Tuesday, November 12, 2013

Bakeresse Dozen Meals in a Jar for November



My new cookbook The Meals in a Jar Handbook: Gourmet Food Storage Made Easy is coming soon!! It just hit the warehouse in Utah! I'll keep everyone posted on the details!   In honor of the upcoming release,  I thought I'd kick off my new program here on my website.  Every Month, I'll be adding something new to my blog. We're calling it the Bakeresse Dozen.

All of the products are available at www.honeyville.com  A big Thank You to  Honeyville  for providing products to me for making these recipes! Xoxo! I've used all of their products over the last couple years as their company chef and I love them!

I don't have a staff or personal assistant.  So this is what I'm going to do with the time I do have. I get e-mails by the truck-load and messages on Facebook all the time asking me to break my 52 method meals down into more usable portions with shopping lists for each. So each month I'll be adding these here. The cost will be right around 10$ for a full sized family meal, not including the jars and oxygen absorbers.  If you have a smaller family, these can be made by cutting the recipe in half and using pint-sized jars.  The quart sized meal will make 6 1 1/2 cup servings.

It is very important before doing these jars to read:
  52 Method Safety and Recipe Information


The Bakeresse’ Dozen
Country French Beef Stew

Gourmet Food Storage Made Easy
Meal in a Jar Recipe of the Month
by Chef Stephanie Petersen

Shopping list for One Dozen Quart Mason Jars
1 can Honeyville freeze-dried diced beef
1 can Honeyville quick cook red or black beans
1 can Honeyville freeze-dried vegetable mix
1 can Honeyville tomato powder
1 bottle  Chef Tess French Provencal Essential seasoning (Or your favorite Herb de' Provance plus seasoning salt)
12T beef bouillon  or sea salt
1 ½ cups  all purpose flour  OR ¾ cup cornstarch
1 can Honeyville dehydrated diced potato
1 can Honeyville dehydrated onion
Recipe per quart  jar:
1 cup freeze dried beef
1 cup quick cook beans
1 cup freeze-dried vegetable mix
½ cup tomato powder
¼ cup flour (or 2T cornstarch)
1T French Provencal Essential
1T beef bouillon
1 cup dehydrated diced potatoes
1/4 cup dehydrated onion.
To prepare Stew: Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot.  Store any left-overs in a fridge.


 Jar Labels:
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew: Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot

Additional Equipment:
1 dozen mason jars (or 2 dozen pint jars)
Oxygen absorbers (100 pack, put 1 in each jar and place left overs immediately in a sealed jar)

To prepare Jars: Wash and sanitize jars.  Dry completely.  Fill with recipe ingredients (in order listed). Place a fresh oxygen absorber in each jar  with an oxygen . Tighten the lid onto the jar.  Label and date the jars.

Cost per Bakeresse Dozen*
Honeyville Ingredients:  $ 128.24
Cost per jar:  (ingredients only)$ 10.68

*Cost will vary depending on store location. Actual cost as of Nov. 2013, Chandler AZ Honeyville store. Cost does not include cost  of mason jars, flour, and bouillon. ©2013 Chef Stephanie Petersen. All Rights Reserved. Copies permitted for all Honeyville store and retail outlets, only with author information included. Source. www.cheftessbakresse.com Ingredients available at Honeyville stores or www.honeyville.com  

There you go darlings!

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!

11 comments:

Anonymous said...

Did you forget to list how much dehydrated onion for the recipe?

Anonymous said...

Chef Tess, You are sooooo amazingly awesome for doing this series! You rock beyond proportions I can even describe! I can't wait to make all your recipes!

Nancy said...

Yay!!! Thank you, Chef Tess! Now I get it. After reading all the details, this sounds delish and perfect for my family. I'm headed over to Honeyville to order my ingredients. And way cute with your muffin cups on the tops of the jars <3 You GO!!! xoxo

Rachele Funk said...

That's awesome. I've wanted to dive in and with the recipes this way I should be able to tackle this with ease!

Rachele Funk said...

That's awesome. I've wanted to dive in and with the recipes this way I should be able to tackle this with ease!

Rachele Funk said...

That's awesome. I've wanted to dive in and with the recipes this way I should be able to tackle this with ease!

Anonymous said...

Love this! Would you please create a printable version link?

Anonymous said...

Hello Chef Tess, I think your recipes & ideas are great. Sadly we live in Canada & Honeyville doesn't ship to us :'( any suggestions for Canadians that want to jump on the Chef Tess bandwagon?
Sad Canadian.

Julie Booker said...

I absolutely love this, I just ordered the book and I am looking forward to getting it. I am going to start out with this recipe and and have wonderful dinners for my family for years to come, thanks Tess!

Anonymous said...

I pre-ordered the Meals in a jar cookbook from Amazon in November. Just received an email from them telling me they are still trying to obtain it and want to know if I still want it. When will it be available through Amazon?

Margaret said...

Canadian shipping available from this company
https://canada.thrivelife.com/MargaretLeBlanc