Onion Tart {Zwiebelkuchen} for #SundaySupper {#Dairyfree}

What?! How can it be that fall has arrived...yes, this is my second favorite season; because you know what one of my favorite color's is?  It is orange - yup, you know the golden, orange, warm color.  Time to go hunting for a pumpkin and all the other fun that comes along with fall.  So, can you guess what this week's #SundaySupper theme is? Okay, I will stop the guessing games as they seem to be only fun to me and nobody else...the theme for this week's #SundaySupper is Fall Foods.  Thank you for Soni of Soni's Food for hosting today great event.

Fall to me is about Gemuetlichkeit {coziness in some sense}, comfort food, family, and friends.  To me it is also the time of year when I have to have Zwiebelkuchen {onion tart}.  I grew up in Southern Germany and Zwiebelkuchen is readily available at all of the bakeries, cafes, etc.  Zwiebelkuchen & Suser...oh, yes now Suser is not something I have found yet in Portland, please let me know if you have any leads :)

Now let me tell you about Zwiebelkuchen {Onion Tart} - this is my Mom's recipe and it works out every time; the only change is that we now use vegan "butter" and sour "cream".  It is delicious - really; it may just sound a little different :).

Take a look at our friends Larissa & Martin -

yes, they really liked it when I just introduced them to yet another Swabian dish :); and yes we did have Aperol Spritz instead of the Suser ;)

Zwiebelkuchen {Onion Tart}

Crust

• 4 C Flour
• 3 egg yolks
• 2-1/2 tsp yeast
• 1 pinch salt
• 1 pinch sugar
• 1 stick Earth Balance {125 gr.}
• 1  C water

1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for at least 2 hrs.

Filling

• 2-1/2 lb onion diced
• 7 oz lean Speck {or lean bacon}, diced {optional} - OR for a vegetarian version splash of Olive Oil
• 5 eggs
• 1 C Tofutti Sour Cream
• Pinch of salt
• 1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}

1.  If using, fry up the speck until most of the fat has rendered and it is nice and brown, or
     If you want to make a vegetarian version heat up a splash of olive oil
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

I would love to hear how you like it :) - now take a look at all the other amazing dishes the rest of the #SundaySupper team brought to the family table today. Are you ready for fall?!


Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita's Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma's Meals
• Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
• Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
• Chili from Casa De Crews
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
• Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Italian Apple Torta from La Bella Vita Cucina
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
• Hot Apple Pizza from Cindy's Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice - Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog

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

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!

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch} for #SundaySupper

Are you ready for #SundaySupper?  This week's them is Soup and we love soup in our little house in Portland.  Our gracious host for this week's event is Pam the amazing person behind The Meltaways - please go ahead and say "hello" to her.

Today I bring you Gaisburger Marsch. Have you heard of it?  I am almost certain that for most of you this is a clear "no".  It is a traditional Swabian dishes and I do not think {I maybe wrong} it is very well known outside of Swabia.  At least my German friends here in PDX had no clue what I was talking about...To me it is another of those "comfort in a bowl" dishes in part also because my Mom always makes Gaisburger Marsch when we arrive in Tuttlingen {Germany}.  It is the perfect meal after a long trip, to combat jet lag and to welcome all of us back home...

So what is Gaisburger Marsch?  It is a delicious soup consisting of homemade beef broth, pieces of beef, Spaetzle, and potatoes {that is the +1}.  My version is a little bit different as I also added additional carrots, and celeriac - it has everything in one bowl - see it even has it's own entry on wikipedia :)

This is a dish that takes a little time to prepare, as in make the broth, and Spaetzle; however once those are done you put it together for a delicious, filling dinner in a snap.  I make the broth the night before, let it cool and then it is easy to skim the fat off...

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch}
Beef Broth

• 3 pieces of beef shank about 1-1/2" thick each
• 1/4 celeriac - peeled, and cut into pieces
• 1 tomato whole {I had one in my freezer from last summer}
• 1 large carrot - cleaned, and cut into rustic pieces
• 1 onion peeled and quartered
• 2 bayleaves
• 1 tsp peppercorns
• 1/2 tsp allspice
• 1-2 cloves
• Water - about 12 -14 C 

Step #2 

1. In a large stock pot add beef shanks and cover with water.  Bring to a quick boil, remove it from the flame, and dump all of the water back out.  Set aside the beef shank - rinse out and clean the stock pot.
2. Using the same, cleaned out stock pot {or another clean one :)} add the beef shank, as well as all of the other ingredients, including the 12-14 C of water.  Bring to a slow simmer and cover.
3. Simmer for at least 2-1/2 - 3 hrs.  Do not let it boil!
4. When done, remove from the heat; when cool enough to handle take out the beef shanks and strain the broth. Keep beef shank separately in the fridge - and put broth into fridge until ready to use.

Gaisburger Marsch (assembly)

• 5-6 C of beef broth {see above}
• 1-1/2 C of cooked Spaetzle {or more}
• Beef from the beef shanks, diced
• 1-1/4 lbs of red potatoes in their jackets, cut into bite size pieces
• 1/4 celeriac cut cleaned and cut into bite size pieces
• 1 large carrot cleaned and cut into bite size pieces
• 1/4-1/2 C of finely chopped fresh chives
• Plenty of salt, pepper

1. Heat up beef broth, add plenty of salt and pepper to taste
2. Add potatoes, carrots, celeriac, beef and some of the chopped chives.  Heat - no more than to a very slow simmer - until potatoes and vegetables are soft
3. Add Spaetzle, and all of the chives.  Serve when Spaetzle are heated through!

I served the soup with the usual = crusty bread :)

The rating by Alena is...

no, I did not force her ;)

Are you ready to see what the rest of the #SundaySupper is bringing today?  Check out all these amazing soups....

Do The Chicken Dance (chicken {or other poultry} soups)

•  Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from  Gourmet Drizzles
• Ground Turkey and Vegetable Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls
• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom

Where’s The Beef (Beef Soups)

•  Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

• Louisiana Caldo by Catholic Foodie
• Sweet potato and Spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

•  Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

• Not-So-Mini-Strone at The Foodie Army Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good?
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

• Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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

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 :)

Ice "cream" cake #Dairyfree & Birthday Party

Another year has passed by so quickly and our big girl just turned nine years old.  It is hard to believe how fast time is running...Alena wanted a real Birthday party this year complete with cake, games, craft, and dinner.  A party like the ones I grew up with - parents entertaining us with fun games, and crafts.

The hostess

For the 2012 Birthdays in our family {I just remember that mine was not included} I have been making - as you may already know - Ice "Cream" Cakes.  It started with Mia Rosie - Vanilla/Raspberry - then Ron - Vanilla/Peach - and now Alena.  Alena however is a complete chocolate lover. No question...so her selection was Chocolate/Blood Orange.  It turned out great {however I think vanilla is much prettier} and everyone loved it.  Oh, and I cheated as the actual cake was baked from a box.

Chocolate Blood Orange Ice Cream Cake
1 box of dairy free Vanilla or Chocolate Cake {I used Trader Joe's Vanilla & added 2 Tbs chocolate}
   Soy/Almond/Hemp Milk
   Egg
   Oil or vegan margarine
2 - 14 oz containers of Ciao Bella Blood Orange Gelato
1 - Quart So Delicious Chocolate Velvet Ice "Cream"
1 - organic untreated orange
6 - marshmallows cut in half

1. Bake cake according to instructions and use your preferred milk substitute, as well as "butter'
    substitute.  Keep 1 container of Gelato on counter to soften
2. Let cake cook down and place a "Tortenring" {catering?}, or aluminum foil between the cake/and
    the pan. It should go all the way to the top of the pan, it will make it easier to remove the pan at
    the end.
3. Spread softened container of gelato on the cool cake.  Cover with aluminum foil and put in
    freezer for at least 3 hours; or until firm.
4. Soften chocolate ice "cream" - spread 1/2 of the container of soft ice "cream" on top of gelato.
    Cover and return to freezer for at least 3 hours; or until firm.
5. Repeat step 3
6. Repeat step 4. Let cool for about an hour, then decorate the cake with orange slices and
    marshmallow. Cover and return to freezer for at least 2 hours or until firm.

Remove 30 minutes before serving!!!

And the party?!  All the kids had a lot of fun.  First there was the ice cream cake;

next a game of "Topfschlagen" {it literally translates to "hit the pot". The eyes of the player are covered, then a pot is hidden with a little gift underneath and the player gets on his knees with a wooden spoon to find the pot}, followed by  the "Mummy" game {kids are in pairs of two and one person wraps the other in toilet paper},

The Mummy Game 

and finally Musical Chairs.

Musical Chairs

For the craft we made Santa's - some kids made Elf's.  I had prepared the craft by covering empty rolls of toilet paper with red felt {I used a glue gun}, and also glued the "head" on top.  The kids decorated, using low heat glue guns, the craft with eyes, beard {cotton balls}, hat, buttons, belt, etc.

And finally the Birthday girls choice for dinner - Wieners...


   

Zwiebelkuchen {Onion Tart} #Dairyfree

Zwiebelkuchen is one of my favorite dishes and my Mom HAS to make it for us at least once when we are visiting  home {Germany} in the fall, or winter.  It just spells comfort, home, and it is {if a food can be that } absolute coziness on a plate.  Delicious with Suser - which I {unfortunately} have not been able to find in Portland - but really anything works well with it.

The original recipe is laden with butter, and sour cream - clearly not  Galactosemia safe. My Mom first was skeptical that a dairyfree version would be just as good.  The first time, she tried it - which is now  several years ago - all of us were thrilled that it was even better than just as good as the "cow" version :)
A couple of years ago my Mom gave me her recipe and I have been making it like clock work every fall.  It is great for parties, but also - like we had it - on a quiet Saturday family dinner....The recipe makes two cakes; which means that in our house there is plenty for Sunday brunch :)

Zwiebelkuchen {Onion Tart}
Crust
4 C Flour
3 egg yolks
2-1/2 tsp yeast
1 pinch salt
1 pinch sugar
9 Tbl Earth Balance {125 gr.}
1  C water
1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for
    at least 2 hrs.

Filling
2-1/2 lb onion diced
7 oz lean Speck {or lean bacon}, diced
5 eggs
1 C Tofutti Sour Cream
Pinch of salt
1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}

1.  Fry up the speck until most of the fat has rendered and it is nice and brown,
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

Gulasch for #SundaySupper {Goulash}

Today's theme for #SundaySupper is meals made out 5 ingredients or less.  I am very excited about this  theme  as one of my favorite meals for entertaining, or for a nice warming dinner is Gulasch which is made out of - the rules are clear salt, pepper and salt do not count - out of exactly five ingredients.  Splash of oil, beef, onions, potatoes, and paprika.

Whenever I make this recipe it connects me to my early childhood.  It is actually the recipe from my paternal Grandmother {Omi}, who grew up in Serbia, until the entire family fled amid the chaos of the war and moved to Karlsruhe, Germany.  My Omi would make Guslasch at family gatherings...

My Omi and me - Family gathering {my Mom is wearing sunglasses}

There is something beautiful about making this dish as I remember Omi, plus it is easy to make, feeds a crowd, and makes fantastic leftovers that are great for school lunches for my girlies.  It just takes some time on the stove, so keep that in mind it is definitively not a last minute kind of dish....


Gulasch
Splash of olive oil
2 lbs beef stew {I like it cut into small pieces}
1-1/2 lbs onion sliced thin {cut into rings}
3 lbs potato peeled, and cut into quarters {I like yellow - russets work too}
6 Tbl paprika {I use mild}
1 Tbl hot paprika {optional I only add it to my own plate as my family does not like spicy food}
5 C Water
1 Tbl Salt {or more to taste)

3 lbs potato peeled, halved, and cut into quarters

1. Heat a splash of olive oil in a stock pot, and when warm add onions.  Cover and keep at medium
    heat until onions are softened {be careful not to brown them}, add
2. beef stir well and cook {open lid} until beef is barely cooked from all sides,  add
3. water;  bring to a slow simmer {be careful not boil}
    and cover.  Cook for 30 minutes, then
4. add salt, and
5. return to a slow simmer, cover, and simmer for another 60 minutes, then add
6. potatoes and simmer until potatoes are soft.  Adjust salt, and serve in soup bowls.

We like to serve ours as my Omi did with crusty white bread, and pickles {vinegar - not salt pickles}

Be sure to check out what  everyone is bringing to our #SundaySupper table today. 

Breakfast, Starters, Butters and Jams:

• Pa Jun or Korean Scallion Pancakes – Kimchi Mom
• Homemade Instant Oatmeal – Home Cooking Memories
• GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
• Caprese Bites – My Catholic Kitchen
• So Simple Pizza Puffs – Hip Foodie Mom
• Toast Topper #11: Allspice Peach Butter – What Smells So Good?
• Strawberry Balsamic Jam – The Messy Baker Blog
• Broccoli and Feta Frittata – Kwistin’s Favorites

Main Dishes:

• Fresh Basil and Tomato Pasta – I Run For Wine
• Gulasch – Galactosemia in PDX
• Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
• Appley Kielbasa – The Meltaways
• Shrimp Stuffed Potatoes – Juanita’s Cocina
• Hawaiian Chicken Sandwiches – Supper for a Steal
• Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
• Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
• Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
• Crockpot Chicken Tacos – The Hand That Rocks The Ladle
• Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
• Peanut Butter Noodles – In the Kitchen with Audrey
• Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
• Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
• Herbed Butter Pork Chops – Brie’s Bites
• Creamy Ham Linguine – The Daily Dish Recipes
• Pesto, Tomato & Feta Pizza – Momma’s Meals
• Quick Black Bean Burritos – Diabetic Foodie
• Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
• Stuffed Shells – Cravings of a Lunatic
• Potato Kugel – From Fast Food to Fresh Food
• Garlic Butter Fried Rice – My Trials in the Kitchen
• Goat Cheese Alfredo – Family Foodie
• Roasted Moroccan Rack of Lamb – Maroc Mama
• Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
• Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
• Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
• Grilled Polenta Cakes – Lovely Pantry

Desserts:

• Nutella Ice Cream – Shockingly Delicious
• Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
• Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
• Honey Macaroons – Pippis In the Kitchen Again
• Strawberry Frozen Yogurt – Damn Delicious
• Homemade Caramel Sauce – Chocolate Moosey
• Easy Chocolate Chilli Fudge – Soni’s Food for Thought
• White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
• Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
• Chocolate-Caramel Ice Cream – Basic N Delicious
• Pumpkin and Chocolate Swirl Cheesecake – Baker Street
• Peanut Butter Cup Popcorn – Mom’s Test Kitchen

Beverages:

• Five Most Food Friendly Wines – ENOFYLZ Wine Blog

Please be sure you join us on Twitter during the day by following #SundaySupper. The Twitter live chat starts at 7 p.m. {EST} and we will talk about our Five Ingredient Recipes! Just follow the #SundaySupper hashtag, or you can follow us through TweetChat!  

We would also love to feature your Five Ingredient recipes on our #SundaySupper Pinterest board and share them with all of our followers!