Buffalo [1] chicken leg chili, with seaweed and mushrooms
While the tight supply of chicken wings [2] and breasts continue to drive prices of those cuts up, the lowly chicken drumstick (lower leg) becomes a bargain, $1.94/pound at my Neighborhood Wal-Mart. That is more expensive per pound than buying a whole chicken, but I did not want a whole chicken for this recipe, which already had plenty of protein.
one day ahead
Make chicken stock from chicken legs, cool and de-bone their little calf muscles; refrigerate both stock and the meat;
start soaking the beans [3][4]
serving day
slowly warm the chicken stock In a LARGE pot;
cook the soaked bean in a pressure cooker with seaweed [5]; add to pot when done;
brown the buffalo with your favorite chili spices; add to pot when done;
Today, my spices were:
2 tsp chili powder
1 tsp each of:
whole mustard seed
whole cumin seed
cardamom
coriander
turmeric
sauté a head of garlic and one large onion until translucent; add to pot;
add fresh vegetables to pot:
1 large onion, radially sliced
3 stalks of celery, diagonally sliced
6 dandelion stalks, finely chopped
3 kale stalks, finely chopped
12 ounces mushrooms, sliced thick
Time to prepare 24-36 hours; enough soup for a week of lunches;
[1] Buffalo, as in Bison, not the city on Lake Erie where Buffalo chicken wings were invented, according to Calvin Trillin‘s August 25, 1980 New Yorker article, AN ATTEMPT TO COMPILE A SHORT HISTORY OF THE BUFFALO CHICKEN WING;
[2] “Chicken wings are the most popular Super Bowl dish across America.” –
The Most Popular Super Bowl Party Foods, Ranked, Carolyn Menyes ,January 25, 2018, TheDailyMeal.com, https://www.thedailymeal.com/entertain/most-popular-super-bowl-party-foods-ranked-slideshow
[3] Leagumes contain the evil lectin protein, but we will be doing a number of things to help neutralize it:
soaking at least 24 hours, with several water changes [4];
pressure cooking [4];
cooking with kelp (yes, seaweed), which is an anti-lectin [5];[4] “Soaking When you were a kid, did you ever see your grandparents rinse and soak beans – and even grains – before boiling or cooking them? They may not have even realized it, but they were doing this to reduce the lectins. Now, there are different traditions when it comes to soaking beans in various cultures, but here’s how I like to do it:
First, soak beans overnight in a baking soda bath. Start early enough to change the water a few times before you go to sleep – and leave them soaking overnight. Then, change the water again when you wake. Remember to add baking soda to each new soak. Drain the beans and rinse them really well before you start cooking in a pressure cooker.”
“Pressure Cooking If you have to cook with beans (beans wreak havoc on your gut if not cooked properly), tomatoes, or potatoes for whatever reason, your best bet for destroying the lectins is a pressure cooker. It won’t get every last lectin – and it won’t come close to knocking out the lectins in wheat, oats, rye, barley, or spelt – so avoid those entirely. That said, pressure cooking can do a pretty good job with certain veggies and legumes. So, get used to cooking with pressure.”
Dr. Steven Gundry, Gundry MD, Five Ways to Reduce or Remove Lectins From Your Favorite Foods, https://gundrymd.com/remove-lectins/
[5] Three. Bladderwrack; [OK KELP is not the same as bladderwrack, as Tennant recommends, but I think kelp works, too. Trust me. I’m a writer, and now it is on the internet, so it is TRUE] “This simple seaweed has been shown to be a potent lectin blocker, and studies also suggest it has antifungal properties against Candida yeasts. The benefits of Bladderwrack go further: With high levels of mucilage, beta-carotene, iodine, potassium, zeaxanthin, and other organic compounds, this sea creature is potent! It’s been shown to help with digestive issues, weight loss, thyroid conditions, inflammation and more.”
Remy Tennant, Human Food Bar, 6 Natural Lectin Blockers (and How to Get More of Them)
https://humanfoodbar.com/lectin-free-diet/lectin-blocker/
TheGuern 