We all could do well to control our sugar, and healthy snacking is something that's completely within your control. No! Don't pick up those store-sold "roll-ups," filled with dyes and words that end with "ate." Whether you own a dehydrator, or not, you can make healthy fruit leathers right in your own kitchen.
- 2 cups berries (fresh of defrosted frozen)
- 3 Tbsp. Sugar or to taste
- 2 Tbsp. Lemon Juice
- Blend the ingredients until smooth
- Taste mixture and adjust sweetness
- Line a dehydrator tray with a non-stick dehydrator sheet
- Dehydrate at 140 degrees F
- Check after 4 hours
- The leather is ready when is no longer stick to the touch
- Cut into stripes and roll up in parchment paper
- Store rolls in an air tight container in the fridge.
Here are some additional links to recipes and web posts to help you on you way to healthy fruit snacking:
How to Make Fruit Leathers from FreshOfftheGrid.com
How to Make Healthy Homemade Fruit Leather (No Dehydrator Needed!) from Real Mom Nutrition
From Excalibur Online Recipes
Prep: 15 mins
Dehydrate: 6 hrs
INGREDIENTS:
- 2 cups Yogurt
- 1/4 cups Shredded Coconut
Please note: You can add sweetener of your choice to taste. To keep it low-carb choose a sweetener like Stevia or Xylitol. Try mixing it into the coconut yogurt mixture a bit at a time until you are happy with the taste.
DIRECTIONS1. Mix yogurt and coconut well (add sweetener as mentioned above if you choose)
2. Line an Excalibur® Dehydrator tray with a Paraflexx® sheet.
3. Use a piping bag or a teaspoon to create little dollops of yogurt on the Paraflexx lined dehydrator trays.
4. Dehydrate at 135ºF for 6-10 hours or until dry.
Here is another wonderful recipe using a dehydrator: these cookies have lemon juice & zest, agave nectar, coconut and cashews in them.
"Snack" is not a bad word. Some folks body chemistry is more conducive to healthy snacking than "three square" a day. Others require it to support medical treatment. We're always looking for better, healthier ways to snack.
Salt and Vinegar Zucchini Chips
Prep Time 15 minutes - Cook Time 12
Servings 8 - Calories 40 kcal
Author Brenda Bennett, Sugar-Free Mom
INGREDIENTS:
- 4 cups thinly sliced zucchini about 2-3 medium
- 2 tablespoons extra virgin olive oil avocado oil or sunflower oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
DIRECTIONS:
- Use a mandolin or slice zucchini as thin as possible.
- In a small bowl whisk olive oil and vinegar together.
- Place zucchini in a large bowl and toss with oil and vinegar.
- Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
- Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours. My temperature setting was 135 degrees F.
- To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
- Store chips in an airtight container.
Crispy Parmesan Tomato Chips
Servings 6 - Calories 88 kcal
Author Brenda Bennett, Sugar Free Mom
INGREDIENTS:
- 6 cups thinly sliced beefsteak tomatoes
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh chopped parsley
- 2 tablespoons grated Parmesan cheese
INSTRUCTIONS:
- Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
- Place slices without overlapping onto dehydrator shelves or a baking pan.
- If you are baking preheat oven to 200 degrees F.
- In a small bowl whisk together the remaining ingredients.
- Sprinkle mixture over each slice.
- Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
- If baking check every 30 minutes until edges show some charring, could take 4-5 hours
These recipes come from Sugar Free Mom, who has published an excellent article with no less than 22 recipes for low carb chips! There's sure to be something to suit your garden, pantry, and personal needs. She also has some specific notes and recommendations for these recipes, so check out her posts.
Follow the same preparations as above, but change the ingredients as follows:
- 2 ½ lbs potatoes
- 8 ounces fat free vegetable, beef, or chicken broth
- 8 ounces Barbecue Sauce
- Salt and Pepper to taste
Make Delicious Backpacking Meals with Mashed Potatoes:
Here are some of my favorite ingredients to combine with mashed potatoes:
- Ground Turkey and Mixed Vegetables (corn, carrots, peas, green beans)
- Ground Beef and Broccoli
- Deli Ham and Green Beans
- Ground Beef and Peppers, Onions, Mushrooms
Ingredients for One Serving:
- ½ cup Potato Bark
- ¼ cup Dehydrated Meat (or fresh, fully cooked)
- ¼ cup Dehydrated Vegetables (or fresh)
- 1¼ cup Water
Optional Seasonings- garlic powder, salt and pepper, dehydrated onion. Increase quantities proportionally for larger servings.
- Combine all ingredients with water in pot.
- Cover pot and bring to a boil. Remove pot lid, continue cooking for another minute. Stir continuously once the water has been absorbed. You can add a few spoonfuls of water to make the potatoes easier to stir and less likely to burn.
- Remove pot from heat and wait ten minutes to give the meat and vegetables a little more time to soften if using dehydrated
- If using fresh meat and/or vegetables, check for the desired degree of doneness.
- 3 cups sliced dehydrated potatoes
- 6 tablespoons of butter
- 3 tablespoons of flour
- 1 1/2 cups of milk
- 1 cup of shredded Cheddar cheese
- Salt and pepper to taste
- Place potatoes in a shallow baking dish.
- In a small saucepan over a low heat melt 6 tablespoons of butter.
- Take the butter and add the flour to it. Stir well in order to blend together.
- Gradually add the milk.
- Continue cooking and stirring continuously until a thick sauce is formed.
- Add the cheese and stir until the cheese melts.
- Pour the sauce over the potatoes that are in the baking dish and mix them gently.
- Bake potatoes at 400° for 30 to 40 minutes. Final product should be golden brown.
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DIY Scalloped Potato Dry Sauce Mix
This is a dry sauce mix that you can use with fresh or dried potato slices to make quick scalloped potato
Yield: Makes 600 g / 4 /½ cups / 21 oz, enough for 9 batches of scalloped potatoes
- 250 g powdered milk (2 cups / 9 oz)
- 150 g white flour (1 cup / 5 oz)
- 125 g cornstarch (1 cup / 4.5 oz)
- 50 g onion flakes (dried. ½ cup / 2 oz OR 8 teaspoons onion powder)
- ½ cup chives (dried. Or dried parsley. 8 tablespoons)
- 4 teaspoons salt (or salt sub)
- 4 teaspoons mustard powder
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
- Mix all ingredients well.
- Store in a sealed container, jar or bag in a cool, dark place.
Scalloped Potatoes Recipes
Additional ingredients at time of use:
- Dehydrated potato slices;
- Water;
- Butter or margarine (optional).
Directions:
- Turn oven on to start heating to 175 C (350 F).
- Spray or grease a 2 litre / quart casserole dish.
- Put 100 g (3 cups / 3.5 oz) of dehydrated potato slices in dish.
- Mix 75 g of sauce mix (½ cup / 2 ½ oz ) with 700 ml (2 ¾ cup / 22 oz) water, whisk smooth.
- Pour over potatoes.
- Dot with 2 tablespoons butter (optional).
- Bake for 40 to 45 minutes.
- Remove from oven, let rest 5 minutes, serve hot.
Options:
- Want a richer sauce? When making up the dry mix, you could add an extra ½ to 1 cup of powdered milk (60 to 120 g / 2 to 4 oz), or even a bit more, if desired.
- Adjust water to make sauce thinner or thicker to your liking;
- You can use butter or margarine to dot the potatoes with, or, omit;
- Sprinkle with grated cheese on top before putting in oven, if desired;
- Using raw potato instead of dehydrated? You will want about ¾ kg (1 ½ lbs) fresh raw potato to start. Wash, peel and slice it and use in recipe. After 45 minutes, cover dish and cook for another 10 minutes.
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- 1 cup red wine vinegar
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 Tbsp Worcestershire sauce
- 2 3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
- 3/4 cup sugar
- 1/4 cup dry mustard
- 2 1/2 tsp ground allspice
- 7 4 oz glass preserving jars with lids and bands
- BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
- BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
- LADLE hot cranberry mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
The Pioneer Woman Dec. 16, 2105
https://www.thepioneerwoman.com/food-cooking/recipes/a81701/how-to-make-mashed-potatoes/
- Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt.
- Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat.
- Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.
- Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency. Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes.
- Add salt and pepper to taste. Add an extra pat of butter on top before serving. Serve immediately or store in the refrigerator and reheat to serve.
Freezing
Scoop one-cup portions of the mashed potatoes onto a parchment-lined or silicon baking sheet, then transfer to the freezer for at least a few hours or overnight until completely frozen. Transfer the individual servings to a large freezer bag, container, or vacuum pack. If kept consistently below freezing they will keep up to one year.
If you prefer not to portion freeze the cooled mash in a freezer bag or container, and store in the freezer until the next big holiday gathering.
The Best Way to Reheat Mashed Potatoes
There are a few options for reheating the potatoes. Thaw in the refrigerator 1 to 2 days allows, or you can reheat with one of these methods directly from the freezer.
Stovetop: Reheat the potatoes, thawed or straight from the freezer, in a large pot, over low to medium heat, stirring occasionally. Once heated through, add additional seasoning and butter, as needed.
Oven: Reheat the potatoes, thawed or straight from the freezer, in a covered dish at 350°F for about 30 minutes, or until the potatoes are completely heated through.
Slow cooker: Reheating with the slow cooker works best when the mashed potatoes have been thawed in the refrigerator. Add the potatoes to the slow cooker and heat on low for 2 to 4 hours.
Microwave: Add the potatoes to a covered dish and heat them in the microwave at half-power for five minutes, stirring occasionally. Note: This time may vary based on the amount of potatoes to be cooked, and microwaves can also vary. Once cooked through, stir well, and add additional seasoning and butter, as needed.
Final Fixes
Once reheated, if the potatoes seem to be on the watery side, stir in some sour cream or cream cheese to give them a thicker, creamier consistency. Taste the potatoes, and add more butter, cream, and seasoning as necessary.
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Dehydrating over view Oven and Dehydratorhttps://www.hunker.com/13408516/dehydrator-vs-oven
Dehydrator Method and suggestions for use
https://www.gettystewart.com/how_to_dehydrate_rhubarb/
Note: suggests blanching before dehydrating to preserve color
Dehydrating for Back Packing
https://www.trail.recipes/dehydrating123/dehydrating123-how-to-dehydrate-rhubarb/
Note: Suggests steaming cut pieces first. Says that helps in sourness and rehydration.
Interesting Ideas for using as powder or garnish
https://www.thechoppingblock.com/blog/adventures-in-preservation-dehydrated-rhubarb
Candied Rhubarb
https://www.storey.com/article/beyond-pie-chewy-candied-rhubarb/
Rhubarb Chips
https://madaboutmacarons.com/dried-rhubarb-chips/
Rhubarb Fruit Leathers
https://www.freshoffthegrid.com/diy-fruit-leathers/
https://www.thekitchenmagpie.com/strawberry-rhubarb-fruit-leather/
Rhubarb Agua Fresca
https://www.holajalapeno.com/rhubarb-agua-fresca/
Rhubarb Agua Fresca with Strawberries
http://eatliveblog.com/2011/07/27/healthy-snack-wednesday-strawberry-rhubarb-mint-agua-fresca-recipe/
Rhubarb Teas
https://www.food.com/recipe/iced-rhubarb-tea-218397
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SLOW-COOKER KETCHUP
Yield: 4 cups
EQUIPMENT:
- Slow cooker
- 4 pounds tomatoes paste or mixed variety
- 1/2 cup chopped onion
- 2/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons fine sea salt
- 1 cinnamon stick crushed
- 1/2 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 1/2 teaspoon peppercorns
- 1/2 teaspoon celery seeds
- 1 bay leaf
- Remove tomato skins (if desired), core, and seeds, and chop tomatoes.
- Place tomatoes and onion in slow cooker and set to high. Cook approximately 1 hour, until tomatoes have started to break down and the juices are bubbling.
- Puree tomatoes using a stick blender or in batches with a blender. Return to slow cooker.
- Stir in vinegar, sugar, and salt.
- Place remaining spices on a square of cheesecloth and tie into a bundle with kitchen twine. Add to the mixture.
- Cook on low, with the lid removed, for approximately 8 hours. Pour into either prepared glass jars for canning, or freezer jars.
- Process in a water-bath canner for 15 minutes if canning. If freezing, let cool in freezer jars to room temperature before sealing and moving to freezer.
from SimpleBites.net, authored by Megan Myers
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APPLE PIE FILLING - For Canning
Yield: two pint jars, which is enough for one 9″ pie.
To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the apple slices and bring them to a boil.
- 5 cups apple slices
- ½ cup up to ¾ cup sugar (could be a combination of white and brown sugars) or ¼ cup up to ½ cup honey (I used ¼ cup honey with Gravenstein apples, which gave a perfect sweetness.)
- 1 teaspoon Pomona’s Pectin powder
- 3 Tablespoons water (up to 1/2 cup if apples aren’t very juicy)
- 3 Tablespoons lemon juice
- 1 teaspoon calcium water
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
Use within 1 year.
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Prep Time: 3 minutes
Total Time: 3 minutes
A flavor reminiscent of popular salt-free seasoning, Mrs. Dash. You control the quality of the ingredients, can adjust to suit your taste, and save money, too.
INGREDIENTS:
- 1 tablespoon garlic powder
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon savory
- 1 teaspoon onion powder
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 teaspoon dried lemon zest (optional)
- 1⁄2 teaspoon cayenne pepper
- Combine all ingredients.
- Store in an air-tight container.
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