Note from the author, Tammy Gangloff Now, what exactly is a meal in a bag? It’s the convenience of store-bought pre-prepared meals, without the compromise to your bank account and your health. It’s the freedom to go beyond 'Turkey Pieces and Gravy' and to create your own family-loved recipes; delicious, healthy, pre-prepared, pre-packaged, and ready to enjoy. Kale and Garlic Hummus - featured on page 35 Cooking Ingredients 2 1⁄2 cups boiling water 1⁄4 cup extra-virgin olive oil To Rehydrate 1. Open dehydrated hummus bag and pour into a small heat-safe bowl, then add boiling water. 2. Let sit for 2 to 3 minutes, then stir, cover, and refrigerate for 2 hours. It will thicken as it chills. 3. Stir in extra-virgin olive oil before serving. Kale is known as a “superfood” due to its high vitamin and antioxidant content. This recipe is not just great tasting, it’s good for you! Win-win. Makes 2 1⁄2 cups. Large Bag: 1 cup dehydrated pureed chickpeas, crumbled. 3 tablespoons sesame seeds. 1⁄2 teaspoon finely ground dehydrated garlic. 1 cup dehydrated kale leaves. 1⁄2 teaspoon dehydrated lemon zest. 1⁄2 teaspoon sea salt. To Store In a blender, combine dehydrated ingredients and blend until smooth. Place in a canning jar, or vacuum-seal with an oxygen pack and double-bag in Mylar for long-term storage. Blueberry Oatmeal Bars - featured on page 150 Cooking Ingredients 6 ounces cream cheese, softened 3 cups water Directions 1. Place ingredients from large bag into mixing bowl, stir, and fold in softened cream cheese until batter is crumbly. 2. Reserving 1 cup for topping, press remaining crumb batter into a 10 x 10-inch greased baking pan. 3. Place ingredients from small bag into a pot. Add water, bring to a boil, and stir constantly until thickened and hydrated. Set aside to cool. 4. Preheat oven to 350oF. When filling is cooled, spread evenly over batter in pan. 5. Sprinkle reserved crumb batter over filling. Place pan in preheated oven and bake for 35 minutes. 6. Cool, cut into 12 bars, and refrigerate. A sweet treat for breakfast or dessert. Makes 12 bars Large Bag: 11⁄3 cups all-purpose flour. 1⁄4 teaspoon baking soda. 1⁄4 teaspoon salt. 1 cup rolled oats. 1⁄2 cup brown sugar. Small Bag: 1 cup dehydrated blueberries. 1 teaspoon dehydrated lemon zest. 1 tablespoon cornstarch. To Store Place all ingredients into bags. Place small bag into large bag, seal, and label with cooking instructions. A Sampling of What You’ll Fine Inside Veggie Strata Top left moving clockwise: Italian Spiral Veggies (page 121), Veggie and Hummus Stuffed Shells (page 114),Mascarpone and Spinach Linguine (page 112). Top left moving clockwise: Wasabi, Kale, Sesame Seed, Rice Rollups (page 198); Squash and Apple Rollup. (page 198); Spiced Dehydrated Veggie Trail Mix (page 195); Kale Protein Shake (page 189); Veggie Omelette (page 196); Potato, Apple, Veggie Pancake (page 194); Spicy Bean Burrito (page 192).
✔ Author(s): Tammy Gangloff,Steven Gangloff,September Ferguson
✔ Title: Quick and Easy Dehydrated Meals in a Bag
✔ Rating : 4.5 out of 5 base on (214 reviews)
✔ ISBN-10: 0811719804
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about Quick and Easy Dehydrated Meals in a Bag by Tammy Gangloff
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