Tuesday, February 15, 2011

Valentine's Dinner

Yesterday was a very busy day, well, when isn't it a busy day for me? We dropped off baked goodies, valentine goody bags and such for our son's class and for the staff, placed two terracycle receptacles at the school to collect items for recycling that will gain us extra money for the school, etc.  Then, after all that, we went on to my pain management appointment to see how things were progressing there.  I am doing as well as an be expected under the circumstances.  Long story there, maybe I will say more later on about all that nonsense.

I chose a very interesting recipe to make for our special dinner.  I chose to make Curried chicken livers with potatoes.  Doesn't sound like much, and if you are like me, I hate organ meats, I dont care much for liver or hearts, gizzards, etc.  But everyone else in the family likes such things so I decided to go for it.  Here is the recipe as I prepared it:

This recipe serves two, but I doubled it, since I serve at least 4 at every meal, and yes, it was a huge hit.

Ingredients:
14 oz potatoes, cooked and diced
4 oz onion, diced
3cloves garlic, minced
4 oz diced bell pepper
6 oz chicken livers, cut down to bit sized pieces
1/2 package of bacon, cut into small pieces
1tbsp parsley
1/8 cup plain yogurt
2 tbsp water
2 tbsp oil (olive oil preferably)
(and now for my favourite part, the spices...)
this calls for curry, but i did not have curry in my pantry at the time, so be creative if you don't have any curry yourselves...here is what I used:
1/4 tsp 5 spice powder, 1/2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tbsp turmeric, 1 tbsp cajun sensation spice blend from my darlings at "Spice of Life" (thank you, Lori---www.pasospices.com)

Place your spices in a non stick pan with water and oil, and heat for one minute.  Add onions, garlic and bell peppers and cook for 2 minutes to soften them just slightly...Add bacon and cook another two minutes.  Add livers and parsley, and cook, stirring frequently for 3 or 4 minutes, add in your potatoes and stir fry 2 minutes, tossing very well to incorporate all the wonderful flavours.  At the very end of the cooking, stir in your  yogurt and add whatever salt or pepper  you wish to add to kick it up a few notches.

The recipe does double well, and rather than using a regular frying pan, I used a stove top wok, and it worked wonderfully. 

3 comments:

  1. This sounds scrumptious!!!

    I've been thinking about getting a wok sometime in the near future. I haven't even done stir-fry in quite awhile, and, when I did, I just used a regular skillet.

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  2. woks are much better at making certain dishes such as this one that i did with the curried chicken livers. It is not a fancy wok, i think i paid $20 for it years ago and it has a nice cover for it as well. Woks heat more evenly and at a higher temp so that it cooks much better. frying pans are ok, but they dont give the better all around heat distribution. Just remember, if you do buy one, and it is a non stick, do not use metal utensils on it, only use bamboo or plastic/rubber/silicone. If you get the traditional wok, you can use pretty much any utensils.

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  3. Thanks for the warning! Think I'll go with the traditional so that I can grab any utensil that happens to be handy! LOL

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