Old Wives Tales 0r Truth?

I have just read on line that white vinegar added to your soaking beans will reduce the gas you get from beans. Now having the bloat problems from quitting smoking.... can this help me?

But Granny told me it was a carrot. You cook a carrot in your pot of beans to help reduce the gas and bloating that beans give you.

Dr. Oz yea I like to watch that show when I can... LOL says that it will take a little bit of time for our bodies to get use to the added fiber.....

So what do you believe or do for the gas from beans?

Enchilada-Sauce

2 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1/2 teaspoon minced onion
1 teaspoon oregano
2 cups water
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a sauce pan.
Add enough water to make a thin paste.
Add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
let sit for a few minutes to thicken more.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
For instance, if kids who do not like"spicy", use less chili powder and double the tomato sauce.
Experiment to suit your taste, but don't leave out the cocoa.

Forbidden Rice

olive oil
1 medium sweet onion [chopped]
sea salt [to taste]
15 oz Forbidden Rice
water to cover rice by 1 1/8" inch



1. Heat your pot and add your oil, onions, salt and saute until translucent and sweet smelling. Your onion is breaking down and becomes sweeter..but I use sweet onion any way...

2. Add rice stir and toast until they smell nutty.

3. Add water, stir, cover, bring to a boil, reduce heat to low and cook for 30 minutes.

4. Turn off heat, let stand for 10 minutes, fluff with fork.


Now remember that forbidden rice is black in color and will stain! I have added sticky rice to the mix but it all will turn black! but it has a nutty taste.  It's a experience........

Earth Day Bread

For 2 loaves
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup finely grated zucchini
1/2 cup grated apple
1/2 cup finely grated carrot
1/2 cup mashed ripe banana
1/2 cup chopped pecans or 1/2 cup walnuts




Directions:


 Combine the sugar, oil, eggs, and vanilla in a large bowl.
Sift the whole wheat flour, all-purpose flour, baking soda, salt, pumpkin pie spice, baking powder, and cinnamon in a medium bowl and mix well.
 Add flour mixture to oil mixture, stirring until blended. Stir in the zucchini, carrots, banana, and nuts.
Pour batter into greased and floured 5x9 loaf pan.
Bake at 375 degrees for 55-60 minutes.
Invert onto a wire rack to cool.

Peanut Butter Energy Bars

* 1 cup natural-style peanut butter
* 1 cup honey
* 1 teaspoon maple syrup
* 3 cups dry uncooked old-fashioned oatmeal

Combine peanut butter, maple syrup and honey in a large nonstick pot and warm up over a low heat until runny and mixed.
Mix in the oatmeal (and protein powder if using).
You don't want to cook it, just heat it up enough to stir everything together nicely.
Press into a 9x9-inch pan.
Let cool, then cut into 16 equal bars. - No need to refrigerate as the ingredients are natural.

Mandarin Orange Fried Rice

1 tablespoon oil
1 egg, beaten
1/4 cup minced onions
1 cup Cold rice
1 can of mandarin oranges, saving some liquid.
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder

Heat pan with oil..add onion. When the onion starts to soften .beat egg and add to hot pan. Cook until set. Add rest of ingredients. Cook until hot. About 3 to 5 minutes.

Spiced Walnuts

Ingredients

* 2 tablespoons butter
* 1/4 cup brown sugar
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 tablespoon maple syrup
* 1-1/2 cups walnuts (can use pecan halves)

Melt butter in a 4 quart glass casserole dish in the microwave.
Stir in the brown sugar, nutmeg, cinnamon and maple syrup.
Microwave on high for 1 minute. Stir in the nuts so they are well coated.
Microwave for 4 to 5 additional minutes on high, stirring every minute. Spread cooked nuts out onto parchment or waxed paper to cool.

Engagement Chicken?

So supposedly this recipe will get your man to propose to you...

Serves 2 to 4

Ingredients:

* 1 whole chicken (approximately 4 pounds)
* 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
* 1 tablespoon kosher or coarse sea salt
* 1/2 teaspoon freshly ground pepper
* Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.