Dehydrating Onions for Fresh Flavor with a Long Shelf Life

Too many onions? So many you know you'll never use them before they go bad? Or, you want to take advantage of a sale, but don't for fear of rot and waste?

Get rescued by your food dehydrator! Turn those onions into dehydrated onions and onion powder. The fresh flavor will remain, and you'll have the added benefit of a product that lasts for months.

I was at Aldi's the other day and picked some sweet onions they had on sale at 79¢ for 2 pounds. I already had some dehydrated onion in the pantry, but I've been wanting to add onion powder to the arsenal. Having each of these on hand is pretty important to me. First of all, I'm rather lazy in the kitchen when it comes to savory food preparation (but I'll happily spend all day making sweets -- what's up with that?). And second, I detest the burn that results from chopping an onion. I usually beg kindly request someone else to do it for me.

If you remember (or pinned!) my tomato powder posts, you might have the gist of what we're going to do. A difference, however, can be found in the initial preparation of the onions. With the tomatoes, I used my mandolin. For the onions, I used my food processor (links to exact one I purchased six months ago). It has a wide mouth, so I could easily feed it large chunks of onion to slice finely and quickly. Minimal effort, minimal tears!

After the super fast slicing, I quickly loaded up my dehydrator. A few tears were shed, and a couple of nostrils burned a bit -- nothing I couldn't handle. :-)

Since I was going to suck every bit of water out of these guys, I didn't worry about touching or layering. In fact, I forced all of the sliced onions onto just four shelves. If I had more (I really should get some), I would have thinned the layers so they would have dried quicker. The onions literally took a full day to dry at 135°.

If you are looking simply for dehydrated onion -- you're done! Just break up the pieces and throw them in a jar. Use them in anything and everything that you are already adding a bit of liquid to. They are just as flavorful as a freshly chopped onion, and even retain the texture! Here's some I jarred up a while back.

My end goal for today was onion powder, so I pressed on simply by filling my blender and letting her rip on a high speed.

Um, may I interject here? I'm starting to think I need a new blender. Mine is at least 17 years old -- no joke -- and I really thought I was going to burn the motor up the other day when trying to make a smoothie. Any cheap frugal suggestions?

...And we're back to the onion powder.  Well, really, we're done.  That's it.  Store the powder in a jar in your pantry.  Out of 4 pounds of onions (minus 2 singles I left for someone else to chop if they so desired), I got a full 1/2 pint jar of powder.

Shared at Simple Saturdays Blog Hop, Simply Natural Saturdays, and some of these fine hops.

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Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading and following Stephlin's Mountain.

I saw this recipe for a Chocolate and Peanut Butter smoothie on two other blogs -- 4 Sons 'R' Us and Sallys Baking Addiction -- and had to try it for myself.  I believe the former got it from the latter.

While I will never shy away from the chocolate and peanut butter combination -- good for me or not -- this is thankfully one of those rare, good for me occasions. This smoothie packs a protein punch, and is sweetened with a banana and honey. I'm thinking it would be great for breakfast on the go.

The way I prepared it resulted in 20 grams of protein power.  If you use Greek yogurt instead of regular, bump that number even higher.

Chocolate & Peanut Butter Protein Smoothie

Adapted from Sally's Chocolate Peanut Butter Protein Smoothie here.

Get ready for lots of protein ahead!

Ingredients

• 1 large banana, peeled, sliced, and frozen
• 3 tbsp unsweetened cocoa powder
• 6 oz vanilla yogurt (use Greek for even more protein)
• 3/4 cup whole milk (or your preference)
• 1 tbsp honey
• 2 tbsp natural peanut butter

Instructions

• Add all ingredients to your blender, in the order given. Blend until smooth and creamy. It will be a little thick, but not so much as to require a spoon.

Yield: 1 tall glass, filled to the rim

Shared at Heritage Homesteaders Hop, Nifty Thrifty Sunday, Simple Life Sunday, and some of these fine hops.

Super Simple Succotash and Sausage

Succotash is a food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers...so sayeth Wikipedia.

Have you ever added meat to your succotash? It might not be traditional, but I love to make a main dish out of my succotash by adding some smoked sausage. If I'm really feeling frisky, I'll add an additional vegetable -- potatoes. (Since I adore potatoes in any fashion, I'm usually feeling frisky.) As always, fresh vegetables are best, but the procedure could also be as simple as opening a few cans.

First, I sauté a small onion (diced) with an 8 oz. sausage link (sliced). I use simply smoked beef sausage, but go with whatever you like. (I might also add some diced bell pepper if I have it on hand. Neglected to do that today.)

After the onion is translucent and the sausage is browned, in go the vegetables: corn, lima beans, diced tomatoes, and diced potatoes. When using canned goods, I drain all but the tomatoes.

I just cracked myself up over the lack of brand loyalty on display here.

As for seasonings, I use freshly ground black pepper and fresh garlic. I don't add salt since the canned goods and sausage have plenty for me. Additionally, I might add one or both of the following: worcestershire sauce and hot sauce. I can't help it. Both make me happy!

De-licious!

Succotash and Sausage

Ingredients

• 1 small onion, diced
• 8 oz link smoked beef sausage (or your preference), sliced
• 1 can lima beans, drained
• 1 can diced tomatoes
• 1 can corn, drained
• 1 can diced potatoes, drained
• black pepper and garlic to taste
• olive oil for the sauté
• bell pepper, diced (optional)
• worcestershire sauce and hot sauce to taste (optional)

Instructions

1. Sauté onion and sausage in olive oil until translucent and browned (respectively).
2. Add in canned goods and seasonings. Stir together.
3. Allow to simmer until at least heated through. I let mine go about 30 minutes.
4. Additional items can be added: bell pepper with the onions; worcestershire and / or hot sauce with the seasonings.

Yield: about 4 servings

Shared at Fiesta Friday, Freedom Fridays, From the Farm Blog Hop, Old-Fashioned Friday, and some of these other fine hops. A special shout-out goes to the Thrifty Couple's inaugural Thrifty Thursday.

Honey Peach Preserves (a Small Batch Canning Recipe)

I wasn't sure whether to call this batch of peachy-ness a jam or preserves. Since there are still visible bits of peaches in the finished product, I went with preserves. Honey is the only sweetener, so you want to use the ripest and sweetest peaches you can get your hands on. My 1/2 a peck came from the farmers market yesterday. Dickey Farms has been around since 1897, and their web address says it all -- gapeaches.com .

The only other ingredient in these peach preserves is vanilla. If you have vanilla beans hanging around, I would use one of them. While I didn't have beans, I did have my homemade pure vanilla extract. It blended in right nicely (that's very well in southern speak).

Honey Peach Preserves

Adapted from "Honey-Sweetened Peach Vanilla Jam" recipe at Food In Jars.

Ingredients

• 13 yellow peaches (average size)
• scant 12 oz. honey (about 1 1/2 cups)
• 4 tsp pure vanilla extract

Instructions

1. Prepare water bath canning equipment, jars, lids, and rings.
2. Peel, pit, and dice peaches.
3. Combine peaches, honey, and vanilla in a large dutch oven (mine was 5 quart). Let sit for about 15 minutes to get juices flowing.
4. Cook over medium high to high heat, stirring regularly, until peaches have broken down and the mixture becomes thick and jam-like.
5. Ladle / funnel preserves into prepared jars. Wipe rims and affix lids with rings.
6. Process in boiling water bath for 10 minutes. Remove and let stand to cool. Check seal after several hours. Put any unsealed preserves into refrigerator. Canned preserves should last about a year.

Yield: 3 half pint jars

Shared at Simple Life Sunday, The Homesteaders Hop, Nifty Thrifty Sunday, and Simple Saturdays Blog Hop.



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Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading and following Stephlin's Mountain.

Homemade Orange Julius (Make Your Own!)

I knew it was a winner before I took the first sip. Orange and vanilla combined for an intoxicating scent. I'm not kidding. This simple -- frugal even -- drink is that good. If you love (even like a little!) Orange Julius, then you should give this a try.

I got the recipe from Tawra Kellam's book Dining on a Dime. If you don't own a copy, you might want to consider it. Her drink recipes alone are worth it to me. I'm also fond of her mocha frappuccino recipe. (That's what I call it -- from her "master" smoothies list.) Tawra also has a website, Living on a Dime. I searched it for the "Creamy Orange Shake" recipe, and she has it posted here.

Frozen orange juice concentrate, milk, sugar, water, and pure vanilla (this is how I make my own) are all it takes.  Blend all together with a few ice cubes to get some wonderful frothy action.  Please don't leave them out -- the froth is simply divine.

Homemade Orange Julius

- Slightly adapted from Tawra Kellam's "Creamy Orange Shake" recipe in Dining on a Dime.

- Ingredients

• heaping 1/3 cup frozen orange juice concentrate
• 1/2 cup milk
• 1/4 cup sugar
• 1/2 cup water
• 1 tsp pure vanilla extract
• 5 ice cubes

- Instructions

• Combine in blender (on a high speed) til smooth and frothy!

Yield: 1 tall glass, filled to the rim

Shared at The HomeAcre Hop, Thriving Thursday, Simple Lives Thursday, All Things Thursday, Wonderful Wednesday Blog Hop, and Show Me What Ya Got.

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Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading and following Stephlin's Mountain.

It all started with a recipe for Blueberry Cherry Baked Donuts I found over at the Taste and Tell blog. She posted it back in 2012, and I pinned it months ago. Fast forward to Christmas 2013, and Mom gives me a gift card to Bed, Bath, & Beyond (woo hoo!). A few days ago, I used a portion of it on a new donut pan. The only thing I had to do today was take my 16 month old boy to the vet, so why not take my new pan for a spin afterwards?

I decided to do just blueberry donuts early on, but at the last minute chose to throw an overripe banana in the mix. The batter might have ended up a bit thick, but the donuts are moist and tender with a hint of banana flavor in addition to the blueberry freshness, so I call it a win.

The first lesson I learned with my new donut pan, is be careful not to overfill. My first attempt could have passed for mini bundt cakes. ;-)

My second batch was much more donut-like:

I was so anxious to try them, I didn't wait for them to cool to add glaze. I just slapped some homemade cream cheese icing I had in the fridge on one and took a bite!

YUM!

I did eventually get to the glaze, though, and that made them even better. Just feast your eyes on these blueberry beauties:

If you've stuck with me this far (thank-you!), I'll bet you'd like the recipe. Give these a go, and let me know what you think.

Blueberry Banana Cake Donuts

Adapted from Deborah's Blueberry Cherry Baked Donuts at Taste & Tell blog.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup sugar
• 3/4 cup honey flavored Greek yogurt
• 2 eggs
• 1 tsp vanilla
• 2 tbsp melted butter
• 1/4 cup vegetable oil
• 3/4 cup blueberries
• 1 mashed ripe banana (the riper, the better)

Instructions

1. Preheat oven to 325 degrees. Coat donut pan with non-stick spray.
2. In a medium bowl, mix together flour, baking powder, cinnamon, and salt.
3. In a large bowl, mix together sugar, yogurt, eggs, vanilla, melted butter, vegetable oil, and banana. Stir in flour mixture. Fold in blueberries.
4. Fill donut pan about 2/3 full. Bake for 10 - 15 minutes. Use the toothpick test to be sure they're done. Turn out of pan and cool completely on wire rack.
5. Whisk together 2 cups powdered sugar, 1 tsp vanilla, and 3 - 4 tbsp milk for glaze. Top donuts when cool and return to wire rack to dry.

Yield: 18 donuts

Shared at Simple Life Sunday, The Heritage Homesteaders Hop, Simple Saturdays Blog Hop, Simply Natural Saturdays, Happiness is Homemade Link Party, Tasty Tuesday, and Teach Me Tuesday.

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Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click the link and buy something. This helps support my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading and following Stephlin's Mountain.

We had a good deal on some nice strawberries recently at work, so I partook and purchased a couple of pounds. Little did I know how that simple transaction would change my life. Exaggeration? I think not, but you be the judge.

I was poking around the 'net for a strawberry bread recipe, and what I found did not disappoint. After giving it a go, what resulted was quite possibly one of the best things I've ever eaten. Definitely the best strawberry bread I've ever eaten.

Yep, all that strawberry goodness in one loaf!

The recipe is from Saveur. More specifically, Saveur kitchen assistant Farideh Sadeghin. It has a yield of two loaves, but, me being me, I cut it in half for one loaf. I know that doesn't always work in baking, but this one turned out just fine.

There is cinnamon in the mix, and you can taste it nicely in the batter before baking. (I think that batter alone would make a nice coffee cake, but that's for another day.) But I got barely a hint of it after baking, so don't let that scare you. The recipe also calls for strawberry jam to be swirled into the top. Between me and you, I wouldn't do that unless maybe you had freshly made jam at your fingertips. Store bought jam (IMHO) puts a damper on the fresh strawberry flavor of the rest of the bread.

Another delectable of this loaf is the slight crisp and crunch of the crust. That sugar adds a lovely texture as well as yummy-ness.

Funny thing is, just two people managed to make that single loaf of strawberry bread disappear in about 24 hours. B (obviously) agreed with me that it was so good -- Oh. My. Goodness good. So much so, that he made a second loaf with the second pound of strawberries.

Recipe after one more enticing photo...

O.M.G. Strawberry Bread

Adapted from Saveur kitchen assistant Farideh Sadeghin's recipe here.

Ingredients

• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 cup sugar
• 1/2 + 1/8 (or, 5/8) cup canola oil
• 2 eggs
• 2 cups strawberries, roughly chopped
• 1/4 cup strawberry jam (optional)

Instructions

1. Heat oven to 350°, and grease a 9x5 loaf pan.
2. Whisk flour, baking powder, cinnamon, and salt in a large bowl.
3. Whisk sugar, oil, and eggs in a separate bowl. Combine wet ingredients into dry ingredients. Stir in strawberries.
4. Pour batter into pan. If using jam, just dollop across the top and swirl into batter.
5. Bake until golden brown, about an hour (mine took 1 hr, 6 min). Let cool a bit before turning it out of the pan -- about 30 minutes.

Yield: 1 loaf

Shared at Simple Saturdays Blog Hop, Simply Natural Saturdays, Old-Fashioned Friday, From the Farm Blog Hop, Freedom Fridays, and Farmgirl Friday Blog Hop.