Lemon Chicken Orzo Soup {#dairyfree #recipe}

Soup is on my mind - I must have told you that before a couple of times but we love soup. Soup to me is always comforting,  delicious, the perfect meal in one bowl plus it's the perfect lunch the next day.  The weather does not matter - every day is the perfect soup day, add some crusty bread, a hearty salad and it is a complete dinner…You know what else I love?  Lemon and pasta…lemon adding a fresh, tangy, crisp flavor to anything and pasta the prefect comfort food.  Now adding it all together is the perfect meal - not photogenic at all - but oh so tasty….

Lemon Chicken Orzo Soup

• 1 Tb olive oil
• 1 medium onion diced
• 1 large garlic clove, minced
• 2 celery stalks diced
• 3/4 lb diced chicken, skin removed {I prefer dark meat}
• 1 tsp salt
• 1/2 tsp pepper
• 1 TB dried Oregano
• 1/3 C lemon juice
• 1 qt chicken broth
• 3 C water
• 1 tsp lemon zest {use zest from organic lemon}
• 1/2 C of dried orzo
• 2 C frozen, defrosted or fresh spinach

1. Heat olive oil in a stock pot and when hot add
2. onion and sauté until softened
3. Add celery, garlic together with diced chicken.  Sauté until celery turns bright green in color.
4. Add salt, pepper, and oregano; sauté for another couple of minutes until fragrant
5. Add lemon juice, lemon zest, chicken broth, and water.  Bring to a low simmer, cover and leave on the stove for about 30-45 minutes for all of the flavors to combine.
6. Increase heat and add dried orzo when the soup is bubbling, continue cooking until orzo is soft.
7. Add spinach to soup, stir, cover and simmer for another five minutes.
8. Adjust salt, pepper, lemon as needed.

Picnic Pearl Couscous Salad {#vegan #dairyfree #recipe}

Happy Wednesday! How are you? - Everything here at The Not So Cheesy Kitchen is great, I just needed a little hiatus but now I am back and {in my mind} many posts are lined up.  Now,  I just need to get them all out of my head onto paper  the screen.  Will tell you all about our adventures these past few weeks, just stick with me.  Pretty please?!
Portland weather has been absolutely spectacular these past few days with summer like temperatures.  Yes, it feels more like summer than early spring and we are ready for picnics as well as cooking out. This easy Picnic Pearl Couscous Salad is the perfect side for any picnic.  It comes together quickly, is fun to eat and all it needs is enough time to absorb all the flavors.  

Picnic Pearl CousCous Salad

• 3 c water 
• 1 tsp sald 
• 2 C Pearl CousCous
• 1 C cucumber, seeded and diced
• 1 C tomato, seeded, and diced
• 1 C red pepper, seeded, and diced
• 1/2 C Kalamata Olives, pitted, and diced  
• 3 Tbs lemon juice
• 2 Tbs olive oil
• Salt &  pepper to taste
• 1/2 bunch of chives minced
• 1/2 tsp dried oregano

1. Add salt to water and bring to a boil
2. Add couscous, cover, and turn heat down to low.  Simmer for about 8-10 minutes. Couscous is ready once all the water has been absorbed.
3. Remove cooked couscous immediately from pan to a larger bowl to cool down
4. Add vegetables once couscous has cooled off
5. Combine lemon juice with olive oil, dried oregano, and minced chives
6. .  Add salt and pepper to taste
7. Pour dressing over couscous and carefully toss into salad until well combined
8. Cover and let rest for at least an hour before serving.  
9. Adjust salt and pepper to taste. 

Fettucini Alfredo {#recipe #pasta #lactosefree} #galactosemia friendly

Does the world really need another Fettucini Alfredo recipe one may ask. I certainly think so because it is such a quick dinner that is super delicious.  Now you may not be surprised to hear previously may have had Alfredo once before at home and of course never out.  You know there are not "safe" versions eating out and for some reason or another I remembered it - from the one time I tried it before - as not being that great.    So now I have had the urge to give this another try and tadahhhhh I declare success.  It was not even good it was great; everyone loved it so yes,  Fettucini Alfredo will be make an appearance again in the near future…

Now I don't know if there is a way to make Fettucini Alfred look pretty…you be the judge

Our kids are allowed - among some other aged cheeses - Parmigiano Reggiano which is free of milk sugar due to the aging process, if you want a vegan version I suggest using vegan Mozzarella style shreds. One last note to those new to galactosemia please always check with your clinic and beware that lactose free does often not equal galactosemia safe.

Fettucini Alfredo

• 1 package fettucini
• 2 TB Vegan "butter" {I use Earth Balance}
• 2 TB  Flour
• 1-1/2 C plain soy creamer
• 1-1/2 C grated Parmigiano Reggiano
• 1 C minced fresh Italian parsley {about 1/2 bunch}
• Salt, freshly ground pepper and a pinch of nutmeg to taste

1. Cook fettucini according to package instructions; and make Alfredo sauce in the meantime
2. Over medium heat melt "butter" stir in flour when completely melted. Combine both
3. Add soy creamer stirring the entire time to be sure that all lumps are worked out
4. Add Parmigiano and bring to a low simmer, carefully stirring the sauce.  It should not boil.
5. When sauce has thickened - do not let it get too thick - add parsley together with salt, pepper, and a pinch of nutmeg.

Blood Orange Lemonade #Valentines #TripleSBites {#dairyfree #recipe #giveaway}

I am on a roll this week.  Can you believe it? A post almost every single day this week. Today it is another post for the #TripleSBites for Valentine's Day and it is something quite out of the ordinary for me a drink.  Yup, that is right I am getting outside of my comfort zone with this one.

Now let's talk Valentine's day for a wee bit - for some it is all about spending time with their sweethearts, others do not care about Vday the least bit, while others yet celebrate the day with their spouses plus kids.  We belong to the last category - we have a special little day for the entire family so there has to be a special drink for everyone not just the parental units.  So now let me present you with homemade Blood Orange Lemonade.

Okay, yes the pictures are less than impressive Ron already told me that but look at this…

yes, that is the Blood Orange Simple Syrup that is the entire basis for this drink. So simple, yet the result is beautiful, deep red in color, plus absolutely delicious…

Blood Orange Simple Syrup

• 1-1/2 C fresh blood orange juice {juice of about 2-3 blood oranges}
• 1/2 blood orange, organic, zested
• 1-1/2 C sugar 
• 1/8 Tsp almond extract

1. Combine blood orange juice and sugar in a sauce pan.  Constantly stirring bring to boil, reduce heat to a simmer until the sugar has completely dissolved.
2. Add zest together with almond extract and mix under the syrup
3. Let syrup cool down and transfer into a glass container.  Close glass container tightly and store in refrigerator.

Blood Orange Lemonade

• 2 TB Blood Orange Simple Syrup
• crushed ice
• sparkling water
• 1 blood orange slice for garnish

1. Pour Blood Orange Simple Syrup into tall skinny glass
2. Add ice
3. Top off with sparkling water - stir syrup up 
4. Garnish with blood orange slice

Enjoy!

Now don't forget to enter in the giveaway for fantastic by visiting my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

Are you ready for more great inspiration for Valentine's Day from the rest of the fantastic #TripleSBites bloggers?

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Blood Orange Beet Soup for #Valentine's #TripleSBites {#vegan #recipe #dairyfree}

Are you ready of my second post for the Valentine's #TripleSBevent? I certainly am and bringing soup that is a deep red, almost purple and so fitting for Valentine's Day, or any other day.   

Delicious earthy beets meet tangy yet sweet blood orange ~ it is like a big Valentine's card in a bowl.  Okay, I get it totally exaggerating…but you get my drift, right?!  Now let's be honest so - my entire family loves beets whether roasted or in this soup however if your family or significant other does not like beets this soup is not for you.  There is no way around it - if you are not a beet lover just think of the beautiful color that you are missing :) Take a look

On another note,  I do not use gloves when cooking but also do not mind my hands turning into this…

…so if red purple hands are not for you,  be sure to wear gloves because it sure takes a while to get the color off your hands.

Blood Orange Beet Soup

• 2 large red beets
• 1 TB olive oil
• 1 small onion, diced
• 2 large organic blood oranges
• 2 C water, or a little more
• 1 vegan bullion cube 
• Salt and pepper to taste
• 1/4 C roasted, salted, cashews, crushed
•  2 TB parsley, minced
• 1/4 C Vegan sour "cream" {or your favorite sour cream}

1. Boil beets in salted water in their jackets for about 45 minutes or until cooked through.  Remove from water and immediately slip them out of their jackets.  Be careful, the beets will stain your hands.  Dice beets and set aside
2. Zest 1/2 of a blood orange. Set zest aside
3. Peel the blood oranges, carefully taking off any white skin (bitter) and dice the oranges.
4. Heat olive oil in a pot and add onion when hot add onion with a pinch of salt.  Sauté until onions are translucent and have softened
5. Add diced beets as well as oranges.  Sauté for minute or so before adding the water and the bullion cube.  
6. Cover and bring to a low simmer.  Simmer for about 10 minutes
7. While soup is cooking, mince the blood orange zest and combine with crushed cashes as well as parsley
8. Remove soup from heat and - using an immersion blender - carefully puree the soup.  Adjust salt as well as pepper, you may - if soup is too thick for you - add a little more water at this step.
9. Ladle soup into individual serving bowls topping each with sour "cream" and the cashew/zest/parsley mix

Enjoy!

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

#Dairyfree Chicken Burritos {#recipe}

A couple of posts ago I talked about our new found affinity with roast chicken.  Roast chicken, the easy no fuzz dinner that's economical as  - at least in this house - it yields at least two different meals, chicken pot pie, chicken enchiladas, chicken soup…and burritos.

I know that umpteend different ways to make burritos can easily be found on the web however most use lots of cheese.  The shredded cheese surely can easily be swapped out with vegan shreds but not everyone in this house - that would be Ron - is a fan so something different was needed.  So yes, here is yet another Chicken Burrito one that is dairyfree and as all burritos should be fuzz free, plus delicious as in no leftovers ;).  These have a jerk flavor as some delicious jerk hot sauce by Pirate Johnny's which  I recently received was added. Let me tell you so that the jerk hot sauce along with the cilantro give these burritos their fantastic flavor.  Yes, I know the pictures do not really show just how good they are..better pictures were just not in the cards.  

Dairyfree Chicken Burriots

• 1 TB Canola Oil
• 1 onion diced
• Salt
• 1 garlic clove
• 1/2 tsp dried coriander
• 1 Tbs  lightly dried Cilantro, or fresh minced
• 2 C cooked chicken,  diced
• 1 TB Pirate Johnny's Syrena Seduction jerk hot sauce
• 1 can black beans, drained
• Salt & Pepper to taste
• 1-1/2 C dried brown rice cooked {I use Alton Brown's baked recipe}
• 1 TB lightly dried Cilantro, or fresh minced
• 4 -5 large flour tortillas, or about 10 small flour tortillas
• 4 TB vegan sour "cream" 
• 4 TB mild salsa - I used Salsa de Casa by Mekenita
• 1 large avocado sliced {optional inside of burrito}

1. Make brown rice according to directions
2. Heat canola oil in a pan, when hot add onion together with salt and sauté until soft.
3. Add garlic together with coriander, cilantro and sauté for another minute until fragrant.
4. Add chicken mix it under all the onion then stir the hot sauce - to taste - under the mixture.  
5. Cover and keep on very low heat on the stove until you are ready to assemble the burritos
6. Preheat oven to 375F and prepare a baking sheet
7. Gently warm up the black beans; season with a pinch of salt and pepper
8. Mix 1 TB of cilantro under the cooked brown rice
9. Assemble burritos - lay tortilla flat on your work surface and layer the ingredients into it by first placing a scoop of rice, followed by a scoop of chicken, a smaller scoop of beans, then add salsa. Top with sour cream, and  optional avocado.
10. Fold bottom of tortilla over the filling, then fold the sides over.  Place seam down on the prepared baking sheet.
11. Once all burritos have been assembled place in oven for about 5 minutes or a bit longer as needed.

Serve with rice additional hot sauce, salsa and avocado.

Disclaimer:  I have received products free of charge for recipe development - all opinions are my own.

Chicken Pot Pie {#dairyfree #recipe}

It's been a chicken kind of week here at our house…What?!  Yes, let me tell you it was roasted chicken for dinner on Monday, chicken pot pie for Tuesday dinner, and Wednesday was chicken noodle soup.  Wham - yes, I did just say that…one chicken = three meals.  Love that!!! I do have to admit so that roasting a chicken is still fairly new to this house,  well okay not that new started roasting chickens a little over a year ago.  It never appealed to me and growing up in Germany chicken was not served that often.  True there were the very occasional visits to Wienerwald (who remembers that?) but Grill Hendl aka Rotisserie Chicken was never anything we got.  So, yes it took a while a long while for me to come around to chicken - over twenty years to be exact.  What was I thinking? What were we missing out on? Plus its super easy to make, economical - heck you can get at least three dinners out of one chicken and just so good.  Almost endless options and one of my favorites is Chicken Pot Pie; deliciously flaky crust meets creamy saucy filling…Now you know that pot pies mostly are laden with dairy and are not "safe" for the girlies or other dairy free people.  So for us it always has to be homemade and it is so delicious.  Ron and I love all of it, while Alena prefers the flaky crust, peas, as well as sauce, and Mia Rose is a crust and chicken kind of girl.  Now here it is my dairy free Chicken Pot Pie - it really so tasty even so the picture does not really reflect that ;)

Chicken Pot Pie
Crust

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter"
• 5-6 TB cold water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough; do not knead the dough
3. Place in kitchen wrap and let rest in fridge for at least 1 hour, or briefly place it in the freezer.  The cough can also be prepared the day before you are planning to make the dish. 

Filling

• 2 Tb Olive Oil
• 1 medium onion chopped
• 1 medium carrot cleaned and chopped
• 2 tsp poultry seasoning
• pinch of salt
• 2 C cooked chicken meat, chopped to bite size pieces
• 1-1/2 Tb flour
• 1/2 C white wine
• 3/4 C plain almond milk 
• 1 package of frozen peas slightly defrosted - 12 oz
• Salt, pepper, lemon juice {1-2 tsp} to taste

1. Heat olive oil in a pan and add onion together with carrots, poultry seasoning, and salt to pan. Sauté until onions soften and vegetables are fragrant.
2. Add chicken to pan and stir it under the vegetables. 
3. Sprinkle flour over the vegetable - chicken mixture and stir everything very well
4. Add wine and mix it carefully under the mixture, stir carefully - from the bottom of the pan - to get rid of any lumps.  Bring to a simmer and let wine reduce for about 2-3 minutes until the sauce begins to thicken.
5. Add "milk" and carefully mix it into the sauce.
6. Add peas and let simmer on low for another 5 minutes.  Be sure that sauce does not get too thick - if it is too thick add more "milk".
7. Add salt, pepper, and lemon juice to taste
8.  Pour filling into a prepared 8x11" baking dish 
9. Remove chilled dough from fridge or freezer.  Roll out and size it to be a little larger than your baking dish.  Carefully place on top of filling, then cut a few vents into the crust.
10. Bake in preheated oven for about 40 minutes or until crust is golden.

Enjoy!

Slow Cooker Black Eyed Peas {#dairyfree} & Cross Country Skiing at Teacup {#MtHood #Oregon}

Happy New Year, friends!  Does it still count?  Did you have a good start into the New Year?  We certainly did - all chill just the four of us having Raclette, sparkling apple juice for the ladies and other sparkling for the adult units,  an eating break of firecrackers with friends, more Raclette, plus dessert…So who it to midnight?  Well, ahm it is time yet once again to show my true colors friends.  I have not made it to midnight in ions.  Yes,  I kid you not…it just has not happened I fall asleep.  So again all of us were soundly asleep by 10:30pm and woke up in 2015.  But hey,  it was already 2015 in Europe and on the east coast so technically we made it :)

New Years Day was spent lazily around the house but on the third day of 2015 we finally moved.  Yes,  the girls started their Cross Country Ski Lessons at Teacup Nordic up on Mt. Hood with perfect snow and weather.  Yay -  finally a full winter skiing season is ahead of us; let's just say that the entire family is excited.  The girls love their class, and the adults get to spend time on skis outdoors as well.  Winters past I have always regretted not spending enough time in the snow, especially since it is so close…right?!  We can be up at Teacup in a little over an hour so yes,  we have to take advantage of it. Can you tell that I am excited about this?  And I am even more, as in much more excited, that both girls love to cross country ski including our not so excited hiker, MiaRose :) her favorite part is - can you guess it - is my least favorite part and that is going downhill on the trails…

Now what does any of this have to do with Black Eyed Peas aka Hopping John?  It is a New Year and usually we eat Hopping John on New Years Day but it did not happen this year.  So on Saturday in the morning before we headed up to Mt. Hood at 8 am I threw (almost) everything into the slow cooker anticipating a hot meal on our return from the mountain…let's say I was a little nervous but by the time we arrived back home dinner was almost ready plus the house smelled absolutely delicious.  Yay!!! - We put on the rice and ate within the hour...

Slow Cooker Black Eyed Peas

• 2 C Black Eyed Peas, soaked over night
• 5-6 C water 
• 1  medium sized ham hock
• 1 Tb Olive Oil
• 1 medium onion, chopped
• 2 medium carrots, cleaned and chopped
• 1 red pepper, chopped  
• 1 green pepper, chopped
• 2 tsp paprika
• 1 Bayleaf
• Salt, pepper, optional -> cayenne, hot sauce to taste

1. Place drained, soaked black eyed peas in your slow cooker
2. Place ham hock on top of the black eyed peas - press down
3. Heat up olive oil in a sauté pan and quickly sauté the vegetables together with paprika until onions turn translucent.
4. Pour vegetables over the black eyed peas and mix under them
5. Place bay leaf on top
6. Pour water over the black eyed peas until they are completely covered {the ham hock will still stick out}
7. Cover.  Cook on low heat for 6 hours and have fun
8. Upon your return, remove ham hock from black eyed peas and add salt, pepper and/or optional flavors to taste.
9. Serve on a bed of rice.

What is it about…and my favorite appetizers {#Galactosemia #Newbornscreening #dairfree #recipes}

Lately I have been thinking quite a bit about my little blog, where it's headed, and well also its purpose. Let me back up a little - yeeeeeesss people please just let me do it ;) ~  this blog, albeit under its old name Galactosemia in PDX, has been in existence since 2008.  I started blogging - upon dissolution of Galactosemia Support Northwest -  to share our journey;  talk about what it is like to raise children with a rare metabolic disorder and dietary restrictions in a positive way; plus life in general.   At the time Alena was 4 years old and Mia Rose not quite 2 years old; you can say we have learned a lot along the way.

One of the biggest reasons why I want to share our story and life is to give hope to all those with babies newly diagnosed with Classic Galactosemia.  It will be okay - really, believe me.  At first one is not able to see the forest through all the trees but once one comes to grips with the disorder it will be okay.  Sure there are challenges along the road, but heck everyone faces those in one way or another.  Show me the parent that does not worry about their child.  Now why did I start all of this,  I need to take you back to the time when Alena was fighting for her life.  When we had no clue, no idea, had never heard of such a disorder as Classic Galactosemia.  I remember sitting at the computer the NICU at Emmanuel Hospital provided to the parents (remember this is 11 years ago) searching the internet, hoping to find pictures, and stories of parents raising children with Classic Galactosemia.  All I wanted to know is what is their life like and yes - selfishly - what do kids with this disorder look like, what do they do, what will life be like.  Really, we had no idea and the information we found only presented worst case scenario.  So I hope that my little blog can provide hope, give strength to those newly diagnosed, those affected by Classic Galactosemia, be positive, and happy.

In our journey I soon came to understand that our little family would not be what it is today without Newborn Screening and shared our story.  You can say that I am an advocate for newborn screening because - this is not just sappy talk - without it Alena would not have survived.  MiaRose is our second born, so we already knew that there is a 1:4 chance for her to also be affected.  So, yes my other purpose to raise awareness for newborn screening, share our story, those of others saved by newborn screening in hopes that you all will learn about this life saving test and share it. And yes, advocate that all countries - such as the UK - to include testing for Classic Galactosemia in their newborn screening; please read Jake & Owen's story

Now, rightfully so you may ask what on earth does any of this have to do with food?  I am here to read about fooooood….. Good question!  Those affected by Classic Galactosemia lack an enzyme to metabolize galactose (a long milk sugar) into glucose and as such is a toxin for the body.  The only treatment for this disorder is through diet = food.  In infancy babies canNOT be breastfed but need soy, or other galactosefree formula; thereafter it is through regular diet.  The diet has changed a lot over the years, but no worries I will not go into this here but since diet = food this is where the food piece comes in.  Yes,  I love to cook and it was a steep learning curve but here we are 11 years later and to me it is second nature.  So the other purpose is to share our recipes.  All are 100% (ga)lactose free, most are dairy free (not all since aged cheeses such as Emmenthal, Gruyere etc. are "safe"),  some vegetarian and some vegan.  So yes,  the majority of the blog is about food and I hope to share with you all delicious recipes in hopes that you like them as much as we do.

Okay - now I talked a lot so here are some of our favorite appetizers that you can still pull off for New Years Eve.  Thank you so much for reading.
Smoked Sockeye Salmon Salad
Pineapple Salsa
Pinenut stuffed dates
Fleischkuechle (Swabian Mini Meatballs}
Lemon Sorbet in Prosecco

Rice, Beans, Avocado & Sauteed Rainbow Kale with Creamy Tahini Sauce {#vegan #recipe #dairyfree}

Disclaimer:  I have received free produce however no further compensation; all opinions are my own

Rice & Beans one of my all time favorites when I need to grab a quick lunch - it is so good.  The Whole Bowl here in Portland serves up the perfect bowl; brown rice, secret sauce, black rice topped with avocado, cilantro plus sour cream as well as cheese shreds for "standard" version. It is just so so good and I finally attempted my own version of it by adding sautéed Rainbow Kale.

The hardest part to come up with a sauce…I am happy to report that it worked out.  Tahini, lemon juice, olive oil,  siracha, some water placed in the blender - added more water until the perfect consistency and flavor was reached.  Tangy lemon, creamy and nutty deliciousness. 

The recipe for the entire bowl is really quite simple. A couple of notes before you dive into the recipe.  I like to use dried beans and used enough to make another meal {recipe coming soon}; use canned beans if that is what you prefer.  Black or Orca beans work best - season them however you like.    Be sure to use brown rice please do not substitute with white rice.  I admit {yes, it is true} that white rice is usually our choice but here you need brown rice for the texture and taste of nuts in the grain.  

Creamy Tahini Sauce

• 1/2 C Tahini
• 4 TB freshly squeezed lemon juice {about 1 large lemon}
• 1 tsp Kosher salt
• 1/4 - 1/2 C cold water {start with less and add more if needed}
• 1/2 tsp Siracha
• 2 TB Olive Oil

1. Combine all of the ingredients in your food processor and blend for about 2 minutes or until smooth.  Add more water if consistency is too thick

This sauce is also great as a dressing for any salad.

Rice, Beans, Avocado & Sauteed Rainbow Kale

• 2 C dried black or orca beans soaked over night {use less if you do not want leftover beans}
• 1 TB Olive Oil
• 2 C chopped onions
• 1 large garlic clove  minced
• 1 C diced celeriac
• 4 - 5 C of water
• salt & pepper to taste
• 1-1/2 C brown rice
• 1 avocado
• 2 TB Olive Oil
• 1 garlic clove minced
• 8 oz Organic Rainbow Kale 
• 1-2 tsp lemon juice
• 1 avocado sliced
• Creamy Tahini Sauce
• 2 scallion cut into rings

1. Saute chopped onions together with minced garlic and celeriac in the hot olive oil.  When fragrant
2. Add the drained beans mix them under the onion mixture and quickly add the water.  
3. Bring to a slow simmer and transfer everything to a slow cooker.  
4. Cook in your slow cooker on high for 4 hours
5. About an hour before serving prepare rice -> I use Alton Brown's method its perfect
6. Start heating the olive oil in a deep pan just about when the rice is ready
7. Add garlic to the oil sauté for a minute or so before adding the Rainbow Kale.  Mix it up with the oil and garlic; stir frequently until it turns bright green in color.  Add lemon juice to the kale as well as some salt
8. Assemble the bowls 
9. Add a scoop of rice, top the rice with generous amount of Tahini sauce, add a scoop of beans, place the sautéed rainbow kale around the beans, top with avocado and scallions.

Note:  I like to top mine with Siracha but since the other members of this family do not enjoy spice 

          as much as I do nobody else does.  Otherwise I would probably add more siracha to the tahini

          sauce…

Ginger Chicken patties on Udon Noodles {#dairyfree #recipe}

The other day I got chicken thighs in anticipation to make some kind of vegetable - curry - chicken kind of stew but it just did not happen.  Do you have those days when you envision this great dish, but then lack complete inspiration to make it?  Well, that is what happened to me.  I thought of my vegetable - curry - chicken stew and was completely uninspired.  Yes,  uninspired an you just know that is not a good premise to start cooking any dinner as it will not turn out. That is at least how it turns out in this house. just not good…

Finally a light went on {at least in my head - I'd say that in German} - ding ding ding - yes, my new fantastic Ninja can do so much more than make smoothies.  Worth a try to chop {grind} the chicken with all the ingredients right in it.  Let me tell you - this was the easiest ever.  The ground chicken sausage - yes, that is what I turned it into - was ready in no time to be formed into individual little patties.  I baked these little beauties, cooked up a pack of Udon Noodles and a successful dish was on our table. Successful = the entire family loved it, and that makes this mothership happy. 

The Udon Noodles with chicken patties bursting with flavor with only one negative side to it.  There were no leftovers since everyone had seconds….


Ginger Chicken Patties

• 1 lb dark chicken cut into chunks
• 1 scallion cut 
• 3 garlic cloves
• 1 TB fresh ground ginger
• 2 tsp plum sauce
• 2 tsp soy sauce
• 1 pack Udon Noodles
• 1 TB plum sauce (for glaze)
• 1 tsp soy sauce (for glaze)
• 3 scallion cut into rings
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1/2 tsp fresh ground ginger
• 1/4 tsp siracha
• 3 scallion cut into rings for garnish

*** Preheat oven to 350F ***

1. Place chicken chunks, scallion pieces, garlic cloves, ginger, plum sauce, and soy sauce in kitchen machine {I use the food processor bowl of my NInja with Auto iQ Pulse}. Process until all ingredients are minced together.
2. Prepare a baking sheet with parchment paper
3. Form little chicken patties and place them on the prepared baking sheet.  Bake for about 25 minutes or until cooked all the way through
4. Cook Udon Noodles according to package directions
5. Prepare glaze by combining 1 TB plum sauce with 1 tsp soy sauce in a bowl. Mix thoroughly.
6. Remove chicken patties from the oven, place them in the glaze, until all of them are evenly covered.  Add scallion and combine.
7. In a separate bowl combine soy sauce, rice vinegar, ground ginger, with siracha and mix until well blended.  Pour over the cooked Udon noodles and combine in a serving dish.
8. Top noodles with the Ginger Chicken patties.

Enjoy!

Spicy Asian Salad {#vegan #recipe} #ad

Disclaimer: I have received produce from San Miguel Produce ~ all opinions are my own

Salad is one of our every day favorite sides.  Most meals in my mind are not complete without a salad and I am one of the lucky mothers who does not need to sneak veggies into a meal because my entire family loves greens.  I am not trying to pat myself on the back because that is not me but their love for vegetables and greens has to be directly related to the fact that we have salad at basically every meal.  And yes,  I am also the mean mother who makes their kids taste everything - you know, the "no thank you" bite.

So it was an exciting moment yesterday when  box of delectable greens from Cut'N Clean Greens arrived at my house yesterday bearing all kids of green goodies.  Yes one big box of greens take look…

The first salad to make it to our dinner table Asian Salad aka EnerCHI Salad.  The salad is conveniently packaged pre washed and can make it straight from the box into the salad bowl.  Some of the pieces were still a bit larger than bite sized but I cut them as they were tossed into the salad bowl.  I always make my dressings in the bottom of the salad bowl, then put the salad on top of it and toss right before serving.  Please meet the Spicy Asian Salad

Spicy Asian Salad
Dressing

>
• 1/2 tsp Siracha
• 2    tsp Soy Sauce
• 1    tsp fresh minced ginger
• 3    tsp toasted sesame ooil
• 3    tsp rice vinegar
• 1/2 tsp plum sauce
•  1   garlic clove pressed or finely minced

• 1 box EnerChi Salad
• 1/2 C of diced unpeeled tart apple

1. Mix all of the ingredient for the dressing in the bottom of the salad bowl until it is well combined
2. Add salad together with apple pieces and toss until the dressing is evenly distributed
3. Serve and enjoy!

Savory Pumpkin Tart for #PumpkinWeek {#dairyfree #recipe}

It's Thursday - yes, the weekend is almost here.  It is so close that I can almost smell it and today I am participating with a second post in the #PumpkinWeek event hosted by Terri from Love and Confections. PumpkinWeek celebrates the season with an entire week of pumpkin recipes - from desserts to main dishes it's all there. Yup, there are more than 65 recipes and you can find them all on this pinterest board.

So today it is another pumpkin dish from me.  Do you know what some of my families favorite foods are - as in genre?  Soup, hence it was Pumpkin Orange Soup on Monday, and savory baked goodies.  Call them Tart, Kuchen, Quiche, Pizza…they all call our name as long as they do not contain any (ga)lactose we are in.  Eating out most of those baked goodies - besides pizza - are off limits for our two girlies so it is a good thing that it is so easy to make at home.  Therefore today let me present you with a Savory Pumpkin Tart.  Before I start let me be perfectly honest this involves a wee bit of work as you have to peel and grate the pumpkin but it's a step well worth the work.  Let me just say that Alena had two large slices for dinner, and Mia Rose ate 1-1/2 slices; yes, there are no leftovers….Oh and one more thing the pictures is not the greatest so please forgive me...

Savory Pumpkin Tart
Dough

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter" of choice
• 5 Tb water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough.  Be sure not to knead the dough.
3. Place in kitchen wrap and let rest in fridge for at least 1 hour {I often make the dough the day before}

Filling

• 5 C fresh shredded pumpkin {1 small pie pumpkin - seeds reserved}
• 1/8 C shredded onion {about 1/2 onion}
• 1/2 C raisins
• 1-1/2 tsp salt
• 1/4 C water or your favorite "milk"
• 1 C Tofutti Sour Cream or your favorite "sour cream"
• 1 tsp curry powder
• 2 eggs
• 1 tsp of olive oil {for the pumpkin seeds}

*** Preheat oven to 425F***


1. Combine shredded pumpkin with onions, raisins, and salt
2. In a separate bowl combine water, "sour cream", curry powder and eggs.  Mix well.
3. Pour "sour cream" mixture over the shredded pumpkin and combine well
4. Prepare a spring form baking pan
5. Remove dough from the fridge.  Place flour on your work surface and roll out dough for the spring form pan {you want it to cover the bottom and the sides}
6. Place rolled out dough carefully into the spring form.
7. Pour pumpkin mixture onto the dough.  Fold down the edges as needed
8. Place pumpkin seeds in a separate baking dish and drizzle with olive oil
9. Place tart as well as pumpkin seeds in pre-heated oven and bake for about 40 - 50 minutes.
10. Remove from oven and let rest for about 5 minutes before serving. Serve with roasted pumpkin seeds sprinkled on top of each slice.
Enjoy!






Are you ready for more pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Apples and Quick Homemade Chunky Applesauce {#recipe #dairyfree}

The apple extravaganza continues and this Friday after school the girls together with one of Alena's friends went to taste the apples at Applefest.  Yes, we went on Friday right after school and pretty much had the entire tasting section all to ourselves.  Forget the huge lines that form on Saturday and Sunday, Friday 3:30 p.m. is the time to visit.

We tasted every single apple kind there was and I discovered a few new favorites (now if I only kept that sheet - what was I thinking?!) however kept myself in check by not buying a few more pounds…again, what was I thinking when winter comes around and the apple stack in our basement is gone I will cry…because there is nothing like fresh homemade applesauce.  Okay - it won't be that bad because we have at least another 10 jars sitting in the freezer but still…fresh warm applesauce.  It is super quick and comes together with just three ingredients.  Fresh apples,  water, cinnamon - yup that's it.  It does not get any easier than that…

Quick Chunky Applesauce

• - 4 C diced apples {I do not peel my apples}
• - 1/2 C water
• - 1/2 tsp cinnamon

1. In a pan combine apples with water, cinnamon and cover. 
2. Bring heat to medium - high and keep pan covered.
3. Cook covered until apples fall apart and become mushy.  This takes about 15 - 20 minutes.  
4. When all apples have cooked through take the pan off the heat
5. Stir the apples sauce and let it cool down before serving 

Serve along side Potato Pancakes for Himmel & Erde {translates to Heaven & Earth}, for dessert, lunch…

Enjoy!

Pumpkin Orange Soup for #PumpkinWeek {#dairyfree #recipe}

Happy Monday!!!  Are you ready for fall yet?  Leaves are changing, the air is getting crisper, visits to the pumpkin patch and yes the flavor of pumpkin is starting to be everywhere.  It has also reached my kitchen; this week Terri of  Love and Confections is hosting an entire week of recipes containing pumpkins.  Dessert to main dishes an entire week packed with pumpkin recipes.

My kick-off dish is a Pumpkin Orange Soup and this is actually one of my very first pumpkin dishes I have made.

Yes,  winter squash has been consumed many times in our house but actual pumpkin is a totally different story.  It is also different as I actually bought a couple of cans of organic pumpkin puree {yes - I did take the short cut} and I was so pleasantly surprised.  Pumpkin goodness comes together in a snap, just like this absolutely delicious warming soup.  The soup is slightly sweet yet packs a little heat that will brighten up any grey day…

Pumpkin Orange Soup

• 1 Tbs Olive Oil
• 1  small onion, diced
• 2  tsp salt
• 1/2 tsp freshly grated ginger
• 1/8 tsp cayenne pepper
• 1/4 tsp cinnamon
• 1    C Orange Juice
• 1  can pumpkin puree
• optional 1 C of water
• Cilantro for garnish

1. Heat olive oil in a pot and add onion together with salt when hot.  Saute onion until they have softened.
2. Add ginger, cayenne pepper together with cinnamon and carefully mix under the onions. Sauté for another minute or so until the spices become fragrant.
3. Stir in orange juice and bring to a quick boil, turn down the heat and carefully stir in pumpkin puree.  Simmer for a few minutes.
4. You can add in additional water if soup is too thick for your taste 
5. Adjust salt - ladle into individual bowls and garnish each with fresh cilantro.

Check the rest of today's other pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor's Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That's My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Apples, apples, apples - Apple Fritters for breakfast {#recipe #dairyfree #apple}

Fall has arrived in the Pacific Northwest which means that apples have been harvested and the freshest, crispiest, tastiest apples are available. Before moving to the Pacific Northwest apples to me where either Granny Smith or  a Golden/Red Delicioius - maybe a Gala apple; but who knew there are so many others.  Maybe I am the only one who was so naive in the world of apples and yes, apples had not been my favorite fruit.  But friends,  there is a whole new entirely bigger apple world out there.  Tasty delicious apples, that are crisp, sweet, tangy, bright white flesh,  slightly yellow flesh, green, yellow, red…all different flavors.  It is amazing - and I am not just talking about Fuji, Gala's, McIntosh, Honey Crisp…but also Goldrush, Golden Russet, Grimes Golden, Brock, Cortland and many more.  Amazing, right?!  There is such a difference and variation in flavor in all of them; and lucky for us here in Portland we can sample the different varieties once a year at the Portland Nursery Applefest.   It is such a popular event and truth be said this year we did not taste, but bought a couple different varieties for immediate fresh eating and storing.  Yes, I have come around and love apples.  There is nothing like fresh homemade apple sauce, apple cake {Apfelkuchen}, or Apfeltaschen…perfection, plus they are perfect in lunch boxes {Tip: prevent oxidation by dipping cut apple slices in water after cutting} and apple fritters.

Apple fritters are the perfect weekend breakfast item - fairly quick and a change of scenery from our usual Dutch Baby, Pancake, or Alena's favorite Potato Pancakes.  These are not the most photogenic food, but please do not let that deter you…this fall bring delicious Apple Fritters to your table…

Apple Fritters

• 3/4 C Almond Milk {or other "milk" of your choice}
• 2 eggs
• 1 C flour
• 2 Tb sugar
• 1/4 tsp cinnamon
• pinch of salt
• 4 C apples slices cut into bite size pieces {3-4 peeled, cored apples}
• Canola Oil for baking
• Powered sugar for garnish

1. Combine "milk" with flour, eggs, sugar, cinnamon, salt and combine into a smooth dough.  All lumps should be worked out.
2. Pour dough over apple slices and combine
3. Heat oil in a pan
4. Scoop 1/4 C of apple/dough mixture onto the hot oil - turn over once until both sides are cooked through and nicely browned
5. Sprinkle with powdered sugar before serving.

Enjoy!

Smoked Sockeye Salmon Salad {#dairyfree #recipe} and #IFBC part one

It has finally happened; yes it did…what?! Well, I finally attended my first ever blogger conference  the International Food Blogger Conference {IFBC} in Seattle.  The perfect opportunity as Seattle is only a short train ride away from Portland - so yes, no expensive air travel was required plus I got to hang out with my good friend Heather for a couple of days.  Yay ~ every year we {the family} visit Seattle right after Thanksgiving as Ron likes to run the Seattle 1/2 Marathon and we always stay at the Westin.  So I consider myself an expert Seattle tourist - yup that is right at least I did until then ;)  Had I ever been up to the Space Needle -> No!  Chilully Glass Museum -> No! Pike's Place Chowder -> No!…yes, the list goes on and on and finally I got to experience all those places because - I will be truthful - Heather made me do it.  Oh my - what have we been missing….more about that in another post.

Now back to the IFBC as one might expect there was an opening reception and this one was hosted by Bristol Bay Sustainable Salmon together with a couple other companies.  The featured dishes were all - as one might expect - salmon;  it was not just any type of salmon but Sockeye.  Out of all the different types of Pacific salmon {King/Chinook - Coho - Sockeye..} it is always Sockeye that I choose.  Sockeye with its deep orange-red color, its deep flavor, its smooth texture is amazing is - at least to me - the best.  Three different dishes all with Sockeye salmon and the one that stood out the most?  Smoked Sockeye Salmon Salad - I may have had more than a couple of servings…oh my so absolutely unbelievably amazingly delicious.  Delicate yet bold smoked Sockeye combined with onions, lime juice and a surprisingly mouthwatering punch from the flecks of jalapeño.  This was the one dish that stood out from the three.  Simple yet elegant.

So here {thank you Heather} is my version of the Smoked Sockeye Salmon Salad - I served it as an appetizer at small dinner party with a main dish of pasta Bolognese…it is impressive yet super easy to make

Smoked Sockeye Salmon Salad

• 1/3 lb smoked Sockeye salmon, skinned, cut into bite size pieces 
• 1 C Cherry tomatoes, quartered
• 1-1/2 Tbs seeded, minced jalapeño
• 1/2 C chopped red pepper
• 1/2 C chopped cilantro
• 1/4 C lime juice
• For garnish - > 1-1/2 C little dipper corn chips {more or less}

1. Combine all ingredients in a large bowl.  Cover with kitchen wrap, place in fridge and let rest for at least one hour before serving
2. Remove from the refrigerator 10 minutes or so before serving.  Arrange salmon salad in the middle of a large plate and garnish with chips around the platter.

Enjoy!

Ducky 13 Bean Soup for #10DaysofTailgate {#Dairyfree #recipe}

Disclaimer:  I have received a package of dried 13 bean soup as well as duck products ~
                     all opinions are my own

How can it be that this is the last day of the #10Daysof Tailgate event already;  I know it is just with everything else time flies when you are having fun.  Let's just say that this last day just snuck up on me but let me also say that I have had so much for preparing foods for this fun event.  Thank you, Camilla for having me, I have had so much fun and learned quite a bit about Tailgating.

Now before I tell you everything there is to know about my Ducky 13 Bean Soup let me remind you that there is a fantastic prizes to be had during the giveaway.  You do not want to miss that now, right?!  To enter all you need to do is enter my #10DaysofTailgate Kick-off Post! and you are all set fingers crossed.

Okay…so now finally Ducky 13 Bean Soup;  yes you can say that I have been having a lot of fun with the duck and not just because I live in Oregon.  Well so I admit to having teased my friends with the Oregon Duck theme maybe just a wee bit because truth be said I really do not have a horse in the game {isn't that what you say?} Are you ready for some warming soup?  It can be cold out there in the parking lot {at least I imagine it to be} and a bowl of warm soup to warms one up instantly.  Savory delicious broth, the bite of 13 different beans, smooth vegetables, and the unexpected taste of duck come together in this beautiful soup.  What do you think? -  Well, it is a winner here….

Ducky 13 Bean Soup

• 1-1/2 C dried 13 Bean Soup soaked over night
• 1 tsp Duck fat
• 1/2 - 1 pack Duck bacon, diced
• 1 large onion diced
• 2 large carrots cleaned & diced
• 6 C water
• 2 bay leaves
• Salt and Pepper to taste

1. Soak beans over night
2.  Melt fat then add diced bacon pieces and fry them up
3. Add vegetables to the pan and sauté
4. Place soaked beans (pour soaking water off) in a slow cooker and add 6 C of water
5. Add sautéed vegetables and bacon
6. Set slow cooker on high and cook for 6 hours

Serve with crusty French Bread!

For more fun be sure to check out these recipes…

Starters

Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley

Pretzel Bites with Hot & Spicy El Diablo Mango Mustard by Making Miracles

Sloppy Joe Egg Rolls with Spicy Mustard by From Gate to Plate

Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections

Beer Cheese Brat Chowder by Cheese Curd In Paradise

Ducky Joes by A Day in the Life on the Farm

Ducky 13 Bean Soup by The Not So Cheesy Kitchen

13 Bean Chili by Miss Laura’s Kitchen

Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog

Sweets

Boston Lager Cupcakes by Sew You Think You Can Cook

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!