Well I've been really busy lately; but many will define busy in different ways. Other than the normal house work and the joy of chasing after a 2 year old little girl (we started in Story Time at our local Library).
I have been working in the garden, canning, cooking, mixing and dehydrating!
One example of the mixes I am making ahead is Rotisserie chicken seasoning. Great to have on hand and fantastic to mix on bone-in chicken and toss into the oven to bake. So yummy!
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
*This was adapted from the original recipe submitted to Allrecipes.com by Sue Rogers
I've made others I found via Pintrest and so far I'm in love with the idea of making my own mixes ahead of time! This is where the dehydrating is coming from. Other than the idea that I will not waste the wants my family has at any given time- than never eats, allowing things to be thrown out (taboo), I can pre-mix things like vegetable rice using the dehydrated peas, carrots, onions, celery and more. LOVE IT! Not only have I made vegetable rice, I made Onion rice mix, Spanish rice mix (via:http://rainydayfoodstorage.blogspot.co.uk/2012/05/rice-mixes.html ) I also adapted a broccoli cheese rice mix using up a packet of cheese from a macaroni and cheese box that I had to steal the pasta from when I ran short once. I also found seasoning mixes that I can't wait to try like Dry Stir-Fry seasoning http://www.food.com/recipe/dry-stir-fry-seasoning-mix-433849 which is similar to a stir fry seasoning mix I use in another recipe. I made Ranch dressing mix and Dry onion soup mix from http://selfreliancebyjamie.blogspot.com/2011/08/tis-seasonings.html and Italian dressing dry mix from http://www.food.com/recipe/italian-dressing-seasoning-dry-mix-63812.
I found some great info out there on dehydrating that I am putting to GREAT use now and here is what I recommend: http://momwithaprep.com/2013/06/21/101-dehydrating-recipes/ and https://docs.google.com/viewer?a=v&q=cache:UEqMqYHPf_YJ:www.shelfreliance.com/pdf/parties/Equivalents.pdf+&hl=en&gl=us&pid=bl&srcid=ADGEESg31wlw0hRlASKNLcU2eHfm_w2SOsoxD4w51QfyjsKwqyCcI4cGoB_hjsmhm-Dvo7Vxo7mkmEm_ZJaNt6Wyzz0i3tyGVZy14NhQYWuOPFNba8jGVsSsTkruBown1XBEbAgF2MJ5&sig=AHIEtbT_Tj7jS0ZnxUQpV5d8jnpDU2qsaA. I can't wait for the next time the local stores have their blow out on potatoes as I'm going to make dried hash browns and potato flakes, and dehydrated mushrooms too! The possibilities are endless!!!
In addition to these, I already make my own seasoned bread crumbs and this allows me to utilize the older breads before they grow penicillin; though I apologize I don't remember where the original recipe came from. It was one of those times I didn't have printer paper so I wrote it down and it was before I got into Pintrest.
4 oz of bread (1/2 cup of bread crumbs) *easy to chop in food processor*
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried rosemary
When my bread starts getting stale, I place it in the top oven (I have a double oven) on the slotted pan and leave it there at least 24 hours to dry. I find it dries easier as I use my oven or stove. Then I place the dried bread slices in storage bags until I have enough set aside to make enough bread crumbs. We use a lot of seasoned bread crumbs in recipes or as toppings for casseroles.
Here is my favorite Taco Seasoning dry mix: http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx. I recommend, if you are like me, use a touch less red pepper flakes if you want something comparable to Old El Paso. Use the full amount if you like your taco seasoning as true to Mexican tacos with a spice kick.
I also got over my initial fear of my new Pressure cooker/canner finally and jumped head in. I think the dang instructions really made it seem so difficult and fed my fear of it. Not to mention my attention deficit disorder kicks in with instructions and I find it REALLY difficult to focus on reading the extensive manual; but I pressed on. I made Ham stock, Hot Salsa and pasta sauce and found the canner to actually be easy. In the manual I read it was to be canned at 11 lbs of pressure so I was worried for it to go to high beyond it not realizing it's ok. When the instructions tell you leave a 1" to 1/2 " headspace, it is especially true with anything liquid, such as my ham stock or a soup. With the pressure canner the liquid squeezed out of the lids a bit as the heat caused the stock to bubble up in the cans.
This is only the cans I have not gotten into my stock pile as of yet. ;)
Next I plan to tackle Hush Puppy mix, Almost Hamburger Helper mixes, Italian Herb and dried tomato risotto mix, Bacon dip dry mix (wondering if it is like Tastefully Simple mix).
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