What's Cookin'?

We had a high of 77°F, Hubby had to work, so I worked around the house etc.  Even though we took a nice long ride with our motorcycle friends, I logged 20,000 steps on my fitbit.

Here's a few pictures of what's been cookin'.

 Sun dried tomato hummus.  Recipe to come.

Mustard dip for the pretzels.

Whiskey Stix with homemade garlic powder and organic cayenne.

Crock pot chicken and wild rice (no cream sauce) and roasted asparagus with rosemary.  This was a new recipe and very good despite no cream sauce in the rice.  One daughter, who hates mushrooms, ate her entire plate.  The recipe is online at "Today" and is called Slow-Cooker Chicken and Wild Rice Casserole.

Easy Broccoli and Cheese Egg Bake
Recipe is online at "It's a Veg World After All" and I just adapted organic ingredients and added garlic powder.  I like to use a large onion with this recipe.  The crunch and flavor from the onion is great together in this recipe..

How to make dehydrated diced shallots (or onions)

Using your dehydrator and guidebook, dice shallots, spread it out on parchment paper lined dehydrator trays.  My guidebook states to dehydrate at 155° (same for onions).

I store mine in my freezer, as they quickly absorb moisture and when stored in the pantry do not stay crisp.  Anything from the onion family powdered will absorb moisture in the pantry as well (even in an airtight container).

To re hydrate, I do equal amounts of warm water and dehydrated shallots (same for onions), and let sit for about 20 minutes and drain.  Used as you would in any recipe.

At the same time you are making diced in the dehydrator, you can make finer diced, and grind in to powder and store the same way (in an air tight container).  

Tip:  Use a food processor to dice the shallots (or onions).