Aloha Oe

I spent my teenage years in Salt Lake City, Utah.

 It is where I learned about homekeeping and cooking, helping transform me into the domestic diva that I am. (the Big Man is laughing his rump off right now over that!) I can make awesome funeral potatoes, green jello salad and Hawaiian Haystacks.

Hawaiian what?

Hawaiian haystacks.

Its like a do it yourself meal. My husband has made a variation of this for years, calling it his goulash. It’s a super easy, filling meal that allows for everyone at the table to put their own personal touch on it. I love it because it cooks up quickly and is filling, nutritious and yummy.

 

4 cooked chicken breasts, chopped (can also use tuna-omit the broth)

½ c broth

1 small can cream of chicken soup

1 tsp Italian seasoning

4 c cooked rice, warm

 

Toppings:

Pineapple

Chow mein noodles

Diced tomatoes

Nuts

Diced green onions

Diced peppers

Whatever you can think of!

 

Add chicken and broth to a large skillet or sauté pan. Simmer until the broth is reduced. Add soup and seasoning until cooked through. To serve, put toppings in bowls on the table. Put a scoop of rice on a plate, top with the chicken mixture. Let your family decorate their haystacks

Vegan Deelights 5/15 edition

Once a month I teach a vegan cooking class at a local museum. It's really exciting to share my passion and love for food with others. The added bonus is when those outside my family like what I cook!!
This month I did a quick spring dinner options. I have a confession to make: unlike on tv, real cooks have recipe fails. The falafel mix didn't combine the way it should have, so that was out.
Otherwise...super yummy

“cheesecake”

1 package silken tofu
½ c soy milk
½ c silvered almonds
1 tsp vanilla extract
¼ c agave nectar

Crust
1 flour
¼ c water
2 tbsp oil

Preheat oven to 350. Mix crust ingredients together. Roll out into a pie shell. Blind bake 15 minutes. Let cool.
Mix cheesecake ingredients together. Blend the tofu and milk well until there are few lumps. Add vanilla extract and agave, blend until creamy. Pour into pie shell. Bake 20 minutes until set.
Added bonus?
Top with sliced strawberries.

Tabouleh

1 c bulgar
1 tbsp minced garlic
1 c chopped parsley
Olive oil
Lemon juice
Salt and pepper to taste
½ c diced onion
1 tomato diced

Cook bulgur in 2 c water. Let cool. Mix garlic, parsley, olive oil, lemon juice, seasonings onion and tomato together. Stir in bulgur. Let flavors combine before serving.


Falafel

Falafel mix
hummus
Pita
Water

Mix falafel patties according to mix
Bake at 375 for 25 minutes

Salad

Lettuce
Olive oil
Lemon juice
Salt
Garlic

Mix lemon juice, olive oil, garlic and salt together. Pour over lettuce.

Serve with salad, pitas and hummus

Want more great recipes? Check out my cookbook, Vegan Deelight, available at Barnes and Noble! http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173

If you need help planning meals and putting it all together, Deelightful Dinners is a great option! Available in my Etsy shop http://www.etsy.com/shop/mommychronicles?ref=si_shop

I'd do anything for love meat loaf

My husband and I have had a debate about meat loaf for at least 15 years, probably more. I make what I call normal meat loaf, his family makes what I call a giant meatball. I'm not saying one is better than the other, it's a matter of preference.
I prefer mine, so if I'm cooking I will make mine.
In all honesty I do not make his family's meatloaf well, and as a result I make it once a year for his birthday. The rest of the time it's my run of the mill, average everyday meatloaf.

1 lb ground beef
2 eggs beaten
1 pkg onion soup mix
1/2 c bread crumbs
1 c tomato sauce

Preheat oven to 375
Mix eggs, onion soup, bread crumbs and meat together. Form into a loaf and put in an aluminum foil lined pan. Top with tomato sauce. Add a little water to bottom of pan. Cook for 60 minutes.

http://www.youtube.com/watch?v=5RejXE22tlA&feature=youtube_gdata_player

Everyday I Write the Book (part 2)

A while back, I mentioned that I was writing a cookbook on how to make some positive changes in your life. These are the same recipes I feed my family, and you can share them with your family too!

The book is available for download at Barnes & Noble, in the Nook format. Click the link below:

http://www.barnesandnoble.com/c/dee-di-memmo