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Saturday, March 29, 2014

Almond Lemon scented Chocolate Chip #Cookies {#Dairyfree} & 2014 spring break

Here we are at the end of spring break and yet I have not filled you in about any of our little adventures.      The break has just flown by and it is hard to believe that school will be back in session on Monday.  Our highlight this spring break was our two night beach get away; yes a mini vacation at the amazing Oregon Coast.  When we go, we usually get a vacation home but this time we stayed for two nights at a hotel right on the beach in Cannon Beach.  Yes, literally there was nothing but a strip of grass as well as a seawall between us and the beach.  Heavenly…plus the whether - yes, it gets cold and rainy at the Oregon coast - was almost like summer.  Clear blue skies and sunshine inviting us to explore the tidal pools around Haystack Rock. In addition - and this was the highlight according to MiaRose - there is a nice pool which the kids enjoyed daily, plus great sea food. So yes,  our mini spring break get away was a huge success.  Take a look at some of pictures….

There were no further big adventures besides the girls tagging along to the Senior Center where they got to play Bingo while I saw clients at the Senior Law Clinic. Yes, the girls as well as the seniors enjoyed each others company :)

So now let's talk Chocolate Chip Cookies - one of my usual go to recipes are my Everything but the Kitchensink Cookies packed with oatmeal, seeds, raisins, and chocolate chips they are so good.  However MiaRose has decided - after having been a raisin lover for years - to despise raisins and she will not eat anything with raisins. I could have made the cookies without raisins but then there was the lack of oatmeal issue as well.  Yup, time for a new cookie and this is how this one came about.

Almond Lemon scented Chocolate Chip Cookies

  • 1 stick Earth Balance {or other "butter"} cut into chunks
  • 1/4 C sugar {regular white granulated}
  • 1/2 C light brown sugar
  • 1/4 tsp salt
  • 1 tsp almond extract
  • zest of 1 untreated lemon
  • 1 egg
  • 1 C + 2 Tb flour
  • 1/4 tsp baking soda
  • 1 C semi-sweet chocolate chips {check label}
 ***Preheat oven to 350F***
  1. Cream "butter" with sugars and salt in a kitchen machine until well blended,
  2. Add almond extract together with lemon zest mix for about a minute
  3. Add egg and mix for about another minute
  4. In a separate bowl mix flour with baking soda
  5. Add flour/baking soda mixture to the wet ingredients.  Mix for about a minute until well combined.
  6. Add chocolate chips to the dough
  7. Prepare a baking sheet with parchment paper.
  8. Using two teaspoons drop balls of dough onto the baking sheet
  9. Bake for about 10 minutes; and let them cool down
                                                                            Adapted from Marthas Stewart Soft & Chewy Chocolate Chip Cookies
Enjoy!
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Friday, March 28, 2014

BBM Chocolate Distributors, Ltd. #Allergy #Alert #Undeclared #Milk {#Galactosemia} #Recall "CHOCOLAT Alprose 52% CACAO PREMIUM DARK CHOCOLATE, Alprose Swiss Chocolate Dark Chocolate and CHOCOLAT Alprose NAPOLITAINS SWITZERLAND”

This recall affects product distributed nationwide from January 2013 through March 2014; please click on link for details as well as picture of the packaging


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Thursday, March 20, 2014

Indulgent #Vegan Herbed Potatoes {#Dairyfree} the perfect #sidedish

Did you all have a fun St. Patrick's Day?  We celebrate it just a little bit and really it is Ron who insisted on having the celebration and it is very low key.  It means Corned Beef for dinner as well as a pint, or two of a nice Irish Stout.  I know, German girl makes Irish food…but hey it actually turned out quite good if I amy say so myself.  The past couple of years I have boiled to deliciousness with potatoes and cabbage but this year I baked it in the oven.  The cabbage was sautéed {a huge huge hit} and the potatoes?  I baked them into super indulgent Vegan Herbed Potatoes.  Let me tell you,  I am never going back to boiling Corned Beef - yes, as in ever…it was so, so good.  Oh, and we also had the most delicious Irish Soda Bread - dairy free - that my wonderful friend Larissa made.  It was out of this world…

What do you think?



Now let's talk about Herbed Potatoes;  I sampled "Butter and Herb Potatoes" when out shopping for the event. Oh so so good - really just beyond expectation amazing, but there was one huge big down-
side.  You know, right?!  Yes, Butter as in cow as in not safe for our girls…so hey why not use Earth Balance instead.  I made another couple of changes and let me tell you…these potatoes are absolutely amazing.  Yes, super indulgent and they were a huge hit at the table.  There were hardly any leftover potatoes….

Herbed Potatoes

  • 1-1/2 sticks of Earth Balance {or other butter of your choosing}
  • 1/4 C horseradish {I used Extra Hot Beaver brand horseradish Beaver check label}
  • app. 3 lb red  potatoes, scrubbed and sliced thinly
  • 1 small leek, cleaned, and cut into thin rings {I use the entire leek}
  • 1/2 bunch fresh dill, chopped {or more}
  • 1/2 bunch Italian parsley, chopped
  • 2 tsp salt and plenty of ground black pepper
  1. Preheat oven to 350F
  2. In a small pot, carefully melt Earth Balance; 
  3. add horseradish when melted
  4. Place potato slices together with vegetables and herbs in a large bowl
  5. Pour the melted Earth Balance/horseradish over the potatoes and veggies.  Toss well until all potatoes are evenly coated
  6. Transfer the potato/vegetable to a shallow baking dish.  Cover with aluminum foil  and bake for about 40-45 minutes until potatoes are soft.
  7. Add additional salt & pepper to taste.

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Tuesday, March 18, 2014

Risi e Bisi for #WeekdaySupper {#green}

Sunday Supper Movement The theme for this month #WeekdaySupper is green; yes there will be green recipes for every single weekday this month from the #SundaySupper contributors.  Take a look at all the great options we have for you this week.

            Monday – Cookin’ Mimi – Grilled Chicken Club Salad
            Tuesday – The Not So Cheesy Kitchen – Risi e Bisi
            Wednesday – Chocolate Moosey – Jalapeño Popper Corn Chowder
             Thursday – girlichef - Herb Roasted Salmon w/ Veggies
             Friday – Mess Makes Food – Broccoli and Blue Cheese Pesto Pasta

My contribution is Risi e Bisi as in rice and peas. It is a quick, delicious risotto studded with green peas and somewhat of a staple in our house.  This is comfort food and it is easily adapted to a vegetarian option by using vegetable broth or vegan option by using vegetable broth and leaving out the Parmigiano Reggiano.  We like to use Parmigiano Reggiano not just for the flavor but most importantly because it is a great source of calcium; everything counts :)
 
So let me present you with today's #WeekdaySupper recipe Risi e Bisi - and please do not be intimidated by risotto.  It is really easy, and quick - just requires a little bit of stirring…take a look how it yummy it looks….

Risi e Bisi
  • Splash of Olive Oil 
  • 1 onion finely chopped 
  • 1 clove garlic minced 
  • Pinch of Salt 
  • 2 C of Arborio Rice 
  • 3/4 - 1 C dry white wine 
  • 1 qt. Chicken broth (I use Pacific Foods brand) or Vegetable broth
  • Rind of a piece of Parmigiano Reggiano 
  • 1-1/2 C frozen peas, defrosted  
  • 1 C grated Parmesiano Reggiano 
  • 1  - 2 Tbs Earth Balance, or other butter 
  • Salt and Pepper to taste 
  1. Warm broth in a separate pot. 
  2. Heat Olive Oil and when hot add the onions with a pinch of salt. Sautee until soft, then add garlic, After about a minute add, 
  3. Rice stir frequently until kernels become slightly translucent, then add wine. When the wine is just about reduced, add 
  4. Parmigiano Reggiano rind, and 1-2 ladles of the chicken broth to cover the rice. Risotto should be at a very slow simmer. Stir frequently - when reduced add more chicken broth; repeat add the defrosted peas with your last ladle.  Stir frequently - 
  5. when most of liquid is reduced and rice has desired consitency remove from heat and add, 
  6.  3/4 C of grated Parmesiano Regiano, and Earth Balance. Stir throughly - adjust salt and pepper to taste.  
  7. Serve with remaining Parmigiano Reggiano and a side salad! 

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Sunday, March 16, 2014

Roasted Broccoli Spinach Salad for #SundaySupper {#Vegan} #EatYourGreens

It is March - yes; spring is just around the corner well actually here in Portland, we already see and smell it.  Daffodils are blooming, the trees just started to bloom as well, and tulips are just around the corner.  Well I know so is probably also the next storm but isn't it all part of spring?  This weeks #SundaySupper theme is Eat Your Greens and DB of Crazy Foodie Stunts is our host.

We like greens in our house. Kale, Chard, Mache, Spinach….we have not met a green we did not like; and I am so glad that the entire family loves dark leafy greens just as much.  Salad is something that we have on the table with every dinner, and both girls always enjoy it.  I try to mix it up a bit - red leaf lettuce, green leaf lettuce, spinach, kale {lacinato is our favorite}, and today I bring Roasted Broccoli Spinach Salad to our virtual #SundaySupper dinner table.  It is greens on green, delicious, crunchy, and oh so good.

Roasted Broccoli Spinach Salad

  • 1 lb Broccoli florets, washed, and cut into halves
  • 1/8 C olive oil
  • Pinch of salt
  • 3 C Baby Spinach, washed
  • 3 Tbs Toasted Sesame Oil
  • 2 Tbs Rice Vinegar
  • 1-2 Tbs Lemon juice
  • 1 tsp Hoisin Sauce
  • 1 Tbs Soy Sauce
  • 3/4" fresh Ginger, minced
  • 1 Garlic clove, pressed
  • 1/4 C raisins {optional}
  • 1/4 C Sunflower seeds
  • 2 Green Onion, diced
  1. Preheat oven to 375F
  2. Toss Broccoli in a bowl with olive oil and sprinkle with salt; lay out flat on a baking sheet and bake in preheated oven for about 30-40 minutes. Remove from oven and let Broccoli cool down
  3. Prepare dressing by combining in the salad bowl oil, vinegar, lemon juice, sauces, ginger, and garlic.  Adjust vinegar / lemon juice to taste; stir in raisins and sunflower seeds.
  4. Add spinach and broccoli to the salad bowl; toss vegetables with the dressing.  Sprinkle with green onions.

Green Light Appetizers and Sides Getting Greens Through Salads Entreés That Will Leave You Green With Envy Desserts and Beverages That Will Make Others Turn Green Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Sunday, March 9, 2014

Potato Chickpea Stew for #SundaySupper {#meatless #vegan}

Welcome to another #SundaySupper I am participating in. This week's theme is Meatless #SundaySupper; yes all recipes today are vegetarian some are vegan.  Isn't it a great theme?  Today's event is hosted by Tammi over at Mommasmeals.  Thank you so much for having us at your dinner table today.

Do you know that I was a vegetarian when I first met Ron?  I actually was a vegetarian for many years until - when we visiting Germany - my friend made a roasted pepper-meat Strudel and I just could not resist.  Yes, that was the end after years…today we eat a varied diet and I try to mix it up.  I do not set a goal as to one meatless meal a week it is just how it works out.  There are some weeks where every single meal is - inadvertently - vegetarian and other weeks where most meals include some sort of meat.   A varied diet is also important for our children,  it exposes them to different textures, tastes, flavors and expands their horizon.

The dish I bring to today's #SundaySupper table is Potato Chickpea Stew;  chickpeas aka garbanzo beans or Kichererbsen {giggle peas} as they are known in German and they are Alena's absolute favorite :).  It is the perfect dinner any time of year plus because it is made with canned chickpeas it is made in a snap. This dish is full of lemon, ginger, garlic, and can pack as much or little spice as you like.  As you may remember my family does not like spice, so I made mine very mild but added some extra spice to my own bowl.


Potato Chickpea Stew
  • 4 Tbs canola oil
  • 1  onion diced
  • 1" fresh ginger, peeled, and minced
  • 4 garlic cloves minced
  • 1 untreated lemon; juiced, and zest grated
  • 3 tsp cumin
  • 3/4 tsp paprika
  • 1/8 tsp cayenne pepper (or more)
  • 1-3/4 lb. yellow potatoes, peeled and diced
  • 2-1/2 C canned Chickpeas drained and rinsed (large can, or two regular sized cans)
  • 5 C water
  • Salt & Pepper to taste
  • 1/4 C fresh cilantro, chopped for garnish {optional}
  1. Heat oil in a large pot and when hot
  2. Add onion and sauté until they begin to soften then
  3. Add ginger, garlic, lemon zest, cumin, paprika, cayenne pepper, and a good pinch of salt.  Saute until fragrant.
  4. Add potatoes and combine with spice onion mixture.  On medium heat sauté potatoes for no more than five minutes until all have been mixed with the spices.
  5. Add chickpeas and give it all a good stir; then
  6. Add lemon juice, and water. Stir it up and bring to a slow simmer.  Cover and cook for about 25 minutes until potatoes are soft.
  7. Adjust salt & pepper to taste
  8. Ladle into bowls and top with cilantro.
Enjoy!

Now get ready to take a look at all of these amazing recipes the #SundaySupper contributors are brining today...
Salads, Soups, Stews and Starters
"Meat"balls
Pastas, Pizzas and Casseroles
Burgers
Tacos & Everything Wrapped
Other Main and Side Dishes
Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Wednesday, March 5, 2014

Jake and Owen's story #Galactosemia around the World #England #United Kingdom {#Newbornscreening}

Welcome to the fifth Galactosemia around the World post.  Fingers crossed - that we all get to meet more people from around the world who have been affected by Classic Galactosemia.  You may know that Classic Galactosemia is a rare metabolic disorder that must be treated immediately.  Treatment is the elimination of  Galactose {a long milk sugar} from the diet and it must be started immediately.  Time cannot be wasted and yes, this also means that the babies cannot be nursed it can be deadly.  Yes, Galactose is present in breast milk and therefore the babies diet must immediately be switched to a  non-dairy formula.  Individuals with Classic Galactosemia must follow their treatment plan i.e. elimination of Galactose from animal sources for life.  Classic Galactosemia is a rare disorder {or disease if you prefer the term} - one of the frustrating parts about treatment {diet} is that there are many regional differences in the foods allowed.

Classic Galactosemia is detected through the newborn screening test.  Unfortunately this life saving test is not available in every country and therefore the outcome sadly varies greatly throughout the world.  In this series we have so far met Lisa from Italy in November, we met Skadi from Berlin in December,  Kai from North Rhine-Westphalia, Germany in January and in February we met Fabian from the Hessla region in Germany.   All of the children we met so far share a common thread; their Classic Galactosemia was detected by newborn screening.  The story of Jake and Owen  is sadly very different because Galactosemia is not on the newborn screening panel in the United Kingdom.  Jake saved his brother's life.

Here is their story.  Following a rather easy first pregnancy Jake was born two weeks early to Donna and Jon in Staffordshire, England.  Jake was nursed but soon became very, very ill.  The treating physicians did not know what was wrong with him.  Everything was tried and sadly Jake passed when he was only seven days old.  The reason why Jake died was not known until after several months of testing was completed. Only then did Donna and John find out that their beautiful baby boy died because he had Classic Galactosemia.  The built up of Galactose was toxic to his system and subsequently caused his organs to fail.   Classic Galactosemia is a genetic disorder and as such both parents are carriers of the gene. Therefore there is a 1:4 chance that a baby will have Classic Galactosemia.


Donna and Jon wanted to have more children, and Owen was born two years after Jake.  Throughout her second pregnancy Donna was understandbably nervous and stressed.   Owen was born at 40 weeks arriving on his due date.  Right after birth the cord blood was immediately tested for Classic Galactosemia. Owen was fed only Soy formula.  On day four of Owen's life Donna and Jon were given his diagnosis of Classic Galactosemia. The only reason Owen was tested for Classic Galactosemia was because his big brother Jake died. It saved his life.

When Owen was two years old,  Callum joined the family.  Again right after birth the cord blood was tested and Callum drank only Soy formula.  On day four Donna and Jon found out that Callum does not have Classic Galactosemia.  He is however a carrier of the gene just like his parents.

When Owen was a toddler his parents taught him all about which foods he could not have.  Donna used plastic toy food to teach him what was not safe for him.  He also only ate foods that his parents gave him.   Today, Owen drinks Soy milk and gets his daily dose of extra calcium with a tablet.  He is allowed to eat all fruits, vegetables, beans, legumes, cheese, meat and fish.  Owen  however does not like beans, legumes, cheese and the only fruit he likes are apples :) His all time favorite is Chinese food.
Owen is a very good reader and does well in school.  He loves to play with any electronic devices….


My heart goes out to Donna and Jon;  I cannot imagine the pain they have endured having lost a child just because England does not test for Galactosemia on their newborn screening panel.  It is really inconceivable Galactosemia would not be on the newborn screening panel.  How can that be?

Do you want to share your family's story?  Please feel to contact me at germanpdx (at) gmail . com







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Lehigh Valley Dairy #Recall Lehigh Valley, Swiss Premium, & Price Chopper Brand Orange Juice {OJ} #Undeclared #Milk {#Galactosemia}

Recalls, Market Withdrawals, & Safety Alerts Lehigh Valley Dairy Conducts Voluntary Recall of Lehigh Valley, Swiss Premium, and Price Chopper Brand Orange Juice Because It May Contain Undeclared Allergen (Milk)
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Undeclared #Milk in specific lots of Cooked Noodle & Lo Mein Noodle by Twin Marquis, Inc #Allergy #Alert {#Galactosemia} #Recall

Recalls, Market Withdrawals, & Safety Alerts Twin Marquis, Inc Issues Allergy Alert on Undeclared Milk in Specific Lots of its Cooked Noodle and Lo Mein Noodle
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Sunday, March 2, 2014

Fasnetküchle {Swabian Doughnuts} for #SundaySupper

Welcome to another #SundaySupper - the theme today is Fat Sunday for Mardi Gras.  Our great hostess today is Leslie of La Cocina de Leslie.  So today we celebrate Fat Tuesday Sunday or Mardi Gras as the traditions called  in New Orleans.  It is traditional celebration not only in New Orleans but also in many countries around world. It is the last big hooray before lent starts of Ash Wednesday. Participants feast on rich foods, delicious sweets, wear masks, dance, there is music, parades and just a lot of fun. In Germany it is called Karneval, Faschnig, Fastnacht, or Fasnet. I am Swabian so to me it is Fasnet and it is by many considered as the 5th season.  The Rottweiler Narrensprung is known all around and is one of the older most traditional Swabian-Alemannic Fasnet celebrations around.  I have not been to a parade in many, many years but my friend Susanne captured some amazing pictures of a traditional Swabian-Alemannic Fasnet parade.  The masks are traditional, hand carved, and the history goes back a long long time.

Now it's time to get back to food and the amazing #SundaySupper offerings.  Everything is decadent and you may notice that there are many traditional dishes.  What great fun, right?!  Do you celebrate?
I bring a traditional Swabian Fasent treat = Fasnetküchle; now they are similar to a Berliner - remember what J.F. Kennedy said in Berlin - but different.  Yup - so a Berliner has been translated to be a jelly filled doughnut and a Fasnetküchle is essentially a plain doughnut rolled in a cinnamon sugar.  Now, I will tell you that in my humble opinion a Berliner and/or Fasentküchle taste very different to a doughnut.  The dough is not as sweet and I find the texture a little different as well.  In any case, Fasnetküchle are usually made with milk and butter so no my kids had never ate them.  The challenge was on and I claim success :)  These are not vegan, but absolutely 100% dairy free.  One thing is sure, these are fantastic and just a little bit time consuming for rising.  Oh, and feel free to use butter and milk instead of my dairy free option.

Fasnetsküchle {Swabian Doughnuts}

  • 2 C Flour
  • 1/4 tsp Nutmeg {optional}
  • 2-1/4 tsp Yeast
  • 4 Tbs Almond Milk at room temperature
  • pinch Sugar
  • 3 Tbs Vegan "Butter" {I use Earth Balance} melted
  • 1/2 C Almond Milk at room temperature
  • 2-1/2 Tbs Sugar
  • 1 egg
  • 1/2 tsp salt
  • Oil for deep frying {I used two small packages of Crisco }
  • 1/2 C granulated Sugar
  • 3 tsp  Cinnamon


  1. Mix flour with nutmeg and pour into a large bowl; flatten top of the flour mound a little bit
  2. place yeast together with sugar on top of the flour and pour almond mMilk over the yeast/sugar. Slightly cover with a little of the surrounding flour. Cover with a cloth and put in a warm spot for about 30 minutes.
  3. Combine melted "butter" with 1/2 C almond milk, 2-12 Tbs sugar, egg, salt and mix it into the flour mixture.  Knead until it turns into smooth dough.  Cover with a cloth and place at a warm spot for another 90 minutes.
  4. After 90 minutes roll out the dough about an 1/8" thick and cut into diamond shapes. Place cut dough on a large tray, cover with cloth, and let rise for another 30 minutes
  5. While dough is rising mix 1/2 C sugar with 3 tsp cinnamon and place in a shallow dish. Line another tray with paper towels.
  6. Heat your oil to 365F (185C) and when it has reached temperature carefully slide pieces - about 3 - 4 at a time - into the oil. Turn them so they brown from each side. When browned carefully remove from the oil and place onto tray lined with paper towels. Place the next batch of dough into the oil and while it is frying roll the finished Fasnetsküchle in the sugar cinnamon. Repeat until all the dough is used up.  

Enjoy!

Now take a look what all the other contributors are brining today….
Cocktails & Other Beverages:
Appetizers:


Main Dishes:

Side Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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