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Friday, March 19, 2021

Taste-bud Journey: Rehydrating Green Beans and Yellow Squash

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for rehydrating green beans and yellow squash. It was inspired by watching a how-to video make by the author of Purposeful Pantry. That instructional video will be posted near the end of this blog.



















These are the two blog posts about when these vegetables got dehydrated, in the first place. Since I discovered that I had over-seasoned them in the process, instead of throwing them away, I decided to use them in a recipe that called for the lots of onion flakes and sea salt. That way, nothing would go to waste. These blog links will open in a new window.

Recipe

  • Container of dehydrated green beans
  • Container of dehydrated yellow squash
  • Enough water to fill both containers

Procedure

  • Step 1: Take the jar of green beans in need of rehydrating and pull out the oxygen absorber, if there is one. Then, fill the container with water. Place this in the refrigerator for at least 12 hours before using the green beans in a recipe. [FYI - I had coated these veggies with lots of onion flakes, whole wheat flour, and sea salt and had gotten carried away with the seasonings. So, that is what can be seen along with the green beans in the jar.]

  • Step 2: Take the jar of yellow squash in need of rehydrating and pull out the oxygen absorber, if there is one. Then, fill the container with water. Place this in the refrigerator for at least 12 hours before using the yellow squash in a recipe. [FYI - I had coated these veggies with lots of onion flakes, whole wheat flour, and sea salt and had gotten carried away with the seasonings. So, that is what can be seen along with the yellow squash in the jar.]













  • Step 3: After twelve hours, the vegetables should look similar to this.


  • Step 4: Then, when you are ready to make your recipe, drain off the liquid. However, in my case, I reserved the liquid to use instead of water when cooking the pasta recipe I intended to make. Once again, nothing was wasted. It worked beautifully. You can read all about it in tomorrow's blog post.






































Here is the link to the recipe blog for that pasta meal. It will open in a new window.



This instructional video will open in a new window. It was made by the author of Purposeful Pantry.





Cooking Sites that have inspired me:


Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

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