Erin - jaclynday: I think I’ve mentioned it before on...

29th January 2010

jaclynday:

I think I’ve mentioned it before on this blog, but I was raised as an Adventist and in the Adventist religion, they do things their own special (sometimes “special”) way.
One of those quirks (that I swear is like some North-American-Adventist infectious disease) is an obsession with the haystack. Haystacks are some weird vegetarian re-imagining of taco salad (a lot of Adventists are vegetarian), but they are addicting and wonderful and Brandon and I eat them several times a month.
The best things about haystacks:
They are fast. Like less than 10 minutes fast.
They are easy to make.
Filling.
…And cheap.
Here’s how Brandon and I make our haystacks. Adventists vary as to haystack toppings (there is a major Fritos vs. tortilla chip; chili vs. kidney beans, etc. war going on), but here’s what we like. Note that these toppings are a combined effort of the toppings we grew familiar with as children. Brandon’s family did haystacks one way, mine did them another and we have merged our tastes into one glorious heap of food.
Ingredients
Dark red kidney beans
Fritos (no scoops, the originals)
Lettuce (if desired)
Shredded cheese (either cheddar or pepper jack, your choice!)
Fresh salsa or pico de gallo
Avocado, either sliced or made into guacamole
Sour cream
How To Make
Heat the beans over the stove. Add some chili pepper to the beans if you like more heat.
Place chips on a plate.
Sprinkle cheese on the chips.
Put beans on the cheese (to melt the cheese, duh).
Layer everything else to your heart’s content.
Eat fast so you can get seconds.
It’s not the healthiest meal in the world, but oh man, is it delicious. Total comfort food.
Megan, Tanya, Jera, Ellie, Celesti—I know you all eat (or have eaten) haystacks! How do you make them at your house?

Jackie, I have never had haystacks with either chili or kidney beans. Being from SoCal, the haystacks were always made with refried beans. The chips were always tortilla chips, although there was debate about which tortilla chips were the best. Olives, lettuce, sour cream, cheese, onions, salsa, and avocado (either cut or guac) were mandatory. And again served on either Sabbath or on Wednesday.

I think I’ve mentioned it before on this blog, but I was raised as an Adventist and in the Adventist religion, they do things their own special (sometimes “special”) way.

One of those quirks (that I swear is like some North-American-Adventist infectious disease) is an obsession with the haystack. Haystacks are some weird vegetarian re-imagining of taco salad (a lot of Adventists are vegetarian), but they are addicting and wonderful and Brandon and I eat them several times a month.

The best things about haystacks:

They are fast. Like less than 10 minutes fast.

They are easy to make.

Filling.

…And cheap.

Here’s how Brandon and I make our haystacks. Adventists vary as to haystack toppings (there is a major Fritos vs. tortilla chip; chili vs. kidney beans, etc. war going on), but here’s what we like. Note that these toppings are a combined effort of the toppings we grew familiar with as children. Brandon’s family did haystacks one way, mine did them another and we have merged our tastes into one glorious heap of food.

Ingredients

Dark red kidney beans

Fritos (no scoops, the originals)

Lettuce (if desired)

Shredded cheese (either cheddar or pepper jack, your choice!)

Fresh salsa or pico de gallo

Avocado, either sliced or made into guacamole

Sour cream

How To Make

Heat the beans over the stove. Add some chili pepper to the beans if you like more heat.

Place chips on a plate.

Sprinkle cheese on the chips.

Put beans on the cheese (to melt the cheese, duh).

Layer everything else to your heart’s content.

Eat fast so you can get seconds.

It’s not the healthiest meal in the world, but oh man, is it delicious. Total comfort food.

Megan, Tanya, Jera, Ellie, Celesti—I know you all eat (or have eaten) haystacks! How do you make them at your house?

Jackie, I have never had haystacks with either chili or kidney beans. Being from SoCal, the haystacks were always made with refried beans. The chips were always tortilla chips, although there was debate about which tortilla chips were the best. Olives, lettuce, sour cream, cheese, onions, salsa, and avocado (either cut or guac) were mandatory. And again served on either Sabbath or on Wednesday.

Source: jaclynday