Happy St. Patrick's Day - Corned Beef and Soda Bread

Last year we started the tradition - as many - to make corned beef on St. Patrick's Day. New Season's has the corned beef all ready to go with a brind that contains zero nitrate. It is delicious! I got the meat along with some brind. Put both of it in a arge pt along with a pint of Guiness on the stove and kept on a low simmer for 3 hours. I then added potatoes - used small red ones - and a small head of cabbage cut into wedges. Before serving I mashed the potatoes with some vegan butter. - Along side I served plain white soda bread which I made earlier in the morning. Brought Soda bread - unless of course from a vegan bakery - is Off limits because ist contains buttermilk. Tomorrow - I will post the recipe to the Soda bread. Happy St. Paddys Day!!!

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Chicken Spaetzle Kale Soup

A hodgepodge of the weeks leftovers was for dinner this Friday night. Spaetzle left from Tuesday night, the rest of the weeks vegetables, and leftover chicken. I also baked a loaf of bread - French this not "no knead" - which turned out pretty good. The soup and freshly baked bread made for a perfect Friday night dinner.

Giddy-up kitty

This is Ron's latest song and it includes our girlies, as well as our cat(s). And, do you know who eloped Ron come up with the title? It was Alena, she told him that it sounded just like "giddy-up" horse - but since the cat participates in the vocals as well as video Kitty seems much more appropriate. By the way, the girls are so excited about this song, and the video :)

Baked chicken leg, French Fries, and mixed green salad

An easy dish for a rainy Thursday dinner. Mia Rose stayed home for another day and she really wanted to eat Pommes Frites - French Fries - for dinner. My little patient got her wish! She was so excited...

Linsen & Spaetzle

Guess who was super excited about dinner? Yes, Alena :))) and today without any sausages. It was still hit and everyone loved their dinner. Yay! Just in case you are wondering, no sausages today because Mia Rose stayed he sick from school. My poor baby has an ear infection...and yes, both of our girls eat lentils we do not exclude them from their diet.
The Spaetzle are Galactosemia safe and made without any milk. Here is the recipe - this is plenty for at least two meals. You can always freeze the Spaetzle
Spaetzle Recipe
- 500 gr flour
- 5 eggs
- salt
- 250 ml water
1. Mix all of the ingredients together until the dough falls heavy off a spoon
2. Bring a large pot of salted water to a boil
3. Add one portion of the dough into a Spaetzle press - a potato ricer may work as well, I just
never tried it - and drop/push dough into boiling water. Take
take the Spaetzle out of the boiling water once they rise to the top.
4. Put into a shallow dish and keep them warm until serving. - To reheat put in a pan with melted
Earth Balance and gently warm until hot.
Enjoy!

Eat-Your-Veggies Stew and Cornbread

was our Tuesday night dinner. It always turns out a little different depending on the veggies. Today's veggies were parsnip, golden beet, carrots, onion, potatoes and for a change white beans instead of the 13 bean mix. Alongside I served cornbread, which I - yes, I admit - made from the Trader Joe's Cornbread Mix. It becomes galactosemia safe by adding soy, rice, or hemp milk - I use soy. The stew turned out great.
You will need
Splash of olive oil
1 onion diced
2 golden beets, peeled, and cut into small chunks
2 parsnips, cleaned and cut into small chunks
2 carrots, cleaned, and cut into small chunks
2 small sweet potatoes, peeled and diced
2 medium potatoes - I used yellow - peeled and diced
1 cup of dry white beans, soaked overnight
Optional 1/2 Cup of dry white wine
1 qt of broth - I used beef broth leftover from last night, any broth works
2-3 cups of water
Salt, and pepper to taste
Splash of white balsamic vinegar to taste - optional
1/2 cup of dried quinoa
1. Heat the oil and then add the onion with some salt. When the onion is soft add
2. Parsnip, beets, and carrots - when the carrots turn bright in color add the potatoes (both types)
3. Add beans and, if using, the wine. Let it cook down - takes a coup,e of minutes and then
4. Add the broth, and water. Bring to a slow simmer and cook for at least one hour, or until
Beans are soft. When beans are soft,
5. Take about 2 cups of the stew to mix in a blender. Careful it is very hot! When puréed put
It back into the pot to the rest of the stew.
6. Adjust spices, and add some white balsamico - I added some to brighten the flavor.
7. Add quinoa and simmer until quinoa is done
Serve in soup bowls with cornbread. I sprinkled mine with cajun pepper for a little heat - the rest of the family however does not like to eat spicy. We all enjoyed eating all of our veggies today :)

Beef Stroganoff

No that the weekend is over, I cook again...Today I used the last of our "family meat pack" which we had in our freezer the 1 lb of sirloin steak. Here is my galactosemia safe version of Beef Stroganoff which I adapted from several different recipes to create this one.
You need
Splash of canola oil
1 lb or more of sirloin steak sliced thin
1 chopped onion
1 garlic clove minced
1 lb mushrooms cleaned and sliced thin - I used Crimini, but white certainly would work as well
1 jar of cornichons drained, and cut into "rings" - I got mine at Trader Joe's
1 Tbs of Earth Balance - vegan "butter"
2 Tbs of flour
1 cup of white wine
1 cup of beef broth - I really like Pacific Foods brand
1/2 cup of Tofutti "sour cream" or other vegan sour cream
1 Tbs Dijon mustard
Salt, pepper, and paprika to taste. - I also added a dash of white Balsamico at the end to brighten
the flavor a bit more
1. Heat oil and when hot add meat. Season with pepper and paprika. When browned remove
from pan and keep it warm
2. Add onions and fry them at high heat, add salt and when soft add garlic
3. Add mushrooms, and after a couple minutes the cornichons. Put lid on pan, stirring them
frequently.
4. In separate pot melt the Earth Balance, add the flour to make a roux. Be careful that it does
not burn. When all blended together, add white wine and beef broth. Bring to a quick boil, and
until it thickens and alcohol cooks off.
5. Add sour "cream", and the Dijon mustard. Adjust spices - I added a couple of splashes of the
white Balsamico at this point. When flavors are adjusted
6. Pour sauce over mushroom, cornichons, onion mixture and also add meat back. Reheat
gently on low heat.
Serve over egg noodles, or Spaetzle along with a big salad!

Undeclared Milk Public Issues Allergy Alert On Publix Beef Stew Mix - RECALL

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First "Al fresco" dinning of 2012

took place on March 1st, 2012 at the Hedgehouse in Southeast Portland. Look at that sky, the sun, oh and did I mention the cute sunglasses?! - This is a fun brew pub with a large grassy are for the girls to play, great adult beverages, and good plus "safe" food.
We have been going there for years and never had a bad experience, or had any up issues because of the girls diet. The breads from Grand Central Bakery - safe - chips are plain potato chips - check, safe, and their favorite sandwich is the Avocado-Bacon-Tomato Sandwich. It usually comes with Provolonne, but we explain to the server and they have always been super nice about it. Oh, and you know what Is next to the Hedgehouse? Pix - fantastic desserts most of them are unsafe, but there is always sorbet, and fruit pate. So after dinner the girlies had some Lychee Sorbet....
Here is the info for both places http://www.newoldlompoc.com/hedgehouse_home.html and Pix http://www.pixpatisserie.com