Experiment: Vanilla Extract Week 6

The vanilla has reached the minimum time stated to be ready! Color-wise it looks much like what you'd find in supermarkets. Next step in this process: cookies. Stay tuned!

Experiment: Vanilla Extract Week 5

The vanilla settled into a dark brown color, with more debris resting at the bottom of the mason jar. We have one more week to go until it is ready for use. Any ideas what we should bake first?

Asian Coleslaw

We're not big fans of normal coleslaw over there-a bit too much mayo. This coleslaw iteration gives the cabbage a bit more bite and savory flavor from an unexpected source: Ramen noodles. Yes, those Ramen noodles. One batch of this coleslaw could feed a bbq of 8-10 people and is a great complement to any bbq or friend chicken.


Prep time: 10 minutes
Cook's note: this does not keep its crunch and texture for more than one day. Eat it while it's good!


Ingredients:

• 16 oz coleslaw package
• 1/2 cup oil
• 1/3 cup white vinegar
• 1/4 sugar
• 2 packages chicken seasoning from Ramen noodles
• 1/2 cup sliced almonds (you can also toast these or have them raw)
• 1 cup sunflower seeds
• 2 packages of crushed Ramen noodles

In a small bowl, whisk together the oil, vinegar, sugar and chicken seasoning. Toss this dressing with the coleslaw package. Right before you're ready to serve, mix in the almonds, sunflower seeds and crushed Ramen noodles. 

Experiment: Vanilla Extract Week 4

Week 4 is looking good for our vanilla extract. The liquid is becoming darker, but there seems to be a bit more debris floating around. We will consider straining it before using it!

Pasta with Bacon, Artichokes and Shrimp

We haven't made pasta in forever and wanted to try our hand with shrimp. Granted, we used frozen shrimp, but baby steps! 


We used this recipe from All Recipes as a basis, but of course added our own flair (read: lots of spice and bacon!). 


The bacon taste is not too overpowering and and gives each bite a satisfying bacon flavor and same goes for the crushed red pepper flakes. These are very potent, so you can adjust to taste.


This is a very easy recipe, but watch the cook time on the shrimp to make sure it doesn't turn rubbery. 


The dish looks monochromatic, but trust us, there are many, many tastes at play here!


Prep time: 25 minutes (includes thawing of shrimp)
Cook time: 15 minutes


Ingredients: 

• 1 package fettuccine 
• 1 tablespoon bacon grease, plus the grease from the fresh bacon
• 2-3 strips of thick cut bacon, cut into strips 
• 1 (16 ounce) package frozen fully cooked salad shrimp, thawed
• 4 cloves garlic, minced
• 3 teaspoons crushed red pepper flakes
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/8 teaspoon salt
• 1/2 cup grated Parmesan & Romano cheese

While the pasta is boiling, cook the bacon  and garlic until the bacon is crispy. Add the artichokes, shrimp, red pepper flakes and salt. Toss the pasta with the shrimp mixture. Top with the cheese mixture. 

Black Bean Taco Salad & Lime Vinaigrette

A new favorite from Cooking Light! We take out the chicken to make this a vegetarian dish. The black beans gives the salad a protein punch, yet with a spicy and tangy side, courtesy of the vinaigrette. 


By taking out the chicken, this becomes a very thrifty meal. Canned black beans are less than $2.00 and the fresh produce doesn't add up to much. If you have the spices for the vinaigrette, this is also one of the easiest meals to prepare. For leftovers, just be sure to store the bean mixtures separately if you would like to heat them up.


With these ingredients, this meal can last two people about 4 dinners.


Prep time: 15 minutes
Cook time: 10 minutes


Ingredients:

• Vinaigrette:
• 1/4 cup chopped seeded, ripe Roma tomatoes (about 4)
• 2 tablespoons olive oil 
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
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• Salad:
• • You favorite salad greens (spinach works well, a nice spring mix, or even hearts of romaine) 
  • 1 cup chopped green bell pepper
  • 1 cup finely diced onion
  • 1 (15-ounce) can black beans, rinsed and drained 
  • (optional: tortilla strips salad toppers,  1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese )
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  • To make the vinaigrette, throw everything in a food processor and pulse until smooth. Store in a convenient bottle and chill for at least an hour before serving.
  • For the salad, saute the beans, onion and green pepper in a pan until the onions are slightly translucent. Cool and top with vinaigrette and cheese and tortilla strips if using. 
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