February Preparedness Newsletter

 

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Dehydrated Carrot Recipes

CHICKEN FRIED RICE

• 2 T whole eggs powder + 1/4 c water
• 2 1⁄4 c cooked white rice
• 4 c water
• 1⁄4 c carrot dices
• 1⁄2 c freeze dried green peas
• 1⁄4 c  freeze dried chopped onions
• 1⁄2 c chopped chicken
• 1 T vegetable oil
• 1⁄2 t  iodized salt
• 3 T soy sauce
• 1⁄2 t sesame oil (optional; may be replaced with vegetable oil)

In a pot, combine carrots, green peas, onions, and chicken with 4 c water. Bring to a boil over high heat.  Lower the heat and simmer for 10 minutes, or until vegetables and meat are reconstituted and tender. Drain and set aside.  Mix egg powder with 1/4 c water, then pour the mixture onto a hot frying pan and cook as scrambled eggs. Set aside.  Heat a frying pan or wok over medium-high heat. Add 1 tbsp of vegetable oil to the pan or wok, swirling to coat.   Add rice, along with the chicken & vegetable mixture, to the wok; stir fry for 2 minutes until everything is heated through. Stir in salt, soy sauce, and sesame oil.  Gently stir scrambled eggs into rice mixture. Serve warm.

OATMEAL RAISIN COOKIES

1 C. Butter, softened (2 sticks)

1 C. Shortening

1-1/2 C. Sugar

1-1/2 C. Brown Sugar

4 Eggs (1/4 C. dehydrated eggs + 1/2 C. water)

2 t. Vanilla Extract

2 C. Finely Shredded Carrots (or rehydrated dried carrots)

4 C. Quick-cooking Oats

1-1/2 C. Whole Wheat Flour (notice this recipe has a lot of brown sugar so it will hide the wheat well)

2 t. Baking Soda

2 t. Salt

1 t. Pumpkin Pie Spice or Cinnamon

1 C. Chopped Walnuts (optional)

1 C. Raisins (Soak in water while you’re making the dough)

In a large mixing bowl, cream the butter, shortening and sugars. beat in eggs and vanilla. Add carrots; mix well.

Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Stir in walnuts and chocolate chips. cover and refrigerate for at least 4 hours.  Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing wire racks.

CARROT BABY FOOD

Reconstitute dehydrated carrots, Puree.  You can also add other fruits and veggies such as apples or squash to make a blended baby food.

CARROT CAKE

2 cups sugar

1/2 cups cooking oil

4 eggs

1 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups plain flour

3 cups re-hydrated well-drained finely grated carrots 

1 cup chopped walnuts

Frosting:

2 8-oz blocks of cream cheese

2 16-oz. boxes 10x confectioner's sugar

1 teaspoon vanilla

NOTE: First, set out the cream cheese to let it come to room temperature, chop the nuts, and rehydrate the carrots.

Mix well the first three ingredients: sugar, oil, and eggs.  Add in the next four ingredients: cinnamon, baking soda, salt, flour.  Stir in by hand the next two ingredients: carrots and walnuts.  Bake at 350°F for 45 minutes, in a 9"x 12" baking dish/pan.  Mix the frosting ingredients together: cream cheese, confectioner's sugar, vanilla.  Frost the cake with half the frosting while it is still warm (let it seep into the cake!) - Frost with remaining frosting when cake has cooled completely - and refrigerate.

CHOCOLATE FROSTING
4 cups powdered sugar

1/4 cup butter or margarine, softened
1/2 cup reconstituted carrots (cook in water until soft)
milk
dash of salt

1-2 TBS cocoa powder

In a medium bowl mash carrots (or puree in blender or food processor), then add 4 cups powdered sugar and 1/4 cup margarine or butter, salt, and cocoa powder. Add enough milk to make frosting spreadable. Good on sugar cookies.

CARROT MUFFINS

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon allspice

1 egg or 1 ½ tsp egg replacer

1/3 cup honey OR brown sugar

1/2 cup buttermilk OR yogurt

1/3 cup oil OR melted butter OR applesauce for a low fat option

1/2 teaspoon vanilla

1 1/2 cups grated carrots or ¾ c dried carrots

1/2 cup raisins (optional – but if you use them, try rehydrating them with water and a little vanilla first. Much tastier, better texture and they won’t dry out your muffin)

1/2 cup chopped nuts (optional)

Preheat oven to 400°F.

Pulse dried carrots in the food processor or blender to make small bits. Put in hot water to rehydrate.

Mix together dry ingredients – flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice.

Drain excess water from carrots and mix together wet ingredients – honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and carrots.  Stir the wet and dry ingredients together until just moistened and no more.  Put ¼ cup batter in each muffin hole.  Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Makes 12 muffins

IMMIGRANT CHEESE SOUP
1 C potato slices
1/2 C dehydrated carrots
1/2 C chopped celery
1/2 C green onions
1/2 TBS butter
1/4 C flour
2 C dehydrated fat-free milk
1 1/2 C chicken broth
1 1/2 C shredded cheddar cheese

First add warm water to the dehydrated carrots and allow them to sit until softened.  Cook vegetables in butter until tender.  Pour flour into the vegetable mixture and stir.  Add milk and chicken broth.  Cook until hot and bubbly.  Add cheese.  Serve.