Liver Stew and Rice
|Clockwise from top left: Kidney beans, blanched broccoli, |
liver stew, and Jasmine rice
The organic liver pieces from free-range chicken were the right size and became the center of attention in the stew/sauce without beef or fish usurping the kingdom of pot. I love the flavorful taste of Scotch Bonnet peppers (which is the cousin of the habanero--Spanish).
I cannot overemphasize the benefits of peppers. They are packed with potassium and vitamins A, C and dietary fiber.
The story of this chicken liver: I went grocery shopping with a friend who married a Jamaican man. She knows her man loves liver. When we stumbled on the butcher at Kroger who was putting out tubs of chicken liver, we paused. When he said, "But these are from free-range birds," we stretched our hands to take one tub each. When we saw that each tub cost only 49 cents (are my eyes deceiving me?), we claimed our victory and cleared the steel shelf he used to roll out the meat.
Other nutrition Information:
Jasmine rice: Although I usually eat brown rice, I could not resist the fragrance of Jasmine rice today. Incidentally, it is more nutritious than ordinary white rice.
Kidney Beans: With my need to lower cholesterol and bring my weight to a certain number, I have made beans a staple in my daily diet. Kidney beans is the second most nutritious beans after black beans (which I love and is my first choice).
Broccoli: This is the most essential food for me. Since I make my food at home (due to a high level of food allergy), I use broccoli for everything: salads, smoothies, juices, medleys, as a snack (steamed or raw), and so on. Scientists have documented 43 benefits of broccoli.