How to Make Vanilla Extract

This is one how-to that is worth doing.. it’s easy… you control the quality of the ingredients and it takes virtually no time at all to put it together. Best of all.. it is far cheaper to make your own… and you can ensure a high quality extract.

You do need patience.. though.. since you will need to give it time to age… 3-4 months… 6 months or more is optimum. More on that topic later. You will need to keep it in a cool dark place… a cabinet is fine. And you will have to give it a good shake every week or so.

What You Will need



You will need a airtight jar… a lot of sites advise to use a colored glass jar… clear glass is fine too … I use a mason jar… some vodka or rum… I use vodka … and of course .. you will need vanilla beans.

About the Vanilla Beans

Vanilla beans tend to be expense in stores… I highly recommend Beanilla.com … I’ve purchased from them, they’re reasonably priced and their beans are quality beans… and I received my order quickly.

A lot of sites use 3-4 vanilla beans for each cup of alcohol… In my opinion, it’s not nearly enough.

I’m more in line with the Barefoot Contessa’s thinking, she fits as many as she can in…. I use about 8-12 per bottle of vodka, as she does. She also has noted, once she use begins to use the extract, she periodically replaces the vodka and adds fresh beans, removing the softened ones.

One final note about the Barefoot Contessa’s methods, she only waits a month before beginning to use it.

You can also use the beans from the pods for other uses in recipes by scraping them out. The extract will last indefinitely.. she noted that hers has been on the shelve for 20 years, using it, replacing it etc. It reminds me of sourdough starter.

There is also baker’s vanilla, which is 2x, which means it’s double strength. Professional bakers use this.

Choosing what beans to get… many people don’t realize there are different kinds of vanilla beans, each produce a distinctly different flavor.

The beans used most commonly are Madagascar beans, although other beans are also used to make extracts.

People mistakenly think that Bourbon Vanilla refers to the alcohol, it doesn’t. It refers to the beans from Papua New Guinea, it is named for the Bourbon French kings that ruled the island of Réunion when the method of hand pollination was discovered.

For more information about vanilla, read my post from last year.

About the Alcohol

Your vodka or rum should be a good quality vodka, between 75-80 proof. I use 80 proof. I try to make up about at least 2 cups or more at a time, a little more than a small bottle of vodka. I’ve been asked about brands, I use good quality vodka, the difference in price is not that much, and I want a good product. Talk to your liquor store about brands they would recommend. For the vodka, I have used Absolut, as well as, others.

What to do



Simply use a clean glass, air tight jar. I like a wide mouth Mason Jar. I use the quart size. You can always use a funnel to put it into pretty little jars (if you’re giving them as gifts) later on. You can always transfer it later to whatever type jar you find handy to use.

Add the alcohol to the jar. I cut my bean pods in half, then, using a sharp knife, slit it down the middle leaving the top point intact. Drop the cut bean pods into the alcohol and place the lid on. Give it a good shake and place it in a cool dark place…. And that is….. all folks!

This will be perfect in time for holiday gifts and baking… so get started now.

Remember to give it a shake once in a while.

How to Make Vanilla Sugar

My recent post, All About Vanilla, hopefully provided you with some useful information about the flavoring that is probably the most popular and most often used. I think it’s important to know what exactly we use in our food and the options we have.

Who knew there were so many choices when it came to vanilla?… I sure didn’t until I investigated it. However, there are a few things I did know about vanilla… and vanilla sugar is one of them.

There are many uses for that wonderful vanilla bean.. and one simple thing my Mother always did was put a vanilla bean in her sugar. I remember lifting the lid on the sugar canister and just enjoying that sweet vanilla scent. To this day.. I still love the scent of vanilla.

TIP

I usually keep about 4 cups of vanilla sugar on hand... this way I have what I need for my recipes...I replenish it as needed and replace the vanilla bean(s) periodically. To make the initial supply.... just double the recipe.

How to Make Vanilla Sugar

Simply take a vanilla bean and slit it down the middle with a sharp knife. Bury it about 2 cups of granulated sugar in an airtight container and allow it to age for about 2 weeks. I've read that Alton Brown also scrapes the vanilla beans out and mixes them in the sugar… and also buries the bean. You can do it either way.

Uses

Use it as you would granulated sugar. One tablespoon of vanilla sugar will equal the flavoring of ¼ teaspoon vanilla extract.

All About Vanilla

This post is … as promised… a result of my “vanilla investigation”… everything you need to know about vanilla but were afraid to ask… or didn’t know to ask… which … if you’re like me… is probably more the case.

So just what is vanilla? … a good place to start. Vanilla is a flavoring derived from Vanilla Orchids… yep… orchids.. those really pretty flowers your prom date bought you…. well .. probably not exactly what he bought you.. but an orchid nonetheless.

Background

These vanilla orchids are indigenous to Mexico. The name comes from the Spanish word… vainilla, which means little pod. Up to the early 1800’s attempts at cultivating it outside of Mexico failed.

It wasn’t until 1837, that a botantist, Charles Francois Antoine Morren discovered the reason. It seems there are these bees that are local to Mexico that are needed to pollinate the vanilla orchid. Morren developed a method to artificially pollinate the vanilla orchid. Unfortunately, it was not financially feasible to do this.

It wasn’t until 1847 that a French slave living on the island of Réunion in the Indian Ocean discovered that the Vanilla Orchid could be hand pollinated. This method of hand pollination allowed for global cultivation of the vanilla orchid.

Different Types of Vanilla Beans

I guess I never thought about it before… but it should have been a “no-brainer” that Vanilla Orchids cultivated in different parts of the world would taste differently…. but it wasn’t. It wasn’t until I used the vanilla extract that my Mother had sent me … did I realize it tasted differently than the ones I purchased locally. The one she sent me was produced in Mexico.

After all… wines made with the same variety of grapes cultivated in different parts of the world will have “different layers” of flavor … the plants “absorb” different minerals from the soil and atmosphere… and climate will also influence how something will taste… so it stands to reason that vanilla from different parts of the world will taste slightly different.

I decided to investigate further and was surprised to find quite the list of varieties of vanilla beans available. I will briefly list what they are and a description that I got from Beanilla.com. For information, see their website.

Mexican Vanilla Bean - they are very dark brown/black. The flavor of these beans is creamy, smooth, sweet and spicy with an intense, rich and spicy scent.

Madagascar Vanilla Bean – as the name implies, they are from Madagascar, which is where about 60% of the world’s vanilla bean production is from. They are a blackish brown color and a strong rich vanilla scent. Extracts made from Madagascar beans are very common.

Bourbon Vanilla Bean – this bean is from Papua New Guinea, it’s black in color and it too, has a strong, rich vanilla aroma. These beans have a traditional vanilla flavor which is creamy, sweet, smooth and mellow. The name Bourbon has nothing to do with the alcohol Bourbon, but instead it is named for the Bourbon French kings that ruled the island of Réunion when the method of hand pollination was discovered.

Indian Vanilla Bean – these are from India, and are similar to Madagascar beans. India is fast emerging as a major vanilla producer. These beans have a strong, full, rich vanilla aroma. They have a sweet woodsy flavor.

Tahitian Vanilla Bean – these beans are from Papua, New Guinea. They are very dark brown and are often described as smelling like licorice, cherries or wine. The aroma is flowery and fruiting with a smooth flavor.

Tonga Vanilla Beans – this bean is from the Kingdom of Tonga in the south Pacific. They are brown in color and they have a strong full vanilla aroma. Some say similar to red wine.

These are a few of the main producers or vanilla beans to give you an idea of what’s out there and to give you a better understanding of what you are purchasing.

The bottom line, while all may be good beans, they are not the same. You will find, as I did, when I happened to try a different vanilla extract, the flavors are distinctly different, all basically a vanilla flavor but distinctly different.

Vanilla Bean Products

Vanilla Beans – you can purchase vanilla beans. They are available in supermarkets, usually by a major spice brand. They tend to be very expensive. You can find them far cheaper online.

I would recommend Beanilla.com, although there are other sites selling them also. The beans a long and thin. Many recipes have the vanilla bean dropped into the sauce pan during cooking. An example would be when making pastry cream. The bean is removed after cooking.

You can slit the vanilla bean down the center and scrape out the tiny beans and put them directly into your food. The black specs sometimes found in vanilla ice cream are these tiny beans.

Vanilla Extract – is a solution containing the flavor compound vanillin. The solution is made up of alcohol and water. The US FDA sets the minimum standards for the extract at 35% alcohol and 13.35 ounces of vanilla bean per gallon.

Vanilla Paste – is pure vanilla made of vanilla beans. It matches vanilla extra in flavor strength and usage. You use it exactly as you would extract. Whatever the recipe calls for.. a teaspoon of extract equals a teaspoon of paste. The advantage of the paste is that it will give that black flecked look of vanilla beans to your food.

Purchasing Vanilla Beans

Vanilla beans are expensive in the supermarket. We recently looked and were shocked at the prices. I found better prices online at Beanilla.com

Storing Vanilla Beans

According to the folks at Beanilla.com, wrap the vanilla beans in wax paper or plastic wrap and store in an airtight glass container or Tupperware container. They recommend that you squeeze out as much air as possible to prevent them from drying out.

They should never be stored in a refrigerator, the refrigerator will dry them out.

Store them in a cool, dry place such as a pantry or basement.

They should be aired out every few weeks for about 15 minutes.

Properly stored vanilla beans can last up to 2 years but it is recommended you purchase them and use them within 6-9 months.

Dry Vanilla Beans

If your beans dry out, they can be rehydrated by soaking them in warm water or milk for several hours.

Moldy Looking Vanilla Beans

If your beans get a white, frosty look… this is most likely not mold. Vanilla beans can form crystals and they are edible. If you do suspect actual mold, though, throw them out.

For more information, please see Beanilla.com

I hope this information has been helpful… and you enjoy eating vanilla as much as I do!

My Love Affair with Vanilla

I have always loved vanilla… even as a young child when given a choice.. I always chose vanilla. The cartoon of a kid standing in front of a large board listing all of Howard Johnson’s 28 ice cream flavors… thinking and thinking … only to finally choose… vanilla… that’s me.. totally me.

As I grew older… I started liking chocolate and then specialty flavors … but deep down in my heart… I’m still a vanilla gal… for sure. I lean toward vanilla in all things pastry and desserts. I bake with it… make puddings with it… make drinks with it… and one would think I’d know lots about it… well… think again.. I honestly didn’t.

My parents went to San Antonio on a trip with friends.. and while they were there… the ladies went shopping.. BIG surprise… and ended up in a gourmet foods store… another BIG surprise… the ladies were all over these big bottles of vanilla.. so my mother.. went along and bought hers too.

When my Mother was lamenting that she bought this big bottle of vanilla (32 ounce) and how she doesn’t bake much anymore… I offered to take it “off her hands”… since I go through so much vanilla… uh huh.. I was more than happy to “help” her out…

Anyway Mom sent the bottle to me… and I was in vanilla heaven.. a large bottle of vanilla… and I mean large… now you know how expense teeny bottles are… just figure what a 32 ounce bottle is worth… she should have sent it with an armed courier.

Vanilla is expensive no doubt about it.. with the economy the way it is … I was thinking of investing in a “vanilla farm” .. better yet… make my own vanilla farm…. But first I thought I’d better investigate a bit more… since other than loving it.. I didn’t know much about vanilla.

So I will share what I found…. see my post All About Vanilla

Salts - Sea Salt, Kosher Salt, Table Salt and More

Sea Salt, Kosher Salt, Table Salt… salt from in the ground.. salt from the sea… iodized salt… pickling salt.. popcorn salt… rock salt… a dizzyingly array of choices… who knew?

Okay… I did know there were different types of salt… of course we always had table salt… we always had that Morton round blue box of iodized salt…. and my Dad always put rock salt down on the sidewalk in the winter… and I knew that soft pretzels and bagels had a different, coarser salt on them… but more than that?... I guess I never thought about it.

My Mother always used Table Salt in cooking, just as my Grandmothers had…

We used to watch cooking shows and peruse cookbooks and magazines for recipes together… and I can honestly say I do not recall ever coming across chefs using kosher or sea salt…. they may have.. but I don’t remember it.. and certainly we didn’t use it.

I few years ago I started noticing chefs on the Food Network talking about sea salt and kosher salt… and now it seems .. more often than not… they’re using them instead of table salt. So curiosity got the better of me and I went to investigate. I figured I would share…

History

Salt has always been a valuable commodity.... its mining and uses date back thousands of years. It was so valuable that in early Rome times, soldiers were paid with salt (and we complain about our pay today).. It has been used through the ages to preserve or cure meats and fish, as well as, seasoning foods.

Salt

As you may recall from your school days… salt is sodium chloride… all salt is sodium chloride plus additives… ultimately it comes from the sea. We mine for salt in the ground… which has been deposited there from ancient seas… or.. we mine it directly from the sea through an evaporation process.

Different types of salt are created by how they are refined … there are differences in taste and texture.

Table Salt


Table salt is refined salt. The granules are fine. It is primarily made up of sodium chloride, about 99%. Iodine can be added to make Iodized Table Salt, which was done for health reasons … for the prevention of hypothyroidism.


Sea Salt


Sea salt can either be refined or coarse. As the name implies, it is taken from the sea and extracted by an evaporation process. Sea salt is made up of about 98% sodium chloride with trace minerals, such as iron, making up the additional 2%.


There is some debate about whether or not sea salt is more flavorful than Table Salt.

Coarse sea salt is often used when a salt crust is made on food.

Fine Sea Salt is pictured. Notice there isn't a lot of difference between Table Salt and fine Sea Salt... but Sea Salt is slightly coarser.

Kosher Salt


Kosher salt is a coarse, unrefined salt that doesn’t have additives. The name Kosher Salt implies that it somehow is related to Jewish food laws… which it is not.

Kosher salt has large crystals which give it larger surface areas that can absorb moisture better than other salts. This makes it excellent for curing meats. It is used in making Kosher meats. Kosher Salt does not have iodine added.

Kosher Salt dissolves more slowly than Sea Salt. It also tends to be cheaper than Sea Salt due to the differences in preparation process.

Popcorn and Nut Salt

Popcorn and Nut Salt is superfine and has flake like crystals that cling to every kernel. Popcorn salt comes in various flavors. There are numerous brands and they can be found both online and in stores.

Pretzel and Bagel Salt

This salt is a bright white large grained salt that will not melt easily. It is ideal for soft pretzels, salt bagels, focaccia and salted bread sticks. Numerous brands are available and can be purchased online or in stores.

Summary



The real differences between Table Salt, Sea Salt and Kosher Salt are in taste, texture and processing… and the fact that Kosher Salt does not have additives.

The texture differences are obvious and have obvious benefits with certain foods.

The processing differences we discussed and preferences are just that… preferences… up to each individual.

The taste differences are .. in my opinion… only slight. After having used both Kosher and Sea Salts myself… I can see advantages in using them instead of Table Salt in some cooking.

I do like using it when salting foods I’m grilling, roasting or forming a salt crust… I like the way the salt is coarser and randomly pops over the food rather than having the finer Table Salt stick to the entire surface…. but that too… is a personal preference.

If I’m adding salt to something like stew, Table Salt is fine… it really wouldn’t matter what I used, it will dissolve during the cooking process anyway.

Bottom line… probably a refined salt (Sea or Table) and a coarse salt (Kosher or Sea) will do the home cook fine. If you don’t care about additives or if you absolutely want them… will help you make the decision to choose between them.

As for the Popcorn, Nut and Pretzel Salts… I’d recommend them if you are making these foods.

While Table Salt will work on popcorn… the superfine texture of the specialty salts will definitely be better.

As for salt on Pretzels … Pretzel Salts are specifically processed for this purpose… they are compact crystals that may look like Kosher Salt but they are not… the compact crystals dissolve quicker in your mouth than the larger single crystal Kosher Salt and therefore will have a different taste…. they are also processed not to melt at higher temperatures and will stick better to the pretzels..

So if you intend to make pretzels… I’d recommend you splurge on the Pretzel Salt… if you look online you can find cheaper ones… but even the more expensive ones aren’t too bad.. in my opinion consider the amount of work you invest in making them.. why cheap out on the salt?

I hope I’ve helped take the mystery out of the different salts.

How to Make Cinnamon Sugar

Cinnamon Sugar is a handy little mixture that I sprinkle on foods like French Toast, fruits, toppings, whipped cream, desserts and I even sprinkle it on buttered toast… just to name a few things I use it on. It’s also great as a quick little addition to some recipes… my recent post for Perfect Peach Cobbler had it in there.

You can buy it already mixed … you find it in the spice section of the grocery store… I bought it originally… until I had one of those “duh” moments as I was getting ready to throw it in the cart… why am I doing this??? … did I even look at the price??... when I thought about how little it would cost to make it… I decided I was nuts for buying it… I can make my own.

When I list it in a recipe.. I usually list in the TIPS section how to make it.. but it suddenly occurred to me that it might be helpful to list it on its own so you can readily find it and make it when you may want to add it to one of your own recipes…. so here it is…

First, a few of tips…

TIPS

I keep some of the cinnamon sugar mixture in an air-tight jar with a wide enough opening to fit a measuring spoon so it’s easy to use when I need to measure out what I need. I also keep some in a small jar that has a top suitable for sprinkling.

When one of my spice jars is empty, I wash it out and use it for spice mixes that I make or sugar mixes like this one that I want to sprinkle. If you do this.. make sure the jar is completely dry before filling it. You can also purchase empty jars with “sprinkle-friendly” tops at kitchen stores.

Use a wire whisk to mix the sugar and cinnamon, it will evenly mix the two together.

I made ½ cup batches of sugar…. I used ½ cup sugar (8 Tablespoons) and 2 tablespoons + 2 teaspoons of cinnamon (8 teaspoons)… see my pages for the Dry Measure Equivalents in Cooking chart for help in converting tablespoons and teaspoons to easier larger measures. Page links are at the top of this blog.... or click this link to get to the original post with the Dry Measure Equivalents Chart in it.

Use a funnel to make it easier to get the sugar into the smaller jar.

I hope you find this helpful!






Recipe: Cinnamon Sugar

All you need:

1 tablespoon sugar
1 teaspoon cinnamon
Small clean air-tight jar(s)

All you need to do:

Decide how many times you want to multiply this basic recipe to fill your little jar(s).




In a small bowl…mix the sugar and cinnamon using a wire whisk.









When completely mixed, fill your jar(s) and store them in a cool dark place.

Recipe: Cajun Seasoning

As with the other seasoning recipes I’ve posted before… I cannot stress enough how important I think it is to make your own spice blends…

First and foremost… you control the ingredients and ingredient quantities… commercial blends are a general blend… average… if you will… no one is average.. we’re each individuals.. and we like different things.. some like it hot some don’t…

I encourage you to use my recipe as a base.. and tweak it to your own likes and dislikes…

TIPS

I put a range on the cayenne quantity… I used 3 tablespoons… I think the seasoning has a nice little bite to it when used in sauces and meat mixtures… I used it as a coating on some grilled chicken… cayenne gets hotter when cooked like that… the chicken had a distinct bite… lips were a little tingly… so if you prefer something less hot… use the lower quantity… you can always add a bit more if after using it.. you want more bite in the future.

I also put a range on the salt… I used 3 tablespoons.. which looked like a lot before I mixed it… but after using it in a few recipes… I was happy with the quantities I decided on….and the foods didn’t taste salty.. and I’m pretty picky… I don’t salt with a heavy hand…. however… use as much as you like… remember you can always add more… so it’s better to err on the low side and then add… then err on the high side and have to throw it out…

I put all the ingredients in a small bowl and then mix it using a wire whisk.. I find the spices mingle better that way.

Make your own spice blends.. know what’s really in your food!






Recipe: Cajun Seasoning

All you need:


2-3 tablespoons salt
2 tablespoons dried oregano
2 tablespoons paprika
2-3 tablespoons cayenne
1 tablespoon black pepper
1 tablespoon white pepper
2 tablespoons garlic powder
2 tablespoons onion powder

All you need to do:


Combine all ingredients in a small bowl. Use a wire whisk to mix ingredients evenly.

Store in an air tight container or glass jar.

Use as directed in recipes.

Recipe: Barbecue Seasoning

The basis for a great barbecue sauce starts with great seasoning… so in order to try the Neely Barbecue sauce… I had to make a batch of the Neely Barbecue Seasoning… the ingredients are simple… and I knew from the moment I read the recipe… I’d found a seasoning recipe I can use in a lot of things… not just barbecue sauce..

This takes a lot of paprika… we found a spice sale at Publix… and bought quite a bit of paprika, garlic powder and onion powder…. we use tons of it in this house…. I have an investment tip… buy stock in garlic powder… you just wouldn’t believe how much I go through… it invariably is always on our shopping list… well.. until recently when Warren stocked up.

TIPS

I used Spice World paprika.. it’s not labeled hot or sweet… it’s just a basic paprika .. which is exactly what the Neely recipe calls for.

I know it’s hard to judge amounts… this recipe uses 1 ½ cups of paprika… we bought Spice World.. a 3 ¾ ounce bottle… I used the entire bottle and a little from another bottle… so you will definitely need more than 1 bottle to make this.

I used a wire whisk to mix it evenly.. and put it into an airtight container… use it for seasoning meatloaf.. or use it as a dry rub for grilled meats…. or as a seasoning in any recipe of your own.

It has just 3 ingredients..now how simple is that?

This is a terrific barbecue seasoning blend… I highly recommend you try it… and better yet… why not consider getting their cookbook… Down Home With the Neely’s… an excellent southern cookbook.






Recipe: Neely’s Barbecue Seasoning

All you need:

1 ½ cups paprika
¾ cup sugar
3 ¾ tablespoons onion powder

All you need to do:

Put all the spices in a small bowl and mix well. I used a wire whisk and it blended the spiced very evenly.

Store in an air tight container and place in a cool, dry place.. it should last for up to 6 months.

Spice Blends

Spice blends can save you a lot of time and energy … and even more than that.. they can enhance your foods so much. You can buy spice blends … such as Italian Seasonings… McCormick has an excellent blend… BUT I say that with a qualification.. they are generic… and people and their meals are … well… not generic… or at least they shouldn’t be… we all have different flavors we like better than others. I almost always add something to the foods when I use a commercial blend.

From the novice to the experienced cook.. making personalized spice blends should be one of the more important things you accomplish in your kitchen… spices are the foundation of great meals….

Where do you start?... you start from the experts and family and friends…Emerill and the Neely’s come to mind… try their spice blends… and if you don’t care for them… change them until you like them…

I like some of Emerill’s stuff… but not all.. I like things hot.. but I prefer my toes not to be on fire… The Neely’s like a little zing in their spices… but I’ve found they really are more middle of the road… well maybe a little hotter than the middle.. but certainly more compatible to general tastes.

I have some spice blends I’ve tweaked over the years… a few come to mind….my Taco Seasoning, Chili Seasoning and Fajita Seasoning… and my Paprika mix for Goulash and some other Hungarian dishes (my Mother used to buy the blend from a little Hungarian store in Brooklyn… which no longer is in business… I’m still working on duplicating it… getting close… not quite there yet).

For today’s blog I decided to try The Neely’s Barbecue Sauce which uses the Neely Blend of Barbecue Seasoning…. and the only way to try it is try using it in one of my recipes… soooo… my Barbecue Meatloaf got a Neely makeover… and it was fabulous… so read on… my friends… we’ll take this a step at a time.

Garlic Clove Substitution

Cooking Tip of the Day

Don’t have a garlic clove on hand?.... and need it for a recipe?

You can substitute 1/8 of a teaspoon garlic powder for each clove of garlic needed.

Recipe: Chili Seasoning

With the cooler weather upon us… I have a yen for chili. I love to make chili on cool autumn nights… served with warm cornbread…I’m in heaven.

I make my Chili from scratch and have an excellent Chili Recipe I’ve posted before….

This recipe for seasoning comes from that recipe.... I hope you try it.







PRINT RECIPE

Recipe: Chili Seasoning

All you need:

½ teaspoon cornstarch
1/3 teaspoon red pepper flakes
1 tablespoon chili powder
½ teaspoon cayenne
2 tablespoons paprika (I use sweet paprika, but regular paprika will be fine, too)
2 teaspoons cumin
1 teaspoon salt
2 tablespoons dried minced onion
1 ½ teaspoons garlic powder
3 tablespoons dried green pepper
3 tablespoons dried red pepper

NOTE: You can substitute the dried onion, garlic and peppers with fresh….to do that… omit the dried and use the following when making your chili:

3 medium onions, diced
4 cloves of garlic, minced
3 peppers (red, green, yellow…any combination), diced

The amounts above are for chili made with:

2 pounds of ground beef
2 cans (about 15 ounces) of kidney beans (light red or dark or a combination)
2 cans (14.5 ounces) of tomatoes (I use Delmonte canned tomatoes with Zesty Mild Green Chilis and Zesty Jalapenos)…

All you need to do:

Stove Top Method:

In a large skillet, brown the ground beef, drain the fat off and crumble.

In a large pot, combine all ingredients, including the ground beef, and simmer for 2 hours or longer… (3-4 hours is better). Stir occasionally.

Crock Pot Method:

In a large skillet, brown the ground beef, drain the fat off and crumble.

In a crock pot combine all ingredients, including the ground beef.

Cook on low for 7-8 hours or until done. Stir occasionally.

Suggested Garnishes

Grated Cheddar Cheese
Sour Cream
Finely chopped green onion
Tortilla chips

Recipe: Taco Seasoning

This recipe for Taco Seasoning is very close to the packaged kind you can find in the grocery store.

Tacos have become an American standard meal…. Kids, as well as, adults scarf them down… most cooks use packaged taco seasoning… I did too… until I realized I could do better by making my own seasoning…. By making my own seasoning, I could eliminate the MSG and control the amount of salt in my tacos. I also liked the idea of controlling the heat too.

TIPS

It’s super easy to make up…. use 3 tablespoons for every pound of ground beef you use… if using with ground turkey or chicken… you may want to add more since turkey and chicken are bland…

The recipe makes a little more than 3 tablespoons... I would recommend you triple the recipe and save the leftovers for the next time... just store in a Ziploc bag... this way you're good to go at a moments notice!

The great thing about making your own seasoning mix… season to your taste… use more seasoning if that is what suits your taste.

If you like your tacos with a kick… add crushed red pepper flakes… start with a ¼ teaspoon and taste… add more to adjust to taste as necessary.

I also included in the picture below... 2 kinds of McCormick Chili Powder... one is the regular chili powder the other is the Mexican Hot Chili Powder... you may want to use some of both or just one or the other.









Recipe: Taco Seasoning

All you need:


1 tablespoon chili powder
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon onion powder
½ teaspoon paprika
1 ½ teaspoons cumin
¼ teaspoon cayenne

All you need to do:

Combine all ingredients in a small bowl, mix thoroughly.

Store in an airtight container.

Directions for use:

Brown 1 pound ground meat in a large skillet.

Drain fat.

Add 3 tablespoons Taco Seasoning.

Add 2/3 cup water and stir to completely mix seasoning into meat.

Simmer for approximately 10 minutes or until meat is correct consistency.

Recipe: Fajita Seasoning

Updated 6/08/10 and 7/17/10

Making your own spice blends is the hallmark of a great cook.... commercial blends.. while some are very good... they may or may not totally mesh with your tastes.... so why not try making your own blends...it's quick and easy.. and far less expensive than buying commercial blends..

This recipe for Fajita Seasoning was given to me from a friend a number of years ago… I don’t know the original source … and I have tweaked it a bit myself over the years. The biggest advantage to making your own... you control the ingredients.. no msg... you can use less salt if you want... if you want a bit more zip..add more cayenne... you can do what you want with this recipe... use mine as a guide and go from there.

UPDATE: As one reader pointed out to me... chicken bouillon can contain MSG... in fact almost all of them do.... I know of one chicken bouillon on the market that doesn't contain any amount of msg... it's from Organic Horizons... otherwise the only other way to have a truly MSG free seasoning... is to use a canned chicken broth that doesn't contain MSG (Swanson is one) or you can make your own chicken broth (substitute a 1/2 cup of the broth for 1/2 cup water).

Special thanks to Alexandra Altman for bringing the MSG problem in chicken bouillon cubes to my attention.. I truly appreciate it...

TIPS

I gave the most basic quanitities I could break it down to... so you can double.. triple... quadruple this recipe easily to fit your needs... I usually make up 4 or 5 times the recipe and store it in a jar...as you can see above...

The seasoning is really terrific in many things not just Fajitas... use it in what ever you want... it's easy to measure out..

You can store this in a zip loc bag but it really does keep best in an air tight jar... I get my jars at Walmart and they really are cheap and well worth the cost.
If you do use a jar... choose a wide neck jar so it's easy to get a measuring spoon in.

Approximately 2 heaping tablespoons equals a seasoning pack you would buy....again.. making this yourself leaves the option up to you to use more or less depending on the amount of meat you are using.

I mix my spices in a bowl by using a wire whisk to blend... I found it's the best way to get everything evenly distributed.

I've included directions for using it when making your Fajitas... the directions are standard directions used on commercial blends... but I wanted to give it to you so you have them.






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Recipe: Fajita Seasoning

All you need:

¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne (amount depends on how much heat you want)
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 chicken bouillon cube, crushed

All you need to do:




Mix all the ingredients in a small bowl.



Store in an airtight container or Zip Loc bag until needed.

Directions for making fajitas with this seasoning:

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add 1 pound chicken or beef and cook until meat is completely cooked (no longer pink) and drain off excess fat.

Add 1/2 cup water and 2-3 tablespoons of Fajita Seasoning and stir well.

Add 1 bell pepper (cut into strips) and 1 medium onion (thinly sliced).. cook 2-3 minutes until vegetables are tender but still have a little crisp to them.

Serve with tortillas... toppings include sour cream, shredded cheddar cheese, cut-up tomatoes, chopped green onion and guacamole.

Bouquet Garni

Tip of the Day:


A bouquet garni is a little bundle made of fresh or dried herbs and sometimes includes celery, carrot, leek, onion or parsley root put inside a small piece of cheesecloth that has been tied together at the top with string or thick thread and looks like a small sack.

The assortment of fresh can include parsley, thyme, bay leaves, fennel, leek, marjoram, cloves, tarragon, rosemary, peppercorns or tarragon. The assortment depends on the recipe. It’s so easy to just make-up a bouquet garni that fits your recipe.

This little sack is dropped into the pot and easily removed and discarded after cooking. It’s excellent for stock, soups, stews and sauces. It’s so easy to season a dish and remove this bundle at the end.

I have cheesecloth on hand for a number of purposes, including this one. You can also purchase a pack of little sacks with a drawstring ... a pack of twelve for $9.99 (US) can be ordered online from Target... I find it much more economical to use the cheese cloth and make my own and I can vary the size depending on what I put into it.

There are also pre-made bouquet garnis made of dried herbs that you can purchase. Admittedly, when I first learned to use them, that's what I used.... but by now you know my thoughts on dried herbs... they're okay ... but I much prefer to use mostly fresh because of the distinct flavor of fresh herbs... and the purchased bouquets have a herbs that you may or may not want in your particular recipe...

Make your own bouquet garni... it's easy and once you start using these... you will never stop.

Recipe: Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon thyme

Combine all ingredients thoroughly.