Thanksgiving is an amazing holiday and the food should be amazing! What if it could be made with food storage and nobody could tell?! Would that be insane? Well. I'm here to show you some incredibly crazy stuff. All food storage ingredients. Yes. Cooking for a holiday can even be done with food storage in such a way that folks will ask for your recipe! I'm sharing some of my recipes today and I hope to give you some great ammo for the upcoming holidays. This is my personal stash of some great side dishes. I've made a few new twists on some classics and so far, nobody has complained!
Chef Tess Southern Style Creamed Corn and Sausage
•¼ cup Honeyville dehydrated green onion
•¼ cup Honeyville powdered butter
•½ tsp Real Salt
•3 cups Honeyville freeze dried corn
•¼ cup Honeyville freeze dried sausage or TVP sausage
•½ tsp Chef Tess Romantic Italian Seasoning
•1 tablespoon Honeyville powdered honey
•2 tablespoons Honeyville corn masa (or cornmeal works)
•½ cup Honeyville sour cream powder
•2T Honeyville Freeze Dried green onions
•Fresh ground black pepper
Directions: Combine all ingredients in a medium heavy pot. Add 4 cups hot water and stir over medium heat until cooked through and tender, about 20 minutes. This can be made as a food storage long term by placing all ingredients in a quart size mason jar with an oxygen absorber packet. Shelf stable 5-7 years.
Chef Tess Southwest Sweet Potato Gratin
Ingredients: Cheese sauce: 2T Honeyville dehydrated butter, 1tsp chicken bullion (no MSG low sodium), ¼ cup Honeyville dehydrated green onion. 1/3 cup Honeyville Cheese Sauce Powder, 1T Chef Tess Southwest seasoning, 1 tsp ancho chile powder, ¾ cup sour cream powder, 1/8 tsp pepper.
• 3 cups Honeyville Freeze Dried Sweet Potatoes, hydrated according to package directions.
• 3/4 cup Honeyville Freeze Dried Cheddar Cheese, hydrated with a mist of cold water.
Directions:In a medium pot, combine sauce ingredients with 1 ½ cup water on the stove and whisk well over low heat 4-5 minutes until smooth. In a lightly oiled casserole, place half of the hydrated sweet potato. Cover with 1/2 the sauce and 1/2 the cheese. Repeat layers. Cover with foil and bake in your solar oven or regular oven 325 degrees 25-30 minutes. Remove from the oven and allow to sit for 5 minutes before serving.
Chef Tess' Classic Pea Salad (in a Jar)
Yields 4 cups of pea salad
Note: Need 3/4 cup mayonnaise or ½ cup olive oil
3 cups Honeyville Freeze Dried peas
In a baggie on top of the peas:
½ cup Honeyville Freeze Dried cheddar cheese
¼ cup Honeyville Freeze Dried Green onion
¼ cup Honeyville Freeze Dried Bell Pepper Trio (crushed)
½ tsp fresh cracked black pepper
¼ tsp dill, garlic, salt and pepper
1T lemonade powder
Directions: Hydrate Peas with 3 cups warm water 10-15 minutes until revived. Drain peas well. Add contents of the baggie to the peas along with mayonnaise or oil. Stir and refrigerate 1 hour. Serve well chilled.
There you go.
Chef Tess' Cranberry Carrot Cake
With Lemon Cream Sauce
2 cups (5.5 oz) Honeyville Dehydrated Carrots
1 cup (4.45 oz) Honeyville Dried Cranberries
2 cups boiling water
½ cup (1.65 oz) Honeyville whole egg powder
1 cup (6.8 oz) sugar
1 cup (3 oz) Honeyville Powdered Butter
2 tsp vanilla bean paste or double strength vanilla
1 tsp rum extract
1 cup cool water
2 cups (9 oz) cake flour
1T Chef Tess Bakeresse Wise Woman of the East Spice Blend
2 tsp baking soda
1 tsp real salt
Directions: Preheat oven to 350 degrees. In a quart size bowl, combine carrots, cranberries and boiling water. Allow to hydrate 20 minutes. Pulse in a food processor a few times to break up the berries and carrots if desired. In a medium sized separate bowl, combine the egg powder, sugar, butter powder, vanilla and rum flavor with the water. Whisk until smooth. Combine the flour, cinnamon, baking soda and salt in a separate bowl. Add the carrot mixture to the egg mixture and stir well. Add the flour mixture to the carrot-egg mixture and stir by hand 100 turns. Pour into two greased 9 inch cake pans and bake 30-35 minutes, until a toothpick inserted into the cake comes out clean. (9 by 13 inch oblong cake pan takes 40-45 minutes). Solar oven about 1 hour.
Lemon Cream Sauce
3T Honeyville Lemonade powder
1T Honeyville butter powder
¼ cup Honeyville sour cream powder
3T Ultra gel
In a bowl with a two cup capacity, combine the lemon sauce ingredients. Slowly add 1 cup of warm
water while whisking ingredients. Whisk until creamy smooth (about 2 minutes).
Chef Tess Berry Farm Buttermilk Biscuits
2 c. Honeyville All Purpose Flour
2 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. + 2 tbsp. buttermilk (Or 1 cup prepared dry milk plus 2T vinegar in a cup for 10 minutes to curdle slightly)
1/2 c. Olive Oil
1. Preheat oven to 500 degrees Fahrenheit . Do it! That high temperature is amazing for biscuits.
2. Mix flour, baking powder and salt into a mixing bowl.
3. Add soda to buttermilk, then add to flour mixture.
4. Blend thoroughly, just until moist. Do not overmix!
5. Place dough on floured surface and sprinkle with additional flour. Do not over- work dough. Roll out 1/2 inch thick; cut with a 2 inch biscuit cutter. Dip biscuits in Olive oil to cover all sides. Place immediately on oiled baking sheet with all biscuits touching. I use a baking stoneware pan that I preheat in the oven while I mix the biscuits. I just like how it works.
Bake at 500 degrees for 8-10 minutes or until browned.
Other Side Dishes:
Tess' Homemade Stove-cook Stuffing
6 cups cubed bread (make sure the pieces are pretty small, 'cause stove top is...)
1 tablespoon dry parsley flakes
1T chicken bouillon (I like the no MSG or low sodium variety)
1/4 cup Honeyville dehydrated green onion
1/2 cup Honeyville dehydrated celery (freeze dried is even better)
1 T Chef Tess All Purpose Seasoning
2 tsp garlic powder
2 tsp ground pepper
Preheat oven to 350 degrees.
Bake bread 8 to 10 minutes on a sheet pan--It may take longer depending on the size of the cubes of bread (it should be dry!). In large bowl toss bread with remaining ingredients till evenly coated. Store in a air tight container. Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackaged mix.
for 4, (1/2 cup servings)
Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.
Full batch for 7 cups stuffing total,
Combine 1 and 1/2 cups water and 1/3 cup butter.
Microwave 3-5 minutes, or stove top added to boiling water/butter.
Chef Tess' Rice-y-roni
I keep the rice and noodles in sandwich size ziplock bags):
1 cup long grain rice
1/2 cup fideo noodles (or angel hair spaghetti, broken small)
Seasoning(in a "snack bag separate from the rice/noodle, but in the same zip lock bag):
1T bullion (low sodium no MSG)
2 tsp Chef Tess All Purpose Seasoning
At service you need:
2T butter or oil
2 cups water (or broth if you didn't use bullion)
*optional may add 1 cup cubed chicken, pork or beef
Preparations: In a 1 quart covered pan (one with a cover) brown the rice and noodles in the oil until noodles are a nice deep brown, but not
burned. Add the water and contents of the seasoning bag. Bring to a boil then cover and reduce heat to low for 20-25 minutes.
Chef Tess' Cranberry Mixed Berry sauce
2 cups Honeyville dried cranberries
1 cup Honeyville dried cherries
½ cup Honeyville freeze dried raspberries
2T ultra gel
2T Honeyville lemonade powder
1T dehydrated orange zest (or 2T fresh orange zest)
¼ tsp Chef Tess Wise Woman of the East Spice Blend
3 cups water
Simmer all ingredients over medium high heat, stirring occasionally 7-10 minutes until berries absorb water and sauce becomes slightly thick. Turn off heat and allow to sit 10 minutes more. Transfer sauce to a dish an put in the fridge. Allow to set 3-4 hours or overnight. Serve well chilled.
Chef Tess Basic Gravy Mix
½ cup all purpose flour OR ¼ cup cornstarch or ultra gel. 3T beef or chicken stock granules, MSG free (optional...you can prepare with real stock)2T onion powder1T garlic powder (not granules or it will be too strong)1/2 tsp ground celery seed1/2 tsp black pepper1 tsp ground thyme1 bay leaf
Mix Directions: Place all ingredients in a half pint seal able jar. Repeat as needed however many mixes you want to make.
Please note, this mix makes 8 cups of gravy. To prepare:Whisk mix with 2 cups milk or water (broth or stock if you omit the bullion), when smooth add 6 more cups of milk, water or stock. Simmer over medium heat stir occasionally 10-15 minutes.Smaller batches? 1/4 cup mix yields 2 cups gravy. Divide between 4 snack size baggies and provide 1 bay leaf per bag.
Chef Tess Cream of Mushroom Soup Replacement
1/4 c flour (or gluten free: 2 T cornstarch or Ultra Gel) 1T chicken bullion granules (also available in low sodium and MSG free variety) 1T dry onion flakes 1 bay leaf 1 tsp Chef Tess All purpose seasoning 1/3 cup instant dry milk (optional)
For cream of mushroom, add 2T crushed.freeze dried mushroom
To prepare: Combine mix with 2 c milk OR sodium free broth whisking over medium heat. Heat until thick, about 10-15 minutes. For an extra rich creamy base, add 1/4 c cream cheese at the end of cooking. Use one mix to replace one can of soup. You may cook several batches at once and then freeze them in 2 c measurements to replace a can of soup in most recipes. Cool well. If you use pint size freezer bags, they are perfect. Lay them flat when you freeze them and then they can stack very nicely. They will "curdle" a little when defrosted, but once boiled will return to that creamy.
Chef Tess' Instant Cheesy Broccoli Rice
2 Cups instant rice
1 cup Honeyville Broccoli Cheese Soup Mix
1/2 cup Honeyville cheese sauce mix
2 tsp onion powder
¼ tsp black pepper
Combine dry ingredients. Bring 4 cups water to a boil in a half gallon pan with a tightly fitting lid. Add The dry ingredients and whisk well. Stir about 2 minutes, returning to a boil. Cover. Turn off heat. Allow to sit 10 minutes.
Get the printable class notes Here
Always My Very Best,
Your Friend Chef Tess