Tag: vegetables

My Honest Review: Onion Goggles

There are thousands of ridiculous gadgets on the internet today. Kitchen gadgets is probably the genre with the greatest number of unnecessary items. I worked for 5 years at a retail job that focused largely on kitchen gadgets. I’ve seen it all- strawberry hullers, banana slicers, corn cob butterers. If there is some process that takes place in the kitchen, some hopeful inventor has devised a gadget to “make your life easier.”

Because I spent 5 years exploring what we called the gadget wall, I had the chance to try many gimmicky gizmos. Some of them withstood the test, and some of them became clearly unnecessary. One gadget that I never saw in the store but ran across during one of my late night online impulse buys was called Onion Goggles.

At first, I thought it was silly. Sure, cutting onions sucks…but does it really require eye protection? But, thinking back to all the times I’ve cut onions, I reconsidered my skepticism. It seems like every time I cut onions, my eyes pour tears in defense against the onion’s stinging particles released from the cut. It’s a job I dread. I spend a lot of time cooking. I’m the main cook in our house, and I genuinely enjoy cooking, so I come across this problem frequently. Many times, my husband offers to cut the onions for our dinner because he knows how seriously I react to them. Apparently, his eyeballs are a lot tougher than mine!

So, I purchased a pair of onion goggles and waited for my first opportunity to use them. Recently, we had a meal of pulled pork sandwiches, and I wanted to make caramelized onions to go with it. Caramelizing the onions brings out their natural sweetness and goes very well with the tangy zing of the barbeque sauce on the pork. So, I busted out my newest kitchen fashion accessory and gave them a try.

I wish you could smell pictures!

I was very skeptical. Over the years, I’ve tried many of the Old Wives’ Tales based around ways to keep onions from hurting your eyes and had yet to find one that works. I’ve tried leaving the roots on while cutting the onion. I’ve tried using a very sharp knife. I’ve tried coating my knife in several different substances before cutting into the onion. I’ve tried many others. None of them worked for me, so the onion goggles were really my last effort before giving up on fighting it.

I needed to cut up the entirety of my red onion, so I was able to give my goggles a fair first try. As I began to cut the onion, I noticed that the lenses started to get what looked like tiny water droplets on them. That must be what normally gets in my eyes. Yikes! To me, that was physical proof that the goggles worked. After getting through an onion cutting experience tear-free, I’d say that these onion goggles lived up to their purpose. I’ll be keeping them handy in my kitchen from now on.

With the onion goggles I didn’t have to worry about cutting myself because of impaired vision so I was able to get perfect slices!

If you’re looking to get a pair for yourself, I’m not here to recommend any specific brands, but I can recommend some criteria for your search. Make sure that the goggles you purchase come with some sort of particle blocking material around the frames where they sit against your face. This is the main protection against the onion’s sting. Additionally, it is useful to purchase a pair with a strap that goes around the back of your head to hold them on rather than them just sitting on your nose like a regular pair of glasses. Even with a foam barrier between the glasses and your face, if they’re not held against your face tight enough, there will be plenty of gaps for onion particles to sneak in and make your purchase pointless. The pair I purchased were like regular glasses but came with an optional band that attaches to the frame. This band worked perfectly and was quite stylish, if you ask me! They made me feel like a kitchen superhero!

Kept my eyes protected AND made me look cool! Haha!

I give this product: 5 out of 5 Bear Tracks!

Crock-Pot Chili

This chili is a recipe I have been making for years now. It changes a little each time depending on how many of each item we have laying around. I don’t like to waste food, so I find ways to incorporate unclaimed items into my recipes. The recipe below is the most common version that I make. There are many options for changes or substitutions that I will note below the recipe. Look for the * symbol for specific notes. It’s an easy recipe. The most time consuming part is cutting up the vegetables.

  • Prep time: approx. 30 minutes
  • Cook time: on low 6-8hrs, on high 4hrs
Most of the main ingredients for Crock-Pot Chili
  • 1 lb ground turkey*
  • About 1 lb cubed steak*
  • 1 medium yellow onion*
  • 1 red pepper
  • 1 green pepper
  • 1 jalapeño pepper (optional for spice)*
  • 1 can black beans (15 oz.)
  • 1 can kidney beans (15 oz.)
  • 2 -15 oz. cans of diced tomatoes
  • 1- 15 oz. can tomato sauce
  • 1 small can of tomato paste
  • 16 oz. chicken broth*
  • 3 cloves of garlic or 3 tsp minced garlic
  • 3 Tbsp honey
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp Himalayan Pink Salt*
  • 2 bay leaves
The spices used in the Crock-Pot Chili recipe
  1. On medium heat, brown and crumble ground turkey in a frying pan (using a little oil to grease the pan).
  2. Trim fat from cubed steak and cut steak down to small pieces- about 1″ cubed or smaller.
  3. Using high heat and an oiled frying pan, sear (brown) each side of the steak pieces but try not to cook them all the way through. The Crock-Pot will do the rest of the cooking and this will keep the steak pieces tender.
  4. Cut onion, red and green pepper, and optional jalapeño into small pieces.
  5. Add all ingredients (except the bay leaves) to the Crock-Pot. With a large spoon, stir ingredients until evenly mixed.
  6. Tuck the bay leaves into the chili alongside the inside of the pot.
  7. Cook in the Crock-Pot on Low for 6-8 hours or on High for 4 hours. Stir ingredients occasionally but it’s not necessary.

Notes:

*This recipe calls for ground turkey but you can substitute ground beef or even take it out entirely for a vegetarian option.

*This meat is also not necessary for the option of a vegetarian chili.

*I typically use a sweeter yellow onion but any type will do. White onions are also a good option but typically yield a stronger onion-taste.

*The jalapeño is totally optional but is a great addition if you like a little bit of spice. Some jalapeños are spicier than others. Sometimes you can find mild jalapeños. You can add these but they usually won’t be spicy enough to notice in the chili. One “hot” jalapeño is a good amount of spice for this recipe. But feel free to add as much or as little as you want!

*For the chicken broth, I usually use scoops of condensed broth paste dissolved in hot water but you can also use bouillon cubes dissolved or already prepared broth from a package instead. It’s all a matter of choice and convenience.

*Himalayan pink salt has less sodium than table salt. If you have to substitute table salt, make sure to only add a teaspoon or two and possibly just add more to taste after it cooks.

Nutrition:

  • Servings: there are about 15 servings measured with a regular sized ladle.
  • 1 serving is approximately 178 Calories; 1.8g Fat; 0.2g Sat. Fat; 14.7mg Cholest.; 465mg Sodium; 24.7g Carbs; 5.5g Fiber; 8.1g Sugar; 18.5g Protein.
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