Red Currants

Last year, we planted two currant plants.  One red and one white.  The red ones are starting to ripen for the season.  Last year, I made some scones and added some currants to lemonade.  This year, I found a recipe for red currant and fennel muffins.  The recipe says to soak the oats but them doesn't add them in during the instructions, I improvised and added them to the eggs and oil.  I added in strawberries from the garden, cinnamon, a little bit more sugar, and used some of our fennel leaves instead of seeds.  I used mason jars instead of a muffin pan, so they took a little longer in the oven, due to their size.  They'd be even more delicious with chocolate chips.

Red Currant, Strawberry & Fennel Muffins


1 cup milk
1 cup instant oats
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3 1/2 tsp fennel
3 tsp cinnamon
1/2 cup red currants
1/2 cup strawberries

Line a 12 muffin tin or mason jars or grease it with butter. Soak the oats in the milk for 15 minutes. Beat the eggs with the oil in a large bowl and add in the soaked oats. Sift together the flour, sugar, baking powder and salt. Set aside enough of the dry mixture to coat the currants. Mix the dry ingredients into the egg mixture until combined then add in the fennel and cinnamon. Mix the currants and berries into the reserved dry mixture first so they are coated and then gently fold this mixture into the batter. Fill the muffin pan or jars with the batter evenly distributed between the 12. Bake for 20 minutes at 425F.

Homemade Tofu Jerky

In case you were wondering, the granola bars held up perfectly on the trail.  3 days in a crammed pack and they didn't crumble, melt, or lose their delicious flavor.

Another homemade delight we brought with us, and try to bring with us on our backpacking trips (if I make time to make them before we leave), is homemade jerky.  Tofu jerky.  This is another recipe that I've made many different ways.  I always use the dehydrator, but have tried different types of marinades, from store bought to homemade.  The most recent one I made was based off of this recipe.  I forgot to add in some honey, which would have helped with the saltiness.  But regardless, it was still pretty good.

Homemade Tofu Jerky

1 package extra firm tofu
1/8 c. soy sauce
1/8 c. teriyaki sauce
1/4 c. Bragg's Liquid Aminos
4 tbsp liquid smoke
1/8 c. water
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp pepper
1 tbsp hot sauce
1 tsp honey (which I forgot)
you could continue to add or substitute a variety of spices to your liking.




1. Drain and slice the tofu, keep in mind that it will shrink a decent amount.
2. Place all the slices into a deep dish.
3. Mix together the rest of the ingredients and pour over the tofu slices.
4. Marinate in the fridge overnight.
5. Place the tofu slices on the dehydrator and dehydrate until chewy (time will depend on your dehydrator).

You can save the left over marinade and re-use it for more jerky. 


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99 Skills Challenge: #22 Make Your Own Vanilla Extract

#22 Make Your Own Vanilla Extract

The 22nd item on Planet Green's 99 Skills list is "Make Your Own Vanilla Extract." They conveniently provide a link to a recipe and some information.

We're almost done with our store bought vanilla extract, so I wanted to get this started, since it takes about 2-3 months to extract.  Vanilla extract is even easier to make than sweetened condensed milk.  You basically cut some vanilla beans add alcohol and wait.  I can't believe no one has ever taught me this stuff before. 

As you use the extract, you can keep replacing the teaspoon or so of liquor. Leaving you with basically a never ending bottle of vanilla! (As long as you always have some liquor on hand...)

I am never buying vanilla extract again...

Ingredients:

• Vanilla beans - 1 bean for every 1/3 cup alcohol.  (I purchased mine in bulk from New Seasons Market for about $1.50/each).  
• Alcohol - vodka, rum, brandy, etc. (I purchased the cheapest glass bottled vodka in the store $6.80/750ml).

How To:
1. Cut the vanilla beans lengthwise, leaving their ends attached.
2. Place the beans in a glass jar/container and cover with alcohol (I used 3 beans and 1 cup vodka).
3. Store in a cool, dark place for 2 - 3 months and shake every few days.
4. You want to protect the extract from direct sun exposure.  So you can either keep it stored in a dark cabinet but most people recommend filtering and storing it in a dark bottle.

$6.64 for 1 cup of never-ending extract.


If you prefer other extracts in your pantry, you can make others using a similar process, like almond extract.

Click here To read more about my 99 Skills Challenge.


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Homemade Sweetened Condensed Milk

I love sweetened condensed milk.  If I ever have any left over from a recipe, I put it in my coffee, smoothies, mix it with yogurt, etc.  I needed some for a recipe the other day (dulce de leche ice cream), but didn't have any on hand.  I looked up how to make it at home and found two different ways.  One with liquid milk and one with powdered.  I used this powdered recipe because I needed to save the milk for the ice cream.  It's so easy and AMAZING!  

I am never buying sweetened condensed milk in a can again!

Homemade Sweetened Condensed Milk

1 cup dry milk
2/3 cup sugar
3 Tbsp. butter
1/3 cup boiling water

Combine all ingredients in a blender and blend until smooth (sugar should dissolve).  Place in a container and refrigerate.


Tip:  You can use a regular (not wide mouth) mason/canning jar on most blenders!  Just screw the blade on and blend!  This way you don't have to wash the blender container or transfer your ingredients.  Just screw on a lid and viola!  This is great for smoothies, spices, nuts, and sauces!  I bet an immersion blender would also work for this recipe.  Let me know if you try it!

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Butternut Squash Lasagna

We've had a ton of butternut squash in our freezer for awhile now.  I got a bulk bag of frozen squash from work, and we've been slowly chopping away at it with soups and tacos.  I Stumbled Upon a recipe for butternut squash lasagna on Sassy Radish and decided to try it out.

I halved the recipe and between Willis and I, we still have enough leftover for lunch tomorrow.  

Butternut Squash Lasagna

Preheat oven to 425°F.

Squash Filling:
1 onion, chopped
1.5 tbsp salted butter
1 lb butternut frozen squash
1 tsp minced garlic
1/8 teaspoon black pepper
1/8 cup vegetable broth
2 tbsp sage
1/2 cup pistachios chopped


Sauce:
1 tsp minced garlic
1.5 tbsp salted butter
2.5 tbsp all-purpose flour
2.5 cups milk
1 bay leaf
1/8 tsp black pepper

For Assembling Lasagna:
1 cup grated mozzarella
1/2 cup grated parmesan
6 sheets no-boil lasagna





Preparation:

Squash Filling:
Cook the onions in butter for about 10 minutes. Add squash, garlic, pepper, and broth and cook, covered, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in sage and nuts. Bring filling to room temperature.

Sauce:
Cook garlic in butter over moderately low heat, stirring, for 1 minute. Whisk in flour and cook, whisking, 3 minutes – this will make your roux. Add milk in a thin constant stream, whisking all the while. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes.  Discard bay leaf, and remove from heat, and stir in salt.

Assemble lasagna:
Combine Cheeses. Butter glass baking dish.  Spread 1/4 cup sauce in baking dish.  Cover with 2 pasta sheets, leaving spaces between sheets (because of the size of my dish, I had to break some sheets).
Spread with 1/4 cup sauce and one third of filling, then sprinkle with a heaping 1/4 cup cheese.
Sepeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10-15 minutes more.  Let lasagna stand 15-20 minutes before serving.

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