Tips on storing veggies

This came from a recent Deseret News article shared by my Sweet heart:

Storage tips Not all produce should be stored in the same place, according to an August 2008 Cook's Illustrated article.

These should go in the front of the fridge where temperatures are warmer: berries, citrus, corn on the cob, melons, peas.

These do best in the crisper's humid environment: Artichokes, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce, mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini.

Store anywhere in the fridge, provided it's not freezing: Apples, cherries, grapes.

Leave these on the counter, as they are subject to chill-injury: Apricots, avocados, bananas, kiwis, mangos, nectarines, papayas, peaches, pears, pineapple, plums and tomatoes.

Keep at cool room temperatures to prolong shelf life: Garlic, onions, potatoes, shallots, sweet potatoes, winter squash.

Hawaiian Haystacks

I love this because you can please anybody with it!

2 c. white rice (or brown)
2 large chicken breasts, boiled & shredded (I just use a can of chicken)
1 can cream of chicken soup

Topping Ideas:
Chow Mein Noodles
Shredded Cheese
Tomatoes
Corn
Peas
Water Chesnuts
Pineapple
Celery

Cook rice according to directions. Set aside. Combine cream of chicken soup with 1/2 to 3/4 c of water or milk according to desired sauce thickness. Stir in chicken and simmer on low heat. Put toppings in separate bowls.

When it is time to eat, each person builds their own "haystack" by taking a scoop of rice, pouring some chicken mixture on top, and adding whatever toppings desired.

Crockpot chicken

I made this yesterday. It was the 2nd time I have made it and it is super simple. I tried an onion in the middle this time (my own addition) and I didn't really like it as much. It tasted a little "onion-y", which I don't really like, but if you like it, you might try it.

Also, I am going to post the actual recipe with my changes in parenthesis, just so you can see what I did.


[Insert picture here] Sorry, it is in my daughters camera and I have to wait for someone to help me get it downloaded...she is asleep and I can't find where she put it! So lame! So, you will have to look again tomorrow.

Ingredients


1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

(I added two cloves of garlic, but if I didn't have the cloves, I would have put some garlic powder on it)

DIRECTIONS

1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. (I actually put washed, whole potatoes in the bottom, they baked just fine)

2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. (I put the garlic cloves inside the cavity)

3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear (I left it on high for almost 2 hrs and it was done after 6 hrs. At the end, you need to check it so it doesn't dry out. Also, I added a tiny bit of water in the bottom of the crockpot, maybe 1/2 a cup)

Add some veggies and you have dinner done!


I put this here, but remember, I made one chicken for 11 people, not 6, so I know that my chicken didn't add up to 400 cals! Also, if you have leftovers, boil the bones and make soup stock! You can use it the next night or freeze it for chicken noodle soup.

Nutritional Information

Baked Slow Cooker Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 408
Total Fat: 28.5g
Cholesterol: 142mg
Sodium: 133mg
Total Carbs: 0.2g
Dietary Fiber: 0.1g
Protein: 35.2g

Fajitas

I stole this picture off of the internet, but this about what they look like when you are done making them. I didn't have time to do the marinade for these on Monday night, so this is what we are having tonight!

Ingredients

Marinade
1/4 c. oil
1/4 c. red wine vinegar
1 tsp. sugar
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Fajitas
1 red pepper
1 green pepper
1 large white onion
tortillas (we like the multi-grain kind)
2-3 chicken breasts (can use beef)
sour cream, guacamole, and anything else you like

Marinate chicken or beef up to 8 hours before cooking. Cut cooked meat into strips and fry in pan with oil and vegetables for about 5 minutes on med-high heat. Serve in warmed tortillas and garnish with sour cream and guacamole.

*Sometimes I don't get around to marinating the meat before hand, and I just cook it up and throw it all together really fast. It is still good, but is definitely better when marinated. :)

Basic Whole Wheat Bread

Karen's Whole Wheat Bread

MAKES 2, 1 pound loaves

1 TBS active dry yeast
2 cups warm water
3 TBS oil
2 TBS honey
4 1/2 + cups finely ground white/golden wheat
2/3 cup quick oats
1/3 cup dry milk
3 TBS wheat gluten
3 TBS dough conditioner
1 TBS salt

Put warm water, yeast, oil and honey in mixing bowl. Add 4 1/2 cups wheat flour, oats, milk, gluten, dough conditioner and salt. Mix for two minutes on low/med speed until well mixed.
* Allow the dough to sit for 10 minutes* Knead for 7 minutes on med speed. Add more flour as necessary to get the dough to pull away from the sides and form into a soft ball. Allow dough to rest and rise for at least an hour (two is preferred but not necessary).

To finish:

Form dough into two smaller loaves. Spray pans with Pam, put loaf in and spray on top with Pam. Put pans in oven set on warm for 30 minutes to raise. If it is a humid day it may rise faster. Without taking the bread out of the oven, turn up heat to 350 and bake bread for 35 minutes (beginning when you turn the heat up). Turn out of pans immediately and cool on a rack. If you wrap the still warm bread in a paper towel and seal in a gallon Ziploc bag it will stay fresh and moist longer. Use an electric knife to cut straight from the oven.