Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

3 T. butter, divided

1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

Brandied

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt. While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. Sauté the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sauté 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives. Serve the chicken alongside rice and endive and apples.

 

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Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

2 heads of fennel

1/2 a lemon and 1/2 a preserved lemon, fairly finely chopped

1tbsp olive oil

1oz unsalted butter

2 globe artichokes

2 bay leaves

2 cloves of garlic, chopped

3tsp sage, chopped

1 small pinch of saffron

4 good-quality, properly ripe tomatoes, preferably plum

2fl oz chicken stock

 

Heat the oven to 350F. Trim the fibrous outer layer from the fennel bulbs and cut into quarters. Reserve the fennel fronds to scatter over the finished dish. Squeeze over a little of the lemon juice. In a heavy-based saucepan add the olive oil and butter. Place over a medium flame and, once the butter begins to melt, add the fennel, season with a little salt and cook gently for 10 minutes or so. Meanwhile, trim the artichoke. This is not as hard as it seems, but it is imperative that your knife is very sharp. Lay it on its side and bring your knife down about a third of the way down the artichoke and simply cut all the way through. Throw away the top and trim all the way around the base until you come to the choke. All that is left to do now is to cut the choke in half and, with a small knife, trim out the spiky, fibrous inner core. Now, quickly rub the artichoke with the half lemon before adding it to the fennel along with the bay leaves, garlic and sage. Add the saffron and stir to combine. Roughly chop the (omega) tomatoes and add to the pan, along with the preserved lemon, followed by the stock. Cover and place in the oven for 40 minutes or until the fennel is very tender. Check for seasoning and pour into the bowl, then serve with basil oil and some grated Parmesan.

 

 

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Black Pepper Steaks with a Creamy Pan Sauce and Caramelized Zucchini

Black Pepper Steaks with a Creamy Pan Sauce and Caramelized Zucchini

1/2 C. EVOO

Salt

4 small T-Bone Steaks, 1-1 1/2″ thick.

4 T. Pepper

2 large Zucchini, cut into thin disks

3 cloves Garlic, chopped

1 large Spanish Onion, thinly sliced

2 Plum Tomatoes, cut in half lengthwise, seeds removed, then cut into thin strips

2 handfuls chopped Flat Leaf Parsley

1 T. Dry Mustard

2 T. Thyme, chopped

1 C. Chicken Stock

1/2 to 3/4 C. Heavy Cream

 

Preheat 2 skillets each with 2 T. EVOO over medium high heat for the steaks. Season both sides of t-bones with salt. Press a 1/2 T. of pepper evenly on each side of steaks. Add 2 steaks to each pan and cook for 6 to 7 minutes per side for medium doneness. While steaks cook, start zucchini. Preheat a large skillet with 2 T. EVOO over medium high heat. Add sliced zucchini and cook without stirring for 2 minutes. Add garlic, half the onion and salt, and stir to distribute. Cook 5 minutes, tossing occasionally. Add tomatoes and half parsley; continue to cook for 1 to 2 minutes or until tomatoes are heated through. Remove steaks from skillet and tent with foil to rest while you make sauce. With spatula, remove extra pepper stuck to the skillets; scraping up browned bits, but leaving in pan. Combine all drippings into one skillet. Return skillet with drippings to heat; adding last 2 T. EVOO. Stir in remaining sliced onion, mustard and thyme and cook for 2 minutes, stirring frequently. Add stock and heavy cream, raise heat to high and cook for 3 minutes, or until sauce is slightly thickened. Taste for seasoning and adjust salt and pepper as needed. Finish sauce with remaining chopped parsley and serve over steak with the zucchini on the side.

 

 

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Black Bean Stoup and Southwestern Monte Cristo Sandwiches

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

stoup2 T. extra-virgin olive oil, 2 turns of the pan

1 sprig fresh bay leaves or 1 large dried bay leaf

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

3 ribs celery with greens, chopped

1 large onion, chopped

1 red bell pepper, seeded and chopped

3 (15-oz.) cans black beans

2 T. ground cumin

1 1/2 tsp. coriander

Salt and pepper

2 to 3 T. plus 2 tsp. hot sauce, divided

2 C. chicken or vegetable stock

1 (15-oz.) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes

8 slices white sandwich bread

1/2 C. hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand

8 slices honey baked ham, from the deli counter

8 slices Pepper Jack cheese, from the deli counter

8 slices smoked turkey, from the deli counter

2 eggs, beaten

A splash of milk

1 T. butter

1/2 C. sour cream

2 to 3 scallions, chopped

 

Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 T. hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 tsp. hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

 

 

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Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice

Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice

2 T. butter

1/2 C. slivered or sliced almonds

2 C. white rice

1 orange, zested

1 lemon, zested

1 quart chicken stock

6 T. extra-virgin olive oil, divided

2 lb. beef tenderloin or sirloin tips, bite size pieces

Salt and freshly ground black pepper

1 1/2 lb. mushroom caps, cremini or white, brushed clean and halved

6 clove garlic, finely chopped

1/2 C. dry Spanish sherry

1 C. beef stock

 

Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes. While rice cooks, heat a large skillet over medium-high heat with 3 T. olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate. Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat. Fluff rice with fork and serve with the beef and mushrooms.

 

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Bacon Wrapped Monkfish with Spicy Horseradish Aioli and Crispy Sugar Snap Peas

Bacon Wrapped Monkfish with Spicy Horseradish Aioli and Crispy Sugar Snap Peas

monkfish1 tsp. Cayenne pepper

1 tsp. paprika

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

16 oz Monkfish fillets cut into about 20 “scallop sized” pieces

10 strips of bacon cut in half

2 T. Mayo

2 tsp. prepared horseradish

1 tsp. Dijon Mustard

2 T. butter

2 C. sugar snap peas

 

Soak wooden skewers for 30 minutes beforehand. Mix the first 6 spices up in a small bowl. Lightly dust the fish with this. It should enhance the flavor but too much will overwhelm the delicate Monkfish. Wrap each piece of fish with bacon and circle the piece only once. Overlap just a bit. Trim excess bacon. Skewer through the overlapped portion and do not have too much extra. Place on a hot grill and sear each side, depending on the temperature 2 minutes per side should do it. Can be done on the stove top or even the oven for that matter. Mix the mayo, horseradish, mustard and about a tsp. of the spice mix together in a small bowl. For the peas, blanch in boiling water for about 30-60 seconds then remove them to a bowl of ice water. In a sauté pan melt the butter over medium heat and add the well drained peas. Warm through but do not brown. Divide peas to 4 plates. Top each with bacon wrapped monkfish and place a small amount of the Aioli on each piece of fish.

 

 

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Flavor Profiles / Common Ingredients

Flavor Profiles / Common Ingredients

Flavor Profiles / Common Ingredients

 

Cajun

Bay

Blackening Seasoning

Cayenne

Creole Mustard

Filé (used in gumbos and some jambalaya, other stews)

Oregano

Paprika

Pre-Blended Cajun Seasoning

Rosemary

Tabasco

Thyme

Caribbean

Allspice

Annato (Achiote)

Black Beans

Callaloo

Cilantro

Cinnamon

Cloves

Coconut Milk

Garlic Powder

Ginger

Jerk Seasoning

Mint

Molasses

Nutmeg

Pepper Sauces

Pigeon Peas

Scallion

Sweet Potato

Thyme

Chinese

5 Spice

Garlic

Ginger

Mirin

Oyster Sauce

Ponzu

Rice Wine Vinegar

Sambal Oelek

Sesame Oil

Soy Sauce

Star Anise

Eastern European

Apple Cider Vinegar

Caraway

Chives

Dill

Juniper

Mace

Marjoram

Mustard Seed

Paprika

Parsley

Sage

Sauerkraut

Savory

Greek

Bay

Currants (Zante)

Dried Figs

Dried Orange Peel

Fennel

Garlic Oregano (greek)

Honey

Jarred Grape Leaves

Lemon

Mint

Nigella

Olive Oil

Olives

Orzo

Parsley

Thyme

French

Bay

Capers

Champagne Vinegar

Chervil

Dijon Mustard

Fleur de Sel

Garlic Powder

Herbes de Provence

Parsley

Red Wine Vinegar

Rosemary

Tarragon

Thyme

Wine

Indian

Asofoetida

Basmati Rice Pilaf Mixes

Bay

Cardamom

Cashews

Cayenne

Chutney, assorted

Cinnamon

Coconut

Coconut Milk

Coriander

Cumin

Curry Powder (only, not really)

Garam Masala

Ginger

Golden Fried Onions

Lentils

Mint

Nutmeg

Paprika

Tamarind

Tandoori Spices

Turmeric

Italian

Balsamic Vinegar

Basil

Caponata

Fava Beans

Fennel

Garlic

Giardiera

Gnocchi

Lemon

Lemon

Mint

Olives

Onion

Oregano

Parsley

Pasta, Tortellini

Pasta, Various

Pine Nuts

Polenta

Red Pepper Flakes

Roasted Red Peppers

White Beans

Japanese

Chile Oil

Dashi (Bonito Flakes & Kombu)

Dried Shiitake Mushrooms

Furikake (a rice seasoning made from nori, sesame seeds, salt, sugar, and sometimes flavored with other ingredients such as dried fish)

Japanese Pepper (Sansho)

Mirin

Miso

Mustard Powder (karashi)

Pickled Ginger

Pickled Vegetables

Rice Vinegar

Scallions

Sesame Seeds

Soy Sauce / Tamari

Toasted Sesame Oil

Wakame

Wasabi

Korean

Bean Sprouts

Fermented soybean paste (doenjang)

Fish sauce

Garlic

Ginger

Kimchee

Napa Cabbage

Pepper flakes (gochugaru)

Pepper paste (gochujang)

Red pepper threads

Rice Syrup (jochung)

Rice Vinegar

Rice Wine (Mirin or Sake)

Sesame oil

Sesame seeds

Soy sauce

Latin American

Adobo

Annatto (Achiote)

Chiles

Chimichurri

Cilantro

Corn

Cumin

Lime

Oregano

Oregano (Mexican)

Rice

Squash

Tomatoes

Guava Spread

Mediterranean

Basil

Bay

Cardamom

Cinnamon

Cloves

Ginger

Oregano

Rosemary

Thyme

Mexican

Black Beans

Chile Powder & Dried Chiles of Many Types

Cilantro

Cinnamon (Mexican Cinnamon)

Coriander

Cumin

Garlic Powder

Oregano (Mexican Oregano)

Tamarind

Middle Eastern

Bay

Bulgur

Canned Fava Beans

Cardamom

Cinnamon

Cloves

Coriander

Cumin

Falafel Mix

Fenugreek

Garlic Powder

Ginger

Jarred Grape Leaves

Oregano

Pistachios

Sesame Seed Brittle

Za’Atar

North African / Moroccan

Almonds

Cardamom

Chickpeas

Cinnamon

Cumin

Dates

Dukkah

Ginger

Harissa

Honey

Lentils

Paprika

Raisins

Ras El Hanout

Turmeric

Spanish

Almonds

Anchovies

Bay Leaves

Garlic

Membrillo

Olive Oil

Olives

Piquillo Peppers

Romesco Sauce

Saffron

Sherry Vinegar

Sofrito

Spanish Smoked Paprika (pimento)

Thai

Basil (thai)

Cumin

Garlic

Ginger

Turmeric

Cardamom

Curry Powder (Only, not really)

Fish Sauce

Chile

Lime

Lemongrass

West African

Black Eyed Peas

Cassava

Dried Fish Powder

Garlic

Ginger

Groundnut / Peanut Oil

Ogiri (Fermented Melon Seed Paste)

Onions

Palm Oil

Palm Oil (Red)

Peanuts

Peanut / Groundnut Butter

Plantain

Scotch Bonnet & Other Hot Peppers

Squash, Gourd & Melon Seeds (Egusi)

Tomato Sauce / Paste

Une (Fermented Locust Beans)

Yam

Generic Asian

Bamboo Shoots

Basil (thai)

Bean Sprouts

Canned & Dried Asian Mushrooms (Straw, woods ear, oyster, golden needle, etc.)

Cardamom

Chile

Chile Oil

Cumin

Dashi (Bonito Flakes & Kombu)

Dried Shiitake Mushrooms

Fermented soybean paste (doenjang)

Fish Sauce

Furikake

Garlic

Ginger

Japanese Pepper (Sansho)

Kimchee

Lemongrass

Lime

Mirin

Miso

Mustard Powder (karashi)

Napa Cabbage

Noodles, Glass

Noodles, Ramen

Noodles, Soba

Noodles, Udon

Pepper flakes (gochugaru)

Pepper paste (gochujang)

Pickled Ginger

Pickled Vegetables

Red pepper threads

Rice Syrup (jochung)

Rice Vinegar

Rice Wine (Mirin or Sake)

Scallions

Sesame oil

Sesame Seeds

Soy Sauce / Tamari

Toasted Sesame Oil

Turmeric

Wakame

Wasabi

Wasabi Peas

Water Chestnuts

Other Useful Bits

Chicken or Turkey Soup with Soup Mix

Chicken or Turkey Soup with Soup Mix

Chicken or Turkey Soup with Soup Mix

 

8 C. chicken or turkey broth (or water plus chicken bouillon)

3/4 C. hearty soup mix

salt and pepper to taste

1 C. dehydrated diced celery

2 C. diced turkey or chicken (Canned Meat, or use freeze dried and in beginning, increase broth by 1 C.)

1 can evaporated milk

 

Mix broth, soup mix, salt and pepper and celery and simmer for 45 mins. Stir in diced turkey (unless you added freeze dried chicken) and can of milk. Heat and serve.

Ham Hocks with Soup Mix

Ham Hocks with Soup Mix

Ham Hocks with Soup Mix

 

1 Ham Hock

¾ C. Hearty Soup Mix

7 C. Water

Salt & Pepper to taste

Optional Seasonings to Taste: Garlic, Onion, Thyme, Marjoram

 

Simmer all ingredients for 45 minutes, or until tender. Remove ham hock from soup, remove meat and add back to soup. Serve.

Hearty Soup from Mix

Hearty Soup from Mix

Hearty Soup from Mix

 

1 13/ cup Hearty Soup Mix

8 C. Water

1 tsp. salt

2 C. Dehydrated Vegetables (Your choice, such as, Onions, Celery, Carrots, Mushrooms, Zucchini, Beans, etc.)

2 tsp. Tomato Powder

1 24 oz. can V-8 or Vegetable Juice Cocktail

1-2 cans diced canned Ham, canned Roast Beef, Dehydrated Chicken or Other Leftover Cooked Meat

 

Combine Soup Mix with water and salt in a large pot; bring to a boil. Reduce heat, cover and simmer 1 – 1 ½ hours. Add vegetables, tomato powder and vegetable juice cocktail. Simmer 20 minutes, until vegetables are rehydrated. Stir in meat and cook just long enough to heat through.

Hearty Soup Mix

Hearty Soup Mix

Hearty Soup Mix

 

1 (14 oz.) pkg. Dry green split peas

1 (12 oz.) pkg. Pearl barley

1 (14 oz.) pkg. Alphabet macaroni

1 (12 oz.) pkg. Lentils

1 ½ C. brown rice

4 C. dry minced onions

Combine all ingredients and store in an airtight container.

Chicken Soup Mix

Chicken Soup Mix

Chicken Soup Mix

 

1 C. uncooked fine egg noodles

1 T. instant minced onion

1 T. dried carrot dices

3 T. chicken bouillon granules

1 tsp. pepper

1/2 tsp. dried thyme

1 bay leaf

 

Combine all ingredients in a pint jar. To prepare soup, add contents of jar to 2 quarts of boiling water. Reduce heat and simmer fifteen minutes. Stir in 3 C. cooked chicken and simmer until heated through.

Bean Soup Mix

Bean Soup Mix

Bean Soup Mix

 

3 C. Assorted Beans (Kidney, split peas, black beans, lentils, white beans, etc)

2 tsp. Chicken Bouillon Granules

1 tsp. dried Minced Onion

1 tsp. dried Celery Flakes

1 tsp. dried Bell Pepper Flakes

1 tsp. dried Carrot

1 ½ tsp. salt

1 tsp. dried Parsley

½ tsp. Pepper

½ tsp. Garlic Powder

4 tsp. Brown Sugar.

 

Combine brans and place in quart sized jar. Mix seasonings, place in zip bag, and place bag in top of jar. Seal tightly. To prepare, rinse beans, cover with water and soak overnight. Drain, place in large pot with 6 C. or water, 29oz. can tomatoes and seasoning mix. Simmer 2-3 hours, until beans are tender.

Herbed Rice Mix in a Jar

Herbed Rice Mix in a Jar

Herbed Rice Mix in a Jar

 

3 lb. Long Grain Rice

2 C. dried Celery Flakes

2/3 C. dried Minced Onion

½ C. dried Parsley Flakes

2 tsp. dried Chives

1 tsp. dried Tarragon

3-4 tsp. Salt

2 tsp. Pepper

 

Mix all ingredients well and store in a large glass jar with tight fighting lid. To prepare, bring 2 ½ C. water to a boil. Add one C. rice mix plus 2 tsp. Olive Oil. Reduce heat, cover, and cook for 20 minutes. Fluff with a fork and serve.

Breakfast Burrito Filling in a Jar

Breakfast Burrito Filling in a Jar

Breakfast Burrito Filling in a Jar

 

9 T. Scrambled Egg Mix (or OvaEasy Whole Egg Crystals)

1/4 C. Sour Cream powder

1/4 tsp. kosher salt

1/8 tsp. black pepper

1/4 tsp. garlic powder

3/4 C. Freeze Dried Monterrey Jack cheese

2 T. dehydrated mixed bell peppers

2 T. dehydrated onions

2 T. dried cilantro (optional)

 

To prepare, add 1 ½ C. cold water to contents of jar and allow to rest 10 minutes to rehydrate. Heat pan, add egg mixture and gently scramble with folding technique, not stirring, for best resu. Place in warmed flour tortillas and roll up burrito style to enclose. If desired, you can line them up on a greased baking sheet, mist with olive oil and bake at 425 until tortillas are getting a little golden brown and crisp on the edges.

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

 

4 C. pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)

 

1 T. chia seeds or ground flaxseed (optional)

1 C. freeze dried chopped chicken

1 C. toasted pine nuts

1 C. freeze dried chopped mushrooms

½ C. powdered chicken flavor base (or boullion granules)

¾ C. grated Parmesan cheese (the dried, unrefrigerated kind in a can)

½ C. instant dried buttermilk powder (or regular powdered milk)

½ C. corn starch

2 T. Italian herb blend

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

5 C. water

 

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Fiesta Rice with Corn & Chicken

Mason Jar Fiesta Rice with Corn & Chicken

Mason Jar Fiesta Rice with Corn & Chicken

 

2 2/3 C. instant brown rice

1 T. chia seeds or ground flaxseed (optional)

1 1/3 C. freeze dried chopped chicken

2 C. freeze dried corn

1 C. freeze dried chopped tomatoes

1 tsp. dried minced jalapeno

3 T. dried onions

2 T. powdered chicken flavor base (or bouillon granules)

2 T. chili powder

1 tsp. cumin

1 tsp. dried oregano (Mexican preferred)

2 tsp. dried cilantro (or 1/8 tsp. dried)

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

6 C. water

 

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Thai Peanut Noodles with Chicken & Vegetables

Mason Jar Thai Peanut Noodles with Chicken & Vegetables

Mason Jar Thai Peanut Noodles with Chicken & Vegetables

 

4 C. pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)

 

4 tsp. chia seeds or ground flaxseed (optional)

1 C. freeze dried chopped chicken

1 C. chopped roasted peanuts

1 C. freeze dried mixed vegetables

2 T. powdered chicken flavor base (or bouillon granules)

½ C. PB2 powdered peanut butter

2 T. dried cilantro

1 tsp. garlic powder

1 tsp. ground ginger

pinch of ground cayenne pepper (or more if you want it spicier)

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

4 C. water

 

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Couscous with Chicken & Vegetables

Mason Jar Couscous with Chicken & Vegetables

Mason Jar Couscous with Chicken & Vegetables

 

1 1/3 C. whole wheat couscous

4 tsp. chia seeds or ground flaxseed (optional)

1 1/3 C. freeze dried chopped chicken

2 C. freeze dried mixed vegetables

¼ C. dried onions

2 T. powdered chicken flavor base (or bouillon granules)

2 T. poultry herb blend (or dried thyme, sage, & parsley)

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

6 C. water

 

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Farmhouse Soup

Mason Jar Farmhouse Soup

Mason Jar Farmhouse Soup

 

2 T. dried minced onion

2 T. dried parsley flakes

2 tsp. salt

1/2 tsp. lemon pepper

2 T. beef bouillon flakes

3 T. tomato powder

1/2 C. quick cook barley

1/2 C. dried split peas

1/2 C. rice, uncooked, do not use instant

1/2 C. dry lentils

1/2 C. alphabet pasta, uncooked

1 C. flavored spiral, macaroni, uncooked

½ C. dehydrated carrots

½ C. dehydrated celery

1 C. dehydrated tomatoes

¼ C. dehydrated cabbage

 

Layer ingredients in mason jar and vacuum seal or close with oxygen absorbers. To prepare, add 3 qt. water to a pot and add contents of jar. Bring to a boil then reduce heat and simmer until grains are tender.

Mason Jar Potato Soup Mix

Mason Jar Potato Soup Mix

Mason Jar Potato Soup Mix

 

1-3/4 C. instant mashed potatoes

1-1/2 C. dry milk

2 T. chicken bouillon granules

2 tsp. dried minced onion

1 tsp. dried parsley

1/4 tsp. ground white pepper

1/4 tsp. dried thyme

1/8 tsp. turmeric or curry

1-1/2 tsp. favorite seasoning salt

Measure all ingredients in a canning jar or vacuum seal bag.

 

To Use: place 1/2 C. mix in soup bowl and add 1 C. boiling water. Stir until smooth.

Split Pea Tortellini Soup Mix in a Jar

Split Pea Tortellini Soup Mix in a Jar

Split Pea Tortellini Soup Mix in a Jar

 

3 oz. dried cheese-filled tortellini (2/3 C.)

1/4 C. dried tomatoes

1/3 C. dried split green peas

1/2 C. dried chopped carrots

1 T. instant chicken bouillon granules

2 T. Tomato Powder

1 T. dried minced onion

1 1/2 tsp. dried basil

1 1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/4 tsp. ground pepper

 

Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions.

Add 5 C. water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender. Optional: Add 1 C. chopped cooked ham or sausage or add imitation bacon bits to the pot.

Pantry-Friendly Mason Jar Potato-Sausage Soup

Pantry-Friendly Mason Jar Potato-Sausage Soup

Pantry-Friendly Mason Jar Potato-Sausage Soup

 

Drying Kale: Remove stems, then wash and pat dry kale leaves. Lay flat, in single layer on double thickness of paper towel and cover with another double paper towel layer. Cook on high in microwave for 1 minute. If paper towel is very damp, replace with dry one and re- layer. Cook for I more minute. Turn leaves over and check if done (crunchy). If not. cook in 30 second increments until leaves are crunchy. Remove and let cool. Set aside

 

1/2 C. potato flakes

1 T. cornstarch

1/3 C. non-instant dry milk

1 T. dried minced garlic or garlic powder

3 T. dry chicken bouillon

1/2 C. dried minced onion

1/2 tsp. red pepper flakes (to taste)

1 1//2 C. dehydrated diced potatoes

1 C. freeze-dried Italian sausage pieces (spicy or regular)

 

2 large leaves dried kale, in Ziploc bag (to make this 100% , you could use any dehydrated dark leafy green, such as spinach, from a food storage company)

 

Mix first 7 ingredients (potato flakes through red pepper flakes) in a small bowl. Layer ingredients in wide mouth quart jar in the following order:

¾ C. Diced Potatoes.

1/2 powdered mixture

Tap jar gently on counter to level and settle ingredients

All of sausage

¾ C. potatoes

Remaining powdered mixture

Tap jar gently again to make room for the kale.

 

Add baggie with Kale at the top, breaking up Kale just enough to fit into the jar.

To use: Remove kale from top of jar and set aside. Mix remaining contents of jar with 10 C. of water. Bring to a boil and turn off heat. Allow soup to sit, covered, for 30 minutes. Add in kale and bring to a boil. Allow soup to simmer for 10 more minutes.

Lemon-Dill Rice in a Jar

Lemon-Dill Rice in a Jar

Lemon-Dill Rice in a Jar

 

4 C. Long Grain Rice, Uncooked

5 tsp. Dried Grated Lemon Peel

4 tsp. Dill Weed Or Dill Seed

2 tsp. Salt

8 tsp. Instant Chicken Bouillon

 

Combine all ingredients in a large bowl and blend well. Put about 1 1/2 C. of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 ½ C. of mix.

Dill-Lemon Rice: Combine 1 1/2 C. of mix, 2 C. cold water, and 1 T. butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.

Mason Jar Creamy Tomato-Basil Tortellini

Mason Jar Creamy Tomato-Basil Tortellini

Mason Jar Creamy Tomato-Basil Tortellini

 

Heaping ½ C. Tomato Powder

1 tsp. Beef Bouillon

½ tsp. dried Oregano

1 tsp. Garlic Powder

¾ tsp. dried Basil

Pinch Crushed Red Pepper Flakes

¼ C. non-Instant Milk Powder

1 T. Cornstarch

1 tsp. Sugar

2 tsp. Salt

2 C. dry Tortellini

 

Mix tomato powder, bouillon, oregano, garlic, basil and red pepper in a small bowl, and place in bottom of 1 quart wide mouth canning jar. Mix milk, cornstarch, sugar and salt in the bowl and place on top of tomato mixture. Add tortellini to jar. To use mix contents of jar with 4 C. of water in a large skillet with a lid. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20-25 minutes, until pasta is soft. Stir occasionally, and add more water if needed.

Hearty Pea Soup in a Jar

Hearty Pea Soup in a Jar

Hearty Pea Soup in a Jar

 

2 C. Split Green Peas

2 T. dried chopped Onions

½ C. dried Celery

¼ C. dried diced Carrot

1 C. dried Potato Chunks

2 T. Beef or Chicken Bouillon

1 tsp. dried Parsley

1 ½ tsp. dried Oregano

1 ½ tsp. dried Basil

 

Add ingredients to a quart mason jar (order does not matter). Add an oxygen absorber or vacuum seal for long term storage. To make soup add 12 C. of water to a stock pot. Pour in contents of jar and allow to sit about 10 minutes off heat. After 10 minutes have elapsed, bring soup up to a boil, then reduce heat and simmer about 2 hours, stirring occasionally to keep the bottom from sticking and burning. The soup is done when the peas have lost most of their form and the soup is thick.

Taco Soup Mix in a Jar

Taco Soup Mix in a Jar

Taco Soup Mix in a Jar

 

1 ½ T. Taco Seasoning

1 tsp. Beef Bouillon Granules

¼ C. Sour Cream Powder

¼ C. Cheese Powder

¼ C. Tomato Powder

¼ C. dried chopped Onions

¼ C. dried Green Chiles

¼ C. dried Bell Pepper

¼ C. freeze dried Tomato Dices

½ C. freeze dried Ground Beef Crumbles

½ C. Instant Black or Pinto Beans

½ C. freeze dried Corn

 

Add all ingredients to a Wide Mouth Quart size Canning Jar in the order listed above. Cap Jar until ready for use. When ready to cook, empty jar contents into a pan, add 1 Quart of water for soup or 2 C. water for dip. Simmer 15 min. or until beans are soft. Fill bowls & serve. Consider toppings like rehydrated freeze dried cheddar cheese, olives, chips, Thrive Sour Cream dollups, canned Jalapenos, dried Green Onions & etc.

Quick Beef & Noodle Dinner in a Jar

Quick Beef & Noodle Dinner in a Jar

Quick Beef & Noodle Dinner in a Jar

 

2/3 C. instant dry milk

2 tsp. onion powder

2 tsp. garlic powder

¾ tsp. pepper

¾ tsp. salt

1/8 tsp. dried basil

1/8 tsp. dried oregano

¾ tsp. paprika

Pinch cayenne pepper

3 tsp. brown gravy mix

1/8 tsp. celery seed

4 tsp. cornstarch

¼ C. dried, chopped mushrooms

3 C. egg noodles

 

Combine all ingredients to a quart mason jar. Seal with oxygen absorbers or with vacuum sealer. To use, add contents of jar to a pot with 7 C. water and bring to a boil. Reduce heat to simmer, stir in 2 cans beef chunks or roast beef. Cover and cook 15 minutes. Remove lid and gently simmer until sauce thickens a bit (It will thicken more once you take it off the heat).

Vegetable Beef Soup in a Jar

Vegetable Beef Soup in a Jar

Vegetable Beef Soup in a Jar

 

1/3 C. Tomato Powder

4 tsp. Beef Bullion

½ tsp. Salt

1 tsp. Herb of Choice (Basil, Oregano, Rosemary, etc.)

¼ tsp. Pepper

½ C. dried diced Carrot

1 C. dried Potato Chunks

1/3 C. dried Onions

1.2 C. freeze dried Tomato Dices

1 ¾ C. freeze dried small diced Beef

1 Bay Leaf

 

Place ingredients in large mouth quart canning jar in the order listed. When ready to prepare, add contents of jar to 9 C. of water. Bring to a boil, then reduce heat and simmer 20 minutes; It should thicken a bit after you remove it from heat.

LTS German Pancakes

LTS German Pancakes

LTS German Pancakes

 

1 C. Whole Wheat Flour

3 T. dried Whole Egg, sifted

2 T. Sugar

¼ tsp. Baking Powder

1 C. Reconstituted Dry Milk

2/3 C. Water

1 tsp. Vanilla

Oil

 

Whisk together dry ingredients; add liquid ingredients and beat 1 minute. Cook large pancakes. Spread with Jam, roll up, and eat with fingers. Lemon Syrup: Mix together bottled lemon juice and powdered sugar little by little until you reach desired consistency.

LTS Vanilla Syrup

LTS Vanilla Syrup

LTS Vanilla Syrup

 

6 T., water

1/4 C. brown sugar

1/4 C. granulated while sugar

1 tsp. vanilla extract

Bring all ingredients to a boil in a small saucepan over medium heat.

Apple Cinnamon Syrup

Apple Cinnamon Syrup

Apple Cinnamon Syrup

 

1 C. granulated white sugar

2 T., cornstarch

2 C. apple cider or apple juice

2 tsp. ground cinnamon

1 1/2 T., lemon juice

¼ C. cup butter

 

In a small saucepan, combine «all ingredients except butter. Bring mixture to a boil over medium heat, stirring often. Remove saucepan from burner and add butter. Stir until butter is melted and well mixed.

Pulled Taffy

Pulled Taffy

Pulled Taffy

 

2 C. sugar

1 1/2 C. water

1 C. white corn syrup

1 tsp. salt

1/2 tsp. glycerin

1 tsp. vanilla

2 T. canned butter

 

Mix sugar, water, corn syrup, salt and glycerin in a heavy saucepan. Bring to a boil; cook to 258 degrees. Remove from heat; let stand for 2-3 minutes. Add vanilla and butter; stir vigorously until butter is melted. Pour into buttered cookie sheet; cool until easy to handle. Pull taffy until it turns white. Cut in pieces and wrap. Makes about 4 dozen pieces.

LTS Tootsie Rolls

LTS Tootsie Rolls

LTS Tootsie Rolls

 

1 C. Honey

1 tsp. Vanilla

½ C. Cocoa

1 C. Non-Instant Powdered Milk

 

Cook honey to 255< (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into rolls.

Peanut Butter Chews

Peanut Butter Chews

Peanut Butter Chews

 

1 C. powdered sugar

2 C. instant (cup non-instant) dry milk

1 C. peanut butter

1 C. corn syrup or honey

 

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and syrup mixture. You may need to knead it with your hands. Press into a cake pan or roll into walnut size balls. Variations: Add nuts or Rice Krispies. Dip in chocolate.

Natural Fruit Juice Gelatin

Natural Fruit Juice Gelatin

Natural Fruit Juice Gelatin

 

4 Envelope Unflavored Gelatin

1 C. Cold Fruit Juice (from canned fruit)

3 C. Fruit Juice, heated to boiling

 

Sprinkle gelatin over cold juice in a bowl and let stand 1 minute to bloom. Add hot juice and stir until completely dissolved. Pour into a 9×13 inch pan and chill until firm. Cut into 1” squares.

Wheat Treats

Wheat Treats

Wheat Treats

 

Cooked Wheat Berries

Oil for Deep Frying

1 T. Water

1 C. Honey

 

Dry wheat berries well; rolling between a clean kitchen towel or paper towels to remove as much moisture as possible. In heavy kettle, or deep fat fryer heat vegetable oil to 360 degrees. Place a small amount of wheat berries into wire basket or strainer and deep fry into hot oil for 90 seconds. Drain on absorbent paper. Prepare glaze while heating oil. Boil 1 C. honey with 1 T. water until hard crack stage (300-310 degrees). If you drizzle it into a bowl of very cold water, it should form brittle threads that crack if you try and mold them. Drizzle honey glaze over fried wheat.

Peanut Cookies

Peanut Cookies

Peanut Cookies

 

1 C. brown sugar

1 C. white sugar

1 C. shortening

2 eggs

1 lb. vanilla

1 ½ C. flour

1 tsp. Soda

3 C. Quaker oats (not the quick kind)

6 ½ to 8 oz. salted Spanish peanuts

 

Cream together sugars and shortening. Add eggs and vanilla and beat until fluffy. Stir in flour, baking soda and oatmeal. Add peanuts. Place golf ball sized scoops on cookie sheet, lightly press down with bottom of glass. Bake at 350 until done, about 10 minutes.

Andes Mint “Chip” Cookies

Andes Mint “Chip” Cookies

Andes Mint “Chip” Cookies

 

1/2 c. + 1/2 T. butter powder

3/4 c. dark brown sugar

1/2 c. white sugar

1 tsp. baking soda

1 tsp. baking powder

2 T. powdered whole eggs

4 T. water

1/4 c. water (if needed, if the dough seems too dry; it should have the consistency of a chocolate chip cookie dough when mixed)

2 tsp. vanilla

1 package Andes Mints, broken up into chunks

2 2/3 c. sifted all-purpose flour

 

Blend it all in in order listed. Chill in fridge for an hour. Roll into balls and flatten slightly and put on cookie sheets. Bake for 8-10 minutes at 350.