In a large mixing bowl, whisk together milk powder, coffee creamers and sugar until evenly distributed. Set aside.
In a medium mixing bowl, whisk together tea and spices.
Using a spice grinder or food processor, pulse tea mixture in approximately one cup batches until a fine powder is formed.
Add tea powder to dairy mixture and whisk until fully combined.
Using a spice grinder or food processor, pulse entire mixture in approximately one cup batches until well incorporated and a fluffy powder consistency is reached.
Transfer to airtight containers to store or gift.
Mix two heaping tablepoons per 8 ounces of boiling water and enjoy!
Saute the shallots in 3 tbs melted butter in a saucepan over medium heat for two minutes. Stir in cream and parsley, chives, salt, white pepper, and nutmeg. Cook for two minutes and let cool for 15 minutes.
While cooking, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave safe bowl. Cover bowl with plastic wrap and microwave at high for five minutes. Take out, stir, and repeat for another five minutes. Remove and drain mixture.
Layer one-third of the sliced Yukon gold potatoes in a well-greased (with butter) baking dish. Top with one-third of the sweet potatoes.
Spoon one-third of cream mixture over these two layers and sprinkle with 1/2 cup of the Gruyere cheese. Repeat this for the remaining four layers and top with Parmesan cheese.
Cut remaining butter in to small pieces and dot over the top of the dish. Cover with foil and bake for 30 minutes at 375. Uncover and bake another 20 minutes, then let stand for 10 minute. Serve.
2 tablespoons olive oil
1 cup diced onions (about 1 medium)
1/2 cup diced celery (about 2 stalks)
1/2 cup diced green bell pepper (about 1 medium)
1 tablespoon minced garlic (about 3 medium cloves)
1 (14 ounce) can diced tomatoes
2 cups low-sodium store-bought or homemade chicken stock
1 tablespoon Louisiana-style hot sauce (such as Frank’s or Crystal), plus more to taste
1 tablespoon Worcestershire sauce
2 bay leaves
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
4 tablespoons butter
2 tablespoons finely chopped fresh parsley leaves
1/2 cup thinly sliced green onions
Kosher salt and freshly ground black pepper
Heat oil in large saucepan over medium-high heat until shimmering. Add onions, celery, and green peppers and cook, stirring occasionally, until vegetables start to soften, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, white pepper, cayenne pepper, and thyme. Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, about 20 minutes.
Remove and discard bay leaves. Add butter and stir until completely melted. Remove from heat and stir in parsley and green onions. Season with salt, pepper, and additional hot sauce to taste. Sauce will keep in a sealed container in the refrigerator for up to 1 week.
2 cups split peas
6 cups water
4 cups chicken broth
1 sm. onion – minced
1 lrg. clove garlic – minced
2 tsp. lemon juice
1 tsp. salt
1 tsp. granulated sugar
1/4 tsp. parsley flakes
1/4 tsp. white pepper
1 dash dried thyme
1/2 cup barley
6 cups water
2 med. carrots – diced
1/2 stalk celery – diced
Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
Bring to a boil, then reduce heat and simmer for 75 minutes, or until the peas are soft.
While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
Bring to a boil, then reduce heat and simmer for 75 minutes, or until the barley is soft and most of the water has been absorbed.
(This step is optional) Puree the pea mixture until smooth with a handheld mixer or in the blender.
Drain the barley mixture in a colander and add it to the pea mixture.
Add the carrots and celery and simmer, stirring occasionally, for 15-30 minutes, or until the carrots are tender.
Remove from heat and allow to sit for 15 minutes before serving.