Weight Loss Surgery Cookbook

Chapter 11: Let’s Not Forget: Lamb and Other Meats 191

3 Add the chicken broth. Cover and cook over medium heat for 15 minutes, or until sauce
thickens.

Per serving: Calories 190 (From Fat 100); Fat 11g (Saturated 3g); Cholesterol 390mg; Sodium 100mg; Carbohydrate

2g (Dietary Fiber 0g); Protein 21g; Sugar 0g.

Chopped Liver Pâté

Pâté is traditionally made with butter, eggs, and liver. In this recipe you make a healthier

version of pâté by omitting the butter and the eggs, but although this isn’t a “true” pâté,

it still tastes mighty fine.

Stage: Soft foods

Preparation time: 10 minutes

Cooking time: 25 minutes

Chilling time: 2 hours

Yield: 4 servings (4 ounces each)

1 tablespoon olive oil

1 cup finely diced onions

1 pound fresh chicken liver, washed, drained,

and trimmed

(^1) ⁄ 4 cup low-sodium chicken broth
(^1) ⁄ 2 teaspoon salt
(^1) ⁄ 2 teaspoon black pepper
1 Heat oil in a large sauté pan over medium-high heat. When oil is hot, add onions and
sauté until they’re golden brown, about 5 minutes.
2 Add the chicken liver and cook for approximately 15 minutes over medium heat, until
firm to the touch and the middle is no longer raw. Transfer the chicken liver to a plate,
leaving the onions in the pan over medium heat. Add chicken stock to the sauté pan
and scrape the pan to lift the food bits from the bottom of the pan.
3 Finely chop the cooked liver, or place it in a food processor and pulse until chopped
fine. Add the liver back to the pan and stir with the onions. Stir in salt and pepper.
4 Place the entire mixture in a nonmetallic bowl, cover, and refrigerate for at least two
hours. Serve with whole-wheat crackers and chopped veggies.
Per serving: Calories 180 (From Fat 80); Fat 9g (Saturated 3g); Cholesterol 390mg; Sodium 380mg; Carbohydrate
4g (Dietary Fiber 1g); Protein 20g; Sugar 2g.