Outdoor #Fun...

last weekend at the playground.  Do you remember that Alena went to the Archery range on a hike with her friend?  She liked it so much, that she insisted on getting her own bow.  Do not worry, it is not real - but she loves it.  Who knew - my all girly-girl loves archery ;) Having seen Brave probably added to this new found hobby as well...

Oh, and Mia Rose likes her bow and arrow too, but clearly prefers climbing....

Mushroom Barley #Soup ~ #Vegan

Oh, what a week...well maybe more like what a day.  All is well with the family,  more like a super crazy work day. I know we all have those...and I am really not complaining.

Anyway, you want to hear about the soup, right?  Rich, deep, earthy, full of comfort and flavor.  Mushroom Barley Soup - a very easy, delicious meal...

Mushroom Barley Soup

•  Splash Olive Oil
• 1 large Onion diced
• 2 large Carrots cleaned and diced
• 3 Celery stalks cleaned and diced
• 3 cloves of Garlic roughly chopped
• 3/4 lb. fresh Crimini mushrooms {or other mushrooms you like just not white button ones} cleaned & sliced
• 1 C Woodstock Farms Organic frozen Shitake mushrooms 
• 1 C Barley
• 1 Qt. Pacific Natural Foods Organic Mushroom Broth {4 C}
• 4-6 C Water
• Salt & Pepper to taste
• Optional green onion diced

1.  Heat olive oil in a large stock pot.  When hot add onions with a pinch of salt and sautee until soft.
2.  Add carrots, and onions. When they turn bright in color,
3.  Add the fresh mushrooms - stir, cover and sautee for a couple of minutes until fragrant then,
4.  Add Barley and frozen shitake mushrooms give it a good stir. Next,
5.  Add broth and water and bring to a slow simmer.  Cover and simmer until barley is soft.
6.  Add pepper, adjust salt to taste and add {if using} green onions

Ham Crescents {Schinkenhoernle} #DairyFree for #SundaySupper

Are you hosting a Super Bowl Party today, or are you going to one?  Well, us we...I probably should not admit this... we are neither going nor hosting.  Actually, we do not watch sports - well, that is unless the Packers are in the Super Bowl. I do love a good party so, and all the fun foods that come along with it.  What about you?  Come join us for our virtual #SundaySupper Super Bowl Party.  My friend Jen of Juanita's Cocina is our host today.  An amazing woman, friend and my #SundaySupper mentor.  Be sure to stop by her fantastic blog....

Now on to the party, and the Ham Crescents {Schinkenhoernle}.  Somewhat similar to a Ham and Cheese Croissant, but different.  Did I confuse you?  Ok...there are several different versions, it essentially a hand-pie.  It can be as easy as a slice of ham rolled into a flakey crust, or adding ham with cheese.  Mine are a little different.  A delicious pastry filled with vegan ricotta, garlic, and ham; Emmenthaler is optional.  It looks like a lot of work, but it is much easier than you think.  Really!

This is what they look like...

Ham Crescents {Schinkenhoernle} #DairyFree - makes app. 16 pieces

Dough  - can be made a day ahead of time

• 2 C flour
• 3/4 - 1 Tbl Salt
• 1 stick and 3 Tbl Earth Balance, or other vegan margarine cut into pieces
• 1/2 C cold water

1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture

    is crumbly 

2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until

    they form a dough {do not knead}

3. Divide and wrap each piece into kitchen wrap and cool for at least 1/2 hour before using

Filling -

• 1 pack 12 oz. Silken Extra Firm Tofu
• 1/2 tsp. Agave
• 1 tsp apple cider vinegar
• 1 tsp salt {or more}
• 4 oz. ham {read label carefully to make sure it is dairy free} diced
• 1 large clove of garlic minced
• 1/2 - 3/4 C of parsley minced
• salt, pepper, and paprika
• Optional 2 oz. Emmenthaler grated
• 1 egg white
• 1 yolk thinned with some water

1. Make Vegan Ricotta by smashing the tofu with a fork, and mixing in Agave, apple cider vinegar

    and salt.

2. Mix Vegan Ricotta with garlic, ham, minced parsley, {optional Emmenthaler} salt, pepper, and 

    paprika. 

*Preheat oven to 425F* - line two baking sheets with parchment paper

1. Roll dough into a 8"-10" circle {I have a wooden board with different pie sizes}

2. Cut dough into 1/8 pieces

3. Spread filling onto each piece

4. Baste egg white on the sides before rolling them up

5. Roll each piece up - it will be a crescent roll

6. Place each piece on the baking sheet

7. Baste each roll yolk {for them to turn nice and golden}

8. Bake for app. 20 minutes or until golden

9. When golden, take them out of the oven and let them cool down a bit. 

Serve either warm or at room temperature.  They are delicious!

Ham Crescents {Schinkenhoernle}

Now take a look and see the amazing dishes everyone else from the #SundaySupper team is bringing to the party today...

#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos

#DairyFree Blueberry Cobbler & Sausages w/Pepper

So, are you all ready to hear about our Friday night dinner this week?  Okay, okay - as Alena & Mia Rose say - I get it let me move on.

Yesterday was a Teacher Planning Day at Portland Public School and you know what that means?  Yes, no school...Alena went on an urban hike with our friend Martin and his son Sebastian.  They hiked up to the zoo, stopped at the archery range and had a fantastic time.  Yes, they hiked over three miles and most of it uphill at Washington Park.  Mia Rose on the other hand spent the day with me.  Taking a mid morning bath, stopping at the grocery store, and some playground fun...

And dinner...yes, this is what you wanted to know...Sausages & Peppers the recipe is from my dear friend Larissa {and Martin's wife}.  It is such a good, easy, no fuzz, and fun dish.  Yummy!!!  I followed Larissa's recipe and added two more peppers.  For baking - as the sausages did not brown up as much - I ended up increasing the heat on my oven to 375F.  I should have waited for the sausages to become all brown before topping them with the veggies...oh well next time.  It was delicious. Perfect dish for a Friday night :) - Again, not a great picture...

Here take a look at Ron and Martin....{yes, the girlies ate these too}

Since this was such a easy dish, I decided that we had to have dessert.  Remember when we went blueberry picking last summer?  Well, we still have a lot of those delicious Oregon blueberries in our freezer.  So, time to make a #DairyFree Blueberry Cobbler

#DairyFree Blueberry Cobbler adapted from Blueberry Crisp Recipe
Filling

• 4-5 C of fresh or frozen Blueberries
• 2 tsp. lemon juice
• 1/2 C sugar
• 1 Tbl cornstarch

Topping

• 3/4 C rolled Oats {not quick cooking}
• 1/3 C flour
• 1/3 C light brown sugar
• 4   Tb Earth Balance {or other vegan margarine}
• pinch of salt

*Preheat oven to 360F* Prepare a baking dish
1. Mix blueberries with sugar, lemon juice, and cornstarch. Place into the baking dish
2. Mix Oats with flour, brown sugar, and Earth Balance.  When all mixed up pour topping over the
    blueberries in the baking dish
3. Bake for about 45 minutes

The picture is not perfect as I thought about it too late...{how could that be?!} here it is - it is delicious.

Dinners {Blueberry Pancakes Pasta w/Kale} Field Trip = Busy Week

Did you all miss me?  I am here but have so ueberbusy...not complaining just saying how it is.  January 31st was a deadline I could not miss for work which in itself would have kept me crazy busy, but as I was chaperoning Alena on her field trip I ended up working a "night shift".  No, I am really not complaining just explaining.

Yes, we did have dinner and I was quite grateful for my freezer and the leftover Hopping John from New Year's Day.  It was great, and since it was National Blueberry Pancake Day we had the strange combination of Blueberry Pancakes {same recipe just swap blueberries for nuts}, Hopping John, and rice for dinner.  I think that is what crazy weeks are for, right?  Combination fun dinners...

Tuesday night dinner included a large big salad, and on Wednesday it was fresh Rotini with purple Kale {my new favorite Kale} and sausage.  This easy dish is always a hit in my house. Everyone loves it and even better with fresh pasta.

Purple Kale & Sausage

Oh, yes and the field trip with Alena's class was on Wednesday.  It was great!  We went downtown Portland.  First stop was the Wells-Fargo Museum, and the next stop was the Oregon Historical Society.  I highly recommend both - and did you know that if you live in Multnomah County there is no fee to go to the Oregon Historical Society.  We only saw a little bit - the kids learned how Native Americans lived on the Pacific Shore and contrasted it with those living in the Oregon dessert.  It was very interesting.  After lunch we learned all about our geology, earth quakes, tsunamis, and volcanos {since we have all of those here}.  It was really fun, but the kids were exhausted.

Alena & her friend at the Portland Wells-Fargo Museum

So, this rounds up our week and yesterday? Well...we did go out to HopWorks for dinner.

Come back tomorrow to see what will be on our dinner table tonight :)

Have a great day, all!!!

Busy weekend recap...#ChocolateCakeDay best steak ever...

How was your weekend?  Ours was very nice, and very busy....

On Saturday we went - as usual - to the German Sophie Scholl Saturday School in the morning.  It actually lasts until 12:30 so we do not get back home before after 1 p.m. Saturday has been our day to go out for lunch/dinner.  All of us are usually tired so it has been a nice change of pace.  Afterwards we went - are you ready - roller skating at the Oaks Park Roller Rink.  Let me just tell you that I do not have a lot of previous roller skating experience.  Well, maybe that one time when I got roller skates at the age of nine and broke my arm.  There was also another time - a couple of years after the arm breaking incident - that I tried again.  I skated down a hill by my grandparents house, could not stop myself and rode ride into a phone booth {yes - a big yellow phone booth they did still exist at the time I was a kid}.  So anyway,  you get the picture I really have no positive roller skating experience.  The girls wanted to go...so hey, I can always give it a new try plus I have had never skated at a roller ring.  Wow!!!  What have I missed all those years?!  I - honestly - had so so so much fun!!!  Yup, glad the girlies like it too so we will be back...

Sunday was busy too.  Ron ran a 1/2 Marathon in the morning, and the girls along with me as well as the girl scout troupe went to see a play at the Oregon Children's Theater.  Super fun, but Mia Rosie was a little scared...

Yesterday was Chocolate Cake Day, so I made brownies {yes, I cheated by using a box from Trader Joe's but...this time I added 6 Tbl of Olive Oil instead of Earth Balance. These were the best brownies EVER!}

Alena celebrates chocolate cake day with Brownies 

For dinner Ron asked if we could have steak and you know who else loves steak?  Yes, Mia Rose.  I am always a little scared to make steak - there is nothing worth than an over cooked steak.  Anyway, I resorted to Mr. Google and found the Alton Brown method to cooking steak in a cast iron pan.  Wow - it worked like a charm.  The best steak ever...and it was super easy.

Mia Rose loves steak 

I also made Chimichurri sauce {green} topped the steak with it, oven baked potatoes, and a green salad.   Everyone was happy :)

Have a great week!

Broccoli kind of night

that is what our dinner was tonight.  And, I can not tell you how happy I am about Pinterest.  Yes, it seems silly to pin your own pins, but you know what?  I used three of them today - yes, yes super lame all linking back to my own blog...

It was time to make a fresh batch of cookies for the family again.  Yup, this is the fourth time in a two weeks...  They are a huge hit by the entire family, and the occasional guest alike...

Then Cream of Broccoli Soup {with the broccoli stems}- I will need to post the recipe yet,  next Broccoli Salad in Ginger Garlic Dressing, and lastly bread.

Yup - and take a look at Mia Rose she gave dinner tonight a thumbs up as well...

Happy Friday night!

Udon Noodles w/creamy Lentils #Vegan #Dairyfree

Tonight I am in a pinch, you know a pinch for time and needed a quick dinner.  Here it is

again, the picture really does not do it justice but it was really good. Kind of an east-meets-west kind of dish. Wide Udon Noodles, with red lentils, and a side of green salad with shredded carrots in my German style dressing.

Oh yes,  and I added Siracha to my plate :)

Udon Noodles with creamy Lentils*
1 medium onion diced
app. 1" fresh ginger, peeled and grated
1 tsp. ground coriander
1 can (app. 14 oz.) coconut milk
1 C red lentils
1/2 C water
1 package of wide Udon Noodles
1. in a pot melt the cream of the coconut.  When melted,
2. add onions, ginger and coriander.  When onions are soft,
3. add lentil, coconut milk (entire can), and app. 1/2 cup of water (or more) bring to a slow simmer until
    lentils are soft.
4. Bring water to a boil and cook Udon noodles according to directions
5. In a serving dish mix Udon noodles with the creamy red lentils


So, here is the result from the family - 1 x thumbs up on salad & Udon noodles, and the other girl thumbs down for the Udon noodles, and thumbs up on the salad....





* I do know that lentils are a controversial food in the Galactosemic diet.  However, our girls eat all
   beans, legumes, fruits and vegetables. Our childrens GALT levels are monitored and they are doing
   well

Black Bean Soup w/ Chorizo for #WeeknightSupper

I love soup - the girls love soup - Ron loves soup = the perfect weeknight dinner at our house on a cold January evening.  We eat a lot of soup.  Winter, spring, summer, and fall there is always a time for soup. It is comfort in a bowl and by my book always a perfect dinner.

So, tonight we had black bean soup - I like all beans, but currently black beans are my absolute favorite; pair it with a loaf of no knead bread and it is a perfect dinner.* Yes, that is what we had for dinner.  I prefer dried beans over canned beans.  They taste so much better, have better texture, {at least I think so} have better flavor, and are - yes - so much more economical. The only downside - one could argue -  is that dried beans need a little planning.  Either soak the beans the night before, or quick soak them on the day of.  In a pinch canned beans work too - but to me there is nothing better than dried beans :)

Black Bean Soup with Chorizo 

The picture does not give the soup justice; it was so delicious....

Black Bean Soup with Chorizo

• 2 C dried black beans; either soaked overnight or quick soaked
• Splash of olive oil
• 1    onion diced
• 1    carrot cleaned, cut into slices
• 1    piece of celery diced
• 1/2 red pepper diced
• 1 tsp salt
• 1 tsp coriander powder
• 1 small can diced tomatoes
• 2 C broth {any type you like Vegetable, Chicken, Beef}
• 3 C water
• 8 oz dried chorizo cut into slices
• 1 tsp. hot sauce
• 1/8 tsp. cayenne pepper
• salt & pepper to taste
• 1 avocado for garnish

1. In a large stock pot heat splash of olive oil and when hot add onions with a pinch of salt. When
    onion is soft,
2. add rest of the vegetables and salt.  When carrots begin to turn bright orange,
3. add coriander and mix it under all the vegetables, after a minute or so
4. add tomatoes, broth, and water.  Bring to a rolling boil, reduce heat to a simmer.  Simmer - covered -
    until beans are soft.  When beans are soft,
5. Using an immersion blender - blend soup to desired consistency
6. add chorizo to a hot pan. Once the fat has rendered a little remove from the pan and add to the soup.
7. Add cayenne pepper, hot sauce, pepper, and adjust salt.
8. Serve with slices of avocado in the soup.

* I am aware that beans is a controversial food and that many families are avoiding them.  Our kids eat
  all beans, legumes, vegetables, and fruits.

Easy Gnocchi w/ Pesto & Salad for #WeeknightSupper

Alena & Ron at the Rhododendron Garden

We had a lovely long weekend.  School on Saturday, friends for dinner on Sunday, and Monday we spent with a nice walk at the Rhododendron Garden, visit to the playground, and finished the day with a soak in the pool at the Kennedy School.  Yes,  I can say we had a very nice weekend, and food-wise we were well taken care of as there was plenty of leftover Jubelale Stew from our Sunday night dinner party. Enough for Monday dinner, and everyone's lunch today...

Mia Rose enjoying the slide on the playground

For dinner tonight I needed something easy and quick.  Gnocchi is often a dish that fits that; I have not made it in a while plus there were still plenty of potatoes left.  Homemade Gnocchi is really - trust me - easy.  You can cook the potatoes the night before, in the morning, or whenever you have time.  Put together the dough - it is really done in a snap, then top it with pesto and it is one delicious meal...You prefer a vegan dish?  Just leave out the Paremsiano Regiano.

Gnocchi
1 1/4 lbs potatoes {I use Russets for Gnocchi}
1-3/4 C  flour {generous}
1-2    tsp Salt
   2    Tbl Olive Oil

1. Peel potatoes and boil in salt water until done
2. Pour flour into a large bowl - Push potatoes through a ricer onto the flour; add salt & Olive Oil
3. Mix everything gently together with a dough scraper {or by hand} until you have a firm dough
    {the process takes about 5-6 minutes}
***Bring a large pot of water with salt to a boil***
4. While water is warming up, divide dough into four equal parts Form, and shape each one into a long
     rolls.  Cut each roll into equal gnocchi, each about 1 inch, or longer (2.5 cm)
5.  When water is boiling, add the entire Gnocchi batch at once to the boiling water at once. Turn heat
     down to a simmer.  Cook for about another minute once they float to the surface and remove with a
     skimmer from the water to a serving dish.
6.  Top with your favorite topping

Tonight I topped the Gnocchi with Pesto I made this summer.  I froze the pesto {made with walnuts} into individual "cubes" {are they not pretty flower & hearts} and take them out when I start making the Gnocchi.  By the time the Gnocchi are done, the Pesto has defrosted - I added Parmesiano Regiano {do not freeze with cheese in it} to the Pesto.

This is a perfect, delicious dinner :)