My New Dehydrator

Two months in a row, my electric bill was a lot higher than I thought it should be.  Some of it could be higher rates, but I really think it's from running the oven as my dehydrator.  I decided that I'm at the point where it's more cost effective to buy a $50 small appliance in order to save $20 or more per month in electricity.  Besides, I had enough Amazon credit to cover it, even better than when I got the pressure canner.

I intentionally bought one without digital bells and whistles.  On/off button and one dial to adjust the temperature.  A dehydrator is just a heating coil and a fan.  I wanted as few parts that could break as possible.

This model has five trays.  The height of each is adjustable based on which side is up.  It doesn't come with tray liners, which was a bummer, but the parchment I cut will be reusable until something really messy sticks to it.  If it gets very annoying, I'll buy replacement liners for some other dehydrator and cut them to fit.

The manual did not say anything about what kind of surface to place it on.  I was putting it on a wooden counter between rooms, rather than against a wall, for better airflow.  To protect the wood's finish, I put it on a tile on top of a cloth placemat.  Still haven't decided where it's going to live when not in use for a while.  I'll move the box around until I figure it out.  Probably in the canning supply closet.

The first thing I dehydrated was the giant pile of calendula flowers amassing on the counter.  Once I infuse some in oil or make them into a "tea", it's supposed to be good for dry skin and eczema.  Did not know I'm allergic to the pollen.  In one day, they were fully dried and in the jar I've had set aside for them since I bought the plant seeds.  There's enough room in the jar for another round.  After that, I'll probably pull half of the plants.  Some of them don't look great, and I'm assuming they've done their job on the nematodes by now.  I could use the space in the pond back.

As long as I have kale growing, I'm going to segue my monthly drying of it to the new appliance.  I plan to test small amounts of various vegetables, herbs, and fruits to discover what I like.

The dehydrator came with a small recipe book and guide.  Half of it is for jerky, which I had not planned to do.  Beef, pork, and fish jerkies can be made in it.  It does not go to 165º, so no poultry or ground meats.  There are also some vegan cookie recipes, like hiking snacks, that I will definitely try.  Already bought cashews for one.  I might buy a dehydrator cookbook, or at least bookmark sites like The Purposeful Pantry.

One thing to note with dehydrated foods is that they don't last as long as canned.  You can increase the time with vacuum sealing, refrigerating, freezing, or oxygen absorbers, depending on the type of food.  Still, you're looking at 6 months maximum for ideal freshness.  These foods should only be items you use regularly, and don't try to store a year's worth.

I won't be posting a lot of recipes on how to make dehydrated foods, since they require an additional kitchen appliance.  I might post them with how to make them in a conventional oven, or how I'm using these ingredients in regular recipes.  I do expect it to save me money, primarily by reducing my electric bill and also by preserving purchased produce that was on the verge of spoiling.  Just one more layer in my quest to make the most of what I already have.

Beef Pupusas

I only canned a modest amount of chuck this time because I'm still figuring out how to use it.  Canned meat other than tuna was not a thing in my life growing up.  And now it's too expensive to screw up.  Seasoned pulled beef in a pupusa sounded really good.

If you aren't into pressure canning, this recipe works just fine with store-bought canned beef or any leftover shredded beef you have.  Leftover taco or neutral ground beef can also work.  The key is that it should be pre-cooked.

I was hungrier than I expected to be coming home from work.  These are not pretty.  Somewhere around #3 I gave up and just made them edible.  I had made the curtido in the morning and the beans were my pre-seasoned ones that just needed warming.  I dumped the last half cup of filling that I didn't use into the beans and called it a day.  I really need to figure out a new cooking-day schedule that does not include any closing shifts or changes those to slow cooker or cold meals.

1 C masa harina
1/2 tsp salt
1-1/4 C water
1 12 oz *can beef, or 1/2 lb cooked chuck or ground beef
taco seasoning or 1/2 tsp each paprika, cumin, salt, and pepper
oil for the griddle

1.  Stir together masa and salt.  Add water and stir into a slightly dry paste.  There will be moisture in the meat, so you don't want the dough to be wet.  Set aside.

2.  In a skillet on medium, warm beef with seasonings.  Cook until fragrant and excess juices have evaporated.  Allow to cool slightly.

3.  Lightly oil a skillet or griddle and preheat over medium while you shape the pupusas.

4.  Divide the masa into 8 balls for small pupusas or 4 for large.  Shape into a disc.  Place meat into the middle and close back into a ball.  Flatten again into a disc 1/2" thick.  Place on heated griddle.

5.  Cook pupusas until lightly golden, about five minutes, then flip and cook the other side.  Re-oil between batches and repeat until all are cooked.  Serve warm, with curtido, salsa, and/or sour cream.

Difficulty rating  :)

Protein Popsicles

I bought some vanilla protein powder.  I usually get chocolate and make mocha shakes with it.  Holy cow, the vanilla is sweet.  Also, I didn't think there was such a thing as too much vanilla before this.  I tried blending it up with various low-sugar fruits, and it was still sweet.  Haven't tried a lemon yet, but that may be what it takes.

I haven't used my popsicle molds in months, but it's that season again.  I decided to throw some leftover berries and protein powder with water and yogurt into the blender to make some.  Then I went and got a lemon anyway, to counter the sweetness and preserve color.  After that, I cut up some oranges to make orangesicle pops, which I should have thought of in the first place.

This is going to be my new favorite snack for a while.  High protein, low carb, fiber-rich, and cool for summer.  I could have run the mixes through the ice cream maker, but this felt slightly less messy and only used one appliance.  Between the powder and the yogurt, it's at least 8g of protein per pop.  I didn't do the exact math.

*1 C fresh or frozen fruit
2 scoops protein powder of choice
1 C water
1/4 C Greek yogurt

1.  Ready a six-pop mold and set up a blender or food processor.  If going for a smooth texture, get out a strainer.

2.  Place all ingredients in the blender.  Run on low to combine.  If trying for a smooth pop, run on a higher speed, but let it sit five minutes after for the foam to settle.

3.  At this point, you basically have a smoothie.  Strain if desired, then pour into the pop molds.  Drink anything left to hide the evidence or freeze it in ice cube trays.  Insert the sticks and freeze for at lest 4 hours.  Mine took more like 6.  Loosen from the mold with a bit of warm water and serve.

Makes six 1/3 C pops

Difficulty rating  :)

Tuna and Farro Salad

After a second day of the farinata and waking up hungry, I realized I needed another side dish because the calories weren't cutting it.  This ended up being more of a second main dish, and honestly would have been a full lunch portion for two.

If farro isn't your thing, you can easily substitute barley or another whole grain.  This is the "salad" part of the grain salad.  It could also count as an unbaked casserole or rice dish.  I just needed another couple hundred calories to make this into dinner, preferably with protein and fiber.

*1/2 C dry farro
*1 5 oz can tuna
*1/2 C chopped tomatoes
1 Tb olive oil
*2 tsp balsamic or red wine vinegar
*1 Tb dried parsley
salt and white pepper to taste

1.  Rinse farro and place in a small saucepan with water to cover by one inch.  Bring to a low boil.  Reduce heat to a simmer, cover, and cook until split and softened, about 20 minutes.  Drain.

2.  Drain the tuna and stir into the cooked farro.  Add the tomatoes.  Drizzle in the oil, vinegar, parsley, salt, and pepper.  Stir to distribute evenly.

3.  Serve either chilled as salad or warm as a grain side.

Difficulty rating  π

Artful Farinata

Farinata is the Italian version of socca.  Pretty much the same ingredients and procedures, just another name.

I got the idea to turn this one into a bit of vegetable art by the YouTube channel peas etc.  She cooked up a kilo of chickpea flour in various recipes, and this was one of them.  Unlike my tendency to drop all sorts of things into my soccas and hope for the best, she placed her vegetables strategically.  I decided I could do that.

And then I was tired and hungry after work, and very glad I had done all the chopping in the morning.  It still only took half an hour to cook.

I did think the recipe made more than it did.  If the photo looks like not nearly enough food for a dinner, you're right.  I defrosted half a bagel once this plate was finished.  Nutritionally, this is a main dish, but calorie-wise, it's 2 or 3 servings.  It would work well as an appetizer, side, or snack.  I could make it as part of a Purim spread.  But it was wonderfully easy and baked in the time it took me to change and water the garden.

1 C chickpea flour
1-1/4 C water
1 Tb Italian seasoning
1/2 tsp kosher salt
Olive oil
*1/2 C grape tomatoes, cut in half
3 slices red onion
*2 Tb pesto
*2 Tb pine nuts

1.  At least 4 hours ahead, and up to 12, stir together chickpea flour, water, Italian seasoning, salt, and a teaspoon of oil.  Allow to rest until time to bake.

2.  Preheat oven to 450ºF.  Generously oil a nonstick pan.  I didn't want to get burnt oil stains on my quarter-sheet cake pan and lined it with parchment, which was then oiled.  It worked wonderfully.  Place prepared pan in the oven as it is coming up to temp.

3.  Prepare vegetables and think of a game plan how you want to place them.  They're going to move around a little, but not much.  Get everything ready so you can assemble the pan before it cools too much.

4.  Using oven mitts, remove pan and set it somewhere heat safe.  Stir the chickpea batter a few times to get rid of any lumps, then pour it into the pan.

5.  Arrange the vegetables, pesto, and pine nuts however you would like.  I didn't try to make a picture.  I wanted a little of everything in every slice.  The fluffy green stuff is carrot tops.  I didn't put them in the ingredients since carrots are often sold without them.  Quickly return the pan to the oven and bake until the top is dry and bottom is crispy, about 20 minutes.

6.  Slide the farinata out of the pan and onto a cutting board.  Cut into slices or wedges and serve.

Serves 2-3 as a main, 8 as an appetizer

Difficulty rating  :)

Greek-Style Crockpot Turkey

The market was teaching someone to butcher poultry.  I can tell, because there are suddenly rows of turkey parts at a good price.  It generally happens in October and again in the spring, when they're trying to get rid of the excess holiday turkeys.  I bought a bone-in breast, intending to do a Thanksgiving-style meal.  Then my annual labs came back, and it turned into something much healthier.  It also went into the Crockpot because my schedule changed at the last minute.  I've been wanting to do larger meals in the big one anyway.

I am not a green olive fan.  However, they do fit the flavor profile of the dish.  Lemon, garlic, thyme, oregano, and a few spices round it out.

This did end up tasting primarily like lemon, probably because it cooked for 10 hours instead of the planned 7-8.  Overtime.  The two extra portions I put in the freezer are labeled "lemon turkey dinner".  I discovered that, when lemons caramelize in the slow cooker, they taste like preserved lemons.  That helps future recipe planning a lot.  Adding a touch more salt at the beginning will temper the lemon, or you could simply not use one the size of a grapefruit.

1 Tb olive oil
1 brown onion, thinly sliced
1 15 oz can chickpeas, drained and rinsed
4 red potatoes, scrubbed and quartered
1 split turkey breast, about 2 pounds
1 8 to 12 oz-ish can or jar green olives, drained
*1 tsp dried thyme or 2 sprigs
1 tsp dried oregano, or *2 sprigs
Kosher salt and pepper as desired
*1 or 2 lemons, thinly sliced
2 C water or chicken broth

1.  Early in the day, set up the slow cooker.  First drizzle oil into the bottom and spread around to grease the crock.

2.  Arrange half of the onion slices on the bottom of the crock.  Arrange the potato quarters around the edge.  Set the turkey breast in the middle.

3.  Add the chickpeas, remaining onion slices, and olives, then sprinkle with thyme, oregano, salt, and pepper.  Top with lemon slices.  Lastly, pour the broth or water into the crock.  This water is the conduit that will cook the potatoes.  It's okay that you may not see it under everything.  The turkey will be giving off more juices as it cooks.

4.  Cover and set the slow cooker to high for 4 hours or low for 6-8.  Check the thickest part of the turkey for a temperature of at least 165ºF.  The potatoes should be falling-apart tender.  Everything else either went in cooked or can be eaten raw.

5.  Serve hot, with sides as desired.  I just had steamed broccoli.  You could serve this with salad, rice, pasta, or any vegetable.

Serves about 6

Difficulty rating  π

Red Lentil Tabbouleh

I went looking for a protein base for tabbouleh (tabouli) other than quinoa.  There are a lot of recipes that qualify out there, and this one did not saddle me with a bag of bulgur.  I did change quite a bit, mainly reducing the mint.  And serving it with feta made it non-vegan.

Super King is really going to help me stay on track with my dietary goals.  Aside from the few convenience foods, it's basically a road map for diabetic and heart healthy shopping.  It's been getting a lot of complaints on Nextdoor, from people whining that it's half produce and has a tiny bread section.  They also don't like the parking lot, which is the same one that's been there for the past 50 years without many issues.  The week I went shopping for this salad, parsley was 5 bunches for a dollar.  At that price, I don't need to grow it. 

2 bunches of parsley
dry pint of grape tomatoes
2 Persian cucumbers, or one regular
*2 Tb fresh mint
*1 bunch green onions
3/4 C red lentils
1/4 C olive oil
*3 Tb lemon juice 
*1 Tb pomegranate molasses
*Sumac and *celery salt to taste

1.  Rinse lentils well.  Bring to a boil for one minute in water to cover by half an inch.  Turn off the heat and let sit for about 10 minutes, until lentils are split and softened, but not mushy.  Drain and set aside to cool.

2.  While that's going on, finely chop the parsley and mint.  Slice the tomatoes in half, or smaller if desired.  Dice the cucumbers (peel if not Persian).  Slice the onions into small pieces.  Separately, whisk together oil, lemon juice, pomegranate molasses, sumac, and celery salt.  If desired, add red chili flakes for a spicier salad.

3.  Add the dressing to the lentils and stir to coat well.  In a medium bowl, toss together dressed lentils and the vegetables.  I saw this trick on a YouTube video, and it makes sense.  Legumes tend to have a mild flavor, so the sauce should go on them first.  Chill until ready to serve.  If desired, garnish with crumbled feta cheese.

Difficulty rating  π

Mini Tomato Crisis

For anyone who has gone to buy fresh tomatoes recently, yes they really have gotten expensive.  There have been poor harvests in the southern U.S. and northern Mexico, where we get our tomatoes this time of year.  The wholesale prices have skyrocketed, and the quality is not always great.  I did an invoice at work, and it was $95 for 20 lbs of slicing tomatoes.  At Smart & Final, it was $83.  The case of Romas I bought last year to can for $15 is now $45.

This is kind of like the year eggs were expensive due to bird flu.  Now you can find them for 99¢ on occasion.  It's supply and demand.  I fully expect prices to normalize within a month, as more tomato crops start to come in.

Meanwhile, I'm popping open those jars I canned last year.  I'm eating 69¢ per pound tomatoes, when Romas are $2.49 today.  Ok, yes, they're canned and it isn't exactly the same thing, but they still taste good in salads and burritos.

There's the possibility that this current shortage will show up in canned product prices in six months.  It may not happen, if back supplies are sufficient.  Commercially canned tomato products have a shelf life of close to two years.  The problem is that, unlike many other vegetables, tomato products aren't sold frozen.  Your choices are fresh or canned.  There is freeze-dried tomato powder, but you might as well just get canned tomato paste for that.

The lesson from this is to know your supply options.  When eggs were pricey, I experimented with egg replacer powder.  In a tomato shortage, I'm finding other vegetable workarounds.  Beef is expensive, so I'm eating less red meat.  I'm supposed to limit it on my current diet anyway.  There's plenty of food in the stores.  You just have to learn to cook with what's available at the price you're willing to pay.

Salmon and Edamame Bowl

I wasn't going to post this, but it turned out quite pretty.  Also, I wanted to show off some baby carrots I pulled out of the garden.

I over-sowed the pot on purpose because carrots have such a terrible germination rate.  A few dozen took.  Oops.  I waited until enough of them got to a usable size to start thinning.  I'll pull another 8-10 in a few weeks, once I can tell where the rest are too close together.  Some of them were much larger than I expected.

This got more involved than it was in my head.  Salmon and carrots in the oven.  Rice and edamame in separate pots on the stove.  Then I sautéed up the radish greens from the pickled salad with some garlic, and tossed the roasted carrots in it.  I've gotten used to meal prepping multi-part dishes, so all at once was a surprise.  Meant I had to do all the dishes at the same time.

Instead of listing a million ingredients, I'm linking the marinade recipe.  I did add extra garlic and grated ginger to it this time because I want to use them up.

1 batch Reuben's Marinade
1 lb salmon
*1/2 lb carrots
12 oz frozen edamame
*1 C Calrose (short grain) rice
*2-4 C greens of choice
Olive oil as needed
*1 clove garlic, minced
salt to taste

1.  Early in the day or the evening before, prepare the marinade.  I've seen videos of people making them directly in the bag, and did that instead of whisking it in a bowl and pouring it in.  It doesn't make a difference and saves a bit of washing.  Add the salmon and set in the fridge until ready to cook, at least 4 hours.  I happened to use chopped salmon pieces.  Filets or steaks do not change the finished product.

2.  When ready to cook, preheat oven to 350º.  Peel and cut carrots as desired and toss lightly in oil.  Place in a separate pan and roast alongside the salmon until the fish is opaque and the carrots are softened, about 25-30 minutes.

3.  While that's going on, cook the rice according to the package directions.  Simmer or microwave the edamame.  Chop the greens and sauté over medium heat with the garlic and a bit more oil.

4.  Once all the components are cooked, build the bowl.  The elements can be arranged in any order, but generally the rice should be at the bottom or to one side.  Spoon extra marinade over whatever parts you like and serve.

Difficulty rating  :-0

Pickled Cucumber and Radish Salad

This was part of my Super King haul.  I bought the Persian cucumbers because they were open-stock, not bagged, and the radishes because they were cheap.  Also some of the most beautiful radishes I've ever seen.  The tag was from a farm in Moorpark, so they were SoCal local.  That explains a lot.  I even kept the greens to cook up for the next meal.

The result was a Mediterranean version of sunomono.  Light, tangy, but including herbs.  Those don't generally make it into the Japanese version of the dish.

2 Persian cucumbers
1 bunch red radishes
*1 green onion, finely chopped 
*1/4 C white wine vinegar
1 tsp honey
1/2 tsp salt
*1/2 tsp dill weed
*1 clove garlic, minced
1 Tb toasted sesame seeds

1.  To make the dressing, combine vinegar, honey, salt, dill, garlic, and sesame in a bowl or container.  Add the chopped onion and coat evenly.

2.  Thinly slice cucumbers and radishes.  I could have gotten out the mandoline, but decided to torture myself doing it by hand.

3.  Add sliced vegetables to the dressing.  Stir to coat, then refrigerate for at least 2 hours, for flavors to meld.  The radishes will bleed pink into the salad, so it isn't as pretty the next day.  Serve chilled.

Difficulty rating  π