Chef Tess Country Style Thick Hamburger Stew in a Jar

 This is a great meal made completely out of food storage. It's amazing for camping or dinner any night of the week. It's perfect for giving to a sick neighbor or to someone you actually...like. I think my family likes it because the folks I cook for are down-home-raised-on-the-farm kind of people. They don't like a lot of green herbs and junk in their food (ironic isn't it?). Now and then I get "froofie" chef on them and roast some garlic or chop some tarragon, but for the most part it's "regular people" food.  As for this meal, the crazy cool part is that it fits in a convenient size quart jar for easy food storage space and planning! 

 Well, when I walked into the store this week, there on the shelf was yet another cool new thing that Troy had picked up...
Honeyville has this great freeze dried vegetable mix!
 It has corn and peas, peppers and carrots. It's great for adding a lot of flavor in one grab. 19.50$ for th#10 can. I thought to myself, "self...I bet I can make a recipe with *that* in it!" Yes...I'm a food storage dork-fest-in-action. You know you like it. (Secretly.)

 Honeyville Freeze Dried Ground Beef is probably one of th most interesting things I've ever used as a chef. It has quite literally changed my convenience food world when it comes to having to make dinner. No longer having to cook meat?! Yah. It's shelf stable and totally crazy cool stuff. I love technology...always and forever. (Quick...name that movie.)

So...Here's the next convenience dinner in a jar meal...

I promise they won't all be soup or stew.

Chef Tess Country Style Hamburger Stew

yield 12 one cup servings

in a quart jar:

1 cup THRIVE instant red beans

1 cup Honeyville freeze dried mixed vegetables

1 cup Honeyville freeze dried hamburger (or TVP beef)

1 Cup Honeyville dehydrated diced potatoes

¼ cup Honeyville dehydrated onions

Seasonings I shake down into the jar: ½ cup tomato powder,

1 tsp thyme, 1 tsp garlic, ¼ cup flour, and 1 T beef bullion.

It will fit if you shake it really well.

To prepare Country Style Hamburger Stew:

In a gallon pot, combine stew mix with 6 cups water and bring to a boil.

Reduce heat and simmer 20-30 minutes.

Works great in a solar oven. Bake one hour.

Put an oxygen absorber in the top of the jar. Seal. Good on your shelf in a cool dark place up to 10 years.


Now, I actually tape the directions onto the jar...(not pictured) or write the cooking directions on the top of the lid in permanent black ink.


Remember that tomorrow night I will be teaching a convenience meals in a jar class here at the store starting at 6:30! You won't want to miss out on some great recipes and samples! It's going to be informative and crazy fun! See you then!

Chef Tess' Taco Soup Mix using NEW Instant Beans! And Product Review!

 We got something new in the store! Ooo-Laaa-Laaa!  Super cool INSTANT beans. What's the difference? Well...Our THRIVE Instant Red Beans will help you spend less time in the kitchen. Boiling dried beans can sometimes take hours, but with THRIVE Instant Beans you can prepare great meals in no time at all. Whether you use our instant beans for homemade refried beans, Boston Baked Beans, or bean soup, you will know that you are using a quality, long-lasting product that is an excellent source of protein and fiber. That's a mouth-full huh?! In a nut shell... They taste like regular red beans but they cook up super quick! I'm totally in love with them...for a bean anyway. So here's a Chef Tess moment of glory...a dancing in the hallway-jumping for joy-food-storage-moment of glory...ready?


You want to know the other cool thing? It just got a whole lot easier to make soup mixes for food storage! In fact when I saw the instant beans I almost started squealing. I know you're thinking, "Geeeek alert!" Oh my gosh!!


 I think I may be one of the only people on earth who gets this excited about food storage technology. Well...Troy does too.  However, that being said, I had to share this great new recipe I've developed from an old favorite. It's adapted using instant beans. Instead of taking hours to cook in a crock pot, it takes just about 20 minutes! I'm super excited about it! Can you tell?! It can fit conveniently in a quart size jar so it's perfect for food storage!

Put a funnel on the mouth of a quart jar and measure as follows into the jar:

 2 cups THRIVE instant Red Beans
1 cup Taco TVP
1/2 cup Dehydrated Onion  
1/3 cup Freeze Dried Mixed Peppers  
3/4 cup Freeze Dried Corn  
1/2 cup Tomato Powder  
1T homemade taco seasoning


                    So, here's  a picture of my new boyfriend red bean. I love him them.

When you get to the tomato powder, just shake the jar so it works its way into the cracks.

Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years.  To prepare, place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired.

Using Your Sun Oven as a Slow Cooker 101

Today we used my Global Sun Oven just like a crock pot.  Most often that is how I use it but today felt especially cool after the seminar  on Saturday.  A lot of people are surprised to find that the Global Sun Oven can be used as a slow cooker using the insert from their crock-pots! At the Solar Cooking Seminar with Paul Munsen, (President of Sun Ovens International, Inc.)he  told us a few things that are less known about using the solar oven. I realized I had already been using it for my crock pot but when Paul said it...I just felt so cool. Like, "hey...I thought of that too..."  The cooking times with the slow cooker recipes is exactly the same as the "low" setting. So, any recipe you have for the slow cooker...can be done solar. 

For this recipe we used : 

Quick and Easy Slow Cooker Chili
1 lb cooked hamburger or equivalent of the Honeyville Freeze Dried Ground Beef 

(or vegetarian use 1 cup TVP Taco )

1/2 cup  Dehydrated Onion 

Add to the following in a 4-6 quart slow cooker:
1 small can diced green chiles
2 15 oz can Pinto beans ( undrained) or 1 lb cooked pinto beans
1/2 cup dehydrated bell peppers
2 cans stewed tomatoes or diced tomatoes (undrained) *
2T-4T chili Powder (depending on how hot you like it)

1T garlic

Salt and pepper to taste

Heat in the solar oven 2-3 hours in direct sunlight. Serve with tortilla or corn chips. Optional, top with grated cheese, sour cream, diced onion and even fresh diced tomatoes if you like.

You will need to remove the metal shelf within the unit and just put the pot right on the bottom of your cooker.

This is a six quart insert that fits just perfectly in the Solar oven.  I keep it on a rolling Craftsman Tool cart that has been a perfect perch for my oven out in the sun.

Chili cooked perfectly in the solar oven instead of using the electricity and heating up the kitchen! How cool is that?! In Arizona, the cost of cooling my house goes way down if I don't use the regular oven and the slow cooker on the kitchen counter. The solar oven has offered a great alternative method for cooking that my family loves.

E-mail a friend about this product. 


Would you like to receive our weekly email with updates on our upcoming events and store specials? It's free...and its fun!  Contact Troy Adair:  troy@preparingwisely.com 

Barley Beef Soup

Hearty and Delicious Wintertime Soup

Barley Beef Soup

I love soups and stews and I look forward to cooler weather to be able to fully enjoy them.  Barley Beef soup is a hearty soup that the whole family can enjoy.  You can prepare it using different vegetable combinations for variety or to please the picky eaters in your household.  You can easily prepare this meal with fresh vegetables and meat, or you can use freeze dried vegetables or meat.

Pearled barley is great for soups and stews because it cooks more quickly than hulled barley and provides a delicious flavor and texture to soups.  The barley also helps to provide additional fiber and nutrients.  Here is a delicious recipe that my wife uses:

Barley Beef Soup

1 Cup Chopped Cooked Beef (or brown stew meat first)

2 Carrots Chopped

2 Celery Stalks Chopped

1/2 Large Onion Chopped

1 Small Red Potato Chopped

1/2 Can Diced Tomatoes

1 Cup Pearled Barley

16 Cups Water

2 oz Haco Soup Base (Vegetable or Beef)

1 Tablespoon Real Salt

If using raw meat, brown the stew meat in a tablespoon of oil.  Combine ingredients in pan and bring to a boil.  Stir periodically.  After soup comes to a boil, reduce heat to simmer and cook for 1 hour.  The vegetables should now be fully cooked and the barley soft and robust in size and texture.  Serve with fresh bread or rolls.