Tuesday Tips, Onions. Don’t Fear Over the Tear. Good News.

Terry’s  Tuesday Tip  ~

Onion

Onion

 

When your knife slices through a crisp onion, it tears through cells, releasing the cells’ contents.

 

Chemicals react to produce a sulfur-based gas. Once the gas contacts the water coating your eyes, it forms sulfuric acid, a fiery irritant. To rid your peepers of the intruder, your tear ducts work overtime.

If you aren’t game for sporting goggles in the kitchen, try moving your face farther away from the onion so the gas disperses before reaching your eyes.  I personally Cut the top first, peel and run under cold water for a few seconds.

Parts of the onion

Parts of the onion

The polyphenols in onions act as antioxidants, protecting the body against free radicals.  Eliminating free radicals can help encourage a strong healthy immune system.  The quercetin (https://en.wikipedia.org/wiki/Quercetin) in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you’re having an allergic reaction.

 

Peel away the skin of this vegetable to find whole layers of health benefits.

Onions are rich in powerful sulfuric compounds, responsible for their pungent odor — and for irritating our eyes. Studies also suggest that onions may lower high blood pressure,  reduce heart attack risk, and even help protect against cancer (probably thanks to the presence of phytochemicals and the flavonoid quercetin).

One large raw onion has only 63 calories, is made up of more than a cup of water, and provides up to 20% of your RDA of  vitamin C. Do you tear up when slicing one? Try chilling the onion in the fridge and then delay cutting into the root end of the onion until the rest has been sliced or chopped.

NUTRITIONAL VALUE:

Onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, add abundant flavor to a wide variety of food. Onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.

So now that you know more about onions, go ahead and cut into one.

Thank you for reading my blog,  See you again.  Feel free to leave a comment, I would love to hear from you.

Terry Annfruits & veg

 

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Crock-pot – Slow cooker Cabbage Beef Chili ….. Or Not

Crock-pot – Slow cooker Cabbage Beef Chili ….. Or Not

Beef and Cabbage Chili

Beef and Cabbage Chili

I just have a good feeling about Chili and stews in the Fall, nothing better to warm the tummy.  This particular recipe can be changed by substituting or replacing something to your taste. You can cut and prepare the vegetables the night before while cooking the ground beef.  This portion of the meal only takes about 15 to 20 minutes depending on the size and amount of vegetables you are using.

I am going to give you the recipe I made (this time) to give you an idea of the full meal. Just as a reminder; all recipes can be changed to your liking.

Prep Time: 15 minutes  ~ Total Time: 4 hrs 15 minutes high setting, 6-8 hrs low setting.

Cooked ground beef and onions

Cooked ground beef and onions

Vegetable for Chili - Stew

Cabbage and Carrots

Ingredients

1 lb lean ground beef

1 large onion

2 cups chopped cabbage

1 (16 ounce) can red kidney beans, un-drained

8 ounce tomato sauce

15 ounces stewed tomato OR 15 ounces diced tomato with green chili

3 beef bouillon cube

½ teaspoon salt

½ teaspoon pepper

1 teaspoon ground cumin – Optional

3 Stalks celery, sliced

4 carrots, sliced

Terry’s tip ~  at this point you can put the filled inner portion of the slow cooker into the refrigerator until morning when all you have to do is put it in the pot and turn on.

Kidney Beans, tomato sauce, and canned tomato

Kidney Beans, tomato sauce, and canned tomato

Directions

  1. Cook ground beef and onion in a pan over medium high heat until beef is and crumbled. Drain fat, and transfer beef to slow cooker.
  2. Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, salt, pepper and cumin if you desire.
  3. Add chopped vegetables.
  4. Cook on high setting for 4 hours, or low setting for 6 to 8 hours.
  5. Stir occasionally and add water or beef broth as desired to maintain the consistency you prefer. For thicker consistency you can add 1 6 oz. can tomato paste.

I serve this with biscuits to dunk in the gravy.

Beef and Cabbage Chili

Beef and Cabbage Chili

As you can see there are many options to this meal, add what and how much you want.  After all, recipes are only guidelines not really instructions you have to follow exactly.

Enjoy your dinner and thank you for reading my blog. Come back soon for more meal ideas, and seasonal help around the home.  Bye for now.

Terry Ann  DSCF2900