HELP PLEASE!

I need some help with skinless, bone-in chicken thighs and what to do with
them. I have panko and cornmeal, but I don't have eggs or flour.

Unfortunately, we're really low on funds this week, so a trip to the grocery
store is absolutely out of the question. I'm trying to think of something
different and unusual to do with the chicken. Maybe an Asian thing because
I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
lemon and lime, however we have no veggies, no pasta, and no rice.

Does anyone have any ideas? I want something different, but something my
husband will appreciate. I can't think of a thing.

TIA,

kili

kilikini wrote:

> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>

you could use this recipe as a base to start from. sounds like you have most of
the
stuff in your pantry already.

teriyaki style baked chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground black pepper
12 skinless chicken thighs


Directions

1 In a small saucepan over low heat, combine the cornstarch, cold water, sugar,
soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer,
stirring frequently
until sauce thickens and bubbles.

2 Preheat oven to 425 degrees F (220 degrees C).

3 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken
with the
sauce. Turn pieces over, and brush again.

4 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for
another
30 minutes until no longer pink and juices run clear. Brush with sauce every 10
to 15
minutes during cooking.

In article >,
"kilikini" > wrote:

> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.

I have no idea what "different" means to you. One of my favorite ways to
cook chicken thighs is to sear them in a hot skillet with a bit of olive
oil until the thighs begin to turn golden brown. Then I pour in enough
tomato sauce to cover the chicken thighs, put some sauted mushrooms,
stewed tomatoes, sliced onions, and green peppers in with the chicken,
cover the pan and gently simmer for ten minutes. Turn the chicken pieces
over and stir the vegetables around in the sauce. Cover the pan again
and simmer for fifteen minutes or until the meat is nice and soft when
you poke one of the thighs with a fork. This goes great over pasta or
with steamed rice and a green salad.

"Stan Horwitz" > wrote

> I have no idea what "different" means to you. One of my favorite ways to
> cook chicken thighs is to sear them in a hot skillet with a bit of olive
> oil until the thighs begin to turn golden brown. Then I pour in enough
> tomato sauce to cover the chicken thighs, put some sauted mushrooms,
> stewed tomatoes, sliced onions, and green peppers in with the chicken,
> cover the pan and gently simmer for ten minutes. Turn the chicken pieces
> over and stir the vegetables around in the sauce. Cover the pan again
> and simmer for fifteen minutes or until the meat is nice and soft when
> you poke one of the thighs with a fork.

Hey, that's pretty much my recipe for chicken catch! It is very good,
and quick, too. I do cook mine in a pot rather than a pan.

nancy

"A.C." > wrote in message
...
>
> kilikini wrote:
>
> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
grocery
> > store is absolutely out of the question. I'm trying to think of
something
> > different and unusual to do with the chicken. Maybe an Asian thing
because
> > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
sugar,
> > lemon and lime, however we have no veggies, no pasta, and no rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
> >
>
> you could use this recipe as a base to start from. sounds like you have
most of
> the
> stuff in your pantry already.
>
> teriyaki style baked chicken
>
> 1 tablespoon cornstarch
> 1 tablespoon cold water
> 1/2 cup white sugar
> 1/2 cup soy sauce
> 1/4 cup cider vinegar
> 1 clove garlic, minced
> 1/2 teaspoon ground ginger (optional)
> 1/4 teaspoon ground black pepper
> 12 skinless chicken thighs
>
>
> Directions
>
> 1 In a small saucepan over low heat, combine the cornstarch, cold water,
sugar,
> soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer,
> stirring frequently
> until sauce thickens and bubbles.
>
> 2 Preheat oven to 425 degrees F (220 degrees C).
>
> 3 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush
chicken
> with the
> sauce. Turn pieces over, and brush again.
>
> 4 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake
for
> another
> 30 minutes until no longer pink and juices run clear. Brush with sauce
every 10
> to 15
> minutes during cooking.
>
>

(not snipped for clarity)

Would this work with brown sugar and no cornstarch, do you think? I don't
have any kind of thickener. My hubby is anti-carb in all forms. I,
however, am not. But yeah, teriyaki may be the ticket.

kili

"Stan Horwitz" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
grocery
> > store is absolutely out of the question. I'm trying to think of
something
> > different and unusual to do with the chicken. Maybe an Asian thing
because
> > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
sugar,
> > lemon and lime, however we have no veggies, no pasta, and no rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
>
> I have no idea what "different" means to you. One of my favorite ways to
> cook chicken thighs is to sear them in a hot skillet with a bit of olive
> oil until the thighs begin to turn golden brown. Then I pour in enough
> tomato sauce to cover the chicken thighs, put some sauted mushrooms,
> stewed tomatoes, sliced onions, and green peppers in with the chicken,
> cover the pan and gently simmer for ten minutes. Turn the chicken pieces
> over and stir the vegetables around in the sauce. Cover the pan again
> and simmer for fifteen minutes or until the meat is nice and soft when
> you poke one of the thighs with a fork. This goes great over pasta or
> with steamed rice and a green salad.

That does sound good and something that I'll definitely try when I have more
ingredients! Thanks!

kili

kilikini wrote:
> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>
> TIA,
>
> kili

I improvised a microwave chicken dish with skinless, boneless chicken
thighs you might be able to work with. You have some of the
ingredients. (I've had no kitchen for a few months due to renovation,
so my cooking is almost all in the microwave and toaster oven at this
point.)

I seasoned the chicken with black pepper and cayenne, put it in a
casserole dish and poured some soy sauce (tamari) over it. I put some
preroasted garlic cloves and some pickled sushi ginger around the
chicken pieces and cooked, covered, on high for 6 minutes. Then I
turned the chicken over and cooked 6 more minutes. At that point I put
several handfuls of baby spinach over top of the chicken and returned
it (covered) to the microwave and cooked 2-3 more minutes. You
mentioned not having vegetables, so maybe you could cube some tofu and
add that to the chicken. I'm not sure on what kind of cooking time
you'd want for the tofu, though, in terms of when to add it to the
casserole.

Hope this helps,
Pat

In article >, Stan Horwitz > wrote:
>In article >,
> "kilikini" > wrote:
>
>> HELP PLEASE!
>>
>> I need some help with skinless, bone-in chicken thighs and what to do with
>> them. I have panko and cornmeal, but I don't have eggs or flour.
>>
>> Unfortunately, we're really low on funds this week, so a trip to the grocery
>> store is absolutely out of the question. I'm trying to think of something
>> different and unusual to do with the chicken. Maybe an Asian thing because
>> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
>> lemon and lime, however we have no veggies, no pasta, and no rice.
>>
>> Does anyone have any ideas? I want something different, but something my
>> husband will appreciate. I can't think of a thing.
>
>I have no idea what "different" means to you. One of my favorite ways to
>cook chicken thighs is to sear them in a hot skillet with a bit of olive
>oil until the thighs begin to turn golden brown. Then I pour in enough
>tomato sauce to cover the chicken thighs, put some sauted mushrooms,
>stewed tomatoes, sliced onions, and green peppers in with the chicken,

Yeah, great idea Stan! Except the OP said she doesn't have any
friggin' *veggies*.

>cover the pan and gently simmer for ten minutes. Turn the chicken pieces
>over and stir the vegetables around in the sauce. Cover the pan again
>and simmer for fifteen minutes or until the meat is nice and soft when
>you poke one of the thighs with a fork. This goes great over pasta or
>with steamed rice and a green salad.

She doesn't have any bloody pasta or rice either. Gawd, she doesn't
even have white sugar -- even during the Great Depression the
poverty-stricken Poms kept up their white sugar with tea and milk!

Think I would just grill the chook and make up a thick "sauce" with
some of the other stuff (forget the bloody tofu) to dress it with near
the end of cooking -- then I'd sue the ******* who stole the skin and
use the loot to buy something to eat with the chook.

Cheers, Phred.

--
LID

Stan Horwitz wrote on 26 Jul 2005 in rec.food.cooking

> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what
> > to do with them. I have panko and cornmeal, but I don't have
> > eggs or flour.
>

Do like a shake and bake dealie with the panko and a greased
pan/casserole dish. Put panko or cornmeal and seasonings of choice into
a bag with the chicken parts and shake. remove coated chicken and place
on pan then bake.

Poach the thighs and make a chicken salad, dim sum or egg rollish
thing?

Chicken Kabobs?

Pound then flat and use them to wrap around somethig like cheese and or
a filling?

A stir fry?

Chicken & dumplings or a stew sort thing?

Consider a soup, I know you make nice soups.

A chicken cabbage casserole?

I hope this jars a brillant idea outa your head.

While chicken is cooking sprinkle a pinch of corn meal on the floor and
do a little soft shoe for the hubby.


--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Phred" > wrote in message
...
> In article >, Stan Horwitz
> wrote:
> >In article >,
> > "kilikini" > wrote:
> >
>> >
> >I have no idea what "different" means to you. One of my favorite ways to
> >cook chicken thighs is to sear them in a hot skillet with a bit of olive
> >oil until the thighs begin to turn golden brown. Then I pour in enough
> >tomato sauce to cover the chicken thighs, put some sauted mushrooms,
> >stewed tomatoes, sliced onions, and green peppers in with the chicken,
>
> Yeah, great idea Stan! Except the OP said she doesn't have any
> friggin' *veggies*.
>

LOL, true story! I don't even have onions! This is a bleak week for us,
food-wise. We're really short on funds.

> >cover the pan and gently simmer for ten minutes. Turn the chicken pieces
> >over and stir the vegetables around in the sauce. Cover the pan again
> >and simmer for fifteen minutes or until the meat is nice and soft when
> >you poke one of the thighs with a fork. This goes great over pasta or
> >with steamed rice and a green salad.
>
> She doesn't have any bloody pasta or rice either. Gawd, she doesn't
> even have white sugar -- even during the Great Depression the
> poverty-stricken Poms kept up their white sugar with tea and milk!
>

Nope, no pasta or rice. I have a small chunk of brown sugar left; that's
it.

> Think I would just grill the chook and make up a thick "sauce" with
> some of the other stuff (forget the bloody tofu) to dress it with near
> the end of cooking -- then I'd sue the ******* who stole the skin and
> use the loot to buy something to eat with the chook.
>
> Cheers, Phred.
>

I'm thinking of just broiling (grilling to you Brits) the chicken in some
sort of an Asian style marinade. It's all I can do. Thanks!

kili

kilikini wrote:

> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the
> grocery store is absolutely out of the question. I'm trying to think of
> something different and unusual to do with the chicken. Maybe an Asian
> thing because I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil,
> brown sugar, lemon and lime, however we have no veggies, no pasta, and no
> rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.

You *do* have a grill, right? (I checked with Google, but your situation
might have changed since you wrote the post I read.)

Crush the garlic, then mix together with shoyu, brown sugar, and lime juice.
Marinate chicken thighs in that as long as practical (up to 10 hours), then
grill thighs over medium-low heat. While grilling, bring leftover marinade
to a boil, then brush the chicken frequently with it. (It's probably
obvious, but it bears mentioning that it's important to cook the marinade,
because it had raw chicken in it and the last layer of marinade that you
brush on the chicken isn't going to cook all that long.)

Bob

kilikini wrote:


> Would this work with brown sugar and no cornstarch, do you think? I don't
> have any kind of thickener. My hubby is anti-carb in all forms. I,
> however, am not. But yeah, teriyaki may be the ticket.

i've used brown sugar to make this recipe once when i was out of white sugar but
i can't for the life of me remember how it came out. it must not've sucked too
bad or i would've remembered. give it a shot, it can't hurt. without the
cornstarch, the sauce won't be as thick but if you reduce it some, you may get a
more viscous consistency.

kilikini wrote on 26 Jul 2005 in rec.food.cooking

> LOL, true story! I don't even have onions! This is a bleak week
> for us, food-wise. We're really short on funds.


@@@@@ Now You're Cooking! Export Format

Olive Garden Alfredo Sauce (low carb)

1 pint cream, heavy
1 stick butter
2 tbs cream cheese
1/2 cup Parmesan; 1/2 to 3/4 cup
1 tsp garlic powder

This is a fantastic tasting sauce - when we want an alfredo sauce we
always
make this one:

In a saucepan combine butter, heavy cream, and cream cheese. Simmer
this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 - 20 minutes on low. You may wish to season
with
a little salt and pepper.

NYC Nutrition Analysis (per serving or yield unit):
water=51.36 g; calories=456.3; protein=5.64 g; total fat=47.9 g;
carbohydrate=2.93 g; dietary fiber=0.05 g; ash=1.4 g; calcium=173 mg;
phosphorus=126.5 mg; iron=0.2 mg; sodium=354.5 mg; potassium=82.57 mg;
magnesium=10.59 mg; zinc=0.49 mg; copper=0.01 mg; manganese=0.01 mg;
vitamin A=1833 IU; vitamin E=0.89 mg ATE; thiamin=0.02 mg;
riboflavin=0.13
mg; niacin=0.07 mg; pantothenic acid=0.27 mg; vitamin B6=0.04 mg;
folate=4.72 ug; vitamin B12=0.3 ug; vitamin C=0.53 mg; saturated
fat=29.86
g; monounsaturated fat=13.83 g; polyunsaturated fat=1.74 g;
cholesterol=158.4 mg; selenium=3.05 ug; refuse=0.%; %cal as
carbrot:fat=3:5:93; WW Pts=13.11; (complete analysis)

Contributor: www.copykat.com

Yield: 6 servings

You could just fake the pork in this recipe...

** Exported from Now You're Cooking! v5.66 **

@@@@@ Now You're Cooking! Export Format

Adobo, Chicken & Pork (low carb)

none

1/2 cup vinegar
1 clove garlic; minced /1/4 tsp powder
2 tsp salt
1/2 tsp pepper
2 tbs soy sauce
2 cup water
1/2 tsp paprika
1 lb lean pork; cut up
2 lb chicken meat; cut up

In 2 quart casserole put vinegar, garlic, salt, pepper, soy sauce,
water
and paprika, Stir. Cut up pork and chicken. Put in casserole. Cover.
Bake
in 350 F oven for 1 1/2 hours or until tender.

Serves 6.

Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from
fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1056mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
0 Other Carbohydrates

NOTES : These are the two favorite meats of the Philippines served up
in a
dish fit for all visitors. Served with rice.

NYC Nutrition Analysis (per serving or yield unit):
water=273.7 g; calories=295.7; protein=48.77 g; total fat=9.14 g;
carbohydrate=1.99 g; dietary fiber=0.14 g; ash=5.25 g; calcium=36.6 mg;
phosphorus=431.3 mg; iron=2.38 mg; sodium=1238 mg; potassium=683.6 mg;
magnesium=63.54 mg; zinc=3.97 mg; copper=0.16 mg; manganese=0.16 mg;
vitamin A=199.7 IU; vitamin E=0.67 mg ATE; thiamin=0.84 mg;
riboflavin=0.43
mg; niacin=16.26 mg; pantothenic acid=2.22 mg; vitamin B6=1.05 mg;
folate=15.45 ug; vitamin B12=1.07 ug; vitamin C=4.34 mg; saturated
fat=2.74
g; monounsaturated fat=3.38 g; polyunsaturated fat=1.63 g;
cholesterol=152
mg; selenium=48.28 ug; refuse=30.06%; %cal as carbrot:fat=3:68:29; WW
Pts=6.66; (complete analysis)

Contributor: Company's Coming Casseroles - Jean Paré

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.66 **



---
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

kilikini wrote:

> "A.C." > wrote:
> (not snipped for clarity)
>
> Would this work with brown sugar and no cornstarch, do you think? I don't
> have any kind of thickener. My hubby is anti-carb in all forms. I,
> however, am not. But yeah, teriyaki may be the ticket.
>
> kili
>
>
???What about the sugar??? That would be a carb....

--
Jean B.

Cryambers wrote on 26 Jul 2005 in rec.food.cooking

> > HELP PLEASE!
>
Replace breast meat with thigh meat. Like I had to tell ya...

@@@@@ Now You're Cooking! Export Format

Chicken Breast, Chinese Chicken

none

1/3 cup lemon juice
2 tablespoons light soy sauce
2 tablespoons dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless boneless chicken breasts; cut 1/8ths

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in
a
medium-sized bowl. Add the chicken strips and toss well to coat. Cover
and
refrigerate at least 1 hour, tossing occasionally. Preheat the broiler
and
lightly grease the broiler pan rack. Place the chicken strips on the
rack
about 1 inch apart and broil 4-5 inches from the heat for 5 minutes,
brushing once with the soy sauce mixture halfway through the cooking.
Turn
the chicken and broil 5 minutes longer, again brushing with the soy
sauce
mixture halfway through.

Yield-- 4 servings (4 chicken fingers each)


- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 3g Total Fat; (17% calories from
fat);
27g Protein; 3g Carbohydrate; 66mg Cholesterol; 470mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat;
0 Other Carbohydrates

NOTES : posted 9/9/01 by Connie in TN Nutr. Assoc. : 0 0 0 0 0 0



** Exported from Now You're Cooking! v5.61 **

Yield: 4 servings


** Exported from Now You're Cooking! v5.66 **



--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Jean B." > wrote in message
...
> kilikini wrote:
>
> > "A.C." > wrote:
> > (not snipped for clarity)
> >
> > Would this work with brown sugar and no cornstarch, do you think? I
don't
> > have any kind of thickener. My hubby is anti-carb in all forms. I,
> > however, am not. But yeah, teriyaki may be the ticket.
> >
> > kili
> >
> >
> ???What about the sugar??? That would be a carb....
>
> --
> Jean B.

I know, it's hidden in the back of the 'fridge!

kili

"Cryambers" > wrote in message
oups.com...
> kilikini wrote:
> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
grocery
> > store is absolutely out of the question. I'm trying to think of
something
> > different and unusual to do with the chicken. Maybe an Asian thing
because
> > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
sugar,
> > lemon and lime, however we have no veggies, no pasta, and no rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
> >
> > TIA,
> >
> > kili
>
> I improvised a microwave chicken dish with skinless, boneless chicken
> thighs you might be able to work with. You have some of the
> ingredients. (I've had no kitchen for a few months due to renovation,
> so my cooking is almost all in the microwave and toaster oven at this
> point.)
>
> I seasoned the chicken with black pepper and cayenne, put it in a
> casserole dish and poured some soy sauce (tamari) over it. I put some
> preroasted garlic cloves and some pickled sushi ginger around the
> chicken pieces and cooked, covered, on high for 6 minutes. Then I
> turned the chicken over and cooked 6 more minutes. At that point I put
> several handfuls of baby spinach over top of the chicken and returned
> it (covered) to the microwave and cooked 2-3 more minutes. You
> mentioned not having vegetables, so maybe you could cube some tofu and
> add that to the chicken. I'm not sure on what kind of cooking time
> you'd want for the tofu, though, in terms of when to add it to the
> casserole.
>
> Hope this helps,
> Pat
>

Sounds like I'm definitely going Asian! Thanks!

kili

"Bob" > wrote in message
...
> kilikini wrote:
>
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
> > grocery store is absolutely out of the question. I'm trying to think of
> > something different and unusual to do with the chicken. Maybe an Asian
> > thing because I have shoyu (soy), tofu,, garlic, sesame seeds, sesame
oil,
> > brown sugar, lemon and lime, however we have no veggies, no pasta, and
no
> > rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
>
> You *do* have a grill, right? (I checked with Google, but your situation
> might have changed since you wrote the post I read.)
>
> Crush the garlic, then mix together with shoyu, brown sugar, and lime
juice.
> Marinate chicken thighs in that as long as practical (up to 10 hours),
then
> grill thighs over medium-low heat. While grilling, bring leftover marinade
> to a boil, then brush the chicken frequently with it. (It's probably
> obvious, but it bears mentioning that it's important to cook the marinade,
> because it had raw chicken in it and the last layer of marinade that you
> brush on the chicken isn't going to cook all that long.)
>
> Bob
>
>

We have a smoker, and I don't know how much lump we have at this point. I'm
thinking oven or broiler for cooking the chicken. I like the marinade idea,
though. I'm gonna get started on that. thanks!

kili

In article >,
"kilikini" > wrote:

> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>
> TIA,
>
> kili
>
>

What about deboning them and making a stir fry?
Sounds like you have the flavorings for it...

That is what I use boneless/skinless thigh for, so you'd
just have to bone it.

Any veggies at all, canned or otherwise to add to it?
Rice is NOT necessary for stir fry! I never use it.

I will scramble eggs separately and add them to the stir fry
when it is done as a filler.

No eggs? Hmmmmmmmm... I'm sure there is something you can do
with the corn meal?

No veggies??? Not even canned???

Tofu would do I guess. :-(

Wow, your cupboard is bare!
Might want to hunt for some wild dandelion for greens.
The small, young leaves are quite edible.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Cryambers wrote:
> kilikini wrote:
>
>>HELP PLEASE!
>>
>>I need some help with skinless, bone-in chicken thighs and what to do with
>>them.
>>



I have found that chicken thighs are so flavorful they don't really need
all the embelishment we usually associate with cooking boneless breast.

We enjoy them sauteed in a combination of butter and olive oil,
sprinkled with a clone of Outback steak seasoning (whose recipe I
can't locate at the moment.)

gloria p

In article >,
"kilikini" > wrote:

> LOL, true story! I don't even have onions! This is a bleak week for us,
> food-wise. We're really short on funds.

I'm really sorry to hear it. Do you have any dry beans? If you
do, I would make a kind of bean stew with the chicken, you can season
with the soy sauce and sesame oil and garlic.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
grocery
> > store is absolutely out of the question. I'm trying to think of
something
> > different and unusual to do with the chicken. Maybe an Asian thing
because
> > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
sugar,
> > lemon and lime, however we have no veggies, no pasta, and no rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
> >
> > TIA,
> >
> > kili
> >
> >
>
> What about deboning them and making a stir fry?
> Sounds like you have the flavorings for it...
>
> That is what I use boneless/skinless thigh for, so you'd
> just have to bone it.
>
> Any veggies at all, canned or otherwise to add to it?
> Rice is NOT necessary for stir fry! I never use it.
>
> I will scramble eggs separately and add them to the stir fry
> when it is done as a filler.
>
> No eggs? Hmmmmmmmm... I'm sure there is something you can do
> with the corn meal?
>
> No veggies??? Not even canned???
>
> Tofu would do I guess. :-(
>
> Wow, your cupboard is bare!
> Might want to hunt for some wild dandelion for greens.
> The small, young leaves are quite edible.
> --
> Om.
>

No canned veggies either, no. Our cupboard is pretty much always bare
because it's so small, there's just no room to keep anything. (Heck, we
don't even have a linen or broom closet! I hang my broom on the kitchen
wall.)

I'm currently letting the thighs sit in shoyu, sesame oil, kaffir lime
leaves, sherry, a dash of balsamic vinegar, brown sugar and LOTS of garlic.
I'll probably just bake it as is. If I can figure out how to make the panko
stick, I'm going to fry up slices of tofu to go with the chicken, I guess.

As for the rest of the week's menu......................I have NO idea!!!!!!
I'm pretty much using up all my ingredients today. Someone give me a car
and a job!

kili

"kilikini" > wrote in message
...
> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>
> TIA,
>
> kili

Please use the PANKO you have

Title: Chicken Katsu
Keys: Chicken Sauces Family Poultry Japanese Japan Asian Oriental
Yield: 8 Servings

Ingredients:

5 lb Chicken thighs, deboned
Salt
Pepper
Garlic powder
Flour
2 x Eggs, beaten
Corn flake crumbs
Oil to deep fry

----------------- KATSU SAUCE ----------------
1/3 cup Ketchup
1/4 cup Shoyu, (soy sauce)
1/4 cup Sugar
2 tsp Worcestershire sauce
1/4 tsp Red pepper, ground
1/4 tsp Pepper

Method:
Debone chicken and flatten each piece. Put salt, pepper, garlic salt and flour
in small bag. Shake up deboned chicken in bag. Dip into eggs that have been
beaten with a little water. Coat with cornflake crumbs. Deep fry until golden
brown. Drain. Cut into bite-size pieces. Serve on a bed of lettuce with Katsu
Sauce. Can be fried ahead of time and heated in the microwave just before
serving. KATSU SAUCE Place all sauce ingredients in pot and bring to boil. Serve
over chicken. Enjoy! Me ke aloha, Mary

kilikini wrote:

> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.

Do you have any Tandoori powder? Just mix some of that with some lemon juice or
vinegar, vegetable oil and yoghurt. Pierce the flesh to the bone, rub it with
lemon and marinade it, the longer the better, and cook it in a hot oven or BBQ.

In article >,
"kilikini" > wrote:

> As for the rest of the week's menu......................I have NO idea!!!!!!
> I'm pretty much using up all my ingredients today. Someone give me a car
> and a job!

Do you have any friends or family around? Could they help? If not,
is there a church or synagogue to which you belong, or is in your
neighborhood? Ask them for help, say it is for food, usually there is a
food pantry for people in need in most churches. I will be praying for
you.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "kilikini" > wrote:
> >
> > > HELP PLEASE!
> > >
> > > I need some help with skinless, bone-in chicken thighs and what to do
> with
> > > them. I have panko and cornmeal, but I don't have eggs or flour.
> > >
> > > Unfortunately, we're really low on funds this week, so a trip to the
> grocery
> > > store is absolutely out of the question. I'm trying to think of
> something
> > > different and unusual to do with the chicken. Maybe an Asian thing
> because
> > > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
> sugar,
> > > lemon and lime, however we have no veggies, no pasta, and no rice.
> > >
> > > Does anyone have any ideas? I want something different, but something
> my
> > > husband will appreciate. I can't think of a thing.
> > >
> > > TIA,
> > >
> > > kili
> > >
> > >
> >
> > What about deboning them and making a stir fry?
> > Sounds like you have the flavorings for it...
> >
> > That is what I use boneless/skinless thigh for, so you'd
> > just have to bone it.
> >
> > Any veggies at all, canned or otherwise to add to it?
> > Rice is NOT necessary for stir fry! I never use it.
> >
> > I will scramble eggs separately and add them to the stir fry
> > when it is done as a filler.
> >
> > No eggs? Hmmmmmmmm... I'm sure there is something you can do
> > with the corn meal?
> >
> > No veggies??? Not even canned???
> >
> > Tofu would do I guess. :-(
> >
> > Wow, your cupboard is bare!
> > Might want to hunt for some wild dandelion for greens.
> > The small, young leaves are quite edible.
> > --
> > Om.
> >
>
> No canned veggies either, no. Our cupboard is pretty much always bare
> because it's so small, there's just no room to keep anything. (Heck, we
> don't even have a linen or broom closet! I hang my broom on the kitchen
> wall.)

My house is pretty small with little storage space. :-)
I've solved that problem with those lovely plastic, snap-together black
and decker cabinets from Lowe's! I even hung one above the toilet in the
bathroom for linen. I really like them as they are relatively
inexpensive, last forever and are a snap to keep clean.

>
> I'm currently letting the thighs sit in shoyu, sesame oil, kaffir lime
> leaves, sherry, a dash of balsamic vinegar, brown sugar and LOTS of garlic.
> I'll probably just bake it as is. If I can figure out how to make the panko
> stick, I'm going to fry up slices of tofu to go with the chicken, I guess.
>
> As for the rest of the week's menu......................I have NO idea!!!!!!
> I'm pretty much using up all my ingredients today. Someone give me a car
> and a job!

I've been there Kili! At one point, when I was in the 8th and 9th grade,
dad was out of work for 2 years and just mananged to work "bit" jobs
enough to pay rent and utilities. There was no money for food, but we
never went hungry. :-)

Do you have a .22 by chance? Dad shot squirrls and rabbits, (he already
had a small ammo. stash and .22 bullets are cheap) and since we lived in
an ag area, we were able to "glean" fields legally after harvest. The
farmers did not care. There were literally TONS of onions, carrots,
potatoes, and even melons in season left over after they were done
harvesting!

There was also a local turkey processing plant where mom bought turkey
backs for 15 cents per lb. Lots of soups etc. and she canned a lot of
the turkey meat. There is more meat on a back than you might think.

It might also behoove you to google on line for local edible plants. Our
ancestors lived off the land.....

I know in our area, we have wild persimmons, cactus apples, nut grass,
purslane, dandilion, just to name a few.

You don't need to starve! Not if you know where to look!

Blessings and good luck!

>
> kili
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Dimitri" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
grocery
> > store is absolutely out of the question. I'm trying to think of
something
> > different and unusual to do with the chicken. Maybe an Asian thing
because
> > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
sugar,
> > lemon and lime, however we have no veggies, no pasta, and no rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
> >
> > TIA,
> >
> > kili
>
> Please use the PANKO you have
>
> Title: Chicken Katsu
> Keys: Chicken Sauces Family Poultry Japanese Japan Asian Oriental
> Yield: 8 Servings
>
> Ingredients:
>
> 5 lb Chicken thighs, deboned
> Salt
> Pepper
> Garlic powder
> Flour
> 2 x Eggs, beaten
> Corn flake crumbs
> Oil to deep fry
>
> ----------------- KATSU SAUCE ----------------
> 1/3 cup Ketchup
> 1/4 cup Shoyu, (soy sauce)
> 1/4 cup Sugar
> 2 tsp Worcestershire sauce
> 1/4 tsp Red pepper, ground
> 1/4 tsp Pepper
>
> Method:
> Debone chicken and flatten each piece. Put salt, pepper, garlic salt and
flour
> in small bag. Shake up deboned chicken in bag. Dip into eggs that have
been
> beaten with a little water. Coat with cornflake crumbs. Deep fry until
golden
> brown. Drain. Cut into bite-size pieces. Serve on a bed of lettuce with
Katsu
> Sauce. Can be fried ahead of time and heated in the microwave just before
> serving. KATSU SAUCE Place all sauce ingredients in pot and bring to boil.
Serve
> over chicken. Enjoy! Me ke aloha, Mary
>
>

I haven't had Chicken Katsu since I left Maui................ God I miss
it! I'll be able to get eggs by Friday so this may be an option for next
week. Thanks, Mary.

kili

"Dave Smith" > wrote in message
...
> kilikini wrote:
>
> > HELP PLEASE!
> >
> > I need some help with skinless, bone-in chicken thighs and what to do
with
> > them. I have panko and cornmeal, but I don't have eggs or flour.
> >
> > Unfortunately, we're really low on funds this week, so a trip to the
grocery
> > store is absolutely out of the question. I'm trying to think of
something
> > different and unusual to do with the chicken. Maybe an Asian thing
because
> > I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
sugar,
> > lemon and lime, however we have no veggies, no pasta, and no rice.
> >
> > Does anyone have any ideas? I want something different, but something
my
> > husband will appreciate. I can't think of a thing.
>
> Do you have any Tandoori powder? Just mix some of that with some lemon
juice or
> vinegar, vegetable oil and yoghurt. Pierce the flesh to the bone, rub it
with
> lemon and marinade it, the longer the better, and cook it in a hot oven or
BBQ.
>
>

Nope, no Tandoori powder. I've heard of it, but I've never used it. Don't
have yoghurt either. What does Tandoori taste like? It might be something
to try in the future.

kili

"Ranee Mueller" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > As for the rest of the week's menu......................I have NO
idea!!!!!!
> > I'm pretty much using up all my ingredients today. Someone give me a
car
> > and a job!
>
> Do you have any friends or family around? Could they help? If not,
> is there a church or synagogue to which you belong, or is in your
> neighborhood? Ask them for help, say it is for food, usually there is a
> food pantry for people in need in most churches. I will be praying for
> you.
>
> Regards,
> Ranee
>

I moved here to Florida from Hawaii 10 months ago. I've made a couple of
friends, but no one that I'd call close. I appreciate your good thoughts
and well-wishes.

kili

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > In article >,
> > > "kilikini" > wrote:
> > >
>
> My house is pretty small with little storage space. :-)
> I've solved that problem with those lovely plastic, snap-together black
> and decker cabinets from Lowe's! I even hung one above the toilet in the
> bathroom for linen. I really like them as they are relatively
> inexpensive, last forever and are a snap to keep clean.
>

The one thing I love about a small house is easier clean-up! I have 800
square feet; a kitchen, living room, bathroom and 2 small bedrooms. The
beautiful thing about it is I can plug my vacuum cleaner into the outlet in
the bathroom and not have to unplug it to vacuum the other rooms!

> I've been there Kili! At one point, when I was in the 8th and 9th grade,
> dad was out of work for 2 years and just mananged to work "bit" jobs
> enough to pay rent and utilities. There was no money for food, but we
> never went hungry. :-)
>
> Do you have a .22 by chance? Dad shot squirrls and rabbits, (he already
> had a small ammo. stash and .22 bullets are cheap) and since we lived in
> an ag area, we were able to "glean" fields legally after harvest. The
> farmers did not care. There were literally TONS of onions, carrots,
> potatoes, and even melons in season left over after they were done
> harvesting!
>

Nope, we don't have a gun in this house (actually don't know where we'd keep
one!). <g> We're hoping to move to TN in the next couple of years and
whenever we do I'm planting a garden! I don't want to go without fresh
veggies again.

kili

"kilikini" > wrote in message news:dDuFe.18478>>
>
> I haven't had Chicken Katsu since I left Maui................ God I miss
> it! I'll be able to get eggs by Friday so this may be an option for next
> week.
>
> kili

Don't forget the Japanese mustard and shredded cabbage as the base. If you can
Kikkoman makes a very good tomcats sauce.

Dimitri

"Ranee Mueller" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > LOL, true story! I don't even have onions! This is a bleak week for
us,
> > food-wise. We're really short on funds.
>
> I'm really sorry to hear it. Do you have any dry beans? If you
> do, I would make a kind of bean stew with the chicken, you can season
> with the soy sauce and sesame oil and garlic.
>

Nope, wish I did, Ranee. I'd make a soup-like thingy.

kili

"kilikini" > wrote in message news:bLuFe.18479

>
> I moved here to Florida from Hawaii 10 months ago. I've made a couple of
> friends, but no one that I'd call close. I appreciate your good thoughts
> and well-wishes.
>
> kili

Sounds like you're on a once a month pay schedule. Been there done that - what
a pain.

Dimitri

kilikini? Please email me immediately with an address where
I can reach you? Thank you.

nancy

Puester wrote:

>
>
> I have found that chicken thighs are so flavorful they don't really need
> all the embelishment we usually associate with cooking boneless breast.
>

Agree, thighs already have lots of flavor. For some reason flavorless
chicken breasts which require all sorts of doctoring are what people
think of as chicken.



> We enjoy them sauteed in a combination of butter and olive oil,
> sprinkled with a clone of Outback steak seasoning (whose recipe I
> can't locate at the moment.)
>
> gloria p

Or another quick way is to grill them on the GF.

On Tue, 26 Jul 2005 12:56:44 GMT, kilikini wrote:

> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>
1. korean bbq marinade - Equal parts soy, sugar and water. Add
grated ginger (if you have any to grate), chopped garlic, a few drops
of sesame oil and sprinkle with sesame seeds.

2. Lemon marinade using the ingredients you have - lemon, oil, garlic

3. Panko & herb crust (use water to adhere)

4. Use the cornmeal to make fried mush. If you have any maple syrup,
it's delicious over. http://www.worldwar1.com/dbc/fmush.htm

> On Tue, 26 Jul 2005 12:56:44 GMT, kilikini wrote:
>
>
>> HELP PLEASE!
>>
>> I need some help with skinless, bone-in chicken thighs and what to do with
>> them. I have panko and cornmeal, but I don't have eggs or flour.
>>
>> Unfortunately, we're really low on funds this week, so a trip to the grocery
>> store is absolutely out of the question. I'm trying to think of something
>> different and unusual to do with the chicken. Maybe an Asian thing because
>> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
>> lemon and lime, however we have no veggies, no pasta, and no rice.
>>
>> Does anyone have any ideas? I want something different, but something my
>> husband will appreciate. I can't think of a thing.

I just poached a whole package of them from Costco. Made a court
bouillon with garlic, onion and some seasoning salt. Dropped in a bit of
tomato paste. Brought it all to a simmer, opened out the meat and
dropped in into the bouillon. Simmered gently for 5-7 minutes, took them
out and drained them. They're cooked and ready for some kind of finish.
Save the court bouillon, it's good soup. Cooking the chicken in it
intensifies the flavor nicely. Add some chicken base to it (after
tasting) or do the whole thing in chicken stock.

1) Warm the soup, chop some chicken into it and add whatever else you
want in it. I've recently done a stracciatella (Italian egg-drop soup)
and a spaetzle-chicken soup.
2) Chill and make a chicken salad. However you like it.
3) Gently warm meat in a gravy; serve as an open-face sandwich on toast.
4) Slice the meat (flat and diagonally) for sandwiches. My daughter made
a balsamic mayo (looked awful, tasted great) for this.
5) Finish in a BBQ sauce.
6) Chop, mix with bread, vinaigrette, etc. as stuffing and fill
zucchini; bake.
7) Slice and serve over salad.

Pastorio

"kilikini" > wrote in message
...
> HELP PLEASE!
>
> I need some help with skinless, bone-in chicken thighs and what to do with
> them. I have panko and cornmeal, but I don't have eggs or flour.
>
> Unfortunately, we're really low on funds this week, so a trip to the
> grocery
> store is absolutely out of the question. I'm trying to think of something
> different and unusual to do with the chicken. Maybe an Asian thing
> because
> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown sugar,
> lemon and lime, however we have no veggies, no pasta, and no rice.
>
> Does anyone have any ideas? I want something different, but something my
> husband will appreciate. I can't think of a thing.
>
> TIA,
>
> kili
>

How about honey-butter chicken? It's equal parts honey and melted butter
with seasoning salt to taste. Dump it over the chicken, cover and bake an
hour or so, uncover and turn skin side up and bake another 15 minutes or so
to brown the skin. Of course since yours doesn't have skin you can skip
that part. Serve with whatever you have.

Kathy

Puester wrote:
> Cryambers wrote:
>> kilikini wrote:
>>
>>> HELP PLEASE!
>>>
>>> I need some help with skinless, bone-in chicken thighs and what to
>>> do with them.
>>>
>
> I have found that chicken thighs are so flavorful they don't really
> need all the embelishment we usually associate with cooking boneless
> breast.
>
> We enjoy them sauteed in a combination of butter and olive oil,
> sprinkled with a clone of Outback steak seasoning (whose recipe I
> can't locate at the moment.)
>
> gloria p

I haven't bought boneless chicken breasts in several years. Not only do
they charge you way extra for removing the skin and boning the breasts, you
really *do* have to doctor them up to get much taste out of them. If I
really need chicken breasts for a recipe I buy them bone-in and skin and
debone them myself. Not that hard to do. But I usually buy the thighs.
Since I don't eat chicken that much I didn't really have a suggestion for
kili. I'd have made a crock-pot stew-type thing, but she's big into the
Asian theme

Jill

Phred wrote:
> In article >, Stan
> Horwitz > wrote:
>> In article >,
>> "kilikini" > wrote:
>>
>>> HELP PLEASE!
>>>
>>> I need some help with skinless, bone-in chicken thighs and what to
>>> do with
>>> them. I have panko and cornmeal, but I don't have eggs or flour.
>>>
>>> Unfortunately, we're really low on funds this week, so a trip to
>>> the grocery
>>> store is absolutely out of the question. I'm trying to think of
>>> something
>>> different and unusual to do with the chicken. Maybe an Asian thing
>>> because
>>> I have shoyu (soy), tofu,, garlic, sesame seeds, sesame oil, brown
>>> sugar,
>>> lemon and lime, however we have no veggies, no pasta, and no rice.
>>>
>>> Does anyone have any ideas? I want something different, but
>>> something my
>>> husband will appreciate. I can't think of a thing.
>>
>> I have no idea what "different" means to you. One of my favorite
>> ways to
>> cook chicken thighs is to sear them in a hot skillet with a bit of
>> olive
>> oil until the thighs begin to turn golden brown. Then I pour in
>> enough
>> tomato sauce to cover the chicken thighs, put some sauted mushrooms,
>> stewed tomatoes, sliced onions, and green peppers in with the
>> chicken,
>
> Yeah, great idea Stan! Except the OP said she doesn't have any
> friggin' *veggies*.
>
> Cheers, Phred.

This is always an issue when someone lists ingredients and asks for help.
Lots of great recipes come out of the woodwork which ultimately don't fill
the OP's request. In kili's case, it's more difficult because only *rarely*
will her husband eat anything like pasta, rice, potatoes or bread due to the
no-carb thing. I find no-carbing far too restrictive. More power to you
(the collective you, not you personally, Phred) if it works for ya' but I
can certainly see where trying to cook for someone else who won't touch the
stuff would be difficult, especially on a limited budget when the diet
consists primarily of meat, which is usually the more expensive item in the
shopping cart.

Jill