I'm gluten sensitive, so I've been very glad to dehydrate my own food and combine fugality with health. Here are some recipes I found. I especially liked the "hamburger rocks". Enjoy!
Apple Pie
3 1/2 C. dried apples
2 C. water
3/4 C. sugar
1 t. cinnamon
Cook apples until tender. The apples will rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350 degrees.
Cherry Pie
3 C. dried cherries
3 C. boiling water
2 Tbs tapioca
1 C. sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add sugar and tapioca. Pour into pie crust and add top crust. Bake at 400 degrees for about 35 minutes.
Peach Pie
3 C. dried peaches
3 C. boiling water
3 tbs tapioca
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and tapioca to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400 degrees for 30 minutes.
Creamed Corn
1 C. dried corn
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. margarine
salt and pepper to taste
Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to avoid prevent scorching.
Cooked Fruit
3 C. dried fruit of your choice
2 C. boiling water
1 t. cinnamon
Sugar to taste
Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.
Vegetable Soup
1 C. diced cooked meat
3 C. dried mixed vegetables
salt and pepper
Cover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don't have a particular dried one, to the pot as well.
Instant Jam
3/4 dried fruit - use a single fruit or combination like bananas and strawberries
3/4 to 1 cup fruit juice or water, heated to boiling
1/4 cup honey or other sweetener, if needed
Cover the fruit with warmed juice and let sit overnight, if possible. Put this in a blender, and add your sweetener. Puree until spreadable. This is delicious.
Dried Fruit Stew
1 cup dried fruit (I like to use a combination of fruits like apples, pears, peaches, raisins, cherries
1 cup boiling water
1 Tablespoon lemon juice
1/2 to 1 teaspoon spices to taste. Try: cinnamon, nutmeg, allspice, ginger.
Combine all and let set until it softens. For a dessert, sweeten with honey and serve with shortbread cookies. For breakfast, stir in a little yogurt and honey.
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Dried Veggie Seasoning
Powder dried vegetables in the blender in any combination you like. Add to boiling water for instant vegetable broth, or put in a shaker and use at the table as a seasoning for vegetables, pasta, and rice.
Banana Bread made in a dehydrator
1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts
Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!
Banana Macadamia Nut Fudge Cookies (no cook)
1 cup raisins
1 cup walnuts
1 cup macadamia nuts (chopped into big pieces)
1 cup bananas (chopped up)
In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Dehydrate for 8 to 10 hours.
Classic Gorp
1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds
Cut apples, apricots, peaches, pears and pineapple into 1/2" pieces. Combine all ingredients in a medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4 weeks. Makes about 3-1/2 cups.
Tangy Sunflower Seeds
2 T. vegetable oil
1 T. soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw
Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups.
Peanut Butter Bites
2 cups coconut
2 cups dried apples, peeled, cored and chopped
2/3 cup peanut butter
1 1/2 tablespoons vanilla
In a large bowl, combine all ingredients; mix well.
Shape into 1/2-1" balls.
Dry at 135º for 4 to 5 hours, or until firm and crisp on the outside.
Hangdog Oatmeal
• 2 1/2 cups oatmeal
• 2 Tbsp brown sugar
• 1/2 cup dried bananas, powdered
• 3/4 cup chocolate chips
At home: Mix ingredients into zip lock bag.
On the trail: Boil 4 cups of water into separate pan. Stir in contents of zip lock bag and reboil. Remove from stove and set aside until cool.
Makes 1 serving Recipe courtesy of Backpacker Magazine; April 1996; Pg 45
Cranberry Orange Rice
• 1/4 cup instant rice
• 1 Tbsp dried cranberries
• 1/2 tsp ground cinnamon
• 1 packet True Orange
• 1 Tbsp powdered milk
• 1 tsp brown sugar
Note: True Orange is also available at
www.truelemon.com or some grocery stores. You can also substitute 1 teaspoon citrus juice or zest per packet.
Cherry Almond Oatmeal
• 1 packet instant oatmeal
• 2 Tbsp dried cherries
• 1 Tbsp slivered almonds
• 1 Tbsp powdered milk
• 1 tsp brown sugar
At home: Combine everything in a freezer zip lock bag.
On the trail: Add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal).
Makes 1 serving
This recipe courtesy of One Pan Wonders
Chocolate Banana Oatmeal
• 1/3 cup instant oatmeal
• 1 tsp unsweetened cocoa powder
• 2 Tbsp powdered milk
• 2 tsp brown sugar
• 1/4 cup freeze-dried bananas (finely crumbled dehydrated works, too)
• Chocolate cookies, crumbled (optional)
At home: Combine everything except the cookies into a zip lock bag. If you are bringing the cookies, package them separately.
On the trail: Bring 1 cup of water to a boil, add the oatmeal mix and stir. Simmer until the oatmeal is cooked through. Serve topped with the cookies.
Makes 1 serving
This recipe courtesy of One Pan Wonders
Bacon Polenta
• 1/2 cup instant polenta
• 2 Tbsp shelf-stable bacon
• 1/2 Tbsp dried onions or dried onion flakes
• 2 tsp butter powder
• 1 tsp chicken or vegetable broth powder
• 1/4 tsp paprika
• 2 packets Parmesan cheese
At home: Combine everything, except the Parmesan, into a quart size freezer zip lock bag.
On the trail: Bring 1 1/2 cups of water to a boil. Add the polenta and simmer until cooked and creamy. Top with the Parmesan cheese.
Makes 1 serving
This recipe courtesy of One Pan Wonders
Emergency Essentials Recipes using dehydrated /freezedried products
http://beprepared.com/recipes.asp_Q_ai_E_1_A_c2r_E_tn_A_name_E_Recipes Jars of canned butter & hamburger rocks.
"Hamburger Rocks" are small chunks of cooked, dehydrated, fresh beef. They will store effectively for two or more years. Once rehydrated by soaking one cup of rocks in two cups of boiled water, the pre-cooked meat can be used in any recipe. It is delicious for tacos, spaghetti sauce, hamburger helper, tamale pie, lasagna, or your favorite recipe. It is very difficult to distinguish from fresh hamburger in a meal!
RECIPE FOR HAMBURGER ROCKS
1. Using a large skillet (cast iron is great), brown and fry 5 pounds of ground beef. When thoroughly cooked, transfer the meat to a colander. Rinse under hot running water to remove the fat. Then clean the skillet with paper towels to remove excess fat from the first cooking.
2. Place the washed meat back into the wiped skillet and fry it again over medium/low heat, stirring often until you see no more steam. Keep the heat/flame low once the rocks are browning up nicely.
3. Place the "twice cooked" rocks into an oven roasting pan. Turn the oven to 200 degrees F, stirring and turning occasionally as the meat continues to dry. One to two hours should finish the job. Remove from the oven and check for dryness. When cool, pack into zip lock bags or mason jars. Pack tightly, expelling as much air as possible. Store in pantry drawers or shelves.
4. To "can" the hamburger rocks for long term storage, preheat canning jars in the over at 250 F, simmer the lids as usual, put the "rocks" into the jars while still hot, then seal the jars. After 15 minutes or so the jars will cool and you will hear the jar lids "pop" as they seal in place.
Carrot Pecan Burgers
• 4 Carrots
• 1.5 C Pecans (or another nut or mix in some seeds also)
• 1/2 C shredded zucchini (dried off a bit in paper towel or a towel)
• 2 Tbsp cilantro (fresh)
• 2 green onions (more if you like)
• 1.5 Tbsp olive oil
• 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp pepper
Blend carrots first.
Add rest of ingredients and blend.
Form into burger patties. Note that the larger you make them, the longer they take to dehydrate. Place the patties on dehydrator trays. If necessary, use parchment paper on trays to keep mix from dropping through.
Dehydrate about 7-8 hours, take them off trays, turn them over and put on mesh sheet. Dehydrate them until you like the consistency.
