Sunday, September 23, 2012

This Week's TV Segment and Cooking Classes in Utah! The Grand Tour!

Early Monday morning I'll be flying into Salt Lake City, Utah and will be there for a full week! I'm so excited! Here are the details of the grand tour!


Tuesday, September 25 at Noon KUTV Fresh Living
Watch me demonstrate how to make perfect bread every time! I will be making up some loaves of my favorite bread with tips and know-how during the news program. Then come on Thursday to the store and watch me do it in person!


NEW Salt  Lake City 
Honeyville Location! 

1850 S. 389 W. Suite 500,
(by Costco and Home Depot between David's Bridal and the Dollar Store)
phone to reserve class spots: 801-839-7576


More New 52 Method Meals in a Jar and Mylar

Wednesday, Sept 26 11:00 AM

Making your own “just add water” meals in mason jars and mylar bags is going to the next level in this class as Chef Tess is here to share with you not only the basics of how to prepare the meals for every emergency, but also daily use applications. This class will include some simple gift ideas for the upcoming holidays, some new gourmet soups, side dishes, breads and desserts! You won’t want to miss it!
Pressure Cooking 101 with Chef Tess

Wed. Sept. 26 2:00 PM
Are you afraid to use a pressure cooker? It is not only a great way to save time and money but also remarkable at retaining moisture and vitamins in your food. It is easy to do! Today’s pressure-cookers have come a long way from the ones that grandma used to use. Com learn the simple basics and have the confidence to enjoy this amazing way to cook!
Evil Chocolate Think-Tank with Chef Tess

W
ed. Sept. 26 4:00 PM

Have you ever gone to one of Chef Tess’ evil think tanks? What is an evil think tank? She is getting to be a little in famous for the zany fun when friends get together to create something sinful and yet…divine!In this class think tank we’ll be making evil-remarkable yeast raised chocolate bread baguettes as well as some divine chocolate creations in a pressure cooker. Bring all the girls! Lab coats are optional. Fun is required!
Chef Tess’ Scone’s Throw Show
Thursday, Sept. 27 11:00 AM
Honeyville scone mix isn’t just for fry-bread (even though the fried scones are heavenly)! Chef Tess will be here for this great class for beginners and advanced bakers as well! This is outstanding for those wanting a unique twist on making homemade flat-bread, rolls, breads, hot-pocket-sandwiches, and tortillas using this delightfully light and versatile scone mix! She’ll be here to help you get ready for school lunches and the festivities of the Fall season! Wait until you see these ideas that will simplify your life. You’ll be excited! 5$ per person. 

The Simple Basics of Turning Wheat Into Bread

Thurs. Sept. 27th 2:00 PM
Can you start with wheat and turn it into bread simply? This is an amazing skill to have! This is the bare-bones basics for beginners who want to know how to make bread from wheat without a lot of fuss and fancy techniques. In fact, this is the latest sensation... Whole Wheat 4 Ingredient Bread No knead bread! This bread is exploding in popularity around the country! Is it even possible that bread be simple? No mixer needed. It can be made with 4 ingredients by virtually anyone anywhere! Seems almost too good to be true right? You’ll be surprised how easy bread making can be using the no-knead method and how wonderful your bread will taste! She’ll show how to grind wheat into flour as well as include her simple method for making “everlasting yeast” that isn’t a sourdough! It’s an outstanding skill to have for everyday bread and for emergency preparedness long-term food storage.

Brigham City, Utah Honeyville Farms Retail Store
1080 North Main Street Ste. 101
Brigham City, UT 84302
Phone:(435) 494-4193




Chef Tess’ Scone’s Throw Show
Friday Sept. 28 at 10 AM

Honeyville scone mix isn’t just for fry-bread (even though the fried scones are heavenly)!
Chef Tess will be here for this great class for beginners and advanced bakers as well! This is outstanding for those wanting a unique twist on making homemade flat-bread, rolls, breads, hot-pocket-sandwiches, and tortillas using this delightfully light and versatile scone mix!  She’ll be  here to help you get ready for school lunches and the festivities of the Fall season! Wait until you see these ideas that will simplify your life. You’ll be excited!


More New 52 Method Meals in a Jar and Mylar

Friday, Sept 28 12:00 Noon

Making your own “just add water” meals in mason jars and mylar bags is going to the next level. This class as Chef Tess is here to share with you not only the basics of how to prepare the meals for every emergency, but also daily use applications. This class will include some simple gift ideas for the upcoming holidays, some new gourmet soups, side dishes, breads and desserts! You won’t want to miss it! Cost is 5$ per person.




Come by and see me! I can't wait to reconnect with all my dear friends and make some new ones. 

Always My Very Best, 
Your Friend Chef Tess

Strangers and Friends


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

This week I traveled to the Los Angeles area, specifically Rancho Cucamonga, to teach several classes. I love traveling. It is always a grand adventure and a chance to see friends far away. It is also a time when my kids get to play exclusively with my husband. I generally fly on an airplane and usually I want to just sleep on the airplane...even if it is just an hour flight, planes have that lulling effect on my eyeball sockets.  However, this last trip, as the plane was boarding, I found myself sitting next to a lovely couple from Tucson. They had two teenage boys with them and of course, with a teen of my own, we started talking.  Lisa and Troy explained to me that they travel often with their ministry and work with God's children in Africa at a school for orphans. We laughed at so many of our similarities of heart and home. It is always brilliant and also humbling to see the Hand of God moving in one's life.  I saw it on that plane.

 I explained to them a little bit of what I do with preparedness meals and teaching bread making. We somehow got on the subject of how easy it is to make the bread in a bucket using four ingredients and not needing a kitchen.


Then I said, "I think it would be a remarkable thing to teach the people in Africa." Lisa got chills. I got chills. Immediately she asked for the recipe and how to do it. Lisa...doesn't bake. She, however, said she she was willing to try, and if it was as simple as it sounded, she was going to take this idea along with the everlasting yeast to Ethiopia. "They have ovens there," she said. I know they would love to have bread.

 As the plane landed, it was as if I was leaving  friends on the plane, though we had just met an hour earlier. It reminded me once again that the thin threads of the tapestry the Lord is weaving of our lives will sometimes shine with golden threads of pure inspiration. Connections will happen, because He, more than anything, loves His children. I don't know if the bread will ever make it to the African villages, but I have a feeling that it probably will.
When I stepped off the plane,  this thought from the sermon by  Neil L. Andersen came to mind,  "In this turbulent environment, we rejoice in being disciples of Jesus Christ. We see the Lord’s hand all around us. Our destination is beautifully set before us. “This is life eternal,” Jesus prayed, “that they might know thee the only true God, and Jesus Christ, whom thou hast sent.” John 17:3. Being a disciple in these days of destiny will be a badge of honor throughout the eternities."

Never be ashamed of what you have, and are. God will work in your life for good if you listen to that Spirit that leads you to speak, trust, and move on. I know God lives and that He loves each of us. We should no longer be strangers, but friends, and followers of the Lord. I pray for that gift of friendship every single day. When God sends these friends to my life, I am ever honored. Thank you Cherie Call...for putting into glorious music, how God could bring people together on a plane...



There it is.

Always My Very Best,
Your Friend Chef Tess


Friday, September 21, 2012

Low Carb Personal Cheesecake Breakfast Cereal Meals in a Jar or Mylar


Yesterday I did a guest post on the Honeyville Blog on how to make some delicious personal low-carb breakfast cereals that are high in fiber and protein and great for diabetics. I think it was a pretty fun post! Go check it out here.
 

Monday, September 17, 2012

3 New Convenient Breakfast Meals in a Jar or Mylar


I promised these new convenient hot cereal breakfast meals for emergency preparedness and everyday use. I know...that promise came 2 weeks ago...and then pneumonia got the better of me and I tried to not over-do. Needless to say, you get them now. I don't think you'll mind waiting. If this is your first time visiting the blog you want to know all the safety on home vacuum packing...you'll need to read the post here. This is not home-canning. It is home vacuum packing for longer-term storage so there are some tips and tricks to know. However, the main thing is to remember to have fun! These are great for any day of the week and have been so helpful as I've recently had illness. They're simple enough that my 9 and 13 year old boys can make them. Don't ask my husband to boil water...he's still working on that. Grin.
The word I've heard back from all of you on the Peanut Butter Cup Cereal has been amazing!

 Thank you for keeping me in the loop as you try the meals and offering me your suggestions and ideas! It not only makes me smile, but also reminds me why I do what I do!
I will of course, remind y'all that I under-sweeten the cereals. If you want them sweeter, test the recipe and adjust as needed. 

I'm guest posting this Thursday on the  Honeyville Farms Blog with some naturally sweetened low carb/glycemic breakfast cereals for those who have blood sugar issues or want some good alternatives for diabetics. It will be a great post! We have a diabetic in our home and most often don't do the extra sweet ones. 

Now...where were we?

1st up...

 9 grain carrot cranberry orange glazed pudding!
 This is made with 9 wholesome cracked grains coupled with  carrots in a spiced amaretto buttery pudding with tart yet sweet sun-dried cranberries drizzled with a creamy orange glaze.


9 Grain Carrot-Cake Cranberry 
Orange Glazed Breakfast Pudding

1/4 cup dehydrated shredded or diced dehydrated carrots
3/4 cup 9 9 grain cracked cereal
1/4 cup granulated honey
1/2 tsp Chess Tess Wise Women Blend
1/4 tsp almond powdered flavoring
1/4 tsp salt
Glaze snack bag:
1/2 cup powdered sugar
1/4 tsp orange powdered flavor
cranberry  snack bag:
1/2 cup dehydrated orange infused cranberries

Put ingredients in a pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 3years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorb-er. To keep glaze separate for a topper/drizzle place ingredients in a snack-size zip bag and place in the jar to prepare for later.

Directions to prepare cereal: Combine dry ingredients with 3 cups boiling water and cook 10-15 minutes. Mix orange glaze with 1T cool water and stir until smooth. Sprinkle dried cranberries over hot cereal mixture.
Serve hot. Yield 4 servings.

  Next up is Cussin' Granny's
 Buttermilk lemon-vanilla custard! 

It is everything warm and inviting about grandma's creamy-smooth lightly spiced Buttermilk Custard Tart...with the convenience of a quick cooking breakfast cereal.

Granny's Buttermilk Breakfast Custard

1/3 cup buttermilk powder (baking aisle or Honeyville Retail locations)
1/4 cup sugar
1/2 cup farina (cream-of-wheat)
1/4 tsp Chef Tess Chess Tess Wise Women Blend
1/4 tsp lemon powder flavor
1/2 tsp vanilla powder flavor
1/2 tsp butterscotch powder flavor

Put ingredients in a half-pint jar. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.
Directions to prepare cereal: Combine dry ingredients with 2 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute. 
Serve hot. 

 Next up...
6 grain Double chocolate hazelnut truffle cup. 
The way the chocolate chunks simply melt in luscious divinity over the warm gooey sinful pile of happiness might be too much for your heart.  


6 Grain Double Chocolate 
Hazelnut Truffle Cup


1/2 cup 6 grain Topper (or 6 grain cereal6 grain cereal pulsed in a food processor 5 seconds)
1 scoop Hazelnut Hot Cocoa Mix(about 2T)
1 tsp baker's cocoa powder
pinch of salt
1/2 tsp butterscotch powder flavor

Put ingredients in a half-pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.

Directions to prepare cereal: Combine dry ingredients with 1 1/4 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute.  Serve hot. You may top with chopped chocolate if desired.

There you go. 3 new breakfast meals in a jar/Mylar.

Yes they can be made in Mylar bags as well! The tutorial for that is here.

The printable version is here.

Always My Very Best,
Your Friend Chef Tess

Tuesday, September 11, 2012

City of Scottsdale and Scottsdale Healthcare Free C.O.P.E Preparedness Fair



I have been invited by Scottsdale Healthcare and the City of Scottsdale to attend this event on Saturday! I'll be there with my meals in a jar and mylar for emergency preparedness with recipes, and to answer questions at the Honeyville  booth. There will be a raffle at the event, and one of the prizes will be a personal cooking class with me and 3 of your close friends (Value 350$)! You don't want to miss it right?!

It will be I'll be a Community Outreach for Preparedness and Emergencies event.

This event is to honor those 9-11 and to help us as a community to be prepared for any disaster to strike. It is well worth attending...and it is FREE!

Be prepared if disaster strikes!
Free! C.O.P.E. Fair!
Community Outreach for Preparedness in Emergencies
Saturday, Sept. 15―9 a.m.‐3 p.m.
Location:
Scottsdale Center for the Performing Arts
7380E. Second Street
Scottsdale, AZ 85251
• Presentations and classes on preparedness—Learn about maintaining short‐term food and water supplies, water purification, emergency cooking and heating, emergency shelters and evacuation routes, dealing with severe weather conditions and more!

Get the printable for this event flyer here



































Always My Very Best,
Your Friend Chef Tess

Sunday, September 9, 2012

Enjoying the Journey


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

Do you ever have a morning that you wake up and just thank the Lord that you got another day? I have to say that today was one of those mornings when everything was just boldly clear how precious life is and how wonderful it is to be in a world with those I love surrounding me.  


In a few weeks I'll be in Utah with my family and friends there. We'll probably do a lot of this...

But that seems far away after this week of pneumonia, my son getting his first broken arm, and some long, quiet days of just sitting in bed and being very still. 
It was a good reminder week that though there will be precious, epic, breath-taking moments of this...


Hopefully many of these...

There will probably be more of this.
I'm reminded of this quote:

"[The fact is] most putts don’t drop. Most beef is tough.
Most children grow up to be just people. 

Most successful marriages require a high degree of mutual toleration.


 Most jobs are more often dull than otherwise.

 …Life is like an old-time rail journey—delays, sidetracks, smoke, dust, cinders and jolts, interspersed only occasionally by beautiful vistas and thrilling bursts of speed. 

The trick is to thank the Lord for letting you have the ride” - Jenkins Lloyd Jones 

There it is. Happy Sunday. Thankful for the blessings every single day. 


Oh...and thankful for the people who make the journey worth taking. Thank you for being on this crazy, beautiful, sometimes lame (but mostly amazing) ride. 

Always My Very Best,

Your Friend Chef Tess


Thursday, September 6, 2012

New 5 Day Menu for Personal Sized Meals in Jar...Guest Post!

Today I'm sharing a 5 day menu for personal meals in a jar as a guest post on the Honeyville Farms Blog. Pop on over and see these delicious meals! here

Taco Rice for One:
French Asparagus and Ham Soup for One:
Chef Tess Taco Soup for One:
Country Beef Stew for One:
and Honeyville Classic Chili for One:

Always My Very Best,
Your Friend Chef Tess

Tuesday, September 4, 2012

Personal Lunch or Dinner Meal in a Jar or Mylar. Peanut Sweet Potato Chicken Stew



Today marks day two of our week of meals in a jar or mylar for personal sized meals. I've done a lot of family sized meals on the blog  noted as my 52 jar method initially. If you want to see how it is done, I'd suggest seeing the 52 jar method video tutorial for the jars. If you want to make shelf-stable bag meals, I'd suggest looking at the post on the 52 method mylar bags. Many of them are already in PDF format and can be found under the 52 Method Printables . I'm happy to report that the book is coming along nicely and the Gourmet Food Storage Handbook, by Chef Stephanie Petersen (yes that's me) will be out in December. The second book, the meal in a jar handbook...is well underway and over half written. So, it will follow shortly thereafter. I'm personally hoping by May or June. Obviously all this stuff takes time and effort. 


What about today's recipe then?
This recipe is particularly special to me. Why? Well, Evil Tara shared this recipe link with me about a year ago for Peanut Sweet Potato Soup with Jicama Slaw. It sounded brilliant...but I didn't ever try making it. Then of course, I did make it...6 times. I loved it!  My sophisticated spagettios-eating husband could care less if he ever saw this one again. So, it came to this. I, Chef Tess, needed to make this a meal all for myself. It is my selfish delight. Sue me. That being the case, I didn't want to make a huge batch and have it sit in my fridge or freeze it either. I wanted to take it with me to glamorous places...like my hotel rooms when I travel so I could have a healthy homemade meal and watch the "Ya-Ya Sisterhood" and weep like a sissy. So, I decided I needed to adapt it to a meal in a mylar for when I travel, or visit Tara. Oh. I also needed to make it a meal in a mylar so I could take it in my checked luggage on the plane. I'm weird. It is official.  On my last trip to beautiful California, I discovered a very handy friend. I call her (quick pinkie finger lift and eyebrow raise...) "Mini Me." Okay..."Mini Meal". One person sized crock pot for the desk...or fancy hotel room. Oh I hope that doesn't make me officially lame for not eating out on my travel trips. Yes. It is pink. How totally predictable could I be? Oh...no polk-a-dots. How sad.  I'll have to fix that flaw. Oh...remember the 52 Method Thai Chicken in Spicy Peanut Sauce? Yes. This is a cousin. 




So for the amazing soup, here's the adapted shelf-stable Chef Tess version of this meal. It is now one of my favorite go-to meals on the go (or any day of the week when Ace wants spaghettios).  I happen to adore sweet potatoes and even grew some  Sweet Potatoes From Outer Space. I don't know where that obsession came from, but I'm blaming my very southern-rooted great-great grandpa from Virginia for it. Freeze Dried Sweet Potatoes{different from dehydrated varieties} are big chucks of lovely very southern sweet potatoes. Not yams. 



In this beautiful peanut sweet potato stew they are the perfect contrast of texture. 

Chef Tess' Peanut Sweet Potato Chicken  Stew
2T dehydrated onion
1 1/2 tsp minced garlic
1 1/2 tsp Chef Tess' Gingham Masala Spice Blend
2T freeze dried celery
2T Dehydrated Carrot
1T red bell pepper granules
1/4 cup Freeze Dried Sweet Potatoes
1 tsp chicken bouillon (no msg)
1/4 cup Freeze Dried Chicken (optional)
2T powdered peanut butter
1 1/2 tsp dehydrated cilantro
1/3 cup Tomato Powder

Follow the directions for making into 52 method mylar bags or jars. Top each with an oxygen absorber. I get mine here for the smaller pouches. 
To prepare the stew: Add 2 cups water to the dry ingredients and simmer over low heat 15-20 minutes. Or, put in a mini-crock pot and cook 1 hour. Or, microwave with 2 cups water high 2 minutes. Stir. Cover and cook 50% heat 5 minutes more. Allow to sit 6 minutes before serving. 

One last word on the spices today...
Gingham Masala Spice Blend is my own delightful blend of Indian spices. It is perfectly balanced with enough heat and depth to really make this meal remarkable. Plus, I actually donated this whole spice formulation to a very noble cause. 

 It is a spice recipe by me, but any and all sales go to directly benefit ophan children of HIV victims and families in impoverished India through the efforts of the The Gingham Project!


There you go. Make some personal Lunch or dinner. This recipe is one of my favorites! Be sure to come back tomorrow for more personal meals! I'll be guest posting this week with the Honeyville Farms Blog on Thursday. Look for that great post with 2 new meals as well! Xoxo!

Always My Very Best,
Your Friend Chef Tess








I am no longer the corporate chef for Honeyville but we still love them dearly. My family is greatly blessed and relies heavily on the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!

Monday, September 3, 2012

This Week's New 52 Method Gourmet Personal Breakfast Convenience meals in a jar for work, play, and travel!



I've debated. Do I share these new meals or do I keep them to myself?

 Is it fair to make the 6 grain peanut butter cup breakfast and not at least give you a nibble? I love the creamy peanut butter warm and gooey dripping over the lightly-sweet milk chocolate cereal with a hint of vanilla. It is a salty-sweet taste of perfect peanut-butter bliss.
Well, how about the new  9 grain carrot cranberry orange glazed pudding?
 This is made with 9 wholesome cracked grains coupled with  shredded carrots in a spiced amaretto buttery pudding with tart yet sweet sundried cranberries drizzled with a creamy orange glaze.
  Even worse to keep to myself is Cussin' Granny's buttermilk lemon-vanilla custard! It is everything warm and inviting about grandma's creamy-smooth lightly spiced Buttermilk Custard Tart...with the convenience of a quick cooking breakfast cereal.
 The one I am not sharing is the 6 grain Double chocolate hazelnut truffle cup. The way the chocolate chunks simply melt in luscious divinity over the warm gooey sinful pile of happiness might be too much for your heart.  Well, maybe I'll share the recipe but certainly not the truffle cup!

I'll start with the peanut butter cup today and be sharing the rest over the next 7 days! How's that for torture?! I'll also be adding in a few new personal meal recipes for lunch and dinner as well so you won't want to miss a really epic-cool week on the blog! Thursday I'll be guest posting two new recipes for convenience meals on the Honeyville Farms Blog as well! It is just a full week of amazing new meals! Are you excited?! I am!!

So without further chitty-chat, let's move forward with today's peanut butter cup breakfast. For the dry mix I use Peanut Butter Powder along with a  6 Grain Cereal Mix that contains Barley Flakes, White Wheat Flakes, Red Wheat Flakes, Rye Flakes, Rolled Oats, and Triticale Seeds.


I found this in a mix called a 6 Grain Topper at the local Honeyville store but you can make it by pulsing the dry rolled cereal in your blender for about 15 seconds. The topper is used for making cookies, breads, rolls, and topping loaves of bread just before baking. It is really versatile. It also cooks really quickly for breakfast cereal and became a fast favorite here for that specific application.
 It cooks in about 3 minutes using one part grain to two parts boiling water so it is really quick!
I don't know if this kind of an evil breakfast should be so fast and easy to make. However, the chocolate peanut-butter cup of glory is here to stay. Yup. I'm going to burn in heck for even letting you have this recipe.


6 grain Peanut Butter Breakfast Cup Cereal in a jar

1/2 cup 6 grain rolled cereal (pulsed in a food processor 10-15 seconds)
1/4 cup Powdered Peanut Butter
1T baker's cocoa
2T sugar or sugar alternative 
1/2 tsp Vanilla Powdered Flavoring

Put ingredients in a half-pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.
To keep peanut butter separate for a topper/drizzle place peanut butter powder in a snack-size zip bag and place in the jar to prepare for later. 

Directions to prepare cereal: Combine dry ingredients with 1 1/4 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute.  Mix peanut butter powder with 1T cool water and stir until smooth. Drizzle over hot cereal mixture. 
Serve hot. You may top with additional peanut butter and chopped chocolate if desired. 


There you go! Make some peanut butter cup cereal. More recipes to follow for breakfast, lunch, and dinner for one! How cool is that?! 

Always My Very Best,
Your Friend Chef Tess





I am no longer the corporate chef for Honeyville but we still love them dearly. My family is greatly blessed and relies heavily on the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!