Apples and Quick Homemade Chunky Applesauce {#recipe #dairyfree}

The apple extravaganza continues and this Friday after school the girls together with one of Alena's friends went to taste the apples at Applefest.  Yes, we went on Friday right after school and pretty much had the entire tasting section all to ourselves.  Forget the huge lines that form on Saturday and Sunday, Friday 3:30 p.m. is the time to visit.

We tasted every single apple kind there was and I discovered a few new favorites (now if I only kept that sheet - what was I thinking?!) however kept myself in check by not buying a few more pounds…again, what was I thinking when winter comes around and the apple stack in our basement is gone I will cry…because there is nothing like fresh homemade applesauce.  Okay - it won't be that bad because we have at least another 10 jars sitting in the freezer but still…fresh warm applesauce.  It is super quick and comes together with just three ingredients.  Fresh apples,  water, cinnamon - yup that's it.  It does not get any easier than that…

Quick Chunky Applesauce

• - 4 C diced apples {I do not peel my apples}
• - 1/2 C water
• - 1/2 tsp cinnamon

1. In a pan combine apples with water, cinnamon and cover. 
2. Bring heat to medium - high and keep pan covered.
3. Cook covered until apples fall apart and become mushy.  This takes about 15 - 20 minutes.  
4. When all apples have cooked through take the pan off the heat
5. Stir the apples sauce and let it cool down before serving 

Serve along side Potato Pancakes for Himmel & Erde {translates to Heaven & Earth}, for dessert, lunch…

Enjoy!

Apples, apples, apples - Apple Fritters for breakfast {#recipe #dairyfree #apple}

Fall has arrived in the Pacific Northwest which means that apples have been harvested and the freshest, crispiest, tastiest apples are available. Before moving to the Pacific Northwest apples to me where either Granny Smith or  a Golden/Red Delicioius - maybe a Gala apple; but who knew there are so many others.  Maybe I am the only one who was so naive in the world of apples and yes, apples had not been my favorite fruit.  But friends,  there is a whole new entirely bigger apple world out there.  Tasty delicious apples, that are crisp, sweet, tangy, bright white flesh,  slightly yellow flesh, green, yellow, red…all different flavors.  It is amazing - and I am not just talking about Fuji, Gala's, McIntosh, Honey Crisp…but also Goldrush, Golden Russet, Grimes Golden, Brock, Cortland and many more.  Amazing, right?!  There is such a difference and variation in flavor in all of them; and lucky for us here in Portland we can sample the different varieties once a year at the Portland Nursery Applefest.   It is such a popular event and truth be said this year we did not taste, but bought a couple different varieties for immediate fresh eating and storing.  Yes, I have come around and love apples.  There is nothing like fresh homemade apple sauce, apple cake {Apfelkuchen}, or Apfeltaschen…perfection, plus they are perfect in lunch boxes {Tip: prevent oxidation by dipping cut apple slices in water after cutting} and apple fritters.

Apple fritters are the perfect weekend breakfast item - fairly quick and a change of scenery from our usual Dutch Baby, Pancake, or Alena's favorite Potato Pancakes.  These are not the most photogenic food, but please do not let that deter you…this fall bring delicious Apple Fritters to your table…

Apple Fritters

• 3/4 C Almond Milk {or other "milk" of your choice}
• 2 eggs
• 1 C flour
• 2 Tb sugar
• 1/4 tsp cinnamon
• pinch of salt
• 4 C apples slices cut into bite size pieces {3-4 peeled, cored apples}
• Canola Oil for baking
• Powered sugar for garnish

1. Combine "milk" with flour, eggs, sugar, cinnamon, salt and combine into a smooth dough.  All lumps should be worked out.
2. Pour dough over apple slices and combine
3. Heat oil in a pan
4. Scoop 1/4 C of apple/dough mixture onto the hot oil - turn over once until both sides are cooked through and nicely browned
5. Sprinkle with powdered sugar before serving.

Enjoy!

It's Hood #Strawberry Season & #Recipe for Strawberry Dutch Baby #Pancake {#Dairyfree}

Let me tell you about all the blog posts I have written in the last couple of weeks…ahhhhm setuugxfzhfcf, yes you are right there have not been very many lately.  Okay, I admit time has been at a premium in our little green house and it is hard to keep up.  However,  I have written many, many posts in my head but just have not managed to get them out on paper screen.  Will someone please invent a device that let's you transpose posts straight from the mind to a blog post?!

Anyway, exciting things are happening in the Willamette Valley and you know what it is?  Yes,  Hood Strawberries are in season;  the sweetest most amazing strawberry ever.  We first learned about this varietal when moving to Oregon twelve years ago, before that a strawberry to me was a strawberry.  Yes, this is the most delicious strawberry you will ever meet and you can never have too much…

So it will not be much of a surprise for you to hear that it is has become a tradition to go strawberry picking each year. It is fun, and it is so important for children to learn where our food comes from, that it does not magically gets placed into pint boxes and that it takes a lot of work…

In past years we have been picking at various farms on Sauvie Island but this year we decided on a change of pace and went out to visit Unger Farms in Cornelius. Let me tell you it was not only fantastic strawberry picking but also pretty, with the pluses of a small playground and nice little cafe where both girlies enjoyed a strawberry lemonade each...

Now we have 20+ pounds of Hood Strawberries.  Some already made it into jam,

many others made it into the freezer {tip ~ freeze them first individually on cookie sheets before transferring them to freezer bags},

some become delicious accents for salad and vinaigrette,

while others became part of

Strawberry Dutch Baby

•  3 Tb Earth Balance, cut into chunks (or other "butter" of your choice)
•  1 C    flour
•  1 C    Almond Milk (or other  "milk" of your choice
•  4 eggs
•  1 C strawberries cut into chunks
•  Powdered sugar
• 1 pint strawberries sliced and add a sprinkle of sugar if needed

1. Place "butter" in cast iron pan.
2. Place pan in oven and preheat the oven to 425F (yes, pan should be in the oven when you preheat it)
3. While the oven is preheating with the pan in it prepare the batter
4. Mix flour, "milk", and eggs together until you have a smooth batter. Add 1 C of strawberry chances to the batter.
5. When the oven is preheated carefully remove the pan and pour the batter  into the pan.  Place the pan back into the oven and bake for 20 - 25 minutes.
6. Remove from the oven and sprinkle with sifted powdered sugar.  
7. Serve with a side of fresh cut strawberries

Bring to the table and serve right away as the pancake will deflate as it cools :)

Enjoy!!!

Strawberry Cream Swiss Roll {Biskuitrolle}

Take a look at this beautiful Strawberry Cream  Swiss Roll a.k.a. Biskuitrolle featured on the Sunday Supper Movement page today. Yay - I am so excited….By the way, I filled it with whipped topping the girls can eat so everyone enjoyed this - if I may say so myself - beauty.  

For the recipe please visit the Sunday Supper Movement

Celebration Strawberry Crepes for #SundaySupper

Did you know that it's a #SundaySupper celebration today?  It is a big day as the #SundaySupper movement turns two years old and we are having a big party.

The #SundaySupper movement was founded and started by Isabel a.k.a. Family Foodie.  The first event was on It all started on January 8th, 2012 with a Progressive Virtual Dinner  - take a look and see how the #SundaySupper movement has grown. Our host for the big Party today is no other than the amazing Liz who is also known as That Skinny Chick Can Bake.   Thank you so much for hosting!

I first met Isabel on Twitter and for a long time was watching from the sidelines as I was making #SundaySupper at my house.  Then we engaged a little bit on Twitter, and first I made Isabel's {s}mashed potatoes, then her carrot cake; I finally got over myself  and joined the first #SundaySupper even on September 2nd, 2012 with Vegan Caprese Salad.  Through this group I have made amazing friends, learned so much more than I have thought possible about cooking, expanded our culinary horizon, and have become a better cook, writer, blogger.  So I want to say thank you, Isabel for founding the #SundaySupper movement, your persistence, and vision.  You are just amazing!!!

Now on to the big party - I am bringing Celebration Strawberry Crepes for breakfast.  These are - as always dairy free - and delicious.  I used my favorite strawberries - yes, Hood strawberries - which picked last year and am just so thrilled that we still have some left in the freezer.  These crepes are really quite simple to make - don't let the description length be a deterrent -  they are  festive and delicious for brunch with a glass of sparkly...

Celebration Strawberry Crepes {Pancakes}

• 1-1/4 C flour
• 1-1/4 C Almond milk {or other milk of your choosing}
• pinch of salt
• 2 eggs
• Canola Oil for baking

1. In a bowl combine flour and salt, then
2. while constantly stirring to avoid clumps add milk. 
3. Add the eggs - one at a time and beat them into the batter.  The batter should be smooth without any clumps.
4. Let batter rest for about 20 minutes
5. Heat oil in a pan {I use a coated pan} and when hot add batter {depending on the size of your pan it is about 1/4 C} to the pan.  Move the pan so that the batter fills the entire surface of the pan. It should be a thin layer of batter. 
6. Bake at medium heat; when the bottom side is done {it will be easy to lift the pancake} flip the pancake and bake the second side.  When the second side is done, remove the pancake from the pan, set aside on a plate and cover to keep them warm.
7. Repeat step 5 - 6 until all of the batter has been used up

Strawberry Filling

•  3 C frozen whole strawberries
•  2 Tablespoons sugar
•  1 Tablespoon lemon juice
•  4 Tablespoons water

1. Place the frozen strawberries, sugar, lemon juice and water in a pan.  Cover
2. Heat gently while keeping the lid on.
3. Remove from heat when strawberries are warm.
4. Adjust sugar to taste

Serving

• Baked Pancakes {crepes}
• Strawberry Filling
• Powdered Sugar {optional}

1. Lay pancake {crepes} flat and scoop strawberries into the middle.  Roll the pancake up and place on serving platter.
2. Repeat until all are filled
3. Drizzle with
   some strawberry syrup and drizzle with powdered sugar
4. Serve additional strawberry syrup on the side

Enjoy!

Are you ready to join the party...take a look at this amazing spread

Brilliant Breads and Breakfast Fare:

• Brioche aux Pépites de Chocolat from Food Lust People Love
• Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
• Celebration Strawberry Crepes from The Not So Cheesy Kitchen
• Homemade Brioche from Masala Herb
• Onion Cheddar Cheese Focaccia from Flour On My Face
• Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

• Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
• Blue Cheese Walnut Tarts from Magnolia Days
• Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
• Cheesy Twists from What Smells So Good?
• Key Lime Pie Martini from girlichef
• Pizza Dip from The Food Army Wife
• Slow Cooker Party Mix from Hot Momma's Kitchen Chaos

Spectacular Soups and Salads:

• Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
• Day at the Beach Healthy Tuna Salad from Shockingly Delicious
• Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
• Luscious Fruit Salad from Pescetarian Journal
• Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

• Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
• Chicken Shami Kebab from Soni's Food
• Chicken and Rice Dinner in the Crock from Momma's Meals
• Curried Chicken from The Foodie Patootie
• Healthy Chicken Tetrazzini from Citronlimette
• Imagination Stew from Cindy's Recipes and Writings
• Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
• Runny Egg Risotto from Jane's Adventures in Dinner
• Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
• Seafood Stew from Healthy. Delicious.
• Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
• Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
• Spicy Shrimp Tempura Rolls from kimchi MOM
• Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
• Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue's Nutrition Buzz

Decadent Desserts:

• Azuki Red Bean Ice Cream from The Ninja Baker
• Banana Pudding Parfaits from Hezzi-D's Books and Cooks
• Birthday Cake Macaron from A Kitchen Hoor's Adventures
• Caramel Peanut Butter and Jelly Bars from Pies and Pots
• Chocolate Mousse Torte from That Skinny Chick Can Bake
• Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
• Crumb Cake Brownies from Table for Seven
• Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
• Gluten-Free Epiphany Cake from Happy Baking Days
• Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
• Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
• Kahlua Toffee Ice Cream Cake from Webicurean
• Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
• Pineapple Coconut Cupcakes from Basic N Delicious
• S'mores Snack Cake from Alida's Kitchen

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

Strawberry-Mint Popsicle Guest Post for girlichef's #SummerOfThePopsicle

I am beyond thrilled  so so very happy to be a guest at my friend Heather's a.k.a. girlichef.  Heather and I met through #SundaySupper and I am thrilled to be a guest poster on her amazing, fantastic blog.  Truth be said, this is my – yes, I probably should not admit this – first ever guest post and I am just a wee bit nervous.  You know, just a tiny little bit…so I am slowly, yup at snails pace getting over it...so now, head on over to girlichef!

Fruit Salad for #SundaySupper {Memorial Day #Picnic}

Are you ready for summer and Memorial Day picnic?  I can tell you that the entire #SundaySupper team is ready for the festivities with today's picnic hosted by Katy of Happy Baking Days.  Thank you so much for hosting the event today, Katy!

This week I bring one of our favorite desserts that is perfect any time of year.  It is super easy, adapts to the season by changing the fruit, and it is always a hit.  I probably should have called it Fruit Salad a la mode....Serve it at the picnic as a delicious side, a snack, or dessert.  Serve it with {Soy/Rice/Almond/Hemp/Cow} ice "cream", and/or some {vegan} whip cream, or just plain all by itself.  Make it ahead of time, just be sure to add enough lemon juice and yes, there is absolutely no sugar needed - it is delicious just like it is...

   Fruit Salad 

• 1 pineapple, cored, and cut into bite size pieces
• 1 pint of strawberries washed and cleaned
• 1 apple washed, cored, and cut into bite size pieces
• 1/2 jicama peeled and cut into bite size pieces
• 2 oranges peeled, and cut into bite size pieces
• 2 Tbl fresh mint rinsed and julienned
• juice of 1 lemon 

1. Put all of the fruit into a large serving bowl
2. Top with mint, and pour lemon juice over all of the fruit
3. Toss the fruit and make sure all of it gets coated with the lemon juice

Note: Cover and set aside until you are ready to serve it;  it is best to mix the fruit at least a couple of
          hours before serving.  Be sure to serve it at room temperature.  This works with any of your
          favorite fruit.

Now check out all the other amazing dishes the other #SundaySupper contributors brought to the party today

Salads and Slaws:

• Bacon Ranch Potato Salad from Juanita’s Cocina
• Caprese Spinach Salad from Small Wallet, Big Appetite
• Chicken Chopped Salad from Table for Seven
• Cold Pea Salad  from Shockingly Delicious
• Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
• German Potato Salad from The Girl in the Little Red Kitchen
• Hawaiian Cole Slaw from Curious Cuisiniere
• Italian Chopped Salad from Hezzi-D’s Books and Cooks
• Kale Pasta Salad from Hip Foodie Mom
• Mediterranean Pasta Salad from Peanut Butter and Peppers
• Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
• PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
• Pineapple Slaw from I Run For Wine
• Spaghetti Salad from Country Girl in the Village
• Tortellini Pasta Salad from Supper for a Steal

Sandwiches and Mains:

• Avocado Chicken Salad Sandwich from Momma’s Meals
• Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
• Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
• Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
• Herbs-Garlic and Parmesan Croissants from Basic N Delicious
• Indian Spiced Chicken Drumsticks from Soni’s Food
• Japanese Picnic Bento Box from The Ninja Baker
• Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
• Moroccan Fried Chicken from MarocMama
• Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
• Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
• Salmon in a Jar from Healthy. Delicious.
• Smoked Trout Deviled Eggs from The Wimpy Vegetarian
• Spam Musubi fromKimchi Mom

Desserts:

• Apricot Oat Nut Bars from Pies and Plots
• Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
• Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
• Fruit Salad from The Not So Cheesy Kitchen
• Fruit Salad with Honey Port Drizzle from Family Foodie
• Loaded Butterscotch Bars from Vintage Kitchen
• Nathan’s Cookies from What Smells So Good?
• Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
• Shandy Popsicles With Raspberries from Ruffles & Truffles
• Texas Sheet Cake with Pecan Frosting from Food Lust People Love
• Triple Chocolate Punch Bowl Cake from Neighborfood

Drinks:

• Fresh Limeade with Chia Seeds from girlichef
• Pineapple Sangria from Growing Up Gabel
• Strawberry Basil Lemonade from The Messy Baker Blog
• Strawberry Lemonade from Gotta Get Baked
• Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
• Watermelon Agua Fresca from Daily Dish Recipes

Join the #SundaySupper conversation on Twitter Sunday! We’ll 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, or join us by TweatChat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.  Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper.  

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