Brought to Ancestreats by Barbara Roy. The recipe card clearly states: “Mom’s Fish Chowder.” This is one of the very few recipes I have recorded straight from my mother’s lips. She used to be a fine cook and manage to feed 6 kids and a husband on a shoestring budget. My mom’s got Alzheimer’s now and can’t talk anymore, so I am especially glad to have this … Continue reading Mom’s Fish Chowder
Submitted by Leslie, Ancesister @ Ancestreats. In general, my husband and I grew up in families with very different spice racks and menus. One of our shared favorites is Halva (חלבה). Not a surprise from his side, since he grew up in the Middle East. It may seem a bit out of the norm for me, having grown up in a small coastal town north of Boston. My exposure … Continue reading Halva Cookies (Sesame Tahini & Almond Flour)
Submitted by Michelle Landvik from raising (and cooking for) a Protein Intolerant Child. I was born in Southern California where Mexican food was common and delicious. In the early ’80s, mom decided to move us to the land-locked prairie where tortillas were practically unheard of at the time. The only “Mexican” food people ate in our small town was from a pre-made kit or from a Tex-Mex … Continue reading Quick Cilantro-Lime Pork Tacos – Gluten and Top 8 free
Submitted by Farah from Coffee Beans and Greens. This recipe is a ‘quick and easy’ and delicious version of the traditional Channa Masala dish, which is usually made with dried chickpeas that are soaked overnight and then cooked in a pressure cooker. Inspiration for this recipe came from a craving for some Indian food and the memory of my mom’s Channa Masala. This dish is … Continue reading Curry in a Hurry – Channa Masala
Submitted by Rachel Kaufman. My mom has been making this for years and taught me how to make it. It is like comfort soup for me now, and super easy to make. It is really good hot or cold. Region: Americas Recipe Origin: USA Ingredients 6+ large zucchinis (or 12+small ones) 1 large onion pinch of curry powder 1 whole bay leaf (dried) 4 cups vegetable … Continue reading Hot or Cold Zucchini Soup
Submitted by Mike H. One of the constant challenges for diabetics is what I’d term, food satisfaction. That is to say, how can we prepare or purchase meals that are both delicious and will not raise our blood sugar too much. As a glass-half-full person, I’ve used my diabetes as a catalyst to get creative in the kitchen. I love to eat. Period. And finding a way to recreate … Continue reading Diabetic-Friendly “Pad Thai”
Submitted by Cheryl. When I think of holidays with my family, the meals were always at my Parent’s home. Served in the dining room, which was next to the kitchen, I remember the procession of food being put on the table. Always , there were several jello molds. One of which was the lime jello mold. It didn’t matter what holiday meal we were eating, … Continue reading Lip-Smacking Good Lime Jello Mold
Submitted by Evonne. First time I tasted guacamole was at one of my Tia’s fiestas. I was about 5 years old, and I must admit, I wasn’t a fan. The guacamole had onions and jalapenos, and my simple palate just couldn’t handle the taste. I vowed to never eat guacamole/avocado again. Fast forward years later, I love guacamole, which reminds me of my Tia’s fiestas, … Continue reading Tia’s Fiesta Guacamole
Submitted by Batya Stepelman from Sparrows & Spatulas. I grew up thinking that latkes, that traditional Chanukah potato pancake, were a uniquely Jewish dish. But latkes exist in lots of European countries, they just have different names. In Germany the latke is called Kartoffelpuffer or Reibekuchen. In Luxembourg you’d order Gromperekichelcher. Poles slather their placki ziemniaczane in sour cream. Ukrainians, Belarusians and Russians call their potato pancake … Continue reading Classic Latkes with a Denver-twist
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