Classic Hash Browns

Classic Hash Browns

Garden Vegetable Quinoa Soup

Amazing, Healthy, Filling, Perfect, Serves: 8

INGREDIENTS

• 1 Tbsp olive oil 
• 1 yellow onion 
• 4 cloves garlic 
• 3 carrots 
• 3 ribs celery 
• 15 oz. can kidney beans 
• 15 oz. can fire roasted diced tomatoes 
• 1/2 tsp dried basil 
• 1 tsp dried oregano 
• 1/2 tsp smoked paprika
• Freshly cracked pepper 
• 1 cup uncooked quinoa 
• 4 cups vegetable broth
• 2 cups water 
• 1/4 lb. kale or frozen spinach or some green

INSTRUCTIONS

1. Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
2. While the garlic and onion are cooking, wash and peel the carrots, then slice into 1/4-inch thick rounds. Wash the celery and slice into 1/4-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).
3. While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes, basil, oregano, smoked paprika, and some freshly cracked pepper.
4. Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes.
5. After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in 1/4 lb. of kale or frozen spinach until heated through. Season with sea salt and ground black pepper.

Inspired by Budget bites

Vanilla Extract (homemade)

Since it takes six months for this to be ready, I make multiple batches. Basically, I buy the vodka and use it up with this recipe.

Slice vanilla bean lengthwise and scrape out the caviar

You'll need:
Vanilla beans (I use Madagascar Bourbon)
Sharp knife
Amber glass bottles
Vodka (I use Absolute or Smirnoff)

Cheese cloth (not entirely necessary)

Directions:
- Slice 6 vanilla beans lengthwise and scrape out the 'caviar' with the back of a wide-tip knife.
- Cut the beans into 1/4" pieces. Place the 'caviar' and cut pieces in a amber glass bottle. 
- Add 2 cups of vodka to brown jar bottle and put the cap on the bottle

- Make your own label and mark when you made it and when it will be ready. It will be ready in 6 months. I know ... that's a long time.

- Store the bottle in a cool dark place

- Shake the bottle once a day for the first week

- Shake the bottle once a week for a couple weeks

- Shake the bottle when you think of it

- When the 6 months have passed, use the cheese cloth to strain the vanilla extract and then put it back into the amber bottle. I don't mind having bits of the caviar in the vanilla extract. Sometimes I don't even strain it. It's now ready to use.

Cautionary note: The alcohol will burn off when baking but it will be present if you use it for something you don't bake.

Vodka price varies based on the number of times it is distilled. It's cleaner and smoother. Top shelf is most expensive while the college budget is on the bottom. I go for something in between.