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Food Preservation ... Recipes ... Questions ... Tips and Tricks ...

otis147

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ha! garlic powder if you like. usually i'll put a pile down, add a handful of mozzarella, and fold it like an omelet. gets crunchy on the outside. good stuff.
 

clock152

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Red Beans & Rice
1 pound of Polska Kielbasa
1 pound red beans
1 can of diced tomatoes
1 chopped large yellow onion
1 chopped green bell pepper
3 chopped stalks of celery
4 cloves of chopped garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1/4 teaspoon of sage
1 tsp dried parsley
1 Tsp your favorite cajun seasoning
1 tsp thyme
4 cups of beef broth
2 cups water
3 cups instant white rice

Cover your beans with water. Make sure there is about 3 inches of water over your beans. Soak your red beans over night.

Split and slice your kielbasa.

In a large dutch oven, sauté your onion, bell pepper and celery for about 5 minutes in a little olive oil. Then add your beef broth, water, beans, diced tomatoes, spices and bay leaves. Cover and simmer over low heat for 90 minutes.

After 90 minutes add your kielbasa and cook uncovered for an additional 30 minutes.

After 30 minutes remove your bay leaves. Take 25% of the beans (beans only) and pulverize them in a blender or food processor. Add the bean paste back to the dutch oven and stir really well. Cook for an additional 15 - 20 minutes. This causes the red beans to thicken up.

Put your red beans in 1/2 cup servings on a fruit roll try in your dehydrator or on a cookie sheet if you're using your oven. Dehydrate at 160 F for 12 hours. You'll need to flip the beans at the half-way mark.

Your meal is dehydrated when the beans and meat are dry and brittle.
Package your beans with 1/4 cup of instant rice.

Rehydrating with a pot: Place the red beans in rice in your pot and add enough water to cover your meal by 1/2 inch over. Bring your water to a boil, put your pot in a cozy and let it sit for 20 - 25 minutes.

FBC: Bring your water to a boil and pour enough water in your bag to cover your meal with 1/2 inch of water. Let your meal sit in a cozy for about 35 minutes.
 
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clock152

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Shrimp and Sausage Jambalaya

1/2 pound of salad shrimp (peeled)
1/2 pound low fat turkey kielbasa (split and sliced)
1 onion finely chopped
2 bell peppers finely chopped
1./2 cup celery finely chopped
1 cup long grain rice
3 cups chicken broth
1 can diced tomatoes in tomato sauce
3 bay leaves
2 tablespoons of chopped garlic
1 - 2 tablespoon of your favorite cajun or creole seasoning


Put your shrimp and sausage on a bowl and mix with 1 tablespoon of you cajun seasoning. Let it sit for 30 minutes. In a large dutch oven sauté your onion, bell pepper and celery over medium high heat for about 4 minutes.

After you sauté your veggies, add your bay leaves, chopped garlic, diced tomatoes, white rice and stir very well. Then add your 3 cups of chicken broth while stirring.

Simmer covered over low heat for 15 minutes. After 15 minutes add your shrimp and sausage to the dutch oven and simmer uncovered for another 10 minutes. Take this time to adjust your seasoning to what you like. After 10 minutes, remove your jambalaya from the heat and remove the bay leaves.

Put your jambalaya on a fruit roll tray in your dehydrator or on a cookie sheet if you're dehydrating with your oven. Dehydrate at 160F for 18 - 24 hours.

Rehydrate by adding enough water to cover the jambalaya by 1/2 inch. Let it soak for 10 minutes. Bring the water to a boil and then let it stand in a pot cozy for 10 minutes.

FBC: Bring your water to a boil and pour enough water in your bag to cover your meal with 1/2 inch of water. Let your meal sit in a cozy for about 35 minutes.
 
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clock152

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Dehydrator gummy drops
4&1/2 TBLS of corn starch or 1/4 + 1/2 tsp of "Clear Jel"
1 & 1/3 cups of fruit juice
1/2 cup of sugar
1 TBLS of Lemmon juice.

I ended up dehydrating these for 20 hours ( holy cow ) at 115
 
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clock152

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Oooo you'll have to post the recipe for the jalapeno jellies that sounds amazing
I'm gonna give another try soon... the last one was ok but the Jalapeno needs to be chopped up finer... I have some that I dehydrated up last summer I might grind it up to add to the jellies.... what fruit juice would you guys think would go best with Jalapeno?
 
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