Almond Crunch Rhubarb Kuchen {cake #dairyfree #recipe Rhabarberkuchen}

I love spring - well, guess I say that about every season - and I love rhubarb since tart and bitter are my flavors.  Yes,  I am a tart and bitter woman :)  Strawberries are of course a perfect company for rhubarb however I prefer rhubarb all by itself.  It takes me back to my childhood.  My grandparents had a - seemingly at the time - huge yard growing everything from Stachelberen {goose berries}, Johannisbeeren (red and black currents) to vegetables and Rhabarber {rhubarb}. When rhubarb was in season it was often rhubarb compote for dessert, Rhabarberkuchen is served in Cafe's and bakeries everywhere around.  Topped with meringue or with marzipan or glazed…so yes,  I love Rhabarberkuchen.

Rhubarb has finally arrived at our stores. We already had a rhubarb-strawberry compete with ice "cream" for dessert and finally the first Rhabarberkuchen of the year.  My usual go-to recipe is Rhubarb Meringue but sometimes there is just not enough time to make it….So instead it was this easy and quick  cake….which shall be named Almond Crunch Rhubarb Kuchen.  It comes together super easy, really delicious and you can always add a little more rhubarb than I did.

Almond Crunch Rhubarb Kuchen

• 1-1/4 C flour
• 1-1/2 tsp baking powder
• 1/3  C corn starch
• 1/2 C sugar
• 5 TB Earth Balance {or your favorite "butter} - softened cut into pieces
• 1/2 C plain almond milk {your favorite type of "milk"}
• 2  egg
• 1     tsp vanilla extract
• 3-4 C cleaned, chopped rhubarb cut into about 1/2" pieces

      For Almond Crunch topping

• 2/3 C ground almonds
• 1/2 C sugar
• 1/2 C flour
•    4 TB Earth Balance {or your favorite "butter"}

        ***Preheat oven to 360 F***

1. In a stand mixer gently combine flour, baking powder, corn starch, and sugar
2. Add "butter", "milk",  eggs and combine into a smooth batter.
3. Add vanilla until it is worked well into the batter
4. Mix rhubarb into the batter
5. Pour batter into a prepared springform
6. Combine ground almonds, sugar, flour, and "butter", until it becomes crumbly {I use my hands for this step) and it has the appearance of streusel.
7. Top the batter with the streusel
8. Bake for about 80 minutes or until a tooth pick comes out clean

Enjoy!

Lemon Chicken Orzo Soup {#dairyfree #recipe}

Soup is on my mind - I must have told you that before a couple of times but we love soup. Soup to me is always comforting,  delicious, the perfect meal in one bowl plus it's the perfect lunch the next day.  The weather does not matter - every day is the perfect soup day, add some crusty bread, a hearty salad and it is a complete dinner…You know what else I love?  Lemon and pasta…lemon adding a fresh, tangy, crisp flavor to anything and pasta the prefect comfort food.  Now adding it all together is the perfect meal - not photogenic at all - but oh so tasty….

Lemon Chicken Orzo Soup

• 1 Tb olive oil
• 1 medium onion diced
• 1 large garlic clove, minced
• 2 celery stalks diced
• 3/4 lb diced chicken, skin removed {I prefer dark meat}
• 1 tsp salt
• 1/2 tsp pepper
• 1 TB dried Oregano
• 1/3 C lemon juice
• 1 qt chicken broth
• 3 C water
• 1 tsp lemon zest {use zest from organic lemon}
• 1/2 C of dried orzo
• 2 C frozen, defrosted or fresh spinach

1. Heat olive oil in a stock pot and when hot add
2. onion and sauté until softened
3. Add celery, garlic together with diced chicken.  Sauté until celery turns bright green in color.
4. Add salt, pepper, and oregano; sauté for another couple of minutes until fragrant
5. Add lemon juice, lemon zest, chicken broth, and water.  Bring to a low simmer, cover and leave on the stove for about 30-45 minutes for all of the flavors to combine.
6. Increase heat and add dried orzo when the soup is bubbling, continue cooking until orzo is soft.
7. Add spinach to soup, stir, cover and simmer for another five minutes.
8. Adjust salt, pepper, lemon as needed.

Thai Fish Soup

Hello friends of The Not So Cheesy Kitchen, it's Heather from All Roads Lead to the Kitchendropping by to share a bowl of soup with you today, because Bea has been so busy lately that she's forgotten to feed you. (Joke!) And hey, when all else fails, soup always comes to the rescue. Especially one this simple, that comes together quickly, and packs loads of flavor!

This soup came about on a clean out the pantry and fridge night, so I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

As far as the fish went, I had a few fillets of tilapia and a large swai fillet that I took out of the freezer the day before, and in those went. Mild white fish is definitely the way to go here, it paired perfectly with the broth made slightly creamy from the addition of coconut milk.

You may notice the obvious crazy yellow color of my broth. That comes from the addition of turmeric in my homemade curry powder. I'd probably opt to use a curry powder without turmeric next time (though turmeric is a very Thai-inspired ingredient), just because I think it might be more visually appealing.

Oh, and I mentioned this came together quickly, right? You can have a pot of delicious soup on the table in under 30 minutes. What are you waiting for!?

Thai Fish Soup

This brothy soup enriched with coconut milk is packed with chunks of tender white fish, veggies and herbs. Switch up the add-ins to match the season!

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: simmer soup/stew dairy-free pescetarian Thai

Ingredients (serves 4)

for the curry broth:

• 2 teaspoons vegetable oil
• 3 spring onions or scallions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon sugar
• 4 cups reduced sodium chicken broth
• 3/4 cup coconut milk
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sea salt

everything else:

• 1 pound white fish (I used a mix of tilapia and swai)
• 1 1/2 cups mixed vegetables, cut very small (peas, carrots, corn)
• 1 cup cooked rice
• 1/4 cup mixed chopped fresh cilantro, basil and mint leaves
• lime wedges

Instructions

Heat oil in a medium saucepot over medium heat. Add green onions, garlic, curry powder and sugar; cooking, stirring constantly for 2 minutes. Add chicken broth, coconut milk, ginger and salt. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Add the fish and veggies to the pot, simmer until everything is cooked through, 3-5 minutes. Stir in rice and cook for 1 minute longer. Remove from heat and stir in herbs. Serve with lime wedges for squeezing over each serving, to taste.

-adapted from Taking On Magazines and Family Circle Magazine, January 2014

More delicious soups from the sea (at girlichef):
Caldo de Camaron y Pescado (Brothy Shrimp and Fish Soup)
Manhattan Clam Chowder
Rhode Island Clam Chowder
Smoked Salmon Chowder (inspired by Pike Place Chowder)

Picnic Pearl Couscous Salad {#vegan #dairyfree #recipe}

Happy Wednesday! How are you? - Everything here at The Not So Cheesy Kitchen is great, I just needed a little hiatus but now I am back and {in my mind} many posts are lined up.  Now,  I just need to get them all out of my head onto paper  the screen.  Will tell you all about our adventures these past few weeks, just stick with me.  Pretty please?!
Portland weather has been absolutely spectacular these past few days with summer like temperatures.  Yes, it feels more like summer than early spring and we are ready for picnics as well as cooking out. This easy Picnic Pearl Couscous Salad is the perfect side for any picnic.  It comes together quickly, is fun to eat and all it needs is enough time to absorb all the flavors.  

Picnic Pearl CousCous Salad

• 3 c water 
• 1 tsp sald 
• 2 C Pearl CousCous
• 1 C cucumber, seeded and diced
• 1 C tomato, seeded, and diced
• 1 C red pepper, seeded, and diced
• 1/2 C Kalamata Olives, pitted, and diced  
• 3 Tbs lemon juice
• 2 Tbs olive oil
• Salt &  pepper to taste
• 1/2 bunch of chives minced
• 1/2 tsp dried oregano

1. Add salt to water and bring to a boil
2. Add couscous, cover, and turn heat down to low.  Simmer for about 8-10 minutes. Couscous is ready once all the water has been absorbed.
3. Remove cooked couscous immediately from pan to a larger bowl to cool down
4. Add vegetables once couscous has cooled off
5. Combine lemon juice with olive oil, dried oregano, and minced chives
6. .  Add salt and pepper to taste
7. Pour dressing over couscous and carefully toss into salad until well combined
8. Cover and let rest for at least an hour before serving.  
9. Adjust salt and pepper to taste. 

Blood Orange Lemonade #Valentines #TripleSBites {#dairyfree #recipe #giveaway}

I am on a roll this week.  Can you believe it? A post almost every single day this week. Today it is another post for the #TripleSBites for Valentine's Day and it is something quite out of the ordinary for me a drink.  Yup, that is right I am getting outside of my comfort zone with this one.

Now let's talk Valentine's day for a wee bit - for some it is all about spending time with their sweethearts, others do not care about Vday the least bit, while others yet celebrate the day with their spouses plus kids.  We belong to the last category - we have a special little day for the entire family so there has to be a special drink for everyone not just the parental units.  So now let me present you with homemade Blood Orange Lemonade.

Okay, yes the pictures are less than impressive Ron already told me that but look at this…

yes, that is the Blood Orange Simple Syrup that is the entire basis for this drink. So simple, yet the result is beautiful, deep red in color, plus absolutely delicious…

Blood Orange Simple Syrup

• 1-1/2 C fresh blood orange juice {juice of about 2-3 blood oranges}
• 1/2 blood orange, organic, zested
• 1-1/2 C sugar 
• 1/8 Tsp almond extract

1. Combine blood orange juice and sugar in a sauce pan.  Constantly stirring bring to boil, reduce heat to a simmer until the sugar has completely dissolved.
2. Add zest together with almond extract and mix under the syrup
3. Let syrup cool down and transfer into a glass container.  Close glass container tightly and store in refrigerator.

Blood Orange Lemonade

• 2 TB Blood Orange Simple Syrup
• crushed ice
• sparkling water
• 1 blood orange slice for garnish

1. Pour Blood Orange Simple Syrup into tall skinny glass
2. Add ice
3. Top off with sparkling water - stir syrup up 
4. Garnish with blood orange slice

Enjoy!

Now don't forget to enter in the giveaway for fantastic by visiting my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

Are you ready for more great inspiration for Valentine's Day from the rest of the fantastic #TripleSBites bloggers?

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Blood Orange Beet Soup for #Valentine's #TripleSBites {#vegan #recipe #dairyfree}

Are you ready of my second post for the Valentine's #TripleSBevent? I certainly am and bringing soup that is a deep red, almost purple and so fitting for Valentine's Day, or any other day.   

Delicious earthy beets meet tangy yet sweet blood orange ~ it is like a big Valentine's card in a bowl.  Okay, I get it totally exaggerating…but you get my drift, right?!  Now let's be honest so - my entire family loves beets whether roasted or in this soup however if your family or significant other does not like beets this soup is not for you.  There is no way around it - if you are not a beet lover just think of the beautiful color that you are missing :) Take a look

On another note,  I do not use gloves when cooking but also do not mind my hands turning into this…

…so if red purple hands are not for you,  be sure to wear gloves because it sure takes a while to get the color off your hands.

Blood Orange Beet Soup

• 2 large red beets
• 1 TB olive oil
• 1 small onion, diced
• 2 large organic blood oranges
• 2 C water, or a little more
• 1 vegan bullion cube 
• Salt and pepper to taste
• 1/4 C roasted, salted, cashews, crushed
•  2 TB parsley, minced
• 1/4 C Vegan sour "cream" {or your favorite sour cream}

1. Boil beets in salted water in their jackets for about 45 minutes or until cooked through.  Remove from water and immediately slip them out of their jackets.  Be careful, the beets will stain your hands.  Dice beets and set aside
2. Zest 1/2 of a blood orange. Set zest aside
3. Peel the blood oranges, carefully taking off any white skin (bitter) and dice the oranges.
4. Heat olive oil in a pot and add onion when hot add onion with a pinch of salt.  Sauté until onions are translucent and have softened
5. Add diced beets as well as oranges.  Sauté for minute or so before adding the water and the bullion cube.  
6. Cover and bring to a low simmer.  Simmer for about 10 minutes
7. While soup is cooking, mince the blood orange zest and combine with crushed cashes as well as parsley
8. Remove soup from heat and - using an immersion blender - carefully puree the soup.  Adjust salt as well as pepper, you may - if soup is too thick for you - add a little more water at this step.
9. Ladle soup into individual serving bowls topping each with sour "cream" and the cashew/zest/parsley mix

Enjoy!

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Individual Chocolate Raspberry Bites #TripleSBites {#dairyfree #recipe} and #giveaway

Happy February ~ are you getting ready to think about Valentine's Day?  Yes, the Super Bowl is done and now on to the next party Valentine's Day.  This week twenty bring recipes from drinks to desserts just in time for Valentine's with the #TripleSBites event.

I am kicking it off the event with these delicious decadent individual chocolate raspberry bites and yes, they are dairy free.  They come together in a snap, are the ultimate bite sized chocolate treat, plus they are pretty.  What do you think?

Are you ready for the recipe - the filing is enough for about 45 mini bites but you could - if you don't want to make that many - fill 15 or 30 bites and bake off the rest to top ice cream….

Individual Chocolate Raspberry Bites

• 2-3 packages of frozen mini Phyllo dough shells {15 baked shells per package} 
•     8 oz dark chocolate, broken into pieces
•     1 C  plain Soy creamer
•     1 tsp Vanilla extract
•     1 egg, beaten
•     1 pint raspberries

1. Preheat oven to 350F
2. In a pot gently heat the chocolate pieces in the soy creamer.
3. Carefully stir and when completed melted mix in vanilla extract. 
4. Remove from heat, let cool down then whisk in the beaten egg.
5. Remove the frozen phyllo dough shells from packaging and place onto a baking sheet lined with parchment paper.
6. Fill each shell with about a tablespoon of filling and repeat
7. Bake for 10 minutes
8. Remove from oven let cool down for a minute before topping each mini bite with a fresh raspberry.

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

#Dairyfree Chicken Burritos {#recipe}

A couple of posts ago I talked about our new found affinity with roast chicken.  Roast chicken, the easy no fuzz dinner that's economical as  - at least in this house - it yields at least two different meals, chicken pot pie, chicken enchiladas, chicken soup…and burritos.

I know that umpteend different ways to make burritos can easily be found on the web however most use lots of cheese.  The shredded cheese surely can easily be swapped out with vegan shreds but not everyone in this house - that would be Ron - is a fan so something different was needed.  So yes, here is yet another Chicken Burrito one that is dairyfree and as all burritos should be fuzz free, plus delicious as in no leftovers ;).  These have a jerk flavor as some delicious jerk hot sauce by Pirate Johnny's which  I recently received was added. Let me tell you so that the jerk hot sauce along with the cilantro give these burritos their fantastic flavor.  Yes, I know the pictures do not really show just how good they are..better pictures were just not in the cards.  

Dairyfree Chicken Burriots

• 1 TB Canola Oil
• 1 onion diced
• Salt
• 1 garlic clove
• 1/2 tsp dried coriander
• 1 Tbs  lightly dried Cilantro, or fresh minced
• 2 C cooked chicken,  diced
• 1 TB Pirate Johnny's Syrena Seduction jerk hot sauce
• 1 can black beans, drained
• Salt & Pepper to taste
• 1-1/2 C dried brown rice cooked {I use Alton Brown's baked recipe}
• 1 TB lightly dried Cilantro, or fresh minced
• 4 -5 large flour tortillas, or about 10 small flour tortillas
• 4 TB vegan sour "cream" 
• 4 TB mild salsa - I used Salsa de Casa by Mekenita
• 1 large avocado sliced {optional inside of burrito}

1. Make brown rice according to directions
2. Heat canola oil in a pan, when hot add onion together with salt and sauté until soft.
3. Add garlic together with coriander, cilantro and sauté for another minute until fragrant.
4. Add chicken mix it under all the onion then stir the hot sauce - to taste - under the mixture.  
5. Cover and keep on very low heat on the stove until you are ready to assemble the burritos
6. Preheat oven to 375F and prepare a baking sheet
7. Gently warm up the black beans; season with a pinch of salt and pepper
8. Mix 1 TB of cilantro under the cooked brown rice
9. Assemble burritos - lay tortilla flat on your work surface and layer the ingredients into it by first placing a scoop of rice, followed by a scoop of chicken, a smaller scoop of beans, then add salsa. Top with sour cream, and  optional avocado.
10. Fold bottom of tortilla over the filling, then fold the sides over.  Place seam down on the prepared baking sheet.
11. Once all burritos have been assembled place in oven for about 5 minutes or a bit longer as needed.

Serve with rice additional hot sauce, salsa and avocado.

Disclaimer:  I have received products free of charge for recipe development - all opinions are my own.

Gingered Carrot Coconut Soup {#vegan #recipe} #ad

Yes,  we are still on our soup kick.  Okay truth be said we are never get over soup; it just changes with the seasons.  Grey chilly days call for a burst of color and one of my "happy" colors is orange.  The color orange makes me happy, immediately brings virtual rays of sunshine to me resulting in a much better mood.  Now orange soup for dinner does not sound that appealing to me, but carrots. Oh yeeesss,  I love carrots and not just for the color.  Carrots the perfect snack, perfect addition to any salad, and carrot soup.  What do you think?  It is quick, easy, quite economically sound, delicious and bright orange guaranteeing rays of virtual sunshine at the dinner table on a misty Portland evening.

This came together so easy and not having to grate my ginger thanks to  Ginger Stir-In Paste  by Gourmet Garden and already chopped lightly dried Cilantro - thank you Gourmet Garden  - made it even quicker.  Now are you ready?

Gingered Carrot Coconut Soup

• 1 TB Olive Oil
• 1 medium onion diced
• pinch of salt
• 1 TB grated ginger {Garden Gourmet Ginger Stir-In-Paste}
• 1 garlic clove, minced
• 1 tsp coriander
• app. 4 carrots scraped clean, cut into chunks {about 4 C}
• 1 small can coconut milk {5.46 oz/161 ml}
• 4 C water
• Salt & Pepper to taste
• 1-2 TB fresh cilantro chopped {Garden Gourmet Lightly Dried Cilantro}

1. Heat Olive Oil in a stock pot
2. Add onion together with a pinch of salt and sauté until onion turns translucent
3. Add ginger, garlic, coriander and sauté for another minute or so until fragrant
4. Add carrots and sauté for another minute until they turn bright orange.  Be careful not to burn any of the vegetables
5. Stir the coconut milk into the vegetables - let the cream melt all the way down and when melted
6. Add 4 C of water and bring to a simmer.  Cover and simmer for about 20 minutes until carrots have softened
7. Using an immersion blender - be careful not to burn yourself - blend the soup until the carrots are smooth.
8. Add salt & pepper to taste; top with chopped cilantro.

Serve with some fresh bread for an easy and tasty dinner.

Disclaimer:  I have received products from Garden Gourmet for recipe development - all opinions are my own.

Black Eyed Pea #Soup with Sweet Potatoes & Carrots {#vegan #recipe}

We love soup in this house and the majority of us love beans/legumes.  Alena and I are absolute bean lovers, while Ron likes them a lot, and MiaRose - our beef lover - tolerates them.   So the other day, looking through the pantry wondering about what dinner will be I realized that there were still plenty of black eyed peas.  My first thought was black eyed peas and rice but being in a "soupy" mood - you know grey, rainy, coldish - I settled on soup.   Started the adventure by quick soaking the dried black eyed peas…and voila here it is

Now truth be said,  if you are not a fan of sweet potatoes this soup is not for you; yes, it will not work I think Ron can attest to that since he is not the biggest fan of sweet potatoes (which is absolutely puzzling to me).  Ron ate his bowl and nicely declined seconds; Alena and I may have both had two bowls - we loved the soup; MiaRose well, she picked out the sweet potatoes and carrots.  So two out of four loved this super easy plus budget friendly soup.

Black Eyed Pea Soup with Sweet Potatoes & Carrots

• 1 TB Olive Oil
• 1 onion diced
• 2 carrots
• pinch of salt
• 1 med sweet potato peeled and diced,  (app 4 c) 
• 1-3/4 C dried black eyed peas soaked, or 2 cans of black eyed peas
• 6 C water  
• Salt & Pepper to taste

1. Heat olive oil in a stock pot and when hot add onion together with carrots and a pinch of salt
2. Sauté until onion turns translucent and carrots are bright orange in color.
3. Add diced sweet potato and sauté for another minute or so stirring under the other vegetables.
4. Add drained black eyed peas and stir under the vegetables
5. Add water and bring to quick boil.  Reduce heat to a simmer,  cover and cook until beans and vegetables are soft.  
6. Add salt & pepper to taste

Chicken Pot Pie {#dairyfree #recipe}

It's been a chicken kind of week here at our house…What?!  Yes, let me tell you it was roasted chicken for dinner on Monday, chicken pot pie for Tuesday dinner, and Wednesday was chicken noodle soup.  Wham - yes, I did just say that…one chicken = three meals.  Love that!!! I do have to admit so that roasting a chicken is still fairly new to this house,  well okay not that new started roasting chickens a little over a year ago.  It never appealed to me and growing up in Germany chicken was not served that often.  True there were the very occasional visits to Wienerwald (who remembers that?) but Grill Hendl aka Rotisserie Chicken was never anything we got.  So, yes it took a while a long while for me to come around to chicken - over twenty years to be exact.  What was I thinking? What were we missing out on? Plus its super easy to make, economical - heck you can get at least three dinners out of one chicken and just so good.  Almost endless options and one of my favorites is Chicken Pot Pie; deliciously flaky crust meets creamy saucy filling…Now you know that pot pies mostly are laden with dairy and are not "safe" for the girlies or other dairy free people.  So for us it always has to be homemade and it is so delicious.  Ron and I love all of it, while Alena prefers the flaky crust, peas, as well as sauce, and Mia Rose is a crust and chicken kind of girl.  Now here it is my dairy free Chicken Pot Pie - it really so tasty even so the picture does not really reflect that ;)

Chicken Pot Pie
Crust

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter"
• 5-6 TB cold water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough; do not knead the dough
3. Place in kitchen wrap and let rest in fridge for at least 1 hour, or briefly place it in the freezer.  The cough can also be prepared the day before you are planning to make the dish. 

Filling

• 2 Tb Olive Oil
• 1 medium onion chopped
• 1 medium carrot cleaned and chopped
• 2 tsp poultry seasoning
• pinch of salt
• 2 C cooked chicken meat, chopped to bite size pieces
• 1-1/2 Tb flour
• 1/2 C white wine
• 3/4 C plain almond milk 
• 1 package of frozen peas slightly defrosted - 12 oz
• Salt, pepper, lemon juice {1-2 tsp} to taste

1. Heat olive oil in a pan and add onion together with carrots, poultry seasoning, and salt to pan. Sauté until onions soften and vegetables are fragrant.
2. Add chicken to pan and stir it under the vegetables. 
3. Sprinkle flour over the vegetable - chicken mixture and stir everything very well
4. Add wine and mix it carefully under the mixture, stir carefully - from the bottom of the pan - to get rid of any lumps.  Bring to a simmer and let wine reduce for about 2-3 minutes until the sauce begins to thicken.
5. Add "milk" and carefully mix it into the sauce.
6. Add peas and let simmer on low for another 5 minutes.  Be sure that sauce does not get too thick - if it is too thick add more "milk".
7. Add salt, pepper, and lemon juice to taste
8.  Pour filling into a prepared 8x11" baking dish 
9. Remove chilled dough from fridge or freezer.  Roll out and size it to be a little larger than your baking dish.  Carefully place on top of filling, then cut a few vents into the crust.
10. Bake in preheated oven for about 40 minutes or until crust is golden.

Enjoy!

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

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

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

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

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

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

Vanilla Cut-Out {Ausstecherle} & Linzer Cookies {#dairyfree #recipe} plus Winter break fun

Are you ready for the big day? One more day to go and yes,  there is still time for another cookie recipe to be shared and another cookie to be baked.  This is one is super easy plus the dough makes not only super delicious, fun cut-outs, but also - if you want - more Linzer Cookies.  Plus they are easy, and oh so much fun to make with kids.

Yesterday was the first official day of winter break here in PDX; and I can honestly say that we spent it very leisurely.  I am in a holiday mode as in relaxing mode so not in the mood for doing anything along the lines of the zoo, or OMSI.  More like a leisurely walk up Mt. Tabor but - surprise surprise - neither of the girlies felt like walking up Mt. Tabor, not even the playground was enticing.  Dang, and I thought it was such a fantastic idea.  Instead of my stellar idea we drove downtown, met Ron for lunch at Potbelly (the girls order their sandwich without cheese and it is "safe) and afterwards I took the girls to the Pittock Mansion.  Not sure what I was thinking as I still had hopes of taking a nice long walk and  the walk around the mansion was just not enough; however we peeked through windows to see the beautifully dressed rooms, and enjoyed the view.  Okay truth I enjoyed the truth and MiaRose kept saying "this is boring"….HA here you have the plain truth…she thought it was boring.  Yup - and I could not entice either of them to hike down one of the fantastic trails.  Our next stop - the Rose Garden playground; still fun for both girls and then I saw it.  Yes the trail leading up to the Rose Garden and formed my "evil" plan…The girls played for a while and when they were ready to leave showed them the trail.  Oh yes, it worked like a charm - Alena loves walking but MiaRose is not always a fan…but it worked.  Yup,  we took the trail to the Rose Garden and had fun even MiaRose….

Back home it was time to make our cookies to finish up the first day of winter break.  This is my Mom's recipe the only change is that instead of butter we are using vegan butter to make it dairy free.

Vanilla Sugar Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 1 C sugar
• 2 eggs
• 1 vanilla bean scraped out (or 1 tsp vanilla extract)
• 3 C flour
• 2 tsp baking powder

1. Cream together margarine, with eggs, sugar and vanilla until well combined
2. In a separate bowl combine flour with baking powder
3. Slowly add flour to the margarine until everything comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

To make the  cut-outs

• Vanilla Sugar Cookie Dough 
• 1 egg yolk plus 1 tsp of water mixed
• sprinkles
• your favorite cut-out shapes

*** prehet oven to 375 F - line baking sheet with parchment paper ***

1. Roll out the dough
2. Cut out cookies and place them on the prepared baking sheet
3. Brush egg yolk over each cookie; decorate them with sprinkles
4. Bake for 8-10 minutes

The Linzer Cookies almost as easy - the only added step is to fill them

Linzer  Vanilla Cookies

• Vanilla Sugar Cookie Dough
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 8 - 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 8 - 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Enjoy!

Lebkuchen-Marzipan Bites | one dough for two types of #dairyfree #cookies

My our house smells of Lebkuchen from treats made with my Lebkuchen spice mix - to me it is the scent of Christmas.  It seems that there is just not enough time between making everything and sharing it; so yes, once again I am behind.  I promise however no less than three different delicious Lebkuchen treats.

First let me share this super easy Lebkuchen spiced dough - this dough leads itself to endless versions of cookies from simple cut-outs to more elaborate versions.  One portion of the dough will yield either a lot of one type of cookie, or if you are like me two different versions.  Yes,  I am "talking" too much - the girlies always tell me that too - just get to the point Mom  Bea.  Okay, okay, okay I absolutely get the message.

Lebkuchen Spiced Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 2 eggs
• 1 C sugar
• 3 C flour
• 2 tsp Lebkuchen spice mix
• 2 tsp baking powder

1. Cream together margarine, with eggs, and sugar until well combined
2. In a separate bowl combine flour with Lebkuchen spice and baking powder
3. Slowly add flour to the margarine until it all comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

Lebkuchen-Marzipan Bites

• 1/2 portion of Lebkuchen Spiced Cookie Dough
• app. 5oz Marzipan paste

*** Preheat oven to 375 - Line cookie sheet with parchment paper***

1. Roll out dough into three different long, flat pieces 
2. Cut three about 1" pieces of marzipan off and roll each into the same length as the dough.
3. Working one rolled out dough piece at a time, place marzipan roll into the dough then tightly roll the dough up around the Marzipan
4. Cut little angular about 1/2" big bites off and place pieces on the prepared cookie sheet
5. Bake for 8-10 minutes

Enjoy!

Chocolate Vanilla Swirl & Orange Almond Cookies #fbcookieswap {#dairyfree #vegan}

Are you ready for cookies?  I know everyone has been talking about cookies lately.  All types of cookies…and my family is quite happy that cookies are also in our house.  This is the time for all type of cookies and both girls reminded me that the cookie tins need to be refilled in a - not so - subtle reminder ;)  Yes,  they we have eaten our way through almost all the cookies  even so this year we had a extra treats because I participated in my first ever {yes absolutely true not just virtual but first ever} cookie swap.  As some of you may be able to appreciate a cookie swap is generally not something we can easily participate in because of our dietary restrictions….yes,  butter = milk ;);  this year is different as I am participating in the Great Food Blogger Cookie Swap . Bloggers from around the world participate and funds are raised for Cookies for Kids'Cancer plus one can matched up with other bloggers meeting specific dietary restriction i.e. dairy-free, vegan, etc.  Its is really wonderful….

We have received delicious vegan Sweet Potato Chocolate Chip Oat cookies from Jacks & Nick from over at Happy to be a Table of Two;  super rich and putting one in chocolate heaven Cookie Biscotti Sticks from Shannon of Killer Bunnies, Inc.; and last but not least perfectly spiced Chocolate Chai cookies from Emilie of Loose Leaf Vegan.  Thank you all!  Pictures…ahmmmm sorry friends,  the cookies are all gone and yes, I have not taken pictures.

This blogger could not decide on which cookie to make, so I sent two.  Vanilla Chocolate Swirl - Alena's all time favorite; and Orange Almond Cookies.  Both cookies are not only dairy free but also vegan plus super quick and easy.  Yay, right?!  Now are you ready for them…oh and before I forget the pictures of Alena's favorite cookie after they are baked are pretty much non-existend right now but will soon make another appearance on Instagram

Chocolate Vanilla Swirl aka Alena's all time favorite cookie

• 3/4 C Margarine {I use Earth Balance}, softened
• 1/3 C sugar
• 1 tsp vanilla
• pinch salt
• 1 Tb plain almond milk {or other milk}
• 2-1/4 C flour
• 3 Tb chocolate powder

1. Combine margarine, sugar, vanilla, pinch of salt, and milk until well combined.
2. Slowly add flour and combine until everything comes together into a dough
3. Divide dough in half; roll one part up into kitchen wrap and place in fridge
4. Add chocolate powder to the second part and well combined also roll it up into kitchen wrap.  
5. Let dough rest for about an hour in the fridge.
6. Preheat oven to 200 F - prepare baking sheet with parchment paper
7. On a kitchen board - combine pieces of the vanilla dough with the chocolate dough and roll up together.  Cut slices off the roll and place on prepared baking sheet.  
8. Bake for 8 - 10 minutes 

Orange Almond Cookies

• 3/4 C Margarine, softened
• 1-1/8 C powdered sugar
• 1 pinch salt
• grated peel of an untreated, organic orange
• 2-3 Tb orange juice
• 3 Tb Almond paste
• 3-1/8 C flour

1. Stir margarine until it has completely softened
2. Add powdered sugar as well as pinch of salt; stir until well combined.
3. Add orange peel, juice, together with Almond paste and stir until well combined
4. Stir in flour and combine into a dough
5. Combine dough into two parts, form into rolls, and wrap each roll into kitchen wrap.
6. Let dough rest in fridge for about an hour
7. Preheat oven to 325 F - prepare baking sheet with parchment paper
8. On a kitchen board cut slices off each roll and place on the prepared baking sheet.
9. Bake for about 12 minutes {depending on your oven} 

Ginger Chicken patties on Udon Noodles {#dairyfree #recipe}

The other day I got chicken thighs in anticipation to make some kind of vegetable - curry - chicken kind of stew but it just did not happen.  Do you have those days when you envision this great dish, but then lack complete inspiration to make it?  Well, that is what happened to me.  I thought of my vegetable - curry - chicken stew and was completely uninspired.  Yes,  uninspired an you just know that is not a good premise to start cooking any dinner as it will not turn out. That is at least how it turns out in this house. just not good…

Finally a light went on {at least in my head - I'd say that in German} - ding ding ding - yes, my new fantastic Ninja can do so much more than make smoothies.  Worth a try to chop {grind} the chicken with all the ingredients right in it.  Let me tell you - this was the easiest ever.  The ground chicken sausage - yes, that is what I turned it into - was ready in no time to be formed into individual little patties.  I baked these little beauties, cooked up a pack of Udon Noodles and a successful dish was on our table. Successful = the entire family loved it, and that makes this mothership happy. 

The Udon Noodles with chicken patties bursting with flavor with only one negative side to it.  There were no leftovers since everyone had seconds….


Ginger Chicken Patties

• 1 lb dark chicken cut into chunks
• 1 scallion cut 
• 3 garlic cloves
• 1 TB fresh ground ginger
• 2 tsp plum sauce
• 2 tsp soy sauce
• 1 pack Udon Noodles
• 1 TB plum sauce (for glaze)
• 1 tsp soy sauce (for glaze)
• 3 scallion cut into rings
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1/2 tsp fresh ground ginger
• 1/4 tsp siracha
• 3 scallion cut into rings for garnish

*** Preheat oven to 350F ***

1. Place chicken chunks, scallion pieces, garlic cloves, ginger, plum sauce, and soy sauce in kitchen machine {I use the food processor bowl of my NInja with Auto iQ Pulse}. Process until all ingredients are minced together.
2. Prepare a baking sheet with parchment paper
3. Form little chicken patties and place them on the prepared baking sheet.  Bake for about 25 minutes or until cooked all the way through
4. Cook Udon Noodles according to package directions
5. Prepare glaze by combining 1 TB plum sauce with 1 tsp soy sauce in a bowl. Mix thoroughly.
6. Remove chicken patties from the oven, place them in the glaze, until all of them are evenly covered.  Add scallion and combine.
7. In a separate bowl combine soy sauce, rice vinegar, ground ginger, with siracha and mix until well blended.  Pour over the cooked Udon noodles and combine in a serving dish.
8. Top noodles with the Ginger Chicken patties.

Enjoy!

Butternut Squash Ginger #Soup for #12WeeksOfWinterSquash {#Vegan #dairyfree #recipe}

Happy Monday!  Guess what time it is?! It's winter squash time and my friend Heather and Joanne are hosting another round celebrating 12 weeks of winter squash.  Now this is already the second week and I sadly missed the kick-off week but here it is.  Delicious, succulent, sweet, with a hint of heat and bright orange color -> meet the Butternut Ginger Soup.

This is the easiest soup you will ever make - really take my word for it; my kitchen assistant Mia Rose and I prepared it in a snap.   Plus it is so tasty…I honestly was a wee bit worried because Ron is not - unlike me - the biggest winter squash lover but you know what?!  He actually said "this soup is amazing" yes true,  I could not make it up because he would totally call me out on it. Perfection on a dark, grey, cold night…

Butternut Ginger Soup

• 1 Tb Olive Oil + 1 tsp of seeds
• 2 garlic cloves, minced
• 1 Tb minced ginger
• 1 tsp red curry paste
• 1 medium squash, peeled, cubed and seeds reserved
• 3 - 4 C of water (depending on how thick you like it - we like it very thick and use only 3 C)
• 3  scallion cut into rings for garnish
• 1 Tb Tofutti "sour cream" or other sour cream for garnish
• Salt, Pepper, and optional cayenne pepper to taste

*** Preheat oven to 375 F ***

1. Place squash seeds in a small baking dish and toss with 1 tsp of olive oil. Once oven is preheated place it in the oven.
2. Remove seeds from oven afar about 15-20 minutes or until fragrant, toss them with a pinch of salt. 
3. Heat 1 Tb olive oil in pot add garlic as well as ginger.  Sautee for a couple of minutes until fragrant then add the curry paste. Be careful not to burn it.
4. Add squash and mix it under the spice mixture; after a minute or so add the water, cover and bring to a boil.  Reduce heat and simmer - covered - until squash is soft about 20 minutes
5. Blend the soup by using an immersion blender.  Be very careful not to burn your self as the hot liquid splatters and can burn you.
6. Add salt, pepper, and cayenne pepper to taste
7. Laddle into soup bowls.  Put a dollop of "sour cream" onto each bowl and sprinkle with toasted seeds and scallions.

Enjoy!

Spicy Asian Salad {#vegan #recipe} #ad

Disclaimer: I have received produce from San Miguel Produce ~ all opinions are my own

Salad is one of our every day favorite sides.  Most meals in my mind are not complete without a salad and I am one of the lucky mothers who does not need to sneak veggies into a meal because my entire family loves greens.  I am not trying to pat myself on the back because that is not me but their love for vegetables and greens has to be directly related to the fact that we have salad at basically every meal.  And yes,  I am also the mean mother who makes their kids taste everything - you know, the "no thank you" bite.

So it was an exciting moment yesterday when  box of delectable greens from Cut'N Clean Greens arrived at my house yesterday bearing all kids of green goodies.  Yes one big box of greens take look…

The first salad to make it to our dinner table Asian Salad aka EnerCHI Salad.  The salad is conveniently packaged pre washed and can make it straight from the box into the salad bowl.  Some of the pieces were still a bit larger than bite sized but I cut them as they were tossed into the salad bowl.  I always make my dressings in the bottom of the salad bowl, then put the salad on top of it and toss right before serving.  Please meet the Spicy Asian Salad

Spicy Asian Salad
Dressing

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• 1/2 tsp Siracha
• 2    tsp Soy Sauce
• 1    tsp fresh minced ginger
• 3    tsp toasted sesame ooil
• 3    tsp rice vinegar
• 1/2 tsp plum sauce
•  1   garlic clove pressed or finely minced

• 1 box EnerChi Salad
• 1/2 C of diced unpeeled tart apple

1. Mix all of the ingredient for the dressing in the bottom of the salad bowl until it is well combined
2. Add salad together with apple pieces and toss until the dressing is evenly distributed
3. Serve and enjoy!