President's Day Walk at Tryon Creek

...we are here no worries all is good here in Portland.  We had a fantastic long weekend - packed with fun at the Roller Rink, and a nice long walk at Tryon Creek.  This time, the entire family - including Mia Rose - enjoyed the walk, listening to wood peckers, and imagining faeries along the way in the woods :)

I will not bore you with a lot of words today instead here are the pictures - and just maybe there is one of me as well....

#Dairyfree Cream of Broccoli Soup for #SundaySupper

We love soup!  Yes, not just in the winter and fall but any time of year.  It is the perfect meal.  Serve it with salad and nice loaf of crusty bread.  Do you know what I mean? Plus it is so easy to make...so I knew just what to make for today's SundaySupper theme "Skinny SundaySupper".  The recipes are either "slimmed" down, or just by themselves not so heavy.  Our fantastic host this week is Sue the person behind Sue's Nutrition Buzz.  She is a registered dietitian by trade, and loves to educate her readers about nutritious choices.  Plus - this is so exciting - many of her recipes are dairy free and Galactosemia safe. You know that has me very excited, right?!

Now are you ready to hear more about my soup?  Yes? Maybe? Okay, so today it is Cream of Broccoli Soup.  The soup is generally packed with dairy, and/or cheese a.k.a. as "unsafe" ingredients in my house. I have however always liked cream broccoli soup from the very first time I had it after first moving to the United States. Generally it is - at least I think it is - not a "skinny" soup.  Packed with cream, butter, and sometimes cheese.  This version is creamy, delicious, yet completely dairy free.  It looks probably a little different from what you are used to, but believe me it is perfectly smooth and delicious. By the way - we love broccoli so for the soup I mainly use the stalks only and keep the florets to make my broccoli salad.  You can however, use the entire broccoli in the soup if you like it to have an even more intense broccoli flavor :)

#Dairyfree Cream of Broccoli Soup

• Splash of olive oil
• 1 small onion diced
• 1 small leek - cleaned and all parts chopped {I use green and white parts}
• 1-1/2 lbs broccoli - Cut off the florets and reserve. Thoroughly clean, peel/cut the thick skin off, and cut into pieces.  It should be around 6-9 broccoli stalks in total {preferred are medium size stalks not too thick as they tend to be woody} 
• Optional: 1 carrot cleaned, and cut into small pieces
• 1-1/2 lbs potatoes {I used red potatoes in their jackets} - cut into pieces
• 6-8 C water
• 1-1/2 boulion cube {be sure that it does not contain any milk derivative. I have seen some containing whey/lactose}
• 1/2 Wildwood Plain Soy Creamer {or any other soy creamer you like - I do not recommend coconut because of the flavor}
• 1-1/2 tsp. "Chef's Shake" {Spice Hunter}, or other of your favorite salt free seasoning
• Salt and Pepper to taste

1. Heat olive oil in a large stock pot
2. Add onion with a pinch of salt; when onion is soft 
3. Add leek, broccoli stalks, and -optional- carrot.  Sautee for a couple of minutes until they turn bright in color, 
4. Add potatoes, and water.
5. Bring to a slow simmer, cover and cook until potatoes are tender. When potatoes are tender you can 
6. add optional 3/4 of broccoli florets {Note:  I used only the stalks} and cook for another few minutes until the florets are soft.
7. Using an immersion blender, blend the soup.  We like it very smooth so I blend until all the vegetable pieces are mixed in.  Be careful not to burn yourself as the soup will "splash back" onto your hands!
8. Stir in 1/2 C of soy creamer, salt free seasoning, pepper and adjust salt. - Add remaining broccoli florets to soup (mine were blanched ahead of time -> see recipe for the broccoli salad)

I hope you enjoy my version of Cream of Broccoli Soup!!! For a full feast of broccoli eat it with a side of broccoli salad, and crusty bread! And yes, our girlies give it thumbs up...

Do not go just yet - come see what the rest of the SundaySupper team is bringing to the table today...

Sizzling Skinny Appetizers & Soups

• Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
• #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
• Easy Vegan Lentil Soup by NeighborFood
• Spicy Asian Chicken Noodle Soup by Food Lust People Love
• Tomato Basil Soup by No One Likes Crumbley Cookies
• Skinny Beef Chili by Webicurean

 Healthy Skinny Mains & Sides

• Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
• Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
• Skinny Salad Wraps by MamaMommyMom
• Mashed Cauliflower by Supper for a Steal
• Lamb Florentine Burger with Tzatziki by Country Girl in the Village
• Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
• Greek Yogurt Chicken Salad by Family Foodie
• Parchment-Poached Salmon by Simply Gourmet
• Maddy’s Arugula Salad by That Skinny Chick Can Bake
• Cauliflower Pizza by Cravings of a Lunatic
• Light chicken enchiladas by My Cute Bride
• Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
• Pasta Primavera by Crazy Foodie Stunts
• Cauliflower Fried Rice by Cupcakes & Kale Chips
• Ahi Tuna Salad by The Urban Mrs
• Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
• Scallops Hong Kong Style by Magnolia Days
• Slow Cooker Pork and Green Chile Stew by Momma’s Meals
• Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
• Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
• Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
• Turkey and Black Bean Taco Burgers by In The Kitchen With K P
• Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
• Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
• Slow Cooker Baby Back Ribs by I Run For Wine
• Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
• The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
• Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
• Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
• Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
• Italian Sub Salad by Diabetic Foodie
• Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
• Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
• Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
• Greek Yogurt Egg Salad Sandwich by Damn Delicious
• Confetti Cabbage and Salmon Wraps by The Roxx Box
• Escarole and Beans by Midlife Roadtrip
• Cajun Black Beans by Ruffles and Truffles
• Caprese salad by The Little Ferraro Kitchen
• Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz

Guilt Free Skinny Desserts & Snacks

• Chocolate Avocado Cake by Gotta Get Baked
• Tiramisu Parfaits by Kudos Kitchen by Renee
• Sugar Free Banana Almond Muffins by What Smells So Good?
• Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
• Warm Apple Crumble by Mama’s Blissful Bites
• Dark Chocolate-Dipped Apricots by girlichef
• Homemade Protein Bar Recipe by Masala Herb
• Skinny Chocolate Almond Pudding by Basic N Delicious

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

What a list! It shows how healthy can be delicious too. There is no need to sacrifice flavor when you eat right. What is your favorite way to incorporate good nutrition in your life?

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.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

#Dairyfree Cherry Cupcakes

The birthday weekend for Mia Rose is here.  We started the celebration today with cupcakes at the Girls Scout Meeting.  For a a special treat I did not make the usual Blueberry Cupcakes, and instead gave Cherry Cupcakes try.  From what I could tell, they were a huge success as every crumb of cupcake was gone :)

 Cherry Cupcake

• 2 C flour
• 2 tsp baking powder
• 1/2 C sugar
• 1 stick Earth Balance {or other vegan margarine}
• 3 eggs
• 3/4 tsp Vanilla Extract  {I like Spice Hunter brand}
• 1 jar Trader Joe/s Dark Morello Cherries - drained, juice reserved
• 3 Tbl Soy/Oat/Rice Vanilla "Milk"

* Preheat oven to 350 and line 12 muffin/cupcake tins

1. Combine flour, baking powder, sugar, Earth Balance, vanilla extract, and eggs until you have a 

    smooth dough forms.

2. Add "Milk",  continue to mix {I use a Kitchen Aid Mixer}, until fully incorporated

3. Fill tins with the dough,

4, Add cherries (about a teaspoon full each/ app. 5 cherries) and press down

5. Bake for about 20 minutes - remove from oven and cool down -> you can eat them now or continue

    to frost them

Cherry "Cream Cheese" Frosting

• 3/4 package (app. 6 oz.) Tofutti Vegan Cream Cheese
• 1/2 stick Earth Balance
• 1 C Powder Sugar
• 2-1/2 Tbl Cherry Juice {reserved from cherries see above}

1. In a blender combine all of the ingredients until smooth
2. Add to a pipping bag and frost the {cooled down} cupcakes

Mia Rosie enjoying her cupcake...

Happy Valentine's Day and a very Happy Mama

Did you have a nice day, or are you still having a wonderful day?   We sure did.  The girls were so excited this morning as Alena said "Finally it is Valentine's Day".  The girlies do get in the spirit of things. We had a card, a foot long pencil {yes, I know absolutely silly}, and a dairy free chocolate bar for each girl.  It set the day off right for the entire family...

At school there was a party in each classroom. So we did, what probably most of you with school aged children did as well...make Valentine's earlier in the week.  For the parties I volunteered to bring the treats - juice boxes, fruit roll-ups, and Skittles.  Each classroom had made mailboxes to hold the Valentine's for each kid.  They each came home with packed full mailboxes and more treats...We looked together at the treats at home and I am so proud of our girls.  Alena sorted out all of the candy that contain milk; she just said "they must not know that I cannot have milk" and passed it off to me {yes, I certainly do NOT need any additional candy}.  Alena then helped Mia Rose sort through her Valentine's...

Oh, and I do need to tell you what one of Mia Rosies'  best friends told her at school "I am so sorry I brought chocolate and forgot that you cannot have it" they hugged and Mia Rosies' response was "that is okay". It was no big deal - they just know that Mia Rose cannot have products containing milk...

Honestly, I cannot tell you how happy it makes me that both girls are able to manage school parties with confidence and ease.  They are not singled out, and it makes me so, so very happy.  Thank you for reading!

Mia Rosie and her Valentine's 

Alena and her Valentine's

#Recall - #Allergy #Alert On #Undeclared #Milk And #Soy In Potato Dumplings And Potato And Mushroom Dumplings by JS Pelmini OK Inc

Please click on link for details -

Recalls, Market Withdrawals, & Safety Alerts JS Pelmini OK Inc Issues Allergy Alert On Undeclared Milk And Soy In Potato Dumplings And Potato And Mushroom Dumplings

#RECALL #Undeclared #Milk in Pudding - AMPI Issues #Allergy #Alert

Please click on link for details
Recalls, Market Withdrawals, & Safety Alerts AMPI Issues Allergy Alert for Undeclared Milk in Pudding

Schupfnudeln {rolled potato noodles} w/ Sauerkraut

I confess - Sauerkraut is one favorite winter foods. Yes, yes I know no surprise here, right?! The German girl likes Sauerkraut :). Well, I really do and luckily the girlies and Ron like it as well.  Here is the thing so, I only like one kind of Sauerkraut better said one brand -> Mildessa from Hengstenberg. It is what I got in Germany and luckily I can also get it here in Portland.

Generally, I always add something to my Sauerkraut.  This is the basic version

Sauerkraut

• Splash of olive oil or optional bacon diced
• 1 onion chopped
• 1 apple - peeled, cored, and diced
• 2 Tb flour
• 1 can Hengstenberg Mildessa Sauerkraut (either size)
• 1 tsp. juniper berries
• 1/2 C broth, or water

1. Heat olive oil, or cook bacon until fat has rendered
2. Add onions and sautéed until soft, then add apple pieces
3. Add flour and mix under the onion/apple mixture
4. Add water or broth and stir it up. Make sure to mix carefully to get rid of clumps
5. Add Sauerkraut (entire can with liquid) and juniper berries. Bring to a slow simmer and Cover
6. Keep at low (lid slightly open) and leave on stove for at least 1-1/2 hrs. Stir up every so often.

So now you got it, right? I make a big can which means Sauerkraut for a second night. Remember on Monday we had Sauerkraut with smoked pork chops...In any case first I thought about making a Sauerkraut Tart (so yummy but a lot of work), my second thought was Sauerkraut Soup (yes and is so good), but then I had it.  Schupfnudeln with Sauerkraut - it is something I always get on the market when I am in Tuttlingen. The Sauerkraut is fried up, and perfectly mixed with the Sauerkraut. Anyways, it was an experiment and it turned out well...

Schupfnudeln

• Potatoes
• 2 egg yolk
• 3 Tb Olive Oil
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/3 C corn starch
• 1/8 C flour

* Preheat oven to 325
1. Bake potatoes in their jackets 60 minutes
2. Peel potatoes while still warm
3. Put potatoes twice through a ricer
4. Mix egg yolk, salt, nutmeg, corn starch, and flour with the potatoes.
    Mix up until it turns into a dough. Add more flour if it is too sticky.
5. Divide dough into several pieces. Roll each piece into a long roll and cut
    app 3/4" pieces.
6. Shape each piece into a thick noodle
7. When all Schupfnudeln are formed, bring a big pot of water to a boil,.
     Add the Schupfnudeln and cook for 5 minutes.
8. Drain and set aside until ready to finish the dish

Finishing of Schupfnudeln with Sauerkraut

• 2-3 thick slices of bacon cut into pieces
• Schupfnudeln
• Sauerkraut - app. 500 gr

1. In a cast iron pan add bacon - once fat has rendered
2. Schupfnudeln and fry until brown from each side.
3. Remove and put into a casserole dish (I keep it hot in the oven)
4. Add Sauerkraut to the pan (as little liquid as possible) and fry it, stirring
    Often until drier and brown in color. (this takes at least 15-20 minutes)
5. Mix Sauerkraut with Scgupfnudel before serving

P.S.: it is easier than it sounds and so good :)

Monday Dinner {Kale #salad, smashed potatoes, sauerkraut}

Did you all have a good start into the new week?  We had a fine start into the week.  It was Daddy's weekend at our house, as I was at a working retreat meeting all weekend at the Oregon coast.  I know, poor me - got to take a couple of long walks on the beach all by myself...but you know I honestly do not like being away from my family.  Yes, I do like a little bit of quiet and not having to really worry about the needs of others, but deep down there no other people I rather spend time with...Okay, call me a sap...I can take it :)

Dinner tonight was easy - yet a hodgepodge of things thrown together, well in a way.  For once, I made two different salads.  Ron, Mia Rose, and Alena asked me "why did you make two salads?". First off, what is wrong with having two different salads at the dinner table, right?  Second off, I just felt like lot's of salad and we all know that I love Kale, right? It is so delicious :)

Here is our Monday night dinner...

Kassler Ripple {smoked Pork chops}, Sauerkraut, lightened {s}mashed potatoes {using water from the potatoes instead of soy milk}, mixed green salad, and raw kale salad.

For the raw Kale Salad I used my recipe for  Kale-Orange Salad, and instead of orange I added 1/4 C of raisins, as well as a 1/4 C of pumpkin seeds.  It was very delicious and you know, it is a huge hit in our family.

Valentine's Asparagus, Clam & Bay Shrimp Pasta for #SundaySupper

How do you feel about Valentine's Day? Do you celebrate it?  Are you having fun with it? Yes?!  To me it is a holiday that grew on me after having children :).

What do you like about Valentine's Day? Is it the chocolate, the roses, or the savory treat?  To me it is about all of those things, but most of all having fun and enjoying it with my family.

When Isabel from announced the Valentine's Day Event for the #SundaySupper Team I knew right away that my dish will be a savory treat.  You see, neither Ron nor Mia Rose are huge chocolate lovers ~ unlike Alena and me :)  So for Valentine's Day it has to be something that is a real treat plus enjoyed by all of us. We still have winter so having fresh asparagus is a real treat this time of year, and asparagus seems to be one of THE foods to eat on Valentine's :) Todays #SundaySupper event is hosted by my amazing friend Jen be sure to visit Juanita's Cocina.

So here it is....

Valentine's Asparagus. Clam & Bay Shrimp Pasta

• 1 lb. fresh pasta {I got ours from Pastaworks}
• Splash of Olive Oil
• 1/2 lb. fresh Asparagus ~ cleaned and cut into pieces
•     1 Lemon {lemon zest from the entire untreated lemon}, juice of 1/2 lemon
• 2 lb.  fresh Manila Clams 
• 1/4 lb fresh Bay Shrimp
•    3 sprigs of green onion diced 
• Salt, Pepper to taste
• Optional grated Parmesiano Reggiano

1.a  Heat Olive Oil in a large pan {I use a cast iron pan} and add Asparagus with a pinch of salt. Saute

       for a couple of minutes until bright green and not quite done,

1.b As Olive Oil heats up, bring water in a large pot to a boil.  

2.a Add clams, and lemon juice to the pan and saute for a minute, cover and cook for about two 

      minutes. Be sure not to over-cook them

2.b Cook Pasta until al dente and drain

3.   Remove any unopened clams from the pan and discard them before adding lemon zest, salt, pepper 
      and bay shrimp.

4.   Place pasta in a large serving dish and top with the Asparagus-Clam-Bay Shrimp mixture and 

      combine it with the pasta.  Top with diced green onions; serve with {optional} Parmesiano

      Regiano.

Now it is time to check out all the other fantastic treats the rest of the #SundaySupper Team brings to the Valentine's Day table.  You will certainly find just the special treat to make for your darlings....

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

• Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
• Bacon Double Cheese Burger Bites from In the Kitchen with KP
• Cheese Stuffed Cannelloni from Curious Cuisiniere
• Garlic Shrimp Bruschetta from MarocMama
• Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
• Indian Shrimp Pulao from Soni’s Food
• Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
• Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
• Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
• Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
• Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb

#SundaySupper Valentine’s Day Sweet Eats:

• Banana Bourbon Blondies from The Messy Baker
• Banana Cream Napoleon from Food Lust People Love
• Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
• Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
• Chocolate Baumkuchen from Webicurean
• Chocolate Bread Pudding from La Cocina de Leslie
• Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
• Chocolate Covered Bacon from I Run For Wine
• Chocolate Covered Stuffed Strawberries from Country Girl in the Village
• Chocolate Mousse from Mom, What’s For Dinner?
• Chocolate Roll filled with Nutella Cream from Basic N Delicious
• Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
• Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
• Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
• Coeur a la Creme from That Skinny Chick Can Bake
• Cream Cheese Mints from Simply Gourmet
• Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
• Dark Chocolate Raspberry Torte from Kelly Bakes
• #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
• Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
• Homemade Cherry Mash Candies from Juanita’s Cocina
• Maple-Date Bars from Diabetic Foodie
• Meyer Lemon Marmalade from Shockingly Delicious
• Mini Samoa Bundt Cakes from Ruffles & Truffles
• Molten Chocolate Lava Cake from Gotta Get Baked
• Peanut Butter and Jelly Cupcakes from The Meltaways
• Pistachio and Chocolate Souffle from Small Wallet Big Appetite
• Raspberry Custard Tart from Kudos Kitchen
• Raw Fudge Love from Mama’s Blissful Bites
• Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
• Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
• Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
• Red Velvet Sandwich Cookies from Magnolia Days
• Red Velvet Sugar Cookie Bars from Chocolate Moosey
• Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
• Strawberry Shortcake! from The Foodie Army Wife
• Strawberry Valentine Cake Hearts from Ninja Baking
• Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
• Valentine’s Bakewell Tarts from Happy Baking Days
• Valentines Chocolate Apples from Big Bear’s Wife

#SundaySupper Valentine’s Day Drinks:

• Blood Orange Vodka Martinis from The Catholic Foodie
• Bloody Raspberry Cocktail from My Cute Bride
• Strawberry Gin Fizz from girlichef

#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please 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

1st grade Field Trip...

last week was Alena's 3rd grade field trip to downtown Portland, and this week it was Mia Rosie's turn with her 1st grade class.  I try to be involved in the school life of the girls as much as possible.  For once, if there are treats for the class I like to volunteer to make sure that the treats are safe for the girls :) My weekly volunteer job at the school is copying.  Yup, I am good at making copies.  Classroom help -  let me be honest - not so much my forte, but making copies Yes! The other job I am good at - well, I probably should check with the teachers for feedback on that first - is accompanying the kids on field trips.

So where did Mia Rosies' field trip take us?  We went downtown Portland to see a play - Anansi the Spider - by the Tears of Joy Theater.   It was fantastic and is highly recommended by Mia Rosies entire class :)

Here is a picture before the show...yes, Mia Rosie had a great time...


Mia Rose is ready for the show