Recent Posts

Quinoa Kale Salad

Quinoa Kale Salad

The first time I ever remember enjoying Kale was from a “Pregnancy Stew” recipe that I found 20 years ago!  I remember going to the store and needing to ask what it looked like so I would buy the right thing.  Then Becky made me […]

Mango-Chia Breakfast Bowls

Mango-Chia Breakfast Bowls

Thanksgiving week is upon us and plans for family, friends and feasting are in full swing…. And here at Thousand Mile Food Stories, you know that we love all three!  Becky and I share a similar theory when it comes to food and healthy choices […]

Ranch Dressing & Dip

Ranch Dressing & Dip

There was a time when nearly every Friday afternoon you could find Becky and I along with our dear friend Wendy, having a gigantic play date with a dozen or so kids and a delicious servings of taco salad.   Those were amazing days of sweet fellowship and what I wouldn’t give to crowd onto the living room floor with those gals and all those kids and have life changing conversations.

 

But only slightly less life changing was the introduction of this homemade Ranch Dressing.  For the longest time, I couldn’t remember who came up with it…. Was is Becky or Wendy?…. or maybe Betty Crocker?  Pretty sure it was Becky that first brought it but it has been a staple in our house ever since.  I have made a few slight modifications over the years and I tell you, my husband will eat almost any vegetable on earth as longs as he has some of this to go with it.

Since I first published this recipe on my old recipe site, it has been made by the multitudes, shared on social media thousands of times and even made it into a cookbook where they titled it “Rohnda’s Ranch”.  I had to apologize to Becky for that one since it probably should have been named after her but we can’t take it back now!  It’s in print!

Since then, it has cured the multitudes of their store-bought ranch habits with it’s rich creamy taste and the simplicity of throwing it together.  It works great on salads and sandwiches and even serves as a marinade or dip for meats.   I am usually a pretty good cook but occasionally something comes out too dry or with not enough flavor and a little jar of this white magic cures whatever woes plague you in the kitchen department.  Seriously, it is that good.

But I still think my favorite use is smothered over a taco salad and every time I eat that I think of all those little kids running around and time spent with dear friends.  The taste will forever take me back to those sweet memories!

 

Homemade Ranch Dressing

November 15, 2017
: 5 min
: easy

This homemade Ranch Dressing will forever cure you of your store bought ranch rabbit. Quick and easy and taste great on everything!

By:

Ingredients
  • 1.5 cup of Mayonaise
  • 2 clove of garlic crushed or 1 tsp powdered garlic
  • 1 cup plain, fat free Greek yogurt
  • 2 tsp parsley
  • 1 tsp dried minced onion
  • 1 tsp salt
  • 1/4 tsp black pepper
Directions
  • Step 1 Place all ingredients in a bowl or a jar and mix well.
  • Step 2 Chill for 2 hours before serving.

 

Recipe Notes:

~This recipe comes out a bit thick, more like dip.  You can thin it with a few tablespoons of water or other liquid if desired.

~You can also substitute the Greek Yogurt with buttermilk for a thinner dressing consistency.

~To keep this THM, use the Greek Yogurt option and enjoy it with your S meals.

~Keeps for up to 2 weeks in the fridge.

 

 

Everyday Sweet Potatoes

Everyday Sweet Potatoes

While some only think of sweet potatoes as a seasonal dish, they are a year round staple in my house. In the past, the thought of sweet potatoes only drummed up thoughts of Thanksgiving dinner. My mom always served them loaded with brown sugar, butter […]

Vanilla Cream Breakfast Bowls

Vanilla Cream Breakfast Bowls

As Newlyweds, 25 years ago (!) my husband and I journeyed from our home in Hawaii to visit my dear sister and her family in Southern California. For breakfast in the morning she served us this amazing vanilla cream. She layered this wonderful, sweet, full […]

Savory Lamb Stew

Savory Lamb Stew

I am going to let you in on a little secret!  Super Woman is a real thing and she is alive and well and living in an honest-to-God tree house in the jungles of Hawaii.

The woman of whom I speak is a dear friend named Michele.… And while I am sure she would argue the Super Woman title as she humbly confesses her faults, I will probably keep her on a bit of a pedestal anyway.

Several years ago, when Michele was pregnant and nearing her due date, I was honored to be invited to attend the birth.  When the day finally came, she had awoken early with labor pains.  As her contractions progressed I arrived at her home ready to accompany her to the hospital.  I walked in and was met with the amazing aroma of homemade stew simmering on the stove. In between her heavy breathing and intense child birth pains, she graciously offered us a hearty bowl of this Lamb Stew that she had made just that morning.  You see?… Super Woman!

This recipe is one that she kind of made up as she went along but it was so delicious that I convinced her to  actually make a recipe for me. It has been a favorite in my home ever since and I know you will find it worth the effort to add it to your home as well.

This true tale is just a glimpse into the hard working and talented woman that she is.  Michele and her husband now run a program called Hoʻokuaʻāina and it teaches life values based on traditional Hawaiian farming practices.  Their work with at risk youth and many other groups is inspiring and you can learn more about them on their website at  http://www.hookuaaina.org

Love,

Becky

Savory Lamb Stew

November 7, 2017
: 8
: Medium

By:

Ingredients
  • 2-3 tablespoons oil (olive or refined coconut oil work well)
  • 1-1/4 pounds lamb shoulder
  • 1 onion
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 1 teaspoon cumin
  • dash cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon coriander
  • 1 teaspoon oregano
  • 4 cloves garlic (pressed)
  • 6 cups of water or broth
  • 6 bullion cubes (omit if using broth)
  • 1 15 ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 can garbanzo beans
  • 1 bag cut leaf frozen spinach (or fresh)
  • 1/2 box of orzo (cooked al dente)
  • feta cheese (for serving)
  • sliced lemon (for serving)
  • cilantro (optional for serving)
Directions
  • Step 1 Cut the lamb in pieces and sprinkle with salt, pepper and garlic powder. Saute in a heavy pot in oil. Remove lamb, keep oil.
  • Step 2 Saute vegetables in reserved oil for about 5-8 minutes.
  • Step 3 Add spices and garlic to vegetables and saute 2 more minutes.
  • Step 4 Add water or broth, tomatoes, tomato paste and lamb and stew for 2 hours until the lamb is tender..
  • Step 5 Add garbanzo beans, spinach and orzo and stew a 1/2 hour more.
  • Step 6 Serve with lemon slices and feta and cilantro if desired.

 

note: at our house we make this stew with goat meat and it is as good or better than lamb. If you have access to goat meat… try it! It needs to stew a little longer than lamb to become tender

Granola

Granola

A mother’s love touches her children’s lives in so many ways. Both big and small. One of my favorite things my mother made for me growing up was her homemade granola. The taste was exquisite (though I did not know that word as a little […]

Grilled Pesto Sandwiches

Grilled Pesto Sandwiches

Over the years, these sandwiches have been on our table countless times. Often just for the family, but have been served to dinner guests, house guests and even at a big family reunion! They are always a hit… because well… melty cream cheese, pesto, turkey… […]

Cheesy Garlic Bread

Cheesy Garlic Bread

We love spaghetti… or any meal that compliments this garlic bread! Soup, salad, frozen lasagna (yes, I feed my family frozen lasagna… don’t judge me),  pasta, grilled meat, you get the idea.

The other day we were having spaghetti for dinner and I planned ahead and bought french bread which was the only ingredient I thought I was missing to make this garlic bread. When I got home to the kitchen I discovered that I was completely out of shredded mozzarella cheese.  Not wanting to disappoint the family,  I had the bright idea of using the little packages of string cheese that we had in the refrigerator. So I dutifully weighed out 8 ounces of string cheese on my kitchen scale.  All was going well until I decided it was a good idea to hand grate the cheese instead of getting my food processor dirty.  Let’s just say that I do NOT recommend this! Grating string cheese on a hand grater is not a good plan.  But when dinner was served, I’d say the raw fingers were worth it!

The next day we were having leftover spaghetti for dinner.  My son had a friend over and as I was dishing up the evening meal I asked “Who wants Cheesy Garlic Bread”?

Much to our surprise, our guest replied, “What’s Cheesy Garlic Bread”? to which my boy exclaimed “HEAVEN”!

Enough said…

Love,

Becky

Cheesy Garlic Bread

October 27, 2017
: 8-10
: easy

Easy cheesy garlic bread that compliments any dish

By:

Ingredients
  • 14-16 ounce loaf of french bread
  • 1/2 cup mayonnaise
  • 1/2 cup (1 stick) of butter, softened
  • 2-3 cloves of minced garlic
  • 1/2 teaspoons salt
  • 8 ounces mozzarella cheese, grated
Directions
  • Step 1 Mix mayonnaise, softened butter, garlic, salt and cheese in a bowl (for best results, refrigerate this mixture for a couple of hours but it isn’t necessary)
  • Step 2 Slice bread into 3/4 inch slices and lay flat on a cookie sheet
  • Step 3 Spread mixture thickly among slices of bread
  • Step 4 Bake at 400 degrees for about 12-15 minutes or until light brown and bubbly

 

Creamy Chicken & Wild-Rice Soup

Creamy Chicken & Wild-Rice Soup

Eleven years ago we moved from our home in Hawaii to a small town in Minnesota…. As we were getting to know our new community and the friendly people we met, I found an odd, reoccurring event taking place.  People kept giving me bags of […]