Dehydrator Recipe: Spicy Beef & Bell Pepper

Makes 6 servings

This became my favorite dish on the trail. Something about bell peppers really agreed with me after a long day. This is a mildly spicy dish that balances well with the carrots and bell peppers. It is layered, flavorful and realy filling. Make sure to slice the beef especially thin, or it will require extra soaking.

Ingredients

2 lbs beef chuck, fat removed
2 medium onions, diced
2 medium carrots, grated
3 bell peppers, cut into 1-2 inch strips
1 cup beef broth / water
¼ cup red wine
5 cups cooked rice

Seasoning

1 tsp mustard seeds
1 tsp + red chili flakes
1 tsp garlic powder
⅛ tsp thyme
½ tsp ground black pepper
¾ tsp salt (to taste)

Instructions

1. Liberally cut away the fat from the beef chuck.
2. Cut the meat against the grain into thin strips (as thin as you can), and then into 1-2 inch pieces.
3. Brown the meat on both sides, in a blazing hot cast iron pot, in small batches as to not overcrowd the pan.
4. Rinse meat under hot water until no fat remains, set aside.
5. Add broth/water and seasoning (mustard seeds, chili flakes, garlic powder, thyme, black pepper & salt).
6. Turn the heat to high, as soon as it comes to a boil, lower the heat to a simmer. Cover with lid. Allow to cook for 30 minutes, stirring occasionally.
7. Add the onions to a nonstick pan and saute on medium heat for about 3-4 minutes or until golden in color.
8. Add grated carrots to pan and saute for a couple of minutes.
9. Add the wine and deglaze the pan, scraping the bits that are stuck to the pan. Remove from the heat. Set aside.
10. In a separate nonstick pan, add cut bell peppers and slightly brown them over high heat, stirring constantly. Do this for 3-4 minutes. Set aside.
11. After 30 minutes of cooking beef, add the bell peppers, sauteed onions & carrots. Taste and adjust the seasoning (salt) and cook for another 10 minutes.
12. Cook rice and mix with beef.
13. Spread a single layer of spicy beef & rice mixture onto your dehydrator sheets and dehydrate on your meat setting
14. Portion, vacuum seal and label bag.

Preparation

1. Heat water to boiling
2. Cut open vacuum bag and place in cozy
3. Pour water into bag until about a half inch above meal
4. Close cozy and let sit for ten to fifteen minutes
5. Mix well and add additional water as needed
6. Eat and enjoy

Dehydrator Recipe: Taco Mash

Makes: 6 servings

This is a wonderful dish that is full of flavor and rehydrates extremely well. I love that it has vegetables, meat, rice and beans to really round out a healthy trail meal.

Ingredients

2 pounds ground beef
2 small bell peppers
1 large onion
3 cups cooked instant brown rice
2 taco seasoning packets (we like the spicy variety)
1 can 16 oz refried beans
22oz jar chunky salsa
15 oz can corn, drained

Directions

1. Brown the ground beef well, making sure to break into very small pieces
2. Rinse beef in a colander with hot water until no fat remains – set aside
3. Dice bell peppers and onion
4. Combine all ingredients in large pot over medium heat until well blended
5. Spread a single layer of mash onto your dehydrator sheets and dehydrate on your meat setting
6. Portion, vacuum seal and label bag.

Preparation

1. Heat water to boiling
2. Cut open vacuum bag and place in cozy
3. Pour water into bag until about a half inch above meal
4. Close cozy and let sit for ten to fifteen minutes
5. Mix well and add additional water as needed
6. Eat and enjoy

Dehydrator Recipe: Peach Blackberry Oatmeal with Basil Syrup

Makes: 4 servings, 1.5 cup each

The unique ingredients in this oatmeal shouldn’t dissuade you from trying it. It quickly became one of our favorites because that hint of basil really set it apart from an otherwise boring dish. Dehydrating food can sometimes rob it of flavor, and this combination was wonderful.

Ingredients

1/4 cup sugar
3 tablespoons dry white wine
3 sprigs fresh basil
2 2-1/2-inch strips orange zest
3 cups frozen peaches
1 cup frozen blackberries
1 tablespoon lemon juice
6 cups quick oats
1 1/4 cup dry nonfat milk
4 tablespoons heavy cream powder

Directions

1. Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes.
2. Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor.
3. Cook peaches & blackberries until soft and cut into small pieces. (I used metal spatula to cut while heating)
4. Combine lemon juice and basil-infused syrup in pot with compote.
5. Ladle 1 cup of compote onto dehydrator trays and dehydrate according to your machine’s settings.
6. Put 1.5 cup oatmeal, 5 rounded tablespoons dry milk & 1 tablespoon heavy cream powder into 4 vacuum bags or equivalent.
7. Cut dehydrated compote into small pieces and drop into bag, and thoroughly mix all ingredients.
8. Vacuum seal and label bag.

Preparation

1. Heat water to boiling
2. Cut open vacuum bag and place in cozy
3. Pour water into bag until slightly covering oatmeal
4. Close cozy and let sit for ten to fifteen minutes
5. Mix oatmeal well and add additional water as needed
6. Eat and enjoy