Tag Archives: Oven

Baked Jicama Tater Tots

Baked Jicama Tater Tots

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianWe have recently discovered the joys of jicama. I made seasoned jicama hash browns and spicy faux french fries with much delight. Jicama is a great source of fiber along with a host of other nutrients and it’s gluten-free.

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianJicama is a genius alternative to white potatoes. Since we don’t eat potatoes, I don’t get many opportunities to use ketchup on anything. If you’ve read any of my other recipes that involve ketchup you know I’m slightly obsessed with the best condiment ever invented in the whole history of the world. So when I found this recipe at TheNakedKitchen.com I had to try it because it just might lead me to my beloved ketchup. Honestly, that was my main motive lol.

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianI found that using my silicone mini muffin molds worked perfectly. If you use a metal pan, make sure to grease it heavily. I used a spray coconut oil to coat the inside of my silicone pan and it worked great but if I was to use metal, I would definitely use a little more. The key to getting them out of the muffin pans in one piece was letting them cool for 5 minutes before removing. That way they firm up and are easier to extract.

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianThese turned out REALLY good. When first made, the jicama is crunchier which I don’t mind but after I put the leftovers in the fridge and reheated later, the jicama was a lot softer, almost mushy but not gross mushy, just much softer of which I don’t mind either. They were good warm, cold or reheated. And the best part? You guessed it, KETCHUP!!!!!!!

Baked Jicama Tater Tots
 
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Author:
Recipe type: Gluten Free, Vegetarian
Serves: 4
Ingredients
  • 3½ cups shredded jicama (about 1 large jicama)
  • 3 green onions, thinly sliced (using both the white and green parts)
  • ½ – 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
  • 2 Tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Shred your jicama. I used a large cheese grater. Once you have your shredded jicama, using paper towels or a dish towel, squeeze out as much liquid as you can. I did 2 rounds of squeezing.
  3. Coat your mini muffin tin with olive oil or cooking spray (I used coconut oil spray) and set aside. You can use a 12 count muffin tin but you may need to increase cooking time by a couple minutes at a time.
  4. In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.
  5. Drizzle mixture with olive oil and combine.
  6. Spoon the mixture evenly into the muffin tins. Press to pack mixture down into each cup.
  7. I sprayed mine with coconut oil spray on the top before popping in the oven but it's not necessary if you don't have a spray oil.
  8. Bake 50 minutes for mini muffins, 60 minutes for full size.
  9. Let the tater tots rest for 5 - 7 minutes before running a small knife or spatula around the edge of each cup to loosen the edges.
  10. Remove all tots and eat.
  11. They reheat great and I've eaten them warm and cold, both were delicious.

 

Easy Delicious Dehydrated Fruit Snacks – Natures Candy

Dehydrated Fruit – Natures Candy

dehydrated fruit natures candy watermelon cantaloupe honeydew pineapple kiwi mango orange lemon

We are heading home from our awesome South Dakota vacation today. I’m so glad that I had made a bunch of dried fruits for the road trip because it was so convenient to have on hand, they didn’t need any refrigeration and it totally satisfied our snacking needs whether we were driving or hiking. At home I chop the dried fruit up into tiny bits to put in my homemade granola. We always keep dried fruit on hand in our house. My hubby takes a baggie to work too so he has snacks.

The Organic Rabbit

Have a sweet tooth? Have kids? Love to snack? Try drying some fruit. It’s candy, but candy that hasn’t  been chemically processed or contains ingredients created in a laboratory. No preservatives and lots of nutritional goodness like vitamins and fiber. Healthy snacking – can it be?

Citrus and apples are the two things that I add anything too. I use coconut palm sugar. The taste resembles a brown sugar/molasses flavor and will brown and sweeten the citrus and apples a bit.

I use dried lemons slices, oranges slices and pink grapefruit slices to flavor my water and tea naturally. One slice will flavor at least 2 glasses of water too. I also eat them as snacks. It’s like a thin taffy. So good.

I only use organic fruits and veggies because I have no interest in drying pesticides and chemicals. Hit up your farmers market for some local organic fruits and veggies and help support local growers in your area at the same time.

driedtomatokiwi

Most people have probably tried dried banana chips or apple chips but have you ever tried dehydrated melon? Holy sweet treat. Dried watermelon is just about the yummiest thing in the world. Watermelon is the sweetest of all the melons when dried with honeydew pulling up a close second. Don’t knock it til you try it, it’s amazing.

DEHYDRATED WATERMELON TASTES LIKE A JOLLY RANCHER

Dehydrating fruits and veggies is pretty much the easier thing you can do. Just cut and dry. My slices are usually around a 1/4 inch thick. For citrus, I dry the rind as well as the flesh. I don’t peel any fruits or vegetables with the exception of bananas and melons. My fruits tend to be crispier at a 1/4 inch thickness and chewier at a 1/2 inch thickness for all other fruits besides watermelon.

watermelonpine

I wrote about dehydrated citrus slices for use in water and bell pepper candy a while ago and talked about my inexpensive dehydrator. This was the best 50 something bucks I ever spent on a kitchen appliance. I can run it constantly for days switching out different fruits and what I’m left with is a huge stash of all natural, sweet and healthy snacks.

The hubby has a wicked sweet tooth and as long as we have a stash of dried fruits on hand, he is a happy camper. Kids will love them and you will love that there aren’t any preservatives or added sugars.

4melonorangepine3

You don’t have to own a dehydrator to dry fruit though. You can easily dry them in your oven. Just set the temperature to 200 degrees and make no plans to use your oven for a while. I usually leave my dehydrator running overnight but I don’t think I would leave my oven on all night. That’s just me, I can be a worrier.

4melonorangepine

The thinner you slice your fruits or vegetables, the crispier they will be and faster they will dry. The thicker they are, the chewier they will be and take a little longer to dry. It’s two totally different snacks. One is almost “chippy” and one is like “taffy” so I usually switch up my slicing sizes.

It doesn’t hurt to have a little extra cutting assistance. I usually pull out the biggest knife, ask the hubby if this one will work and he will most times take the big scary knife out of my hand and show me the correct way to cut the fruit. By the time I’ve “learned” what he taught me, everything is cut. I’m a sneaky Bunny 🙂

hubbycutting

DRYING TIMES FOR CONVENTIONAL OVENS:

Preheat oven to 200 degrees. Place sliced fruit/veggies on parchment paper. You can use multiple parchment paper lined cookie sheets and use both racks. Just remember, the thicker the slices are, the longer they will take to dry.

Most of the time you will be drying for a minimum of 6 hours if using the oven. At 6 hours, flip the fruit/veggies and continue drying if not already dry. If more time is needed, check every couple of hours. You only need to flip them once though.

To test, take a piece of each variety out of the oven and let cool on the counter. If after it’s cooled, squeeze the fruit/veggies and see if there is any moisture left. If so, continue drying for a few more hours and test again. You don’t want there to be any moisture because your treats can go rancid if left out too long. But if they are thoroughly dried, they can sit out for a very very long time but they won’t last that long anyway because they are so yummy.

DRYING TIMES FOR DEHYDRATOR:

Place sliced fruit/veggies on trays. Set temperature to 135 degrees and turn dehydrator on.

I check my fruit/veggies starting at the 8 hour mark. At 8 hours, flip the fruit/veggies and continue drying if not already dry. If more time is needed, check every couple of hours. You only need to flip them once though.

To test, take a piece of each variety out of the dehydrator and let cool on the counter. If after it’s cooled, squeeze the fruit/veggies and see if there is any moisture left. If so, continue drying for a few more hours and test again. You don’t want there to be any moisture because your treats can go rancid if left out too long. But if they are thoroughly dried, they can sit out for a very very long time but they won’t last that long anyway because they are so yummy.

 

 

Dried Citrus Slices for Water and More!

Dried Citrus Slices for Water and More!

I love adding a slice of fresh lemon or orange to my water or tea. It really helps me get in my bodies required water for the day. Especially when exercising where I lose A LOT of water through sweating.

dried fruit dehydrated citrus vitamin c orange lemon grapefruit coconut sugar sweet water snack healthy

Having fresh slices of citrus on hand isn’t exactly convenient. My solution is to dehydrate mine so that I can have them on hand any time I want. Not only do I add them to my water and tea but I use them for soups and cooking too. As long as they are dehydrated thoroughly, they won’t go bad and I can make a big batch at one time.

dried fruit dehydrated citrus vitamin c orange lemon grapefruit coconut sugar sweet water snack healthy

One of my first kitchen appliances that I actually called “my favorite” was my food dehydrator.  I originally purchased it after buying dried veggie chips at the grocery store and wondered how I could make my own. I did a little research and found out that food dehydrators don’t have to be super expensive.

What I also learned was that by dehydrating foods or heating them a very low temperature, they retain their natural nutrients and attributes. When we cook at higher temperatures, we lose some of those awesome benefits because they are cooked or boiled away. That’s why nutritionists will tell you that it’s much healthier to eat raw fruits and veggies rather than cooking them so you can maximize the benefits.

nesco deydrator fruit food dried herb jerky meat vegetable low  heatThe dehydrator I use is a Nesco dehydrator. It’s one of the most inexpensive ones out there. Since I was just starting on my dehydrating journey, I got myself a 20% off coupon and went to my local Bed Bath & Beyond. I ended up paying a little over $50.

Let me tell you, I’ve really gotten my money’s worth out of this handy dandy super easy to use dehydrator. I’ve had my dehydrator for almost a year and have used the crap out of it! Sometimes I’ll have it running for days at a time.

I dehydrate all kinds of things:

  • Fruits (citrus, bananas, pineapple, cherries, blueberries, cranberries, grapes, apples, pears, etc) to use in homemade granola or just to snack on.
  • Veggies (bell peppers, chickpeas, kale, spinach, green beans, sweet potatoes, etc).
  • Herbs to use in my recipes
  • I’ve also dabbled in making my own jerky

dried fruit dehydrated citrus vitamin c orange lemon grapefruit coconut sugar sweet water snack healthy

Making dried citrus slices is among the list of super easy, almost fool-proof things to dehydrate.  There are only ingredients: citrus and coconut palm sugar. You can use regular sugar if you want but I prefer coconut palm sugar for several reasons. I love the taste of it (it resembles light brown sugar) and it’s lower on the glycemic index list.

I sliced my organic citrus about a quarter inch thick, maybe a little less, spread them out on parchment paper and sprinkled with coconut palm sugar. I rubbed the palm sugar in with my fingers to make sure it got it into the rinds as well.

dried fruit dehydrated citrus vitamin c orange lemon grapefruit coconut sugar sweet water snack healthy

You can actually dehydrate all the foods listed above in a conventional oven but it does tie up your oven for a long period of time but if that doesn’t matter to you then you can set your oven to a temp of 200 degrees.

dried fruit dehydrated citrus vitamin c orange lemon grapefruit coconut sugar sweet water snack healthy

Make sure you flip the citrus half way through the drying process whether you are using an oven or dehydrator.

5.0 from 1 reviews
Dried Citrus Slices for Your Water
 
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Dried Citrus Slices for Your Water
Author:
Recipe type: Snack
Ingredients
  • Your choice of citrus. I used 1 pink grapefruit, 1 seedless orange and 1 lemon (all organic)
  • ¼ - ½ cup of coconut palm sugar (or white sugar)
Instructions
  1. Slice citrus about a ¼ inch thick, maybe a little less if you can.
  2. Place slices on parchment paper and sprinkle with coconut palm sugar.
  3. Either place citrus in your dehydrator trays and set to 135 degrees for 8 to 9 hours, flipping halfway through.
  4. Or place citrus on the parchment paper on a cookie sheet in the oven at 200 degrees for 6 hours, flipping halfway through.
  5. After drying, take a piece or two from the dehydrator or the oven and let it cool for a few minutes to see if after cooled all the moisture is out of the slices. The rinds should be very hard and no moisture in the flesh. If there is still moisture, the slices can go rancid so you want them as dry as possible so they have a long shelf life.

 

I like to snack on my slices, not so much the rind because it can be bitter sometimes but when I use them for water, tea or cooking I include the whole slice, rind included. One slice flavors my water perfectly and lasts through a couple of refills. Plus you get a little dose of vitamin C with your water.

dried fruit dehydrated citrus vitamin c orange lemon grapefruit coconut sugar sweet water snack healthy

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Cauliflower Cheese Sticks

Cauliflower Cheese Sticks

Low Carb, High Protein, Super Good

Originally I was going to post a recipe for a cauliflower pizza crust as mentioned in my Healthy Portabella Pizza post but then I started craving cheese sticks.  And like I’ve said before, I don’t like to say no to myself very often.

But don’t worry your pretty head, I promise to post a great cauliflower pizza crust recipe very soon.

Let’s get started.  I suggest reading through the few instructions before beginning.  It won’t take long, I promise.

Prep time: 10 min., Cook time: 50 – 60 min. total, Makes 2 servings

Ingredients (use organic when available):

  • 1 hefty cup of cauliflower rice (how-to below)
  • 1 large egg or ¼ cup egg substitute
  • 1 cup shredded low-fat or vegan mozzarella cheese (separated in ¾ cup and ¼ cup)
  • Italian Seasoning and/or salt to taste

Preheat oven to 350 degrees.

Cauliflower rice

 

HOW-TO make cauliflower rice.  This is so easy peazy, it’s ridiculous.  I took my head of cauliflower, trimmed off the big green stem and the leaves and took it to the grater.

I grated it just like cheese and it magically became cauliflower rice.  So genius.  I didn’t grate all the down to the stems, I just did all of the florets.  If you have a food processor you can put the “rice” in it for a few pulses to make it finer.  I didn’t pulse mine and I loved them just the same.

Your head of cauliflower will make way more than the recipe calls for but that’s ok because you can cover it and store it in the fridge.  Trust me, you’ll be making another batch of these really soon.  

Cauliflower rice mixture

Combine your cauliflower rice, your egg and ¾ cup of shredded mozzarella.  If using a large egg, beat it before mixing with the cauliflower.  If you use egg substitute, add away.  Mix until everything is combined well.

 

 

Cauliflower rice

Line a cookie sheet with parchment paper, spray with cooking spray and transfer mixture to it.  It’s ok that it doesn’t cover the entire cookie sheet, the important part is that it’s about a 1/2 inch thick.  Mine only covered about ½ of the sheet.  Bake at 350 for 30 minutes or until set.

You’ll know it’s set when you can flip it over easily.

Cauliflower rice bakedRemove from oven and flip.  I found it easier to cut into quarters with a pizza cutter then flip the pieces.  Increase oven temperature to 450 and bake for 15 minutes after you’ve flipped them over.

 

 

Cauliflower rice bakedAfter the 15 minutes is up, remove from oven and cut into strips.  Separate them slightly on the cookie sheet and sprinkle with Italian seasoning and salt (a little or a lot depending on your taste).  Top with the remaining ¼ cup of mozzarella.  Put back in oven for 10 more minutes or until cheese is melted and starting to brown.

 

Cauliflower Cheese StickLet cool slightly, nothing ruins an evening like a burnt tongue, ouch.  Serve with marinara or pizza sauce.  Pat yourself on the back for making an undercover vegetable dish the family will love.  But don’t blink because these will be gone before you know it.

 

*Truth be told, I used a 1/2 cup of Mexican shredded cheese and 1/2 cup of parmesan because I didn’t have shredded mozzarella in the house.  Fingers crossed.  –Update on using the different cheese:  the Mexican cheese burns faster than mozzarella so I suggest flipping them at 27 minutes then only raising the temperature to 400.  Bake for another 15 minutes like the original recipe then just follow along with the rest of the original steps.

Origin of inspiration for this recipe: http://timelesstreasuretrove.com/cauliflower-cheese-sticks/

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