tarasana's Profile

I think another important point is just because they didn't like something once, don't stop offering it to them. Just make it differently. My son was not a huge fan of roasted cauliflower, but he loves it raw. Sometimes it's the seasoning or texture they don't like, not the actual food.

I have not tried this, but I wonder if it would work better to use a dehydrator instead of the oven.

It might even work to "sauce" the peas, dehydrate them, then toss them in the sauce again and dehydrate again (for less time) to create the thick coating of sauce.

I have heard when you do candy bars it is easier to freeze them first-but I guess it all depends on how melty you want the insides. The freezing might work even better for the oreos, maybe you won't lose so much of the double stuff.

I frequently make individual egg casseroles, or any kind of casserole. Kids love individualy servings that are in dishes "their size". Also, when I make egg casserole everyone has one thing they don't want (don't put onions in mine, I don't like mushrooms today, etc). I can easily make everyone happy with the same effort as making one big casserole.

Chop/dice them, freeze them flat on a cookie sheet for an hour or so, then place them in a freezer baggie or something of that nature.

When you aren't getting as many in your CSA box and want to use onions in dinner, grab a handful of the chopped onions, toss them in the pan and they cook up wonderfully.

I have to admit the feeling of jealousy at finding an Excalibur for that price.

I used a friends dehydrator one summer and it is now my favorite preservation method. (ok, I still like to can tomatoes)

Dehydrating zuchinni is the best, throw some in soup and to comes back to life with the perfect texture and the flavor of summer.

Tomatoes are wonderful-I sliced them thin and dried them-I toss some in when I used my canned tomatoes and it "thickens" a little but still gives a rich tomato flavor.

I dried chard (and want to try kale) and use it in pretty much anything. I breaks up into little bits, almost powdery, and my kids never even know they are eating it. It looks like some kind of seasoning.

I have also taken extra mixed veggies (tomato, bell pepper, carrot, celery, onion, garlic, greens) dried it, and then put it through a blender or food processor. I use it like a veggie broth powder. It is really good for food allergies because you can out what ever you want in it. The only think you have to remember is when you actually use the dried items a little turns into a lot more. :)

Overall I think any veggie or fruit would preserve well. I would check your library and see if you can find a book or two that would have ideas and directions as well.

I make quiche/strata/fritta in a muffin tin-butter it well-and they come out perfect for breakfast. They heat up well and are perfect for using up bits of leftover veggies or meats.

Figure one egg per muffin cup. Put the veggies, meat, and some cheese in the cup, whisk your eggs together, and fill the cups. Bake for about 25 minutes. Yum!

Movie day-at home! Some knitting, some leftovers, some popcorn, and a lot of movies. :)

Pink is my favorite! :)

My 6 1/2" Santoku. I use it every day