Re: how to SCD-legally cook (or not) lamb liver

[Guest guest]

,

I don't use a lot of liver... but my first thought was to make a BIG batch of

pate .... and then freeze the cooked pate in small amounts/separate containers.

I don't see why you couldn't refreeze it after it was cooked and pureed.

Patti

how to SCD-legally cook (or not) lamb liver

I bought 18 oz. of organic lamb liver straight from the farm, cut it into

1-ounce pieces, and put it in the freezer (with the pieces separated by

waxed paper and all in a freezer bag), but my mother took it out of the

freezer and thawed it out and told me I could NOT refreeze it and my only

option was to cook it, so now I have to do something with all of it right

away like cook it. How do I cook lamb liver in a SCD-legal way without

destroying the good things like choline that is in it? Can I refreeze it

after it has completely thawed out for 2 days? This [local] farm doesn't

have lamb liver available very often (last week was the first time I've

seen it since I started going there the beginning of July), so I hate to

waste it. The [regular] cookbook says it should be scalded and covered in

[wheat] flour but my mother says almond flour would ruin it. Please help!

Thank you for any advice,

mother of Adam (8, PDD-NOS, asthma, egg allergy, SCD 7/06)

[Guest guest]

>

> ,

>

> I don't use a lot of liver... but my first thought was to make a BIG batch of

pate .... and

then freeze the cooked pate in small amounts/separate containers. I don't see

why you

couldn't refreeze it after it was cooked and pureed.

Here's how to use the lamb and the liver:

Stew the lamb with veggies (onions, carrots, mushrooms) and then put it into a

casserole

and top with cooked mashde cauliflower that has been well seasoned and bake

until crusty

for a Shepperds Pie.

I have a Liver Pate recipe:

CHOPPED LIVER I

1 pound chicken livers (approximately 16)

4-6 large eggs, hard cooked and shelled

1 medium onion, peeled and coarsely chopped

4 tablespoons chicken fat (optional) I used butter

1/2 teaspoon black pepper

2-4 tablespoons SCD mayonnaise

2-3 teaspoons salt

1/2 teaspoon thyme

1 tablespoon grape juice

a drop or two of honey

Saute chicken livers and half the onions in the butter until livers are only

slightly pink in

center. Chop liver with the juices remaining in the pain, cooked and raw onions,

and eggs

until fine. Add pepper, salt, and SCD mayonnaise to taste. It should be peppery

and salty.

Add thyme and grape juice with honey. Chill 24 hours. Serve with SCD crackers or

on

lettuce leaves.

Diva