Another batch is out of the dehydrator. This time it’s lemons and limes. I washed the fruit, used a food slicer to get them cut evenly (about 1/4 inch), and dehydrated at 155 for about 24 hours until crisp.
I love having a lemon slice in my water or iced tea, but too often forget I have lemons in the fridge so they go to waste. This way they are always fresh and available :)
I’m so excited about how the Aldis spaghetti sauce same out! This is one jars worth of sauce. Half is shown as hard chips, the other half I vitamixed into 1/3 cup of powder :) It took almost 48 hours of dehydrating at 155 to get it dry enough to powder, but I’m really tickled with this “spaghetti sauce bullion” I got as a result.
Off to finish powdering the other 5 jars!
I made big batches of pb&j sandwiches and cookies then froze them for grab and go lunch options on busy mornings. (There’s no excuse for eating in the cafeteria now!)
I know I missed posting a lot of these here. The rest are on my blog.
The grocery store had big signs up saying banana prices are on the rise. So the next time I passed Aldis I stopped to get 4 bunches of bananas to dehydrate. That way I’ll have cheap banana chips to munch on when fresh banana prices are high.
I’m still busily working on building up a stash of dried fruits and veggies. Here are the new batches: frozen corn, broccoli, mushrooms, and onions.
I learned the hard was onions should be dehydrated outside. The house smelled for days and my eyes watered as they dried. Ugh!
Someone I went to a gardening class with is involved with The Victory Garden Initiative. They are based in my area and I’m excited about getting involved. It’s still quite early for gardening in Wisconsin, so I’ve just started digging. I got halfway though tearing off sod and will have to wait until after tonights blizzard is over and melted before I can finish.
Here’s batch 3. One bunch of celery sliced and dehydrated at 135 degrees over night on fruit roll up trays produced 1/2 cup. Since these shrink so much it’ll take me 3 more bunches to fill a mason jar…crazy!
Batch 2 just came out of the dehydrator. I used an apple peeler to core, peel, and slice these apples. They were spritzed with lemon juice and dehydrated at 135 for 12 hours.
I think I could have taken them out sooner. I was a little confused though because they were always still a little pliable when I checked them. As soon as they were out from under the heat though they crisped right up.
I have a feeling I’ll be in for a treat when it comes time to cook these up :)
After watching Dehydrate2store’s videos on youtube and checking out various how-to sites, I decided to start out with a 2 pound bag of carrots that has been sitting unused in my fridge.
I sliced the carrots, put them in the steamer for 5 minutes, then let them cool in ice water for 5 minutes. These were then strained and dehydrated at 135 for 6 hours.
The one hiccup in this plan was that I decided to use the food processor to slice the carrots for me. Mid-way though an unchopped carrot piece got jammed into the output opening. This caused the whole lid to pop off and carrot slices to escape and fly wildly around the kitchen. The lid jamming open also caused the tab that activates the safety switch to break off, making the machine completely un-usable.
So long story short…although I started out with 2 pounds, I’m uncertain how much survived to be dehydrated. I’ll be running another load soon to top off the jar. Then once I get the 100cc oxygen absorbers I ordered, I’ll throw one in and it’ll be ready for long term storage in my pantry :)
I’ve been saving egg cartons to use as seed starter trays. I’m starting my first garden this year!
After watching dehydrate2store’s youtube videos on how to dehydrate fruits and veggies, package them for long term pantry storage, and how to cook with dehydrated foods, I decided to give it a try. I’ve gotten a few batches done already and will post pictures and instructions as soon as I get a chance :)
I’m going to have to drop this goal. I enjoyed eating 50% raw for the couple months it lasted, but the grocery bill was several times what I normally spend (I can do $20 a week normally). In this economy and with my lack of job stability (I was actually scheduled to be in the last round of layoffs at work) I just can’t afford to do it.
I am closing this one. I did quite a few but my freezer just isn’t up to the challenge. Luckily I found that out where there wasn’t too much food in there. Between it not maintaining a constant temperature and liking to freezer burn things in the process, this just isn’t going to work for me.
It’s been a while since I packed a bento. Or remember to share it on here. I’ve mostly been making lazy lunches like grabbing oamc pb&j sandwiches. This one is spaghetti squash spaghetti, melon balls, cucumber slices, and cheese cubes.
Now that my freezer stash pretty well built up, I’ll only need to cook every 4 days to keep it from being depleted. I thought it was about time to add a breakfast item to my freezer. I went with these WW Spinach Egg Cups to Go, which turned out really well. I used fresh spinach, so I ended up adding some extra egg to make up for the moisture thawed frozen spinach would have added. Skipped the hot sauce, so the only thing that would make it better next time is remembering to add salt/pepper instead.
I’ve been doing my grocery shopping at Aldis.
I hang up clothes I’ve worn that aren’t dirty yet (like work skirts!)
I’ve been making sure to turn off the water when I brush my teeth.
I’m making due with my 11 year old jacket with ripped out pockets and a sticky zipper.
I really enjoyed these homemade fruit cups. They are served slightly slushy to make them a healthy treat.
Don’t buy cups of coffee. Make it at home. Better yet, if they have coffee at work then wait and get it there for free.
Lunch doesn’t get easier than grab and go pb&j sandwiches!
I’m working on quitting drinking soda.
I’ve been packing lunches for work.
I’ve been using the library for books, cds, some movies, and magazines.
I’ve been hanging my laundry to dry.