The students have taken on the challenge to dehydrate food that would be functional for an extended canoe trip. With the realization that perishable foods don't last long enough and are heavy to carry over portages, the goal is to research and try recipes that will add variety and nutrition to a canoe trip menu.
Students will use the dehydrator to complete the recipe and use the other students as taste testers. Then they will provide the recipe, a brief description of the taste and share the things they have learned during the process of making it as a comment attached to this post.
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Credit: "Rachel & Scott's 2650 - Mile Adventure".Border-To-Border Mexican Burritos.Jun 2002.http://pct-hike.randsco.com/Planning/mexican.html
Alek and I decided to go in a group together. Our recipe of choice was the Mexican Burrito Mix, which we found on http://pct-hike.randsco.com/Planning/mexican.html. We chose this because it seemed very interesting and tasty. It began with are adventure to the grocery store, were Alek was forced to endure a solid 5 minutes of country music. We then ventured into the store in search of our ingredients. We returned back to my house and began cooking. I made Alek cut the onions so he would be the one to cry. But evil Alek, got his fun when he convicned me to eat a chilly pepper because apparently it was not hot. The recipe was farily easy to make, once we completed the pre - cooking. We brought it to school and placed it in the dehydrated for 42 hours. As for the taste, it was a little weird when it was dehydrated but when we rehydrated it (like you would do at camp) it tasted great and most of the class liked it. It I could change something I would add more chicken and mabye not make it as spicy. But overall it turned out very well, and it was lots of fun to make.
Ingredients:
(2) Whole boneless, skinless chicken breasts
(2) Large green/red Bell peppers
(2) Large yellow cooking onions
(1) 4.5oz cans green chili peppers
(2) 14oz cans refried beans (black or pinto)
(1) 650ml jar of salsa (spicy to taste)
Frozen corn (1-2 cups)
Fresh cilantro (1/4 cup)
Garlic (1 tblspns)
Chili Powder (1 tspn)
(1) 250ml tub sour cream
At Home: Boil chicken breasts in water until cooked and tender (approx 20 minutes), set aside to cool. Dice and saute Bell peppers and onions in a saucepan with some butter or oil till tender. After chicken has cooled to the touch, shred by hand into a large stewing pot. Add sauted Bell peppers and onions to stewing pot. Add jar of salsa to pot. Stir and put on low heat. Add chili peppers, corn and sour cream to pot. Heat cans of refried beans and add to pot. Add spices. Heat till simmering. Put onto dehydration trays ... (1qt of sauce onto two FD50 fruit leather trays = 1 serving per tray).
Packing: Label a small (18cm x 13cm) Ziploc freezer bag with the date and meal name. Fill bag with dehydrated sauce (each bag will hold approximately 2 trays of dehydrated food, equivalent to 1 quart of pre-dehydrated meal, or 2 servings). Also package 2 servings of minute rice and (optional) 4-6 tortillas.
In camp: Rehydrate meal by adding water, stirring and heating. Bring meal to boil and set aside. (Do not add too much water to start off. Add a bit, see how the food absorbs it,then add a bit more. It is impossible to recommend a set amount, as each meal is differenct. You'll soon get a feel for how much to add. The goal is to not make the meal "runny". Generally, you add a bunch of water to start off, then gradually add more as the meal rehydrates. Note: 1qt of pre-dehydrated meal makes less than a quart of reconstituted meal. You may be tempted to add enough water to make a quart. Don't! The meal will be very runny if you do.) Cook the minute rice in a separate pot. Reheat the main meal again, adding water to get the consistency you desire. Mix rice and sauce. Serve onto a tortilla and roll the tortilla to make a burrito (if you are packing tortillas), if not ... then just eat out of the pot. ¡Qué rica!
Taco Chips
1 cup whole kernel or creamed corn
1 cup sharp cheddar cheese, grated (the ready grated cheese is not as satisfactory)
1/2 cup red or green peppers, diced
1 TB onion, chopped
1/8 tsp cayenne pepper
1/2 tsp chili powder
Salt to taste
In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll Sheets. Dry in your dehydrator at 130° for approximately 10 hours or until dry on one side. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry in your dehydrator for two hours longer or until crisp. Break into pieces.
Credit: http://www.everythingkitchens.com/miscdehydratorrecipes.html
Hannah and i decided to pick a rather easy quick recipe that after gathering all the ingreedeants turned out very nicely the chips dried perfectly and everyone seemed very pleased with the results i for one woul definatly reccommend this one to anyone who likes tacos they cast exactly the same. =)
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