Vanilla is the second costliest spice in the world, after saffron. Those vanilla beans are expensive; but they provide superior flavor over vanilla extract (and we mean real vanilla extract—don’t try to save money by using artificial vanilla).

Vanilla beans need to be stored in an airtight container. That’s why some beans are sold in their own glass capsule. Keep them in a cool, dark place—but never in the fridge, where they will harden.

Properly cared for, vanilla beans should last for two years or more. If your bean becomes dried out, don’t worry: As soon as it’s added to the warm milk or cream in the recipe, it will plump up.

It’s easy to use vanilla beans.

Some recipes call for the whole bean (the pod, shown in the photo). Some require only the seeds inside the bean.

If you need only the seeds, split the bean lengthwise and scrape them out. Don’t throw away the pod: It can be used in another recipe. Even if a pod has been cooked, you can dry it for 3-4 days and toss it into a canister of sugar, tea or coffee, where its flavor will infuse.

Vanilla is the second costliest spice in the
world, after saffron. Photo by Joan Vicent
Canto | IST.

All about vanilla.

Irish coffee. Photo courtesy Home Essentials.

If you do nothing else, treat yourself to an Irish Coffee, which was invented in Ireland—for trans-Atlantic airline passengers on layovers (the history).

It’s National Potato Chip Day.

Don’t celebrate with just a conventional white potato chip. Try a sweet potato chip instead.

The nutritional values of white and sweet potatoes are similar. Sweet potatoes are a good source of vitamin A, and have a little more vitamin C and calcium; white potatoes have more iron.

We’ve long enjoyed:

If you can’t find them in your supermarket, check a natural foods store.

Or make your own sweet potato chips with this potato chip recipe.

Check out the history of the potato chip. It was a war of wills.

Absolutely delish: a mix of quinoa and brown
rice, deftly seasoned. Photo courtesy Seeds
Of Change.

Quinoa, pronounced KEEN-wa or KEE-noo-ah, is an exceptionally nutritious supergrain (in fact, it’s the Quechua/Inca word for “mother grain” or “super grain”).

Quinoa contains more protein than any other grain. A complete protein equivalent to milk, it contains all eight essential amino acids and a portfolio of vitamins and minerals. Everyone should eat more quinoa.

Our discovery of the week is a shelf-stable (no refrigeration required), 90-second microwavable package of quinoa and whole grain brown rice from Seeds Of Change.

This whole-grain combo is deftly seasoned with black pepper, garlic, onion, parsley and sea salt. The earthy flavor of quinoa tempered with nutty brown rice is a winner. We consume lots of quinoa and lots of brown rice, and the mixture is magical.

 
Serve it with anything or enjoy it as a high-protein, whole grain snack.

Seeds Of Change products are certified organic by the USDA and QAI. The company contributes 1% of net sales to advance the cause of sustainable organic agriculture world wide.

Print out a $1.00 coupon at SeedsOfChangeFoods.com.

If you want a deeper green color, simply add a drop of food color.

The Appletini turned up during the Martini renaissance of the 1990s. By the turn of this century, lounges offering hundreds of different “Martinis” could be found in major cities from coast to coast.

It’s questionable whether removing the vermouth, adding other ingredients to gin or vodka and serving the cocktail in a Martini glass actually results in a Martini. But the question was lost in the wave of Martinis produced for the cocktail culture revival—from chocolate and espresso to apple pie and dulce de leche.

However, we did not remonstrate when served our first Appletini, a combination of vodka, apple schnapps (liqueur) and optional ingredients including apple juice/purée, sweet and sour mix or lemon-lime soda.

Here’s a very fine Appletini recipe, courtesy of Ultimat Vodka.