Dried Kale Flakes!

Idea: replace Parsley flakes with Kale Flakes!
Add dried Kale to your seasonings rack for extra nutrients! It's easy! DIY homemade seasonings that are super good for you and your family!! Yay!!!
Kale is a super, SUPER Food!
Fabulous for having Vitamins C, A, and K, plus calcium, potassium, and lutein.  Kale also has: cancer fighting properties, lowers cholesterol, is anti-inflamatory,  high in anti-oxidants, carotinoids, folic acid, and is low in carbs.

However, it isn't always easy to get the whole family to eat Kale.
But you can sneak it in as a seasoning! Add Dried Kale Flakes to soups, salads, meatloaf, stews, casseroles, pizzas, omelets, scrambled eggs, or dust your foods with it like a garnish just as you would parsley flakes! Versatile! Pour it on! Sprinkle it on! Stir it in!

To dehydrate:
Clean kale leaves and either lay them out to dry from the washing or pat them dry (the less water on them to start the faster they'll dry in dehydrator. Cut of the thick stems- they do not flake very well. You basically want the leafy green. Place these in dehydrator in single layer, and dry at 135 F for about 4-6 hours, depending on the humidity in your area.  When dried to crisp, let completely cool, and then place into food processor, pulsing until you reach the desired size of flakes wanted for seasoning. process longer to get a powder- the size and consistency is completely up to you.  I put mine into a mason jar, but you can reuse a seasonings jar as well, & store in cool dry place.








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Tomato Bark, Dried Tomatoes and Zucchini chips

Tomato Bark, Dried Tomatoes and Zucchini chips

In adventures for trying new things I'm dehydrating Roma tomatoes, Zucchini chips and 1 test run on tomato bark.

Tomato Bark is dried tomato sauce. 1 tomato sauce can covered a whole leather tray. I am excited to find out how this turns out! A Small experiment for me; but, if it works as well as I have read, I will make a whole lot more! Easy storing, and what a wonderful way to pack and transport more flavors for camping trips etc. Re-hydrates in a sauce pan of water within 20 minutes, and would leave me so much more room to pack other things! (less weight and all the nutrients!)

Dried tomatoes are wonderful additions to so many things I can't count- pasta, salads, rice, soups, stews, vegetable dishes! I'm looking forward to this! As with the dried sauce- if this turns out right, I'm making a lot more! Only with these I believe they will fill a quart jar and sit with my spices and seasonings for regular use! We love tomatoes!

Zucchini chips are highly recommended. I sprinkled paprika and a bit of sea salt on mine before starting. I am looking forward to a healthy alternate for potato chips that isn't full of fat and preservatives! Zucchini chips come highly recommended, and dehydrating them doesn't make them lose their nutrients! Yay!
The dietary fiber in zucchini helps lower cholesterol.  The magnesium and potassium found in zucchini helps lower blood pressure. The vitamins C and A found in zucchini act as powerful antioxidant. Zucchini is so good for you! Delicious too!

....I'll let you know how it goes.

**Evening Update! 

Everything turned out, but I have to admit- being in my learning stages has it's draw backs- the tomato bark is perfect! Love it!  All on it's own, has a strong flavor, and will be awesome for quick needs recipes!  The dried toms are extra sweet and strong in flavor!! I added nothing to them- ate a handful last night after they cooled! These are going to be fantastic on salads! I can't wait to try them on some pasta! 
My fail= zucchini. My learning experience has begun with the zucchini chips! I cut them way too thin! They are delicious, and every single one in my family tried them! But they would never stand up for dip- I gotta do thicker! Ya Never know until you try! and I have to report Tomato bark =A+, Dried Romas= A+, Zucchini chips= Fail.... but I am going to chop them up in the food processor this morning and save them in a recycled seasoning bottle- I think they'd be perfect seasoning! so Zucchini seasoning=A+ WIN! (Just not in the manner I intended! LOL )

This, I am definitely going to enjoy making more of! 

upcoming dehydrator trials: butter, squash, and sweet potato chips! Yay! (I'll cut them thicker I promise)







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Seasonings: dehydrated vegies

Making your own seasonings:

As I am cooking, I go through seasonings like there is no tomorrow! Especially garlic powder, onion powder, dried onion, and garlic pepper! We are garlic fans! Haha! I have found, though, that the flavor just zings! if I add my own dehydrated vegies to the mix!  Whether they are fresher and haven't sat on a shelf forever, or what, I don't know- but making my own dehydrated vegies into seasonings is wonderful! And soooo easy! Dehydrated vegies do not lose their nutrients, and if stored in a sealed jar (I store mine in a Ball jar)  or in a closed recycled seasoning jar stay fresh for weeks!

On this particular batch I dried 2 yellow onion, a bunch of green onions, Fresno chilies, garlic, and carrots. (Bell pepper, tomatoes, any chilies, any onions, celery, basil, parsley, spinach, and kale work wonderful too!)

 In dehydrator set at 135F for 8 hours, then after cooled I tossed them into the food processor, and pulse until they came out small enough to use for a recycled seasoning shaker. If I have made enough I sometimes store it in a mason jar. Either way- amazing on meats! Great for addition to bone broth for quick soup! Fresh and no preservatives! No MSG.  

 So easy- it becomes fun to experiment with! Invent your own soup spices: add pepper, add sea salt, add cumin or chili spices! What ever your fancy! Invent your own unique combos for healthier foods.

If you do not have a dehydrator:

Line a rimmed baking sheet with parchment paper. Cover with slices of vegies  (about an 1/8 to 1/4 inch thickness.) Place the baking sheet in the oven. Heat the oven to lowest setting below 140f. Perfect range: 135-140°F. If you have a convection setting, use it, it will speed up the process and help dry out the vegies in half the time.  Let dry in the oven like this for as long as it takes for the vegies to dry out and crisp; so about 6-8 hours, check at 6 hours for thin vegies and smaller pieces.When you can pick it up and snap it between fingers- it's ready. Cool. and process.

For idea for making real tomato flakes as seasoning try: Using the whole Tomato

Or making Tomato Bark: Tomato Bark


Regarding long term storage: With gardens beginning to produce, this is perfect way to save vegetables and not create waste! Mine never last too long.  However, being dehydrated and if sealed properly and stored in a cool dry place they could last years. Excellent for small mylar bags with oxygen absorber to create long term storage. Healthier than alternatives with preservatives and better consider you have the ability to create mixes that are personalized to your taste! Yay!


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