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Making your own vanilla extract

Have you seen the prices of vanilla extract lately?
There's a worldwide shortage of vanilla and the prices are SHOWING it big time.

I decided it was high time I made my own to save money--BUT-- I must admit, it also tastes better!
According to the multiple recipes I read (all pretty much just beans+vodka=extract) most say it never goes bad as long as you store it in a cool dark place.
I decided to make a big batch so I could give vanilla extract as holiday gifts.




I love kombucha, and the KeVita brand bottles were perfect for the vanilla extract-- dark brown glass and just under 16 oz-- perfect.  (If you've never tried KeVita and you want a flavor suggestion, try Pineapple Peach.)

You can buy any beans you want, but Tahitian Grade B are the ones I found right now (late 2019) that are good quality and the type you want for extract.  If you can afford it-- get Madagascar and get the beans on Mountain Rose Herbs-- otherwise just shop around the internet.  (Or if you have a great local place to get real vanilla beans-- even better.)

You need:
4 brown glass bottles, 12-16 oz each
20 vanilla beans, Grade B for extract (Tahitian or Madagascar)
54-60 oz vodka (you can use any alcohol but vodka is preferred since it has the least flavor)
*Or, 5 beans, 15 oz vodka, and 1 bottle if you want to start small

Cut each vanilla bean in half, scrape out at least 50% of the inside and carefully put it in the bottle, then throw the rest of the bean in there.  Repeat with 4 more beans.  You should now have 5 full beans in the bottle, halved, with insides scraped out.

The entire bean is back in the bottle, but dismantled.  Cover with vodka.  Store in a  cool dark place (spice cabinet etc) for at least a month, preferable 2-3 months.  By the 2-3 month mark, strain out the vanilla pieces and store back in the cool dark place.  Some people say they leave the beans in permanently, but it will take on a  syrupy texture after awhile if you do that-- you decide!

Repeat with the next 3 bottles + ingredients.

If you are able to use 60 oz vodka & 20 beans, this comes out to $1 per ounce.
The current cost is about $5-6 per ounce minimum.

Make sure to date it on top

4th of July Potato Salad

4th of July with no hot dogs?  Correct!

Here's how we rock it:
Potato Salad
Egg Salad
Cole Slaw
Chips
Watermelon
Ice cream Sandwiches!











This is my fave potato salad ever--- I winged it and here's the recipe:

Cut up about 10 yellow potatoes into small cubes
Toss with avocado oil & fresh rosemary & 2 cloves garlic
Sprinkle with salt and pepper
Roast at 425 for 30 minutes
COOL
Toss potatoes with 4 tbsp mayo
2 tsp white vinegar
3 chopped scallions
2 chopped shallots
Mix & eat!

Cranberry Orange Almond Bark

My husband's mother used to make this when he was a kid and it's his one food item on the wish list when Christmastime rolls around.

It's super simple!

Ingredients:
1 bag 365 brand white chocolate chips
10-20 whole cranberries (you can use dried if you prefer)
1/4 cup sliced almonds
Zest of one orange
1 tbsp butter

1. In mini food processor, finely chop the zest & cranberries
2. In small saucepan, melt 1 tbsp butter, turn heat to low/med
3. Pour chips in and constantly stir for several minutes on low heat until melted with no bumps-- keep stirring the whole time-- chocolate burns easily
4.  Put some of the almonds, zest, and cranberries into the chips and mix
5.  Ona  baking sheet or stone, lay some parchment paper-- put the mixture out onto it and spread out
6.  Top with the rest of the almonds, cranberry, and zest
7.  Freeze for 1 hour, then take out and break into pieces
8.  Enjoy!

Gluten-Free Tabouli Salad

This is a recipe you can totally play with the amounts and it doesn't matter.

I LOVE IT.

I make it with much less oil than "normal"tabouli, but that's me.  I don't want all the extra oil.


2 bunches parsley, finely chopped in food processor
1 large handful grape tomatoes, finely chopped
1 dry cup quinoa (cook it and cool it completely)
juice of 1 lemon
1/4 cup olive oil
10 fresh mint leaves
10 fresh basil leaves
salt and pepper

Mix it all together and EAT!

Quiche and Quiche Bites

I LOVE this quiche, and I had the idea to make a little extra so I could also make 24 mini quiche-bites for my kids' lunches.

This will make you one large (pie-sized) quiche and 24 bites.

Inside of quiche:

1 large bunch of broccoli
1 large yellow onion
Seaside cheddar cheese (about 2-3 oz, or to taste- divided)

5 eggs: 4 eggs, 1 yolk
1 cup almond milk (or any milk)

Finely chop onion, saute til brown, then add
Finely chopped broccoli
Saute til softened, a few minutes
Mix well

Beat eggs with milk separately

Outside of quiche:

I use a prepared vegan crust- Wholly Wholesome-- just take it out of package-- poke holes all over with a fork, and bake at 350 for 10 minutes before you start.

For the bites, I used vegan phyllo dough*.  Once defrosted, lay one sheet down, I cut mine about 6-8 inches wide, brush lightly with butter (I use Earth Balance). Continue until you have 5 sheets stacked all brushed with butter.  Cut into 10 pieces, all about 3 inches x 3 inches (does not need to be exact).

Push the phyllo squares down into your 24-count mini muffin pan.
Optional but recommended: Use liner cups and spray them well with coconut oil cooking spray.
Bake phyllo cups alone for 6 minutes at 350.

*You can buy premade mini-crusts but they are pricey.

Put it together:

Large quiche: Line bottom of large crust with cheddar (or just sprinkle some)
Add broccoli-onion mixture til it reaches top
Pour egg mixture over it until it reaches the top
Bake for 35-40 minutes at 375

Bites: Scoop a half tablespoon (estimate) or so into each little cup.  Push it all down with your fingers so it sits tight in the pan. It's okay if the phyllo gets crumbly when you do this, the egg will seal it back together in the oven.  Using a ladle, pour the egg mixture over each cup-- it doesn't need much.

Bake for 10 minutes at 375
Best served at room temperature.

Enjoy!




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Boiled Peanuts

This one is SUPER simple...


Using a HUGE pot of filtered water (I use a 20 gallon pot)...

Pour in peanuts
Cover with water, then add several more inches above that
(The peanuts will float so this is approximate, but since a lot of water will boil off, you want a LOT of water in there)

Add 2 tbsp salt to the water

Bring pot to a boil
Reduce to low and cook covered 5-6 hours
Scoop them out, let them cool, then eat!
They keep in the fridge for 1 week