Homemade Vanilla

Are you looking for a fun homemade Christmas present?  Or maybe you're just looking to save some money in the kitchen.  I have a fun solution for you--homemade vanilla!  As a baker, I would be thrilled to receive a bottle of homemade vanilla from a friend.  It would be even more special knowing that they made something for me!  Plus, making your own vanilla can add up to significant savings. Take a look at these numbers:

One 8oz bottle of good quality pure vanilla extract costs about $14.99!!

Whereas,

One 1.75L (about 60 ounces) of Vodka cost me $11.97 and 40 Vanilla Beans cost me $9.99.  I spent a grand total of $21.96 to make 60 ounces of homemade vanilla.  The cost for 8 ounces works out to be about $2.93!  So very much cheaper than buying it! 

If you start soon, you'll have just enough time to whip up a fabulous homemade Christmas gift.  Vanilla takes about 3 months to reach it's full strength (some people give a shorter period of time, some longer).  Just follow my easy step-by-step directions and you'll be on your way to homemade vanilla in no time!

1.  Gather your ingredients.  One 1.75L bottle of vodka, 40 vanilla beans, and a glass jar big enough to fit it all (I used an empty pickle jar).  You don't want to use the cheapest vodka, nor the most expensive.  Go somewhere in the middle.  I used Madagascar Vanilla Beans. 

2.  Cut your vanilla beans in half down the middle.  I cut mine almost all the way apart, leaving about 1 inch at the top of the bean still intact.

See those beautiful seeds?  That's where the amazing flavor comes from!

3.  Put the sliced vanilla beans into a large glass jar.

4.  Pour vodka over vanilla beans.

5.  Seal the jar and give it a good shake.  Put it in a cool dark place (I put mine in the back of my pantry) and shake it every few days.  I noticed after 2 days that the vodka had already taken on a dark brown color and there were millions of tiny vanilla seeds floating around.

After about 2 months, you'll end up with your own homemade vanilla extract. 

6.  Remove the vanilla beans from the jar.  You can choose to drain the extract, using a coffee filter or paper towel, to strain out the seeds, or you can leave the seeds in the extract.  Pour the vanilla into small jars and store or distribute to your friends.

See, I told you it was easy!  I'm looking forward to giving this gift to my friends and family at Christmas.  I think I'll buy some small amber bottles and make my own labels. 

****UPDATED PICTURES HERE****

The 3 R's

We all learned them in elementary school...Reading, wRiting, and 'Rithmetic, right?  Well how about the other 3 very important R's?  Reduce, Reuse, and Recycle.  Today we'll talk about those 3.  When I was in school, we focused on the latter group of 3 R's around Earth Day, in March.  However, that was only one day a year, and unfortunately the lessons weren't always put into action.

Do you know how easy it really is to Reduce the waste you make, Reuse products (to reduce waste), and Recycle?  It won't add a lot of work into your busy schedule and there are so many products out there to make it easy for us to help our environment.  For instance, check out this trash can I received from the Foodbuzz Tastemakers program!  From the outside, it may look like a regular trash can, but on the inside, it's so much more.


Outside



Inside

This trash can is split down the middle, one half is for recyclable items and the other half is for waste products.  It makes it so simple to put things in the recycle bin rather than taking the easy way out and throwing it away!  Plus, this bin is super neat because it has a motion sensor so I can throw things away without making a mess.

Another way I reduce the waste we generate is to reuse products like Cool Whip and Margarine containers.  Instead of recycling them (or worse...throwing them away!), I wash the empty containers out and use them for other foods.  They are great for packing food in Mike's lunch, storing leftovers, and freezing items.  I also reuse plastic Ziploc bags, they typically don't get ruined after one use so we'll wash them out, let them dry, and use them again.

Something new to me is composting.  Growing up, my grandparents always had a compost bin.  They had two containers under the sink, one for trash and the other for compost.  They had a compost bin behind their house that they used for their garden.  Now that I have my own garden, I'm trying to keep it organic, and using compost is a great way to achieve that.  I got a great compost bin from Foodbuzz, and I keep it under my sink.  It's actually sold by Gaiam and I love it because it has a filter to prevent the items from making my kitchen stink. 

I put all my peels, leftovers from fresh fruits and veggies, and crushed egg shells in my bin.  Basically, you can compost anything that comes from the ground, but no meats or anything covered in fat.  Then I take it outside and add it to my large compost bin.  I learned that it's important to add some "brown" material to the "green" matter.  That is, you should mix in some leaves or grass clippings (browns) with the fresh items (greens) that you are adding to your compost.  I'll mix it up once a week or so and come next spring, I'll have a great fertilizer for my garden!

What about you?  What ways do you reduce your amount of waste?  What do you reuse?  Do you compost?

As part of the Glad Brand Ambassador Program through Foodbuzz, I received Glad products, a trash can/recycling bin, a composting bin, and a stipend to cover my expenses. Even though I was compensated for these posts, the opinions contained in the post are all my own.

Peach Buckle

I think some of the neatest things that can be passed on from generation to generation are recipes.  When Mike's grandpa passed away a couple years ago, we helped to clean out his condo.  His parents allowed us to take some things that we wanted.  Mike chose a few items that had sentimental meaning to him, and I chose some cookbooks.  I was recently looking for a recipe using peaches and I decided to look in a cookbook from his grandpa.

This cookbook was printed in 1963 and belongs to Mike's grandmother.  As I flipped through the pages, several handwritten recipe cards fell out.  I tucked them away to make someday, knowing they were special recipes.

The pages of the cookbook are yellowed and worn.  Some pages have food stains and tears on them--a sign of a well used cookbook!  I can just picture Mike's grandma flipping through the pages as she decided what to make for her husband after a day of working on the farm.  What about you?  Do you have any cookbooks or recipes that have been passed down through your family?

Peach Buckle

Serves 9

6 peaches, peeled and diced
3/4 cup + 2 Tablespoons sugar
1/3 cup margarine
2 eggs
1 teaspoon baking powder
1/4 teaspoon salt
1 cup + 2 Tablespoons flour
1 teaspoon cinnamon

1.  Sprinkle peaches with 1/4 cup sugar (use more or less depending on how sweet your peaches are).  Let them sit for about an hour until a sugary syrup forms.  Drain and reserve syrup.

2.  Cream together margarine and 1/2 cup sugar.

3.  Mix in eggs.

4.  Stir in baking powder, salt, and 1 cup flour.  Mix until just combined.

5.  Spread batter in a greased 9x9 pan.

6.  Top batter with peaches.

7.  Combine 2 Tablespoons flour, 1/2 teaspoon cinnamon, and reserved syrup.  Pour over peaches.

8.  Sprinkle with 2 Tablespoons sugar and 1/2 teaspoon cinnamon.

9.  Bake at 350 for 45-50 minutes.

Chicken Parmesan

I remember the first time I had chicken parmesan; I was at a restaurant and ordered it, thinking it was something completely different.  So when my meal came, I was expecting something completely different that what was placed in front of me.  It turned out to be a blessing in disguise as I had a delicious meal!  I loved the crispy coating of the chicken and the tangy tomato sauce.  When I saw this recipe in my new cookbook, I knew I would be making it.  I'm glad I did, it was just as good (okay--maybe better!) than the restaurant version!

Chicken Parmesan

Serves 3

1-1/2 cups panko
1 Tablespoon olive oil
1/2 cup Parmesan cheese
1/2 cup flour
1-1/2 teaspoons garlic powder
3 egg whites
1 Tablespoon water
6 boneless skinless chicken tenders (or 3 chicken breasts)
salt and pepper
2 cups tomato sauce, warmed
3/4 cup shredded mozzarella cheese
1 Tablespoon fresh basil, chopped

1.  Combine panko and oil in a small skillet and toast over medium heat, stirring often, until golden (about 10-12 minutes).

2.  Transfer crumbs to a shallow dish and let cool.  Stir in Parmesan. 

3.  In a second shallow dish, combine flour and garlic powder.

4.  In a third shallow dish, whisk the egg whites and water together.

5.  Pat the chicken dry with paper towels and season with salt and pepper.

6.  Working with one piece of chicken at a time, first dredge in flour and shake to remove any excess flour.

7.  Coat the floured chicken with egg white and let the excess drip back into the dish.  I used tongs so my hands wouldn't get sticky.

8.  Finally, coat the chicken with the toasted bread crumbs, pressing firmly on the bread crumbs to make sure they stick to the chicken.

9.  Lay the chicken on a baking sheet and repeat coating steps until all the chicken is prepared.

10.  Bake at 475 degrees 10-12 minutes, until chicken registers 150-160 degrees on a meat thermometer.

11.  Top each piece of chicken with tomato sauce and shredded mozzarella.  Return to oven and continue to bake until cheese has melted and the chicken reaches 160-165 degrees (about 3-5 more minutes).

12.  Sprinkle with the basil and serve.

Per serving (1 chicken breast): 330 calories, 10g fat (3g saturated), 80mg cholesterol, 20 g carbohydrates, 38g protein, 2g fiber, 750mg sodium

Source: The America's Test Kitchen Healthy Family Cookbook

Preparing for a Party

As a member of the Foodbuzz Tastemakers community, I have been chosen to take part in The GLAD Products Company's challenge to reduce landfill waste.  Each week through-out September, I'll be sharing with you what I've learned as I take part in this challenge.  Along the way we'll talk about what I've learned after speaking with a Waste Management Expert, how the goal of creating less waste affected how I prepared for a party, how to incorporate my learnings into your everyday life, and how successful my one bag party was.

One of the goals of this challenge is to host a One Bag party and only create one bag of landfill-bound waste.  I'll be sharing my preparations with you and I really hope that you can use some of what you learn to reduce the waste your family generates.

Earlier this week I had an opportunity to speak with Keiko, a Waste Management Expert. She offered a lot of insight into how to plan a party while reducing waste and then how to incorporate that into everyday living. A lot of what we talked about really makes sense, some of it was basic common sense while other topics were newer to me.  Here are some ways you can prepare for a party while keeping the amount of waste created minimal.  You can incorporate these ideas into your everyday life too, not just party planning!


*As you prepare for a party, you probably send out invitations.  Typically these are in some form of postcard or a cute little card sent in the mail.  However, this also creates mail waste.  After receiving their invitation, people often throw both the postcard, or card and envelope in the trash.  (Though hopefully they do choose to recycle instead!)  One way to reduce waste before your party even starts is to send e-invites.  There are many websites that allow you to send e-cards, you can send a quick email, or even create a Facebook event (which I did).

Source

 *Remember to ask for RSVPs from your guests.  This will also help decrease waste as you won't prepare for 50 people at your party and only have 30 show up. 

*When you go shopping to buy items for your event, keep in mind that you want to reduce waste:

-Look for items that have minimal packaging.  How much of the package can be recycled instead of thrown away?  Avoid products that have excessive packaging such as a styrofoam interior wrapped in a plastic bag and then in a box.

-Buy produce.  This is especially good if you can purchase from your farmer's market!  Produce=no waste!

 -Buy items in bulk.  You create less waste with one large bag of potato chips versus three smaller ones.

-Avoid individual servings.  Try a punch bowl or even 2 Liters of pop instead of juice pouches or pop cans.

-Use real dishes and silverware instead of paper plates and plastic utensils.  If you don't have enough place settings, look into renting (it's relatively cheap and some places will even wash the dishes for you!), borrowing, or buying items at a thrift shop.

 *Try not to buy decorations.  Instead, re-use items you already have, borrow from a friend, or make something from items you already have on hand.  If you do buy something, try to find decorations you can reuse.

I'm looking forward to incorporating these ideas into my One Bag party as well as future parties I host.  Do you have any more suggestions for how to reduce waste at a party?


As part of the Glad Brand Ambassador Program through Foodbuzz, I received Glad products, a trash can/recycling bin, a composting bin, and a stipend to cover my expenses. Even though I was compensated for these posts, the opinions contained in the post are all my own. 

Grape Salad

This recipe is a family favorite.  I requested that we have it at my high school graduation open house and it was a huge hit.  I recently made it for a cookout with some friends and I was told it was a "very good choice"!  This salad is really simple to put together and tastes delicious.  I love that it makes so much, so this is a great dish for your next potluck or cookout!

Grape Salad

Serves 10-12

4 pounds red grapes, washed
8 ounces sour cream*
8 ounces cream cheese*
1/2 cup sugar
1 teaspoon vanilla
1/2 cup brown sugar, plus extra for topping
1 cup crushed pecans (optional)

1.  In a mixing bowl, mix together sour cream, cream cheese, sugar, vanilla, and brown sugar until well blended.

2.  Pour over grapes and stir until grapes are completely covered.

3.  Sprinkle with brown sugar and pecans (if desired) before serving.

*I often substitute low/no-fat sour cream or Neufchatel cheese.

Beer and Bacon Mac and Cheese

I recently got an email from Tina, from Mom's Crazy Cooking, inviting me to join her in a new cooking challenge.  Each month a group of bloggers will scour Blog Land for a specific food item and then blog about it on the same day.  We get to expand our recipe collection, feature a blogger, and possibly find our new favorite blog and have fun doing it!  September's challenge sent us in search of the Ultimate Macaroni and Cheese. 

More often than not, when I ask Mike what he wants for dinner, he'll reply "Mac and Cheese".  Simple enough, but I tire quickly of that lovely blue boxed meal he seems to love so much.

I knew exactly which recipe I was going to make!  Jessica, the beautiful genius behind How Sweet It Is, featured a mouthwatering recipe for Beer Mac and Cheese in August.  When I saw it, I bookmarked it, knowing I'd have to make it soon.  So it worked perfectly that this month's challenge was to feature a Macaroni and Cheese recipe.  While Jessica's original recipe didn't include bacon, she did suggest that the only thing that would make this recipe better was bacon.  That was the only hint I needed to add bacon!  The beer flavor really shined through this recipe (great for beer lovers), so this recipe got 2 thumbs up from Mike and our brother-in-law!

Beer and Bacon Mac and Cheese

Serves 4-6

You will need:
2 1/2 cups uncooked whole wheat elbow noodles
2 tablespoons butter
2 tablespoons flour
8 ounces milk
8 ounces beer
8 ounces freshly grated cheddar cheese
4 ounces freshly grated parmesan cheese
1/4 teaspoon smoked paprika
pinch of black pepper
pinch of nutmeg
8 slices bacon, cooked crisp and crumbled
1/2 cup panko bread crumbs
10 large basil leaves, chopped for garnish

Preheat oven to 375 degrees F.

Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes.

Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit.

Stir in pepper, paprika and nutmeg.

Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top and add in bacon, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.

Remove from oven and let cool for 5 minutes, then top with fresh basil.

Source: How Sweet It Is

Cucumber Tomato Salad with Italian Dressing

Happy Labor Day!  I hope you are enjoying a day off and spending time with your loved ones!  If you're looking for an easy side dish to bring to a cookout today, this fresh salad certainly fits the bill!

I've had the opportunity to go to Romania 4 times for summer mission trips.  Each time I went, I was served a delicious cucumber and tomato salad.  The idea is so simple and tasty, yet I had never had it at home!  When I got home I started making this salad and it soon became a staple at our summer meals.  Typically I use a store-bought Italian dressing and drizzle it over the cucumbers and tomatoes but since I'm working with olive oil for these recipes, I decided to make a homemade Italian dressing to top this fresh summer salad.

Cucumber Tomato Salad with Italian Dressing

Serves 6, with some Italian Dressing left over

You will need:

1/2 cup vinegar
1/2 cup Extra Virgin Olive Oil
1 Tablespoon water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/4 teaspoon basil
1 teaspoon parsley
1/2 Tablespoon salt
1 cucumber, diced
4 tomatoes, diced

1.  In a pint mason jar, combine vinegar, EVOO, water and spices.  Shake vigorously until well combined.

2.  Pour Italian dressing over diced cucumbers and tomatoes and refrigerate at least an hour before serving.

Refrigerate any remaining dressing.

Mixing the Italian dressing in a canning jar provides easy storage for any leftovers!

Disclosure – As part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oils to try with my family and write about it. Opinions expressed are my own and are NOT influenced by monetary compensation.

Grilled Flatbread

On Wednesday I posted a recipe for Herbed Dipping Oil and I promised that I would be sharing a recipe for the flatbread I made to dip in the oil.  I used my basic pizza dough to make the flatbreads.  Then I drizzled them with olive oil and sprinkled garlic salt on top.  I think I could live off of the flatbread--there are so many possibilities for it.  You can cut it up and dip it in Herbed Dipping Oil like I did, cut it in half and make a sandwich out of it, or roll it up and make a wrap.  Any way you eat it, it's guaranteed to be delicious!

Grilled Flatbread

Makes 4 large flatbreads

2-1/4 teaspoons yeast
1-3/8 cups water, 110 degrees
4 Tablespoons light olive oil
3/4 teaspoon salt
4 cups flour
2 Tablespoons garlic salt

1.  Sprinkle yeast into a large mixing bowl (or the bowl of your stand mixer) and pour water over it.  Allow it to sit for at least 5 minutes, until yeast begins to bubble.

2.  Stir in 3 Tablespoons light olive oil, salt, and flour and mix until a dough forms.

3.  Knead until dough is smooth and elastic, about 8-10 minutes by hand.  You can also use your stand mixer, it will take about 6 minutes.

4. Form the dough into a ball and place in an oiled bowl. Cover with plastic wrap and let it rise until doubled, about 1.5 to 2 hours.*

5. Deflate dough by punching down and knead for about 5 minutes. Allow the dough to rest before dividing it into 4 pieces.

6.  Place the dough on a floured surface and form the flatbread.  Remember that you're grilling the flatbread, so you don't wait it to be so thin it will burn right away or so large that you can't easily move it.  

7.  Drizzle light olive oil over each flatbread and sprinkle with garlic salt.

8.  Place on heated grill (about 350 degrees), greased with Pure Olive Oil, and grill for about 5 minutes over medium heat.  Detailed instructions can be found here. If you prefer not to grill, you could also bake the flatbread in a 350 degree oven for 10-12 minutes.

9.  Remove from grill and cut into bite-sized pieces with a pizza cutter.  Serve warm, with Herbed Dipping Oil. 

*I would like to note here that after the dough has risen I'll often put it in a ziploc bag and store it in the fridge for a few days (up to a month) before using it.  Mike and I both think the flavor is much better after the dough sits for a while.

Disclosure – As part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oils to try with my family and write about it. Opinions expressed are my own and are NOT influenced by monetary compensation.