Microwave Cooking for Your Baby & Child by Eileen Behan

Author:Eileen Behan [Behan, Eileen]
Language: eng
Format: epub
ISBN: 978-0-345-54058-4
Publisher: Random House Publishing Group
Published: 2012-06-04T16:00:00+00:00

LIVER, CHICKEN

We all seem to have memories of being forced to eat liver, but chicken livers, in my opinion, are the tastiest of all meat livers, and your child may really enjoy them. Besides, she is too young to have heard any of the rumors about them! Each time you buy a whole chicken, save the chicken liver and freeze it. Each weighs about 1 ounce, just enough for a small serving. Babies can eat beef and calf’s liver, but I prefer chicken because of its taste and easy-to-use portion size.

To Prepare:

Clean and discard any connective tissue or membrane, then slice in half. Prick pieces once or twice with a sharp knife.

To Cook:

Add 1 tablespoon water, cover and cook 2 minutes at 100 percent. Let rest 2 to 3 minutes. Or melt 1 teaspoon butter or margarine for 30 seconds at 100 percent, add sliced livers and coat with the butter. Cook 4 livers 2 to 3 minutes at 100 percent, then cover and let rest for 2 to 3 minutes.

Infants:

Purée poached livers with extra water if needed.

Toddlers:

Mash or chop either poached or sautéed livers.

Storage:

Don’t keep livers in the refrigerator too long. When fresh they will last only 1 to 2 days, but they last 2 to 4 months when frozen.

Nutrition:

One of the best sources of iron, and also rich in protein, vitamins and many micronutrients. Liver of all types has fallen out of favor because of its high cholesterol value. Despite the cholesterol problem, the American Heart Association gives adults on low-cholesterol diets the okay to eat liver once a month because it is so rich in nutrients.

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