Tuesday, August 31, 2010

Quinoa Sushi

Another Quinoa attempt. I really enjoyed my first experience with Quinoa, I wanted to try something else. I ran across a Quinoa Sushi recipe and I knew this is what I wanted! Now, don't let the word "Sushi" scare you.....in this particular recipe I only used vegetables....so I think you would be surprised how yummy this sushi really is!

First, I will give you the recipe, and then show you my pix

-1 cup Honeyville's Quinoa, uncooked
-1 3/4 cups of water
-1/2 Tablespoon of olive oil
-Rice vinegar (to taste)
-1/8 teaspoon sugar (or more, to taste)
-1 avocado, cut into small strips
-Toasted sesame seeds (to taste)
-Carrot, cut into small strips
-Cucumber, cut into small strips
-Nori Sheets

In a dry pan over medium-high heat (not too high....it burns quickly, and smells like burnt popcorn! Yes, it happened to me!) lightly toast grain until it is light brown (just a couple of minutes).

Rinse grain in a fine strainer until the water runs clear

In a small saucepan over medium-high heat, add the water and bring it to a boil. Then add the toasted grain, reduce heat and simmer, uncovered, for 12 minutes or until water is absorbed. Fluff with fork and let it cool for a few minutes

Stir in olive oil, salt, rice vinegar, and sugar (I used more sugar than recipe called for).

Lay a sheet of nori on a bamboo sushi mat or flat on counter. Place quarter of the grain mixture along edge of nori closest to you, then line the strips of avocado, carrot, and cucumber. Sprinkle sesame seeds, to taste.

Roll up nori TIGHTLY and ENJOY!!!

(You can add or change what you fill your sushi roll with: shrimp, crab, string cheese, or any other vegetables you like)

Here are some visuals for you:

Toasting the Quinoa

Strips of carrots, avocado, and cucumber

Spreading Quinoa on nori

Layering vegetables and sesame seed

Rolling it tightly

Almost ready to eat.....

Side view

(we dipped our sushi in soy sauce)


Saturday, August 28, 2010

Quinoa Salad

Remember that the August Sale ends on the 31st. You still have a few more days to pick up what you need before the sale ends! 
One of the items that is on Sale is the 5 lb. bag of Quinoa. To be honest with you, I have never had Quinoa, didn't really know what it was, or what it is used for. So after a little bit of research I found the answers I was looking for and made me some scrumptious Quinoa Salad! 

2 c. of Water
1 c. of Quinoa
1/8 tsp. Salt
1/4 c. Olive Oil 
1/2 tsp. Sea Salt
1/4 c. Lemon Juice
3 Tomatoes, diced
1 Cucumber, diced
2 Tbsp Honeyville's Freeze Dried Green Onions-re-hydrated
2 Carrots, diced
1 c. Cilantro (you could use parsley)

In a small saucepan, bring water to boil. Add quinoa and salt. Reduce heat to low, cover and simmer for 15 minutes.  Fluff with fork and let it cool. (I actually boiled my quinoa at night before I went to bed, and then put it in the fridge until the next day)

Mix all the ingredients together and enjoy the salad!

My Opinion:
The salad was perfect for me. It hit the spot and I was ready to load my plate up twice. I love colorful salads, they totally make me feel happy! ha, ha. 
My hubby has the "real" taste buds in our family, so here are his suggestions, some of which he tried on his salad:
Add Chicken
Add a Zesty Salad Dressing (such as Zesty Italian)
Add Chow Mein Noodles
Add Mandarin Oranges
Add Nuts

-can be used to substitute rice or couscous in just about any meal
-cooks just like rice
-lots of yummy recipes to try (I am thinking of trying a stir-fry recipe next time)
-a great source for vitamins & minerals and high in protein

Until next time,

Wednesday, August 25, 2010

Whole Wheat French Bread

Yesterday I made a lame dinner.  I knew it was going to be lame but I really didn't want to go to the store to get more ingredients.  So in an effort to fool my family I decided to whip up some homemade bread.  Weird that I'd rather make bread than go to the store but this bread is done in under two hours and it doesn't involve lugging around a baby carrier and getting sidetracked in the ice cream aisle. 

2 Tbs. Instant Yeast
3 Cups Warm Water (I used hot water from the tap because I know it'll cool down quickly once I pour it into my bowl)
2 Tbs. Sugar
1 scant Tbs. Salt (that means I didn't quite use a full Tbs.)
1 Tbs. Honeyville's Powdered Shortening (don't re-constitute it, just use the powder)
6-8 Cups Whole Wheat Flour (depending on the humidity levels, etc you'll use more or less)

Pour Water into a big bowl.  Sprinkle Yeast over Water.  Allow it to sit for a minute or two.  Add Sugar, Salt, and Powder Shortening.  Stir until dissolved.  Add 3 cups of Flour and mix well.  Continue to add enough flour to make a soft dough.  (You can use a spoon for the entire time but I usually give up and finish incorporating the flour with my hands.) Let the dough raise for a TOTAL of 1 hour.  Punch the dough down 3 times during that time.  Separate dough into 2 or 3 mounds.  Roll each mound into a rectangle.  Roll the dough up jelly roll style.  Put on greased cookie sheet.  Lightly slice diagonally across the top of each loaf three times.times.  Cover and let loaves rise again until double. (I usually let them sit for about 15-20 minutes and figure that is good enough).  Bake at 375 for 30 minutes.  After the bread comes out of the oven I brush butter across the tops to make it extra appealing.

At this angle you should see what I mean by "jelly roll style".  Also I was a little timid with my slashes this time.  Last time I was too aggressive and cut too deep so once my loaves had risen that final time it looked severely mutilated--but still delicious.

Don't be afraid of making this recipe.  Anyone can make this bread!  I don't have a bread machine or a fancy mixer.  Something about making bread makes me feel like I can conquer just about anything (well except maybe a sewing project :) )!

And my plan worked...I totally fooled my family--they raved about the bread and completely forgot about the lameness that was also served!

Happy Eating!

Saturday, August 21, 2010

Delicious Breakfast

Whether you like breakfast in the morning or whether you like breakfast for dinner....I have a YUMMY breakfast idea for you! And the best part is you are using almost all food storage for it!
We like to eat Saturday breakfast together as a family....so this morning we whipped up some Eggs & Sausage Burritos! Yum, yum, yummy!

We received some new product at Honeyville Farms that I was dying to try: Freeze Dried Scrambled Eggs, Freeze Dried Sausage, and Freeze Dried Mozzarella Cheese!
I have to be honest.....the Freeze Dried Scrambled Eggs at first made me a little nervous....I mean, really, how do you freeze dry eggs and have them taste good once re-hydrated??? But let me tell you....they are AWESOME!!!! Seriously, my hubby LOVED them and he is a very picky egg eater! Anyways, enough rambling...let me show you how easy and yummy this breakfast was!!

Re-hydrating the eggs.....Look at these....don't they look like the perfect restaurant eggs!!! Just remember to add salt and pepper.

Re-hydrating the sausage....Secret: these sausage pieces are actually very good crunchy, without re-hydrating.

We are a big onion family....so we re-hydrated some Freeze Dried Green Onions

Re-hydrating some Mozzarella Cheese....I tried Callie's trick and just threw water in, didn't measure....SO EASY!!

Diced up some lettuce and tomatoes, added some guacamole, and threw all the ingredients on a tortilla. Now, we could have made this the perfect food storage meal and actually made homemade tortillas....but this morning store bought tortilla's won! 

Enjoy this very delicious breakfast and let me know what you think!

Wednesday, August 18, 2010

Baked Penne

I am introducing two new products that I tried this week:  Honeyville's Freeze Dried Mozzarella Cheese and Shirley J's Universal Sauce.  Honeyville Farms just got in Freeze Dried Mozzarella Cheese last week and the retail stores are now carrying a line of products called Shirley J.  Shirley J's have everything from baking mixes to bouillon to sauces.  I knew both the Freeze Dried Mozzarella Cheese and Universal Sauce would be perfect for the dinner I was making.  Surprising that I had thought about dinner before 5:00 pm! 

Okay so the ingredients couldn't be more simple:

3 1/2 cups Penne Pasta (uncooked measurement)
1 Jar of Marinara/Pasta Sauce
2 cups Honeyville's Freeze Dried Mozzarella Cheese (before hydrating)
Packet of Shirley J's Universal Sauce
1/4 cup Grated Parmesan Cheese

Preheat your oven to 375 and get the water boiling for the noodles.  Cook your noodles per packaging instructions (boil water, add noodles, let cook for 9ish minutes). Drain and set aside in casserole dish.

Thanks to Tenille's previous post on cheese, I made sure I started rehydrating the cheese at the beginning of my dinner prep so it was ready for me later.

Shh don't tell but I totally didn't measure the water.  I just put some in and dumped the cheese in and pushed it down a little with a fork and left it.  I am such a rebel!
Next make the Universal Sauce.  It's called Universal Sauce because you can use it for a lot of different things.  With just a few tweaks you can make it into Alfredo Sauce (which is what I did), a country gravy, Chowder/Soup base, etc.  You just combine the mix to 2 cups water and add 1/4 cup Parmesan cheese to make an Alfredo Sauce. 

Once the Alfredo Sauce is made, add a jar of marinara sauce and stir to combine.

Pour sauce over the cooked noodles.  You don't need to add all the sauce to the noodles, I had about 1/2 cup or so leftover that we used to dip bread sticks in.

If I was a professional I would have wiped around the edges to make this look better, but in my defense I was hungry so my focus was on getting this in the oven pronto!  I'll do better next time :) 
Sprinkle the rehydrated cheese on top. (This was the hardest step of all because it is a little tough to "sprinkle" damp mozzarella cheese.)  Please note that your cheese isn't going to soak up all the water so please don't forget to drain it!

Bake for about 15 minutes, until heated through and cheese is melted.  If you want to get fancy you can broil it for a second or two to make the cheese get that golden color.  But don't leave it unattended during the broiling process, it can go from perfect to dismal in a flash.  Enjoy!

My family really likes this dish.  I like it because 1-it tastes good, 2-it is fairly easy to make, 3-if we have leftovers it heats up well, and 4-the recipe is easy to adapt according to your family size too! I am sure you could hide some vegetables, like Honeyville's Freeze Dried Broccoli, in this casserole.  I've made this recipe before with a dry packet of Alfredo Sauce and it was fine but this time I got comments that it seemed more creamy!

The pasta is on sale until the end of the month at the retail stores.  Pasta keeps for 2 years so don't be afraid of the 10 lb or even 20 lb box!  I am always surprised how fast I go through my supply. 

Happy Eating!

Monday, August 16, 2010

Super Summer Sale-UTAH Locations

The Utah retail stores are have a SUPER SUMMER SALE this Saturday, August 21!

With so many killer deals they are opening an hour early.  For this Saturday only the hours will be 9am-4pm.

If you want to be notified about other deals like these sign up to be on the mailing list.  Emails are sent about twice a month letting you know about what's on sale, new product, etc.  You can sign up for the mailing list either in store or on the retail website

That same retail website also has a monthly coupon so be sure to check it out before you go to the stores to get the best deal!

Happy Shopping!

Friday, August 13, 2010

Honeyville's Freeze Dried Cheese

So I told you that I did a little experiment with the cheese. I was curious about it and figured you would be too. So, here are my opinions and what I learned.

-You can snack on it without re-hydrating it: it tastes like very cheesy Cheez-It Crackers
-The cheese is very cheesy, my guess is it is Sharp Cheese
-The directions say to use warm water.....what is considered warm water? I think there are lots of opinions of warm water....so I tried

1. Cool Water: closer to cold
2. Warm Water: what comes out of my tap when I turn it on
3. Hot water: too hot to wash hands in

Here is what I found out:
-All temperatures of water worked! The hotter the water, the more the cheese melted together, was clumpy, and not like shredded cheese, but was still edible.
-The directions say to let it re-hydrate for about 5 minutes. If you are going to use the cheese in a casserole or something that will let it melt, then this time frame will work. But if you are wanting it for a salad or topping, I would suggest re-hydrating it longer. For me, 5 minutes still had a little bit of crunch left to the cheese.

I was very impressed with the Cheese! So excited Honeyville is carrying this product and can't wait for the Mozzarella cheese to hit the stores!

Wednesday, August 11, 2010


So my family is really on this easy meal kick this week.....we re-hydrated some Freeze Dried Beef and Cheese again and made us some yummy Quesadilla's!!

Once again, SUPER easy, and very YUMMY!! I am thinking of trying BBQ Shredded Beef Sandwiches or some kind of soup with the beef. What do you think???

Tuesday, August 10, 2010

Shredded Beef Taco's

I don't know about you....but at my house, if you can't think of something to eat, we always resort to taco's or burritos of some kind. With Honeyville's Freeze Dried Meat and NEW Shredded Cheese we will ALWAYS have the ingredients for our most popular meal: Tacos!!!!
This time around we used Freeze Dried Beef Chunks. I followed the directions on the can and it turned out perfectly! And tasted JUST like Beef.

While I was boiling the beef, I also re-hydrated the Freeze Dried Cheese......Are you wondering about the cheese??? I did too! Hence, I did a little experiment with the cheese (see the 3 containers?)....I will update you on my experiment later this week. Stay tuned.

I also re-hydrated the Freeze Dried Mushrooms.

Cut up lettuce and tomatoes

And Walla!!! You have some delicious tacos! No frying the meat, no making my house smell of oil, just did a little re-hydrating and had a delicious meal!!!!

Have you tried the Freeze Dried Meat??? If so....what did you think?

Friday, August 6, 2010

6 Grain Waffles

We love it when customers share recipes!  Margaret J. submitted this 6 Grain Waffle recipe to our Brigham City, UT retail store.  I made them this morning and gave them two thumbs way up!

1 cup Honeyville's 6 Grain Rolled Mix, crumbled (I just chopped it up a bit with a knife, but next time I think I will use my blender to get it into even smaller pieces.)
1 1/2 cup Boiling Water
2 or 3 Eggs, beaten (I used Honeyville's Powdered Whole Eggs 3 Tb. Powder + 6 Tb. Water)
1/3 cup Oil
1/3 cup Sugar
1/2 cup White Flour
1 3/4 cup Whole Wheat Flour
2 tsp. Baking Powder
3/4 tsp. Salt
3/4 tsp. Baking Soda
1/2 tsp. Cinnamon
2 cups Buttermilk (I used regular Milk + 2 Tb. Lemon Juice)

Pour Water over 6 Grain and let sit 5 minutes.  Add Eggs, Oil, and Sugar.  In a seperate bowl, mix White Flour, Wheat Flour, Baking Powder, Salt, Baking Soda, and Cinnamon.  Alternate adding dry mixture and Buttermilk to 6 Grain mixture.  Prepare Waffle Iron and Enjoy!

Margaret gave a couple of suggestions that any sweetner can be substituted for the sugar, use the cinnamon to taste preference, or try adding a scoop of protein powder to the batter.  I found the batter to be thinner than your typical waffle batter but not to worry they cook up wonderfully.  I also felt I needed to use pan spray on the waffle iron after every other batch.  I had a couple leftover and froze them for another day.  I'll report back if they freeze well.

These waffles smelled heavenly while they were cooking.  It makes a big batch (I had like 5+ cups of batter) so invite your friends over for breakfast and share in the homemade goodness that you'll find in these waffles!

Happy Eating!

P.S. The 6 Grain is on sale for another week at our retail locations (Rancho Cucamonga, CA, Chandler, AZ, Salt Lake City, UT and Brigham City, UT) so stock up now!

UPDATED 9/20/10:
These freeze wonderfully and are awesome as pancakes too.  I have also substituted soy milk and almond milk for the buttermilk and they are super delicious.  I am eating these at least twice a week!  Love them!

Wednesday, August 4, 2010

Homemade Granola Bars

Our family LOVES Granola Bars.....so I thought, how hard can homemade granola bars be??? It's so simple to make and hardly takes any time!

Here is the recipe that I used:
                  4 1/2 cups Honeyville's 6 grain rolled mix
                  1 cup all-purpose flour
                  1 teaspoon baking soda
                  1 teaspoon vanilla extract
                  2/3 cup butter, softened (I used Honeyville's Powdered Butter)
                  1/2 cup honey
                  1/3 cup packed brown sugar
                  2 cups miniature semisweet chocolate chips
                  2 TBS of craisins
                  1/4 c. of coconut
Notice the Honeyville's Powdered Butter? I used 18 TBS of powder to 8 tsp. of water and whipped it up until it looked like softened butter.....so easy!

Mix all the ingredient together. I used my Bosch, but you could use any mixer you had, even the good ole spoon and hand!

Once sticky, put in a 9x13 greased pan and bake at 325 degrees for 18-22 mins. It will turn golden brown and look delicious!

Let the granola bars cool for 10 minutes and then cut and enjoy!!! YUMMY!!! Happy family!

Tuesday, August 3, 2010

6 Grain Granola

When I think of 6 Grain I imagine a big bowl of hot cereal on a cold morning. I am here to dispute that illusion and testify that you can use 6 Grain for many different things. Basically any recipe that calls for rolled oats use your 6 Grain instead. I made up some super yummy granola this past week and bonus it was super easy!

First assemble the ingredients:

1 cup Almonds, coarsely chopped
3/4 cup Honeyville's Sweetened Flaked Coconut
1/4 cup plus 2 Tbsp. Brown Sugar
1/4 cup plus 2 Tbsp. Honey
1/4 cup Vegetable Oil
3/4 tsp. Salt
1 tsp. Vanilla
1 tsp. Cinnamon
1 cup Honeyville's Dried Cranberries

In a big bowl combine 6 Grain, Almonds, Coconut, and Brown Sugar.

In a separate, smaller bowl blend Honey, Oil, Salt, Vanilla, and Cinnamon.

Pour the wet mixture over the dry ingredients and mix thoroughly.

Spread mixture onto a cookie sheet (or what some may call a jelly roll pan...whatever just make sure it has sides to keep bits from spilling out during baking and causing your house to smell like burned bits of granola). I did not grease the sheet because of the oil in the recipe.

Bake at 250 for 1 hour 15 minutes, stirring granola every 15 minutes.  The granola turns a nice goldeny, tan color and smells delicious!

Transfer the granola to a bowl and add the cranberries.  Mix until dispersed throughout.  Enjoy!

I loved how easy and so good this was! My family gobbled this up! Next time I think I will try substituting some applesauce for some of the oil or adding some of Honeyville's Freeze Dried Apple Dices as well. Granola is so versatile and can easily be adjusted to meet your family's taste bud preferences.

Tell us how you like to use your 6 Grain. We love to share ideas from friends!

Happy Eating!