Author: adishtopassadmin

BeveragesLeave a comment

Chai Tea Mix

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Contributed by Rachel & Brendan You can adjust the sugar to suit your taste. Also, Rachel makes her own ground cardamom with seeds from 8 cardamom pods, ground in a coffee grinder. Ingredients: 1 cup dry milk powder 1 1/2 cups powdered non-dairy creamer 1/2 cup French vanilla powdered creamer 1 1/2 cups sugar 1/2 cup brown sugar 1 1/2 cups Nestea unsweetened instant tea 2 heaping tsp ground ginger 2 heaping tsp cinnamon 1 heaping tsp ground cloves 1 tsp powdered cardamom 1 tsp ground nutmeg 1 heaping tsp allspice 1/4 tsp black pepper 1/2 tsp ground star anise … Continue reading Chai Tea Mix

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Iced Chai Latte

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Contributed by Anita This recipe is much less time consuming than the one I just shared & super delicious. But, since I had already included the other, I didn’t feel the need to delete it. Anita says Jacki uses buckwheat honey, which gives it a nutty flavor. It’s yummy warm too. For the iced chai: 4 tea bags of chai 1 quart water For the honey syrup: 1/4 cup honey 1/4 cup water To serve: Milk, any kind Steep the tea: Combine tea & water in a quart-sized jar. Cover & let steep at room temperature for at least 4 hours … Continue reading Iced Chai Latte

SaladsLeave a comment

Broke Salad

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Contributed by Matt & Jacki In tight financial times, this salad makes a frequent appearance on our dinner table. And, also, when times are not so tight. So easy. And tasty. And healthy. Ingredients: Lettuce of any kind (we love butter lettuce), ripped into desired size Canned kidney beans or chickpeas, drained/rinsed Feta, crumbled Sunflower seeds Black pepper, to taste Olive oil, drizzled Sea salt, to taste Fresh lemon juice from half a lemon Use amounts to your taste, lightly toss together. Enjoy out of a massive bowl with 1:1 ratio of forks:people. Continue reading Broke Salad

SaladsLeave a comment

Broccoli Apple Salad

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Contributed by Paula & Al I love sweet & savory together. This salad is exactly that. Use whatever apple & onion variety is your favorite. Ingredients: 4 cups small broccoli florets, diced 2 small gala apples, cored & diced 1 cup matchstick carrots, roughly chopped 1/2 cup golden raisins or dried cranberries 1/4 cup chopped red onion 1 cup walnuts Dressing: 3/4 cup plain Greek yogurt 1/3 cup Mayo 1 1/2 Tbsp apple cider vinegar 3 Tbsp honey Salt, to taste Mix all dressing ingredients together & chill until ready for it. In a salad bowl, toss together broccoli, apples, walnuts, carrots, raisins or cranberries & onion. Pour in dressing & toss until evenly coated. Continue reading Broccoli Apple Salad

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Mom’s Coleslaw

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Funny thing about this recipe… It’s called “Mom’s Coleslaw” and our mom is the one who submitted it but it isn’t a recipe she came up with or her mom, Grandma Zweifel. Rather, it’s a woman named Melinda Felty’s mom’s coleslaw. Phew! That’s a whole lotta moms. Ingredients: 1 large head cabbage, shredded 1/2 cup vinegar 1 med carrot, shredded 1 tsp salt 1 tsp celery seed 1 tsp ground mustard 1 cup vegetable oil 1 med onion, quartered 1 cup sugar In large bowl, toss cabbage, carrots & celery seed. Place the remaining ingredients in blender or food processor. … Continue reading Mom’s Coleslaw

SaladsLeave a comment

Grandma Jansen’s Potato Salad

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Contributed by Barb & Dave (Dorothy Blanchard Jansen–Barb’s Grandma on Dan’s side) It truly is a recipe of “what looks right” so these measurements are just my best guess.  Good luck! ☺ Plan to make this salad 1-2 days in advance: Day 1: 3 lbs small-medium red or gold potatoes (skin on) boiled until tender. Drain & cool, then refrigerate covered (preferably overnight but minimum 6 hours to chill completely). 1 dozen hard boiled eggs, peeled & refrigerate  Day 2: Chop 1 medium yellow or sweet onion, place in a large bowl. Scrape peel from boiled & cold potatoes, dice … Continue reading Grandma Jansen’s Potato Salad

Soups & SaucesLeave a comment

Jambalaya

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Contributed by Matt (Adapted from Paul Prudhomme and various other recipes) Ingredients: 1/2 lbs Smoked Kielbasa (because Poland), cut into 1/2″  half discs 1 lb. Chicken Thighs (or breasts, but thighs have better flavor), cut into 1″ strips 1 large yellow onion, diced 1 large green pepper, diced 2  stalks celery, diced 1 cup white rice (long grain) 2 cups chicken stock 3 cloves garlic, minced 1 tsp cayenne pepper, or to taste 2 bay leaves 2 tsp fresh cracked black pepper 2 tsp thyme 1 Tbsp vegetable oil 1 Tbsp unsalted butter Kosher salt, to taste Slice chicken into 1″ … Continue reading Jambalaya

Soups & SaucesLeave a comment

Beef Barley Soup

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Contributed by Paula & Al I kinda forgot how flavorful a soup like this is until our old Fort Collins neighbors made it for us. It’ll fill you up in every way. Ingredients: 2 lbs stew meat, well-marbled Salt & pepper 2 Tbsp oil 10 cups water 3 mounded Tbsp Better Than Bouillon beef base 2 cups celery, chopped 2 onions, chopped 5 cloves garlic, minced 1 cup barley, rinsed 2 cups potato, peeled & shredded 2 cups carrots, peeled & shredded Generously salt & pepper the beef. In a large stockpot, heat the oil over medium-high heat. Brown the … Continue reading Beef Barley Soup

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Quick Creamy Tomato Soup

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Contributed by Paula & Al Quick, simple & tasty ~ perfect, right?! With a grilled cheese sandwich, crackers, or in a mug for sipping. Do your thing! Ingredients: 2 (15 oz) containers chicken or vegetable stock 1 (28 oz) can crushed tomatoes 1 cup heavy cream Sea salt & black pepper, to taste Fresh basil, for garnish Combine broth & tomatoes in medium saucepan over medium heat. When it bubbles, stir in heavy cream & reduce heat to low. Season with a little salt & pepper. Simmer gently for 15 minutes, stirring occasionally. With an immersion blender, puree soup. Add … Continue reading Quick Creamy Tomato Soup

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Japanese Restaurant Style Ginger Dressing

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Contributed by Paula & Al Ingredients: 7 oz carrots, peeled & chopped 4 oz onion, peeled & finely chopped 2 Tbsp ginger, peeled & finely chopped 1 Tbsp sugar 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 tsp salt 3/4 cup organic canola oil (I like avocado oil better) Put all the ingredients except the oil in a blender. Blend until smooth. Slowly add oil & blend until the mixture has emulsified. Refrigerate for up to 2 weeks. Traditionally served with iceberg lettuce, tomatoes, onions, & cucumber. Continue reading Japanese Restaurant Style Ginger Dressing