A comment on my previous post asked what meals we have in our dehydrating repertoire, and I thought it a question which deserved a post of its own.
First though, I need to start with a confession: I may have been misleading when I said that we have eleven varieties of meal. It’s an entirely true statement, but of those five varieties are for me and six are for Mick, so we do have a lot of repetition. Happily, we can both live with repetition. We do it at home all the time (fish pie for four consecutive days anyone?!).
The menu as it now stands has been developed over a number of years. I got my first dehydrator in 2006, supplemented by a second one* in 2008, so we now have eight trays of capacity across two machines, and having cooked and dehydrated (and rehydrated and eaten) hundreds of meals over the intervening years, we have (through a process of trial and error) pretty much settled on what works for us.
This year has been pretty relaxed, with just 76 meals to prepare. We peaked in 2008 when 130 meals were cooked an dehydrated at a time when we only had three trays of dehydrator capacity (looking back, my hair is standing on end in fright at the very thought!).
Anyway, our current list of tried-and-tested dishes are as follows:
Gayle’s Meat-less** dishes:
Veggie Pasta Sauce (tomato and onion base (usually with carrots and celery grated in to bulk it up) with diced courgette, mushroom and pepper - served with pasta)
Veggie Chilli (onions, garlic, tomato, green pepper, continental lentils, kidney beans, various herbs and spices - usually served with rice)
Butter Bean Curry (onion, tomato, curry paste, mushroom, green beans, butter beans - usually served with cous cous, unless I have a surplus of rice)
Chick Pea Stewy Thing (onions, celery, leek, peppers, aubergine, chick peas, various spices - usually served with quinoa, except this year I’ve not got any, so it’s going with instant mash or cous cous)
Lentil Stew (onion, continental lentils, celery, carrot, parsnip/swede, butternut squash, spinach – always served with mash)
Mick’s dishes:
Beef Chilli (I’m sure I don’t need to describe what we put in one of those – served with rice)
Thai Turkey Green Curry (onions, turkey mince, Thai green curry paste, coconut milk powder, courgette, carrot and mushrooms – served with rice)
Turkey and Butter Bean Madras*** (same as my Butter Bean Curry, but with turkey mince – usually served with cous cous)
Pork Bolognese (same as my veggie pasta sauce, but with minced pork – served with pasta)
Lamb and Root Veg Stew (onion, celery, carrot, parsnip, swede, tomato, chilli, minced lamb – served with mash).
Lentil and Sausage Stew**** (same as my lentil stew, but with the addition of sausage – served with mash)
Shepherd (minced lamb, onion, peas, carrots, lamb stock – served with mash)
The menu is now reasonably stable, although I do try something new every now and then. Other things have been tried and ditched. I used to have risotto and a couple of fish dishes on my menu, but the risotto came back a bit mushy, and never felt like a filling meal, and the fish got dropped because of issues I had with getting the fish to rehydrate fully, although I do intend to supplement my veggie pasta sauce with fish bought as I go along this year.
As for our rehydrating technique: we boil some water, add the meal, leave it for half an hour in a pot-cosy (an hour for Chick Pea Stewy Thing if I want the chick-peas to be crunch-free), add the rice/cous cous/pasta and leave for another ten minutes, then eat. Mash doesn’t need any more standing time.
(*I’m still grateful to Dawn for more than doubling my dehydrating capacity by gifting the second machine to me :-)
**It’s a common misconception that I’m vegetarian. I’m not. I just don’t tend to eat meat, hence Mick and I have separate meals.
***This one came about because a few years back the quantities cooked left us with a half serving of Mick’s turkey curry and a half serving of my butter bean curry. We mixed them together and Mick discovered that he rather liked butter beans in his turkey curry.
****This one didn’t get made this year, purely because the quantities worked out such that we hit 38 meaty-meals before this one was cooked.)