Sunday, July 27, 2014

Almond Cashew Chicken for #SundaySupper #ChooseDreams

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


Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.


American Family Insurance encourages everyone to follow their dreams by eating healthy and be active.  This week's #SundaySupper theme is Family Healthy Fit Lifestyle and our wonderful host is Denise of RunDMT. You may be wondering what does a Family Healthy Lifestyle mean; let me tell you what it means to me.  To me it means to spend quality time outside as a family, bring healthy snacks,  and eat home cooked meals together.   We are what you may call an outdoorsy type of family; we love to camp, visit lakes, rivers, beaches etc most of us like to hike but every so often our youngest is the squeaky wheel.  But you know we can generally find enough on the path to keep her interested.  At the beginning of the summer we went for a beautiful hike in the Columbia River Gorge.  Mia Rose was not so excited about hiking until we saw a deer eating her lunch…or we watch the clouds - is that the shape of a heart? - or we look for bugs, flowers, fairies, birds….You know, Ron's motto is you have to earn the day by spending time outside exercising and that is what we try to live by.

You can find great places to explore everywhere in the country; to find great outdoor spaces to explore check National Parks  or  find a state park in your area and go out hike.  Most parks have day use facilities so it is easy to pack a picnic and spend the day.  We often bring along our camping stove along with plates, water, and at least one quick item to cook after our hike.  ~  Now you do not have to miss out on spending time together with you family if you live in the city.  When we lived in Chicago Ron and I would take urban hikes to explore the city.  If your goal is to visit the zoo, park a little further away and take a walk through the neighborhood, or get off the bus a couple of stops earlier, or go explore a city park.  What are your tips to live a Family Healthy Fit Lifestyle?

Now what about dinner?  What about making a home cooked meal after spending all this time outdoors?  Advance preparation is the answer and one of my favorite delicious go-to dishes is Almond Cashew Chicken. The meat marinates while you are having fun outside and once you are back home all you need to do is put on the rice, and sauté the nuts, chicken, together with the vegetables. Yes,  it is that easy plus is is delicious.



Almond Cashew Chicken
  • 1-1/2 lb. chicken breast, diced
  •  3 garlic cloves, minced
  •  2 tsp fresh minced ginger
  • 1 Tbs plum sauce
  • 1 Tbs rice vinegar
  • 1 Tbs toasted sesame oil
  • 1 tsp garlic chili paste
  • 1 Tbs reduced sodium soy sauce
  • 1 Tbs toasted sesame oil
  • 1 C Almonds, whole
  • 1/2 C Cashew
  • 1/4 C water or more as needed
  • 3-4 C broccoli or other seasonal vegetables i.e. snap peas, bok choy, etc.
  1. Make marinade by combining garlic and ginger with plum sauce, vinegar, oil, chili paste, and soy sauce.  Mix until well combined
  2. Place diced in a bowl and pour marinade over the chicken.  Make sure that the marinade covers all of the chicken, cover with plastic wrap and place in fridge for at least a couple of hours.
  3. Heat oil in a wok or cast iron pan; add nuts and toast them for about five minutes.
  4. Add chicken together with marinade and sauté until the chicken is cooked all the way through
  5. Place broccoli or other vegetables on top of the chicken along with about 1/4 C of water or more as needed.  Cover and leave on heat for about 3-5 minutes until vegetables are cooked through.
  6. Serve on a bed of rice.
Are you ready for more great recipes and tips how to live a Family Fit Lifestyle?  Be sure to check with all of the other fantastic contributors and follow the Family Healthy Fit Lifestyle #ChooseDreams Pinterest board.
Sunday Supper Movement

Get Up and Go Power Breakfasts
Salads and Healthy Snacks
Healthy Fit Lifestyle Dinners
Healthy Desserts

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 7:00 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.

Tuesday, July 15, 2014

Trillium Lake Camping Trip {#gocamping} #oregon #getoutside #nature

I have some news to share with you.  Really are you ready for it?  Okay…we LOVE camping. Yes we do - we love spending quality family time together in the outdoors.  Now honestly this is not something I would have imagined myself saying  fifteen probably even eight years ago; but it is true we love it and that is all of us no exceptions.  Having a new tent that is easily pitched helped, having the right equipment and of course gorgeous nature has helped.  So far we have been on two camping trips.  The first one was to Memaloose State Park and a couple of weeks ago {I cannot believe how far behind I am blogging} we took our chances by driving up to Trillium Lake without a reservation.
Mt. Hood as seen from Trillium Lake {Oregon}
We lucked out; we asked the host and guess what she said?  I think spot 47 is still open…

It does not get much better than this.  Camping right at Trillium Lake with a beautiful view of Mt. Hood; we usually come up once a year during the summer for a day trip but staying over night was just amazing.  We hiked around the lake, the girls and Ron swam while I enjoyed reading my book.  Ron took a swim out to the middle of the lake every morning. One morning a bald eagle pulled out a fish just a couple feet away from him.  Yes, we saw at least a couple different bald eagles {majestic is the only word that comes to mind}, an osprey and lots of other birds.

Both girls - especially MiaRose - were excited about catching rough skinned newts to pet and release them right away. I think MiaRose could have spent all day catching them.  We stayed a couple of nights and it was just pure bliss.  On the culinary end,  we enjoyed pasta one night and baked beans with hot dogs grilled over the fire on a stick the other nights.  Not to forget, there were s'mores every night….

What are you up to this summer?


Friday, July 11, 2014

Lemony Grilled Chicken {Lemonati Kota sta Karvouna} ~ #GreekSummer {It's All Greek To Me}

This post is part of Take a "trip" to Greece this summer with Debbie Matenopolous sponsored by Bella Books, Inc.
All opinions are my own - This post contains Amazon Affiliate links

I was so excited when It's All Greek To Me by Debbie Matenopoulos arrived at my doorstep earlier this month as Greek food is one of my favorite foods but I have never tried it at home.  Since Greek food is not found as easily in Portland as it is found in Germany it has been way too long.  So needless to say I was beyond happy to review a book on Greek cuisine.

What do you think of when you think of Greek food? Let me tell you what comes to my mind is fragrant, perfectly grilled meats with light sauces, rice, cucumbers, tomatoes, lemons, and of course olives as well as olive oil.  I think of Retsina, white houses, geraniums, blue skies, and blue water - something I remember from my one visit to the Greek island of Rhodes over 20 years ago.  So yes,  you can say that I had a lot of expectation for It's All Greek To Me; did it deliver?  Well, you can say so it exceeded my expectations…

From it's beautiful cover to its beautiful photos descriptive recipes and eloquent introductions to Greek food and culture cook book lives up fully to its expectation.  It  takes the reader on a virtual trip through Greece; the pictures along with the beautifully written introductions to each section of the book take the reader on a "trip" through Greece.  It certainly was the perfect medicine for this homesick European.

It contains useful cooking tips and a great glossary of The Greek Pantry explaining everything from bread crumbs to the vinegar used in Greek cuisine.  One point I particular liked was the special note on vegan "butter" and learning that some of the sweets can also be easily recreated by using it.  This is - as may come as no surprise to you - a big win for me.

The cookbook contains everything from Appetizers - Mezzethes to Main Dishes both vegetarian and meat based to Sweet Pastries - Glyka.  The recipes are beautifully written, easy to follow and the bulk of them are adaptable to a dairy free kitchen {triple yay for that}; I for one am super excited to learn there is a dairy free alternative to Tazatziki which Skorthalia pg. 81 let me tell you I had no idea….

The recipes both sounds amazing and intriguing; Horta - Dandelion Greens Salad, Pligouri Salata - Bulgur Wheat Salad, Domlmathes Gyalantzi - Stuffed Grape Leaves, Faki - Greek Lentil Soup, Tahinosoupa, Tahini Soup…so far a couple of recipes have been recreated in my kitchen but the list is super long; way too long to list here :)  So far we have enjoyed Aunt Aphfroditie's Beet and Apple  Salad page 108 which was just amazing {I used vegan sour cream instead to make it dairy free} and also Pilafi - Rice Pilaf with Carrots and Parsley page 230 along with Latholemono - Lemon-Olive Oil Dressing page75 and the most amazingly moist delicious Lemonati Kota sta Karvouna - Lemony Grilled Chicken.  Now, it is confession time once again…but I am usually not the biggest fan of white chicken meat as it tends to be too dry for me however this recipe?!  It is just amazing, moist, lemony and full of flavor.  Take a look


Win your own copy  a Rafflecopter giveaway
Open to US and Canadian residents only
Lemonati Kota sta Karvouna (leh-moh-NAH-tee KOH-tah stah KAR-voo-nah)
Lemony Grilled Chicken (page 201)

I have found that simple food with great flavor is often the most satisfying, healthy, and easy to prepare. This fast and fantastic chicken recipe is packed with flavor and can be doubled or tripled easily for a big crowd. Serve this chicken with Summer Peach Salsa for a great summer lunch or light dinner. You can make the salsa and start to marinate the chicken right before you leave for work in the morning. Then, when you come home, just toss the chicken on the grill, and you can have a healthy dinner on the table in about 20 minutes.

SERVES 4
1/4 cup freshly squeezed lemon juice (about
2 lemons)
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
5 scallions, soft green parts reserved, thinly sliced
4 skinless, boneless chicken breasts
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups loosely packed mixed greens or baby spinach
1 recipe Summer Peach Salsa (page 83) or Latholemono (page 73)

In a medium mixing bowl, whisk together the lemon juice, olive oil, oregano, and the white parts of the scallions. Set aside.

Rinse the chicken under cold water, pat dry with paper towels, and season on both sides with the salt and pepper. Put the chicken into a large Ziploc bag and pour in the lemon juice mixture. Squeeze out as much air as possible, seal the bag, and shake to coat chicken in the marinade. Refrigerate on a large plate for at least 1 hour or up to overnight. Flip the bag over at least once so that the chicken marinates evenly.

Prepare a very hot grill or set a grill pan over medium-high heat. Brush the grill or grill pan with a little olive oil to prevent sticking. Remove the chicken from the marinade and grill for 4 to 6 minutes per side or until cooked through. Remove from the grill and let the chicken rest for about 10 minutes before serving.

To serve, evenly distribute the greens among 4 plates. Slice the chicken breasts into 1-inch diagonal slices and fan the slices over the greens. Spoon the Summer Peach Salsa or Latholemono over the top of the chicken. Garnish with the reserved green parts of the scallions. This chicken is also delicious served with Tzatziki (page 76).

Here is the nitty gritty brief review

It's All Greek to Me by Debbie Matenopoulos
Publisher BenBella Books, Inc., 2014
Hardcover, 303 pages ~ $29.95

Cuisine:                        Greek
Difficulty of recipes:    Mostly easy
Easily adaptable:          YES, the bulk of recipes can be adapted to a dairy free 
                                     and galactosemic diet
Pro:                              Great recipes for every day life that are easy to follow; the portions are
                                     generously calculated.  The pictures of Greece and the food photography
                                     a like are amazing.

You can connect with Debbie on Twitter, Instagram and Facebook

Sunday, July 6, 2014

Green Gazpacho {#vegan #dairyfree} for #SundaySupper

Happy Sunday!!!  Summer is finally here and we are just about to hit the summer heat next week.  What is summer without hot days and the days when you rather eat chilled food than hot food.  At least to me something is missing without those days.  The theme for this week's #SundaySupper is Summer Chillin' and Alayio of Prescetarian Journal is having all of us around her virtual dinner table.

I we love soup any time of year and cold soups are not refreshing but also so quick and easy to make.  So far Gurkenkaltschale {Cucumber Cold Bowl} with cucumber, dill, and "cream", Asparagus Gazpacho, or Gazpacho Andaluz have been on our table.  Now a Green Gazpacho has not yet been served…well, that is until today.

All you need to make this no-fuzz, no-cook soup is chilled ingredients and a blender.  Yes, that's it…super easy, right?

Green Gazpacho
  • 1 large cucumber app. {3/4 lb.}, peeled and cut into large chunks
  • 2 celery stalks, well cleaned and cut into pieces
  • 1 green pepper, cleaned, seeded and cut into chunks
  • 1/2 - 1 full bunch of garlic scapes cut into pieces {depending on how much you like garlic - as alternative you can use 4-6 garlic cloves}
  • 1/2 C ice cubes
  • 1/3 C lemon juice
  • 1-2 tsp salt to taste
  • fresh ground pepper to taste
  • 1 tomato cut into bite sized pieces for garnish
  1. Place all ingredients except salt and pepper into a blender;
  2. Turn blender to "chop" setting until all vegetables are all chopped up.
  3. Add salt & pepper to taste and set blender to "mix" setting.  Mix until everything is thoroughly mixed up.  Adjust spices as needed.
  4. Serve right away, or keep chilled in the fridge until you are ready to eat
  5. For serving top with tomato pieces.

Are you ready for more chilled dishes and drinks to beat the heat?!  Take a look what the other #SundaySupper contributors are bringing...


  Brisk Beverages Chilled Starters Snappy Salads and Sides Refreshing Main Dishes Cool Confections 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 7:00 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.

Thursday, July 3, 2014

German Cherry Cheesecake - Kirschkäsekuchen {#Dairyfree} & first 2014 camping trip at Memaloose Oregon State Park

What is going on?  It is finally summer when the living should be easy and time for leisure should be plenty.  This has been said many times by me, but really would someone please invent a device that transposes blog posts onto the screen for editing….

The 2013-14 school year is over and to celebrate we went camping the very first weekend.  We have a new tent and could not wait to get out and give it a try.  Let me tell you it was full success.  The weather was dry out at Memaloose State Park in the Columbia Gorge albeit super windy and making the kite- and windsurfers out on the Columbia River very happy.

Both girls loved riding their bikes throughout the campground - their favorite is to make  s'mores at the camp fire and play silly games.  We have somewhat of a routine when camping.  Ron makes delicious French Press coffee and breakfast then we head out for a daily adventure.  This trip we went on a couple of adventures.  The first day we drove up to Rowena Crest and hiked the Tom McCall Nature Preserve; windy but simply beautiful.  Now let me tell you something about our kids - we have one child that absolutely loves hiking but there is also a cute squeaky little wheel that is not the biggest fan.  Can you guess the hiking fan and the hiking foe?!  -  One thing that sure helped the hiking foe was that we observed a beautiful deer in the park eating her lunch and seeing the ponds on the plateau.  Take a look how beautiful this place is….

Now I know if you are here for the Kirschkäsekuchen you are asking yourself what on earth does any of this have to do with a cake?  Let me tell you,  cherries grow in abundance in the Columbia River Gorge and this is what we saw on our drive up to the nature preserve


How can anyone resist and not stop to buy at least a pound of cherries for each person? Well, I may have bought ten pounds something I shall call planning ahead :)  Back home, they were pitted, placed on cookie sheets in the freezer, then moved to freezer bags and I am happy to report that we now have lots of cherries.  We use them as ice cubs in water and lemonade, and in this German style Cherry Cheesecake…Since we are not going to Germany this summer, I have to bring Germany to us.  Käsekuchen is one of my favorites; dense, rich, full in flavor with little hints of lemon. Unlike the American Cheescake a German style Cheesecake is made with Quark. Neither of our girls have had Käsekuchen before so this was a challenge that I had planned to tackle for a long time.

Take a look…

What do you think?

German Cherry Cheescake {Kirschkäsekuchen}
Crust

  • 1-1/4 C flour
  •     1/4 C  Sugar
  •      1 tsp vanilla 
  •      pinch of salt
  •     1 egg yolk 
  •  1/2 C  Earth Balance or other vegan "butter"
Filling
  • 3 eggs, separated
  • 2 pack soft silken tofu 
  • 1/2 C sugar
  • 1/4 C lemon juice (or more to taste)
  • zest of 1/2 untreated lemon, grated
  • 1/4 C corn starch
  • 1-1/2 C fresh or frozen pitted cherries
  1. Combine all the dough ingredients and bring together until it forms into a smooth dough.  Roll out the dough on a floured work space.  Place it into a parchment lined spring form pan. 
  2. Place dough in spring form pan for about 30 minutes into a fridge
  3. Preheat oven to 400 F
  4. When the dough has chilled and the oven is preheated bake the dough for about 10 minutes.
  5. Remove from the oven, and turn down heat to 335 F
  6. Make the filling -
  7. Beat egg whites until they are firm.  Set aside
  8. Place tofu - drained as much as possible - into kitchen stand mixer. Beat until all lumps are worked out and it is smooth.
  9. Mix in sugar, lemon juice (add more to taste), egg yolks and corn starch.  
  10. Gently lift egg white under the filling
  11. Pour filing into pre baked crust.
  12. Place cherries on top of the filling and gently push them down
  13. Bake for about 60 minutes until golden
  14. Remove from the oven and let rest at a cool place for about 45 minutes before serving

Enjoy!

     

Monday, June 23, 2014

Easy Dinner Quiche for #WeekdaySupper #ChooseDreams

Happy Monday!  I am excited to participate in this month's #WeekdaySupper with the theme Family Favorites Turned Healthy sponsored by American Family Insurance.  Every day of the week we will bring you a different recipe for a dish that is healthy and on the dinner table in about 30 minutes.  Take a look at this weeks great line-up

Monday -      Easy Dinner Quiche by The Not So Cheesy Kitchen
Tuesday -     Tuna Frittata by girlichef
Wednesday - Farmer's Market Wrap with Avocado Hummus by Seduction in the Kitchen
Thursday -    Easy Pad Thai by The Dinner-Mom
Friday -         Fresh Watermelon and Chicken Salad by Peanut Butter and Peppers


Be sure to also check out the great Pinterest Board to find many more delicious Family Favorites Turned Healthy dishes. 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.

What does eating healthy mean to you?  Is it something that is easy to incorporate in your daily lives? To me eating healthy means having a varied diet with plenty of different vegetables, fruits, and all kinds of protein sources.  During the week it can be a little bit more tricky to stick to this rule however I have found that including

- fruit with breakfast,
- packing either a side salad and/or crunchy carrot sticks in the lunchbox, and
- serving a side salad with dinner

helps us to achieve our goal; yes for the entire family kids an all.  Of course my children - and maybe myself and Ron - love to snack on pretzels, chips…..but our philosophy is that moderation is key...

One of our dietary challenges is eliminating {ga}lactose {milk sugar} from recipes so many our families favorite dishes have had a complete make-over including quiche.  Quiche is one of those delicious dishes that come together in a snap and can be filled with almost anything.  It is one of those perfect dishes for a #WeekdaySupper; fill the quiche and while it bakes make the side salad.  Leftovers become a perfect lunch the next day….and yes, if there are picky eaters around your dinner table there are plenty of vegetables that you can sneak in there :)


Easy Dinner Quiche
  • 2 frozen pie crusts 9" {be sure to check label}
  • 2 medium tomatoes, seeded and sliced
  • 4 garlic cloves
  • 5 oz. salami, cubed
  • 3 large shallots, sliced
  • 1/2 C Kalamata Olives, sliced
  • 1 C fresh spinach cut {packed cup}
  • 1/2 C Parmigiano Reggiano
  • 1 C Emmenthal {or vegan cheese}
  • 1/2 tsp black pepper
  • 1/2 tsp salt {or more to taste}
  • 1 tsp. dried Italian herbs
  • 1-2/3 plain soy creamer  {or other milk}
  • 5 eggs

***Preheat oven to 400 F***
  1. Thaw pie crusts according to directions, and gently poke bottom with a fork
  2. Lay tomato slices in the bottom of the pie crusts
  3. In a pan gently heat cubed salami with garlic and render some of the fat.  Remove from heat and place in a large bowl.
  4. Add salami, shallots, Olives and spinach; toss it all up an season with some pepper and salt. Divide the salami - vegetable combo up amount the two pie crusts
  5. In a bowl beat eggs with soy creamer add cheeses; season with dried Italian herbs, paper, and salt.  Evenly pour the egg/creamer mixture over both pie crusts. 
  6. Place on a baking sheet and bake immediately for about 25 - 30 minutes, or until golden
Enjoy with a large salad!
Sunday Supper Movement
This post is sponsored by American Family Insurance. All opinions are my own. 

Sunday, June 22, 2014

Strawberry Vanilla Canapés for #choosedreams #SundaySupper {#dairyfree}

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


Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.

Is one your goals to eat healthier? This event has you covered as this week's #SundaySuper theme is Family Favorites Turned Healthy and our gracious host this week is Katie of Ruffles & Truffles.

What does eating healthier mean to you?  Is it eating more vegetables, reducing fat, or is it adjusting to special dietary needs?   Whatever it is just know that it can be done by making a few changes. Add a salad with some light dressing to every meal,  cut up carrots and celery sticks for an easy after school snack, or add some chopped up or grated vegetables in your favorite foods.  For the person that does not really love vegetables you can always add some grated vegetables to any dish.  I have added shredded carrots to meat loaf, diced carrots, turnips, celery to hearty meat sauces turning these dishes even more delicious.

If eating healthier for your family mean adjusting to special dietary needs to due allergies or other food related medical issues know that it can be done.  Honestly, believe me  I can tell you this from experience. Both of our children were born with a rare metabolic disorder called Classic Galactosemia;  neither of them can eat foods containing any form of (ga)lactose {milk sugar}.  When Alena was first diagnosed I was thrown for huge loop.  What will we eat - what about our favorite recipes, desserts…but then looking beyond that I saw the challenge.  I learned to adjust recipes, learned which substitutions work, and which ones do not.  Believe me you get used to working with different ingredients, it is beyond gratifying to know when a meal is prepared that the entire family can eat, plus I absolutely love the challenge.  It is not possible does not exist in my playbook - have fun playing with substitutions, trying them out and finding your favorite ones.  You know, just follow my favorite saying "When live throws you lemons make lemonade" and yes,  lemonade is always delicious.

In our kitchen I like to use almond milk to substitute milk, vegan sour cream standard sour cream, plain soy creamer instead of heavy creamer, vegan margarine instead of butter etc.  It works for most recipes and most guests would never guess that the dishes served at our house are also (ga)lactose {milk sugar} free.

Are you ready to hear about our delicious Strawberry Vanilla Canapes?!  In German we call them Erdbeerschnittchen and it has been one of my all time favorite early summer desserts.  It is a dessert that does not meet the girls diet but how they can miss out such a delicious dessert, right?!  Plus we have picked these strawberries now take a look….

Strawberry Vanilla Canapés
  • 1 pack of puff pastry defrosted {double check label}
  • 1 C sliced almonds plus 1/2 C for topping
  • 1 pack Vanilla pudding
  • 1 C Almond milk
  • 1 C plain soy creamer
  • 1-1/2 - 2 lb strawberries sliced, sprinkled with a pinch of sugar
  1. Prepare pudding according to directions using almond milk together with soy creamer.  Let pudding cool for at least 1-1/2 hr.
  2. Preheat oven to 400 F, line a baking sheet with parchment paper
  3. Roll out 3/4 of the puff pastry to cover the baking sheet. Roll out the remaining 1/4 of the puff pastry and place it around the edges of the baking sheet forming an edge
  4. Cover puff pastry with 1 C of sliced almonds
  5. Bake for about 20 - 25 minutes until slightly golden
  6. Let shell cool down, then fill it with the prepared vanilla pudding
  7. Top vanilla pudding generously with strawberries, and sprinkle with almond slices
  8. Cover with kitchen wrap and place in fridge for about an hour before serving
  9. When ready to serve cut into slices

Enjoy!

Now are you ready for all the other great healthy options we bring you today?  Take a look….

Savory
  Angel Hair & Zucchini Noodles with Fresh Tomato Sauce by Ruffles & Truffles
  Baked Vegetable Egg Rolls by Curious Cuisiniere
  Beef Stroganoff by Country Girl in the Village
  Buffalo Cauli-Tots by Cupcakes & Kale Chips
  Corn and Crab Chowder by The Dinner-Mom
  Crab Cake Salad by Family Foodie
  Grilled Portabella Mushrooms On Red Pepper Slaw with Cucumber Dressing by Seduction In The
  Kitchen
  Healthy Chicken Salad by Run DMT
  Lighter Beef Tacos by Alida's Kitchen
  Meatballs with Vegetable Noodles and Fresh Tomato Sauce by The Girl In The Little Red Kitchen
  Roasted Cauliflower Mac & Cheese by The Messy Baker
  Spaghetti Squash with Mushrooms and Spinach by Cindy's Recipes and Writings
Sunday Supper Movement  Superfood Pancakes by girlichef
  Tex Mex Enchilada Skillet Lasagna by Neighborfood
  Zucchini Meat Lasagna by Peanut Butter and Peppers

  Sweet

  Chewy Coconut Granola Bars by Savvy Eats
  Enlightened Southern Banana Puddings by The Weekend Gourmet
  Mom's Fruit Salad by Magnolia Days
  Strawberry Vanilla Canapés by The Not So Cheesy Kitchen
  Zucchini Carrot Snack Cake by The Foodie Army Wife

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 7:00 pm ET. 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.

Friday, June 20, 2014

Overnight 4th grade trip…{are not so scary after all ~ #Galactosemia}

How are you today?  I am so behind on my posts…lately it seems that they only take place in my head and never make it onto the screen….this one is long overdue.  This is about something I have wondered abut for a very long time.  What will it be like if our girls go on overnight camp trips.  Will the food be "safe" for them?  Will they be singled out, or will they be included?  Will it be an issue?  Well, the answer to my question came earlier this month as Alena went on her first trip to outdoor school.  Her class actually went for two nights, and as chaperones were needed I asked to join.

Let's just say that both of us were very excited; I was probably more nervous than Alena.   I went being all nervous and came back excited. Oh, we had SO much fun…it was simply amazing; Alena's teacher had called ahead to make sure the kitchen knew about her dietary restrictions.  Every meal a person came out to her and explained which foods were not safe.  There was pudding for Alena, soy milk, treats, and they even made special breakfast sausage for her.  I was just blown away as were my worries.  Alena herself - yes, she decided to sit at a different table from mine a couple of times - always asked and other chaperones told me how impressed they were that she always made sure that the food was safe for her.  Yes, I will say it here and now I am so proud of our big girl :)

The camp itself was beyond amazing; the setting was on 550 acres in nature away from the city right at the foot of Mt. Hood.  We slept on bunks in cabins, and enjoyed a large camp fire every night.  During the day there was outdoor school and we hiked through the woods exploring nature around us.  The most amazing thing to me was that the "Solo hike"; it is what it sounds like.  Everyone goes on a hike all by themselves.  The teacher went ahead and put little notes down and signs where to turn; then one kids and/or chaperone followed alone every 5 minutes.  To say that I was nervous about my girl hiking alone is clearly an understatement; yes I was beyond nervous and so was Alena as well as all the other kids.  Take a look there she is before the hike…

…however the Solo hike was the most amazing event.  Each kid got to experience nature by themselves, each kid was challenged and then realized what they can do. It was the single most empowering moment.  Simply amazing…and you know what? It was the favorite event of almost every single kid...

I have learned so much on this trip.  Our children are so strong, they stand up for themselves, and yes they do understand their dietary restrictions.  It makes me so happy…..




Wednesday, June 18, 2014

Orzo Salad for a #picnic #PicnicGame {#dairyfree}

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket. I'm going on a picnic and I'm bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie

                          and

                            Orzo Salad

Delicious Orzo Salad packed with olives, shallots, olives, arugula, red pepper…take a look - what do you think?!


Orzo Salad

  • 1 C Orzo
  • 3 oz pickled red peppers ~ 1/8 C of the juice reserved
  • 1/2 C pitted, mixed olives
  • 4 shallots sliced {1/2 C firmly packed}
  • 3 Tb Olive Oil
  • 2-1/2 Tb white balsamic vinegar
  • Salt & Pepper to taste
  • 1 C washed arugula


  1. Cook orzo according to directions. Drain and cool
  2. Dice red peppers into bite sized pieces
  3. Slice olives
  4. In a large bowl combine the cooled orzo with red peppers, olives, and shallots
  5. In a separate bowl combine Olive Oil, white balsamic vinegar and reserved juice from the pickled red peppers. Mix up thoroughly, add salt and pepper to taste.
  6. Pour dressing over the orzo vegetable mixture and combine well.  Cover and let rest for about an hour before serving.
  7. Before serving, place arugula in a ring around the top of the salad.
  8. Mix orzo with arugula when ready to serve.

Enjoy!

Sunday, June 15, 2014

Stuffed Pork Chops for #SundaySupper on #FathersDay

Happy Sunday and Happy Father's Day to all the wonderful Dad's!  Today's #SundaySupper event is 
Manfood and is hosted by my friend Susan The Girl in the Little Red Kitchen, be sure to visit her great blog.

When the Manfood #SundaySupper event was first announced I asked Ron what manly meal he would like me to make for him.  His answer? Well, yes you guess right Stuffed Pork Chops because I can tell you that my husband really, really loves pork chops and a stuffed pork chop just makes it even better.   Now let me share a couple of pictures of Ron and the family with you….
 yes, he also loves strawberries, the occasional donut, and beer….

Now let me tell you a little bit about these Stuffed Pork Chops; they are stuffed with mushrooms, shallots as well as some Emmental Swiss Cheese.  It was super easy - really, I kid you not - to prepare plus this dish was an absolute hit not only by Ron but also the girls loved it.  Serve on a bed of egg noodles, and a side salad….


Stuffed Pork Chops - serves 4

2 C Crimini mushrooms, sliced
1/2 shallot, diced
Pinch of salt and pepper
1/2 tsp Herbs de Provence
3/4 C shredded Emmental Swiss Cheese
1/2 C Panko bread crumbs
4 boneless pork chops, ask your butcher to cut a pocket into each of them
3 tsp Herbs de Provence
3 tsp salt
1 tsp black pepper
2 tsp smoked paprika

  1. Preheat oven to 350 F
  2. Saute crimini mushrooms and shallots with salt, pepper, as well as Herbs de Provence. Once mushrooms and shallots have softened put them into a medium size mixing bowl.
  3. Place cast iron pan into oven
  4. Add Panko crumbs, as well as Emmental to the mushrooms and mix well
  5. Mix Herbs de Provence, salt, pepper, and smoked paprika together 
  6. Rub pork chops generously with the herb, salt, pepper, paprika mixture
  7. Divide the stuffing into quarters and place a quarter into each pork chop.  Lightly press together 
  8. Carefully remove cast iron pan from the oven - be careful not to burn yourself - and place the stuffed pork chops into the pan.
  9. Place in oven and bake for a total of 20 - 25 minutes.  Turn the meat over after 1/2 of the baking time.
Enjoy!


Now be sure to check out the amazing spread the rest of the #SundaySupper contributors brought to the table today…

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


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 7:00 pm ET. 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.

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