Featured Friday at Momma's Meals

Tammi over at Momma's Meals has featured me - yes me :) - on her blog; and wrote not only the sweetest post but also made my very own Pepper Beef Stew.  Now head on over to Momma's Meals to  read how it turned out....

Thank you, Tammi :)

Organic Traditions Brand Dark Chocolate #Undeclared #Milk #Galactosemia #Allergy #Recall {Health Matters America, Inc.}

Recalls, Market Withdrawals, & Safety Alerts Health Matters America Inc. Issues an Allergy Alert on Undeclared Milk in Organic Traditions Brand Dark Chocolate Hazelnuts, Dark Chocolate Hazelnuts with Chili, Dark Chocolate Almonds, and Dark Chocolate Almonds with Chili.

Kabocha Squash Risotto {#12WksWinterSquash}

Happy Monday and welcome to week 6 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  Have you blogged about winter squash?  Feel free to add your linky below :) Yes, it is already the 6th week and we are - I am trying to ignore that fact - two weeks away from Christmas Eve.  What happened to the time; it is like they say the older you get the faster time runs...the weather in Portland now sure feels like Christmas as we were used to when I was growing up.  It has been just crazy cold around here - yes no rain and the highs did not even reach 30 F yesterday.  We are not used to this!!!

I know you are not here to hear about my cold feet, but to read about deliciously warming, comforting, smooth Kabocha Squash Riostto.  Sweet yet savory perfect for these cold days and also absolutely stunning {yes, orange is one of my favorite colors}.  It is topped with crispy parsley and slightly toasted walnuts. Take a look

Oh, and it is super easy to make on a weeknight as it is also pretty quick and the result is always so rewarding.

Kabocha Squash Risotto

• 3 Tbs. Olive Oil
• 1 medium onion diced {about 1 C}
• 3 C of diced  Kabocha Squash - skin on  {scrub squash throughly squash before cutting; this is about 1/4 of a medium/small sized Kabocha Sqash}
• 1-1/2 C Arborio Rice
• 1/2 C dry white wine
• 4 C broth {vegetable or chicken} 
• Rind of Parmigiano Reggiano {optional}
• 1 Tb Earth Balance or other Vegan "Butter"
• 1/2 C grated  Parmigiano Reggiano {optional}
• Salt to taste
• 1 Tb Olive Oil
• 1/2 C Walnut pieces
• 1/4 C Italian Parsley, chopped
• Additional Parmigiano Reggiano for serving {optional}

1. Add olive oil to pot and when hot add onion.  Sauté until onions are soft, then add squash and sauté for another couple of minutes.
2. Heath broth in a separate pot.
3. Add rice and sauté until rice becomes somewhat translucent. 
4. Add wine, and stir the mixture up.  Once most of the wine has absorbed and cooked off stir in 1-1/2 cups of hot broth. Stir up the entire mixture, add - if using - the rind of the Parm and continue to give it a good stir every so often  Note: it should be slightly bubbly but not boiling.
5. Add more liquid as the broth absorbs into the rice and keep giving it a good stir.  Make sure you stir it up from the bottom so that it does not stick/bake to the bottom of the pan.
6. The risotto will be done when you have added, and the rice has absorbed, the broth. Remove pot from the flame and stir in Earth Balance as well as - if using - Parmigiano Reggiano.  Give it a good stir, add salt as needed and let it rest for a couple of minutes.  While risotto is resting 
7. Heat Olive Oil in a small pan and when hot add parsley together with walnut pieces.  Fry until parsley is slightly crisp and walnuts are fragrant.
8. The risotto is now ready for serving -> place a serving into each dish and top with parsley/walnut mixture.  Serve with optional Parmigiano Reggiano at the table. 

Enjoy!

P.S.:  The entire family loved this risotto...yay :)

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1. Spiced Butternut Squash Whiskey

2. Kabocha Squash Risotto

3. Creamy Pumpkin Soup

4. Spiced Butternut Squash and Date Smoothie

5. Savory Pumpkin Cornmeal Bread

6. Butternut Squash & Prosciutto Bucatini Carbonara

7. Quick Pumpkin-Sage Pasta

8. Kabocha Squash and Chickpea Salad with Tahini

9. Chicken, butternut squash & spinach skillet pasta

10. Kabocha, Spinach, Brown Rice & Miso Broth

11. Butternut, Barley & Lentil Pilaf

12. Creamy Butternut Squash Soup

13. Creamy Pumpkin Sauce & Kale Stuffed Shells

This linky list is now closed.

Linky Tools  |  Linky Blog 2013

Easy Kale & Sausage Pasta for #WeekdaySupper

Time is flying by and it is moving swiftly.   It is the time of the year when there does not seem enough time to bring a home cooked meal on the table.  So I am thankful for additional quick ideas for busy weeknights and #WeekdaySupper has us all covered.  We bring you a different recipe every single day of the week and this first week of December is no different.  Take a look at this week's line-up

 Monday - Take A Bite Out Of Boca - Spinach and Goat Cheese Stuffed Chicken
 Tuesday - Noshing With The Nolands - Brie, Apple and Ham Panini
 Wednesday - girlichef - Salisbury Steak
 Thursday - Cupcakes & Kale Chips - Chicken Curry in a Hurry
 Friday - The Not So Cheesy Kitchen - Easy Kale, Sausage, Pasta

I am bringing Kale & Sausage Pasta to the dinner table today; this dish is super easy and you are ready to get dinner on the table within 20 minutes. Really, this dish is that easy and full of flavor.  It is even quicker if you use pre-washed already chopped Kale.

Easy Kale & Sausage Pasta

• 1 box of your favorite pasta
• 1 lb bulk sausage {I prefer sage sausage}
• 2 garlic cloves, minced
• 3 C of chopped Lacinato Kale
• Juice & zest of 1/2 untreated lemon
• Salt & Pepper to taste
• Parmigiano Reggiano {optional}

1. Bring water in a pot to a boil and cook pasta according to directions.  While pasta is cooking,
2. Fry up the bulk sausage in a large pan until crumbly, add garlic until fragrant
3. Add Kale to the pan and stir it frequently while sautéing until it is bright green in color. 
4. Add lemon juice, zest, salt and pepper to taste
5. Reserve 1/4 C of cooking water, then drain pasta
6. Add pasta to the pan together with the reserved cooking water and mix pasta thoroughly with the Kale/sausage mixture.
7. If using mix in Parmesiano Regiano.
8. Transfer pasta to a serving dish.

Enjoy!

Butternut Squash-Potato Pancakes {#12WksWinterSquash #Vegan}

Happy after Thanksgiving Monday!  Did you enjoy some winter squash dishes?  Yes - oh, please do let me know and if you blogged feel free to add your post to the Linky below.  Why?!  Glad you asked because we are have now entered week number 5 of 12 weeks of Winter Squash the great event hosted by Heather and Joanne.

Today I bring Butternut Squash-Potato Pancakes; these are really delicious little savory pancakes and if you serve them with a big salad it could be a perfect dinner for two.  These were really, really good and also convinced my dear husband Ron that yes, winter squash is delicious....

The picture - as it seems to happen to me way to happen in the fall - does not give it credit, but they are soooo...good :)

Butternut Squash-Potato Pancakes

• 2 C raw, grated peeled potatoes {about 12 oz. peeled raw potatoes}
• 1 medium onion grated
• app. 1-1/2 lb. butternut squash {to yield 2 C packed grated peeled butternut squahs}
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp pepper
• 2 Tb flour
• Canola Oil for frying
• 1 medium onion, sliced
• 4 Tb Balsamic Vinegar
• 2 Tb water

***Preheat oven to 350 F and prepare a baking sheet with parchment paper***

1. Place grated potatoes, and grated onions in a colander.  Leave it there for about 30 minutes and let the water drain out into a bowl.
2. Grate the butternut squash while the potatoes are draining.  
3. Squeeze the liquid out of the potato onion mixture then mix them under the grated butternut squash.
4. Add salt, paprika, pepper and paprika combine well.  Then add flour combining it well into the dough {you may need to add a little more flour if it is too wet}.
5. Heat a good amount of Canola Oil into a deep frying pan and when hot add about 1/4 C of dough for each pancake to the pan. Be sure not to overcrowd the pan - I fried up 4 at a time.
6. When the pancakes begins to brown, flip pancake to the other side.  Add more oil if necessary.
7. When both sides are fried crispy, set them on the prepared baking sheet and place into the oven until you are ready to serve.
8. Repeat step 5 - 7 until you have used up the dough.
9. When all pancakes are made,  add the sliced onions to the pan and sauté until they are soft {you may have to add a little more oil}.
10. Once the onions are soft, add the balsamic vinegar to the pan and let it reduce for about 5 - 10 minute, stirring occasionally.
11. Add water if needed.

Adapted from recipe found at Essen + Trinken

To serve, place Butternut Squash - Potato Pancakes on a plate and top with the onions, and optional parsley for color :)

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1. Roasted Spagetti Squash with 2 Bean Croquettes

2. Pumpkin spice steel cut oats

3. Pumpkin Spanakopita

4. Pumpkin Fry Bread

5. Slow Cooker Pumpkin Butter

6. Pumpkin-Pecan Scones with Maple Glaze

7. Stuffed Acorn Squash with Quinoa and Walnuts

8. Starbucks’ Pumpkin Scones

9. Butternut Squash-Potato Pancakes

10. Red Curry-Roasted Acorn Squash

11. Creamy Butternut Squash Potato Soup

12. Winter Squash Coconut Curry

This linky list is now closed.

Linky Tools  |  Linky Blog 2013

Please meet Skadi - #Galactosemia around the world #Germany {#Newbornscreening}

This is the second post of - hopefully - many others; last month you were introduced to Lisa from Italy. With this series I want you  to meet people from around the world who are living with Classic Galactosemia.  Ten years ago, Classic Galactosemia was something I had never heard about and when Alena was diagnosed it was obscure.  And yes, I wanted to know what with this disorder was like. Once we learned about the treatment {=diet} and the regional treatment differences it got even more confusing.  Not only treatment varies greatly, but also detection through the newborn screening tests varies.  Now without any further ado, please meet Skadi and her family.

Skadi lives in Germany's capital Berlin with her Mom, Dad, and little sister.  I first met Skadi's Mom Ulrike via the internet back in late 2006.  At this time, I am not sure if we originally met through the German Galactosemia support group or just by chance online.  All of us met in 2008 in Berlin where Skadi with her family showed us many of the great sights of the German capitol.

Now are you ready to get to know Skadi and hear her story as told to me by her Mom, Ulrike.

First picture of Skadi and her Daddy

Ulrike had an easy pregnancy with Skadi and she was born on a Wednesday in Berlin, on Friday the hospital performed the heel prick {newborn screen}.  Mom and baby Skadi went home to join Dad on Saturday.   They went on to enjoy the weekend but on Monday - not quite three days after the heel prick -  they received a call from the Charite Hospital where Skadi was born.  Ulrike was told that the newborn screen for Skadi had come back with a positive for Galactosemia.  They were asked to return to the hospital immediately as the clinicians wanted to run additional tests right away.   At the hospital Skadi was immediately admitted and additional tests were run.  The tests were not conclusive as to whether Skadi had Duarte or Classic Galactosemia. On Tuesday the family was sent back home and Ulrike was told to alternate breastfeeding with Soy Formula.   On Wednesday - Skadi was exatctly one week old - Charite Hospital called again and asked they return to the hospital.  They have received a conclusive positive for Classic Galactosemia and Skadi was readmitted to the hospital.  She became jaundiced and was transferred to the Pedicatric ICU.  Her food was changed to Soy Formula. Her condition improved and after about a week Skadi was able to come back home.

At first - like probably most of us - Ulrike was upset as she had never heard of this strange disorder called Classic Galactosemia.  Through the metabolic clinic at Charite she was put in touch with another family whose child also had Classic Galactosemia.  That mother was able to give Ulrike much of the information she was longing for.  What was life, the diet for kids with Classic Galactosemia like? Today both families remain friends.

Skadi is now a healthy 2nd grader; she loves to sing, dance, draw, and make crafts.  You know, a regular girl...

Skadi and her Mama in 2013

When not eating at home, Skadi always asks if the food is safe for her, just like our kids she knows exactly what she cannot eat.  She does - just like all kids - get sad when there is no treat that is safe for her but gets over it quickly just as long as no comments such as "oh, that poor child" are made. Skadi is managed through metabolic clinic at Charite Hospital in Berlin; her diet includes - just like our kids - all fruits, vegetables, beans, legumes, and cheeses. In regards to diet, Skadi's metabolic clinic now allows cheeses that have aged for only three weeks.

Are you interested in being featured?  If so, please contact me by sending an email to germanpdx (at) gmail(dot)com

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Roasted Delicata Squash Salad {#12WksWinterSquash #Vegan}

What is going on?  Time is just flying by and we are already on week number 4 of the 12 weeks of Winter Squash.  The fantastic event hosted by Heather and Joanne where Winter Squash shines with an abundance of fantastic recipes.  Are you ready for week number 4? Yes?!

This week I bring another salad; this time it is sweet, delicious Delicata Squash that is roasted to perfection.  Just Delicata Squash no greens besides some green onions...this salad is so good and could have been my entire meal that is if I would not have had to share...Take a look

Roasted Delicata Squash

• 2 small or 1 medium sized Delicata Squash
• 1 Tb Canola Oil
• pinch of salt
• 4 Tb Orange Juice
• 1-1/2 Tb Soy Sauce
• 1 Tb toasted Sesame Seed Oil
• 2 - 3 green onions, cut into rings 

***Preheat oven to 350F***

1. Scrub the squash, cut it in half then scoop out the seeds. Cut each half again, and then cut crescents. I leave the skin on
2. Place the squash on baking sheet/dish and drizzle with canola oil. Everything should be covered lightly with oil.
3. Clean seeds, place in a shallow baking dish, toss with a little canola oil and salt
4. Place squash and seeds in oven
5. Bake for about 45 minutes or until soft; and seeds are toasted
6. Mix OJ, Soy Sauce, and Sesame Seed Oil together.  Mix it well - adjust flavors to taste by adding more soy sauce, sesame oil etc.
7. Place warm squash in a salad bowl.  Pour the dressing over the warm squash, toss, and cover.  Let the dressing absorb for at least 45 minutes before serving.
8. Just before serving, toss salad up again and top with green onions as well as the toasted seeds.

Enjoy!

Do you have a Winter Squash recipe to share?  Be sure to add your post to the linky below :)

Harvest Soup for #Thankful #SundaySupper {#Vegan}

Happy Sunday!!!  Can you believe that Thanksgiving is almost upon us?  It is hard for me to believe that next Thursday is Thanksgiving...wasn't it just the end of summer?!  Yes,  time flies when you are having fun.  Please tell me that I am not the only one who feels this way....

So can you guess what the theme for today's #SundaySupper is?  Yes, I am sure you guessed right it is Thankful #SundaySupper and our host this week is the amazing Paula of Vintage Kitchen Notes 
Please be sure to say hello to her...

Now let me tell you what I am thankful for; we are forever thankful for newborn screening and yes it is what I say every year because without this life saving test my kids would not be here today.  Yes, it sounds harsh but it is the truth - this tiny little heel prick saved the lives of both my children But I know what you really want to know is what on earth is Harvest Soup.  Are you ready for it?!  The delicious goodness of this warming amazing soup.  Perfect for a first course at Thanksgiving or even by itself for a weekday with some crusty bread and a salad.  Roasted Butternut Squash together with apples and spices...

Harvest Soup

• 1 medium sized butternut squash {= 3 C roasted butternut squash}
• Splash of Olive Oil
• 1 onion, diced
• 1 garlic clove, minced
• 2-1/2 C apples {peeled and cored} cut into bite sized pieces
• 1 tsp ground ginger
• 2-1/2 tsp ground coriander
•    3/4 tsp cumin
•    1/8 tsp cayenne
•    1/2 tsp brown mustard seeds
•    1/2 tsp fennel seeds
•    1/2 tsp chili powder
• Salt & Pepper
• 3 C    water
• 3/4 C apple juice

*** Preheat oven to 375 F ***

1. Cut butternut squash in half, clean out the seeds and brush the flesh of each side with olive oil.  Set face down onto a prepared baking sheet.  Bake for about 60 minutes or until squash is soft.
2. Either scoop the squash flesh out, or {I do not like it cooked all the way} peel the baked squash and cube the flesh. 
3. In a stock pot heat some olive oil and add onion, garlic, as well as a pinch of salt.  When they begin to soften,
4. Add all of the spices until fragrant
5. Add the apple pieces as well as the baked squash.  Mix it well into the spice / onion mix
6. Add the water together with the apple juice; stir it in well.
7. Bring to a low simmer, and cook until apples are soft.
8. Remove the soup from the heat, and puree the soup using an immersion blender.  Be very careful  not to burn yourself when you blend the soup as the liquid is hot, and can splash back onto your hand.
9. When pureed to desired consistence adjust flavor with salt and pepper to taste.

Enjoy!

Are you ready to see what the rest of the #SundaySupper is bringing to the table and want to find out what the other contributors are thankful for?  Take a look at this amazing line-up

FIRST COURSE / APPETIZERS

• Harvest Soup from Bea of The Not So Cheesy Kitchen
• Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina
• Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures

SAVORY BREADS + STUFFING

• Cloverleaf Rolls from Micha of Cookin' Mimi
• Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
• Picnic Roll from Linda of The Urban Mrs
• Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
• Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
• Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

• Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
• Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings

SIDE DISHES

• Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
• Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
• Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
• Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
• Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
• Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
• Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
• Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
• Italian American Turkey Dressing from Anne at Webicurean
• Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
• Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
• Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
• Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

• Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
• Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
• Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
• Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
• Bourbon Pecan Pie from Julie at The Texan New Yorker
• Chocolate Moussecake from Liz at That Skinny Chick Can Bake
• Cinnamon Rolls from Conni at The Foodie Army Wife
• Gingered Butternut Squash Tart from Renee of Magnolia Days
• Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
• Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
• Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
• Mini Pumpkin Pies from Nichole at Casa de Crews
• Mom's Custard Pie from Courtney at Neighborfood
• No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
• Plum and Blackberry Crumble from Katy at Happy Baking Days
• Pumpkin Gooey Butter Cake from Heather at girlichef
• Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner
• Salted Caramel Apple Pie from Laura at Pies and Plots
• Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ
Wine Blog  

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.

DelMonaco Specialty Foods #Recall Bolognese Sauce #undeclared #milk {#Galactosemia}

California Firm Recalls Bolognese Sauce Products Due To Undeclared Allergen And Misbranding

Vegetarian Stuffed Shells for #WeekdaySupper

We have been busy around here with a couple of birthday's just around the corner and I have been looking for easy meals to make during the week.  Just another reason why I love #WeekdaySupper so much - dinner will never ever have to be boring again...

I am one of the contributors this week and I bring you easy, delicious Vegetarian Stuffed Shells.  The dish fits into the diet plan our kids follow but it is not dairy free; yes lactose free but not dairy free.   This dish is easily prepared ahead of time, or prepared in 30 minutes before you pop it in the oven.  Serve it with a big side salad and you are all set for dinner.

Vegetarian Stuffed Shells

• 1 jar of your favorite Pasta Sauce {we love Newman's Own Sockaroni}
• app. 1/2 box of Jumbo Pasta Shells, cooked al dente
• 1 pack Vegan Ricotta {2 Cups - I use Tofutti brand}
• 2 eggs
• 1 garlic clove pressed
• 2 tsp lemon juice
• zest of 1/2 untreated lemon
• 1 C Emmenthaler {or vegan cheese}
• 3/4 C Parmesiano Reggiano {or vegan cheese}
• 1/2 C of chopped Parsley
• Salt & Pepper

 *** Preheat oven to 350F***

1. Cook pasta al dente according to box directions
2. Spread a think layer of pasta sauce into a large baking dish {about 1/3 of the jar}
3. Mix ricotta with garlic, lemon juice, lemon zest, 1/2 C Parmesiano, 3/4 C Emmenthaler, and parsley.
4. Add salt and pepper to taste
5. Break the eggs into the filing stir until it is well mixed through 
6. Scoop about 1 Tbs of filling into a cooked pasta shell - place the filled shell into the prepared sauce layered baking dish.
7. Repeat until all shells are filled.
8. Pour remaining sauce over the shells and sprinkle top with remaining cheese
9. Bake for about 30 minutes or until the cheese is all bubbly and dish is hot

Enjoy!

Be sure to check out the other fantastic, easy, peasy #WeekdaySupper recipes the other contributors are brining this week. 

Monday -      Tuna Dill Patties with Lemon Rice from Sue's Nutrition Buzz

Tuesday -      Broccoli Pea Pesto Pasta from Alida's Kitchen 

Wednesday - Jalapeño Chicken in the Crock from Momma's Meals

Thursday -    Vegetarian Stuffed Shells from The Not So Cheesy Kitchen

Friday -         Lamb Patties with Onions, Peppers, Rosemary and Raisins from Shockingly Delicious