Fried poultry livers
Ingredients
for fried poultry livers with garlic and celery/ 4 people
500 g chicken livers
2
cloves of garlic
4
stalks of celery
10
cl dry white wine
2
tablespoons soy sauce
4
tablespoons peanut oil
1
pinch of ground ginger
Salt
Pepper
Achievement
Difficulty
Easy
Preparation
10 mn
Baking
9 min
Total
time 19 mn
PREPARATION
Fried poultry livers with garlic and celery
1
Sponge livers with paper towels, then remove the small nerves. Cut each lobe
into 3 pieces. Flour lightly livers.
2
Pour the white wine in a small saucepan and boil it. Let the flame to remove
the alcohol.
3
Rinse and pat dry the celery, peel to remove son, then chop finely. Chop the
leaves. Peel and chop the garlic and mix with celery leaves.
4
Heat 2 tablespoons peanut oil in a skillet, add the chopped celery, let it melt
gently for 5 minutes, stirring often. Book a plate.
5
Pour the remaining oil into the pan, increase the heat and fry the livers very
strongly for 3 minutes.
Finally for fried poultry livers
When
they are golden brown, add celery cooked, sprinkle with soy sauce and white
wine, stir and cook for 1 minute, then add the chopped garlic and celery mix.
Add ginger and a little salt and pepper.
More smart health recipe for
July 3 (Not Chinese recipe)
Appetizer Sausage Balls in Blanket Recipe
Ingredients
1-1/2 c Flour
2 ts Curry Powder
1 ts Paprika
1/4 ts Salt
2 c Cheddar Cheese, shredded
1/2 c Butter Or Margarine
1 lb Sausage Meat (Hot Or
Mild)
Appetizer
Sausage Balls in Blanket Preparation
Mix flour, curry,
paprika, salt, and cheese. With pastry blender, cut in butter until mixture
resembles couarse crumbs. Shape pastry mixture into ball with hands. Cover and
refrigerate at least an hour. Shape saussage into small balls. Fry until
browned. Drain on towels. Divide dough into as mny pieces as there are sausage
balls. Shape dought around balls. (Dough may be crumbly but will form.) Wrap
and freeze. Preheat oven to 400° and bake on cookie sheet 12 minutes. (Careful
with baking time since they burn easily.) Makes about 3 dozen.
Crustless Carrot Quiches Recipe
Ingredients
1/4 c Green onion; sliced
1 Clove garlic; minced
1 tb Butter
1-1/2 c Shredded carrot
3 lg Eggs; slightly beaten (3/4-cup egg substitute, thawed)
1-1/2 c Shredded cheddar cheese (6-ounces)
(low fat cheddar or
-Monterey Jack)
3 tb Corn meal; yellow
1/2 ts Dried basil; crushed
1/4 ts Ground nutmeg
Non-stick spray coating
Crustless
Carrot Quiches Preparation
If you only
have one 1 3/4 inch muffin cup pan, bake half the carrot mixture at a time,
chilling the rest. Cook green onion and garlic in butter until onion is tender
but not brown. Add carrot; cook 2 minutes until crisp-tender. Remove from heat.
Stir together remaining ingredients. Add carrot mixture. Spray 24 1 3/4 muffin
cups with non-stick coating. Spoon 1 tablespoon of carrot mixture into each
cup. Bake at 325F 15-18
minutes or till set. Let stand 2 minutes. Remove from pans. Alternative: Pour
all mixture into 9 round pie plate or quiche dish sprayed with non-stick
coating. Bake 20-25 minutes or until set. Let stand 10 minutes. Cut into 12
wedges; cut each wedge in half crosswise.. Serve hot. Makes 24 pieces.
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