Thursday, May 30, 2013

This is why #newbornscreening matters to me...Sunriver long weekend pictures

In a conversation last week concerning the 50 year anniversary of Newborn Screening I was asked why the test matters to me.  That question made me all teary eyed, and brought me back to realize that nothing  - yes, n o t h i n g - would be as it is today without Newborn Screening.  No, I am not exaggerating as without the test Classic Galactosemia in Alena most likely would have been detected too late.  This is not a joking matter, this is not a mother taking something too serious, this is a test that saved my children's lives.  Yes, both my children were saved by the Newborn Screen.  Alena's test result came back just in time, but she had E. Coli Mengengitis and the antibiotics were started just in the nick of time.  Mia Rose was never exposed to breast milk and luckily she never got ill.  Without early detection through newborn screening the effect of this disorder can have devastating results on the baby.  We were beyond lucky, and we live such an ordinary life today just because of this little heel prick. Here is our story...

Yes, our life is ordinary.  Two healthy girls, two cats, a little house, and the occasional family get away.  
This last weekend - Memorial Day Weekend - we spent blissfully in Sunriver {Central Oregon}. One of our favorite places; it is pure relaxation and rejuvenation for the entire family.  We rent a vacation home and usually go out once for dinner or lunch.  Playground, swimming, hiking {okay mini hikes :)}
hot tubbing, card & board games, get the picture, right?!  Well, here are some pictures and as you look at our girls, please remember that out life would not be like this without timely detection of Classic Galactosemia and Newborn Screening.  The test saved their lives....

A game of tetherball {Ron & Alena}

Swimming outside on a drizzly day
Visit to Lavalands
Hike at Smith Rock State Park {Monkey Face}

Monday, May 27, 2013

Polenta with Mushroom Ragout for #WeekdaySupper

Sunday Supper Movement             
Happy Monday, friends!  Monday the start into a new work week - well, okay if you are in the United States it is Memorial Day :)

I cook most meals during the week, and can always use new ideas for quick as well as easy dinner choices.  I have been so excited when Isabel the amazing founder of the #SundaySupper movement added #WeekdaySupper.  Every week you can find five different quick as well as easy recipes for dinners on weekdays. No more boring same old dinners, but variety making everyone happy.  You may not know this, but my family get bored easy with same old dinners....take a look at the recipes coming your way this week....

Monday -        Polenta with Mushroom Ragout by The Not So Cheesy Kitchen
Tuesday -       Asparagus, Ricotta and Egg Tart by The Girl In The Little Red Kitchen
Wednesday -  Gnocchi in Walnut Cream Sauce by Cindy's Recipes and Writings
Thursday -      Oven BBQ Asian Chicken bu Comfy Cuisine
Friday -           Sizzling Pork Tacos with Tomatillo Salsa & Salsa Crud by 30AEATS

And today is my day  for #WeekdaySupper; I am so excited.  I bring you Polenta with Mushroom Ragout.  We love mushrooms {can you tell ;)} and they make a quick, filling delicious dinner.  I always make my own polenta, as the ready to eat in the store generally contains dairy and therefore cannot be used in our kitchen, but if you do not have any dietary restrictions and you are bound for time use the ready to eat Polenta {full disclosure I have never tried it}.   Basic Polenta from scratch takes about 20 minutes here is my basic recipe

Basic Polenta
  • One quart of chicken, vegetable, or mushroom  broth {I use whatever is left in the cupboard :)} - total of 4 cups
  • 1-1/2 Cups of Polenta (Corn Grits)
  • Paremsiano Regiano rind - Optional
  • 1/2 C grated Parmesiano Regino - Optional
  • Salt to taste
  1. Bring broth and rind of Parmesiano Reginao - if using - to a slow simmer
  2. Slowly pour in polenta meal - while constantly stirring with a wooden spoon
  3. Turn down heat - be careful not to burn yourself - and continue to stir the polenta until it has the desired consistency {it takes about 20 minutes or so}. Be sure to continue stirring to make sure that polenta does not get lumpy
  4. Remove from heat and stir in - if using - the grated parmesiano regiano. [I think it gives it a great additional flavor and - of course - packs a lot of additional calcium for the girls}
  5. Add salt to taste
Prepare your mushrooms while the polenta is cooking.  I buy mushrooms at the farmers market, but y almost any type of good quality mushrooms with deep flavor works.  White button mushrooms are in my opinion not the best choice for this because you do want the full earthy flavor of the mushroom for this.

Mushroom Ragout
  • 1 - 1-1/2 lb. good quality mushrooms {I used a mix of Shitake & Morels}
  • bunch of garlic shoots {if you cannot get them use a mix of fresh garlic about 2 cloves and a bunch of green onions}
  • Good splash of Olive Oil
  • Salt & Pepper to taste
  • Fresh grated Parmesiano Regiano {optional}
  1. Clean and slice mushrooms into bite size pieces
  2. Heat Olive Oil in a large pan
  3. Add mushrooms when hot, and sauté until they begin to soften
  4. While mushrooms are cooking, cut garlic shoots into rings {or if using garlic cloves finely mince them and cut green onions into rings} and add to pan
  5. Cook until mushrooms are soft - add salt and pepper to taste {I like plenty of pepper}
When you are ready to serve - spoon a bed of Polenta onto a plate and put Mushroom Ragout on top of the Polenta.  Serve with Parmesiano Regiano on the side.

Polenta with Mushroom Ragout
Sunday Supper Movement

Sunday, May 26, 2013

Fruit Salad for #SundaySupper {Memorial Day #Picnic}

Are you ready for summer and Memorial Day picnic?  I can tell you that the entire #SundaySupper team is ready for the festivities with today's picnic hosted by Katy of Happy Baking Days.  Thank you so much for hosting the event today, Katy!

This week I bring one of our favorite desserts that is perfect any time of year.  It is super easy, adapts to the season by changing the fruit, and it is always a hit.  I probably should have called it Fruit Salad a la mode....Serve it at the picnic as a delicious side, a snack, or dessert.  Serve it with {Soy/Rice/Almond/Hemp/Cow} ice "cream", and/or some {vegan} whip cream, or just plain all by itself.  Make it ahead of time, just be sure to add enough lemon juice and yes, there is absolutely no sugar needed - it is delicious just like it is...

   Fruit Salad 

  • 1 pineapple, cored, and cut into bite size pieces
  • 1 pint of strawberries washed and cleaned
  • 1 apple washed, cored, and cut into bite size pieces
  • 1/2 jicama peeled and cut into bite size pieces
  • 2 oranges peeled, and cut into bite size pieces
  • 2 Tbl fresh mint rinsed and julienned
  • juice of 1 lemon 
  1. Put all of the fruit into a large serving bowl
  2. Top with mint, and pour lemon juice over all of the fruit
  3. Toss the fruit and make sure all of it gets coated with the lemon juice

Note: Cover and set aside until you are ready to serve it;  it is best to mix the fruit at least a couple of
          hours before serving.  Be sure to serve it at room temperature.  This works with any of your
          favorite fruit.

Now check out all the other amazing dishes the other #SundaySupper contributors brought to the party today

Salads and Slaws:

Sandwiches and Mains:



Sunday Supper Movement
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

Thursday, May 23, 2013

Oven Pommes Frites {French Fries} with Rosemary; news & thanks

First the news, then the oven Pommes Frites...

Did you notice the news I am about to announce?  Yes?  I am so super excited...yes, it has finally happened...yay, yay, yay...what?! What do you mean, you did not notice?!  Okay...I know it really is not that big a deal - but to little old me it is - finally The Not So Cheesy Kitchen has its very own domain name.  A huge, big "thank you" goes out to my friend Heather aka as girlichef for all of the support and help :)   Oh yes, and did you notice all the new little social media tools?  It's all there thank's to Heather....

But now on to Oven Pommes we call French Fries in Germany;  I needed a side dish to go along with Jaegerschnitzel.  There were still plenty of potatoes left in my pantry but it was just not a mashed potatoes kind of night.  Yes, oven roasted potatoes but there had to be a little more - yeeessss Pommes Frites the most favorite side of both of the girlies and it before it only has made an appearance from its frozen form...

So here they are...and yes, the taste testers absolutely loved them
Oven Fries with Rosemary

Oven Pommes Frites with Rosemary

  • 2 lbs. potatoes scrubbed, and cut into small slices {thickness you prefer your fries}
  • 1-2 tsp dried rosemary minced
  • 3 Tb Olive Oil
  • Paprika
  • Salt
  1. Preheat oven to 375F
  2. Toss potato pieces with olive oil, then add rosemary & paprika 
  3. In a single layer spread the potatoes on lined baking sheets {be sure not to crowd the baking sheet}
  4. Bake for about 30 - 40 minutes  until golden, and crispy. Sprinkle with salt to taste.

Tuesday, May 21, 2013

Jaegerschnitzel {Pork Schnitzel with Mushroom Sauce #Dairyfree}

Now I know a thing or two about Schnitzel; okay well, at least I am claiming to do so.  Yes, I am German and am a fan of a good Schnitzel.  It is actually one of the first meals I will order in a restaurant when we get home.  Ahhh, yes SchniPoSa how I love you :}  Oh, what is SchniPoSa?  Easy SchweineSchnitzel {breaded - pork}, Pommes Frites = French Fries, and Salat = Salad.  Oh yes, and served with a large dish of gravy as well as lemon slices...You know there are many different versions of Schnitzel.  Paniertes Schnitzel, Zigeuenerschnitzel, Jaegerschnitzel...Panierte Schweineschnitzel {Pork Schnitzel} are breaded,  Zigeunerschnitzel -  never breaded - topped with a red sauce consisting of peppers, as well as onions,  Jaegerschnitzel - never breaded -  topped with a thick mushroom sauce.  Of course there is also the ever famous Wiener Schnitzel; to qualify as a Wiener Schnitzel it must be veal and be breaded...

It was Jaegerschnitzel at our house.  You may have noticed that we really like mushrooms a lot...
Jaegerschnitzel {Pork Cutlet with Mushroom Gravy} #Dairyfree

For the Schnitzel I used pork cutlets and asked the butcher pound them with a meat mallet to no more than 1/4" in thickness. A Schnitzel needs to be thin and never a thick cut of meat - it makes all the difference...


  • 1 lb. of pork cutlet {4-6 pieces} using a meat mallet thin them to about 1/4" in thickness
  • Salt, pepper, paprika to taste
  • 1/2 C flour {or less}
  • Safflower Oil {for frying of the Schnitzel - I did not measure...}
  • 1/2 lb. of Crimini mushrooms {you can use any type I perfer Crimini to White Button} sliced
  • 2 Tbs. Sherry
  • 1/2 C Wildwood Soy Creamer
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 green onion diced 
  1. Carefully rub salt, pepper, and paprika onto each piece of meat then
  2. Dredge each piece of meat in flour

  3. Heat oil in pan {I use cast iron} and fry meat in batches until golden {be careful not to crowd the pan} 

  4. Set finished meat aside and keep warm.
  5. Add sliced mushrooms to the hot pan and sauté until mushrooms soften 
  6. Add Sherry and reduce for about 3 minutes
  7. Add salt, pepper, as well as Soy Creamer. Reduce for another 3 minutes or so.
  8. Add juice of 1/2 lemon to finish and adjust salt and peper
  9. On a place place one or two Schnitzels, top with the mushroom sauce, and finish with green onions.
Enjoy!  Serve with either Spaetzle, Egg Noodles, French Fries, and a salad!

Jaegerschnitzel - Pork Cutlet with Mushroom Gravy Dairyfree

Sunday, May 19, 2013

#Dairyfree Chicken & Mushroom Ragout for #SundaySupper

Happy Sunday to all of you :)  You know what this means, right?  It is time to spend time around the family table for #SundaySupper.  This week's them is Cooking Low & Slow and the event is hosted by Susan of The Girl in the Little Red Kitchen. Thank you very much :)

The theme was actually a little bit of a challenge to me.  True, I like to use my cast iron pot and have dishes cook for a couple of hours in the oven, but that is not how I understand  low & slow.  Those are dishes that spend hours {as in more than two} in the crockpot, smoker, oven, etc. plus that are cooked at a very, very low temperature.  So here comes the moment of truth...are you ready for it? Okay - I do not {yes it is really true} own a crockpot; nor do we have a microwave.  Yes, I know...what can I say.  In any case my original plan was to finally buy a crockpot, but then I ended up borrowing one from our neighbor {thank you :)}.  Now, since I do not own a crockpot it was also somewhat of an experiment and I decided to make Chicken & Mushroom Ragout. I have made this before, but in the oven where it spent two hours at F300+ compared to six hours plus in the crockpot.  The{note to self buy a crockpot}...not only was it quicker to make, plus it was even better.  It was even  better the next day, plus Ron had it for a late night is the recipe; it would have easily fed at least six...

Dairyfree Chicken & Mushroom Ragout
  • 8 chicken thigs {skin on & bone in} - rubbed with salt & pepper
  • 1 lb. mushrooms {I used Crimini}, sliced
  • 3/4 lb. shallots sliced
  • 3/4 bottle of dry white wine 
  • 1/2 C Tofutti Vegan Sour Cream
  • Italian Parsley for garnish
  1. Heat a cast iron pan and when hot add chicken thigs, be sure not to crowd the pan.  Brown the chicken on each side {I browned it in three batches},
  2. Place cleaned and sliced mushrooms, along with the sliced shallots in the crockpot. 
  3. Place the browned chicken in the crockpot {I moved some into the mushroom/shallot mixture, and placed some on top}
  4. Pour white wine over the mixture and put crockpot on high {or if you cook it over night put it on low} for about six hours then turn the heat to "warm" until you are ready to serve it
  5. Just before serving, stir in Tofutti Vegan Sour Cream and adjust salt as well as pepper.  Garnish with chopped italian parsley
I served it on top of egg noodles, and a side of mixed salad!
Dairyfree Chicken & Mushroom Ragout in slow cooker

Now, I know that I will be looking for more Low & Slow recipes as this was so easy and delicious...good thing that this is today's theme :)  Take a look at all of these great recipes from the other #SundaySupper contributors...

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Sunday Supper MovementJoin 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

Wednesday, May 15, 2013

Pasta with Sage Sausage, Pea Shoots, & Capers and a side of roasted veggies

It is already Wednesday and yes,  I have been slow in posting our dinners - but do not despair daily dinners are posted on the Facebook page.  So you can keep track of what we are eating :) be sure to stop on by....

Anyways, yesterday it was just one crazy day.  I dropped the girls off at school,  went back home to work - I work from home 4/5 days -, and got back up from my desk when it was time to get the girlies. No, no, no, I am not complaining all I am saying is that it has been that crazy of a day.  So honestly, I really did not feel much like making dinner and going out sounded so much easier but I guess some time away from work was just needed.  After snack was eaten, and homework was done the girlies and I headed to our favorite grocery store in town -> New Seasons's Market :)  So we decided on pasta with sausage, the additions came to my mind as I was making dinner...

And yes, Ron seemed surprised when he came home and saw that dinner was in the making....

Pasta with Sage Sausage Pea Shoots & Capers

Pasta with Sage Sausage, Pea Shoots & Capers

  •  1 lb of your favorite pasta - cook according to directions
  •  1 lb bulk sage sausage {or your favorite sausage}
  •  1 shallot diced
  •  1 garlic clove minced
  •  1/3 C white wine
  •  1/3 C Wildwood Creamer
  •  2 tsp. Chef's Shake by The Spice Hunter
  •  3 Tb Capers
  •  Salt & Pepper to taste {red pepper flakes I added mine to my plate as the rest of my family does not like them}
  • 1/2 C grated Parmesiano Regiano {optional}
  •   2 C chopped Pea Shoots
    Pasta with Sage Sausage Pea Shoots & Capers
  1. Cook pasta according to directions - while cooking make the sausage
  2. In a dry pan fry sausage until crumbly. Drain the oil from the pan and set cooked sausage aside,
  3. In the same pan {you will have some grease left over} sauté the shallot and garlic for a couple of minutes, before adding the sausage back in to the pan. Mix well,  then
  4. Add white wine, creamer and the spices.  Cook for about five minutes or so until liquid is reduced,
  5. Add capers, salt and pepper then,
  6. Add cooked pasta and mix everything well, next
  7. Add Parmesiano Regiano {if using} also mix it up well
  8. Just before serving top with the chopped pea shoots and mix it all up.

Serve with either a big salad, or roasted veggies!


Sunday, May 12, 2013

Lemon Sorbet in Prosecco for #SundaySupper {#MothersDay}

Happy Sunday, and Happy Mother's Day to all of you Mom's. The theme for today's #SundaySupper is Mother's Day.  I like to think that this is the day where my spouse will be taking over the kitchen and he surely will find a lot of inspiration from of today's #SundaySupper contributors. Well, let's just see about that :)  actually I will be very happy with a little bubbly, and well behaved children :)

Today's lovely event is hosted by Heather of Hezzi-D's Book's and Cooks - thank you so much for hosting this great event :)

I am bringing today something for the mother's, grandmother's, father's, and adult children.  No, this time it is not something for the entire family as it is a drink.  Yes, a real drink as in bubbly.  I guess, it could be made child friendly by substituting bubbly water, or lime soda.  Well, okay you already know what I am brining to the table today - it is easy, breezy and I am even willing to put it together on Mother's Day :)  Lemon Sorbet in Prosecco - I was introduced to this fantastic treat a few years ago by one of my good German girl friends.  And really, believe me it is easy, it is delicious, and a celebration all by itself....
Drinks Bubbly Lemon Sorbet

Lemon Sorbet in Prosecco {two servings}
  • Two scoops of good quality Lemon Sorbet
  • One split bottle {187 ml} Prosecco or other dry bubbly such as Cava {do not use anything sweet}
  • Two champagne flutes
  1. Scoop Lemon Sorbet into each champagne flute
  2. Fill up with bubbly

Enjoy!!! It will become frothy on top and that is my favorite part...refreshing, delicious, and easy...
Drinks Bubbly Cava Prosecco

Now check out what the rest of the #SundaySupper team is brining for today's event

Mother's Day Brunch:
Mother's Day Entrees:
Mother's Day Sides:
Mother's Day Desserts and Drinks:
nd Gourmet 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.  Have you purchased your ticket yet? Good news,you can get a $100 discount on the full conference pass if you participate in the #SundaySupper chat tonight at 7 PM EST. The discount code is "SundaySupper" and only valid during the chat time today, May 12th, 2013 from 7-8 PM EST. 

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, May 11, 2013

Roses, Peonies, Rhodies & Pizza

Do you know where the city of roses is? Maybe - shall I give you a little hint, or are you rolling your eyes...oh, you are just so lame...yes, it is Portland as in Portland Oregon, or PDX, or our hometown...
This time of year the air is fragrant with the scent of flowers - roses are already starting to bloom, peonies have started, and rhodies {as in rhododendron} are still going strong.  So what do we do on a beautiful Friday night - I guess the hint was pizza - we walk to Apizza Scholl's for a delicious {1/2 no cheese it works like a charm} pie and on our walk enjoy the flower's.  Here is the pizza

and I just know that you also want to see the most amazing blooms...

Yellow Peony

Friday, May 10, 2013

Spaghetti Aglio e Olio, lemon dressing & school lunch helpers

Time has just been flying by.  I guess that is what happens when you are having too much fun :)  We have been enjoying amazing weather - truly just wonderful hopefully I will not jinx it.  I have been busy at work, while the girls are kept busy at school. Weekly dinner updates have been posted to the Facebook page of The Not So Cheesy Kitchen.

Beautiful weather calls for easy dinners, so last night it was Spaghetti Aglio e Olio and a side of red leaf lettuce mixed with fennel in a lemony dressing.
Spaghetti Aglio e Olio

At the dinner table everyone shared their day, and Alena talked about how she was the lunch helper at school.  The lunch helper works in the school kitchen and passes out food to the other students.  On Wednesday she was in charge of milk, and yesterday she was in charge of pizza.  Alena and Mia Rose are well aware that they cannot have either, but to them it is no big deal at all.  Neither girl is sad that the other kids get to eat pizza at school and I must tell you that I am so proud of them.  And honestly, this is something that as little as four years ago would have scared me beyond belief.  It does sound silly now - but having them handle milk, and cheese pizza without me was unimaginable. That thought process sounds so crazy to me today because what could happen?!  In any case,  we came to find out that both of our girls love, love, love to be lunch helpers and giving out milk is both of their favorite job.

Now on to the dinner...

Spaghetti Aglio e Olio

  • 1 lb. thin Spaghetti {I like Barilla}
  • 1/3 C Olive Oil
  • 6 cloves of garlic peeled, and cut into fine slices
  • 3 tsp Italian Herbs {I like Herb Hunter}
  • 1/2 tsp red pepper flakes {optional - you can use more or leave it out}
  • zest of one untreated lemon {use the lemon for the dressing}
  • 3/4 C reserved spaghetti water 
  • Salt & Pepper to taste
  • 1 C grated Parmesiano Regiano {optional}
  1. Cook pasta according to directions - while pasta is cooking
  2. heat olive oil in a deep pan and when hot 
  3. add garlic, watch garlic carefully you do not want it to burn then 
  4. add herbs and - if using - red pepper flakes
  5. add the water from the spaghetti and when it is is reduced
  6. add lemon zest, salt and pepper
  7. add cooked pasta to the pan and toss it with the olive oil/garlic/herb mixture
Serve immediately!

Lemon Dressing
  • Juice of one lemon
  • 4 Tb of Olive Oil
  • salt & pepper to taste
  • pinch of sugar
  • 3 green onions cut into small rings
  1. Mix lemon juice with olive oil,
  2. add a pinch of sugar as well as salt and pepper to taste. Mix it well into the dressing then,
  3. add green onions

Monday, May 6, 2013

Sunday at the Oregon Coast {Short Sands Beach - Oswald West}

The weather has gone a little crazy - at least so I think...please do not get me wrong I we are not complaining about the summery temperatures we have had this weekend.  Yes, summery temperatures I am not kidding; summery as in mid to high eighties (yes, 80s+) and yes, this is Portland, Oregon :)  Perfect time for a family excursions to the Oregon Coast; fresh air, beach....

The weather and temperature at the coast can be so different compared to Portland, but I prepared.  It generally {note generally} is quite a bit cooler, and blue skies are not guaranteed.  Let me tell you, I prepared!!! Yup - the mothership - unlike the rest of the family - was dressed appropriately. Long pants,  short sleeve shirt, know, it is the Oregon Coast. The girlies and Ron on the other hand were in shorts {dress}, and of course short sleeve shirts; do not worry, this mothership prepared.  Warm leggings, long sleeve shirts, and jackets were brought along for everyone.  Being cold is just no fun - right?!

We decided to go to Oswald West and take the hikelet {= a very short hike more a walk}through the magical forest to Short Sands Beach.  This is a surfer's beach and in a beautiful cove.  We have been there plenty of times and it is always so worth the visit.  As a side note, we {pre kids} have gone on a couple fantastic longer hikes there - magnificent views, and a beautiful hike {Cape Falcon}.

1-1/2 hours later we arrive at Oswald left and the temperature is...eighty-seven degrees {yes, 87F} at the Oregon Coast.  Ahhhhmmmm, yes it was hot at the beach and I was dressed completely inappropriate plus {of course} I did not bring any swim suits for the girlies.  Again, this is the Oregon Coast and no, I we would never ever allow my children to swim in the Pacific at the Oregon Coast but we do like to frolic in by the the water and in the "lakes" on the beach.

A beautiful hikelet through the magical forest where a couple of fairies walked with the girlies....truly magical...

Putting on sun screen - Playing in the sand

Playing in the "lake"

Can you see the elephant?

Sunday, May 5, 2013

#Dairyfree Flan for #SundaySupper {Cinco de Mayo}

Happy Sunday, friends and you know what that means, right? Yup, it is time for #SundaySupper plus it is Cinco de Mayo and the theme for today?!  Of course, it is a #SundaySupper Cinco de Mayo party. Our host this week is my friend Jen of Juanita's Cocina and let me tell you that she along with the rest of the #SundaySupper team are ready for the Cinco de Mayo party.

Today I am bringing Flan to the party; I have often enjoyed this delicious dessert eating out but since it is pure dairy my girlies have never tried it before.  It is the perfect time to give Dairyfree Flan a try - and I am happy to report that it worked out, but was a little more time intensive than I thought. {Note to self, do not try out new recipes an hour before school pick-up....}

Dairyfree Flan adapted from Joy of Cooking

8 ovenproof ramekins holding six ounces each {do not get smaller ones - I learned my lesson ;)}
1-2 dishes large enough to hold the ramekins and water for baking of the Flan. Make sure that
the dish(es) are large enough giving enough space for each ramekin (they should not touch)

  • 3/4 C Sugar
  • 1/4 C Water
Dairyfree Flan
  1. In a small heavy sauce pan gently heat sugar and water.  When sugar is completely dissolved, bring to a boil and cover.  Boil for two minutes - remove cover and carefully stir the mixture with a wooden spoon.  Leave on burner with cover off, watching closely as the sugar/water mixture turns golden brown - remove when it is slightly amber colored
  2. Carefully pour the caramel into the prepared ramekins {be careful not to burn yourself}
  3. Set ramekins into baking dish.
  • 5 large eggs
  • 3/4 C sugar
  • 1/8 tsp salt
  • 3 C Soy Creamer {I like Wildwood brand}
  • 3/4 tsp Vanilla
  • grated zest of one untreated orange
*** Preheat oven to 325 F***
  1. In a large bowl mix eggs, with sugar, and salt until thoroughly mixed,
  2. Pour soy creamer into a heavy pan and heat until hot {do NOT simmer or boil}
  3. Slowly pour the hot soy creamer into the egg mixture, stirring with a wooden spoon while it is added.  
  4. When combined add Vanilla and orange zest; mix well
  5. Pour the custard into the caramel lined ramekins
  6. Place the baking dish(es) containing the ramekins into the oven - carefully pour hot water into the  baking dish.  Be careful, that the water does not spill onto the custard.  The water should come up about 2/3 on the ramekins.
  7. Bake for about 60 minutes or until the custard is set
  8. Carefully remove the ramekins from the water filled baking dish {be careful that you do not burn yourself, as the water is very hot}. Let cool down a little bit before covering with plastic wrap and setting them into the fridge. 
  9. Leave in fridge for at least four hours before serving them
  10. When ready to serve run a knife around the edge of the custard, and place bottom of the ramekin into hot water {just a quick 30 seconds or so}. Set serving plate on top of the ramekin before carefully turning the ramekin with plate on top over.
Dairyfree Flan {Vanilla & Orange} - coconut free

Are you ready for the party?! Take a look

Cinco de Mayo Appetizers & Sides {Aperitivos}:
Cinco de Mayo Main Dishes {Platos Principales}:
Cinco de Mayo Desserts {Postres}:
Cinco de Mayo Drinks {Bebidas}:
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.  Have you purchased your ticket yet? Good news,you can get a $100 discount on the full conference pass if you participate in the #SundaySupper chat tonight at 7 PM EST. The discount code is "SundaySupper" and only valid during the chat time today, May 5th, 2013 from 7-8 PM EST. 

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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