Food Drying with an Attitude: A Fun and Fabulous Guide to by Mary T. Bell

By Mary T. Bell

This final nutrients drying source has whatever for everybody: vegetarians, average and uncooked meals lovers, hunters, fishermen, gourmand chefs, gardeners, farmers, hikers, or even speedy nutrition junkies. With greater than thirty years of meals drying adventure, Mary T. Bell deals uncomplicated and functional directions for drying every thing from yogurt to sauerkraut to blue cheese, with out ignoring conventional favorites akin to jerky, mushrooms, and bananas. all through, Bell bargains dietary guidance and highlights the time-, space-, and money-saving advantages of meals dehydrating. additionally integrated are descriptions of the way numerous foodstuff dehydrators paintings to offer readers a greater knowing of the instruments of the craft. Food Drying with an Attitude offers readers the recipes, directions, and proposal they should get the main out in their domestic meals dehydrators.

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At a time until desired consistency is achieved. 2 Add remaining ½ cup walnuts, 2 Tbs. oats, and chocolate chips, and pulse several times to coarsely chop, while leaving plenty of texture. 3 Line cutting board with plastic wrap. Press dough into compact mound on wrap. Loosely wrap mound with plastic wrap, then use rolling pin to firmly flatten into a ½-inch-thick rectangle. Unwrap, and cut into bars or squares. PER BAR 312 CAL; 7 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 46 G CARB; 0 MG CHOL; 59 MG SOD; 7 G FIBER; 35 G SUGARS CREDIT TK 2 cups Medjool dates 1 large lemon 1 Tbs.

Serve warm. com JUNE 2016 35 30 minutes FRITTATA By Stacy Adimando This Italian egg dish is so much more than just an omelet CREAMED CORN, CHARD, AND RED POTATO FRIT TATA WI TH JAL APE Ñ O S SERVES 8 | 30 MINUTES OR LESS Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper. 6 ¼ 2 ½ 1 1½ ½ 1 1½ large eggs cup plus 1 Tbs. half-and-half or low-fat milk Tbs. ), halved and sliced 1⁄8-inch thick cups yellow corn kernels, divided jalapeño chile, thinly sliced cup torn Swiss chard leaves 1 3 cup) oz.

Reduced-fat sour cream tsp. Dijon mustard hard-boiled egg, chopped Tbs. chopped fresh tarragon, plus 4 tarragon sprigs, for garnish thick green asparagus spears, bottom 2 inches trimmed 1 Whisk together oil, capers, shallot, parsley, lemon juice, sour cream, and mustard in small bowl. Fold in egg and tarragon, and season sauce with salt and pepper, if desired. 2 Bring large skillet of salted water to a boil. Add asparagus and cook 2 minutes, or until crisp-tender, depending on thickness. Transfer asparagus to baking sheet with tongs, and refrigerate to cool quickly.

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