How to Chop Onions without Tears

Tuesday Tip of the Day returns.

Don't you hate it when you chop onions and your eyes start to sting?

Storing onions in the refrigerator never worked for me.  But finally, after about 15 years, I figured out a solution!

The Secret

Chew gum while you chop up that onion.  Your eyes won't burn!

A Recipe:  Chicken Tetrazzini

Since I'm writing about onions, I thought you might enjoy a recipe.  For D-Moms with a gram scale, I've included the weights.  Our carb count is listed below.

Ingredients:
Spaghetti Noodles, 8oz, 283g
Healthy Request Cream of Mushroom Soup, 1 Can
Flour, 1/4 cup, 30g
Shredded cheddar cheese, 1 cup, 104g
Chicken broth, 1 can
1 tsp salt
1/4 tsp pepper
1/4 cup butter (I never use that much)
1/2 tsp poultry seasoning
Cooked chicken. (I usually get a rotisserie chicken.)

Directions:

1.  Cook noodles for 10 minutes.
2.  In skillet, mix together the chicken broth and flour. Slowly add in the remaining ingredients, except for the cheese.
3.  When noodles are ready, put everything into a greased glass pan.
4.  Top with cheese.
5.  Bake at 350 for 5-10 minutes or until cheese is melted.

This recipe makes 8 servings and each serving is about 22 carbs, depending on your particular ingredients.  Enjoy!

Related Links:
How to Store Strawberries
How to Store Celery

How to Store Strawberries

If you're a strawberry lover like me, then you're going to love this storage tip!

First, get a plastic container or glass bowl that has a lid.  Line the bottom and sides of the container with paper towels.

Toss the unwashed strawberries into the bowl and cover them with additional paper towels.

Make sure the berries are COMPLETELY covered up with the paper towels.  You should not see the strawberries at this point.

Put the lid on the bowl and place the container in the fridge.

Those strawberries will last for AT LEAST a week.

When you notice that the paper towels are getting damp, just replace them with dry paper towels and you're all set.

Now, go find some strawberries on sale!  : )

Tuesday Tip of the Day! The BEST Cookie Recipe

You know how homemade cookies look so....homemade?

That is NOT the case with the cookie I'm sharing with you today.

My boys LOVE the way these taste, but honestly, I love how they look.  Just look at these pretty cookies!

Perfect if you need to bake something for school or church or whatever.  I'm betting you'll find any excuse to whip up these babies!!

One warning:  They're not healthy.  So don't freak out when you see how much oil is in the recipe.  The goal is a pretty and wonderful tasting cookie.  Keep that in mind.

For those of you who use a gram scale, I'm including all the weights for you.  Hope that makes the recipe even sweeter for you!

Carb count information at the bottom.

Tracy's Terrific Oatmeal Chocolate Chip Cookies

3 cups of flour, weight of 360g
1 teaspoon baking soda
1 teaspoon salt
3 cups Quaker Old Fashion oatmeal, not quick 1 minute, weight of 240g
1 tsp vanilla
1 cup sugar, weight of 200g
1 cup dark brown sugar, weight of 220g
1 cup of mini chocolate chips, weight of 165g (You can use regular chocolate chips, but your cookie will not be as pretty.  One secret to a pretty cookie is using mini chocolate chips.)
1 cup canola oil
2 eggs
1/3 cup milk

Directions

1. Pre-heat oven to 375.
2. Get a LARGE bowl.  This recipe makes about 70 cookies!
3. Mix all ingredients.  Keep scooping up the flour in the bottom of the bowl.  It will a while to get it all mixed in, just keep at it!  
4. Line cookie pans with foil and spray with Pam.  (See tip below)
5. Drop small amounts of dough on the cookie sheet.  Smaller amounts of dough will give you a prettier cookie.
6. Bake for about 9 minutes.  Don't bake too long and don't worry if they look a touch underdone.  They are fine. Check because your oven make cook different.
7. Let cookies cool for a few minutes.  They will look very puffy at first, but will "settle down" within a few minutes.  Transfer to a cooling rack.

Tip:  I prepare 3 cookie pans with foil.  While pan #1 is in the oven, I get pan #2 ready with dough.  Cookie pan #1 comes out of the oven to cool.  Pan #2 goes in oven to Bake.  Now I get pan #3 ready.

The goal is to make sure you put dough on a cool cookie sheet. Very important!

Carb Info:  Your ingredients may be slightly different, but I'll share my carb count information.  If you follow the directions, your cookies should be similar.  For me, one batch of dough is 938 carbs.  I make small cookies, so I usually get about 70 cookies.   That makes each cookie about 13 carbs. Of course, some are bigger and some are smaller.  You know the routine!   The carb factor is .60  Hope that helps.

Now, go make your family happy with some yummy cookies!