Sunday, March 31, 2013

#Dairyfree Key Lime Meringue Bliss for #SundaySupper

Are you ready for another exciting #SundaySupper? Can you guess the theme this week? Maybe? A little?  Okay I will not keep you in suspense any longer it is the them is Citrus, yes Citrus do you know how versatile it is?

This week's Citrus event is hosted by my friend Jen of Juanita's Cocina - she has been my amazing  #SundaySupper mentor.  Oh, and you must visit her amazing blog.

Now let me tell you about my dish.  There is a story to it... I originally envisioned Blood Orange Bars and they turned out good, the family liked them but to me they just lacked the citrus kick {probably should have added some lemon or lime to it}.  Here take a look...

So my next thought - I like love Key Limes - Key Lime Bars with Meringue....they did not turn out as "Bars" but are so super delicious. I needed a new name...I brought the dessert to dinner at our friends Larissa and Martin  - we all agreed that it does not qualify as "bar" and Larissa called them "Melange". But but but that is not the title, yes right...."Melange" was not understood and my friend Renee helped me to call it "Bliss".  Thank you, Renee!  And yes,  that is fitting perfectly because this dessert is absolute Key Lime Bliss without any dairy.  Here it is and yes it is absolutely not photogenic...but oh so yummy...

Yes, you read that one right - usually Key Lime desserts all use condensed milk which always is from the cow, but I made it with Vegan Condensed Milk I made from Soy.  Remember my Adventures in Caramel?  That is when I first introduced you to Vegan Condensed Milk and let me tell you, it works like a charm. is the recipe...

Vegan Condensed Milk - recipe by the VeganWolf 
  • 3/4 C Dry Soy Milk Powder {I used "Better than Milk"}
  • 3/4 C Water
  • 6 Tbl Earth Balance {or another Vegan Margarine}
  • 1/2 C Sugar
  • Pinch of salt
1. Mix Soy Milk Powder with Water; bring mixture to a boil
2. Melt margarine in a pan. When melted add,
3. sugar stirring it constantly until it begins to melt, then add
4. Soy Milk Mixture {step 1} and a pinch of salt.  Stir and bring to a 

   rolling boil. Boil for about 5 minutes.

Let it cool down and store in fridge {covered}.

Dairyfree Key Lime Meringue Bliss
  • 1-1/4 C flour
  •     1/3 C sugar
  •      1   tsp grated Key Lime zest
  •     1/8 tsp salt
  •     1    stick Earth Balance cut into pieces
***Preheat oven to 400F***
  1. mix all of the dry ingredients together, 
  2.  add Earth Balance to the dry ingredients and mix into the dough.  It will all come together
  3. press the dough into a baking dish you plan to use and poke holes into the dough with a fork.  
  4. Refrigerate for about 1/2 hour before baking
  5. Bake for about 25-30 minutes until the crust is golden

    Dairyfree Key Lime Meringue Bliss
  • 15 oz. Vegan Condensed Milk {see above}
  • 1 lb. of Key Limes juiced
  • 1 Tbl    Key Lime zest
  • 4 egg yolks {reserve the egg whites for the meringue}
  1. Mix all of the ingredients together until they are blended well
  2. Pour into the baked {and cooled off} crust.
  3. Bake at 325F for about 25 minutes -> go to step 1 of Finish
  • 4 egg whites
  • 1 C of sugar
  • pinch of salt
  • 1 tsp Key Lime juice
  1. Place egg whites into the bowl of a stand mixer.  Turn on high add pinch of salt and lim juice beat until the egg whites are getting firm and forming peaks
  2. Slowly add the sugar to the egg whites and beat until firm peaks form
  1. Carefully, and lightly spread meringue over the baked Key Lime dessert
  2. Using a spoon, scoop  remaining meringue on a baking sheet lined with parchment paper 
  3. Bake at 325F for another 20 minutes, or until meringue is firm

As you saw, the Key Lime Meringue Bliss is not very photogenic, but take a look at the individual Meringue...


Thank you, Larissa for this awesome picture :)

Now please do not go just yet...check out all these amazing citrus recipes....
Better with Citrus Breakfasts:
Big On Citrus Breads & Condiments:
Make You Pucker Salads, Sides, & Main Dishes:
Sour Citrusy Sweets & Desserts:
Sour Sips & Drinks:
Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! 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. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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.
Sunday Supper MovementWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Saturday, March 30, 2013

Easter Cookies & Outdoor fun

Dairyfree Sugar Cookies Easter CookiesIt is hard to believe that spring break is over - yes over with a capital "O".  I can honestly say that we - well at least me - had a great time.  Yesterday we made these super cute cookies with friends.

I adapted the dough from the Alton Brown Sugar Cookie recipe; they turn out great and the cookies are not overly sweet.  I made them Galactosemia "safe" - dairy free - by replacing the butter with two sticks of Earth Balance.  I also used Whole Wheat Pastry Flour instead of regular flour - the flour did make a huge difference....

The weather today was just amazing - it must have been in the mid 70's and we spent much of the day outside plus we never used the car.  Yay!!!  We first took a leisurely stroll to a couple different playgrounds at each the girls got to play a lot....

Our next stop was at Portland Nursery which is a fantastic garden store and it was just buzzing with people today. Oh, and yes Magnolias are blooming...

Next we walk past friend's house where the girls got to play outside with their friends and the adults had some grown up conversation.

The last stop - and dinner tonight - was Por que No on Hawthorne {Rice & Beans for Alena and Pollo Verde Taco for Mia Rosie}

Now, the kids are tucked into bed anxiously awaiting the arrival of the Easter Bunny...

Thursday, March 28, 2013

Wahclella Falls Hike {spring break day #4}

The fourth day of 2013 spring break we spent together as a family as Ron was off {yay}, and we went on our first - albeit mini - hike of 2013.  Yes, Ron missed out on the roller skating fun on Monday at Oaks Park, the fun at OMSI on Tuesday, and he did not join the girls for an unscheduled "take your kids to work day"...

But today, we spent a great day together; before we left the house for breakfast we had the hard decision to decide what to do.  XC Skiing at Mt. Hood - visit to the beach/coast - urban hike - or hike in the Columbia Gorge...yes, I know we are terribly spoiled :) We decided on a hike in the Columbia Gorge, after a big breakfast at Alena's favorite restaurant, Jam on Hawthorne.

Wahclella Falls is the hike we decided upon - it is a quick 30 minutes outside of town and right of I-84 {Exit 40 to be exact}.  We have been on this hike a long time ago with Mia Rose in the both girls walked. They are the perfect age for this little hike now;  just a word of caution there are many steep drops so hold your little ones close, and do not let them run ahead.  Wahclella Falls is  worth the trip - a beautiful waterfall awaits at the end of the trail and today it was not the least big crowded
Wahclalla Falls

- plus take a look at the flowers we saw on the hike...

And yes, both girls enjoyed the hike today....

Wednesday, March 27, 2013

Mixed Paella for #PaellaDay

It is here - Ron could not be excited - the 2013 National Paella Day!  Paella is one of his favorite foods and he was just thrilled when he got the news.  What about you?  Do you love Paella?  Have you made it at home?

Paella was the one dish Ron always got at our favorite restaurant here in Portland.  He was just heartbroken when they closed :) Honestly, I kid you not.  The reason he was so sad was because of the Paella - it was his favorite dish.  Loaded up with chorizo, shrimp, squid, mussels, and clams - a huge pan full of deliciousness. What was this blogger left to do?  Yup, exactly try to make it at home. I was nervous, actually very nervous but the result was fantastic - so when Martin from the ENOFYLZ Wine Blog asked who would be blog about Paella Day it was an automatic "Aye". How could I resist, plus Martin is making a wine suggestion...

I knew that Ron's arm did not need to be twisted let me just say, that the girlies were not that excited about it.  They devoured all of the chorizo amongst themselves, as well as a bunch of the rice...oh, and it was so nice and crusty.  By the way, I do not have a Paella pan but use my well seasoned cast iron pan which worked beautifully.

Take a look here it is in progress...

Can you tell what all the goodies?  There are chicken drumsticks, a couple of baby back ribs, and chorizo....Oh yes, absolute deliciousness in the making...and here it is mixed Paella for Paella Day. Packed with not only chicken drumsticks, chorizo and baby back ribs but also clams as well as shrimp. Be sure to visit ENOFYLZ Wine Blog to get all the recommendations to go with your Paella

Oh, yes I almost forgot the recipe.  Let me disappoint you a little today by linking in the recipe I have been using these last couple of times. But, there is no need to be sad because this recipe is absolute perfect.  I made a couple of additions this time by adding the chicken drumsticks, as well as four individual baby back ribs.  

  1. Brown chicken, together with the ribs  after browning chorizo,
  2. Remove browned chicken and ribs from pan before adding the onion, garlic, and pepper
  3. Add  chicken, and ribs back to the pan once the rice, and broth are added
  4. Proceed with rest of the recipe....
Enjoy and Happy National Paella Day 


Tuesday, March 26, 2013

Flaedlesuppe {Savory German Pancake #Soup}

I think that you probably know that we like love soup.  I have actually always loved soup, it is the perfect dish any time of year - today let me introduce you to Flaedlesuppe. Yes, I know what you think pancakes in soup? That does not sound good!  But believe me it is fantastic plus easy to prepare ahead of time and simply delicious.  Yes!!!  It is another of the traditional Swabian - Southern German - dishes I always have to have when we are home.  The girls generally do not get to eat Flaedlesuppe "out" as it most to time will include milk, but they always get to eat Flaedlesuppe at my Mom's.  It is just so good!

It is easy to make a vegetarian version of the soup, just use vegetable stock instead of beef stock.  I still had beef stock in the freezer from the Gaisburger Marsch from a couple of weeks ago. Either way it will be delicious, oh and note the addition of carrots to the stock is my version.  Traditionally you the Flaedle swim in a delicious consome and are always topped with chopped chives.
German Savory Pancake Soup


  • 6 C Beef or Vegetable Stock
  • 3-4 carrots peeled and cut into bite size pieces
  •  2 C flour
  •  3 eggs
  •  1 C plain Soy, Oat...Milk
  •  pinch of salt
  •  1/8 C of finely chopped parsley {optional}
  •  Splash of Olive Oil
  •  1/8 C of finely chopped chives
  1. Gently warm up stock with carrots in a stock pot
  2. Mix flour, eggs, "milk" with a pinch of salt together until it forms a smooth almost "runny" batter, make sure to work out all lumps.  {The consistency should be close to that of a crepes batter}
  3. If using add finely chopped parsley to the batter and mix in thoroughly
  4. In a small pan heat up the olive oil, and when hot add about 1/8 C of dough to the pan.  Be sure that the dough covers the entire pan.  Flip when it is easily lifted out of the pan and bake the other side until golden.  Repeat until all the batter is used up. 
  5. When ready for serving, roll each pancake and slice into thin strips; 
  6. Add to the consume, carrots and ladle into soup bowls.  
  7. Top each bowl with plenty of chopped chives before serving
Flaedle Savory Herbed Pancakes
Flaedle in the making...

Serve it with a large bowl of salad, and some fresh bread!  Let me know how you like it :)

P.S.: It is easy to prepare Flaedlesuppe ahead of time. Bake the Flaedle and when ready for dinner 
        gently warm the soup, and cut them into slices at that time.

Monday, March 25, 2013

Mia Rose's tribute to her lost cat...{#video}

You may remember that we lost one of our cats in September of 2012; Mia Rose still misses our Zeppy and in her class she wrote a little book as a tribute to Zeppy.  Me - the mothership - thinks this is so sweet and this is why I am sharing it with you today...

Sunday, March 24, 2013

Spinach Spaetzle {Spinatspaetzle} for #SundaySupper

Here we are in late March and it is almost Easter.  I know, it's said by this mothership every single Sunday but where did the time go?  I guess time flies when you are having fun, right?!

I am so excited for this week's #SundaySupper Passover and Easter event.  What is more special than cooking for a holiday, right?  When we get together around the table and enjoy great food, together with company of great friends and family.  It is the time when traditional dishes or just very special dishes are served.  This week's event is hosted by Carla aka Chocolate Moosey; she is an amazing blogger, cook, and photographer every week I admire her out-of-this-world presentations.  Be sure to  visit and say hello; thank you, Carla.

Today I bring Spinach Spaetzle aka Spinatspaetzle; they are a twist on the ordinary Spaetzle and perfect for Easter.  A perfect side for the holiday table,
spinach spaetzle dairyfree

or the perfect vegetarian meal when baked with a little bit of Emmenthaler.
baked spinach spaetzle

    Spinach Spaetzle {Spinatspaetzle}
    - 1/2 lb fresh spinach, cleaned, thick stems cut off, and washed
    - pinch of salt
    - 2 C flour
    -1/2 C water
    -4 eggs
    for finishing
    - splash of Olive Oil
    - 1 onion diced
    - 1/2 blanched and sliced almonds
    - 3/4 C Emmenthaler {optional only for step 9}

    1. In a large pot bring water to a boil, when hot add spinach an blanch for 2 minutes,
    2. drain, and rinse with cold water. Carefully squeeze as much water out as possible before
    3. finely chopping spinach, or put it through a food processor.
    4. Add flour, salt, chopped spinach, water, and eggs into either a big bowl, or into your mixer with the
        kneading hook.  Knead until all ingredients are well combined, be careful not to over mix it.
    5. Bring large pot of water to a boil - when boiling add {working in small portions} dough to your
        Spaetzlepress, or scrape dough of your board into the boiling water.  Remove with a skimmer when
        they float to the top.
    6. Continue until you have used up all of the dough.
    ***You can freeze them now; when ready to use defrost them and follow the finishing steps***
    For finishing
    7. Heat a splash of Olive Oil in a pan and add onions when hot.  When onions are soft, add
    8. almonds until they are a little browned before adding the Spinach Spaetzle.  Toss in the pan until
        hot.  Add salt to taste!
    OR if you plan to serve it as a vegetarian main dish
    9. Preheat oven to 325 mix the finished Spinach Spaetzle with Emmenthaler and bake until cheese has

Saturday, March 23, 2013

Catered school lunch - What would you do?

This year the entire school in the Pennies for Patients  fund raiser from the Leukemia & Lymphoma Society for schools.  Each child had a little box to collect change, and over the course of a week each classroom counted their total collected funds.  Alena's class raised the most money and as a result - this was a surprise to all - won a catered lunch from Olive Garden. The entire class was so excited; catered lunch for the entire class for lunch in the classroom.  Yay, right?!  So here was the question the teacher asked me.  Will Alena be able to eat, or will she bring her own lunch as every day? That was the big question....What would you do?  There are two options, right?  One, have her be the only kid in class eating from her regular lunchbox and in ways single her completely out, or two, figure out a way to have Alena join the lunch.  So what do you think I did?

Yes, you are right.  I figured it out - our fantastic teacher was able to give me the contact information at the Olive Garden catering the lunch.  I called and found out that the kids were going to be served pasta with marinara sauce, salad, and breadsticks.  Now, did you know that the marinara sauce of the Olive Garden contains dairy, and that none of their dressings are "safe".  Yes, that is right! I was quite surprised to find out - well, I have not been to an Olive Garden since leaving the Mid West - and expected that they would not be able to accommodate for Alena.  Was I wrong!  The manager swiftly asked if she could eat pasta with olive oil, and whether salad with olive oil together with balsamico would work for her.  Next she asked how to spell her name and promised to have two extra containers just for Alena.  One with her pasta, and the other with her salad.  And you know what, that is exactly what happened.  The kids had lunch catered this last Thursday;  a huge dish of pasta with marinara sauce, a huge dish with salad along with "unsafe" dressings, and two dishes with Alena's name on it one containing pasta with olive oil and the other her salad along with olive oil and balsamico.  Let me just tell you that my child was just so thrilled to also eat the catered lunch.

Tell me, if you have children with dietary issues what would you have done?  I would love to hear from you...

Thursday, March 21, 2013

Weeknight Dinners inspired by #SundaySupper

I have been thinking about the perfect title for this post; originally I intended three different posts and had them all "written" in my head.  Yes - sometimes I really wish that a device would exist that reads my mind; well, you know writes the actual copy of the well formulated post  that is still stuck in my head...

This week has - again - been super fast it seems the more busy I get the faster time runs by.  Is that not the truth?  Anyway, you want to know about our dinners, right?! Two out of three dinners this week were inspired by dishes from last week's #SundaySupper Spring event.  Is that not awesome? So many amazing and easy dishes...

Monday Night -  Raw Asparagus Pesto with Orecchietti and Potatoes inspired by the Webicurian

This was not only an amazing dish, but also so easy for a Weeknight Dinner.  Oh yes, and who does not love the little ear shaped pasta, right? - I adapted the recipe a little bit using only 1/2 of the asparagus and made the changes

-  raw asparagus instead of blanched
-  walnuts instead of pine nuts
-  baby yellow potatoes instead of fingerling potatoes
Raw Asparagus Pesto Pasta

Perfect meal and also a great lunch the next day.  Both lunch pails were empty :) -

Tuesday Night - Leak Tart {Lauchkuchen}

A little different twist this time from my usual recipe as I added some diced ham (1/4 lb.) {make sure that there is no dairy in the ham

Leak Tart

Wednesday Night - Sweet and Sour Cabbage Soup with Sausage inspired by Fast Food to Fresh Food

This soup is simply amazing plus so super easy - do not get scared off by the sweet and sour combo - it is perfect!!!...and you have lunch for the next couple of days, or a nice leftover dinner.

I adapted this recipe by adding 3/4 lbs. of bulk sage sausage, and replaced the honey with light agave {as this is what I had at home}.  I added some hot pepper flakes to my bowl and really, really, really enjoyed that.....
Soup Sweet and Sour Cabbage

Wednesday, March 20, 2013

#Serendipity Part Three - and Announcement

Back in October of 2012 I posted Serendipity Part One which is in a nutshell how Ron and I met by absolute chance in Chicago; you know I am from Germany and Ron is originally from Wisconsin.  At the time I envisioned a three part mini-post-series and yes, it did take me a while.  Serendipity Part Two went live in early November of 2012; and now here we are in - how did this happen??? - mid March of 2013...finally the - I know that you all were anxiously expecting this post :)  {Yes, I am kidding...}....

 Serendipity Part Two builds upon our random meeting,  the chance of Ron and I carrying the same recessive gene, being grateful to Newbornscreening which diagnosed both of our children with Classic Galactosemia and specifically how our children were saved by Newbornscreening.  Yes, yes, yes you know all of this already but - also yes to this - there is still enough for Part Three :)

As I said, both of our children have Classic Galactosemia a rare metabolic disorder.  The disorder is solely managed through diet and this - yes it is the truth - is why I share so many recipes {yes, this is what our entire family eats :)}.  Way back - at least it seems that way - I started by sharing a recipe every now and then. Eventually I posted on my personal FB page a picture of what we had for dinner.  My awesome sister came up with the idea "you need to blog your recipes"; this is how it all started....Danke, Kati {yes, you can follow her on Twitter} :)  Before then I rarely tweeted any of my posts and kept that part of my life a little more "hidden".  Did I really want people to know that @beatepdx is also the person behind "Galactosemia in PDX"? Well, yes...and this is when I finally started to tweet my posts...

Through Twitter I eventually met my friend Isabel aka Family Foodie and founder of the Sunday Supper Movement. She invited me to join, and by early September, 2012 I finally joined the table with my recipe for Vegan Caprese Salad.  So far I have participated in twenty-seven events - yes :) Thank you, Isabel

This is how my little blog turned into something a little more and also a little bigger.  It is now not just about Galactosemia but also about recipes and life with dietary restrictions.  Let's face it not too many people know what Galactosemia is but many live without dairy in their lives.  So now, it is time for my  big announcement - which is tahhhhdahhhhhhh that I have changed the title of my little blog to "The Not So Cheesy Kitchen {Galactosemia in PDX}".  Why?  Well, you may know that we allow the girls to eat aged cheeses plus I tend to think of myself as "un-cheesy"...So thank you to Ron for coming up with this new title.  

What does this mean?  No worries, I will continue write about our life with Classic Galactosemia, our adventures, raising empowered children, and advocate for Newbornscreening; the bulk of the posts will however continue to be recipes from my kitchen and our "Not So Cheesy Life".  I am envisioning a blog redesign in the future {I will let you know :)} but first off there will be a change in the url. to reflect the new title...So now it is your turn {if you wish} - I would love, love, love to hear your thoughts about this....

Sunday, March 17, 2013

Asparagus Gazpacho for #SundaySupper {#vegan}

Spring is almost here...can you see it, can you smell it in the air?  We certainly can here in PDX.  The crocuses are already "have beens", daffodils are in full bloom,  the scent of Daphne's permeate the are as we walk to school, and I know that the trees will be in full bloom anytime soon.  It is so beautiful, colorful, and rejuvenating...Now keep that thought for today's #SundaySupper theme because it is Let's Celebrate Spring  and our gracious host today is Amber from Mama's Blissful Bites.  Please be sure to visit her and say "hello". Thank you so much for hosting this fantastic event....

The dishes today are - as always - amazing and all are perfect for spring and/or St. Patrick's Day...

My dish today is Asparagus Gazpacho; to me asparagus and spring go hand in hand.  I went looking for something different, a little green (it is after all St. Patrick's Day today), and fresh.  I knew that this Asparagus Gazpacho  was the dish for our family with some adaptions....take a look is it not beautiful?

Asparagus Gazpacho

  • 1 Slice Ciabatta {always double check label to make sure it is dairy free}
  • 1/2 red pepper
  •  9 oz. grape, or cherry tomatoes
  •  6 oz. cucumber
  •  1 lb. asparagus {green}
  •  1 garlic clove
  •  2 Tb. White Balsamic Vinegar
  •  6 Tb. Olive Oil
  •  Salt & Pepper to taste
Asparagus Gazpacho Spring Soup Cold
  1. Soak bread in some luke warm water,
  2. Dice pepper, quarter tomatoes, peel and seed cucumber then dice it, cut ends off the asparagus, remove any "woody" ends and dice all stalks, mince garlic
  3. Set aside about 1/3 of the vegetables
  4. Squeeze water out of bread, the place with the remaining vegetables into a blender.
  5. Add White Balsamic Vinegar, Olive Oil, salt and pepper
  6. Cover blender - cover/top in place - and chop the mixture until smooth {as you like it}
  7. Pour soup into a covered container, add the reserved vegetables and chill for at least 4 hours before serving.

We ate ours with garlicky, toasted, ciabatta...and it was amazing!

This was a perfect lunch on a sunny - almost - spring day, and the perfect after school snack for Mia Rose...

Before you go, take a look what everyone else is bringing...

Green and Spring Dishes Menu Includes: Breakfast
Apps, Bread, Salads, Soups and Dressings:
Main and Sides:
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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.
Sunday Supper MovementWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Saturday, March 16, 2013

Friday Night = Taco Night #Dinner #Dairyfree

My kids love, love, love taco's...out of all fairness I probably should clarify that Alena loves them even more than Mia Rose.  I think it is in part that everyone makes their own meal, and gets to spin the Lazy Susan for it.  Yes, that is right the Lazy Susan comes out for Taco Night :)

Truth be said, all of us like taco night since it is also just such an easy dinner.  Oh, and I know you are wondering crunchy, or soft tacos? Yes, it is crunchy tacos at this house....and there is always beef - for Mia Rose our carnivore - as well as plenty of refried beans - for Alena; homemade guacamole; and a jar {it was Newman's Own Pineapple last night} of salsa.  But what are taco's without Better than Sour Cream {milk free} from Tofutti? At least that is what Mia Rose and Alena think.  I tried to leave it off the dinner table last night, Mia Rose spotted it right away and asked "where is the sour cream" walked to the fridge to retrieve the new container...Yes, there is no way - at least in this house - to have taco's without Better than Sour Cream...

Tofutti Dairyfree Sour Cream

Monday, March 11, 2013

Lasagna for #Dinner {#WeeknightSupper}

Some Monday's are just that...unpleasant and a little dreadful. Part that this Monday felt this...well Mondayish Icky...way must have been in part because we changed to daylight savings time yesterday. Today just did not seem to have enough hours in it; Monday is usually my domestic day where I try {no chuckling, Ron} get caught up on wash, get all the shopping done, and take care of all other domestic issues.  Today - I often work from my home office - was different as work could not wait, and then it was all downhill from there.  You know, rush to the store, pick-up kids....nothing too crazy really, but I am just a little under the weather today.  Maybe that is it :)  But you know what I sometimes do to feel better? I cook and try to make something new...

So, today I gave lasagna a try and am happy to report that the entire family was happy with the end result.  On my shopping trip, I picked up fresh pasta sheets from Pastaworks on Hawthorne as well as a tub of Better than Cheese Ricotta from Tofutti {this was my first time giving it a try}. Maybe I should also tell you, that lasagna is not in my "usual" repertoire so it was something new to me.

Here it is...

Lasagna with Better than Cheese Ricotta

  • Splash of Olive Oil
  • 1 onion diced
  • 1 large garlic clove minced
  • 1 pinch of salt
  • 1-1/2 tsp basil {dried}
  • 1-1/2 tsp Italian Herbs
  •    1/2 tsp fennel seeds
  • generous amount of fresh ground pepper
  • 1/2 lb. lean ground beef
  • 1/2 lb. mild Italian sausage {bulk}
  • 2 small cans plain tomato paste
  • 2-3 C of water
  • 1/2 red wine
  • 1 pinch of sugar
  • 1 large tomato diced {or several small ones to amount to about 2 C diced - I had a frozen tomato  left in my freezer from last summer}
  • 3 large sheets fresh pasta {or a box of no boil lasagna pasta}
  • 1 tub of Tofutti Better than Cheese Ricotta
  • 2-3 C of grated Parmesiano Reggiano {or replace with Daiya Mozzarella}
  1. Heat Splash of olive oil in pot. When hot, add onions with a pinch of salt and sauté until they are soft.
  2. Add garlic, and sauté for a another minute or so before adding all of the herbs, and spices. Mix it all up, sauté another minute then
  3. Add meat.  Cook meat and stir it frequently.  When meat is browned and crumbly,
  4. Add tomato paste and red wine.  Mix it all into the onion/meat mixture.  Cook for another minute or two then,
  5. Add water, pinch of sugar, and the tomatoes.
  6. Let simmer on low for at least an hour.  Adjust salt and pepper.
  7. Prepare a baking dish and preheat oven to 350F
  8. Pour a little sauce in the bottom of the pan,
  9. Cover sauce with pasta sheet(s)
  10. Pour sauce on the pasta sheet, crumble 1/2 of the Better than Cheese Ricotta on top of the meat sauce, top "Ricotta" with a generous sprinkling {1 C} of Parmesiano Reggiano {or Daiya}, and cover with pasta sheet(s)
  11. Repeat step 10
  12. Smear rest of the sauce on top of the last pasta sheet, and cover with Parmesiano Reggiano {or Daiya}
  13. Bake in oven for about 30-40 minutes until bubbly
Lasagna Better than Cheese Ricotta Tofutti

Here is the family...


Sunday, March 10, 2013

Tofu-Mushroom Miso Soup by @steamykitchen for #SundaySupper

Steamy Kitchen Healthy Asian Favorites Cookbook

Are you ready for this week's special #SundaySupper event hosted by no other but the great Family Foodie :) I have to tell you, that I am so excited to be one of the contributors this week.  Full disclosure I have received a free copy of  Steamy Kitchen's Healthy Asian Favorites by Jaden Hair.  This, is one of the most impressive, beautiful, appealing cookbooks - really all I can say is "wow"; the recipes are easy, and tahhh dahhh {now you know that I am very excited about this part} - dairy free.  Right, you know how I feel about this :)   Steamy Kitchens' Healthy Asian Favorites is jam packed with amazing, delectable, and easy recipes; starting with different basic broth with an Asian touch, to homemade Siracha,  Pot Stickers, Seafood, Noodles, Fortune Cookies, Cucumber Mint Water and so much more. It is such a beautiful cookbook and I am - as already said - so thrilled to add Healthy Asian Favorites to my library :)

For this event, we had to make a choice from a selection of nine different recipes.  I chose Tofu-Mushroom Miso surprise here, as we are a family of soup lovers and can eat soup any time of day take a look...

Yes, you are correct the girls and I - sorry, Ron you missed out - enjoyed this soup for a delicious power breakfast...It is so good!!! I chose to make the Tofu-Mushroom Soup with the vegetable stock on page 11, with baby bok choy.

Tofu-Mushroom Miso Soup

  • 4 cups dashi (page 14) or vegetable stock (page 11)
  • 6 ounces firm tofu, cubed
  • 4 ounces fresh mushrooms, sliced
  • 1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach, or kale, coarsely chopped
  • 1 egg, whisked
  • 2 tablespoons chopped green onion
  • 4 tablespoons miso paste
      In a saucepan, bring the dashi to a boil.  Add the tory, mushrooms, and vegetables.  While stirring
      the dashi, slowly pour in the whisked egg. Cook for 2 minutes.  Remove from the heat.

      Ladle about 1/2 cup of the hot dashi into a bowl with the miso paste.  Use a fork or whisk to blend 
      the miso paste. Pour all of the miso into the pot and stir gently.  Top with green onions and serve 

      Reprinted with permission from Steamy Kitchen's Healthy Asian Favorites by Jaden Hair,
      copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Disclaimer I was provided with a copy of Steamy Kitchen's healthy asian favorites for my review.  All opinions are my own.

You should be excited as well, because I - as well as the other contributors of today's event - are each giving away one copy of Steamy Kitchen's Healthy Asian Favorites - one caveat is that you must be a resident of the United States.  This is how to enter - remember you must do both (#1 and #2) to have an eligible entry, and be a :

  1. Tell me your favorite Asian dish in the comment below and your Twitter handle (Comment must be posted by 8PM EST on Sunday, March 10th, 2013), and
  2. Join our conversation during the #SundaySupper Twitter chat from 7 - 8 pm EST on Sunday, March 10th, 2013.  Your tweet(s) must contain the #SundaySupper hashtag 
The winner will be chosen at random from all eligible entries. The winner will be notified via email.  Note: This giveaway is open for United States residents only.  The contest ends on Sunday March 10th, 2013 at 8 PM Eastern Standard Time.

Click here for more information about Jaden Hair or to purchase Steamy Kitchen's Healthy Asian Favorites

Now, do not go just yet - take a look at the other fantastic dishes today's #SundaySupper contributors are bringing {and twenty more chances to enter the giveaway :)}

Tofu-Mushroom Miso Soup 
Crispy Rice Patties
Thai Larb Lettuce Chicken Cups
Miso Cod
Sake Steamed Mussels
Salmon Honey Teriyaki
Korean Beef Bites
Mapo Tofu
Mango Brulee
We are sharing more Steamy Kitchen inspired recipes. The following Sunday Supper Contributors are joining us with some of their favorite recipes from the Steamy Kitchen website:
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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.
Sunday Supper MovementWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement


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