Stuffed Peppers To Please Your Picky Eaters

How many veggies can you hide in plain sight?

We're sure that somewhere along the line, someone has probably lied and told you that carbohydrates aren't good for you. This is a terrible falsehood and should be thoroughly debunked, but we're not on board with turning this blog into a soapbox (at least, not right now). Carbs are necessary for normal metabolic function - but those common, refined carbs are really not the best source, especially if you have certain other health concerns. Here's a relatively simple recipe to get you three servings of veggies, one of them disguised as a processed carbohydrate!

Assuming you haven't already met, allow us to introduce you to a relatively new addition to your grocer's freezer section: riced cauliflower. If you're not familiar with it, it's simply tiny little chunks of cauliflower, snipped into the rough shape of grains of rice. It cooks up about the same as rice, but it's only about 2 grams of net carb in a cup, versus the 40+ grams found in regular white rice.

Stuff some of this in a hollowed out pepper, with some onion and tomato, and there's three of your recommended five servings of veggies for the day! Look at you, being all responsible and stuff.

Ingredients:

2 12 ounce bags frozen riced cauliflower

1 tablespoon vegetable oil (or whatever cooking oil you have handy)

2 Roma tomatoes

1 yellow onion

1 8 ounce can tomato sauce

4 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

2 teaspoons dried parsley

1 teaspoon minced garlic

1/2 teaspoon onion powder

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

4 medium bell peppers

4 slices provolone cheese

Tools:

Measuring spoons, knife, cutting board, slotted spoon, baking dish, aluminum foil, large frying pan or sauce pan with lid

First, cut the tops off your peppers, discard the tops and the seeds, and set the peppers aside, right side up, in your baking dish. Add about a quarter inch of water to the bottom of the baking dish (this will help avoid them drying out while baking).

Now that your cutting board is clear, chop up your onions and tomatoes. Cut them as large or as small as you like; if you don't appreciate big chunks of veggies, you might even consider tossing them through a food processor. We, however, generally like the variation in texture large chunks of veggies bring to the dish.

Start your oil heating in the frying pan or sauce pan over medium heat. Pour in your riced cauliflower and sear it in the oil.

We like to use the time while it's searing to measure out spices, but feel free to chill for a few minutes instead and just measure your spices directly into the pan later.

Once you've got your cauliflower mostly defrosted and searing, add the tomato and onion, as well as your minced garlic, give it a stir and place the lid on it. Stir frequently while they're cooking to prevent any of them sticking to the pan.

After things start looking like they're about cooked, pour in your can of tomato sauce, your chicken broth and all those spices you've measured out (or are still in the process of measuring, whichever). Give everything a good stir. It's going to look like the veggies are drowning in all that liquid - we know, it's normal. Don't fret. It will reduce, we promise.

Allow this to simmer (uncovered!) about 20 to 25 minutes, stirring occasionally. It may need more or less time, depending on how big of a burner you have this pan sitting on. The goal is for the veggies to have absorbed most of the liquid, but for there to be just a little left to prevent sticking to the pan, and to optionally use as sauce in/on the peppers.

Once everything has simmered down to where you'd like it to be, remove it from the heat. Maybe start your oven preheating to 350 while you're standing there, and save yourself a minute or two later on.

Grab a slotted spoon and transfer your veggie mixture to the hollowed out peppers. There should be enough to fill those peppers up to the very top. If you've got liquid left over in the sauce pan, feel free to drizzle it over the peppers at this point.

Cover the baking dish with a layer of aluminum foil and pop it in the oven for about half an hour. Half an hour yields a pretty crunchy pepper - so if you'd prefer something you can cut with a fork, you might want to lower the heat and lengthen your covered cook time.

After your half hour (or more, depending on preference) is up, remove the foil cover, place a slice of provolone cheese on top of each stuffed pepper, and bake ten or so more minutes - long enough to get the cheese all melted and browned and bubbly (AKA the best way to serve cheese).

Enjoy your veggies!

If you opt to make this week’s meal, let us know in the comments below or over on our Facebook! We’d love to hear from you and see the results.  

If on the other hand you need your oven fixed, or any of your other major appliances, we can help. Just call us at ((214) 599-0055) or make an appointment over at our website. We aim to be the most reliable appliance repair in Coppell and the surrounding areas, and we want to keep your home running smoothly. Whether that’s an oven that won’t heat right for making cookies, or a washing machine that won’t drain right, we’re here to help. 

Dishing on Beeswax Food Wraps

Are they worth the hype, or not worth the buzz?

If you’re looking at greening up your kitchen routine, you’ve almost certainly looked at ways to store food without plastic. Silicone bags and containers, glass jars, stainless steel containers, or stretchy non-plastic lids. But the silicone comes in set sizes, and they’re expensive. Glass jars break, and stainless steel everything gets not only heavy, but LOUD. And the stretchy lids? Those break too. You love plastic wrap for its versatility, and ease, there has to be a way to use something similar. Lucky you, there is, and you’ve probably seen it. Beeswax reusable food wraps. They’re reusable, come in multiple sizes, and if you’re of a DIY bent, you can actually make your own. 

The Good 

Straight off the bat, let’s answer the question you’re here for. Are beeswax reusable food wraps any good for preserving food? Yes, they are. You can use them for preserving fruits, vegetables, cakes or leftovers. You can use them to cover dishes, wrap around a sandwich or just wrap half an onion. Using them for a replacement for storing food in the short term, is perfect in our opinion. The fabric will eventually wear out, but this means that they can be used in your garden or as a  fire starter, so you’re still keeping waste out of landfills. 

Now, those of you paying close attention might notice that we stressed only using these for short-term storage. In researching, we found that the wraps did best at preserving foods between 1-3 days. Our favorite maker, Abeego, claims that their wraps keep food fresh for up to a week. So if you’re taking a dish for lunch, or you’re going to use the rest of that avocado in dinner a few days from now, they’re ideal. 

The Bad

However, if you’re looking for storing something for longer than a week, we suggest looking for something else. They do have a few other drawbacks, but this is the biggest. As to what those other drawbacks are, they all have to do with the construction of the wraps. Thanks to the wax coating, you will get a light coat of wax and oil on your hands or dishes when using them. This is inevitable since it’s your body heat that makes the wraps pliable for use. Fortunately, this is food-safe wax and easily washes off. As we just mentioned, your body heat melts the wax. You need that in order for it to be shaped and to seal to itself. However, this also means that you don’t want to leave the wraps near your stove or exposed in your car, or somewhere else where it will be very warm.  

Now that you know what they’re good at and what they’re not, some of you have hopefully decided still to purchase them. That’s great! We’ll show you how to take care of them. 

How To Care For Them

For cleaning them, you can either brush them off or wash them. Brushing them off works when you’re dealing with a dry food like cake, or bread. Something that’s going to be just crumbs. When washing them you need to use cold water, soap and a soft sponge. Wash carefully and then lay it out to dry. For storage, you can either roll your wraps onto  roll similar to plastic wrap, or you can fold them. Taken care of properly, a good wrap will last roughly a year before the wax ‘gives out.’ Now, provided the weave of the fabric is still solid at the end of that year, you can ‘revive’ your wraps. The Art of Doing Stuff shows you how over at their blog. This means that you can continue to use your wraps even longer, saving your wallet. 

How To Get Them

A quick note before we ‘wrap’ things up. You don’t have to purchase beeswax wraps. If you want to, you can make your own, following the guide of Mountain Rose Herbs. They walk you through both their failures and their successes before they give you the recipe and steps you’ll need. This offers the benefit of being able to size them just how you want or need to best fit your life. On the other hand if you’re thinking “who has the time,” we get it. In that case, a good quality wrap is going to cost you between $6 - $9 for a single one, with the best coming from Abeego. 

After looking all of that over, we think we’re willing to give beeswax wraps a chance in our own kitchens. They seem like a great way to stop fighting with cling wrap, and keep a little more plastic out of the landfill. What about you? Are you looking at getting some or making some of your own? Let us know in the comments below or over on our Facebook page. If you’re willing, we’d even love to see some pictures of the process! 

Now, if you landed here not because you’re looking to remove plastic from your kitchen, but because plastic melted in your dishwasher, we can still help. Or if you’re having any other issues with your major appliances, from your fridge to your ice maker, your dryer to your oven. At Appliance Rescue Service, we aim to be the best in the Colony, and that means taking the best care possible of YOU our clients.  You can get hold of us here on our website or via phone at ((214) 599-0055). We hope to see you next week.

Double Chocolate Guinness Cupcakes

The Second Best Use for Guinness

So Saint Patrick's Day is over. You're probably pretty tired of corned beef, cabbage, potatoes, and soda bread - and you're likely also tired of seeing recipes containing them.

But you know, there's one Saint Patrick's Day staple no one ever seems to get tired of. Guinness. And if you've already had your fill of Guinness for a while, but still have a couple bottles left in the fridge, there's only one thing left to do with them.

Bake.

That's probably not what you were thinking, but that's okay. We've got you covered.

Double Chocolate Guinness Cupcakes, anyone?

Ingredients:

1 ~15 ounce box chocolate cake mix (every brand is a little different; just try to stay in the 15 ounce ballpark)

1 4 ounce package chocolate pudding mix

1 11.25 ounce bottle Guinness Stout

3 large eggs

1/2 cup vegetable oil or melted unsalted butter

1 teaspoon vanilla extract

Tools:

Mixing bowl, mixer or whisk, measuring cups, sauce pan, spoon, cupcake pan, cupcake liners

Instructions:

Grab a bottle opener and crack open that bottle Guinness. Take a taste. No, seriously, you really should taste it. You do not want to ruin an entire batch of chocolate cupcakes with skunked beer. That's just disappointing.

Pour your Guinness into a sauce pan. We know, it seems like a bunch of extra work and an extra pan to clean. But the result is worth it. Turn the burner on medium-low and let the Guinness simmer. It will smell strongly like a brewery in the kitchen; you might consider opening a window to keep the family from complaining. It will also foam and threaten to make a great big mess, but this is normal. Give it a gentle stir to break up the foam and keep it from boiling over. Allow it to simmer for 20 minutes or so - your goal here is to reduce the Guinness down to about 1 cup. You started with not quite 12 ounces, so you have only a little ways to go here. Don't worry too much about the measurement until you can see a visible difference from your starting point in the pan.

Once you can see a difference between the amount of beer you started with and the amount of (reduced) beer you now have, remove it from the heat and allow it to come back to something around room temperature. Please do not immediately pour boiling hot beer into a measuring cup - it may crack or shatter the cup, and it will likely waste the Guinness. Both of these are terrible things.

While you're waiting for your Guinness to cool back down, start the oven preheating to 350 degrees.

Pour your cake mix and your pudding mix into your mixing bowl. Add in your vanilla extract, oil or melted butter and your eggs. (If you're using butter and you've just melted it, please also allow it to come back up a little closer to room temperature before pouring it in with the eggs. Otherwise the butter will scramble the eggs and you’ll have to start over.) You can give it a little stir at this point, but don't expect it to combine neatly or fully. There isn't near enough liquid, and we've added extra dry ingredients with the pudding mix.

Take your cupcake pan and place a liner in each of the wells. You'll make a little over a dozen large cupcakes with the amount of batter you'll have. We ended up with 14 and a half (because we lost some batter in transfer from the bowl to the pan) generous sized cupcakes - plan on 15 or 16.

By now, your Guinness should be back down to a more workable temperature. Measure out one cup of your reduced beer. If you have extra, that's okay - just set it aside and use it later to braise or baste some meats. If you've reduced it down further than needed and don't quite have a full cup, that's okay too - you can add a little water back.

Add your cup of Guinness to the other cake ingredients and stir well for about two minutes. If you're using an electric mixer, be aware that the batter will climb up the beaters while you mix. It's a very heavy batter for a cake, and it's also rather sticky - both of these are results of adding in that box of pudding mix. If you're worried about the batter hitting the body of the mixer, just pause and scrape it back down once in a while.

Be attentive and be careful not to over mix the batter - if you mix too long, it will go from thick and fluffy to dense and flat and chewy - and no one wants cupcakes that bounce. Mix until everything is combined, but quit when you stop seeing lumps or variations in color.

Transfer your batter from the mixing bowl to your cupcake liners. Again, this is some sticky stuff. You will likely find yourself needing an extra spoon to make it let go of the first one, and you might want to recruit someone else as extra hands if possible. Those cupcake liners, despite the blob of batter that should hold them down, will attempt to follow the spoon at least once. That's how we lost a cupcake worth of batter - the liner decided gravity wasn't going to hold it back, and suddenly the batter was on the counter and not in the cupcake pan. It was a mournful moment for all - especially the family dogs, who usually get the things that escape pans and plates, but were denied this time.

Once you have your cupcakes liners about 2/3rds full, pop them in the oven for 20 minutes or so. Toothpick test after 20 minutes to make sure they're done (sometimes they need an extra minute or two), and assuming they're fully baked, allow them to cool.

The beer flavor doesn't take over the cupcake, so expect a mostly chocolate flavor with some malty tones to back it up. Frost with whatever you'd like (we like just some simple whipped cream on top) and enjoy!

If you do decide to make this, or something similar, let us know over on our Facebook! We’d love to see what you get up to!

And if you’re in Dallas, and any of your appliances are acting a little... tipsy... don't blame the Guinness. Or the fumes. You cooked most of the alcohol out of it. Instead, give us a call - we'll shape them back up for you. You can reach us at our website or via ((214) 599-0055).

Decluttering The Kitchen

How do you get from Clutter to Clean?

Clutter. Everyone gets it. You let things go for a little while, people give you gifts, things come as free bonuses when you order something and before you know it your countertop is buried. So what do you do about it? How are you supposed to get your kitchen organized when there’s all of this stuff? 

You know you want to organize your kitchen., but you’re not quite sure what that looks like. The answer then is to back up and look at the idea you have. 

When you close your eyes, what do you see? Do you envision a series of open cabinets showing off the beautiful dishes or tools  you’ve collected? Or do you want clean minimal lines with everything hidden away behind paneling unless you’re working there? What about a kitchen that’s so organized you can lay your hands on anything within 30 seconds? Which one appeals most to you? 

You’re here to declutter, so the question is, how? How does this idea mesh with paring down the mountains of stuff in your kitchen? 

The Aesthetic - 

 If you said you wanted to focus on highlighting different aspects of your kitchen, this is for you. Think about how everything in your ideal kitchen fits together. Pick the cabinets you want to use as your display. Start there and arrange what you’re showing off to their best advantage. Now, are you going to have no cabinet doors? Or would you rather go with glass? Once you have that done, move around the kitchen from there, keeping in mind that everything should point back towards that central display.  How do you want your countertops to look?  If you want to move things off your counters, consider how you can use vertical spaces. What can you hang from your ceiling or on the walls?  If you’re going for everything being open cabinets, we suggest looking at boxes and baskets that coordinate for storing all of the smaller things that you need day to day, ingredients, pans and the like. 

The Minimalist - 

Here you’re looking to have everything hidden away and neat. So your best bet is to start by paring down and repurposing drawers. Start by going through everything in your kitchen. Could it be better served by storing it elsewhere? Do you actually need that little ceramic palm tree that Aunt Katie picked up when she was in the Bahamas? Once you’ve pared down as far as you can, go back and sort things into groups. Now let’s take a look at your drawers. One of the things that storing everything away means is repurposing the drawers you have into new and useful shapes. This can be everything from creating a custom knife block inside of a drawer, to having a smaller drawer set inside of a second one to maximize the use of the space. There's a lot of ‘dead’ space in traditional cabinets that you can put to use if you get creative. 

The Utilitarian -

Much like the Minimalist, you’re going to want to start by paring down. If it doesn’t serve a purpose, donate it. If it’s out of date, get rid of it. Now that you have that done, you’re going to think about how you use your kitchen. Do you have one spot that you always use for working on and another for plating? Do you have an island in your kitchen that you use just for entertaining guests and mixing drinks? Think about these things and organize around them. Taking two of our examples, your work area and an entertaining area. You’d want to arrange things so that your mixing bowls, knives, and cutting mats were at your prep area, while your glasses and drink supplies were where you entertain guests. The name of the game is keeping things at hand for different areas. Much like the Minimalist, it might behoove you to look into custom storage, but unlike them, you can also put your countertop or vertical space to use the way the Aesthetic can. (In our opinion, this is the best of both worlds, but that’s just us!) 

Now that we’ve taken a  look at your kitchen and how to make it fit what you want, go get it! Remember, the easiest way to go about this is to picture the end and work your way backwards. 

Where do you fit in? Are you an Aesthetic or a Utilitarian? What about a Minimalist? Let us know in the comments below or over on our Facebook page. Or you can send us a picture of your ideal kitchen! We’d love to see! 

If on the other hand you’re here because something in your kitchen is broken, we’re still here for you! Appliance Rescue Services is the best appliance service in McKinney and the surrounding area because we care about YOU, our clients. If one of your major appliances isn’t working right, we want to hear about it. You can call us at (214)-599-0055 or visit our website to make an appointment. We want to help keep your home running smoothly

How to Beat the… Freeze?

 Or How to Stay Warm Even When The Power is Out

 In the wake of the massive power outages across 10 states, we’re having to look at things we don’t normally. “How do you keep warm” is not a question Texans typically have to deal with. While we can hope that it won’t be necessary, we also believe that it’s better to be safe than sorry. That’s why we’re tackling 5 things you can do to prep your home for another deep freeze and how to stay warm during one. 

• Seal window and door leaks 

Start off by going around your home and examining every door and window closely. Look at the seals closely. Keep a running list as you go, splitting them into two different categories. One list is for where the seals just need touching up. The second is for if the window or door needs replacement rather than repair. The first is if there are gaps or tears in the caulking or weather-stripping. If the caulk is dried or flaking, or if the weather-stripping is in poor condition, you can fix that. If however the wood around the window is rotted or allowing moisture in, that’s when you need to replace it. The upside to this is that the tighter a seal is on your doors and windows, less air is going to leak in that way. 

Another good idea during winter is to swap out your curtains. Try swapping them out for something heavier, or for blackout curtains. When the weather is nice, you can pull them back to let light in. At night, or when it’s particularly cold out, you can close them to keep more of the heat inside. 

• Get a Generator

This one we advise doing, but not until spring, or fall. Reason being is that during the height of winter and summer is when most people think to get them, and that is when prices will be at their highest. So, if you can, wait until then to get one and keep it in reserve. You can buy a small battery pack one, to just power a heater and your handheld devices. However, we suggest also buying one that’s large enough to also power your refrigerator and a portable heater. You don’t want to buy one after the power is already out, when you’re working by flashlight and might skip a step or miss something. It’s all too easy for mistakes to be made and people do die due to carbon monoxide poisoning related to generators. 

What if though you haven’t had the time to prep as so many of us didn’t prior to Winter Storm Uri? The power’s out and you’re looking for answers now. 

• Stay in a southern facing room

Start by relocating. Figure out which room of your home faces south. That’s going to be the room that gets the most sun during the day, even if the sun isn’t out too much. Something is better than nothing.  Drag everything you’ll need into this room. Mattresses, blankets, pillows, entertainment, bring all of that here. From now until you get power back, this is your base camp. If you  have multiple people in your home, and the room is tiny, you can spread out to a second room, but we advise keeping everyone in one room if you can. 

• Use a fireplace or another heat source

The exception to the above is if you have a room with a fireplace or a portable propane heater. Make sure that you use one which is rated specifically for indoor use and that you’re following all safety instructions. You’ll also want to ensure that you have functioning carbon monoxide sensors on all floors of the home. 

• Camp out indoors

If you have a tent and sleeping bags? Set them up inside the room you’re staying in. It might sound strange, but they are meant to keep heat in and will be especially useful at night when the temperatures drop even lower.  For clothing, you might be tempted to bundle on the thickest clothes you have, don’t. Instead, opt for multiple thin layers with a thick sweater on top. You want to be warm enough to be comfortable, but not enough to sweat. 

Some Don’ts

• Don’t keep your oven running 24/7. Not only is it not meant to do that, but it can produce heat unevenly causing damage to the unit over time, or produce carbon monoxide. 

• Don’t run a generator inside your home, unless it is meant for that. They do produce carbon monoxide which again, we want to avoid. 

• Keep a generator at least 20 feet from your home while it’s running.

While we hope you won’t need these tips, we do also hope that you found them helpful. Let us know in the comments or over on our Facebook. 

If on the other hand you found this page because one of your appliances is busted, we can still help! Whether you’re needing a refrigerator fixed, or your ice maker descaled, we can help. Appliance Rescue Service aims to be the best in Addison and the surrounding areas, and that means taking the best care of you, our clients. 

You can call us at (214) 599-0055  or make an appointment on our website. We’re here to keep your home running smoothly.