Dehydrated Cinnamon Apple Fries

Cinnamon Apple Fries

Dehydrated Cinnamon Apple 'Fries'

    Every fall I appreciate how fortunate I am to live close enough to some local u-pick apple orchards here in Minnesota that offer a wonderful variety of apples at reasonable prices. We love to take a day trip with the grand kids to pick apples and enjoy the farm experience complete with hay rides, feeding farm animals and watching the apple washing and sorting operation for the commercial end of the orchards business. In addition to the many u-pick options I have been blessed with a wonderful friend who is more than happy to share her homegrown apple bounty with me and my family. 

Fresh picked apples

    One of the many things I like to make is Cinnamon Apple Fries a wonderfully healthy and crunchy snack made by dehydrating julienne apples tossed in cinnamon. They are quick and simple to make if you have the right tools mainly a mandolin with a julienne blade attachment and any basic food dehydrator. 

    Once the apples are cleaned it is a simple process to julienne the whole apple without peeling or coring directly into a bowl of lemon water or water treated with citric acid to prevent browning. If you prefer not to treat the apples it will not affect the end product taste or flavor. Your end result with an untreated apple is just a little additional browning which is purely aesthetic.

    When slicing the apples don't worry about the core or the seeds. The majority of the seeds fall out of the apples before they make it to the dehydrator trays and the rest fall out after the apples have been dried. The cores end up becoming dry and crispy so you will not even notice them when enjoying your healthy treat.

Using the julienne blade on your mandolin slice the washed, whole apple directly into a bowl of water treated with lemon juice or citric acid (fruit fresh).

Drain your apples in a large colander while you julienne slice your next bowl of apples.

Toss batches of apples with cinnamon or leave plain if you wish.

Place the apples on your dehydrator trays and dehydrate at 135 degrees until crispy. Times will vary based on your local temperatures and humidity levels.

Once completely dried to your preference, I like mine crispy, condition them overnight and then store for long term or immediate consumption. 

   

Zucchini Gummy Candy

Zucchini Gummy Candy

    If you like me have at least one zucchini plant, you find that no matter how fast you pick and eat them you always end up with several so large that they are no longer good for fresh eating. You can only make so much zucchini bread and when the neighbors see you coming and hide behind locked doors...it's time to be creative...so whats a girl to do!
    I just finished my Zucchini Gummy Candy and I am very happy with the results...there are several methods if you wish to search a little further or adjust this recipe to meet your personal preferences, some use juice and others don't add the finishing sugars or use other combinations to finish them to prevent them from sticking together into a large lump when stored. Use what works for you and your families dietary needs. However, I will say that these turned out very flavorful and the texture was very similar to an actual gummy bear only not as sticky to your teeth when eaten.
    I wanted to make an assortment of flavors to please the very discriminating pallet of my grand kids... just kidding...they'll eat anything I dehydrate. After peeling and cubing my zucchini I divided it into three and used Grape, Fruit Punch and Orange Kool-aid. This flavored simple syrup can be used multiple times if stored in the fridge.

** I have had many people ask if this recipe can be made using natural fruit juice as a sweetener instead of the kool-aid. So I have included the equivalent ingredients for making the simple syrup used to 'candy' the zucchini.

** Sugar substitutes could also be used for those who want to keep them 'refined' sugar free or more diabetic friendly. I would use the recommended equivalent substitution using your preferred 'sugar substitute' for the sugar in the recipe.

** I have since tried this with over sized cucumbers with equal success following the same directions.

Zucchini Gummy Candy

1 envelope unsweetened kool-aid
1 1/2 cup sugar
1 1/2 cup water
4-6 cups zucchini
*Peeled, seeded and cubed into 1 x 1/2 inch cubes (approximate, sizes will vary some but try to keep as uniform as possible for even dehydrating)

Finishing sugar:
1/2 cup powdered, sweetened lemonade mix or sugar
2 tbsp citric acid or to taste (use if you wish to have a sour patch style gummy candy)

Substitution for using all natural fruit juice: 
1 can frozen juice concentrate (undiluted)
3/4 cup sugar
4-6 cups zucchini
*Peeled, seeded and cubed into 1 x 1/2 inch cubes (approximate, sizes will vary some but try to keep as uniform as possible for even dehydrating)
*Follow the remaining recipe as written. If possible it is important that you used the additional sugar as you are making a 'simple syrup' with the juice that will 'candy' the zucchini. To get the proper gummy candy after dehydrating it is important that they are completely infused all the way through with the simple syrup.

    Bring the first three (or two if using juice concentrate) ingredients to a low simmer and then add your zucchini and continue to simmer on low for about 25 minutes. You do not want the zucchini to start to break down so be sure to check it often, it should turn tender but not mushy. Turn off heat and set aside to cool. I let mine sit long enough to absorb enough of the flavored simple syrup to look translucent. I have kept the cooked zucchini in the fridge over night when I have had my dehydrator in use and it has helped to intensify the flavor. Drain and reserve the simple syrup if you plan to make more, the excess simple syrup will last in the fridge several days. Place on your mesh dehydrator trays and dehydrate at 125 degrees. Dehydrate until leathery and still slightly tacky but not wet. Times will vary based on how large or small you make your cubes and your local weather temperature and humidity levels. Mine went for approximately 18 hours.
    When done remove from your trays and allow to cool. Add them in small batches to a Ziploc bag with your finishing sugar and toss till well coated. Sift out excess sugar using a colander or a mesh strainer.
    I vacuum pack in pint canning jars and have stored them for up to 9 months. They could have lasted longer but we ate them up to fast to know for sure....

Easy Basic Granola

Granola is an easy treat to make that can be customized so many ways to suit your own personal likes and preferences. Early granola consisted of crumbled whole grain products that were then baked until crisp. Nowadays traditional granola is made with oats, nuts and fruit as a base, however do not let that limit what you use as there are many tasty combinations that lend themselves to a healthy nutritious breakfast food or snack.

Spent grain barley a by product of  brewing beer,

dehydrated for alternate uses. 

 When making my basic granola recipe, I use a combination of oats and spent grain barley, which is a by product of the home beer brewing process. The brewing process simply stated involves boiling the barley and water to make a barley 'tea' that is then fermented into beer. The leftover barley still retains much of its flavor and nutritional values. I dehydrate the spent grain and store for future uses. Since I have access to a fairly regular supply of spent grain barley, I have made use of it in several recipes including my granola.

The process of making granola involves gathering your grains and nuts and toasting them; making a sauce that will act as a binding agent and then dehydrate the mixture at 135 degrees overnight approximately 12 hours or until the grains once again are dry and crispy. Add in your desired dried fruit, completely cool and then package and seal to keep out additional moisture.

Oats and barley toasted stove top.

You can toast your oats either in the oven or stove top. Toasting the grains take away the raw taste and helps to bring out the natural sugars. I toast mine in a skillet stove top in 2 cup increments being careful to stir often to prevent the oats, grains and nuts from burning.

The following recipe is for a small batch which I recommend for the first time granola maker. With a small batch the first time you will get a feel for what you may or may not like with out being out a lot of ingredients. Later this recipe can be easily doubled or tripled to suit your need or capacity to dehydrate.

Granola sauce heated to when it just begins to boil.

I then make my sauce and bring it just to the point of boiling, and then pour it over my nut and grain mixture stirring until the sauce has been well incorporated. This is then placed on on the paraflexx sheets in your dehydrator set at 135 degrees for up to 12 hours. (Times will vary).

Dehydrate the granola at 135 degrees for up to 12 hours or until dry and crispy.

Once your granola is dry and crunchy, add in your dried fruit if desired. Adding the dried fruit after dehydrating the granola keeps it from overdrying and becoming overly brittle. However if you prefer your granola with a more brittle or crispy fruit feel free to add it at the same time with the other dry ingredients.

Mix in the dried fruit of your choice.

Once the granola has cooled store in containers, vacuum seal for longer term storage to retain freshness. Because of the oil used in the sauce, I would recommend using within 6 months to prevent rancidity.

Packaged in jars and vacuum sealed for longer term storage and some for immediate enjoyment.

Easy Basic Granola

8 cups oats (I prefer the old fashioned not the quick, you can use a combination of grains and oats to total 8 cups, I use half oats and half spent barley grain, organic puffed rice or sesame sticks are another great alternative, I have also used in a pinch rice krispies and other cold cereals)

1 cup wheat germ

1 cup oat bran (sometimes I have a hard time finding oat bran so I improvise by grinding 1 cup of oats to make my own)

1 cup flax seed

4 cups nuts (use a combination of your favorite, use more or less to suit your taste: sunflower seeds, pumpkin seeds, almonds, walnuts, pecans or hazelnuts)

1/2 cup brown sugar

1 cup honey (this can be a combination of honey, maple syrup, molasses, corn syrup or fruit syrup)

1 cup coconut oil (alternate oils can be use as well like vegetable, grapeseed, canola)

**The following spices and flavorings can be adjusted more or less to suit your personal tastes.

1 tbsp vanilla

1 tbsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp ginger

OPTIONAL- To the sauce or wet mixture add your choice if desired an additional 1 cup of any of the following: peanut butter, applesauce, mashed banana, pumpkin puree, Nutella or any other 'flavor' enhancer of your preference.

**2 cups dehydrated fruit of choice - add last after dehydrating is complete

**Mini chocolate chips, m&m's, yogurt raisins or carob raisins can be added as well after the granola has completely cooled for a more trail mix like granola.

Lightly toast the oats, alternative grains and nuts stove top stirring often to be sure not to burn. Combine the oats, nuts, wheat germ, oat bran, flax seed in a large bowl and set aside. In the same sauce pan where you toasted the grains, add the remaining ingredients except the dried fruit and bring to a boil, then pour this over the dry ingredients mixing well until the dry ingredients have been completely moistened. Spread this wet mixture on your dehydrator trays lined with the paraflexx sheets, dehydrate at 135 degrees overnight or up to 12 hours testing for crispiness. Dehydrating times can vary. Once the granola has reached the level of crispiness desired, remove from the dehydrator and add 2 cups of dehydrated fruit. Once the granola is completely cooled, package and store as desired.

*If you prefer the above recipe can be made in the oven as well. Skip toasting the grains and nuts and follow the recipe as directed placing the mixture in the oven set at 300 degrees stirring every 15 minutes until dry and toasty. Add fruit after removing from the oven and cool and package as directed.

**I have also made this recipe in the oven overnight with the oven temperature set at 140 degrees using the 'keep warm' feature with great success.

***The granola is great as a topper for fruit and yogurt, eaten with milk as a cold cereal or even cooked with milk for an oatmeal like hot cereal or by the handful as a quick ready to eat sweet snack.

Creamy Chicken Wild Rice Soup

    With fall fast approaching there is nothing better than a hot bowl of soup to warm you from the inside out. One of our family favorites is the following recipe for creamy chicken wild rice soup. Add  a loaf of warm crusty bread for a hearty 'stick to your ribs' meal that tastes like you have spent all day in the kitchen cooking. We like to make a double batch, so we do all the work once, but can throw a couple meals in the freezer for later.

Double Batch (7+ meals for us!)

My mom had to have a bowl right away! :)

Creamy Chicken Wild Rice Soup

2 c. chicken breast ( approximately 2 large)

4-6 chopped/diced carrots

1 medium chopped onion

4-6 stalks celery (can use the leafy tops as well)

1/2 c. butter

1 c. flour

1 tsp. salt

1/4 tsp. pepper

1 tbsp. parsley

3c. cooked wild rice

1 c. water

8 c. chicken broth

1 pint of heavy cream

1/2 c. toasted slivered almonds (optional)

COOK: Saute the chicken in your stock pot using 2 tbsp. of the butter, when juices run clear remove from the stock pot and set aside. In the same pot saute the vegetables with the remaining butter (carrots, onions and celery), when tender add the flour and seasonings (salt, pepper and parsley) to the vegetable mixture and incorporate until well mixed. This will create a rue that will thicken the soup. Add the water and the chicken broth and whisk well until the rue is completely blended into the added liquids. Simmer until the broth is starting to thicken. Add the chicken (diced/cubed into bite size pieces) and the rice and bring to a gentle boil reduce heat and add the heavy cream and almonds (optional) and simmer until hot. 

Serve with a crusty bread or even in a toasted mini bread bowl.

HINTS:

*I use Zatarain's Wild Rice blend (or any other brand will do) that totals 3 cups cooked rice. I add it uncooked along with the water needed to cook it at the same time that you add the water and chicken broth, adjust your cooking time to allow for the rice to get tender before adding the chicken and heavy cream. These rice blends come with a season packet that makes the soup taste wonderful. When using the seasoning packet I omit the salt called for in the recipe.

** Use garden produce to help make this meal cheaper!

***I like to use my food processor to quick chop the carrots and onions and slice the celery.

****Use a rotisserie chicken if they are on sale or if you previously froze cooked chicken for future dinners. 

*****I have also made this where I cook up a bunch of chicken breasts in the crock pot a day or so ahead of time, when I get them on sale. Then I shred them with a fork and toss into the soup at the end. 

Baby Food: Avocados

Avocado is probably one of the easiest baby foods to make, and it's full good vitamins and minerals for a growing baby! I couldn't really tell you what the cost of pre-made avocado baby food is (I haven't seen it, do they make it?), but I figured with avocados on sale at $1 each last week at Rainbow, it's probably cheaper than those little jars. I got a little over 12 ounces from the two avocados I used, those jars are typically 2.5 ounces, so cost me about 40 cents per little store-bought jar.

How to cut an avocado

10 Easy Steps for a Healthy, Plain Homemade Yogurt

In this process, I use an Excalibur food dehydrator as the heat source to ferment the milk into yogurt. I have read about other methods such as a cooler filled with containers of hot water that the jars are placed next to, heating pads with the jars wrapped in towels placed on top. I cannot attest to the success of these other methods, but my guess is that the consistent temperature needed is difficult to maintain. There are also yogurt makers that can be purchased that work very well. Good luck, and hopefully you will enjoy your efforts as much as I do mine!

Zucchini Pizza Casserole

4 c shredded unpeeled zucchini
1/2 tsp salt
2 eggs
1/2 c grated Parmesan cheese
3 c shredded cheese (mozzarella & cheddar are a great pick!)
1 lb ground beef
1 can (15 oz) tomato sauce
Optional:

     green pepper, chopped
     chopped onion
     diced tomato

Place zucchini in strainer and sprinkle with salt. Let stand for 10 minutes, then squeeze out moisture. Combine the zucchini with eggs, Parmesan and half of the shredded cheese. Press into greased 9x13 baking dish. Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, cook beef and onion until meat is no longer pink and  drain the grease. Add the tomato sauce to the beef and spoon over zucchini mixture. Top with remaining shredded cheese, green pepper, and tomato. Bake 20 minutes longer or until heated through.

Breakfast Casserole

1/2 loaf of bread (Texas style or thicker sliced bread is best), cubed
3 eggs
1/2 c. milk
1 c. sausage, cooked (ground or links that are cut up) or bacon (cut up)
1 c. shredded cheese
Optional:
     fresh basil, salt & pepper, onions, green peppers, tomatoes

In a greased baking pan, place bread and spread out evenly. In a separate bowl, beat the eggs, milk, basil, salt & pepper, then pour over the bread. Top with cheese and sausage. Bake at 350 degrees for about 25 minutes until top is golden and the eggs in the center are cooked.

Baked Apple Pancake

French Toast Chocolate Sandwich

I made these for brunch and took 3 different pictures of how delicious they looked. But, somebody, now I don't want to name names *me* or point fingers *at me,* forgot to put the memory card back in my camera, and unfortunately my camera has zero internal memory... Well here's the recipe anyway!

3 eggs
1 c. milk
1 tsp. vanilla
1 tsp. sugar
pinch of salt
12 slices old bread (that doesn't mean moldy!)
chocolate chips or chocolate bars
powdered sugar

Whisk together eggs, milk, vanilla, sugar, and salt. Dip one side of 6 pieces of bread in mixture. (You may not want to do all 6 right away if they won't all fit in your skillet.) Place egg side down in skillet sprayed with cooking spray. Sprinkle chocolate chips or lay chocolate bars on top of each piece. Again, dip one side of remaining 6 pieces of bread in egg mixture. Place egg side up on each piece already in the skillet. Cook until egg is cooked and bread is golden brown. Flip and do the same on the other side. Serve buttered and sprinkled with powdered sugar. *We didn't butter ours, as we were all out of butter (that wasn't frozen anyway!), and they still tasted great!*

Fruit Dip

½ cup raspberry or strawberry cream cheese – softened

½ cup marshmallow cream

1 - 6 oz. container of lemon yogurt

Blend all ingredients together till smooth and creamy. Serve with your favorite apple slices or fruit of choice.

Keep refrigerated.

Caramel Dip for Apples

8 oz cream cheese

¾ cup brown sugar

¼ cup white sugar

1 tsp vanilla

Beat all ingredients together until smooth and creamy. Serve with your favorite apple slices.

Keep refrigerated.

Sesame Russian Baked Chicken

1-2 1/2 pounds boneless, skinless chicken breasts

1 – 8oz bottle of Russian dressing

½ cup lemon juice

1 ½ tbsp. sesame seeds

Rinse the chicken breasts and pat dry. Mix the dressing and lemon juice in a bowl. Add the chicken and marinate in the refrigerator for 2 – 8 hours. (Over night is best.) Preheat oven to 375 degrees. Place chicken breasts in baking pan cover with foil, bake for 20 minutes. Remove from oven and baste with the marinade and return to oven for 10 minutes covered with the foil. Remove from oven and baste again with the marinade and sprinkle with the sesame seeds. Return to the oven and bake uncovered till chicken is done and the juices run clear.

*This works well with other salad dressings as well. Use what you have or what your family prefers.

Creamy Potato Soup

8 slices of bacon slices into strips or 1 cup finely cubed ham

1 cup chopped onion

2 cups cubed potatoes

1 can cream of (your choice) celery/chicken or mushroom soup

8 oz sour cream

2 cups milk

To taste: salt, pepper and parsley

Fry bacon and onion until bacon is crisp and onions translucent. Drain grease add potatoes and enough water to just cover the potatoes. Bring to a boil and cook until potatoes are tender. Reduce heat and stir in soup, milk and sour cream and heat until hot. (Do not bring to a boil again.) Add salt, pepper and parsley to taste.

This recipe doubles well and is ready in under an hour.

Pairs well with warm sour dough bread. 

Beef Buckaroo Popover

o     2 pounds ground beef

o     1 medium onion diced

o     1 package taco seasoning

o     1 can chili beans

o     1- 10 oz frozen mixed vegetables or canned

o     1 cup sour cream

o     2 cups mozzarella or cheddar cheese

Topping:

o     2 eggs

o     1 cup milk

o     1 cup flour

o     ½ tsp salt

o     ½ tsp garlic powder

Preheat oven to 350 degrees

Brown ground beef and onion until onions are translucent and beef is browned. Add taco seasoning, chili beans, mixed vegetables and sour cream. Simmer for 10 minutes. Spread beef mixture into a deep casserole or 9x13 pan, top with cheese and place in preheated oven while making the topping.

Topping: beat until smooth the eggs, flour, milk, salt and garlic powder. Pour over the meat mixture and return to oven and bake till golden brown, about ½ hour

Baked Bean Hotdish

1 pound ground beef
1 medium onion, chopped
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 (16 ounce) can chili beans, undrained
1 (16 ounce) can butter beans, rinsed and drained
1 (16 ounce) can great northern beans, rinsed and drained
1 cup shredded cheddar cheese

In a large skillet, cook beef and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased casserole top with 1 cup shredded cheddar cheese. Bake uncovered, at 350 degrees F for 1/2 hour or until heated through.

*This dish pairs well with biscuits or garlic bread/toast and a side salad.

Serves: 6

Black Bean Salsa Soup

Black bean salsa soup with fried flour tortilla chips and queso cheese.

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable, chicken or beef broth
1 cup chunky salsa
1 teaspoon ground cumin
Toppings:
     sour cream
     thinly sliced green onion
     avocado
     cheddar cheese
     diced fresh tomatoes
     fried or baked flour tortilla strips.

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into individual bowls, and top each bowl as desired with assorted toppings.

*I USUALLY COMBINE ALL INGREDIENTS IN THE STOCK POT AND USE MY IMERSION BLENDER AND THEN HEAT.

*I ALSO WILL VARY IT BY ADDING CHORIZO SAUSAGE (COOKED) OR THINLY SLICED AND SAUTED CHICKEN AFTER BLENDING THE SOUP.

*I WILL ALSO ADD 1 ADDITIONAL CUP OF SALASA FOR TEXTURE. I LIKE TO VARY IT BY USING DIFFERENT TYPES LIKE RASBERRY CHIPOLTE OR GREEN CHILE SALSA.

*If you double this recipe you can put the leftovers in the freezer! (Cook once eat twice!)

Makes 4 servings

Chicken Tacos

1 lb chicken breasts

1 packet taco seasoning

Taco fixin's of your choosing:

     tortilla or taco shells (or crumbled tortilla chips for chicken taco salad)

     sour cream

     shredded cheese

     lettuce

     tomatoes

     salsa

     ...whatever else you use!

Cook chicken and shred (check out this crock pot recipe for shredded chicken!). Add taco seasoning & water according to package directions. Serve in a tortilla or taco shell and top however you see fit!

We are actually going to have this as a salad, because we have so much garden lettuce that I want to use before it goes bad. So instead of using tortillas or taco shells, we're going to put it over lettuce and crumble tortilla chips over it!

Apple-Chicken Salad

This kind of reminds me of the Grape Chicken Salad I posted a while ago. You can use it in a wrap or a sandwich, or add pasta to make it a pasta salad

Peanut Butter Cocoa Pebbles Treats

I made these for a Labor Day Picnic and they were a hit (along with Fruity Pebbles Treats)! I love peanut butter and chocolate together!