Using dehydrated foods in your recipe is as easy as pie!
Here are a few dehydrated foods I keep readily available in the kitchen!
Top left to right: Zucchini, blueberries, prunes (needs to be refilled), pears.
Center left to right: Peas & carrots, mushrooms, carrots, pineapple.
Bottom left to right: Peppers, powdered celery, powdered peppers.
Not pictured: Sweet onions and red onions.
There are only TWO GOLDEN RULES I follow when using our dehydrated food supply in our every day cooking.
#1. If I'm cooking soups, stews, or anything with plenty of liquid that will be slow cooked for a good period of time, I throw the dehydrated food right into the pot.
#2. If I'm making a recipe that doesn't meet the above requirement, then I simply rehydrate the dehydrated food and add it to the pot.
Here is an example of what the #2 rule looks like, step by step!
I wanted to make a veggie scrambler for dinner, so the very FIRST thing I did was combine all the dehydrated foods I wanted for the meal into a bowl, then I covered them with boiling water, gave them a stir and ran into town to run a couple errands. ~ Easy as pie!
Dehydrated mushrooms, red onions, peas and carrots
I covered them with boiling water (not floating!) and gave them a stir
I returned from my errands about a half hour or forty-five minutes later and gave them another stir.
I fried up a little country style sausage
I cut up one baked potato
I drained off any excess water from the veggies, added the veggies and potato to the pan.
I heated everything through ...
Then I poured scrambled eggs over the top and cooked and stirred until done.
I made a side of sourdough toast ... and dinner is served!
Voila ... Hers and His Veggie Scrambler!
... and enough left over to pack him a lunch for work!
... all in one pan with little clean up!
SEE??? EASY AS PIE!