Powders and Their Uses

 Happy midweek!  I sure hope this finds all safe and well.  I know storms are still happening on the East coast and many have been hit hard.  My heart goes out to all of you that have damage or have been without power for hours.  The state of Florida is beautiful as is the East coast - but dang it can be dangerous as well.  

We had rain just before dusk last night and it sure did cool the temperatures.  It still feels a bit humid this morning (it was also misting), but it is much cooler.  I can't wait to get caught up on outdoor work this week while the getting is good!

Yesterday we spoke about how we need to get those pantries stocked up and how to use things in different ways.  We can freeze, can, dehydrate, and some have freeze driers.  We can get creative with our cooking - put just a reminder we can POWDER things as well!

It is a great way to use parts that you may never use and it is also a great way to get a few extra vitamins into those picky eaters.  

Lately there have been posts all over the FB about 'use everything up' challenges!  I thought that was just normal!!  I guess people normally waste a lot of food.  I try to use every little thing to the max.

ALSO - don't forget you can use peels & cores of apples and peach skins for making jelly.

You can powder just about any fruit or veggie.  FIRST you need to dehydrate items.  It needs to be very dry.  You can use a dehydrator, or you can use the lowest setting (about 225*F) on your oven.  Once you have your desired item very dry - you grind it up.

I have myself a couple small coffee grinders that I purchased for $1 each at yard sales.  One is for spicey things and the other one if for pretty much everything else.

I started this journey with the skins and leftovers of canning tomatoes. (not bad spots).  I have dried both in the oven and with a dehydrator.  Both work well.  I get the skins crispy - not burnt.  Then crush up by hand a bit and add to grinder.  It takes pulsing a bit to get it into a powder.  This year I am going to try using the Ninja - it has a good pulse setting I like.  I use the tomato powder in soups and casseroles a lot.

Click on pic to read better.

Fruit powders can be added to pudding, Jello, milkshakes or malts, homemade ice cream, oatmeal, in pancake batter, sweet bread/muffin batters.  You can add to about anything that you want to be lightly flavored with fruit.

Veggie powders can also be added to smoothies, soups, casseroles, in fritters, even sprinkle in things like meatloaf.  It is a 'sneaky' way to get those veggies in the body without most people knowing!

The other day it was posted about roasting the ends of asparagus for use in soups (in comments).  I dehydrate and grind them, then add to my cream of asparagus soup.  Either way can be done.

Other than asparagus (which is stronger in flavor), I usually put all the green powder in one container all mixed up.

You can dehydrate zucchini (and yellow squash) very dry and grind and use as a substitute for part of the flour in your breads and such.  YEP, zucchini flour!

I dehydrate the outer leaves of cabbage, the greens from carrots, turnips, radishes, etc.  There are many things that you can use.  If you have extra lettuce - dry it.  

There isn't much you can't dehydrate and grind.

Don't forget all your herbs you grow!  They are great for seasoning.  You can make things like lemon pepper, mixed herbs, garlic/onion salt, etc.  Granted it is easier to buy it already made - but there are so many other 'things' in it.  You know exactly what is in your blends if you make it yourself.

Flavors are very subtle - yet you get a few extra vitamins.

You are using up everything and letting nothing waste.

It is a great way to have items on hand for those who have very little storage space.

It is also fun and creative!  Think about using as fun gifts as well.

What do you powder and what creative way do you use it?

Have a wonderful day to each of you!!