Dehydrator & etc Recipes, Meals in a Bag or Jar

[Andy F]

DIY - Dehydrated Powdered Vinegar

Measure 8 cups white vinegar into a pot
Add 8 Tablespoons Baking Soda into pot

Bring it up to a boil, and then simmer until reduced by half.
Pour it onto a fruit leather tray of dehydrator.
Set temp at ~140 F.
Let run about ~18 hours until powdered & clumpy.
Put it all into blender and pulse until an even powder.
Store in a 1 QUART canning jar, add an O2 absorber of silica dessicant bag, make sure it's food grade packets.

Use it in recipes where you'd normally use vinegar.

[Andy F]

Banana Fruit Leather
Blend your bananas until there are no clumps of any kind.
I used 3 large bananas and it was enough for two of my fruit leather dehydrator trays.
I put a thin film of Coconut Oil on trays.
Dehydrated "long enough" until leathery.

I added some Nutmeg sprinkles on one tray, left the other plain. It is GOOD!

[Andy F]

Quinoa and Vegetable Soup - in a Bag. 6 Servings/

All ingredients are dehydrated & expand when cooked.
Use a large bag (1 gallon mylar or seal a meal)

• 2 tbsp corn

• 2 tbsp shredded carrots

• 1 cup kale

• 1/2 cup sliced tomatoes

• 1/4 to 1/2 tsp cayenne pepper

• 2 tbsp chopped onion

• 1 tsp basil

• 2 tsp vegetable bouillon (I'll use 3 tsp Mrs Dash & about 1 tsp salt)

• 1 cup Quinoa

Put in bag, regular sealAmeal & label with instructions to cook. Don't vacuum seal this one, just press all the air out.
If it is to be long term stored, It's suggested using a 5 gram silica packet.

Label directions to cook:
7 cups water in 4 quart pot
empty bag into pot
bring to boil, cover & simmer for 20 to 25 minutes.

[Andy F]

Beef & Cabbage Soup, in a bag
All ingredients are dehydrated.

Inside Large bag:
4 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup shredded onions
1/2 cup sliced mushrooms

Small bag
4 teaspoons beef bouillion

Put small bag inside the large bag. Seal and label with date and instructions below.

Cooking:
1 pound precooked ground beef

Cooking directions for label:
Put ingredients into slow cooker.
Add cooked beef.
Cook on high about 5 hours, if you need longer time then cook on low for 8 hours.

[Andy F]

Black Eyed Peas & Ham.
ALL ingredients are previously dehydrated. Peas are right out of the bag from the store. If you decide to rinse your peas, you can put in dehydrator. Most are already pre-washed at the facility. This is the recipe I already use at home, with or without ham. I also make it with 4 cups peas & no rice.
Basic recipe. Serves 6-8.

Large bag, about 8" x 12" -
2 cups black eyed peas
2 cups dry long grain rice
1 TBSP powdered tomato paste (see next post for the how to)
2 teaspoons chicken bouillon (If you use it, cut way back on salt)


Medium bag, about 6" x 8" -
3/4 cup thinly sliced carrots
2 TBSP chopped onion
1 teaspoon minced garlic (I use 2)
1/2 cup diced tomatoes
1 TBSP chopped green chiles
1 cup chopped mustard greens
1/2 to 1 teaspoon red chili flakes
1/2 to 1 teaspoon salt (unless using bouillon)
1 1/2 teaspoons ground cumin

Storage:
Fill Medium bag & seal.
Put inside large bag & seal. For the large bag, put your powders/spices on the bottom so they don't get vacuumed out during sealing. Label with cook directions. Use a 5 gram O2 type silica packet if storing over 6 months.

Cooking:
10 cups water
1 pound smoked ham on bone cubed. (I rarely use ham)

Label Directions:
Empty both bags into 6 Qt slow cooker with water. Add ham. Cook on high about 8 hours. I cook overnight.

[Andy F]

Tomato Paste Powder

2 - 6 ounce cans tomato paste
2 cups water

Put in blender, until smooth
Pour onto fruit leather trays
Dehydrate at ~130 F for about 10-12 hours. It depends on the size of your trays & how many you use.
Once fully dehydrated, use blender to powder it. Can be powdered by hand.
Use a 12 oz mason jar with tight lid and 3-5 gram O2 pack for long term storage, or Silica bead packet.

NOTE: One thing I do, is use a longer mylar bag than needed and seal it at the very end. That way, you cut off the sealed edge and have room to reseal a few times. I do that with coffee & tea etc.

[Andy F]

Browned Onion Powder
However many pounds of Onions you want. I used Spanish Brown Onions.

For every 2 cups chopped onions, use ~1/2 cup water.
Put in skillet, appropriate amount for size of skillet.
Cook on high heat, stirring, until brown and clear. Don't walk away, browns fast
Put into dehydrator at 140 Fahrenheit.
Let run for about 12-16 hours until fully dehydrated. Depends on thickness of onion layer and your model dehydrator.

Powder in a blender, or mortar & pestle.
Store in bag or mason jar with O2 absorbers, and or, Silica packet in appropriate size.

Note on Silica packet sizes:
3 gram Silica for Qt mason jar.
5 gram for medium Mylar or sealAmeal bag.
10 gram for 1 gallon bag.

[Andy F]

Turkish Red Lentil Soup Can be doubled or tripled etc, use larger bags and larger Silica packet if you do.
All ingredients are pre-dehydrated. Buy pre-washed Lentils.

Medium bag
2 cups red lentils
1 cup diced potato, Red are good, Russets not good, they fall apart, unless that is what you want.

Small bag:
1/3 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon salt (or to taste after cooking)
1 tablespoon dried parsley

Bagging:
Seal small bag NO Vacuum, put inside Medium bag can use Vacuum, but for long term storage - enclose 3 gram Silica packet,
and/or O2 Absorber, and seal.
Label bag with cooking instructions.

Cooking:
8 cups water in slow cooker
Empty both bags into cooker.
Cook on high ~5 hours, on low ~8 hours.
Can put in blender, or enjoy as is with bread or rolls.

Optional: Can add either 2 tablespoons lemon juice, or, 2 TBSP Apple Cider Vinegar (really good)


NOTE: Flavius Joseph book is boring as he!!

[Andy F]

Vegetarian Split Pea Soup. This is my home recipe, I've modified for long term storage, all main ingredients are pre-dehydrated. Can be doubled/tripled, change bag sizes as needed. About 2 meals for 4 people. With bread salad etc.

Medium to Large bag
2 cups dried split peas
1 1/2 cup potatoes, diced
1/2 cup onion, chopped
1/2 cup barley
3/4 cup carrots, chopped or sliced
1/4 cup dried sliced celery


Small bag
1-2 bay leaf, depends on size
1 1/2 TBSP garlic, minced
1 1/2 TBSP chopped parsley
1/4 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt

Bag & Label as stated in previous posts. Use appropriate sized O2 Absorbers and or Silicon packets for long term storage.

Directions
9-10 cups water, 1-2 TBSP Apple Cider Vinegar is good. It is the secret ingredient in better foods that tastes good.
Can cook 3-4 hours simmered & stirred occasionally on top of stove, or 7-8 hours in slow cooker on high.
Adjust your seasoning for yourselves. While cooking, add water as needed.

[Andy F]

Hardtack
2 1/3 c WW Flour
2 2/3 TB Sugar
4 TB Oil
1 tsp Salt
1 c Water

Mix well, roll dough to 1/4 to 1/3".
Cut into 1" x 2" strips.
350 Degrees for ~30-35 minutes.
Makes about 40 strips.

Store dry, however you want. It stores almost indefinitely. Hardtack was made by wives for their husbands to have on the battlefield during Civil War, when food was scarce.