Pantry-Friendly Mexican Sopes (GF)

I love Mexican food, as I've mentioned before, and I just got a recipe for sopes.  Sopes are from south-central Mexico and look a little like a thick corn tortilla made into a shallow bowl.  You can fill sopes with various toppings (like you would a taco).  Sopes are naturally gluten-free.

Sopes themselves are pantry-friendly, meaning all (3 of!) the ingredients for them can be kept on hand in your pantry.  The great thing about pantry-friendly recipes is that the ingredients usually store for a long time, too.

Of course, I decided to make these sopes entirely pantry-friendly--toppings included!  I was really happy with how they turned out.

PANTRY-FRIENDLY MEXICAN SOPES

By way of disclaimer, you have to like corn tortillas to like sopes.  This recipe only got 4 out of the possible 5 thumbs-ups from my family because one of my kids doesn't like corn tortillas.  And the corn tortilla flavor is fairly strong.

PREP TIME:  10-15 minutes
COOK TIME:  5 minutes

INGREDIENTS

• 1 c. warm water
• 1/2 tsp. salt
• 1 1/3 c. masa harina (corn flour--like this or this)
• optional:  canola oil spray or butter/butter flavor Crisco for frying
• about half of a 16-oz. can refried beans
• 1 c. freeze-dried chopped chicken, rehydrated according to package directions (or 1 12.5-oz. can chicken breast chunks.)
• about 1 c. freeze-dried shredded Monterey Jack cheese, rehydrated
• salsa
• optional:  freeze-dried sour cream, rehydrated (I tried this the second time I made sopes, but I forgot to take a picture for you.  I don't think it's excellent by itself--but who eats sour cream by itself anyway?--but mixed with all these other flavors, I thought it was quite good.)

DIRECTIONS

In a medium bowl, mix together warm water and salt.  Gradually stir in the masa harina until dough forms.  Divide into 6 pieces and roll into balls.  Heat a griddle to 350 degrees.  (May use a skillet.)  Press dough balls until they are about 1/3" thick.  If desired, spray the griddle with canola oil spray or melt a little butter or butter flavor Crisco on it.  Cook sopes on the griddle for 1-2 minutes each side.  Immediately remove sopes to a plate and (using a paper towel to protect your fingers from the heat) pinch up the sides with your fingers, forming a rim* around each sope to hold the toppings. Top each sope with warmed refried beans, chicken, tomatoes, cheese, and salsa.  (I microwaved my sope at this point to melt the cheese.)  Top with sour cream (optional).  If available, you can also top sopes with taco meat, black beans, lettuce, cilantro, onions, and avocado/guacamole.

* This is sort of the defining mark of a sope, but technically this step is fairly optional.  You can just pile on toppings without having a rim around your sope.

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Triple Berry Jello with Freeze-Dried Fruit

As if making jello with fruit in it weren't easy enough, this recipe takes "easy" up a level!

When you look at the nutrition label on a box of jello, there are a lot of zeros.  However, gelatin is high in protein, and it is good for your joints, bones, fingernails, skin and hair.  (source)  It's also a great way to eat fruit.  You'll find lots of fruity-jello recipes on Pinterest and Google.

I wondered how simply adding freeze-dried fruit to jello would turn out.

Turns out:  terrific!

It's quite delicious, but it's also ultra easy because you don't have to rehydrate the freeze-dried fruit!  Score.  You just sprinkle it in straight from the can and stir.  *happy dance*

You can use any berry-flavor jello you want, and you can change up the fruit if you like.  I have one kiddo who isn't a blueberry fan, so I just used the strawberries and raspberries instead of all three (as you can see below).  Still delish.

TRIPLE BERRY JELLO WITH FREEZE-DRIED FRUIT

PREP TIME:  5-10 minutes
CHILL TIME:  at least 4 hours

INGREDIENTS

• 3 oz. box berry jello (raspberry, strawberry, or berry blue)  (If you're using sugar-free jello, it's not 3 oz.--you just want the small box of jello here.)
• 1/4 c. each of freeze-dried strawberries, raspberries, and blueberries*  (Or just use a total of 3/4 c. berries if you aren't using all three types.)  I get my freeze-dried fruit here.

DIRECTIONS

Stir jello mix into 1 c. boiling water.  When completely dissolved (about 2 minutes), stir in 1 c. ice cold water.  Stir in dry berries.  Chill until set, about 4 hours.

* You don't need to rehydrate the berries, just stir them in well.  During the jello setting time, the berries will rehydrate from the moisture of the jello.

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Stephanie's Easy Homemade Bread in an Hour and a Half

I was scared of making bread for a long time.  Once in my early 30s I went to a ladies' church group class where someone was sharing her skill of bread-making.  I remember at one point she was telling us about not adding too much flour.  Someone asked how sticky the dough should be, how much flour was too little or too much.  "You'll know," she said.

No, I won't.  That's the whole issue, you know.  I need a recipe that tells me how much of each ingredient to put in and how long to let the thing rise.

And that's why this bread is perfect.  In fact, it's easy enough that my daughter could make it when she was about 12.

It's perfect because it's easy but also because it's so delicious.

I got this recipe from a sweet gal who invited our family to dinner after church one day.  We were actually just visiting the church as we were moving to the area and trying to figure out what part of town to live in.  I was practically speechless when her last-minute meal for unexpected company included mouth-watering homemade bread.  So, of course, I had to ask for her recipe.

It only required one simple switch to make it a pantry-friendly recipe, and I'll tell you that my family couldn't even tell.

And, yes, of course, you can use all the original ingredients instead of my pantry-friendly swap, if you prefer!

EASY HOMEMADE BREAD IN AN HOUR AND A HALF

PREP TIME:  60-70 minutes (including rising)
COOK TIME:  13-15 minutes

INGREDIENTS

• 1 3/4 c. warm water
• 5 tsp. yeast
• 2 Tbsp. sugar
• 2 tsp. salt
• 2 Tbsp. butter flavor Crisco (original recipe: 2 Tbsp. soft butter)
• 5-6 cups flour

DIRECTIONS

Mix in a large mixing bowl (with a dough hook, if possible) the water, yeast, sugar, salt, and butter flavor Crisco.  When mostly mixed, add in 1 c. flour.  Mix well.  Add in 4-5 c. of flour, just one cup at a time, until the dough is kneadable.  Knead the dough until it's soft.  Cover and let rise for 20 minutes.  Divide the dough in half.  With a rolling pin, roll the dough to approximately 8" x 12".  Starting at the long end, roll the dough up tightly to make a 12" loaf.  Pinch the seams together and tuck the ends under.  Place on a cookie sheet sprayed with cooking spray or lined with foil.  Repeat with the second portion of the dough.  Cover with a clean kitchen towel and let rise for 20-30 minutes.  Bake at 425 degrees for about 13-15 minutes.  (Original recipe:  Brush the top with butter after 13 minutes and bake another 2 minutes.)

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Wheat Berries with Butter and Honey

Wheat is an excellent pantry staple because dried wheat berries can store well for about 30 years!  Plus, wheat berries are high in fiber so they contribute to lower blood sugar and lower cholesterol as well as a healthy heart and strong bones.  Wheat berries promote good digestion.  They also can help with weight loss because they keep you full longer.  And wheat berries are high in iron, too.  Since they are a whole grain, they are a complete protein and are high in vitamin E and magnesium.

Sounds like a great thing to have for breakfast, right?

If you're not sure where to find wheat berries--the whole grain with just the hull removed--try the bulk section of a health food store.  Or they're available here, and here in bulk, too.  (If you're new to wheat berries and fiber in general, don't add too much of it to your diet at once.)

I wasn't sure I'd like eating wheat berries, but I did really like this recipe!  In fact, I'm not even that much of a honey fan, but this yummy.

I prefer cooking the wheat berries overnight in a slow cooker because they're softest that way, but I'll include directions for a stovetop version also.

WHEAT BERRIES WITH BUTTER AND HONEY

PREP/COOK TIME:  8-10 hours overnight cooking (or about 1 hour on the stovetop)

INGREDIENTS

• 1  1/2 c. dry wheat berries (Wheat berries are just the whole grain.  Find them in the bulk foods section of a health food store, or order online here or here or here.)
• 4 c. water
• butter equivalent (butter powder, or butter-flavor Crisco if you prefer)
• honey

DIRECTIONS for OVERNIGHT SLOW COOKER

Place wheat berries in a slow cooker with water.  Cover with the lid and cook overnight on low about 8-10 hours.  Drain the berries.  Serve with butter equivalent and honey.  Makes about 3 c. cooked wheat berries; serves 6.  Store leftovers in the refrigerator.

DIRECTIONS for STOVETOP

Place wheat berries in a medium pot with water.  Bring to a boil.  Boil 5 minutes, then reduce heat and simmer with a lid on for 45-60 minutes.  Drain the berries.  Serve with butter equivalent and honey.  Makes about 3 c. cooked wheat berries; serves 6.  Store leftovers in the refrigerator.

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Meatless Mexican Haystacks

I will probably tell you more than once that I love Mexican food.  I combined two recipes (and added some pantry-friendly twists) to create Meatless Mexican Haystacks, and I have to say they turned out great!

It's funny how during COVID-19 we did *not* have a food shortage, but buying certain foods and getting all the ingredients we needed was sometimes quite hard.  This recipe was inspired by that.  My goal with this blog is to share recipes with ingredients you can just have on hand and don't have to buy fresh at the store.  This one is perfect.  Plus, it's packed with protein.

MEATLESS MEXICAN HAYSTACKS

PREP TIME:  20-25 minutes
COOK TIME:  included

INGREDIENTS

• 3 c. water + water for quinoa
• 3 c. chunky salsa 
• 4 c. uncooked instant rice
• 1  1/2 c. freeze-dried shredded Monterey Jack cheese (I really like this brand--it's even good dried right out of the can)
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1/2 c. quinoa, dry
• 1/4 c. dried minced onion
• 1/2 tsp. garlic salt
• 2 tsp. chili powder
• 2 tsp. cumin
• 1-2 tsp. dried cilantro (optional)
• 15-oz. can diced tomatoes, drained
• 1 c. freeze-dried sour cream, rehydrated (I use this brand)

DIRECTIONS

Rehydrate cheese (suggested rehydration time is 2 hours) and sour cream.  In a medium saucepan, cook quinoa according to package directions.  Meanwhile, in a large saucepan, bring 3 c. water and salsa to a boil.  Stir in rice.  Immediately remove from heat; cover and let stand at least 5 minutes. When quinoa is cooked, stir in the onion, garlic salt, chili powder, cumin, and cilantro, then stir in pinto beans and black beans.  To make the haystacks, layer rice, then cheese, then bean-quinoa mixture, then tomatoes, then sour cream.

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Chocolate Peanut Butter Fudge (2 Ingredients!)

Two ingredients!  Just the thing in a pinch, and rich and velvety, too.

I supposed this probably isn't technically fudge, but who cares!?  Because chocolate + peanut butter = yes, please.

CHOCOLATE PEANUT BUTTER FUDGE

PREP TIME:  3-5 minutes
CHILL TIME:  10-20 minutes

INGREDIENTS

• 1 c. chocolate chips
• 1/2 c. creamy peanut butter

DIRECTIONS

Prepare an 8x8 pan lined with wax paper.  Put the chocolate chips in a microwave-safe bowl.  Microwave 1 minute.  Stir.  Microwave 30 seconds more.  Stir in peanut butter until smooth.  Pour mixture into the wax paper-lined pan.  Freeze for 10-20 minutes or until firm enough to cut.  Cut into squares.  Store leftovers in the fridge.

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Freeze Dried Shepherd's Pie

This easy dinner came about by accident!  A freeze-dried take on traditional shepherd's pie, all the ingredients come from your pantry.  I started out trying to adjust a veggie meatball recipe to be pantry-friendly before realizing a couple of things wouldn't work out.  But it turned out great!  So now I present:

FREEZE DRIED SHEPHERD'S PIE

PREP TIME:  25-30 minutes
COOK TIME:  25-30 minutes

INGREDIENTS

• 2 1/2 - 3 c. instant potatoes, dry
• 1 - 1 1/4 c. freeze dried ground beef (I get mine here.)
• 1/4 c. dried minced onion
• 1/3 c. dried carrot pieces (available here and here)
• 3/4 c. freeze dried zucchini (available here and here)
• 2/3 c. freeze dried peas (available here and here)
• 12 oz. evaporated milk
• 10.5 oz. cream of mushroom soup, undiluted
• 10.5 oz. cream of chicken soup, undiluted
• 1 Tbsp. dried parsley

DIRECTIONS

In a medium pot, bring 3 c. water to a boil.  Remove from heat and stir in beef, onion, carrots, zucchini, and peas.  Cover with a lid and let sit 20 minutes, stirring about halfway through.  Meanwhile, put potatoes in a bowl and reconstitute according to package directions.  While the potatoes sit, whisk in a medium bowl the evaporated milk and the soups along with the parsley.  Spread the potatoes in a 9x13 pan.  Drain the meat-vegetable mixture and spread it over the potatoes.  Top with the chicken-mushroom gravy, spreading to cover.  Bake at 375 for about 25 minutes or until heated through.

* Different brands dry food using different methods.  This can result in different flavors.  Freeze-dried food usually locks in freshness, while dehydrated food sometimes tastes the same as fresh but sometimes doesn't.  I have links to a couple of brands I'm familiar with, but there are other options out there also.  These happen to be my favorite.

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Fruity Baked Oatmeal

This is a delicious take on traditional oatmeal.  It's a recipe I've been using for a while, and it's well-loved enough that I was a bit nervous about substituting dehydrated or powdered ingredients.  But guess what.  My family couldn't even tell there was anything different.

Score!

This makes a warm, hearty breakfast.  I really love the fruit.

FRUITY BAKED OATMEAL

PREP TIME:  15-20 minutes
COOK TIME:  35-40 minutes

INGREDIENTS

• 3 c. quick-cooking oats
• 1 c. packed brown sugar
• 2 tsp. baking powder
• 1 tsp. salt 
• 1/2 tsp. cinnamon
• equivalent of 2 eggs, reconstituted from dehydrated (I like this brand; also available here)
• 1 c. fresh milk substitute (see my substitution list for dried, canned, and shelf-stable options)
• equivalent of 1/2 c. butter, melted (I used butter powder reconstituted with half water and half oil; also available here)
• 3/4 c. dehydrated apples, chopped, reconstituted (I used this kind; also available here)
• 1/3 c. chopped canned peaches
• 1/3 c. freeze dried raspberries, reconstituted (I like these; also available here)

DIRECTIONS

Rehydrate the apples and raspberries according to package directions.  In a medium bowl, mix together the egg, milk, and butter (each reconstituted according to package directions).  In a large bowl, mix the oats, *brown sugar, baking powder, salt, and cinnamon.  Stir the egg-milk-butter mixture into the dry ingredients.  Stir in the three fruits.  Pour into an 8x8 baking dish coated with cooking spray.  Bake, uncovered, for 35-40 minutes at 350 degrees or until a knife inserted near the center comes out clean.  Cut into 9 or 16 squares.

*Out of brown sugar?  Check my substitution list for an alternative.

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Wendy's Black Bean Soup (3 Ingredients!)

I got this incredibly simple recipe from a friend about 10 years ago, and it has been a family favorite ever since.  I'm not sure if "incredibly simple" is a better description or "ridiculously easy," so take your pick.

It's so easy, in fact, that I decided it would be the perfect thing to make after an 8-hour driving trip.  You know, the kind of trip when you know you'll be way too tired to make anything but you also will be tired of fast food?  Yeah, that.

We pulled in after this 8-hour road trip and literally had this on the table 20 minutes later.  It's one of those warm comfort foods that just hits the spot.  It's hearty and healthy, too.

WENDY'S BLACK BEAN SOUP

PREP TIME:  5 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 2  14-oz. cans black beans, drained and rinsed
• 1 c. salsa
• 2 c. chicken broth

DIRECTIONS

Combine the ingredients in a large soup pot.  Bring to a boil.  If desired, mash the beans a little with a potato masher or an immersion blender.  Serve hot with crushed tortilla chips, shredded cheese, and/or sour cream* if desired.

*Did you know you can actually buy pantry-friendly shredded cheese and sour cream if you like?  (Right here.)  The chips, cheese, and sour cream are optional, though, so if you don't have them, don't worry.  This is a delicious soup anyway.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Super Simple Chicken Cacciatore

This delicious simplified version of chicken cacciatore is made pantry-friendly by using canned chicken breast (or freeze-dried chicken breast, if you prefer)!  It's yummy, but it's also very convenient!

It's so convenient, in fact, that I took this recipe to the beach once when we stayed in a beach house that wasn't near a store.  (Just like a beach house should be, right?)  I packed in a bunch of cans--enough to double this recipe and feed a group--without worrying about refrigeration or expiration dates.  It was perfect.

If you've never had chicken cacciatore, it's a little like alternative spaghetti.  My family loves this recipe!

SUPER SIMPLE CHICKEN CACCIATORE

PREP TIME:  5-10 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 1 - 1  1/2 c. freeze dried chicken chunks or one 12.5-oz. can chunk chicken breast*
• one 26-oz. jar of your favorite spaghetti sauce
• one 14.5-oz. can of petite diced tomatoes, undrained
• one 8-oz. can of tomato sauce
• 1-2 tsp. Italian seasoning
• 1/3 - 1/2 c. sliced olives
• pasta or rice (I use rice--I cook about 2 cups of dry rice according to package directions for this recipe)

DIRECTIONS

Combine all ingredients except pasta/rice in a large pot.  Heat over medium-high heat until heated through.  (Or, microwave in a microwave-safe bowl.)  Serve over prepared pasta or rice.

* If you've never used canned chicken breast before, you can find it near the tuna fish at your local grocery store.  I usually use canned chicken, but I've also used this freeze dried chicken which some of my family members like more.  I think both are good.

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Karen's Chocolate Cherry Bars

I should let you know right up front:  these are to die for.  I got this recipe from a friend about 10 years ago, and every single time I make it for guests, I have a request for the recipe.  The chocolate-cherry combination will always be one of my favorites, but the hint of almond flavoring just does me in.

I decided to give myself a challenge:
Q.  Can this decadent dessert be made using pantry-friendly substitutions and still qualify as "to die for"? 
A.  Absolutely!

For this challenge, I tried powdered egg (which I've tried in baking before and loved) for the cake bars, and powdered butter and milk for the topping.  You could try other substitutions, too, depending on what you have.  I'll let you know what I used, what the original recipe calls for, and some other pantry-friendly substitution possibilities, too.

KAREN'S CHOCOLATE CHERRY BARS

PREP TIME:  15-20 minutes
COOK TIME:  20-25 minutes

INGREDIENTS

• 1 box devils food cake mix*
• 21-oz. can cherry pie filling
• 1 tsp. almond extract
• equivalent of 2 beaten eggs, reconstituted with water** (original recipe:  2 beaten eggs)
• 1 c. sugar
• 1/3 c. evaporated milk or reconstituted powdered milk*** (original recipe:  1/3 c. milk)
• 5 Tbsp. powdered butter, reconstituted**** (original recipe:  5 Tbsp. butter)
• 11.5-oz. package chocolate chips

DIRECTIONS

In a large mixing bowl, combine the cake mix, pie filling, extract, and eggs.  Stir until well-blended.  Spread in a greased 10x15 jelly roll pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.  While the bars are baking, make the chocolate topping by combining sugar, milk, and butter in a medium saucepan over high heat, stirring constantly.  Bring to a boil.  Boil one minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  When done, remove the bars from the oven.  Pour the topping over.  Enjoy warm or cooled.

* If you don't have a box cake mix, you can use:  2 c. flour, 2 c. sugar, 1/2 c. unsweetened cocoa, 1 1/2 tsp. baking soda
** I've had a lot of success using dried eggs in baking.  I get mine here, but you can also get them here.  Just follow the directions on the can to reconstitute.
*** I used Nido powdered milk, mixed with water as directed on the can.  You can see Nido here, but I just buy it in the Mexican section of my local grocery store.
**** I was really happy with the powdered butter!  I just followed the directions for mixing with water (and a little oil, optional) on the package.  You could use butter flavor Crisco if you prefer.

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Tomato Bouillon Zucchini Soup

Never heard of tomato bouillon?  I hadn't either, until a friend of mine introduced me to it.  It's similar to chicken, beef, or vegetable bouillon, but it's tomato-based.  Pretty handy to have on hand as a pantry staple, too.

The tomato bouillon I'm familiar with is made by Knorr and found in the Mexican section of my local grocery store.  You can see it at this link just so you know what you're looking for.

Tomato bouillon is the main ingredient in this soup, but the zucchini, pasta shells, and optional sausage come together nicely for an easy, tasty, pantry-friendly soup.

TOMATO BOUILLON ZUCCHINI SOUP

PREP TIME:  10 minutes
COOK TIME:  14 minutes

INGREDIENTS

• 10 c. water
• 10 tsp. tomato bouillon
• 1/2 c. small shell pasta
• 1 - 1 1/2 c. freeze dried zucchini (I've gotten mine here but you can also get it here)
• 1 Tbsp. dried minced onion
• 1 tsp. parsley
• 1 tsp. oregano
• 1/2 tsp. garlic powder
• 1 - 1/2 c. freeze dried sausage crumbles, optional (I get mine here)

DIRECTIONS

In a large pot over high heat, bring the water and the tomato bouillon to a boil.  Add the remainder of the ingredients to the boiling broth, then stir to combine.  Bring to a boil again and boil for 1 minute.  Reduce heat to low (or medium-low) and cover the pot with a lid.  Simmer for 14 minutes.  Serve hot.

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