We have used the following recipes (from our own recipe library) several times and love them!
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Chicken Casserole
4lbs chicken, cut ¼ c seasoned flour (savory, chervil, chives, basil, tarragon, pepper, salt, paprika) ¼ c oil 1 small onion, sliced 1 clove garlic, sliced 3-4 celery stalks, chopped 1 med carrot, sliced 1 ½ c hot chicken broth 1 c sliced sautéed mushrooms 12 olives, sliced |
Dust chicken with flour and brown in oil. Brown separately garlic, onion, celery, and carrot in oil, return chicken to pot, pour in broth. Bake covered in 350’ F for 1 ½ hr. 5 min before it is done add mushrooms and olives Dry for 12-24 hrs until texture is crumbly. To reconstitute add water to cover and boil, serve over rice. |
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Burgundy Beef
½ lb bacon, sliced 3 lbs lean beef chuck, cubed 1” 1 c onion, chopped salt, pepper, 3 tbsp flour 3 c dry red wine 3 c beef broth 2 tbsp tomato paste 1 tbsp fresh rosemary 3 carrots, sliced 2 c pearl onions 1tbsp butter 1 c mushrooms, sautéed 1 tbsp red currant jelly |
Sauté bacon until crisp, brown beef and remove from heat. Brown onion, carrots, and return bacon and beef to pot. Add flour and brown for 5 min. Add wine, broth, tomato paste and spices. Bring to boil. Cover and bake in 325’ F for about 2 ½ hrs. Boil pearl onions ‘til tender, sauté mushrooms in butter. When meat is done transfer casserole to stove top, add onions and mushrooms and jelly. Cook for 5 min. Dry for 12-24 hrs. |
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Lentil with Cauliflower
½ lb split lentils 1 small cauliflower, in florets 2 med onions 4 oz oil 1 tsp chili powder 2 tsp pepper ½ tsp ground cumin ½ tsp ground coriander 2 tsp ground turmeric ½ lemon 2 c chicken stock 2 oz raw unsweetened coconut ½ tsp flour ¼ lb cashew nut |
Wash and drain lentils, peel and chop onion. Heat oil and sauté onions ‘til translucent. Add chili and other spices, stir and cook 30 sec. Add lentils and lemon juice, cauliflower. Pour stock and sprinkle w coconut. Bring to boil. Thicken with flour, simmer 20 min. toss in salt and cashew nuts cook for 5- 10 min. Dry for 12-24 hrs. |
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Black Bean Soup
1 lb black beans ¼ c oil ¼ lb ham, cubed ¼ lb salt pork, cubed 4 c onions, chopped 1/3 c garlic, crushed 14 c beef broth ¼ tsp cayenne, and pepper to taste 2 tbsp wine vinegar ¼ c dry sherry |
Soak beans in water overnight. Cook onions in oil, add meat cook 5 min. Drain bean, rinse and add to pot with broth. Boil. Add spices, partly cover, and cook for 4 hours. Blend ½ of the soup and add to remaining half. Add the vinegar and sherry. Ladle onto lined trays and dry for 12 hrs until texture is crumbly. 3 trays render enough for 4 adults. To reconstitute add water and boil. |
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Minestrone Soup
½ lb dry white beans, soaked overnight in water 3 qts water 1 tsp oil 1/8 lb pork diced 1 garlic clove crushed 1 small onions, chopped 1 leak, chopped 1 tsp parsley 1 tsp basil 1 tbsp tomato paste 3 tomatoes, peeled and chopped 3 celery stocks, sliced 2 carrots, sliced 2 potatoes, diced ¼ small cabbage, shredded 2 zucchinis, diced salt and pepper to taste 1 c macaroni |
Soak beans in water overnight. Boil beans 1 hr until tender. Render pork and keep only the meat, 10 min. Add oil to meat, brown garlic, and onion, leek, parsley, and basil. Add tomatoes, celery and other vegetables and cook 5 min. Add water, salt and pepper and simmer 45 min- 1 hr. Add beans and macaroni, cook 10 min. Dry 7-12 hrs until crumbly. |
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Dahl
3 c green lentils, 1 onion, minced, 4 celeri stocks, chopped, 2 tbsp oil, 1- 28 oz can of sliced stewed tomatoes, 1- 19 oz can of coconut milk, 3 tbsp curry powder, cayenne, Garlic, salt & pepper to taste, |
Sauté in oil onions and celery until tender. Add garlic and spices and sauté for 1 minute until fragrant. Add lentils, tomatoes, and coconut milk. Simmer until lentils are tender about 30-40 minutes. Dry 7-12 hrs until crumbly. |
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Chili
1 red pepper, chopped, 1 onion, chopped, 4 cloves garlic, minced, 3 tbsp oil, ¼ c chili powder, 2 tsp coriander 1 tsp cumin, 1 tsp ginger, 1 pinch cayenne, 3 tbsp molasses, 3 tbsp tomato paste, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tbsp red wine vinegar, 1- 28 oz can of diced tomatoes, 1- 19 oz can of kidney beans or adzuki beans (adzuki beans are smaller and reconstitute faster than larger beans), Salt and pepper to taste. |
Sauté in oil onions until tender. Add garlic and spices and sauté for 1 minute until fragrant. Add liquids, beans, and tomatoes. Simmer until for 45 minutes. Adjust seasoning. Dry 7-12 hrs until crumbly. |
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Quick Jerky
5 lbs lean beef, sliced 4 c water 1 c vinegar 1 c salt 1 tbsp pepper |
Cut meat into thin slices and boil 10 min in water and vinegar, salt and pepper. Squeeze out moisture and roll with rolling pin to flatten meat. Place on tray and dry until chewy. |
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Dry Fruit
Slice 6-8 lbs of fruit into moderate sections. Remove seeds and peels. |
Spread on lined trays and dry for 12-24 hrs until chewy. |
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Dry Vegetables
Uncooked: Onions, tomatoes, mushrooms Blanched: Cauliflower, broccoli Cooked: Carrots, potatoes, beans |
Slice into thin slices, and place on lined trays and dry for 12-24 hrs until chewy.
Note onions smell strongly, please dry outside. |
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Rolled Oat Bars
4 c rolled oats ½ c whole wheat flour ½ c white flour ½ c soy flour 1/3 c milk powder ¾ c brown sugar 1 c butter ¼ c honey ½ c crushed peanuts ½ c water |
Mix fat and sugar, add dry ingredients and nuts. Add honey and water, firmly press into greased pan, and bake until firm and brown. |
A good place for Ganola!
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Peanut Butter Goo
180 ml of honey or molasses (I do half and half) 180 ml peanut butter/almond butter 240 ml raisins 120 ml sunflower seeds 60 ml sesame seeds 180 to 240 ml wheat germ or hemp seeds |
Blend all ingredients together. Add enough wheat germ to create a desired consistency (not too gooey). Fill tube or wrap in wax paper and freeze until needed. It’s great on the mountain bread or on its own. |
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Mountain bread
4 c whole wheat flour 1 c water ¾ c brown sugar ½ c honey 1/3 c wheat germ, or hemp seeds 1/3 c oil ¼ c sesame seeds ¼ molasses 3 tbsp skim milk powder 1 ½ tsp baking powder 1 tsp salt |
Mix all ingredients together until a smooth dough is produced. Bake at 300 F for 1 hour. Immediately cut into squares as the bread is heavy and hard when cooled.
Freeze until needed. It will last a long time but is dry and needs some cheese or peanut butter goo and a good drink to wash it down. |
Enjoying a 'lakefront and lakeview' spot along the Rideau Trail
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Eggs and Polenta
3/4c cooked polenta 8 eggs 1 tbsp oil ¼ tsp salt and pepper to taste Optional: dry cheese, herbs |
Cook polenta as per directions on packaging and set aside. In a hot pan scramble the eggs (herbs) in oil until they are fully cooked and dry in texture. Add salt and pepper to taste. Mix the cooked polenta and scrambled eggs and break any larger clumps until the mixture is fine.
Dry in a dehydrator on lined trays until the eggs are fully dried, about 4-5 hours. Store in airtight bags until needed. |
Mix and Match Recipes For Two:
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Oatmeal
2 c quick oats ¼ c ground flax/ chia seeds/ hemp seeds ¼ c brown sugar Add:
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Mix all ingredients together in an airtight bag. To prepare: boil 3-4 c of water, add oatmeal mix and stir. Allow to stand for 3-5 minutes. Add or drain extra fluids. |
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Granola
1 ½ c granola of your choice 1 ½ c of cereal of your choice (Kashi, Raisin Bran, etc.) ¼ c dehydrated yogurt or dried milk ½ c dried fruit |
Mix all ingredients together except for the milk/yogurt powder (in separate bag) in an airtight bag. To prepare: mix milk/yogurt powder with desired amount of water and pour onto granola mixture and stir.
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Mashed Potatoes:
2 c of dry mashed potato flakes of your choice ½ c of dry protein (chicken, beef, bacon, etc.) ½ c dry vegies of choice (broccoli, corn, peppers, etc.) 4 tbsp of powdered butter/ MCT powder or ¼ c powdered cheese 1-2 tsp of seasoning, and/or taco spices Packaged gravy |
Mix all ingredients together in an airtight bag. To prepare: boil 2-2.25 c of water and additional water for gravy. Prepare gravy separately from potatoes. Mix potatoes with water, stir, and let stand for 5 minutes. Pour gravy over mashed potatoes. |
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Mac n’ Cheese:
1 box of mac n’ cheese Tuna pack or ½ c dehydrated meat 4 tbsp powdered butter or MCT powder 4 tbsp milk powder Seasoning (taco spices, Tuscan spices, Cajun spices) |
Mix all powdered ingredients together, except pasta and protein, in an airtight bag. In a separate bags place pasta and dry proteins. Keep tuna in its own pack/do not open until serving time. To prepare: boil macaroni to desired firmness. Drain excess water and add powdered ingredients and protein. Let stand for 5 minutes.
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Rice Dishes:
2 c instant rice (white or brown) ½ c dehydrated meat or a pack of tuna ½ c dried vegies (broccoli, onions, peppers, mushrooms, etc.) 4 tbsp powdered butter or MCT powder ¼ packet or 4 tbsp of instant soup mix of your choice (minestrone, cream of mushrooms, hearty vegetable, etc.) |
Mix all dry ingredients together in an airtight bag. Keep tuna in its own pack/do not open until serving time. To prepare: boil 2 c of water and stir in rice mixture and protein. Let stand for 5 minutes. |