: chicken legs

[Guest guest]

thanks .. off to a good start.. no time for cooking classes.. i think w/ the

saving dinner book, I should be just fine

 

Ieneke van Houten <ienvan wrote: Heather,

 

Andrea is totally right about the need

for a transition period. You didn't get

where you are overnight, so changing it

will take some time too.

 

I envy you having a Trader Joe within

an hour's drive! I visited a TJ once on

a vacation, what a wonderful store.

 

At least, you can learn to make your

own chicken legs!

 

The secret to successfully cooking any

meat is: use low temperatures and lots

of time.

Thank you, Adelle Davis.

Certain proteins become tough at higher

temperatures. If you have a cheaper

cut of meat with gristly bits they will

just melt at low temps, but set solid

at high.

 

The secret weapon: a crock pot.

Throw out the microwave and get a slow cooker instead.

You can even get a bunch of healthy crock pot recipes

at Chet Day's website.

http://chetday.com

 

To start with, put your frying pan

on a medium burner. Warm it up a bit

and melt some good quality fat.

ADDers often have fatty acid issues.

Throw out the margarine, OK? It is

plastic. Use butter, olive oil, and

organic virgin coconut oil.

 

Brown your chicken legs in the pan

just to seal the juices in.

Then dump them in the slow cooker

and add whatever you feel like for

a sauce. Most kids love chicken

and spaghetti, so how about a nice

tomato-based sauce?

 

Take a big can of crushed tomatoes,

add a spoonful of brown sugar or

honey, stick in a bay leaf and some garlic

cloves, a good helping of oregano and

thyme and let the works simmer for some

hours.

Use the instructions on your crockpot.

Or if you are home, use a casserole dish

in a low oven, works too.

 

Are there any cooking classes anywhere

near where you live?

It might be fun to take one.

All the best,

 

Ien in the Kootenays

http://freegreenliving.com