Three kitchen tips and a favorite fall recipe

Throwback to Mr. B and I mixing up some good eats!

Throwback to Mr. B and I mixing up some good eats!

Today we are going to the kitchen! I spend a huge amount of time in my kitchen. Between cooking, cleaning, eating, and having fun sometimes we can feel a bit trapped in a room that is supposed to be enjoyable. So I will share with you three tips today: A healthy tip, a fun tip, and an organizational tip. Last, but not least I will share with you one of my favorite fall recipes. Look below for the tasty goodness!

Tip #1:

How to get rid of fruit flies

This time of year when we are swimming in the last of the fresh produce from our gardens we can often get a bit pestered by those annoying little fruit flies that never seem to go away. I’ve seen many tips and tricks tried but here’s one that is effective and inexpensive. Take a glass (even better if it has a narrow neck) and put a quarter cup of apple cider vinegar in it with one drop of dawn dish detergent. Leave it on the counter for the next 24 hours and then look around. Most of the time all your fruit flies will be found floating around in the glass. Sometimes if you have a great many bugs you may want to repeat the process once more. You should be enjoying life much more without all the pests!

 

fruit fly trap recipe

fruit fly trap recipe

Tip #2:

Slice your avocado in the skin

How many of us have tried to scoop out an avocado only to have a slippery mess that doesn’t make neat slices? Next time try this. Slice the avocado in half, remove the stone by stabbing the stone with the blade of the knife and then twisting it out, then make slices vertically and horizontally in each avocado half to, but not through, the skin. When you scrape it out of the skin with your spoon, you will have lovely slices all ready to use!

 

sliced in the skin...

sliced in the skin…

and on the tortilla!

and on the tortilla!

*Please forgive the less than ideal pictures. I was teaching my littles how to do this and we were in a bit of a rush since we were all starving! With the sundried tomato spread and the avocados on the wrap, we finished topping them with a few more fillings and they  were devoured in about 15 minutes! Yum!

Tip #3:

Use hooks on the inside of doors to keep mixer attachments handy

I get frustrated having to dig through one of my cabinets for the often used mixer blade, dough hook, or whisk attachment. Then I put them on hooks on the inside of the cabinet door in which my mixer rests. There’s plenty of room, it frees up other space, and it is so easy to get out and put away!

 

command strips

Now that we are clean and organized we can do some cooking! One of my favorite soup recipes is Crock Pot Baked Potato soup. It is hearty, filling, and delicious; just perfect for those chilly fall days. It is also pretty quick and easy to make ahead so it is great for a day when your hands are full of cranky kids. Have fun with it and let me know how you like it!

Crock Pot Baked Potato Soup

5 medium/large potatoes, cubed

1 quart vegetable or chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

salt and pepper to taste

1 cup cream

1 cup of shredded cheddar cheese

Toppings as desired, such as broccoli, bacon, extra cheese, sour cream

Combine first 8 ingredients in the crock pot and cook on high 4 hours or low 6-7 hours, until potatoes are tender. Use a potato masher to smoosh the now soft potatoes, taking care to leave some chunky bits to your liking. Add cream and cheese and stir until melted and well incorporated. Garnish with toppings of your choice: chopped broccoli, chopped bacon, extra cheese, etc. Enjoy hot and yummy!

peace and health,

Jennifer

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About risingeden

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