ChefTessBakeresse
09-05-2011, 01:13 AM
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This makes exactly 14 recipes so far for these convenience meals in a jar that started as a little post on an emergency preparedness meal plan that I call my "52 Method." After countless emails expressing a huge desire for me to come up with more recipes {write a book!} and more...I have kept adding more new recipes. The beauty of these meals is that they are all in ONE jar per recipe. No adding on or finding something else in your pantry. No bags or ways to organize in your closet. They're their own entity. Self contained is good right? If you missed the other recipes they are <span class="Apple-style-span" style="background-color: white; color: #666666; line-height: 16px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/meals%20in%20a%20jar" style="color: #3778cd; text-decoration: none;">here!</a> The original post is <a href="http://cheftessbakeresse.blogspot.com/2011/04/emergency-preparedness-and-everyday.html">here</a>. As for today...</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is perhaps the most amazing meal in a jar recipe I have developed...by far! What can I say? An egg dish that tasted outstanding and is shelf stable for several years?! Yes! It's true! No refrigeration needed on the eggs, sausage, cheese or vegetables. They are totally safe to eat? Yes. This meal is made using the amazing technology of Freeze Drying! To learn more about this technology go <a href="http://en.wikipedia.org/wiki/Freeze-drying">Here</a>.</span></div>
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<a href="http://1.bp.blogspot.com/-Zi_RP7gJzPQ/TmRF_UQj1kI/AAAAAAAALkQ/DIeHkN3c17Y/s1600/IMG_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Zi_RP7gJzPQ/TmRF_UQj1kI/AAAAAAAALkQ/DIeHkN3c17Y/s400/IMG_0433.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Special thanks goes out today to the amazing people at the <a href="http://honeyvillegrain.com/">Honeyville Farms</a> store in Chandler AZ for the ingredients that I used in today's recipe. You can get most of these products on the company website <a href="http://honeyvillegrain.com/">here</a> or find a local store on their retail store website <a href="http://www.honeyvillefarms.net/contact.php">Here</a> . I will be teaching a class on these convenience meals in a jar upcoming on Saturday Sept. 24 at 10 AM at the Chandler location. I call it the 52 Method. For more on my upcoming classes go <a href="http://cheftessbakeresse.blogspot.com/p/upcoming-classes.html">here</a>. One of special interest might be the class on Tuesday Sept. 13th at 10 AM using all the freeze dried egg and dehydrated egg technology! I'm calling it..."Egg-streme makeover". Here's a peek at what we used for today though...</span>
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<a href="http://1.bp.blogspot.com/-esDui86vJ24/TmRGCYWUzUI/AAAAAAAALkU/H5pePD6eIqg/s1600/IMG_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-esDui86vJ24/TmRGCYWUzUI/AAAAAAAALkU/H5pePD6eIqg/s400/IMG_0335.JPG" width="400" /></a></div>
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<a href="http://store.honeyvillegrain.com/freezedriedsweetcorncan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Corn</span></a></div>
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<a href="http://store.honeyvillegrain.com/freezedriedmushroomscan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mushrooms</span></a></div>
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<a href="http://store.honeyvillegrain.com/dehydratedonioncan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Onion</span></a></div>
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<a href="http://store.honeyvillegrain.com/freezedriedbellpepperscan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bell pepper</span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: #eeeeee;"><a href="http://www.blogger.com/post-edit.g?blogID=2150369530381343686&postID=429528087 9350243209" style="background-attachment: initial; background-clip: initial; background-origin: initial; background-position: 0px 2px; display: inline !important; font-size: 13px; padding-left: 18px; position: relative; text-decoration: underline;"><span class="Apple-style-span" style="color: #660000;">Freeze Dried Sweet Potatoes</span></a></span>{different from dehydrated varieties}</span></div>
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<a href="http://4.bp.blogspot.com/-ycyWcEyhsGc/TmRGIZcbPXI/AAAAAAAALkY/4FlaX0XkRX0/s1600/IMG_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ycyWcEyhsGc/TmRGIZcbPXI/AAAAAAAALkY/4FlaX0XkRX0/s320/IMG_0336.JPG" width="240" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <a href="http://store.honeyvillegrain.com/freezedriedcheddarcheesecan.aspx">Freeze Dried Cheese</a> Yes. It tastes like cheese, cooks like cheese and works like cheese. It IS cheese.</span>
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<a href="http://1.bp.blogspot.com/-6gxW8WxOxyw/TmRGJ61gM5I/AAAAAAAALkc/2-tXucKA5Xw/s1600/IMG_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-6gxW8WxOxyw/TmRGJ61gM5I/AAAAAAAALkc/2-tXucKA5Xw/s320/IMG_0337.JPG" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <a href="http://store.honeyvillegrain.com/ovaeasywholeeggcrystals.aspx">Ova Easy Whole Eggs</a> are probably the best dang shelf stable eggs I've ever tasted. Daggumit. I'm picky about eggs and I love how they cook and taste. Awesome eggs. One #10 can is right around 29$. At first that freaked me out until I realized that there were 72 eggs in a can. So that's about 6 a dozen. 6 dozen! K...for shelf stable?! They taste like eggs, cook like eggs and really have totally impressed me.</span>
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<a href="http://2.bp.blogspot.com/-wtboyjj6yjA/TmRGMpd3ICI/AAAAAAAALkg/C9D6DhVDXSY/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-wtboyjj6yjA/TmRGMpd3ICI/AAAAAAAALkg/C9D6DhVDXSY/s400/IMG_0338.JPG" width="300" /></a></div>
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<a href="http://4.bp.blogspot.com/-FCDUe8PHVm4/TmRGO0IZUvI/AAAAAAAALkk/VggUAX4A06c/s1600/IMG_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-FCDUe8PHVm4/TmRGO0IZUvI/AAAAAAAALkk/VggUAX4A06c/s400/IMG_0339.JPG" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> The can has 6 one dozen egg pouches in it...plus these cute little scoops. 2 scoops of powder equal 1 1/2 eggs.</span>
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<a href="http://2.bp.blogspot.com/-o4z0ecgj7rw/TmRGRAKlDJI/AAAAAAAALko/CDXXlUACBYI/s1600/IMG_0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-o4z0ecgj7rw/TmRGRAKlDJI/AAAAAAAALko/CDXXlUACBYI/s320/IMG_0340.JPG" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://store.honeyvillegrain.com/freezedriedsausagecan.aspx">Sausage</a> freaked me out a little because I think I'm just used to having to cook meat. I was excited though that it was available!</span>
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<a href="http://2.bp.blogspot.com/-9ynSWNzMNFo/TmRGUFlptnI/AAAAAAAALks/qhNVRXdcv_w/s1600/IMG_0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9ynSWNzMNFo/TmRGUFlptnI/AAAAAAAALks/qhNVRXdcv_w/s320/IMG_0347.JPG" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> It looks a lot like sausage. Um...duh. It is sausage. Just Freeze Dried! Totally shelf stable. Only safety tip is to open the can and repack it into the bottles within 24 hours (or put it in the fridge with the lid on the can and use within a month of opening). Because we will be returning it back to it's vacuum sealed state with the shelf stable jars, it's okay to open now.</span>
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<a href="http://2.bp.blogspot.com/-Sw2Mp-chiTg/TmRGWCKIBzI/AAAAAAAALkw/d72UWeWbPJQ/s1600/IMG_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Sw2Mp-chiTg/TmRGWCKIBzI/AAAAAAAALkw/d72UWeWbPJQ/s400/IMG_0346.JPG" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> The sweet potatoes look like this in the can.</span>
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<a href="http://4.bp.blogspot.com/--2rMKuLMypc/TmRGZwCkNRI/AAAAAAAALk0/50rZwK92vwQ/s1600/IMG_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/--2rMKuLMypc/TmRGZwCkNRI/AAAAAAAALk0/50rZwK92vwQ/s320/IMG_0341.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Unopened they are shelf stable for 10-15 years! Woah! Now that's not bad considering it's JUST the potatoes...no preservatives! I'm a big fan of sweet potatoes...but seriously! Wow!</span>
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<a href="http://4.bp.blogspot.com/-nWeOPcrWO9M/TmRGcZroNkI/AAAAAAAALk4/fKLbOUkhElg/s1600/IMG_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nWeOPcrWO9M/TmRGcZroNkI/AAAAAAAALk4/fKLbOUkhElg/s320/IMG_0344.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Meal 13:</span></div>
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<span class="Apple-style-span" style="font-size: large;">Chef Tess' Sweet Potato and Corn Skillet Fritatta</span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You will need per Quart wide mouth jar:</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup (.85 oz) Freeze Dried Sweet Potato</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (.9 oz) freeze dried corn</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (.25 oz) freeze dried mushrooms</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (.2 oz) freeze dried bell pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (.7 oz) dehydrated onion</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 scoops (equal to 9 eggs) OvaEasy egg crystals (1.3 oz)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup (3 oz) Freeze Dried Colby Cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp chef tess Southwest Seasoning</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp dry Mexican oregano</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp fresh cracked pepper or ancho chile powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2T all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2T instant milk powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1T dehydrated sour cream powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put the sausage and veggies in the bottom of the jar and top with the eggs . Shake the eggs down into the cracks.</span></div>
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<a href="http://2.bp.blogspot.com/-Qz8ydBIi_ic/TmRGpQQJp4I/AAAAAAAALk8/UTY--wDyhuQ/s1600/IMG_0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Qz8ydBIi_ic/TmRGpQQJp4I/AAAAAAAALk8/UTY--wDyhuQ/s400/IMG_0396.JPG" width="300" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Add the cheese and the remaining dry ingredients. Now...to the <a href="http://en.wikipedia.org/wiki/Oxygen_absorber">Oxygen Absorber</a>. What do they do?</span>
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<a href="http://4.bp.blogspot.com/-7wO2rJhu-cM/TmRGt-u2EOI/AAAAAAAALlA/Fh-IHI20pBo/s1600/IMG_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7wO2rJhu-cM/TmRGt-u2EOI/AAAAAAAALlA/Fh-IHI20pBo/s320/IMG_0368.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Wikipedia says: "<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="line-height: 19px;">An </span><b style="line-height: 19px;">oxygen absorber</b><span class="Apple-style-span" style="line-height: 19px;"> is a small packet of material used to prolong the </span><a href="http://en.wikipedia.org/wiki/Shelf_life" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; line-height: 19px; text-decoration: none;" title="Shelf life">shelf life</a><span class="Apple-style-span" style="line-height: 19px;"> of food. They are used in food packaging to prevent food color change, to stop oils in foods from becoming </span><a href="http://en.wikipedia.org/wiki/Rancidification" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; line-height: 19px; text-decoration: none;" title="Rancidification">rancid</a><span class="Apple-style-span" style="line-height: 19px;">, and also retard the growth of oxygen-using aerobic microorganisms such as </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Fungi" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; line-height: 19px; text-decoration: none;" title="Fungi">fungi</a><span class="Apple-style-span" style="line-height: 19px;">...</span></span></span>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore<a class="mw-redirect" href="http://en.wikipedia.org/wiki/Aerobic_bacteria" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Aerobic bacteria">aerobic bacteria</a> and fungi are unable to grow in this environment. This will extend the shelf life of a food product from 1 week to several months. The advantages of oxygen satchels versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use."</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Yes I use them. There is an alternate method using a jar attachment and a Food Saver machine...but today, this is what you get to see.</span></div>
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<a href="http://4.bp.blogspot.com/-R1gZYuNkpZc/TmRGwbjabDI/AAAAAAAALlE/j5uTWkrvaEA/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-R1gZYuNkpZc/TmRGwbjabDI/AAAAAAAALlE/j5uTWkrvaEA/s320/IMG_0375.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Totally fill the jar. I actually plan the recipes to do this so there is very little oxygen anyway...but also, it's fun to get everything in one place right?</span>
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<a href="http://4.bp.blogspot.com/-iPFKGRPBJL4/TmRG1xhK5wI/AAAAAAAALlI/CXcQM2epc9I/s1600/IMG_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-iPFKGRPBJL4/TmRG1xhK5wI/AAAAAAAALlI/CXcQM2epc9I/s400/IMG_0418.JPG" width="300" /></span></a></div>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> To make the Fritatta:</span></b>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine 3 cups <b>cool</b> water and the contents of the jar in a 2 quart bowl and allow to hydrate about 10 minutes. Whisk a couple times after 5 minutes to be sure everything gets moist.</span>
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<a href="http://3.bp.blogspot.com/-eT9jRGPT4QE/TmRG43V-2oI/AAAAAAAALlM/zPkwXIRP5RE/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-eT9jRGPT4QE/TmRG43V-2oI/AAAAAAAALlM/zPkwXIRP5RE/s320/IMG_0378.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Lightly oil a 10 inch skillet with a tightly fitting lid (or your solar oven casserole pan). Heat pan on low for two or three minutes. Pour egg mixture into pan.</span>
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<a href="http://2.bp.blogspot.com/-ttCbQuG6inM/TmRG782Po4I/AAAAAAAALlQ/w4rdKumBBdY/s1600/IMG_0387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ttCbQuG6inM/TmRG782Po4I/AAAAAAAALlQ/w4rdKumBBdY/s320/IMG_0387.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Make sure heat is low.</span>
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<a href="http://2.bp.blogspot.com/-o8t3d2IZwCA/TmRG9f6y2dI/AAAAAAAALlU/ANbb8uZCCKU/s1600/IMG_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-o8t3d2IZwCA/TmRG9f6y2dI/AAAAAAAALlU/ANbb8uZCCKU/s320/IMG_0389.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cover with tightly fitting lid and allow to cook 15-17 minutes on very LOW. Do not uncover. If you are using your solar oven it will take 20-25 minutes at 350 degrees.</span>
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<a href="http://4.bp.blogspot.com/-A4suRn20H2E/TmRG_fSKScI/AAAAAAAALlY/ItsVdVFQlM4/s1600/IMG_0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A4suRn20H2E/TmRG_fSKScI/AAAAAAAALlY/ItsVdVFQlM4/s320/IMG_0393.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Turn off heat. Do not uncover. Allow to carry-over-cook another 5-7 minutes Covered. Remove lid and slice as you would a pizza.</span>
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<a href="http://1.bp.blogspot.com/-K2vHbkCFGAU/TmRHBlyWhAI/AAAAAAAALlc/zQCD5CwlLKU/s1600/IMG_0434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-K2vHbkCFGAU/TmRHBlyWhAI/AAAAAAAALlc/zQCD5CwlLKU/s320/IMG_0434.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Serve warm with salsa of your choice.</span>
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<a href="http://3.bp.blogspot.com/-SRazFl4va4U/TmRHDphKjiI/AAAAAAAALlg/GkcPMLGrJqA/s1600/IMG_0431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="377" src="http://3.bp.blogspot.com/-SRazFl4va4U/TmRHDphKjiI/AAAAAAAALlg/GkcPMLGrJqA/s400/IMG_0431.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Meal 14: Southwest Corn Chowder</span></div>
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<a href="http://1.bp.blogspot.com/-cMng2k0thhI/TmRHTksakGI/AAAAAAAALlk/gpBAhU3JJ4Q/s1600/IMG_0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-cMng2k0thhI/TmRHTksakGI/AAAAAAAALlk/gpBAhU3JJ4Q/s400/IMG_0419.JPG" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Southwestern Corn Chowder with Sweet Potato and sausage is a classic combination around my house.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yes...this does use a lot of the same ingredients as the Fritatta in Meal 13. I figured, "hey since I have all this stuff out, why not make two recipes using a lot of the same products." Shoot me. Two meals in one post.</span>
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<a href="http://4.bp.blogspot.com/-4MIopNhklFQ/TmRHVtK4zMI/AAAAAAAALlo/QWA-rvV4DeY/s1600/IMG_0421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-4MIopNhklFQ/TmRHVtK4zMI/AAAAAAAALlo/QWA-rvV4DeY/s640/IMG_0421.JPG" width="480" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a quart wide mouth bottle:</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup freeze dried sausage</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup freeze dried corn</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup dehydrated onion</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup freeze dried bell pepper</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Shake down into the above ingredients:</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup flour and 1/2 cup instant milk combined to make sauce</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Top with 2 cups freeze dried sweet potatoes,</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp Chef Tess Southwest Fajita Seasoning</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2T Tomato Powder</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp baking Soda (to neutralize the acid in the tomato powder when cooking)</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 oxygen packet per jar</span>
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</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions: Combine contents with 5 cups warm water in a gallon pot. Whisk well. Allow to sit 10 minutes. Put on a stove and simmer low heat 15 minutes. Turn off heat and allow to continue to thicken 5 minutes more. Makes 7 cups of chowder.</span>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There you go! Now here's a kicker...I'll be on Fox 10 tomorrow morning at 9:45 with a several jars and recipe ideas for this amazing stuff! I'm so thankful and excited to be part of the Fox family in Phoenix! Big hugs!</span></b>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Your Friend,</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chef Tess</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This makes exactly 14 recipes so far for these convenience meals in a jar that started as a little post on an emergency preparedness meal plan that I call my "52 Method." After countless emails expressing a huge desire for me to come up with more recipes {write a book!} and more...I have kept adding more new recipes. The beauty of these meals is that they are all in ONE jar per recipe. No adding on or finding something else in your pantry. No bags or ways to organize in your closet. They're their own entity. Self contained is good right? If you missed the other recipes they are <span class="Apple-style-span" style="background-color: white; color: #666666; line-height: 16px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/meals%20in%20a%20jar" style="color: #3778cd; text-decoration: none;">here!</a> The original post is <a href="http://cheftessbakeresse.blogspot.com/2011/04/emergency-preparedness-and-everyday.html">here</a>. As for today...</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is perhaps the most amazing meal in a jar recipe I have developed...by far! What can I say? An egg dish that tasted outstanding and is shelf stable for several years?! Yes! It's true! No refrigeration needed on the eggs, sausage, cheese or vegetables. They are totally safe to eat? Yes. This meal is made using the amazing technology of Freeze Drying! To learn more about this technology go <a href="http://en.wikipedia.org/wiki/Freeze-drying">Here</a>.</span></div>
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<a href="http://1.bp.blogspot.com/-Zi_RP7gJzPQ/TmRF_UQj1kI/AAAAAAAALkQ/DIeHkN3c17Y/s1600/IMG_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Zi_RP7gJzPQ/TmRF_UQj1kI/AAAAAAAALkQ/DIeHkN3c17Y/s400/IMG_0433.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Special thanks goes out today to the amazing people at the <a href="http://honeyvillegrain.com/">Honeyville Farms</a> store in Chandler AZ for the ingredients that I used in today's recipe. You can get most of these products on the company website <a href="http://honeyvillegrain.com/">here</a> or find a local store on their retail store website <a href="http://www.honeyvillefarms.net/contact.php">Here</a> . I will be teaching a class on these convenience meals in a jar upcoming on Saturday Sept. 24 at 10 AM at the Chandler location. I call it the 52 Method. For more on my upcoming classes go <a href="http://cheftessbakeresse.blogspot.com/p/upcoming-classes.html">here</a>. One of special interest might be the class on Tuesday Sept. 13th at 10 AM using all the freeze dried egg and dehydrated egg technology! I'm calling it..."Egg-streme makeover". Here's a peek at what we used for today though...</span>
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<a href="http://1.bp.blogspot.com/-esDui86vJ24/TmRGCYWUzUI/AAAAAAAALkU/H5pePD6eIqg/s1600/IMG_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-esDui86vJ24/TmRGCYWUzUI/AAAAAAAALkU/H5pePD6eIqg/s400/IMG_0335.JPG" width="400" /></a></div>
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<a href="http://store.honeyvillegrain.com/freezedriedsweetcorncan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Corn</span></a></div>
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<a href="http://store.honeyvillegrain.com/freezedriedmushroomscan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mushrooms</span></a></div>
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<a href="http://store.honeyvillegrain.com/dehydratedonioncan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Onion</span></a></div>
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<a href="http://store.honeyvillegrain.com/freezedriedbellpepperscan.aspx"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bell pepper</span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: #eeeeee;"><a href="http://www.blogger.com/post-edit.g?blogID=2150369530381343686&postID=429528087 9350243209" style="background-attachment: initial; background-clip: initial; background-origin: initial; background-position: 0px 2px; display: inline !important; font-size: 13px; padding-left: 18px; position: relative; text-decoration: underline;"><span class="Apple-style-span" style="color: #660000;">Freeze Dried Sweet Potatoes</span></a></span>{different from dehydrated varieties}</span></div>
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<a href="http://4.bp.blogspot.com/-ycyWcEyhsGc/TmRGIZcbPXI/AAAAAAAALkY/4FlaX0XkRX0/s1600/IMG_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ycyWcEyhsGc/TmRGIZcbPXI/AAAAAAAALkY/4FlaX0XkRX0/s320/IMG_0336.JPG" width="240" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <a href="http://store.honeyvillegrain.com/freezedriedcheddarcheesecan.aspx">Freeze Dried Cheese</a> Yes. It tastes like cheese, cooks like cheese and works like cheese. It IS cheese.</span>
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<a href="http://1.bp.blogspot.com/-6gxW8WxOxyw/TmRGJ61gM5I/AAAAAAAALkc/2-tXucKA5Xw/s1600/IMG_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-6gxW8WxOxyw/TmRGJ61gM5I/AAAAAAAALkc/2-tXucKA5Xw/s320/IMG_0337.JPG" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <a href="http://store.honeyvillegrain.com/ovaeasywholeeggcrystals.aspx">Ova Easy Whole Eggs</a> are probably the best dang shelf stable eggs I've ever tasted. Daggumit. I'm picky about eggs and I love how they cook and taste. Awesome eggs. One #10 can is right around 29$. At first that freaked me out until I realized that there were 72 eggs in a can. So that's about 6 a dozen. 6 dozen! K...for shelf stable?! They taste like eggs, cook like eggs and really have totally impressed me.</span>
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<a href="http://2.bp.blogspot.com/-wtboyjj6yjA/TmRGMpd3ICI/AAAAAAAALkg/C9D6DhVDXSY/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-wtboyjj6yjA/TmRGMpd3ICI/AAAAAAAALkg/C9D6DhVDXSY/s400/IMG_0338.JPG" width="300" /></a></div>
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<a href="http://4.bp.blogspot.com/-FCDUe8PHVm4/TmRGO0IZUvI/AAAAAAAALkk/VggUAX4A06c/s1600/IMG_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-FCDUe8PHVm4/TmRGO0IZUvI/AAAAAAAALkk/VggUAX4A06c/s400/IMG_0339.JPG" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> The can has 6 one dozen egg pouches in it...plus these cute little scoops. 2 scoops of powder equal 1 1/2 eggs.</span>
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<a href="http://2.bp.blogspot.com/-o4z0ecgj7rw/TmRGRAKlDJI/AAAAAAAALko/CDXXlUACBYI/s1600/IMG_0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-o4z0ecgj7rw/TmRGRAKlDJI/AAAAAAAALko/CDXXlUACBYI/s320/IMG_0340.JPG" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://store.honeyvillegrain.com/freezedriedsausagecan.aspx">Sausage</a> freaked me out a little because I think I'm just used to having to cook meat. I was excited though that it was available!</span>
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<a href="http://2.bp.blogspot.com/-9ynSWNzMNFo/TmRGUFlptnI/AAAAAAAALks/qhNVRXdcv_w/s1600/IMG_0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9ynSWNzMNFo/TmRGUFlptnI/AAAAAAAALks/qhNVRXdcv_w/s320/IMG_0347.JPG" width="240" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> It looks a lot like sausage. Um...duh. It is sausage. Just Freeze Dried! Totally shelf stable. Only safety tip is to open the can and repack it into the bottles within 24 hours (or put it in the fridge with the lid on the can and use within a month of opening). Because we will be returning it back to it's vacuum sealed state with the shelf stable jars, it's okay to open now.</span>
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<a href="http://2.bp.blogspot.com/-Sw2Mp-chiTg/TmRGWCKIBzI/AAAAAAAALkw/d72UWeWbPJQ/s1600/IMG_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Sw2Mp-chiTg/TmRGWCKIBzI/AAAAAAAALkw/d72UWeWbPJQ/s400/IMG_0346.JPG" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> The sweet potatoes look like this in the can.</span>
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<a href="http://4.bp.blogspot.com/--2rMKuLMypc/TmRGZwCkNRI/AAAAAAAALk0/50rZwK92vwQ/s1600/IMG_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/--2rMKuLMypc/TmRGZwCkNRI/AAAAAAAALk0/50rZwK92vwQ/s320/IMG_0341.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Unopened they are shelf stable for 10-15 years! Woah! Now that's not bad considering it's JUST the potatoes...no preservatives! I'm a big fan of sweet potatoes...but seriously! Wow!</span>
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<a href="http://4.bp.blogspot.com/-nWeOPcrWO9M/TmRGcZroNkI/AAAAAAAALk4/fKLbOUkhElg/s1600/IMG_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nWeOPcrWO9M/TmRGcZroNkI/AAAAAAAALk4/fKLbOUkhElg/s320/IMG_0344.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Meal 13:</span></div>
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<span class="Apple-style-span" style="font-size: large;">Chef Tess' Sweet Potato and Corn Skillet Fritatta</span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You will need per Quart wide mouth jar:</span></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup (.85 oz) Freeze Dried Sweet Potato</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (.9 oz) freeze dried corn</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (.25 oz) freeze dried mushrooms</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (.2 oz) freeze dried bell pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (.7 oz) dehydrated onion</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 scoops (equal to 9 eggs) OvaEasy egg crystals (1.3 oz)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup (3 oz) Freeze Dried Colby Cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp chef tess Southwest Seasoning</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp dry Mexican oregano</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp fresh cracked pepper or ancho chile powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2T all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2T instant milk powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1T dehydrated sour cream powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put the sausage and veggies in the bottom of the jar and top with the eggs . Shake the eggs down into the cracks.</span></div>
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<a href="http://2.bp.blogspot.com/-Qz8ydBIi_ic/TmRGpQQJp4I/AAAAAAAALk8/UTY--wDyhuQ/s1600/IMG_0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Qz8ydBIi_ic/TmRGpQQJp4I/AAAAAAAALk8/UTY--wDyhuQ/s400/IMG_0396.JPG" width="300" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Add the cheese and the remaining dry ingredients. Now...to the <a href="http://en.wikipedia.org/wiki/Oxygen_absorber">Oxygen Absorber</a>. What do they do?</span>
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<a href="http://4.bp.blogspot.com/-7wO2rJhu-cM/TmRGt-u2EOI/AAAAAAAALlA/Fh-IHI20pBo/s1600/IMG_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7wO2rJhu-cM/TmRGt-u2EOI/AAAAAAAALlA/Fh-IHI20pBo/s320/IMG_0368.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Wikipedia says: "<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="line-height: 19px;">An </span><b style="line-height: 19px;">oxygen absorber</b><span class="Apple-style-span" style="line-height: 19px;"> is a small packet of material used to prolong the </span><a href="http://en.wikipedia.org/wiki/Shelf_life" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; line-height: 19px; text-decoration: none;" title="Shelf life">shelf life</a><span class="Apple-style-span" style="line-height: 19px;"> of food. They are used in food packaging to prevent food color change, to stop oils in foods from becoming </span><a href="http://en.wikipedia.org/wiki/Rancidification" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; line-height: 19px; text-decoration: none;" title="Rancidification">rancid</a><span class="Apple-style-span" style="line-height: 19px;">, and also retard the growth of oxygen-using aerobic microorganisms such as </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Fungi" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; line-height: 19px; text-decoration: none;" title="Fungi">fungi</a><span class="Apple-style-span" style="line-height: 19px;">...</span></span></span>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore<a class="mw-redirect" href="http://en.wikipedia.org/wiki/Aerobic_bacteria" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Aerobic bacteria">aerobic bacteria</a> and fungi are unable to grow in this environment. This will extend the shelf life of a food product from 1 week to several months. The advantages of oxygen satchels versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use."</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Yes I use them. There is an alternate method using a jar attachment and a Food Saver machine...but today, this is what you get to see.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Totally fill the jar. I actually plan the recipes to do this so there is very little oxygen anyway...but also, it's fun to get everything in one place right?</span>
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<a href="http://4.bp.blogspot.com/-iPFKGRPBJL4/TmRG1xhK5wI/AAAAAAAALlI/CXcQM2epc9I/s1600/IMG_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-iPFKGRPBJL4/TmRG1xhK5wI/AAAAAAAALlI/CXcQM2epc9I/s400/IMG_0418.JPG" width="300" /></span></a></div>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> To make the Fritatta:</span></b>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine 3 cups <b>cool</b> water and the contents of the jar in a 2 quart bowl and allow to hydrate about 10 minutes. Whisk a couple times after 5 minutes to be sure everything gets moist.</span>
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<a href="http://3.bp.blogspot.com/-eT9jRGPT4QE/TmRG43V-2oI/AAAAAAAALlM/zPkwXIRP5RE/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-eT9jRGPT4QE/TmRG43V-2oI/AAAAAAAALlM/zPkwXIRP5RE/s320/IMG_0378.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Lightly oil a 10 inch skillet with a tightly fitting lid (or your solar oven casserole pan). Heat pan on low for two or three minutes. Pour egg mixture into pan.</span>
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<a href="http://2.bp.blogspot.com/-ttCbQuG6inM/TmRG782Po4I/AAAAAAAALlQ/w4rdKumBBdY/s1600/IMG_0387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ttCbQuG6inM/TmRG782Po4I/AAAAAAAALlQ/w4rdKumBBdY/s320/IMG_0387.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Make sure heat is low.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cover with tightly fitting lid and allow to cook 15-17 minutes on very LOW. Do not uncover. If you are using your solar oven it will take 20-25 minutes at 350 degrees.</span>
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<a href="http://4.bp.blogspot.com/-A4suRn20H2E/TmRG_fSKScI/AAAAAAAALlY/ItsVdVFQlM4/s1600/IMG_0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A4suRn20H2E/TmRG_fSKScI/AAAAAAAALlY/ItsVdVFQlM4/s320/IMG_0393.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Turn off heat. Do not uncover. Allow to carry-over-cook another 5-7 minutes Covered. Remove lid and slice as you would a pizza.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Serve warm with salsa of your choice.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Meal 14: Southwest Corn Chowder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Southwestern Corn Chowder with Sweet Potato and sausage is a classic combination around my house.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yes...this does use a lot of the same ingredients as the Fritatta in Meal 13. I figured, "hey since I have all this stuff out, why not make two recipes using a lot of the same products." Shoot me. Two meals in one post.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a quart wide mouth bottle:</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup freeze dried sausage</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup freeze dried corn</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup dehydrated onion</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup freeze dried bell pepper</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Shake down into the above ingredients:</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup flour and 1/2 cup instant milk combined to make sauce</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Top with 2 cups freeze dried sweet potatoes,</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp Chef Tess Southwest Fajita Seasoning</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2T Tomato Powder</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp baking Soda (to neutralize the acid in the tomato powder when cooking)</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 oxygen packet per jar</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions: Combine contents with 5 cups warm water in a gallon pot. Whisk well. Allow to sit 10 minutes. Put on a stove and simmer low heat 15 minutes. Turn off heat and allow to continue to thicken 5 minutes more. Makes 7 cups of chowder.</span>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There you go! Now here's a kicker...I'll be on Fox 10 tomorrow morning at 9:45 with a several jars and recipe ideas for this amazing stuff! I'm so thankful and excited to be part of the Fox family in Phoenix! Big hugs!</span></b>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Your Friend,</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chef Tess</span></div>