Easy Dehydrated Foods Recipes:

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Dehydrated food recipes rose to popularity in the 60's, during the time of the Cold War and the Cuban missile crisis. In many places in the United States, bomb shelters were constructed, and people actually had to stay underground for extended periods of time. This was the time when canned foods and dehydrated foods became a necessity for most citizens.
To date, these foods are loved and consumed on a daily basis due to their multiple benefits, and increasingly busy lifestyles.
The most common food recipes that are being used today are those of instant soups. These soups are very convenient to prepare and almost anyone can make them in no time at all. These factors are mainly responsible for their popularity.
MAKING THE SOUP:
• Bark (potato, Tomato Powder, sweet potato, beans and corn) will liquefy and thicken the broth while releasing the flavour in the bark.
• Next add the freshly cut ingredients such as vegetable, beef, chicken, vegetable broth or extra meat to round up the soup.
• Run a part of the soup through a blender and mix back into the soup to thicken it to the desired level.
• Now use 2 ¼ to 2 ½ times more water than the dried products. For instance, if you are making use of five cups of dehydrated food then add around 12 cups of liquid or less.
• Soak dry the contents in broth or warm water for around fifteen minutes until it boils. Reduce the flame to very low and simmer for about half an hour to an hour. Adjust tang with salt, spices and pepper while the soup simmers.
TUNA PASTA BAKE:
• 2 cans tuna in water
• 1/4 cup dehydrated onion
• 3 large slices dehydrated elephant garlic
• 1 14.5 oz. can small-diced tomatoes
• handful dehydrated mushrooms
• 4 oz. whole wheat rotini (thE spirally pasta!)
• 2 teaspoons of vegetable stock to flavor the pasta cooking water
• tablespoon red wine (optional)
• seasoning: Italian dried herbs – a good pinch or two to taste
• olive oil as needed
• 4 oz. crème fraîche, OR plain yogurt, OR sour cream
• dash of black pepper
• 4 oz. approx. coarse shredded sharp cheddar cheese
• 2 slices bread, made into bread crumbs
Directions:
• Re-hydrate the onion, garlic, and mushrooms in a jug of cold water.
• Drain the tuna as best you can in the kitchen sink, use a sieve.
• Cook the pasta in the vegetable stock for ten minutes, no more! Drain, place in oven-safe dish.
• While the pasta is cooking, in a saucepan with about a tablespoon or two of olive oil, fry your breadcrumbs until golden and crisp. Takes a couple of minutes. Remove from pan and put aside in a small dish.
• In the now-empty saucepan, add about 2 tablespoons olive oil, sauté the onion, garlic and mushrooms, until soft. Add the can of tomatoes, and Italian herbs, to taste. Add black pepper, to taste. Simmer for ten minutes.
• Add the two cans of tuna to the pasta, and combine - breaking up the bigger tuna pieces. Add the sauce. Next, add the crème fraîche (or sour cream, or plain yogurt), stir gently!
• Smooth out the pasta and sauce, and add the grated cheese as a layer.
• Add the breadcrumbs on top of the cheese.
• Bake, uncovered, at 350 degrees F for 30 minutes.
Another trend that is going on today is that people are starting to make their own dehydrated foods instead of just purchasing their supply from the food stores. There are equipment that you can buy that will help you prepare dehydrated meal more efficiently, such as the dehydrating machine.