Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 liver has to be really fresh and is never the same frozen. very fresh it is sweet and beautiful fried in bone marrow i prefer beef to lamb liver and i think it is better for you > > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally, but I > haven't eaten it since boarding school (when I only ate it if forced > to), so I don't know what to do with it. Does anyone have any liver > recipes that really are tasty? > > Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). > > Thanks for any help, > Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 liver has to be really fresh and is never the same frozen. very fresh it is sweet and beautiful fried in bone marrow i prefer beef to lamb liver and i think it is better for you > > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally, but I > haven't eaten it since boarding school (when I only ate it if forced > to), so I don't know what to do with it. Does anyone have any liver > recipes that really are tasty? > > Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). > > Thanks for any help, > Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 " I can't seem to get my mayo to taste very good (plus we aren't eating honey). " Try the mayo recipe on pecanbread.com. It turns out great and it doesn't have honey in it. As for how to cook liver. My mom always sauteed it in water and a bit of oil with sliced onions. Jody mom to -5 and -7 SCD 16 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 > > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally> Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). > Ann I find SCD mayo among the best ever and all my adult friends agree. When I follow the BTVC recipe i add a clove of garlic and but do use a tiny little bit of honey. Try melting a tiny saccharine tablet in a teaspoon of warm water and adding instead of honey. Liver is a great source of iron but some point out it is the place where toxins are stored. I try to have it once a week, prefer calves or chicken liver but there are other good sources of iron like spinach. Carol F. SCD 3 yrs Celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 > > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally> Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). > Ann I find SCD mayo among the best ever and all my adult friends agree. When I follow the BTVC recipe i add a clove of garlic and but do use a tiny little bit of honey. Try melting a tiny saccharine tablet in a teaspoon of warm water and adding instead of honey. Liver is a great source of iron but some point out it is the place where toxins are stored. I try to have it once a week, prefer calves or chicken liver but there are other good sources of iron like spinach. Carol F. SCD 3 yrs Celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Thanks Carol (and ). We had a lamb butchered, and they froze the liver straight away so I didn't have any choice on it being frozen (or it being a lamb liver for that matter :>). So how do you cook it, and do you like eating it? Any chance I'd ever get my 5 year old to eat it? Ann > > > > I have a fair amound of lamb liver in the freezer. I realize it's > > supposed to be REALLY good for us to eat it occasionally> Elaine has a liver pate recipe in BTVC but it includes mayo, and I > > can't seem to get my mayo to taste very good (plus we aren't eating > > honey). > > > Ann > I find SCD mayo among the best ever and all my adult friends agree. When I follow the BTVC recipe i add a clove of garlic and but do use a tiny little bit of honey. Try melting a tiny saccharine tablet in a teaspoon of warm water and adding instead of honey. > > Liver is a great source of iron but some point out it is the place where toxins are stored. > I try to have it once a week, prefer calves or chicken liver but there are other good sources of iron like spinach. > > Carol F. > SCD 3 yrs Celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Thanks Carol (and ). We had a lamb butchered, and they froze the liver straight away so I didn't have any choice on it being frozen (or it being a lamb liver for that matter :>). So how do you cook it, and do you like eating it? Any chance I'd ever get my 5 year old to eat it? Ann > > > > I have a fair amound of lamb liver in the freezer. I realize it's > > supposed to be REALLY good for us to eat it occasionally> Elaine has a liver pate recipe in BTVC but it includes mayo, and I > > can't seem to get my mayo to taste very good (plus we aren't eating > > honey). > > > Ann > I find SCD mayo among the best ever and all my adult friends agree. When I follow the BTVC recipe i add a clove of garlic and but do use a tiny little bit of honey. Try melting a tiny saccharine tablet in a teaspoon of warm water and adding instead of honey. > > Liver is a great source of iron but some point out it is the place where toxins are stored. > I try to have it once a week, prefer calves or chicken liver but there are other good sources of iron like spinach. > > Carol F. > SCD 3 yrs Celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Thanks Carol (and ). We had a lamb butchered, and they froze the liver straight away so I didn't have any choice on it being frozen (or it being a lamb liver for that matter :>). So how do you cook it, and do you like eating it? Any chance I'd ever get my 5 year old to eat it? Ann > > > > I have a fair amound of lamb liver in the freezer. I realize it's > > supposed to be REALLY good for us to eat it occasionally> Elaine has a liver pate recipe in BTVC but it includes mayo, and I > > can't seem to get my mayo to taste very good (plus we aren't eating > > honey). > > > Ann > I find SCD mayo among the best ever and all my adult friends agree. When I follow the BTVC recipe i add a clove of garlic and but do use a tiny little bit of honey. Try melting a tiny saccharine tablet in a teaspoon of warm water and adding instead of honey. > > Liver is a great source of iron but some point out it is the place where toxins are stored. > I try to have it once a week, prefer calves or chicken liver but there are other good sources of iron like spinach. > > Carol F. > SCD 3 yrs Celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Ann, I have made liver by taking the liver and putting an egg or two with it in the food processor. Add pressed garlic, salt, pepper (any legal spice that's liked). Blend it up and cook it as hamburger patties. Jody mom to -5 and -7 SCD 16 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Ann, I have made liver by taking the liver and putting an egg or two with it in the food processor. Add pressed garlic, salt, pepper (any legal spice that's liked). Blend it up and cook it as hamburger patties. Jody mom to -5 and -7 SCD 16 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Ann, I have made liver by taking the liver and putting an egg or two with it in the food processor. Add pressed garlic, salt, pepper (any legal spice that's liked). Blend it up and cook it as hamburger patties. Jody mom to -5 and -7 SCD 16 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Ann- I take about a pound of ground chicken and mix it in my food processor with one calve's liver and make chicken nuggets with it. My son has about 2-3 nuggets a day and winds up eating all the nuggets by the end of the week. I haven't had any complaints from either of the kids. I don't think they've noticed their nuggets have changed. Zachary 4.8, SCD 8 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 > Thanks Carol (and ). We had a lamb butchered, and they froze > the liver straight away so I didn't have any choice on it being > frozen (or it being a lamb liver for that matter :>). So how do you > cook it, and do you like eating it? Any chance I'd ever get my 5 > year old to eat it? > > Ann > Pan fry calves liver with onions and mushrooms. Make the BTVC pate with chicken livers and a hard boiled egg, adding mayo or oil to make a smooth spread. Stir fry chicken liver with other vegetables and add some garlic, a little honey and tomato juice. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2004 Report Share Posted May 28, 2004 Hi Ann, > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally, but I > haven't eaten it since boarding school (when I only ate it if forced > to), so I don't know what to do with it. Does anyone have any liver > recipes that really are tasty? I make the pate recipe in BTVC and simmer it with some onions and occasionally a little whiskey (the alcohol boils off). Once cool blend with mayo. > Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). What oil do you use? Some find olive oil too strong. I use sunflower, others like safflower oil. For about 4-5 cups of mayo I use about 1 teaspoon of honey. If you don't want to use honey you could sweeten with a little saccharine. If you use tablets dissolve in a tiny amount of warm water and stir in to the finished mayo. YOu may also want to add a little salt to taste. Salt is often used to bring out flavours. Sheila UC, 20 years -- in remission after 38 mos SCD mom of SCD 23 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2004 Report Share Posted May 28, 2004 Hi Ann, > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally, but I > haven't eaten it since boarding school (when I only ate it if forced > to), so I don't know what to do with it. Does anyone have any liver > recipes that really are tasty? I make the pate recipe in BTVC and simmer it with some onions and occasionally a little whiskey (the alcohol boils off). Once cool blend with mayo. > Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). What oil do you use? Some find olive oil too strong. I use sunflower, others like safflower oil. For about 4-5 cups of mayo I use about 1 teaspoon of honey. If you don't want to use honey you could sweeten with a little saccharine. If you use tablets dissolve in a tiny amount of warm water and stir in to the finished mayo. YOu may also want to add a little salt to taste. Salt is often used to bring out flavours. Sheila UC, 20 years -- in remission after 38 mos SCD mom of SCD 23 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2004 Report Share Posted May 28, 2004 Hi Ann, > I have a fair amound of lamb liver in the freezer. I realize it's > supposed to be REALLY good for us to eat it occasionally, but I > haven't eaten it since boarding school (when I only ate it if forced > to), so I don't know what to do with it. Does anyone have any liver > recipes that really are tasty? I make the pate recipe in BTVC and simmer it with some onions and occasionally a little whiskey (the alcohol boils off). Once cool blend with mayo. > Elaine has a liver pate recipe in BTVC but it includes mayo, and I > can't seem to get my mayo to taste very good (plus we aren't eating > honey). What oil do you use? Some find olive oil too strong. I use sunflower, others like safflower oil. For about 4-5 cups of mayo I use about 1 teaspoon of honey. If you don't want to use honey you could sweeten with a little saccharine. If you use tablets dissolve in a tiny amount of warm water and stir in to the finished mayo. YOu may also want to add a little salt to taste. Salt is often used to bring out flavours. Sheila UC, 20 years -- in remission after 38 mos SCD mom of SCD 23 mos Quote Link to comment Share on other sites More sharing options...
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