I’ve been getting into trying to make new things, especially in an attempt to reduce cost and be a little healthier in general. I’ll be tracking the things I do try to make here, along with my thoughts on each of these items. The goal is to keep track of what I did and didn’t like, what I think I could change to make it better, and share the knowledge to anyone who stumbles their way here.
I’m still waffling about how to organize it, so the organization might change drastically every time I touch this page until I find something that I like.
What I’ve Tried
Chai Concentrate
I’ll admit that I made this first because this is something that would make the house smell good, and also something my parents wouldn’t want to try. I very much have been wanting to make my own chai concentratet so taht I can have chai whenever I want without having to spend a stupid amount of money at some coffee shop, and so that I can control how much sugar (and what kind of sugar) is in it.
I ended up making this and not only did it make the entire house smell delightful, it came out way better than I expected. This was so good that I struggled to go to bed after making it. I wanted to make a chai so badly. 😠I will definitely be making this all the time.
Recipe
Ingredients
- 5 cups water
- 1/4 cup sugar
- 2 tbs dark brown sugar
- 1 tbs honey
- 1/4 tsp vanilla extract
- 3-4 tbs black tea such as: assam, ceylon, darjeeling, english breakfast -- bags typically contain 1-1.5 tbs.
- 2-3 cinnamon sticks
- 12 whole cloves
- 8 green cardamom pods
- 1 tbs black peppercorns
- 2-3 star anise (I additionally added some anise seed)
- 1/4 tsp ground nutmeg
Optional:
- Allspice
- Fennel seeds(I regret not adding this - I will in future batches)
- Vanilla bean
- Crystallized ginger (I just threw some in, probably about a half tbs worth?)
Instructions
1. Crush whole spices (cinnamon sticks, cloves, star anise, cardamom pods, peppercorns, crystallized ginger) in a mortar and pestle or with a rolling pin into a coarse grind. The goal is simply to open the spices up, not create a powder.
2. Dry toast the crushed spices and any seeds in a pan over low heat for 2-3 minutes, until fragrant. I prefer to do this in the saucepan you will ultimately use to make the concentrate.
3. Add toasted spices, chopped ginger, nutmeg, and any additional spices (allspice, vanilla bean, and any additional spices) to saucepan. Add your water.
4. Bring to a boil, then immediately reduce heat and simmer for 5-10 minutes. The longer you let it simmer, the stronger it will be. I highly recommend the full ten minutes.
5. After the spices simmer, return to a high boil, then remove from heat.
6. Stir in the tea (or add your tea bags and give it a stir).
7. Let tea steep for 3-5 minutes. Do not oversteep the tea or it will get bitter.
8. Once steeping is done, immediately strain the spices and tea out of the water.
9. While the chai is still warm, add all sweeteners and your vanilla extract.
10. Let the chai cool to room temperature.
11. Once cool, pour into a glass bottle and store.
Things To Try
Golden Garlic Soup
This is a recipe for a turmeric and garlic soup that I stumbled on at some point while scrolling tiktok. I love garlic, I love turmeric, and I’m a hermit that never has to leave the house, so I don’t mind a little garlic breath. 😋 This recipe just soudns like it’ll end up a comfort thing for me.
Recipe
Ingredients
- ~2 heads of garlic, sliced
- 2 large potato, cubed
- 1 small yellow onion, diced
- Olive oil
- 2 tbsp butter
- Salt & pepper, to taste
- 1-2 tsp turmeric
- 1 cup white wine
- 4 cups chicken broth
- 2 cups water + extra bullion if you like
- 1 bay leaf
- 2-3 cups bread, cubed
- Cheese - gouda, parmesan, white cheddar, anything that melts
- Herbs to garnish: parsley
Instructions
1. In a large pot, add olive oil and butter. Let melt over medium heat. Add chopped onion and caramelize slightly for about 5 minutes, or longer if you have time.
2. Add the chopped potat and sliced garlic. Season with salt, pper, and turmeric.
3. Stir and let sautée for about 5 mintes.
4. Deglaze with white wine. Add stock and water.
5. Bring to a bubble. Add bay leaf, then reduce to low and let simmer partially covered for 20 minutes.
6. While the soup is simmering, cube your bread. Hit with olive oil and salt, then toast in oven at 400F (205C) for about 10 minutes, or until golden.
7. Ladle soup into oven-safe bowls, top with croutons and grated cheese. Put under the broiler until cheese is melted and a bit golden on top. Garnish with herbs and serve.