Woods Dweller
45 Cal.
- Joined
- Nov 28, 2009
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Drying vegetables & meats have been a way of preserving food for 1000 of years. The sun was the most common way of drying foods. A Dehydrator works great as well as the Oven. Do any of you guys dry garden vegetables & fruits, and Rehydrate in recipes?
I have dryed a bag of frozon mixed vegetables and beef jerky. To use: Soak in just enough water to cover the vegetables, and soak for one hour. Then bring to a boil.
To use fresh vegetables, Steam for 2 or 3 min. Then dry. Steaming vegetables keepsthe Nutrients in the vegetables.
Oven Roasted Cherry Tomatoes
Ingredients
¼ teaspoons Sea Salt
1 clove Garlic
½ teaspoons Fresh Thyme (Leaves Only)
½ teaspoons Chopped Fresh Chives
1 teaspoon Chopped Fresh Basil
¼ cups Olive Oil
1 pound Cherry Or Grape Tomatoes
Preparation Instructions
Preheat oven to 250 degrees.
Line a jelly roll pan or cookie sheet with a Silpat or parchment paper.
Using a mortar and pestle, combine salt, garlic, and fresh herbs. Crush to a coarse paste (or use a food processor). Stir in the olive oil and set aside.
Cut tomatoes in half and lay cut side up on the prepared pan. With a pastry brush, lightly brush the cut side of each tomato with the oil. Reserve the remaining oil.
Bake for 3 hours.
When cool, place in an airtight container and drizzle with the remaining olive oil. Store in the refrigerator.
I have dryed a bag of frozon mixed vegetables and beef jerky. To use: Soak in just enough water to cover the vegetables, and soak for one hour. Then bring to a boil.
To use fresh vegetables, Steam for 2 or 3 min. Then dry. Steaming vegetables keepsthe Nutrients in the vegetables.
Oven Roasted Cherry Tomatoes
Ingredients
¼ teaspoons Sea Salt
1 clove Garlic
½ teaspoons Fresh Thyme (Leaves Only)
½ teaspoons Chopped Fresh Chives
1 teaspoon Chopped Fresh Basil
¼ cups Olive Oil
1 pound Cherry Or Grape Tomatoes
Preparation Instructions
Preheat oven to 250 degrees.
Line a jelly roll pan or cookie sheet with a Silpat or parchment paper.
Using a mortar and pestle, combine salt, garlic, and fresh herbs. Crush to a coarse paste (or use a food processor). Stir in the olive oil and set aside.
Cut tomatoes in half and lay cut side up on the prepared pan. With a pastry brush, lightly brush the cut side of each tomato with the oil. Reserve the remaining oil.
Bake for 3 hours.
When cool, place in an airtight container and drizzle with the remaining olive oil. Store in the refrigerator.
