I ate every last bite of that delicious dish.

That was my one and only liver encounter for the next 20 years until I learned about the nutrient density of this super food. Liver contains an exceedingly high concentration of nutrients in one small serving. Katie at Wellness Mama has answered all the FAQs and more about liver in one excellent post. She’s listed out all that liver provides and why it should be a part of your weekly diet. A few of these include: high levels of B12 vitamin, the most concentrated food source of vitamin A and it’s our best source of copper. Next time you need an energy boost, reach for some liver instead of that afternoon coffee fix.

I know most people are quick to discard organ meats and get grossed out by them. But really, if you look back two generations, many families consumed offal more often than muscle meat. It packed triple the amount of nourishment for their dollars and would sustain them longer.

Even if you think you hate liver, just try this recipe. It may surprise you and your own liver will thank you.

Liver and Onions
Makes 2 servings.

1 lb chicken livers
3 pieces of bacon – chopped
1 onion – chopped
1 tbsp garlic – minced
1 tsp fresh sage – chopped
2 tbsp dry white wine
1 cup chicken stock
2 tsp salt
2 tsp pepper

►Cook the chopped bacon in a large frying pan until crispy. Remove the bacon and pour off half of the grease. Reserve this for cooking the liver.
►Using the same frying pan, over medium heat, sauté onions with 1/2 tsp salt in half of the bacon grease. ►Once the onions are translucent, add the garlic, sage and white wine. Reduce the liquid down over low heat, 3-5 minutes.
►Add the bacon back into the pan, pour in the chicken stock and cook over low heat. The liquid will reduce almost completely.

►Season each piece of liver with salt and pepper.
►In a separate pan, add 1 tbsp of bacon grease over medium-high heat. Place each piece of liver in the pan and cook on each side for 2-3 minutes, until golden brown.
►Toss in the cooked onions and bacon. Sauté together a bit and serve immediately.

Tuna Steak with Ginger Garlic Green Beans & Kohlrabi

Tuna Steak with Ginger Garlic Green Beans

We eat far more fish and seafood than meat. Since we’re still weaning ourselves off a mostly vegetarian diet, we only eat meat a couple times per week. Tuna is extra meaty so for now it’s the closest thing to steak cooking in our kitchen. Once I’m more confident in my meat cooking abilities I’ll post some recipes here.

We did try a new vegetable though! I have this game where I like to go to the store, buy something interesting and then find out how to cook it later. This time it was kohlrabi.

Green Kohlrabi Kohlrabi tastes like a cross between a radish and a turnip. It’s more sweet than spicy so it pairs nicely with earthy vegetables. I had to use this helpful slideshow to find out how to cut up the odd shape. The most challenging part was the thin, tough rind on the outside. You have to use a peeler to remove it. Then you can just cut it into pieces. I wanted to try pairing it was another vegetable before diving in so I incorporated it into some ginger garlic green beans.

Tuna Steak with Ginger Garlic Green Beans

Makes 2 servings.

2 tuna steaks
1 tsp salt
1 tbsp butter
1/2 lemon – cut into 4 wedges

Ginger Garlic Green Beans and Kohlrabi:
2 tbsp butter
1 large sweet onion
3 garlic cloves -minced
1 tbsp fresh chopped ginger
1 tsp salt
1 1/2 cup green beans -stems removed and broken in half
2 kohlrabi – sliced
2 tsp coconut aminos

►Salt tuna steaks on both sides.
►Melt 2 tablespoons of butter in a large skillet.
►Place both steaks in skillet. Cook on each side for 1 minute. The tuna will be extra rare, which is my preference. Cook a minute or two more if you like it cooked through.

►Melt 1 tbsp butter in a large skillet. Add the onions, saute for 3 minutes, then add garlic and ginger. Cook for 3 more minutes. Add the greenbeans and kohlrabi. Sprinkle the salt over all vegetables and pour in the coconut aminos.  Cover and cook for 6 minutes.

►Squeeze a couple of lemon wedges over the tuna to complete the dish.