Ingredients
4 cups uncooked rice
2 cups uncooked chicken
2 cans cream soup base
20 oz can pineapple tidbits
Chow mein noodles
Salt
Garlic powder
Directions
Cook the rice. Chop the chicken into very small pieces then grill it. Season with modest amounts of salt and garlic powder. Warm the soup base and stir in the grilled chicken.
If you aren’t familiar with Hawaiian Haystacks they are served as rice covered in soup mix topped with pineapple bits and chow mein noodles.
Heat the oil in a medium saucepan over medium heat. Stir in the onion and saute until lightly browned; add the garlic the last minute or two. Throw the quinoa into the saucepan with the onions and add the vegetable broth. Season with cumin, cayenne pepper (or hold till later), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans. Sprinkle cilantro on each plate – my kids won’t eat cilantro (I don’t know what’s wrong with them). The grown-ups at my house like to sprinkle ours with cayenne.
Another option with black beans from storage is at: http://honeyvillefarms.blogspot.com/2015/02/quinoa-black-beans.html
Ingredients
3 cups Flour
1½ tsp Cinnamon
½ cup Brown Sugar
2 Eggs
2 cups Water
½ tsp Salt
2 tsp Baking Powder
Bake at 350° for 12 minutes
Ingredients
2 cups Flour
2 cups Water
2 tsp Baking Powder
1 tsp Salt
2 Eggs
1½ cups Sugar
Bake at 350° until golden brown (about 10 minutes).