One Vegetarian Base, 3 Different Meals in a Jar!

As the meals in a jar cookbook has been progressing, I noticed that I didn't have any meals on my blog that used the simple method of making one base meal and turning it into several different meals, simply by changing the sauce and a few flavor agents as I had done in my post on 6 Meals from One Casserole...The Great Divan Divide for freezer meals. I use this method when I taught my 4 Pasta Salads in One Post and whenever I teach my classes on Culinary Herb and Spice Alchemy 101.This method of using a base recipe and changing the sauce and seasoning to make different distinct meals is often referred to in the culinary world as "Dovetailing".  I see it often on Italian restaurant menus. Chicken...12 different sauces...all different prices depending on what it is paired with on the menu. So, today I'm sharing a similar spin on my meals in a jar.

Why Dovetail?

• Save Time
• Save Money
• Use familiar ingredients
• Simplify meal preparation

One base vegetarian noodle recipe...

Three Meals!

Classic Italian Marinara and Saucy Vegetables

Oriental Ginger Noodle Wok

Classic Creamy Pasta Primavera

You'll need to read up on home vacuum packing in my Original Post on Jar Meal Packing as well as the follow-up posts that teach how to make homemade mylar packed meals for camping and beyond. There is a lot of great information on how to do this meal method safely for long-term storage. Most of these meals will last 7-10 years on your shelf if you follow the guidelines I outline. Each quart sized meal serves 4. 1 1/2 cup servings each. If you have 12 people in your family, use a gallon sized jar and multiply the recipe by 3! If you are single, you can divide the recipe among half-pint jars or mylar bags and get smaller portions. If it is just two at home, cut the recipe in half and use pint-sized jars or mylar bags. I serve the meals with a simple side salad and breadsticks if I'm feeling like making more, but honestly, most often we just cook it up and have it "as is."

For today's post you will need: 

• spaghetti noodles (gluten-free work) (one pound yields 4 quart-sized meals)
•  Dehydrated Carrot (one can yields 35 quarts-sized meals of this recipe)
• Freeze Dried Peas  ( one can yields 40 quart-sized meals of this recipe)
• Freeze Dried Bell Pepper (one can yields 30 quart-sized meals of this recipe)
• Freeze Dried Mushroom (one can yields 10 quart-sized meals of this recipe)
• Freeze Dried Zucchini (one can yields 12 quart-sized meals of this recipe)
• Freeze Dried Onion (one can yields 40 quart-sized meals of this recipe) 

Vegetarian Noodle Base for Jar Meals

In a quart jar add:
4 oz spaghetti noodles (gluten-free work)
1/4 cup Dehydrated Carrot
1/3 cup Freeze Dried Peas
1/3 cup Freeze Dried Bell Pepper
1 cup (scant) Freeze Dried Mushroom
1 cup Freeze Dried Zucchini
2T Freeze Dried Onion

Make sure you weigh the noodles. There should be a 4 oz portion.

I generally break the noodles in half so I don't have any of this going on...

Layer the vegetables next to the noodles in your jar.
Shake you different sauce variation ingredients into the jars. Today I'm sharing the...

Classic Italian Marinara and Saucy Vegetables

to each Vegetarian Noodle base quart-sized jar add:
2/3 cup Tomato Powder
1 T sugar or granulated honey
1T Chef Tess Italian Seasoning

Top each jar with an oxygen absorber and tighten the lid. Label clearly and date.

Directions to prepare the meal: Bring 5 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Oriental Ginger Noodle Wok

to each quart jar with the vegetarian noodle base, add:

1/4 c Corn Starch or 1/3 cup ultra-gel

1T chicken bouillon/stock granules (optional)

1 tsp hot pepper flakes (optional)

1T garlic powder

1T Chef Tess Amazing Wok Star seasoning –not gluten

free)

2T Granulated Honey

2T vinegar powder

1/4 tsp hickory smoke powder

Shake powdered ingredients into the jar. Top each jar with an oxygen absorber and tighten lid. Label clearly and date.

Directions to prepare the meal: Bring 4 1/2 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Cool 5 minutes. It will thicken slightly. Serve hot.

Classic Creamy Pasta Primavera

to each quart jar with the vegetarian noodle

base, add:

1/4 c Corn Starch or 1/3 cup ultra-gel

1T chicken bouillon/stock granules

1/4 cup instant non-fat dry milk

1/4 cup sour cream powder

1T Chef Tess Italian Seasoning

Shake powdered ingredients into the jar. Top each jar with an oxygen absorber and tighten the lid. Label clearly and date.

Directions to prepare the meal: Bring 4 1/2 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Always My Very Best,
Your Friend Chef Tess