Tuesday, May 19, 2020

Vegetables


DMS
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    Rehydrating Charts at the Bottom of Page



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Eggplant Parmesan

Use Dehydrated Eggplant for this delicious Eggplant Parmesan

Eggplant Parmesan is a family favorite especially in the fall when eggplant is plentiful.  I like to slice some and dehydrate it to have on hand year round.

  • 3 eggplant, peeled and thinly sliced. (If you are using dehydrated eggplant slices, Re-hydrate them for 1+ hours in water just enough to cover.)

    Re-hydrating Eggplant

    Re-hydrating Eggplant

  • 1/3 Cup flour
  • salt & Pepper to taste
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1-16 oz pkg mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 t dried basil

Preheat oven to 350 degrees F (175 degrees C)

If re-hydrating, remove your eggplant from the water. Dip into flour seasoned with salt and pepper

Dip in egg and then in seasoned bread crumbs.  Place in a single layer on a baking sheet. Bake in preheated oven for 15 – 20minutes on each side or until browned

Browned Eggplant

Browned eggplant for eggplant Parmesan

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce.  Add half of the mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top

Bake in preheated oven for 35 minutes, or until golden brown





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Scalloped Potato Dry Sauce


Ingredients

2 cups powdered milk
1 Cup white flour
1 cup cornstarch
½ cup onion flakes (dried. ½ cup or 2 oz OR 8 teaspoons onion powder)
½ cup chives (dried. Or dried parsley. 8 tablespoons)
4 teaspoons salt (or salt sub)
4 teaspoons mustard powder
2 teaspoons ground black pepper

Instructions

Mix all ingredients well.
Store in a sealed container, jar or bag in a cool, dark place.

Recipe Notes

Yield: Makes 4 - ½ cups/ 21 oz, enough for 9 batches of scalloped potatoes



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Asparagus









Beets
 

 


Broccoli







Brussels Sprouts











Eggplant Bacon



Scalloped Corn




Sweet and Tangy Cabbage and Apples





Veggie Burger Blend




Dehydrated Peppers





Broccoli



Carrots



Beet Chips



Garlic Herb Beet Chips




Rosemary Beet Chips




Butternut Squash




Cabbage




Carrot Chips





Carrot Straws




Cauliflower Popcorn



Carrot & Parsnip Fettuccine





Corn Chips





Corn Chips (raw)



Celery





Celery Root and Parsnip Potatoes





Eggplant






Green Bean Fries





Green Beans (Spicy)






Green Beans w/Sea Salt






Kale Chips




Kale Powder





Kale Chips w/Cinnamon






Kale (Nacho Cheese Chips)




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Leeks



Remove the outer layer and slice into 1/4 inch slices.Place the leeks on your dehydrator trays.
Dehydrate at 125° for 8 hrs or until dried. Store in a mason jar or vacuum seal in bags.







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Mushrooms





Onion Crisps





Onions





Potato Flakes





Potatoes O'Brian






Potatoes




Radish




Radish





Spinach Chips






Spinach




Sweet Potato






Veggie Chips




Yam Chips





Zucchini Chips






Zucchini







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Drying Horseradish 

In dehydrator 125° for 8-12 hrs. Time depends on whether you sliced or grated. 

Horseradish can be dried either sliced or grated, as outlined below:

EQUIPMENT REQUIRED:

Food processor with a slicing attachment OR cutting board and a good, sharp kitchen knife OR A strong cheese grater vegetable grater trays

For drying the horseradish outdoors:

Wood with wooden slats placed close together, for outdoors

Indoors in your oven:

Metal cookie sheets lined with parchment paper for your oven

METHOD:
1. Slice the clean, peeled horseradish root, either in the food processor or with the knife and cutting board, into uniform thickness.

NOTE: You can also grate the Horseradish in preparation for drying.

2. Spread out in a single layer on the wooden racks or parchment paper on the cookie sheets and place in either heat source. If using an oven, set the temperature at the lowest temperature, or, in the event of a gas stove, the pilot light heat should be sufficient.

3. Place the trays in the sun or in your oven and check occasionally to turn and check on the dryness of the Horseradish pieces.


4. When the Horseradish pieces are dry the discs will be brittle to the touch. Remove from the heat source and allow to cool. Store in a dark container or in a dark cupboard or pantry in a tightly sealed jar.


NOTE: If you have a vacuum sealer, the dried horseradish can be sealed into a vacuum bag and stored in the freezer, or, if your sealer came with a jar sealer, place the dried horseradish into a jar with the appropriate lid and vacuum seal the jar. Place the screw ring onto the top of the lid and tighten to "finger tight". Store in a dark cupboard or pantry away from direct light.








































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