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.

Vegan Tortilla Soup for #SundaySupper

The theme for today's #SundaySupper is a Mexican Fiesta in honor of the Mexican Independence Day {Día de Independencia} which is today, September 16th, 2012.

Okay, so let me tell you first - you may already have guessed this - but this theme takes me a little out of my cooking comfort zone.  A German girl cooking Mexican food - the extent of my "ordinary and usual" meals somewhat resembling this oh so tasty cuisine are tacos.  Well, and my tacos are really just very, very basic.  Ron even told me, you cannot bring your tacos ;)  I love Mexican food and we have it every so often at one of our favorite places in Portland.  But to make it myself has intimidated me.  And you know, I will also tell you about the one time we had Mexican food in German...Dear fellow Germans please do not take offense, but it was nothing like it.  Imagine goulash in a burrito.  Yes,  Mexico is just too far away from Northern Europe :)

In any case, now back to today's Mexican Fiesta "Vegan Tortilla Soup" - Yes!!! I have made it before {in the winter} and adapted a recipe from the Oregonian.  With this week's CSA box I receive a lot of tomatoes so why not put the flavor of fresh tomatoes to good use.  Summer fresh, Vegan Tortilla Soup - so good, and {best of all} so quick.

Vegan Tortilla Soup

3 T of vegetable oil {I use canola}

6 small corn tortillas - diced into pieces

1 medium onion finely chopped

2 garlic cloves minced

1 T tomato paste

1 tsp ground cumin

3/4 tsp chili powder

4 C vegetable broth {I like Pacific Foods}

4 T chopped fresh cilantro

1-1-1/2 lbs. of fresh tomatoes, sliced {I did  neither skin, nor seed - any flavorful tomato will work}
1  can (15 oz) black beans drained
2/3 C of corn kernels {I used frozen}
1 T minced and seeded jalapeño {optional - or use more}
Salt and Pepper to taste

1. Heat oil in soup pot, and add tortilla strips. Fry until crisp and remove with a ladle from the pot
2. Add onions, and a pinch of salt. Sauté until fragrant, then add
3. garlic, tomato paste, and spices.  Sauté for another minute or so until very fragrant.  Be careful
    not to burn it.
4. Add vegetable broth, and cilantro.  Bring to a low boil, turn down heat and simmer for about
    20 minutes.
5. Add tomatoes, beans, corn and jalapeño {if using}. Return to a slow simmer {keep the lid on the 
    pot} for another 20 min or so. Adjust salt, and pepper before serving!

To serve - put some crispy tortilla strips in the dish before you ladle the soup on top.  Garnish dish with additional tortilla strips, and fresh cilantro.  I like to serve it with fresh avocado, and lime. 
Recipe adapted from The Oregonian who adapted in from Bon Appetit

Join us around the family table this week for our #SundaySupper Mexican Fiesta.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

• Chicken Tortilla Soup - The Girl in the Little Red Kitchen  
• Mexican Paint Soup - Crispy Bits & Burnt Ends  
• Jalapeño Popper Dip - Chocolate Moosey
• Vegan Tortilla Soup - Galactosemia in PDX
• Texas Caviar - Ruffles and Truffles
• Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
• Mexican 7 Layer Dip & Chips - The Daily Dish Recipes 
• Stoplight Salsa Reisipe - Family Foodie
• Tortilla Soup with Roasted Vegetables - Diabetic Foodie
• Mini Taco Salads - Big Bear's Wife

La Comida (the food)

• Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle 
• Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter  
• Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen  
• Carnitas - My Catholic Kitchen  
• Tamale Pie - Noshing with the Nolands  
• Eggs Motuleños - The Meltaways
• Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
• Carne Asada - Magnolia Days
• Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
• Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
• Puerco Pibil - girlichef
• BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings  
• Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen 
• Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
• Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
• Chicken Con Queso - Momma's Meals
• Baked Flautas - Home Cooking Memories
• Chunky Aztec Chocolate Granola - What Smells So Good? 
• Street Tacos Al Pastor - Sustainable Dad
• Shrimp Tacos - Pippi's in the Kitchen Again 
• Chile Relleno with Ranchero Sauce - The Little Ferraro Kitchen 
• Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz 
• Pork Tacos - Tora's Real Food
• Stuffed Sopapillas - Juanita's Cocina
• Chicken Fajitas - Cravings of a Lunatic
• Blue Crab Tacos - Pescetarian Journal
• Huevos Rancheros - Comfy Cuisine

Postres (desserts)

• Chocolate Cinnamon Flan - Vintage Kitchen Notes  
• Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
• Chilli Chocolate Truffles - Happy Baking Days
• Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
• Strawberry Empanadas - In the Kitchen with Audrey and Maureen 
• Plantain Fritters - From Fast Food to Fresh Food
• Fried Cinnamon Sugar Tortillas - The Watering Mouth

Bebidas (beverages)

• Beer Margaritas - That Skinny Chick can bake 
• Hatch Chile Margarita - Shockingly Delicious
• Skinny & Spicy Watermelon Margaritas - I Run for Wine
• Refreshing Kiwi Lime Margarita - Mama Mommy Mom
• Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ

Please be sure you join us on Twitter today during #SundaySupper. We meet up at 7:00 pm (EST) for our weekly #SundaySupper  live chat where we talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or follow through TweetChat!  We would  love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Second week of school - Veggie Bean Soup with Meatballs

I cannot believe that the second week of school has already started.  Well, okay to be truthful the first full week :)  -  We are all just trying to get back into the swing of things, and all of us were super tired on Sunday as Saturday German School {Sophie Scholl Schule} started up again as well.

Here is a picture of them with their new {thank you, Mom} fall coats {yes, fall arrived yesterday}

Monday is the day I try to get all the shopping for the week done and usually do not work. But as we are all just getting back into the swing of things, this week was different as I needed to get some work done.  Good thing I figured dinner out on Sunday night and soaked beans overnight. We still had some veggies left from our box so perfect time for soup.  I love making soup, and no-knead bread to serve along with it.  It is quick, easy, and delicious.  Yes, I realize that working from home puts me at an advantage since the soup can just simmer on the stove all day long.  I do not own a crockpot so, I make all soup and stew on the stove :)

Alena wanted to name the soup and it's original name was "Yummy Bean Soup" which is probably a much better name than "Veggie Bean Soup with Meatballs".  What do you think?!

Yummy Bean Soup

Yummy Bean Soup {Veggie Bean Soup with Meatballs}
- 3 leaks cut into rings and cleaned {I use all parts}
- 2 yellow beets - peeled, halved, and slices
- 1/4 C tomato confit {or you could use a small can of diced tomatoes}
- 1 C of mixed beans soaked overnight {I used a mix of navy, great northern, red, and black beans}
- 4 C of chicken broth {I use Pacific brand}
- 4 C of water
- 1 lb. of bulk sausage {any type you like} fried up in little meatballs in a pan {you could
  also use already prepared meatballs} ->  [Optional]
- 1 zucchini cut into thick rings [optional]
- White balsamic vinegar to taste {I used about 1/4 C}
- Salt and Pepper
- Olive Oil

1. Heat a splash of olive oil in a stock pot and when hot add the leak and a pinch of salt.  When they
    turn bright green add,
2. beets and after a couple of minutes add,
3. chicken broth, beans, and water.  Bring to a slow simmer and simmer {covered} until beans are
    soft {for me it took about two hours}.  When beans are soft, add
4. tomato confit, or canned tomatoes, and simmer for at least another 30 minutes.
5. While the soup simmers [if using]  form small meatballs, and fry them up in a separate pan. Be sure
    not to overcrowd the pan {I use cast iron and do not add oil}.  When they are nice, and brown add to
    soup
6. Simmer soup, until meatballs are cooked all the way through.  Add [if using] zucchini simmer for
    another 5-10 minutes, then add
7. white balsamic vinegar to brighten the flavor and add salt as well as pepper to taste

Serve with white crusty bread.  - We had ours with the speedy version of the "no knead" bread, and mixed baby green salad with tomato.

Summer Stew with BBQ Chicken and quinoa

is what I call this dish.  Remember the vegetables we received last week?  It was packed full with corn, leaks, summer squash, beans, potatoes, carrots and yes, there are still a couple of items that are yet to be consumed. The box we received was huge.  I ended up freezing a bunch of corn, as well as beans {after blanching} and still there was plenty left to make this stew.  We also had some southern style BBQ chicken left {ohm, yes it actually was left overs from take out from a "texan style" barbecue restaurant here in Portland} in the fridge which in my mind was a good addition to the soup.  Let me first say, that my experiment turned out quite well.  It was our lunch for the last couple of days.  Even Alena, the usual bean loving non-meat eating girly, liked it a lot.  The picture really does not look nearly as good as it turned out....but here it is

Summer Stew with BBQ Chicken and quinoa
Splash of Olive Oil
2 leaks, cleaned and chopped {I use white and green parts}
2-3 ears of corn - kernels cut off
1-2 carrots, cleaned and chopped

2-4 C of chicken broth
2-4 C of water {or more}
2-3 medium size potatoes {I used purple}

1-2 summer squash {I used one large one}
1 C of fresh green beans, cleaned, and cut into 1" pieces
1/4 C quinoa
1 BBQ chicken breast {optional - but the BBQ smoke gave it amazing flavor} cut off the bone, cubed
1 BBQ chicken leg {optional  - but the BBQ smoke gave it amazing flavor} cut off the bone, cubed
Salt and pepper to taste
Splash {app. 1-2 Tbs} of white balsamic vinegar, or more to taste

1. Heat olive oil in a stock pot.  When hot, add leak and a pinch of salt - as soon as the leak starts to
    turns bright green, add
2. corn, and carrots.  When carrots, are bright green add,
3. chicken stock, and water until covered.  Bring to a low simmer - and simmer for about 15 minutes,
    add
4. potatoes and simmer for another 10 minutes or so, add
5. summer squash, green beans, and quinoa. Simmer for another 5-10 minutes, add
6. chicken, if using.  Leave on a very slow simmer, covered for another 10 minutes or so until
    flavors "marry",
7. brighten flavor with white balsamic vinegar to taste, and adjust salt as well as pepper.

Serve with crusty white bread!

The last couple 2012 summer days...

we spent just lazily at home, and in Portland. On Thursday we took a long walk around our neighborhood, met the new teachers for the girlies {it will be great}, and - of course - spent a lot of time on the playground.

Ron and Mia Rose

Ron and I made dinner together {whoo-hoo - that does not happen very often and it was so much fun}; Summer Linguine with fresh corn, fresh tomatoes, and garlic - it was simple, but so good :)  We really need to do that more often, right?!

The 31st of August was our - tadahhh - 15 year anniversary.  The girls were so curious about it and wanted us to tell them the story about how we met over, and over again.  It was quite cute.  You know, the big question for them was "How did you meet if you did not grow up in the same country?"; "Mama did you always know English?"; "If you did not know each other, how did you talk with each other?".  It was really, really cute...OK, for us it was probably not for most of you :)  So we told them, and I will tell all of you as well.

We met in Chicago shortly after both of us moved to the city.  Ron from Wisconsin and me, well a little farther, from Germany. Our first date was at the Chicago Blues Fest, and from there on out we were inseparable {little did we know that we also share the same recessive gene for Classic Galactosemia - it was just meant to be :) } .  Yup, that is right :)  We got married outside on Labor Day weekend at the Cheney Mansion in Oaks Park, on a beautiful hot, late summer day.  It was a fun luncheon reception, and let's just say that both of us had a fantastic time.  We stayed in Chicago for a few more years, and then in 2002 moved to Portland, Oregon. This is where we are now - 15 great years later, two beautiful girls....

t

That is us...

Oh, and just in case you are wondering we all went out to dinner last night.  It was Lardo - a food cart turned into a simple, rustic restaurant.  The parental units had desert from the adjacent food cart "Sugar Cube" while for the girlies we stopped at "Swirl" where both made their own desserts.  Dairy free Lemon-Strawberry sorbet topped with - Alena and Mia Rosie made it - Skittles, Nerds, and Marshmallows....

Zwetschgenkuchen {Italian Plum Tart}, Ratatoullie, Children's Museum, and Farmer's Market

this is how we spent our last Wednesday of the 2012 summer break.  Yes, the title is in reverse order :)
I know, it is summer and we love to spend time outdoors however the first words out of Mia Rosies mouth in the morning were "Mama can we gehen zu the Kindermuseum heute?" {in perfect "Genglish" translation:  Mama can we go to the Children's Museum today?}.  So how, could I resist!

We packed it all into one day and met Ron for lunch on the Farmer's Market before heading to the Portland Children's Museum.  Both girlies had their - usual - sausage for lunch.  I did not buy any of the beautiful produce as we just had our CSA share delivered on Tuesday.  But take a look at this beautiful produce - and yes, the produce I have/had at home was just as gorgeous :)

Portland Farmer's Market - August 29th, 2012

Here we are at our next stop, the Portland Children's Museum...

Yes, the girls did paint their faces with white face paint 

Back home it was time - very late start if I may add :) - to think about dinner.  We received Italian Plums with this week's produce.  Those the kind of plums I grew up with in Germany.  They are tart, yet sweet and absolutely delicious. Oh, and how I miss "Zwetschgenkuchen" - it is always one of my favorites when back in Germany.   In any case, I first started on the cake which had to go in the oven before making dinner. Please read on, for the pictures and recipe :)

Ratatouille - Zucchini, eggplant, onion, garlic, tomatoes

For dinner, the produce was transformed into wonderful, summery, baked ratatouille served alongside with creamy, comforting polenta.  Yes, I know we just had baked ratatouille a couple of weeks ago but summer is almost over and I only make it when tomatoes are at their peak :)

Dessert

Zwetschgenkuchen {Italian Plum Tart}

Zwetschgenkuchen {Italian Plum Tart}
For the dough
- 2 C of flour
- 2 teaspoons Backing Powder
- 1/2 C of sugar, plus 1 teaspoon of cinnamon
- 1 egg
- 1/3 plus 1 T of stick of Earth Balance Margarine {50 gram)
- 3-4 Tbl Almond or Soy Milk
1. Mix in a bowl and knead - by hand - until it turns into a dough
2. Smooth dough into a baking pan {I used my hands as it is a little tricky to work with}
Fruit
- a little over 2 lbs {1 kg} of Italian Plums, cleaned and "butterflied" {pit taken out}
- 1 Tbl sugar, and 1/2 teaspoon of cinnamon
3. Arrange the plums on the dough
4. Sprinkle sugar/cinamon mixture over the plums
Streusel
- 1 C of flour
- 1 egg
- 1 packet of vanilla sugar
- 1/2 C of sugar and {optional} 1/2 teaspoon cinnamon
- Rest of stick of Earth Balance Margarine (dough) {70 gram}
5. Mix in a bowl - by hand.  It will be very crumbly
6. Pour the Streusel over the plums

Bake in preheated oven at 360F for about 55 minutes

NOTE:  If you are not eliminating dairy, use butter instead of vegan butter

Serve with either vegan whipped cream, dairy whipped cream, or any type {vegan/dairy} of vanilla ice cream!

Lauchkuchen {Leak Tart} for dinner...

remember our produce share from last week? Well, we still had some leaks left over and I just love leak.  One of my favorite things to make with leak is "Lauchkuchen" {Leak Tart}.  I made it with Emmenthaler, but you can leave it out and use bacon instead, or leave out both.  Personally, I think it is best with Emmenthaler as it adds just the right amount of extra flavor to the tart :)

Today's picture is not as good as previous ones, but here it is and the link to the recipe {my post} is here -> http://galactopdx.blogspot.com/2010/04/leek-quiche-lauchkuchen.html

Almost last hooray for the 2012 summer

by spending the afternoon at Jamison Fountain in downtown Portland.  This was only our third visit to the fountain this summer.  Both girls wanted to one more time this summer.  It is something I could not say "no" to.  Truth be said so, that to me it is a little strange to go "swimming' in a fountain but what do I know, right?!  The girls have lots of fun, so that is really what matters most.   Today I brought along a picnic of lactose free salami, crackers, and plenty of watermelon to cool down with...

Can you find the girlies?

Mia Rosie running back...

Alena enjoying watermelon

Homemade Gnocchi and Pesto with salad

was our Sunday dinner.  We spent the day to the park at the Portland Sunday Parkway.  A fun event, where the streets are closed to cars.  Only bikers and pedestrians are allowed - this weekend was the Southeast Portland Sunday Parkway and it was actually a total of 9 miles.  No, we did not walk the entire 9 miles but probably close to 4 miles.  Not too shabby for a little urban hike to the playground.   Anyways, you want to read about our dinner, right?  Remember the produce I received last week?  Well, we still had plenty of potatoes left.  Perfect night for Gnocchi with pesto.  We did have pesto, as I made it {walnut} a couple of weeks ago and froze in an heart-shaped ice cube tray.  The pesto looks so cute :) - three hearts, defrosted it slowly and added some parmesiano regiano to it. It was ready by the time,  the gnocchi came out of the water...Oh, and here is the link to the post with my recipe for the gnocchi -> http://galactopdx.blogspot.com/2009/07/homemade-easy-gnocchi-pesto-recipe.html  It is comfort food!

Farm fresh green beans & tofu with jasmine rice, and mixed salad

was our Saturday night dinner.  One of our neighbors runs an urban farm, and last week I received the first share {I know it is late in the summer to join}.  We had plenty of fresh green and purple beans left as well as tomatoes and a beautiful head of lettuce.  I also found a package of tofu in my fridge, in addition to onions, garlic, and some unsalted peanuts.  Perfect to try out tofu with green beans.  I actually had planned to make this meal for Friday dinner, as Ron was running the Hood-to-Coast race and did not get back home until late this afternoon...In any case, it was a perfect dinner on this Saturday night with jasmine rice.  An addition of fresh ginger would have been great, but oh well - next time :)

Green Beans with Tofu
1 Package of firm tofu pressed
1 onion chopped
1 large clove of garlic chopped
app. 1"grated ginger
2 Tbs      teriyaki sauce
1/2 - 1 tsp  garlic-chili sauce
2-2 Tbs    roasted sesame oil
1 -1- 1/2 C fresh green beans, cut into 1" pieces and cleaned
1/4-1/2  C unsalted peanuts
Soy sauce, teriyaki sauce to taste

1. Marinate tofu with 2 Tbs teriyaki sauce
2. Bring water to a boil in a pot - when boiling add green beans and blanche. After two minutes
    drain the beans, and cool them off under cold water.  Be sure that they are cool
3. Heat sesame oil in a pan, or wok {I use my cast iron pan}
4. When hot, add onion, garlic, and ginger (if using).  Be careful not to burn them - while they are on
    the stove,
5. Cut tofu into bite size pieces, and add - together with the marinate - to the pan once the onion is
    fragrant and soft.
6. Fry until tofu turns a little brown.  Add beans, peanuts as well as garlic-chili sauce, soy, and teriyaki
    sauce.  Cover for a couple of minutes.
7. Check and stir frequently. It is done when beans are bright green, and "softness" is according to your
    taste.  Adjust soy, and teriyaki sauce to taste.
8. Serve over a bed of jasmine rice.

Outdoor summer fun...

is spending time outdoors.  Today I am participating again in Kate's "Fun Fridays" Blog Party and the topic is "favorite sumer outing".

Well, for us I cannot limit what our one most favorite summer outing is. All of us love to be outdoors

Hiking in the Columbia Gorge

and I really cannot limit it to one single activity.

Urban Hike

We actually love to be outdoors year round, regardless of weather and where ever we are :)

Sightseeing in Nuremberg

Swimming at the Lake of Constance

 When we are here in Oregon Camping is usually one of the highlights of our summer, this one thing that we did not do a lot of this summer.  Besides that we love to go to the beach - the Oregon Coast is just a little over an hour away -

Fun at the Oregon Coast

 go up to the mountain, go on hikes,

Mini hike on Larch Mountain

go swimming,

Swimming at the pool in Portland

 but it also includes trips to the Oregon Zoo,

At the Oregon Zoo

 trips to downtown Portland,

Downtown Portland

and - course how could I forget - plenty of trips to the playground....

On the playground

I just love summer :)  How about you?  If you are here from Kate's Blog I say a special "Thank you for visiting" and I hope to see you again :)

Summer Camp "Mama"

is how we are spending this summer.  The girlies get to enjoy a little OPB in the morning {I am usually a true TV stickler} while I try to catch up a little on my work.  Then breakfast where we kind of, sort of plan the day.

Today, we went downtown to the Farmer's Market - okay, first we stopped at my office - had lunch, and devoured a pint of Oregon blackberries for dessert.

Then we took a walk through downtown {I had to give a little talk},

made another stop at my office

 and headed to the playground.  The girlies got to play and made a friend.  I just love watching their imaginary play :) - Our next stop were the food carts on Belmont for an ice cream treat {Fifty Licks}  - they have two Galactosemia safe flavors, Passionfruit Sorbet {Mia Rosie's favorite} and Coconut Lemon Saffron Sorbet {Alena's favorite} oh, and I think both are amazing :)

          Sorry, the picture did not turn out, but look at this hula hooping girl :)

Next a stop today was at the post office, then the store and we headed home.  Both girlies enjoyed some more outdoor playtime, and another 30 minutes of OPB - who-hoo  I know it is not as exciting as circus camp, but it gives us time to spend plenty of time together....

Baked Coho Salmon on bed of sauteed corn and green bean succotash...

along oven roasted purple potatoes was our Wednesday dinner.

One of our neighbors runs an urban farm, and is selling produce on the farmers market.  She has just started to sell shares to us neighbors, and this was the first week where we received beautiful corn, fresh onions, delicious green beans, potatoes and more.  The vegetables are 100% organic, and can just not be any more local - you know in Portland, we like to have local food ;).   I could not come up with any great idea myself, so I started to search the internet.  I found a recipe for "sauteed corn and green bean sccotash" - it sounded perfect.  My picture does not look as fantastic as the one in the photo with the recipe - it was good so ;).  Instead of the butter I used Earth Balance, I added a tomato as well as a summer squash to the veggies and left out the parsley as I had none.  It turned out great, and just demands to be served along side a fish.

Coho Salmon was on sale today, and I just could not pass it up.  I generally prefer Sockeye Salmon, but the sale was too good.  I seasoned the salmon with my all favorite salmon rub and baked it for 20 minutes.  I am happy to report dinner success in our little house in Portland...Oh, and those are purple potatoes. They looked a lot better in - as the girlies would say - "real life"

Gazpacho Andaluz on a hot Friday night

It was really hot yesterday in Portland with close to 100F.  Not our usual temperature in the summer, but we get a couple of hot spurts every year.  Temperatures otherwise are very moderate so we do not have Air Conditioning.  So on a hot day, we just go with it.  Close the curtains, doors to keep out the heat, go in the basement to cool off and cooking, well yesterday it was just too hot for that....So what to  make for dinner?  Too hot for cold cuts - Vesper -,  that is were the Gazpacho entered the stage :)

We stopped at New Seasons Market to pick up groceries, and find out the best way to make Gazpacho.  As always it was a success,  lovely Peggy hooked me up with her favorite recipe for "Gazpacho Andaluz".  Oh my, was it fantastic!  I added avocado slices to each bowl,  served it with Oregon Bay Shrimp and our favorite tortilla chips on the side.  Yummy, so easy, no cooking time, just perfect for a hot summer day.

I bought perfectly ripe, and juicy heirloom tomatoes which really brought in the taste of summer.

Gazpacho Andazluz  New Seasons Market, Hawthorne Branch
2 lbs. very ripe tomatoes, chopped - keep all of the juice
1 green pepper, peeled, seeded, and chopped
1 red pepper, peeled, seeded, and chopped
1 cucumber peeled, and chopped
1/2 red onion, chopped
2 garlic cloves, chopped
3 slices of bread - I used crusty French Batard
1/2 Cup of extra virgin olive oil
3 Tablespoons of White Vinegar
1 Cup ice water - I added ice cubes
Salt, and black pepper to taste

Garnish
1/2 red onion, finely chopped
1/2 cucumber, finely chopped
1 avocado sliced (optional)
Handfull of tortilla chips (optional)
Oregon Bay Shrimp (optional)

• Add all ingredients - not the garnish - into a food processor and blend until well mixed.  Make sure it does not get too smooth.  Adjust salt, pepper, olive oil, and vinegar to taste
•  Chill for at least 2 hours.
• Serve with garnish on the side

Note:  I do not have a food processor, so I used my blender and made the Gazpacho in two batches.  It worked out well.

Lazy summer day and BBQ dinner

We spent a lovely hot August day today in Camp Mama.  A few errands, and then we were off to downtown to have lunch at the Farmer's Market with Ron.  Sausages for the girlies, and vegetable pita's for the parental units.  For dessert we devoured two pints of deliciously sweet Oregon blueberries....

The afternoon we spent at a playground were the girlies practices their skills on the monkeybar's and twirlly slide.  So you know, dinner had to be easy, right?  Well, we left it up to Ron :)  On our way back home we stopped at New Season's Market on Hawthorne, got a couple of pork chops {three} and seasoned them with herbs.  At home, I took of the silks from the ears of corn and soaked them in cold water.  So all that was left to do was for Ron to get home to grill the pork chops and corn to perfection. The girlies and I hung out in the hammock {together with the cat - can you find him}

while Ron grilled the food to perfection.  20 minutes on the corn with the husks on, and 10 minutes each side - 20 minutes total - on the pork chops. It was perfect - we have definetively grown into a four ears of corn, and three pork chop family :)  Served with ajvar {I get mine at Trader Joe's} and a handfull of cherry tomatoes as well as a glass of rose {for the parental units} it was the perfect dinner on this hot day.