Mushroom + Leek Migas {The New Southwest - #CookbookSpotlight } {#dairyfree}

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

I am so excited to be part of this fantastic event hosted by my friend Heather a.k.a. girlichef; the cookbook in the Spotlight is The New Southwest by Meagan Miccozi.  The cookbook takes us on a culinary trip to the food and flavor of the Southwest.  Something I am very excited about because - truth be said - I do not know very much about this cuisine, but after trying Mushroom & Leek Migas I absolutely fell in love.  I cannot wait to see more...

This dish was an absolute hit; I did adjust it to our dietary needs i.e. replaced the dairy with "safe" items and it was amazing.  It is actually a pretty big deal because neither of my girls are big on eggs, but they could not get enough of this dish.  Take a look how beautiful it is

Mushroom & Leek Migas (The New Southwest by Meagan Micozzi p. 60)  yield: approximately 4 to 6 servings  {*Note: adaption to make this dish dairyfree are in brackets marked with "*"}

• 4 (5-inch) corn tortillas
• 1-1/4 cups vegetable oil, divided
• 10 large eggs
• salt to taste
• freshly ground black pepper to taste
• 1/4 cup heavy cream {* Wildwood Brand Soy Creamer}
• 8 ounces brown baby bella crimini mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
• 1 leek, ends removed, chopped
• 2 tablespoons minced fresh garlic
• 1 cup shredded Manchego cheese {*Daiya Mozzarella shreds-or leave out^^^}

To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of the vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.

Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.

Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as the eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from the heat, top with the cheese, and serve immediately.

^^^ We used Gruyere - one of the "allowed" cheeses for our girls & "approved" by their dietician :)

Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight.  All opinions are my own and no monetary value was exchanged. 

This post contains affiliate links. 

Herbed Pork Loin on Spätzle #SundaySupper #FamilyDinnerTable

Happy Sunday!!!  I am so excited to be participating in another event sponsored by American Family Insurance and the quest to Bring back the Family Dinner Table.  This is right in line with #SundaySupper mission to bring back mealtime around the family table.  It is something that rings true to me; it is without question that we eat dinner at the table together every night. 

Big Sunday Supper Meals that make leftovers to re-invented for Weekday Supper is the theme this week; another fantastic theme as Sunday is the day to make that big meal for everyone around the Family Dinner Table.  Our meals on Sunday are generally bigger, and I make sure to have enough leftovers for lunch on Monday, well at least for the girls lunch. Besides lunch we are not big leftover eaters; the same meal for twice in a row for dinner is just not appealing to me but leftovers re-invented into another dish?  Now you are talking...because we are talking about a different dish.  It is something I do frequently as I love to reinvent the side of Sunday into a new dish for Weekday Supper.  For example mashed or {s}mashed potatoes is such a side; I make quite a bit more and then during the week it will turn into a wonderfully, filling potato soup; leftover pasta will turn into a pan of  savory onion-greens-pasta; and if there is leftover ham along with the past it will turn into a savory dish of ham-tomato/or other veggie-pasta .  The key is to make enough of a dish that all love and easily turns into another easy Weekday Supper.  So today l bring one of our favorites; Herbed Pork Loin on Spätzle.  Can you guess what will be used for the re-invention?  If you decided on Spätzle you are correct; yes, leftover herbed pork loin is delicious but oh my, the options with Spaetzle.  Käsespätzle, or Spätzle in savory soup {I am thinking lentil}, or just fried up with onion, some bacon, greens, topped with some Gruyere and served with a big salad.  Oh yes...and the great thing is that you can also freeze Spätzle plus the recipe and easily be increased.  So now, are you ready for this delicious, easy, Big Sunday Supper Meal served at our virtual Family Table? Here it is...

Herbed Pork Loin on Spätzle

Herbed Pork Loin

• 2 medium sized pork loins
• Salt & Pepper
• 1/2 C fresh rosemary {pulled off the stems and chopped}
• 1/2 C fresh thyme stemmed {pulled of the stems and chopped}
• 1 Tbs Dijon Mustard
• 3 slices of thick cut bacon
• 1 C white wine
• Butcher twine

*** Preheat oven to 375F 

1.  Liberally rub pork loins with salt and pepper

2.  Slather each pork loin with dijon mustard

3.  Roll each pork loin in the herb mixture; to cover the entire meat

4.  Lay out the bacon slices and place one of the pork loins on top of it.  Wrap the bacon around the  pork loin and when done secure the bacon around the pork loin with butcher twine

5.  Heat a large - I use cast iron - pan and carefully brown each pork loin from each side {brown one

     pork loin at a time}

6. When both pork loins are browned, place them into a shallow baking dish

7.  Add 1 C of white wine to the pan used to brown the meat; be sure to stir up all the delicious bits   

     from the bottom of the pan. Bring to a boil, add a cup of water, or broth.

8. Pour the liquid into the baking dish

9. Bake pork loin in oven until internal temperature of the pork loin reaches 145 F.  Be sure not to over

    cook. {it takes about 30-40 minutes}

Spätzle*

• 500 gr. flour (app. 2-3/4 C) 
•     5 eggs
• 125 ml water, and 125 ml sparkling water {it is ok to just use plain water} Total = 1 C + 1 Tb.
• 1 Tb salt

****it is very easy to increase/decrease this recipe -> 5 eggs = 500 gr flour & 250 ml water;  3 eggs = 

        300 gr. four & 150 ml water, 10 eggs = 1,000 gr flour & 500 ml water etc.***

1. Combine flour with salt.
2. Add the eggs, one by one {my sister swears by the wooden spoon to mix the Spätzle dough}
3. Slowly add the water; stir dough the entire time
4. Continue to stir the Spätzle dough until you have worked out any flour lumps, and it falls heavy of the spoon
5. Bring a large pot of water with a generous pinch of salt to a boil
6. Once water is boiling, place dough {working in batches} in the Spätzle press, or push through a colander
7. Remove Spätzle from the water as soon as they rise to the top of the water; set them aside until ready to eat or place portion reserved for your Weekday recipe in fridge or freezer

When ready to serve, slice the Herbed Pork Loin and serve on top of the Spätzle; serve with a large side salad.

Do you have a favorite family recipe you are ready to share? Get ready to share it with American Family Insurance as they are having  a "Share Your Recipe" sweepstakes for 6 weeks.  The weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.  For details please visit American Family Insurance

Find American Family Insurance - on Pinterest, Facebook, Twitter, Google+, LinkedIn, and YouTube

There are a total of 20 #SundaySupper contributors participating in this fantastic event sponsored by American Family Insurance; take a look at all of these amazing recipes...

• Apple Cider Braised Pork Roast by Magnolia Days
• Bacon Cheeseburger Meatloaf by girlichef
• Baked Barbecue Chicken by Alida's Kitchen
• Brined and Roasted Turkey by Growin Up Gabel
• Chicken Cacciatore by Cindy's Recipes and Writings
• Cider Braised Pork Belly by The Girl In The Little Red Kitchen
• Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
• Coffee Rubbed Ham by Curious Cuisiniere
• Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
• Herb Crusted Roast Beef by Crazy Foodie Stunts
• Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
• Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
• Pork Tinga by Juanita's Cocina
• Roast Psycho Chicken by That Skinny Chick Can Bake
• Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
• Shrimp Scampi & Sushi by NinjaBaking.com
• Slow Cooker Barbecue Chicken by In The Kitchen With KP
• Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
• Spicy Turkey Meatloaf by Runner's Tales
• Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie

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 EST. 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.

This post is sponsored by American Family Insurance.  All opinions expressed in this post are my own.

Pepper Beef Stew for #SundaySupper

Happy Sunday!!! Does it feel like fall yet where you live?  Well, we have had some very stormy weather here in Portland with record rains and it has felt more like winter than fall.  Just the perfect type of weather for comfort food and this week's #SundaySupper theme is just perfect.  It is One Pot Recipes and hosted by the wonderful Amy who is the wonderful blogger known as kimchi MOM. Thank you so much for hosting :)

How do you feel about meals that are prepared in just one pot?  I just love them - they are perfect as in not only that there is also just one pot to clean, but also because once everything is put together and on the stove/slow cooker no additional cooking is needed.  Well, okay maybe a side salad but that is it at least for me :)

So today I bring a hearty Pepper Beef Stew; full of succulent Italian sweet peppers, beef and rice.  True comfort in a bowl and the entire family enjoyed this dish....

Here it is...

Pepper Beef Stew

• 2 lbs. beef stew {cubed}
• 2 Tbs flour
• pepper & paprika {generous}
• 1 Tbs Herbs de Provence
• splash of Olive Oil
• 1 lb. sweet peppers {I used orange & red}; sliced
• 1 large onion, sliced
• 1 quart beef broth {I use Pacific brand}
• Salt
• 1-1/2 Tbs Balsamico Vinegar
• 1-1/2 C white rice
• 2 C spinach washed and roughly chopped

***Preheat oven to 375 F

1. Mix flour with generous amount of pepper, paprika, and Herbs de Provence,
2. Mix the beef with the flour mixture until all is covered, reserve any flour mixture not used
3. Heat olive oil in a large pot that can transfer to the oven and when hot
4. Add beef and brown from all sides.  Be sure not to crowd the pot; remove and reserve when browned.  Repeat until all beef is browned - Set browned meat aside, then
5. Add onions; sauté for a couple of minutes until they begin to soften then
6. Add peppers and sauté for another couple of minutes until fragrant.  Be sure not to burn the vegetables; when onions are translucent and peppers are slightly soft,
7. Return browned beef to the pot as well as any of remaining flour mixture.  Stir beef under the vegetables then
8. Add beef broth.
9. Bring to a boil, cover and place the pot into the oven. Cook covered in oven for about 30 minutes before adding salt together with 1-1/2 Tbs of Balsamico.  Cover and cook for another 10 minutes
10. Add rice and cook for another 25 - 30 minutes  Check on the rice after about 20 minutes and remove from the oven once rice is cooked through.  NOTE:  We like a lot of rice and a very thick stew; for a lighter stew reduce the amount of rice.
11. Remove pot from the oven - top with the fresh roughly chopped spinach and cover pot.  The dish is ready for serving after another couple of minutes and when the spinach has slightly wilted.

I hope you enjoy this stew as much as we did :)  - Now be sure to check out all the other fantastic One Pot Recipes the rest of the #SundaySupper contributors are bringing to the table.   You surely will find at least a couple that you must try...

“Take the chill off” Chilis, Soups, and Starters

• Spicy Sausage and Sweet Potato Soup by Bobbi's Kozy Kitchen
• Eggplant Parmesan Soup by The Texan New Yorker
• Cream of Tomato and Tortellini Soup by Noshing With The Nolands
• Chicken Tortilla Soup by What Smells So Good?
• Chicken Corn Chowder by Cupcakes & Kale Chips
• Spinach and Mushroom Tortellini Soup by Neighborfood
• Lasagna Soup by The ROXX Box
• Beefy Skillet Nacho Bake by The Weekend Gourmet
• German Onion Soup by Kudos Kitchen By Renee
• White Bean and Spinach Soup by Ruffles & Truffles
• Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
• Fall Squash Chili by Pescetarian Journal
• Sweet Potato Black Bean Chili by Alida's Kitchen

“Put meat on your bones” Stews

• Brew Stewed Beef by The Foodie Army Wife
• Dr. Pepper Shredded Chicken (slow cooker) by girlichef
• Pepper Beef Stew by The Not So Cheesy Kitchen
• Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
• Fabulous French Cassoulet by Webicurean
• Slowcooker Coq Au Vin by Jane's Adventures in Dinner
• Claypot Braised Tofu by My Trials in the Kitchen
• Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian

“Make room for seconds” Main Dishes

• Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
• Chicken and Dumplings by Hip Foodie Mom
• Spicy Tomato Pasta by Supper for a Steal
• Spicy Coconut Chicken Casserole by The Urban Mrs.
• Carnitas with Queso Fresco Enchiladas by Casa de Crews
• Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin' Mimi
• Jambalaya by Country Girl in the Village
• Easy Oven Sweet & Sour Chicken by Momma's Meals
• Asian Chicken Rice Pot by a distinguished palate
• Quick One Pot Red Beans and Rice by A Kitchen Hoor's Adventures
• Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
• One-Pot Lentil Chicken by Small Wallet, Big Appetite
• Beef and Quince Tajine by MarocMama
• Slow-Cooked Italian Beef Sandwiches by Juanita's Cocina
• Sunday Supper Pork and Chorizo by Family Foodie
• Mediterranean Chicken Bake by The Dinner-Mom
• Easy Chorizo, Corn and Potatoes by Mama's Blissful Bites
• Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
• Quick 'n Easy Asian-Style Quinoa by NinjaBaking.com
• Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
• Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
• Turkey Sausage and Noodle Pesto by Cindy's Recipes and Writings
• One Pot Coconut Rice Shrimp Pilaf by Sue's Nutrition Buzzz
• One Pot Spicy Pasta by Mess Makes Food

“Can’t say no” Desserts

• Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
• Busy-Day S'mores Cake by Treats & Trinkets
• Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
• Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma's Kitchen Chaos
• Flourless Almond Butter Cookies by Pies and Plots

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 EST. 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.

Pink Pasta for #Dinner {#vegan #dairyfree}

Yes, pink pasta...are you intrigued? It is a fun and as Alena & Mia Rosie say "easy, peasy, lemon squeezy", dish.  Perfect for the start into the weekend to end a busy week, and oh so pretty.

Beautiful streaks of pink meet delicious linguine....So what is it? Are you ready for this?  Do you want to guess? Yes?!  Okay - I will let you know it is essentially Pasta alio e olio with a twist...

Pink Pasta

• 1 box linguine cooked according to directions
• 1 C pasta cooking water reserved
• 10 - 15 cloves garlic cloves minced {do not press}
• 1/2 C olive oil
• 2 C beet greens
• Salt to taste

1. cook linguine according to directions; reserve one cup of cooking liquid - set aside 
2. in a large pan heat olive oil in pan when hot 
3. add garlic with a generous pinch of salt- be careful not to burn.  When fragrant,
4. add beet greens until they are bright in color
5. remove pan from heat then add cooked pasta together with the reserved cooking liquid.  Toss everything well and cover pan with a lid.  Let rest until you are ready to serve {about 3-5 minutes}

Serve with a big side salad and enjoy!

Fun Times at the Oregon Coast

Where does the time go? I cannot believe that it is already late Wednesday afternoon and I still have not talked about our fun weekend in Newport at the Oregon Coast. It was the perfect storm for storm watching. Let's just say, that it was one crazy storm and we did not once - yes that is right - go to the beach; well I tried but then lightning hit which made return swiftly to our room :) Good thing we had the perfect view right from our room....we all - including my sister - got to enjoy this huge storm at the coast.

 For dinner we stopped at Rogue Brewery which is a family favorite. Delicious adult beverages a.k.a. beer, good food, and kid meals that are served on frisbee's :) The kids meal even comes with a "safe" dessert - as in jell-o - which makes it even more fun for the ladies...

Rosemary Garlic Croutons on layered Savoy Cabbage Soup for #SundaySupper

Happy Sunday, friends; yes, Sunday and you know what that means, right?! Yes, you are right it is time for #SundaySupper...yay :) and the theme this week is Crunch Goodness.  Do you like crunch?  I can tell you that the four of us in our house love crunch, and crunchy foods.  Our host this week is the amazing Susan a.k.a. The Girl in the Little Red Kitchen; thank you for hosting this fun event.

What comes to your mind when you think about crunchy food?  Is it a crispy apple, carrots, or fried chicken? Like I said, everyone in this little house loves crunch and today it is

Rosemary Garlic Croutons on layered Savory Cabbage Soup because nothing makes soup as crunchy as croutons.  Right?!  So here it is is

Rosemary Garlic Croutons on layered Savory Cabbage Soup
Start by making the croutons

Rosemary Garlic Croutons

• 1/2 loaf Como bread cubed {about 4 Cups}
• 1/4 C fresh rosemary, minced
•    3 garlic cloves minced
•    4 Tbs Olive Oil
•    1 tsp salt

***Preheat oven to 450 F****

1. in a large bowl toss bread with all other ingredients
2. spread herb coated bread onto a baking sheet; top with remaining herb mixture if it is not all stuck on bread
3. Bake for 7 - 15 minutes; be sure to check on it frequently {Note:
4. baking time varies greatly depending on the type of bread using}

Savoy Cabbage Soup

• 1 medium sized Savoy Cabbage, shredded - reserve 1 C
• 1-1/4 lbs. yellow potatoes, diced
• 3 carrot, cleaned and diced
• Splash of Olive Oil
• 1/4 C Tofutti Sour Cream
• Juice of 1/2 Lemon
• Zest of 1/2 untreated lemon 
• 6 Cups water
• Salt & Pepper to taste
• 1/2 lb. bulk Sage Sausage

1. Heat olive oil in a stock pot and when hot
2. Add onions with a pinch of salt; when onions begin to soften 
3. Add carrots when onions are soft, and carrots begin to turn bright in color
4. Add shredded cabbage {be sure to reserve 1 C} together with lemon zest and sauté for another minute or so until cabbage turns bright green,
5. Stir vegetables and pour in 6 C of water
6. Add potatoes to the pot, and everything to a boil. Cover, reduce heat to a simmer and cook for about 30-40 minutes until potatoes are soft.
7. When potatoes are soft - using an immersion blender - blend the soup.  Note: When blending be careful not to burn yourself because the soup is hot, will splash and may burn you.
8. Add lemon juice, Tofutti Sour Cream and blend into the soup - let simmer for another five minutes until flavors are well blended. 
9. Add salt an pepper to test.
10. In a separate pan fry the Sage Sausage, when done reserve in a bowl
11. In the same pan fry up the reserved cabbage until bright green in color, wilted, and a little caramelized

Assembly of the layered soup

1. Set out four soup bowls
2. Place a layer of crumbled sausage in the bottom of each bowl then
3. Pour a ladle of soup carefully over the sausage pieces until covered then
4. Top each bowl with Rosemary Garlic Croutons
5. Finally top each bowl with the caramelized cabbage

Enjoy! Note: This is really easy - just a lot of steps because of the layered assembly :)

Are you ready for more crunchy goodness?  Check out what the other contributors of the #SundaySupper team brought along. There is something for everyone...take a look...

Crispy Appetizers:

Bitterballen from The Urban Mrs.

Caprese Wontons from Jane’s Adventure in Dinner

Crispy Broccoli Cheddar Bites from Curious Cuisiniere

Waldorf Salad from Noshing With The Nolands

Crunchy Entrees and Sides:

Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure

Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie

Penny’s Taco Salad from Webicurean

Popcorn Chowder from The ROXX Box

Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen

Strawberry and Mozzarella Flatbread from Family Foodie

Munch on Snacks:

Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips

Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious

Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes

Duck Fat Chex Mix from The Texan New Yorker

Easy Vegan Granola from Killer Bunnies, Inc

Fried Veg Momos with Cheese Recipe from Masala Herb

How to Make Homemade Sweet and Salty Trail Mix from Neighborfood

Orange Spiced Cashews from Hip Foodie Mom

Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers

Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books

Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos

Sourdough Grissini from girlichef

Spicy Lentil Crackers from Cindy’s Recipes and Writings

Sweet and Spicy Roasted Pepitas from Alida’s Kitchen

Sweet Potato Chips from Kudos Kitchen By Renee

Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen

Vanilla Almonds from That Skinny Chick Can Bake

Crisp Dessert:

Boo Berry Cereal Treats from Pies and Plots

Choco-Caramel Squares from Basic N Delicious

Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen

Chocolate Pecan Biscotti from The Food Army Wife

Cookie Brittle from Juanita’s Cocina

Double Banana Pie Krispie Treats from What Smells So Good?

Honeycomb Crunch Candy from Food Lust People Love

Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking

Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days

Salted Caramel Cashew Cookies from Mess Makes Food

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 EST. 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.

Fun at the Portland Saturday Market {Halloween is here soon}

We did have a lot of fun at the Portland Saturday Market - and no, the rain does not keep us away.  We are Oregonians :)

Safeway #Recall Angel Food Cake #Undeclared #Milk & #Soy #Galactosemia #Allergen

Recalls, Market Withdrawals, & Safety Alerts Safeway Recalls Several Varieties of Angel Food Cake Due to Undeclared Soy and Milk Allergens

Surprise visitor & Carnitas {#dairyfree}

As most of you know, I am originally from Germany with my entire family living in Europe; and it is quite some ways from Oregon.  Visits are usually planned way ahead of time so when my sister Kati asked earlier in the week about our weekend plans I did not give it much thought.  I certainly did not think that Kati was planning a surprise visit...so can you imagine just how thrilled I was when she told me about her plans to visit us the same week...We decided not to tell the kids and surprise them after school.

So what does all of this have to do with Carnitas? Well, let me tell you. With our weekly CSA share we received Tomatillos; a fruit I have never used before and it really threw me for a challenge.  What to do? I called upon girlichef to the rescue and thanks to her fantastic recipe I made my first true Mexican dish.  Whoo-hoo!!!  Perfect dinner for the family and Kati :)

Here is Kati after her 24 hour trip...eating a bowl of Carnitas

Let me tell you so, that I was a little concerned to pull it off.  But - wow this dish was simply amazing.  Ron loved it, Kati loved it, and also the girlies.  It involved making my first salsa verde - as in ever, and then roast the pork {I used country style pork ribs} for close to two hours in the oven.  The house smelled amazing, the dish was amazing...yes, you MUST make this dish!!!  Oh, and I did not find Verdolagas here in PDX so I just topped it with arugula.  And no, that was not my idea girlichef told me so :)

Yes, Carnitas con Verdolagas (in my case con arugula) is a must try...oh so good!!!

here we are having fun at the Portland Saturday Market...

Onion Tart {Zwiebelkuchen} for #SundaySupper {#Dairyfree}

What?! How can it be that fall has arrived...yes, this is my second favorite season; because you know what one of my favorite color's is?  It is orange - yup, you know the golden, orange, warm color.  Time to go hunting for a pumpkin and all the other fun that comes along with fall.  So, can you guess what this week's #SundaySupper theme is? Okay, I will stop the guessing games as they seem to be only fun to me and nobody else...the theme for this week's #SundaySupper is Fall Foods.  Thank you for Soni of Soni's Food for hosting today great event.

Fall to me is about Gemuetlichkeit {coziness in some sense}, comfort food, family, and friends.  To me it is also the time of year when I have to have Zwiebelkuchen {onion tart}.  I grew up in Southern Germany and Zwiebelkuchen is readily available at all of the bakeries, cafes, etc.  Zwiebelkuchen & Suser...oh, yes now Suser is not something I have found yet in Portland, please let me know if you have any leads :)

Now let me tell you about Zwiebelkuchen {Onion Tart} - this is my Mom's recipe and it works out every time; the only change is that we now use vegan "butter" and sour "cream".  It is delicious - really; it may just sound a little different :).

Take a look at our friends Larissa & Martin -

yes, they really liked it when I just introduced them to yet another Swabian dish :); and yes we did have Aperol Spritz instead of the Suser ;)

Zwiebelkuchen {Onion Tart}

Crust

• 4 C Flour
• 3 egg yolks
• 2-1/2 tsp yeast
• 1 pinch salt
• 1 pinch sugar
• 1 stick Earth Balance {125 gr.}
• 1  C water

1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for at least 2 hrs.

Filling

• 2-1/2 lb onion diced
• 7 oz lean Speck {or lean bacon}, diced {optional} - OR for a vegetarian version splash of Olive Oil
• 5 eggs
• 1 C Tofutti Sour Cream
• Pinch of salt
• 1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}

1.  If using, fry up the speck until most of the fat has rendered and it is nice and brown, or
     If you want to make a vegetarian version heat up a splash of olive oil
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

I would love to hear how you like it :) - now take a look at all the other amazing dishes the rest of the #SundaySupper team brought to the family table today. Are you ready for fall?!


Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita's Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma's Meals
• Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
• Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
• Chili from Casa De Crews
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
• Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Italian Apple Torta from La Bella Vita Cucina
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
• Hot Apple Pizza from Cindy's Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice - Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog

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 EST. 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.