Easy Chicken Fricassee {#Dairyfree}

How is everyone?  All is well here in our little house - both girls are getting over icky colds which they first gave to Ron and now it is my turn but besides that we are happily plugging along.   We have been having easy dinners this week.  On Sunday we feasted on Carnitas a la girlichef (instead of verdolagas I added baby arugula), on Monday I turned it into a Carnitas Pot Pie by adding another 3 C of Salsa Verde a 1/4 of rice and topped it with my standard pie crust, on Tuesday we may have gone out, and last night it was Easy Chicken Fricassee.

Talk about easy…yes, this dish is so easy, quick and super tasty.  Chicken in a white wine sauce that is dotted with peas as well as capers.  

The recipe is also super versatile - we prefer dark meat over white meat and either works.  Serve it over rice, ton top of egg noodles, with couscous or what ever your favorite grain maybe.  My preferred side for this dish is rice, but now I must confess.  Making rice is often a little challenging for me…most times it works out but other times?!  Oh my…well let me just say that I was glad we had some papperdelle left in the pantry…

Easy Chicken Fricassee

• 1-1/2 lb skinless boneless chicken {we prefer dark meat}, cubed
• 1 Tb Olive Oil
• 1 small onion diced
• 1 tsp poultry seasoning blend w/o salt
• 1 Tbs flour
• 3/4 C dry white wine
• 3/4 C plain Almond milk
• 3 Tbs capers (less or more)
• 1 C frozen peas
• Salt & Pepper to taste

1. heat olive oil in a large pot
2. add onions with a pinch of salt and saute until onions begin to soften
3. add chicken together with seasoning and sauté until all sides of the chicken are cooked
4. dust flour over the chicken/onion mixture and stir it in.  After a couple of minutes
5. add white wine by stirring it into the mixture.  Stir carefully to get rids of any flour lumps that may remain; bring it to a quick rolling boil for sauce to slightly thicken.  
6. add almond milk together with capers. Reduce heat, and bring it to a very slow simmer (you do not want it to boil)  cover.  Cook for another 20 minutes or so
7. Add frozen peas and simmer for another 5-10 minutes
8. Add salt and pepper to taste

Kale Leak Tart & Classroom parties....

It really is my hopeful goal to post every single day....ahm, but yes or jaaaa as I like to see we all know that is not really happening.  It certainly is happening in my head, but there is this once piece missing - you know getting it out of my head onto paper  a post.  So yes,  I have the most delicious Pasta with Broccoli just waiting to get out of my head oh, yes my thoughts about what happened to time plus not to forget year end classroom parties and Kale Leak Tart.

So today it is - tadahhhh - okay I know, I know this is being so lame, you already now Kale Leak Tart and Classroom parties.  First let me talk about the Classroom parties and then food. Sound good?!

As the end of the school year approaches there are parties in the classroom and of course I want our children to be included in the parties. Right?! That would be just plain mean to have them sit at the sidelines and not participate because of my uncalled fear about dairy exposure. Would it not?! So today, Alena's class is playing kickball followed by a huge ice cream party.  Yes, you read that right ice cream as in real ice cream for all kids.  The teacher asked me about if it was okay if she brought ice cream instead of popsicles for the other kids and of course it is.  There is no harm to Alena when other kids eat ice cream, but of course we wanted to make sure that Alena has the treat that she wants.  So yesterday after school we went to the store, and Alena picked out her treat for today.  And you know what she picked?  Tofutti - chocolate / chocolate - sandwiches...everyone is happy :)

Mia Rosies' class is going to have a popcorn party. Now, do you know that I have not been able to find one brand of microwave popcorn that does not contain dairy?  Yup, that is right and we therefore - plus we do not have a microwave - always air pop.  In any case, Mia Rosie will also have pop-corn and at the store yesterday she picked out a big bag of it as well as juice boxes for everyone.

So, yes classroom parties will be celebrated by all and the best party?  Well, of course our kids will not be excluded but zero - yes zero - anxiety for the mothership :)

Okay, I will get off my soapbox now and tell you about last night's dinner.  Kale Leak Tart - if you have been here before you know that Leak Tart makes a frequent appearance at our dinner table.  I have added bits of bacon before, or bits of ham, but never ever ever before Kale.  I had half a bunch of fresh delicious, red Kale left and added it to the mix.  The result....oh yes, absolutely fantastic.  Take a look at our taste testers....

The recipe for the Leak Tart is here, the only changes are as follows

Kale Leak Tart

• Follow recipe for the Leak Tart - you can make it vegan by using Daiya mozzarella shreds and an egg replacer}
• Add 1 teaspoon of Herbs de Provence to the flour when making the dough 
• Add 1/2 bunch - about six stems or more - of red Kale to the leaks, once they are soft.  They will need to turn nice and dark in color.  FYI - I use all parts of the Kale and first add the stem, then the rest of the finely chopped leaves.
• Add 2 cups of shredded Emmenthaler

Jaegerschnitzel {Pork Schnitzel with Mushroom Sauce #Dairyfree}

Now I know a thing or two about Schnitzel; okay well, at least I am claiming to do so.  Yes, I am German and am a fan of a good Schnitzel.  It is actually one of the first meals I will order in a restaurant when we get home.  Ahhh, yes SchniPoSa how I love you :}  Oh, what is SchniPoSa?  Easy SchweineSchnitzel {breaded - pork}, Pommes Frites = French Fries, and Salat = Salad.  Oh yes, and served with a large dish of gravy as well as lemon slices...You know there are many different versions of Schnitzel.  Paniertes Schnitzel, Zigeuenerschnitzel, Jaegerschnitzel...Panierte Schweineschnitzel {Pork Schnitzel} are breaded,  Zigeunerschnitzel -  never breaded - topped with a red sauce consisting of peppers, as well as onions,  Jaegerschnitzel - never breaded -  topped with a thick mushroom sauce.  Of course there is also the ever famous Wiener Schnitzel; to qualify as a Wiener Schnitzel it must be veal and be breaded...

It was Jaegerschnitzel at our house.  You may have noticed that we really like mushrooms a lot...

For the Schnitzel I used pork cutlets and asked the butcher pound them with a meat mallet to no more than 1/4" in thickness. A Schnitzel needs to be thin and never a thick cut of meat - it makes all the difference...

Jaegerschnitzel

• 1 lb. of pork cutlet {4-6 pieces} using a meat mallet thin them to about 1/4" in thickness
• Salt, pepper, paprika to taste
• 1/2 C flour {or less}
• Safflower Oil {for frying of the Schnitzel - I did not measure...}
• 1/2 lb. of Crimini mushrooms {you can use any type I perfer Crimini to White Button} sliced
• 2 Tbs. Sherry
• 1/2 C Wildwood Soy Creamer
• Juice of 1/2 lemon
• Salt and pepper to taste
• 1 green onion diced 

1. Carefully rub salt, pepper, and paprika onto each piece of meat then
2. Dredge each piece of meat in flour
   
   
   
   
   
   
3. Heat oil in pan {I use cast iron} and fry meat in batches until golden {be careful not to crowd the pan} 
   
   
   
4. Set finished meat aside and keep warm.
5. Add sliced mushrooms to the hot pan and sauté until mushrooms soften 
   
6. Add Sherry and reduce for about 3 minutes
7. Add salt, pepper, as well as Soy Creamer. Reduce for another 3 minutes or so.
8. Add juice of 1/2 lemon to finish and adjust salt and peper
9. On a place place one or two Schnitzels, top with the mushroom sauce, and finish with green onions.

Enjoy!  Serve with either Spaetzle, Egg Noodles, French Fries, and a salad!

Corn Chowder {#dairyfree #vegan} & the Tooth Fairy sent a letter

Alena has been loosing teeth two weeks in a row.  Each week another molar came out and this meant that the Tooth Fairy was kept very busy in our little house.  One night Alena left a glass of water out for her because she had heard that the Tooth Fairy likes to dip her wingtips, and/or her magic wand into some water when she visits.  At the visit - apparently - the color of the water changes to the color of the visiting Tooth Fairy.  Guess, what?!  Yup, the Tooth Fairy did visit and the water in the glass turned a beautiful green. Oh yes, the amazement was magnificent :)

Alena also left a letter each time with her tooth, and she was hoping to hear back from the Tooth Fairy. Guess what happened earlier this week?  Yes, you probably guessed correctly - both girls got a letter each from the Tooth Fairy.  Magical little letters, that even had fairy dust in them.  Can you say magic?!
Both girls were so excited; it was the very first time that Mia Rose has received a letter from the Tooth Fairy...so there was a LOT of excitement.  Take a look at the girlies...

Now on to the Corn Chowder we are having for dinner tonight.  It is easy, quick, satisfying and delicious.  All in one.  -  I also made a loaf of quick no knead bread {today with Whole Wheat Flour, 1/4 C Sunflower Seeds, as well as 3 TB of Sesame Seeds} to accompany the dinner.

Corn Chowder

• Splash of Canola Oil
• 1 onion diced
• 1 medium carrot cleaned - cut into pieces
• 2 celery stalks - cut into pieces
• 1/2 red pepper - cleaned and diced
• pinch of salt
• 1 16oz bag of frozen super sweet corn kernels 
• 4 medium to large yellow skin potatoes - thoroughly washed and diced
• 5 C of water
• 1/2 C of Wildwood Soy Creamer
• 3-4 green onions cleaned and cut into rings for garnish
• Salt, Pepper, Chef's Shake by The Spice Hunter to taste

1. In a stock pot heat oil, when hot add onions with a pinch of salt.  Sautee until onions are soft, then
2. Add carrots, celery and red pepper. Sautee until fragrant and vegetables turn bright in color
3. Add corn, mix it under the veggies and sautee for another couple of minutes
4. Add potatoes mix them under the veggies before adding water.
5. Bring to a slow simmer and simmer until potatoes are soft
6. Adjust spices before adding the Soy Creamer
7. Ladle into soup bowls and garnish each serving with green onion rings

I hope you like this quick and easy chowder as much as we did :) Oh, and guess what the girlies are having for lunch tomorrow...

Meatloaf with Veggies

How as your weekend? Ours was a lot more quiet than usual as Alena has been coughing and complaining of a sore throat on Sunday.  So instead of our usual family activity outside we spent time inside, reading, watching a family movie, and just hanging out.  The grey weather was perfect for that plus it did feel good to do nothing for a change :)

Today - Monday - I kept Alena home so that she can get a little more rest...Fingers crossed that she will be all better tomorrow as I need to be at my office.  So what about this meatloaf business?  Okay - so you may know that meatloaf is one of the reappearing meals on this family's dinner table.  Yup - everyone loves it.  Meatloaf, mashed potatoes, with a big bowl of salad. It is usually just meat, some onion and garlic but today is the day I decided to mix it up a tiny bit.  I know, it is not earth shattering but I added some veggies into the dough. Just for a change of pace...

Meatloaf with Veggies

• 2 lb. 5% ground beef
• 1/2 lb. ground pork
• 1 small onion diced
• 1/2 red pepper finely diced
• 1 celery stalk finely diced
• 1 small carrot cleaned and finely diced
• 2 garlic cloves minced
• 1 Tb salt
•    plenty of freshly ground pepper
• 2 tsp of Herbs de Provence {I use Spice Hunter}
• 1 C Panko Crumbs {or other bread crumbs always double check the label to make sure it is dairy free}
• 1 egg
• Ketchup

1.  In a large bowl mix the vegetables, spices with the Panko Crumbs,
2.  next mix in the meat, and the egg. Carefully mix it all together until well combined {I use my   hands},
3. Place meat into a shallow baking dish and form a loaf {you can cover and place meat in the fridge until you are ready to bake it},
4. Top with ketchup
5. Preheat oven to 350F and bake for about 1-1/2 hrs

This is an - as my kids would call it - easy peasy dinner.

Udon Noodles w/ vegetables in Peanut Sauce inspired by #SundaySupper

This was our dinner tonight...

is it not beautiful?  And yes, it was delicious.  Our thanks go out to Lane from Supper for a Steal who posted this great dish for the last #SundaySupper event.  This was such an easy, quick dinner  recipe, perfect for a Tuesday night :) Here is Lane's recipe - I did change it a little bit by

• using Udon Noodles
• added fresh grated ginger to the sauce
• used lemon instead of lime juice
• added a handful of peanuts and sautéd them with the veggies

For the vegetable, I added an onion, broccoli, green beans, and half of a red pepper. Sautéd them right in the pan {did not blanch them first}. Oh, and yes there was a little chicken on the side for Ron :) plus Siracha for me....

Potato Leek Soup with Little Bites {Sausages} for #WeekdaySupper

The work weeks have been getting very busy around here; I am sure it is no different for all of you. We do strive to eat dinner together around the table most nights and I am always happy to find new ideas.  The weekly taco night, does get old..right?!  So when Isabel aka Family Foodie extended the #SundaySupper theme to #WeekdaySupper I was thrilled. Perfect, and now there is no excuse to run out of quick, and easy #WeekdaySupper ideas.  Today is my second turn this year :) - You may be surprised that I am bringing soup!  Yes, soup - I know soup again...what can I say we love soup plus it is such an easy meal on a weekday. Filling, comforting, plus there are always enough left overs for the girl's lunches.  

The soup by itself is vegan - I added Little Bites {mini sausages}, certainly Wiener's, or any other type of sausage - meat or vegan - that is not too strong in flavor will work.  Serve it with some crusty bread, and maybe a salad on the side for a complete 100% satisfying #WeekdaySupper.

Potato Leek Soup with Little Bites

• Splash of olive oil
• 1 onion diced
• 1 large carrot cleaned and cut into slices
• 1 celery stalk cleaned and cut into pieces
• 3-4 C of leeks, cleaned well and cut into rings {I use all parts but the tough dark green parts of the leeks}
• grated zest of one untreated lemon
• 4 C of potatoes peeled and cut into little pieces {about 4 medium Russets}
• 5 C of water
• juice of one lemon
• salt, pepper to taste and - if you like - non-salt based seasoning such as Chef's Shake from The Spice Hunter
• Little Bites, or other sausage of choice

1. Heat olive oil in soup pot - when hot add the onions with a pinch of salt; sauté until onions are soft,
2. add carrots, and celery; sauté until bright in color and fragrant,
3. add grated lemon zest and leeks; sauté until leeks turn bright in color and begin to soft.  Remove about 1-1/2 C of the leeks and reserve.
4. add potatoes, and 5 C of water.  Bring to a slow simmer and cover pot; simmer soup until potatoes are soft,
5. using an immersion blender {careful the hot soup may splatter} blend soup until smooth
6. add reserved leeks, as well as  - if using - sausage until heated through
7. Add lemon juice, and adjust salt, pepper, add - if using - additional seasonings 

Be sure to follow the #WeekdaySupper hashtag on Twitter for quick and easy weekday recipes. This week you can look forward to:-

• Monday – Paula/Vintage Kitchen - Apple Brown Rice Salad with Pomegranate and Pistachios
• Tuesday – Bea/The Not So Cheesy Kitchen – Potato Leek Soup with Little Bites {Sausage}
• Wednesday – Diana/Gourmet Drizzles – California Chicken with Mediterranean Pilaf
• Thursday – Sarah/What Smells So Good? – Sole Bonne Femme
• Friday – Nicole/Daily Dish Recipes – Fish Tacos with Baja Cream Sauce

Pasta with Ham & Green Beans for dinner

I do not know about you, but we certainly did have some ham left from Easter Sunday.  It was not really that much, since we got a smaller ham but still enough for another dinner.  We do not have any potatoes left and we certainly needed a little different meal so this is when this dish came into being....

It was a huge success and super easy

Pasta with Ham & Green Beans

• 1 box Barilla Farfalle cooked according to directions
• splash of Olive Oil
• 1 onion finely diced
• 2 Cups of ham diced {less or more}
• 2 Cups of green beans cleaned and cut in half
• 2 tsp fresh tarragon
• juice of one lemon
• 3 - 4 Tbl Tofutti Better than Sour Cream 
• 2 tsp. Chef's Shake by The Spice Hunter
• {optional} 1/2 C grated Parmesiano Reggiano
• Salt and Pepper to taste

1. Heat Olive Oil in pan and when hot add onions. Saute them until soft then 
2. add ham, green beans, tarragon and cover.  Saute until green beans are just about done then
3. mix lemon juice with Tofutti Sour Cream and spices - then pour mixture over the ham vegetables. Cover and cook for another minute or so. When the beans are according to your liking,
4. add pasta into the pan and mix well with the vegetable/ham mixture;
5. add optional Parmesiano Reggiano as well as salt and pepper to taste

Flaedlesuppe {Savory German Pancake #Soup}

I think that you probably know that we like love soup.  I have actually always loved soup, it is the perfect dish any time of year - today let me introduce you to Flaedlesuppe. Yes, I know what you think pancakes in soup? That does not sound good!  But believe me it is fantastic plus easy to prepare ahead of time and simply delicious.  Yes!!!  It is another of the traditional Swabian - Southern German - dishes I always have to have when we are home.  The girls generally do not get to eat Flaedlesuppe "out" as it most to time will include milk, but they always get to eat Flaedlesuppe at my Mom's.  It is just so good!

It is easy to make a vegetarian version of the soup, just use vegetable stock instead of beef stock.  I still had beef stock in the freezer from the Gaisburger Marsch from a couple of weeks ago. Either way it will be delicious, oh and note the addition of carrots to the stock is my version.  Traditionally you the Flaedle swim in a delicious consome and are always topped with chopped chives.

Flaedlesuppe

• 6 C Beef or Vegetable Stock
• 3-4 carrots peeled and cut into bite size pieces
•  2 C flour
•  3 eggs
•  1 C plain Soy, Oat...Milk
•  pinch of salt
•  1/8 C of finely chopped parsley {optional}
•  Splash of Olive Oil
•  1/8 C of finely chopped chives

1. Gently warm up stock with carrots in a stock pot
2. Mix flour, eggs, "milk" with a pinch of salt together until it forms a smooth almost "runny" batter, make sure to work out all lumps.  {The consistency should be close to that of a crepes batter}
3. If using add finely chopped parsley to the batter and mix in thoroughly
4. In a small pan heat up the olive oil, and when hot add about 1/8 C of dough to the pan.  Be sure that the dough covers the entire pan.  Flip when it is easily lifted out of the pan and bake the other side until golden.  Repeat until all the batter is used up. 
5. When ready for serving, roll each pancake and slice into thin strips; 
6. Add to the consume, carrots and ladle into soup bowls.  
7. Top each bowl with plenty of chopped chives before serving

Flaedle in the making...

Serve it with a large bowl of salad, and some fresh bread!  Let me know how you like it :)

P.S.: It is easy to prepare Flaedlesuppe ahead of time. Bake the Flaedle and when ready for dinner 

        gently warm the soup, and cut them into slices at that time.

Weeknight Dinners inspired by #SundaySupper

I have been thinking about the perfect title for this post; originally I intended three different posts and had them all "written" in my head.  Yes - sometimes I really wish that a device would exist that reads my mind; well, you know writes the actual copy of the well formulated post  that is still stuck in my head...

This week has - again - been super fast it seems the more busy I get the faster time runs by.  Is that not the truth?  Anyway, you want to know about our dinners, right?! Two out of three dinners this week were inspired by dishes from last week's #SundaySupper Spring event.  Is that not awesome? So many amazing and easy dishes...

Monday Night -  Raw Asparagus Pesto with Orecchietti and Potatoes inspired by the Webicurian

This was not only an amazing dish, but also so easy for a Weeknight Dinner.  Oh yes, and who does not love the little ear shaped pasta, right? - I adapted the recipe a little bit using only 1/2 of the asparagus and made the changes

-  raw asparagus instead of blanched
-  walnuts instead of pine nuts
-  baby yellow potatoes instead of fingerling potatoes

Perfect meal and also a great lunch the next day.  Both lunch pails were empty :) -

Tuesday Night - Leak Tart {Lauchkuchen}

A little different twist this time from my usual recipe as I added some diced ham (1/4 lb.) {make sure that there is no dairy in the ham

Wednesday Night - Sweet and Sour Cabbage Soup with Sausage inspired by Fast Food to Fresh Food

This soup is simply amazing plus so super easy - do not get scared off by the sweet and sour combo - it is perfect!!!...and you have lunch for the next couple of days, or a nice leftover dinner.

I adapted this recipe by adding 3/4 lbs. of bulk sage sausage, and replaced the honey with light agave {as this is what I had at home}.  I added some hot pepper flakes to my bowl and really, really, really enjoyed that.....

Friday Night = Taco Night #Dinner #Dairyfree

My kids love, love, love taco's...out of all fairness I probably should clarify that Alena loves them even more than Mia Rose.  I think it is in part that everyone makes their own meal, and gets to spin the Lazy Susan for it.  Yes, that is right the Lazy Susan comes out for Taco Night :)

Truth be said, all of us like taco night since it is also just such an easy dinner.  Oh, and I know you are wondering crunchy, or soft tacos? Yes, it is crunchy tacos at this house....and there is always beef - for Mia Rose our carnivore - as well as plenty of refried beans - for Alena; homemade guacamole; and a jar {it was Newman's Own Pineapple last night} of salsa.  But what are taco's without Better than Sour Cream {milk free} from Tofutti? At least that is what Mia Rose and Alena think.  I tried to leave it off the dinner table last night, Mia Rose spotted it right away and asked "where is the sour cream" walked to the fridge to retrieve the new container...Yes, there is no way - at least in this house - to have taco's without Better than Sour Cream...

Lasagna for #Dinner {#WeeknightSupper}

Some Monday's are just that...unpleasant and a little dreadful. Part that this Monday felt this...well Mondayish Icky...way must have been in part because we changed to daylight savings time yesterday. Today just did not seem to have enough hours in it; Monday is usually my domestic day where I try {no chuckling, Ron} get caught up on wash, get all the shopping done, and take care of all other domestic issues.  Today - I often work from my home office - was different as work could not wait, and then it was all downhill from there.  You know, rush to the store, pick-up kids....nothing too crazy really, but I am just a little under the weather today.  Maybe that is it :)  But you know what I sometimes do to feel better? I cook and try to make something new...

So, today I gave lasagna a try and am happy to report that the entire family was happy with the end result.  On my shopping trip, I picked up fresh pasta sheets from Pastaworks on Hawthorne as well as a tub of Better than Cheese Ricotta from Tofutti {this was my first time giving it a try}. Maybe I should also tell you, that lasagna is not in my "usual" repertoire so it was something new to me.

Here it is...

Lasagna with Better than Cheese Ricotta

• Splash of Olive Oil
• 1 onion diced
• 1 large garlic clove minced
• 1 pinch of salt
• 1-1/2 tsp basil {dried}
• 1-1/2 tsp Italian Herbs
•    1/2 tsp fennel seeds
• generous amount of fresh ground pepper
• 1/2 lb. lean ground beef
• 1/2 lb. mild Italian sausage {bulk}
• 2 small cans plain tomato paste
• 2-3 C of water
• 1/2 red wine
• 1 pinch of sugar
• 1 large tomato diced {or several small ones to amount to about 2 C diced - I had a frozen tomato  left in my freezer from last summer}
• 3 large sheets fresh pasta {or a box of no boil lasagna pasta}
• 1 tub of Tofutti Better than Cheese Ricotta
• 2-3 C of grated Parmesiano Reggiano {or replace with Daiya Mozzarella}

1. Heat Splash of olive oil in pot. When hot, add onions with a pinch of salt and sauté until they are soft.
2. Add garlic, and sauté for a another minute or so before adding all of the herbs, and spices. Mix it all up, sauté another minute then
3. Add meat.  Cook meat and stir it frequently.  When meat is browned and crumbly,
4. Add tomato paste and red wine.  Mix it all into the onion/meat mixture.  Cook for another minute or two then,
5. Add water, pinch of sugar, and the tomatoes.
6. Let simmer on low for at least an hour.  Adjust salt and pepper.
7. Prepare a baking dish and preheat oven to 350F
8. Pour a little sauce in the bottom of the pan,
9. Cover sauce with pasta sheet(s)
10. Pour sauce on the pasta sheet, crumble 1/2 of the Better than Cheese Ricotta on top of the meat sauce, top "Ricotta" with a generous sprinkling {1 C} of Parmesiano Reggiano {or Daiya}, and cover with pasta sheet(s)
11. Repeat step 10
12. Smear rest of the sauce on top of the last pasta sheet, and cover with Parmesiano Reggiano {or Daiya}
13. Bake in oven for about 30-40 minutes until bubbly

Here is the family...

           

1 chicken = 3 dinners & 1 #recipe #Dairyfree Enchiladas

Many of my friends like to roast a chicken for dinner; they tell me that it is super easy, and a great meal.  Well, I have to confess that I am not the biggest fan of chicken and am not exactly sure why that is.  Maybe it is because growing up, we rarely had chicken well, that is besides the occasional visit to Wienerwald with my Dad {yes, there used to be one in Tuttlingen}  In any case,   Ron likes chicken - the girls not so much or well, they are just not eating it very often. That was until this week. So what changed my mind?   It was the New Season's Market 13 year Anniversary Sale - I know it sounds like a lame reason, but local chicken for 99cents/lb. could not be passed up...

So on Monday night it was Garlic Lemon Rosemary Chicken by my friend Isabel who is aka as the Family Foodie.  Let me tell you, this is one fantastic recipe.  Fresh lemon, plenty of garlic, and homegrown rosemary gave the chicken the perfect flavor. This is one super delicious, easy, recipe...and the kids and me? Well all of us liked it a lot.  Mia Rose had thirds,  Alena ate her portion, and I liked it as well.  I can tell you that Ron loved it....


On Tuesday night it was Dairyfree Enchiladas. I know what you maybe thinking...German girl making Mexican food...this was the very, very first time for me also to make Enchiladas.  It is a great way to use up all that leftover chicken, right?  And here is my one recipe today...certainly not ground breaking, but hey German girl attempting to cook south of the border...

Dairyfree Chicken Enchiladas

• Splash of olive oil
• 1 onion diced
• 1-2 garlic cloves minced
• 1 tsp. Spice Hunter Chili Powder Blend
• 1/4 tsp. cumin
• 1/4 tsp. coriander
• 1 tsp. salt
• 2 cans black beans drained, and rinsed
• app. 1-1/2 C of cubed, cooked chicken
• 1 Pack Daiya Cheddar Style Vegan Shreds
• 2 cans Hatch Encilada Sauce
• 1 Pack of Flour Tortillas (I used about 10)

1. Heat olive oil in a pan, and add onions with a pinch of salt when hot.
2. Saute onions until soft, then add garlic and all of the spices. When fragrant add beans and keep on the stove for another minute or so.
3. Place chicken in a large bowl, add onion/bean mixture, and about 1/3 of the Daiya Shreds. Mix it well (I just use my hands).
4. Pour one can of Enchilada Sauce into a large baking dish, and preheat oven to 350 F
5. Taking one Tortilla at a time, scoop the chicken/bean mixture into it, roll it up and place it in the baking dish.  Repeat until you used up all of the chicken/bean mixture.
6. When done, pour the second can of Enchilada Sauce over the rolled up tortillas, top with the rest of the Daiya Shreads.  Bake for at least 30 minutes, or until bubbly hot.

The entire family loved this dish as well :)  It had something for the bean lover (Alena), as well as for the carnivore (Mia Rose)

Wednesday Night it was Isabel's Chicken Noodle Soup and it was THE best chicken noodle soup ever. We really like our soups, and this was just plain out of this world chicken noodle soup.  The girls loved it, as did Ron and I.  

For the soup, I used the chicken carcass and followed all of Isabel's instructions; but left out the chicken bullion cubes as I did not see any lactose free ones on my recent trip to the store (always check those cubes).  Instead I added the juice of 1/2 lemon, zest of 1/2 lemon, lots of Kosher Salt, and a couple shakes of The Spice Hunters Chef's Shake...

I am so happy to know that we have used up the entire chicken...

Red Chard & Mushroom Tart {#Dairyfree} for #Dinner

It is Thursday yet again - time just flies by - and it feels like we have been super busy.  Last night our friend's Larissa and Martin invited us over for dinner.  Oh, so much fun was had by all involved.  The girlies enjoyed their playtime, and separate kids dinner table with their friend; while we enjoyed some great adult conversation :)

Are you ready for me to move on and tell you about the great tart we had for dinner tonight?  All right, I get it ;) without anything else I present to you...

...one last word, do not let the length of the recipe scare you away.  All of it was ready for dinner in about 1-1/2 hours, including baking time and assembly of the salad...

Red Chard & Mushroom Tart
Dough

• 1-1/2 C flour 
•    1/3 C Earth Balance cut into pieces {or other vegan "butter"}
•    1/2 tsp salt
•       6 Tbl cold water

1. Mix flour, salt, and Earth Balance together until all mixed up (it will be clumpy)
2. Add water, and put everything quickly together into a dough.  Do not knead it.
3. Wrap in plastic wrap, and cool it in the fridge for at least 30 min before using it

Filling

• Splash of Olive Oil
• 1 onion diced
• 3 C red chard chopped into bite size pieces {1/2 bunch}
• 1 large garlic clove minced
• 1 tsp Herbs de Provence
• 2 C Shitake Mushrooms diced {I used frozen}
• 3 C Crimini Mushrooms diced
• 1 C plain Soy Creamer {I like Wildwood brand}
• 3 Tbl White Wine
• 2 Tbl Corn Starch 
• 2-3 Tbs lemon juice {more or less to taste}
• 2 eggs
• 1/8 tsp Cayenne Pepper
• Salt, Pepper to taste



Step #2

• Optional - 1/2 C grated Emmenthaler

1. Heat olive oil in a pan, and when hot add onions.  Sauté until onions are soft.
2. Add a pinch of salt, red chard, and garlic. Sauté for another couple minutes
3. Add mushrooms and sauté until the vegetable mixture is fragrant (about five minutes or so) then
4. Add Soy Creamer and bring to a slow simmer.
5. In a bowl mix corn starch and white wine until it is a paste.  Add mixture to the vegetables. Bring to a slow simmer.  Cook for a couple of minutes and take off the flame.
6. Stir in Cayenne Pepper, Salt, Pepper, and Lemon Juice to taste.
7. Pour mixture into a bowl and let cool down. When cool,
8. Add the two eggs and stir it into the mixture 

*Preheat oven to 475F*

Assembly/Finishing

1. Roll out the dough to fit your baking pan; place dough into pan and press sides firmly up.
2. If using the Emmenthaler - spread the cheese on the bottom of the dough
3. Pour vegetable mixture into the pan, onto the dough and smooth
4. When oven is preheated bake on the lowest part of your oven for about 40 minutes - check tart after 30 minutes

Serve with a big bowl of salad and enjoy!

Pasta with Red Chard & Sausage for #Dinner

Did you miss me? Do you want to know where I was? Oh, I get it you did not miss me - did not even realize that we were on a min-break {BTW - do you remember that term from "Bridget Jones Diary" ;)}; come back tomorrow and I will tell you all about our fantastic little get-away ;)  But tonight, I share with you our Tuesday night dinner; it was easy, breezy {you know, lemon squeezy...:)} and quick - just something that fit the schedule for this first workday of the week...

Pasta with Red Chard and Sausage

• 1 box Barilla Rotini
•    Splash of Olive Oil
• 1 onion diced
• 3/4 lb bulk sausage {I really like sage - use your preferred bulk sausage}
• 1/3 C white wine
•    1 Tb Tofutti Sour Cream {or other vegan sour cream}
• 1/2 bunch red chard all parts diced into bite size pieces
• 1/2 lemon - juiced and zested {make sure it is organic}
• 1/4 C grated Parmesiano Reginao - optional
• salt, pepper, and optional red pepper flakes

1. Cook pasta according to directions and set aside. - While pasta is cooking,
2. Heat olive oil in a pan and when hot
3. Add onions and sauté until soft, then
4. Add sausage and cook until it is done. Next
5. Add white wine, and Tofutti Sour Cream.  Let it reduce - by cooking for a couple of minutes or so.
6. Add chard, lemon juice, and lemon zest.  Saute until chard is done.
7. Add - if using - Parmesiano Regiano; adjust salt and pepper.

The girls gave it a thumbs up!

Mushroom Barley #Soup ~ #Vegan

Oh, what a week...well maybe more like what a day.  All is well with the family,  more like a super crazy work day. I know we all have those...and I am really not complaining.

Anyway, you want to hear about the soup, right?  Rich, deep, earthy, full of comfort and flavor.  Mushroom Barley Soup - a very easy, delicious meal...

Mushroom Barley Soup

•  Splash Olive Oil
• 1 large Onion diced
• 2 large Carrots cleaned and diced
• 3 Celery stalks cleaned and diced
• 3 cloves of Garlic roughly chopped
• 3/4 lb. fresh Crimini mushrooms {or other mushrooms you like just not white button ones} cleaned & sliced
• 1 C Woodstock Farms Organic frozen Shitake mushrooms 
• 1 C Barley
• 1 Qt. Pacific Natural Foods Organic Mushroom Broth {4 C}
• 4-6 C Water
• Salt & Pepper to taste
• Optional green onion diced

1.  Heat olive oil in a large stock pot.  When hot add onions with a pinch of salt and sautee until soft.
2.  Add carrots, and onions. When they turn bright in color,
3.  Add the fresh mushrooms - stir, cover and sautee for a couple of minutes until fragrant then,
4.  Add Barley and frozen shitake mushrooms give it a good stir. Next,
5.  Add broth and water and bring to a slow simmer.  Cover and simmer until barley is soft.
6.  Add pepper, adjust salt to taste and add {if using} green onions

Udon Noodles w/creamy Lentils #Vegan #Dairyfree

Tonight I am in a pinch, you know a pinch for time and needed a quick dinner.  Here it is

again, the picture really does not do it justice but it was really good. Kind of an east-meets-west kind of dish. Wide Udon Noodles, with red lentils, and a side of green salad with shredded carrots in my German style dressing.

Oh yes,  and I added Siracha to my plate :)

Udon Noodles with creamy Lentils*
1 medium onion diced
app. 1" fresh ginger, peeled and grated
1 tsp. ground coriander
1 can (app. 14 oz.) coconut milk
1 C red lentils
1/2 C water
1 package of wide Udon Noodles
1. in a pot melt the cream of the coconut.  When melted,
2. add onions, ginger and coriander.  When onions are soft,
3. add lentil, coconut milk (entire can), and app. 1/2 cup of water (or more) bring to a slow simmer until
    lentils are soft.
4. Bring water to a boil and cook Udon noodles according to directions
5. In a serving dish mix Udon noodles with the creamy red lentils


So, here is the result from the family - 1 x thumbs up on salad & Udon noodles, and the other girl thumbs down for the Udon noodles, and thumbs up on the salad....





* I do know that lentils are a controversial food in the Galactosemic diet.  However, our girls eat all
   beans, legumes, fruits and vegetables. Our childrens GALT levels are monitored and they are doing
   well