Camping in the Columbia River Gorge at Memaloose {#Travel #Oregon #GoCamping #Food Family #Fun}

How can it be that it is already June 10th - another few posts are still locked up in my head and there has been zero output on this blog lately.  Yes, shame of me…time keeps just on rolling by…so now no more fretting from me…

Summer is here meaning the tent camping season is now fully open {for us} -  we kicked off the season with a two night stay at Memaloose Oregon State Park; actually the same campground we kicked the season off for a few years now.  Memaloose State Park is in the Columbia River Gorge just past Mosier and few miles west of The Dalles; this is the place - at least we think so - where the lush green changes over to a more desert feel.  The mighty Columbia is just below the campground and Rowena Crest rises high above;  Memaloose is located where the gorge is super narrow.  The train line is below the campground separating the river from the park; I-84 runs right above campground and Rowena Crest towers above.  Yes,  it is loud - there is the highway, trains all times of day and night, and - since this is the Columbia River Gorge - one the premier wind/kite surfing places around the world super, duper windy.  WE - for some odd reason - love to kick off the season here.  It is always a lot warmer, and drier than Portland plus there is a lot to do.

We love hiking up Rowena Crest, or the Tom McCall Preserve but since I hurt my foot {hello Plantar Faciatis} a hike was not in the cards.  Let's just say that MiaRose was slightly excited about that fact.  Instead of the hike we headed to the Washington side in the gorge, tasted some wine,  went to an awesome museum and visited Stonehenge.  More about that tomorrow, or soon thereafter...

Roasted Marshmallows and s'mores by the campfire

Other things to do include biking, wind/kite surfing, hiking, more wine tasting, visit the the Columbia Gorge Discovery Center, taste fantastic beers at Full Sail and/or Double Mountain in Hood River…

Oh yes and finally figured out how to improve our camping fare; parboil.  I obviously did not invent the idea but how on earth did it take me so long to think of it?  We finally had great food - perfectly roasted corn on the cobb {parboiled at home before packing} plus potatoes, bacon, and eggs for breakfast - I parboiled the potatoes and they came out fantastic….

Good to know before you camp at Memaloose

• It is loud - there is no way of sugar coating it; trains run throughout the night, and so does the traffic on the highway
• It is windy and the wind can be really gusty; so if you are tenting be prepared to anchor it down
• It is dry and hot
• and yes,  despite it all we love it , but it is not for everyone - so if you are looking for a quaint spot to camp this is not it…
• Great Junior Ranger program in the summer

What is it about…and my favorite appetizers {#Galactosemia #Newbornscreening #dairfree #recipes}

Lately I have been thinking quite a bit about my little blog, where it's headed, and well also its purpose. Let me back up a little - yeeeeeesss people please just let me do it ;) ~  this blog, albeit under its old name Galactosemia in PDX, has been in existence since 2008.  I started blogging - upon dissolution of Galactosemia Support Northwest -  to share our journey;  talk about what it is like to raise children with a rare metabolic disorder and dietary restrictions in a positive way; plus life in general.   At the time Alena was 4 years old and Mia Rose not quite 2 years old; you can say we have learned a lot along the way.

One of the biggest reasons why I want to share our story and life is to give hope to all those with babies newly diagnosed with Classic Galactosemia.  It will be okay - really, believe me.  At first one is not able to see the forest through all the trees but once one comes to grips with the disorder it will be okay.  Sure there are challenges along the road, but heck everyone faces those in one way or another.  Show me the parent that does not worry about their child.  Now why did I start all of this,  I need to take you back to the time when Alena was fighting for her life.  When we had no clue, no idea, had never heard of such a disorder as Classic Galactosemia.  I remember sitting at the computer the NICU at Emmanuel Hospital provided to the parents (remember this is 11 years ago) searching the internet, hoping to find pictures, and stories of parents raising children with Classic Galactosemia.  All I wanted to know is what is their life like and yes - selfishly - what do kids with this disorder look like, what do they do, what will life be like.  Really, we had no idea and the information we found only presented worst case scenario.  So I hope that my little blog can provide hope, give strength to those newly diagnosed, those affected by Classic Galactosemia, be positive, and happy.

In our journey I soon came to understand that our little family would not be what it is today without Newborn Screening and shared our story.  You can say that I am an advocate for newborn screening because - this is not just sappy talk - without it Alena would not have survived.  MiaRose is our second born, so we already knew that there is a 1:4 chance for her to also be affected.  So, yes my other purpose to raise awareness for newborn screening, share our story, those of others saved by newborn screening in hopes that you all will learn about this life saving test and share it. And yes, advocate that all countries - such as the UK - to include testing for Classic Galactosemia in their newborn screening; please read Jake & Owen's story

Now, rightfully so you may ask what on earth does any of this have to do with food?  I am here to read about fooooood….. Good question!  Those affected by Classic Galactosemia lack an enzyme to metabolize galactose (a long milk sugar) into glucose and as such is a toxin for the body.  The only treatment for this disorder is through diet = food.  In infancy babies canNOT be breastfed but need soy, or other galactosefree formula; thereafter it is through regular diet.  The diet has changed a lot over the years, but no worries I will not go into this here but since diet = food this is where the food piece comes in.  Yes,  I love to cook and it was a steep learning curve but here we are 11 years later and to me it is second nature.  So the other purpose is to share our recipes.  All are 100% (ga)lactose free, most are dairy free (not all since aged cheeses such as Emmenthal, Gruyere etc. are "safe"),  some vegetarian and some vegan.  So yes,  the majority of the blog is about food and I hope to share with you all delicious recipes in hopes that you like them as much as we do.

Okay - now I talked a lot so here are some of our favorite appetizers that you can still pull off for New Years Eve.  Thank you so much for reading.
Smoked Sockeye Salmon Salad
Pineapple Salsa
Pinenut stuffed dates
Fleischkuechle (Swabian Mini Meatballs}
Lemon Sorbet in Prosecco

Delicata Squash Tarte Flambe - 2 ways {#12WksWinterSquash #Dairyfree optional #Vegan}

Welcome to week number 10 - yes as in ten - of 12 weeks of winter squash; friends this is about it.  Can you believe it?  It is hard to believe - I went from a barely winter squash user to a winter squash lover.  Thank you to girlichef and Joanne for inviting, as well as hosting this great event where I expanded our culinary horizon.  Yay!!!

Today it is Tarte Flambe, actually two versions one vegetarian option and an almost traditional option but this one is made with vegan sour cream instead of the cow.  Did you know that a traditional Tarte Flambe does not have any cheese on it?  Just sour cream {for us vegan sour cream}, speck {lean bacon}, and sliced onions....It is delicious, and was a huge hit at the Not So Cheesy Kitchen; I may have caught Mia Rose in the kitchen happily chowing down two slices....

Tarte One with Bacon - Squash - Onion

Tarte Two with Squash - Onion - Sage & Gruyere

Delicata Squash Tart Flambe 

Dough

• 3-1/3 C flour
• 1 tsp sugar
• 1 tsp salt
• 2-1/4 tsp yeast
• 1 C lukewarm water
• 1 Tbl Olive Oil

1. Combine flour, sugar, salt, and yeast in a large bowl.
2. Combine lukewarm water with olive oil. 
3. Make a well in the middle of the flour; slowly add in the lukewarm water/olive oil and mix it into the flour.
4. Using either a kitchen machine, or your hands {I used my hands} knead until a smooth dough forms. 
5. Cover the bowl with a dish towel and let it rise at a warm spot for at least 1 hour.
6. When dough has risen, divide it into half  preheat oven to 450F  - leave you pizza pan, or other baking sheet in the oven
7. Roll the dough out until it is very thin
8. Repeat with the second piece of dough.

Topping

• 1 C of Tofutti Vegan Sour Cream {or other sour cream of your choosing}
• 4 oz. lean bacon, or Speck cut into small pieces
• 1 med/large onion sliced in to fine rings
• 12 oz. Delicata Squash thinly sliced {skin on}
•  10 - 15 fresh sage leaves {or more}
• 1 Tbs Olive Oil
• 1/2 C Gruyere {optional}
• Salt and Pepper to taste

1. In a bowl mix sour "cream" with salt & pepper to taste
2. Render the bacon in a pan, but be sure not to brown it
3. Place squash, onions, as well as sage in a large bowl and pour olive oil onto it.  Toss up the veggies with the oil until everything is lightly coated {you may need a little more oil} 
4. When oven is preheated carefully remove pizza pan {step 6 above} from the oven.  Be careful not to burn yourself.
1. First Tarte
5. Place the piece of rolled out dough onto the hot pan
6. Spread 1/2 C of prepared sour "cream" onto dough; top with all of the rendered bacon/Speck, squash, onions and - if using - sage.
7. Bake for about 25 minutes at 450 F - Remove from the oven when onions are slightly browned.  
1. Second Tarte                 
8. Repeat  step 5 by placing the second piece of dough onto the pizza pan.
9. Spread the remaining sour "cream" onto dough; top with squash, onions, sage, and - if using - gruyere.
10. Bake for about 25 minutes at 450 F. 

Delicata Squash - Leek Tart #Vegetarian

It is fall and winter squashes are hitting the farmer's market,  produce  departments, and we have found them in our weekly CSA share.  My friend Heather is hosting Twelve Weeks of Winter Squash together with Joanne and I am so happy to be participating.  Thank you for having me.

I was unsure as to what to bring until today;  as we are still getting our weekly CSA shares {sadly this is the last month} I have been planning meals around our weekly selection.  This week we received a gorgeous Butternut Squash as well as an equally beautiful Delicata Squash.  Now, there is one thing that you must know Ron is not particular the biggest fan of squash.  Yup, it is true...but I am working on changing that.  In any case, you may or may not know that we love savory pastries.  They generally always a hit in our house, as we all love a good crust....

So today I mixed sweet delicious Delicata Squash with delicate Leeks for a savory tart.  Ron first crinkled his nose a little when he found out that there was squash in the tart, but let me tell you he turned around.  "Wonderful" we his rating...let's see maybe we can turn him into a squash lover?!

Delicata Squash - Leek Tart
Crust

• 1-2/3 C flour 
• 1 tsp salt
• 5-1/2 Tbs cold vegan margarine {I use Earth Balance}
• 5-6 Tbs. cold water

1. Mix flour with salt
2. Add the margarine to the flour/salt mixture and - I find using my hands easiest - work it into the flour.  The flour should become lumpy - when all of the margarine is worked into the four,
3. Add water and quickly pull the flour together into a dough - do not knead the dough
4. Shape dough into a flat disk; wrap it into some kitchen foil and let it rest in the fridge for at list  30 minutes before using.

Filling

• 3 C mouth size cubed Delicata Squash {I first peeled my squash, then cut it down the middle, and scooped out the seeds*}
• 6 C sliced leek {I use the white and green parts}
• Splash of Olive Oil
• Pinch of Salt
• 1 tsp fresh lemon thyme {or regular thyme}
• Pepper
• 1/2 C vegan sour cream {I prefer Tofutti brand}
• 1/4 C Soy creamer {I prefer Wildwood brand}
• 1/2 untreated lemon zested
• Juice from 1/2 lemon
• 3 eggs
• 1-1/2 C grated Cave Aged Gruyere 
• Salt & Pepper to taste

***Preheat oven to 400 F

1. Heat olive oil in large pan and when hot add the vegetables together with a pinch of salt and thyme.  Cover and sauté with a pinch of salt until leek is bright in color, and squash has softened.
2. Set vegetables aside until they have cooled off and you are ready to assemble your tart for baking.
3. Add vegan sour cream, Soy creamer to the vegetables and mix thoroughly
4. Add the lemon juice, zest and carefully mix it in.
5. Add the eggs and mix it into the filling.
6. Mix the granted Cave Aged Gruyere carefully into the filling
7. Roll out the dough on a dusted board, and place it into a prepared springform baking pan
8. The dough should cover the sides of the pan - once it is placed 
9. Pour the filling onto the dough
10. Roll dough extending above the filling down to the filling
11. Place in oven and bake for about 45 minutes
12. Let sit for about 5 minutes and it is ready for serving

We enjoyed it with a side of root vegetable salad...

* Do not throw the seeds out; clean all the squash guts from the seeds, pat them dry and place  on a cookie sheet lined with parchment paper.  Add 1 teaspoon of olive oil and put in the oven together with the tart.  Check on them after about 20 minutes or so; sprinkle with salt.  I added our seeds to the root vegetable salad I served on the side....

---

1. Deb in Hawaii--"A Very Different Butternut Soup"

2. Spiced Butternut Squash & Red Onion

3. Roasted Butternut Squash and Onions

4. Cider glazed butternut squash ( GF DF)

5. Autumn Vegetable Soup with Sausage & Green Lentils

6. Stuffed Acorn Squash

7. Pumpkin-Infused Refried Beans

8. kale salad with brie croutons, roasted butternut

9. Sausage Stuffed Spaghetti Squash Parmesan

10. Sweet and Spicy Baked Delicata Squash

11. Butternut Squash Bundt Cake with Cinnamon Glaze

12. Pumpkin cider fondue

13. How to Cook Spaghetti Squash + 6 Sauces

14. Creamy Pumpkin Cashew Dip

15. Joyce - Roasted Pumpkin Soup

16. Southwestern Roasted Butternut Squash

17. Twice Baked Honey Nut Acorn Squash

18. Delicata Squash-Leek Tart

19. Pumpkin Sticky Toffee Pudding

20. Chinese five-spice pork over spaghetti squash

21. Orange Guajillo Glazed Sweet Potatoes

22. Pumpkin Baklava Bars

23. Butternut Squash Risotto with Cheese and Sage

24. Stuffed Acorn Squash

25. Pumpkin Baked Oatmeal

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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...

Schupfnudeln {rolled potato noodles} w/ Sauerkraut

I confess - Sauerkraut is one favorite winter foods. Yes, yes I know no surprise here, right?! The German girl likes Sauerkraut :). Well, I really do and luckily the girlies and Ron like it as well.  Here is the thing so, I only like one kind of Sauerkraut better said one brand -> Mildessa from Hengstenberg. It is what I got in Germany and luckily I can also get it here in Portland.

Generally, I always add something to my Sauerkraut.  This is the basic version

Sauerkraut

• Splash of olive oil or optional bacon diced
• 1 onion chopped
• 1 apple - peeled, cored, and diced
• 2 Tb flour
• 1 can Hengstenberg Mildessa Sauerkraut (either size)
• 1 tsp. juniper berries
• 1/2 C broth, or water

1. Heat olive oil, or cook bacon until fat has rendered
2. Add onions and sautéed until soft, then add apple pieces
3. Add flour and mix under the onion/apple mixture
4. Add water or broth and stir it up. Make sure to mix carefully to get rid of clumps
5. Add Sauerkraut (entire can with liquid) and juniper berries. Bring to a slow simmer and Cover
6. Keep at low (lid slightly open) and leave on stove for at least 1-1/2 hrs. Stir up every so often.

So now you got it, right? I make a big can which means Sauerkraut for a second night. Remember on Monday we had Sauerkraut with smoked pork chops...In any case first I thought about making a Sauerkraut Tart (so yummy but a lot of work), my second thought was Sauerkraut Soup (yes and is so good), but then I had it.  Schupfnudeln with Sauerkraut - it is something I always get on the market when I am in Tuttlingen. The Sauerkraut is fried up, and perfectly mixed with the Sauerkraut. Anyways, it was an experiment and it turned out well...

Schupfnudeln

• Potatoes
• 2 egg yolk
• 3 Tb Olive Oil
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/3 C corn starch
• 1/8 C flour

* Preheat oven to 325
1. Bake potatoes in their jackets 60 minutes
2. Peel potatoes while still warm
3. Put potatoes twice through a ricer
4. Mix egg yolk, salt, nutmeg, corn starch, and flour with the potatoes.
    Mix up until it turns into a dough. Add more flour if it is too sticky.
5. Divide dough into several pieces. Roll each piece into a long roll and cut
    app 3/4" pieces.
6. Shape each piece into a thick noodle
7. When all Schupfnudeln are formed, bring a big pot of water to a boil,.
     Add the Schupfnudeln and cook for 5 minutes.
8. Drain and set aside until ready to finish the dish

Finishing of Schupfnudeln with Sauerkraut

• 2-3 thick slices of bacon cut into pieces
• Schupfnudeln
• Sauerkraut - app. 500 gr

1. In a cast iron pan add bacon - once fat has rendered
2. Schupfnudeln and fry until brown from each side.
3. Remove and put into a casserole dish (I keep it hot in the oven)
4. Add Sauerkraut to the pan (as little liquid as possible) and fry it, stirring
    Often until drier and brown in color. (this takes at least 15-20 minutes)
5. Mix Sauerkraut with Scgupfnudel before serving

P.S.: it is easier than it sounds and so good :)

Dinners {Blueberry Pancakes Pasta w/Kale} Field Trip = Busy Week

Did you all miss me?  I am here but have so ueberbusy...not complaining just saying how it is.  January 31st was a deadline I could not miss for work which in itself would have kept me crazy busy, but as I was chaperoning Alena on her field trip I ended up working a "night shift".  No, I am really not complaining just explaining.

Yes, we did have dinner and I was quite grateful for my freezer and the leftover Hopping John from New Year's Day.  It was great, and since it was National Blueberry Pancake Day we had the strange combination of Blueberry Pancakes {same recipe just swap blueberries for nuts}, Hopping John, and rice for dinner.  I think that is what crazy weeks are for, right?  Combination fun dinners...

Tuesday night dinner included a large big salad, and on Wednesday it was fresh Rotini with purple Kale {my new favorite Kale} and sausage.  This easy dish is always a hit in my house. Everyone loves it and even better with fresh pasta.

Purple Kale & Sausage

Oh, yes and the field trip with Alena's class was on Wednesday.  It was great!  We went downtown Portland.  First stop was the Wells-Fargo Museum, and the next stop was the Oregon Historical Society.  I highly recommend both - and did you know that if you live in Multnomah County there is no fee to go to the Oregon Historical Society.  We only saw a little bit - the kids learned how Native Americans lived on the Pacific Shore and contrasted it with those living in the Oregon dessert.  It was very interesting.  After lunch we learned all about our geology, earth quakes, tsunamis, and volcanos {since we have all of those here}.  It was really fun, but the kids were exhausted.

Alena & her friend at the Portland Wells-Fargo Museum

So, this rounds up our week and yesterday? Well...we did go out to HopWorks for dinner.

Come back tomorrow to see what will be on our dinner table tonight :)

Have a great day, all!!!

Busy weekend recap...#ChocolateCakeDay best steak ever...

How was your weekend?  Ours was very nice, and very busy....

On Saturday we went - as usual - to the German Sophie Scholl Saturday School in the morning.  It actually lasts until 12:30 so we do not get back home before after 1 p.m. Saturday has been our day to go out for lunch/dinner.  All of us are usually tired so it has been a nice change of pace.  Afterwards we went - are you ready - roller skating at the Oaks Park Roller Rink.  Let me just tell you that I do not have a lot of previous roller skating experience.  Well, maybe that one time when I got roller skates at the age of nine and broke my arm.  There was also another time - a couple of years after the arm breaking incident - that I tried again.  I skated down a hill by my grandparents house, could not stop myself and rode ride into a phone booth {yes - a big yellow phone booth they did still exist at the time I was a kid}.  So anyway,  you get the picture I really have no positive roller skating experience.  The girls wanted to go...so hey, I can always give it a new try plus I have had never skated at a roller ring.  Wow!!!  What have I missed all those years?!  I - honestly - had so so so much fun!!!  Yup, glad the girlies like it too so we will be back...

Sunday was busy too.  Ron ran a 1/2 Marathon in the morning, and the girls along with me as well as the girl scout troupe went to see a play at the Oregon Children's Theater.  Super fun, but Mia Rosie was a little scared...

Yesterday was Chocolate Cake Day, so I made brownies {yes, I cheated by using a box from Trader Joe's but...this time I added 6 Tbl of Olive Oil instead of Earth Balance. These were the best brownies EVER!}

Alena celebrates chocolate cake day with Brownies 

For dinner Ron asked if we could have steak and you know who else loves steak?  Yes, Mia Rose.  I am always a little scared to make steak - there is nothing worth than an over cooked steak.  Anyway, I resorted to Mr. Google and found the Alton Brown method to cooking steak in a cast iron pan.  Wow - it worked like a charm.  The best steak ever...and it was super easy.

Mia Rose loves steak 

I also made Chimichurri sauce {green} topped the steak with it, oven baked potatoes, and a green salad.   Everyone was happy :)

Have a great week!