food Archives - Page 5 of 14 - Feathers in Our Nest

DIY Vanilla Extract

June 12, 2014 by Aliesha

Two years ago, I made vanilla extract for the first time. It was so fun and easy! I’ve been using it since then and giving it away as gifts. It was time to make a new batch, so I searched around for a great source for vanilla beans.

I discovered Beanilla, and I’m so glad I did! Their beans are high quality and reasonably priced. They have a great selection of vanilla bean varieties. I used their Madagascar beans for this latest batch of vanilla extract, and it smells so amazing!

I have two more recipes coming up soon that use these beans, so keep an eye out for those in the next couple of weeks.

It’s very simple to make vanilla extract, plus you know that it is pure (with no artificial flavorings or added sugar). Even Vera joined in on the process!

DIY Vanilla Extract (Printable recipe here.)

vanilla beans (I used Madagascar Bourbon Vanilla Beans from Beanilla – current price is $25 for 25 beans)
vodka, 35%+ alchohol, 70+ proof (or rum, but I haven’t personally tried that)
cutting board
sharp knife
liquid measuring cup
funnel
swing-top glass bottles
(optional) amber glass bottles for gift-giving (check out the whole bottle selection here)

Slice vanilla bean pods lengthwise to reveal the beans inside (no need to cut all the way through).

Place 5-7 beans per 8 ounces of alcohol into each bottle.

Kids can help with this step!

Pour alcohol into bottle using measuring cup and funnel.

Make sure the beans are fully covered.

Close the lids, give the bottles a good shake, then store in a cool, dark place for at least 8 weeks (longer is great too!). I really like to let mine mellow for around 3-6 months for a maximum depth of flavor.

Shake the bottle every day or so for the first week, then once a week after that.

When the vanilla has “aged” long enough, the color will be dark* and it will smell fantastic!

*In the photos below, the vanilla has only been aging for about five weeks.

If desired, you can transfer vanilla extract to small bottles for gift giving or storage.

This makes a great Christmas gift for anyone who likes to bake a lot! Start your extract now so it’s ready for the holiday season!

Disclosure: I received vanilla beans from Beanilla at no charge in order to facilitate this review and tutorial. All other supplies were purchased personally. My opinions are completely my own.

Dining Al Fresco

May 7, 2014 by Aliesha

On Monday, we enjoyed a delicious meal outside in the backyard! The weather was perfect!

In honor of Cinco de Mayo, I made carnitas (Mexican pulled pork), homemade tortillas, cilantro lime rice, fresh corn salsa, roasted peppers, and lemon cake.

Tad and I really loved the meal, but the girls were so distracted by being outside that they didn’t eat a lot.

Jude was quite happy on a quilt in the grass!

There was lots of dancing, as is fitting for any fiesta!

Have you eaten outside lately?

Easy Ham and Swiss Pasta Carbonara

April 21, 2014 by Aliesha

I often post favorite whole grain recipes, but I’ve slacked off a bit lately in sharing our family’s favorite main dishes! This is a new favorite that is frugal and fast to make. I’ve added my own spin on it (it traditionally is made with prosciutto and Romano cheese; I’ve subbed ham and swiss) to make it perfect for using leftover Easter ham!

It’s a pretty kid-friendly dish too. I think both the girls had seconds the other night when I made it! This recipe serves 4-6, so we had the leftovers for lunch the next day.

It takes less than 30 minutes, start to plating, so it’s a great “Ack! What’s for dinner?!” meal.

Easy Ham and Swiss Pasta Carbonara

Cook time

30 mins

Total time

30 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Main Dish

Cuisine: Italian

Serves: 6 servings

Ingredients

1 lb. whole wheat thin spaghetti
2 Tbsp. olive oil
1 cup cooked ham, chopped
6 cloves garlic, minced
½ tsp. crushed red pepper flakes (more or less to taste)
½ cup dry white wine (or chicken broth)
3 egg yolks
½ cup reserved pasta water
½ cup finely grated Swiss cheese

Instructions

Start boiling water in a saucepan for the pasta and continue with next steps below.
In a pan, heat olive oil over medium heat and lightly brown the ham in it. Add the garlic and crushed red pepper flakes and cook just until garlic is fragrant (30-60 seconds). Add white wine and scrape bottom of pan while cooking.
Add pasta to boiling water. Drain when cooked al dente, reserving ½ cup pasta water.
In a bowl, whisk together 3 egg yolks and ½ cup pasta water.
Add drained pasta to the pan with the ham, oil, and wine. Pour egg mixture over and add finely grated Swiss cheese. Toss well to coat. Remove from heat.
Serve with chopped fresh parsley and an additional sprinkle of cheese, if desired!
Enjoy!