Tag: onion

Breads & CrustsLeave a comment

Soft Cheese Bread

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Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) Makes 2 large loaves. You can use any kind of beer in this recipe as both light & dark brews add subtle flavor that will complement the cheese. Ingredients: 6 1/4 cups unbleached bread flour 2 tsp salt or 1 Tbsp coarse kosher salt 5 Tbsp granulated or brown sugar or 3 1/2 Tbsp honey or agave nectar 1 cup lukewarm water or beer 1 cup plus 2 Tbsp lukewarm buttermilk or any other milk 1 1/2 Tbsp instant yeast 1/4 cup melted unsalted butter or vegetable oil … Continue reading Soft Cheese Bread

SaladsLeave a comment

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

Soups & SaucesLeave a comment

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

Soups & SaucesLeave a comment

Cam’s French Onion Soup

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Contributed by Nicki & Cam Serves 4-6 Ingredients: 1 large sweet onion 1/4 stick of salted butter 1 quart beef broth Heaping Tbsp minced garlic 1 Tbsp Worcestershire sauce Toppings: Cheese (swiss, provolone, gouda, & parmesan are all good) Bread (the thicker/denser, the better) or croutons in a pinch Slice onions to desired size. Melt butter in pan (cast iron preferred). Add minced garlic, toast to brown. Add onions, cook on medium-low heat until onions are caramelized (40-60 minutes), stirring often. Add Worcestershire sauce & beef broth & mix. Simmer for as long as possible (at least 35-45 minutes – … Continue reading Cam’s French Onion Soup

Soups & SaucesLeave a comment

Buttermilk Ranch Dressing (Theresa Michek’s recipe)

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Contributed by Annette & Charlie Annette gives this to co-workers for Christmas presents with homemade croutons. It’s requested every year. ☺   Ingredients: 3/4 cup mayonnaise 1/2 cup buttermilk 1 tsp parsley flakes 1/2 tsp dried minced onions Dash fresh ground pepper 1 clove garlic, chopped fine In a small bowl, whisk all ingredients together. Cover & refrigerate at least 2 hours to blend flavors. Store in tightly sealed container in the refrigerator.   Continue reading Buttermilk Ranch Dressing (Theresa Michek’s recipe)