Hawaiian Style Teriyaki Beef and vegetables with Rice (In a Jar...52 Method Continues)

It's Monday. This is the day I share food storage recipes and ideas here on the blog. I'm all about convenience meals. If you're new to my crazy blog, just know that the goodies you see in the cooking with food storage section are truly an extension of my wholesome upbringing.  With a mom who's first degree is Home Economics education and a father who is a Master Gardener, this is how I've always rolled. I am a chef (almost 17 years now). I am a mom. I've been a mom almost 13 years. When I cook with food storage I realize that there are many who have no idea where to start. The beauty of the freeze dried fruits, vegetables and meats that I use is that they are made without added chemicals to preserve them. It's just broccoli (or whatever veggie)...no chemicals. Freeze drying will actually retain about 97% of the nutritional value of food so there's not a lot of nutritional loss by using it either. The menu I use for my 52 jar method has gone crazy! People are so excited about getting their meals together, not only for daily dinners, but long term meals as well. Today I'm adding my latest recipe. My son asked me, "Mom can you make this one for forever?!" My husband licked his plate. Licked. He's very classy that way. {I'm rolling my eyes right now...do you see it?} Look at this. Does it look like it comes from a jar?

I mean really. A Jar like this?!

Chef Tess Hawaiian-Style Teriyaki Beef and Vegetables 
with Rice


1 cup Freeze Dried Beef Chunks
1 cup Freeze Dried Broccoli
3/4 cup Freeze Dried Bell PepperFreeze Dried Bell Peppers
1/4 cup Freeze Dried onion or Dehydrated Green Onion
1 package (1 1/2 oz)  NOH of Hawaii Teri-burger meatloaf  seasoning mix  get packets here OR 1/4 cup seasoning from the bulk bag
2T Ultra Gel (modified corn starch) Note: 2T regular corn starch will work, but you must boil the sauce.
1 cup Long Grain Rice


To make as a meal in a jar:
In a quart wide mouth jar: Layer beef, broccoli, bell pepper and onion.

The NOH seasoning I found at our local Asian market and I tried several different company's blends before I settled on the NOH. In all honesty, it was just stinkin' hard to find a blend that had soy sauce powder as the main ingredient. So far this is the winner. We loved the flavor. I have so many Polynesian friend from Hawaii and other islands and they just rock the teriyaki. If you can find soy sauce powder online in a small container under 50 lbs...I'd love to hear about it. 

Plus...it fits my "just add water rule".

I also used the modified food starch called Ultra Gel because I like it. You don't have to use it, you can use 2T of regular corn starch. Just be sure you cook the sauce to a boil and let it thicken. 

Shake the seasoning and the starch into the meat and veggies. 

Put 1 cup of rice in a baggie on top of the veggie mixture. 

Oxygen absorber must be placed on top of the bag inside the jar if you want this for long term storage. Even shorter term with the beef it must be present for food safety. You don't need to water bath or pressure can the jars. This is a method of canning called "Dry Pack". The oxygen absorber chemically bonds with oxygen and "eats" it, making the space in the jar a vacuum. This is remarkable for extending shelf life. This meal will be shelf stable 7-10 years.

To prepare meal: 

Combine rice with 2 cups boiling water in a medium sauce pan with a tight fitting lid. When rice and water come to a boil, reduce heat to very low and simmer 20 minutes. 

For sauce: Combine the meat and veggie mixture at the bottom of the jar with 3 1/2 cups  very hot water in a pan on the stove.  Allow to sit 10 minutes to absorb water. Turn on heat and cook 5-7 minutes more until sauce is slightly thickened. The rice and sauce will be finished cooking at about the same time if you cook them both at the same time. 

There you go.  Have fun with this one!

Get the printable recipe here.

Always My Very Best,
Your Friend Chef Tess

Amaranth On the Stove Top

If you've been with me in the past you know of my absolute obsession with grains. It started as a mild crush and now I'm totally addicted. Grain and seeds add such a remarkable depth to your meals. I'm a huge fan. So, it won't come as a suprise if I share some more basics here right? Meet Amaranth. My darling friend on the left. On the right we have brown teff.

If you've never had Amaranth, it's an amazing super-grain and one of my favorites. Now I call it a grain, but technically it's a seed. Not all seeds are grain. Only seeds that are members of the grass family can technically own the name of grain. It's a very fun and technical thing. The good news on amaranth is that it's gluten free, high in protein and has all necessary amino acids to be conscidered a complete protein...30% more protein than rice, wheat or oats. In it's glory, it can grow a million-ka-billion seeds (give or take). I find it  absolutely delightful and mild in flavor. It's become one of my favorites for breakfast. 

I'll simply cook it on the stove top and when it's cooked, drizzle it with a smidge of honey or even better, fold in some yogurt and fruit to the cooked grain.

It's simple to cook on the stove top. You will need a quart size sauce pan with a tightly fitting lid. Bring 3 cups water to a boil. I add a pince of salt to the water. Add 1 cup of amaranth to the pot. Reduce heat to very low. Cover with a lid and allow the amarnath to simmer 25 minutes.

The seeds are still rather small when cooked, but they look so ding-a-dang crazy-cool.

I love a little drizzle of honey. My personal favorite is a maple hazelnut honey.

Here...now you can see it really close up.

My final note. My most recent love...freeze dried yogurt bites folded into the cooked grain. Oh my stars. It's a creamy little nugget of joy in a sea of goodness. How's that for a cool new happy food?

There you go. Make some amaranth!

Always My Very Best,
Your Friend Chef Tess

I'll be in Rancho Cucamonga teaching 2 classes on Grain Tomorrow! If you're in California near the Inland Empire...come on down! I'd love to see you!

Class is free on Saturday but we need to have an accurate count of how many will be attending. Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM

 

Carbs 101 and Low Carb Bread

I got to be a guest blogger on the  Honeyville Farms Blog today. Why not jump over and see what all the buzz is about regarding low carb cooking and baking. I think it's one of the coolest posts I've done. Enjoy. I'll be at the Honeyville retail store in Rancho Cucamonga, California this Saturday for TWO classes. One at 10 AM and one at 2 PM. Both Classes are on Grain Surgery 101...how to use all those beautiful grains!

Always My Very Best,
Your Friend Chef Tess

Call and reserve your spot. Class is free on Saturday but we need to have an accurate count of how many will be attending.
Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM
Click Images to Enlarge!

Michelle's Mom's Caramel Popcorn

My friend Michelle taught a grain class today and I sat in on it. Yes, I attend classes as well as teach. It keeps me young. I think she taught me a few things too.  Thank you Michelle! One of recipes that she shared was pretty dang yummy. It was a great way to make  chewy caramel corn using 3 ingredients for the caramel (4 ingredients for the whole recipe if you count the popcorn).  I think it was just awesome. Aaaawwwwsoooome!. Michelle told us that this is a recipe her mom would make with her very often. Every Thursday night when she lived at home they'd make caramel popcorn together and watch a movie. Ah. You know I'm a sucker for a good family recipe right?  I think it's one that we'll keep around for a long time. Note. It uses a lot of butter. Um...I really think this needs to be added to my "Evil" category. Do you know what else?  I think it would be amazing with some freeze dried apple mixed with the popcorn (caramel apple popcorn?!) or salted almonds. However, as it sits...it's just a simple, easy, no fuss, beautiful, chewy and delicious caramel popcorn. 

Michelle's Mom's Caramel Popcorn

2cubes butter (1/2 lb)
1/4 cup dark Karo Syrup
2 cups Brown sugar
16  cups popped popcorn (about 1 cup unpopped)


In a heavy bottomed pot, melt butter over medium heat. Add Karo syrup and brown sugar. Bring to a hard boil one minute only. Pour over popcorn and stir well. 


Thank you Michelle! Thank you Michelle's Mom!


There you go. Make some easy caramel popcorn. Another family favorite here is the  Homemade Cracker-Jacks. Whatever you make. Make yummy memories!

Always My Very Best,
Your Friend Chef Tess

Classic Chili...Meal in a Jar ( My 52 Method Continues!)

 Monday I try to share a new food storage cooking recipe. It's huge part of who I am and what I do. I'm a chef. I use whole foods on a regular basis. I'm also a mom. I adore practical meals that even my twelve year old son could make. Non-rocket-science stuff  here. This is a method of food storage called "Dry Pack Canning". You do not need a pressure canner, water bath canner or any special equipment other than a mason jar with a screw top lid and some oxygen absorber packets. The oxygen absorbers are NOT optional. They make this a safe way to store these meals long term.  I can't begin to put into words how fast this method of food storage is sweeping the nation and what an immense response we have had to the posts here on the meals in a jar. They're not only convenient, but also offer some great peace of mind. If you like what you see, be a dear. Share it. I'm not shy about the fact that I love seeing these recipes reach as many as possible...for all the right reasons. When we've had personal need of these meals during rough times, they have been an amazing blessing. Yes, they will feed 4 adults. Generally they make enough food to feed a sample to all in attendance at my cooking classes and have some left over (usually around 30-40 students).


My sister brought to my attention the fact that despite how amazing  and simple the menu was that I had developed for  getting a year's supply of food ( for details see: 52 Method, Meals in a Jar 7 day menu)...I had somehow forgotten a big family favorite. Classic Chili. Some like it hot. Some like it mild...but 99% of the people I know will eat it at least twice a month...if not more. So, this seemed like a perfect fit to post today. 


As I mentioned...Today, I'm sharing my newest recipe.  Classic chili. Mine has a good amount of tomato and some good amounts of veggie as well. I love flavor. Plus, sweet Granny and Mr. Putt Putt love their chili. I can't go wrong if the in-laws like it right?!

 I used some Freeze Dried Beef Chunks in this for some added lean real meat. You can use Chili, Beef, or Taco flavored TVP if you're a vegetarian and want this meal set up that way. 

 Plus...I have to admit that Honeyville just came out with the quick cooking beans that I love and the price has been so good...I couldn't stop myself from stocking up!  They cook in 20 minutes. They never need to be soaked, pressure cooked or long cooked. Ever. So, it really maximizes what I can store. No more hard beans! I'm a chef. I know how to cook beans...but I can't stand the thought of ever throwing away old beans. These beans are cooked and then dehydrated whole...so they're actually ready to use. Thank you Honeyville for letting me play with these! I love them!

 I loved seeing this label. Whoever wrote this label deserves three gold stars on her forehead. 

Chef Tess' Classic Chili Meal in a Jar for a family of 4

yields 10 cups cooked chili

In a quart size jar layer these ingredients:

2 cups Honeyville quick cook red or black beans

1 cup  Tomato Powder (shake down into the beans or everything won't fit in the jar)

1 c Freeze Dried Diced Beef or chili flavored TVP

1/2 cup dehydrated onion

1/2 cup Freeze Dried Bell Peppers

1/4 cup Freeze Dried Diced Celery (Honeyville has it at their retail stores. It's new.)

1T beef bullion (no MSG)

1 T chili powder (more or less depending on how you like your chili)

1T Chef Tess All Purpose Seasoning (In Honeyville retail stores and soon to be on a new retail site here). 

1 tsp hot chili flakes (if you like it hot)

I pack the ingredients as tightly as I can in the jar, shake the seasonings in there too. There is always room for the most vital addition to your jar, the oxygen absorber. ( <--That link will answer  a lot of questions about them.) You need one if you plan on using these meals. It keeps the meat and other ingredients fresh. This makes a vacuum environment. You need that. No you don't have to pressure can or water bath can this jar. 

To prepare:

Combine the contents of the jar with 7-8 cups hot water (depending on how thick you like your chili) and simmer over medium-high heat 25-30 minutes until hydrated and ready to eat. Serve with hydrated freeze dried cheese if desired...or just have it plain in all it's glory. 

There you go! Great for a major emergency, long term storage, or just any Tuesday night when you don't feel like thinking too hard about what's for dinner. 

Get the printable recipe-->Here

Always My Very Best,

Your Friend Chef Tess

End note: I can't even express my thanks to everyone who has been sharing these recipes on Pinterest and all over the web. Literally overnight we've had an incredible response. Yes, the book is on it's way. No, I don't know the exact details yet, but Honeyville has been kind enough to assist in that effort. Yes...they also have been kind enough to bottle my spice blends. Now available at their retail stores. I will continue to teach at their retail stores across the Southwest. The next class is this Saturday at their Rancho, Cucamonga California location.  More upcoming class details: Here.

Thank you for your love and support as we work together to educate folks on how to cook with basic ingredients and feed their families. I'm honored to be part of your life. Even more so, I think that there are countless families who will benefit from this method. Please feel free to spread the word. In the very near future I'll be hosting a nice  giveaway as well! Keep your eyes peeled! Xoxo! 

How Do You Know It's Good?

Sunday is the day I share a little of my soul. Enjoy.

Today I just want to pose a question, How do you know? How do you know that the Truth is the truth? What do you know without having to think so much about it? What is  that feeling in my gut that I can't really put into words but that ultimately lead me to open up new doors and question everything? For me, it was the feeling in my gut that made me want to know for myself if Jesus was really the God of the universe...not just a nice teacher who lived long ago. I followed that feeling. That feeling nagged me deep down until I had read as many books as I could find on the subject from both religious and non-religious folks. I wanted to explore this because I wanted to make a decision on what my core values would be. If I was going to follow the philosophy of a mere mortal who some revered as "deity"...I wanted to know it. If I was going to follow a real divine being who came to earth, occupied a tabernacle of clay and returned to His Father in that resurrected  body...I wanted to know it.  Ultimately, one way or another, everyone will have to know and choose for themselves what they believe.  I can't really put into words what a powerful and rewarding journey that was for me. I can however put into words a simple truth that I believe. I tasted of His love. I felt His spirit in my heart. I don't just believe that Jesus lived upon the earth, but that he still lives...not just in some essence that's untouchable or "intangible" but as a being as tangible as I am. In Acts 1:10-11 it read, "As you see him go, so likewise will he return again." 


From the beginning, there have been many who have listened to the voice of the adversary. Some whisper. Some will not only whisper, but yell at full volume, "He is not the Son of God. Don't accept him. He's just an ordinary man. He's just a teacher with interesting ideas."  Can I join my voice to the side of God and say with all the power in my heart, "Doubt your doubts before you doubt your beliefs." Follow that gut feeling. The light that leads you to even wonder at all if Christ was real is the light that will help you gain a personal witness of what you need to do with your life. It will help you decide. But, when it's all said and done, the one who has to decide for YOU if it's good and that He is what He said He is...is you. You cannot live on borrowed light forever. Sooner or later, you will have to find for yourself. I promise, when you do, it will be better than anything you've ever tasted, felt or experienced in life. The best part is that that feeling will continue as you continue to follow the Savior. It will get better and brighter. I can honestly say that I know that Jesus Christ is the Son of God. He is real. He loves me. He knows me.
If you don't know it, start to ask those questions you need to ask. Then you too, must choose for yourself what you will do with what you learn. How do you know it is good? Will you share it with me? What made you choose to be a Christian?

There it is.
Always My Very Best,
Your Sister Chef Tess

San Francisco Rocks!

San Francisco was perhaps the fastest, most amazing, eye opening trip I've had in a while. It was the first time I've been there since high school...a few years ago.  Um...close to twenty years. Eeeek. However, I can say that it was still as beautiful and full of magical sights, sounds and flavors as I remember. 


I was visiting for the Fancy Food Show along with 17,000 plus folks attending to see over 80K products. That's a lot of foodie stuff in one spot. Unfortunately...camera's were not allowed in the show. So...this is what you get to see...

I don't think words can do the show justice. Row after row of divine food, crazy food, beautiful artistic food, flavor after flavor that completely blew my mind.  I definitely came away with a renewed sense that what I have to  offer is unique and that there are going to be a lot of lives to bless and things to do! Yes folks. It was a perfect trip to remind me that God has great things in store and that this magnificent journey is full of new wonders to embrace and new challenges to face. 


There it is. Whatever you're doing in life, face it with wonder. Even if it's just wondering how the heck-fire you could possibly put more love in your heart than you have now. It seems that every time I ask that...God shows me the way. 


Always My Very Best,
Your Friend Chef Tess