First of all, let me state for the record that I am a die-hard, back-to-basics kind of a cook in my own kitchen. I prefer everything homemade, and I’m not opposed to spending a lot of time on the creation of certain meals. I am not a fan of prepared meals or processed food, and normally I avoid ‘mixes’, at least commercial mixes. But I am also not willing to spend inordinate amounts of time or inconvenience if there is a homemade alternative that promises to shorten my kitchen time without compromising nutrition. Enter in all sorts of mixes, dressings and sauces to make my life easier.
Let me share some of my favourites that I think you’ll enjoy. Each recipe closes with my suggestions on: how to use it in a dish, how to store it, and how to use it up (when you have leftovers that you’re trying to use up). I hate wasting things.
I’m all about using FRESH foods in season, but will use preserved foods as long as nutritional value isn’t compromised. For this reason, I often use FREEZE DRIED options when I can. This serves three purposes:
a) I ALWAYS have it on hand as it is very shelf stable having a shelf life of 25 years. With proper rotation, I can always count on it.
b) Freeze dried produce is highly nutritious and I have found a company who’s standards are so close to my own, it was a natural fit. Thrive Life has a 40+ step process of ensuring the highest quality, and only after completing those 40 steps, do they put their iconic NUTRILOCK symbol on that item. They call that the NUTRILOCK guarantee. You’ll do well to remember this term.
c) Freeze Dried food is exceptionally easy to handle, easy to refresh and delicious. I often refer to it as FRESHER than FRESH because it is picked ripe and flash frozen within 2-4 hours of harvest.
DRY MIXES
PANCAKE MIX
a basic pancake mix generally contains flour, baking powder, sugar, salt, milk, egg and oil. The types of flour, sugar, milk, eggs and oil are up to you, but for the purpose of a shelf stable mix in my pantry I use certain ones.
Flour – if making from scratch, I always prefer freshly ground whole wheat flour, but whole wheat flour has wheat germ oil in it and is best if used fresh. So for a pancake mix I use UNBLEACHED flour. Actually I only ever buy unbleached flour – as opposed to all purpose flour which is ‘bleached’. All purpose flour goes through a chemical process to make it white, and that alone is enough for me to not use it. Yes I know it’s cheaper, and more common, in fact sometimes I can’t find unbleached flour, but the few dollars more and the inconvenience of looking for it is worth it to me.
Baking powder – is a leavening agent, and it’s the secret to fluffy pancakes.
Sugar – just a tablespoon of sugar is all you’ll need for subtly sweet pancakes.
Salt – a pinch will always enhance the flavour
Milk – as opposed to water or juice, adds moisture and richness to pancakes.
Eggs – add more moisture, richness and helps bind the batter together.
Butter or Oil – adds richness, moisture and produces a lighter, more flavourful result
Mix:
15 cups unbleached flour
1/2 cup + 2 T baking powder
2 cups white sugar
1 1/2 T salt
1 1/2 cup Thrive Life Scrambled Egg Mix
3 cups Thrive Life Instant Milk powder
Store mix in a large container with a tight fitting lid. Should be shelf stable for up to a year.
to prepare pancakes:
2 cups mix
1 + 1/2 cup water
1/4 cup oil
mix oil and water, pour into dry mix and stir only till moistened.
Makes 10 – 4 inch pancakes
BISCUIT MIX
6 cups flour (you do you, but I always use unbleached flour for mixes)
1 cup shortening powder or butter powder
2 Tablespoons baking powder
1 T salt
1/2 t baking soda
1/2 cup sour cream powder
Whisk all together till thoroughly combined.
Store mix in a large air tight container in a cool dry place for up to 4 months. This is because of the shortening powder. If you use the butter powder, you can extend that up to 6 months.
to prepare biscuits:
3 cups mix
1 cup milk
Stir only till moistened. Roll lightly on floured board till 1/2 inch thick. Cut with biscuit cutter or knife.
Bake 425 F oven 8-10 minutes
CORNBREAD MIX
recipe makes 2 gallon sized cans (#10 cans)
6 cups cornmeal
3 cups Thrive Instant Milk (yes, it really IS better than any other milk powder you can buy)
8 cups flour (I always used unbleached)
1/2 cup baking powder
1 Tablespoon salt
3 cups sugar
* 1 cup sour cream powder (not necessary, but adding it makes it nicer and more cake like)
1 cup Thrive Scrambled Egg Mix (freeze dried eggs, and yes, this brand is the BEST tasting eggs out there. I am inserting a video below of my brother and sister who could not tell the difference between it and FRESH eggs gathered the morning of)
Whisk all these powders together completely and store in a marked jar in your pantry.
To use for a batch . . . . preheat oven to 350 degrees F
4 cups mix
1 + 2/3 cup water
1/3 cup vegetable oil
Add oil to water and pour into the dry ingredients. Stir to moisten all. Set aside for 3-5 minutes to moisten cornmeal. If you need to add a little more water, do so to get the consistency you prefer. Pour into a greased 9×13 pan and bake for approximately 40 or until center bounces back when touched. Remove from heat and allow to cool for 20 minutes before cutting into it.
* We really like cornbread waffles. Pour 1 cup batter into HOT and slightly oiled waffle iron. Cook for 4-5 minutes before removing. Perfect to serve alongside a bowl of chili or taco soup, or homemade tomato soup.
HOMEMADE INSTANT OATMEAL PACKS
This almost seems blasphemous to me, because nothing is as wholesome as a bowl of old fashioned oatmeal, but there are times (like when you’re camping) that the kids would like instant oatmeal. I confess that I buy instant oats for lots of other things, and there IS a convenience that I appreciate. I just don’t like all the sugar in the commercially boughten packs, so when I make them up for the kids, (another confession), I add 1/4 cup regular quick oats to their bowl. They don’t seem to notice and it makes me happier.
Instant oatmeal is also a great after school snack – nutritious and satisfying. So buy yourself a bunch of small 1/2 pint jars and make some up.
in each jar layer:
1/2 cup quick oats
2-3 T Instant Milk powder (Thrive Life is the BEST)
1 T brown sugar or honey granules or your choice of whatever you use
*optional: your favourite ‘additive’ – raisins, freeze dried peaches, apples, mangoes, apricots, or blueberries, crumbled cranberries raspberries, blackberries, or whatever you like. Or nothing at all.
Store them in little baggies, or jars. That’s it! To make your oatmeal, pour each package into a bowl, add 1 cup boiling water and stir. Give it a couple of minutes to thicken up and ENJOY.
* Consider: mixing up a whole quart of instant oatmeal with quick oats, powdered milk and brown sugar. When you want to make a bowl, shake up the jar (as the milk and sweetener may have settled), and scoop out 3/4 cup. Add your own fruit if you want, then boiling water. How does it get any easier? STORE in your pantry for 6 months to a year – depending on whatever fruit you may have added.
BASIC WHITE SAUCE or CREAM SOUP BASE
2 cups Thrive Life Instant Milk powder (you’ll be disappointed if you use any other brand of powdered milk because not a one tastes as good as Thrive Life’s – just sayin’)
1 cup Thrive Life Sour Cream Powder
1 heaping Tablespoon of Thrive Life’s Chef Choice Seasoning or your favourite seasoning
2 cups Cornstarch
1/3 cup Thrive Chicken Bouillon (or your favourite powdered Chicken bouillon)
1/2 cup Thrive Life freeze dried Chopped Onions. You cannot substitute dehydrated onions, unless you powdered them first in a blender
1 teaspoon black pepper
Sift together all dry ingredients till completely mixed and store in a air tight container.
I double the recipe and Store in 3 glass quart sealing jars for about a year.
To use for white sauce:
Whisk 1/2 cup into 2 cups water. Bring to a boil whisking all the time to prevent lumping. Reduce heat and simmer gently 3-5 minutes till nicely thickened.
To use for base of cream soup:
I prepare the same way, and just slowly whisk into your soup.
I love to make cream soups by preparing the white sauce, adding milk or broth and then adding freeze dried vegetable crumbles or powder. Lightly simmer for a few minutes to soften the vegetables and till you’ve reached the desired consistency.
Cream of Tomato Soup – whisk in a Thrive Life Tomato Powder (approx 1 T per cup of soup)
Cream of Mushroom Soup – saute some fresh mushrooms in butter (mmm), then add to the prepared sauce. OR add some Thrive Life freeze dried Mushroom pieces and some mushroom powder from the bottom of the can.
Cream of Celery Soup – add some finely diced fresh celery and simmer long enough for them to become tender to the fork and share their flavour. OR add some Thrive Life freeze dried chopped celery. I crush these pieces up in my hand because I like smaller pieces. If there is any powder at the bottom of the can, throw that in too – its loaded with flavour.
Cream of Chicken Soup – add Thrive Life freeze dried Chopped Chicken and some powder from the bottom of the can.
Cream of Asparagus Soup – add Thrive Life freeze dried Asparagus and some powdered asparagus from the bottom of the can.
Cream of Broccoli Soup – add Thrive Life freeze dried Broccoli and some broccoli powder from the bottom of the can. Maybe add some shredded cheddar if you want.
The list goes on – you can make whatever cream soup you want.
recipe link
SEASONING MIXES
Homemade Taco Seasoning
4 T Chili Powder
3 T Cumin Powder
1 T Smoked Paprika
2 teaspoons EACH salt, garlic powder, onion powder
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
– this combination will give you approx. 3/4 cup seasoning. I usually use 1 T at a time, in most recipes. Don’t be afraid to try new combinations of your own.
Curry Seasoning Combination (I try to have 2 small jars of this combination in my cupboard at any given time so I don’t have to dig every ingredient out to make it up for a recipe)
1 t garam masala
2 t chicken bouillon powder
1 t black pepper
1 t cumin
1 t ginger powder
1 t paprika
1 T curry powder
1 T turmeric
* 1 t cayenne powder IF you like it a little spicy
3 T tomato powder (OR substitute in 1/4 cup tomato paste when making up the recipe)
1 T brown sugar
layer seasoning in small (1 cup size) jar. Put the lid on tight, label with recipe name, and set aside to have ready.
CURRY COCONUT CHICKEN
This recipe is very similar to traditional “Butter Chicken”, a chicken curry dish that is so popular outside of India, it is sometimes mistakenly believed to be a western invention. It was however, originally created by the chef at Moti Mahal restaurant in Delhi in 1947. Although it’s name Murgh Makhani translates to “chicken butter”, its name has less to do with butter and more to do with how much yogurt and butter are used in its original recipe.
There are probably as many variations as there are Indian moms or restaurants, but this one uses coconut milk and is a favourite in our house. When you use freeze dried produce, it takes less than 10 minutes to put together.
Recipe for Curry Chicken (using freeze dried vegetables OR substitute fresh):
1 1/2 cup freeze dried chicken pieces OR equal amount cooked chopped chicken
2 cups water (OR if using regular chicken, only 1 cup water)
1/4 cup olive oil
1/4 cup freeze dried sliced onions
2 T freeze dried garlic OR 2 cloves garlic minced
1/2 cup freeze dried peas
1/4 cup freeze dried diced green chilis
1/2 cup freeze dried green peppers
1/2 cup freeze dried red peppers
1/2 cup freeze dried zucchini
spice mixture above
2 cans coconut milk
– cooked rice to serve it over –
Directions:
Cover freeze dried chicken in 2 cups warm water and set aside to refresh for about 15 minutes.
Cook rice, set aside.
In the meantime, prepare everything else – having it ready to add one right after the other.
Heat oil in large skillet over medium heat. Sauté onions and garlic till aromatic, stirring all the time to prevent scorching. Add chicken and remaining water, continuing to stir. Add vegetables one at a time, stirring all the while. Add seasoning mix and stir to completely blend in. Add coconut milk and stir to completely till all is blended perfectly.
Let simmer till all is heated through.
Serve over rice.
FRESH MAYO and Salad Dressings
FRESH MAYO
Not only is fresh mayo a great alternative if you run out of the more ‘shelf stable’ mayonnaise from the store, but it can be a game changer in terms of flavour and texture. And its so easy to whip up (in 5 minutes) you may wonder why were so dependent on the store bought version all your life. You can expect it to last about two weeks in the fridge.
In its basic form, mayonnaise is an “emulsification” oil into other ingredients, but it helps to understand the process. Emulsification happens when two substances that don’t want to mix are forced to mix. In the case of mayo, oil is emulsified into a mixture of lemon juice or vinegar, mustard, egg, and salt by whisking it in drop-by-drop at the very beginning—and vigorously. The droplets of oil become tiny enough, and evenly suspended in the liquid creating a creamy, almost fluffy texture.
There is much opportunity for slight flavour variations in mayonnaise.
1) ACID – You choose the type of acid you want: lemon/lime juice or whatever vinegar you prefer (white, apple cider, herb infused vinegars . . . ). You will get different flavoured mayo in the end. It doesn’t take much acid, so you can be brave and experiment with different kinds to find different flavours. Perhaps in the beginning while you’re still getting the ‘hang of it’, stick to a plain white vinegar or lemon juice, and then go from there.
2) OIL is what make mayonnaise – MAYONNAISE, but you get to choose what kind. For a neutral flavoured mayo use neutral flavoured oils like canola or vegetable. For a richer, more flavoured mayo, use olive oil. Or use another oil if you have a favourite, or use a combination.
3) SEASONING is not necessary but nice. Use it or not. I like pepper, but if you want a pure white mayo then use white pepper. You can also use dried chiles, ginger, paprika, garlic, chives, a dash of sesame oil, . . . no end to the possibilities. For a standard all purpose mayonnaise, I just use pepper, but a little more than you might. If you use a lot of mashed garlic, your mayo becomes something wonderful called AIOLI.
recipe:
1 large egg
1 T lemon juice or vinegar (your choice – remember)
1/2 t dry mustard
1/4 t salt
1/8 t pepper
1 cups oil
Combine the first five ingredients in a blender, turn on high and begin adding oil SLOWLY in a steady steam, turning off blender to scrape down sides once or twice if necessary during the process. Stop blending as soon as mixture is fully emulsified and thick. Makes just over 1 cup mayonnaise. Store in refrigerator. Personally, if I’m going to go to the trouble, of washing my blender, I’m going to double this recipe and end up with about 2 1/2 cups mayo, especially if I know I see dishes like potato salad, tuna sandwiches, or toasted pesto mayo tomato sandwiches in my immediate future.
Store – You can expect it to last about 2 weeks in the fridge so plan accordingly.
link to recipe
HOMEMADE SALAD DRESSINGS
Yes there’s something to be said about the convenience of store bought salad dressings, but really – try buying a few different vinegars instead and make your own. It is SO easy to make your own salad dressings at home – you’ll wonder why you ever thought you needed to buy them. The benefits are taste, and control over all the ingredients – simple, whole food. That’s what its about. Nothing you can’t pronounce. Make them as you go and then they’re always fresh. 🙂
ASIAN SALAD DRESSING
1/4 cup soy sauce
3 T sesame oil
2 T honey
3 T rice vinegar
2 t freshly grated ginger root
2 cloves garlic minced
1-2 T lime juice
sprinkle sesame seeds over top the salad
can Store in fridge for a week
SESAME GINGER SALAD DRESSING
3 cloves garlic minced
1 3inch piece of fresh ginger root (peeled and grated)
1/4 cup mayonnaise
1/3 cup rice vinegar
1/4 cup sesame oil
salt and pepper
Toss dressing into salad. Top with toasted pumpkin seeds and sesame seeds.
can Store in fridge for a week
Salad:
1/2 small cabbage finely sliced or chopped
about half as much fresh kale finely chopped
4-6 small Persian cucumbers coarsely chopped or 1 large English cucumber
1 or 2 peppers (your choice of colour) coarsely chopped
TACO SALAD DRESSING
1 cup sour cream
1/2 cup mayo
1 cup tomato salsa
1/2 t chili powder
Stir with a spoon and chill till ready to serve on top of Taco Salad.
can Store in fridge for a week
Salad: romaine lettuce – large chunks of tomatoes and cucumbers – black beans – taco flavoured ground beef – shredded cheddar – tortilla chips
variation to use in a fajita rice bowl:
I use the sour cream and mayo to make a nice light white dressing that cools the hot chili spice. I add the salsa on top of it for extra flavour, colour and zip. In this picture, I have drizzled a little candied jalapenos (Cowboy Candy) over top.
RED RASPBERRY POPPYSEED DRESSING
1/2 cup raspberry vinegar
2 T sugar
1 t salt
1 t dry mustard
1/4 cup water
1/2 onion finely chopped (I use 1/4 cup Thrive freeze dried chopped onions)
2 T honey
Blend all ingredients EXCEPT RASPBERRIES AND POPPY SEEDS in blender. Pour into serving container.
Add 1 cup fresh raspberries (I used 1 cup Thrive freeze dried raspberries)
1 t poppy seeds. Gently stir to blend berries and seeds throughout and serve.
can Store in fridge for a week.
Homemade BALSAMIC VINAIGRETTE
(I love the powerful taste of dark balsamic vinegar – it stands alone)
1/2 cup olive oil
1/4 cup balsamic vinegar
juice of one lemon (2-3 Tablespoons)
2 cloves of garlic minced
1 T honey
salt and pepper
Put all ingredients except salt and pepper into a pint mason jar with a lid. Shake well till honey dissolves. Taste, then decide if you want to put in about 1/4 t salt and 1/4 t pepper. Shake again. Taste again.
This makes about a cup, but will Store in the fridge for a week or two so make a bigger batch if you want. Just shake it up when you want to use it again.
Substitute the olive oil for TAHINI to make it creamy and rich. Add 2-3 Tablespoons of water if it’s too thick.
Tahini is ground toasted sesame seeds similar in texture to peanut butter, in fact, it is sometimes used as a substitute for peanut butter. Rich is protein and trace minerals it is a healthy addition to add to your salad dressings.
CURRY TAHINI DRESSING
1/2 cup tahini
1/4 cup olive oil
Juice of 2 lemons (about 1/3 cup)
1/4 cup water
1 T honey
2 cloves garlic minced
1-2 teaspoons curry powder (start with lesser amount then taste test before adding more)
1/4 – 1/2 teaspoon ginger (start with lesser amount then taste test before adding more)
Whisk in pint bottle till honey is dissolved.
RHUBARB SALAD DRESSING
1 cup apple cider vinegar
1/3 cup honey
1 cup vegetable oil – your favourite
1/2 cup finely chopped fresh garlic chives – or regular fresh chives if you don’t have them
1 cup finely chopped rhubarb
Whisk the vinegar, honey and oil together to totally dissolve the honey. Add chives and garlic and mix well. Set aside for at least an hour to combine flavours. Stir as you serve to keep garlic and chives incorporated throughout.
can Store in fridge for a week
BUTTERMILK RANCH DRESSING
1 cup buttermilk*
2/3 cup mayo
2/3 cup sour cream
1 clove garlic minced
1 T minced onion or Thrive freeze dried chopped onion
1 T chopped fresh chives
1 T fresh or frozen dill greens
1 T chopped fresh parsley or half that dried parsley crumbled
1/2 t each: salt and pepper
Mix all ingredients and let sit 30 minutes before serving.
Reduce buttermilk to 2/3 cup to make ranch dip.
Store in the fridge for up to a week.
*making buttermilk from Thrive Instant milk powder is easy.
1/4 cup Thrive Instant milk powder
3 Tablespoons of vinegar or lemon juice
1 cup water
Mix well and let stand for 5 minutes. Use in a recipe as you would buttermilk.
AVOCADO LIME DRESSING
1 avocado
1/2 cup sour cream (I use Thrive sour cream powder)
2 T mayo
2 T lime juice or 1 T limeade powder
1/2 t salt
1/2 cup water
Add everything to the blender
Dressing perfect for salad or for Chili Lime Chicken Tacos
can Store in fridge for a week
CILANTRO LIME DRESSING
1 cup cilantro
1/2 cup plain yogurt
1 clove garlic minced
1 T apple cider vinegar
1/4 cup olive oil
1/3 cup mayo
1/4 t salt
1 T Thrive freeze dried chopped onions OR 1/2 teaspoon onion powder
juice of 1 lime
Puree in blender. Chill till ready to serve.
can Store in fridge for a week
LIME VINAIGRETTE
1/2 cup cilantro
3 T olive oil
2 T apple cider vinegar
juice of 1 large lime
1/2 t each: salt, cumin, chili powder, black pepper
1 lg clove garlic
1 T tomato powder
Puree in blender till smooth. Chill till ready to serve.
can Store in fridge for a week
Savoury Sauces, Salsas, Dips and Spreads
TERIYAKI SAUCE
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 T honey
1/2 teaspoon powdered ginger
1 garlic clove minced OR 1/2 teaspoon garlic powder
2 T cornstarch mixed into a slurry with 1/4 cup cold water and set aside
Combine everything except cornstarch slurry into a small sauce pan. Bring to medium heat and whisk ingredients till thoroughly combined. Slowly add cornstarch slurry whisking constantly till its thickened to desired consistency. Use as you would any other teriyaki sauce. Make ahead and Store in a glass jar in the fridge for 4-6 weeks.
HOISIN SAUCE
Hoisin sauce is a thick, dark, fragrant sauce commonly used in Chinese cooking, in a stir fry, or as dipping sauce for Asian dumplings. Lots of different recipes – give this one a try.
1/2 cup soy sauce
2 T dark molasses
2 T honey
1 T toasted sesame oil (darker and more flavourful than regular sesame oil)
2 T rice vinegar
1/4 cup peanut butter
3 cloves garlic finely minced
2 T sriracha sauce or your favourite hot chili sauce
1/2 t black pepper
1 T miso paste
1/4 cup water with 1 T cornstarch made into a slurry
Directions: In a small saucepan over medium high heat, whisk together everything except cornstarch slurry. When sauce is bubbling, whisk in cornstarch slurry continuing to stir and simmer till it begins to thicken. When it is the desired consistency, remove from heat. Makes almost 2 cups. Pour into a pint jar and allow to cool.
STORE in fridge for 4-6 weeks.
Use it to glaze salmon, ribs, chicken, shrimp – a little goes a long way as it is highly concentrated.
SWEET AND SOUR SAUCE
Sweet and sour sauce is a exactly what its name suggests: sweet AND sour. Many people use a splash of red food colouring to give it it’s signature red colour. Don’t do that! Use my secret ingredient to get a full bodied flavour, and an all natural, gorgeous red colour.
I grew up on sweet and sour meatballs or short ribs – complete with food colouring. It was the way of things in those day. You could go out and buy a bottle if you crave that food colouring, but it’s SO easy to whip up your own. It tastes better. is free of all those nasty “unpronounce-ables”, and it’s cheap.
Great to use as a Dipping sauce for ribs, egg rolls, and dumplings.
Great to serve your meatballs in, or to even add to your pulled pork dish.
Great to use in your stir fried vegetables and chicken over rice.
Great to use as a glaze when grilling chicken pieces, hamburgers or porkchops.
Great to even use as a pizza sauce for an Asian twist. Be creative.
In small saucepan, dissolve 1/2 cup brown sugar
in 1 cup pineapple juice
Bring to a boil, then reduce heat.
Create a cornstarch slurry with
1 1/2 Tablespoon cornstarch and 2 Tablespoons water.
Pour into the pineapple juice and stir while it simmers and begins to thicken.
Add 3 Tablespoons of *TOMATO POWDER* and continue stirring to completely dissolve.
Add 2 Tablespoons soy sauce
and 1/2 cup rice vinegar, continuing to stir.
When its the perfect consistency, turn the heat off and serve!
Pour into a pint jar and allow to cool. Makes almost 2 cups.
STORE in fridge for 2-4 weeks.
TZATZIKI
Tzatziki is a creamy cucumber yogurt dip made from simple ingredients including thick yogurt, cucumbers, garlic and fresh herbs. It is primarily used as a dip or a topping.
Traditionally of course, fresh cucumbers are used, but I most often use freeze dried cucumber dices. Makes it so much easier! If you’re using fresh cucumber it needs to be grated and strained so get to that right away.
* 1 medium cucumber finely shredded, tossed in 1/2 t salt. Set in colander to drain about 30 minutes. Squeeze excess moisture out as much as you can. Set aside.
I skip this step entirely because I use Thrive Life freeze dried diced Cucumbers.
Start with 1/2 cup and add more as desired one T at a time so you don’t add too much.
1 1/2 cup Greek yogurt (or another nice thick plain yogurt)
1 T lemon juice or 1/2 t Thrive lemonade powder
2-4 T fresh dill chopped (I freeze fresh chopped dill in the summer and use all winter long)
1-2 cloves garlic minced
1/4 teaspoon black pepper
* if you’re not using the fresh salted, strained cucumbers, add 1/4 teaspoon salt
1 T olive oil
Mix everything except cucumbers. Add at the end and gently toss cucumbers in.
Set in the fridge for an hour or so to blend flavours.
Can Store in the fridge for several days; if you’re using freeze dried cucumbers, it will keep up to a week.
HOMEMADE KETCHUP
It’s ironic that in most cases, condiments were homemade at first, and then commercially reproduced to taste as close to homemade as possible. Not really possible – but we become so accustomed to it that we now try to make the homemade version taste like commercial. How backwards is that? The homemade version is all about natural flavours and ingredients. Super easy, and tastes so much better than commercial if FRESH tasting is important to you.
1 c. *Tomato Powder
3 1/2 c. water
1/3 c. honey or sugar – your choice
1/2 c. Cider Vinegar
2 tbsp. THRIVE freeze dried Chopped Onions
1 tsp. salt
1/2 tsp. garlic Powder
1/2 tsp. black Pepper
1/2 tsp. dry Mustard
1/8 tsp. ground Allspice
directions:
In a medium sized pot combine all the ingredients. Stir to mix and bring to a boil, continuing to stir frequently.
Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. , continuing to stir frequently.
Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. Mine yielded 2 pint jars. Best to let it sit for a day to allow flavours to fully blend. STORE 2 – 3 weeks in the fridge.
Use as you would normally use regular ketchup.
PLUM SAUCE
1 1/2 pounds fresh plums, pitted and chopped
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 T soy sauce
2 cloves garlic minced
1-2 T grated fresh ginger or 1-2 teaspoons ginger powder
1/2 t red pepper flakes (optional)
Put all together in medium sauce pan, bring to boil over medium heat. Reduce heat to low and simmer 25 minutes till sauce is thickened slightly. Puree if desired (I don’t. I prefer the chunky texture but I know some like it smooth)
Store: without canning, it will be good in your fridge for about a week.
I highly recommend multiplying the amount if you have a good source of plums, and canning in pint jars. Process 15 minutes in a hot water bath for pints.
Once canned, label and date the jars; Store for about a year.
CHEESY BUFFALO CHICKEN DIP
I could never figure out what made hot chicken wings “buffalo chicken wings”. Didn’t make any sense. I kept thinking there’s gotta be a good reason, but in the end, it’s stupidly simple. The hot sauce gets its name from it’s origin: the Anchor Bar in, you guessed it – Buffalo, New York. So why don’t they call it Anchor Sauce? Who knows?
2 cups shredded cooked chicken (I use Freeze Dried chopped chicken refreshed)
3/4 cup of your favourite hot sauce
2 – 8 oz packages of cream cheese, cubed
1 cup ranch dressing (I use 1 cup Thrive Life Sour Cream powder with 1/2 cup water)
1 1/2 cup shredded cheddar (I use the same amount of Freeze Dried Cheddar refreshed)
Skillet method: In large skillet over medium heat, pour hot sauce and add chicken. Stir to coat evenly and heat through. Add cream cheese cubes and ranch dressing. Cook to melt cheese, stirring occasionally. Lower heat and cook till hot and bubbly.
Slow cooker method: Add all the ingredients into slow cooker set on medium. Stir occasionally to keep from scorching until all is blended, cheese is melted and sauce is hot and bubbly – aprox 45 minutes.
Serve with a loaf of crusty sour dough bread or fresh vegetable wedges.
Can Store in fridge for a week.
SPINACH DIP
Personally, I choose NOT to add any seasoning to this dip because I don’t want it to over power the subtle taste of spinach (which I love). But you do you. If you have a favourite seasoning, then go ahead and use it.
2 – 8 oz packages of cream cheese
1 cup sour cream (I use 1 cup Thrive Life sour cream powder + 1/3 cup water)
1 cup mayonnaise
optional – 1/2 cup freeze dried chopped onions (you won’t see the onions but you’ll get their wonderful taste) OR 2-4 chopped green onions
lots of Spinach slight steamed and wilted, then chopped and strained (make sure you get all the liquid out of it). I used Freeze Dried Spinach straight from the can. A LOT easier and more nutritious than store bought spinach.
Blend the cream cheese with hand mixer till smooth and creamy. Add sour cream continuing to blend till completely mixed. Add mayonnaise, mixing the whole time till completely combined and smooth.
I add spinach a cup at a time, mixing with a spoon. The steamed chopped spinach will be wet of course, the freeze dried spinach (my preference by far) will be dry. I add as much spinach as I can, judging by texture, colour and personal preference. I don’t want it to get too dry, but if I’ve added too much FD spinach, I simply add a little water to moisten.
Can Store in fridge for a week.
PEANUT SAUCE (for Spring Rolls)
2/3 cup peanut butter
1/4 cup T rice vinegar
1/4 cup soy sauce
1/4 cup liquid honey
2 T sesame oil
4 cloves garlic minced
1/4 – 1/3 cup water (start with 1/4 cup and add a little more if needed
Whisk together to make creamy but dip-able sauce.
Can Store in fridge for a week.
*I use this sauce to pour over or as a dip for Spring Rolls, but the truth is – I could eat it by the spoon its so good. I may have done that from time to time.
Spring rolls can seem intimidating, but you’ll get the hang of it quickly and be a pro in no time. It’s kinda like folding a burrito but tighter. The first few won’t be perfect, but don’t stress out – you’re just gonna eat ’em anyway.
*BONUS – Spring Roll recipe
filling: thin rice noodles, finely shredded: lettuce, cabbage, carrot; long thin cucumber wedges; chopped green onions, fresh cilantro and fresh mint. Small amount of sesame oil and little bit of salt.
Cook noodles in boiling water for 2-3 minutes. Test. DON’T over-cook. Drain and rinse immediately in cold water. Drain again. OR soak them in warm water (not cold, not hot) for 10-15 minutes till softened. Drain and rinse in cold water. Drain again. Toss 2 T sesame oil over top and 1 t. salt to keep from sticking together. Set aside.
*hint: have everything ready to go so that you can focus on the rice paper and folding.
wrapper: Rice Paper Sheets
building the rolls
1- lay a round rice paper sheet one at a time in a pie plate of cool water – 10-20 seconds till pliable. Lay on a clean tea towel and place a few pieces of lettuce about one-third from the bottom of the wrapper. You want to leave a couple inches open on the two sides for wrapping.
2 – Add remaining ingredients in whatever order you prefer, but I like to do – lettuce, cabbage, carrots, green onions, topped with a couple wedges of cucumber and then sprinkled with the chopped herbs . Leave the top third of the wrapper open for wrapping.
3 – Gently pull the bottom of the wrapper up and over the filling. Try to keep the filling as tight as you can as you roll upwards, until the filling is enveloped. Pull the sides over to enclose the filling completely. Continue rolling till fully wrapped.
The more you do, the tighter they’ll get. You may have to eat the first one to get rid of the evidence of it.
Salsas and PESTOS
MANGO CUCUMBER SALSA with LIME
2 cups Thrive Life freeze dried mangoes OR fresh mango diced
2 cups Thrive Life freeze dried cucumbers OR fresh cucumber diced
1 cup Thrive Life freeze dried red bell peppers OR fresh pepper diced
1/4 cup Thrive Life freeze dried chopped onions OR 1/2 medium red onion diced finely
1/4 cup vegetable oil
1/2 cup water if using freeze dried OR 1/4 cup water if using fresh
1 T Thrive Life Limeade powder OR juice of one lime (don’t be afraid to add more LIME)
1 1/2 T Thrive Life honey crystals OR 2 T honey
1/2 c chopped fresh cilantro
Combine all produce. Prepare dressing on the side and drizzle over top. Let sit for a few minute before serving.
When you’re using freeze dried ingredients you can prepare this ahead in a jar, all except for the liquids. When you’re ready, just pour into a bowl, add water and oil, stir to combine and presto! You’re done. You’ll have to forego the fresh cilantro, or add it later.
This is wonderful for me because I can have ‘fresher-than-fresh’ mango salsa any time it appeals to me.
recipe link
Mix can Store in a sealed jar for 6 months to a year. Prepared, it can Store in fridge for a week
FRESH RHUBARB SUMMER SALSA
click link for recipe
I call this ‘summer salsa’ because of the many other ingredients that are plentiful in a summer garden, but not so plentiful in the spring as early as rhubarb is ready. This combination is terrific, delicious all by itself. Who said rhubarb has to be sweet? When you use it as a vegetable, you’re a little more willing to use less sugar. Only 1 tablespoon of brown sugar with over 8 cups vegetables.
FRESH RHUBARB CHUTNEY
click link for recipe
I love the sweet spicy smell that fills the house with this gorgeous spiced rhubarb chutney. So delicious, you can eat it straight. Personally I wouldn’t can it, simply because I’d prefer not to cook it that long, but you can always freeze the fresh rhubarb so that you can make this a few times in the off season. So quick and easy, and the bonus is that your house will smell GREAT! Lovely served over pork roast, beef or chicken – or wherever you use chutney.
PESTO
I am a huge fan of PESTO – in fact, many PESTOS. I grow a lotta Basil for the sake of Pesto, but don’t limit yourself to just basil. You can use many different green herbs, or a combination of some of them. A whole new world of pesto awaits. I have a few different Pesto recipes elsewhere on this site, so instead of pasting them all here – I’m including the links.
basil pesto
oregano pesto
nasturtium pesto
radish green pesto
I hope you’ll go check them out, and even make up a batch or two in the summer when all is fresh and green.
SOMETHING SWEET
CONDENSED MILK or EVAPORATED MILK
This is the milk my mother’s generation prepared baby formula out of. My mom and all my aunts diluted it with boiled water and put it into baby bottles. It was the opinion of the time that enlightened western women did not need to breast feed anymore, as it was “quite inconvenient” and cows milk was just as good, in fact some considered it better. Evaporated milk was the first food of every child I knew – certainly myself, my siblings, and my cousins. That generation of western women was fully indoctrinated that bottle feeding and cow’s milk was better, and it took a lot of convincing to turn the tide back around. Not an easy sell. I was one of the few young moms of my peers who chose breastfeeding against the better judgement and advice of most older women I knew – including nurses on the maternity floor. My in-laws considered it quite a radical move, but they were becoming accustomed to my ‘radical’ ways and just rolled their eyes.
Nevertheless, there is a place for condensed/evaporated milk, and from a food storage perspective it can be a good resource – ie: a substitution for half and half cream in recipes. Yes, you can use ‘fresh’ milk and reduce it over heat – but you don’t need me for that. You can find a recipe for that online. However, making it from your shelf stable INSTANT Milk powder is super convenient since you already have everything on hand.
1 cup Thrive Instant Milk
1 1/4 cup water.
Blend thoroughly in blender or with whisk. Makes 12 ounces Evaporated milk. Store in the fridge for up to two weeks.
SWEETENED CONDENSED MILK (not to be confused with ‘Condensed’ milk or ‘Evaporated milk’)
An alternative to spending $4.99 – $5.99 for a 10 oz (300 ml) can of sweetened condensed milk, this takes less than 5 minutes and costs pennies.
You can even make *Dulce de Leche from it, the same way you would regular canned Sweetened Condensed Milk.
2 Tablespoons butter
1/2 cup HOT water
1 cup Thrive Instant Milk powder
1 cup white sugar
1/2 teaspoon vanilla
Put your butter in the blender and add your HOT water. Blend on low, gradually adding 1 cup white sugar and 1/2 teaspoon vanilla. Continuing beating till completely incorporated, scraping down sides as necessary. Makes 14 ounces sweetened condensed milk.
Pour into a glass jar with a lid and refrigerate till needed. Mixture will thicken a little as it cools. May be Stored for up to two weeks in the fridge.
Personally, I don’t use sweetened condensed milk a whole lot. Maybe once a year if that. But when I do, I don’t want to have to run out to buy some, and I don’t use it enough to justify having it in my food storage. But since I have the milk and sugar on hand all the time, this is my best option.
*what is Dulce de Leche?
Also called: caramelized milk or milk candy, it is a popular confection in Latin America, France, Poland and the Philippines – prepared by slow boiling an unopened can of sweetened condensed milk for 3 hours. The resulting substance is a sweet, gooey caramel coloured, spreadable, thick sauce (hence the name caramelized milk). Use as a spread in layered cake or buttery sandwich cookies, a filling for dessert crepes (topped with whipped cream to add to the calories lol), in homemade cheese cake filling, or as a topping for classic cheese cake, to sweetened home made eggnog, or in any number of sweet and delicious ways.
STRAWBERRY CREAM CHEESE DIP
for fruit, graham crackers, sugar cookies, bagel wedges or apple wedges
8 oz package cream cheese softened
2 T honey
2 T milk
2 cups freeze dried strawberries
In medium bowl, beat cream cheese, honey and milk until smooth. Add strawberries and continue to beat another minute or two – until strawberries are broken up and dip is a beautiful strawberry colour and taste. If it appears dip is getting a little dry, add another tablespoon or two of milk (one at a time to test texture).
Let sit for ten minutes to completely refresh the strawberries.
Can Store in the fridge for up to a week.
WHY MAKE YOUR OWN?
The biggest advantage of making your own mixes is that you know exactly what’s in them. It allows you to control salt, eliminate MSG and every other artificial or harmful ingredient. Consequently the storage time will be shorter, but in most cases, they’re so quick to make up – using ingredients that are common in most kitchens, that you can whip them up in minutes.
The other advantage is that I don’t have to run to the grocery store for common things we’ve become accustomed to using. Once we get over the fact that we’re also “accustomed” to store bought taste, we can replace that – and get used to – the natural homemade goodness of FRESH.
The video I promised to include about Thrive Scrambled Egg Mix (freeze dried eggs). And yes, they really are better than other ‘powdered eggs’. Much better!
*What is Tomato Powder?
Made from dehydrated tomatoes, ground into powder, tomato is exactly what it purports to be. It adds the gentle acid of tomatoes to the full bodied, concentrated flavour of a tomatoes in all your favourite dishes. You can make your own – you go girl! – or buy it from a good natural source. My favourite is from THRIVE LIFE.
ENJOY.
Cindy Suelzle
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