|Pineapple ready for the dehydrator.|
I've been working on getting more variety of proteins, since tuna foil packets have been getting old. Shrimp, lean deli meat like ham and turkey, and imitation crab have all dehydrated well (following these online instructions), and can be stored in the freezer until I'm ready to pack them for a trip.
|Shrimp cut in half dry and rehydrate faster.|
|Shrimp are done when they are totally dry and hard.|
|Crab was surprisingly tasty.|
|Dehydrating lean deli meat.|
Pumpkin and sweet potato bark, also from Backpacking Chef, are versatile ingredients for a variety of meals. I eat them for snacks like leather, or turn them to powder in a food processor, and add them to dehydrated wild rice for a savory lunch. Or add protein powder, slivered almonds, and cinnamon for breakfast.
|Sweet potato bark.|
Soups are especially good for summer because they help you stay hydrated. I use bulk powdered soup mixes for flavor and to add richness to couscous or dehydrated rice and veggies. They sell them at Amish Markets like David and Katie's in Homer, GA, but you can also get them online in a variety of places. The creamy pumpkin or mushroom soup and broccoli soup are delicious. A little Nido milk powder makes the soup creamier. Sometimes, I toss in dehydrated shrimp or crab for a chowder.
My favorite new recipe is adapted from Backpacking Chef's pizza grits supreme. I used couscous instead of grits, and cheddar cheese powder instead of goldfish crackers.
|Cooking down mushrooms and tomatoes.|
|Adding quinoa and pineapple juice for more flavor.|
|Combining pineapple, cheese, and dehydrated quinoa/mushroom.|
|Instant cold pizza in a bag.|