1 chicken = 3 dinners & 1 #recipe #Dairyfree Enchiladas

Many of my friends like to roast a chicken for dinner; they tell me that it is super easy, and a great meal.  Well, I have to confess that I am not the biggest fan of chicken and am not exactly sure why that is.  Maybe it is because growing up, we rarely had chicken well, that is besides the occasional visit to Wienerwald with my Dad {yes, there used to be one in Tuttlingen}  In any case,   Ron likes chicken - the girls not so much or well, they are just not eating it very often. That was until this week. So what changed my mind?   It was the New Season's Market 13 year Anniversary Sale - I know it sounds like a lame reason, but local chicken for 99cents/lb. could not be passed up...

So on Monday night it was Garlic Lemon Rosemary Chicken by my friend Isabel who is aka as the Family Foodie.  Let me tell you, this is one fantastic recipe.  Fresh lemon, plenty of garlic, and homegrown rosemary gave the chicken the perfect flavor. This is one super delicious, easy, recipe...and the kids and me? Well all of us liked it a lot.  Mia Rose had thirds,  Alena ate her portion, and I liked it as well.  I can tell you that Ron loved it....


On Tuesday night it was Dairyfree Enchiladas. I know what you maybe thinking...German girl making Mexican food...this was the very, very first time for me also to make Enchiladas.  It is a great way to use up all that leftover chicken, right?  And here is my one recipe today...certainly not ground breaking, but hey German girl attempting to cook south of the border...

Dairyfree Chicken Enchiladas

• Splash of olive oil
• 1 onion diced
• 1-2 garlic cloves minced
• 1 tsp. Spice Hunter Chili Powder Blend
• 1/4 tsp. cumin
• 1/4 tsp. coriander
• 1 tsp. salt
• 2 cans black beans drained, and rinsed
• app. 1-1/2 C of cubed, cooked chicken
• 1 Pack Daiya Cheddar Style Vegan Shreds
• 2 cans Hatch Encilada Sauce
• 1 Pack of Flour Tortillas (I used about 10)

1. Heat olive oil in a pan, and add onions with a pinch of salt when hot.
2. Saute onions until soft, then add garlic and all of the spices. When fragrant add beans and keep on the stove for another minute or so.
3. Place chicken in a large bowl, add onion/bean mixture, and about 1/3 of the Daiya Shreds. Mix it well (I just use my hands).
4. Pour one can of Enchilada Sauce into a large baking dish, and preheat oven to 350 F
5. Taking one Tortilla at a time, scoop the chicken/bean mixture into it, roll it up and place it in the baking dish.  Repeat until you used up all of the chicken/bean mixture.
6. When done, pour the second can of Enchilada Sauce over the rolled up tortillas, top with the rest of the Daiya Shreads.  Bake for at least 30 minutes, or until bubbly hot.

The entire family loved this dish as well :)  It had something for the bean lover (Alena), as well as for the carnivore (Mia Rose)

Wednesday Night it was Isabel's Chicken Noodle Soup and it was THE best chicken noodle soup ever. We really like our soups, and this was just plain out of this world chicken noodle soup.  The girls loved it, as did Ron and I.  

For the soup, I used the chicken carcass and followed all of Isabel's instructions; but left out the chicken bullion cubes as I did not see any lactose free ones on my recent trip to the store (always check those cubes).  Instead I added the juice of 1/2 lemon, zest of 1/2 lemon, lots of Kosher Salt, and a couple shakes of The Spice Hunters Chef's Shake...

I am so happy to know that we have used up the entire chicken...

#Video Mia Rose sings Gong Xi Gong Xi Gong Xi Ni Ya

Have I ever told you, that Mia Rose loves all things Chinese?  Well, she does and has it all figured out. When she is grown up she wants to live part of the time in China, part of the time in Porltand, and part of the time in Germany.  Yup - that is her plan :)

In school she gets about an hour of chinese lessons a week and for the Chinese New Year's Celebration the Chinese teacher performed this song with a bunch of 1st graders.  Since this has been Mia Rosie's favorite song and she sings it all the time.  Ron captured her perfectly - and if you watch until the end you can also see her Cross Country Skiing :) Thank you! ~ Signed by one very proud Mothership Bea

Asparagus Risotto for #WeekdaySupper #MeatlessMonday

During the week how many meals, do you usually eat around the family table?  I know, it is sometimes hard with busy schedules and all.  We generally eat around the table every night, and most night's we eat in.

So when Isabel aka as The Family Foodie announced that #SundaySupper is expanding to #WeekdaySupper I was so excited.  Probably like most of us,  I am always looking for quick delicious recipes to mix up our #WeekdaySupper's.  Each day of the week has a different them.  On Monday's we bring you Meatless Meals, Tuesday's it is beef or pork, Wednesday' it is chicken, Thursday' it is seafood or fish, and the best day of all - Friday - it is all about fun dishes...here is a list of the delicious recipes you can look forward this week

Monday - Asparagus Risotto - by me :)

Tuesday - Beef and Bean Burritos by Comfy Cuisine 

Wednesday - Quick N Easy Thai Panang Chicken with Peanut Buter by Sue's Nutrition Buzz

Thursday - Baked Haddock in Mushroom Broth with Polenta by Prescetarian Journal 

Friday - Egg and Chorizo Nacho's by The Girl in the Little Red Kitchen

But now on to one of my favorite, quick - yes, risotto is very quick :) - delicious, satisfying #WeekdaySupper dishes.

Asparagus Risotto 

Step #7

• Splash of Olive Oil
• 1 onion finely chopped
• 1 clove garlic minced
• Pinch of Salt
• 1-1/3 of Arborio Rice
• 1 C white wine
• 1 qt. Vegetable broth (I use Pacific Foods brand)
• Rind of a piece of Parmesiano Regiano
• Splash Olive Oil
• 1 bunch of asparagus, cleaned, cut into 1/2" pieces, tips reserved
• 1 C grated Parmesiano Regiano
• 1 Tablespoon Earth Balance, or other vegan "butter"
• Salt and Pepper to taste

1. Warm vegetable broth in a separate pot.
2. Heat Olive Oil and when hot add the onions with a pinch of salt. Sautee until soft, then add
3. garlic, After about a minute add,
4. Rice stir frequently until kernels become slightly translucent, then add wine. When the wine is just about reduced, add
5. Parmesiano Regiano rind, and 1/2 of the chicken broth. Risotto should be at a very slow simmer. Stir frequently - when reduced add the remaining chicken broth.
6. In a separate Pan heat a splash of olive oil - when hot add asparagus (all pieces) and sautee quickly until they turn bright green. Remove from heat and reserve
7. When chicken broth is reduced to about 1/2" above the rice, add asparagus. Stir frequently, when most of liquid is reduced and rice has desired consitency remove from heat and add, 1/2 C of grated Parmesiano Regiano, and Earth Balance. Stir throughly - adjust salt and
8. pepper to taste. 

Serve with remaining Parmesiano Regiano, and side salad.

#Dairyfree {Ariel} Ice "Cream" Cake for #SundaySupper

Are you ready for another fantastic #SundaySupper? I certainly am - and who could not with a theme as decadent as today's. Cheese, Cake, and Cheesecake amazing, right? Today's event is hosted by Angie a.k.a. as Big Bears Wife - be sure to stop by her fantastic Blog BigBearsWife and say "hello" to her :)

I was originally going to sit out this event; but then - thank's to a suggestion from one of my #SundaySupper friends - changed my mind because it was after all Mia Rosies' Birthday not too long ago....She celebrated her Birthday at the Oaks Park Roller Rink {an old Roller Rink with Wurlitzer and all} with some of her girl friends.  There is our big girl -> 


Now, I know, I know you want to hear about the cake...okay first a little more background.  When we are out shopping, the girls always admire all the different cakes available at the bakery of the grocery stores.  You what I mean, right? Ariel, Cinderalla, Tinkerbell...I totally understand the kids, they look beautiful and certainly also taste fine. However, I always have to tell my girls that the cakes are not "safe" - some maybe available in a "gluten free" version, but certainly not "dairy free".  So, I always get a big sad face and then we move on; truth be said that it also makes me a little sad but this year I decided to make for Mia Rosie her very own beautiful Ariel themed cake.  If you know me, you know that I am not a very crafty person...and I was a little nervous.

I started the adventure by visiting the Decorette Shop to get advice, and the decorating supplies {I am lucky - as the store is right around the corner from our house :)}...I got some clear piping gel, a jar of sky blue dye, sanding sugar, an Ariel, sea shells {edible}, crabs {edible}, and starfish...

Here is the result, I present to you the Ariel Ice "Cream" Cake....

I have one picture after it was cut - not a very good picture at all, but it gives you an idea what it looks like...

Are you ready to hear how I made it - and especially what flavors they are? Wait no longer...it was Vanilla - Raspberry and just delicious :) - I made the cake over a period of 48 hours, just to give me enough time with the decoration, so if you are looking for a quick ice "cream" cake this is not it....

#Dairyfree {Ariel} Ice "Cream" Cake

• 1 box yellow cake mix - prepared according to instructions {of course minus the dairy}; swap either oil or Earth Balance for the "butter", and use your favorite milk substitute {I used Pacific brand Oat Milk which is our new favorite}
• 2 half pints of Sorbet (app. 500 ml each) - I used Raspberry from Trader Joe's
• 1 pint of Vanilla Soy, Rice, Almond, Hemp, or Coconut ice "cream" (app. 1 l) - I used Vanilla Soy from Trader Joe's
• Clear Piping Gel
• Blue food coloring (for the ocean)
• Plastic food grade Ariel
• Sanding Sugar 
• Edible dolphin, sea shells, fish, crabs, star fish, etc.

1. Remove one 1/2 pint of Sorbet from the freezer 
2. Bake the cake in a round springform cake pan, cool thoroughly
3. When the 1/2 pint of sorbet is soft,  smooth it over the cooled cake. Cover with aluminium foil and put the entire cake in the freezer.
4. When the first layer is firm enough {be sure that it is frozen} smooth softened half of the Vanilla ice "cream" over the sorbet. {I took the ice "cream" out about an hour before using} Smooth it carefully over the sorbet layer. Cover with foil and return to the freezer
5. When ice "cream" is firm repeat step 3, and 4.
6. When the last layer is firm remove the "ring" from the cake pan. Then, mix the piping gel with the blue food color.  Smooth the mixture onto the cake to resemble the Ocean; pour Sanding Sugar onto the rest of the cake to resemble the beach.  Carefully place a couple of dolphins into the ocean {next to where Ariel will be}, and place the sea shells onto the sand. Cover and return to freezer.
7. After an hour or so put piping gel onto the back of the starfish, and crabs. Place them on the sides of the cake...

P.S.:  It sounds a lot harder than it actually turned out to be.  Really, trust me - remember I am not crafty

         at all....

Are you ready to see what everyone else is bringing to the event today...it is amazing....

Cheese --

• Garlic and Goat by Supper for a Steal
• Quick and Easy Homemade Cottage Cheese by The Meltaways
• Homemade Velveeta Cheese by Juanitas Cocina
• Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
• Irish Cheese Soufflés by girlichef
• Paneer Tikka Masala by Kimchi Mom
• Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
• Ricotta Croquettes by Basic N Delicious
• Cheeseburger Soup by Dinners Dishes and Desserts
• Cherry Blossom Crescents by The Ninja Baker
• Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue's Nutrition Buzz
• Sourdough Cheese Crackers by Curious Cuisiniere
• Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
• Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
• Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
• Baked Mozzarella Sticks by Mama's Blissful Bites
• Paneer Indian Cottage Cheese Pancake by Masala Herb
• Crepes with Strawberry Mascarpone Cream Filling by Soni's Food
• Roasted Pears with Pecorino by Happy Baking Days
• Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
• Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes --

• Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
• Sour Cream Chocolate Chip Cake by Gourmet Drizzles
• Dairyfree Ice Cream Cake by Galactosemia in PDX
• KitKat Chocolate Cake by The Urban Mrs.
• Old Fashioned Caramel Cake by There and Back Again
• Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
• Flourless Chocolate Bean Cake by Vintage Kitchen
• Dense Chocolate Cherry Cake by What Smells So Good?
• Tequila Lime Cupcakes by Mama Mommy Mom
• Almond Polenta Cake by Shockingly Delicious
• Salmon Cakes by Family Foodie
• Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

• Kit Kat Cheesecake Brownies by Chocolate Moosey
• Reese's Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
• Nutella Cheesecake Brownies by The Foodie Army Wife
• Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
• Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
• Chocolate Covered Cherry Cheesecake by Magnolia Days
• Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
• Mocha Cheesecake by The Lovely Pantry
• Lime Cheesecake Bites by Peanut Butter and Peppers
• No-Bake Banana Sundae Cheesecake by The Messy Baker
• Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
• Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
• Cheesecake au Baileys by Baker Street
• Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
• Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
• Chocolate Cheesecake Bites by Mom, What's For Dinner?

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

Red Chard & Mushroom Tart {#Dairyfree} for #Dinner

It is Thursday yet again - time just flies by - and it feels like we have been super busy.  Last night our friend's Larissa and Martin invited us over for dinner.  Oh, so much fun was had by all involved.  The girlies enjoyed their playtime, and separate kids dinner table with their friend; while we enjoyed some great adult conversation :)

Are you ready for me to move on and tell you about the great tart we had for dinner tonight?  All right, I get it ;) without anything else I present to you...

...one last word, do not let the length of the recipe scare you away.  All of it was ready for dinner in about 1-1/2 hours, including baking time and assembly of the salad...

Red Chard & Mushroom Tart
Dough

• 1-1/2 C flour 
•    1/3 C Earth Balance cut into pieces {or other vegan "butter"}
•    1/2 tsp salt
•       6 Tbl cold water

1. Mix flour, salt, and Earth Balance together until all mixed up (it will be clumpy)
2. Add water, and put everything quickly together into a dough.  Do not knead it.
3. Wrap in plastic wrap, and cool it in the fridge for at least 30 min before using it

Filling

• Splash of Olive Oil
• 1 onion diced
• 3 C red chard chopped into bite size pieces {1/2 bunch}
• 1 large garlic clove minced
• 1 tsp Herbs de Provence
• 2 C Shitake Mushrooms diced {I used frozen}
• 3 C Crimini Mushrooms diced
• 1 C plain Soy Creamer {I like Wildwood brand}
• 3 Tbl White Wine
• 2 Tbl Corn Starch 
• 2-3 Tbs lemon juice {more or less to taste}
• 2 eggs
• 1/8 tsp Cayenne Pepper
• Salt, Pepper to taste



Step #2

• Optional - 1/2 C grated Emmenthaler

1. Heat olive oil in a pan, and when hot add onions.  Sauté until onions are soft.
2. Add a pinch of salt, red chard, and garlic. Sauté for another couple minutes
3. Add mushrooms and sauté until the vegetable mixture is fragrant (about five minutes or so) then
4. Add Soy Creamer and bring to a slow simmer.
5. In a bowl mix corn starch and white wine until it is a paste.  Add mixture to the vegetables. Bring to a slow simmer.  Cook for a couple of minutes and take off the flame.
6. Stir in Cayenne Pepper, Salt, Pepper, and Lemon Juice to taste.
7. Pour mixture into a bowl and let cool down. When cool,
8. Add the two eggs and stir it into the mixture 

*Preheat oven to 475F*

Assembly/Finishing

1. Roll out the dough to fit your baking pan; place dough into pan and press sides firmly up.
2. If using the Emmenthaler - spread the cheese on the bottom of the dough
3. Pour vegetable mixture into the pan, onto the dough and smooth
4. When oven is preheated bake on the lowest part of your oven for about 40 minutes - check tart after 30 minutes

Serve with a big bowl of salad and enjoy!

Sunriver Fun - Playing in the snow & treats

Last weekend we drove out to Sunriver for a long weekend.  Time to play in the snow, soak in the hot tub, swim in the pool, and just hang out.  Sunriver is the perfect spot for that. Well, at least in my opinion :)

We rent a cabin {oh yes, complete with hot tub :)} and play outdoors.  This was the first time we have gone in the winter; prior to that it always either late, or early summer. The driving over the mountain pass has actually held us back in the past...you never know whether there is a snow storm up on Mt. Hood.

It was raining in Portland - snow storm on Mt. Hood - dry in Bend - snowy in Sunriver

Because of the snow storm on the mountain we left town {that is Portland} without any groceries, except you know Pasta, Earth Balance, a couple of packs of Oat Milk, and - yes - chips as a snack for the girlies...I have to admit so, that the last time we went out to Bend we realized that there is a Trader Joe's on the way.  Otherwise, I would not have left without our essential food items as sometimes it can be a little challenging to get "safe" foods for the girlies :). In any case  needless to say our first stop was at Trader Joe's where we stocked up on Soy Yoghurt, Chocolate Soy Milk, bread etc. - After dinner it was the perfect time for a soak with snow falling on our heads - such a nice change :)

We woke up to winter wonderland and decided to give Cross Country Skiing a try.  Do you remember our snow shoeing day?  If not, Mia Rose was not so excited about hiking on snowshoes, so it was time to give another winter sport a try.  We honestly, did not know how the ladies would like it.  It could go either way, right?  Well, if you know us a little bit you understand that we have to spend time outdoors. We love the outdoors...anyway we rented skis, drove towards Mt. Bachelor to "Meissner" Sno-Park, and gave it a try...

I think that we have found our winter sport!  Yes,  we all loved it - serene, beautiful, a good workout....the girls did such a fantastic job.  The first day we skied 2 miles, and the second day we went out for 3 miles. Take a look...

Cross Country Skiing at Meissner Sno-Park

See what we found...

Can you see "it" on Alena's hand?

and you know what? There was even a little coffee shop trailer at end of the trail and - now that IS the really big news - they had Vegan Hot Chocolate for the ladies.  We were so, so excited.  Alena asked first "Oh, I really wish I could have hot chocolate..." we asked and voila...THE perfect treat for both ladies as well as for both parental units...But you know, that it would have also been okay for both girls had they not been able to have a treat at the coffee trailer on at the Sno Park.

Pasta with Red Chard & Sausage for #Dinner

Did you miss me? Do you want to know where I was? Oh, I get it you did not miss me - did not even realize that we were on a min-break {BTW - do you remember that term from "Bridget Jones Diary" ;)}; come back tomorrow and I will tell you all about our fantastic little get-away ;)  But tonight, I share with you our Tuesday night dinner; it was easy, breezy {you know, lemon squeezy...:)} and quick - just something that fit the schedule for this first workday of the week...

Pasta with Red Chard and Sausage

• 1 box Barilla Rotini
•    Splash of Olive Oil
• 1 onion diced
• 3/4 lb bulk sausage {I really like sage - use your preferred bulk sausage}
• 1/3 C white wine
•    1 Tb Tofutti Sour Cream {or other vegan sour cream}
• 1/2 bunch red chard all parts diced into bite size pieces
• 1/2 lemon - juiced and zested {make sure it is organic}
• 1/4 C grated Parmesiano Reginao - optional
• salt, pepper, and optional red pepper flakes

1. Cook pasta according to directions and set aside. - While pasta is cooking,
2. Heat olive oil in a pan and when hot
3. Add onions and sauté until soft, then
4. Add sausage and cook until it is done. Next
5. Add white wine, and Tofutti Sour Cream.  Let it reduce - by cooking for a couple of minutes or so.
6. Add chard, lemon juice, and lemon zest.  Saute until chard is done.
7. Add - if using - Parmesiano Regiano; adjust salt and pepper.

The girls gave it a thumbs up!

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch} for #SundaySupper

Are you ready for #SundaySupper?  This week's them is Soup and we love soup in our little house in Portland.  Our gracious host for this week's event is Pam the amazing person behind The Meltaways - please go ahead and say "hello" to her.

Today I bring you Gaisburger Marsch. Have you heard of it?  I am almost certain that for most of you this is a clear "no".  It is a traditional Swabian dishes and I do not think {I maybe wrong} it is very well known outside of Swabia.  At least my German friends here in PDX had no clue what I was talking about...To me it is another of those "comfort in a bowl" dishes in part also because my Mom always makes Gaisburger Marsch when we arrive in Tuttlingen {Germany}.  It is the perfect meal after a long trip, to combat jet lag and to welcome all of us back home...

So what is Gaisburger Marsch?  It is a delicious soup consisting of homemade beef broth, pieces of beef, Spaetzle, and potatoes {that is the +1}.  My version is a little bit different as I also added additional carrots, and celeriac - it has everything in one bowl - see it even has it's own entry on wikipedia :)

This is a dish that takes a little time to prepare, as in make the broth, and Spaetzle; however once those are done you put it together for a delicious, filling dinner in a snap.  I make the broth the night before, let it cool and then it is easy to skim the fat off...

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch}
Beef Broth

• 3 pieces of beef shank about 1-1/2" thick each
• 1/4 celeriac - peeled, and cut into pieces
• 1 tomato whole {I had one in my freezer from last summer}
• 1 large carrot - cleaned, and cut into rustic pieces
• 1 onion peeled and quartered
• 2 bayleaves
• 1 tsp peppercorns
• 1/2 tsp allspice
• 1-2 cloves
• Water - about 12 -14 C 

Step #2 

1. In a large stock pot add beef shanks and cover with water.  Bring to a quick boil, remove it from the flame, and dump all of the water back out.  Set aside the beef shank - rinse out and clean the stock pot.
2. Using the same, cleaned out stock pot {or another clean one :)} add the beef shank, as well as all of the other ingredients, including the 12-14 C of water.  Bring to a slow simmer and cover.
3. Simmer for at least 2-1/2 - 3 hrs.  Do not let it boil!
4. When done, remove from the heat; when cool enough to handle take out the beef shanks and strain the broth. Keep beef shank separately in the fridge - and put broth into fridge until ready to use.

Gaisburger Marsch (assembly)

• 5-6 C of beef broth {see above}
• 1-1/2 C of cooked Spaetzle {or more}
• Beef from the beef shanks, diced
• 1-1/4 lbs of red potatoes in their jackets, cut into bite size pieces
• 1/4 celeriac cut cleaned and cut into bite size pieces
• 1 large carrot cleaned and cut into bite size pieces
• 1/4-1/2 C of finely chopped fresh chives
• Plenty of salt, pepper

1. Heat up beef broth, add plenty of salt and pepper to taste
2. Add potatoes, carrots, celeriac, beef and some of the chopped chives.  Heat - no more than to a very slow simmer - until potatoes and vegetables are soft
3. Add Spaetzle, and all of the chives.  Serve when Spaetzle are heated through!

I served the soup with the usual = crusty bread :)

The rating by Alena is...

no, I did not force her ;)

Are you ready to see what the rest of the #SundaySupper is bringing today?  Check out all these amazing soups....

Do The Chicken Dance (chicken {or other poultry} soups)

•  Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from  Gourmet Drizzles
• Ground Turkey and Vegetable Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls
• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom

Where’s The Beef (Beef Soups)

•  Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

• Louisiana Caldo by Catholic Foodie
• Sweet potato and Spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

•  Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

• Not-So-Mini-Strone at The Foodie Army Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good?
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

• Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

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Savoy Cabbage & Potato Soup for #Dinner {#Vegetarian}

Yes, it is soup yet again on this rainy February Wednesday a reminder that it is still winter in Portland.  After the beautiful sunny day yesterday I guess we were needed to be reminded that it is still summer.  Good thing that we got our extra dose of vitamin D yesterday on the playground afters school, so we certainly can handle the rain :)

My frozen tomato :)

So Savoy Cabbage & Potato Soup it is tonight.  I originally saw the recipe last week and found it quite intriguing.  Potato soup with Savoy Cabbage plus tomatoes...oh, yes winter with a little burst of last year's sunshine...I adapted the recipe to become "Galactosemia safe", dairy free, well, and to make up for  couple missing ingredients.  It is originally served with a Germolata; I served it instead with an herbal lemon paste...

Savoy Cabbage & Potato Soup

• Splash of Olive Oil
• 2 onions diced
• 3-4 cloves of garlic diced
• 1-1/2 lb red potatoes, washed, diced {in their jackets}
• 1 tsp. of Chef's Shake Seasoning by The Spice Hunter
• Pinch of salt
• 4 C water
• 2 vegetable bouillon cubes {make sure they are lactose/whey free}
• 1/2 C Wildwood Soy Creamer {or other brand - make sure it is plain}
• 1/2 head of Savoy Cabbage {app. 3/4 lb.} cut into 2" pieces
• 1 large tomato {or 3 Roma's} - diced  {I still have some frozen tomatoes from last summer}
• 1 Tbl Herbs de Provence
• 3 tsp. Olive Oil
• 1 pinch Kosher salt
•  ground pepper
• 1/8 C grated Parmesiano Reggiano {optional}
• grated zest of one untreated lemon

1. Heat olive oil and add onions with a pinch of salt.  Saute until onions are soft, 
2. Add garlic cloves, potatoes, and seasoning.  Saute for a couple of minutes, then
3. Add water, bouillon cubes, and Soy Creamer.  Bring to a very slow simmer, and cook until potatoes are soft {about 20 minutes}. 
4. When potatoes are soft use an immersion blender to blend all the ingredients until smooth {be careful not to burn yourself - as the soup may splash back}
5. Add the cabbage and cook on a slow simmer for another 20 minutes or so, then
6. Add tomato and cook for another 10 minutes or so {or until all heated through}
7. In a separate little bowl mix lemon zest with olive oil,  Kosher salt, pepper, Parmesiano Reggiano, and Herbs de Provence until it forms a paste.
8. Ladle soup into bowls, and top each with a teaspoon of the herb/lemon zest paste

The picture does not do the soup justice...

Just so you know - I loved this soup and the lemon/herb paste put it over the top; Ron and the kids thought it was okay. Let me know what you think - well, that is if you try it ;)