Strawberry Rhubarb Yogurt

Every year we make big batches of strawberry jam and raspberry jam, 95% of which gets used to flavor Scott’s homemade yogurt. Today was strawberry jam day, and as per usual, we were wondering about quantities and comparing relative ease and price of different types of jam. Raspberry takes a lot less work than strawberry because there’s no hulling or slicing, but raspberries cost twice as much per quart (seriously, $8 a quart now!). Blueberry would be a nice compromise, but Scott’s not a huge fan, and he’s the one eating it, so, no.

As it turns out, I had 2 pints of rhubarb compote in the fridge – jars that didn’t seal from a massive batch I did a couple weeks ago. I’d been intending to re-can them today, and I thought…rhubarb yogurt? We immediately dished up some plain yogurt, added a dollop of rhubarb and…you know, not half bad! We then decided to gild the lily and add a couple scoops of strawberries to the rhubarb and – perfection. Added a nice bit of that berry sweetness and brightness – the rhubarb on its own is a fairly subtle flavoring.

Advantages:

  • Rhubarb is incredibly easy to grow, and pests don’t bother it, so it’s basically free.
  • Rhubarb takes a lot less prep than the strawberries.
  • You don’t have to cook it nearly as long since you’re not waiting for pectin alchemy to happen.
  • If you want a rhubarb cobbler or pie, just pop open a jar.
  • It tastes really good!

Strawberry Jam Recipe

For each pint of jam:

  • 4 c. sliced strawberries
  • 1 c. sugar
  • 1 Tbl. lemon juice

Stir all together in a pot or big frying pan until it’s jammy. Then can it (15 mins water bath).  You can safely do three or even four batches in one big pot (make sure the pot isn’t more than half full because it will boil up at one point).

Rhubarb Sauce Recipe

This is how I make it to eat straight. This is good in a dish as dessert, baked with a crumble topping for cobbler, used instead of applesauce in baked goods or on meat. I also want to try making a BBQ-ish sauce by adding some roasted hot peppers and onions (and maybe a little tomato paste). For each pint of sauce:

  • 1 lb. rhubarb, washed and sliced into 1-inch pieces (about 4 cups sliced)
  • 2 Tbl. maple syrup
  • 1/2 c. sugar (might need more to taste)
  • 1/2 vanilla bean, split and scraped

Simmer all ingredients until it purees itself. Take the vanilla pod out before canning. Leave extra head space when canning; it expands like applesauce. 15 mins water bath.

Strawberry Rhubarb Yogurt Sauce

For flavoring yogurt, I might try this next year:

For 8 pints:

  • 7 lb. rhubarb, washed and sliced into 1-inch pieces (about 7 quarts)
  • 1 quart strawberries, washed and sliced
  • 8 c. sugar
  • Does it even need lemon juice?

Simmer until saucy. It won’t set like jam, but if you’re stirring it into yogurt (or eating it as cobbler or pie), who cares? Water bath 15 mins in pints.

Instant chicken pot pie

In our house, chicken pot pie is topped with mashed potatoes, not pie crust.

I tried layering this in a jar to get the “mashed potatoes on top” look, but the seasonings all stayed at the bottom and the potatoes had sifted down, anyway, so I ended up stirring it all together. Tasted fine…hits the warm and soothing notes well!

  • 1 c. freeze-dried potato “dices” (and their attendant potato powder)
  • 1/2 c. freeze-dried chicken
  • 1/2 c. freeze-dried green beans
  • 1/4 c. freeze-dried corn
  • 1/4 c. freeze-dried cauliflower
  • 1/4 c. freeze-dried bell pepper
  • 1 Tbl. freeze-dried onion
  • 1 tsp. chicken bouillon granules
  • 1/4 tsp. Mrs. Dash seasoning mix

Rehydrate with 2 c. water.

Nearly Instant Chicken Vegetable Curry

If you use quick-cooking brown rice, you’ll need to simmer this in a pan for 10 mins or more, rather than pouring on boiling water and waiting. I used canned coconut milk (cream), but apparently you can get it in powder form, too. Using that and instant white rice would make this a good camping food candidate.

  • 1c. “instant” brown rice
  • 1/2 c. freeze-dried chicken
  • 1/2 c. freeze-dried cauliflower
  • 1/2 c. freeze-dried green beans
  • 1/4 c. freeze-dried spinach
  • 1/2 c. freeze-dried zucchini
  • 1 tsp. freeze-dried onion
  • 1 tsp. salt
  • 1 tsp. curry powder
  • 1/4 c. canned coconut milk

Rehydrate with 2 c. water

I couldn’t stop eating this one, and it’s the only recipe I’ve made that can rescue Auguson Farms freeze-dried chicken – stuff tastes like cardboard in everything else and seems to stick in the throat. This is saucier, spicier, and cooks longer, so it really helps the sub-standard chicken.

Instant Cajun Mashed Potatoes

Ok, so this one was supposed to be sort of a hash made with cubes of potato, but the freeze-dried potatoes were more than half potato dust with a few cubes. So the texture came out like “mashed potatoes with stuff in,” but it was really tasty.

  • 1c. freeze-dried potato dices
  • 1/2 c. freeze-dried sausage crumbles
  • 1/2 c. freeze-dried zucchini
  • 1/4 c. freeze-dried corn
  • 1/4 c. freeze-dried bell pepper
  • 2 tsp. freeze-dried onion
  • 1/2 tsp. Tony Cachere’s Creole Seasoning
  • 1/4 tsp. garlic powder

Rehydrate with 2c. water.

Freeze-dried meal recipes

Our area sees a lot of power outages. Maybe more in another post about longer-term thoughts on dealing with them, but in this post, FOOD! During our last outage, I realized how much it mattered to be able to make a tasty, familiar meal at home. I tried a camping meal I had around, and found it to be heavy on the starch and salt and low on the…food.  Not to mention it’s hard to find many of those without dairy, eggs, or beans. But the convenience of “just add water” was undeniable, so I started experimenting with building my own vacuum-sealed, freeze-dried meals assembled out of components I bought separately. These are basically freeze-dried versions of things we eat at home – though with white rice instead of the brown we’d usually have.

So far, here are the ones that have passed muster. All recipes make a normal dinner-sized serving. That means my husband eats the whole thing in one sitting, and I eat maybe 2/3 for dinner and 1/3 of it before bed. 🙂

Freeze-dried sausage, greens, and rice

Place in a 1-quart vacuum bag (preferably the kind with a zipper), in this order:

  • 1 c. instant white rice
  • 1 Tbl. no-salt “broth powder
  • 1/4 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1 Tbl. freeze-dried onion
  • 1/2 c. freeze-dried sausage
  • 1/2 c. freeze-dried spinach

Freeze-dried salsa fry-up

Place in a 1-quart vacuum bag (preferably the kind with a zipper), in this order:

  • 1 c. instant white rice
  • 3/4 tsp. chili powder (the spice mix, not straight cayenne)
  • 1/4 tsp. cumin
  • 1/4 tsp. salt (smoked salt is great!)
  • 1 Tbl. freeze-dried onion
  • 1/2 c. freeze-dried ground beef
  • 1/2 c. freeze-dried corn
  • 1/4 c. freeze-dried spinach
  • 2 Tbl. freeze-dried bell pepper
  • 2 Tbl. freeze-dried tomato

Directions

Flatten ingredients out a bit, then seal with vacuum sealer. Mark on the bag what it is, when you sealed it, and “Add 1.5c water.” When you’re ready to eat it, boil 1.5c water, unseal the bag, pour in the water, zip it back up, smoosh the ingredients around, and put it someplace that will retain its heat (in a small cooler, in the microwave, wrapped in a towel, etc.). It will rehydrate in maybe 6-8 minutes. You might need to add a bit more water if it’s still looking dry.

Notes

  • At 2017 prices, these cost $6-7 each. About the same as Mountain House, but way less sodium and way more veg.
  • The assembly order was chosen to trap the spices within the other ingredients, or else the whoosh out of the bag when you vacuum seal it.
  • Be sure you are using freeze-dried, not just dehydrated, vegetables. Dehydrated veg really need to be simmered to cook up, and never rehydrate 100%.
  • You could probably sub chicken bouillon granules for the broth powder and salt, but I am not sure how much to use. Maybe 1 tsp?
  • “Instant” brown rice isn’t really instant – it needs to be kept boiling for nearly 10 mins. – so it won’t sub well into these recipes.
  • I think these are pretty flavorful, but YMMV.
  • I’ve been really happy with the quality of ThriveLife products. Their chicken, for example, is WAAAAAY better than Auguson Farms chicken (which tastes like cardboard to me.) Most of their items only have one ingredient – like “Green beans” or “Chicken.” You have to buy online through a local “consultant,” but shopping is easy and you  can get small or large vacuum-sealed cans. Small cans yield about 7 servings.

Sausage and Squash Pastsa

Sausage, butternut squash, and sage go great together. Just add a little pasta, and it’s a meal!

  • 3 c. whole wheat rotini (uncooked) – more if you want a higher-carb meal
  • 1 lb sausage. If you use vegetarian sausage, add some extra oil when you brown it
  • 1 onion, sliced into quarter-moons
  • 4-5 c. butternut squash cut in 3/4″ cubes
  • 1 Tbl. dried sage, or a handful of fresh chopped sage leaves
  • Salt and pepper to taste
  • 2 Tbl cream or coconut cream (opt)
  • Parmesan or cashew parm (opt)

Cook the pasta according to package directions.

Crumble and brown the sausage and onions, adding more oil, if needed. When it’s cooked, remove it to a bowl but leave any remaining oil in the pan.

Add the squash cubes to the pan and cook 2-3 minutes until the squash starts to brown.  Pour about 1/3 c. water into the pan, cover, and let cook 6-7 minutes until almost done. There should be a little liquid in the bottom of the pan. Season with sage, salt, and pepper. Add the cream (if using). Leave the lid off for a few minutes to evaporate and thicken the sauce – you’re looking for just a bit of liquid in the bottom of the pan, enough to coat the pasta. Add the sausage and pasta to the pot and toss to coat. Garnish with Parmesan, if desired.

Homemade electrolyte powder

I’ve been finding lately that plain water is not doing it when I’ve been working in the sun or exercising.  I tried half a dozen electrolyte powders out there, and settled on DripDrop as one that seems to do the job and tastes good enough  that I’ll actually drink it (though I use a packet in about 3/4 liter of water, not 1 cup as recommended). Nuun is not too bad, either.

The problem is, this stuff is like drinking dollar bills – $1.25 per serving.

So after a bunch of research and calculations, here’s my homemade equivalent.  It tastes vaguely lemony and feels like its doing its job.  It’s so cheap, I almost can’t calculate the price per serving maybe 5-10 cents?  You may have most of the ingredients in your kitchen already.  If not, home brewing stores are your friend.

Makes enough to enrich 6 liters of water.  Use 1/2 tsp. of this powder in a 12-oz glass of water, or 3/4-1 tsp. in a liter bottle.

  • 2 Tbl sugar (carbohydrates)
  • 3/4 tsp salt (sodium chloride)
  • 1/4 tsp NuSalt (potassium chloride)
  • 1/2 tsp Epsom salts* (magnesium sulfate)
  • 1/2 tsp brewer’s gypsum (calcium sulfate) – optional; available at homebrew store. Bonus: you can use it to make tofu from soy milk.
  • 1 tsp citric acid or Fruit Fresh (available where they sell canning supplies).  This is for flavor and balances the high pH of the gypsum; Fruit Fresh also adds some vitamin C

I haven’t tried it yet, but I was thinking of adding some pulverized freeze-dried fruit for flavor.

Shake everything up in a jar – or better yet, whir it in a perfectly dry blender for a few pulses to distribute everything evenly and to grind some of the larger particles finer.  Store in a jar with a tight lid.  Use 1/2 tsp. per 12 oz glass of water – stir to dissolve well.

Nutritional information:

Homemade

DripDrop

Nuun

Sodium

288mg

305

350

Potassium

110mg

175mg

101mg

Sugar

4g

9g

0g

Magnesium

39mg

40mg

25mg

Calcium

82mg

13mg

Zinc

2mg

Vit C

117mg (if made with FruitFresh)

38mg

I also figured out that if I were out and about, a glass of water with a scant 1/8tsp (just a pinch or two) of salt, a packet of sugar (1tsp), and 2 oz of orange juice gets you the first three nutrients on the list.

* Yes, Epsom salts can have a laxative effect. However, the laxative dose is 2-4 tsp in 1 cup of water; this recipe calls for 1/2 tsp in six LITERS of water. Unless you are unusually sensitive, you should be fine.

Emily’s favorite canning recipes

Canning JarsThis is a compilation of the recipes I most commonly can each year. I mostly wrote them down so I’d have them in a uniform format (Four pounds? Two quarts? Eight tomatoes?), with the modifications I’ve settled on over time, and notes on how much of each raw ingredient to buy to yield the quantity of chopped ingredients to go into each recipe. I also dug through my notes from the last several years and added a note on how much of each item we usually eat in a year, so I can more easily figure out what I need to can each year.

It occurred to me that some of you might also find these interesting or helpful…so here you go!

Emily’s Canning Favorites

Apple Compote

Apple CompoteIt’s another great feral apple year! I improvised this dish two years ago when the tree branches were literally breaking under the weight of the apples and pears and I was able to glean literally all the fruit I could eat. This stuff tastes amazing on its own, and it makes a super-quick apple pie or cobbler – just dump a jar into a crust (or put crumble topping on it) and bake until the crust is done.

Measurements are approximate – use any combinations, substitutions, or omissions, though I recommend keeping the pears to no more than 1/3 the volume of fruit so it retains some “bite.”

  • 4 parts apples, chopped in 1″ cubes (peels on or off). Some combination of sweet/tart/firm/juicy is a good idea.
  • 1 part pears, chopped in 1″ cubes (peels on or off)
  • A handful of chopped crystallized ginger
  • A handful of dried cherries
  • Dried cinnamon, ginger, nutmeg, and/or a hint of cloves
  • Sugar and/or lemon juice to taste – depending on your fruit, it might not need any at all, or you might need a couple tablespoons per quart of fruit

Heat all ingredients until it’s juicy and the apples are cooked through.

An important word about canning this recipe:

This recipe has not been tested for safe canning. Similar apple recipes have notable differences: applesauce is much more fluid, and apple pie filling has a very liquid syrup. That’s important, because in addition to the acidity of a food, the way it moves around in the jar (i.e., water activity) has important ramifications for its safety in a water bath.

That being said, I do can this in pints (20 min in water bath). I feel comfortable with this because a) all the ingredients are high-acid (well, maybe not the ginger, but it’s preserved already by the sugar, and it’s swimming in acid ingredients) and b) it’s not that much thicker than a super-chunky applesauce. HOWEVER – can this at your own risk.  You can freeze this recipe with no worries at all.

How to make non-dairy cheese for pizza

Milk – cow or goat – is not my friend.  I’ve been off dairy for close to 15 years now, and I’ve mostly gotten used to it.  Far from the days when my mom called me “Miss Mouse” for all the cheese I ate, nowadays much cheese tastes funny to me.  Thee big exception is that I really miss cheese on a pizza.  We have homemade pizza almost every Friday night, and I’ve gone through variations with no cheeselike toppings (reeeeeeeallly dry) to “tofu ricotta” (tasty but  a bit wet) to vegan cheez shreds. My first impression of Daiya was “ye gods, this is awful – smells like gym socks and coats the roof of my mouth.”  Not to mention it’s made with pea protein, to which I am also allergic (though not so much as the dairy).

The tofu ricotta is pretty easy to make and definitely helps avoid the “bread with ketchup” feeling of a no-cheese pizza.  Just crumble medium or firm tofu with a fork and add salt (1/2 tsp or more for a block of tofu) and something acidic (my favorite is a teaspoon each of olive brine and cider vinegar). You can also season it with garlic and Italian herbs.  Drain off any excess liquid after a few minutes.  It doesn’t melt or have that rich flavor cheese has, but it’s easy and tasty.

But I was hoping for something better, and I think I found it! Skye Michael Conroy is a vegan food scientist who analyzed what it is about cheese that tastes good and makes us happy, then did a ton of experimentation until settling on a group of recipes and a method for making soy- and almond-based cheeses (and some cashew-based ones, too). I highly recommend buying The Non-Dairy Evolution Cookbook for the recipe and method.

Homemade non-dairy cheese made from soy milk and coconut oil

Homemade non-dairy cheese made from soy milk and coconut oil

I didn’t get any pictures as I was making it, because it goes fairly fast and requires constant stirring. It also requires some special ingredients, but I think the results are totally worth it.  Knocks Daiya out of the water, that’s for sure – it’s got the best flavor and texture of any fake cheese I’ve ever tasted.

Here’s the finished product of the Monterrey Jack recipe. The larger container will go into the fridge to chill into a block, which can then be shredded or sliced. The smaller container has pretty much cooled, and I was sampling it from the still-melted stage through the mostly-cooled stage.

So how do you make it? The basic method is to whisk tapioca starch (also called tapioca flour), kappa carrageenen, salt, and nutritional yeast into your soy milk as you heat it on the stove. Then add melted coconut oil and whisk some more. At this point, it looks exactly like cheese fondue before you get all the liquor mixed in.  When that reaches 175 degrees F, stir in a tablespoon of vinegar and whisk like crazy.  It magically smooths out and blends together. Then pour it into a container, which will act as your cheese mold.  For exact method and recipes, I will direct you to Conroy’s book – that amount of research really deserves your support. The book has recipes for a number of “block cheeses,” like mozzarella, dill havarti, pepper jack, and gouda, plus soft cheeses like Brie and even some blue cheeses, complete with blue “veins.”

This is honestly much easier – and LOADS faster – than making dairy cheese.  It uses a number of weird ingredients – kappa carrageenen is apparently very different from other kinds of carrageenen, and there are some brands that don’t work at all.  The stuff in the link above is specifically mentioned in the recipe, and it definitely worked for me.  You also need to be sure there is nothing in your soy milk except soy beans and water.  Eden Unsweetened and WestSoy are good brands; or, like me, you can make your own from whole beans. This cheese is also not cheap; I calculated it came to $4.25-$6.50 per 1 lb batch depending on whether you buy your ingredients in bulk.  And, of course, it is not terribly local and has some heavily-processed ingredients, and if you have a soy or nut allergy, these recipes won’t work for you.

Still, as a luxury food, it has several advantages: it’s tasty, it is a true comfort food, all the ingredients are shelf-stable and so easy to buy in bulk and store until needed, and…it makes my heart happy to not be left out of cheeselife entirely.  I will definitely make a few more batches and see if it’s worth the money and trouble to have this on my pizza. If it will keep for several weeks and I can get a number of pizzas out of it (and it continues to taste as good as the samples), it’s likely I will keep making it.

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