Make Crunchy Healthy Chips from Root Vegetable or . . .

How to get Finicky Children (and husbands and me) to Eat their Veggies

 especially unusual ones, and even ask for more!

Have you ever eaten Terra Chips?  The colorful crispy chips made from root vegetables? They are very good - - - and they are expensive!  And, while they claim they are cooked in "good" oil they are still cooked in oil.

My challenge is, the same as always --- to make them myself. 

Yesterday I scouted out the produce section of our market, checking out the veggies that come from underneath the ground.  This was one of the very rare times I have bought anything without checking the price first. I purchased one of each. Some, I have to admit I had never tasted, while others I had never tasted raw. 

I came home with 

one large sweet potato - $1.58

one yam -  84 cents

one parsnip - 54 cents

one turnip - 87 cents

one beet -   40 cents

one yucca root - $1.00

and went to work.

I scrubbed them well, peeled the ones I felt needed peeling (yucca, yam and sweet potato), and thinly sliced all of them using my mandolin. 

I very lightly drizzled olive oil on each batch,  using my (clean) hand to stir them up so each slice would get some oil, and placed each kind on it's own dehydrating tray. 

The sweet potato and the yam slices each filled two trays. Since this venture was mainly an experiment, and I had an extra tray of each,  I lightly sprinkled one tray of sweet potatoes with cinnamon/sugar and cumin. I did one tray of yam slices without oil.  

I dehydrated them at 135 degrees for 5 to 6 hours. Times vary with different dehydrators.

Results:  Love the sweet potatoes, yams and turnips!  I wasn't very excited about the parsnip to begin with, and even less so after tasting it raw, but it was good. Dave hates beets in any form and thinks they taste like dirt. He didn't like dried ones either but I didn't mind the earthy taste. The jury is still out on the yucca.  The texture is kinda strange and the taste is pretty bland; it will probably grow on me. Or maybe, I'll pass on that one.

None of the above were on sale so the experiment cost $5.23. Still a bargain compared to the price of  a (very-few-ounces) bag of the exotic commercial chips. 

Additionally, 

homemade is healthier 

and

self-sufficiency is satisfying

I didn't think about trying carrots and the market didn't have taro plus there may be other root veggies I don't know about. I do know I will be watching for sales on root vegetable!!!

I like my regular potato chips made in the microwave.  See post below

http://thecreativecheapskate.blogspot.com/2013/01/easy-crunchy-and-fat-free-potato-chips.html

'til we eat again,

          Simply, Gail

Easy, Crunchy and Fat-free Potato Chips in the Microwave

But first a word from a product I won't be sponsoring only ---- copying! 

I have a few Pampered Chef items that were given to me by a daughter-in-law --- which I like a lot and use a lot. Until last month I had never been to one of their parties.  It was interesting and kinda fun but the cheapskate in me didn't like the prices, or the shipping/handling charge added to deliver it to the home of the hostess.

I'm sorry but that is just how I am or more than likely, how all cheapskates are.

I rarely buy potato chips because I love them and I cannot eat just one! I really liked the PC microwave potato chip maker that was demonstrated at the party but I was really turned off by the price and the fact that it is basically a one-purpose wonder.

I think my brain is conditioned to automatically start thinking up ways to recreate what ever makes my eyes light up. Or the dollar $igns!

 I wanted to buy something to support the party but after less than  two and one-half minutes of rationalizing $26 for two round holey surfaces of microwaveable plastic my brain kicked into gear.

Thus, the photos below I located on the internet (because Dave isn't home to take my pictures for me).

As soon as I got home I raided my microwave-able plastic-pieces storage box looking for holey things. I first  uncovered the old steamer thingey I've had for years (and has been buried and laying dormant for about the same length of time.)   It's the photo with the salmon, lemon slice and sprig of something. Rosemary maybe?

And it did quite a good job making potato chips.

The next day I found it necessary  to drop by the thrift store and found this extremely labor-intensive, and probably, up until now, one-purpose, microwave bacon cooker for $1.25 .  Bingo! (See the photo with the bacon carefully stretched and skewered between the uprights?) That's the Bacon Wave "as seen on TV" for $ 9.88. But,  if you call in the next 10 minutes. . .

Old steamer  thingey

The "Bacon Wave" as seen on TV. . .

Okay, here's what you do.

1. Scrub a potato or two really well but don't bother peeling. 
2. Use the thinnest slicer on the mandolin* to slice the potato. 
3. Place one slice in each of the upright slots. (It seems to work a little better if you either use just the two outer rows of slots or skip every other one. It won't take too long to experiment.
4. Microwave on  high for two or three  4-minute intervals, depending on your microwave.  They will crisp up as they cool down. (Cool off is probably more correct but I liked how crisp up--cool down sounded)

I didn't salt or season them because I knew we were going to dip them heavily into sour cream onion dip! But you could if you wanted. You could also very lightly spray them or rub them with oil but I didn't notice much difference so why the extra calories?

*Mandolin (sometimes spelled mandoline) --- a very handy item that slices and dices thinly and evenly (and will quickly remove part of your finger if you 1) do not use the guard and/or 2) are not careful). You can buy one at a PC party for a lot of money. I just found a used PC one on e-bay for $48.99 and it didn't have the box! You can buy other brands for more than that!

I did find an older PC one recently at my thrift store for $2.50 (also without the box) and I don't think it works any better than the one I bought for brand new at Bed, Bath and Beyond for $10.00, including the box! Actually, $10 is misleading, I used BB&B's 20 percent off coupon!

This is the one I use all the time and it hasn't  failed me yet.

Even if it does finally get dull, compared to the others out there, it would be a small price to pay for a new one. (Especially if you have a coupon!)

PS.  Just so you know I'm not totally cheap or clueless about these party things I did buy a stirrer/mixer/whipper thing that I couldn't figure how to whip up myself ----  it does do three things (stir/whip/mix)
and
I split the shipping charge with two neighbors!

Why Buy Tartar Sauce & Cole Slaw Dressing When. . .

you can make it yourself --- quickly, simply, cheaply 

and much better!

Actually our chips were homemade chips not fries---
and, our coleslaw looked much better.

We had yummy fish, chips and coleslaw earlier this week.  I'll even admit to buying  the ready-to-bake Van de Kamp-brand battered fish fillets. 

But....

I made the "go-withs!"

The following, like most home-made products, can't be beat for

• tasting much better!
• costing a lot less!
• having no unwanted preservatives or other unnecessary ingredients!
• being adjustable to your preferences!

AND

• they are almost as quick to make as opening the jar of the commercial varieties!
• 
  

My Mom's Coleslaw Dressing

(Dave's favorite --- even over his own mother's which he loved)

Start with combining the following 

1/2 cup sugar

1 teaspoon salt

1 teaspoon mustard

1/4 cup vinegar

Then stir in enough mayonnaise (probably about one cup) to obtain the consistency you want.

You can adjust measurements to your taste.  Use immediately and/or store in refrigerator.  You can combine the dressing and cabbage ahead of time so it can absorb the dressing flavors. I usually use some of the dressing immediately and, for the next meal,  add more dressing and additional shredded cabbage to the leftover slaw. 

I find most store-bought coleslaw and the bagged pre-shredded cabbage to be fairly tasteless. Buying a small head of cabbage (it shreds into much, much more) will give you much greater flavor for less money with very little extra work.  We shred, chop, grate or slice---you choice--- it somewhat thicker than the packaged. 

Gail's Tartar Sauce  

This is one of those recipes without specific measurements. Please don't let that keep you from trying it; it is only scary the first time!  Just start with lesser amounts and adjust to your taste.   It is basically foolproof.  Occasionally if I have added too much of something I just increase the mayo.

In a small bowl combine of the following. Refrigerate until ready to use and refrigerate leftovers. 

Mayonnaise and/or Miracle Whip-type salad dressing (Dave prefers MW and I like Mayo so I often use some of each)

Sweet pickle relish

Finely diced fresh onions (I often use dried onion)

Small amount of sugar

Small amount of vinegar

Salt and pepper to taste

We made the potato chips in the microwave! See my post for those. http://thecreativecheapskate.blogspot.com/search?q=potato+chips 

'till we eat again,

         Simply, Gail

It's Best to Tell the Truth and . . .

It has happened again! I have forgotten how to add the recipes from several posts to the cookbook list that runs down the side of my blog.

I have posted several GREAT recipes (at least I think they are and so do my tasters!) without being able to list them for your future reference.  I have spent hours going through my notes, digging through Google Blogger for Dummies, and experimenting --- unsuccessfully.

We have two grandchildren coming  through here in the next week or so on their way home from college. Hopefully they will be able to spend some time and will be willing to help me out.......again.

In the meantime---- please don't give up on me!

Fortunately, a few weeks ago when we were visiting, our daughter pointed out the little white search box at the top left hand side of my blog.  Can you believe ..... that's a dumb question ..... sure you can, that I didn't realize it was there.

Of course, you probably already knew about it.

Until help arrives I am going to list the recipes that don't appear in the sidebar and the wording to type in the little search box.

I am sorry for the extra work this will cause you but if you read one of the posts, wanted the recipe, and couldn't find it again, hopefully this will be worth your effort.

I have tried each of the "titles" I have put in bold, before the recipe descriptions and they will take you to the correct site.

• Chocolate "Shell" gives you the 2-ingredient recipe for the crackly chocolate topping that hardens when it hits ice cream (or frozen banana slices). 
• Blender Compost teaches you to turn your veggie and fruit trimmings into an instant compost smoothie for your garden.
• Artisan Bread reveals the simplicity to frugally making that expensive crusty-type European breads found in bakeries --- in minutes for pennies.
• Greek Yogurt shows you how to easily make this expensive yogurt  inexpensively without any special equipment.
• Donuts provides simple and simply delicious cake donuts in minutes --- Dave thinks they are the best he has ever tasted!
• Root Veggie Chips from my experimenting to create inexpensive and  healthy alternative to commercial ones.
• Zucchini Chips offers more in the dehydrating line of healthy snacks. They are so much better than they sound.
• Tartar Sauce quickly made from simple ingredients you probably already have on hand --- with none of the additives.
• Cole Slaw Dressing perfect for cabbage slaw (I am not sure where the name Cole came from) to mix up in a minute using simple ingredients.
• Microwave Potato Chips ---- to make, eat, and enjoy without any expensive specialty equipment.
• Coconut Cookies that require only one bowl and one fork to make.
• Barbecue Sauce that requires few ingredients, no cooking, and tops the most famous.
• Jello Milk Shake for a cool and colorful refreshing treat.
• Deodorant that does the job with natural, around the house, ingredients and no yucky, potentially harmful ones.

When I finally learn, I promise to

---fully write out the directions

---prominently post them in an obvious place

---immediately add the recipes to the cookbook list

Until that time, I will continue to add the search box headings to the bottom of each post.

And, I am thanking you in advance for what I hope is your patience with me.

I am Simply  Simple, Gail.

UPDATE!!!  My good friend Sandy talked me through how to put my recipes (including all of the above) in the Cook Book section.  Thanks, Sandy.

My next project will be how to make the Cook Book Section more user-friendly. In the meantime (which could be quite a long time) I hope you'll keep scrolling down to see what is there for you to make simply, cheaply, and without a bunch of added chemicals and other ingredients.

Helping the Hoppity Hare and Your budget continued

            Putting the Shell on your buttercreme Easter eggs!



The cheapest, and very satisfactory, way is to buy "almond bark" for your covering. It is found near the chocolate chips and comes in chocolate, vanilla and sometimes, butterscotch flavors.

Melting it in the microwave is the easiest way but you may use whatever coating type and melting method you prefer.

Whatever method you use, be extremely careful not to let liquid or even steam get into the coating!

• Melt coating over very low heat or in the microwave, stirring often until melted and smooth. Note: the coating usually holds it shape until you stir it so don't be fooled by it looking like it is still hard.
• Only remove one tray of eggs from the refrigerator at a time so they will stay cold. 
• Using a fork or similar item, spear the bottom of each egg and dip into the coating. Allow excess to drip back into the pan.
• Return the egg to the tray, and when full, return the tray to the refrigerator.

Note: If you have coating left but have to put it aside for a while, just leave it in its pan or bowl, remove from heat, cover, and leave at room temperature for a few hours until you can get back to it. For a longer period of time, store the container covered in the refrigerator.

FINISHING TOUCHES!

Most years that completed the eggs. 

In more ambitious times, I drizzled squiggles of another flavor or color of melted bark on the coated eggs. To do this: place a small amount of melted coating in the corner of a snack-size

zip-lock bag, cut off a tiny piece of that corner and made "swirly" patterns on the previously dipped and hardened eggs.  

The eggs can be sprinkled, before the coating hardens, by sprinkling with tiny candy decors, colored "glass" sugars, chocolate shot, etc. 

On rare occasions I used decorating icing to make small flowers, bowls, chicks and bunnies on the eggs. 

Different toppings can be used to identify the different fillings, you can leave the bottoms un-dipped to identify the flavors, or you can dip them completely and take "potluck" when distributing the eggs or choosing one to eat yourself. 

AND. . .The Dipping Can Go On When The Fillings Are Gone

If you have melted coating left after you have finished your dipping, look around for other things to coat. You are limited only by your imagination. Possibilities include:

• washed and well-dried strawberries, stemmed cherries, pineapple pieces
• frozen banana chunks
• marshmallows
• cookies or peppermint sticks (maybe dip them only halfway)
• crispy Chinese noodles or nuts (then drop by clusters)
• pretzels, or even potato chips!

Sixteen years ago when I first self-published the "bookette" containing this recipe, well known mail order catalogs were selling chocolate or white dipped pretzels that were "drizzled" with the opposite flavor for approximately $1.00 per ounce!!!

When our kids started leaving the nest --- the eggs flew to them --- to colleges around the country, missionary apartments and military bases throughout the United States and the far reaches of foreign countries. Some landed in better shape than others. 

In our efforts to have the eggs arrive somewhat intact, many packaging methods were tried with varying degrees of success. No matter what condition they were in when they finally arrived, they were excitedly received. 

Wrapped in plastic wrap and nestled in popped corn worked best. However, what a revelation when our grandchildren were old enough to talk on the phone and, to the dismay of their parents, thanked us for the popcorn!

Homemade Sweetened Condensed Milk 

(recipe equals one 15 ounce can)

2/3 cup sugar

1/3 boiling water

1/4 cup margarine

1 to 1-1/2 cups dry powdered milk (amount will vary with types/brands)

Put sugar, boiling water and margarine in a blender or food processor. Process at low speed until smooth. While turning processor on and off, add dry milk 1/4 cup at at time until the condensed milk is the right consistency (thick and creamy like the commercial product).

Note: success varies when using this in a recipe that requires baking.

Now that I have shared recipes for our fun part of celebrating Easter with small 

(and used to be small) children I cannot leave it without saying that these eggs were just a small part of the celebration. 

Our main focus was/is celebrating the true meaning of Easter --- the Resurrection of Jesus Christ, our Lord and Savior. May His blessings be with you always.

Until next time,

        I am Simply, Gail

Food Labels: What do the Bold Claims Really Mean

Food labels are descriptive guides----Right? 
Less?  Reduced? Low? Light? 

What do these adjectives specifically mean? 
Are their definitions easy to glean?

The FDA is here to help---with what we need to know,
Issuing specific meanings to the general terms below

(Sorry for the corny attempt at rhyming!)

Dietary Dictionary

(familiar one- or two-word phrases on labels  monitored by the 

Food and Drug Administration

 and their very specific definitions.)

FREE as in without, no, zero: Contains no consequential amount of fat, saturated fat, cholesterol, sodium, sugars, or calories. If this is true in a food's natural state, the label will say so (for example, "cider vinegar, a calorie-free food.")

LIGHT or LITE: These are products that have one-third fewer calories, half the fat, or half the sodium of the regular version.

LOW or LITTLE as in a low source of, or contains a small amount of:
Foods low in
fat contain a maximum 3 g per serving
low in saturated fat - 1 g
low in sodium - 140 mg
very low in sodium - 35 mg
low in cholesterol - 20 mg and less than 2 g saturated fat
low in calories - 40 calories

REDUCED (only applies to altered foods): A nutritionally altered
product with at least 25 percent fewer calories or of a nutrient
than the regular product. This claim can't be made on a product
if, in its original state, can be considered "low" (see above)

LESS or FEWER: If a food is said to have "less" or "fewer" of
something, it has not necessarily been altered but is being compared
 with other foods in a similar category. (for example, pretzels could
be said to contain less fat and fewer calories than other snacks, such
as potato chips.)

What does "Nutrition Facts" on a label mean?
Many people monitor their calories; some watch their fat, cholesterol, or sodium intake. The "Nutrition Facts" chart lists how much of each of these, as well as protein, carbohydrates, and other components, the food inside the package contains.

It is important to watch the serving size number. Many are not realistic (i.e. a 12-ounce-can of soda may list its figures based on two servings per can, thus appearing to lower the levels).

Additionally, the labels  have a %DV (percent daily value) column based on, usually, a 2,000 calorie daily diet.

MORE or fortified, enriched, added, extra, plus:A serving of food that has at least 10%DV more of a certain nutrient than a food with which is compared.

GOOD SOURCE or contains, provides: A serving of a food with 10 to 19%DV of a particular nutrient (which means it's slightly less than "high" (see below)

HIGH or excellent source of, rich: A serving of a food that contains 20%DV or more of a particular nutrient.

Manufacturer's go to great lengths to make their products more appealing and marketable. Hopefully the above has helpful in discerning the different meanings of similar words.

My next post will cover (or uncover) the specific government definitions for FRESH, ORGANIC, HEALTHY, NATURAL and more.

Buyer be Wiser: Individual Packaging

Spending a little time will save you a LOT of money


Companies would have us believe they spend zillions of $$$ making things easier for us. In reality, they spend those zillions trying to convince us we don't have the time nor the know-how to do things for ourselves --- luring us into dependency on pre-packaged, portion-sized this and that. They even provide, at substantial $$$, calorie-control portions in individual packages --- telling us we no longer have to exercise our will-power since they will do it for us---at a substantial cost !

It is getting close to time to start thinking about school lunches. Plus, more and more of us are taking our own lunches to work, rather than eating out.  So let's tackle the question---
Is it really about convenience for the consumer or is it the greed of the producer?

I compared the price of food items that might be included in a "brown bag" lunch. The foods were identical in brand and quantity with the only difference being the type of packaging.

The menu: tuna salad with crackers, applesauce, plain jello, raisins, cookies, potato chips and 100 percent apple juice. The lunch comprised of commercially packaged individual servings cost three dollars and eighty-eighty cents. The same lunch, consisting of the same amounts from re-packaged per serving quantities at home cost
one dollar and sixty cents!!!

Buyer Be Wiser

Shop  Smart --- Be  Attentive --- Take Time to Compare 

 Consider Alternatives --- and Weigh the Benefits