Dehydrated Meals
Smoothies - process
• Blend well and divide onto dehydrator trays lined with parchment paper.
• Dehydrate at 115 F. as the low temperature will preserve the nutrients and not cook the fruit during the drying process.
• When completely dry (like leather) freeze. Once frozen the fruit leather will be brittle. Break up and turn into fine powder in food processor or spice grinder.
• Store in zip lock baggie for trip
• Rehydrate night before by combining powder and water in a 1 litre Nalgene bottle. I added a shaker ball to the bottle. Shake well in the morning and serve.
These are my smoothie recipes but most will dehydrate well. I did make an avocado and kale smoothie that was good at home but did not taste good after de/and/re hydrating so I did not include the recipe.
Orange Mango Breakfast Smoothie (for two)
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1 Orange
1 cup frozen Mango chunks
1 large frozen banana
1/2 cup 0% Plain Greek Yogurt
30 grams Hemp Hearts
40 grams quick Oats
2 tbsp. ground Flax Seed
1 tbsp. ground Ginger
1.5 cup Orange Juice not from concentrate
Coffee Energy Smoothie with coconut
1 cup of very strong coffee
1 cup Almond Coconut milk, Silk, unsweetened
1 tbsp. Almond or Cashew Butter
1 large apple
1 tbsp. Maple Syrup
12.5 grams pure creamed coconut
1 cup frozen cherries
1 heaping tablespoon Cocoa powder
Dehydrated Hash browns - these were awesome!
- Peel and shred potatoes. I used my food processor, but a cheese grater would work.
- Dunk shredded potatoes in a large pot of boiling water for two minutes.
- Drain and rinse under colder water to stop the cooking process.
- Spread out on towels and blot dry.
- Spread on dehydrator trays. Use parchment paper on trays if necessary.
- Turn dehydrator on full for one hour and then lower to 130F.
Apparently you cannot over dry potatoes. They didn’t take too long to become brittle, maybe 5 hours.
I dehydrated green onion and red bell peppers and added to the baggie of dehydrated hash browns. I included a spice blend to be added during the cooking process.
This breakfast is for our day-off mornings. It includes freeze-dried eggs, cooked bacon (commercial brands at grocery store) and packets of ketchup.
Bannock/fry bread (so good)
Link to various recipes : Bannock Recipes
Blackfeet Frybread
Makes 6-8 breads
4 cups flour
1 tablespoon powdered milk
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups warm water
Dried fruit, seeds or nuts of choice (dried cranberries, dried blueberries, currants and dried apple were very good)
Oil for frying
- Combine dry ingredients in a large pot
- Add water. Knead until soft (I never set it aside for an hour, always turns out great)
- Shape into small, evenly-sized balls.
- Flatten each ball into a circle by hand
- Fry in a skillet with hot oil until golden brown on both sides
DINNERS
(hate to brag but all these dinners rehydrated and tasted totally amazing)
Chickpea, Coconut, and Cashew Curry Recipe
Servings 14 (note: for the canoe trip I dehydrated much larger portions than we would eat at home so the calorie content was higher than the nutritional facts. Know what you want to eat and divide portions accordingly. Dehydrate by portions and baggie.)*4 tablespoons of Curry Powder - or more to taste - can be used in place of following spice blend.
*Spice Blend:
• 1.50 tsp. Spices, cumin seed
• 1.50 tsp. Spices, coriander seed
• 1 tbsp. Star Anise
• 0.50 tsp. Black Peppercorn Grinder
• 0.50 tsp. Cinnamon
• 0.25 tsp. Spices, nutmeg, ground
• 1 tsp. Spices, mace, ground
• 0.50 tsp. Spices, turmeric, ground
• 1 pod whole, Black Cardamom Pod
• 0.25 teaspoon, Cayenne Pepper, Ground
Ingredients:
• 2 Onion
• 8 clove, Garlic
• 1 red chili
• 2 tbsp. Ginger Root
• 140 grams, Baby Spinach
• .5 cup fresh cilantro
• 2 tsp. Lime juice
• 140 g Creamed Coconut or 4 cups canned coconut milk
• 4 cups Bulk Raw Chick Peas
• 1 cup Cashews
Instructions:
• Soak 4 cups raw chick peas for 8 hours. Cook according to directions. Set aside. (Equal amount of canned chick peas can be used instead of raw.)
• Combine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.
• If using Creamed coconut add block to 4 cups of hot water to dissolve. Set aside.
• Heat oil a large fry pan over medium-high heat. Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds.
• Transfer mixture to blender. Add in coconut milk and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds.
• Add mixture to crock-pot. Add chickpeas, spinach, salt and lime juice to taste, and add remaining spice mix. Cook over low heat for about 4 hours.
Serve over Rice **
DEHYDRATE: 145 degrees Fahrenheit for about 8 – 10 hours
We determined how much we wanted to eat on our canoe trip and dehydrated according to portion size. We got one home cooked meal and three canoe trip dinners for two people with this recipe
** I made Basmati Rice and dehydrated it in 2 person serving portions. I then added the dehydrated rice to the Chickpea curry meals. The rice is not included in the Nutritional facts. Pre-cooking and adding the rice in advance simply means we do not have to cook it separately in camp. Just rehydrate contents with boiling water and eat.
Bring some cashews to mix in just before eating.
Spicy Cajun Pasta and Ground Beef
Servings 8
calories per serving 463
Cajun Spice Mix:
• 4 tablespoons paprika
• 1 tablespoon onion powder
• 2 teaspoons oregano
• 1 teaspoon thyme
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 3/4 teaspoon white pepper
• 3/4 teaspoon black pepper
• 1 teaspoon cayenne pepper
Ingredients:
• 2.00 pounds Ground Beef
• 1 diced Green Bell Pepper
• 1 diced Red Pepper
• 2 cups sliced mushrooms
• 1 or 2 minced jalapeno pepper
• 1.50 tsp, Spicy Seasoning
• 0.5 tsp, Ground Dried Oregano
• 0.5 tsp, ground black pepper
• 1 small tin Tomato Paste
• 6 cups dry pasta (I used Gemelli but recipe calls for Elbow)
• 2 bunches of green onions chopped
• 3 cloves garlic
• 796 mL (28 fluid ounce) Diced Tomatoes
• 680 mL (23 oz.) Tomato Sauce
Instructions:
- Gather Ingredients
- Cook pasta and set aside.
- Put the ground beef and onion in a skillet over medium heat. Cook, stirring and breaking up the beef until the ground beef is well browned. Add the garlic and bell pepper to the beef and onions; cook, stirring, until the bell pepper is just tender. Drain and discard any excess accumulated fat.
- Add tomatoes, tomatoes sauce and paste along with the Cajun seasoning, oregano, pepper, tomato paste. Bring the beef and tomato mixture to a simmer and cook for 5 minutes. Taste and add salt, as needed.
- Add pasta to the ground beef and tomatoes mix; stir to blend ingredients.
- Transfer to baking dishes. (I needed three casserole dishes for this recipe.)
- Bake at 350 degrees for about 30 minutes. I melted cheddar cheese on top of the casserole dish we were eating at home, but left it off the other two meant for dehydrating. We bring real Powdered Cheddar Cheese to mix into the rehydrated meal at camp.
- Dehydrate 145 degrees Fahrenheit for about 8 hours
- Line trays with parchment paper.
- Dehydrate according to portion size/one portion per dehydrator tray.
- We can eat a HUGE amount of this dish so ended up dehydrating 3.5+ cups/portion. This recipe ended up giving us two generous home meals and two generous camp dinners for two. Or 8 individual servings.
Roasted Butternut Squash Risotto
INGREDIENTS• 3 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups vegetable broth, divided
• 1 cup water
• 1 ½ cups brown Arborio rice
• 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
• 1 cup freshly grated Parmesan cheese*
• ½ cup dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste
Fried sage
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
INSTRUCTIONS
• To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
• Heat 1 tablespoon olive oil in large dutch over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
• Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
• Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
• While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
• Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
• Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed.
- Divide the risotto into bowls and top each with a sprinkle of fried sage.
Dehydrate per portion size. This recipe provided one meal at home for two people and 2 canoe trip dinners for two people.
**I dehydrated two 12.5 oz. cans of chicken (Costco) and added it to the baggies of dehydrated risotto. The chicken is not included in the Nutritional Facts.
IRISH BEEF STEW
INGREDIENTS• 1 1/4 pounds well-marbled chuck beef stew meat, cut into very small pieces
• 3 teaspoons of salt (more to taste)
• 1/4 cup olive oil
• 6 large garlic cloves, minced
• 4 cups broth
• 2 cups water
• 1 cup of Guinness extra stout
• 1 cup of hearty red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 3 pounds russet potatoes, peeled, cut into very small pieces
• 1 large onion, chopped (1 1/2 to 2 cups)
• 2 cups peeled carrots chopped small
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
Instructions:
- Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.
- Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
- Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
- Discard the bay leaves. Tilt pan and spoon off any excess fat.
- Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.
Beef Chili
Everyone has a favourite recipe. This is mine. Chili always dehydrates well.• 760 ml(s), Spaghetti Sauce, Thick & Zesty
• 0.50 teaspoon, Cayenne Pepper, Ground
• 0.50 tsp, Spices, paprika
• 1.50 cup, Beans, black, mature seeds, raw
• 1.50 cup, Red Kidney Beans, raw
• 172.00 g, Carrots, raw grated
• 20.00 g, Garlic, raw
• 384.00 grams, Onion
• 403.00 g, Peppers, sweet, green, raw
• 56 fluid ounce, Diced Tomatoes
• 835 g, Ground Beef Extra Lean Cooked
• 4 tbsp, Spices, chili powder
Instructions:
- Soak and cook beans.
- Fry the ground meat and cook, breaking up into pieces, until browned. Rinse under warm water and pat dry (best method if you are planning to dehydrate your chilli). Add to crock pot.
- Add rest of ingredients to crock pot; onions, bell pepper, grated carrots, jalapeno, tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika. Mix to combine.
- Add the kidney beans and black beans, mix well.
- Adjust spices according to taste.
- Cook for 8 - 12 hours on low. 6 – 8 hours on high.
I dehydrate according to serving size. Two portions per tray lined with parchment paper. 145 F till completely dry. 8 – 12 hours.
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