Creamy Chicken Veggie Casserole in a Jar

I will be teaching a FREE class at  Preparing Wisely on Thursday night at 6:30 in Mesa  on  these Convenience Meals in a Jar.   This class is  always well attended and in high demand, especially  in  light of recent emergency events that have happened around the world and the demand people have for good quality homemade meals.  People prepare for family emergencies in different ways. Some prepare for an earthquake, fire or natural disaster.  Some prepare for financially difficult times and unemployment.  Some just prepare meals in advance so that mom or dad are not too entirely stressed out at the end of a hard work day. Whatever your reason for preparing convenience meals, this is a simple method of keeping track of what you have on hand and keeping it an organized location.  This method is one anybody can use. I don't claim the method of planning a menu this way to be mine, I do however claim these recipes as ones I have developed through personal trial and error. We've heard it called a "year's supply" of food. Insuring that should anything catastrophic happen, your family will be fed.

Recently someone asked me to write down a few of my recipes for long term storage and what I recommended. I have a method that I like to recommended to  those starting out on food storage use that isn't new, but it was a little bit exciting when I heard it. One plans 7 meals, one for each night of the week and then figured getting 52 of each meal.  My method of containing each meal entirely in ONE  jar is different than others who have planned the meal in a 52 week method, but didn't keep it this simple or concise. I wanted it all in one spot. In this way one would easily be able to have a year's supply of food that a family of four would eat should they need it. One wouldn't  have to search through things to find the corresponding can of meat or sauce to go with the starch.   It sounds "simple stupid"...but sometimes that's how I roll. It's a good simple way to calculate a family's needs. It's also a good way to get back to the basics of what a normal family will eat. Without getting into a lot of canning details and crazy stuff here, I do want to say that I don't want anyone to have to worry about canning meat or rotating cans of beans and vegetables. This gets into methods of pressure canning that some may not be prepared to practice proper rotation or sanitation while home canning. No they are not safe on the shelf longer than one year.  PERIOD. (Please see Home Canning Safety 101 for specific details in this matter) If you would like the original 7 recipes I used, see this post:  here .

  Today I'm adding another casserole that has become a fast favorite here.  I already posted one that's a cheesy turkey noodle casserole. While this one is similar, I realize that sometimes it's the comfort food we serve during times of distress...and I'm planning accordingly.  That being said, this one is different in it's composition and flavor.  It's a lot more creamy and has more vegetables. 

In a quart Jar fit with a funnel:

1 3/4  cups wide egg noodles

½ cup Honeyville freeze dried vegetable mix

1 cup freeze dried chicken chunks

1/2 cup freeze dried peas

1/4 cup freeze dried mushroom slices

2 T dehydrated onions

1 tsp of my Romantic Italian Seasoning 

1/2 cup Honeyville  cheese sauce powder OR my homemade condensed soup mix  

1/3 cup powdered milk

1/3 cup powdered sour cream

¼ cup dehydrated butter

For long term 8-10 year storage, combine all ingredients in a sealed mason jar with an oxygen absorber packet.  These will cause a vacuum seal.  Note...it is important if you are doing these jars to open the freeze dried meat and bottle it again within a few hours. If you're worried about it or want a vegetarian alternative, you may use 1 1/2 cup Freeze Dried Zucchini instead of the chicken. You'll need to add 1 tsp no msg chicken bullion to the mix as well.

The chicken is really cool. 

To Prepare:

In a casserole, combine the entire contents of the jar with 4 cups hot water. Let sit 5 minutes.  Cover and bake in a solar oven at 350 degrees for 30-35 minutes. OR microwave in covered deep dish casserole for 15 minutes.  

While the casserole is baking, I make bread crumb topping. This is optional but adds a lot of texture and flavor. I prefer, when cooking with the solar oven to do the topping on a separate burner or if microwaving...cooking the topping on the stove to crisp it. This saves a lot of time and with the solar cooker, gets a crispy topping I can't normally get.   I'm using  homemade 9 grain ciabatta (if you missed that post it was freakin' fun!).  Put a few pieces in a food processor or finely grind in a hand-powered  processor.

Add 2 T olive oil 1/2 cup of  the crumbs and 1/2 tsp of my Romantic Italian Seasoning. 

Mmm. Now that's a crumby job right there. 

Put the crumbs in a hot skillet and stir until toasted. How easy is that?! Where you expecting rocket science?!

Remove casserole from the oven or microwave (especially important with microwave to let the casserole sit 10 minutes so it get's thick). Top with 4-5 slices of cheese. I use homemade mozzarella cheese  or you can also use freeze dried mozzarella from your food storage.  Top with crumbs.

Spread out the crumbs.  Cover until cheese is melted. 

Usually while the cheese is melting I saute some fresh green beans to go on the side...

Season them well and drizzle with olive oil...and waaahlaaaa! The casserole is now ready. Brace yourself for the reveal...

The casserole is now ready. Brace yourself for the reveal...

Creamy delicious...not too glue-like and thick...

Are you hungry yet?

Well?

There you go. Make some veggie casserole!

Chocolate Amaranth Bread!

And off we go! Welcome to Amaranth class. I'm chef Stephanie Petersen and I will be eating chocolate until I'm dead and bloated hosting this grand Grain Surgery 101 adventure!  

Amaranth is a supergrain! It's a complete protein. It's in the same family as millet. You all know how I love millet right? Amaranth (below, left) is a very small grain. Teff (below right) is the smallest of all the grains. Amaranth is right there though...very small. 

Added to baked goods when popped, it adds a light texture and nut-like flavor. I'm completely in love with it. Smooches Amaranth.

 I love how it looks in bread. I love how it tastes in bread. I love how it sounds like I'm doing drugs when my kids tell my neighbors, "Mom's poppin' Amaranth again."

For this amazing bread you will need this crazy cool recipe I Adapted from my chocolate bread recipe:


Whole Grain Chocolate Honey Amaranth Bread


12 oz luke warm water (no hotter than 110 degrees) 1 1/2 cups
1T  active dry yeast (or 1 packet)
1/2 cup honey
1/4 cup organic amaranth, popped to equal 1 cup (directions to follow)
1 lb 12 oz whole Kamut flour or whole wheat bread flour ( 5 1/2 cups)
4 (1 oz each) unsweetened bakers chocolate squares (or 3/4 cup cocoa)
1 T espresso powder (or Pero for the Mormon ladies)
2 tsp salt
4 oz olive oil, (1/2 cup butter is pictured but I usually use olive oil)
2 large eggs (1/2 cup)
1 T double strength vanilla
8 oz, high quality chocolate chips


Combine the olive oil OR butter and bakers unsweetened chocolate and melt slowly over a double boiler or in the microwave 15 seconds at a time. Stir often as to not burn the chocolate.

Stir and stir. Try not to imagine yourself as a one inch version of yourself floating away in a chocolate jacuzzi with Edward Cullen...he is fictional character. He will never love you.

In a large bowl, combine the yeast, warm water, honey and about 1 cup of the flour. When the chocolate mixture is completely melted, allow to cool so that it doesn't feel warm to the touch.
Now get out your amaranth.

Pop the Amaranth by heating a large deep pan 2-3 minutes on high heat. Add the 1/4 cup amaranth and stir with a wooden spoon until it pops.

 It will become bright white and take on a nutty flavor. Yah...no comments on my lack of a tan...and my crazy-brain either.

 Isn't it the cutest little mini-pop you ever saw? If I was a Smurf, I'd take this to the movies. In the bread, it gives a nut-like flavor without adding fat and most definitely adding a ton of nutritional goodness!

 Mix the amaranth  into the water flour and yeast mixture. Add the salt, vanilla, eggs and remaining flour, reserving about 1/2 cup of flour. Knead by hand 5-7 minutes until a soft supple dough is formed. It should look like this.

Very little if any flour is needed to keep this dough from sticking to the work surface if you have followed the recipe correctly. Place in a 2 gallon covered bowl and allow to raise about 2 hours, until doubled in size.

Punch down dough.

 Divide the dough in half.

Roll out into a 14 inch by 10 inch rectangle and spread half the chocolate chips onto the dough, leaving an inch around the outside edge. It helps to lightly roll a rolling pin over the chocolate chips to ease them into the dough. Be careful not to push them through, just nestle them in the dough...

Tightly roll the dough into a long log, encasing the chocolate chips. Don't make them longer than your sheet pans. I don't have a huge oven like I did in the bakery...so I had to make them short baguettes...like 16 inches or so.

I had a dream about an alien planet that was all cratered with chocolate chips like this. I think it was after I had eaten too many brownies.

When it is all rolled, be sure not to let any of those little cuties escape. Hey...an escaped nibblet. Ooop. I had to do a mercy eating...just so it wouldn't get burned in the oven. See how benevolent I am.

Place loaves seam side down on a lightly oiled sheet pan or pan lined with parchment paper. You can cover each loaf lightly with plastic wrap or place in an Unheated oven, lightly spraying it with a mist of water. Raise 1 1/2-2 hours, until very fluffy. Remove wrapping or take out of cool oven. Preheat oven to 375 degrees. Take one egg white and 2T water and whisk together in a bowl. Lightly coat the top of the bread with the egg mixture using a pastry brush.

Slash with a sharp knife lightly three times across the top of the bread.

Bake 40-45 minutes or until over 170 degrees with a meat thermometer.

When baked, the outside will be smooth and shiny. The inside will be studded with chocolate chips. Well, unless a few peek out through the slash marks. On a side note...I also like to make little buns with this dough and just put a square of chocolate in the middle of the dough, much like I do for the caramel stuffed sticky buns

There you go.

Don't lick the computer screen. It's not Edward Cullen and it will never love you. Stop poppin' too many amaranth...you freak.

Make your own. There you go. {Evil grin} Don't you want to just try amaranth now?! Come on down. We have it at Preparing Wisely!

Gingered Mango Coconut Crumb-cupcakes with White Chocolate

 Who knew that  Freeze Dried Mangos and 

6 Grain Pancake Mix  could make amazing cupcakes?

Well...I'm here to say that we've had some great success with using the pancake mix for more than just pancakes!  

Here's my recipe:

Gingered Mango Crumb Cakes drizzled with White Chocolate

2 1/2 cup THRIVE 6 grain pancake mix

2 cup Honeyville Freeze Dried Mango (hydrate with 1 cup hot water for 10 minutes)

3/4 cup Organic Coconut Oil 

3/4 cup sugar
4 large eggs (or dehydrated Powdered Egg Whites, hydrated to equal 1 cup of liquid)

2 tsp  pure vanilla

1/2 tsp rum or brandy flavor

3/4 cup Quick Rolled Oats  

1 T ground ginger

1 tsp ground cinnamon

Crumb topping:

2 1/3 cup THRIVE 6 grain pancake mix
1/2 cup coconut oil
2/3 cup sugar
1 tsp ginger
1/2 tsp ground cardamom


Directions: Preheat oven or solar oven to 325 degrees. Lightly oil muffin pans and line with cupcake papers. (Yields 24). In a large bowl, combine the hydrated fruit, oil, sugar, egg, vanilla and flavor. Whisk until well combined.  In a separate bowl combine pancake mix, oats, ginger and cinnamon.  Combine the wet and dry ingredients and mix by hand 100 strokes.  Scoop into cupcake cups, filling half full.  Top with crumb topping. To make crumb topping, combine ingredients for crumb topping until it looks like this:

Top cupcakes. Bake 15-18 minutes until a toothpick inserted in the center comes out clear. I drizzle with 8 oz of melted white chocolate when cooled. 

Chopped toasted macadamia nuts sprinkled on top of the chocolate might make me pass out...


There you go! Another way to use your pancake mix! Enjoy! 

Buckwheat and Teff Gluten Free Blender Pancakes

I had a request for a whole grain blender pancake that is gluten free. As always, I am happy to help, as I have many friend who deal with the whole "gluten free" issue. So, I thought I'd share that buckwheat is in fact 100% gluten free! It's awesome for pancakes and a powerhouse of nutrition. It's well worth using for pancakes.  So far, I love the soak overnight method best, even though it does actually work to just put the buckwheat in the blender unsoaked. I prefer to soak, as I know that this will aid the body in digestion of the grain.  

Here's my recipe:

1 cup buckwheat (soaked overnight in 3 cups water and drained)

1/2 cup Teff (if you don't know about this whole Super-grain...it's amazing!)

1/2 cup egg whites (this makes a fluffy amazing pancake Powdered Egg Whites can be used, hydrated )

20 drops stevia (see below)

1 tsp lemon or orange zest

2 tsp Baking Powder 

1/4 tsp salt

In a blender, all the ingredients.

I LOVE the stevia we carry in the store. It's got a really clean flavor. The advantage of using this, opposed to using sugar is that it won't stick to your griddle...and it won't make you fat. Okay...it's a 100% natural sweetener that doesn't cook out on the griddle so it makes a supremely lightly sweet breakfast pancakes.

Blend on high for 3 full minutes, adding more water as needed to make a smooth batter. I didn't have to use any.

Cook on a lightly oiled hot griddle 2 minutes on each side until cooked through.

Yeah! You'll need some Maple Syrup!

There you go my gluten free friends! Buckwheat-Teff pancakes! Enjoy!

Wild Rice is Here!

We got wild rice in the store this week and all I can say is Hooraaaaaay! I was so excited the second I saw the box that I took pictures right away and posted them on our Facebook Page. Yes...I'm a bit of a grain geek, but that's what we like right? Walking geeks of grain? We get our rice from a company called Fall River Wild Rice. If you want to learn more about their rice, you can read about it here.

 The broken variety we got in is a lot less expensive than the full long grain version, but it's flavor is still awesome and just what you would expect in a wild rice. Use up to one cup of the cooked rice in your bread dough for a wonderful contrast of flavor and color. Mill the wild rice in your grain mill for a fine, gluten free flour to add to cookies, cakes and pastries. It will lighten up the final baked good considerably.

Cooking Instructions

Cooking Wild Rice Using the Stovetop Method

Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. For chewier texture cook less time. Yield: 3-4 cups of cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Cooking Wild Rice Using the Oven Method

Wash 1 cup uncooked wild rice thoroughly. Combine with 2 cups water in a covered 2-quart casserole. Cover and bake at 350 F for 1 hour. Check wild rice. Ad more water, if needed, and fluff with a fork. Continue baking for 1/2 hour. wild rice should be moist, not dry. Yield: 3-4 cups cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Cooking Wild Rice Using the Microwave Method

Wash 1 cup uncooked wild rice thoroughly. Combine with 3 cups water in a covered 2-quart glass casserole. Microwave on HIGH for 5 minutes. Microwave on MEDIUM (50 percent power) for 30 minutes. Let stand 10-15 minutes, drain. Yield: 3-4 cups cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Fall River Wild Rice Nutritional Information from their website:
Wild rice is highly nutritious.   In fact, thanks to the optimal conditions under which it is grown, Mother Nature has blessed this unusual grain with amazing qualities.  Containing more than 12% protein uncooked, wild rice is significantly more rich in protein than common white rice or most other grains.  It is high in complex carbohydrates and is a good source of fiber.  In contrast, its sodium content is refreshingly low.  Wild rice also offers exquisite flavor.  No wonder it has created such a stir among today's health-conscious consumers!  Wild rice is an important component of a balanced diet.

U.S. Wild Rice Nutrients: Based on 1/2 cup cooked wild rice Amount per Serving:
Calories	320
Calories from fat	10
Total Fat 1g	2%
Saturated Fat 0g	0%
Trans Fat 0g	0%
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 68g	23%
Sugars 1g	0%
Dietary Fiber 6g	24%
Protein	10g
Vitamin A	0%
Vitamin C	0%
Calcium	2%
Iron	10%
* Percent Daily Values are based on a 2,000 calorie diet.

We have it for 5$ a lb, in a 5 lb box. If they sell fast enough, we will order more and keep them in stock.