2 Shelf-Stable Complete Pizza Kits for Camping and Beyond

    I spent an evening a while back teaching how to make these awesome shelf-stable pizza kits with some of my friends in Utah.  These are "just add water" simple and they use the technology of freeze-dried cheese. Yes. It is real cheese. Yes, it hydrates beautifully and gets gooey and awesome for pizza. Yes, it is shelf-stable for a very long time. These kits are perfect for any day of the week! They're easy to make and delicious!  They can travel anywhere without needing a fridge for the ingredients. People often ask, where to get the freeze-dried products.  My family is greatly blessed by the extra money brought in by sales tracked back to my freeze-dried food website.  

The crust is a quick rise with the addition of some baking soda and buttermilk powder so it will raise light and fluffy without yeast! The other secret is the addition of a tablespoon of lemonade powder. It is just enough to give the lemon-herb crust a fantastic depth. I use my spice blends because I know what they taste like. If you have a favorite, go with it, right? 

Pizza Kits for Camping and Beyond

Each kit:

•      1 quart-sized bag crust mix
•      1 snack-sized bag sauce mix
•      1 sandwich-sized bag 2 cups freeze-dried cheese

 I use freeze-dried mozzarella cheese for the Italian and Freeze Dried Cheddar Cheese for the Enchilada Pizza.

Storage: Place all bags in a mylar bag or PETE container with a metal lid and an oxygen absorber.* Seal. Store meals in a cool dry place.  Meals will be shelf-stable up to 2 years with an oxygen absorber. *If making vegetarian pizza, no oxygen absorber is needed, but they will only be shelf-stable about 6 months.

Crust quart bag:

No-Raise Lemon and Herb Pizza Crust Mix

3 cups bread flour

1T lemonade powder

¼ cup buttermilk powder

1 tsp salt

1 1/2 tsp baking soda

1T Chef Tess Romantic Italian Seasoning (or Fajita seasoning for Southwest pizza)

¼ cup powdered shortening

1T SAF yeast or Instant active-dry yeast

Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed about 5 minutes. Allow dough to rest 5-10 minutes. Roll or stretch-out into a 10-12 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.

Sauce Bags :

Chef TessBakeresse™ Instant Marinara Sauce
1/4 cup tomato powder
2T  freeze-dried onion
2T freeze-dried bell peppers
2T  freeze-dried mushrooms
1T granulated honey
1tsp Chef Tess Romantic Italian Seasoning 
1/4 cup ultra-gel

Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.

For meaty sauce, add 1/2 cup freeze-dried sausage and increase water to 2 1/2 cups. Always use an oxygen absorber if you use the real meat. 

Chef TessBakeresse™ Instant Fiesta Enchilada Sauce Mix
1/4 cup ultra-gel
1 ½ T freeze-dried onion
2T  tomato powder 
2T -4T ground ancho chile powder
1/4 tsp Chef Tess Wise Woman of The East Spice Blend 
1T Chef Tess Fajita Seasoning 
1 tsp baking cocoa (not hot chocolate)
2 tsp chicken bouillon (I like the no msg versions)
2 tsp lemonade powder

Directions:  Combine the enchilada sauce mixture with 2 cups of  cool water. Whisk well. 

For Chicken enchilada pizza: add 1/2 cup freeze-dried chicken to the sauce bag and increase the water to 2 1/2 cups when hydrating. Always use an oxygen absorber if you use the real meat. 

I apply a label to the baking directions onto the container so I can remember what the heck I'm supposed to do. 

They look like this:

Chef Tess Bakeresse Shelf-Stable Gourmet Pizza Kit Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through. Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well. Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.

Chef Tess Bakeresse Homemade Shelf-Stable Gourmet Pizza Kit Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through. Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well. Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.

Chef Tess Bakeresse Homemade Shelf-Stable Gourmet Pizza Kit Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through. Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well. Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.

Chef Tess Bakeresse Homemade Shelf-Stable Gourmet Pizza Kit Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through. Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well. Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.

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There you go my darlings! Shelf-stable pizza kits! Have fun with these! Onward and upward my darlings!

My family is greatly blessed by the extra money brought in by sales tracked back to my freeze-dried food website.  You also have the option of joining as a consultant/member and getting the commission on anyone who buys from you! I'd love to have you on my team! Thank you so very much for your support. Xoxo!

Always My Very Best,

Your Friend Chef Tess

Cooking Classes Are Back!

January Classes are hosted at the following store locations:

144 S. Mesa Dr. Ste G

Mesa AZ 85210

480-964-3077

No-Knead No-Brainer Artisan Bread

Saturday January 23 10:30 Cost is $5

It's not every day that you get to learn from a seasoned pastry chef and bread artisan on the basics of bread! 

This class is for beginners and experienced bakers alike who want to learn the simplest way possible to make remarkable bread. 

No mixer required. No experience required. 

Bread that isn't smarter than a 5th grader is here! 

Call the store to reserve a spot or just come on down! 480-964-3077

Meals in a Jar and Mylar with Chef Tess

Thursday January 28th 10:30 AM cost is $5

Cost-friendly, just-add-water gourmet meals in a jar/mylar bag taught by the author of the Meal in a Jar Handbook, Gourmet Food Storage Made Easy! Chef Tess pioneered the method of meals in a jar using her own chef-created family meals and recipes.  You'll get to learn the basics of how to make these for you and your family, as well as taste a few samples of some of her most popular recipes. 

 Call the Store to reserve a spot or just come on down! 480-964-3077

Grain Surgery and Cookery with Chef Tess

Saturday January 30th 10:30 AM Cost is $5

Quinoa is not the name of Noah's Ark. Amaranth is not a new toxic biohazard. Grain Surgery is not operation on wheat. This is a class that will introduce you to all the remarkable grains we have in our store and how to cook them! It's a remarkable way to add protein, fiber, nutrition and health to your life.  You'll be amazed and delighted! 

Call the Store to reserve a spot or just come on down! 480-964-3077

More classes and locations are tentatively being planned. Please stay tuned for details!

Always My Very Best,

Your Friend Chef Tess

Preparing Wisely Book Signing Event and Free Meal in a Jar Class!

We just added a new event for June and wanted to tell you all about it here!

Tuesday June 24th at 6:30 PM Join me for a free meal in a jar class and book signing event! I'll be making a few samples of some of my most popular meals and teach you the basics of safety! I don't do classes for free very often so jump on this! I'll be there to introduce y'all to the new owners of Preparing Wisely! They are some of my all-time favorite people! You'll love them! Preparing Wisely will carry my books, spices and have me in for classes throughout the year.

 If you're looking for a great location to get your food storage needs filled, these guys are amazing! 

Details about the store can be found at preparingwisely.com! Xoxo!

Preparing Wisely

144 S. Mesa Dr. Suite G

Mesa, AZ 85210

480-964-3077

Always My Very Best,

Your Friend Chef Tess

This Friday's Preparedness Event

I've been asked to teach a Bread seminar at Prepper Fest AZ this Friday at 4 PM!

 I'll also be sharing a booth with the legendary James Talmage Stevens (aka Dr. Prepper), best selling author of Making The Best of Basics. I grew up reading this preparedness Handbook. Seriously. Look at my copy from 1975...

 YES, I'm about over the moon excited!! I spoke with James on the phone yesterday afternoon and he was so complimentary of my new books. Wow!  That means I'll have my books, spices and lots of great ideas for bread in the same booth as James!!

 So I'll see you at the fairgrounds, come on by and see me! I'd love to give you a big-ol' chef Tess hug!  

Always My Very Best,
Your Friend Chef Tess

New August Arizona Classes...Including NEW Hands-On Classes!!

I can't believe we're almost to August!  Here's what we have scheduled for this upcoming Month! Also, I will be in California this weekend (July 26th and 27th). Details on that class are Here.   Arizona, get ready though, because we are starting a whole new series of hands-on classes for those who want some personal attention! Please pre-register if you are coming. It just makes things a lot easier when I know how many students to plan on feeding. Xoxo!

Arizona Classes:

Teaching Kitchen

33 S. 56th Street
Chandler, AZ. 85226 Phone:(480) 785-5210 

 Mom’s Smart Cookies in a Jar

Tuesday Aug 13 10 AM

Moms, Dads, Grandparents and anyone who wants to jump-start the holidays as well as get ready for healthy back-to-school snacks or teacher gifts will love this class. Tess will be baking up her favorite cookies and sharing some secrets and tips for great homemade cookie recipes. We'll be saving the Mega Mom’s sanity, one little jar at a time.   Class is Free.

French Macaroon Class with Chef Tess

Thursday, August 15th 10:00AM

The French Macaroon is a totally unique and unequaled cookie in it's delicate texture with a light crunch and crispy thin sugary crust. Filled with buttercream or rich chocolate truffle ganache, these are prized for their cookie perfection! Join me as I teach you hands-on in the kitchen for a personal training class. Unlike many of my other classes, this is a private event and taught in a small group where you'll make the cookies yourself and go home feeling confidant in your macaroon skills! Class is in store, but must be pre-paid.Cost is 25$ and registration is required.You'll take home a half dozen box class-made macaroons.Limited to 10 students.

Sweet and Savory Cream Puffs for Summer Gatherings

Saturday Aug 17 10 AM

Delicious and easy to make cream puffs are the perfect light and delectable addition to any of your summer events.  Savory or sweet fillings are a great way to share these with anyone.  We'll cover the basics and eat some cute little cream puffs. Class is Free. 

Flourless Silk Chocolate Cookies and French Palmier Cookies with Chef Tess

Thursday, August 22nd 10:00 AM

Ever wanted to know how to make "Elephant Ear" cookies (AKA French Palmier cookies)? These simple and delicious cookies are caramel crisp with just a hint of salt and spice. Plus we'll be making some gourmet flourless chocolate cookies that will melt in your mouth in decadence! This is a private pre-register required class. Space is extremely limited for personal one-on-one tutoring and experiences. Class is in-store. Cost is 25$ prepaid. Each student will take home 3 of each Flourless and Palmier cookies.Limited to 10 students.

Healthy Summer Dessert Pizzas

Saturday Aug 24^{th 10 AM}

Classic summer dessert begins with something that will keep you cool and be a ton of fun for the kids to help make! This is a great weekend class for those wanting to find some fun in the kitchen with their family as well as some delicious new ideas for a healthy dessert! They sound rich, but they're closer to healthy than we want to admit! Come taste some really delicious caramel apple oatmeal dessert pizza as well as a Strawberry Brownie Cheesecake pizza.  Class is Free. 

Meals in a Jar/Mylar 

Easy  New Week Night Dinners 

Saturday Aug 31^st 10 AM  

Now that the kids are back in school and you're settling down into a routine, what about making some family-friendly easy make-ahead meals that are shelf-stable and that any kid (or adult) can make for dinner anytime?! The 52 Method meals in a jar book is coming soon and this is an introduction into some of my favorite week-night meals that my family keeps returning to again and again. Great for short or long-term storage. I'll cover everything you need to know to be successful at feeding your family amazing meals. Class is Free.

Always My Very Best,
Your Friend Chef Tess

Top 10 Rice Recipes and Rice Cookery Class Notes

I'm teaching a rice class tomorrow and  I wanted to share some basics here for those who live far away as well as some great ideas for recipes.  Rice is such a wonderful food. It is naturally gluten-free. Not all rice is created equally and many of the rice we get actually is low on the Glycemic index, making it ideal for those with diabetes. For more information, see: 

Good News about the Glycemic Index of Rice!

 Here are my top 10 Rice Recipes...

1. Broccoli-Cheese and Rice Freezer Casserole. 

This is my favorite freezer meal recipe. I've used it more times than I can count. 

2.  Egg and Cheese Rice Patties

 I grew up with this comfort food. Rice patties. 

They're a great way to use up rice in the fridge. 

3. Thomas Jefferson's Granddaughter's Old Fashioned Rice Pudding  

The all American classic comfort food. I cook mine in the solar oven now, but you can use a pressure cooker and it is done in 10 minutes on high pressure. 

 4. Easy and Inexpensive Homemade Rice Vermicelli (a Roni) . 

Save money and make your own. It's easier than you think...and much better for you!

5. Fast Taco Rice 

This is a quick dinner recipe that cooks on the stove in just a few minutes.

 We've loved it for years!

6. Homemade Chicken and Wild Rice Mix.

If you love the boxed mixes of chicken and wild rice, this will hit the spot!

7. Gluten Free Chocolate Chip Butterscotch Cookies from Brown Rice Flour. 

These cookies are delightful, delicious, and easy to make with gluten free brown rice flour! Enjoy!

8.  Thai Chicken in Spicy Peanut Sauce Over Rice ( Shelf-stable meal in a jar)

This is by and far one of my favorite meals in a jar. Shelf stable up to 15 years and it includes all you need for a hearty dinner. 

9.  Apple Sausage and Wild Rice Stuffed Squash. 

This freezer-meal is a great way to use squash and rice all year long. 

10.Homemade Horchata Mexican Rice Drink

During the summer, this is a really refreshing drink. We have it a lot here in Arizona. 

Rice to the Occasion Class Notes

with Chef Tess

For best results, always follow the package directions of the type of rice you are using. When directions are not available, follow these directions for stove-top cooking from Riceinfo.com

1 cup  UNCOOKED RICE	COOKING LIQUID	COOKING TIME	YIELD (cooked rice)
Long-grain white, basmati, jasmine	1-3/4 cups	20 min	3 to 4 cups
Long-grain brown  (whole grain)	2-1/4 cups	40 to 45 min	3 to 4 cups
Parboiled	2 cups	25 to 30 min	3 to 4 cups
Medium-grain	1-1/2 cups	20 to 30 min	3 cups
Short-grain	1-1/4 cups	20 to 30 min	3 cups

Cooking Tips:

·         Cook extra rice at the beginning of the week to use in quick-prep dishes (use in casseroles, fried rice; with stir-fries; add to wrap sandwiches, soups).

·         Use broth, fruit juices or coconut milk in place of water for a change of flavor.

·         Measure accurately; use dry measure for rice, liquid measure for liquid.

·         Time cooking accurately; use kitchen timer.

·         Do not open lid during cooking or moisture will be lost.

·         Do not stir rice or you will disturb steam vents needed for cooking.

·         Rice will expand to 3 to 4 times its volume, so use appropriate size saucepan or casserole dish.

·         If rice is crunchy and liquid has been completely absorbed, add additional liquid, cover and cook 3 to 4 minutes longer.

Stove Top Cooking: In a heavy-bottom saucepan, combine 1 cup rice, liquid, 1 tsp salt and 1 tbsp  butter, if using. Bring to boil over high heat; reduce heat to low, cover and simmer for the time specified on chart. Test a few grains of rice for doneness (quickly replace lid). If not tender or liquid not completely absorbed, cook 2 to 4 minutes longer. Fluff with fork.

Oven:  Boiling liquid must be used to start the process. In deep casserole dish, combine 1 cup rice, boiling liquid, 1 tsp salt and 1 tbsp butter if using. Cover tightly and bake in 350°F (180°C) oven, white rice for 25 to 30 minutes, parboiled for 30 to 40 minutes and brown (whole grain) for 1 hour. Fluff with fork.

Microwave: In a deep microwavable dish, combine 1 cup rice, liquid, 1 tsp salt and 1 tbsp butter if using. Cover and cook on HIGH for 5 minutes or until liquid is boiling. Reduce to MEDIUM (50%) and cook white rice for 15 minutes, parboiled for 20 minutes and brown (whole grain) for 30 minutes. Test a few grains for doneness (quickly replace lid). If not quite tender or liquid not completely absorbed, cook 1 to 2 minutes longer. Fluff with fork.

I recently purchased a Zojirushi Rice Cooker.   Admittedly, I didn't know how much I was missing until I plugged one in for the first time. Now we use it a few times a week. It makes perfect rice!

	Cooking rice in your Zojirushi rice cooker is easy as 1-2-3.  Get the printable version from zojirushi.com  No stirring, watching or worrying about your rice. No more boiling-over, burning or scorching. No more soggy, mushy rice. Just perfect rice every time. Here's how...
	1 Measure your rice accurately using the measuring cup that came with the rice cooker. Fill the rice above the brim, then level off the cup. Now pour the rice in the empty inner cooking pan.
	2 Rinse rice under water until the water clears. Rub the grains of rice gently between the palms of your hands and drain.
	3 Add water to the water level line that corresponds to the number of cups of rice you are cooking. If you are cooking 3 cups of rice, add water to water level 3 for “White Rice.” Be sure that all the grains of rice are submerged and the surface of the rice is flat and level to ensure even cooking.
	4 Wipe off any excess water from the outside of the inner cooking pan and place it in the rice cooker. Select the “cook” setting.
	5 When cooking completes, allow the cooked rice to ‘rest’ for 15 minutes. If you have a Micom rice cooker, this is done automatically and you will not have to wait. Open the rice cooker and use the special nonstick rice spatula to fluff and serve your rice.

Pressure Cooking Rice

 If you're new to the blog and to pressure cooking, this is for you: 

 PRESSURE COOKER 101 TUTORIAL

Pressure Cooking Rice Guide

Grain Variety	Grain: Water	Cooking Times
White Rice, long grain: Basmati, Jasmine, Texmati	1 : 1 1/2	4 minutes
White Rice, short grain	1 : 1 1/2	8 minutes
White Rice, medium grain	1 : 1 1/2	7 minutes
Brown Rice, long Grain: Basmati, Texmati, Sweet Brown	1 : 2	18 minutes
Brown Rice,  Medium Grain	1 : 2	16 minutes
Brown Rice, Long Grain	1 : 2	15 minutes
Wehani Rice	1 : 2	7 minutes
Wild Rice: Manomen "Water Grass"	1 : 4	20-22 minutes.

I will be adding many more rice recipes as we progress, but I had to start with some basics my darlings.

There you go!

Always My Very Best,

Your Friend Chef Tess