Basic Skills, Garden Produce, How To, Sauce, Savory, Soup Brenda Drake + Chelsea Kasen Basic Skills, Garden Produce, How To, Sauce, Savory, Soup Brenda Drake + Chelsea Kasen

HOW TO: Mirepoix (Carrots + Onions + Celery)

A simple, balanced, vegetable base that is the beginning of many recipes, a mirepoix is the French-style combination of onions, celery and carrots. This simple combination will add a depth of flavor to soups, sauces and more.

HOW TO: Mirepoix (Carrots + Onions + Celery)

Heat a large pot over medium-low heat, then add:

1 Tbsp butter

1/2 cup carrots, finely diced

Cook, stirring periodically for 3-5 minutes, then add:

1 cup onions, finely diced

1/2 cup celery, finely diced

Stir regularly, allowing the vegetables to slowly soften as the flavors meld and intensify. Continue to cook for 7-12 minutes. Once the vegetables are soft the mirepoix is ready to incorporate into a sauce, stew, gravy, etc.

Brenda’s tips:

  • Serving size: various

  • This recipe can be multiplied or divided as needed for the application. The ratio is 2:1:1 (onions : carrots : celery)

Read More
Garden Produce, Main Dish, Sauce, Savory Brenda Drake + Chelsea Kasen Garden Produce, Main Dish, Sauce, Savory Brenda Drake + Chelsea Kasen

Hawaiian Haystacks

Pineapple and coconut are the stars of these delicious haystacks

Let’s be honest, no matter where Hawaiian Haystacks originated (spoiler: not Hawaii), everyone - everyone - has their own unique list of toppings. Here is Mama Saunders way of making them and it is the superior flavor combination. And yes, there are countless chicken ways to make this dish, but in Mama Saunders recipe, the gravy is made from canned tuna.

Hawaiian Haystacks

Step 1: Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork.

  • Or use an alternate method to make rice.

Step 2: Prep Toppings

Individually prepare the following toppings, keeping them in separate dishes:

1 cup cheese, shredded

1 cup carrots, shredded

2 cups lettuce, chopped

1 (20 oz) can crushed pineapple, drained

1/2 cup shredded sweetened coconut

1/4 cup walnuts, coarsely chopped

Step 3: Gravy

To a 2 qt saucepan, add:

3 Tbsp butter

3 Tbsp flour

Cook for 2-4 minutes on medium heat to make a roux.

Whisking continuously, add:

1 3/4 cups milk

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

Once smooth, fold in:

1 (5 oz) can tuna (in water)

Simmer. Once thickened, cook an additional 1-2 minutes. Remove from heat.

Step 4: The perfect stack

  • Rice

  • Cheese

  • Gravy

  • Carrots

  • Lettuce

  • Pineapple

  • Coconut

  • Walnuts

Brenda’s tips:

  • Serving size: 4 servings

  • Obviously you can mix up the toppings to fit your preferences

  • And yes, go ahead and replace the tuna with chicken

Read More
Garden Produce, Savory, Side Dish, Sauce Brenda Drake + Chelsea Kasen Garden Produce, Savory, Side Dish, Sauce Brenda Drake + Chelsea Kasen

Tzatziki Sauce

Cucumber and fresh garlic flavor thick yogurt for a Greek classic

This classic Greek yogurt sauce is a great addition to any Mediterranean meal.

Tzatziki Sauce

To a small mixing bowl add:

1 cup Greek yogurt (optional step: strain yogurt*)

1 cucumber, seeds removed, chopped fine

1 tsp fresh garlic, minced

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1 Tbsp lemon juice

1 Tbsp fresh dill, chopped fine

Fold together. Chill 30 minutes. Serve.

Brenda’s tips:

  • Serves: 4-8 servings

  • Strained: for a thicker Tzatziki, strain the Greek yogurt through a triple-layer of cheesecloth.

  • Substitute 1 tsp dried dill for 1 Tbsp fresh dill.

Window to B’s kitchen . . .

Read More