Saturday, March 31, 2012
Friday, March 30, 2012
Recalls, Market Withdrawals, & Safety Alerts Topnotch Cookies & Cakes Issues Allergy Alert On Undeclared Milk In Chocolate Chip Chunk Cookies
Wednesday, March 28, 2012
|The Soutions/Demo desk at New Season's Market on Hawthorne|
|The perfect allergen alert sign|
One last note, the opinion expressed in this post are my own and I have not received any compensation in any form from the store. Thank you, New Season's Market on Hawthorne! You are THE best!
|Troy, the demo manager and creator of the sign with Alena and Mia Rose|
We really like soup, and veggies especially on a rainy day. Oh, and yes today I made it with carrots, kale, onion, and sweet potato.
- Splash of olive oil
- one onion diced
- 2-3 carrots cleaned and diced
- 1 cup of dry 13 bean mix soaked overnight
- 1/3 cup dry barley
- 1 quart of chicken, or vegetable broth - I like Pacific Foods
- 1 large can of diced tomatoes - with broth
- 1 lb. of bulk sausage - optional
- 1 bunch of kale diced
- salt and pepper to taste
1. Heat olive oil and sautee onions with a pinch of salt. Once they are soft,
2. add carrots and sauté for a little while longer, about 2 minutes until they are bright orange.
3. Add broth, canned tomatoes, barley and the soaked - drained - beans. Bring to a boil, then turn heat
down and simmer until beans and barley are soft.
4. Form meatballs out of the bulk sausage and fry them in a cast iron pan without oil. When browned,
drop them into the soup.
5. When beans/barley are soft, and meatballs are soft, add the Kale on top of the pot. Put lid on pot.
Leave it the lid on until the Kale is bright green and texture according to your liking. We like it a little
crunchy. Adjust salt and pepper
Serve in a soup bowl with fresh, crusty bread. Enjoy!
Tuesday, March 27, 2012
Here is the link to my risotto - this one is with asparagus. The mushroom risotto is just a little different, as I sautee them with a little pepper and add them at the very end, with a little wedge of Earth Balance. If you allow Parmesiano Reggiano you can also cook some rind with the risotto. It gives the risotto an amazing flavor. Okay so here is the recipe http://galactopdx.blogspot.com/2011/06/sunday-night-dinner-risotto-with.html
Monday, March 26, 2012
The picture really does not do the pork loin justice. It is a great meal, and prefect for guests. The nice thing about it is that everything can be prepared ahead of time, and all you need to do is pop it in the oven about an hour before you are ready to serve it.
Sunday, March 25, 2012
Here is the recipe for the quinoa salad
1 cup dry quinoa cooked (cook it like rice with 2 cups of water)
1 Roma tomato seeded and diced
1/2 cucumber peeled and diced
3 green onions, cut into fine rings
Juice of 1/2 lemon
Canola oil app. 1-1/2 T
Salt and pepper to taste
1. Cook quinoa and let cool
2. Mix vegetables with lemon juice, canola oil, salt and pepper to taste
3. Mix cooked quinoa under the vegetable mixture and adjust spices as needed
4. Chill for at least 30 minutes
Friday, March 23, 2012
The girlies ate their sauce on the side next to their Pasta and today both girls also liked the sauce. Yay
Thursday, March 22, 2012
Pictures of the Talent Show to follow soon...
Wednesday, March 21, 2012
Mia Rose helped make the Gnocchi dough, assisted with the chopping of the veggies, stirred the salad dressing to perfection and - most importantly - was the taste tester. Alena rollend the Gnocchi dough, helped chop the salami as well as the sundried tomatoes and "decorated" each individual Gnocchi piece by pushing a fork into it. Yes, we had fun...
Here is the link to the recipe I posted a couple of years ago - Let me know if you like it. http://galactopdx.blogspot.com/2009/07/homemade-easy-gnocchi-pesto-recipe.html
Long story short, I made a new batch with Bisquick but truth be said, the other ones tasted better.
For fun we had Kiwi eyes,a banana nose, organge smile, Earth Balance ears, and Maple Syrup hair. Happy girls, after all :)
Tuesday, March 20, 2012
Monday, March 19, 2012
I was getting the lunch boxes for the girlies ready, and decided that it would be soup today. I got a can - It is for lunches of last resort - from my recently replenished pantry, opened the can, and poured it into the pan to warm up. Summer vegetable soup it was to be exact - but when I poured it in the pot, it looked - to me - kind of odd. Could it be that a vegetable soup - not cream of - contains MILK? - Then finally I read the label, and it was disbelief. Yes, the vegetable soup contained non-fat milk and I almost fed it to my children...What happened? How could this me?
You probably think, it is not a big deal just move on, but it really hit me. 99% of the time I read labels. Even on foods I buy on a regular basis. But there is the 1% - and the soup was if.
So how could I not read the label of something I had never bought before? I went back when I made the purchase. I bought a bunch of "Amy's" soups when they were on sale at New Seasons. I rember looking at labels and trying to decide which ones the girlies would like. I simply missed to check, and double check the label - probably was being a Little sloppy.
So here is the lesson for me. Always double read labels on all items - belive ,me when I tell you that I felt horrible.
Here is my version
Splash of Olive Oil
1 onion chopped
1 large garlic clove minced
1 full chicken breast diced
1 t cumim
1/2 t coriander
1/8 t cayenne pepper (or more)
3 t chili powder (or more)
2-3 generous pinches of salt
1 Cup dried white beans soaked overnight, or quick soaked
1 Small can mild canned green chilis
1 Quart chicken broth - I like Pacific Foods brand
1 Cup frozen corn
Splash of white Balsamic vinegar - optional
1. Heat Oil and when hot sautee onions with a pinch of salt until soft
2. Add garlic and all of the spices. Stir up well an sautee for a couple of minutes
3. Add chicken and cook each side until white
4. Add the green chili and beans
5. Add chicken broth and bring to a low simmer until beans are soft. It takes about an hour
6. When beans are soft adjust spices, and salt. If you want to brighten the flavor a bit, add a
splash of white wine vinegar, or white Balsamic
7. Add frozen corn and heat Chili through. Serve when hot, laddle into soup bowls and serve
with cornbread. I also sprinkled mine with additional cayenne - but I like it hot....
Sunday, March 18, 2012
Saturday, March 17, 2012
Friday, March 16, 2012
Thursday, March 15, 2012
Wednesday, March 14, 2012
The Spaetzle are Galactosemia safe and made without any milk. Here is the recipe - this is plenty for at least two meals. You can always freeze the Spaetzle
- 500 gr flour
- 5 eggs
- 250 ml water
1. Mix all of the ingredients together until the dough falls heavy off a spoon
2. Bring a large pot of salted water to a boil
3. Add one portion of the dough into a Spaetzle press - a potato ricer may work as well, I just
never tried it - and drop/push dough into boiling water. Take
take the Spaetzle out of the boiling water once they rise to the top.
4. Put into a shallow dish and keep them warm until serving. - To reheat put in a pan with melted
Earth Balance and gently warm until hot.
Tuesday, March 13, 2012
You will need
Splash of olive oil
1 onion diced
2 golden beets, peeled, and cut into small chunks
2 parsnips, cleaned and cut into small chunks
2 carrots, cleaned, and cut into small chunks
2 small sweet potatoes, peeled and diced
2 medium potatoes - I used yellow - peeled and diced
1 cup of dry white beans, soaked overnight
Optional 1/2 Cup of dry white wine
1 qt of broth - I used beef broth leftover from last night, any broth works
2-3 cups of water
Salt, and pepper to taste
Splash of white balsamic vinegar to taste - optional
1/2 cup of dried quinoa
1. Heat the oil and then add the onion with some salt. When the onion is soft add
2. Parsnip, beets, and carrots - when the carrots turn bright in color add the potatoes (both types)
3. Add beans and, if using, the wine. Let it cook down - takes a coup,e of minutes and then
4. Add the broth, and water. Bring to a slow simmer and cook for at least one hour, or until
Beans are soft. When beans are soft,
5. Take about 2 cups of the stew to mix in a blender. Careful it is very hot! When puréed put
It back into the pot to the rest of the stew.
6. Adjust spices, and add some white balsamico - I added some to brighten the flavor.
7. Add quinoa and simmer until quinoa is done
Serve in soup bowls with cornbread. I sprinkled mine with cajun pepper for a little heat - the rest of the family however does not like to eat spicy. We all enjoyed eating all of our veggies today :)
Monday, March 12, 2012
Splash of canola oil
1 lb or more of sirloin steak sliced thin
1 chopped onion
1 garlic clove minced
1 lb mushrooms cleaned and sliced thin - I used Crimini, but white certainly would work as well
1 jar of cornichons drained, and cut into "rings" - I got mine at Trader Joe's
1 Tbs of Earth Balance - vegan "butter"
2 Tbs of flour
1 cup of white wine
1 cup of beef broth - I really like Pacific Foods brand
1/2 cup of Tofutti "sour cream" or other vegan sour cream
1 Tbs Dijon mustard
Salt, pepper, and paprika to taste. - I also added a dash of white Balsamico at the end to brighten
the flavor a bit more
1. Heat oil and when hot add meat. Season with pepper and paprika. When browned remove
from pan and keep it warm
2. Add onions and fry them at high heat, add salt and when soft add garlic
3. Add mushrooms, and after a couple minutes the cornichons. Put lid on pan, stirring them
4. In separate pot melt the Earth Balance, add the flour to make a roux. Be careful that it does
not burn. When all blended together, add white wine and beef broth. Bring to a quick boil, and
until it thickens and alcohol cooks off.
5. Add sour "cream", and the Dijon mustard. Adjust spices - I added a couple of splashes of the
white Balsamico at this point. When flavors are adjusted
6. Pour sauce over mushroom, cornichons, onion mixture and also add meat back. Reheat
gently on low heat.
Serve over egg noodles, or Spaetzle along with a big salad!
We have been going there for years and never had a bad experience, or had any up issues because of the girls diet. The breads from Grand Central Bakery - safe - chips are plain potato chips - check, safe, and their favorite sandwich is the Avocado-Bacon-Tomato Sandwich. It usually comes with Provolonne, but we explain to the server and they have always been super nice about it. Oh, and you know what Is next to the Hedgehouse? Pix - fantastic desserts most of them are unsafe, but there is always sorbet, and fruit pate. So after dinner the girlies had some Lychee Sorbet....
Here is the info for both places http://www.newoldlompoc.com/hedgehouse_home.html and Pix http://www.pixpatisserie.com
Sunday, March 11, 2012
I got Wiener's from the German butcher in Portland - http://www.edelweissdeli.com/ - and served the soup "German" style - this is what Ron calls it :) Meaning I warmed the whole sausages in the soup and each bowl had soup and one sausage (btw - the pictures did not turn out) a person. It was quite a success as Alena ended up eating her entire bowl of soup and three Wieners.
Splash of olive oil
1 onion diced
3/4 celery root, peeled, and diced
2 carrots diced
1 leek cut into fine rings
salt and pepper to taste
one vegetarian bullion cube - optional (pls read label careful to make sure it does not contain
lactose, whey, etc.)
leftover (s)mashed potatoes - I had about 2-3 cups
Wiener's - optional or other mild sausages
1. Heat olive oil and when hot add onions. Sauté until soft.
2. Add leeks, carrots, celery and a couple of generous pinches of salt
3. Sauté until leek and carrots are bright in color. Add (s)mashed potatoes and stir it all up.
4. Add 2-4 cups of water and bring soup to a low simmer. Simmer until celery is soft.
5. Either remove 1/2 of soup to blend in pot
6. Add pepper, and adjust salt. You may want to add a bullion cube at this point (I did)
7. Add sausages - if using - and warm gently until sausages are warmed up
We had crusty bread with it as well as a bowl of mixed green salad. Enjoy!
Saturday, March 10, 2012
So finally it clicked :) I really want the girls to eat fruit in the morning and we were all out besides bananas, and frozen berries. Voila - and the breakfast smoothy idea came to life in our little house in Portland. Frozen berries - raspberries and blueberries in this one, vanilla soy yoghurt (we like WholeSoy), and some plain soy milk. Put it all in the blender and it was perfect...The other great thing about the smoothies is that it gives the girls calcium plus the perfect "vehicle" for the vitamin D drops. Well, I should say that Alena generally drinks fortified chocolate soy milk for breakfast and Mia Rose used to drink fortified OJ. Here is the kicker Mia Rose used to drink OJ and has only been drinking water. So adding smoothies for breakfast will also great for increasing the amount of calcium. Let's just hope that by posting it I did not jinx our new found perfect breakfast drink :)
Thursday, March 8, 2012
Wednesday, March 7, 2012
oh and the meatloaf? It turned out fantastic as well - I just made my usual recipe. Please let me know if you would like me to repost it :)
I adapted the recipe from the Joy of Cooking http://www.thejoykitchen.com/
It is quick, easy, delicious, and takes about 1 hour in the oven.
1-1/2 Cups of flour
1-1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of sugar
6 tablespoons of Earth Balance or other vegan butter
1/4 teaspoon of lemon extract
2/3 cup of finely chopped walnuts
1/2 cup of dairy free chocolate chips
*Preheat oven to 350 F
1. Cream sugar, vegan butter, and lemon extract together
2. Add on egg at a time
3. Add mashed bananas, or if very ripe add one at a time until well blended in
4. Mix together flour, baking powder, and salt
5. Add flour mixture in 1/2 cup increments to the dough. Mix in well before adding another 1/2 C
6. Add walnuts - or other nuts and blend well into dough
7. Add in chocolate chips
8. Pour batter into a well greased loaf pan, and bake in preheated oven at 350F for about 1 hour, or until
toothpick comes out clean
Tuesday, March 6, 2012
You may know that both girls are taking piano lessons so we took this great opportunity to see a live piano concerto. We stayed for the first half of the program and it was - again - fantastic! Both girlies loved it as well, and listened attentively to the concert. Before we left they both got their programs signed by Inon Bartnatan - they where in awe. Mia Rose told me how she felt very, very shy :) Just in case you are interested in the program http://www.orsymphony.org/bios/guests_1112/barnatan.aspx . Oh, and dinner? Well, I would rather not talk about it right now...but tomorrow I promise two food posts :)
Monday, March 5, 2012
Saturday, March 3, 2012
You, know when our kids were much smaller this would have been unimaginable for us. I cringed just at the thought of having "unsafe" foods in the fridge. But what good does it do for the children? Our friends in South Tyrol, Italy -who also have two children with Classic Galactosemia - told me. Alena and Mia Rose was 3 and Mia Rose 18 months at the time. Karin told me "if they do not learn at home which foods are safe, where will they learn?" And she was so right. I will never forget how their breakfast table included soy and cow yoghurt, soy and cow milk, unsafe Nutella and safe chocolate spread, butter and vegan butter - I cringed and was nervous. But then I saw how their children - 10 and 8 at the time - chose the foods that are safe for them. Never even questioning an item which they could not have.
This was the turning point for me, and I think both of us. From that point on when going out for dinner, we each order foods for us without worrying, and of course always sure that the food for the girls is "safe". OK - as a matter of full disclosure I had never before ordered "unsafe" food in a restaurant when the girls came along. Since that time our fridge includes "cow" and soy choices, our table includes it, and this is how the girls started to learn about their diet. They know that there are many foods that they cannot eat - well, but there are still many foods that are safe. The key which they have both learned is that they always need to recognize whether or not the item is safe.
I am positive that without that approach they would not be as understanding of their diet.
Friday, March 2, 2012
Oh, and as for dinner? Both girls had hot dogs with fries...No dinner photo but this beautiful picture of Mia Rose snuggling up to Ron :)
Thursday, March 1, 2012
All you need
- splash of olive oil
- cooked pasta
- chopped onion
- Italian herbs, or herbs de provence
- a couple of seeded and chopped tomatoes (optional)
- 2 tablespoons of Tofutti sour cream
- salt and pepper to taste
- shredded Emmenthaler, or Gruyezer or both mixed
1. Heat up the olive oil. Add onions, and herbs.
2. When soft add the ham, and after a couple of minutes add the tomatoes
3. Add the noodles/pasta and sautee on medium heat until thoroughly heated through. Stir it up
frequently to prevent it from sticking to the pan
4. Add sour cream, as well as salt and pepper to taste -> if you stop here you have
Schinkennudeln :) I you would like them baked continue with step 5
5. Preheat oven to 375 F
6. Transfer noodles to one, or several individual baking dish(es).
7. Mix the cheese underneath the noodles, and top each dish with extra cheese on top
8. Bake until golden brown
Serve with a big mixed salad.