Olden Oasis

Homemade vegetable juice Today, I will be making a homemade vegetable juice that tastes similar to the original V-8 juice. However, unlike V-8 juice, I do not use beet juice or watercress lettuce in my recipe. You can use frozen or canned tomatoes, carrots, and spinach if you don't have any fresh vegetables, and you can use dried parsley flakes if you don't have fresh parsley. This juice isn't just delicious; it's also very healthy and can be used as a meal or snack replacement for those of you who are watching your calories. Ingredients: 4 cups of tomato, diced 1 cup of carrots, diced 1 tablespoon of Worcestershire sauce 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1/4 cup of spinach 1 tablespoon of parsley 1 tablespoon of celery flakes 1 cup of water, divided To double the recipe, you'll need the following ingredients: 8 cups of tomato, diced 2 cups of carrots, diced 2 tablespoons of Worcestershire sauce 1 teaspoon of seasoning salt 2 t...

Homemade, no-cook tomato juice The amazing benefits of drinking tomato juice are well worth the effort it takes to prepare it at home. Tomato juice contains a good source of vitamins and minerals. Such as: vitamin A, vitamin K, and B vitamins, as well as magnesium, iron, and phosphorus, are naturally in it. The facts are that drinking a glass of tomato juice every day can help improve digestion and even aid in good gut health and weight loss, among so many other things. Ingredients: 8-10 large tomatoes 1 teaspoon of celery flakes (optional) 1/4 teaspoon of seasoning salt 1-1/4 cups of cold water Instructions: First, wash your tomatoes in fresh water. Then cut the tomatoes into large pieces. Add the chopped tomatoes to a blender. Add 1 cup of water. Blend on high for about a minute. I prefer drinking my tomato juice just as it is at this stage, after it's been chilled. However, if you prefer your juice not to have any tomato pulp or seeds, continue by pouring the fresh blended tomat...

Vacuum sealing dried foods in mason jars If you're trying to stock your pantry full for whatever reasons, were you aware that you can vacuum-seal dried (dehydrated) food in jars to preserve it longer? If not, then continue reading and I will walk you through the steps on how I vacuum-seal my dried goods in mason jars.  Storing food items such as dry oats, dried beans, dried pasta, dried rice, dried fruit, etc. will last longer when stored in mason jars with lids. However did you know that these food items can last even longer if you were to vacuum-seal the jars? Before I go into the details about vacuum sealing jars, the first obvious step is to fill clean jars with your dried foods, leaving at least a half inch to one inch of headspace in the jars. Use a clean cloth to make sure that the rims on the jars are clean before placing the flat canning lids on. Jars can be vacuum sealed with a mason jar sealer such as the DAIKA jar sealer or the FoodSaver jar sealer . They're really...

Peppered beef jerky If you like spicy jerky, my peppered jerky will be right up your alley. Today, I used lean cut organic Angus beef round steak for this recipe, with a dry rub marinade. The jerky was completely done in about five hours; some of the pieces were done dehydrating in three hours. So you can start the beef jerky early in the morning and it will be done some time before lunch. Beef jerky is a wonderful meat snack to have on hand. It can simplify your meals when you're going hiking, camping, fishing, traveling, working, or when you're just sitting home relaxing. It's also nice to have on hand should the power go off and you get the munchies, but have no way to cook.  My peppered jerky recipe is very simple to make and the best part is that it doesn't take an entire day to prepare it.  Ingredients: 2 pounds of lean beef, cut into slices (I used round steak) 2 teaspoons of cumin powder 4 teaspoons of ground black pepper 2 teaspoons of cayenne pepper 1 teaspoon...

Pork Loin Jerky Although I used pork loin chops to make homemade jerky this weekend, you can prepare jerky using lean cuts of beef, chicken, turkey, duck, and venison using my recipe. You'll just need to make a jerky marinade using tomato paste, water, apple cider vinegar, soy sauce, seasoning salt, molasses, mustard, freshly ground black pepper, onion, garlic, cayenne pepper, and smoked paprika. Then follow each step pretty much in the same fashion as I do my pork jerky. Ingredients: 8 to 10 pork loin chops Marinade Ingredients: 1 (6-ounce) can of tomato paste 1 cup of water 2 tablespoons of apple cider vinegar 1/4 cup of soy sauce 1/4 cup of molasses or honey 2 teaspoons of yellow mustard 1 teaspoon of seasoning salt 4 teaspoons of freshly ground black pepper 2 tablespoons of onion powder 2 teaspoons of garlic powder 1 tablespoon of cayenne pepper powder or flakes 1 1/2 tablespoons of smoked paprika Instructions: In a large container, add 1 (6-ounce) can of tomato paste, 1 cup of...

Homemade peppered pork jerky Here’s how you can make homemade peppered pork jerky using your dehydrator. It will take you just a few hours, and it will come out very delicious.  First, I sliced and marinated the meat. Then I pre-cooked the pork until it was at an internal temperature of 160-165 degrees F. This isn't a step that has to be done if your dehydrator has the higher settings to dehydrate meat safely when making pork or beef jerky. However, I do this step just to ensure that any and all bacteria in the meat are killed. Plus, today I made this jerky out of a Boston butt. So precooking it also helped with cooking some excess fat out of the meat first, before dehydrating it.  The absolute best cut of pork to dehydrate is pork tenderloin. However, any cuts of meat can be dehydrated and made into jerky, or be rehydrated for use in stews, soups, and various other meals later on. Ingredients: 2 pounds of preheated pork (tenderloin works best, but I used part of a Boston butt...

Zucchini Jerky If you haven't ever considered making zucchini jerky, I hope that you will try my recipe for it at least once. It's such a delicious snack to have on hand. Plus, it's so nutritious! Ingredients: Zucchinis (about 4-6, depending on their size) 4 tablespoons of vegetable, beef, or chicken bouillon granules or powder 2 tablespoons of liquid smoke 1/4 cup of water 1 teaspoon of onion powder 1 teaspoon of garlic powder 1/4 teaspoon of smoked paprika Instructions: In a large saucepan, add 4 tablespoons of beef bouillon granules or powder, 2 tablespoons of liquid smoke, 1/4 cup of water, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika. Bring the mixture to a boil, then turn off the burner. Stir well. Set aside. Wash and scrub the zucchini well. Slice into half-inch slices lengthwise. Then place the slices in the marinade. Try to get as much of the marinade on each slice. Marinate for a few hours. I don't cook my zucchin...