How to Make Veggie Broth from Kitchen Scraps

Love cooking with veggies but hate tossing the scraps in the trash? Don't! Save them and make a delicious veggie broth.

Keep a bag in your freezer and toss in scraps while cooking. These scraps can be the tops, bottoms, skins, seeds of whatever your cooking.

Bell Pepper Tops
Onion Top, Bottom and Skin
Carrot Top, Bottom and Skin
Mushroom Stems
Jalapino Tops
Garlic Top, Bottom and Skin
Potato Top, Bottom and Skin
Parsley Stems
Plus any other scraps you have

Once the bag is full of scraps, you're ready to make your broth

Poor the frozen scraps into a large pot. Cover the scraps completely with water. Add herbs to taste like sage, rosemary or a bay leaf.

Turn on stove and bring the water to a boil, reduce heat and let broth simmer on the stove for 1 hour.

After an hour strain out the veggie pieces. They should be soft and soggy. 

Pour broth in an airtight container. Freeze or keep in the fridge for about a week. Enjoy! 

A Class A Month...

I'm having serious adventure withdraws since completing my 30 Before 30 bucket list. To ease my mind, I'm taking one class a month during 2018. These classes can have any theme or difficulty level. Here's what I've accomplished so far:

January: A floral arrangement class at The Vintage Bouquet Bar

February: Aerial Yoga at Synergy Studios

March: A Vegan Tex-Mex Cooking Class put on by Green Restaurant

Bonus March Class: Sprouts and Spritzers class at the Botanical Garden

April: Calligraphy class put on by The Golden Spec 

May: Vinyasa flow yoga class with Nomadik Yoga

June: Women's Self Defense Class at Mission Ridge Gun Range 
I unfortunately didn't take any photos of this class, this photo is from the Facebook Event

July: Kickboxing kicked my butt at 9 Round 

August: Can I use that bonus class here? I was too busy celebrating my birthday!

September: Bungee class with Grounded Aerial

October: Welding Class at 10Bit Works

November: Wreath Making at The Vintage Bouquet Bar

December: Hot Yoga Class at Black Swan Yoga. I've been putting off trying hot yoga for so long. It was surprisingly great! I actually did this class on January 3rd. December was way too busy. This is my challenge so I can bend the rules a little bit right?

Taking a class a month was a great way to continue being active after I completed my 30 Before 30 bucket list. I highly recommend you go out and do something you love!

No Churn Cookies N Cream Ice Cream

If you follow me on Instagram you know I love whipping up homemade ice cream. Here is a fool proof recipe that doesn't require an ice cream maker. 

Ingredients: 
2 cups heavy cream 
1 14oz can of sweetened condensed milk 
10 Oreos, crushed
1 box Cookies N Cream pudding mix 

Step 1) Using a whisk, whip heavy cream on high until stiff peaks form. Do not over mix or you will end up with some very fluffy butter. 

Step 2) Add in condensed milk. Mix well. 

Step 3) Add pudding mix 

Step 4) Fold in crushed Oreos 

Step 5) Pour mixture into a bread pan 

Step 6) Add Oreos on top (optional) 

Step 7) Freeze overnight. If you can wait that long :)  

Caramel Filled Snickerdoodles

These 4 ingredient goodies are amazing! Yes, you read that right, only 4. I don't have kiddos but these are also kid friendly for a fun, yummy afternoon. Ignore my crappy iPhone photography.

You will need:
2 Cans of Crescent Rolls
1 Bag of Caramels
1 Cup Cinnamon
1 Cup Sugar

Step 1) Heat oven to 350.
Step 2) Mix your cinnamon and sugar together in a small bowl.
Step 3) Open your crescent roll cans and lay the dough flat. 
Step 4) Cut the end (tail) off of the triangle of dough. Save this for later. See photo below.

Step 5) Place caramel on larger piece of dough. 

Step 6) Once you have 4 of the triangle tails cut off you can smash them together to form a large triangle and place a caramel on top. The triangle in the top left corner was done this way.

Step 7) Roll dough around caramel.
Step 8) Once the dough completely covers the caramel, roll it in cinnamon and sugar mix.

Step 8) Place on baking sheet about one inch apart.

Step 9) Bake for 10-12 minutes until caramel is melted and dough is brown.

Step 10) Enjoy!

PS: If you don't eat them all right away pop them in the microwave for about 10 seconds to melt the caramel again before serving.


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Spicy Garlic Edamame

Now you don't have to go to a sushi restaurant to get great edamame. I whipped up these spicy delicious pods yesterday afternoon to snack on while watching bad Sunday afternoon TV. Don't judge my by my awful iPhone photos. 

You will need: 

Edamame (Either frozen or fresh) 

1/3 Cup Olive Oil

1 Tablespoon of Minced Garlic 

Pinch of Salt

Tony Chachere's Creole Seasoning 

Directions:

Step 1) Start by adding olive oil and garlic to a skillet and add medium heat

Step 2) When oil is sizzling add in your edamame

Step 3) Stir to coat all edamame with garlic and oil 

Step 4) Cook until edamame starts to brown but not burn

Step 5) Sprinkle on and stir in Tony Chachere's Creole seasoning to taste

Step 6) Take edamame out of pan and sprinkle salt on top

Step 7) Enjoy!

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