The Best Ever Liver (for liver non-lovers)

In our story that ran the last few days, the diligent mom tried to get her family to eat liver, as it is exceptionally nutrient dense.  She was a tiger for her family’s health and so are you.

Don’t worry.  I don’t like liver, either.  If YOU like  liver, YOU can stop reading now.  (You know who you are.)  This recipe is to make liver NOT taste like liver.

Serving this liver recipe got me, “You’re the best cook, honey.” And “Mmm.  It’s good, Mom.”  Yeah.  For real.  You must try this one.

There is absolutely no option in my family.  It must be grass-fed liver.  It tastes much milder.  You should only be eating grass-fed beef anyway.

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The Best Ever Liver (for liver non-lovers)

Approximately 3/4 pound of liver, chopped into 1/2 inch size pieces
 3-5 tablespoons of bacon drippings
 1 green pepper, medium-sized, coarsely chopped
 1 onion, medium-sized, sliced
1-2 large cloves of pressed garlic
A generous 1 and 1/2 tablespoonful of cumin
1 teaspoonful salt
1/2 teaspoonful ground pepper

Heat bacon grease.  Add green pepper and onions and sauté until golden brown.  Add the pressed garlic and quickly sauté into the mixture.  Add the liver and stir.  Add the cumin, salt, and pepper.  Stir until mixed.  Cook until liver cooked through. Remove from heat and serve.

Family “gustar” report: “What is it mommy?” “It’s beef. Mexican beef.” “Oh.” And four of us ate it. One in our family of five was not present. All four who were present liked it. So 4/4.

Please, please, please go after your health.  You deserve it!  You can do it!

Terri

15 thoughts on “The Best Ever Liver (for liver non-lovers)

    1. thehomeschoolingdoctor Post author

      It’s kind of a “must” on these crazy diets I’m experimenting with. As our bodies may be low in certain nutrients. Liver is full of absorbable kinds of them. I just couldn’t “do” beef liver until I made this recipe. When it even passed my kids, well, to me, that is a wonder.

      Reply
  1. IrishMum

    LOL! Good hide! We do a similar thing, and it is much more palatable that way. I will never be a liver lover, but I eat it when the flavor is well disguised 🙂

    Reply
  2. Pingback: Tell Me What to Eat, Please | the homeschooling doctor

    1. thehomeschoolingdoctor Post author

      Yes, I have done that. And I’ve put it into meat sauce and meatloaf. For once, it was ME not eating it–not the kids. They ate it blended in stuff fine. However, liver just has a taste that rings alarm bells on my taste buds. The cumin and green pepper in this recipe help me out a lot. Chicken livers are pretty mild and I can do those without all the “jazz.” And I really do think that our grass fed beef liver tastes much milder than the store liver. Crazily, now, I actually WANT the liver at times. My need for micronutrients must have won out over my gustatory preferences. Ha! Good luck!

      Reply
  3. Pingback: Finishing Up the Garden: All of the Rest of the Garden | the homeschooling doctor

  4. mommytrainingwheels

    A part of my brain is telling me that I ought to try this, but the memories that my brain retains from my attempts at eating liver (my mom would always ask me to have just one bite when she made some), make me shudder at the thought of the taste. Perhaps, when I’m not pregnant anymore and my stomach will be more open-minded I’ll give it a try.

    Reply
    1. thehomeschoolingdoctor Post author

      Ha! Ha! Now I know what my kids will be saying twenty years from now!

      I just made this last night and had leftovers today-managed to get everybody else to take their perfunctory bite! WIth enough cumin, it makes it tolerable for us! That AND it must be grass-fed for me. I tried the conventional liver at the grocery store and couldn’t get it down. My youngest daughter calls it chicken and eats it fine. My middle likes it fine, too. My oldest -NOT at all.

      You may know this already, but apparently in traditional cultures the liver and other organs were often served to pregnant women with top priority. It’s got iron, vitamin D, biotin, choline, vitamin A, and more–all great for baby development. So I’ve been working to eat it once a week. All bets were off after “morning” sickness set in in first trimester. But I’m better now so I’m back to schedule. 🙂

      I hope you’re feeling well regarding pregnancy and in the nice “lull” phase! Best, best wishes!

      Reply

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