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Posted on Oct 13, 2013 in Menus and Recipes | 0 comments

Simplify Cooking: Dehydrator Recipes

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I don’t have a lot of kitchen gadgets, but last year, I bought a food dehydrator to try to extend the foods of summer into the fall and winter.  Many foods can be dehydrated, and if you have a small freezer like I do, you can buy fruits and vegetables in season and keep them for months before you use them.  Not everything works: watermelon, for example.  Blackberries and blueberries require a lot of preparation, but strawberries, pineapple and cantaloupe are wonderful.  Squash, kale, mushrooms and spinach are fast to dry and delicious in foods.

Veggie Frittata

rehydrate in 2 c boiling water for 15 minutes:

  • 1/2 c dried zucchini
  • 1/2 c dried mushrooms

Mix in a large bowl:

  • 8 eggs
  • 3/4 c shredded colby or other cheese
  • drained rehydrated veggies (save the liquid for soup)
  • 2T milk
  • 1 t dried herbs

Beat egg mixture and pour into large cast iron frying pan heated over medium heat.  Lift eggs as they cook on the bottom until most of the frittata is cooked.  Finish cooking in preheated 350 degree oven until top has browned, and the frittata is just set.

 

Lentil soup with kale for a crowd

In a large pot, add

  • 1 qt chicken stock
  • 2 c soaking liquid from frittata
  • 3/4 lb brown lentils
  • 1/4 c dried onions
  • 2 carrots, chopped

Bring to a boil, and lower to a simmer for 30-45 minutes, until lentils are tender.  Add:

  • 1 c shredded chicken
  • 1 t dried herbs
  • 3 c dried kale leaves

Cook an additional 10 minutes, until heated through.

 

 

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  1. Simplify your Cooking with Dehydrated Foods | Find a Simpler Life - […] the fruits and vegetables are great.  Some work better than others, and some are […]

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