Homemade Vanilla Extract!

The holidays will be here before you know it.  If you receive my monthly newsletter then you're aware that the next few months I plan to share recipes for homemade "gifts from the kitchen," that you can give as a hostess, shower or holiday gift. 

Most of us enjoy giving gifts to family, friends and co-workers during the holiday season, but with the economy in the toilet it makes it a bit harder on the pocketbook!  However, creating homemade treats is not only affordable but it tastes better.  Plus, you can afford to give to everyone on your holiday list and then some, and still have money leftover to throw a party!  

Last week I shared how to make homemade Limoncello.  Today I'm going to share how to make Homemade Vanilla Extract.

If you're a baker then you know how often you use Vanilla Extract.  Pure Vanilla Extract which is what I'll be sharing with you, can be $10-$15 for a 4 ounce bottle.  To make your own it's a fraction of the cost.  Plus, I even had labels made for mine - I'll share that with you in a minute.

Homemade vanilla extract is so easy and fun to make. It's not as strong as the store bought varieties but will have a fuller and fresher flavor. The best part though, is knowing you made it yourself. 

It doesn't matter what alcohol you choose for making extract - it's more a question of which alcohol you prefer. The flavor of Vodka doesn't interfere with the taste of the vanilla and is what you'll typically purchase in the stores.  However, Rum or Brandy can also be used and are nice if drizzled over freshly baked cakes or added to stewed winter fruits.

When I decided to make homemade vanilla I opted to order amber colored glass bottles from Specialty Bottle Company, although you can purchase Vintage Bottles which can be fun, or clear bottles.  Since you're making these yourself, whatever bottles or vessel you choose is up to you.

For the Vanilla Beans I purchased in bulk, which saves you quite a bit.  I ordered 50 Madagascar Vanilla Beans from Beanilla for a mere $38.99. I love the aroma of the Madagascar Vanilla Beans and prefer those for making homemade extract and to use when baking.  If you're partial to another type, Beanilla offers a variety to choose from.

Madagascar Vanilla Beans are superior, with flavor and aromatic qualities that make these beans the most popular and sought after vanilla variety. The flavor is rich, dark and creamy with an overwhelming sweet, buttery aroma. These are well suited for many baking recipes, drinks and desserts. To learn more about the various vanilla beans; the best types, how to store them, how to use them, how they're graded and what makes them different, view here.

Of course, to make your gift complete there's nothing like a fancy label to adhere to your bottle.  If you're talented you can easily make your own.  However, if you're like me and don't have the time or don't have the technical skills, you'll love going to My Own Labels.  They literally have labels for everything.  

Be sure to check out each of these sites. I'm sure you'll have fun browsing and may even find something you like, whether for Homemade Vanilla Extract or some other gift your creating.

Below is the recipe for Homemade Vanilla Extract - I hope you have fun with it!.............. 

Homemade Vanilla Extract

Supplies Needed:

Labels (optional)

Vodka

Vanilla Beans (I used Madagascar)

Bottles with a tight fitting lid

Scissors or paring knife

funnel

Directions:

Split vanilla beans lengthwise (using a scissors or paring knife), down the center to expose the seeds,

 keeping the ends of the beans intact. The seeds inside the vanilla bean are called the "caviar."

Place one full split bean, folded in half, in a 4 ounce bottle. I use one bean per 4 ounce bottle and feel it's enough.  If you like you can add 2 beans for a fuller flavor.

Note: Five beans per 16 ounces of alcohol is the ratio that the FDA requires for commercial production of a single-fold vanilla extract.  This ratio is the most important aspect of making homemade vanilla.

Using a funnel, fill with high-quality vodka, rum or brandy, covering the top of the beans.

Seal bottles and let steep for 6 to 8 weeks in a cool, dark place such as a pantry. Shake the bottle 1-3 times a week, until  ready to use. The extract will last practically forever.

Eventually, the beans will lose their strength, but they should maintain their flavor for many months.  Add more alcohol as needed to keep the bottle replenished - you will never run out of extract.  At some point you might want to add a couple of split fresh vanilla beans to the bottle.

ENJOY!!!

How to Make "Preserved Lemons" for Moroccan Cuisine

Moroccan cuisine is the culinary star of North Africa. At the crossroads of many civilizations, the cuisine of
Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. 

Moroccan cooking is enhanced with such fruits as, dried and fresh -- apricots, dates, figs, and raisins. Lemons preserved in a salt-lemon juice mixture are unique to many Moroccan dishes. Nuts are prominent; pine nuts, almonds, and pistachios.  Moroccan Sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings.  

Spices are used extensively in Moroccan food. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint. Spices are the defining point to any authentic Moroccan meal and are also known to be used for their medicinal value. It's the special blend of spices that makes Moroccan cuisine taste so good. One special blend is the Ras El Hanout.

The ten spices considered the most important to Moroccan cuisine are:
Cayenne (felfla), cinnamon (karfa), turmeric (quekoum), ginger (skinjbir), black pepper (elbezar), aniseed (nafaa), sesame seeds (jinjelan), cumin (kamoon), paprika (felfla hlouwa), and saffron (zafrane).

A trip to a Souk will find you the essentials needed for your kitchen and home.

A Souk is a market, which may be held in a designated commercial quarter, or in an open-air location. Souks are an important part of life in the Middle East and their merchants carry a wide assortment of products from rugs to vegetables, just the place to find ingredients for your Moroccan recipes.

Moroccan dishes are fragrant and full of flavor.  Many include preserved lemons which can be purchased, but difficult to find in the U.S. However, making them is easy.

Preserved Lemons can take up to 30 days to prepare and can be stored in the refrigerator for up to 1 year.  A quick preserving method can be used but they will only last 2 days.

I'm going to share how to make Preserved Lemons using the 30 day method from Paula Wolferts cookbook, "The Food of Morocco."  Then, next Monday I will share with you a wonderful recipe using these Preserved Lemons, so when yours are ready you'll have a luscious recipe to use them in.

Here's the recipe:

Quartered Lemons, Juice, Salt and Jar with Tight Fitting Lid

Quartered Lemons placed in Jar with Salt and Juice Sealed Tightly

       

Taken Directly from The Food of Morocco

Don't forget to try this simple recipe for Preserved Lemons and meet me back here next week, for another recipe to use them in.  Until then......

HAPPY COOKING!

Squid Injects Sperm into Women's Tongue

I just read this article in the Huffington Post about a women who ordered squid at a restaurant in Korea and got more than she bargained for.  Apparently this isn't an isolated incident, it has happened before.

For those eating squid at restaurants you may want to consider how it's prepared before ordering.  Click here to read the Huffington Post article.

I'd love to hear your thoughts.

Arsenic - in Baby, Organic and Energy Foods!

It's been all over the news this past year but last week Brian Williams of the NBC Nightly News shared Arsenic findings in Baby and Organic Foods, Energy Gels and Bars.  Just when you think you're eating healthy this airs on television and the world wide web.  The culprit is Brown Rice Syrup.


After scanning ingredient labels on packages in my pantry I found far too many containing Brown Rice Syrup.

How does the Arsenic get into the Brown Rice Syrup?

Back in the 1940s farmers used arsenic as a pesticide to treat soil, ward off moths, caterpillars, as a preservative for pressure treated wood, animal hides, in some glass manufacturing, and as an additive to harden lead and copper.   It was also used to ward off diseases such as syphilis and psoriasis from the 1800s to early 1900s, while some arsenic is still used to treat an uncommon blood cancer known as acute promyelocytic leukemia .  Although many years have come and gone it wasn't until 2009 that the EPA banned it from being used as a pesticide.

However, our soil has absorbed the arsenic and remains contaminated to this day. How is arsenic getting into Brown Rice Syrup, which claims to be a healthier substitute for sugar? 

Rice is grown on farms where soil has previously been sprayed with arsenic to protect plants from insects.  High levels of arsenic still present in the soil are then absorbed into our plants, grains, etc.  later to be harvested. 

Arsenic occurs in several forms, some thought to be more dangerous than others. Organic forms of arsenic can be found naturally in the soil, along with arsenic-based pesticides used before the EPA banned them in 2009. Rice, takes up more arsenic than all the other grains.

Inorganic arsenic is considered much more toxic than organic arsenic, causing cancer, skin lesions, cardiovascular disease, neurotoxicity and diabetes. 

Brown rice is produced when the outermost layer of a grain of rice (the husk) is removed. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Brown rice has a larger concentration in total arsenic and inorganic arsenic than white rice because the outer layer that's removed in white rice contains the inorganic arsenic. However, another form of arsenic can be found inside the grain of both white and brown rice.

Brown rice syrup, or rice syrup, is then made by culturing cooked rice with enzymes (to break down the starches), then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose. Even still, the arsenic in the brown rice remains after being converted to brown rice syrup.

Arsenic is found from baby foods to our water supply.  The EPA sets standards for levels of arsenic allowed in water but there are no standards set for our foods - that needs to change!  The question is, knowing that arsenic exists in these foods - will you continue to purchase them or eliminate them from your diet? With so many products and foods on the market it's hard to know what's safe anymore, even after reading the labels, and what to eliminate in my opinion.  People still smoke, eat and drink foods known to have health risks. In the end, it's your decision what to do once informed.

What are your thoughts? What will you do, if anything?

I've only touched on one issue while there are so many out there.

I'd love to hear your thoughts!

Ground Turkey Recall!!!

I don't know about you but in an effort to try and keep a low fat diet I purchase quite of bit of ground turkey.  If you use ground turkey as well then this might be of interest to you.

Today I received an email stating that there is a ground turkey recall.  Of course one of the brands is one that I frequently purchase so I thought it would be important to share.

Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg.

The products subject to recall include:

Fresh Ground Turkey Chubs

• 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011
• 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011

Fresh Ground Turkey Trays

• 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011
• 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011
• 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011
• 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011

Fresh Ground Turkey Patties

• 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011
• 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011

The products subject to recall bear the establishment number "P-963" inside the USDA mark of inspection. The products were produced on August 23, 24, 30 and 31 of this year. These products were distributed at the retail level nationwide.
Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646.

Remembering 9/11

Remembering September 11th, 2001

The Day!

10 years gone… but not forgotten.

In loving memory of all those who lost their lives on September 11, 2001.

The video above is a tribute to them.

May G-d bless the victims’ families and may G-d bless America!

To my friend Sarrea who lost her brother while preparing for an event at Windows on the World.

This video was created by wmjsarah

http://youtu.be/uRYdRse76FM?hd=1

I won the Versatile Blogger Award!

It's funny how you discover new places to visit each time on the computer.  Over the years I've made many new friends online, the majority I've never had the pleasure to meet in person.  However, we've found each other in cyberspace and share commonalities that keep us chatting with each other and sharing ideas.

As you know I write a food blog, so I've met lots of other foodies along with crafters, beaders, moms, photographers, etc., all things that I'm interested in or have in common with.

This summer I found Ann's site Cooking Healthy for Me.  I've never met Ann personally but I adore her.  She's sweet, kind, thoughtful and works hard to prepare healthy food for herself and family in an effort to maintain a healthy body and lose weight.  So far she has lost 21 pounds - way to go Ann!  She loves Cooking Light books and magazines, where many of her recipes come from.  Although we've never met, I feel like I've found a friend.  I'm sure you'll feel that way as well once you visit her site. 

Ann awarded me with the Versatile Blogger Award - Thank you Ann, I feel honored!

The rules of the Versatile Blogger are as follows:

1. Thank the person who awarded you, and link back to their site.
2. Share seven things about yourself
3. Pass the award along to fifteen bloggers you've discovered and read

Thank you Ann for the award.  Now for the hard part - 7 things about me.

1. I have 2 wonderful children that I'm most proud of, ages 22 and 25.  My daughter who is 22 is a senior in college this year studying finance and law while my 25 year old son is in broadcasting, and has his own TV series.

2. My best buds are Trek & Cody - my dogs.  We hang out together all the time and they love going swimming and lounging on their rafts.

3. My husband and I have been happily married for 27 years and were best of friends for 11 years before we got married.  We've know each more than 1/2 our lives.

4. I come from a family of artists.  My father was a builder and developer, my mom an artist, my oldest sister a designer, and my middle sister an artist and sculptor. I'm the youngest.

5. Growing up I was a tomboy.  I use to jump from one rooftop to the next and climb the trellis'.  I was one big bruise and skinny as a rail.

6.  If I had my choice I'd live on chocolate.

7. Nothing makes me happier than to put a smile on someones face, young or old, because of something I have taught them, done for them or shared with them.

Here's my award to 15 amazing bloggers that I've enjoyed getting to know through their site.  I will say, that Ann from Cooking Healthy for Me, is at the top of my list.  However Ann, if you're reading this, you don't have to go and post all this again.  Just know I enjoy your site and knowing you.

Now for my list of 15 bloggers.  I look forward to hearing what you have to share.

1. Scrambled Hen Fruit

2. I Heart Naptime

3. Dulce Dough

4. Tidy Mom

5. Amandeleine

6. Bakerella

7. Donuts to Delirium

8. The Ardent Epicure

9. Food for My Family
10. What's Cookin' Italian Style Cuisine
11. Cosmopolitan Currymania
12. Spicie Foodie
13. DIY du Jour
14 .Food and Thrift
15. Not Rachel Ray

There are so many wonderful bloggers out there that share fun ideas, thoughts, recipes, crafts, knowledge, etc., I could list them all day, but I'm only suppose to put down fifteen.

Thanks again, Ann!

Butterfly Festival in honor of Katee

Saturday I attended the Butterfly Festival given in honor of my cousin Debbee's daughter Katee, who was senselessly murdered 10 years ago in an attempted robbery on August 30, 2001.

Katee ended up in the wrong place at the wrong time. She became a victim of violence for greed of drugs or money. Katee's death deeply affected everyone who knew her. Lives changed forever.

Debbee and her husband put together several events each year to raise money for various organizations that help teens and aid in the fight against crime. 

This past weekend they held the Butterfly Festival.  Katee loved butterflies.

Hundreds of people attended. The festival had numerous events from face painting, live music, baseball for all to play, food plus much more entertainment for children and adults as well as butterfly cookie decorating, which was the booth that I arranged.

For the event I made 100 yummy butterfly cookies that I helped the children decorate with royal icing and sanding sugar.  It was so much fun watching each child create their own unique butterfly and then of course gobble up their delicious creations.

Although we will always miss Katee, her passion was in helping others.  With a foundation created in her honor the annual events that her family and friends put together each year raise funds to help teens and fight crime in the community, something that Katee would be very proud of.

It was a lovely event and a beautiful day with butterflies floating through the air, everywhere!

Back to School Lunches!

Well it's that time of year again.  Summer is coming to an end and many of you have already sent your kids back to school.  I hope in spite of the summers dreadful heat, your family got to spend lots of quality time together and outdoors. 

Now that the kids are back in school how can you be sure they're getting the proper nutrition?  How can you be sure when you pack their lunches they're staying fresh until thelunch hour comes around? Today I'm going to share with you a few fun and simple ideas to send off in your child's lunch box along with helpful tips to keep their food safe until they eat it.

First of all remember anything you eat at home for dinner can be packed for lunch the next day, and stay cold or warm with the proper lunch containers.  In fact, many schools now have microwaves that the children can use to reheat their food.  Here's a quick video which shares the best thermos recommendations through the research of Good Housekeeping Magazine.

What to pack up? (If you'd like to know how to make any of the recommendations below  just ask me and I'll create a step by step video for everyone to view).

• Quesadillas - can make a healthy lunch.  Make them in the morning and pack up right away or the night before and store in the refrigerator until ready to take off for school.  Fill with chicken, beef, veggies, salsa and cheese and it becomes a healthy meal and one that your children will love.  Slice it into wedges and they'll be one happy camper. What about wraps, filled with turkey, chicken or fish and rolled with veggies?
• Soups - can be stored in a themos and are perfect on those cold winter days.  Stick with vegetable soups, chili, or those with nutritional ingredients.  Avoid heavy creamy soups or foods which can tire them, making learning after lunch difficult.
• Sandwiches - an all time favorite of children is a peanut butter and jelly sandwich on whole wheat bread.  Use fun cookie cutters to make eating a fun experience.  All PB&J ingredients can be kept at room temperature without any harm of bacteria growth.  If making other sandwiches be sure to have a good insulated cooler to keep foods safe until lunchtime.  Like the link noted here, the Bento lunch boxes have separate compartments.  So if your kids are funny about their foods touching, this solves that issue.
• Fresh fruit -  always a perfect snack or side that can be stored at room temperature as well. Or what about a fruit salsa with some graham crackers to dip them in?  This is yummy!
• Leftovers - pack up last nights lasagna, pasta, meatloaf, quiche, grilled chicken or chicken fingers with their favorite dip and fresh veggies. 
• Vietnamese Vegetarian Summer Rolls - my favorite lunch and perfect when on the go.  Check out my instructional video here and use your favorite ingredients.  Have the kids help and it will become their favorite lunch of choice or after school snack. 

You'd be surrprised how easy it is to come up with healthy alternatives to your child's meal.  Toss in dessert or have them get it at school.  So long as the bulk of their meal is well balanced an occasional treat from the schools freezer is fine.  At least I think so.  Just keep in mind your child's dietary needs if they have any, and be sure not to load them up on carbs or sugar that will slow them down for the rest of the day.

Don't forget to check out my healthful tips for packing school lunches and yours.  Keeping foods at the proper temperature will avoid any spread of bacteria and illness. Click here for video tips to avoid food borne illnessness.

I know you're sad that the kids have gone back to school but do your best to enjoy that time during their school hours to exercise and eat right.

Note: If you'd like to learn how to make a particular dish listed above please let me know and I will do my best to create a step by step video for all to view.