Wednesday, August 28, 2013

Tomato-Potato Pizza {a.k.a. Hashbrown Pizza} with Arugula & last days of summer break

Oh are you all doing?  Are you already back into the after summer mode?  I have to report that this girl {me} is not yet back into the after summer mode; it has been a little hard for me getting back into the "swing of things" ever since we got back from Europe.  Not sure why; it must have to do with yet another summer almost being over; kids almost going back to school; and yes also being so far away from my original home across "the pond".  This year is clearly more challenging to me that previous years...oh, well no, I will stop my whining and pull myself together; by the way it is just me being whiny nobody else in this house; just the lone old mothership :)

But now what about this Tomato-Potato Pizza?!  Okay so let me clarify it is not what it appears to be from its title you know, pizza topped with tomatoes and potatoes even so that is a very fine pizza.  This friends is more - I just added it to the title - is a hashbrown pizza topped with delicious tomatoes as well as arugula.  Believe me it is delicious; yes, it is a little bit of work since I grate everything by hand but the result is well worth it.  So surprising, and oh so good...our friends Larissa {a.k.a. Stitch Marker} Martin and their son Sebastian - who by the way is the best person to make Alena giggle - joined us to share this meal....
Do you think Larissa likes this dish...

Tomato-Potato Pizza with Arugula
 Recipe is adapted from Essen und Trinken 
  • app. 1-1/2 lbs potatoes {I used yellow skin} 
  • 1 onion
  • 1-2 tsp. salt
  • 4 Tbl Olive Oil
  • 1 garlic clove
  • 1 C grated Parmesiano Regiano {optional}
  • app. 1/2 lbs. tomatoes slices thick
  • 1 C Argula {or more}
  • 2 Tbl Lemon Juice
  • Salt & Pepper to taste
  1. Grate potatoes and onions.  Place in a large bowl and toss with - 1-2 tsp. of salt. Set aside for about 10 minutes. 
  2. In the meantime line a baking sheet with parchment paper, and preheat oven to 400 F
  3. After 10 minutes take a handful of Potato/Onion mixture and squeeze as much of the water out as possible.  Place squeezed out Potatoes in a different bowl.
  4. Once all the water has been squeezed out of the potatoes add 2 Tbl olive oil, 1/2 C Parmesiano Reginao if using, and pepper to the mixture.
  5. Place the mixture into the prepared baking sheet and spread it accross the entire sheet.  {Note: I used my hands to spread the Potato/onion mixture accross the entire baking sheet}
  6. Bake for about 30 minutes until potatoes turn golden; remove the "dough" from the oven and
  7. Place tomato slices on the "pizza".  Add a little salt, pepper, and remaining - if using - Paremsiano Regiano.  Bake for another 10 minutes.
  8. Mix remaining 2 Tbl of Olive Oil with Lemon Juice, salt and pepper.  Mix the dressing with the Arugula 
  9. When pizza is done, remove it from the oven - just before serving spread the dressed Arugula salad over the pizza.


Sunday, August 25, 2013

Schnitzelwecken {Schnitzel on a Bun} for #SundaySupper Global Street Food

Happy Sunday, friends!  Are you ready for this week's #SundaySupper theme? The theme this week is Global Street Food.  You know, food you pick-up from a food cart, food truck, food booth,  bakery, or butcher; you eat it in between running errands, or taking a break from sightseeing.  It is readily available and just delicious. In Portland {PDX} street food is around us where ever we are.  There is the Tamale man walking down the street announcing the delicious merchandise {tamales}, food carts pods are in every single neighborhood and some have more than one pod, it is the food many eat for their lunch break and the options are basically endless.

When we go home to Germany there is street food also all around us.  There is the Fleischkaesewecken from the butcher {this is always Ron's very first meal when arriving}, Bretzeln, Schupfnudeln {potato noodles with Sauerkraut}, Wurstwecken {Bratwurst on a bun}, Currywurst, Doener, and much more.  I am so super excited to be co-hosting today's #SundaySupper event with my friend Heather a.k.a. girlichef.  This has been so much fun....thank you :)

For the Global Street Food party I bring the Schnitzelwecken or Schnitzel on a Bun some even call it a Schnitzelwich. Yes, you can eat Schnitzel on a bun and it is super delicious.  It is perfect warm, as well as cold;  it packs well for a picnic, or pot luck.  It really is delicious...

Schnitzelwecken {Schnitzel on a Bun}
  • 3 small Baguettes {individual size}
  • 6 Pork Cutlets; pounded flat prior to use with a meat mallet {my butcher did that for me}
  • 1/2 C Matzo Meal {you can use regular breadcrumbs; make sure to read the label to avoid milk}
  • 1/4 C Flour
  • 2 Eggs
  • Salt, Peper, and Paprika to taste
  • 3/4 C Safflower or other high heat Oil
  • 2 Tbs. Mayonaise
  • 1-1/2 tsp Horseradish Sauce or more/less to taste {be sure to check label to avoid milk}
  • 2 tsp. Lemon Juice
  • Pinch of salt
  • App. 12 leaves of Lettuce
* You will need three large plates, and one deep larger bowl for dredging the meat
* Preheat oven to 225 - and prepare baking sheet with parchment paper
  1. Rub meat with salt, pepper & paprika
  2. Pour flour along with salt, pepper & paprika onto a large plate; spread it out evenly
  3. Break eggs into the deep bowl and mix it well {this is for dipping the meat in egg}
  4. Pour matzo meal onto the second plate and spread it out evenly
  5. Take first piece of pork and place it in the first {flour} plate. Cover each side evenly with flour then,
  6. Place the floured piece of meat in the egg bowl and cover each side thoroughly with egg. Next,
  7. Place the floured, "egged" piece of meat into the matzo plate and cover each side with the crumbs until evenly coated.
  8. Set aside onto the third plate.
  9. Repeat step 5 - 8 until all the meat has been breaded.
  10. In deep frying pan {I use a cast iron} heat up the oil; when hot place one {important just one} cutlet into the pan.  Turning it over when golden. 
  11. When both sides are golden, remove from pan then place on the prepared baking pan and slide in the oven.
  12. Repeat step 10-11 until all Schnitzel's have been fried up
  13. Mix the spread by combining the Mayonaise, Horseradish Sauce, Lemon Juice,  and a pinch of salt
  14. When ready for serving/packing: Slice the baguette and cut each in half
  15. Lather both sides with the Horseradish/Mayo Spread, place a lettuce leave on each side.
  16. Remove Schnitzel from the oven,  place one Schnitzel on each 1/2 baguette, and put second piece of baguette on top.

Are you ready for all the other Street Food we bring to you from around the Globe?  Take a look what all the other #SundaySupper contributors are bringing...and be sure to join us for our chat tonight at 7 PM EST

Bread on the Boulevard
Hand-Held Savory Eats
To-Go Containers
Sweets on the Streets
Grab a Thermos 

SundaySupperBe sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweatChat
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag.  We are excited for you to join the fun.  Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Thursday, August 22, 2013

Global Street Food this #SundaySupper {Preview}

I am so excited to be co-hosting this week's #SundaySupper event with Heather from girlichef.  This week we bring you street food from around the world a.k.a. Global Street Food :)

What is the first that comes to your mind when you think of street food? The very first thought that comes to my mind are childhood memories of Germany.  I think of Schupfnudeln {potato noodles with Sauerkraut}, Heisse Wurst im Wecken {grilled fresh sausage on a bun} and one of Ron's favorite's Fleischkaese Wecken.  Street Food to me are also memories of vacations,  thoughts of places far away  Vacation, places far away, and sometimes it is just lunch at the food carts down the street.

Street Food is also about learning about other countries and it combines two things I love.  Food and travel; so get ready this Sunday to take a culinary trip as we bring you Global Street Food.  Are you as excited as I am for this event?

Bread on the Boulevard
Hand-Held Savory Eats
To-Go Containers
Sweets on the Streets
Grab a Thermos 

SundaySupperBe sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweatChat
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag.  We are excited for you to join the fun.  Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Tuesday, August 20, 2013

#Recall See's Candies, Inc. #Allergy #Alert #Undeclared #Milk #Recall In Dark Chocolate Blueberries.

Recalls, Market Withdrawals, & Safety Alerts See's Candies, Inc. Issues Allergy Alert On Undeclared Milk In Dark Chocolate Blueberries

Easy Tomato Tart for Dinner {#Recipe}

It is the time of summer when we truly get to enjoy tomatoes; at least here in Oregon :) There is nothing quite like the taste of a sun kissed,  ripe tomato, and I am happy to say that our weekly CSA box has been bursting with the tomato harvest.  I already froze some for use in the fall and winter {super easy, just cut out the green part from the stem and freeze the entire tomato; I did it last summer as well and it worked like a charm}

Anyways, there are plenty of things to make with tomatoes but I wanted something different; not pizza but a tart. So here it is the Easy Tomato Tart;

maybe I should call it cheater's tart as I did not make the dough myself but again this girl is not ready to make puff pastry from scratch :)

Easy Tomato Tart

  • 1 Sheet frozen Puff Pastery - prepared for baking
  • 1 C Tofutti Better than Ricotta Cheese {or other vegan Ricotta}
  • 3/4 C chopped fresh basil
  • 1 egg
  • 1 C grated Parmesiano Regiano {optional}
  • Salt and Pepper to taste
  • app. 1-1/2 lbs. Tomatoes sliced
  1. Preheat oven to 400F
  2. thaw and roll out dough according to package directions; place dough into a springform {I use a 9-1/2" Kaiser spring form} be sure to pull up-sides without breaking the dough as high as possible
  3. Mix vegan ricotta well with basil, salt, pepper, parmesiano regiano {if using}, and one egg;
  4. Spread the mixture evenly onto the dough into the bottom of the pan
  5. Cover the ricotta mixture with sliced tomatoes {we like tomatoes so we used a lot}
  6. Bake for 45 - 50 minutes

Enjoy!  - I served it with a mixed salad but actually had a two course meal, as we each started dinner with a bowl of Cold Cucumber Soup aka as Cold Cucumber Bowl.

Sunday, August 18, 2013

Creamy Orzo & Peas {#Dairyfree} for #SundaySupper #LunchBox

It is this time of year again.  Where has the summer,  my absolute favorite season gone?  The time of year when everything is just a little bit slower, and a little more fun.  Sunshine, swimming, vacation, and summer parties...It is time to start thinking about what to pack into the lunch boxes and I can always need some new ideas.  What about you?  So this week's #SundaySupper event is all about the #LunchBox; entrees, sandwiches, wraps, salads, munchies and sweet treats.  We got you covered with 40+ delicious recipes.

Today's event is hosted by my friend Liz a.k.a. That Skinny Chick Can Bake - let me tell you she sure can bake and cook;  please be sure to visit her :)

I bring Creamy Orzo & Peas to the #SundaySupper #LunchBox.  This is an easy dish to pull together in the morning while everyone gets ready.  Neither of my girls like to eat sandwiches for lunch, so this is an easy pasta dish to put together.  I pack it warm in their lunch thermos where it stays warm until they are ready to eat.

Creamy Orzo & Peas {Dairyfree} for the #LunchBox

  • 1 C dried Orzo
  • 1 C frozen Peas
  • 1/2 C plain Tofutti Vegan Cream Cheese
  • 1/2 tsp. dried Italian Herbs
  • 1 tsp. fresh lemon juice
  • 1 tsp. zest from an untreated lemon
  • Salt & Pepper to taste
  1. Cook Orzo according to directions on the box.
  2. While Orzo is cooking mix the cream "cheese" with the herbs, lemon, juice, and lemon zest. Add salt and pepper to taste.
  3. When there is just about a minute left for cooking the pasta add the frozen peas. Finish cooking until pasta is done and peas are soft.
  4. Drain Orzo/Pea mixture into a colander and put the mixture into a mixing bowl.
  5. Add cream "cheese" mixture and mix well under the pasta. Adjust salt and pepper to taste.
  6. Pack into the thermos - this is plenty for two - three servings.

Now be sure to check out all the other fantastic recipes for the #SundaySupper #LunchBox; there is certainly something new for everyone :)

Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
Sweet Treats:
Be sure to join us for the #SundaySupper chat at 7 PM EST each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Friday, August 16, 2013

Summer Squash Fritters {#recipe} & 50 year #Newbornscreening Anniversary

Now how on earth does that go together you may ask.  Fritters and 50 year Anniversary of Newbornscreening.  Well, let me tell you.

It is - as mentioned in the title :) - the 50 year Anniversary of Newbornscreening; Newbornscreening is the test that saved the lives of both our children.  It is often referred to as the "PKU test", or the "Heel Prick" and is administered when your newborn baby is between 24 to 48 hours old. There is a wealth of information answering questions on the Save Babies Through Screening website.  The test was developed 50 years ago by Dr. Robert Guthrie, and it is through this little heel prick that Alena, as well as Mia Rose was first diagnosed with Classic Galactosemia.  It saved their lives and we are forever grateful; in case you have not seen this is their story.  The Oregonian wrote a piece to celebrate this important anniversary of Newbornscreening with a fantastic article by Katy Muldoon "50 Years Of Saving Lives".  In the article Katy talks about the history of Newbornscreening and its effect in Oregon.  We shared our story; for the article Ben Brink from the Oregonian visited us at home to include pictures plus a video for Oregonlive.   As you may know, the treatment for Classic Galactosemia is solely through diet and the big question for many is what do people with this disorder eat?

In any case, it is the basis for the management of our children's metabolic disorder and also how "The Not So Cheesy Kitchen" became not so cheesy ;).  You all know that our kids - especially Mia Rose - love to help me cook so what dish to make for the day the photographer visits?  Yes, you are absolutely correct "Summer Squash Fritters"; when you watch the video and the online pictures you can not only see me shooting this picture

but also a much better picture by Ben plus a fantastic picture of Alena eating the Summer Squash Fritter.  Let me just tell you that those little fritters are perfect; they are delicious for breakfast, lunch, or dinner.  Just delicious little beauties - one thing that is super important so it so make sure that you give them time to render their water...

Summer Squash Fritters adapted from Win's Recipe 

  • app. 1-3/4 lbs Summer Squash grated with peel on
  • 1/2 large onion grated
  • 1 teaspoon of salt
  • 1 egg
  • 1/4 C flour
  • Salt & Pepper
  • Canola Oil
  1. Place grated vegetables in a bowl and toss with 1 teaspoon of salt. Let sit for at least 10 minutes - the water will draw out of the vegetables at this time.  You will be amazed :)
  2. Preheat oven to 250 degrees - and prepare baking sheets with parchment paper
  3. Using your hands take out the squash/onion mixture and squeeze to get more water out of the vegetables.  Place in a separate bowl and discard the water.
  4. Add flour, salt & pepper to the vegetables
  5. Lightly beat one egg and pour it over the vegetables.  Mix everything together {I used my hands}
  6. In a pan heat up the oil for frying the fritters.  Place the vegetables in small heaps into the pan.  Be sure not to overcrowd the pan
  7. When golden turn and fry up the other side; when done place the fritters on the prepared baking sheet. Keep them warm in the oven, until all of the fritters are done and you are ready to serve them.
  8. Enjoy!
P.S.:  You can also make these fritters with zucchini :)

Monday, August 12, 2013

Cucumber Cold Bowl {#recipe} & Gasthof Steinegger Eppan

 The girls and I left for Europe in late June; it was three more weeks of school and work for the three of us.  The girls - as every year - attended the school I went to as a kid while I worked and visited my German clients.  Ron stayed behind in Portland, and joined us the last couple of weeks for our family vacation. Last year we spent a week at the Lake of Constance {Bodensee} for our vacation, but this year we wanted to go a little bit further south.  Alto Adige to be exact.  It is one of our favorite places.  Growing up in Germany I would go there friends a couple times a year; Ron and I first visited back in 2000; we came back with the family in 2008 and it is where Mia Rose first started to walk. It is the perfect place for a family vacation, that is both active and relaxing.  Plus did I mention the food and wine yet?! So this year, we decided to go back to Alto Adige.

Eppan {Appanio} is where we went, and I found perfect lodgings at Gasthof Steinegger a hiking hotel.  I found the link on the web and immediately fell in love with it. Why? First take a look at the web-site, now take a look at the view from our room.

Yes,  this is exactly what it looked like.  

We were not disappointed.  There are plenty of hikes we started right from the hotel, or  just a short drive away.  Take a look at all the hikes we did...and the ladies did enjoy the pool every afternoon :)

Of course, there was also food :) This hotel can be booked as "Bed & Breakfast" or "half board" - I highly suggest the "half board".  What does that mean? Well, it includes the full breakfast buffet - cold cuts, cheeses, Speck, bread, rolls, jam, cereal, yoghurt, eggs - enough to fill you up; and then every evening there is a five course meal al fresco.  Yes,  five courses - salad, soup or appetizers, another smaller dish such as pasta, main meal {meat/fish}, and dessert. Oh yes, you need to make sure to stay active during the day :) The food was amazing - take a look - and the best part was that they were able to ensure that our kids have "safe" meals every day.  For breakfast they ordered special bread just for our girls, and for dinner there was always something special they could eat, yes, even dessert.  Thank you so much!

One of the soups we were served was Gurkenkaltschale {Cucumber Cold Bowl} - it is a cold soup, absolutely refreshing and perfect on a hot day.  It is so good, and I was thrilled when this week's CSA box included plenty of lemon cucumbers {regular cucumbers work as well}.  This is an easy, no cook summer meal.  All you need is a peeler, knife, blender, and fridge.  Believe me it is super easy, and also delicious. Take a look...

Cucumber Cold Bowl {Gurkenkaltschale}

  • 2 lbs fresh cucumbers {I used mainly lemon cucumbers} peeled, and coarsely chopped
  • 4-5 fresh garlic cloves {use as many or little as you like - we really like garlic}
  • 1/4 C fresh dill {roughly chopped}
  • 1/4 C Vegan Sour Cream {I use Tofutti brand}
  • Salt & Pepper to taste
  1. Place cucumbers into blender and puree,
  2. Add garlic, dill and continue to puree
  3. Blend in Vegan Sour Cream
  4. Add Salt & Pepper to taste
  5. Place in fridge and chill soup before serving

Thursday, August 8, 2013

Mint-Lemon Balm Syrup = memories of a castle hike {Hocheppan Alto Adige}

Oh the sweet memories of vacation...I am so glad that it is still summer, giving me time to recreate this delicious syrup.  Minty - yet lemony Mint & Lemon Balm Syrup; good things both are growing like weeds in our yard :)  The girls first taste of this delicious drink was at our hike to Hocheppan, Sued Tirol {Alto Adige}.  Let me just say it was a well deserved break - we hiked down a very steep canyon from Perdonig to Hocheppan then after a break continued on to Schloss Boymont and then back to Gasthof Steinegger our hotel. This was the longest, most difficult hike of our trip however it was so worth it; as a side note if you go on this hike be sure to wear sturdy shoes :).

Now take  a look at the castle {can you find Alena}....

There are not that many pictures of our hike as -
shame on me - the battery ran out -> ooops for not charging the battery properly....but Ron did make a video of Mia Rosie's favorite friend Sascha on the visit...

Anyways now we are back in Portland and I have memories of that delicious drink.  Mint-Lemon Balm Syrup in sparkling water - oh yes. I am happy to report, that the experiment of recreating the syrup worked out :)

We first harvested the herbs in our garden, washed the lemons, cut them, brought the mixture to a boil and let it sit for a couple of days....

Mint-Lemon Balm Syrup

  • 1 Bunch of fresh mint 
  • 2 Bunches of fresh lemon balm
  • 5 organic lemons washed, and sliced
  • Large pot
  • 10-3/4 C of water
  • 4-1/2 lbs. sugar
  • app. 5 wide mouth quart sized canning jars {I ended up with three jars and three bottles}
  1. Rinse herbs, then pluck the leaves off and place in the large pot
  2. Add the lemon slices, and water to the pot
  3. Bring to a rolling boil, cover and remove from the heat
  4. Leave covered for two days at room temperature.  Stir occasionally
  5. Remove herbs, as well as lemons from the mixture.
  6. Place the pot back on the stove, adding the sugar.  Bring mixture to a rolling boil, stirring frequently.  Boil for about 5 minutes then remove from the heat and fill the syrup into prepared jars and bottles. 
  7. Prior to filling the jars and bottles, place cheesecloth on top of the jar/bottle.  Be careful not to burn yourself.  The syrup is very hot!
  8. Add to Sparkling Water, or Prosecco, or White Rum, or.....the options are endless :)


Tuesday, August 6, 2013

We are back - recap of the first part of our trip & what we miss...

We have made it back home late Wednesday evening last week, and I finally made it back to my computer :)  Coming back always puts me in sort of a - for lack of better terms - funk.  You know for one there is the jet-lag and the nine hour time difference, and then secondly it is knowing that we most likely not be back in Europe for another year.   Europe is - after all - my first home and I can honestly say that I feel deeply connected with it. It may sound strange, and it is very hard to explain however it is  just such a strong connection...

In any case,  we had a fantastic trip.  It was a successful on the business and on the personal side.  The girls and I spent a lot of quality time with my Mom; it was really wonderful.  We had wonderful visits with some of our dear friends {sadly we did not get visit everyone but that is like a mission impossible in such a short time}; the girls had a lot of fun with the German school friends {yes they did go to school in Germany for three weeks}, and let me tell you their German  skills improved tremendously. They are true bilingual kids :) Now who said this was not possible?!

So now we are back  there are also a few things we miss - besides family and friends - about Europe.  Can you guess what they are?

Let me tell and show you...

  • Freibad, Schwimmbaeder, and - for Ron and me - Sauna are one those things.  Take a look at the girls swimming at the different pool
  • We miss all the lovely "Eisdielen" {ice cream parlor's}
  • Amazing playgrounds


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