Gluten Free Recipes, Health, Diet, Symptoms, Nutrition | GlutenFreeWorks.com

Beef liver is the best source of copper, as well as, protein, iron, potassium, selenium and vitamin A. This recipe will help you appreciate the sweet flavor and smooth texture of health-giving liver, organic, of course.

Ingredients

• 1 pound organic beef liver
• 1 large mild onion
• 1 tablespoon oil
• ½ cup fine rice flour
• ¼ teaspoon salt
• ½ teaspoon black pepper

Equipment

Large heavy skillet.

Process

Rinse liver under cold water.  Carefully remove any large white veins by cutting or pulling them away from the liver.  Dredge liver pieces in rice flour then salt and pepper.  Set aside.  Heat pan over low medium flame then add oil.  In a minute, arrange liver in skillet.  Saute one side until golden.  Turn over and add onions.  Saute liver and onions untill golden.  Onions should be soft and translucent, about 5 minutes.  Be careful not to overcook since this will make the liver tough. 

To make sauce, remove liver to heated platter.  Mix 2 tablespoons cornstarch or rice flour to 2 cups water and add to the skillet with onions. Bring mixture to boil.  Turn down heat and cook 2 minutes to thicken.  Pour over liver.  Serves 4.

If you’ve never tried chicken liver, here is a dish that is nutritious, fast, and flavorful. Enjoy this excellent source of vitamin A, vitamin B12, iron, riboflavin, niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), copper, selenium, and protein once a month to keep healthy.

Ingredients

• I pound container of natural/ organic chicken livers; rinsed well in cold water to remove bitterness
• ½ cup rice flour or corn flour (masa harina)
• 2 tablespoons olive oil or canola oil salt & black pepper
•  ½ medium onion, thin sliced
• 1 cup water
• 1 teaspoon lemon juice or vinegar (apple cider or rice)
• 2 tablespoons rice starch or corn starch

Process

Cut liver lobes in half, then dredge in flour of choice.  Heat skillet to medium, then add oil and livers.  Sautee until golden, about 5 minutes. Sprinkle salt & pepper. Turn over and add onions.  Sautee everything till golden, about 5 minutes. Remove cooked livers to a heated platter.

To make gravy, add lemon juice or vinegar to water then stir in starch.  Add to pan, scraping up brown bits for flavor. Cook until thickened, about 3 minutes. Adjust salt & pepper.

Serves 4.

Frozen chip steak is a handy item for making a quick, protein- rich meal that’s high on flavor. This recipe uses cooked rice as a bed for the savory meat, but you could use macaroni instead.< Kale adds great taste and dense nutrients in the form of folic acid, vitamin K, vitamin A and fiber.

Ingredients

• 4 servings frozen chip steak
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced
• 1 small can tomato sauce (8 oz.)
• 3/4 cup water
• 2 teaspoons rice vinegar
• 1/4 teaspoon chili powder
• 2 teaspoons gluten-free soy sauce (optional)

Equipment

Large skillet.

Process

Heat skillet to medium without added oil.  Add salt then frozen steaks. Cook as directed, removing excess fat as needed.  Meanwhile, add mushrooms, onions, chili powder and black pepper while stirring meat.

When meat is browned, add tomato sauce, water, soy sauce and vinegar.  Turn down heat and cook 8 minutes longer to blend flavors and tenderize the meat.

Spoon meat mixture over lightly cooked kale and rice or pasta.  Sweet corn kernels balance the leafy, tart kale for this combination platter.