kat’s lentil tacos

Nov 20, 2015 by

Miss Kat taught me how to make her delicious Lentil Tacos years ago. We love them ever so much for their easiness, deliciousness, healthiness, and low cost. Her website has disappeared from the interwebs, so I decided to post her recipe here so when people ask me for it, I have somewhere easy to send them.

Lentil Tacos

  • 1 Onion, chopped (if you have time to saute on the stove first, it’s worth it)
  • 2 1/2 C. Lentils
  • 5 C. Water
  • 2 tsp. Cumin
  • 1 tsp. Garlic Salt
  • 1/2 tsp. pepper

Mix together in crockpot, cook at least 7 hours, 9 is even better on low or 3-4 hours on high. Or cook on the stove for about 30 minutes if you forgot to start it earlier in the day.

About 30 minutes before eating, add in:

  • 1 14.5 oz. Can Diced Tomatoes
  • 1 4 oz. Can Green Chilies

Right before eating, stir in 1 bunch of cilantro, chopped.
Serve on warm tortillas with these toppings:

  • Fresh Limes squeezed on top (a must!)
  • Sour Cream (optional, but delicious)
  • Grated Cheese (optional, but delicious)
  • Salsa (optional, but delicious)

My mom doesn’t like cilantro, so we leave it out when she is here and just let everyone put their cilantro on individually instead of mixing it into the big pot.

Thank you Katherine for blessing our family’s life with your fabulous foodie creations!

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yummy fried rice

Oct 20, 2015 by

Cooking is a challenge for me. My brain struggles with making sense of the whole thing…what is essential, what can be substituted, what is the dish missing, what flavors go together…all of that is a foreign language to me. Thank goodness I can call Kat and have her tell me how to rescue a meal. My kitchen skills are sorely lacking as well. Burning myself, cutting off hunks of skin, and dropping pans of food are pretty regular occurrences. My recent Facebook post illustrates my cooking situation.

I am trying to make dinner for my family a little more frequently than the not-ever-making it I have been doing. This is how it went tonight. 1. Lost the chicken broth lid under the fridge. 2. Turned off the stove long before the pasta was done cooking. 3. Turned on the stove when I noticed I had accidentally turned it off. Except I didn’t…when I went back to check it, it was still on OFF. 4. Dropped the vacuum on my ankle…the one that is having a really hard time staying in place. 5. Poured the spinach steaming water/juice all over the griddle, across the cabinet, and down the drawers where it finally made a puddle on the floor. 6. Lost over half of the pasta in the filthy sink when the colander tipped over. 7. Dropped the boiling hot pan still full of 1/8 of the pasta on my tile floor and scared one child half to death (didn’t break the tile though!) 8. Saved what pasta I could and poured the delicious spinach mixture all over the top. 9. Ate it with one silent child and one whiny child. So delightful. 10. Forgot about the water that must have spilled out of the pan and the whiny child slipped on it. 11. Ran out of food before husband got home from work to eat it. (since more than half of it got ruined in the filthy sink). 12. Now have to run children to Scouts, Young Women, pick up from Irish, get ready for iFamily and Primary Auxiliary Training tomorrow and have no time to make more food.

This is why I don’t cook. I have such high hopes and my skills don’t measure up. Pretty sure I could win $10K on America’s Funniest Home Videos if I just kept a video camera going in my kitchen at all times!

In spite of all that, I make really good fried rice. After trying for years to make my fried rice taste delicious, I found a recipe online that insisted on the importance of sesame oil. I had always used olive or coconut oil or NO oil in an effort to save money and surprise, surprise, it was pretty disgusting. Trust me, the sesame oil is essential. It is expensive, but it is essential! The original link of this recipe is dead in internet land or I would source it for you. I have changed it a little bit from the original, so now it is time to share this deliciousness with the world. This is exactly what I do and it feeds our family of six with enough leftovers for lunch the next day. I haven’t messed it up yet – it turns out fabulous every time!

Fried Rice

  • 9 TB Sesame Oil
  • 3 Small Onions or 2 Large Onions, chopped (I usually do 2 large onions…less peeling for me!)
  • 6 Cloves of Garlic, minced
  • 3 C. Peas and Carrots (frozen bags)
  • 6 Eggs, barely stirred, not whipped
  • 9 C. Cooked Brown Rice
  • Braggs Amino Acids (we use this in place of Soy Sauce)

Pour the sesame oil into a really big frying pan with high sides (I can use my 13″ frying pan, but I usually use my Tramontina 4 Qt. Braiser since the high sides hold the food in better.) and heat it up for a few minutes. Watch it so it doesn’t burn. Saute the onion and garlic and then add in the peas and carrot mixture. Scoot the vegetables to one side of the pan and try to get your oil to the other side of the pan and pour the eggs in on the oil side. Stir them gently until they are cooked. Add in the rice (carefully and slowly so it doesn’t spill all over the stove…there is a lot of it!). Pour the Braggs deliciousness all over it and carefully mix everything together. Add some more Braggs until it tastes as strong as you like it.

The original recipe called for chicken and it was fabulous, but I have only added that in once because it is delicious without it and I tend to be a meat hoarder, saving meat for those meals where it is absolutely necessary.

When I make it, I fill my rice cooker to the 10 C. setting (which makes 20+ cups) and use less than half for this dish. Then my children have leftover rice in the fridge for several days that they eat with milk, cinnamon, and honey.

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Gorilla Poop

Jul 30, 2012 by

We are going camping soon and although I am running hobbling around trying to get packed, I also am intending on making Annesley’s Favorite Granola and some Gorilla Poop, which is also known as No Bake Carob Cookies.

The wonderful thing about this recipe is that healthy foods like sprouts can be snuck in so effectively, with little change in taste.

Gorilla Poop

  • ½ cup Butter
  • ½ cup Nut Butter (almond or peanut)
  • ½ cup Honey
  • ½ cup Carob
  • 3 cups Rolled Oats

In a bowl, cream together butter, nut butter, honey and carob. Stir in rolled oats. Add in any or all optional ingredients. Spread into pan and freeze or refrigerate until ready to eat.
Allow to thaw for about 5 minutes, so they can be cut. Makes 16 – 18 chunks.

Optional Ingredients:

  • ½ cup Shredded Coconut
  • ¼ cup Flax Seed Powder
  • ¼ cup Carob Chips (or chocolate chips until your family is converted – then sneak in the carob)
  • ¼-1 cup Sprouts (sunflower, sesame, wheat, buckwheat, pumpkin, etc.) Start small and add it in to taste.

If I get enough time, I may also make some of Jessica’s Raw Bars – they are SUPER yummy and I have been craving them ever since she gave me a bite on our last injection trip.

What are your favorite camping recipes?

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Tami’s Famous Chicken Tortilla Soup

Nov 5, 2011 by

Tami…my 2nd cousin and dear, dear friend since the summer we were twelve…has allowed me to post her amazing soup recipe on here.

Trust me…this is scrumptious…make it just like she says and then invite over some company and share it with them. Everyone will love it. We have eaten this at every Cousin Reunion, camping trip, family dinner, or anything else that Tami has attended for the past 5 years or so. I LOVE it!


2 Quarts of water
3-5 Chicken breasts
1/2 tsp. Salt
1 Tb. Onion Powder
1 tsp. Garlic Powder
2 tsp. Dried Cilantro (I like this a lot so usually add a bunch of fresh)
3 tsp. Chicken Boullion Powder (or 3 cubes…)
1 tsp. Ground White Pepper


Boil all together for at least 30 mins… maybe an hour. It gets nice and tender.

Let it cool at bit and dice (shred) the chicken – return to the broth.

Saute 2 tsp. garlic (2 cloves) and 1 chopped onion in a bit of olive oil. Add to the broth.

At this point, I put it all in a big crockpot, but you can still have it on the stove if you want. (this is also the point where I freeze it to take it camping or just to use later)


2 15 oz Cans Corn – drained
1 10 oz Can Tomato Soup
1 14 oz Can Diced Tomatoes
16 oz Chunky Salsa
2-3 16oz Cans of Beans – can be kidney, black or chili (I drain the kidney and black, but not the chili beans.)
1-3 Tb. Chili Powder (optional – you can just have it on the side for those who want some heat)

Dump it all in – let it simmer for a while. As soon as it heats up it’s ready to eat, but it’s good when it’s been simmering on low for hours too.

Serve with cheese, sour cream and tortilla chips.

I saw a great tip the other day for shredding chicken. After cooking chicken breasts, put them in your mixer and turn on high for about 20 seconds and you will have instant restaurant-style shredded chicken.

Thank you for making it so often for me Tami…and for sharing it with my readers!

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pumpkin chocolate chip cookies

Nov 5, 2011 by

So, last night after teaching gymnastics for six hours, I remembered I needed to bring a dozen cookies to our ward’s Green and Gold Ball. Now, I could have just bought a package of 12 measly cookies for 98 cents. I saw a package of minty things at Winco for that very price. But, nooooo, I have to make things difficult for myself. I thought, “I don’t want to eat cookies with garbage ingredients and so I cannot in good conscience take some of those chemical-laden cookies to feed to other people.”

The problem is, I am not a baker and I am not a whip-something-up-at-moments-notice-person either. I have anxiety in two areas of my life…cooking and sewing…and it is almost incapacitating! I made a decision a few years ago to conquer these two areas and I am on the fifty year plan to do so.

I called up my mom and got some advice. Then I called Kat and got some more advice and then she sent me this recipe. I ran to Winco to get mini-chocolate chips, demerara raw sugar (never bought it before as I am a honey girl, but Kat swore I would want to use it), and allspice and then rushed home to make them.

I quickly decided to double the recipe since it called for 16 oz. of pumpkin and my can was 30 oz. Soon I had a mixer full of dough, the ovens preheating, and everyone getting ready for the ball…a lil’ bit of chaos!

Before the ball, I had time to cook about 2 dozen cookies. This morning I got up and made the rest…dozens and dozens of cookies later, I am done and they are cooling and being snatched up by children right and left. My plan was to freeze them and take a few to iFamily each week. I don’t know how many are going to make it into the freezer though!

Here is Katie’s recipe (from Kitchenstewardship.com) with what I did in parentheses:


2 cups butter or coconut oil or palm shortening (I used 2 C. butter and 2 C. coconut oil)
1 1/2 c. sucanat (2 C. demerara and 1 C. honey)
16 oz. can pumpkin or 2 c. pumpkin puree (30 oz. can pumpkin)
2 eggs (4 eggs)
2 tsp. vanilla ( 4 tsp. vanilla)
4 c. white whole wheat flour (8 C. of whole wheat flour)
2 tsp. baking powder (4 tsp. baking powder)
2 tsp. cinnamon (4 tsp. cinnamon)
1 tsp. baking soda (2 tsp. baking soda)
1 tsp.nutmeg (2 tsp. nutmeg)
½ tsp. allspice (1 tsp. allspice)
1 tsp. salt (2 tsp. salt)
2 c. chocolate chips or raisins (4 C. mini chocolate chips)
1 c. chopped nuts


Cream fat and sweetener. Add pumpkin, eggs and vanilla; beat well. Stir together flour and next 6 dry ingredients. Add to batter; mix well. Stir in choc chips and nuts. Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Katie, the author of that recipe, nailed it…they are delicious! The aftertaste is even better than the first bite! I think I could eat them all day long.

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mega manic muffin mix

Oct 24, 2011 by

mega manic muffin mix

I don’t think I have posted a recipe for awhile and thanks to my recent cleaning of the dining room I found one of my favorite recipe books that was buried behind a gazillion other books in my magazine-style bookshelf (you should see it now…it is super-duper clean!).


This recipe makes the base for 120 muffins and then you add your liquids when you are ready to whip them up. Once for our homeschool swim camp week I actually made 120 muffins at once with this mix. It was just a lil’ bit crazy to have that many muffins in my kitchen at one time.


I wonder how well muffins freeze and thaw? If they do freeze well, maybe it would be a good idea to do again and then we could have some ready for the days we are out of the house.

Anyway, here is the base:

10 C. whole wheat pastry flour
5 C. kamut flour
5 C. sucanat (I use honey and add more dry stuff)
2 C. buttermilk, dried
2 C. oats, pulverized
6 TB. baking powder
2 TB. baking soda
2 TB. salt (I use Real Salt)

Mix all ingredients well and keep in a sealed container.

To make a batch of 24 basic muffins, use 5 1/2 C. of muffin mix and add the following:

2 eggs
2 egg whites
3 tsp. vanilla
2 C. water
1/2 C. oil

Mix together and pour into muffin tins. Bake at 400 F for 18-20 minutes.

Variations: There are 800 variations on this theme, made possible by you, the muffin-maker-extraordinaire. I have made pumpkin chocolate chip, apple pie and jam muffins.

Here are some variations from the book:

Apple Pie Muffins
2 1/2 C. grated apple
1 tsp. cinnamon
1/2 tsp. nutmeg

Gingerbread-Style Muffins
1/4 blackstrap molasses
2 TB. ground ginger

Jam Muffins
Add a teaspoon of jam to the middle by filling in half your muffin tin, plopping on some jam, and then filling the tin the rest of the way.

Maple Pecan Muffins
6 TB pure maple syrup
Use only 1 1/2 C. water up above instead of the 2 C. listed
1 C. chopped pecans

I don’t remember what I did when I made the pumpkin chocolate chip muffins, but they were the favorite of everyone at swim camp. I am in the mood for them right now, so if someone has some suggestions for how to make them, let me know and I’ll see if I can pull myself into the kitchen to actually bake some!

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the cleanse: braggs vinaigrette

Jul 13, 2011 by


This little product has been a lifesaver for me! Eating raw veggies by the plateful is nutritious and even delicious, but it has gotten a little old. I discovered this olive oil vinaigrette at Fred Meyer’s and have been thoroughly enjoying it. Last night I dipped jicama in it and it was so yummm. I couldn’t keep Annesley away from it…she just kept coming back for more and more and with those big blue eyes pleading with me for another, I finally let her have as much as she wanted. I also dipped cabbage in it and it made a world of difference for me. If any of you are thinking of doing the 21 Day Standard Process Purification Program, make sure you get this product. I would be going bonkers without it!

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black bean chili

Oct 21, 2010 by

While making this yummy recipe for supper tonight, I realized I had not shared it with all of you. We love this recipe…the kids love it because it is delicious. I love it because it is delicious AND fast AND easy. I am all about fast and easy and I have a really hard time eating food that is not delicious, so this recipe is perfect on all counts.

1 medium onion, chopped
1 green bell pepper, chopped
2 15 oz. cans diced tomatoes
2 15 oz. cans black beans
1 8 oz. can tomato sauce
1 TB. chili powder
2 tsp. cumin
Dash cayenne pepper

Mix all ingredients together and bring to a boil. Reduce heat to low, cover and simmer for 25 – 30 minutes.

We serve ours with chips, cheese, and sour cream when we have it. I always double it and rarely add in the cayenne pepper.

I always make this when we are camping because it is so easy-peasy and it comes in perfect on days when I forget to start dinner till the children are complaining of starvation.

By the way, this recipe comes from the absolutely essential cookbook Boarding the Ark by Jane P. Merrill and Karen M. Sunderland. This treasure trove of a cookbook has many of our favorite recipes in it, including Applesauce Cake, Rice-n-Apple Breakfast, Sweet and Sour Rice, Barley, Rice, and Lentil Soup, and Very Veggie Wraps. It also has a great substitution chart, lots of valuable food storage info, healing remedies from the past, and an equivalent measure chart that I use all the time.


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what’s all the hoopla about brown rice?

Sep 27, 2010 by

This morning I dug around in my food storage room for some brown rice and brought a bucket upstairs that is from about 2001. At least nine years old. Now supposedly, brown rice only lasts six months before it goes rancid because of the oils in it. My church’s food storage program doesn’t advise people to store it because of this rancid possibility. Well, I have pretty much ignored that advice ever since I discovered the complete lack of nutrition in white rice and have happily stored and eaten brown rice, knowing I am getting B vitamins and a host of other nutrients my body is in love with. Part of my reasoning is this…if I am going to be living on my whatever collection of food I have in my home and not able to go to the store, shouldn’t my food be nutrient dense, not nutrient lacking? Won’t my body be in desperate need of vitamins and minerals?

Have you studied this out? Do you know what you are actually getting from that bazillion-times-processed-removed-the-hull-cook-quickly-stuff? I dare you to do it and then continue eating it…you won’t be able to do it. At least not with a clear conscience.

However, I have never had brown rice that is nine years old. I wondered if it would be rancid.

Nope! Fresh as can be and super delicious. We had it for breakfast with honey, raisins, and cinnamon.

By the way, have you researched cinnamon? Might as well study it out as well. Then you can find out you should eat it everyday.

On your brown rice, of course.

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