These are another family favourite. Here, corn chips are tolerated in moderation but sometimes I will use deli style plain chips instead, depending on a certain someone’s symptoms. Haystacks are such a quick, easy, no fuss meal and another great thing about them is they are easily adaptable for family members who aren’t sensitive to food and like food with a bit more guts (I’ll include some ideas for the less sensitive people too). The quantities given serve 2, so if you require it to serve more, obviously adjust quantities accordingly.
1 large pack of plain corn chips
1 quantity of baked beans or quick baked beans (if using the quick baked beans, I like to heat them up)
2 cups of shredded lettuce
2 spring onions, finely sliced
shredded mozzarella to taste, if tolerated
Sometimes, if I can be bothered with the mess, I’ll put everything in bowls on the table and let the kids assemble their own, otherwise I place a couple of handfuls of chips on a plate, tops with beans, then cheese (if tolerated), lettuce and spring onions. It’s that simple!
Now for something a little less friendly to have with the corn chips and salad. This is what I did for tonight’s dinner (for the adults) but you can really add any herbs or spices you like. I sometimes omit the chorizo and use Mexican seasoning, or throw in some oregano, thyme and basil. Use your imagination and have some fun.
2 tins of beans, drained and rinsed
1 onion diced
1 chorizo cut into small cubes
1 finely chopped chilli
1 tin of chopped tomatoes
2 cloves crushed garlic
1 tbsp extra virgin olive oil
Heat oil in a saucepan. Add onion and sautee for a minute or 2. Add chorizo, garlic and chilli. Cook for a few minutes until onion is translucent. Add tomatoes and bring to the boil. Stir in the beans and bring back to the boil. Reduce heat and simmer for 20 to 30 minutes or until most of the liquid has evaporated. Serve as per the recipe above and add any other salad bits you like…..avocado, tomato, cucumber…..yum.