Recipes


This section addresses using dehydrated foods.  It will include some how-to information, rehydrating tables, and conversion tables.

I will include both recipes that I have tried and recipes that others have submitted.  However, if I have not tried the recipe, I will make a note of it.  In the beginning, most of the recipes people have submitted will be those they posted as a document on the Facebook Dehydrating Way Beyond Jerky group.

The recipes I post will for the most part, be those using whole foods.  I try to avoid using most highly processed ingredients and/or overly processed ingredients.  For example, I will not post a recipe calling for a package of instant gravy mix.

19 comments:

  1. Calico Mashed Potatoes Using Dried Veggies
    I dry veggies all together, cut in little pieces and put in the dehydrator raw. Celery, onions, peas, broccoli, cauliflower, carrots.... anything I might find in my fridge that day. Toss in whatever herbs are ready to pick. I add a generous helping of this mix to my new red potatoes when they are half cooked(quartered but leave the skins on) along with several cloves of fresh garlic. When the potatoes are nearly done, I add some frozen corn. When potatoes are tender, drain. Mash with butter and milk, salt and pepper to taste. You can also package the dried veggies for soup mix and add them to any soup or stew.
    Enjoy!

    ReplyDelete
    Replies
    1. thanks so much for contributing! I can't wait to give this one a try.

      Delete
  2. Roxy’s Corn Soup Using Dried Corn
    1 chuck roast or short ribs or use stew meat but it tastes better with some bones and fat for flavor. I soak my dried corn and usually put in about 2 cups that I have soaked for about 4 hrs. It will cook faster that way. I use a larger stockpot and add water a couple inches above my meat. Add salt & pepper to taste, and add 1/2 large onion, diced or 1 small onion and let your meat stew until it falls off the bone. Take your meat out, separate the meat from the fat and bones.
    Add some water back to your stockpot, add your corn and meat and let your soup simmer until the corn is tender. It usually tastes better after simmering 2-3 hours. Sometimes you may have to add a bit more water but it will naturally thicken up. You can also add a couple of halved potatoes to your soup and take them out with your meat. I smash them with a fork with a little juice and add them back to the soup so it will help thicken it up. They used to add dried turnips and timpsala to the soup but those aren't a staple in my cupboard nowadays.

    This traditional Native American soup is best served with fry bread-

    Yeast Fry Bread
    1 c. warm water (100 to 115 degrees)
    1 1/2 tablespoons vegetable oil
    3 to 3 1/2 c. flour
    1 pkg. active dry yeast
    1 tablespoon sugar
    1/2 teaspoon salt
    Vegetable oil for frying

    Combine oil, warm water, sugar and yeast in a small bowl and let it set for 5 minutes for the yeast to dissolve and activate.
    In a large bowl (separate) combine 3 cups of flour and salt. Make a well in the flour in the center of the bowl. Add the yeast mixture to the flour and stir the wet mixture into the flour mixture until it becomes combined into a soft dough.
    Dump the dough on a lightly floured surface and then knead the dough about 9 to 10 times. Shape into a large round of dough and place the dough into a large oiled bowl. Cover with a light towel or plastic wrap and let it rise until doubled or approx. 45 minutes.
    Punch down the dough and in a large skillet or frying pan (cast iron works great) heat 1 to 1 1/2 inches of oil to 375 degrees.
    On a floured surface roll out the dough until it is a 14 inch square. Cut the dough into 16 squares (approx. 3 1/2 inches) and make a slit into the middle of each square. Fry each of the squares until golden brown or 3 minutes on each side.
    If you don't like squares then don't roll them out. You can pinch off a piece of dough (size will depend on how big you like your bread) and pat the bread dough to your desired size. (That’s what I do) Make a slit with your finger and then fry as described above. (I don’t make the slit, I like it puffy)
    If you want your bread to be a little lighter then lay your squares or circles onto a floured or a greased surface and let them rise a bit. Hold off on getting the oil in your frying pan started and hot enough and then start the oil heating when you are done with the bread dough. This will allow your fry bread dough to rise and be lighter and airier.
    This makes a lot. I usually halve this recipe for 2 people and it’s plenty.

    ReplyDelete
    Replies
    1. Another great recipe! This looks so delicious.

      Delete
    2. Thanks for the fry bread recipe. It's a wonderful compliment to the corn soup! I never heard of it until I moved to Wyoming. It's one of my favorite treats. Every year a local group here in town makes frye bread tacos for their community service fund raiser. Even at $6 each, they are well worth the cost. Yum!

      Delete
  3. Dehydrated Okra for Munching:

    Wash and allow okra to dry on paper towel. Slice the okra about 1/2 inch thick. Pour just a little olive or grape seed oil (about 1 TB or less) over it. The amount of okra you have will determine the amount of oil.) Since okra is slimy, you won't need much oil.

    In a separate bowl, mix equal parts of finely ground raw sunflower seeds and flax seed together. (Again, the amount of each depends on the amount of okra you are processing.). Add garlic powder, salt, and pepper to taste. Mix these dry ingredients well and then add it to the okra. Mix until okra is well coated.

    Place coated okra on dehydrator trays and dry until desired level of crispness is reached (about 8 hours for non-Excalibur users).

    SPECIAL THANKS go to Sandra Lewis Lambert for sharing this recipe! :)

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. I make what my family calls "busy day veggie soup." I always start with leftover roast beef cubed tossed into a cold soup pot. To that, I add half a bottle of low sodium V-8 juice and 2-3 tablespoons of beef bullion base and cook for about 15 minutes. Then, I added dehydrated corn, and peas with cubed potatoes we grew and chopped up fresh baby carrots and half an onion quartered (daughter doesn't like onion so I don't chop it for her sake, but you can). I add more V-8 (like 1/4 more bottle) and let that simmer. To this, I add 1Tblsp onion powder, 1 Tsp paprika, and seasoned salt to taste (I start with 1Tsp). I let it simmer for about 30-45 mins and it will thicken a bit, so I add water if needed by 1/4 cups at a time. I try to always reserve 1/4 bottle of the V-8 to make sure it doesn't get too thick. Hubby likes to add it in the end to cool off the soup. All together this takes about an hour or less from start to finish not including cubing the meat. The other way I use it is this: All week, I'll save the veggie bits I have left over and keep draining them and putting them into the same bowl. It may be a half cup of lima beans, and 1/4 cup of corn and whatever....then at week's end, I"ll toss all that into the soup and make it that way instead of using dehydrated veggies, though usually it's thinner. When it's not as thick, we mix peanut butter, honey and occasionally mashed bananas then spread it on sandwiches to go with it. When it's thick, we usually omit the sandwiches. :) It's clearly EASY, and fast, and that's why I do it this way. :)

    ReplyDelete
    Replies
    1. Freda, thanks for the great recipe. We do appreciate it.

      Delete
  6. Janette Branham Nugent CREAM of SOUP MIX

    2 cups powdered milk
    3/4 cup cornstarch
    1/4 cup instant chicken bouillon
    2 tablespoons dried onion flakes
    1 teaspoon thyme leaves
    1/2 teaspoon pepper

    Mix all ingredients together.

    To substitute for one can of condensed soup:
    Combine 1/3 cup of dry mix with 1 1/4 cups cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.
    Makes the equivalent of 9 cans of soup.

    Add : 3. T. dehydrated celery or flakes for cream of celery . 3 T. dehydrated mushrooms for cream of mushroom
    2 T. instant chicken bouillon for cream of chicken

    ReplyDelete
    Replies
    1. Thanks so much for adding this recipe. I can't wait to try it!

      Delete
  7. Janette Branham Nugent Homemade onion soup mix

    4 teaspoons beef bouillon granules
    3 tablespoons dried onion flakes
    2 teaspoons onion powder
    1/2 t garlic powder
    1/4 teaspoon pepper

    Directions
    Stir ingredients together. Store in a airtight container

    ReplyDelete
    Replies
    1. This looks like a good basic recipe that can be used for all sorts of things. thanks so much!

      Delete
    2. How much water do you add for a basic onion soup broth?

      Delete
    3. I'm not sure. However, I did use another Janette Branham Nugent's soup recipe with excellent results. Look up CREAM OF SOUP MIX for the details. It is a basic recipe that can be modified by changing the flavor ingredient.

      BTW, It is excellent!

      Delete
  8. Selahs Flaxseed Crackers

    1 1/2 cups of ground flaxseeds
    1/2 cup raw sunflower seeds
    2 organic red bell peppers
    1 organic purple onion
    2 cloves garlic (large)
    1- 3 inch piece of fresh tumeric
    1/2 T Cumin
    1/2 T pink salt
    a big splash of Braggs liquid aminos
    1 chunk of fresh ginger
    1 T caraway seeds

    Grind yr flaxseeds and set aside. Add all other ingredients to vitamix or other type high speed mixer. Add 3 cups of filtered water and blend.
    Pour liquid solution over ground flaxseeds,stir and soak for 2 hours.
    You may want to add more water after soaking.
    spread onyr dehydrator sheets, dehydrate for 1 1/2 to 2 days and enjoy!! ;)
    Dehydrate between 105 and 110

    ReplyDelete



  9. Shelf Stable Chili Con Carne.


    By LaNita Campbell Slayton in Dehydrating Way Beyond Jerky (Files) · Edit Doc · Delete.

    Preparation: Day 1 I usually make at least 10 pounds of Hamburger Rock at a time. To make the Hamburger Rock, simply brown your meat and drain all the grease off of it. I rinse my meat at least 4 times with boiling water. I do not season my meat at time. I drain as much moisture and pat the meat dry with a paper towel. I then place the meat on the dehydrator. I dry the meat at 160 degree, until it is crisp. ... Preparation Day 2 To par boil beans. I sort the beans removing any old ones, rocks, dirt, etc. Then, I clean them good. I soak the beans for several hours. I place 1 TBSP of baking soda in the water. After, soaking several hours, I then bring the water to a boil for a couple of minutes. I then pour off the water and rinse beans. ( I have severe digestive problems, this step helps with digestion but is not necessary. ) I cook my beans, until almost done. I drain all the water and place them on the food dehydrator at about 125-135 degree, until completely dried. ( Crisp) Preparing Chili Con Carne Combine the following” 1 Cup of Hamburger Rock 2 Cups of Pinto Beans, Red Kidney Beans, White Beans or any combination of the 3 Place in a zip lock bag or Mason Jar. Add seasoning: To Each Jar/Bag 1 Tablespoon Flour 2 Tablespoons of Dried Onion 3 Teaspoons of Chili Powder 1 teaspoon of All purpose Season Salt ½ Teaspoon of Dried Red Pepper ( may add more to taste) ½ Teaspoon of minced Garlic or Garlic Powder ½ Teaspoon of Sugar 1 Teaspoon of Ground Cumin or Cumino ½ Cup of Dried Tomato ( or see below) Add 1 (1500cc) oxygen absorber to each jar or bag. Keep in an air tight container in a cool dry place. To Use: Makes One large Crock Pot Full ( I beleive 5 qt) Place in a crock pot or on top of the stove on a slow burner. Dump everything into the pot with approximately 8 cups of water. Stir occasionally and forget it. ( You may substitute 1 can of 16 oz diced tomatoes instead of dehydrated tomatoes) Enjoy! Quirk it to your taste.

    ReplyDelete
  10. Tartar Sauce and Chip Dip

    I dehydrated some previously homemade, canned dill pickles. They had a good flavor but weren't crunchy so no one was eating them. I drained them and cut them up into little pieces and dried them on a lower setting until they were done. The other day, I mixed some of the dill pickle pieces into mayo and made tartar sauce out of it. Not bad at all! A little tweaking to your liking with your family's favorite seasonings and it's a good standby. I was glad to put the pickles to good use and get my jars back :). There really aren't ratios - it's completely to your liking. If I had to venture a guess, for every two-three tablespoons of mayo, I had about one heaping tablespoon of dehydrated pickles. I also plan to use dehydrated homemade canned peppers (that were also not crunchy but had a great flavor) to make a chip dip. I will use the same ratio but substitute sour cream for the mayo.

    ReplyDelete
  11. David Deborah GonzalesNovember 26, 2012 at 4:48 PM

    Raw Cauliflower "popcorn" -
    Wash cauliflower and cut in bite sized pieces,( not too small they will shrink down) Toss in a large zip lock type bag with nutritional yeast, a little salt, and a tiny bit of ground cayenne or chipoltle pepper. Shake until cauliflower is well coated, then dehydrate until crispy. Makes a healthy "popcorn" Get creative and substitute your favorite spices for the cayenne/chipoltle

    ReplyDelete