path: root/recipes/dehydrator recipes.txt

Cheese-O-Rama
Ingredients:

    * 1/2 cup ramen noodles
    * 1/4 cup dehydrated ham
    * 1/4 cup dehydrated peas
    * 1 tbsp + 1 tsp cheddar cheese powder
    * 1 tbsp powdered milk
    * Pinch crushed red pepper
    * 1 cup water

At Home:

Combine and pack cheese powder and milk powder in a 2 x 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag. I use the cheese powder from boxes of Annie’s or Back to Nature brands of macaroni and cheese. For milk powder, I use NIDO brand whole dry milk.

On the Trail:

Combine all ingredients except the cheese and milk powder in pot with one cup water and soak for five minutes.

Light stove, bring to a boil, and continue cooking for another minute or two.

Remove pot from stove, add cheese and milk power, and stir vigorously.

Cover pot and place in insulating cozy for ten minutes.



Vegetarian Ramen Noodles
Ingredients:

    * 1/2 cup ramen noodles
    * 1/4 cup dehydrated black beans
    * 1/4 cup dehydrated vegetables- try French cut green beans, tomatoes, corn, and onions
    * 1/2 cube vegetarian bouillon
    * 1 cup water

At Home:

Pack the ½ bouillon cube in a 2 x 3 plastic bag or wrap in foil and enclose with other dry ingredients in a 4 x 6 plastic bag. I separate the bouillon because it has moisture that could migrate to the dry ingredients.

On the Trail:

Combine all ingredients with one cup water and soak for five minutes.

Light stove, bring to boil, and continue cooking for a minute or two.

Transfer pot to insulating cozy for ten minutes. 













Señor Glenn’s Mexican Beef & Rice

The sign might say Mount Rogers, but you’ll be thinking Margaritaville when you lift the lid on Señor Glenn’s Mexican Beef & Rice. This backpacking recipe spices up your evening meal with a cheddar cheese sauce and taco seasoning. Extremadamente delicioso!

Ingredients:

    * 1/4 cup ground beef, dried
    * 1/4 cup combined bell peppers (assorted colors), onions, and tomatoes, dried
    * 1/4 cup black beans, dried
    * 1/2 cup instant brown rice
    * 1 1/4 cups water
    * 1 tbsp + 1 tsp cheese mix
    * 1 tbsp instant dry milk
    * 1 tbsp taco seasoning


Cheese Mix: The cheese mix for this backpacking recipe can be borrowed from a six ounce box of Back to Nature brand Spirals & White Cheddar Dinner or Annie’s Homegrown brand Bunny Pasta & Cheese. Look in the health foods section of your grocery store. These brands have no artificial preservatives, flavors, or colors. The cheese mix packet inside the box can be divided into three servings approximately 1 Tbsp + 1 tsp each. Use one third of the packet for this recipe and save the rest for other recipes. The macaroni can be saved for other meals as well. In a pinch, you could settle for the Kraft brand if you don’t mind a little artificial coloring, but the other brands taste better to me.

Instant Dry Milk: I use Nestle Nido brand instant whole dry milk instead of the easier to find instant low fat milk varieties. The extra calories from the higher fat content in whole milk provide more energy for my long distance backpacking trips. If you’re just out for the weekend, instant low fat milk works fine.

At Home:

For information about dehydrating ground beef and vegetables for this recipe, review the dehydrating meat or dehydrating vegetables pages.

Combine ground beef, beans, vegetables, rice, and taco seasoning in a zip style plastic bag.

Combine cheese mix and instant dry milk in a 2 X 3 zip style plastic bag. (Bags can be found at craft stores)

Enclose the smaller bag in the larger bag, press out the air, and seal. You are ready to hit the trail.

On the Trail:

Add all ingredients except the cheese/milk mix to your pot with water. Allow contents to rehydrate for five to ten minutes.

Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat for a minute or two. Don't stir rice while cooking. Leave it alone and the rice will turn out fluffy.

Place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy. Stir in contents of the cheese bag. Add a few spoonfuls of extra water if you want a saucier meal. Enjoy!

Optional Enhancements:

If you happen to have some tortilla chips handy, scoop your meal out of the pot with chips or crumble chips over your Mexican Beef & Rice.

I use a medley of green, red, yellow, and orange bell peppers for this recipe. If you desire a little fire in your Mexican Beef & Rice, by all means throw in a couple slices of dried jalapeños.















Easy Beef Stroganoff Recipe

This easy Beef Stroganoff Recipe combines Annie’s® Homegrown organic pasta and beef stroganoff sauce mix with dehydrated ground beef and vegetables.

What’s in the box?

    * 2+ cups noodles
    * 8 tbsp stroganoff mix
    * Listed Ingredients- Organic pasta, organic butter, organic nonfat milk, organic corn starch, salt, organic tomato powder, organic whey, organic mushroom powder, organic onion powder, organic garlic powder, yeast extract, organic parsley, organic spice, natural flavors.

For this recipe, divide the box contents into four parts.

Ingredients:

    * 1/2 cup noodles
    * 1/4 cup dehydrated ground beef
    * 1/4 cup dehydrated vegetables (peppers, onions, tomatoes)
    * 2 tbsp Annie’s® stroganoff sauce mix
    * 1 tbsp powdered milk
    * 1 cup water

At Home:

Pack sauce mix and powdered milk in a 2 x 3 plastic bag. Enclose with other ingredients in a 4 x 6 plastic bag.

Learn how to dehydrate ground beef and vegetables.

On the Trail:

Place all ingredients except sauce mix and powdered milk in pot with water and soak for five minutes.

Light stove, bring to boil, and continue cooking for another minute or two.

Remove pot from stove, stir in sauce mix and powdered milk, replace lid, and place pot in insulating cozy for ten minutes.

Sauce thickens as it cools, so give it a minute after removing the pot from the cozy before you chow down.

Variation:

Beef up this beef stroganoff recipe by doubling up on the beef and skipping the vegetables. If you carry a second tiny pot (15-ounce tuna fish can) like Chef Glenn, you can heat up a serving of vegetables on the side.















Spinach Linguine with Salmon Lemon and Dill

2-3 servings.

 

¼ teaspoon garlic powder

½ teaspoon onion flakes

3 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon lemon zest

1/2 tablespoon dried dill

1/8 teaspoon black pepper

2 tablespoons sun-dried tomatoes, chopped (optional)

12 ounces spinach linguine (or your choice of pasta)

1 6 ounce foil-packed salmon

2 tablespoons shelf stable grated Parmesan cheese

 

At home: combine the garlic powder, onion flakes, lemon zest,
dill, black pepper and sun-dried tomatoes in a zip-locking plastic bag. 
Carry the linguine in a second bag.
Combine the lemon juice and olive oil in a plastic screw top container.

 

In camp: bring 2 cups of water to a boil. Add the pasta and cook until al dente.
Drain if necessary, leaving the pasta fairly wet.
Add the spices and sun-dried tomatoes and stir to combine.
Add the salmon and toss well. Serve topped with the Parmesan cheese.




















Chicken Chow Mein
Serves 1



1 cup soba or whole wheat spaghetti, broken in 1/3s
1 3-ounce can chicken
3 tablespoons dried shiitake mushrooms, broken up
2 tablespoons dried mixed vegetables
1/2 teaspoon chicken or vegetable bouillon
1/4 teaspoon garlic powder
1-2 packets soy sauce, to taste

At home: combine everything except the soy sauce and chicken
in a zip locking plastic bag.

In camp: bring 1 1/2 cups water to a boil. Add the noodles and vegetables.
Simmer until noodles are cooked.  Add chicken and heat through before serving.
Season with soy sauce to taste.










Moroccan Mushroom Couscous
serves 1

1/4 cup couscous
2 tablespoons dried mushrooms
1 packet True Orange©
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
pinch turmeric
pinch nutmeg
salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir and let sit for 5 minutes. Stir again and enjoy.

Variation: add 2 tablespoons golden raisins












Gnocchi with Herb Sauce

Serves 2 or more

This is comfort food at its best!

 

1 16-ounce package prepared gnocchi

1 tablespoon butter powder

4 sun-dried tomatoes, chopped into tiny pieces

½ tablespoon dried chives

1 tablespoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon dried thyme

2 packets of Parmesan cheese

2 tablespoons pine nuts

 

At home: Combine the butter powder, sun-dried tomatoes, herbs and pine nuts in a

zip locking plastic bag. Carry the gnocchi and Parmesan separately.

 

In camp: Bring 2 cups of water to a boil. Add the gnocchi and cook until heated

through and tender. Drain. Toss with herbs and pine nuts.

Serve topped with the Parmesan cheese.















Spanish Style Quinoa

Serves 1-2

1/3 cup (cooked and dehydrated) quinoa
1 tablespoon tomato powder
1 tablespoon dried tomatoes
1 tablespoon dried bell peppers
1/2 teaspoon onion flakes
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3.5 ounces chorizo (shelf stable)

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir and let sit for 5 minutes.  Meanwhile, cut up the chorizo.
Add the chorizo to the quinoa. Stir again and enjoy.











Citrus Lentils with Salmon
Serves 1-2

1 3 ounce foil pouch salmon
1/3 cup (cooked and dehydrated) lentils
1/4 cup dried vegetables
1/2 teaspoon vegetable bouillon
2 packets True Orange
2 packets True Lemon
Salt, pepper and olive oil to taste

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the olive oil in a screw top container.

In camp: add just enough hot or cold water to cover the lentils.
Allow to rehydrate, then stir in the salmon, salt, pepper and olive oil.