Sunday, August 2, 2009

Chai Tea

Chai Tea
(Adapted from Feast of India)

6 cups cold water
2 cups whole milk
1 cinnamon stick
6 green cardamon pods
6 cloves
1-1/4 to 1-1/2 inch fresh ginger sliced
1/4 cup honey
2 tablespoons tea leaves (4 tea bags worth)

In a large pot bring the water and milk to a boil over medium heat. Stir in the spices and honey. Boil for five minutes. Turn off the heat and cover the pot. Let the spices steep for 10 minutes. Add the tea leaves (sans the tea bags) and bring back to a boil. Cover, reduce the heat and simmer for five minutes. Strain the tea and drink immediately. Remaining chai can be cooled to room temperature and refrigerated and reheated.

Saturday, August 1, 2009

Wendy's Pasta Salad

6 oz. of Rigatoni or Bow Tie Pasta
2 medium tomatoes, chopped or approximate equivalent in cherry tomatoes, cut in half lengthwise.
1/2 cup feta cheese
1/3 cup Italian dressing (I like Zesty Italian)
1 bunch green onions, sliced
2 tablespoons ripe olives, sliced

Cook pasta and drain. Combine pasta, tomatoes, cheese, salad dressing, green onions, olives. Toss gently. Cover and chill.