Where is Grainlady?
9 years ago
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Canarybird and Grainlady - Cookies
Comments (3)Grainlady, Thank you so much! I did go ahead and make the Iced Pumpkin Cookie recipe that you posted. The second batch is just coming out of the oven. They are also wonderful. I iced them and added little fall leaf sprinkles on top. They are darling. I will make the black walnut oatmeal cookies another time. I've been baking cookies since about 9:00 a.m. and I'm done for the day. Need to go on to other things....See MoreBest deal on tomato powder?
Comments (7)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...See MoreGrainlady-Your sweet potato powder?
Comments (4)Terri- I've wondered about doing powdered mashed white potatoes, but haven't tried it. I do dried potato slices and shreds, but you have to be careful with potatoes because they tend to mold if improperly dried. I believe you can make a slury in the blender with skinned/seeded tomatoes and dry it on fruit roll-up sheets until crispy. Powder in a blender when thoroughly dried. Dehydrated Potatoes 1. Wash and sort potatoes. Use like-sized potatoes if possible so they dehydrate in about the same time. Peel, if desired, or leave skin on. 2. Using a cutting mandoline (a really quick way to slice food for dehydrating) or knife, cut the potatoes into 1/8- to 1/4-inch slices and drop into cold water to prevent oxidation. 3. Then place the potato slices in boiling water (in small batches) and blanch potato slices for 5 minutes (or 6-8 minutes if using a steam blanch). 4. Drain and drop into a lemon juice/water solution - 2 quarts of cold water and 1/2 c. bottled lemon juice. Soak for 45 minutes. Stir occasionally. (Other recipes omit the lemon/water soak, but an acid treatment is important to prevent microorganisms, such as Salmonella and E. Coli 0157:H7. These bacteria are hearty enough to survive basic drying methods, and new procedures are needed for safe dehydrated food. Use lemon juice/water, ascorbic acid/water, or citric acid/water.) 5. Drain and dry potato slices (I used my lettuce spinner and gently drained the water from the potatoes by spinning them.) 6. Dehydrate in a single layer, 12-18 hours at 120°F. (or temperature according to the manufacturer instructions of your model of dehydrator). Make sure the potatoes are brittle and semi-transparent. Incomplete dehydration will cause the potatoes to mold. Do not eat dehydrated potatoes with mold on them. Turn the potato slices once or twice during drying. 7. Store in an airtight container. To re-hydrate: Mix equal amounts of dehydrated potatoes and boiling water and allow to sit for 25 minutes. You can also slice washed potatoes into 1/2-inch shoestring strips for "hash browns" using the same method. -Grainlady...See MoreGrainlady, where do you buy your kefir?
Comments (3)1. Real kefir grains must be shared, person to person. Kefir is easier to make than yogurt, and much better for you (book: "KEFIR Rediscovered!" by Klaus Kaufmann and web site: Dom's Kefir Insite - see link below). There is a powdered version, but other than the name, it's NOT real kefir grains. Real kefir grains will last virtually forever. I've used mine over and over for many years. They grow larger and you pull them apart to make more. Powdered version of kefir is more like yogurt cultures, which are NOT self-renewing. Check this site for a source near you: http://www.torontoadvisors.com/Kefir/kefir-list.php 2. I have used all kinds of "milk" products (liquid and reconstituted powdered "milk" products) for making kefir, as well as fresh goat milk, but regular liquid milk is probably the most common. The flavor and texture can differ depending on the "milk" product. 3. Coconut oil - Yes, it's expensive, but normally less expensive than butter when you figure it ounce for ounce. You can generally use less of it in recipes - about 25% less - and get the same results. I haven't used shortening or vegetable oil for about 15 years, or so. I always say you'll pay for good health, or you'll pay for bad health. I'd rather try the former than the later (so far so good). After a lot of study, I consider coconut oil a contributor to my good health. I normally get LouAna brand at Wal-Mart (in the same isle as cooking oils/shortening). It's solid, like shortening, at room temperature. LouAna is sold in a round, white plastic, quart-size container with a green lid (under $5 for 31.5 fl. oz.). It starts to get mushy when stored at warm room temperature and liquifies around 78°F. LouAna brand is tasteless. It's also non-hydrogenated. Always choose a non-hydrogenated coconut oil. Other brands I use have a mild coconut flavor and I like to use those in a variety baked goods. I also order it from Wilderness Family Naturals - http://www.wildernessfamilynaturals.com/ (mild coconut flavor), and I've ordered from Amazon.com (Nutiva brand - mild coconut flavor) when they had a good buy on it. Salt & Grain Society (http://www.celticseasalt.com/) is another resource for coconut oil (with and without coconut flavor). -Grainlady Here is a link that might be useful: Dom's Kefir In-Site...See More- 9 years ago
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