Freeze Dried Cheese?

Who doesn't love cheese?  I know there are people out there that don't, but I haven't met any of them.  Ooey gooey melty goodness that warms my heart and makes me smile.  Yep, I loooove cheese and my hips will attest to it.

 

 

First things first, if you have purchased Thrive Freeze Dried Cheese, do not look at the rehydrating instructions on the can.  No, no, no.  Simply follow the instructions below or you will end up with a glopy goopy mess o’ cheese.  Yes, I have made a glopy goopy mess o’ cheese, it still tasted wonderful because it was cheese, but not what I was hoping for.

 

How to Rehydrate Freeze Dried Cheese:

• Decide how much cheese you need to rehydrate. 
• 1 Cup Freeze Dried Cheese =1 Cup rehydrated Cheese.
• Place cheese in a bowl.
• While stirring cheese, slowly drizzle warm water over until it won’t accept anymore. 
• Keep adding water until the cheese is coated with water until moist, not soggy.
• If the water starts to puddle on the bottom of the bowl stop! You have added too much.
• Don’t stress out if you add too much water simply pour the excess water off.
• After the cheese is moist, store in an air tight container, like a zip lock bag, then refrigerate it for 1 hour or overnight.   (If you are in a hurry you can use your cheese as soon as it is reconstituted, but it melts better upon sitting.)

  Rehydrated cheese will last up to 8 days in the fridge.

 

SPINACH BROCCOLI CHEESE DIP

 

 

This is a wonderful recipe for Spinach Broccoli cheese dip from Chef Leonard at Shelf Reliance.

http://www.shelfreliance.com/c/kitchen/recipe/spinach-broccoli-cheese-dip

Try this cheesy goodness at your next party!

Prep Time – 20 minutes        Yield – 12 servings

 

Ingredients

• 2 c thrive chopped spinach
• 1⁄4 c thrive chopped onions (fd)
• 1 c thrive broccoli
• 16 oz cream cheese
• 1⁄2 c thrive shredded cheddar cheese, reconstituted
• 1⁄2 c thrive mozzarella cheese, reconstituted
• 2 T parmesan cheese
• 1⁄2 t cholula hot sauce
• 1 t thrive iodized salt
• 1⁄4 t black pepper
• 1 t season salt
• 1⁄4 t granulated garlic
• 1⁄2 lemon, juiced

Instructions

Reconstitute vegetables together in a bowl and remove any excess water. In an electric mixer, whip the cream cheese for 2–3 minutes. Add all ingredients and blend together. Serve immediately or warm in an oven-safe baking dish first.

Serving Ideas: Serve with grilled pita bread, chips, or crackers!

Still unsure on how to reconstitute cheese?

Click the link below to watch Chef Todd Leonard in action.

http://www.youtube.com/watch?v=uFjcQkfgNvY

Thrive With Hemsath: Cheese Blend - the quest for the perfect Mac and Cheese

 















Thrive With Hemsath: Cheese Blend - the quest for the perfect Mac and Cheese

I have had a ton of questions about the Cheese Blend and how to use it.  I must admit, I tried it once and ended up with the "Hot Orange Water" Whitney shows in one of her trial batches.  The blue link above shows four different recipes and the best out of the four.  Give it up for Whitney for taking the time to search out the perfect Mac and Cheese.


Thrive Cheese Blend Video You Tube
You may also click on the link above to view a video from Shelf Reliance test kitchen showing you how to prepare the Cheese Blend Powder.

Banana Oatmeal Chocolate Chip Cookies

Makes 10 Cookies

Adapted from Skinny Girl Daily – see link below.

https://www.skinnygirldaily.com/blog/banana-oatmeal-chocolate-chip-cookies-serves-10-cookies

Ingredients:

1 1/2 cups oat flour

3/4 cup Shelf Reliance Quick Oats

 

1/2 teaspoon Shelf Reliance Baking Powder

1/2 teaspoon Shelf Reliance baking soda Baking Soda

1/2 teaspoon Shelf Reliance Salt

1/2 cup Shelf Reliance Sugar

1/3 cup chocolate chips

1 teaspoon canola oil

1/3 cup Milk or 1 tablespoon Non Instant powdered milk and 1/3 cup water added to wet ingredients

1/2 cup banana puree (1 medium-size banana) or 1/2 cup Freeze dried banana reconstituted in 1/2 cup water and pureed

1 teaspoon vanilla extract

Cooking Directions:

Preheat oven to 375°F. Combine all the dry ingredients in a bowl, if using powdered milk add powder here. Combine all the wet ingredients in a separate bowl, if using powdered milk add the 1/3 cup water to reconstitute here. If using Freeze dried banana, place 1/2 cup bananas in blender with 1/2 cup cold water for 3-5 minutes and puree, add to wet ingredients. Mix the dry and wet ingredients together, until well combined. Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper. Makes 10 Cookies. Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.

Oat flour is expensive; try running Oat Groats through your grain mill to make oat flour. Oat flour makes a rich thickener for soups, gravies and stews. Adding 25% oat flour to wheat flour in bread mixes will prevent the bread going stale because of the anti-oxidant vitamin E in the oats. Oat flour can also be added to ice cream and other dairy products as a natural preservative.  Need an Oat Roller or Grain Mill  ? Click on the blue links to see our special pricing.

Low Fat Curried Chicken Salad

So Lowfat is not my idea of a good time, hence the way I look.

I finally decided to go back to weight watchers and try my hardest

at eating healthier. 

I love Shelf Reliance Chicken Salad due to it being quick, easy, and

tasty, so I thought I would try making a healthier version.

By the way, if you know anything about weight watchers, this comes out to

3 Points per serving on mixed greens. (Not too bad if I say so myself.)

ingredients

• 1 cup Freeze Dried Chicken
• 1/2 cup Freezed Dried Celery
• 1/4 cup Freezed Dried Onion
• 1/2 cup Fat Free Mayonnaise
• 1 Tablespoon Curry Powder
• 1 cup Grapes (I used green grapes in this version, I prefer red) quartered.  You can also try craisins, but they are more fattening.
• 1 small apple (I used Honey Crisp with skin on for color).
• 3 c. water

directions

Combine water, chicken, celery and onion in a sauce pan over high heat. Bring to a boil and reduce heat to low and simmer until reconstituted (about 10 minutes.) Drain in a fine gauge colander and rinse with cold water to cool. Make sure to get all the excess water out. Combine the cooled chicken mixture with mayonnaise and any mix-ins (apples, pecans, almonds, grapes, craisins etc. the options are limitless) Season with curry powder, salt and pepper to taste. Serve on bread, bagels, crackers, mixed greens or pitas.



ZUCCHINI COOKIES

Adapted from all recipes http://allrecipes.com/Recipe/Zucchini-Cookies/Detail.aspx

If you planted your own garden this year chances are you have an over abundance of zucchini.  That is the zucchini reality (or calamity, depending on how you look at it) I'm in.  I have been scouring the internet for any zucchini recipe I can find.  Here is a great one I found for a not so sweet cookie.

Ingredients

• 1/2 cup  butter powder 
• 2 Tablespoon water (to reconstitute butter powder)
• 1 cup White Sugar
• 1 Tablespoon Egg Powder
• 2 Tablespoon water (to reconstitute egg powder)
• 1 cup grated zucchini
• 2 cups white flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup raisins (I used 1/2 cup chocolate chips and 1/2 cup pecans).

Directions

In a medium bowl, cream together the butter and sugar until smooth. (When a recipe calls for butter to be “creamed” with sugar, add the butter powder, sugar and water (to rehydrate the butter) and cream together. It will not look the same as when using fresh butter, but it will bake the same. ) Beat in the egg and water for egg powder then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.  (I didn’t chill at all, I could never wait 1 hour or overnight for cookies, they turned out fabulous.)

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.  (Teaspoonful?  Ok, whatever, I dropped by 1/4 cup to handful, who am I kidding.)

Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.  (Note the line above; allow to cool slightly. No need to wait until the chocolate chips are cooled, pop one in your mouth and scream in pain as they burn the flesh off the roof of your mouth.)

Do you have any recipes using THRIVE or food storage items? Join the recipe link party at http://www.cookingwithmyfoodstorage.com/ 

To Quiche or Not To Quiche

Quick and delicious Quiches

If you have read any of my blog then you know I own chickens.  My boyfriend refuses to eat eggs unless it is during breakfast, so why he decided to get chickens I’ll never know.  Anyway, the problem is TOO MANY EGGS. We have eggs coming out of our ears.  Okay, I will get on with the story and stop my ranting.



I was getting ready to present a Shelf Reliance brunch party and decided to use up some of my eggs.  My mom kept telling me how easy a Quiche was to make with THRIVE ingredients, so I figured what the heck. Quiche to the rescue !

I had never made a Quiche let alone tried it with my THRIVE ingredients, so it was totally foreign to me.  But I knew I could do it, have faith.  I looked up a few recipes online and found a basic recipe that seemed easily adaptable. The recipe I adapted was found on http://www.foodnetwork.com and was submitted by Elizabeth Gilroy called Quick Quiche.

Let me also mention that my computer is making the most horrific noise ever so this post will be quick.  I hope there aren’t too many spelling errors.

I made two Quiche’s one is Sausage, Mushroom, and Cheddar Cheese; the other is Spinach, Red and Green Bell Peppers, Onion, Broccoli, and Monterey Jack Cheese.   They were a big hit at the Shelf Reliance Party and I even heard a 20ish male remark to his mother “I never knew veggies could be this good”. 

Success!  I have found a new way to get rid of all those extra eggs, have a  show stopping taster at my parties and a quick meal that I can get the boyfriend to eat, even though it isn’t breakfast time.

 Sausage & Mushroom Quiche

   

Cook Time 1 hour   Prep time 10 minutes   6 to 8 servings    Level: Easy                          350⁰ Oven

Ingredients:

4 eggs

1 cup Half and Half

1/2 cup mayonnaise

2 Tablespoons Flour

1/2 Cup THRIVE Freeze Dried Sausage Crumbles

1/4 Cup THRIVE Freeze Dried Mushroom Pieces

1 Cup THRIVE Freeze Dried Cheddar Cheese

1 (9- inch) unbaked pie shell

Salt, Pepper and nutmeg to taste.

Directions: Preheat oven to 350 degrees F. Place THRIVE freeze dried sausage crumbles and mushroom pieces in a bowl.  Cover ingredients with hot water; use just enough water to cover. Let ingredients reconstitute for 5 minutes.  Meanwhile Hand whip eggs, half and half, mayonnaise, and flour in a medium mixing bowl.  Add Cheddar Cheese to the freeze dried reconstituted ingredients; there should be a small amount of water left over in your bowl.  If there is not enough water to wet the cheese add a little bit more, but not too much.  Stir until all the cheese is wet.  Let ingredients sit for 3 to 5 minutes.

Add egg mixture to reconstituted sausage, meat and cheese. Add Salt, Pepper, and nutmeg to your liking.  My mom say’s “The more nutmeg the better.”  Pour into unbaked pie crust and place in hot oven. Bake for approximately 1 hour or until the top is golden brown and a knife comes out clean from middle of Quiche.

          

Veggie Quiche             

Cook Time 1 hour  Prep time 10 minutes     6 to 8 servings     Level: Easy                          350⁰ Oven

Ingredients:

4 eggs

1 cup Half and Half

1/2 cup mayonnaise

2 Tablespoons Flour

1/2 Cup THRIVE Freeze Dried Broccoli

1/4 Cup THRIVE Freeze Dried Chopped Spinach

1/4 Cup THRIVE Freeze Dried Chopped Onion

1/4 Cup THRIVE Freeze Dried Red and Green Bell Pepper

1 Cup THRIVE Freeze Dried Monterey Jack Cheese

1 (9- inch) unbaked pie shell

Salt, Pepper and nutmeg to taste.

Directions: Preheat oven to 350 degrees F. Place THRIVE freeze onion, peppers, broccoli and spinach in a bowl.  Cover ingredients with hot water; use just enough water to cover. Let ingredients reconstitute for 5 minutes.  Meanwhile Hand whip eggs, half and half, mayonnaise, and flour in a medium mixing bowl.  Add Monterey Jack Cheese to the freeze dried reconstituted ingredients; there should be a small amount of water left over in your bowl.  If there is not enough water to wet the cheese add a little bit more, but not too much.  Stir until all the cheese is wet.  Let ingredients sit for 3 to 5 minutes.  Does this look familiar?

Add egg mixture to reconstituted Veggies and cheese. Add Salt, Pepper, and nutmeg to your liking. Remember what my mom say’s. Pour into unbaked pie crust and place in hot oven. Bake for approximately 1 hour or until the top is golden brown and a knife comes out clean from middle of Quiche.

I think this is a wonderful base recipe, the options are limitless for Quiche.  Why didn’t I listen to my mom just a little bit sooner?  I’m sure when she reads this she will be thinking the exact same thing.

Nikki

 Join the Food Storage Link Party  http://www.cookingwithmyfoodstorage.com/2011/08/food-storage-friday-link-party.html submit your recipe.

Make your own Soup Mix

Why make it homemade?

Well - not only is it cheaper, but it is healthier as well.

None of us need to keep eating pre-packaged, chemically processed and preservative-loaded foods.  We can take a few minutes out of each day and try to live a healthier life style.

It just takes a minute or two to whip this up; store tightly in your pantry and you'll be all set.

HOMEMADE CREAM SOUP DRY MIX

Using a quart jar, combine and whisk well:

2 cups instant non-fat powdered milk mix

3/4 cup cornstarch

1/4 cup chicken bouillon granules

2 tablespoons dehydrated chopped onion

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

Store in your pantry or a cool, dry place; any airtight container may be used if you do not have a quart jar.

This recipe yields 3 cups dry mix or 9 cans of creamed soup reconstituted.

To Reconstitute Cream Soup Mix

Combine 1/3 cup dry mix and 1 1/4 cups water. Heat over medium heat until thickened.

VARIATIONS:

CREAM OF MUSHROOM SOUP: Add reconstituted and sautéed freeze dried mushroom pieces.

CREAM OF CELERY SOUP: Add reconstituted and sautéed freeze dried celery.

CREAM OF BROCCOLI SOUP: Add reconstituted and sautéed freeze dried broccoli.

Beefy Onion Soup Mix  

1 1/2 cups freeze dried onion

2/3 cup beef bouillon granules

2/3 cup onion powder—(do not use onion salt)

1/2 teaspoon sugar

Mix all ingredients together and store in an airtight container. This recipe makes approximately 3 cups mix.  I use 4 or 5 tablespoons when a recipe calls for one envelope mix.

For variations, add any Thrive vegetable powder that is left in the bottom of your #10 can, or add some chopped up freeze dried mushrooms to your mix. (Just remember to add a little more water to your recipe for reconstitution.) 

Scallop Potatoes - What is the difference between Thrive Potato Products

Scallop Potatoes

(click on highlighted product to view pricing and nutritional information)

2 cups dehydrated Potato Chunks

1 Tbsp dehydrated onion

2-3 cups water

2 cups Freeze Dried Shredded Cheddar Cheese  (if you are really feeling frisky try using any other variety or mix and match our Freeze Dried Cheeses) Colby, Monterey Jack, Mozzarella

2 Tbsp butter

Salt and pepper to taste

2 Tbsp dry milk + ½ cup water

½ cup bacon bits (optional, but who wouldn’t add bacon?)

Reconstitute cheese, potatoes and onions separately, drain and add onion to pan. Sauté onion in butter until soft, but not browned. Stir in flour, salt and pepper. Add milk, cook until smooth and thick, stirring continually. Add reconstituted cheese, stir until melted. Remove from stove. Mix potatoes, bacon bits, and cheese sauce. Bake in a casserole dish 20-25 minutes at 325°.

 

Thank you to Shelf Reliance Sisters for posting this amazing information about the difference between our potato products.

http://www.shelfreliancesisters.com/2011/06/one-potato-two-potato-three-potato-four.html

The difference between: freeze dried potato dices, dehydrated potato chunks, potato beads and sweet potatoes. (click on these titles to follow a link to shop online with a discount)

Freeze dried potato dices are freeze dried as the title indicates. This gives these potatoes an extraordinary shelf life, around 25 years sealed and 2 year opened.

Freeze dried products are the same as fresh with no added preservatives or salts. So a freeze dried potato is simply a fresh diced potato that has undergone the freeze drying process. This process does not use any chemicals. It simply compacts the moisture under vacuum pressure and evaporates it away, leaving less than 10% of the products moisture intact. Less moisture=longer shelf life.

These potatoes are perfect for "mashed potatoes from scratch." So delicious!
Just reconstitute (add water back in) by boiling until soft and then mash. Add anything you normally would to your regular mashed potatoes. They are soft enough to break between your fingers.

This amazing product saves you time and money. No more peeling and dicing and no more rotting potatoes in your pantry. Just grab what you need, boil and it's prepared in just a couple of minutes!

Potato Chunks are a dehydrated product. That means they were placed under heat to remove moisture. They do not contain any added salt or preservatives and they will last 8-10 years sealed and 18 month opened.
They are great if you need a recipe that calls for chunks of potatoes; so texture. They are great for potato salad and chowders.
Chunks are hard and you can't break them with your fingers. They require a 15-20 minute boiling time to soften.

Potato Beads are an easy and quick version for flavored mashed potatoes. They contain flavoring and coloring. They are super tasty and a great little side dish you can whip up in a flash without needing to add any of your own other ingredients. When you open the can, it smells like buttered mashed potatoes. These beads are softer than any of the other potatoes and can be reconstituted quickly in hot water.

Ingredients:Potatoes, salt, partially hydrogenated canola oil, mono and diglycerides, artificial color, natural and artificial flavor, freshness preserved with sodium bisulfite and BHT.

Sweet Potatoes are a dehydrated product very similar to dehydrated potato chunks. Sweet potatoes have no added colors or sugars and are an excellent source of vitamins A and C, 280% and 25% respectively.
To reconstitute add to boiling water for 15-20 minutes to soften and use in any of your regular recipes that call for sweet potato.
This is a real time saver! Sweet potatoes in their natural state are hard to peal and dice and they take forever to soften. This is a wonderful substitute without sacrificing any taste!