Vegan Eat Your Veggies Stew...

with Mixed Baby Greens, and rustic bread. Today I used onion, carrots, parsnip, and a sweet potato - you caught me, Ron :) added pre soaked 13-bean mix, and homemade vegetable broth. I left the soup for a couple of hours on a low simmer on the stove. I had some large couscous left, which was added for the last 10 minutes before serving.  Salt, pepper, and a couple generous splashes of balsamico to brighten the flavor were added at the end...

Success? Alena had two helpings of the soup/stew as she - you surely know that by now - loves beans, Mia Rosie almost finished her soup/stew but the salad was entideologisier gone from her plate. I call this a dinner success in our little House in Portland, Oregon..

Undeclared Milk in specified Candy by How Sweet it is Fudge & Candy Company

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Baked chicken legs, with bruseel sprouts, and potatoes

I did not use the stone once tonight for making Dinner, Nope, all is oven baked, Potatoes peeled, diced, with olive oil, and "Bratkartoffelgewuerz" - spicesnfor herb potatoes ; brussel sprouts halved topped in olive oil, and the chicken legs. An hour in the oven and ist is a delicious winter meal,,,

Alena received a letter from the toothfairy...

Yes, it is true. Here she is with the letter from the toothfairy. A letter that ony a fairy could have written. It. Arrived today including a magnifying glass to ensure easy reading...Let's just say that both of our girlies were excited to hear formte toothfairy....

Sauerkraut, Kassler Ripple, and Potatoes

I love Sauerkraut - yes, it is true. I know it totally fits the stereotype of Germans - and you know what?  Both girlies love it too :)  Tonight's dinner was Sauerkraut with Kassler and potatoes. Kassler are smoked pork chops. The Sauerkraut I use is Mildessa from Hengstenberg http://www.hengstenberg.de/de/rh.php and I let it simmer on low for at least a couple of hours.  I first sautee an onion in olive oil, then add a couple of tablespoons of flour for a roux, put a little of white wine on it and then add the Sauerkraut.  Once it is at a low simmer, I add a finely diced apple as well as juniper berries.  For the last half hour or so, I add the Kassler so it heats up in the Sauerkraut and the smoked flavor melts in with the Sauerkraut.  Perfect on a cold, dark, winter night!

Sauerkraut, Ripple, and potatoes

Saturday night take out

after the long day at school and since my cold is still lingering it was pretty clear that I would not cook dinner.  I was even too tired to go out - can you believe that? and Ron had a taste for chinese food.  Well, what do you think?  Right, perfect time for take out chinese food :)

Saturday night Chinese food

A long Saturday...

started out with me baking brownies before taking our weekly trip out to the Sophie Scholl Schule, our fantastic German Saturday School.  It was a double day, which means school from 10 - 3 with a lunch break.  The school director planned the day with a luncheon in mind for all the kids, parents, and teachers.   In planning the event she asked me what our girls could eat and to make things easier, I offered to organize the food for the luncheon.  It certainly made the buffet a breeze for our kids :)

We got cold cuts and also cheese from the German butcher, bread from New Seasons, veggies, and dessert.  I made galactosemia friendly brownies - using Earth Balance instead of butter - while another Mom brought another cake which was not galactosemia friendly.  It was not a problem - I am so proud of both of our girlies.  They always ask - and because it was at the German School asking "ist da Kuhmilch mit drin" it was even better...and here are a few pictures :)

Mia Rose at the Buffett

Eating lunch with friends

Alena enjoying lunch...

Friday Night - Rigatoni with Bolognese Sauce

Feeling all cruddy, and whiny I tried to recreate the "most amazing pasta sauce". I am happy to report that it worked out and it was almost as good as the one made by our good friend - not quite, but almost. I think the key is to leave it on the stove for a very long time - our was simmering on low for about four hours. Curious how I made it? Maybe? Ok - just in case

1 onion chopped
2-3 cloves of garlic minced
2-3 carrots diced
1 can tomato paste
1 cup - or more of red wine
1 cup - less or more of water
1 lb of ground beef
Italian herbs
Pepper, salt, sugar, paprika
Rind of Parmesiano Regiano - you can leave it out
Grated Parmesiano Regianom you can leave it out
Splash of Olive Oil

1. Heat olive oil, and when hot add onions
2. When onions are soft, add Italian herbs, carrots, garlic, and salt
3. When carrots are softer add can of tomato paste and stir it in. Add wine, and water to cover the
vegetables
4. Brown beef in a separate pan. Season it with salt, pepper, italian herbs, and - optional -
paprika
5. Add drained, browned beef to sauce. You may need to add more water at this point.
6. Add cheese rind, a couple pinches of sugar and bring to a slow simmer.
7. Leave it on slow simmer for at least two hours. The sauce should be thick and not watery.
8. When pasta is about ready, adjust spices, and add some grated Parmesiano Regiano.
9. Mix sauce with pasta before serving

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Flaedlesuppe...

...the parental units went out tonight with one of our German good friends who was on business in town this week from Europe. Where did that leave the girlies? At home with an amazing sitter. Both girls were so exacted :) And dinner? Here they are eating their first course of Flaedlesuppe and the second course was pizza. Not just any pizza, but the frozen vegan pizza we bought at Trader Joe's a while ago. It was an overall success...