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| Trick-or-Treat...yes.... |
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| Skittles, Twizzlers, Smarties, Sweet Tarts.... |
Now, I am prepared {no, they will not get all of that - just some it is also for the kids coming to our house we also offer some chocolate for those as well :)}
Wednesday, October 31, 2012
Trick-Or-Treating with #Galactosemia
Are you ready for Trick-or-Treating? I know both of my girlies are - they have been the entire month of October. They are so, so excited. This is a topic that was so - for lack of better terms - confusing to me when Alena was first diagnosed. How will it be if candy is in the bucket that is unsafe? Is it better to just say "no" to non-safe candy? Or take it, and then give it up to the parental units?
Well, now having had some experience from previous trick-or treating this is what happens in our house. And yes - before you ask - both girls are perfectly content with this :) The girls take any candy they are given. Often times, they like the chocolate just for the pretty wrapper. By now both of them know that a lot of the candy is "unsafe" {for lack of better term} for them. They still love, love, love collecting as much as possible. And you know, there still are a lot of options available. Generally, if there are dairyfree choices both girls will choose the "safe" candy :) When we return back home, each girls unloads her "loot" onto our dinning room table. Together we go through all of the candy and we then exchange the "unsafe" candy for "safe" candy. And no, not every single piece gets replaced because nobody would want their child to eat that much candy, right?!
Now, I am prepared {no, they will not get all of that - just some it is also for the kids coming to our house we also offer some chocolate for those as well :)}
Now, I am prepared {no, they will not get all of that - just some it is also for the kids coming to our house we also offer some chocolate for those as well :)}
Monday, October 29, 2012
Introducing the 2012 Jack-O-Lantern's #video
Visit to the Pumpkin Patch, Jack-O-Lantern Carrot Cake, and what is missing in this line up? Right, the carved 2012 Jack-O-Lanterns. Are the not scary? Take a look
And here are the four of us introducing to you our 2012 creations...
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| Alena carving her 2012 Jack-O-Lantern |
Oh, and if you are not really into watching our video no need to fret...here are some more pictures...
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| Mia Rose and Ron carving their 2012 Jack-O-Lanterns |
Sunday, October 28, 2012
Jack-O-Lantern Carrot Cake for #SundaySupper {#Dairyfree}
Are you ready for Halloween? I sure know that our girlies are...they have been figuring out how many more days to Halloweens since the first day of October. Yes, really I am not exaggerating...Now, to top it all of the theme for this week's #SundaySupper is Trick-or-Treat Halloween Party and it is hosted by Leslie the author of La Cocina de Leslie.
To me it was quite a challenge to come up with a spooky, fitting dish...you know, I think black and white. I am German :) - so to think about food in terms of "dressing" it up was a little challenging for me. And yes, I may be the exception. I certainly do not speak of my fellow German citizens...
Let me tell you, the girls were so excited about this event to because it got me to think about all different kinds of fun stuff...
Now without anything further, please let me introduce to you our
Jack-O-Lantern Carrot Cake. It is not the usual carrot cake as it does not have spices, nor nuts. This one is almost delicate in flavor and mild, plus the color stays a perfect hue of orange. So there :)
Jack-O-Lantern Carrot Cake
2 C grated carrots
1 C sugar
1-1/2 C pastry flour
3 tsp baking powder
1/2 C oil {I used Safflower}
1/4 C almond milk {or other milk substitute}
1/4 C orange juice {generous}
1/4 C raisins
2 eggs
- Preheat oven to 350F
- Grease either a round cake pan, or a Jack-O-Lantern form {its
what I used - but next time I will just use a standard cake
pan}
- Mix all of the ingredients together. Combine well and pour
into the cake pan using.
- Bake for app. 30 minutes, or until a toothpick comes out clean
- Let cake cool in pan for about 30 minutes before removing it
from the cake pan. If using a regular cake pan, cut out stem,
eyes,nose and mouth
Decoration
1 small can of coconut milk
4 Tbs Orange Juice
1 Tbs Margarine {make sure it is vegan}
4-5 Tbs Powdered Sugar
Green and orange {mix red and yellow} food coloring
10 marshmallows
1 tsp currants
Almond slices {app. 1/2 Tbs}
1. Pour coconut milk into a pan; bring to a boil to reduce until
it has almost the consistency of condensed milk;
2. add melted margarine - then add orange juice, and sugar {to
taste}
3. Take about 1-2 Tbs of the coconut milk mixture and add green
food coloring;
4. Add orange food coloring to the reminder of the coconut milk
5. Using a brush "paint" the stem green; clean off the brush and
"paint" rest of the cake orange
6. Toast marshmallows {be very careful not to burn yourself} one
at a time. Place two in each eye and add currants {while
marshmallow is still warm}; one for the nose; the remaining
ones for the mouth at the end add almond slices as teeth.
Look at my taste testers
Oh, and this is what it looked like by the end of the day...
Are you ready for more scary treats? Go check out the spooky treats what the rest of the #SundaySupper team is bringing to the table today. It is spooktacular
To me it was quite a challenge to come up with a spooky, fitting dish...you know, I think black and white. I am German :) - so to think about food in terms of "dressing" it up was a little challenging for me. And yes, I may be the exception. I certainly do not speak of my fellow German citizens...
Let me tell you, the girls were so excited about this event to because it got me to think about all different kinds of fun stuff...
Now without anything further, please let me introduce to you our
Jack-O-Lantern Carrot Cake. It is not the usual carrot cake as it does not have spices, nor nuts. This one is almost delicate in flavor and mild, plus the color stays a perfect hue of orange. So there :)
Jack-O-Lantern Carrot Cake
2 C grated carrots
1 C sugar
1-1/2 C pastry flour
3 tsp baking powder
1/2 C oil {I used Safflower}
1/4 C almond milk {or other milk substitute}
1/4 C orange juice {generous}
1/4 C raisins
2 eggs
- Preheat oven to 350F
- Grease either a round cake pan, or a Jack-O-Lantern form {its
what I used - but next time I will just use a standard cake
pan}
- Mix all of the ingredients together. Combine well and pour
into the cake pan using.
- Bake for app. 30 minutes, or until a toothpick comes out clean
- Let cake cool in pan for about 30 minutes before removing it from the cake pan. If using a regular cake pan, cut out stem,
eyes,nose and mouth
Decoration
1 small can of coconut milk
4 Tbs Orange Juice
1 Tbs Margarine {make sure it is vegan}
4-5 Tbs Powdered Sugar
Green and orange {mix red and yellow} food coloring
10 marshmallows
1 tsp currants
Almond slices {app. 1/2 Tbs}
1. Pour coconut milk into a pan; bring to a boil to reduce until
it has almost the consistency of condensed milk;
2. add melted margarine - then add orange juice, and sugar {to
taste}
3. Take about 1-2 Tbs of the coconut milk mixture and add green
food coloring;
4. Add orange food coloring to the reminder of the coconut milk
5. Using a brush "paint" the stem green; clean off the brush and
"paint" rest of the cake orange
6. Toast marshmallows {be very careful not to burn yourself} one
at a time. Place two in each eye and add currants {while
marshmallow is still warm}; one for the nose; the remaining
ones for the mouth at the end add almond slices as teeth.
Look at my taste testers
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| Alena and her friend |
Are you ready for more scary treats? Go check out the spooky treats what the rest of the #SundaySupper team is bringing to the table today. It is spooktacular
We would love to have you join this special Sunday Supper and bring your halloween party recipes. So many amazing recipes and this group is just a blast to be around. Our #SundaySupper chat will begin on Twitter at 7pm Eastern Time. Grab your Bewitching Brew and Ghoulish Grew and join the fun!
Bewitching Brews:
- Shrunken Heads in Cider - Girlichef
- Candy Corn Martini - The Messy Baker Blog
- Trick-or-Treat Wine Pairings for Halloween - ENOFYLZ
Ghoulish Gruel:
- Steak Bites with Bloody Mary Dipping Sauce - I Run for Wine
- Eggs in Purgatory - My Catholic Kitchen
- Mini Jack-o’-Lantern Sloppy Joe Pies - Small Wallet Big Appetite
- Baked Mummy Cheese Dogs - In the Kitchen with KP
- Meat Head - Ruffles & Truffles
- Goblin Eggs - Bobbi’s Kozy Kitchen
- Mummy Hot Dogs - Damn Delicious
- Spooky Kid Pizzas - Sustainable Dad
- Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew - Daddy Knows Less
- Monster Mash - Cindy’s Recipes & Writings
- Sloppy Worm Sandwiches - La Cocina de Leslie
Haunted Snacks:
- Gory Green Monster Eyeball Dip - Shockingly Delicious
- Marinated Mozzarella Eyeballs - Comfy Cuisine
- Eyeball Pinwheels - Home Cooking Memories
Spooky Sweets:
- Pumpkin Whoopie Pies with Biscoff Cream - The Girl in the Little Red Kitchen
- Spooky Ogre Eye Cookies - The Realistic Nutritionist
- Jack O’ Lantern Cookies - Magnolia Days
- Spooky Good Popcorn Snack Mix - The Weekend Gourment
- White Chocolate & Coconut Dipped Strawberry Ghosts - Sue’s Nutrition Buzz
- Monster Bites - Cravings of a Lunatic
- Vegan Halloween Sugar Cookies - Hezzi-D’s Books & Cooks
- Monster Cookies - Dinners, Dishes, and Desserts
- Tunnel of Doom Cake - That Skinny Chick Can Bake
- Candy-Stuffed Rice Crispy Treat Pumpkins - Chocolate Moosey
- Crispy Graham Bones - The Meltaways
- Dulce de Leche Bat Cookies - Crispy Bits & Burnt Ends
- Witch’s Fingers - Noshing with The Nolands
- Sweet Intestines with Broken Glass - The Little Ferraro Kitchen
- Graveyard Brownies - The Wimpy Vegetarian
- Boo Candy Corn & Chocolate Chip Cookies - Hip Foodie Mom
- Bleeding Devil Cakes - Momma’s Meals
- Pumpkin Halloween Munch - Big Bear’s Wife
- Halloween Peanut Butter Cookie Dough Cake Pops - Juanita’s Cocina
- Jack-O-Lantern Carrot Cake - Galactosemia in PDX
- Ghostly Chocolate Orange Tarts - Happy Baking Days
- Messy Monster Cookies - MarocMama
- Bewitchingly Delicious Butterscotch Broomstick Cake Pops - Mama.Mommy.Mom.
- Halloween Popcorn Cake - Pippis in the Kitchen Again
- Witches Morning Gruel - In the Kitchen with Audrey
- White Chocolate & Dulce de Leche Ghosts - Vintage Kitchen Notes
- Peanut Butter Candy Bar Cookies - The Cookie A Day Challenge
- Monster Cookie Revel Bars - Baker Street
- Halloween Cereal Bars - Basic N Delicious
- Ossi di Morti (Bones of the Dead Cookies) - Webicurean
- Pumpkin Pie Pinwheels - Midlife Road Trip
Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We would also love to feature your Sunday Supper Halloween Party Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
This is a fun Sunday Supper you don’t want to miss! I promise you will have a blast.
Thursday, October 25, 2012
Bucatini w/ Spinach for {#WorldPastaDay} and #WeeknightSupper
Do you know that October 25th, of every year is World Pasta Day? Well, I did not know that either but just recently learned that there is actually a day designated to honor one of this families my favorite foods.
To celebrate I made Bucatini - we all love Bucatini; such a fun pasta. I know, I know one should not play with food and never ever let your children play with food...but Bucatini are such fun. Yes, you peek through them, you can {well, theoretically} use them as a straw...They must be one of my absolute favorite pastas. Well, you along with the Oriecchiette , Penne, Rontini, Orzo, Spaghetti....you get the picture, right?! I really - against my better judgment - like pasta...but truth be told, it is such an easy delicious dinner plus there are always leftovers for lunch...
So here it is Bucatini with Spinach, Tomato Confit, and Meatballs
It was kind of a hodgepodge put together the foods we had at home to make a yummy sauce. So tonight there will be no detailed recipe. So sorry, if I disappoint today...
I first fried up the meatballs - 3/4 lbs. of mild italian sausage formed in to little meatballs - removed them from the pan and pour off the excess oil. Then sauteed the onion, a little garlic, some lemon rind {I really enjoy lemon rind lately} - added a little white wine, rind of parmesiano regiano, and the tomato confit. Let it simmer down a wee bit before adding a generous tablespoon of Tofutti sourcream. Next I added a tiny bit of red crushed pepper - please do not tell my husband this. A couple minutes before the pasta was done, I added the spinach to the pan. Covered the pan, and added a squeeze of lemon juice. Once the pasta is drained, pour sauce over it and toss. Finally add meatballs and serve with a generous helping of Paremsiano Regiano.
Have a great Happy World Pasta Day :) What is your favorite pasta?
To celebrate I made Bucatini - we all love Bucatini; such a fun pasta. I know, I know one should not play with food and never ever let your children play with food...but Bucatini are such fun. Yes, you peek through them, you can {well, theoretically} use them as a straw...They must be one of my absolute favorite pastas. Well, you along with the Oriecchiette , Penne, Rontini, Orzo, Spaghetti....you get the picture, right?! I really - against my better judgment - like pasta...but truth be told, it is such an easy delicious dinner plus there are always leftovers for lunch...
So here it is Bucatini with Spinach, Tomato Confit, and Meatballs
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It was kind of a hodgepodge put together the foods we had at home to make a yummy sauce. So tonight there will be no detailed recipe. So sorry, if I disappoint today...
I first fried up the meatballs - 3/4 lbs. of mild italian sausage formed in to little meatballs - removed them from the pan and pour off the excess oil. Then sauteed the onion, a little garlic, some lemon rind {I really enjoy lemon rind lately} - added a little white wine, rind of parmesiano regiano, and the tomato confit. Let it simmer down a wee bit before adding a generous tablespoon of Tofutti sourcream. Next I added a tiny bit of red crushed pepper - please do not tell my husband this. A couple minutes before the pasta was done, I added the spinach to the pan. Covered the pan, and added a squeeze of lemon juice. Once the pasta is drained, pour sauce over it and toss. Finally add meatballs and serve with a generous helping of Paremsiano Regiano.
Have a great Happy World Pasta Day :) What is your favorite pasta?
Wednesday, October 24, 2012
#Dairyfree Creamy Cauliflower Soup {#WeeknightSupper}
Can you tell that we love soup?! That and it certainly is the season for it...leaves are falling, it is chilly, the rain comes and goes. Perfect time for soup :) With this week's CSA box we received the most beautiful head of cauliflower. I really should have taken picture of it because it was just gorgeous - perfectly white, and fresh. Now, I have to admit that cauliflower is usually not on my preferred list. Not quite sure why, but I think it has to do with the fact that it is just so white. But this was the most beautiful head of cauliflower I had ever seen; and I decided to make it into soup.
This morning I put together the dough for the quick-no-knead bread {have I told you lately how fantastic this is}, and the rest was put together in no more than 20 minutes.
Dairyfree Creamy Cauliflower Soup
Splash of olive oil
1 onion diced
1 medium head of cauliflower, cleaned, and florets divided
3-4 medium yellow potatoes; peeled and cut into chunks
salt
1/8 tsp nutmeg
6 C water
2 boullion cubes {be sure that they are free of any dairy}
juice of 1/2 lemon {app. 3 Tbl} - 1/2" lemon peel {of untreated lemon} finely chopped
2 eggs
salt, pepper, and lemon juice to taste
1. heat olive oil in a stock pot, when hot add the onion with a pinch of salt and sauté until soft;
2. add nutmeg, and cauliflower pieces {florets, and stem cut into pieces} and sauté for a couple of
minutes, then
3. add potatoes, water, and bouillon cubes. Bring to a slow simmer and cook {covered} on medium
low until potatoes and cauliflower are soft. Then,
4. remove some florets from the pot before blending the soup with an immersion blender {be
careful not to burn yourself as the hot soup may splatter}, then add,
5. lemon juice, and lemon peel. Cover and cook{on low} for another 5 minutes.
6. Crack an egg into a small bowl, reduce heat {be careful that it is not boiling} and slowly pour the
egg into the soup. Stir the soup the entire time. Repeat process with the second egg, then
7. add salt, pepper, and lemon juice to taste. Return reserved cauliflower pieces from step #2 to the
pot
Top with chopped scallions, or chives and serve with crusty white bread.
This soup was a huge hit at our little house here in Portland and it was another two serving dinner for Alena :)
This morning I put together the dough for the quick-no-knead bread {have I told you lately how fantastic this is}, and the rest was put together in no more than 20 minutes.
Splash of olive oil
1 onion diced
1 medium head of cauliflower, cleaned, and florets divided
3-4 medium yellow potatoes; peeled and cut into chunks
salt
1/8 tsp nutmeg
6 C water
2 boullion cubes {be sure that they are free of any dairy}
juice of 1/2 lemon {app. 3 Tbl} - 1/2" lemon peel {of untreated lemon} finely chopped
2 eggs
salt, pepper, and lemon juice to taste
1. heat olive oil in a stock pot, when hot add the onion with a pinch of salt and sauté until soft;
2. add nutmeg, and cauliflower pieces {florets, and stem cut into pieces} and sauté for a couple of
minutes, then
3. add potatoes, water, and bouillon cubes. Bring to a slow simmer and cook {covered} on medium
low until potatoes and cauliflower are soft. Then,
4. remove some florets from the pot before blending the soup with an immersion blender {be
careful not to burn yourself as the hot soup may splatter}, then add,
5. lemon juice, and lemon peel. Cover and cook{on low} for another 5 minutes.
6. Crack an egg into a small bowl, reduce heat {be careful that it is not boiling} and slowly pour the
egg into the soup. Stir the soup the entire time. Repeat process with the second egg, then
7. add salt, pepper, and lemon juice to taste. Return reserved cauliflower pieces from step #2 to the
pot
Top with chopped scallions, or chives and serve with crusty white bread.
This soup was a huge hit at our little house here in Portland and it was another two serving dinner for Alena :)
Tuesday, October 23, 2012
Chili with Squash for #WeeknightSupper
The days are getting to be grey with lots of rain and intermittent rays of sunshine. There is a definite chill in the air, and it is time for a dinner that warms one from the core. You know what I mean, right?
The chili I usually make is - for lack of better terms - super boring. A pound of beef, beans, tomatoes, some spices...you get the picture, right?! The other day I read about adding squash to a chili {I do apologize for not giving credit, but it has escaped me where exactly I read it :(} - sounded to me like a fantastic idea, especially since I had a couple of small delicata squashes, and some frozen ground beef left. I threw it all together and turned out so good. Honestly so much better than any of my other so called "Chili". Oh, and yes I know a German girl making Chili is kind of odd...but it was good...
Chili with Squash
*1 C dried black beans {either soaked overnight, or quick soaked - you can also use canned beans}
*1/4 C dried red beans {either soaked overnight, or quick soaked - you can also use canned beans}
*1/4 C dried white beans {either soaked overnight, or quick soaked - you can also use canned beans}
Splash of olive oil
1 onion diced
2 garlic cloves minced
2 Tbl Chili powder
1/2 lb. beef
2 small to medium sized Delicata Squash; peeled, seeded, and cut into small chunks
1 large can of fire roasted diced tomatoes {or regular diced tomatoes}
4 C water
1/2 C frozen corn
Splash of Maple Syrup {1-2 Tbl}
Salt and cayenne pepper to taste
1. Heat splash of olive oil in stock pot; when hot add onions and saute until soft, then add
2. garlic stir for a minute or so before adding chili powder, and beef. When beef is lightly
browned add,
3. squash, stir it in the pot for a minute or so before adding beans, tomatoes, and water;
4. bring to a slow simmer, and keep lid three quarters of the way on pot until beans are soft {it took
me - quick soaked beans - a little over an hour};
5. add frozen corn, and when heated through add maple syrup salt and - optional - cayenne pepper to
taste.
We had ours with corn muffins {I make them out of the Jiffy box and add Almond milk}
The chili I usually make is - for lack of better terms - super boring. A pound of beef, beans, tomatoes, some spices...you get the picture, right?! The other day I read about adding squash to a chili {I do apologize for not giving credit, but it has escaped me where exactly I read it :(} - sounded to me like a fantastic idea, especially since I had a couple of small delicata squashes, and some frozen ground beef left. I threw it all together and turned out so good. Honestly so much better than any of my other so called "Chili". Oh, and yes I know a German girl making Chili is kind of odd...but it was good...
Chili with Squash
*1 C dried black beans {either soaked overnight, or quick soaked - you can also use canned beans}
*1/4 C dried red beans {either soaked overnight, or quick soaked - you can also use canned beans}
*1/4 C dried white beans {either soaked overnight, or quick soaked - you can also use canned beans}
Splash of olive oil
1 onion diced
2 garlic cloves minced
2 Tbl Chili powder
1/2 lb. beef
2 small to medium sized Delicata Squash; peeled, seeded, and cut into small chunks
1 large can of fire roasted diced tomatoes {or regular diced tomatoes}
4 C water
1/2 C frozen corn
Splash of Maple Syrup {1-2 Tbl}
Salt and cayenne pepper to taste
1. Heat splash of olive oil in stock pot; when hot add onions and saute until soft, then add
2. garlic stir for a minute or so before adding chili powder, and beef. When beef is lightly
browned add,
3. squash, stir it in the pot for a minute or so before adding beans, tomatoes, and water;
4. bring to a slow simmer, and keep lid three quarters of the way on pot until beans are soft {it took
me - quick soaked beans - a little over an hour};
5. add frozen corn, and when heated through add maple syrup salt and - optional - cayenne pepper to
taste.
We had ours with corn muffins {I make them out of the Jiffy box and add Almond milk}
Monday, October 22, 2012
Fun at the Pumpkin Patch
What is fall without a visit to the pumpkin patch? I love fall, and we all love to visit the Pumpkin Patch on Sauvie Island to get our Jack-O-Lantern's. We usually go very early in the season - for some reason we have not made it out to Sauvie Island until this past weekend. This is the first time ever that we got rained on. Okay, friends I know, I know we live in Oregon and know what you are thinking. Let me assure you it is not pouring rain all the time...ooops I really should keep that a big a secret :)
Wehad so much fun...take a look....
Wehad so much fun...take a look....
Saturday, October 20, 2012
#Dairyfree Blueberry #Muffins and Dinner at friends
This week has been crazy busy; you may or may not know this about me but another hat I wear is as board member of a German cultural organization {Zeitgeist Northwest} here in Portland. This week we set up an exhibit, for which the opening reception was held yesterday. It is was my honor to introduce the German General Consul who came to town from San Francisco to open the exhibit {I linked information in case you are interested to learn more about it}. I know, I know this is not why you read my little blog, right?! In any case, the reception started at 4 p.m., school is over at 3 pm but I needed to be there earlier...it was however also a big day for our girlies yesterday - the first day of Girl Scout's for both of them. What to do?! I am so grateful that one my friends - also the girls scout leader - offered to take our girls home with her until Ron could pick them up after the event. I originally offered to bring some dinner for the girls along, my friend offered to make a dairy free dinner which the girls could eat. I am so excited about that, because still many people seem to be intimidated to cook for our girlies. I think that it really pays off to talk about Classic Galactosemia, explain what it is, what they can eat, and what not. It helps not only take the mystery out of a rare disorder, but it also helps others not to have to worry when having our kids over for a play date {no, there is no need to call an ambulance when they smell milk - or if a milk product is on the same table as their food}
These are made with the blueberries we picked this summer in Corbett :)
Dairyfree Blueberry Muffins
12-1/2 oz pastry flour
1 tsp. baking soda
2 tsp baking powder
pinch of salt
3/4 C sugar
1/2 C olive oil
1 egg
1 cup Vanilla Soy Yoghurt {I used Trader Joe's brand}
1-1/2 C frozen blueberries {or fresh}
Preheat oven to 380 F
1. Mix flour, baking soda, baking powder, salt, and together in a large bowl
2. Mix olive oil, sugar, egg, and vanilla soy yoghurt together in another large bowl. Cream it all
together {I did it by hand}
3. Add dry mixture {reserve 1 Tbl} to the wet mixture and stir it all together
4. Carefully mix 1 C of blueberries to the mixture {do not stir it too much}
5. Scoop the mixture into a 12-count muffin tin prepared with paper muffin liners {I used an ice
cream scoop as recommended by Alton Brown and it worked out fantastic}
6. When dough is divided among the muffin tins - add the additional blueberries {you should have
1/2 C left over} to each muffin, by gently pressing them into the top of the muffins. Sprinkle
reserved dry mixture evenly over the tops of each muffin.
7. Once you put the muffins into the oven, increase the heat to 400 F - bake for about 10 minutes, then
rotate the muffin pan. Once rotated bake for another 10 - 15 minutes, until done.
Let the muffins cool down slightly before removing them from the pan. Enjoy!
Friday, October 19, 2012
Greens, beets, roasted chicken, and pasta for #WeeknightSupper
No soup or stew for a change of pace at our little house :) Let me just say that Ron was quite happy when he heard that it will be Roasted Chicken for dinner. I am not a big chicken roaster, it kind of - please do not laugh - intimidates scares me. Well, until that was until I saw the Chicken Roasted in White Wine by Anne of the Webicurian brought to the #SundaySupper. Pieces of chicken, roasted in white wine...yes, I can do that. Perfect - it turned out great; we had a dinner guest tonight and they all loved it. Are they not cute?
Oh, and let me tell you it is just like Anne said - the dinner is so easy to prepare {it does take some time in the oven but no hands on time}, and the house just smells so good! Get the recipe from the Webicurean here - I made a couple of adjustments by using fresh minced garlic, and Sauvingon Blanc. As a side I roasted some beets {perfect to roast along for the last 30 minutes} tossed in olive oil. and sautéd some greens with garlic, finely chopped {untreated} lemon zest, salt, and a squeezed some lemon juice ontop. I served the chicken on top of some pasta...and here it is....
Yes, yes, yes my picture is by far not as beautiful as the original by Anne, but it sure was delicious :)
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| Greens, beets, roasted chicken, and pasta |
Thursday, October 18, 2012
Hearty Fall Lentil #Soup for #WeeknightSupper
This is a soupy - for lack of better terms - week for us. Fall is here, the leaves are changing, and by now we have had a couple of grey days. So it is the perfect time for soup. Well, let me be clear on that any time of year is actually the right time for soup in our little house, but there is nothing like it to warm you up on a chilly fall day.
When determining what to make for dinner my immediate thought was for lentil soup with veggies. This is something I make quite often, but every time it turns out a little different. I guess it always just depends on which vegetables we have at home :) This one was especially hearty as we got parsnip with our weekly CSA...it turned out great and was a huge hit. Alena ended up eating two bowls as we all know that she loves lentils...Oh, and yes I did add mini sausages to the soup. I however prefer it without that addition but you know what they say "...the things we do for love..."{I have to figure out how to embed music into my posts....}
Hearty Fall Lentil Soup
Splash of Olive Oil
1 medium onion diced
2 parsnips cleaned, and diced
3 carrots cleaned, and diced
2 bay leaves
3 Tbs of parsley chopped {Italian}
generous pinch of salt
1 C of dried lentils {I use regular green lentils not the small french - red lentils will not work}
5-1/2 - 6 C of water
3 medium sized yellow potatoes, peeled and cut into cubes
Salt and Pepper to taste
4 Tbs. red wine vinegar {or more to taste}
Optional mini sausages {as many or little as you want}
Chopped greens {kale, chard, or beet greens - I used beet greens as this is what I had at home}
1. Heat olive oil in a stock pot, when warm add onion and saute until soft. Then,
2. add parsnip, carrots, parsley, bay leaves and salt. Saute until fragrant and carrots turn bright orange,
then
3. add lentils and stir it all up before adding the water, as well as the potatoes. Bring to a slow
simmer, and cover. Simmer until lentils and potatoes are soft, then
4. adjust salt, add pepper, and red wine vinegar to taste before adding,
5. Sausages, and chopped greens. Heat through until sausages - if using - are hot, and greens have
slightly wilted.
Serve with crackers {or crusty bread} and optional additional red wine vinegar.
When determining what to make for dinner my immediate thought was for lentil soup with veggies. This is something I make quite often, but every time it turns out a little different. I guess it always just depends on which vegetables we have at home :) This one was especially hearty as we got parsnip with our weekly CSA...it turned out great and was a huge hit. Alena ended up eating two bowls as we all know that she loves lentils...Oh, and yes I did add mini sausages to the soup. I however prefer it without that addition but you know what they say "...the things we do for love..."{I have to figure out how to embed music into my posts....}
Hearty Fall Lentil Soup
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| Hearty Fall Lentil Soup |
1 medium onion diced
2 parsnips cleaned, and diced
3 carrots cleaned, and diced
2 bay leaves
3 Tbs of parsley chopped {Italian}
generous pinch of salt
1 C of dried lentils {I use regular green lentils not the small french - red lentils will not work}
5-1/2 - 6 C of water
3 medium sized yellow potatoes, peeled and cut into cubes
Salt and Pepper to taste
4 Tbs. red wine vinegar {or more to taste}
Optional mini sausages {as many or little as you want}
Chopped greens {kale, chard, or beet greens - I used beet greens as this is what I had at home}
1. Heat olive oil in a stock pot, when warm add onion and saute until soft. Then,
2. add parsnip, carrots, parsley, bay leaves and salt. Saute until fragrant and carrots turn bright orange,
then
3. add lentils and stir it all up before adding the water, as well as the potatoes. Bring to a slow
simmer, and cover. Simmer until lentils and potatoes are soft, then
4. adjust salt, add pepper, and red wine vinegar to taste before adding,
5. Sausages, and chopped greens. Heat through until sausages - if using - are hot, and greens have
slightly wilted.
Serve with crackers {or crusty bread} and optional additional red wine vinegar.
Wednesday, October 17, 2012
See the craft we made after school {#video}
We have been collecting chestnuts and today was finally the day the girlies together with a friend made magical crafts. In the video the three girls introduce the fairies they made. And yes, all self created, and unrehearsed...just our healthy girls...
I know it is a little long, but they are so cute and unfortunately I did not have enough memory left so it cut off too early...Thank you for watching :)
I know it is a little long, but they are so cute and unfortunately I did not have enough memory left so it cut off too early...Thank you for watching :)
Tuesday, October 16, 2012
Winter Squash #Soup with Sage Sausage Meatballs #Weeknightsupper
The rain has started again. It is like a long gone friend has come back again, it brings some comfort. The gloom, the seemingly constant drizzle, and among it the colors of the fall flowers bring bursts of color. Well yes, soon I may be griping about the weather - but right now it is like welcoming an old friend back. For our walk to school we had to bring out our rainboots, and yes I totally got drenched on my walk to pick the girlies back up...
It is the perfect weather for warming soup. You may know that we all love soup year round, but when the evenings are short and it is cool outside there is nothing better than soup for dinner. Well, okay maybe a stew...
I had a couple of Delicata squashes as well as a couple of potatoes left from last week's CSA box that was a good start. I stopped at my favorite store in town - New Seasons Market - to pick up a pound of bulk sage sausage and went to work. The result was warming, flavorful, and - best of all - the entire family liked it. Dare I say no leftovers?!
Winter Squash Soup with Sage Sausage Meatballs
Splash of olive oil
1 medium onion diced
2 garlic cloves minced
1" ginger root, peeled, and finely diced
1/2 tsp. ground coriander
1 tsp. salt
2 medium delicata squash, peeled, seeded, and cubed
1 small can of coconut milk {makes it creamy without the dairy}
app. 6 C of water
2 medium potatoes, peeled and diced
1/8 tsp. cayenne pepper {or more - my family does not like spice}
Peel of 1/2 an untreated lemon - 2 tsp. lemon juice
salt and pepper to taste
1 lb. bulk sage sausage {breakfast sausage} formed into small meatballs
1. Heat olive oil, and add onions. Sautee until soft then add,
2. garlic, ginger, and coriander - when fragrant add
3. salt, squash, coconut milk and water. Bring to a low simmer - do not boil - until squash is
soft. Blend with an immersion blender {be careful not to burn yourself as it may splatter}
4. Add potatoes*, and simmer until they are soft. Blend again with immersion blender, then add
5. Cayenne, lemon peel, lemon juice as well as salt and pepper to taste.
6. * While potatoes are simmering in the soup, fry up the meatballs in a separate pan
7. Add the meatballs to the soup, and simmer for about 5-10 minutes longer {be careful that they are
cooked all the way through}
I served it with a sprinkling of parsley {cilantro would have been better} and crusty white bread!
It is the perfect weather for warming soup. You may know that we all love soup year round, but when the evenings are short and it is cool outside there is nothing better than soup for dinner. Well, okay maybe a stew...
I had a couple of Delicata squashes as well as a couple of potatoes left from last week's CSA box that was a good start. I stopped at my favorite store in town - New Seasons Market - to pick up a pound of bulk sage sausage and went to work. The result was warming, flavorful, and - best of all - the entire family liked it. Dare I say no leftovers?!
 |
| Winter Squash Soup with Sage Sausage Meatballs |
Winter Squash Soup with Sage Sausage Meatballs
Splash of olive oil
1 medium onion diced
2 garlic cloves minced
1" ginger root, peeled, and finely diced
1/2 tsp. ground coriander
1 tsp. salt
2 medium delicata squash, peeled, seeded, and cubed
1 small can of coconut milk {makes it creamy without the dairy}
app. 6 C of water
2 medium potatoes, peeled and diced
1/8 tsp. cayenne pepper {or more - my family does not like spice}
Peel of 1/2 an untreated lemon - 2 tsp. lemon juice
salt and pepper to taste
1 lb. bulk sage sausage {breakfast sausage} formed into small meatballs
1. Heat olive oil, and add onions. Sautee until soft then add,
2. garlic, ginger, and coriander - when fragrant add
3. salt, squash, coconut milk and water. Bring to a low simmer - do not boil - until squash is
soft. Blend with an immersion blender {be careful not to burn yourself as it may splatter}
4. Add potatoes*, and simmer until they are soft. Blend again with immersion blender, then add
5. Cayenne, lemon peel, lemon juice as well as salt and pepper to taste.
6. * While potatoes are simmering in the soup, fry up the meatballs in a separate pan
7. Add the meatballs to the soup, and simmer for about 5-10 minutes longer {be careful that they are
cooked all the way through}
I served it with a sprinkling of parsley {cilantro would have been better} and crusty white bread!
Monday, October 15, 2012
#Family #Hike and #Fun at the Oregon Coast
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| Fun at the beach... |
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| Beach fun - October 2012 in Pacific City |
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| Family hike to Cape Lookout |
The large plate of french fries and root beer for each girl at the Pelican Pub was well deserved :)
After lunch the girls and I have our energy back to climb to the top of the dune and play in the sand Let me just say it was sandy, but so much fun....
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| Having fun in the sand... |
Before heading back home on Sunday we walked on a stormy out on the beach...oh yes, our batteries are now recharged...
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| It is windy out...can you tell? |