Author Topic: How to Eat Beans Every Night (Read 2790 times)

Nadir · « **Reply #15 on:** September 03, 2012, 06:49:14 PM »

Quote from: Loriann

I like chicken stock but I buy a Watkins powder that makes it quickly, for days when we don't want chicken.

We too use powdered chicken stock but the goodness and nutrition are gone.

Chicken broth is a very good food. The only chicken I ever buy is when I ask at the butchery in the supermarket if they have any carcasses. I boil them up and drain them. I remove the chicken meat, which is often a substantial amount for another meal, possibly alla cacciatora, or used in salads, sandwiches or whatever.

With the broth I cool it, lift off the fat which my husband uses in his breadmaking and add whatever vegies I want, and sometimes capiletti or tortellini.

Loriann · « **Reply #16 on:** September 03, 2012, 09:34:33 PM »

Quote from: Nadir

Quote from: Loriann
I like chicken stock but I buy a Watkins powder that makes it quickly, for days when we don't want chicken.

We too use powdered chicken stock but the goodness and nutrition are gone.

Chicken broth is a very good food. The only chicken I ever buy is when I ask at the butchery in the supermarket if they have any carcasses. I boil them up and drain them. I remove the chicken meat, which is often a substantial amount for another meal, possibly alla cacciatora, or used in salads, sandwiches or whatever.

With the broth I cool it, lift off the fat which my husband uses in his breadmaking and add whatever vegies I want, and sometimes capiletti or tortellini.

I assumed it was not that nutritional, but sometimes I just can't make the stock to get the recipe made. The bones certainly do flavor stock, don't they? I peel off meat like that and put it in ziplocks in the freezer for other things. We eat a lot of pasta too. Sadly I have just been told by the doctor that I am anemic so I have to start getting more meat in the diet.

I just don't like it, so I am doubling up on beans and spinach. Does your husband make yeast dough or some other type?

Nadir · « **Reply #17 on:** September 03, 2012, 09:56:30 PM »

Quote from: Loriann

I assumed it was not that nutritional, but sometimes I just can't make the stock to get the recipe made. The bones certainly do flavor stock, don't they? .... Sadly I have just been told by the doctor that I am anemic so I have to start getting more meat in the diet.

I just don't like it, so I am doubling up on beans and spinach. Does your husband make yeast dough or some other type?

Bones add more than flavour. Have a look at this: http://www.thenourishinggourmet.com/2011/09/the-healing-power-of-broth.html

Cook a little mince with your beans.
Any green leafies are good.
Nuts, grains and sprouts.
Try here: http://www.ausport.gov.au/ais/nutrition/factsheets/basics/iron_-_are_you_getting_enough

Yes, yeast bread.

Loriann · « **Reply #18 on:** September 03, 2012, 10:01:34 PM »

Thank you for the links==I have a lot to digest (lol) with this new wrinkle of middle age.

I make yeast dough a lot--we make some sweet and some plain.