RECIPES: Simple dining solutions with Chef Tess Bakeresse

Learn more about simple solutions to cooking at home like meals in a jar with Chef Tess Bakeresse.

Breakfast Bars
Chef Tess' Almond-Pistachio Breakfast Nut-ri Bars 

Ingredients:
1 3/4 cups  Blanched Almond Flour
1/2 cup natural  pistachio butter  or almond butter
1/2 cup   granular erythritol 
2 Eggs (vegan omit egg and use 1/2 cup water plus 1/2 tsp xanthan gum)
2 tsp vanilla bean paste
1/2 tsp salt
1 tsp xanthan gum 
1/2 tsp baking powder

1 cup naturally sweetened 100% fruit jam 

Directions:
Preheat Oven to 350 degrees. In a large bowl, combine dry ingredients. In a medium bowl, whisk together wet ingredients. Stir wet ingredients into dry mixture until thoroughly combined.

I make my own fruit jam but you can easily use any low calorie sugar-free fruit jam, as long as it is really fruity.

Vegetarian Quinoa Black Bean Burgers
Tess Quinoa Black Bean Burgers
½ cup quick cook blackbeans
¼ cup  organic quinoa, pre-rinsed*
1 3/4 cup water
½ cup gluten free breadcrumbs
¼ cup minced bell peppers
2T minced onion
1 clove garlic, minced
2 tsp Chef Tess All Purpose Seasoning
¼ cup Whole Egg Crystals

Directions:
Bring the quinoa, beans and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture. Add all remaining ingredients and mash well with your hands. Form the black bean mixture into 5 patties. Heat a large non-stick skillet. Cook the patties until heated through, 2 to 3 minutes per side.

Nutritional Information:
Recipe yields 5 patties. Serving size one patty.
132 calories, 5 g fiber, 19 carbohydrate, 3 g fat, 7 g protein

*Note: Quinoa needs to be pre-rinsed to remove the natural saponin on the grain.
** If you don't have egg crystals, whole egg may be added, but reduce water by 1/4 cup.

Meal in a jar recipe:
Chef Tess Thai Chicken in Spicy Peanut Sauce
 with Rice

1 1/2 cup Freeze Dried Chicken (3 oz)  
1/2 cup Soy Sauce Powder      (1.5 oz)
2T  Lemonade Powder <   
1T dehydrated garlic slices (store purchased or make your own)
1/3 cup powdered peanut butter
1 tsp red pepper flakes (more or less depending on how hot you like your meals)
1/3 cup Dehydrated Onion   
2/3 cup  Dehydrated Carrot
1T dry cilantro
1T Ultra Gel or cornstarch
1 1/2 cup long grain rice

You will also need:
One oxygen absorber per jar.
One sandwich bag for rice if you use the bag and cook the rice separate from the sauce.

Specialty products:
 Soy Sauce Powder came into my life via the fine folks at firehousepantrystore.com     I ordered the powder on Monday and had it by Thursday. They did a great job of getting it to me fast!  Oh the powder was tasty!  When hydrated, it tasted just like soy sauce.
Freeze Dried and dehydrated other items I get at http:// www.honeyville.com or The local honeyville store in Chandler (33 S. 56th Street Suite 1 Chandler 85226

To make this meal in a jar put the  Freeze Dried Chicken  (3 oz) or    Soy Sauce Powder ,   Lemonade Powder , dehydrated garlic slices,  powdered peanut butter , red pepper flakes,   Dehydrated Onion ,   Dehydrated Carrot , dry cilantro, and 1T  Ultra Gel  or cornstarch in the jar.  If you put the dry ingredients on top of the meat and vegetables, you will need to shake the jar so that the powder fills the spaces. This will give you enough space for the full amount of rice.  If you want to cook the rice separate and have the chicken and peanut sauce be a topping, then you will need to put the 1 1/2 cups of rice in a baggie. Do this by fitting the empty open bag over the rim of the jar on top of the "topping" ingredients and filling with the rice. Twist or seal the top of the bag. Top with an oxygen absorber and seal the jar.  

To prepare meal :  In 2 quart pot with lid, combine the rice bag contents with 3 cups hot water. Cover tightly and simmer very low heat 20 minutes.   While the rice is cooking, combine the topping contents with 3 cups water and simmer low heat 15-20 minutes until vegetables and meat are hydrated and sauce thickens slightly.

www.cheftessbakeresse.com Chef Stephanie Petersen can be found on Facebook and Twitter as ChefTess.

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