DIY Vanilla Extract

Who knew?

Making your own vanilla extract is pretty much the easiest thing in the world. And it's SOOO much cheaper buying from the store (even from Trader Joe's!).  

All you need is: 

• Vanilla Beans (about 3-6 beans per 8 ounces of extract)
• Vodka
• Glass Jars

The first place I looked for vanilla beans was the supermarket.  The only thing I found was a Spice Islands jar for $8.99, with only ONE bean in it.  What the what?

I found a much better deal online.  And I found these perfect glass jars when I was ordering some herbs from this awesome site. 

The best smelling package I've ever received.

Using a sharp knife, slice the beans open. The insides look like wet coffee grounds, and the actual beans don't actually smell too great close up (color me disappointed).

Slide your beans into your bottle (I had to bend mine in half), fill with vodka, recap and you're good to go!
I've even seen people make the extract right inside the bottle of vodka, clever, but a little too bulky for me.

Let the bottles sit in a dark place for about 2-3 months, and give them an occasional shake to keep things going.

And that's it! Soon I'll have an abundance of vanilla, which I add to SO many things, including my favorite granola.

I considered making cutesy labels for these, but didn't (I know what they are:)).  But I think if I did they would make a great addition to a gift basket or something... I feel like I might get crafty this Christmas. 

My Favorite Granola Recipe

This is our new favorite breakfast cereal.  And considering that Zach's previous favorite cereal was Quaker Oatmeal Squares ($5.99 for a surprisingly small box) this is a much cheaper (and healthier) option.  I've adapted this recipe from the one listed on this site.

For any of you that have never made granola before, let me tell you, this is one of the easiest things in the world.  And this recipe makes so much that it's well worth the effort. 

Ingredients:

5 cups rolled oats
1 cup raw sliced almonds (so glad I have a Trader Joe's!)
1 cup raw cashew pieces
1/2 cup unsweetened shredded coconut.  I don't always include this, but it gives it a nice texture when I do.
1/2 cup raw sunflower seeds
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoon ground nutmeg
4 tablespoons salted butter

3 tablespoons coconut oil (you can adjust the butter and oil ratio, I don't really measure anymore, but this is what I think I'm using)
1/3 cup honey (or less depending on how sweet you want it)
2 teaspoons vanilla extract
parchment paper (not wax paper, that was a nightmare)

Directions:

Preheat the oven to 250 degrees. 

Cover a rectangular baking sheet with parchment paper.
Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
Heat the butter, coconut oil, and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Mix the liquids in with the oats, stir using a spatula until everything gets even looking.
Spread mixture evenly onto prepared pan. Bake for 75 minutes.

I've heard of some people accidentally burning granola.  I've never had that happen and I set my oven to a little over 250 since it seems to run cool.  My last oven ran hot, chances are you know your oven, so adjust accordingly. 

Let the granola cool (it will crisp as it does).  Once it has cooled completely transfer to an airtight container.  I've heard that it will last for 2 weeks...but that doesn't happen in our house, it's eaten way before then.

How does your garden grow?

Look how big our garden is now!   It was so small before! 

Go peas go! 

Jamaica - A little late

I just found this post, apparently I saved it as a draft and never published it.  So over a year later....the honeymoon!

Thunderstorms every day!

My "just married" sandals...that I accidentally left there :( 

Yay for towel animals! 

Butternut squash for the picky eater

I recently bought a butternut squash from Trader Joes.  It sat on the counter and I think Zach was dreading the day he would be served squash for dinner.  But I found this great (and super easy) soup recipe! It's spicy and wonderful, and even Zach approved.  

On a side note: apparently butternut squash is part evil, because after I cut it up my hands were SUPER dry and tight, very uncomfortable....I guess it's an allergic reaction some people have.  Next time I'll be wearing gloves. 

INGREDIENTS

• 2 teaspoons olive oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper, chopped
• 1 jalenpeno pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1/2 lb cooked chicken, cut into pieces
• 2 cups frozen corn kernels
• 1 lime, juiced
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

• PREPARATION

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  2. Add chicken and corn; return to a simmer and cook 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Pumpkin Oat Muffins = Rainy Day Goodness

My version of the pumpkin oat muffins I found on this site. The recipe said it made 9 muffins, but big muffins are more fun! Plus I never get to use this muffin pan.

Ingredients:

• 1 cup whole wheat flour
• 1 cup oats
• 1/3 cup honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 15 ounces canned pumpkin
• 1 egg
• 1 tbsp olive oil
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• I also added a few extra dashes of nutmeg and clove.
• 5 tbsp ground flaxseed (just for extra omega 3's)

Directions:

• Preheat oven to 375*F
• Coat muffin tin with non-stick cooking spray or line muffins cups.
• Combine all ingredients in mixing bowl; blend well.
• Pour batter evenly into muffin tins.
• Bake for 20-22 minutes.
• Allow to cool, and enjoy!

Our Square Foot Garden

These weekend we started a garden...

We decided to get baby plants of whatever we could, instead of starting from seeds

Putting the box together

Zach and his "intermediate" carpentry skills....or are they advanced now?

SOIL!

These plants are going to have the best home :)

Broccoli, butter lettuce, regular lettuce, thyme, cilantro, carrots, onion, arugula, garlic, snow peas, swiss chard... I think that's all of them.

16 square feet of goodness.

Wish us luck.