Corn Chowder {#dairyfree #vegan} & the Tooth Fairy sent a letter

Alena has been loosing teeth two weeks in a row.  Each week another molar came out and this meant that the Tooth Fairy was kept very busy in our little house.  One night Alena left a glass of water out for her because she had heard that the Tooth Fairy likes to dip her wingtips, and/or her magic wand into some water when she visits.  At the visit - apparently - the color of the water changes to the color of the visiting Tooth Fairy.  Guess, what?!  Yup, the Tooth Fairy did visit and the water in the glass turned a beautiful green. Oh yes, the amazement was magnificent :)

Alena also left a letter each time with her tooth, and she was hoping to hear back from the Tooth Fairy. Guess what happened earlier this week?  Yes, you probably guessed correctly - both girls got a letter each from the Tooth Fairy.  Magical little letters, that even had fairy dust in them.  Can you say magic?!
Both girls were so excited; it was the very first time that Mia Rose has received a letter from the Tooth Fairy...so there was a LOT of excitement.  Take a look at the girlies...

Now on to the Corn Chowder we are having for dinner tonight.  It is easy, quick, satisfying and delicious.  All in one.  -  I also made a loaf of quick no knead bread {today with Whole Wheat Flour, 1/4 C Sunflower Seeds, as well as 3 TB of Sesame Seeds} to accompany the dinner.

Corn Chowder

• Splash of Canola Oil
• 1 onion diced
• 1 medium carrot cleaned - cut into pieces
• 2 celery stalks - cut into pieces
• 1/2 red pepper - cleaned and diced
• pinch of salt
• 1 16oz bag of frozen super sweet corn kernels 
• 4 medium to large yellow skin potatoes - thoroughly washed and diced
• 5 C of water
• 1/2 C of Wildwood Soy Creamer
• 3-4 green onions cleaned and cut into rings for garnish
• Salt, Pepper, Chef's Shake by The Spice Hunter to taste

1. In a stock pot heat oil, when hot add onions with a pinch of salt.  Sautee until onions are soft, then
2. Add carrots, celery and red pepper. Sautee until fragrant and vegetables turn bright in color
3. Add corn, mix it under the veggies and sautee for another couple of minutes
4. Add potatoes mix them under the veggies before adding water.
5. Bring to a slow simmer and simmer until potatoes are soft
6. Adjust spices before adding the Soy Creamer
7. Ladle into soup bowls and garnish each serving with green onion rings

I hope you like this quick and easy chowder as much as we did :) Oh, and guess what the girlies are having for lunch tomorrow...

#Recall Orville Redenbacher Classic Kettle Korn Ready-to-eat Popcorn undeclared #milk

Recalls, Market Withdrawals, & Safety Alerts Orville Redenbacher’s® Classic Kettle Korn Ready-to-eat Popcorn Recalled Due to Undeclared Milk Allergen

#Vegan Chocolate Mousse for #SundaySupper

The theme for this week's #SundaySupper is New Cooking Adventures hosted by Conni aka as The Foodie Army Wife.  So it was the perfect time to challenge myself to make a Chocolate Mousse that not only the girlies can eat, but one that is also completely vegan plus - as the name implies - "moussey" in texture...so today my adventures in chocolate mousse..

Full disclosure, I have made Vegan Chocolate Mousse as a dessert for Christmas and used Silken Tofu for it.  It was very, very delicious - rich, and flavorful but more like a pot de creme than a mousse. Take a look

Coconut milk, would be an option to get the texture but I most be one of the few people that does not like the coconut flavor if its not part of the dish; after all it is supposed to be Chocolate Mousse and not Chocolate Coconut Mousse.  What to do?  So I talked with my friend Leather - an amazing chef  whose children go to school with both of my girls - and asked him for some advice.  "It's all how much air you put into it" he told me and also told me that water, sugar, and chocolate could do the trick.  "You just have to put a lot of air into it"...I tried - it tasted great, but it in the freezer (that was my bad) to let it set and....blooobbbb...it all turned more into a chocolate sauce.  But I was not going to give up! My girls MUST taste Chocolate Mousse, right?! Leather shared another trick with me, "you could add Xanthan gum to tighten it up..." -  For my third try I purchased some Xanthan gum in the bulk section at New Seasons Market and here is the result....

Yes, it worked out!!!  I was so excited - but yes, the KitchenAid was going for at least 30 minutes straight.  The result was amazing - we served to our friends Larissa & Martin at a dinner party that night.  The reviews were "moussey" - Take a look at Larissa

....Oh, yes -this was so exciting!!! So next time I will try lemon mousse, or maybe hazelnut mouse, oh the options are now endless....

Vegan Chocolate Mousse

• 1-1/4 C Wildwood Soy Creamer plus 2 Tbs reserved
•    1/2 C Sugar
•        4 ox. Ghiradelli 100% cacao unsweetened
•     1/8 tsp Xanthan Gum
•         1  Tb Corn starch

1. Pour Soy Creamer into a stand kitchen mixer and beat with a wire whip at medium to high speed,
2. After about 5 minutes add the sugar,
3. Melt chocolate 
4. Slowly pour melted chocolate into the soy creamer / sugar mixture - continue to beat it
5. Beat for at least another 10 minutes
6. In a separate little bowl combine Xanthan Gum with Corn Starch, and the reserved 2 Tbs of soy creamer. Mix until all lumps are worked out
7. Slowly pour the mixture into the the bowl - continue beating until the mousse starts to come together and forms tiny little peaks
8. Pour into serving dishes and let rest in fridge for at least two hours before serving

For serving, I added some defrosted strawberries and Vegan Whip Cream (Soya Too!) - but you can also just serve with with Vegan Whip, or none, or just fruit, or just plain...

Now take a look about the adventures the rest of the #SundaySupper team went on today....

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie  

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife  

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

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

Recall - Allergy Alert #Undeclared #Milk Components in Eba Multivitamin Supplement

Recalls, Market Withdrawals, & Safety Alerts Saratoga Therapeutics, LLC Issues Allergy Alert on Undeclared Milk Components in Eba Multivitamin Supplement

Spring time is here...

I promised to show you how beautiful spring time can be in Portland....Yes, we have been enjoying something like an early summer, and even cooked out for the first time this year....

Tulips are my favorites....

but really love all of them....

Kale Pesto with Sunflower Seeds on Pasta for dinner

It feels like early summer has arrived in Portland.  Well, in a way - Rhododendron, Azaleas, and other spring flowers are in full bloom.  The colors are just plain gorgeous plus we have had amazing weather so today I actually took some time for myself and went for a walk at Laurelhurst Park.  Oh, and why did I leave my camera at home?  Rhodies in every color imaginable, plus sunbathers in bathing suits {yes, this it is April} everywhere in the park...Okay so here is my note to self to always have my camera on me...

The girlies got some playground time before we headed home and started on homework.  But you know the question that comes up every night, right? I am sure it happens at your house as well :) what is for dinner?  Today is a perfect day for pasta and olive oil with garlic, or Kale with sausage is always a great dinner but I felt like something more.  So here it is

Kale Pesto with Sunflower Seeds 

• 2/3 C Sunflower Seeds
• 3-4 Garlic cloves
• 1 bunch Lacinato Kale - cleaned, stemmed, and cut into smaller pieces
• 1/3 C Olive Oil
• 1/2 untreated lemon zested and juiced
• Salt & Pepper to taste
• 1/2 C grated Parmesiano Reggiano 

1. In a small pan toast sunflower seeds until golden and let them cool down,
2. Add toasted sunflower seeds (cooled down), and garlic to a Kitchen Chopper and give it a couple of "chops",
3. Add Kale pieces and continue to chopping, adding a handful at a time. When all the Kale has been chopped, add
4. Olive Oil along with the lemon zest, and juice. Blend it all into the Kale mixture
5. Add salt, pepper, and Parmesiano Reggiano. Blend together

Serve on Farfalle pasta cooked al dente with mixed oven baked potato bits {bite size pieces of yellow skin potatoes baked at 350F in olive oil for about 20 minutes) and a side salad.  Enjoy! 

Meatloaf with Veggies

How as your weekend? Ours was a lot more quiet than usual as Alena has been coughing and complaining of a sore throat on Sunday.  So instead of our usual family activity outside we spent time inside, reading, watching a family movie, and just hanging out.  The grey weather was perfect for that plus it did feel good to do nothing for a change :)

Today - Monday - I kept Alena home so that she can get a little more rest...Fingers crossed that she will be all better tomorrow as I need to be at my office.  So what about this meatloaf business?  Okay - so you may know that meatloaf is one of the reappearing meals on this family's dinner table.  Yup - everyone loves it.  Meatloaf, mashed potatoes, with a big bowl of salad. It is usually just meat, some onion and garlic but today is the day I decided to mix it up a tiny bit.  I know, it is not earth shattering but I added some veggies into the dough. Just for a change of pace...

Meatloaf with Veggies

• 2 lb. 5% ground beef
• 1/2 lb. ground pork
• 1 small onion diced
• 1/2 red pepper finely diced
• 1 celery stalk finely diced
• 1 small carrot cleaned and finely diced
• 2 garlic cloves minced
• 1 Tb salt
•    plenty of freshly ground pepper
• 2 tsp of Herbs de Provence {I use Spice Hunter}
• 1 C Panko Crumbs {or other bread crumbs always double check the label to make sure it is dairy free}
• 1 egg
• Ketchup

1.  In a large bowl mix the vegetables, spices with the Panko Crumbs,
2.  next mix in the meat, and the egg. Carefully mix it all together until well combined {I use my   hands},
3. Place meat into a shallow baking dish and form a loaf {you can cover and place meat in the fridge until you are ready to bake it},
4. Top with ketchup
5. Preheat oven to 350F and bake for about 1-1/2 hrs

This is an - as my kids would call it - easy peasy dinner.

Pinenut stuffed Dates for #SundaySupper

It is Sunday and you know what that means, right? It is time for another great #SundaySupper event.  This week's theme is April Showers, you know the great American tradition  from Bridal Showers to Baby Showers. I have become familiar with these lovely traditions after leaving Germany and had not known about them before...At a baby shower there are usually fun games, the mom-to-be is "showered" with presents and there is always delicious food.  At bridal showers the soon to be married couple gets "showered" with presents, there are games, and also delicious food.  It is a really lovely tradition.  So, for today's #SundaySupper we are holding a virtual shower with lots and lots of delicious dishes. Our host this week is the lovely Brandie the writer behind Home Cooking Memories.

My dish for the virtual table are Pinenut Stuffed Dates wrapped in Bacon; Dates wrapped in Bacon is great finger food - sweet yet salty at the same time.

Pinenut stuffed Dates

• 16 large pitted dates 
•   8 slices of cured bacon
•   5 Tb pinenuts
•  2-1/2 Tb Tofutti Better than Cream Cheese {dairy free "cream cheese"}
•  zest of 1/2 untreated lemon
•  pinch of salt
•  16 toothpicks

*** Preheat oven to 400 F***

1. In a pan toast the pinenuts until fragrant. Remove immediately from the heat and them them cool down.  When cool enough to handle,
2. chop pinenuts in a kitchen chopper, and when coarsely chopped add the "cream cheese" together with the lemon zest and a pinch of salt. Blend together and set aside
3. Carefully cut a pocket into each date,
4. using a teaspoon carefully stuff each date with the pinenut "cream cheese" mixture.
5. Cut each bacon slice in half, and wrap a half around each date, securing with a toothpick
6. Place the bacon wrapped stuffed dates on a baking sheet lined with parchment paper
7. Bake for 20-25 minutes

Enjoy!!!

Now, take a look at all the other amazing dishes...

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

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

White Bean Soup with Zest

What happened to the week...I have written this post - albeit in my head - already a couple of days ago and here it is Friday...

The weather in Portland has been mixed this week - I will call it typical for April.  Sunshine, rain, all mixed in but the blooms are amazing :)  Perfect soup weather and you all know how much this family loves soup...and yes, this soup can easily be made vegan.  Just use a vegetable broth, and leave out the meatballs....

White Bean Soup with Zest

• 2 C dried white beans {we like Navy beans} soaked over night
• Splash of Olive Oil
• 1 onion diced
• 3 celery stalks diced
• 1 large carrot, or 3 smaller carrots - cleaned and cut into pieces
• 1 leak, cleaned and cut into rings {I use all parts}
• 1 quart of Pacific Chicken Broth {or your favorite broth}
• 3 C of water
• grated zest and juice of 1/2 lemon
• 1 Tb Better Than Bouillon Vegetable Base {or one bouillon cube - make sure it does not contain any whey or lactose}
• 2-3 green onions cut into rings for garnish
• Salt and Pepper to taste
• Optional 1 lb. sage sausage for meatballs - or other small meatballs prepared and cooked {I baked the meatballs for 25 minutes at 350 F}

1. Heat olive oil in a large stock pot and when hot add the onions with a pinch of salt.  Saute until they are soft, then
2. Add celery, carrots, leaks and saute for a little while long until the vegetables turn bright in color and fragrant,
3. Drain beans and add them to the pot and mix under the vegetables for minute or so,
4. Stir in lemon zest together with the lemon juice before adding the broth and water.  
5. Cover pot and bring soup to a low simmer until beans are soft
6. When beans are soft - using an immersion blender - blend the soup {I blended until the vegetables were smooth and some of the beans still intact)
7. Adjust salt and pepper; if using add in meatballs and serve when they are heated through
8. Ladle into soup bowls, and garnish each bowl with green onion slices.

Serve with fresh crusty bread! 

#Recall Wegeman Food You Feel Good About Roasted Red Pepper Dip, 8 oz., #Undeclared #Milk and #Eggs

Recalls, Market Withdrawals, & Safety Alerts Wegmans Food Markets Announces Voluntary Recall of Select Wegmans Food You Feel Good About Roasted Red Pepper Dip, 8 oz., Due to Undeclared Milk and Eggs