I cooked up a storm Sunday night and Monday--so that we would have some
wholesome things to grab quickly during this busy week.

I had four pounds of chicken leg quarters that I got for 49 cents a pound
(yay!). I roasted them and pulled them apart/cut up the meat when they were
cool, then brought a big pot of chicken broth to a boil and put in whole
baby carrots and chopped celery, and slowly sprinkled in some white, brown
and wild rice so that the broth did not stop boiling. I added fresh ground
pepper, and lowered the heat to a gentle boil, and dumped the chicken in
when 20 minutes later when the vegetables were tender.

Technically is is certainly soup, but I added so much rice, it turned out to
be a thick, tasty dish. I normally make it with white meat. I am amazed at
how much better it is with dark meat.

One downside: chicken leg quarters are disgusting to clean before roasting!
All that organ junk in along the backbone, ugh. And it is also icky
separating the meat from the veiny/fatty stuff when it is cooked.

Still, I'll do it again, for the great flavor the dark meat gave the dish.
(Which is another way I manage to get vegetables in to Mr. Meat and Potatoes
....)

cybercat wrote:
> I cooked up a storm Sunday night and Monday--so that we would have some
> wholesome things to grab quickly during this busy week.
>
> I had four pounds of chicken leg quarters that I got for 49 cents a pound
> (yay!). I roasted them and pulled them apart/cut up the meat when they were
> cool, then brought a big pot of chicken broth to a boil and put in whole
> baby carrots and chopped celery, and slowly sprinkled in some white, brown
> and wild rice so that the broth did not stop boiling. I added fresh ground
> pepper, and lowered the heat to a gentle boil, and dumped the chicken in
> when 20 minutes later when the vegetables were tender.

Where is the garlic and onions?!? I would also add a little thyme and
mushrooms. I do something similar with a white/wild mix.

>
> Technically is is certainly soup, but I added so much rice, it turned out to
> be a thick, tasty dish. I normally make it with white meat. I am amazed at
> how much better it is with dark meat.
>
> One downside: chicken leg quarters are disgusting to clean before roasting!
> All that organ junk in along the backbone, ugh. And it is also icky
> separating the meat from the veiny/fatty stuff when it is cooked.

Agreed on all points. I hate removing the kidneys and all the fat.
blech!

>
> Still, I'll do it again, for the great flavor the dark meat gave the dish.
> (Which is another way I manage to get vegetables in to Mr. Meat and Potatoes
> ...)

I am lucky in that regard in that DH will eat any veggie - except okra
which I hate as well.

-L.

"-L." > wrote in message
oups.com...
>

>
> Where is the garlic and onions?!? I would also add a little thyme and
> mushrooms. I do something similar with a white/wild mix.

You know, I use so much garlic and onion, I like to omit them from this
chicken
dish. I find them overpowering. Maybe it is just because my mother never put
them in chicken dishes. But then, she was odd about food--loved onion and
garlic flavors but could not stand the consistency so never used fresh.
Could
not eat any type of salad dressing, including mayo. Would dip toast in an
over-easy egg but would not eat eggs otherwise. Happily, she did not
transfer
her food weirdness to us. BUT she has a grand daughter who is the same way!

There are times when I even leave the onion out of beef stew because I just
want the sweet carrots, beef, and earthy russet taste. But usually I load it
down with caramelized onion chunks! Good for the heart.

>>
>> Still, I'll do it again, for the great flavor the dark meat gave the
>> dish.
>> (Which is another way I manage to get vegetables in to Mr. Meat and
>> Potatoes
>> ...)
>
> I am lucky in that regard in that DH will eat any veggie - except okra
> which I hate as well.
>

I know I must have already brought this up, but have you heard the comedian
(his name escapes me) say, "I ate so much okra as a child I couldn't keep
my socks up?" Hahaha! Fried okra that I have had is just breading with
a little seedy slime in it!

<dev null> wrote
>>
> I'm hungry, cook fer me?

Of course! (I missed this one because I cannot get used to the
"dev null" nym!)

What'll it be?

*tying on my apron*

cybercat wrote:
>Fried okra that I have had is just breading with
> a little seedy slime in it!

Exactly. And it smells bad.

-L.

> cybercat wrote:
> >Fried okra that I have had is just breading with
> > a little seedy slime in it!
>
> Exactly. And it smells bad.
>
> -L.
>
If there is slime in fried okra and the outside is crunchy the heat is to
high. Season the breading (salt,pepper,onion powder). A little less crunch
and slower cooking is better. Pan frying is better than deep fat frying.
Timing is the trick. That's the way the old-timers around here do it. That
is the way my next door neighbor, the 74 year old widow lady Ms Carroll,
does it and has a great texture. As far as smell is concerned, it's not as
bad as Brussels sprouts, witch are more aromatic. Do it her way and you may
change your opinions. :-)
Addendum: A slightly thinner cut is better than a large 'chunk',it tastes
and cooks better,just more 'batches' and longer total time.

Hope this helps,

Hubert Liverman
Opelika,Al

-L replied to cybercat:

>> I had four pounds of chicken leg quarters that I got for 49 cents a pound
>> (yay!). I roasted them and pulled them apart/cut up the meat when they
>> were cool, then brought a big pot of chicken broth to a boil and put in
>> whole baby carrots and chopped celery, and slowly sprinkled in some
>> white, brown and wild rice so that the broth did not stop boiling. I
>> added fresh ground pepper, and lowered the heat to a gentle boil, and
>> dumped the chicken in when 20 minutes later when the vegetables were
>> tender.
>
> Where is the garlic and onions?!? I would also add a little thyme and
> mushrooms. I do something similar with a white/wild mix.

There are lots of different flavor combinations you can try with chicken and
rice. Here are some from an old Cooks Illustrated article:

1. onions, garlic, salt and pepper, tomatoes, and white wine, with parsley
added at the end

2. Same as above, but add a green bell pepper, paprika, saffron, and peas

3. Same as (1), only add two green peppers and a jalapeño, use more onions,
add saffron only if you feel like it, use lime juice instead of white wine,
and use cilantro instead of parsley.

4. Same as (3) but add cumin, coriander, and chili powder

5. Same as (1), but omit parsley and flavor with cinnamon, turmeric,
coriander, and cumin.

6. Same as (1) but add anchovies, lemon juice and zest, and black olives

Bob

hubert liverman wrote:
> > cybercat wrote:
> > >Fried okra that I have had is just breading with
> > > a little seedy slime in it!
> >
> > Exactly. And it smells bad.
> >
> > -L.
> >
> If there is slime in fried okra and the outside is crunchy the heat is to
> high. Season the breading (salt,pepper,onion powder). A little less crunch
> and slower cooking is better. Pan frying is better than deep fat frying.
> Timing is the trick. That's the way the old-timers around here do it. That

I've had okra every which way there is in Florida, Kentucky, Oklahoma
and Iowa, and there is none of it in any fashion that is fit for human
consumption.

(But I love beets.)

N.

Nancy2 wrote:

> I've had okra every which way there is in Florida, Kentucky, Oklahoma
> and Iowa, and there is none of it in any fashion that is fit for human
> consumption.
>
> (But I love beets.)
>
> N.

I am twice as lucky then... I love both beets AND okra!

Goomba38 replied to Nancy2:

>> I've had okra every which way there is in Florida, Kentucky, Oklahoma
>> and Iowa, and there is none of it in any fashion that is fit for human
>> consumption.
>>
>> (But I love beets.)
>>
>
> I am twice as lucky then... I love both beets AND okra!

I don't LOVE them, but I like them both well enough. One of my favorite uses
for okra is in a curry with lamb. Hmmmm...I haven't made that for a while,
maybe it's time to dig that recipe up again.

(Coincidentally, I just had chicken & sausage gumbo with okra last night.)

Bob

On 3 Nov 2006 08:00:38 -0800, "Nancy2" > wrote:

>
>I've had okra every which way there is in Florida, Kentucky, Oklahoma
>and Iowa, and there is none of it in any fashion that is fit for human
>consumption.


Have you had cornmeal coated fried okra? It rocks!

--
See return address to reply by email

> >I've had okra every which way there is in Florida, Kentucky, Oklahoma
> >and Iowa, and there is none of it in any fashion that is fit for human
> >consumption.
>
>
> Have you had cornmeal coated fried okra? It rocks!

Yes it does!

In my feeble rebuttal/recipe/procedure I forgot that the 'breading' was a
mixture of flour and cornmeal....thanks for reminding me and Ms Doris. There
was something about beets in this thread...I like them cold as in pickled
beets,herring salad and cold borscht. Hot beets I will have to work on.
That's about it.

Hubert Liverman