Homemade Laundry Detergent

Looking for ways to save a little more money this year?  Well, how about switching to homemade laundry detergent?  It's super quick and simple and it's sure to save you some major $$$ over the course of the year.  

I've been using homemade detergent for over a year now and LOVE it!  I've made liquid and powder.  Both work really well, but who needs more than 5 gallons of detergent sitting around at once?!  I find this smaller batch of the powder to be more than enough.  It takes less than 10 minutes to make and lasts for over a month - and we do a LOT of laundry!  I was able to find all of the ingredients at ACE hardware or my other local Hardware stores - sometimes the larger "box" stores don't carry the washing soda...if they don't that's just one more reason to go support the smaller businesses. :) 

Homemade Laundry Detergent

What's In It:

1 bar Zote Soap or Fels Naptha Soap

1 1/3 c Washing Soda

1 1/3 c Borax

1/3 c Baking Soda

What To Do With It:

Shred soap using a cheese grater or just chop it up into chunks.  Put soap into a food processor or blender to turn the soap into coarse crumbs.  Combine remaining ingredients - I just shake everything together.  Be sure to give the container a quick shake before each use.

I have an HE front loading machine and I throw in about a tablespoon and half into each load of laundry.  I don't have any issues with stains, etc. and we are play in the dirt, wear our food, type of folk here at the Hive. :)

**Note, this detergent is not for cloth diapers.  Please use this recipe for cd's. 

Here are a few pictures to help illustrate the steps:

This is what your shredded soap will look like (for this batch I used Zote soap)

This is what the soap will look like after it's been run through the food processor

This is the finished product.  

Broccoli & Cheese Quinoa Casserole

So...it's official.  I'm on the quinoa band wagon.  I didn't want to be - it seems like something I would run screaming into the hills from....all hip and trendy...I mean heck, I'm not gonna lie, I still pronounce it wrong in my head.  But it is so good!

Couldn't you make this recipe with Rice and would it be delicious?   Yes - I'm sure you could.  But there is something about quinoa, maybe it's the "nuttiness" (or maybe that's just me), maybe it's the unique texture it brings to a dish, maybe it's just because I get bored in the kitchen - I don't know....but I do know that this stuff is fantastic!  We had it for dinner a few nights ago, I then had it for lunch yesterday, and I'm planning on finishing it up for lunch today unless Wolverine snags it first. :)

If you haven't given quinoa a try, this might be a good introductory dish...you get all the familiar comforts of broccoli and rice casserole but with a little twist.

Broccoli & Cheese Quinoa Casserole

Original Recipe Here

What's In It:
1 1/2 c stock
3/4 c quinoa
1 can cream of broccoli soup or 1 recipe of Homemade Cream of Broccoli Soup
2 T milk
1/3 c sour cream
1/4 t salt
1/4 t pepper
2 c cooked broccoli, chopped
1 1/2 c shredded cheddar cheese
1/2 c parmesan cheese

What To Do With It:
Bring stock and quinoa to a boil.  Cover and simmer for 20 minutes or until all moisture is absorbed into the quinoa.  
Combine broccoli soup, milk, sour cream, and seasonings in a bowl.  Add broccoli, cheese, and quinoa. 
Pour into a greased baking dish. Sprinkle with parmesan cheese.
Bake at 400 degrees F for approximately 40 minutes or until top is starting to brown.  

Cream of Broccoli Soup

Can I just say that I LOVE making my own Cream of ____ Soups?  It might not be as easy as just opening a can that is already in my cupboard, but it really only takes about 20 minutes and how can I complain about taking an extra 20 minutes to make something for my family that is of course chemical free but also, really darn good?

I can tell you this, I would never open a can of Cream of Anything and just happily eat it with a spoon, but this soup almost didn't make it into the Broccoli and Cheese Quinoa Casserole it was intended for.  It almost made a detour into my tummy. :)

Cream of Broccoli Soup

Original Recipe Here

What's In It:
2 T butter
1/4 c flour (I have used whole wheat and white)
1/2 c stock*
1/2 c milk
1/2 t salt**
1/2 t pepper
1/2 c finely chopped broccoli 

What To Do With It:
Melt butter in small sauce pan over medium heat, add broccoli and saute until tender - this won't take long.  Reduce heat slightly, add flour, and stir until thick paste formed.  Add stock and whisk until smooth.  Whisk in milk and seasonings.  Continue to simmer gently until desired thickness.  

This will replace one 14oz can of condensed soup.  

*I have used vegetable and chicken stock for this recipe.  I have also used just water flavored with approximately 1/4 t garlic powder, 1/4 t onion powder, heaping 1/4 t poultry seasoning, and any other seasonings that catch my eye that day.
**If you are using a high sodium stock, be sure to taste it before you add the salt.  I might not need the full 1/2 t.

Mexican Rice

Do you have an item that when you go out to eat, you know you are going to be pawning it off on someone else?

Anytime I order a dish that come with Beans and Rice, I always know that I'm not going to want the rice - I mean I want to want the rice, but I'm just always disappointed.  So then the quandary becomes, order double beans and get weird looks or order it normally and give my rice to Wolverine.

Well, Wolverine can have my rice no longer! I want it....all....for...myself!

I want to give a special thanks to Hit Girl for really helping me out with this recipe.  She's such a sweetie... I texted her (while she was at work!) in a panic because our internet apparently was on a 5 hour strike and we only get spotty 4G at the house, so I was a girl in need of some rice to go with some CHILI CITRUS CHICKEN and no internet?!?!  Well, Hit Girl to the rescue...I sent her over to Hispanic Kitchen's* website and asked her to just send me the recipe that looked the best.  She did even better than that and browsed around and gave me the general components of about 5 different recipes and from there, I created this delicious rice dish! YUM!

Mexican Rice

What's In It:
2 T oil
1 1/2 c rice (I use brown basmati)
2 1/2 c broth
1 c onion, diced
1/2 c mild banana peppers, diced
14oz canned tomatoes
1 c corn
1 T chili powder
2 heads roasted garlic
1/2 t salt
1/2 c cilantro

What To Do With It:
Saute rice in oil 3-4 minutes or until it starts to look toasted.  Add onions and peppers and cook 2-3 more minutes.  Add remaining ingredients.  From here, cook according to your rice directions.

*Go check out Hispanic Kitchen...everything I have made from their site is to die for.  Let me know if you make anything that I need to add to my ever growing recipe box! Good thing Wolverine got me a HUGE one for Christmas...'cause I'm fillin' 'er up! :)

Chili Citrus Chicken

AKA the best chicken ever!

SuperMan even said it is "Ham Salad Good" and if you know SuperMan you know his love affair with Ham Salad, so that is a major compliment coming from him!

I would absolutely, hands down, eat this once a week.  In fact, when I make it, I end up eating it for every meal until it is gone....it is that good!  I wish I could invite each of you over for dinner so you can have some.

Also, as a super bonus, the Organic Market near us that sells local meat was having a huge sale on their chicken.  Apparently they had purchased more than normal anticipating larger demand during the holiday season....well, to my amazing luck, they did not sell nearly as much as they'd planned and I got about 15lb of chicken, locally raised, happy, healthy, delicious chicken, for only $30?!?!?!?

We have had this in soft tacos, as burritos, as a rice bowl, on a sandwich, cold out of the fridge, etc ;)  It's really awesome with this Mexican Rice.  Give it a shot and let me know what you think!

Chili Citrus Chicken
Original Recipe Here

What's In It:
2-3lb Chicken (I use leg quarters and breasts)
1/4 c chili powder
1/2 T salt
1 T garlic powder
1 T onion powder
1/2 T cumin
1/2 T smoked paprika
1/2 t chipotle powder or mesquite seasoning
2 T lime or lemon juice, or get froggy and do a combo
1/2 - 2/3 c oil of choice (veg, olive, coconut, etc)

What To Do With It:
Combine everything except the chicken.  Whisk until smooth.  Coat chicken with spice mixture (I put my chicken in a plastic container and then toss to coat).  Refrigerate for at least 3 hours, I try to go for 5.

Remove from fridge at least 30 minutes before baking.

Arrange chicken in a single layer on a lined baking sheet.

Bake 30-40 minutes at 400 degrees F or until chicken is done.

What is Life Without a Challenge?

BORING....that's what. :)

So, in order to keep on keepin' on with the adventure of life, I've decided to work my way through this book  from America's Test Kitchen this year:

SuperMom gave it to me for Christmas and I think that out of all of my gifts, this is the one I am super pumped about!  I think in the whole book there's only one recipe that I'm not over the top excited about, but (as I'm sure you know if you've been around a bit) I'm wrong a lot...so I'm ready to eat my words on that one. :)

Check out these beautiful easy to follow photos!

Completing this goal is sure to be a bit of a challenge seeing as how it will definitely take me out of my cooking boredom comfort zone....quite often....and I will also either be purchasing or borrowing some equipment in order to make a few of the recipes. :)

Here are few recipes that I can look forward to making:

Duck Pancetta

Nutella

Bacon

Maple Cream 

Here's to new adventures - wish me luck!

Chocolate Doughnuts, yes please!

While visiting with Super Mom, I noticed that she had a few doughnut pans lying around and I have always wanted to use some!  Isn't it weird what we will and won't spend money on - apparently doughnut pans is firmly in the will not category seeing as how I've wanted some for years and haven't done a darn thing about it.  Well....this might have changed that. :)

WOW!  These were fantastic! They were definitely not fried, but with all of the flavor and texture going on in these, I didn't miss it one bit.

Maybe you're cutting back on fried goods this year or maybe you're not, but either way add these to your breakfast to-make list....even if you have to borrow a pan or two. :)

Fudgy Baked Doughnuts

Original Recipe Here

What's In It: 

2/3 c cocoa

1 3/4 c all purpose flour

1 1/4 c brown sugar*

1 t baking powder

3/4 t espresso powder (optional, I didn't use this, but only because I didn't have any) 

1 t baking soda

3/4 t salt

1 c chocolate chips*

2 lrg eggs

3/4 c milk

2 t vanilla

2 t vinegar, white or cider

1 c melted butter or 1/3 c veg oil (I used butter)

Chocolate Icing:

1 c chocolate chips

3 T Half & Half or Cream (I used cream)

Sugar Topping
2 T sugar
1 t cocoa

What To Do With It:

Preheat oven to 350 degress F.  Lightly grease 2 standard doughnut pans.

Whisk together cocoa, flour, sugar, baking powder, espresso (if using), baking soda, salt, and chocolate chips. 

In a bowl or in a 2 c measuring cup, whisk together the eggs, milk, vanilla, and vinegar.

Add wet ingredients and butter, to the dry ingredients.  Stirring to blend.  No need to beat the batter, but mix to combine.     

Spoon batter into pans, filling 3/4 full.  

Bake for 15 minutes or until a toothpick comes out clean.

Allow to cool in the pan for a minute or so, then loosen edges and turn out onto a wire rack.  

If using a sugar coating, shake doughnuts in sugar mixture immediately - I would use a plastic container and gently "shake".  

 If using icing, allow to cool completely - or about 50% of the way, like we did.  

While cooling, melt chocolate chips with cream.  I did this over very low heat in a small sauce pan on the stove, just use your preferred method. 

To ice the doughnuts, you can use a knife or I just dunked the top half of the doughnut upside down into the icing.  

I was thinking these would be divine with some crushed peanuts on top! YUM! 

*Super Dad is a diabetic, so I used a sugar substitute and sugar free chocolate chips.  I think the only issue this caused was that the doughnuts needed to be eaten the day they were baked, the next day they were a little dry.  Oh what a problem....I have to eat them right away....like I needed an excuse! :)