Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts

Friday, December 26, 2014

Germerican Christmas as in Merry Christmas, Frohes Fest & Food Traditions...

This year we celebrated another Germerican Christmas;  German, our own, and some American traditions are combined and make our Germerican Christmas.  -  I am not a traditionalist,  but this time of year I turn into one.  Yes. it basically starts in with Laternenparade for St. Martin's Day,  the next thing is the advent's wreath,  on December 1st, both girls get a advent's calendar each and St. Nikolaus visits December 6th every year.  Then of course there are the movies we watch.  Elf, Grinch, Lampoon's Family Vacation, Peanut Christmas, Christmas Story, not to forget Love Actually must all be watched before Christmas, the Elf starts visiting, cookies are baked and the rest of the family insists on a tree.  It is not that I do not want a tree but putting it up in early December?  When I grew up my parents decorated the tree and it was not revealed until Christmas Eve when not only saw the tree for the very first time but also the presents.  It was magical…such anticipation; now we get a tree and decorate it together plus we each pick out a new ornament at Santaland each year…

Presents…well, yes there are presents and we hang stockings by our chimney for each person celebrating.  In Germany the Christkind visits and brings present on Christmas Eve; so yes, our girlies are quite spoiled as it just also happens to visit our house after dinner and leaves a few presents.  Santa of course visits at night and we do follow him along on the Norad tracker it's so much fun. Christmas Day is a lazy one, spent unwrapping, trying on, playing and/or reading presents plus it has to involve a long family walk up  Mt.Tabor

Food - yes, there is food; the first few years after Alena was born was quite a steep learning curve as to how to modify recipes, knowing "safe foods" etc.  In the meantime reading labels, knowing which foods are safe, how to modify is second nature and at home no big deal. So what do we eat on Christmas?  Keeping with  German tradition Christmas Eve dinner is simple and it's Fleischkäse (thank you for a great German butcher in Portland) and Potato Salad. For Christmas Day we used to make a goose, potato dumplings, red cabbage but since neither of the girls really like it we have switched it up.  This year was the second in a row that we had Rouladen with Spätzle {scroll all the way down for recipe} served with oven roasted carrots, and red cabbage.  I have to admit that this year I got a jar of Hengstenberg Apfel Rotkraut {red cabbage with apple} and just heated it up; I may just stick to that tradition.
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Sunday, April 20, 2014

Rhubarb Meringue Cake {Rhabarberkuchen} for #SundaySupper

First off Happy Sunday to all of you.  Whether it is Easter or Passover you are celebrating the #SundaySupper team has you covered today with 40+ recipes.  Our gracious host today is Alaiyo from over at the Pescetarian Journal.

We celebrate Easter and it is one of the girls favorite holidays; just like it was mine growing up.  Of course as a kid, just like my girlies,  it was the chocolate and Easter Basket treats that I was after.  I remember looking for it every year in my Oma & Opa's back yard; it always took me a good long time to find the big woven wicker basket in the yard.  We keep with this tradition, and have the girlies search  - weather permitting - in the yard, or in the house.  

Now what is Easter without great food?! We generally serve ham, asparagus, fruit salad, potatoes and - my personal favorite - Rhabarberkuchen.  Rhubarb the delicious tart spring fruit {it really is a vegetable} = spring to me; it is oh so delicious.  It is perfectly paired with strawberries, or vanilla pudding but also on it's own in a delicious Kuchen. Please let me introduce you to my Rhubarb Meringue Cake a traditional German cake; rhubarb covered with crunchy, sweet meringue….


The pictures did not quite turn out as planned, but don't let that keep you away from this delicious treat…

Rhubarb Meringue Cake {Rhabarberkuchen}
- 1 stick of Earth Balance or other vegan butter
- 1-2/3 C  sugar {2/3 C for dough & 1 C for meringue}
- 3 eggs {2 of them carefully separated}
-  1/3 C corn starch
-  1 C flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon of lemon juice
-  2 lbs of rhubarb

*** Preheat oven to 350F ****

1. Clean the rhubarb by peeling it and cut it into app. 1/4"pieces
2. Separate 2 eggs carefully. Reserve the egg whites.

Make the dough
2. Add stick of Earth Balance, 2/3 C sugar, 1 whole egg, 2 egg yolks, cornstarch, baking powder
    and flour to a mixing bowl. Mix thoroughly until you have a firm dough.
3. Spread dough into baking form, and top with rhubarb
4. Bake for about 30 minutes, or longer until dough is just slightly golden

Make Meringe
5. In a clean mixing bowl beat egg whites with a pinch of salt until firm
6. slowly add lemon juice, and sugar
7. Carefully spread meringue over the top of the baked cake
8. Bake for another 20 - 30 minutes, depending on your oven this could be longer or shorter until
    meringue turns just ever so slightly golden

Enjoy!!!

Now check out what the rest of the #SundaySupper team brings to our virtual table.
Breakfast/Brunch
Appetizers:
Savory and Sweet Breads:
Sides and Salads:
Main Dishes:
Desserts:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Thursday, March 20, 2014

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

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

What do you think?



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

Herbed Potatoes

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

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Sunday, December 29, 2013

New Year's Brezel {#Dairyfree} for #SundaySupper

How can it be that 2013 is already coming to an end? Just a few days ago I was fretting that we were not prepared for Christmas. But you know what? It all turned out great. Santa brought presents,  dinner turned out well, we are all healthy so I must tell myself that there is no reason to fret :) This shall be my New Year's resolution...no fretting :)

With 2013 coming to an end I am sure you can guess the theme for this week's #SundaySupper.  It is Reflections and Resolution hosted by Constance a.k.a. The Foodie Army Wife.

Is New Year's Eve a big event for you?  Do you celebrate with a big party, or do you usually turn in before the New Year arrives?  I remember New Year's Eve being a big deal both as a child and as a young adult in Germany.  When I was a child we always drove to Karlsruhe to Omi's house.  My uncles, aunts and cousins were all there to ring in the New Year and to celebrate  Omi's birthday on January 1st.  It was a  tradition just like the food; the main dish always was baked carp, the appetizer - for the adults only - was fish soup, bubbly at midnight, and a New Year's Brezel for breakfast. The adults feasted while the kids played and got to stay up super late. At breakfast we all joined and shared the big New Year's Brezel.  Now this is not an ordinary brezel as they range in size from just slightly under a foot larger; it is made from a sweet yeast dough often covered with large sugar crystals {Hagelzucker}.  The New Year's Brezel symbolizes good luck and health for the New Year to all who share in eating it around the table.  I love this tradition together with the fond memories of  New Year's Eve parties and Omi's birthday's so many years ago.  The New Year's Brezel  is something we continue; it be no surprise that a New Year's Brezel is my #SundaySupper dish today.  I bring it to you along with wishes for a Happy and Healthy 2014 to you, and your entire family.

New Year's Brezel

  • 4 C flour
  • 2 Tbs sugar
  • zest of an untreated lemon
  • 1-1/4 tsp yeast
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 2/3 C dried unsweetened cranberries
  • 1-1/4 C Almond milk
  • 9 Tbs Earth Balance or other Vegan "butter"
  • 1 egg yolk
  • 2-3 Tbs water
  1. Mix flour, sugar, lemon zest, spices, cranberries and yeast in a large mixing bowl
  2. Warm "milk" on the stove - do not bring to a boil - and gently melt "butter" in the "milk"
  3. Pour the heated liquid {combined "milk" & "butter"} over the dry ingredients.
  4. Mix the ingredients using a dough hook until a soft dough forms.
  5. Set dough covered into a warm spot and let it rise for at least 30 minutes
  6. Preheat oven to 425F
  7. When dough has risen, roll it into a large roll; it should be thicker in the middle and thinning at both ends.  Lay the roll flat onto a surface and shape it into a brezel, by bringing the ends towards the middle {thick} section of the dough. Twist the two ends, and place them each onto the middle section.
  8. Combine the egg yolk with water; brush the egg water mixture onto the brezel.
  9. Transfer the brezel to a baking sheet, and bake in the preheated oven for 30 minutes or until it is golden!
Happy New Year from our family to yours 


Now check out what the other contributors are bringing to our #SundaySupper table today.

Join us this weekend for Reflections and Resolutions! Breakfast Appetizers & Snacks Main Dishes & Sides Desserts & Drinks Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
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Tuesday, December 24, 2013

Christmas Muffins for Santa {#dairyfree}


The 2013 Christmas season will go down as the year of hardly any cookies.  Yes, it is true and I must confess.  There were four different batches of cookies this year and they are all gone.  Yup - and this year marks the year without Zimtsterne, Vanillekipferln or other of my usual standards.  For no particular reason but it just did not happen...however we do have a Christmas tree, we visited Santa, saw the beautiful tree downtown Portland

but still there is was a lack of Christmas spices filling the air. Now do not be sad for us, because we had the most delicious Christmas Muffins and Santa may just find those waiting for him by the chimney :)

Christmas Muffins
***Preheat oven to 325 and line 12 muffin cups
  • 2 C flour
  • 2/3 C sugar
  • 2 Tb light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 C whole Almond -> chopped in kitchen processor/chopper
  • 1/2 C pecan pieces
  • 1/3 C dried unsweetened cranberries
  • 1 C Almond Milk {or your favorite "milk" beverage}
  • 1 egg
  • 1/4 C Canola Oil
  • 1/4 semi-sweet chocolate chips {optional}

Note:  You will need to use two bowls.
  1. In a large bowl combine the first seven ingredients (through cardamom} and mix it up thoroughly. Then add the chopped nuts as well as cranberries.
  2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
  3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
  4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
  5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled. If using, top the muffins with chocolate chips.
  6. Bake for 35 minutes or until a toothpick comes out clean.
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Sunday, December 15, 2013

Moscato Orange Chicken with Olives for #SundaySupper

This week's #SundaySupper event is sponsored by Gallo Family Vineyards and I am super excited to participate in this awesome event not just because I love wine. :)   You will agree with me that the theme being Memorable Holiday Meals: Holiday Traditions and Recipes using wine in the recipe is fitting for the season. :) Oh yes this is perfect.  Let me tell you a little bit about the Gallo Family, whose passion it is to make great wine.  Did you know that Gallo Family Vineyards offers 16 different wines year-round, including Moscato, Hearty Burgundy, Pinot Grigio and more? To learn about all of the wines, please visit www.gallofamily.com and find out where to buy Gallo Family Wines through the Store Locator Tool:  http://ht.ly/rfeYJ.

Gallo Family Vineyards was founded 80 years ago by Ernest & Julio Gallo.  To this day Gallo Family Vineyards is proud to still be family owned, and today four generations of Gallos, as well as employees work at the vinery.

Now let me tell you a little about the Holiday Traditions in our house.  I love traditions you know, as in the traditions we as a family create for ourselves.  So in our family, we start the season off with a lantern walk for St. Martin's day in early November where the kids enjoy hot cider while the adults enjoy a mug of Glühwein.  After the Thanksgiving Holidays -  and two birthdays - St. Nikolaus visits our house and leaves some treats or sometimes coal in the shoes we leave outside for him {yes, he himself visits us every single year}.  As we get closer to Christmas the girls have been visiting friends living in an assisted care facility for children. To us it is important that our children learn that Christmas is not all about the presents but it is about thinking and helping those that are less fortunate than us.

This is another reason why I am so excited about working with Gallo Families.  Did you know that every day 8 million seniors in the U.S. face the threat of hunger? That's one in every six seniors. It is something the Gallo Family has recognized and they have partnered with Meals on Wheels Association of America to fight hunger with the Every Cork Counts™ campaign.  The campaign will run through December 31st, 2013. You may know that in my day job I am a frequent volunteer at a Senior Law Clinic here in Portland and I can tell you that many seniors rely on Meals on Wheels.  How do you help? Well let me tell you it is not only super easy, but also a ton of fun.  Visit http://EveryCorkCounts.com and you can either play a game {yes, I may have already played it a couple of times}; or uncork a bottle of Gallo Family Wine and mail the cork to the Gallo Family.  TThis is really, really awesome as the Gallo Family will donate $5 for every cork that is sent their way - up to $90,000.  Are you ready to participate? - Wait, wait, wait before you run out I have a coupon for you - get $2 off your  your fabulous bottle of Gallo Family Wine.  Open up your bottle share it with your friends and/or family then spread some more cheer by sending the cork to

Every Cork Counts
P.O. Box 3017
Grand Rapids, MN 55745-3017

All corks must be postmarked between now and Dec. 31, 2013, and received by January 15, 2014.

There is even more fun to because you can create your own family crest on the Gallo Family Crest Creator site.  It's super fun and yes, I have created our very own family crest already :)

Last, but not least be sure to like Gallo Family Vineyards on Facebook, follow on Twitter, Instagram, and YouTube.

Are you ready for some delicious, fabulous food now? Oh yes - you chicken cooked in wine oh so good. Take a look....

Moscato Orange Chicken with Olives
  • 5 chicken legs
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1 orange
  • 2 Tbs Canola Oil
  • 1 Anchovy filet, minced
  • 1 garlic clove, minced
  • 2 C Gallo Family Vineyards Moscato
  • 1/2 tsp lemon juice
  • 3/4 C Manzanilla Olives
***Preheat oven to 375F ***
  1. Season chicken with salt and pepper
  2. Peel, and filet the orange.  You should have about 3/4 C filet {skin off} orange slices.  Reserve the peel, skin as well as excess juice
  3. Heat oil in a large and high oven proof skillet {I use a cast iron skillet be sure that it will be large enough to fit the chicken}
  4. Brown the chicken in batches {2 at a time}.  When each side is browned - about a couple of minutes each side - remove from the pan set aside and repeat with the remaining chicken.
  5. Once all the chicken is browned, drain the oil out of the pan to discard when cold.
  6. Return pan to the burner, add garlic together with the anchovy. Sauté for a couple of minutes, then squeeze the reserved orange skins, juice form the peels, as well as any excess juice from the orange into the pan.  Stir it up carefully and cook for a minute or so {it will sizzle}
  7. Pour the wine into the pan, stirring the bottom of the pan to incorporate all browned bits and pieces. 
  8. Add lemon juice, bring liquid to a boil and cook for a couple of minutes.
  9. Return chicken to the pan; the liquid should cover about 3/4 or little more of the chicken.
  10. Place chicken in the oven and bak for 45 minutes
  11. After 45 minutes stir in the olives, together with the oranges and bake for another 15 minutes.

Serve on a bed of rice, or egg noodles and enjoy!!!

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

Disclaimer: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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Friday, December 13, 2013

Easy Pecan Cookies {#Vegan} & winter weather..

Yes,  this has been one crazy week here in Portland.  We had snow on Monday, well let me clarify that it was just a bit of a dusting of snow but enough to bring excitement to the kids.  If you do not live in Portland, you may not know that the slightest dusting of snow often will cause school to be cancelled but not this week.  On Tuesday morning it is icy and we get a 6 am call to let us know that school starts on time but on Wednesday it was foggy, icy and you know what?!  Yup school was cancelled.  Let me just say that my girls were not disappointed :)

Finally time to make some cookies aka Weihnachtsplätzchen in our house; yes, I am finally getting in the spirit...

These cookies are easy, delicious, and the dough is easily prepared ahead of time.

Easy Pecan Cookies
  • 1-1/2 sticks Earth Balance at room temperature {or other vegan "butter"}
  • 1/3 C sugar
  • 1/2 tsp Vanilla
  • 1 pinch of salt
  • 1 Tbl Almond Milk {or other milk of your choice}
  • 3/4 C Pecan, ground to a meal 
  • 2 C flour
  • 1/4 C Pecan pieces
  1. Cream margarine until it is soft then add,
  2. Sugar, Vanilla, Salt, and Almond Milk.  Process {I use a kitchen stand mixer} until it all comes together then add,
  3. Pecan meal and work it into the dough,
  4. Add flour and knead until the dough comes together.
  5. Cut the dough into two pieces and roll each piece into a long roll.  Wrap each roll in plastic wrap and set into fridge to rest for at least 30 minutes.
  6. When ready for baking preheat oven to 375 F
  7. Prepare a cookie sheet with parchment paper. Slice about 1/4" cookies with a knife from the dough roll and place on cookie sheet.  Top each cookie with 1-2 Pecan pieces and push them down gently into the dough.
  8. Bake for about 10 - 12 minutes but be sure to check on them after 8 minutes.
Enjoy - the girls sure did  :)




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Tuesday, October 29, 2013

Trick-or-Treating tips for #kids {#allergy #Galactosemia} #halloween

Mia Rose carving her Jack-O-Lantern
Can you believe that it is almost Halloween Eve?!  Alena and Mia Rose have been counting down the days; we decorated the house and yard right on time - you know that is October 1st - visited the pumpkin patch and started to carve our Jack-O-Lanterns a couple of days ago.  Dinner for Halloween is planned, costumes are ready, and candy for handing out is bought as well.  I guess you can say we are prepared...

Here is a question that has was on my mind when our girls where not old enough to go trick-or treating.  How will that work?  Will they be sad if they cannot eat the candy?  Or will we just not allow them to go?  {Yes, I honestly entertained that question once for about 10 seconds...what on earth was I thinking?!}
Alena carving her Jack-O-Lantern
The first time year we took Alena trick-or-treating we went to the Kennedy School for an indoor trick-or-treat event.  She was so excited and at the time we allowed her to only take "safe" candy {you know Skittles, Twizlers, etc.} - I have to admit to some minor heavy heartedness at the time but these times have passed.

When trick-or-treating the girls always pick a piece of candy even if there are only "unsafe treats"; they are - of course - super excited about the houses that have safe treats, or special treats just for them...At home each girl empties her treat bag onto the table and they separate by safe/unsafe treats.  Next we exchange the unsafe candy for safe candy.  I always buy a bag of "safe" candy which we keep at home for this purpose only.  This year, I am thinking that we will also exchange some candy for nickels...you know because how much candy does one really need, right?!

Now here are Alena's & Mia Rose's tips for a fun Trick-or Treating  -

- See if there is a piece of candy that is safe, if not
- are there other treats like pencils, erasers, tattoos, if not
- choose the piece of candy that is the prettiest .
- Have lots of fun!!!

Now here is how it happened in the past....



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Monday, April 1, 2013

Easter Dinner = Carrot Cake, {S}mashed Potatoes {dairyfree} and more...

We celebrate Easter...well, kind of you know the girlies search for their Easter baskets and we have a special dinner.  Since we do not have any family here it is generally a time spent around our dinner table with friends.  I have to admit, to my love of Easter.  Always have...coloring of the eggs, yellow daffodils, yellow chicks, story of Easter Bunnies...it is so much fun at least to me.  Both girlies love it too, and they were out of their beds by the crack of dawn ready to search for any potential Easter Basket that may have been left for them.  And yes,  they were in luck...there was a trail of jelly beans leading to an Easter Basket for Alena and one for Mia Rose. They were packed with candies {yes, all Galactosemia safe -> Sunburst, Jelly Bellies, and dark dairy free chocolate bunnies}, and some small presents.  It was happiness at our house and both girls proclaimed their love for the Easter Bunny...

For dinner it was also happiness in our house - Easter Ham, sautéed Green Beans with almonds, Spinach Spaetzle, dairyfree {S}mashed potatoes, and - a last minute addition from this week's #SundaySupper - Red Cabbage Citrus Salad.

Oh, and for dessert we had Carrot Cake {of course dairy free}.  Three out of the six dishes are recipes from my friend Isabel aka as Family Foodie - so in a way it was like her joining our table :) .  I adapted the {s}mashed potatoes, as well as the carrot cake to become dairy free.

Here take a look at the carrot cake

I made the following changes to the recipe

-  used Whole Wheat Pastry Flour instead of regular flour
-  used Tofutti Better than Cream Cheese instead of regular cream cheese
- 1 Tbs of Earth Balance aka Vegan Butter instead of regular butter

and that was it.  I did have to bake my cake for about 65 minutes or so.  When making it be sure that you do not skimp on the pineapple....

Oh, and the Red Cabbage Citrus Salad is such a stunning as well as delicious salad plus the recipe is super easy.




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Saturday, March 30, 2013

Easter Cookies & Outdoor fun

Dairyfree Sugar Cookies Easter CookiesIt is hard to believe that spring break is over - yes over with a capital "O".  I can honestly say that we - well at least me - had a great time.  Yesterday we made these super cute cookies with friends.


I adapted the dough from the Alton Brown Sugar Cookie recipe; they turn out great and the cookies are not overly sweet.  I made them Galactosemia "safe" - dairy free - by replacing the butter with two sticks of Earth Balance.  I also used Whole Wheat Pastry Flour instead of regular flour - the flour did make a huge difference....


The weather today was just amazing - it must have been in the mid 70's and we spent much of the day outside plus we never used the car.  Yay!!!  We first took a leisurely stroll to a couple different playgrounds at each the girls got to play a lot....

Our next stop was at Portland Nursery which is a fantastic garden store and it was just buzzing with people today. Oh, and yes Magnolias are blooming...

Next we walk past friend's house where the girls got to play outside with their friends and the adults had some grown up conversation.

The last stop - and dinner tonight - was Por que No on Hawthorne {Rice & Beans for Alena and Pollo Verde Taco for Mia Rosie}

Now, the kids are tucked into bed anxiously awaiting the arrival of the Easter Bunny...


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Sunday, February 10, 2013

Valentine's Asparagus, Clam & Bay Shrimp Pasta for #SundaySupper

How do you feel about Valentine's Day? Do you celebrate it?  Are you having fun with it? Yes?!  To me it is a holiday that grew on me after having children :).

What do you like about Valentine's Day? Is it the chocolate, the roses, or the savory treat?  To me it is about all of those things, but most of all having fun and enjoying it with my family.

 When Isabel from announced the Valentine's Day Event for the #SundaySupper Team I knew right away that my dish will be a savory treat.  You see, neither Ron nor Mia Rose are huge chocolate lovers ~ unlike Alena and me :)  So for Valentine's Day it has to be something that is a real treat plus enjoyed by all of us. We still have winter so having fresh asparagus is a real treat this time of year, and asparagus seems to be one of THE foods to eat on Valentine's :) Todays #SundaySupper event is hosted by my amazing friend Jen be sure to visit Juanita's Cocina.

 So here it is....
Asparagus, Clam & Bay Shrimp Pasta Dairyfree Milkfree

 Valentine's Asparagus. Clam & Bay Shrimp Pasta
  • 1 lb. fresh pasta {I got ours from Pastaworks}
  • Splash of Olive Oil
  • 1/2 lb. fresh Asparagus ~ cleaned and cut into pieces
  •     1 Lemon {lemon zest from the entire untreated lemon}, juice of 1/2 lemon
  • 2 lb.  fresh Manila Clams 
  • 1/4 lb fresh Bay Shrimp
  •    3 sprigs of green onion diced 
  • Salt, Pepper to taste
  • Optional grated Parmesiano Reggiano
1.a  Heat Olive Oil in a large pan {I use a cast iron pan} and add Asparagus with a pinch of salt. Saute
Asparagus, Clam & Bay Shrimp Pasta

       for a couple of minutes until bright green and not quite done,
1.b As Olive Oil heats up, bring water in a large pot to a boil.  
2.a Add clams, and lemon juice to the pan and saute for a minute, cover and cook for about two 
      minutes. Be sure not to over-cook them
2.b Cook Pasta until al dente and drain
3.   Remove any unopened clams from the pan and discard them before adding lemon zest, salt, pepper 
      and bay shrimp.
4.   Place pasta in a large serving dish and top with the Asparagus-Clam-Bay Shrimp mixture and 
      combine it with the pasta.  Top with diced green onions; serve with {optional} Parmesiano
      Regiano.

Now it is time to check out all the other fantastic treats the rest of the #SundaySupper Team brings to the Valentine's Day table.  You will certainly find just the special treat to make for your darlings....
Asparagus, Clam & Bay Shrimp Pasta galactosemia milkfree dairyfree


 #SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
#SundaySupper Valentine’s Day Sweet Eats:
#SundaySupper Valentine’s Day Drinks:
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan
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
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Tuesday, January 1, 2013

Happy 2013 & #Dairyfree Sweet New Years Day Pretzel {Neujahrsbrezel}

Happy 2013 to all of you from the four of us!  I hope you all had a great start into the New Year.  Did you do anything special?  Do you follow any traditions for either New Years Eve, or New Years Day? I would love to hear about it.

For us, we usually have Oregon Dungeness Crab for New Years Eve but the season has been delayed so we made a change of plan.  Instead we made Raclette - something we have done often in Germany for New Years Eve.  You eat for a long time, take a break, eat again...and soon it is almost midnight.  We do have a table raclette oven and this is actually the first time we have made Raclette with the girls.  I was unable to find "safe" Raclette cheese for the girlies so they made their with slices of Gruyere which also is so tasty.  Friends joined who had never had Raclette before joined us around the table and we had {as can be expected} a lot of fun...

New Year's Day was spent with taking a nice walk on this sunny day up to Mt. Tabor,

and it is was Hopping John Emeril Style :) with a side of Collard Greens

For breakfast I made a Sweet New Years Day Pretzel {Neujahrsbrezel} - it was made on New Years Eve...


This is actually the first time I made one.  In the region of Germany that I call home {Swabia} it is tradition to eat Neujahrsbrezel on New Years Day.  After Christmas it is sold in the bakeries - it is supposed to symbolize good luck, and love for the New Year. It taste like Challah and is delicious.

I have tried to make sweet yeast bread in the past, but failed every time.  I contributed it - maybe incorrectly - to the soy milk.  In any case, it has been years since my last attempt and I love tradition, so I gave it another try.  It was delicious - just spread a little "vegan"/or regular butter on a slice, dunk it in coffee, or hot chocolate.

Dairyfree Sweet New Years Day Pretzel
  4 C   flour
1/4 C Vegan Butter {I use Earth Balance}
1-1/4 C Oat Milk {or other Milk Substitute}
1 egg
1/4 C sugar
1 pinch of salt
2-1/4 tsp dry active yeast
1/3 C raisins {optional}
1 egg yolk
1. Mix flour, sugar, yeast, and sugar.
2. In a pot warm up the "milk" and melt vegan butter in the "milk". When "butter" has melted, pour
    the liquid into
3. dry ingredients and stir up before adding the egg.  Work it into a smooth dough and knead for
    at least three minutes {you may have to add a little more "milk" or flour}. When a smooth dough
    has formed, cover the bowl with plastic wrap and let rise at a warm place for at least three hours {I
    put mine into the oven}
4. When dough has risen {it takes about three hours} add raisins - if using - to the dough.  Work raisins
     thoroughly into the dough.  Let dough rest for another ten minutes or so.
     *Preheat oven to 360F
5.  On a floured work surface work the dough into a long roll.
6.  On each side of the roll - leaving an uncut part in the middle about 3"-5" - cut dough twice.  On each side it should be about 6" - 8" - the braid each side. Fold the braided ends up to the middle,
     forming a pretzel shape.  You can put parchment paper into the two openings to make sure they stay nice and open

 





7.  Brush pretzel with egg yolk, and bake in preheated oven for about 30 minutes, or until light and
     golden.


Here is to a fantastic 2013!!!

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