Ingredients

• 3 large eggs
• 3/4  cup of white sugar
• 112 grams of extra-virgin olive oil+extra for greasing
• 120 grams of whole milk
• 1/2  teaspoon of vanilla extract
• 1/4  teaspoon of almond extract
• 1 1/2 cups of all-purpose flour+extra for the tin
• 1 1/2 teaspoons of baking powder
• 1/2  teaspoon kosher salt

Recipe

1. Bring the eggs to room temperature and then crack them into the bowl of a stand mixer. 
2. Add in the sugar and whisk on high for 30 seconds. 
3. Bring the speed down to low and slowly drizzle in the olive oil, followed by the milk, and then the vanilla and almond extracts. 
4. Turn the mixer off and combine the flour, baking powder, and salt in a medium-sized bowl. 
5. Whisk well so everything is combined, and with the mixer on low, spoon the dry ingredients into the wet. 
6. Stop to scrape down the sides and mix on low until everything is just combined. 
7. Take an 8 inch round tin and grease it using olive oil, and then use a little bit of flour just to lightly dust the pan.
8. Pour in the batter into the tin and bake at 350 F for 30-35 minutes.
9. Let it cool in the tin for 5 minutes, take it out and cool it completely on a wire rack and enjoy!

The post This Olive Oil Cake is Simply Divine Every Time appeared first on foodisinthehouse.com.

How to Prepare

1. Start by chopping off the top and the very bottom of the lemongrass stalk and all the green parts at the top. Even though you might buy lemongrass and have it be very long, the flavor is only in the very light green center of the stalk.
2. Then, take off a couple of layers off of the middle section.
3. Then, if the lemongrass isn’t so fresh, soak it in cold water for 15 minutes.
4. Then, slice the lemongrass thinly if you want to use it in soups, marinades, or more.
5. The parts of the lemongrass you discarded earlier can be used also in stocks even though they won’t give much flavor, you’ll get a slight hint.

The post Lemongrass is the Key to Floral and Delicious Asian Food appeared first on foodisinthehouse.com.

Ingredients

• 12 jalapeno peppers that are similar sizes
• 6 oz of softened cream cheese 
• 1 teaspoon of garlic powder
• 4 oz of shredded sharp cheddar 
• 2 tablespoons of finely minced chives 
• 1/4 cup of Panko bread crumbs
• 1 tablespoon of melted unsalted butter 

Instructions

1. First, heat the oven to 400 F. 
2. Cut the jalapenos in half lengthwise either using gloves or just your hands. Make sure when you’re done working with everything though that you wash them wall!
3. Scoop out the seeds and the membrane from the halves. If you don’t want them spicy, scoop it all out. If you want a little heat still, keep some of it in because that’s where the heat comes from. 
4. In a medium-sized bowl, mix the cream cheese, garlic powder, cheddar cheese, and chives.
5. In a small bowl, mix the Panko crumbs with the melted butter.
6. Take the cheese mixture and put a little into each jalapeno half. Top them with the crumb mixture.
7. Bake on a baking sheet for about 20 minutes or until the tops are golden brown. 
8. Cool for a few minutes and then enjoy!

The post Have Some Fun and Make These Jalapeno Poppers at Home appeared first on foodisinthehouse.com.

Ingredients:

• 3/4 cup of unsalted butter 
• 10 cups of chopped stale sourdough bread
• 1/3 cup of hazelnuts
• 3 tablespoons of olive oil 
• 12 ounces of Italian sausage
• 2 roughly chopped onions
• 4 chopped celery stalks
• 1 chopped bulb of fennel 
• 2 tablespoons of freshly chopped sage
• 1/2 cup of white wine
• 2 beaten eggs
• 2 cups of turkey or chicken stock 
• Kosher salt and black pepper to taste

Instructions:

1. Grease a baking sheet and put down a sheet of tin foil.
2. Roast the hazelnuts at 350 F for 10-12 minutes, then chop and put them into a bowl with the bread. 
3. Over medium-high heat, heat the oil and cook the sausage for 8-10 minutes. Drain the fat and add it into the bread bowl. 
4. In the same skillet, cook the onions, celery, fennel, and sage. Season and cook for 10-12 minutes or until the onions are soft and then add to the bowl. 
5. Put the heat down to medium and pour in the wine to get the brown bits off the bottom. Cook for 1 minute, add half a cup of butter and melt. Pour this mixture over the bread bowl. 
6. Combine the eggs and stock together and pour that over the bread and season again. Pour everything into the baking dish and use the remaining butter to dot the stuffing. 
7. Cover with a buttered piece of foil and bake at 350 F for 30-35 minutes, then uncover and bake at 450 F for another 20-25 minutes. 
8. Enjoy!

The post Thanksgiving is Coming Up, So Check Out this Stuffing Recipe! appeared first on foodisinthehouse.com.

Buying second hand saves so much fuel and waste, so check out how to buy second-hand today!

Online

On craigslist and even Facebook you can find people selling amazing kitchenware for super cheap! One tip to help make sure you’re getting exactly what the picture says is to ask the owner to take a picture of the product next to today’s newspaper so you know it’s the real deal.

Second-Hand Stores

People tend to upgrade their appliances more than they usually need to, and will often donate their used-but-still-working gadgets. This is the best place to find things like food processors, hand mixers, and other expensive tools. Just make sure before you buy it to find an outlet or ask an employee to help you find one and test it out.

Garage Sales

A lot times when people move they will sell what most consider to be old kitchenware. However, this is the perfect place to look for expensive pieces like dutch ovens and cast iron skillets! It’s important to remember with cast iron that even if it’s rusty, you can easily clean it and get it looking like new.

The post Second-Hand Kitchen Goods are the Way to Go! appeared first on foodisinthehouse.com.

Ingredients

The two ingredients for this flatbread is Greek yogurt and self-rising flour. If you don’t have self-rising flour, you can just add 2 teaspoons of baking powder to 1 cup of flour.

Instructions

1. Mix together 1 cup of the Greek yogurt and 1 cup of self-rising, homemade or store bought, flour in a bowl and mix well until a dough forms.
2. Dust a surface with flour and put the dough on it. Cut the dough into four equal parts which will then become the flatbread.
3. Sprinkle more flour on top of the dough so it will not stick and roll it out until it’s about 8 inches in diameter.
4. In a pan without oil, cook each flatbread over medium-high heat for 2-4 minutes per side, or until golden brown.
5. Do that to all four flatbreads and you’re done! Enjoy them with yogurt sauce, Middle Eastern or Indian food, as a homemade wrap, or anything you can imagine.

The post You Will Not Believe How Yummy This Two Ingredient Flatbread Is! appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of radishes, any variety 
• 1 1/2-2 pounds of cucumbers, the Persian or English varieties is more ideal 
• 2 limes 
• 2 handfuls of mint 
• 2 tablespoons of olive oil 
• Salt and pepper to taste 

Instructions:

1. Clean the radishes and slice them thinly on a mandoline. If you don’t have one, cut them as thinly as possible or slice them into quarters so they’re not too overwhelming.
2. If you’re using English or Persian cucumbers, slice them thinly with a knife or mandoline just as they are if. If you are using a regular cucumber, first half it, and scrape out the seeds, before slicing it into half-moons. 
3. Put the radishes and cucumbers into a bowl. Zest one of the limes right into it and then cut both the limes in half and squeeze them right into the bowl. 
4. Add in the olive oil, salt, and pepper to the bowl and mix well. 
5. Chop up the mint and add that to the bowl and give it a quick toss. 
6. Let it marinate in the fridge for 20-30 minutes before serving and then enjoy!

The post Cucumbers, Radish, and Mint Work Perfectly Together in this Salad appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by The Orion Cooker (@orioncooker)

Bar-b-que sauce is an incredibly versatile sauce. You can use it on so many different types of meat, vegetables, sandwiches and really anything you can think of. Bottled store bought sauce is fine, but making it at home gives you such a richer more unique taste, plus it is so easy to make! From prepping the ingredients to cooking it, you can make your own sauce in less than 30 minutes! Let’s get cooking and you’ll see how easy it is.

1. Heat some oil in a pan and add in diced onions and minced garlic. Cook until the onions are translucent but don’t let the garlic burn.
2. Add ketchup, molasses, brown sugar, chipotle peppers, white vinegar, Worcestershire sauce, and a dash of salt.
3. Stir all together and let simmer for about 20 minutes.
4. After 20 minutes, taste to see if it needs any extra seasonings.
5. If you want a little more punch, add in some mustard powder.
6. Allow to cool and store in a jar in the fridge.

With this sauce, you can make baby back ribs. Slather the ribs in the sauce before they hit the grill and continue to baste the ribs in the sauce as they cook.

The post You Can Have Homemade BBQ Sauce In Less Than 30 Minutes appeared first on foodisinthehouse.com.

Ingredients

• 4 vanilla bean pods
• 1 cup of alcohol, such as vodka, bourbon, brandy, rum, or single malt whiskey-does not have to be high quality 

Recipe

1. First, only use vanilla bean pods that look slightly plump as they will have more caviar, or vanilla beans, inside, and will make your extract taste stronger and more delicious.
2. Once you have your pods, use a paring knife to split the pods open without cutting them in half. 
3. Take a clean jar with a lid and put the pods into it.
4. Then, cover the pods with your choice of alcohol and leave it in a cool, dark place for at least 8 weeks.
5. Once a week or so shake the jar until the 8 weeks are up. If you want a stronger extract, leave the pods in for longer. 
6. Once the 8 weeks or longer is up you can use it right away, or if you don’t want the black specks from the caviar in your baked goods you can strain it. 
7. The best thing about this recipe is that once the extract has been used, you can make another batch by just pouring more alcohol over the beans. 

The post Making Vanilla Extract at Home is Surprisingly Easy appeared first on foodisinthehouse.com.

Ingredients:

• 4-6 Italian sausage links of the variety of your choice
• 1 yellow, red, or orange bell pepper
• 1 green bell pepper
• 1 yellow onion 
• 2-3 tablespoons of olive oil 
• 2 teaspoons of garlic powder
• Salt and pepper to taste

Instructions:

1. Wash and de-seed the bell peppers and cut them into long slices. 
2. Then, peel and cut the onion in half and into thin slices. 
3. Heat up a large skillet or cast iron pan on medium-high heat and add 1 tablespoon of oil to start. 
4. Put the onions in, season with salt, and cook for 2-3 minutes. 
5. Add more oil, drop in the peppers, and season with salt, pepper, and the garlic powder. 
6. Finally, make room for the peppers so they can sear and add more oil if necessary. 
7. Cook on each side for 3-4 minutes, lower the temperature, and cover with a lid and cook on medium-low for 15 minutes. Alternatively, you can put the skillet in the oven at 400 F for 15 minutes.
8. When the sausages are cooked through, you can leave them whole or cut them into disks and serve right out of the skillet. 

The post Sausage and Peppers is the Perfect Quick Go-To Dinner appeared first on foodisinthehouse.com.

Ingredients

• 3 large eggs
• 3/4  cup of white sugar
• 112 grams of extra-virgin olive oil+extra for greasing
• 120 grams of whole milk
• 1/2  teaspoon of vanilla extract
• 1/4  teaspoon of almond extract
• 1 1/2 cups of all-purpose flour+extra for the tin
• 1 1/2 teaspoons of baking powder
• 1/2  teaspoon kosher salt

Recipe

1. Bring the eggs to room temperature and then crack them into the bowl of a stand mixer. 
2. Add in the sugar and whisk on high for 30 seconds. 
3. Bring the speed down to low and slowly drizzle in the olive oil, followed by the milk, and then the vanilla and almond extracts. 
4. Turn the mixer off and combine the flour, baking powder, and salt in a medium-sized bowl. 
5. Whisk well so everything is combined, and with the mixer on low, spoon the dry ingredients into the wet. 
6. Stop to scrape down the sides and mix on low until everything is just combined. 
7. Take an 8 inch round tin and grease it using olive oil, and then use a little bit of flour just to lightly dust the pan.
8. Pour in the batter into the tin and bake at 350 F for 30-35 minutes.
9. Let it cool in the tin for 5 minutes, take it out and cool it completely on a wire rack and enjoy!

The post This Olive Oil Cake is Simply Divine Every Time appeared first on foodisinthehouse.com.

How to Prepare

1. Start by chopping off the top and the very bottom of the lemongrass stalk and all the green parts at the top. Even though you might buy lemongrass and have it be very long, the flavor is only in the very light green center of the stalk.
2. Then, take off a couple of layers off of the middle section.
3. Then, if the lemongrass isn’t so fresh, soak it in cold water for 15 minutes.
4. Then, slice the lemongrass thinly if you want to use it in soups, marinades, or more.
5. The parts of the lemongrass you discarded earlier can be used also in stocks even though they won’t give much flavor, you’ll get a slight hint.

The post Lemongrass is the Key to Floral and Delicious Asian Food appeared first on foodisinthehouse.com.

Ingredients

• 12 jalapeno peppers that are similar sizes
• 6 oz of softened cream cheese 
• 1 teaspoon of garlic powder
• 4 oz of shredded sharp cheddar 
• 2 tablespoons of finely minced chives 
• 1/4 cup of Panko bread crumbs
• 1 tablespoon of melted unsalted butter 

Instructions

1. First, heat the oven to 400 F. 
2. Cut the jalapenos in half lengthwise either using gloves or just your hands. Make sure when you’re done working with everything though that you wash them wall!
3. Scoop out the seeds and the membrane from the halves. If you don’t want them spicy, scoop it all out. If you want a little heat still, keep some of it in because that’s where the heat comes from. 
4. In a medium-sized bowl, mix the cream cheese, garlic powder, cheddar cheese, and chives.
5. In a small bowl, mix the Panko crumbs with the melted butter.
6. Take the cheese mixture and put a little into each jalapeno half. Top them with the crumb mixture.
7. Bake on a baking sheet for about 20 minutes or until the tops are golden brown. 
8. Cool for a few minutes and then enjoy!

The post Have Some Fun and Make These Jalapeno Poppers at Home appeared first on foodisinthehouse.com.

Ingredients:

• 3/4 cup of unsalted butter 
• 10 cups of chopped stale sourdough bread
• 1/3 cup of hazelnuts
• 3 tablespoons of olive oil 
• 12 ounces of Italian sausage
• 2 roughly chopped onions
• 4 chopped celery stalks
• 1 chopped bulb of fennel 
• 2 tablespoons of freshly chopped sage
• 1/2 cup of white wine
• 2 beaten eggs
• 2 cups of turkey or chicken stock 
• Kosher salt and black pepper to taste

Instructions:

1. Grease a baking sheet and put down a sheet of tin foil.
2. Roast the hazelnuts at 350 F for 10-12 minutes, then chop and put them into a bowl with the bread. 
3. Over medium-high heat, heat the oil and cook the sausage for 8-10 minutes. Drain the fat and add it into the bread bowl. 
4. In the same skillet, cook the onions, celery, fennel, and sage. Season and cook for 10-12 minutes or until the onions are soft and then add to the bowl. 
5. Put the heat down to medium and pour in the wine to get the brown bits off the bottom. Cook for 1 minute, add half a cup of butter and melt. Pour this mixture over the bread bowl. 
6. Combine the eggs and stock together and pour that over the bread and season again. Pour everything into the baking dish and use the remaining butter to dot the stuffing. 
7. Cover with a buttered piece of foil and bake at 350 F for 30-35 minutes, then uncover and bake at 450 F for another 20-25 minutes. 
8. Enjoy!

The post Thanksgiving is Coming Up, So Check Out this Stuffing Recipe! appeared first on foodisinthehouse.com.

Buying second hand saves so much fuel and waste, so check out how to buy second-hand today!

Online

On craigslist and even Facebook you can find people selling amazing kitchenware for super cheap! One tip to help make sure you’re getting exactly what the picture says is to ask the owner to take a picture of the product next to today’s newspaper so you know it’s the real deal.

Second-Hand Stores

People tend to upgrade their appliances more than they usually need to, and will often donate their used-but-still-working gadgets. This is the best place to find things like food processors, hand mixers, and other expensive tools. Just make sure before you buy it to find an outlet or ask an employee to help you find one and test it out.

Garage Sales

A lot times when people move they will sell what most consider to be old kitchenware. However, this is the perfect place to look for expensive pieces like dutch ovens and cast iron skillets! It’s important to remember with cast iron that even if it’s rusty, you can easily clean it and get it looking like new.

The post Second-Hand Kitchen Goods are the Way to Go! appeared first on foodisinthehouse.com.

Ingredients

The two ingredients for this flatbread is Greek yogurt and self-rising flour. If you don’t have self-rising flour, you can just add 2 teaspoons of baking powder to 1 cup of flour.

Instructions

1. Mix together 1 cup of the Greek yogurt and 1 cup of self-rising, homemade or store bought, flour in a bowl and mix well until a dough forms.
2. Dust a surface with flour and put the dough on it. Cut the dough into four equal parts which will then become the flatbread.
3. Sprinkle more flour on top of the dough so it will not stick and roll it out until it’s about 8 inches in diameter.
4. In a pan without oil, cook each flatbread over medium-high heat for 2-4 minutes per side, or until golden brown.
5. Do that to all four flatbreads and you’re done! Enjoy them with yogurt sauce, Middle Eastern or Indian food, as a homemade wrap, or anything you can imagine.

The post You Will Not Believe How Yummy This Two Ingredient Flatbread Is! appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of radishes, any variety 
• 1 1/2-2 pounds of cucumbers, the Persian or English varieties is more ideal 
• 2 limes 
• 2 handfuls of mint 
• 2 tablespoons of olive oil 
• Salt and pepper to taste 

Instructions:

1. Clean the radishes and slice them thinly on a mandoline. If you don’t have one, cut them as thinly as possible or slice them into quarters so they’re not too overwhelming.
2. If you’re using English or Persian cucumbers, slice them thinly with a knife or mandoline just as they are if. If you are using a regular cucumber, first half it, and scrape out the seeds, before slicing it into half-moons. 
3. Put the radishes and cucumbers into a bowl. Zest one of the limes right into it and then cut both the limes in half and squeeze them right into the bowl. 
4. Add in the olive oil, salt, and pepper to the bowl and mix well. 
5. Chop up the mint and add that to the bowl and give it a quick toss. 
6. Let it marinate in the fridge for 20-30 minutes before serving and then enjoy!

The post Cucumbers, Radish, and Mint Work Perfectly Together in this Salad appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by The Orion Cooker (@orioncooker)

Bar-b-que sauce is an incredibly versatile sauce. You can use it on so many different types of meat, vegetables, sandwiches and really anything you can think of. Bottled store bought sauce is fine, but making it at home gives you such a richer more unique taste, plus it is so easy to make! From prepping the ingredients to cooking it, you can make your own sauce in less than 30 minutes! Let’s get cooking and you’ll see how easy it is.

1. Heat some oil in a pan and add in diced onions and minced garlic. Cook until the onions are translucent but don’t let the garlic burn.
2. Add ketchup, molasses, brown sugar, chipotle peppers, white vinegar, Worcestershire sauce, and a dash of salt.
3. Stir all together and let simmer for about 20 minutes.
4. After 20 minutes, taste to see if it needs any extra seasonings.
5. If you want a little more punch, add in some mustard powder.
6. Allow to cool and store in a jar in the fridge.

With this sauce, you can make baby back ribs. Slather the ribs in the sauce before they hit the grill and continue to baste the ribs in the sauce as they cook.

The post You Can Have Homemade BBQ Sauce In Less Than 30 Minutes appeared first on foodisinthehouse.com.

Ingredients

• 4 vanilla bean pods
• 1 cup of alcohol, such as vodka, bourbon, brandy, rum, or single malt whiskey-does not have to be high quality 

Recipe

1. First, only use vanilla bean pods that look slightly plump as they will have more caviar, or vanilla beans, inside, and will make your extract taste stronger and more delicious.
2. Once you have your pods, use a paring knife to split the pods open without cutting them in half. 
3. Take a clean jar with a lid and put the pods into it.
4. Then, cover the pods with your choice of alcohol and leave it in a cool, dark place for at least 8 weeks.
5. Once a week or so shake the jar until the 8 weeks are up. If you want a stronger extract, leave the pods in for longer. 
6. Once the 8 weeks or longer is up you can use it right away, or if you don’t want the black specks from the caviar in your baked goods you can strain it. 
7. The best thing about this recipe is that once the extract has been used, you can make another batch by just pouring more alcohol over the beans. 

The post Making Vanilla Extract at Home is Surprisingly Easy appeared first on foodisinthehouse.com.

Ingredients:

• 4-6 Italian sausage links of the variety of your choice
• 1 yellow, red, or orange bell pepper
• 1 green bell pepper
• 1 yellow onion 
• 2-3 tablespoons of olive oil 
• 2 teaspoons of garlic powder
• Salt and pepper to taste

Instructions:

1. Wash and de-seed the bell peppers and cut them into long slices. 
2. Then, peel and cut the onion in half and into thin slices. 
3. Heat up a large skillet or cast iron pan on medium-high heat and add 1 tablespoon of oil to start. 
4. Put the onions in, season with salt, and cook for 2-3 minutes. 
5. Add more oil, drop in the peppers, and season with salt, pepper, and the garlic powder. 
6. Finally, make room for the peppers so they can sear and add more oil if necessary. 
7. Cook on each side for 3-4 minutes, lower the temperature, and cover with a lid and cook on medium-low for 15 minutes. Alternatively, you can put the skillet in the oven at 400 F for 15 minutes.
8. When the sausages are cooked through, you can leave them whole or cut them into disks and serve right out of the skillet. 

The post Sausage and Peppers is the Perfect Quick Go-To Dinner appeared first on foodisinthehouse.com.