Homemade bubbles!

Every kid I have ever met loves bubbles.  Seriously.   I have not met a kid who doesn’t.  They provide hours (for some), or at least several minutes, of entertainment.  Is it because they float and “fly” through the air?  The way they turn cool colors in the sunlight?  Whatever it is, they are a well-loved part of most childhoods.  Kids love blowing bubbles, and chasing them around.  So as a bonus, they’re good for keeping kids active!  

homemade bubbles with homemade bubble wand


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At a cookout last summer, I spent a solid 20 minutes blowing bubbles for my friend’s two kids.  They literally chased bubbles around the yard that whole time, and kept asking me to keep going.  What an easy and inexpensive form of entertainment and activity for the kiddos!  Since then, I have been thinking about a homemade bubble recipe. 

container of homemade bubbles with homemade bubble wand ready to blow bubbles outside on a sunny day

Bubbles are readily available and inexpensive in drug stores, grocery stores, and big-box stores in the summer time in New England.  But they ALWAYS come in plastic containers, and I have no idea what ingredients are in the bubble liquid.

I wanted a way to play bubbles with kids, without risking irritating sensitive skin, without harming the environment with unknown chemicals, and without buying plastic.  I suspected that I could make homemade bubbles using liquid castile soap, so I did some research and experimentation and found something that works great!  I found this recipe that seemed most like something I would want to use, and modified the amounts to work best with my castile soap

Making Homemade bubbles

Is really easy!  It only takes three ingredients and less than 5 minutes.  These ingredients are natural and contain no harmful or harsh chemicals. 

Ingredients

2 parts water (clean, preferably filtered; distilled works as well)

1 part liquid castile soap

1 part light corn syrup* (I used this kind)

*corn syrup is sold in plastic containers, but since my homemade castile soap and tap water don’t use plastic packaging, making these homemade castile soap bubbles require much less plastic packaging than buying store-bought bubbles. 

homemade bubble ingredients outside

Instructions
  1. Pour the three ingredients in a microwave safe jar.
  2. Gently heat the solution in the microwave.  I made a 1/2 cup of bubbles (1/8 cup castile soap, 1/8 cup corn syrup, and 1/4 cup water) and microwaved this in a 1-cup glass mason jar for about 30 seconds in my 1100-watt microwave.
  3. Stir until all ingredients are completely blended together.
  4. Allow to cool (this can be accelerated in the fridge) until the solution is about room temperature to lukewarm (I was going for a temperature that was comfortable to hold the container wouldn’t hurt if the bubble popped on my skin).
  5. Go outside and play with these awesome homemade bubbles!

I have some old bubble wands from my pre-environmentally conscious days, but I also made some of my own!  I just twisted some wire and bread ties into a round-ish shape with a handle and I was good to go!

homemade bubbles with bubble ingredients outside

Cost

This recipe is not a lower cost option – not one of my frugal recipes, unfortunately!  However, I choose to use it because it’s gentler when contacting skin, contains no harmful ingredients, and reduces plastic use.  

Cost per 1 cup batch homemade bubbles

Water – I used filtered tap water.  Cost in this recipe is essentially $0

Castle soap – Per my recipe, my castile soap is $12/gallon (128 oz); cost for 1/4 cup (2 oz) is ($12/128oz)x2oz=$0.1875.  If making with Dr. Bronner’s, it’s a little more pricey: about $16 for 32 fl. oz.  ($16/32oz)x2oz=$1.00

Corn syrup – $2.79 for 16oz at Target and similarly priced in my local grocery store; cost for 1/4 cup (2 oz) is ($2.79/16oz)x(2oz)=$0.34875

Total: $0.1875+$0.34875=$0.53625.  This soap costs about $0.54 per cup, so while it’s not as inexpensive as the cheap store bought stuff, it is still pretty inexpensive!  And if using Dr. Bronner’s it’s a bit more at $1.35 per cup.

container of homemade bubbles with homemade bubble wand getting ready to blow bubbles outside on a sunny day

Have you tried making homemade bubbles?  Or homemade bubble wands?  Let us know about this in the comments below!

Veggie Black Bean Burger Recipe

Summer time means lots of great things, including cookouts and burgers.  As a vegetarian, I enjoy the side dishes and desserts brought to cookouts, but sometimes I want to be included in the main course.  Store bought veggie burgers are easy, but I rarely find them satisfying.  So I set out to find a delicious and nutritious veggie bean burger recipe!  Per my usual, nothing I found quite suited my preferences, so I took inspiration from several other recipes and made my own. 

veggie bean burgers on a plate with title

 


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In case you’re wondering, as a vegetarian:

  • No, I do not miss meat
  • No, I do not “wish” I could eat a burger or hot dog (as an adult, I can choose to eat whatever I want and I choose not to eat those things)
  • No, I do not want my vegetarian food to look or taste like meat
  • Yes,  I do sometimes want a “main course” offering that I can dress up with all of the regular condiments that are found a a cookout!

So, this veggie black bean burger can be formed into roughly the same shape as a beef burger for ease of cooking, it can be adorned with the same condiments, but it otherwise looks nothing like a meat burger patty and tastes nothing like a beef patty.

These veggie bean burgers take about an hour to prep (using mostly fresh veggies that require chopping), but the recipe makes a big batch that lasts me most of the summer/grilling season.

My recipe has a strong basis in Ambitious Kitchen’s Meatless Black Bean Loaf.  Thanks, Monique, for the inspiration!

Veggie bean burger ingredients
  • 2 cans black beans, or about 3.5 cups cooked beans, rinsed and drained
  • 2 eggs
  • 1 bell pepper (130 grams, ~3/4 cups), diced
  • 3/4 cup corn kernels (95 grams)
  • 1 small-medium onion (100 grams, ~ 2/3 cups), diced
  • 3 cloves garlic, minced
  • 1/2 cup grated carrot (45 grams, about 1 carrot)
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 pinch (~1/32 teaspoon) cayenne powder
  • 1/8 teaspoon black pepper
  • 1 cup breadcrumbs (sourdough gives a great taste!)
veggie bean burger patties on a baking sheet
uncooked patties ready to bake
Instructions
  1. Place a large pan on the stove on medium heat.  Add olive oil.  Add onions, and cook until it starts becoming translucent.  
  2. Add peppers, garlic, and carrots to the fry pan.  Cook until vegetables are softened and onions are transparent.
  3. Transfer veggies to a large bowl.  Add spices and mix.
  4. Preheat an oven to 350°F. 
  5. Using a blender or food processor, blend 1 can of black beans until mostly smooth.  Transfer the pureed beans and other can of beans into the bowl with the veggies.  
  6. Add the corn, breadcrumbs, and eggs to the bowl.  Mix all ingredients together.  
  7. Line a baking sheet with parchment paper or a silicone baking mat (number 5 in my list of favorite kitchen gadgets!).
  8. Form veggie bean burger balls, flatten to a burger patty shape, and place on the baking sheet.  I used a 1/3 cup measuring cup to scoop out batter, and ended up with 14 patties.
  9. Bake at 350°F for about 18 minutes.  

The burgers should have a slight crunchy layer on the outside, and stay moist but fully cooked on the inside. 

Like all homemade veggie or bean burgers that I have tried, these tend to crumble more than a store bought veggie burger or beef burger, so they can be difficult to eat on a bun.  I usually eat my bean burgers with a fork. 

cooked veggie bean burger but in half on a plate
cooked veggie bean burger
cooked veggie bean burger but in half on a plate

Veggie Bean Burger

Diana
A delicious an nutrient-packed vegetarian bean burger recipe
Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings 14

Ingredients
  

  • 2 cans black beans or about 3.5 cups cooked beans, rinsed and drained
  • 2 eggs
  • 1 bell pepper 130 grams, ~3/4 cups, diced
  • 3/4 cup corn kernels 95 grams
  • 1 small-medium onion 100 grams, ~ 2/3 cups, diced
  • 3 cloves garlic minced
  • 1/2 cup grated carrot 45 grams, about 1 carrot
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 pinch ~1/32 teaspoon cayenne powder
  • 1/8 teaspoon black pepper
  • 1 cup breadcrumbs sourdough gives a great taste!

Instructions
 

  • Place a large pan on the stove on medium heat. Add olive oil. Add onions, and cook until it starts becoming translucent.
  • Add peppers, garlic, and carrots to the fry pan. Cook until vegetables are softened and onions are transparent.
  • Transfer veggies to a large bowl. Add spices and mix.
  • Preheat an oven to 350°F.
  • Using a blender or food processor, blend 1 can of black beans until mostly smooth. Transfer the pureed beans and other can of beans into the bowl with the veggies.
  • Add the corn, breadcrumbs, and eggs to the bowl. Mix all ingredients together.
  • Line a baking sheet with parchment paper or a silicone baking mat (number 5 in my list of favorite kitchen gadgets!).
  • Form veggie bean burger balls, flatten to a burger patty shape, and place on the baking sheet. I used a 1/3 cup measuring cup to scoop out batter, and ended up with 14 patties.
  • Bake at 350°F for about 18 minutes.

Notes

The burgers should have a slight crunchy layer on the outside, and stay moist but fully cooked on the inside.
Adapted from AmbitiousKitchen.com
Recipe modification options
  • To make this vegan, replace the eggs with “flax eggs”: 1/2 cup cold water, 3 Tablespoons ground flaxseed.  Mix flaxseed in the water and place in the fridge while prepping and cooking the veggies and beans.  The burgers may not hold together quite as well when using flax eggs in place of chicken eggs.
  • Add or subtract spices to suit your tastes.
  • Substitute other beans in place of black beans.  Keep the same quantity – 2 cans/3.5 cups.
  • Use other veggies if you prefer.  Keep to about 2  2/3 cups veggies.
Cost

Cost of the veggie bean burgers depends on which ingredients are selected for this recipe, if veggies are in season when they’re purchased, etc.  The below cost breakdown is based on recent prices in my local grocery stores, and the ingredients listed in the above recipe.

  • 3.5 cups cooked black beans, prepared from dried beans. $1.50 for 1 lb dry, which yielded 7 cup, or $1.50 x (3.5 cups/7 cups)=$0.750
  • 2 eggs. $1.99/dozen x 2 = $0.332
  • 1 bell pepper (~130 grams). $3.99 for 1 lb (454g) organic frozen bell peppers. $3.99 x (130 g/454 g)=$1.143
  • 3/4 cup corn kernels (95 grams). $1.49 for 1 lb (454grams) organic frozen corn. $1.49x(95g/454g)=$0.312
  • 1 small-medium onion. $3.49 for 3lbs (6 medium onions). $3.49x(1 onion/6 onions)=$0.582
  • 3 cloves garlic. $2.09 for a bulbs; about 6 cloves per bulb. $2.09 x (3 cloves/6 cloves) x (1 bulb/5 bulbs)= $0.209
  • 1/2 cup grated carrot (45 grams, about 1 carrot). $1.29 for 1 lb (454 grams) organic baby-cut carrots.  $1.29 x (45g/454g)=$0.128
  • 1 teaspoon olive oil (5mL). $9.99 for 1.5 Liters. $9.99 x (5mL/1500mL)=$0.033
  • 1 teaspoon salt. $1.48 for a 26 oz (737g) carton, containing 491-1/4 tsp servings. $1.48 x (4 servings/491 servings)=$0.012
  • 1 cup breadcrumbs. I made from my sourdough bread, but based on current price of plain breadcrumbs at my local grocery store: $2.09 for 15 oz (425g).  1 cup = 90 grams.  $2.09 x (90 g/425 g) = $0.443
  • 1 teaspoon dried oregano. $6.19 for 0.5 oz (14g) organic dried oregano. 1.0 grams/tsp. $6.19 x (1.0g/14g) x (1 teaspoon) = $0.442
  • 1 teaspoon cumin. $4.19 for 1.8 oz (51g) organic ground cumin. 2.0 grams/tsp. $4.19 x (2.0 g/51g) x (1 teaspoon) = $0.164
  • 2 teaspoons chili powder. $4.79 for 4.5 oz (127g) chili powder. 2.6 grams/tsp. $4.79 x (2.6g/127g) x (2 teaspoon) = $0.196
  • 1 pinch (~1/32 teaspoon) ground cayenne pepper. $4.19 for 1.9 oz (48.2g) organic ground cayenne pepper. 1.8 grams/tsp. $4.19 x (1.8g/48.2g) x (1/32 teaspoon) = $0.005
  • 1/8 teaspoon black pepper. $4.19 for 1.7 oz (53.9g) organic ground black pepper. 2.1 grams/tsp. $4.19 x (2.1g/53.9g) x (1/8 teaspoon) = $0.020

Total cost: $4.771 for a full batch, which was 14 veggie bean burger patties for me. Thick comes out to about $0.34 per patty!  Even if I eat two for a meal, this is only $0.68!  For comparison, I consider a “good price” (on sale or with coupon) to be $1/patty for a store bought veggie burger.  My veggie burgers cost about 1/3 the store bought ones, and to me, mine taste so, so much better!