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Cooking with Food Storage – Chili MIJ

Traditional Chili con Carne (but in a Jar)

Using mostly freeze dried ingredients, this is an easy dish to prepare for the pantry, ready when you need to pull a great meal together in less than half an hour. Meal in a Jar! Imagine that. LOL
*when my kids were little, one of our favourite story books to read was STONE SOUP. A hungry traveler convinced uncharitable villagers that he could make Soup from a Stone. Curious villagers contributed assorted ingredients, shaking their heads and musing “Soup from a Stone! Imagine that.” Well it wasn’t that long ago that the idea of a shelf stable Meal in a Jar was just as novel and just as curious to me. Now its a way of life, and I always have several on hand in the pantry – for times that a quick hearty meal will make the day go better, or when I want to send a meal out to someone who could use a lift.

Servings: 6
Time: 15 mins
Layer ingredients into quart sealer in this order:

2 Tbsp chili powder
1 Tbsp cumin powder
4 Tbsp tomato powder
1 Tbsp beef bouillon
3/4 t black pepper
1 Tbsp freeze dried garlic
1/4 cup freeze dried Chopped Onions
1/4 cup dehydrated red + green peppers
1 cup freeze dried Ground Beef
1 + 1/2 cup Instant Beans (which are parboiled and dehydrated) your choice of type
1/2 cup freeze dried Corn

1 quart of home canned tomatoes or 1 796 ml can of tomatoes (your choice of type)
4 cups water

Directions:

  1. if preparing a Meal in a Jar (MIJ), layer all ingredients in the jar. I like to arrange very neatly so that it looks nice. End with the corn – and put as much corn as you can to fill the jar.
  2. Put the lid on and label with name, date and brief instructions.
  3. Store in pantry for up to a year. It’s okay if you pass a year, but shoot to use it within a year. This is no longer long term ‘food storage’, it is intended for the convenience of a kitchen pantry. For up to 5 year storage, insert an oxygen absorber and vacuum seal.
  4. Dump contents of jar into a pot and refill the quart jar with water to add. Stir to combine thoroughly and dissolve spices. Add quart of tomatoes.
  5. Turn heat to high and bring to a boil. Stir and reduce heat to gently simmer approximately 20-25 minutes until beans are tender. Remove from heat and let sit 5 minutes.
  6. if you prefer to have chili soup, just add another 2 cups of water.

If preparing meal straight in the pot (without a jar), just put all dry ingredients in the pot, add water and canned tomatoes and follow directions above.

Serve with dollop of sour cream on top and corn chips. Or cornbread (see recipe for cornbread mix).

When I try a new recipe, I make the recipe once into the pot, and again into the jar. That way I can check the measurements that fit into the jar, and sample the soup to know how much I’d like to store. After we finish dinner, I know if I’d like to make a few more. I’ll make up to four jars to store of a recipe that we enjoy, to keep on hand in my pantry or to share.

Enjoy!

Cindy Suelzle

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Cooking with Food Storage – Chicken Curry MIJ

Traditional Yellow Curry Chicken

using mostly dried ingredients, this is an easy dish to prepare straight from the pantry

Servings: 6
Time: 20 mins
Ingredients:

1 + 1/2 cups freeze dried chopped or diced Chicken hydrated in water to cover (I use the bouillon here)
1-2 Tbsp Olive Oil
1-2 cloves minced or 1 Tbsp freeze dried garlic
1/4 cup freeze dried Sliced Onions
1/4 cup freeze dried Diced Green Chilies
1/2 cup freeze dried Green Peas
1/2 cup freeze dried Green Bell Peppers
1/2 cup freeze dried Red Bell Peppers
1 tsp Garam Masala
1Tbsp Yellow Curry Powder
1 Tbsp Chicken Bouillon
1 tsp Black Pepper
1 Tbsp Turmeric
1 Tbsp Cumin
1 Tbsp Paprika
pinch of Cayenne
2 Tbsp Brown Sugar
3 Tbsp Tomato Powder
2 cans Coconut Milk
1/2 – 1 cup freeze dried Zucchini, Green Beans, or your choice of other vegetable

Directions

  1. Pre-cook your favourite type of rice.
  2. While your rice is cooking, place freeze dried chicken in a bowl covered with water and 1 Tbsp bouillon. Set aside to refresh 10-20 minutes.
  3. Heat a large skillet with sides, to medium-high heat. Add the olive oil heat. Saute garlic, onions and chili peppers in the oil. Add the chicken (with water used to refresh), and saute until the chicken is tender and warm.
  4. Add all of the seasonings and stir to mix well, continuing to simmer.
  5. Add the coconut milk, tomato powder and brown sugar and stir well to completely dissolve tomato powder and brown sugar.
  6. Add the peas and zucchini and any other freeze vegetable you want to use. Don’t be afraid to add a little more water if needed.
  7. Simmer till warmed through, then remove from heat and let sit for 5 minutes Serve over hot rice.

for Meal in a Jar:
1. layer in dry seasoning – one at a time; I like to put the smaller amounts against the glass so that they show better. Top seasoning with the tomato powder, unless you’re using tomato paste later.
2. 1/4 cup each of freeze dried Sliced Onions, and freeze dried Diced Green Chilies,
1/2 cup each of freeze dried Green Peas, freeze dried Green Bell Peppers, freeze dried Red Bell Peppers
3. 1+1/2 cup freeze dried chopped or diced chicken
4. Top the jar up with 1/2 cup of your choice of Zucchini or Green Beans, or your choice of another vegetable. Add as much as you can till jar is full.
5. Put the lid on, label and date, put it away in your pantry to use within a year. Store away from light. For best results, don’t push the shelf life passed a year.
6. To prepare – cook your rice ahead; pour jar ingredients into a fairly large skillet and add 2 cups water. Stir to combine well, while bringing to a boil. Reduce heat to medium, add coconut milk, stir well to combine. Lightly simmer till chicken is tender, then remove from heat. Let sit covered for 5 minutes and serve over top rice.

Pro Tips:
– if you don’t have tomato powder, use tomato paste (not in the jar – at the time of cooking)
– if you don’t have all those spices (other than curry), not to worry; just use what you’ve got. CURRY however is important. If you don’t have curry – don’t make the dish.
– to simplify the preparation I spoon the spices into a small (1/4 pint) jar, arranged beautifully. I save this seasoning mixture in my spice cupboard to add all together when preparing similar dishes later.

Enjoy!

Cindy Suelzle