A recipe or two for tomato powder or spinach powder?

10 years ago

I took up Grainlady's advice, and bought a small sample of tomato powder, and while I was about it, snapped up a small sample of spinach powder. I want to play and then order in more economical portion sizes...

After about a month of waiting, the tomato powder arrived today!

I want recipes (or suggestions) which would not require me to make pasta or breads (gluten-free or otherwise). They can be vegetarian or omnivorian.

Thanks!

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Comments (4)

Islay Corbel
10 years ago
With tomato powder, it's great for making a sauce. I use some yogurt or fromage frais 0%fat, add tomato powder, crushed garlic, salt and pepper. Great for baked potatoes, grilled meat..... tangy and tasty without too many calories!

My only problem with it was stopping it from going rock solid.

I'd love to know what to do with spinach powder!
artemis_ma thanked Islay Corbel
grainlady_ks
10 years ago
last modified: 10 years ago
I place a few moisture absorbing pacs/pillows from supplements I take in the top of the jar to keep the powder dry and free-flowing. Make sure NOT to leave the lid off the jar - get in and get out when measuring. I also store the jar in the refrigerator, which is a naturally low-moisture environment due to the frost-free feature of the refrigerator. If I open a #10 can of tomato powder, I vacuum-seal it in 1/2-pint jars, which I store in the food storage room in the basement - in the dark. If the powder starts clumping, you can grate it on a microplane or fine holes of a box grater to break them up.

Tips:

-Mix with hot water for better consistency, but cold water can also be used.

-When using in a red sauce or tomato juice, you can add a little baking soda to cut some of the acidity.

-Add it to soup/stew/chili.

Tomato Paste & Tomato Sauce Use 3 parts water to 1 part tomato powder for paste; and 4:1 ratio for sauce - or any thickness you like.

For 1/2 c. tomato sauce - 2 T. tomato powder + 1/2 c. water

Tomato Juice: 3/4 c. tomato powder to 8 c. water = 64-oz. bottle. Add some Fruit Fresh for brightness (Tabasco and/or Worcestershire if you like, or even some celery seed)

Pizza Sauce: For a small individual (tortilla-size) pizza use 1 t. tomato powder. For a 12-inch pizza use 1 T. Add water until the sauce is the thickness you like (start with 3-4 times the amount of the tomato powder). Add a little vinegar (any kind), pinch of salt, sweetener (sugar or honey), Italian or Pizza Spices - to taste. I also add a little coconut oil.

To make ketchup or bbq sauce, find recipes on-line you like and replace any tomato sauce or tomato paste in the recipe with some made from the tomato powder.

Recipes using tomato powder from The Spice House: http://www.thespicehouse.com/recipes-by-spice/tomato-powder

15 Ways to Use Tomato Powder: http://yourthrivelife.com/tag/tomato-powder-recipes/

Are you interested in making "Meals In A Jar" recipes with dehydrated and freeze-dried ingredients, including tomato powder - like Baked Ziti Casserole? I can direct you to those kinds of recipes as well.

Editing to add spinach powder information:

The Mountain Rose Blog - http://mountainroseblog.com/ode-spinach-powder/
artemis_ma thanked grainlady_ks
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I would be more concerned about where it is sourced and how it is processed. Where is it from. How is it dehydrated. Or spray dried. That would be processed tomato paste and then air dried at 1000 temp. No spice house has a cute garden out back. They get big sacks of tomato flour. From a processor in China? Then just put it in containers with cute labels. How else could they afford storefronts with employees. (5 cent spice in a 20 cent jar with a designer label.) It is a processed product. And we all know once dehydrated, condensed, is sugar. I would rather see a full tomato dehydrated, then choose to grind it. I want a spice to be at least in its own shape without the unknown. Who knows the additives. We don't know nor do we have the tax dollars to sit someone at every entry port to test what comes in... I'm not sure what the use is. I've not really liked tomato paste and have not used it in years. Powered spices in any form is a mystery, and a moneymaker for those that sell it. I like my spices whole and a 20$ grinder. Don't mean to be a 'sad-sack-sally' but a container of Canada or US hot house cherry toms cut in half and slow roasted using oven heat from another dish...and a handfull of grapes cut in half...lots of flavor and you know what it is. fridge or freeze. Use whole foods and wash and processes yourself.
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Why do I have the Spice House brand? It was a gift ;-). This summer I made my own tomato powder with tomato skins. I dry them in the dehydrator and store the dried skins in a jar. As needed, I blend the skins in my spice/coffee mill into powder just before I make it into sauce or paste. It's not as concentrated as the commercial brands, nor as deep a flavor, but a good use of tomato skins that would have been put in the composter. This is a lot easier than how I made it before by making a cooked tomato puree and drying it on fruit/vegetable leather sheets until set, then on the drying racks until crispy dry. For home-dried tomato skins made into tomato powder: - Use 1:1 ratio tomato powder to water for tomato paste. - Use 1:2 ratio tomato powder to water for tomato sauce. You can find a lot of homemade recipes for ketchup (that don't require home canning) and barbeque sauce on-line, and they usually start with a base of tomato paste, tomato sauce, or both - and you make the sauce/paste with tomato powder and water. I avoid high-fructose corn syrup, which is sometimes used in these recipes, and will use Lyle's Golden Syrup, Steen's Corn Syrup, sorghum syrup, honey (or a mixture of those), or for a low-glycemic version I'll use agave nectar or palm sugar nectar (homemade version made with water and palm sugar). There are also recipes that use non-calorie sweeteners (such as Splenda, Truvia, Swerve, etc.) for anyone wanting sugar-free versions. Find a recipe you like and give it a try. Here are some from my file. HEINZ KETCHUP (source: homesteadingtoday.com) 1 (6-oz.) can tomato paste (make it with tomato powder and water) 1/2 c. light corn syrup 1/2 c. white vinegar 1/4 c. water 1 T. granulated sugar 1 t. salt 1/4 t. onion powder 1/8 t. garlic powder Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20-minutes, stirring often. Remove pan from heat and cover until cool. Chill and store in a covered container. Homemade Corn-Free Ketchup (source: adventuresofaglutenfreemom.com) 2 (6-oz.) cans tomato paste (make it with tomato powder and water) 1/2 c. apple cider vinegar 5 T. agave or coconut nectar 1 t. Yacon Syrup (or molasses) 1 T. garlic powder 1 T. onion powder 3/8 t. ground allspice 3/8 t. ground cloves 1/2 stick cinnamon 1 t. sea salt 2-1/2 c. water Combine everything in a medium sized saucepan and bring to a boil over medium heat. Reduce heat and simmer until mixture has reduced to desired consistency, about 40-minutes. Remove cinnamon stick and store in an airtight container (glass mason jar) in refrigerator for up to 2 weeks. For pizza sauce: 1 T. tomato powder 3-4 T. water (make it as thick or thin as you like) Italian Seasonings or Pizza Spices (to taste) 3/4 t. vinegar 1/2 t. honey or agave nectar Mix together. Allow to sit for a few minutes and it will thicken some, and see if you need to add more water. Enough for one 12-13-inch pizza. -Grainlady
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Was this it? Alexa *************************************************************** Double Spinach Parmesan Casserole The spinach and cheese blended together make a very flavorful dish. Estimated Times: Prep Time: 15 mins Cook Time: 50 mins Ingredients: 2 packages(12 oz.) STOUFFER'S frozen Spinach SoufflÃ© 2 packages(9 oz.) STOUFFER'S frozen Creamed Spinach 1 large egg, lightly beaten 1 cup grated Parmesan cheese, divided 2 cups soft breadcrumbs 1/4 cup butter, melted 1/2 teaspoon garlic powder Instructions: THAW spinach souffle in microwave at MEDIUM (50% power) 6 to 7 minutes. THAW creamed spinach in microwave at MEDIUM (50% power) 5 to 6 minutes. COMBINE spinach, egg, and 1/2 cup cheese; spoon into a lightly greased 11- x 7-inch baking dish. BAKE at 375Â°F for 40 minutes or until set. STIR together breadcrumbs, butter, garlic powder, and remaining 1/2 cup cheese. Sprinkle over spinach mixture, and bake 10 more minutes. Serves: 8 ***********************************************************
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sleevendog (5a NY 6aNYC NL CA)
10 years ago
Time to start experimenting! Good links posted above. I use MountainRoseHerb for all my herbs and spices. (no tomato powder)

Love the stuff. I was skeptical. Did not really have a need with so much garden tomato harvest in my freezer...slices, whole cherries, smoked, roasted, sauced, dehydrated slices and flaked.

I ordered some anyway while ordering some freeze dried veggies. Maybe i got lucky with the brand but it is packed with flavor and lasts forever...mine came with the absorb pac. In foil pouches that i keep in the freezer. (i put it in smaller thick mil bags, then into a big freezer zip-lock into the original package for identification. I take out a spice jar amount at a time and onto my rack. No clumping. (with a absorb pac.)

Dressings, soups, stews, dips...anything you normally might make...BUT, at first, just take out a portion of anything you have made, say a half cup, and add a tsp...before adding to the entire dish. Make a small paste with a tbsp of warm water and add to a simple vinaigrette, again just a small bit of your vinaigrette. You might like the zip it adds.

Spinach powder will not add a ton of flavor but think more of the health benefits packed in such a small amount.

I've been experimenting over the past year with instant veggie cup-o-soups. No need for the expensive ones and i can make them my way without the paper cup...I ordered some bulk thick mil small bags and some glass spice jars in different sizes so i can keep a few with me. Good warm snack.

I keep a pint ball jar of mixed veg and two of fruits, dehydrated and freeze-dried, in my kitchen freezer drawer with other frozen cubes of juices and veg and chunked fruits to add to a morning blender juice. Have to make that easy and handy or i'll get lazy and grab something less healthy.

I ordered from NorthBayTrading. No real reason or a plug for the company...i just took a chance and they had what i wanted...leeks, sweet corn, peas, okra, etc. All great quality. (remember that all the water is removed so they weigh nothing...so prices are reasonable).

Still looking for a great broth and miso powder without all the additives. (sugars and salts and fillers are cheap).
artemis_ma thanked sleevendog (5a NY 6aNYC NL CA)
shambo
10 years ago
I use tomato powder for pizza sauce. When it's reconstituted, it taste almost exactly like tomato paste which is my favorite choice for pizza sauce. I add some olive oil, basil (dried, freeze dried, frozen, or fresh) and garlic (dried, freeze dried, frozen, or fresh), and I've got a great topping for pizza.

One thing I really like about tomato powder is that it is a sodium-free product. I also add 1-2 tablespoons to chili, taco meat, stews, soups, rice -- whatever seems to need the punch that a bit of tomato gives. Another thing I really like about tomato powder is that with it you can add a "touch" of tomato flavor to dishes without them becoming overly tomato-y. For example, I prefer to add a bit of tomato powder to Spanish rice rather than an entire can of tomato sauce. Tomato powder allows you to adjust your recipes according to your preferences. And there's no waste because you just make up what you need. No dealing with half a can of leftover tomato paste.

So although I don't really use specific recipes featuring tomato powder, I do use it frequently.
artemis_ma thanked shambo

A recipe or two for tomato powder or spinach powder?

Comments (4)

Islay Corbel

grainlady_ks

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sleevendog (5a NY 6aNYC NL CA)

shambo

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