Roasted Butternut Squash - Spinach Salad #Vegan

Happy Monday - and you know what that means?  Yes, it is time for another round of Twelve Weeks of Winter Squash hosted by Heather and Joanne.  I am so glad to participate and yes, I finally get to use my winter squash as - confession - in the past I may have avoided them just a wee bit.  Yup, it is true and since Ron is  was not the biggest fan...but what were we missing?  All this delicious flavor, color {have I mentioned that the color orange just makes me happy?!} and amazingly delicious options....

So today I bring you Roasted Butternut Squash - Spinach Salad with roasted Chickpeas; this salad is so good, oh so pretty plus super easy...

Roasted Butternut Squash - Spinach Salad with roasted Chickpeas

• 2 C Butternut Squash cut into bite size pieces {peeled}
• 1 can chickpeas {garbanzo beans} drained and rinsed
• 1 Tbs Olive Oil
• Salt & Pepper
• Seeds from the Butternut Squash guts removed and cleaned
• 1 tsp Olive Oil
• Pinch of Salt
• 3-4 C fresh Spinach, cleaned and torn into bite sized pieces
• Juice of one lemon
• 1 large garlic clove, minced
• 2 - 3 tsp Maple Syrup
• 4 Tbs Olive Oil
• Salt & Pepper to taste

**** Preheat oven to 300 F ***

1. Combine squash with chickpeas in a large baking dish, or cookie sheet.  Toss with olive oil and sprinkle with a little salt; place in oven
2. In a small baking dish combine the seeds with the olive oil and a sprinkle of salt; place in the oven
3. Bake for about 45 minutes; squash should be soft,  chickpeas should get crunchy, and seeds brown
4. In a large salad bowl combine lemon juice with garlic, and maple syrup.  Mix it together, then add olive oil stirring until it is all combined.  Add salt and pepper to taste.
5. Add spinach to the bowl and mix it with the dressing; top salad with the roasted butternut squash, chickpeas, toasted seeds and mix it into the spinach.

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1. Spaghetti Squash w/ Apples & Pistachios

2. Pumpkin swirl brownies

3. penne with butternut squash, kale, and goat cheese

4. Spaghetti Squash w/ Kale & Chicken Apple Sausage

5. Butternut Squash Grits

6. Hearty Squash and Delicata Squash Soup

7. Butternut Squash and Kale Quesadillas

8. Miso Curry Roasted Squash, Crispy Chickpeas & Kale

9. Thai Sweet Potato and Kabocha Squash Stew

10. Caramelized Butternut Squash

11. delicata boats with kale stuffing

12. Roasted Butternut Squash-Spinach Salad w/chickpeas

13. Deb in Hawaii--Butternut & Sage Pappardelle

14. Roasted Acorn Squash with Onion, Grapes, and Thyme

15. Kabocha pumpkin honey scones

16. Wild Rice and Butternut Squash Casserole | SHF

17. Stir-Fried Spaghetti Squash with Kale

18. Squashin Winter (a Sunday Supper menu preview)

19. Roasted Butternut Squash Soup

20. Pumpkin Hummus with Spiced Lamb

21. Pumpkin Chicken Enchiladas

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Apfelkuchen {Apple Cake} #Dairyfree

What do you do when you need an after school snack and the pantry is almost empty?  That was me yesterday plus Alena had a friend come over after school so we really needed something tasty.

Usually it means that it is time for some chocolate chip cookies, but guess what?  We are also completely out of them, and since we did not go blueberry picking this summer there aren't any in our freezer :(  Time for a quick and easy Apfelkuchen...

This really is super easy, delicious and it also be great with pears, or a mix of pears with apples; I adapted this recipe

Apfelkuchen

• 1 stick Earth Balance or other vegan margarine
• 2/3 C Sugar
• 1 tsp Vanilla Extract
• 1-2 Tbs lemon juice
• 3 eggs
• 1-1/2 C plus 2 Tb Flour
• 2 tsp Baking Powder
• 2-4 Tbs Almond Milk or your favorite milk
• 2-3 large apples, or 5 small apples
• 1 tsp lemon juice
• Optional 1/4 raisins, or almond slivers, or both 

* Preheat oven to 325 F

1. Cream margarine with sugar,
2. Add one egg at a time, then
3. Add vanilla and lemon juice,
4. Next combine flour with baking powder,
5. While continue to mix slowly add the flour,
6. Add "milk" {you may have to add more or less depending on how heavy your dough is}
7. Prepare a springform and pour the dough into the form {I do not grease mine before using - but feel free to grease your pan}
8. Peel and core apples.  Cut into quarters, push a knife carefully into the backside of each quarter to slightly cut into it.  Toss apples lightly in lemon juice (you may need a little more than 1 teaspoon)
9. Gently press the apples into the dough {the backside should be up}
10. Sprinkle optional raisins/almond slivers over the cake and bake immediately for about 35 - 40 minutes.  The cake is done when a toothpick comes out clean.

This cake would be lovely with some whipped "cream", or vanilla ice "cream".  Enjoy!

Delicata Squash - Leek Tart #Vegetarian

It is fall and winter squashes are hitting the farmer's market,  produce  departments, and we have found them in our weekly CSA share.  My friend Heather is hosting Twelve Weeks of Winter Squash together with Joanne and I am so happy to be participating.  Thank you for having me.

I was unsure as to what to bring until today;  as we are still getting our weekly CSA shares {sadly this is the last month} I have been planning meals around our weekly selection.  This week we received a gorgeous Butternut Squash as well as an equally beautiful Delicata Squash.  Now, there is one thing that you must know Ron is not particular the biggest fan of squash.  Yup, it is true...but I am working on changing that.  In any case, you may or may not know that we love savory pastries.  They generally always a hit in our house, as we all love a good crust....

So today I mixed sweet delicious Delicata Squash with delicate Leeks for a savory tart.  Ron first crinkled his nose a little when he found out that there was squash in the tart, but let me tell you he turned around.  "Wonderful" we his rating...let's see maybe we can turn him into a squash lover?!

Delicata Squash - Leek Tart
Crust

• 1-2/3 C flour 
• 1 tsp salt
• 5-1/2 Tbs cold vegan margarine {I use Earth Balance}
• 5-6 Tbs. cold water

1. Mix flour with salt
2. Add the margarine to the flour/salt mixture and - I find using my hands easiest - work it into the flour.  The flour should become lumpy - when all of the margarine is worked into the four,
3. Add water and quickly pull the flour together into a dough - do not knead the dough
4. Shape dough into a flat disk; wrap it into some kitchen foil and let it rest in the fridge for at list  30 minutes before using.

Filling

• 3 C mouth size cubed Delicata Squash {I first peeled my squash, then cut it down the middle, and scooped out the seeds*}
• 6 C sliced leek {I use the white and green parts}
• Splash of Olive Oil
• Pinch of Salt
• 1 tsp fresh lemon thyme {or regular thyme}
• Pepper
• 1/2 C vegan sour cream {I prefer Tofutti brand}
• 1/4 C Soy creamer {I prefer Wildwood brand}
• 1/2 untreated lemon zested
• Juice from 1/2 lemon
• 3 eggs
• 1-1/2 C grated Cave Aged Gruyere 
• Salt & Pepper to taste

***Preheat oven to 400 F

1. Heat olive oil in large pan and when hot add the vegetables together with a pinch of salt and thyme.  Cover and sauté with a pinch of salt until leek is bright in color, and squash has softened.
2. Set vegetables aside until they have cooled off and you are ready to assemble your tart for baking.
3. Add vegan sour cream, Soy creamer to the vegetables and mix thoroughly
4. Add the lemon juice, zest and carefully mix it in.
5. Add the eggs and mix it into the filling.
6. Mix the granted Cave Aged Gruyere carefully into the filling
7. Roll out the dough on a dusted board, and place it into a prepared springform baking pan
8. The dough should cover the sides of the pan - once it is placed 
9. Pour the filling onto the dough
10. Roll dough extending above the filling down to the filling
11. Place in oven and bake for about 45 minutes
12. Let sit for about 5 minutes and it is ready for serving

We enjoyed it with a side of root vegetable salad...

* Do not throw the seeds out; clean all the squash guts from the seeds, pat them dry and place  on a cookie sheet lined with parchment paper.  Add 1 teaspoon of olive oil and put in the oven together with the tart.  Check on them after about 20 minutes or so; sprinkle with salt.  I added our seeds to the root vegetable salad I served on the side....

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1. Deb in Hawaii--"A Very Different Butternut Soup"

2. Spiced Butternut Squash & Red Onion

3. Roasted Butternut Squash and Onions

4. Cider glazed butternut squash ( GF DF)

5. Autumn Vegetable Soup with Sausage & Green Lentils

6. Stuffed Acorn Squash

7. Pumpkin-Infused Refried Beans

8. kale salad with brie croutons, roasted butternut

9. Sausage Stuffed Spaghetti Squash Parmesan

10. Sweet and Spicy Baked Delicata Squash

11. Butternut Squash Bundt Cake with Cinnamon Glaze

12. Pumpkin cider fondue

13. How to Cook Spaghetti Squash + 6 Sauces

14. Creamy Pumpkin Cashew Dip

15. Joyce - Roasted Pumpkin Soup

16. Southwestern Roasted Butternut Squash

17. Twice Baked Honey Nut Acorn Squash

18. Delicata Squash-Leek Tart

19. Pumpkin Sticky Toffee Pudding

20. Chinese five-spice pork over spaghetti squash

21. Orange Guajillo Glazed Sweet Potatoes

22. Pumpkin Baklava Bars

23. Butternut Squash Risotto with Cheese and Sage

24. Stuffed Acorn Squash

25. Pumpkin Baked Oatmeal

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Please meet Lisa - #Galactosemia around the world #Italy {#Newbornscreening}

This is the first post of - hopefully - many others;  I want you all to meet people around the world who are living with Classic Galactosemia.  Ten years ago, Classic Galactosemia was something I had never heard about and when Alena was diagnosed it was obscure.  And yes, I wanted to know what with this disorder was like. Once we learned about the treatment {=diet} and the regional treatment differences it got even more confusing. But yes, you are right this is not what this post is about...

Karin & Eberhard

We first met Lisa and her family in the summer of 2008.  It was the girl's first trip to Alto Adige {Northern Italy} and I had communicated ahead of time with Lisa's Mom, to figure out "safe" foods etc.  You can say we were still novices as both girls were very young.  Karin and Eberhard {Lisa's parents} taught us that you must keep "unsafe" foods in the house, that the kids must learn that not everything at the table is safe for them to eat, and that it is okay to order "unsafe" food for yourself because the kids need to learn that not every food can be shared.  It was the best lesson learned and I will always be thankful to our friends; Karin and Eberhard know because both Lisa and Philip have Classic Galactosemia.   Since then we have met up again once in 2010 for a brief visit in Alto Adige, and again this year when we were able to spend quite a bit of time together.  It is at that time when Karin told me Lisa's story.

Ron, Lisa, Eberhard, Philip, Karin, Mia Rose, me, and Alena

Lisa was born in Brixen; she was jaundiced when released from the hospital and the parents were told not to worry "it happens from time to time, but she will get better".  She did not get better and the parents brought Lisa back to the hospital to be evaluated "she is fine" was the word and they were sent home again.  The next day, having a gut feeling that something was just not right, Karin and Eberhard returnd to the clinic.  A pediatrician recognized the life threatening situation and put Lisa her immediately in the PICU.  They had come back to the hospital just in time; Lisa recovered and soon the pediatrician had Karin nurse Lisa again. Lisa got sick again and it was at that time that her newborn screen test results came back showing a positive for "Galactosemia".  Lisa was immediately put on soy formula; she was a patient at the metabolic clinic in Innsbruck and follows the same diet our girls are following.  You know, avoid all dairy except for aged cheeses such as Parmesiano Regiano, Gruyere, Emmenthaler, etc. both Lisa as well as Philip also eat all fruits, and vegetables.

Today, Lisa is a beautiful teenager - let me tell you both of our children absolutely love her as she spent so much time playing with them.  When we were visiting Karin made Tiramisu for the cow eating folk and Lisa made a "safe" Tiramisu for the kids.  It was delicious and it is obvious that cooking as well baking is one of Lisa's hobbies.

Lisa showing off Galactosemia safe Tiramisu

In her free time away from school and homework Lisa likes to go swimming and skiing.  She loves to spend time with her friends and every so often they all go out for ice cream at one of the cafes. "I always ask whether it is is safe and  eat sorbet" she says;  Lisa also likes to read and listen to music.

When she grows up she wants to pursue a degree in early childhood education.  As I can attest she is great with young children.

Are you interested in being featured?  If so, please contact me by sending an email to germanpdx (at) gmail(dot)com

Beer Stew {#recipe #dairyfree} & Trick-or-Treating Recap

How was everyone's Halloween?  Did you have fun?  I can tell you that we certainly a lot of fun.  Portland weather can be - like probably everywhere else - hit or miss for trick-or-treating; sometimes it is too rainy but truth be said it never kept us inside :)  This was the first time, that the girls were allowed to dress-up for school...

                                     Please meet Mia Rose the Vampire and Alena the Witch

Trick-or-treating was oh so much fun; we stopped at a couple of very scary awesome houses in our neighborhood and the candy loot was huge.  Let's just say that there was no need to pull out the "exchange" candy.... Now I must  to tell you about our amazing neighbors;  many remembered either from last year, or from reading the article in the Oregonian earlier in the year that they girls cannot eat treats with dairy.  So you know what five of our amazing neighbors did?  They all had special treats just for our girls.  I have to tell you, that it made this mothership all teary eyed.  Thank you!

Now, what does any of this have to do with Beer Stew you ask?  Yes, the question is certainly appropriate...Beer Stew was our Halloween night dinner served on spooky Halloween pasta.  I got the Halloween pasta when I was shopping with Kati a few weeks back.  So Halloween night dinner was planned but for some reason we were not in the mood for ordinary pasta.  Good thing, that I pulled out a 1-1/2 lb. pack of beef stew from the freezer a day before and that is how Beer Stew came to life.  Plain and simple beef stew with carrots, and onions braised in  - you guessed it - a winter ale.  It was super easy, just brown the beef, quickly sauté the vegetables, pour in a bottle of beer, some water and place it in the oven for 1-1/2.  Easy, right? And super delicious...be sure to use a rich, dark beer a Porter, Stout, or Winter Ale....

Beer Stew

• 1-1/2 lb stew beef
• 1/4 C flour
• Pepper - Paprika {about 2 tsp. each}
• Splash of Olive Oil
• 1 Tbs Herbs de Provence
• 2 large carrots cleaned and chopped in big pieces
• 1 large onion chopped
• 2 stalks celery
• 1 12 oz {or larger} Winter Ale {I used Full Sail's Wassail}
• 1 C Water {or more}
• Salt

***Preheat oven to 350 F

1. Combine pepper, paprika, and flour.
2. Dredge the beef in the flour mixture until thoroughly covered
3. Pour splash of olive oil into a dutch oven {I use cast iron} and when hot add the beef.  Brown beef from all sides and when nicely browned remove from pot with a slotted spoon. Set aside.
4. Add another splash of olive oil and add the vegetables together with some salt.  Sauté until onions begin to soften and carrots/celery turns bright in color.
5. Return beef to the pot, add the Herbs de Provence and season with additional pepper, and paprika.
6. Pour beer into the pot; be sure to stir up all the bits and pieces from the pot.  Add at least one cup of water until everything is covered.  Bring to a simmer and cover when the stew is just about to boil.  Place covered pot in the oven.
7. Check on the stew after 1 hr  to make sure there is enough liquid in the pot, you may have to add a little more.  Check again after 1-1/2 hrs - the beef should be flakey and the carrots soft. Adjust salt and pepper to taste.  

Serve on pasta!  

I hope you enjoy this beer stew as much as we did...

Trick-or-Treating tips for #kids {#allergy #Galactosemia} #halloween

Mia Rose carving her Jack-O-Lantern

Can you believe that it is almost Halloween Eve?!  Alena and Mia Rose have been counting down the days; we decorated the house and yard right on time - you know that is October 1st - visited the pumpkin patch and started to carve our Jack-O-Lanterns a couple of days ago.  Dinner for Halloween is planned, costumes are ready, and candy for handing out is bought as well.  I guess you can say we are prepared...

Here is a question that has was on my mind when our girls where not old enough to go trick-or treating.  How will that work?  Will they be sad if they cannot eat the candy?  Or will we just not allow them to go?  {Yes, I honestly entertained that question once for about 10 seconds...what on earth was I thinking?!}

Alena carving her Jack-O-Lantern

The first time year we took Alena trick-or-treating we went to the Kennedy School for an indoor trick-or-treat event.  She was so excited and at the time we allowed her to only take "safe" candy {you know Skittles, Twizlers, etc.} - I have to admit to some minor heavy heartedness at the time but these times have passed.

When trick-or-treating the girls always pick a piece of candy even if there are only "unsafe treats"; they are - of course - super excited about the houses that have safe treats, or special treats just for them...At home each girl empties her treat bag onto the table and they separate by safe/unsafe treats.  Next we exchange the unsafe candy for safe candy.  I always buy a bag of "safe" candy which we keep at home for this purpose only.  This year, I am thinking that we will also exchange some candy for nickels...you know because how much candy does one really need, right?!

Now here are Alena's & Mia Rose's tips for a fun Trick-or Treating  -

- See if there is a piece of candy that is safe, if not
- are there other treats like pencils, erasers, tattoos, if not
- choose the piece of candy that is the prettiest .
- Have lots of fun!!!

Now here is how it happened in the past....

Savory Corn Cakes {#Dairyfree} #CookbookSpotlight #TheNewSouthwest #Giveaway

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

It has been fantastic to be part of this event hosted by my friend Heather a.k.a. girlichef.  I must tell you that my entire family has enjoyed the event and  The New Southwest by Meagan Miccozi a lot.  It has been an entirely new culinary experience for this German girl :) 

The event kicked-off with Mushroom + Leek Migas, for bloggers choice last week I made Chicken Tinga Potpie, and today it is a dairy free version of the Savory Corn Cakes on page 139.   This truly is amazing cookbook, it is actually the first time that I have found Ron read through a cookbook plus  The New Southwest exposes us to so many new flavors. In addition, if you are like us and need to avoid dairy many of the recipes are easily adaptable and still delicious just like the Savory Corn Cakes 

Savory Corn Cakes pages 139, The New Southwest  by Meagan Miccozi

• 1 C all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 3/4 C whole milk {plain Almond Milk or your favorite plain non-dairy beverage}
• 1/2 C sour cream {my preferred brand is Tofutti vegan sour cream}
• 1 large egg
• 2-1/2 C canned or cooked fresh whole corn kernels
• 1 C diced green onions
• Vegetable Oil for frying

Yield: 12 to 14 corn cakes

Whisk the flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk milk, sour cream, and egg together.  Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter.  Fold in the corn and green onions.

Heat 1 tablespoon oil in a heavy bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4- cup measure, portion out 3 or 4 corn cakes into the skillet.  Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored.  Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.  Serve immediately.  Continue cooking batches of corn cakes until the batter is used.

They were so delicious for our breakfast, and afternoon snack.  I know that you just want to have your own copy of The New Southwest . Here is your chance to win your own copy...

How to enter this contest

1. Mandatory Entry: Leave a comment on this blog post letting me know what your favorite Southwestern dish is.

2. Tons of optional entries in rafflecopter widget.

Hippocrene will be supplying 14 copies of The New Southwest by Meagan Micozzi for this giveaway, in conjunction with The New Southwest Cookbook Spotlight.  Contest is open to anybody with a shipping address in the USA.  Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on Sunday, November 3, 2013.  Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest.  The winner should respond within 24 hours of notification, or a new winner will be drawn in their place.  Good Luck!

a Rafflecopter giveaway

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. 

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