Heather Solos's Blog, page 35

There’s Mildew on My Seatbelts, What Do I Do?

Hi Home-Ec101,


I have been following your site for a while and am super excited about how well the chore chart is helping around my place; it has made a huge difference! Anyway, I have an odd question, I have an older car that was in storage for about three years, and in that time the upholstery got moldy and had to be replaced. But in the mean time, I have the same seat belts, but they are spotted with mold, which is not pleasant. I was wondering whether you have any insight on ridding the seatbelts from mold spots, or whether you think replacing the belts is a better option. Naturally, if I can clean them, that would be the best option!

Thanks,


Spotted in Spofford

Heather says

Mold and mildew spores love damp, still places, like the crevice where the belt retracts.  While it would seem to make sense to reach for chlorine bleach to clean up the mold, don’t.

Chlorine bleach would kill the mildew, but it wouldn’t prevent regrowth, and more importantly, it could damage the fabric.

Seat belts have a critical role in automobile safety, namely keeping you safely in your seat should you get into a car accident. Car manufacturers are not going to recommend anything that could ever possibly put them at risk.

Do not use any unknown chemical compound on your seat belts. Do not use strong concentrations of chlorine bleach,  acidic cleaners, or leave your seat belts in direct sunlight for extended periods of time.

Consult your owner’s manual or ask your manufacturer to ensure the suggestions here are in line with your vehicle’s safety regulations.

You’ll thank me if you get yourself a couple of clamps to prevent the seat belts from retracting during the cleaning process. You’ll also want to allow the seat belts to thoroughly dry before allowing them to retract. You don’t want to accidentally provide any stubborn spores with a damp, cozy spot to start all over.

Extend the seat belt fully and attach the clamp as close to the base as possible to prevent it from retracting.

Use a mild detergent, like Dawn, just make sure it’s not the kind with added bleach, mix it with warm water, and scrub gently with soft bristled brush –think of the kind of scrub brush used for babies’ heads when they have cradle cap.

Next remove the soapy water from the seat belt by blotting it with a damp rag.

Finally, when the seat belt is no longer soaking wet, spray it with a mold preventative like Concrobium. Allow the material to dry fully, remove the clamp, and return to your normal routine.

Questions?

Send your questions to helpme@home-ec101.com

PS and totally off-topic, but did anyone see Jon Oliver’s rant on food waste in America? Sobering.

                

Synthetic or Distilled Vinegar, Is It the Same as Apple Cider Vinegar for Cleaning?

Dear Home-Ec 101,


I came across your blog via Stumbleupon… I thought you would be the right person to ask this question… In a lot of homemade cleaning products people use vinegar as a component. I get only the synthetic vinegar here in India. I do get apple cider vinegar but its far too expensive (Rs 160 per 0.5L against Rs 30 per 1L of synthetic). Can I use that to make those cleaners? Or do I use the Apple Cider one?

Signed,


Unsure in Udaipur

Heather says:

You’re in luck. Distilled and/or synthetic vinegar will work just fine for cleaning.

Solubility, in very simplified terms, is the amount of stuff that can go into solution. When we are talking about cleaning solutions, the stuff is usually dirt and oil. We want to the dirt to come off of a surface and go into the cleaning solution where it can be wiped away. Lowering the pH (increasing the acidity) of a solution can increase the amount of dirt that can be wiped up.

Creating homemade cleaners is playing chemist in your kitchen.

Vinegar is a common ingredient in most household cleaners; it’s relatively cheap and known to be a safe and effective cleaning agent. Distilled vinegar is your go to for cleaning recipes. You know the pH and therefore have a good idea of its effectiveness as a disinfecting agent. (Do you know the Difference Between Clean, Sanitary, and Sterile?)

Click this picture to learn more!

Please remember that creating your own cleaning solutions is a great way to save money, but there are a few things to keep in mind.

1) Never mix chlorine bleach and vinegar.

2) Know that acidic cleaners are not safe for some surfaces and fabrics.

3) Vinegar is a good disinfecting agent, but if someone in a household has a compromised immune system, it may not be effective enough.

Thank you for sending in your question.

Send your questions to helpme@home-ec101.com.

               
Commentsis synthetic vinegar healthy to use by rajapple cider vinegar is for cooking, distilled is for cleaning,  by articfire69If you use Organic Apple Cider Vinegar (the kind that has the ... by deneicer1  

Help! Can I Use Powdered Garlic Instead of Fresh

Dear Home-Ec 101,


I don’t have fresh garlic. Could I use garlic powder? And if so, how much do you think? I have about 5 drumsticks.


Signed,


Look at My Chicken Legs, LOOK AT THEM!


Heather says

I hope those drumsticks have been in the refrigerator.

Yes, you can absolutely use garlic powder in place of fresh garlic in most recipes. Will it taste exactly the same? No, but you get enough of the garlic characteristics that it’ll do.

In General

When substituting powdered garlic for fresh, you’ll want to use about 1/8th tsp of garlic powder for every clove of garlic. Since not every garlic clove is the same size, you don’t have to be super accurate in this substitution. Grabbing a tiny pinch will work just fine.

Remember that garlic flakes are not the same as garlic powder, the flakes are also dried garlic, but they haven’t been ground. Since the little garlic particles can’t be packed tightly together, you would use 1/2 tsp of garlic flakes for every clove.

Specifics

This question came in on the Chicken with Garlic and Brown recipe and here fresh garlic is best, but you’ll definitely be fine with the substitution. As a general guide, 4 drumsticks would equal about 1 pound of chicken. You could quarter the recipe since it calls for 5lbs of chicken. If you like the sauce, just halve it.

Another thing to consider

The cook time for the recipe was written for individual pieces of chicken and you’re not converting it from a different cut of chicken (whole, leg quarters, etc) so you don’t need to worry about changing the length of cooking. Just take a peak at it a little early, but still please check the temperature of your drumsticks with a probe thermometer.

The Home Ec 101 Guide to Cooking and Using Chicken is a good place to start with questions like these.

And if you need more chicken dinner ideas, we’ve got those, too.

Submit your questions to helpme@home-ec101.com

 

                

Why Does This Drumstick Look Dark Red? Is It Safe?

Dear Home-Ec 101,


I have a question concerning prepping chicken legs. My family LOVES chicken legs but the unsightly blood that sometimes comes along with chicken legs leaves us all a little disgusted. I’ve read about and tried the salt brine method for removing the blood but have had almost no success.


Any tips?


Signed,


Squeamish in Squamish


Heather says

You’ve taken me back to college and an obsession with all things Gir. It’s got chicken legs!

On a more serious note, I know the feeling. Any kind of pink or red in chicken and my internal gag reflex goes haywire, “Step away from the chicken, step away from the chicken, salmonella, salmonella!”

However, you’ll be relieved to know that the reddish color you’re seeing has nothing to do with whether or not the chicken has been cooked adequately.

The bones of young vertebrates (animals with a backbone) haven’t fully ossified or made the change from cartilage to bone. If you’re ever in need of a nap, google poultry skeleton ossifcation and age determination. That’s some exciting stuff, right there. What it comes down to is that mass produced poultry is sent to slaughter very young.

If you remember health class at all, you may remember that the marrow of long bones is where the production of red blood cells occurs. The interior of a marrow bone  is a rich red due to the amount of hemoglobin found within. Because the bones of young poultry are still porous, freezing and slow cooking allows some of that hemoglobin to move from the marrow of the bone into the surrounding flesh.

This may not be pretty, but it is not at all a health risk.

Generally, unless you’re raising and butchering your own chickens, like my friend Ang, you’re stuck with whatever age chicken is available. This means your chickens will almost always be on the young side and you’re more likely to encounter this red discoloration.

You can reduce, but probably not eliminate the discoloration by trying the following:

Do not freeze bone-in chicken.

Keep in mind that chicken does not store for long in a refrigerator and should be kept on the bottom shelf to prevent cross-contamination.

Cook chicken quickly by par-boiling before grilling.

Season a pot of water, bring to a full boil add the chicken drumsticks and reduce the heat as soon as the water returns to a simmer. (Need to know the difference between boiling and simmering?) Simmer the drumsticks for 5 minutes, remove from the heat, cover the pot tightly, and let the chicken cook in the water for an additional 10 minutes. Remove the chicken from the water, drain on paper towels, and immediately grill or bake (and baste with your favorite sauce) the chicken drumsticks until they reach 165F.

Send your questions to helpme@home-ec101.com

                

Menu Monday #37 & Heading to the Food and Wine Conference

Heather says

I have a lot of food related things on my mind lately. Some of it is simply trying to be a good parent and encourage healthy habits in our kids, some of it is wondering if I say too much or not enough when it comes to making healthy choices. How hard do you push a kid? At what point does it change from encouragement to control? I don’t know, I’m figuring it out as I go along, much like many of you.

On a different note, we have come to the decision to not use the CSA for the fall season. With fall sports, our life is just a little simpler if we stick to a known set of transportable meals. Due to family dynamics we spend a lot of time on the road and some weeks this means a lot of car-picnic dinners. We’ll definitely sign up again in the spring, it was a positive experience and one I’d recommend. As a family we try to support our local economy in many ways, but like everyone else we have to make choices that fit our needs.

Have you planned anything special for this week?

Monday – Spaghetti Squash Fritters, Caprese  I’m not sure if I’m going with that exact fritter recipe or if I’ll be riffing on it. We’ll see how creative I feel around dinner time. *Edit 7/14 I am not a fan of that recipe.
Tuesday – Buffalo Chicken Tacos, Cabbage Slaw, Black Beans and Rice I just toss the chicken in the wing sauce after grilling or baking.
Wednesday – Chopped Salad
Thursday – Chicken Bog, collard greens (Both are already in the freezer)
Friday – Sausage Peppers and Onions 
Saturday –  Burgers on the grill, corn on the cob, carrot sticks
Sunday –  C.O.R.N.

*Clean out refrigerator night

This weekend I will be flying to Orlando, where I’ll be attending the Food and Wine Conference on behalf of FeedBlitz. We’re sponsors of the event and I’m very excited about meeting some of my favorite food bloggers. While I’m attending for work, the foodie in me is totally geeked out and ready to eat all the things and not have to be the good example for a couple of days. If you’re going to be there, please let me know so that I can be sure to say hello.

                

Chores, Adults, and Respect

Dear Home-Ec 101,


Really enjoying the website and my house is getting cleaner every day thanks to all the tips and the chore schedule. Now my current issue is HOW to get my hubby and our long-term guest to at least KEEP it clean. What rules should everyone follow to keep the house clean for longer?

Currently I vacuum every day although I don’t even have carpet. Same basically with every chore, from cleaning the coffee table to constantly picking up after the rest. Like I said, I do give a good example by doing the chores and cleaning up after myself. They just don’t seem to notice. I already thought of the rules “no shoes in the house” and “rinse your plate before putting it in the sink” but have so far been unsuccessful in enforcing them.

What other house rules are necessary and useful, and how should I communicate them to (frankly) lazy, uncoordinated adults?

Any advice would be greatly appreciated. Thank you.

Signed,


Mrs. OCD

Heather says

I am so glad you’re finding the chore list helpful. The topic of dividing chores fairly among adults comes up fairly often.

I am divorced, so please know that in no way do I consider myself an expert on being a great spouse. That said, I do know that relationships take two people to work and both parties can’t check out at the same time or things begin to fall apart.

I would venture to guess that the state of the house is a symptom of a communication problem or worse an issue with respect. (I’m not saying that lack of respect is an issue in this case, but that it *could* be.)

I think you first need to have a conversation with your spouse, out of earshot of your long-term guest. Your spouse may be oblivious to the fact that you have been trying to get and keep the house in better order.

A lot of times we, as individuals, make decisions and set goals and don’t say anything about them to our partner. OR we have set these goals and made these decisions so many times that the current goal is lost in a sea of previous attempts.

It sounds like you have a few weeks of effort under your belt and that things are improving around the house. Now is the time before resentment really settles in to have this talk.

The exact chore division needs to be decided together and it’s going to largely determined by the specific dynamics of your relationship. In a relationship where both adults work, one person should not be in charge of all of the household chores. If one spouse works long hours with a long commute and and and, they should obviously not be the one performing the bulk of the housework. (They also aren’t the one home creating a mess, either.)

If there are kids involved that adds other variables to the equation, but they should definitely play a role in helping at least pick up after themselves as soon as they are able.

Once you and your partner have a discussion about the fair division of labor between the two of you, it’s time to address the issue of the long-term guest’s contribution. What are your expectations and who should communicate them? The person closest to the guest should have the conversation and it should be presented in a respectful manner to everyone involved. This isn’t the time for anything like “She has a bug up her butt about the house being a mess” it should be presented with the two of you as a united front. (If it is of actual concern that anything like my example would be said, then respect IS an issue and should be addressed sooner rather than later)

I don’t know whether the guest is a close family member or a friend in need. If possible facilitate the guest’s contribution by making sure they are aware of where the tools like spray cleaner, paper towels, rags, broom, etc are kept. Sometimes, as a guest, one wants to contribute but the awkwardness of asking where things are or not knowing how things are done in your home can stand in the way. Displaying a chore list in a communal area probably wouldn’t be a bad idea.

Acting like a grown up is hard.

There are many days I want everyone to just know what I need from them. Life doesn’t work like that. Have the conversation and make sure your spouse has time to express their opinion –listen to that opinion– and together figure out a plan to move forward.

Remember that you have a few weeks head start on this goal. You’ve already been establishing a habit of keeping a cleaner home and it’ll take some time for the new household rules to become a habit for everyone else.

Be patient, but don’t be a doormat.

If you cannot have this conversation, it’s time to talk to an objective, trusted third-party. That may be a counselor, therapist, or if you attend church, maybe someone there.

These conversations are never fun, but they are incredibly helpful in preventing resentment from taking root.

I wish you the best of luck.

Send your questions to helpme@home-ec101.com

                

A Guide to Cooking and Using Chicken

Heather says:

Some of you may know that I have weird taste in fiction, one of my favorite authors is Margaret Atwood who specializes in near-future dystopia -think of it as the opposite of utopia. In two of her novels, science has reached a point where the chicken has been engineered to be little more than a mouth that produces meat called chickie nobs. I suppose it’s supposed to be a dark parody of our society. Lots of people I know will only eat the hygenic, pre-frozen 15% sodium solution boneless skinless chicken breasts; I can’t help but wonder how long until someone introduces the chickie nob concept.

Some would say we’re already there. To counter that I want to challenge you to try something new with chicken.

I believe if you’re only consuming the chicken breast that you’re missing out on the best the chicken has to offer.  I also think those of us who choose to eat meat ought to be at least mindful of the process and part of that is not being wasteful.

Did you know that cooking chicken on the bone yields more tender and flavorful chicken?

Bones contain a lot of moisture and when the chicken is heated, this moisture is released. Think of it as internal basting without all that pesky effort. *Note* I do not actually recommend basting as a technique with chicken, it’s more effective to just leave the oven door closed.

What’s the difference between light and dark meat in chicken?

In chicken, white meat is the breast and wings. White meat has less connective tissue and fat than dark meat. White meat can be cooked by many methods, but over cooking will leave it dry due to its lower fat content.

The thighs and legs of a chicken are the dark meat. These parts contain more fat and connective tissue than its white meat counterpart. Lower heat and wet cooking methods will give the most tender results IF the bird is mature. In the US most chickens are butchered quite young, so the maturity and tenderness concern is usually a non-issue.

Do you have a recipe for one type of chicken that you would like to use for another?

Great, I found a wonderful chart explaining how to convert chicken recipes and cooking times.

Whole Chicken Ideas

How to Roast a Chicken – this is a great first step. Roasting is a great technique that can be used for company meals and simple dinners at home, it’s a technique all cooks should master.

How to Spatchcock a Chicken – use a sturdy pair of kitchen shears to cut out the spine of a chicken. This allows to the chicken to lie flat for roasting or grilling. With more surface area, this technique significantly reduces cook-time.  It’s also sounds like a dirty word which adds to the fun.

How to Cut Up a Whole Chicken – If you purchase chicken from a local farmer, whole chicken may be your only option. Cutting up the chicken gives you many more options for preparation. For others, sometimes purchasing whole chickens is simply more economical than buying parts.

Recipes for Cut Up Chicken

Chicken Marinated in Balsamic

Chicken with Onions, Peppers, and Mushrooms

Chicken Bog

Chicken on the Cheap

Chicken Thighs and Legs with Garlic and Brown Sugar

Chili Honey Chicken Thighs

Oven Fried Chicken Thighs

Garlic and Soy Chicken Thighs

Pineapple Grilled Chicken

How to Remove a Chicken Thigh Bone – only do this if chicken thighs are somewhere around half the cost of boneless skinless chicken thighs and save the bones for stock.

Using All of the Chicken

Save your bones, wing tips, and chicken backs to make homemade stock. You don’t have to make the stock the same night you cook the chicken. Keep the leftover bones in a freezer bag or other container in your freezer until you have enough for this project. You can use either raw chicken bones or cooked. Some people even roast the bones prior to making stock to get a darker, richer stock. It’s all up to you.

How to make chicken stock – the Asian method

How to make chicken stock – the French method

More thoughts on making chicken stock

Why does my chicken stock taste like water?

How to Use Leftover Cooked Chicken

Chicken Noodle Soup + How to make dumplings

Chicken Pot Pie

Chicken Salad– please keep in mind I took that picture well before I knew *anything* about food photography.

Jambalaya – did you know most Cajun recipes were simply methods of making the most out of what was on hand? You don’t need the exact recipe, think of it as a technique and feel free to substitute to your heart’s content.

Chicken Pilau

A Final Note

If you’re a bit squeamish, know that familiarity helps. It won’t make the process enjoyable, but the more you have to deal with it, the easier it gets. If you’re pregnant, pass the job on to someone else. I couldn’t bear to deal with poultry during any of my pregnancies. It’s a temporary situation and it will pass . . . eventually.

Feel free to share your techniques in the comments.

               
CommentsI'm the only person in my usual group of people to read her. So ... by HeatherSolosOryx and Crake was my first Atwood book and it is a very good ... by ClaudiaFor grilling chicken, a very simple and tasty marinade is a ... by Gregory Pittman  

Menu Monday – Produce Fest 2015 Continues

Heather says

Psst. Okay, don’t make it obvious, but if you look now, the Internet is still up.

Sometimes, it really is the little things. Since we both work remotely, being connected is actually a very big deal. Over the last two weeks several of you sent in excellent questions and now that I’m not struggling to just get my day job done, I can focus on these, as well, but it’s Monday which means menus. Having a plan keeps our grocery budget somewhat under control.

I both my found my camera and my wherewithal this holiday weekend, lately that’s almost as rare as the conjunction of Venus and Jupiter.

I do love that being a part of a CSA pushes my creativity in the kitchen and it’s a lot of fun to cook when there’s no one fussing.

We have how many pickled  sweet peppers? All of them.

Tomatoes by the truckload.

And we are swimming in eggplant.

We enjoyed everything, with a little bacon, balsamic, and fresh ground pepper.

But, Independence day is over and we’re cooking for many again.

One of the middle children has decided he doesn’t like eggplant, but if I tell him the meal has aubergine, there’s no fuss. . . Don’t tell him, please.

This week’s menu is an attempt to not let any produce go to waste. What will you be having?

Do you need a printable to help with your menu planning? Excellent.

Cashew “chicken”, coconut rice (Yes, we’re swapping it for eggplant *ahem* aubergine, I’m just borrowing the sauce recipe and adjusting to make it wheat-free)
Acorn Squash with Kale, Sausage and Parmesan Skillet – improvising off of this recipe, keeping an Italian flavor profile, just not soup.
Greek spaghetti squash, grilled eggplant and mushrooms
Lentil Burgers, Chopped Salad w/ a Chipotle Ranch –Remember the Chipotle Mayo? It’s like that but with –surprise– ranch.
Enchiladas, Refried Beans,  any leftover salad
C.O.R.N.*
Ribs, Grilled Corn on the Cob, Baked Beans

*Clean Out Refrigerator Night.

You might like looking through some of my past Menu Mondays. Have a great week.

This post is linked up at OrgJunkie.com for Menu Plan Monday. The link-up host, Laura, is also the author of the book Clutter Rehab: 101 Tips and Tricks to Become an Organization Junkie and Love It!

                

Sunday Confessional: An I Have No Patience Edition

Heather says:

Lately I’ve been wanting to talk more about managing technology in the home, but life just hasn’t been cooperating. I don’t mean just a we’re really busy with life kind of busy. No, I mean life hasn’t been cooperating to the point that my friends find the frustration highly amusing.

 

I take many things for granted in my life. Internet connectivity is high on that list. I assume that if I pay for a service, the company that receives that money will provide that service, with occasional interruptions being forgiven, because things happen. I get that.

I used to have a theory that if I wanted to know someone’s true character spend some time in heavy traffic. Now I know to also include spend time with unreliable internet when there is work to be done. (We are fine, it was my temper that got short. An aside for you Neil Gaiman and Terry Pratchett fans, Crowley must have many minions working in customer service for ISPs).

From June 19 – July 3, we had an issue with our internet service provider that for all practical purposes took us offline. Sure we could reach the Internet for 90 seconds or so, but if one dared get excited and have thoughts of being productive, the gremlin in our line would gleefully spike the signal terminating our connection.

I should note that we also don’t have cable, we just stream our TV.

And? We have four children home on summer break. “[Mom], is the wifi working” times four children times two weeks gets more than a little obnoxious.

The issue turned out to be a combination punch of a fried modem (replaced, but with an apparently defective modem which Netgear replaced after one, very long phone call), several customer service errors in scheduling appointments, and an intermittent problem with the signal from our ISP.

Friday, the internet magically appeared, with no changes made by us or our ISP. The technicians that came out yesterday were as stumped as we were. Hopefully this is the end of the ridiculousness.

Tips from the Technology Trenches:

Remember a couple of weeks ago when I talked about Amazon Family Library and Bookbub? Ebooks saved our sanity these mostly offline weeks. We have mostly used Kindle Apps  for ebooks, but I finally splurged and bought a Paperwhite. It’s as nice as the reviews claim, small enough for one handed reading and it works great in direct sunlight.

The great internet outage of ’15 brought not only a new modem into our home, but also a new router. I read a lot of reviews and settled on a Netgear Nighthawk AC 1900 . With the aforementioned four children and a plethora of devices and computers around the house, the ability to control who has access to the wifi at any given time is a big deal. It’s one thing to say screen time is over, but it’s absolutely delightful to shut that access off with a couple of taps.  I know it’s theoretically possible to control access via a router’s administrative tools, but the Netgear Genie App makes it idiot proof.

I know just enough to be dangerous when it comes to home networking. This app keeps me from getting myself in trouble.

Finally, a Pro-Tip from the Should be Obvious, but We All Make Mistakes File:

If you can buy your own modem outright, do so. Even if the modem only lasts a year, you’ll end up saving money. Renting a modem from your ISP generally runs between $7 – $12 a month. A decent modem costs about $70.00. The modem that got fried was a rental that had not been replaced since 2009. Do a little math. . .

Ouch.

What’s been less than perfect for you the last few weeks?

                

Butternut Squash, Poblano, and Bacon Skillet

Heather says

I admit it, I fell off the menu planning wagon last week, the produce piled up, and around time to make dinner I stared into the depths of the refrigerator trying to pair flavors.

Finally I turned to Google and found an Emeril Lagasse recipe that looked like a good starting place. The following is my interpretation. This butternut and poblano skillet works well as a main dish, with only a few strips of bacon. I served the recipe over rice, but I could see serving this over sauteed spinach or kale. The kids and I agreed that if there had been leftovers, they would have been fantastic for breakfast with a fried egg.

If you’re avoiding carbs, keep looking, but if you’re gluten free, you’re safe with this recipe.

 

: Butternut Squash, Poblano Pepper and Bacon Skillet



1 medium butternut squash, peeled and diced
1 TBSP olive oil
1 onion, sliced thinly
4 strips bacon
4 poblano peppers
1 tsp chili powder*
1/2 tsp salt



 *If you need gluten free, be sure to check the brand you use.

Make sure your skillet is oven safe has a lid, you’ll need it in the second half. If your skillet isn’t oven safe, use a baking sheet to broil the peppers.
Check that your oven’s rack a few inches from the broiler and turn the broiler on high.
Wash your poblano peppers, dry them, place them in your skillet and drizzle them with the olive oil. Turn the peppers so they are coated with the oil. Broil the peppers until the skin begins to blister, turn them and do the same for the other side.
Remove the peppers from the oven and place them in a plastic bag or small container and zip or close tightly. (The steam will make the skin loosen). Set aside to cool. Turn off the broiler, you’re done with the oven.
Cook the bacon over low – medium heat until done, but still tender. The goal isn’t to have crispy bacon that crumbles into dust, but to have tender, flavorful pieces in your finished dish.
While the bacon is cooking peel and dice your butternut squash. You’ll want cubes that are smaller than 1/2″ on each side to ensure they cook fully.
Set the bacon aside on paper towels.
Drain all but a thin coating of bacon grease from the skillet.
Return the skillet to the stove, turn the heat to medium-high and add the sliced onion. Cook until the onion just begins to soften and add the butternut squash, chili powder, and salt. Stir to ensure everything is coated evenly and cover tightly.
Stir occasionally for the next 15 minutes or until the squash is tender. (Use a wooden spoon to scrape up the browned bits from the pan and to prevent scorching)
While the squash is cooking remove the peppers from their container and peel the tough outer layer. Remove the stems and seeds and slice into strips.
Chop your bacon.
When the squash is tender, stir in the bacon and peppers. Cook for an additional 2 – 3 minutes to let the flavors combine and serve.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Enjoy.

               
CommentsI'll be saving this recipe for when my peppers in the garden ... by Vanessa D.