Friday, September 19, 2014

Frikadellen {German Beef Patties} for #WeekdaySupper {#dairyfree #recipe}

Sunday Supper Movement
This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Happy Friday!!!  Are you ready for the weekend and an easy Friday night dinner?  Well,  I got you covered with these delicious Frikadellen.  Frikadellen are - at least by the German's account - staple in any kitchen.  Some call them Frikadellen, in Bavaria they are Fleischpflanzerl {Meatflowers} while in Swabia they are known as Fleischküchle.  All of them being savory delicious meat patties.  They are not only quick and easy to make but also delicious.  Another reason to love ground beef…yes,  beef is always a fantastic option for delicious, quick, and nutritious #WeekdaySuppers. For many more great beef recipes be sure to follow the beef Pinterest board.

Now this is not the most attractive i.e. photogenic dish, yes I readily admit it…but please do not let that deter you….honestly take not only my word but also the word of my family for it….


Frikadellen {German Beef Patties}
1-1/2 lb. ground beef
        1 small onions finely diced
        1 medium carrot cleaned and shredded
        1 C cooked white rice
        1 egg
           Salt, pepper and smoked paprika
           Canola Oil
  1. Combine beef with all of the ingredients and work them into a smooth dough {I use my hands}
  2. Form individual patties and let them rest for a little bit before frying 
  3. Heat canola oil in your favorite frying pan and when hot fry up the patties in batches until cooked through.  Be sure not to over crowd the pan
           optional
  1.  Preheat the oven to 375 - Quickly fry the patties on each side until golden then transfer them to a baking sheet. Bake for about 15 - 20 minutes until they are cooked all the way through
Serve with a large salad for a delicious #WeekdaySupper.

For other great #WeekdaySupper recipes be sure to visit all of the other great recipes featured this week.

Monday - Harvest Chili Bowls by The Messy Baker
Tuesday - Balsamic Glazed Filet Mignon by Alida's Kitchen
Wednesday - Cola Barbecue Beef by Melanie Makes
Thursday - Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday - Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

Be sure to follow Beef Checkoff on Twitter, Facebook, and Pinterest

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Sunday, September 14, 2014

Visit to Vancouver B.C. {#Canada} #travel explore with #kids

Can you believe that I am still working off our summer?  Yes,  it is true - life has been a little bit of a whirlwind around here.  Everyone is well, but I still have to adjust to the schedule as everything is back in session. You know, school, work, board duties…all of it; ah the leisure of summer seems already so long ago…Perfect time to revisit it so :)

In any case the summer of 2014 was our summer of camping, but also the summer to add a new country to our list.  I have lived in the United States for over twenty years and am embarrassed to admit that this was my very first visit to Canada - ever.  Yes, we are only four hours away from the border and until this year we have just never made it across.   It was about time and since Europe was not on the travel menu this year we certainly had plenty of time.  We headed up north to Vancouver right after our five night camping trip to Orcas, Island.  Sleeping in a clean hotel room with soft beds sounded like the perfect treat after living outside.   It was Ron's idea and he was so right ~ Welcome to  our first visit to Canada…


We stayed in Burnaby at the Hilton which was nice, quiet, with a nice outdoor pool, a quick walk to the train to take us downtown, adjacent to an amazing Asian food mall/market plus with the best Sushi restaurant just around the corner.  True not, downtown but for our first visit was perfect…I love exploring new cities using public transportation….

The first night we found a little Sushi restaurant just down the street from our hotel.  Oh my, the food was so delicious and Alena was in heaven {along with the parental units}.  Yes, she is our fish and sushi lover while Mia Rosie…well,  you know she is a self declared fish hater {yes her words} but loves Miso soup, rice, and vegetable tempura…

We had breakfast at the hotel - which worked great for the adults, but it was not the best solution for our children.  The scrambled eggs, pastries all contained milk - no soy milk so the ladies ended up with a plate of bacon and fruit.  After breakfast we were ready to explore Vancouver and walked to the Skytrain station to take the train downtown.

Let me just say that right there and then I fell in love…yes, you can say that oh my what an amazing city.  The train swiftly took us downtown and we set off on foot to explore.  We walked to Canada Place  checked out the docked cruise ships, got to learn a lot about Canada and both girls got to play on the piano.  Yes, you read that correctly there was a piano there outdoors and ready to be played on.  It is called Keys to the Streets and let's just say that both kids had a great time playing.  Take a look…


From Canada Place we leisure strolled along the Sea Wall watched the planes take off and land in the water, marveled at the yachts and houseboats on our way to Stanley Park. Our destination was the Vancouver Aquarium.

Now let me just tell you that the walk was a really good distance - we took a few breaks, had water on us and got a great snack before heading into the aquarium  And yes,  there were milk free options for the girlies…

Full disclosure, friends.  I am not as NOT usually a great fan of aquariums - really it is just not my thing but holy moly….the Vancouver Aquarium is absolutely mind boggling amazing.  And no, I do not just say that because my children got to participate in a couple of shows.  It really is fantastic.  The layout, the presentations, and let's not forget the 4-D movie theater.  Oh yes…if you go to Vancouver you must visit the aquarium…

Rest assured it was a bus ride back to the train station…after dinner the ladies enjoyed the pool until closing…

The next morning we ventured again downtown and this time we were off to meet my friend Nancy.  I met Nancy who blogs at gotta get baked through SundaySupper; we not only share blogging but Nancy an attorney as well.  It was so wonderful to finally meet her in person;  we all had such a lovely time and - at least I think so - hit it off  as in you know it was not awkward as it sometimes can be when you meet someone for the very first time in person. It was exactly as I imagined…Nancy treated us to an amazing lunch…Thank you so much, my friend :)

After lunch we explored a little more of the city by hanging out at Granville Island before heading back for the ladies nightly swim….

Vancouver we will be back soon….







Sunday, September 7, 2014

Creamy Dairyfree Zucchini Soup for #SundaySupper {#vegan}

Happy Sunday and welcome to the #SundaySupper Squash Fest - today we feature every type of squash imaginable.  Summer squash - winter squash and this fantastic event is hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva.  Thank you so much for having us today!

Now let's talk about squash; its zucchini in the summer for us {sadly not enough this year} as in zucchini fritters, stuffed zucchini, or added to pasta ~ grilled summer squash and in the fall and winter Acorn, Butternut, Pumpkin…..

In our house we also like soups - yes, any time of year summer or winter we are a "soupy" family and any type of squash is perfect in .  So today I am bringing a Creamy Dairyfree Zucchini Soup to the party.  It is delicious, filling, quick and oh so good.


Creamy Dairyfree Zucchini Soup
  • 1 TB Olive Oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 small carrot, diced
  • 2 tsp salt
  • 2 C diced peeled potatoes
  • 4 C diced zucchini{unpeeled}
  • 2 C water
  • 2 TB Italian parsley, minced
  • 1/4 C Tofutti Sour Cream
  • 1 TB lemon juice {or more to taste}
  • fresh ground pepper & salt to taste
  • 3 sliced sun dried tomatoes for garnish
  1. Gently heat olive oil in a stock pot
  2. When hot add onion, garlic, carrot and salt. Saute until onions turn translucent, and have softened.
  3. Add potatoes, zucchini, parsley, and water.  Give it a good stir, bring it to a low simmer and simmer with lid closed for about 25 minutes or until vegetables are soft. 
  4. Blend soup using an immersion blender {be very careful that you do not burn yourself as the liquid is very hot and will splatter}
  5. Stir in Sour "Cream" of your choosing, add lemon juice as well as salt and pepper to taste
  6. Ladle into soup bowls and top each bowl with sliced sun dried tomatoes.
Enjoy!

Now be sure to check out all the other amazing Squash dishes we bring you today.  From Starters to Cocktails to Soups - Salads - Main Dishes - Sides and desserts we got you covered.  Check it out.


Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, September 5, 2014

Zwetschgenkuchen {Italian Plum Cake} #dairyfree

It's fall ya'll - ha there, I said it!  Wanted to say this for a couple of days now.  Fall to me begins when the girls go back to school and apples, pears, plums have ripened.  We do have both an apple tree {Alena's}as well as a pear tree {Mia Rosie's} and I am currently working my way through all of the delicious fruit.  Our neighbors have an Italian plum tree and have shared the delicious fruit with us.  Yes,  Zwetschgen as I call them or Italian plums as they are better known here are my absolute favorite.  They remind me of my Opa's backyard in Tuttlingen where - in the warmer months - we would sit underneath the Zwetschgenbaum for afternoon Kaffee and Kuchen. Tante Rita baked the most amazing Kuchen; Träuble (red currant), Rhabarber  {rhubarb} and my all time favorite Zwetschenkuchen.  Such sweet treasured memories…but I cannot think of it too long as it makes me a little teary eyed.

In any case, back to plums - so a plum to me is a Zwetschge but not the plum usually sold in the market.  I was so thrilled when - a couple of years back - I finally found Zwetschgen at the market and learned that they are Italian plums…and yes, I jumped for joy when our neighbors asked me if I would like some of those tart little plums.  Oh, yes please….and yesterday I received my first batch of this season delivered by two smiling boys.  "Special delivery" they - the cutest 4 year old and 11 year old boys - called from the front door; "we heard you make cake with these". I then overheard the 11 year old to the 4 year old "oh yes, I am gonna get me some plum cake…"  So today is the day to make Zwetschenkuchen; to my big surprise I realized that this is missing from my blog…{yes how can that be} so here we go - it's so good.

Zwetschgenkuchen

  • 1 stick Earth Balance or other vegan margarine
  • 2/3 C Sugar
  • 1 tsp Vanilla Extract
  • 3 eggs
  • 1-1/2 C plus 2 Tb Flour
  • 2 tsp Baking Powder
  • 1-1-1/2 lb. Italian Plums, pitted 
  • 1 tsp lemon juice
  • 3 TB sugar
  • 1/2 tsp cinnamon
  • 1/3 C sliced almonds, or almond slivers

*** Preheat oven to 355 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. Prepare a springform and pour the dough into the form 
  7. Arrange Italian plums on top of the dough; cut side  up  into the dough 
  8. Mix sugar with cinnamon and sprinkle the mixture over the plums
  9. Sprinkle almonds over the plums
  10. Bake immediately for about 40 - 50 minutes.  The cake is done when a toothpick comes out clean {baking time can differ depending on your oven}

Serve with whipped topping of your choice!  I hope you like the Zwetschenkuchen as much as I do :)

Saturday, August 30, 2014

Orcas Island - camping at Doe Bay {#gocamping} #getoutside #nature #pnw #washington

For years now we have wanted to go up to Doe Bay on Orcas Island.  Well, okay let me rephrase that I have wanted to go to Orcas Island actually ever since I read about Doe Bay.  Yes, I have been dreaming about this place that sounded so magical.  Sitting at a cove right above water it looks absolutely magical plus the resort is complete with a Sauna and hot tubs.  Now, you may not yet know this about me {and Ron} but we love Sauna; and as if not going to Germany would not be already hard enough for me but the thought on missing out on my several weekly trips to the Sauna just added more salt to an already open wound.  So yes,  since this is  was our summer of living outdoors and camping we reserved a walk-in spot at Doe Bay.  How was it?  Oh my - beyond absolutely magnificent; truly a walk in spot but it was basically just us right above the edge of the water.  Sea otters were feasting right by our campsite, the view of the water, the tranquility, the stars…it was such a reward for the seemingly long walk to the site.  Plus have I mentioned the Sauna yet?  Such a magical place - a beautiful big Sauna right behind the sunken hot tubs with views to the bay.  Yes,  we may have spent a couple of hours there every single day…just pure bliss.

Those of us living in the Pacific Northwest surely have all heard about the San Juan Island an archipelago located in the northwest corner of the United States and are part of Washington State.  There are a total of about 400 islands of which 128 or so are named and they lie between the continental coast of Washington and Vancouver Island, British Columbia, Canada.  There is ferry service to four of the islands - San Juan, Lopez, Shaw, and Orcas - from Anacortes, Washington.  The islands are a nature lovers dream…wild life, hiking, sea kayaking…pure bliss; and yes getting there is already part of the fun; I mean who does not like to arrive at their vacation destination by ferry?!
Take a look…


After about an hour on the ferry we arrived at Orcas and drove straight to Doe Bay which is at the other end of the island.  The drive took us through the quaint village of Eastsound as well as through Moran State Park right below Mount Constitution….outdoor heaven, friends. Now can you guess how we spent our days?!  Oh yes,  we hiked…one we went up to Mount Constitution and walked up the last 1.2 Miles on the trail up

An other day we hiked around Mountain Lake

On the rainy day our not so much into hiking Mia Rose went on strike and refused to go on a little hike.  So Alena and I set out on our own on a little hike at Obstruction Pass State Park, yes we did get soaked but were ready for the Sauna and hot tub :)

But what about the kids?  Did they have fun?  YES - I can assure of that, we all made great friends and the kids had lot's and lot's of playtime {as well as s'mores} with their new friends while the adult had lot's of great conversation with our new friends.  Oh, and I almost forgot to mention a few other great things about Doe Bay - not only is it scenic, relaxing but you will also meet the nicest people every plus there are showers, and a guest kitchen with two stoves, two refrigerators plus a dining area.  Perfect for camping on a rainy day…and meeting new friends

All of us caught the same ferry back to the mainland or America as they say on the island when it was time to say good bye….










Sunday, August 17, 2014

Crispy Chicken Legs for #SundaySupper #BacktoSchool {#dairyfree}

Time flies and we are still enjoying the rest of our summer…but you know what will happen next.  Right?!  It is back to reality - school is back in session, we all go back to our usual busy work days and activities.  This is the time when many of us look for recipes that are quick, delicious, and come together in a snap.  So without any further ado welcome to this week's #SundaySupper Back to School event bringing us over 40 different easy recipes.  The event is hosted by the lovely Tammi of Momma's Meals and Gwen of Simply Healthy Family; be sure to visit them.  Thank you for having us.

In our house an easy dinner means it is something that does not need a lot of preparation and can just be popped into the oven.  Chicken-legs fit that bill perfectly.  They are delicious, versatile, the entire family loves them, plus often there may be leftovers that can be turned into dinner the next day, or lunch.    This is why I bring Crispy Chicken Legs to the table today.  Juicy, yet crispy and on the table in less than 45 minutes.  First off, let me apologize for the bad picture…yes, it is not one of my best but please believe me that these chicken legs are absolutely delicious….

Crispy Chicken Legs  - {serves 4 with leftovers}
  • 6 skin on, bone in chicken legs {the entire leg - thigh and drumstick}
  • 1 tsp salt
  • 1/2 - 1 tsp of pepper
  • 1/4 Dijon Mustard
  • 2 - 3 C Panko bread crumbs
  • 2 TB of Poultry Seasoning Herb Blend {I use Spice Hunter}
  • 2 garlic cloves crushed
 *** Preheat the oven to 425F ***
  1. Prepare one or two large shallow baking dishes
  2. Combine Panko crumbs with the herb seasoning and place into a shallow large plate
  3. Sprinkle salt and pepper over chicken legs; lightly rub it into the meat
  4. Generally divide the mustard among the chicken and rub it onto the meat
  5. Roll the chicken  in the Panko herb mixture and thoroughly bread the chicken.
  6. Place the breaded chicken into the baking dishes and place in oven
  7. Bake for app. 45 - 50 minutes until juices run clear
  8. Serve with rice and a large side salad.
Enjoy!

Are you now ready to check out all the other amazing recipes?! Be sure to check out all these other amazing recipes…
Back to School Beginnings
Back to School Lunches and Simple Suppers
Back to School Sips
Back to School Super Snacks
Back to School Sweets and Treats

Sunday, August 10, 2014

Make Pesto Cubes for #SundaySupper {Saving Summer}

Happy Sunday, all!  Welcome to the Saving Summer #SundaySupper event hosted by Stacy at Food Lust People Love and Tara at Noshing with the Nolands.  It is the time of year when produce is available everywhere in abundance, tomatoes are at their best and plants are overflowing, zucchini is everywhere, basil plants are over producing…it is also the time to preserve the harvest for the long dark winter months to come.  There is nothing like a sun ripened tomato in the middle of winter…

My canning method of choice - well, it may be a little unorthodox but I love it - freezing.  Yup, that's right.  I blanch beans then stick them in freezer bags.  Tomatoes? I cut out the stem, place them in freezer bags, and freeze them just like that.  Extra's get slow roasted and also frozen.  I pop blueberries into containers and yes, freeze them.  Peaches get blanched, sliced and frozen.  There are also strawberries as well as cherries and Pesto Cubes.  The only problem?  It seems that I am running out of space in my freezer….

Now let me tell you a little bit about Pesto Cubes - they are awesome; for a quick dinner I pop a cube right into the hot pasta and let it melt into it.  They are delicious plus so super easy to make.  Get all of the ingredients together and blend them in your kitchen machine.  Scoop individual servings into an ice cube tray, let them freeze, and when frozen pop them out to place in a freezer bag.  They are ready to go…

Pesto Cubes - makes about 20 cubes
5 C {packed} fresh basil, washed
2 C walnut
1 full head of garlic, individual cloves peeled {about 15 cloves or more}
1/2 C lemon juice
1 C olive oil
1 TB salt

***2 clean ice cube trays***

  1. Place basil, walnuts, and garlic in a kitchen machine. Chop fine.
  2. Slowly add lemon juice
  3. Slowly add olive oil
  4. Add 1 TB salt and mix in
  5. Using a teaspoon carefully scoop pesto into the tray
  6. Place in freezer
  7. When frozen - about 8 hours - gently pop the individual cubes by sliding a knife around it's edges out of the ice cube trays.  Place immediately into freezer bags.
  8. Put on pasta, soups, etc.  - Add cheese if desired when cooking

Now be sure to check out all the other great ideas on how to save summer….

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts


Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


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

Friday, August 8, 2014

Summer Veggie Medley on Polenta for #ChooseDreams #WeekdaySupper

Happy almost mid-August.  I am excited to participate in this month's #WeekdaySupper with the theme of quick as well as easy meals to fit a Family Healthy Fit Lifestyle  sponsored by American Family Insurance.  Every day of the week we feature a different recipe for a dish that is healthy and on the dinner table in about 30 minutes;


Monday –     Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday –     Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice
                      by Ruffles & Truffles
Thursday –   Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday –       Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen


be sure to check out the Health and Fitness #ChooseDreams Pinterest board for many recipe ideas as well as tips.


This is the time of summer when produce is available in abundance from gardens, in CSA shares, in the grocery stores and on the Farmer's market; buying seasonal vegetables is economical and sensible on the budget.  Tomatoes, peppers, zucchini…are all reaching their prime right now which also equals healthy dinners. It is easy to fill the plate with vegetables that are filling and yet satisfying.

One of our favorite summer recipes is this easy Summer Veggie Medley with added garbanzo beans for protein served over smooth, comforting polenta.  The perfect dish!!!  All you need to do is cut the vegetables into bite sized pieces, toss with olive oil, and pop the dish into the oven.  Make the polenta while the vegetables are baking and in about 30 minutes dinner is on the table.   It is a dinner my entire family loves...

Summer Veggie Medley
1 eggplant + salt to drain
2-1/2 lbs tomatoes, diced
2 zucchinis, sliced
1 green pepper, seeded and diced
1 poblano pepper, seeded and diced
3 small onions, coarsely sliced
6 garlic cloves, coarsley chopped
1 can garbanzo beans drained
1/3 C olive oil
1 tsp salt
1/2 tsp pepper or more to taste
1 C grated Parmigiano Regiano {optional}

Polenta
4 C vegetable or chicken broth
1-1/2 C polenta meal
2 tsp Earth Balance vegan "butter"
1/2 C grated Parmigiano Reggiano {optional}

*** Preheat oven to 450F ***
  1. Cube, and salt eggplant; place in a colander and set aside. 
  2. Prepare all the vegetables
  3. Toss the vegetables together with the drained eggplant cubes {drain the water} and the drained garbanzo beans in a large bowl together with the olive oil
  4. Place the vegetables in a large shallow baking dish {I use a pyrex type dish} stir the vegetables after about 15 minutes {be careful not to burn yourself} Bake for a total of about 30 minutes or until vegetables are fragrant.
  5. While vegetables are baking prepare the polenta.  Note: this will take no more than 15 minutes.
  6. Heat broth in a large pot; when the broth starts to simmer slowly add polenta.  Using a wooden spoon stir the into the liquid.  Be very careful, as the polenta will splatter.  Turn down the heat and continue stirring until desired consistency.  Add vegan "butter" {or butter} together with the Parmigiano Reggiano {if using}to the polenta.  Serve once the butter has melted. 
  7. Add salt and pepper to the vegetables to taste.
  8. When ready to serve - arrange the vegetables on top of the polenta and enjoy.

American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn



Sunday Supper Movement

Sunday, August 3, 2014

Spinach Pancetta Beef Rouladen {Spinach Panchetta Beef Roll-ups} for #SundaySupper

This post is sponsored by The Beef Checkoff.  All opinions are my own.

Happy Sunday everyone;  I am so excited to participate in this week's Celebration of Beef for Sunday Supper event.  Today twenty of us will feature a variety of different beef dishes; each one with a different twist.

Beef is a favorite in our house any time of year ~ a quick stir fry, a delicious special occasion steak, a nice roast, stewrouladen, gulasch and yes when camping beef is our dinner choice. We just returned from our camping {tenting} vacation to Orca's Island and guess what we had for dinner?  Yup, you are right it was beef;  beef is so versatile.  We thinly sliced a steak and placed it in the pan with onions, peppers as well as seasoning for easy beef fajitas. Another night we fried up lean ground beef with seasoning for beef tacos. It was perfect!

For great beef recipes and ideas be sure to  follow our Beef Pinterest Board, follow The Beef Checkoff on Twitter, Facebook, and Pinterest.

Are you ready for Spinach Pancetta Beef Rouladen? Delicious thinly sliced beef stuffed with spinach, pancetta, sun dried tomatoes, and walnuts spell perfection.  A perfect summery twist on the Roulade I make in the winter time; instead of pancetta you can also use prosciutto. Take a look - what do you think?



Spinach Pancetta Beef Rouladen

4 slices of beef roulade
Rub
   1 Tb salt
   1  tsp pepper
   1  tsp dried Italian herbs
   1  tsp fresh lemon zest {from an untreated lemon}
Pesto
1/2 C fresh basil {packed}
1/4 C walnuts
   3 TB Olive Oil
1/2 tsp salt
   4 garlic cloves
   1 Tbs fresh lemon juice
Filling
   8  thin slices of pancetta or prosciutto
   1 C walnuts, toasted in a pan and coarsely chopped
1/2 C dried tomatoes finely sliced
   2 C washed fresh spinach
       Kitchen twine
For roasting
    2  TB Canola OIl
    1  large carrot, cleaned and chopped {1-1/4 C}
    1  medium fennel bulb, chopped {1 C}
    1  medium onion coarsely sliced
    1  TB tomato paste
  1-2 tsp salt
    2  tsp Italian herbs
    1  tsp pepper
  3/4 C  dry red wine
     3 C  water
For the gravy
1-1/2 TB honey
   1/2 tsp  dried chili flakes {or more to taste}
      1 TB lemon juice

*** Preheat the oven to 350F***

  1. Lay out the beef roulade {thin slices of top round work great}
  2. Lightly the meat with the salt/pepper/herb seasoning {you may have some leftovers of the rub}
  3. Prepare the pesto by placing all of the ingredients in a food processor; process until the ingredients come together into a smooth paste
  4. Divide the pesto among the four rouladen; smooth the pesto onto the entire roulade {inside only}
  5. Place two slices of pancetta or prosciutto onto each of the rouladen
  6. Divide the nuts and tomato slices evenly among the four rouladen and spread on top of the pancetta{prosciutto}
  7. Top each roulade with spinach
  8. Carefully roll up each roulade and tie it with twine {here are more details}
  9. Heath the oil in a oven proof dutch oven  
  10. Brown each roulade {I brown two at a time} from all sides.  Once they are browned from each side, take them out of the pot and set aside.  When all of the rouladen are browned
  11. Add - if necessary - a little bit more oil and roast the carrots, fennel, and onions until fragrant.  
  12. Add the tomato past and roast for another minute or so
  13. In the next step add the wine, carefully stirring up all bits and pieces {be careful not to burn yourself}
  14. Add back the rouladen together with any juices that have collected on the plate
  15. Add the water and bring everything to a slow simmer.  
  16. Cover and place in the oven; cook for about 90 minutes turning them every 30 minutes.
  17. When the cooking time is over, remove the rouladen from the gravy.  Place them on a plate, wrapping them in foil.
  18. Pour the gravy together with the vegetables through a strainer.  Press the vegetables through the strainer.  Return the smooth gravy to the pot; bring to a slow simmer then add honey, lemon juice, and chill flakes to taste.
  19. Place the rouladen together with any juices that have collected back into the gravy.  Gently reheat the rouladen.
Yes, there are quite a few steps but it is definitively worth the effort.  Mia Rose ate an entire roulade by herself…


Serve with oven roasted potatoes and a large salad.  Enjoy!

Now check out all the other amazing beef recipes...
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Thursday, July 31, 2014

Lost Lake Resort Camping Trip {#gocamping} #oregon #getoutside #nature {#galactosemia #newbornscreening}

This my friends is our summer of camping and living outside.  You may remember that we got a new tent earlier this year and are truly enjoying it.  Never has camping been easier;  finally a tent that I can put up all by myself…

It has been very hot here in Portland and you know what we do to escape the heat?  We either drive out to the beach {= Pacific Ocean}, or we go up by the mountain {= Mount Hood} to one of the lakes to swim and camp.  This year we have already been to Trillium Lake but this was our first camping trip to Lost Lake {we have come up for the day before}.  A few things to know if you plan on camping at Lost Lake; get there early in the day to find a spot - there are also a few walk-in sites however all sites are first come first served.  Yes,  you cannot reserve a spot.  Try to come up during the week and stay a couple of nights.  It will be challenging to find a spot on a weekend - but you can always call the resort in the morning to find out how many camping spots are available…
P.S.: Can you see our tent right behind Alena & her friend...
We made the trip out to Lost Lake on a Wednesday morning together with our friend Kim and her 4 year old twins.  Kim has camped there many times before so she knew the perfect site for the six of us.  Luckily the site was empty when we arrived and we quickly pitched the tents.  Okay - I admit Kim helped me in putting up the tent…While we put up the tents the kids  explored the camp site, walked on the large log and later both of my kids read to Kim's children.

Dinner was amazing; Kim cooked for all of us take a look at this amazing looking plate…


The next day Kim rented a boat and took all the kids fishing; both Alena and Mia Rose loved it and cannot wait to get their own fishing poles. I think that will be the perfect activity for Ron with the girls because this girl is not much of a fisher…

Oh, I almost forgot there was ice "cream"; plenty of dairy free options for the girls leaving everyone happy :)

On Friday the girls and I hiked around Lost Lake which everyone enjoyed - yes, truly I kid you not neither of the ladies griped even so Mia Rose only found one newt ….

By the time we got back from our hike the other parental units had arrived from Portland….

We had one amazing time; these are little things which I never thought would be possible ten years ago when Alena was first diagnosed with Classic Galactosemia.  Our life is luxuriously ordinary and I never ever forget that newborn screening saved both of my children.



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