CLEANING WOODEN CUTTING BOARDS

This is information I shared some years ago. I try to share it every few years for those who may have missed it before.

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

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APPLE BUTTER PORK CHOPS

 

CHEDDAR-BEER WEENIES

1 pkg (14-16 oz) beef cocktail wieners

12 - 16 slices bacon, cut crosswise into thirds

2 tbsp butter

1 cup finely chopped onion

2 garlic cloves, minced 1 cup beer

3/4 cup cheddar pasta sauce OR one can (10.75-oz) condensed cheddar cheese soup

1 tsp hot pepper sauce

1/2 tsp chili powder

Preheat oven to 400-degrees. Line a 15x10-inch baking pan with foil or parchment paper. 

Tightly wrap each cocktail wiener in a piece of bacon and secure with a wooden toothpick. Place on the prepared baking pan. Bake 30-35 minutes or until bacon is browned and slightly crisp. Cool slightly then remove and discard toothpicks.

Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic, cook 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in the remaining ingredients.

In a 1 1/2-quart slow cooker combine cocktail wieners and sauce. Cover and cook on low 4 to 5 hours or until heated. (If no heat setting is available, cook 3 to 4 hours) Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Yield: 8 servings

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LENTIL AND RICE STUFFED PEPPERS

1/4 cup water

4 green and/or red bell peppers

3/4 cup uncooked brown rice

3 cups water

1/2 tsp salt

3/4 cup uncooked brown lentils, rinsed and drained

1 can (14.5-oz) diced tomatoes with garlic and onion, undrained

1 cup chopped carrots

1 cup chopped celery

1 tbsp packed brown sugar

1 tbsp yellow mustard

1 tbsp cider vinegar

Snipped fresh Italian parsley for garnish, optional

Pour the 1/4 cup water into a 6-quart ovel slow cooker. Halve pepper lengthwise and remove and discard seeds and membranes.

In a large saucepan combine rice, 3 cups water and 1/4 teaspoon of the salt. Bring to a boil, stir in rice and reduce heat. Cover and simmer 15 minutes. Stir in the lentils. Cover and simmer 25 minutes more or until rice and lentils are tender. Drain off any liquid and stir in tomatoes, carrots, celery, brown sugar, mustard, vinegar, and the remaining 1/4 tsp salt.

Fill each pepper half with the rice mixture and arrange in the prepared cooker carefully stacking pepper halves on each other. Cover and cook on low 3 to 3 1/2 hours or until peppers are tender and filling is heat through.

Carefully remove peppers with a large spoon. Sprinkle with the parsley, if desired.

Yield: 8 servings

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CAJUN-SEASONED VEGETARIAN GUMBO

2 cans (15-oz each) reduced-sodium black beans, rinsed and drained

1 can (28-oz) diced fire-roasted tomatoes, undrained 

1 pkg (14.4-oz) frozen sweet pepper and onion stir-fry vegetables

2 cups frozen cut okra

1 1/2 to 2 tsp Cajun seasoning 

Hot cooked brown rice or farro, optional

Combine beans, tomatoes, frozen stir-fry vegetables, frozen okra and seasoning in a 3 1/2 to 4 1/2-quart slow cooker. Cover cooker and cool ln low 6 to 8 hours or on high 3 to 4 hours.

If desired, serve over the hot cooked brown rice or farro.

Yield: 6 servings

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WHEAT BERRY TABBOULEH

3 cups reduced-sodium chicken broth

1 can (14.5-oz) no-salt-added diced fire-roasted tomatoes undrained

2 1/2 cups whole wheat berries

3/4 cup chopped cucumber

1/2 cup snipped fresh Italian parsley

1/4 cup thinly sliced green onions

1 tbsp snipped fresh mint

1/4 cup lemon juice

2 tbsp olive oil

1/2 tsp ground cumin

1/4 tsp garlic salt

1 lb chopped cooked chicken or shrimp

1/4 cup crumbled feta cheese

In a 4 to 5-quart slow cooker combine broth, tomatoes. Cover and cook on low 7 1/2 to 8 hours or until the wheat berries are tender.

Using a slotted spoon, transfer wheat berry mixture to a large bowl. Cool to room temperature. Stir in the cucumber parsley, green onions and mint.

For the dressing, in a jar with a screw-top lid, combine the lemon juice olive oil, cumin and garlic salt, Cover and shake well. Pour dressing over the wheat berry mixture; toss gently to coat. Top with the chopped chicken or shrimp Sprinkle the feta overall.

Yield: 8 servings

recipe and photo First for women 2022

SOY-GINGER SOUP WITH CHICKEN

Nonstick cooking spray

1 lb skinless, boneless chicken thighs, cut into 1-inch pieces 

1 cup coarsely shredded carrots

2 tbsp dry sherry, optional

1 tbsprice vinegar

1 tbsp soy sauce

1 tbsp grated fresh ginger or 1 1/2 tsp ground ginger

1/4 tsp black pepper

3 cans (14.5-oz each) reduced sodium chicken broth

1 cup water

2-oz dried somen (thin, white noodles), broken in half

1 pkg (6-oz) frozen snow pea pods

Coat a large skillet with cooking spray, heat over medium-high heat. Add chicken and cook until browned. Drain off any fat. 

In a 3 1/2-4-quart slow cooker combine the chicken with the carrots, sherry, vinegar, soy sauce, ginger and pepper. Add broth and water. Cover and cook on low 4 to 6 hours or on high 2 to 3 hours. Stir in noodles and frozen pea pods. Cover and cook for 3 to4 minutes more. 

Serve with additional soy sauce, if desired.

Yield: 6 servings

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CHICKEN BRATS WITH BROCCOLI SLAW SALAD

3 large onions, about (1 1/2 lbs) sliced 1/2-inch thick

1/2 cup apple cider or apple juice

2 garlic cloves, minced

1/2 tsp dried thyme, crushed

1/4 tsp black pepper

8 cooked smoked chicken or turkey bratwurst

1/4 cup buttermilk

2 tbsp snipped fresh Italian parsley

1 tbsp mayonnaise

1/4 tsp caraway seeds, crushed

Dash cayenne pepper

2 cups broccoli slaw mix

8 whole grain or white hot dog buns, split and toasted

In a 3 1/2 to 4-quart slow cooker combine the first 5 ingredients. Arrange the bratwurst over the top. Cover and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours.

Meanwhile, for broccoli slaw, in a medium bowl combine the buttermilk, parsley, mayonnaise, caraway seeds and cayenne pepper. Stir in the broccoli slaw mix to coat and refrigerate until serving time.

Remove brats from the cooker. Using a slotted spoon, remove onions, draining well. Discard the cooking liquid.

Fill the toasted buns with onions and brats. Top with the broccoli slaw.

Yield: 8 servings

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FRENCH DIPS WITH PEPPERS AND ONIONS

1 (3-3 1/2 lb) beef bottom round or rump roast

Salt and Black Pepper1 tbsp olive oil

1 large onion, cut into 1/2-inch slices

1 can (14.5-oz) 50% less-sodium beef broth

1 red bell pepper, cut into 1/2- inch slices

1 green bell pepper, cut into 1/2-inch slices

8 hoagie buns, split and toasted

Trim fat from roast. If necessary, cut roast to fit into a 4 or 5-quart slow cooker. Season with salt and pepper to suit taste. In a large skillet brown meat on all sides in hot oil. Drain off fat and transfer to the cooker. Add onion and broth.

Cover and cook on low 11 to 12 hours or on high 5 1/2 to 6 hours. Add the bell peppers slices the last 30 minutes of cooking time. Remove meat from cooker; cover and let stand 10 minutes.

Meanwhile, remove peppers and onions using a slotted spoon. Thinly slice meat. Arrange meat, pepper, onion slices on the toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. 

Makes 8 sandwiches.

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GYRO NACHOS WITH TZATZIKI SAUCE

2 - 2 1/2 lbs bone-in chicken thighs

1 medium red onion, thinly sliced

2 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

4 tsp dried oregano, crushed

6 garlic cloves, minced

1 tsp salt

8-oz plain pita chips

1 recipe Tzatziki sauce (recipe below)

1/2 cup chopped tomato

In a 3 1/2 or 4-quart slow cooker combine the first eight ingredients. Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours.

Using a slotted spoon, remove chicken and onion from the cooker, reserving cooking juices. Remove bones from the chicken; shred using two forks. In a bowl combine shredded chicken and onion; toss with enough cooking juices to moisten.

Serve chicken mixture over pita chips. Top with Tzatziki sauce and tomato.

Yield: 10 servings

To make Tzatziki sauce: In a bowl, combine 1 cup chopped cucumber, 1 6-oz carton plain Greek yogurt, 2 teaspoons snipped fresh dill, 2 garlic cloves, minced; 1 teaspoon lemon juice and 1/4 teaspoon salt.

Makes 1 1/3 cups

Yield: 10 servings

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