Post by jacktheknife on Jun 13, 2011 3:10:11 GMT -5
Gentlemen,
I found out that eating more often rather than only at noon and midnight was healthier for ones body {the blood sugar swings are bad} a therapist at the hospital had told me: I am an old codger now and rather than eat big meals I should nibble all day.
He was right but the problem is how to nibble all day. One has to rethink one's dietary and culinary teachings. Mexican food for example: An Enchilada dinner would get cold!
Tonight I made for dinner an enchilada and beans. Just a regular Mexican dinner. But divided it into a bowl of beans in one plate and on another plate an Enchilada.
Now my bowl of beans is a gourmet adventure. Before I even start with my recipe for a bowl of beans, I get a frozen tupperware container of beans out of the freezer and defrost it.
Pinto beans that I make in my crock pot. The recipe for 'crock pot beans' is:
I soak 1 1/2 cups of beans all night and change the water about half way. Throw them in the pot with fresh water and add:
2 pieces of raw bacon
a piece of dried New Mexico chili pepper 1-2" square chopped fine
3-4 dried Cayanne/japonese peppers chopped fine
a bit of Cilantro
lots of salt
black pepper
garlic fresh/powder {you can't use too much}
bay leaf
veggie oil 1 tablspn
1 green onion
1 slice onion
tablspn Rotell/canned tomatoes
{be careful with the cumino and don't use too much}
I let the beans soak till they are pretty soft. Then cook them as directed: 3-4 hours at full blast then turn them down to low for the night then the next day 3-4 more hours full blast. When I take them out of the freezer I know I have a good mess of beans.
So after defrosting them I get me a bowl of beans and add:
1 Tblspn home made hot sauce
1 tblspn taco meat
1 tblspn onion
1 tblspn cheese Velveta/melting cheddar
The hot sauce, taco meat, and onion is stirred in and the cheese on top. Nuke beans 2 minutes and eat
The Enchilada is just a soft tortilla but I like to cook them 'chewy hard' so as to have something to chew on and so the Enchilada is not mushy. Mozzarella/Velveta, onions, taco meat, hot sauce/Jalapepeno's whatever on the inside and Velveta sauce and a spoon full of beans on the ends.
When I have digested the beans which were as good of a bowl of beans as I have ever had. The bowl of beans was much better than the Enchilada even! The beans were the best part of the whole meal. They were the meal!
I nuked the Enchilada and ate it too and it was alright but compared to the beans I was disappointed, I would have rather had another bowl of beans!
There you have it a successful example of "Nibbling all day"
and it works! And rather than Enchiladas, tomorrow every time I get a little hungry I'll just have another bowl of beans.
Thank you...
Jack the Knife...
I found out that eating more often rather than only at noon and midnight was healthier for ones body {the blood sugar swings are bad} a therapist at the hospital had told me: I am an old codger now and rather than eat big meals I should nibble all day.
He was right but the problem is how to nibble all day. One has to rethink one's dietary and culinary teachings. Mexican food for example: An Enchilada dinner would get cold!
Tonight I made for dinner an enchilada and beans. Just a regular Mexican dinner. But divided it into a bowl of beans in one plate and on another plate an Enchilada.
Now my bowl of beans is a gourmet adventure. Before I even start with my recipe for a bowl of beans, I get a frozen tupperware container of beans out of the freezer and defrost it.
Pinto beans that I make in my crock pot. The recipe for 'crock pot beans' is:
I soak 1 1/2 cups of beans all night and change the water about half way. Throw them in the pot with fresh water and add:
2 pieces of raw bacon
a piece of dried New Mexico chili pepper 1-2" square chopped fine
3-4 dried Cayanne/japonese peppers chopped fine
a bit of Cilantro
lots of salt
black pepper
garlic fresh/powder {you can't use too much}
bay leaf
veggie oil 1 tablspn
1 green onion
1 slice onion
tablspn Rotell/canned tomatoes
{be careful with the cumino and don't use too much}
I let the beans soak till they are pretty soft. Then cook them as directed: 3-4 hours at full blast then turn them down to low for the night then the next day 3-4 more hours full blast. When I take them out of the freezer I know I have a good mess of beans.
So after defrosting them I get me a bowl of beans and add:
1 Tblspn home made hot sauce
1 tblspn taco meat
1 tblspn onion
1 tblspn cheese Velveta/melting cheddar
The hot sauce, taco meat, and onion is stirred in and the cheese on top. Nuke beans 2 minutes and eat
The Enchilada is just a soft tortilla but I like to cook them 'chewy hard' so as to have something to chew on and so the Enchilada is not mushy. Mozzarella/Velveta, onions, taco meat, hot sauce/Jalapepeno's whatever on the inside and Velveta sauce and a spoon full of beans on the ends.
When I have digested the beans which were as good of a bowl of beans as I have ever had. The bowl of beans was much better than the Enchilada even! The beans were the best part of the whole meal. They were the meal!
I nuked the Enchilada and ate it too and it was alright but compared to the beans I was disappointed, I would have rather had another bowl of beans!
There you have it a successful example of "Nibbling all day"
and it works! And rather than Enchiladas, tomorrow every time I get a little hungry I'll just have another bowl of beans.
Thank you...
Jack the Knife...
;D
