Thai Fish Soup

Hello friends of The Not So Cheesy Kitchen, it's Heather from All Roads Lead to the Kitchendropping by to share a bowl of soup with you today, because Bea has been so busy lately that she's forgotten to feed you. (Joke!) And hey, when all else fails, soup always comes to the rescue. Especially one this simple, that comes together quickly, and packs loads of flavor!

This soup came about on a clean out the pantry and fridge night, so I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

As far as the fish went, I had a few fillets of tilapia and a large swai fillet that I took out of the freezer the day before, and in those went. Mild white fish is definitely the way to go here, it paired perfectly with the broth made slightly creamy from the addition of coconut milk.

You may notice the obvious crazy yellow color of my broth. That comes from the addition of turmeric in my homemade curry powder. I'd probably opt to use a curry powder without turmeric next time (though turmeric is a very Thai-inspired ingredient), just because I think it might be more visually appealing.

Oh, and I mentioned this came together quickly, right? You can have a pot of delicious soup on the table in under 30 minutes. What are you waiting for!?

Thai Fish Soup

This brothy soup enriched with coconut milk is packed with chunks of tender white fish, veggies and herbs. Switch up the add-ins to match the season!

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: simmer soup/stew dairy-free pescetarian Thai

Ingredients (serves 4)

for the curry broth:

• 2 teaspoons vegetable oil
• 3 spring onions or scallions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon sugar
• 4 cups reduced sodium chicken broth
• 3/4 cup coconut milk
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sea salt

everything else:

• 1 pound white fish (I used a mix of tilapia and swai)
• 1 1/2 cups mixed vegetables, cut very small (peas, carrots, corn)
• 1 cup cooked rice
• 1/4 cup mixed chopped fresh cilantro, basil and mint leaves
• lime wedges

Instructions

Heat oil in a medium saucepot over medium heat. Add green onions, garlic, curry powder and sugar; cooking, stirring constantly for 2 minutes. Add chicken broth, coconut milk, ginger and salt. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Add the fish and veggies to the pot, simmer until everything is cooked through, 3-5 minutes. Stir in rice and cook for 1 minute longer. Remove from heat and stir in herbs. Serve with lime wedges for squeezing over each serving, to taste.

-adapted from Taking On Magazines and Family Circle Magazine, January 2014

More delicious soups from the sea (at girlichef):
Caldo de Camaron y Pescado (Brothy Shrimp and Fish Soup)
Manhattan Clam Chowder
Rhode Island Clam Chowder
Smoked Salmon Chowder (inspired by Pike Place Chowder)

Fettucini Alfredo {#recipe #pasta #lactosefree} #galactosemia friendly

Does the world really need another Fettucini Alfredo recipe one may ask. I certainly think so because it is such a quick dinner that is super delicious.  Now you may not be surprised to hear previously may have had Alfredo once before at home and of course never out.  You know there are not "safe" versions eating out and for some reason or another I remembered it - from the one time I tried it before - as not being that great.    So now I have had the urge to give this another try and tadahhhhh I declare success.  It was not even good it was great; everyone loved it so yes,  Fettucini Alfredo will be make an appearance again in the near future…

Now I don't know if there is a way to make Fettucini Alfred look pretty…you be the judge

Our kids are allowed - among some other aged cheeses - Parmigiano Reggiano which is free of milk sugar due to the aging process, if you want a vegan version I suggest using vegan Mozzarella style shreds. One last note to those new to galactosemia please always check with your clinic and beware that lactose free does often not equal galactosemia safe.

Fettucini Alfredo

• 1 package fettucini
• 2 TB Vegan "butter" {I use Earth Balance}
• 2 TB  Flour
• 1-1/2 C plain soy creamer
• 1-1/2 C grated Parmigiano Reggiano
• 1 C minced fresh Italian parsley {about 1/2 bunch}
• Salt, freshly ground pepper and a pinch of nutmeg to taste

1. Cook fettucini according to package instructions; and make Alfredo sauce in the meantime
2. Over medium heat melt "butter" stir in flour when completely melted. Combine both
3. Add soy creamer stirring the entire time to be sure that all lumps are worked out
4. Add Parmigiano and bring to a low simmer, carefully stirring the sauce.  It should not boil.
5. When sauce has thickened - do not let it get too thick - add parsley together with salt, pepper, and a pinch of nutmeg.

Blood Orange Beet Soup for #Valentine's #TripleSBites {#vegan #recipe #dairyfree}

Are you ready of my second post for the Valentine's #TripleSBevent? I certainly am and bringing soup that is a deep red, almost purple and so fitting for Valentine's Day, or any other day.   

Delicious earthy beets meet tangy yet sweet blood orange ~ it is like a big Valentine's card in a bowl.  Okay, I get it totally exaggerating…but you get my drift, right?!  Now let's be honest so - my entire family loves beets whether roasted or in this soup however if your family or significant other does not like beets this soup is not for you.  There is no way around it - if you are not a beet lover just think of the beautiful color that you are missing :) Take a look

On another note,  I do not use gloves when cooking but also do not mind my hands turning into this…

…so if red purple hands are not for you,  be sure to wear gloves because it sure takes a while to get the color off your hands.

Blood Orange Beet Soup

• 2 large red beets
• 1 TB olive oil
• 1 small onion, diced
• 2 large organic blood oranges
• 2 C water, or a little more
• 1 vegan bullion cube 
• Salt and pepper to taste
• 1/4 C roasted, salted, cashews, crushed
•  2 TB parsley, minced
• 1/4 C Vegan sour "cream" {or your favorite sour cream}

1. Boil beets in salted water in their jackets for about 45 minutes or until cooked through.  Remove from water and immediately slip them out of their jackets.  Be careful, the beets will stain your hands.  Dice beets and set aside
2. Zest 1/2 of a blood orange. Set zest aside
3. Peel the blood oranges, carefully taking off any white skin (bitter) and dice the oranges.
4. Heat olive oil in a pot and add onion when hot add onion with a pinch of salt.  Sauté until onions are translucent and have softened
5. Add diced beets as well as oranges.  Sauté for minute or so before adding the water and the bullion cube.  
6. Cover and bring to a low simmer.  Simmer for about 10 minutes
7. While soup is cooking, mince the blood orange zest and combine with crushed cashes as well as parsley
8. Remove soup from heat and - using an immersion blender - carefully puree the soup.  Adjust salt as well as pepper, you may - if soup is too thick for you - add a little more water at this step.
9. Ladle soup into individual serving bowls topping each with sour "cream" and the cashew/zest/parsley mix

Enjoy!

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

#Dairyfree Chicken Burritos {#recipe}

A couple of posts ago I talked about our new found affinity with roast chicken.  Roast chicken, the easy no fuzz dinner that's economical as  - at least in this house - it yields at least two different meals, chicken pot pie, chicken enchiladas, chicken soup…and burritos.

I know that umpteend different ways to make burritos can easily be found on the web however most use lots of cheese.  The shredded cheese surely can easily be swapped out with vegan shreds but not everyone in this house - that would be Ron - is a fan so something different was needed.  So yes, here is yet another Chicken Burrito one that is dairyfree and as all burritos should be fuzz free, plus delicious as in no leftovers ;).  These have a jerk flavor as some delicious jerk hot sauce by Pirate Johnny's which  I recently received was added. Let me tell you so that the jerk hot sauce along with the cilantro give these burritos their fantastic flavor.  Yes, I know the pictures do not really show just how good they are..better pictures were just not in the cards.  

Dairyfree Chicken Burriots

• 1 TB Canola Oil
• 1 onion diced
• Salt
• 1 garlic clove
• 1/2 tsp dried coriander
• 1 Tbs  lightly dried Cilantro, or fresh minced
• 2 C cooked chicken,  diced
• 1 TB Pirate Johnny's Syrena Seduction jerk hot sauce
• 1 can black beans, drained
• Salt & Pepper to taste
• 1-1/2 C dried brown rice cooked {I use Alton Brown's baked recipe}
• 1 TB lightly dried Cilantro, or fresh minced
• 4 -5 large flour tortillas, or about 10 small flour tortillas
• 4 TB vegan sour "cream" 
• 4 TB mild salsa - I used Salsa de Casa by Mekenita
• 1 large avocado sliced {optional inside of burrito}

1. Make brown rice according to directions
2. Heat canola oil in a pan, when hot add onion together with salt and sauté until soft.
3. Add garlic together with coriander, cilantro and sauté for another minute until fragrant.
4. Add chicken mix it under all the onion then stir the hot sauce - to taste - under the mixture.  
5. Cover and keep on very low heat on the stove until you are ready to assemble the burritos
6. Preheat oven to 375F and prepare a baking sheet
7. Gently warm up the black beans; season with a pinch of salt and pepper
8. Mix 1 TB of cilantro under the cooked brown rice
9. Assemble burritos - lay tortilla flat on your work surface and layer the ingredients into it by first placing a scoop of rice, followed by a scoop of chicken, a smaller scoop of beans, then add salsa. Top with sour cream, and  optional avocado.
10. Fold bottom of tortilla over the filling, then fold the sides over.  Place seam down on the prepared baking sheet.
11. Once all burritos have been assembled place in oven for about 5 minutes or a bit longer as needed.

Serve with rice additional hot sauce, salsa and avocado.

Disclaimer:  I have received products free of charge for recipe development - all opinions are my own.

Gingered Carrot Coconut Soup {#vegan #recipe} #ad

Yes,  we are still on our soup kick.  Okay truth be said we are never get over soup; it just changes with the seasons.  Grey chilly days call for a burst of color and one of my "happy" colors is orange.  The color orange makes me happy, immediately brings virtual rays of sunshine to me resulting in a much better mood.  Now orange soup for dinner does not sound that appealing to me, but carrots. Oh yeeesss,  I love carrots and not just for the color.  Carrots the perfect snack, perfect addition to any salad, and carrot soup.  What do you think?  It is quick, easy, quite economically sound, delicious and bright orange guaranteeing rays of virtual sunshine at the dinner table on a misty Portland evening.

This came together so easy and not having to grate my ginger thanks to  Ginger Stir-In Paste  by Gourmet Garden and already chopped lightly dried Cilantro - thank you Gourmet Garden  - made it even quicker.  Now are you ready?

Gingered Carrot Coconut Soup

• 1 TB Olive Oil
• 1 medium onion diced
• pinch of salt
• 1 TB grated ginger {Garden Gourmet Ginger Stir-In-Paste}
• 1 garlic clove, minced
• 1 tsp coriander
• app. 4 carrots scraped clean, cut into chunks {about 4 C}
• 1 small can coconut milk {5.46 oz/161 ml}
• 4 C water
• Salt & Pepper to taste
• 1-2 TB fresh cilantro chopped {Garden Gourmet Lightly Dried Cilantro}

1. Heat Olive Oil in a stock pot
2. Add onion together with a pinch of salt and sauté until onion turns translucent
3. Add ginger, garlic, coriander and sauté for another minute or so until fragrant
4. Add carrots and sauté for another minute until they turn bright orange.  Be careful not to burn any of the vegetables
5. Stir the coconut milk into the vegetables - let the cream melt all the way down and when melted
6. Add 4 C of water and bring to a simmer.  Cover and simmer for about 20 minutes until carrots have softened
7. Using an immersion blender - be careful not to burn yourself - blend the soup until the carrots are smooth.
8. Add salt & pepper to taste; top with chopped cilantro.

Serve with some fresh bread for an easy and tasty dinner.

Disclaimer:  I have received products from Garden Gourmet for recipe development - all opinions are my own.

Black Eyed Pea #Soup with Sweet Potatoes & Carrots {#vegan #recipe}

We love soup in this house and the majority of us love beans/legumes.  Alena and I are absolute bean lovers, while Ron likes them a lot, and MiaRose - our beef lover - tolerates them.   So the other day, looking through the pantry wondering about what dinner will be I realized that there were still plenty of black eyed peas.  My first thought was black eyed peas and rice but being in a "soupy" mood - you know grey, rainy, coldish - I settled on soup.   Started the adventure by quick soaking the dried black eyed peas…and voila here it is

Now truth be said,  if you are not a fan of sweet potatoes this soup is not for you; yes, it will not work I think Ron can attest to that since he is not the biggest fan of sweet potatoes (which is absolutely puzzling to me).  Ron ate his bowl and nicely declined seconds; Alena and I may have both had two bowls - we loved the soup; MiaRose well, she picked out the sweet potatoes and carrots.  So two out of four loved this super easy plus budget friendly soup.

Black Eyed Pea Soup with Sweet Potatoes & Carrots

• 1 TB Olive Oil
• 1 onion diced
• 2 carrots
• pinch of salt
• 1 med sweet potato peeled and diced,  (app 4 c) 
• 1-3/4 C dried black eyed peas soaked, or 2 cans of black eyed peas
• 6 C water  
• Salt & Pepper to taste

1. Heat olive oil in a stock pot and when hot add onion together with carrots and a pinch of salt
2. Sauté until onion turns translucent and carrots are bright orange in color.
3. Add diced sweet potato and sauté for another minute or so stirring under the other vegetables.
4. Add drained black eyed peas and stir under the vegetables
5. Add water and bring to quick boil.  Reduce heat to a simmer,  cover and cook until beans and vegetables are soft.  
6. Add salt & pepper to taste

Slow Cooker Black Eyed Peas {#dairyfree} & Cross Country Skiing at Teacup {#MtHood #Oregon}

Happy New Year, friends!  Does it still count?  Did you have a good start into the New Year?  We certainly did - all chill just the four of us having Raclette, sparkling apple juice for the ladies and other sparkling for the adult units,  an eating break of firecrackers with friends, more Raclette, plus dessert…So who it to midnight?  Well, ahm it is time yet once again to show my true colors friends.  I have not made it to midnight in ions.  Yes,  I kid you not…it just has not happened I fall asleep.  So again all of us were soundly asleep by 10:30pm and woke up in 2015.  But hey,  it was already 2015 in Europe and on the east coast so technically we made it :)

New Years Day was spent lazily around the house but on the third day of 2015 we finally moved.  Yes,  the girls started their Cross Country Ski Lessons at Teacup Nordic up on Mt. Hood with perfect snow and weather.  Yay -  finally a full winter skiing season is ahead of us; let's just say that the entire family is excited.  The girls love their class, and the adults get to spend time on skis outdoors as well.  Winters past I have always regretted not spending enough time in the snow, especially since it is so close…right?!  We can be up at Teacup in a little over an hour so yes,  we have to take advantage of it. Can you tell that I am excited about this?  And I am even more, as in much more excited, that both girls love to cross country ski including our not so excited hiker, MiaRose :) her favorite part is - can you guess it - is my least favorite part and that is going downhill on the trails…

Now what does any of this have to do with Black Eyed Peas aka Hopping John?  It is a New Year and usually we eat Hopping John on New Years Day but it did not happen this year.  So on Saturday in the morning before we headed up to Mt. Hood at 8 am I threw (almost) everything into the slow cooker anticipating a hot meal on our return from the mountain…let's say I was a little nervous but by the time we arrived back home dinner was almost ready plus the house smelled absolutely delicious.  Yay!!! - We put on the rice and ate within the hour...

Slow Cooker Black Eyed Peas

• 2 C Black Eyed Peas, soaked over night
• 5-6 C water 
• 1  medium sized ham hock
• 1 Tb Olive Oil
• 1 medium onion, chopped
• 2 medium carrots, cleaned and chopped
• 1 red pepper, chopped  
• 1 green pepper, chopped
• 2 tsp paprika
• 1 Bayleaf
• Salt, pepper, optional -> cayenne, hot sauce to taste

1. Place drained, soaked black eyed peas in your slow cooker
2. Place ham hock on top of the black eyed peas - press down
3. Heat up olive oil in a sauté pan and quickly sauté the vegetables together with paprika until onions turn translucent.
4. Pour vegetables over the black eyed peas and mix under them
5. Place bay leaf on top
6. Pour water over the black eyed peas until they are completely covered {the ham hock will still stick out}
7. Cover.  Cook on low heat for 6 hours and have fun
8. Upon your return, remove ham hock from black eyed peas and add salt, pepper and/or optional flavors to taste.
9. Serve on a bed of rice.

Ginger Chicken patties on Udon Noodles {#dairyfree #recipe}

The other day I got chicken thighs in anticipation to make some kind of vegetable - curry - chicken kind of stew but it just did not happen.  Do you have those days when you envision this great dish, but then lack complete inspiration to make it?  Well, that is what happened to me.  I thought of my vegetable - curry - chicken stew and was completely uninspired.  Yes,  uninspired an you just know that is not a good premise to start cooking any dinner as it will not turn out. That is at least how it turns out in this house. just not good…

Finally a light went on {at least in my head - I'd say that in German} - ding ding ding - yes, my new fantastic Ninja can do so much more than make smoothies.  Worth a try to chop {grind} the chicken with all the ingredients right in it.  Let me tell you - this was the easiest ever.  The ground chicken sausage - yes, that is what I turned it into - was ready in no time to be formed into individual little patties.  I baked these little beauties, cooked up a pack of Udon Noodles and a successful dish was on our table. Successful = the entire family loved it, and that makes this mothership happy. 

The Udon Noodles with chicken patties bursting with flavor with only one negative side to it.  There were no leftovers since everyone had seconds….


Ginger Chicken Patties

• 1 lb dark chicken cut into chunks
• 1 scallion cut 
• 3 garlic cloves
• 1 TB fresh ground ginger
• 2 tsp plum sauce
• 2 tsp soy sauce
• 1 pack Udon Noodles
• 1 TB plum sauce (for glaze)
• 1 tsp soy sauce (for glaze)
• 3 scallion cut into rings
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1/2 tsp fresh ground ginger
• 1/4 tsp siracha
• 3 scallion cut into rings for garnish

*** Preheat oven to 350F ***

1. Place chicken chunks, scallion pieces, garlic cloves, ginger, plum sauce, and soy sauce in kitchen machine {I use the food processor bowl of my NInja with Auto iQ Pulse}. Process until all ingredients are minced together.
2. Prepare a baking sheet with parchment paper
3. Form little chicken patties and place them on the prepared baking sheet.  Bake for about 25 minutes or until cooked all the way through
4. Cook Udon Noodles according to package directions
5. Prepare glaze by combining 1 TB plum sauce with 1 tsp soy sauce in a bowl. Mix thoroughly.
6. Remove chicken patties from the oven, place them in the glaze, until all of them are evenly covered.  Add scallion and combine.
7. In a separate bowl combine soy sauce, rice vinegar, ground ginger, with siracha and mix until well blended.  Pour over the cooked Udon noodles and combine in a serving dish.
8. Top noodles with the Ginger Chicken patties.

Enjoy!

Butternut Squash Ginger #Soup for #12WeeksOfWinterSquash {#Vegan #dairyfree #recipe}

Happy Monday!  Guess what time it is?! It's winter squash time and my friend Heather and Joanne are hosting another round celebrating 12 weeks of winter squash.  Now this is already the second week and I sadly missed the kick-off week but here it is.  Delicious, succulent, sweet, with a hint of heat and bright orange color -> meet the Butternut Ginger Soup.

This is the easiest soup you will ever make - really take my word for it; my kitchen assistant Mia Rose and I prepared it in a snap.   Plus it is so tasty…I honestly was a wee bit worried because Ron is not - unlike me - the biggest winter squash lover but you know what?!  He actually said "this soup is amazing" yes true,  I could not make it up because he would totally call me out on it. Perfection on a dark, grey, cold night…

Butternut Ginger Soup

• 1 Tb Olive Oil + 1 tsp of seeds
• 2 garlic cloves, minced
• 1 Tb minced ginger
• 1 tsp red curry paste
• 1 medium squash, peeled, cubed and seeds reserved
• 3 - 4 C of water (depending on how thick you like it - we like it very thick and use only 3 C)
• 3  scallion cut into rings for garnish
• 1 Tb Tofutti "sour cream" or other sour cream for garnish
• Salt, Pepper, and optional cayenne pepper to taste

*** Preheat oven to 375 F ***

1. Place squash seeds in a small baking dish and toss with 1 tsp of olive oil. Once oven is preheated place it in the oven.
2. Remove seeds from oven afar about 15-20 minutes or until fragrant, toss them with a pinch of salt. 
3. Heat 1 Tb olive oil in pot add garlic as well as ginger.  Sautee for a couple of minutes until fragrant then add the curry paste. Be careful not to burn it.
4. Add squash and mix it under the spice mixture; after a minute or so add the water, cover and bring to a boil.  Reduce heat and simmer - covered - until squash is soft about 20 minutes
5. Blend the soup by using an immersion blender.  Be very careful not to burn your self as the hot liquid splatters and can burn you.
6. Add salt, pepper, and cayenne pepper to taste
7. Laddle into soup bowls.  Put a dollop of "sour cream" onto each bowl and sprinkle with toasted seeds and scallions.

Enjoy!

Pumpkin Orange Soup for #PumpkinWeek {#dairyfree #recipe}

Happy Monday!!!  Are you ready for fall yet?  Leaves are changing, the air is getting crisper, visits to the pumpkin patch and yes the flavor of pumpkin is starting to be everywhere.  It has also reached my kitchen; this week Terri of  Love and Confections is hosting an entire week of recipes containing pumpkins.  Dessert to main dishes an entire week packed with pumpkin recipes.

My kick-off dish is a Pumpkin Orange Soup and this is actually one of my very first pumpkin dishes I have made.

Yes,  winter squash has been consumed many times in our house but actual pumpkin is a totally different story.  It is also different as I actually bought a couple of cans of organic pumpkin puree {yes - I did take the short cut} and I was so pleasantly surprised.  Pumpkin goodness comes together in a snap, just like this absolutely delicious warming soup.  The soup is slightly sweet yet packs a little heat that will brighten up any grey day…

Pumpkin Orange Soup

• 1 Tbs Olive Oil
• 1  small onion, diced
• 2  tsp salt
• 1/2 tsp freshly grated ginger
• 1/8 tsp cayenne pepper
• 1/4 tsp cinnamon
• 1    C Orange Juice
• 1  can pumpkin puree
• optional 1 C of water
• Cilantro for garnish

1. Heat olive oil in a pot and add onion together with salt when hot.  Saute onion until they have softened.
2. Add ginger, cayenne pepper together with cinnamon and carefully mix under the onions. Sauté for another minute or so until the spices become fragrant.
3. Stir in orange juice and bring to a quick boil, turn down the heat and carefully stir in pumpkin puree.  Simmer for a few minutes.
4. You can add in additional water if soup is too thick for your taste 
5. Adjust salt - ladle into individual bowls and garnish each with fresh cilantro.

Check the rest of today's other pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor's Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That's My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Crispy Chicken Legs for #SundaySupper #BacktoSchool {#dairyfree}

Time flies and we are still enjoying the rest of our summer…but you know what will happen next.  Right?!  It is back to reality - school is back in session, we all go back to our usual busy work days and activities.  This is the time when many of us look for recipes that are quick, delicious, and come together in a snap.  So without any further ado welcome to this week's #SundaySupper Back to School event bringing us over 40 different easy recipes.  The event is hosted by the lovely Tammi of Momma's Meals and Gwen of Simply Healthy Family; be sure to visit them.  Thank you for having us.

In our house an easy dinner means it is something that does not need a lot of preparation and can just be popped into the oven.  Chicken-legs fit that bill perfectly.  They are delicious, versatile, the entire family loves them, plus often there may be leftovers that can be turned into dinner the next day, or lunch.    This is why I bring Crispy Chicken Legs to the table today.  Juicy, yet crispy and on the table in less than 45 minutes.  First off, let me apologize for the bad picture…yes, it is not one of my best but please believe me that these chicken legs are absolutely delicious….

Crispy Chicken Legs  - {serves 4 with leftovers}

• 6 skin on, bone in chicken legs {the entire leg - thigh and drumstick}
• 1 tsp salt
• 1/2 - 1 tsp of pepper
• 1/4 Dijon Mustard
• 2 - 3 C Panko bread crumbs
• 2 TB of Poultry Seasoning Herb Blend {I use Spice Hunter}
• 2 garlic cloves crushed

 *** Preheat the oven to 425F ***

1. Prepare one or two large shallow baking dishes
2. Combine Panko crumbs with the herb seasoning and place into a shallow large plate
3. Sprinkle salt and pepper over chicken legs; lightly rub it into the meat
4. Generally divide the mustard among the chicken and rub it onto the meat
5. Roll the chicken  in the Panko herb mixture and thoroughly bread the chicken.
6. Place the breaded chicken into the baking dishes and place in oven
7. Bake for app. 45 - 50 minutes until juices run clear
8. Serve with rice and a large side salad.

Enjoy!

Are you now ready to check out all the other amazing recipes?! Be sure to check out all these other amazing recipes…

Back to School Beginnings

• Vegan Oatmeal Raisin Muffins from Killer Bunnies
• Make Ahead Waffle Casserole from Bobbi's Kozy Kitchen
• Apple Muffins from Meal Diva
• Apple Oat Breakfast Cookies from What Smells So Good?
• Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

• Owl Bento Box from Simply Gourmet
• First Day of School Pinwheels from Jane's Adventures in Dinner
• Quick and Easy Hot Pastrami Sliders from Webicurean
• Grilled Chicken Revamp from Culinary Adventures with Camilla
• Baked Eggplant Parmesan from Hezzi D's Books and Cooks
• Chicken and Zucchinin Meatballs from Casa de Crews
• Clean Eating Lunches Your Kids will Love from Amee's Savory Dish
• Crispy Chicken Legs from The Not So Cheesy Kitchen
• DIY Veggie Cup Noodles from Food Lust People Love
• Chicken Nuggets from Nosh my Way
• Skinny Spinach Mac and Cheese from Take a Bite out of Boca
• Chicken Schnitzle from Panning the Globe
• Berry Nutty Bento from Ninja Baking
• Spagetti and Chicken Meatballs from Soni's Food
• Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
• Steak & Cheese Pockets from Momma's Meals
• Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

• Hulk SMASH Smoothie from Run DMT
• Good Morning Smoothies from Family Foodie

Back to School Super Snacks

• Nutty Granola from Life Tastes Good
• On the Go Guacamole from Shannon at Country Girl in the Village
• Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
• Playground Granola Bars from Noshing with the Nolands
• Apricot Dip from Magnolia Days
• Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
• Home Made Graham Crackers from Curious Cuisiniere
• Peanut Butter and Jelly Granola Bars from Pies and Plots
• Gluten Free Apple Zucchini Flax Bread from Sue's Nutrition Buzz
• Beef and Veggie Sliders from Grumpy's Honeybunch
• Peanut Butter and Jelly Popcorn from Simply Healthy Family
• Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

• Open Face PB & J Cookies from Desserts Required
• Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
• Peanut Butter and Jelly Paletas from La Cocina de Leslie
• Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
• Love Note Doodle Bugs from Happy Baking Days
• Frozen Yogurt Mud Pies from Cindy's Recipes and Writings
• Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Almond Cashew Chicken for #SundaySupper #ChooseDreams

This post is sponsored by American Family Insurance. All opinions are my own 


Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.

American Family Insurance encourages everyone to follow their dreams by eating healthy and be active.  This week's #SundaySupper theme is Family Healthy Fit Lifestyle and our wonderful host is Denise of RunDMT. You may be wondering what does a Family Healthy Lifestyle mean; let me tell you what it means to me.  To me it means to spend quality time outside as a family, bring healthy snacks,  and eat home cooked meals together.   We are what you may call an outdoorsy type of family; we love to camp, visit lakes, rivers, beaches etc most of us like to hike but every so often our youngest is the squeaky wheel.  But you know we can generally find enough on the path to keep her interested.  At the beginning of the summer we went for a beautiful hike in the Columbia River Gorge.  Mia Rose was not so excited about hiking until we saw a deer eating her lunch…or we watch the clouds - is that the shape of a heart? - or we look for bugs, flowers, fairies, birds….You know, Ron's motto is you have to earn the day by spending time outside exercising and that is what we try to live by.

You can find great places to explore everywhere in the country; to find great outdoor spaces to explore check National Parks  or  find a state park in your area and go out hike.  Most parks have day use facilities so it is easy to pack a picnic and spend the day.  We often bring along our camping stove along with plates, water, and at least one quick item to cook after our hike.  ~  Now you do not have to miss out on spending time together with you family if you live in the city.  When we lived in Chicago Ron and I would take urban hikes to explore the city.  If your goal is to visit the zoo, park a little further away and take a walk through the neighborhood, or get off the bus a couple of stops earlier, or go explore a city park.  What are your tips to live a Family Healthy Fit Lifestyle?

Now what about dinner?  What about making a home cooked meal after spending all this time outdoors?  Advance preparation is the answer and one of my favorite delicious go-to dishes is Almond Cashew Chicken. The meat marinates while you are having fun outside and once you are back home all you need to do is put on the rice, and sauté the nuts, chicken, together with the vegetables. Yes,  it is that easy plus is is delicious.

Almond Cashew Chicken

• 1-1/2 lb. chicken breast, diced
•  3 garlic cloves, minced
•  2 tsp fresh minced ginger
• 1 Tbs plum sauce
• 1 Tbs rice vinegar
• 1 Tbs toasted sesame oil
• 1 tsp garlic chili paste
• 1 Tbs reduced sodium soy sauce
• 1 Tbs toasted sesame oil
• 1 C Almonds, whole
• 1/2 C Cashew
• 1/4 C water or more as needed
• 3-4 C broccoli or other seasonal vegetables i.e. snap peas, bok choy, etc.

1. Make marinade by combining garlic and ginger with plum sauce, vinegar, oil, chili paste, and soy sauce.  Mix until well combined
2. Place diced in a bowl and pour marinade over the chicken.  Make sure that the marinade covers all of the chicken, cover with plastic wrap and place in fridge for at least a couple of hours.
3. Heat oil in a wok or cast iron pan; add nuts and toast them for about five minutes.
4. Add chicken together with marinade and sauté until the chicken is cooked all the way through
5. Place broccoli or other vegetables on top of the chicken along with about 1/4 C of water or more as needed.  Cover and leave on heat for about 3-5 minutes until vegetables are cooked through.
6. Serve on a bed of rice.

Are you ready for more great recipes and tips how to live a Family Fit Lifestyle?  Be sure to check with all of the other fantastic contributors and follow the Family Healthy Fit Lifestyle #ChooseDreams Pinterest board.


Get Up and Go Power Breakfasts

• Get Up and Go Mocha Breakfast Smoothie by The Foodie Army Wife
• Avocado Tomato and Feta Toast with Poached Eggs by The Girl In The Little Red Kitchen
• Peanut Butter Banana Oat Smoothie by The Messy Baker

Salads and Healthy Snacks

• Cherry Kale Panzanella by Jelly Toast
• Watermelon Salad with Blueberry Balsamic Dressing by Runner’s Tales
• Southwestern Chicken Salad by That Skinny Chick Can Bake
• Pantry Greek Yogurt Ranch Dip by Cupcakes & Kale Chips
• Peanut Butter Oatmeal Energy Bars by Magnolia Days

Healthy Fit Lifestyle Dinners

• Grilled Fish Tacos with Summer Salsa by Foxes Love Lemons
• Blueberry Pork Chops by MealDiva
• Individual Grilled Veggie Pizzas by Curious Cuisiniere
• Almond Cashew Chicken by The Not So Cheesy Kitchen
• Quinoa Bowls with Grilled Vegetables and Corn Salsa by Ruffles & Truffles
• Chicken and Mushroom Stuffed Peppers by Cindy’s Recipes and Writings
• Sesame Chicken and Vegetable Pasta by Momma’s Meals
• Spiced Yogurt Chicken Kabobs by Bobbi’s Kozy Kitchen
• Chicken Spinach Quinoa and Brown Rice by Family Foodie

Healthy Desserts

• Healthy Coconut Banana Cookies by Alida’s Kitchen
• Strawberry Banana Smoothie Popsicles by Peanut Butter and Peppers
• Blueberry Quinoa Cobbler by Run DMT

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. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Lemony Grilled Chicken {Lemonati Kota sta Karvouna} ~ #GreekSummer {It's All Greek To Me}

This post is part of Take a "trip" to Greece this summer with Debbie Matenopolous sponsored by Bella Books, Inc.
All opinions are my own - This post contains Amazon Affiliate links

I was so excited when It's All Greek To Me by Debbie Matenopoulos arrived at my doorstep earlier this month as Greek food is one of my favorite foods but I have never tried it at home.  Since Greek food is not found as easily in Portland as it is found in Germany it has been way too long.  So needless to say I was beyond happy to review a book on Greek cuisine.

What do you think of when you think of Greek food? Let me tell you what comes to my mind is fragrant, perfectly grilled meats with light sauces, rice, cucumbers, tomatoes, lemons, and of course olives as well as olive oil.  I think of Retsina, white houses, geraniums, blue skies, and blue water - something I remember from my one visit to the Greek island of Rhodes over 20 years ago.  So yes,  you can say that I had a lot of expectation for It's All Greek To Me; did it deliver?  Well, you can say so it exceeded my expectations…

From it's beautiful cover to its beautiful photos descriptive recipes and eloquent introductions to Greek food and culture cook book lives up fully to its expectation.  It  takes the reader on a virtual trip through Greece; the pictures along with the beautifully written introductions to each section of the book take the reader on a "trip" through Greece.  It certainly was the perfect medicine for this homesick European.

It contains useful cooking tips and a great glossary of The Greek Pantry explaining everything from bread crumbs to the vinegar used in Greek cuisine.  One point I particular liked was the special note on vegan "butter" and learning that some of the sweets can also be easily recreated by using it.  This is - as may come as no surprise to you - a big win for me.

The cookbook contains everything from Appetizers - Mezzethes to Main Dishes both vegetarian and meat based to Sweet Pastries - Glyka.  The recipes are beautifully written, easy to follow and the bulk of them are adaptable to a dairy free kitchen {triple yay for that}; I for one am super excited to learn there is a dairy free alternative to Tazatziki which Skorthalia pg. 81 let me tell you I had no idea….

The recipes both sounds amazing and intriguing; Horta - Dandelion Greens Salad, Pligouri Salata - Bulgur Wheat Salad, Domlmathes Gyalantzi - Stuffed Grape Leaves, Faki - Greek Lentil Soup, Tahinosoupa, Tahini Soup…so far a couple of recipes have been recreated in my kitchen but the list is super long; way too long to list here :)  So far we have enjoyed Aunt Aphfroditie's Beet and Apple  Salad page 108 which was just amazing {I used vegan sour cream instead to make it dairy free} and also Pilafi - Rice Pilaf with Carrots and Parsley page 230 along with Latholemono - Lemon-Olive Oil Dressing page75 and the most amazingly moist delicious Lemonati Kota sta Karvouna - Lemony Grilled Chicken.  Now, it is confession time once again…but I am usually not the biggest fan of white chicken meat as it tends to be too dry for me however this recipe?!  It is just amazing, moist, lemony and full of flavor.  Take a look

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Lemonati Kota sta Karvouna (leh-moh-NAH-tee KOH-tah stah KAR-voo-nah)
Lemony Grilled Chicken (page 201)

I have found that simple food with great flavor is often the most satisfying, healthy, and easy to prepare. This fast and fantastic chicken recipe is packed with flavor and can be doubled or tripled easily for a big crowd. Serve this chicken with Summer Peach Salsa for a great summer lunch or light dinner. You can make the salsa and start to marinate the chicken right before you leave for work in the morning. Then, when you come home, just toss the chicken on the grill, and you can have a healthy dinner on the table in about 20 minutes.

SERVES 4
1/4 cup freshly squeezed lemon juice (about
2 lemons)
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
5 scallions, soft green parts reserved, thinly sliced
4 skinless, boneless chicken breasts
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups loosely packed mixed greens or baby spinach
1 recipe Summer Peach Salsa (page 83) or Latholemono (page 73)

In a medium mixing bowl, whisk together the lemon juice, olive oil, oregano, and the white parts of the scallions. Set aside.

Rinse the chicken under cold water, pat dry with paper towels, and season on both sides with the salt and pepper. Put the chicken into a large Ziploc bag and pour in the lemon juice mixture. Squeeze out as much air as possible, seal the bag, and shake to coat chicken in the marinade. Refrigerate on a large plate for at least 1 hour or up to overnight. Flip the bag over at least once so that the chicken marinates evenly.

Prepare a very hot grill or set a grill pan over medium-high heat. Brush the grill or grill pan with a little olive oil to prevent sticking. Remove the chicken from the marinade and grill for 4 to 6 minutes per side or until cooked through. Remove from the grill and let the chicken rest for about 10 minutes before serving.

To serve, evenly distribute the greens among 4 plates. Slice the chicken breasts into 1-inch diagonal slices and fan the slices over the greens. Spoon the Summer Peach Salsa or Latholemono over the top of the chicken. Garnish with the reserved green parts of the scallions. This chicken is also delicious served with Tzatziki (page 76).

Here is the nitty gritty brief review

It's All Greek to Me by Debbie Matenopoulos

Publisher BenBella Books, Inc., 2014

Hardcover, 303 pages ~ $29.95

Cuisine:                        Greek

Difficulty of recipes:    Mostly easy

Easily adaptable:          YES, the bulk of recipes can be adapted to a dairy free 

                                     and galactosemic diet
Pro:                              Great recipes for every day life that are easy to follow; the portions are
                                     generously calculated.  The pictures of Greece and the food photography
                                     a like are amazing.

You can connect with Debbie on Twitter, Instagram and Facebook

Green Gazpacho {#vegan #dairyfree} for #SundaySupper

Happy Sunday!!!  Summer is finally here and we are just about to hit the summer heat next week.  What is summer without hot days and the days when you rather eat chilled food than hot food.  At least to me something is missing without those days.  The theme for this week's #SundaySupper is Summer Chillin' and Alayio of Prescetarian Journal is having all of us around her virtual dinner table.

I we love soup any time of year and cold soups are not refreshing but also so quick and easy to make.  So far Gurkenkaltschale {Cucumber Cold Bowl} with cucumber, dill, and "cream", Asparagus Gazpacho, or Gazpacho Andaluz have been on our table.  Now a Green Gazpacho has not yet been served…well, that is until today.

All you need to make this no-fuzz, no-cook soup is chilled ingredients and a blender.  Yes, that's it…super easy, right?

Green Gazpacho

• 1 large cucumber app. {3/4 lb.}, peeled and cut into large chunks
• 2 celery stalks, well cleaned and cut into pieces
• 1 green pepper, cleaned, seeded and cut into chunks
• 1/2 - 1 full bunch of garlic scapes cut into pieces {depending on how much you like garlic - as alternative you can use 4-6 garlic cloves}
• 1/2 C ice cubes
• 1/3 C lemon juice
• 1-2 tsp salt to taste
• fresh ground pepper to taste
• 1 tomato cut into bite sized pieces for garnish

1. Place all ingredients except salt and pepper into a blender;
2. Turn blender to "chop" setting until all vegetables are all chopped up.
3. Add salt & pepper to taste and set blender to "mix" setting.  Mix until everything is thoroughly mixed up.  Adjust spices as needed.
4. Serve right away, or keep chilled in the fridge until you are ready to eat
5. For serving top with tomato pieces.

Are you ready for more chilled dishes and drinks to beat the heat?!  Take a look what the other #SundaySupper contributors are bringing...

  Brisk Beverages

• Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
• Mocha Madness Milkshake from Desserts Required
• Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Tuna Tartare from Kimchi Mom
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cantaloupe Risotto from Confessions of A Culinary Diva
• Cold Peanut Noodles from girlichef
• Korean Salad from Noshing With The Nolands
• Layered Salad with Green Goddess Dressing from Delaware Girl Eats
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy's Recipes and Writings
• Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
• Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
• Jalapeno Ham Salad from Bobbi's Kozy Kitchen
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane's Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
• Nutella and Pistachio Gelato from La Bella Vita Cucina
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
• Salted Caramel Gelato from Manu's Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• Vanilla Bean Chia Seed Pudding from Pies and Plots
• White Chocolate Fruit Dip from Hezzi D's Book and Cooks

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. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.