Tuesday, April 15, 2014

#Recall Private Selection Sweet Strawberry Sorbet #Undeclared #Milk {#Galactosemia} #Allergen

Note:  13 states are affected by this recall by Kroger Co; sorbet sold at Kroger and Jay C stores in Alabama, Arkansas, Georgia, Illinois, Indiana, Kentucky, Michigan, Mississippi, Missouri, Ohio, South Carolina, Tennessee, and West Virginia (along the Ohio border).  Please click on link for details on this recall

Recalls, Market Withdrawals, & Safety Alerts Private Selection Sweet Strawberry Sorbet Recalled for Undeclared Allergen

Sunday, April 13, 2014

Rouladen for #SundaySupper {Rinderroulade}

Happy #SundaySupper, all!!!  Are you ready to hear about this week's event?  This week's recipes are all about Stuffed, Wrapped, and Rolled recipes. The amazing Amy from over at kimchi MOM is our wonderful hostess today.  Now doesn't today's theme sound intriguing?  Truth be said at first I was stomped as in what could I make - well, that lasted all but maybe a couple of minutes.  Yes, Rouladen one of my favorite special dishes is rolled..it was one of those "duh" {don't tell my kids I said that} moments.  Rouladen is one of those quintessential German dishes, perfect for the special #SundaySupper table, for any special occasions or for guests.  There are many variations of Rouladen - these are my traditional version.   Purists may argue, that THE traditional Roulade uses pickles and sweet pickled red peppers; but as I said this is my traditional version :).

Rouladen take a little time I am not going to tell you different but the result? Oh, oh so good and absolutely worth the work for that special dinner…tender beef, a slice of thick bacon, onions, and sweet pickled red peppers.
Rouladen
  • 8 slices of thinly cut beef {ask your butcher to cut Top Round Beef into thin slices - at least 7" long and about 4" in width. Place the meat between a layer of kitchen wrap and carefully pound it until it is very thin. Be sure that  not puncture the meat}
  • 4 Tbs of Dijon mustard
  • 8 slices of thickly cut bacon
  • 2 onion diced
  • 1 jar of sweet pickled peppers, finely chopped (juice reserved need for braising)
  • Kitchen twine
  • Salt - Pepper - Paprika
  • 3-4 Tb Canola Oil
  • 2 C carrot, diced
  • 1-1/2 C celeriac, diced {about 1/2}
  • 3 C leak sliced {thoroughly washed, and sliced}
  • 2 TB tomato paste
  •    flour
  • 1-1/2 C dry red wine
  • 2 Bay leaves
  • 1 Tb corn starch
  • Salt, Pepper, and Paprika
Note: You will need a fairly large work space to assemble the Rouladen
  1. Assemble Rouladen - lay out the meat flat on your work surface {I usually work two at a time}.  Carefully rub the meat with a little bit of salt, pepper, and paprika from both sides. Lay down flat and brush the meat {only on the side facing you} liberally with mustard.  Then place a slice of bacon on top, sprinkle onions as well as pickled peppers on the meat.  Now - working from the bottom to the top - carefully roll the meat up and try to keep the filling inside.  The next step is to tie the Roulade - cut a large piece of kitchen twine then place it underneath the Roulade, bring it to the top, go over the ends and tie it in the middle.  You have a nice little package.  Repeat this step until all the meat is wrapped up.
  2. Heat 2 Tb of oil in a large - oven proof - dutch oven. When hot, place two {or more if they fit without crowding the pot} Rouladen in the pot. Sear from all sides until the outside is nicely browned; remove browned meat and set aside.  Repeat until all the Rouladen are browned; you may have to add more oil.
  3. Preheat oven to 355F - Now add the vegetables {Rouladen are still set aside} and quickly roast them from all sides; add tomato paste and mix it under the vegetables. After a couple of minutes stir the wine into the vegetables and be sure to scrape up all of the bits and pieces.  Next add the reserved liquid from the sweet pickled peppers and the bay leaves. Stir up the liquid and the vegetables and bring to a quick boil. Then carefully place the browned Rouladen back into the dutch oven. Be sure to also pour in all the juices that accumulated while they were resting.  Cover and place in the preheated oven for about 90 minutes.  Turn the Rouladen over after about 45 minutes.
  4. After 90 minutes remove the pot from the oven; carefully remove the Rouladen, wrap them in aluminum foil and set aside.
  5. Gravy - pour the cooking liquid through a strainer {I use a tightly woven colander} and push as much of the gravy through.  Place the gravy back into the dutch oven and bring to a boil.   Place corn starch in a small bowl, and add a couple tablespoons {be careful not to burn yourself} of gravy into it.  Stir it up until all lumps are gone - you may have to add a little bit of water as well. Now, carefully stir the corn starch/gravy mixture back into the hot gravy {it should almost be boiling}. Lower the heat once the gravy starts to thicken.  Adjust salt and pepper.
  6. Place the finished Rouladen together with all of their juices back in the gravy.  Gently heat for about another ten minutes or so.
That's it - friends; it sounds more complicated than it is but it does take time.  Well worth it so :)  Serve them with Kartolffelklösse {Potato Dumplings}or Spätzle or Egg Noodles, Red Cabbage {if you like it} or just with a large bowl of salad.  If you give it try please be sure to let me know how you like them.

Now check out all the other amazing Wrapped, Rolled, and Stuffed recipes by the other #SundaySupper contributors….

Sunday Supper Movement
Starters and Snacks
Entrees and Mains
All things Sweet

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, April 11, 2014

Things & Red Pepper Corn Chowder #Vegan #Dairyfree

How is everyone?  All is fine here - I just have been in a - for lack of better words - little "lull"; you know just part of life, right?!

Time here seems to just fly by - please tell me that everyone is feeling like this.  How can it already be April? I love spring but at times it all just runs a little too quickly for me; it probably has always been as fast but I never paid as much attention to it.  My hair keeps getting more grey strands and the girlies are growing by - as you say - leaps and bounds.  No longer are they little girlies, but big girls…Wow!!! It is all good and I am certainly not complaining to see our girlies grow into little ladies.  Now please do not tell them that I referred to them as little…especially Mia Rose would be super upset :)

We have had another visit to our metabolic clinic, another blood draw, and Alena - now that she has turned ten - has had her first bone density scan.  Our visit was - as usual - great; the fantastic news is that new guidelines will be coming out allowing a lot more cheeses and casein will be okay. I cannot wait to see them..both of the girls GALT levels were good {YAY} however the Vitamin D was off the chart as in off the chart low :(.  That certainly was not the result we wanted to see but we are boosting Vitamin D with daily drops and another draw next month will {fingers crossed} show increased levels.  
The result of the bone density level was not as expected and it really did throw me for a loop questioning myself…I was so surprised because both girls eat quite a bit of cheese, Alena drinks at least two large glasses of fortified Chocolate Almond Milk everyday, takes a supplement and still the bone density was not were it should be.  The metabolic clinic however told us that they were not surprised since the Vitamin D level is so low.  The good news is that there another ten years to build up Alena's bones.  So boosting Vitamin D, more {soon} cheeses, and running {Ron started to take both girls with him} should bring us there.  Fingers crossed…


Now are you ready to hear about some delicious Red Pepper Corn Chowder?  Courtesy of delicious frozen corn, you are able to bring summer to your table anytime of year now.  I made it on a particular grey, cool, and rainy - albeit spring - day; it certainly brightened everyone's mood plus it is super easy, quick, and satisfying.


Red Pepper Corn Chowder

  • 2 Tbs Olive Oil
  • 1 onion, diced
  • 1 large carrot, cleaned and diced
  • 3 celery stalks, diced
  • 1 - 2 large red pepper(s), seeds removed and diced
  • 4 C diced potatoes  
  • 1 bag frozen corn
  • 5 C water {or more}
  • 1 vegan bullion broth
  • 1/2 untreated lemon; zest & juice
  • Salt and Pepper to taste
  • Green onion diced for garnish

  1. Heat olive oil in a large stock pot.  Add onions, carrot, and celery together with a pinch of salt.
  2. Sautee until onions begins to turn translucent.
  3. Add pepper and sauté for another minute or so.
  4. Add potatoes together with the corn and stir it all up for another minute
  5. Add water, as well as the bullion cube.  Bring to a slow simmer, and cover.
  6. Simmer for about 20 - 25 minutes until potatoes are soft
  7. Using a hand blender, puree the soup to desired consistency.  When blending be very careful not to burn yourself as the liquid will splatter.
  8. Add lemon zest, together with lemon juice and pepper. Adjust salt to taste.
Garnish with diced green onion; serve with a large side salad and some crusty bread!

Saturday, March 29, 2014

Almond Lemon scented Chocolate Chip #Cookies {#Dairyfree} & 2014 spring break

Here we are at the end of spring break and yet I have not filled you in about any of our little adventures.      The break has just flown by and it is hard to believe that school will be back in session on Monday.  Our highlight this spring break was our two night beach get away; yes a mini vacation at the amazing Oregon Coast.  When we go, we usually get a vacation home but this time we stayed for two nights at a hotel right on the beach in Cannon Beach.  Yes, literally there was nothing but a strip of grass as well as a seawall between us and the beach.  Heavenly…plus the whether - yes, it gets cold and rainy at the Oregon coast - was almost like summer.  Clear blue skies and sunshine inviting us to explore the tidal pools around Haystack Rock. In addition - and this was the highlight according to MiaRose - there is a nice pool which the kids enjoyed daily, plus great sea food. So yes,  our mini spring break get away was a huge success.  Take a look at some of pictures….

There were no further big adventures besides the girls tagging along to the Senior Center where they got to play Bingo while I saw clients at the Senior Law Clinic. Yes, the girls as well as the seniors enjoyed each others company :)

So now let's talk Chocolate Chip Cookies - one of my usual go to recipes are my Everything but the Kitchensink Cookies packed with oatmeal, seeds, raisins, and chocolate chips they are so good.  However MiaRose has decided - after having been a raisin lover for years - to despise raisins and she will not eat anything with raisins. I could have made the cookies without raisins but then there was the lack of oatmeal issue as well.  Yup, time for a new cookie and this is how this one came about.

Almond Lemon scented Chocolate Chip Cookies

  • 1 stick Earth Balance {or other "butter"} cut into chunks
  • 1/4 C sugar {regular white granulated}
  • 1/2 C light brown sugar
  • 1/4 tsp salt
  • 1 tsp almond extract
  • zest of 1 untreated lemon
  • 1 egg
  • 1 C + 2 Tb flour
  • 1/4 tsp baking soda
  • 1 C semi-sweet chocolate chips {check label}
 ***Preheat oven to 350F***
  1. Cream "butter" with sugars and salt in a kitchen machine until well blended,
  2. Add almond extract together with lemon zest mix for about a minute
  3. Add egg and mix for about another minute
  4. In a separate bowl mix flour with baking soda
  5. Add flour/baking soda mixture to the wet ingredients.  Mix for about a minute until well combined.
  6. Add chocolate chips to the dough
  7. Prepare a baking sheet with parchment paper.
  8. Using two teaspoons drop balls of dough onto the baking sheet
  9. Bake for about 10 minutes; and let them cool down
                                                                            Adapted from Marthas Stewart Soft & Chewy Chocolate Chip Cookies
Enjoy!

Thursday, March 20, 2014

Indulgent #Vegan Herbed Potatoes {#Dairyfree} the perfect #sidedish

Did you all have a fun St. Patrick's Day?  We celebrate it just a little bit and really it is Ron who insisted on having the celebration and it is very low key.  It means Corned Beef for dinner as well as a pint, or two of a nice Irish Stout.  I know, German girl makes Irish food…but hey it actually turned out quite good if I amy say so myself.  The past couple of years I have boiled to deliciousness with potatoes and cabbage but this year I baked it in the oven.  The cabbage was sautéed {a huge huge hit} and the potatoes?  I baked them into super indulgent Vegan Herbed Potatoes.  Let me tell you,  I am never going back to boiling Corned Beef - yes, as in ever…it was so, so good.  Oh, and we also had the most delicious Irish Soda Bread - dairy free - that my wonderful friend Larissa made.  It was out of this world…

What do you think?



Now let's talk about Herbed Potatoes;  I sampled "Butter and Herb Potatoes" when out shopping for the event. Oh so so good - really just beyond expectation amazing, but there was one huge big down-
side.  You know, right?!  Yes, Butter as in cow as in not safe for our girls…so hey why not use Earth Balance instead.  I made another couple of changes and let me tell you…these potatoes are absolutely amazing.  Yes, super indulgent and they were a huge hit at the table.  There were hardly any leftover potatoes….

Herbed Potatoes

  • 1-1/2 sticks of Earth Balance {or other butter of your choosing}
  • 1/4 C horseradish {I used Extra Hot Beaver brand horseradish Beaver check label}
  • app. 3 lb red  potatoes, scrubbed and sliced thinly
  • 1 small leek, cleaned, and cut into thin rings {I use the entire leek}
  • 1/2 bunch fresh dill, chopped {or more}
  • 1/2 bunch Italian parsley, chopped
  • 2 tsp salt and plenty of ground black pepper
  1. Preheat oven to 350F
  2. In a small pot, carefully melt Earth Balance; 
  3. add horseradish when melted
  4. Place potato slices together with vegetables and herbs in a large bowl
  5. Pour the melted Earth Balance/horseradish over the potatoes and veggies.  Toss well until all potatoes are evenly coated
  6. Transfer the potato/vegetable to a shallow baking dish.  Cover with aluminum foil  and bake for about 40-45 minutes until potatoes are soft.
  7. Add additional salt & pepper to taste.

Tuesday, March 18, 2014

Risi e Bisi for #WeekdaySupper {#green}

Sunday Supper Movement The theme for this month #WeekdaySupper is green; yes there will be green recipes for every single weekday this month from the #SundaySupper contributors.  Take a look at all the great options we have for you this week.

            Monday – Cookin’ Mimi – Grilled Chicken Club Salad
            Tuesday – The Not So Cheesy Kitchen – Risi e Bisi
            Wednesday – Chocolate Moosey – Jalapeño Popper Corn Chowder
             Thursday – girlichef - Herb Roasted Salmon w/ Veggies
             Friday – Mess Makes Food – Broccoli and Blue Cheese Pesto Pasta

My contribution is Risi e Bisi as in rice and peasIt is a quick, delicious risotto studded with green peas and somewhat of a staple in our house.  This is comfort food and it is easily adapted to a vegetarian option by using vegetable broth or vegan option by using vegetable broth and leaving out the Parmigiano Reggiano.  We like to use Parmigiano Reggiano not just for the flavor but most importantly because it is a great source of calcium; everything counts :)
 
So let me present you with today's #WeekdaySupper recipe Risi e Bisi - and please do not be intimidated by risotto.  It is really easy, and quick - just requires a little bit of stirring…take a look how it yummy it looks….

Risi e Bisi
  • Splash of Olive Oil 
  • 1 onion finely chopped 
  • 1 clove garlic minced 
  • Pinch of Salt 
  • 2 C of Arborio Rice 
  • 3/4 - 1 C dry white wine 
  • 1 qt. Chicken broth (I use Pacific Foods brand) or Vegetable broth
  • Rind of a piece of Parmigiano Reggiano 
  • 1-1/2 C frozen peas, defrosted  
  • 1 C grated Parmesiano Reggiano 
  • 1  - 2 Tbs Earth Balance, or other butter 
  • Salt and Pepper to taste 
  1. Warm broth in a separate pot. 
  2. Heat Olive Oil and when hot add the onions with a pinch of salt. Sautee until soft, then add garlic, After about a minute add, 
  3. Rice stir frequently until kernels become slightly translucent, then add wine. When the wine is just about reduced, add 
  4. Parmigiano Reggiano rind, and 1-2 ladles of the chicken broth to cover the rice. Risotto should be at a very slow simmer. Stir frequently - when reduced add more chicken broth; repeat add the defrosted peas with your last ladle.  Stir frequently - 
  5. when most of liquid is reduced and rice has desired consitency remove from heat and add, 
  6.  3/4 C of grated Parmesiano Regiano, and Earth Balance. Stir throughly - adjust salt and pepper to taste.  
  7. Serve with remaining Parmigiano Reggiano and a side salad! 

Sunday, March 16, 2014

Roasted Broccoli Spinach Salad for #SundaySupper {#Vegan} #EatYourGreens

It is March - yes; spring is just around the corner well actually here in Portland, we already see and smell it.  Daffodils are blooming, the trees just started to bloom as well, and tulips are just around the corner.  Well I know so is probably also the next storm but isn't it all part of spring?  This weeks #SundaySupper theme is Eat Your Greens and DB of Crazy Foodie Stunts is our host.

We like greens in our house. Kale, Chard, Mache, Spinach….we have not met a green we did not like; and I am so glad that the entire family loves dark leafy greens just as much.  Salad is something that we have on the table with every dinner, and both girls always enjoy it.  I try to mix it up a bit - red leaf lettuce, green leaf lettuce, spinach, kale {lacinato is our favorite}, and today I bring Roasted Broccoli Spinach Salad to our virtual #SundaySupper dinner table.  It is greens on green, delicious, crunchy, and oh so good.

Roasted Broccoli Spinach Salad

  • 1 lb Broccoli florets, washed, and cut into halves
  • 1/8 C olive oil
  • Pinch of salt
  • 3 C Baby Spinach, washed
  • 3 Tbs Toasted Sesame Oil
  • 2 Tbs Rice Vinegar
  • 1-2 Tbs Lemon juice
  • 1 tsp Hoisin Sauce
  • 1 Tbs Soy Sauce
  • 3/4" fresh Ginger, minced
  • 1 Garlic clove, pressed
  • 1/4 C raisins {optional}
  • 1/4 C Sunflower seeds
  • 2 Green Onion, diced
  1. Preheat oven to 375F
  2. Toss Broccoli in a bowl with olive oil and sprinkle with salt; lay out flat on a baking sheet and bake in preheated oven for about 30-40 minutes. Remove from oven and let Broccoli cool down
  3. Prepare dressing by combining in the salad bowl oil, vinegar, lemon juice, sauces, ginger, and garlic.  Adjust vinegar / lemon juice to taste; stir in raisins and sunflower seeds.
  4. Add spinach and broccoli to the salad bowl; toss vegetables with the dressing.  Sprinkle with green onions.

Green Light Appetizers and Sides Getting Greens Through Salads Entreés That Will Leave You Green With Envy Desserts and Beverages That Will Make Others Turn Green 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. 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. 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.

Sunday, March 9, 2014

Potato Chickpea Stew for #SundaySupper {#meatless #vegan}

Welcome to another #SundaySupper I am participating in. This week's theme is Meatless #SundaySupper; yes all recipes today are vegetarian some are vegan.  Isn't it a great theme?  Today's event is hosted by Tammi over at Mommasmeals.  Thank you so much for having us at your dinner table today.

Do you know that I was a vegetarian when I first met Ron?  I actually was a vegetarian for many years until - when we visiting Germany - my friend made a roasted pepper-meat Strudel and I just could not resist.  Yes, that was the end after years…today we eat a varied diet and I try to mix it up.  I do not set a goal as to one meatless meal a week it is just how it works out.  There are some weeks where every single meal is - inadvertently - vegetarian and other weeks where most meals include some sort of meat.   A varied diet is also important for our children,  it exposes them to different textures, tastes, flavors and expands their horizon.

The dish I bring to today's #SundaySupper table is Potato Chickpea Stew;  chickpeas aka garbanzo beans or Kichererbsen {giggle peas} as they are known in German and they are Alena's absolute favorite :).  It is the perfect dinner any time of year plus because it is made with canned chickpeas it is made in a snap. This dish is full of lemon, ginger, garlic, and can pack as much or little spice as you like.  As you may remember my family does not like spice, so I made mine very mild but added some extra spice to my own bowl.


Potato Chickpea Stew
  • 4 Tbs canola oil
  • 1  onion diced
  • 1" fresh ginger, peeled, and minced
  • 4 garlic cloves minced
  • 1 untreated lemon; juiced, and zest grated
  • 3 tsp cumin
  • 3/4 tsp paprika
  • 1/8 tsp cayenne pepper (or more)
  • 1-3/4 lb. yellow potatoes, peeled and diced
  • 2-1/2 C canned Chickpeas drained and rinsed (large can, or two regular sized cans)
  • 5 C water
  • Salt & Pepper to taste
  • 1/4 C fresh cilantro, chopped for garnish {optional}
  1. Heat oil in a large pot and when hot
  2. Add onion and sauté until they begin to soften then
  3. Add ginger, garlic, lemon zest, cumin, paprika, cayenne pepper, and a good pinch of salt.  Saute until fragrant.
  4. Add potatoes and combine with spice onion mixture.  On medium heat sauté potatoes for no more than five minutes until all have been mixed with the spices.
  5. Add chickpeas and give it all a good stir; then
  6. Add lemon juice, and water. Stir it up and bring to a slow simmer.  Cover and cook for about 25 minutes until potatoes are soft.
  7. Adjust salt & pepper to taste
  8. Ladle into bowls and top with cilantro.
Enjoy!

Now get ready to take a look at all of these amazing recipes the #SundaySupper contributors are brining today...
Salads, Soups, Stews and Starters
"Meat"balls
Pastas, Pizzas and Casseroles
Burgers
Tacos & Everything Wrapped
Other Main and Side Dishes
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.

ShareThis