Kris' Traveling Kitchen - Meals on 2 Wheels
Fall - Winter 2013 - Volume 2, Issue 2 recipes extended
You will be amazed at what you can fix while on the road. A little prep time before you leave home will save you time and money later.
The following recipes use the featured (Creamy Potato Soup) from the Fall - Winter 2013 article, refer back to your issue for the base soup mix.
There is a really good website that makes dehydrating easy and fun. www.easy-food-dehydrating.com.
Using the Creamy Potato Soup mix as your base you can also make cream of broccoli soup, corn chowder, and zucchini soup.
You will need some additional ingredients for the following soups, so be sure to stop at a grocery store before stopping for the day. Remember
water!
You will be amazed at what you can fix while on the road. A little prep time before you leave home will save you time and money later.
The following recipes use the featured (Creamy Potato Soup) from the Fall - Winter 2013 article, refer back to your issue for the base soup mix.
There is a really good website that makes dehydrating easy and fun. www.easy-food-dehydrating.com.
Using the Creamy Potato Soup mix as your base you can also make cream of broccoli soup, corn chowder, and zucchini soup.
You will need some additional ingredients for the following soups, so be sure to stop at a grocery store before stopping for the day. Remember
water!
Corn Chowder
1 t. cilantro – add to creamy potato soup snack resealable or reusable baggie 1 cup of frozen corn, dehydrate for 6 to 14 hours depending on your dehydrator. (Dehydrator temperature should be between 125 degrees and 135 degrees. ) Or use 1 small can of cream corn Optional - bacon bits You can also add sweet potatoes or butternut squash to your chowder if you desired. Place creamy potato soup snack baggie ingredients into a bowl and add ½ cup of hot water and let stand for 2 minutes to reconstitute the dried onions.
Add 1 small can of cream corn and the remaining ½ cup of hot water, and stir in cheese and bacon bits if you desire. Enjoy! 
Try this Zucchini Soup, it is so simple.
Dinner will be ready in minutes. Zucchini Soup 1 zucchini dehydrated 1 tomato dehydrated 1 medium green pepper dehydrated (you could use other colored peppers also) 1 medium onion chopped and dehydrated 1 medium carrot thinly sliced and dehydrated 1tsp. garlic powder ¼ tsp. celery flakes ¼ tsp. oregano leaves ¼ tsp. basil leaves Reconstitute the zucchini, tomatoes, and peppers in 1 1/4 cups fresh water for about 10 minutes on the stove. Add the creamy potato soup mix. Stir in 1 cup additional fresh water to reconstituted vegetables in the creamy potato soup mix. And dinner is served, Enjoy!
*If soup mixture is too thick add more hot water to your zucchini soup. Optional: serve with parmesan cheese. Optional: 1 T. bacon bits To dehydrate the zucchini, tomatoes, peppers, onions, and carrots, in a dehydrator it takes about 18 hrs. I cut the zucchini and carrots into 1/8 inch slices. The green bell peppers, onions and tomatoes I chopped. I put the zucchini and tomatoes together on dehydrator trays, they take about 6-12 hours to dehydrate. The onions, carrots and peppers will take 12 – 15 hours to dehydrate depending on your dehydrator. Place all vegetables on several dehydrator trays, turn on the dehydrator and let it do its magic. Rotate the trays (top to bottom) after about 6 hrs. |
Kris' Dehydrating Commandments:
Dehydrating your fruits and vegetables is time consuming but is relatively easy. Basically anything that you normally eat can be dehydrated. I use a small Magic Chef dehydrator, and I can make one meal in one setting. For instance I have created a Zucchini Soup recipe that you can dehydrate all the veggies at once and have them all ready and pack away for your trip within 24 hrs. Dehydrating is easy. Wash all fruits and vegetables before starting. I use Natural Veggie Washby the makers of Citrus Magic; just follow the cleaning directions on the bottle. After your fruits or vegetables are clean, slice, dice, cut or chop your fruits or vegetables to be dehydrated. You can use fresh or frozen fruits or vegetables. If using frozen be sure to let them thaw in a colander over a bowl to let the excess juices drip out while thawing. There is nothing like a hot bowl of soup, whether it’s from fresh vegetables, or dehydrated vegetables! 
Cream of Broccoli Soup
(pre-trip prep dehydrate the Broccoli) Cut 3 or 4 small broccoli florets and blanch in boiling water for 2 minutes. Cut in half if you think they are too big for your dehydrator. Dehydrate for 6 to 14 hours depending on your dehydrator. Dehydrator temperature should be between 125 degrees and 135 degrees. Or use fresh: Fresh broccoli, steamed for about 5 minutes or until your desired doneness. Do Not Throw out your water that you used to steam your broccoli, use it in your soup! Chop broccoli into bite size pieces and put into the creamy potato soup mixture. Add ½ cup of hot water to creamy potato soup mix and let stand for 2 minutes to reconstitute the dried onions. Add the remaining ½ cup of hot water, and stir in cheese if you desire. Enjoy! 
|
**DID YOU MISS - KRIS' TRAVELING KITCHEN CREATIONS IN PAST ISSUES? Contact us for purchase of back issue.**
