Thursday, June 06, 2013

Hawaiian Haystacks


Most people I know love haystacks.  But everyone has their own opinion on what makes a good stack.  I grew up having completely different toppings from the hub, and if you do a search on the interwebs, you'll quickly see that everyone makes them their own special way.  Which is one of the reasons I love them!  Totally customizable, and very kid friendly.  And this, my friends, is how we stack.

Ingredients:
  • 4 T. butter/spread
  • 4 T. flour (2 T. brown rice flour + 2 T. tapioca/potato flour)
  • 2 c. chicken/vegetable broth
  • 2 T. soy sauce
  • 1/4 t. garlic powder
  • 1/4 t. ginger
  • 2 cans chicken, drained
  • prepared rice
  • celery, finely chopped
  • green onions, thinkly sliced
  • red bell pepper, finely chopped
  • chow mein noodles
  • pineapple chunks
  • sliced almonds
  • coconut
Directions:
  1. In a medium saucepan, melt butter over medium heat.  As butter begins to brown, add flour and stir.  Cook for one minute, stirring constantly.
  2. Slowly whisk in chicken broth, 1 c. at a time.  Allow to thicken before adding more broth and whisk well.  Simmer until desired consistency.
  3. Add in chicken and heat through.  Remove from heat.
  4. Serve gravy over prepared rice.  Top with desired toppings and dig in!
As a little side note, this makes for a great food storage meal.  But if you'd rather use cooked chicken (or none at all), feel free.  I know a lot of people use canned chicken soup as their gravy base, and truth be told, so did I.  That's how my mom made it, and then we would add the soy sauce individually.  I stopped buying canned soup a while ago, so while making my own gravy from scratch I decided to add the soy sauce to it directly rather than as its own topping.  Between that and the added garlic and ginger, this gravy really has a great flavor that blends perfectly with the listed toppings.  Reminds me of the islands ;)

But if you grew up eating haystacks with olives, or tomatoes, then you might want to omit the soy sauce and ginger.  Feel free to experiment and make it your own...  Because that's what makes haystacks so great!  *B

Monday, June 03, 2013

Meal Plan: 6/3 - 6/9

Sorry for the unintended sabbatical!  We're in the process of planting a garden and moving a home, and so things like blogging have relocated to the back burner ;)  I'll try to post when I can...

Mexican Monday: walking tacos
Oriental Tuesday: honey ginger shrimp stir fry
Twisted Wednesday: 13 bean soup w/ corn muffins
Authentic Thursday: avocado pasta
TGIFriday: BLT's w/ sweet potato fries
Super Saturday: DATE NIGHT
Special Sunday: herb-glazed chicken w/ roasted potatoes

Upcoming recipe: Hawaiin Haystacks!  Sorry for the delay.  *B

Monday, May 13, 2013

Meal Plan: 5/13 - 5/19


Mexican Monday: taco salad
Oriental Tuesday: piƱa colada shrimp
Twisted Wednesday: chili w/ baked potatoes
Authentic Thursday: tuna marinara
TGIFriday: chicken melts w/ tomato soup
Super Saturday: DATE NIGHT
Special Sunday: creamy turkey & rice soup

Upcoming recipe: Hawaiian haystacks.  My version.  *B

Thursday, May 09, 2013

Roasted Vegetable Quinoa


I found this recipe a while ago, and now I can't find it anywhere...  I made some modifications to the original version, and now it's one of our family's favorites!  It always hits the spot.

Ingredients:
  • 1 cup quinoa
  • 1 cup chicken/vegetable broth
  • 1 cup carrot juice
  • 1 garlic clove, minced
  • olive oil
  • 1/2 small onion, chopped
  • 1 small bunch asparagus, chopped
  • 2 medium carrots, chopped
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 4-8 oz mushrooms, sliced
  • 1-2 handfuls spinach, chopped (opt)
  • 1/3 cup almonds, chopped (opt)
  • 1 cup chickpeas/canellini beans, drained and rinsed (opt)

Directions:
  1. Combine quinoa with broth, carrot juice and garlic in a medium saucepan. Bring to a boil and simmer until liquid is absorbed and quinoa is translucent. Remove from heat and fluff with a fork.
  2. While quinoa simmers, preheat oven to 425. Toss prepared veggies with olive oil, and salt/pepper to taste. Roast in oven for 12-15 minutes.
  3. Add roasted vegetables, spinach, almonds and white beans to cooked quinoa. Toss to coat or until well combined. Enjoy!
You can use whatever vegetables you want, and as many or as few as you wish.  Green beans work well, as does broccoli.  This makes for a wonderful side dish, and the addition of almonds and beans makes it a great vegan meal.  Give it a try and let me know what you think!  *B

Wednesday, May 08, 2013

Monday, April 29, 2013

Meal Plan: 4/29 - 5/5


Mexican Monday: barbacoa beef
Oriental Tuesday: Hawaiian haystacks
Twisted Wednesday: kielbasa stew
Authentic Thursday: bruschetta pasta
TGIFriday: tuna melts
Super Saturday: DATE NIGHT
Special Sunday: food storage meal, TBD

Upcoming recipe: roasted veggie quinoa.  So good!  *B

Thursday, April 25, 2013

Tuna Marinara


Ever since we wrapped up our 72 hour kits, I've had food storage on the brain.  I've put together 7 weeks' worth of meals, and I'm now in the process of converting some family favorites into food-storage-friendly recipes.  This recipe was the first one I experimented with, and it is was a HUGE success!  I got the basic recipe from my friend, and I've tweaked it to our tastes/preferences...

Ingredients:

  • 1/2 c. olive oil
  • 2 (7 oz) cans of tuna, drained
  • 1 T. Italian seasoning
  • 1 T. basil
  • 2-3 bay leaves
  • 1/2 t. red pepper flakes
  • 4-6 garlic cloves, sliced
  • salt, to taste
  • 5 (14.5 oz) cans of stewed tomatoes, Italian style
  • 1 can black olives, drained & chopped
  • 1 T. beef bouillon
  • 1 T. brown sugar
  • 1 generous handful flat-leaf parsley, minced
Directions:
  1. In a large pot, bring olive oil to a simmer.  Add seasonings, tuna, and garlic and return to a simmer.  Cook until garlic is tender, stirring occasionally (careful not to burn garlic).
  2. Add stewed tomatoes, olives, bouillon and brown sugar; stir well.  Remove from heat and transfer to crockpot.
  3. Cover crockpot and cook on low for 6-8 hours.
  4. Add flat-leaf parsley to pot and stir well.  Serve over prepared pasta.
Ok, here's the deal.  I realize how scary tuna marinara might sound.  Let me just say that we are not a tuna family, and everyone loved this!  Seriously, me and the hub were eating the sauce straight from the pot with a spoon.  That's how you know it's good.  *B