Wednesday, November 13, 2013

Cookbook Preview: Oriental Ginger Noodle Wok Recipe














Chef Tess has done it again! Following the success of her first published cookbook, The Gourmet Food Storage Handbook, Honeyville's own gourmet chef has come through again with another all new Food Storage cookbook. Written by the Bakeresse herself, this properly title "Meals in a Jar Handbook" is full of exciting new recipes, perfect for making and baking delicious, shelf stable meals.

In anticipation of the release, Chef Tess herself has sent over one of her favorite, all new recipes, to give her fans a "sneak peek" at what can be found in her new cookbook. As Chef Tess herself states: "I hope you won't think of these meals as only being for emergencies because they are also for making your daily life just a little easier, healthier, and delicious."

Today's recipe is just that! Combining her vegetarian base recipe, Chef Tess has created a super delicious, healthy meal the whole family will love. Get your taste buds ready and enjoy this special, sneak peek look at the all new Meals in a Jar Handbook.

Oriental Ginger Noodle Wok (with Vegetarian Base)


In a quart-size jar, combine the following:
4 ounces Spaghetti Noodles
1/4 cup Honeyville Dehydrated Carrots
1/3 cup Honeyville Freeze Dried Peas
1/3 cup Honeyville Freeze Dried Bell Peppers
1 scant cup Honeyville Freeze Dried Mushrooms
1 cup Honeyville Freeze Dried Zucchini
2 Tbsp Honeyville Freeze Dried Onion
1/4 cup Ultra Gel
1 Tbsp MSG-free Chicken Bouillon (optional)
1 tsp Red Pepper Flakes (optional)
1 Tbsp Garlic Powder
1 Tbsp Chef Tess Amazing Wok Star Seasoning
2 Tbsp Honeyville Granulated Honey
2 Tbsp Vinegar Powder
1/4 tsp Hickory Smoke Powder

Directions for Storing:
Layer ingredients in a widemouthed quart-sized jar, shaking the dry powder ingredients into the bulkier items. Top with an oxygen absorber for long term storage, cover with a new canning lid, and hand tighten the metal ring.

Directions for Cooking:
Remove oxygen absorber and discard. In a 2 quart pot, bring 4 1/2 cups of water to a rolling boil. Pour contents of jar into boiling water and stir. Boil for 8-10 minutes until noodles are tender. Cool for 5 minutes and allow to thicken slightly. Serve hot.


Don't miss out on your chance to be one of the first to get a copy of the Meals in a Jar Handbook. Check back Wednesday, November 27th for another "sneak peek" recipe from Chef Tess, and stay tuned to the Honeyville blog for more details on the official release date.

5 comments:

Wavs said...

Instead of the oxygen absorber, can you use the food saver vacumn sealer for canning jars?

Cookin' Cousins said...

You can, but we definitely recommend that you still include a 300cc oxygen absorber. Thanks for the question!

Linda said...

I thought it was okay to do one or the other. Not needed to do both.??

In The Kitchen With Honeyville said...

Linda,

We'd still recommend placing an oxygen absorber in the jar, just to be safe. You never know if the vacuum sealer doesn't completely seal, and the oxygen absorber can only help.

Anonymous said...

Vinegar powder?
Where would I find that?
Never heard of it before....