Tuesday, July 28, 2009
In any case, our visit turned out to be wonderful. The girls are growing beautifully, live feels nice and soft (or however this is really described), eyes are clear, speech is good, LEVELS are FANTASTIC, and overall our physician was very pleased with both of our sweet little ladies...The best news of all? We currently go up to OHSU for an appointment twice a year, however because they are both doing so well we are switching to annual appointments! Yeah!!! Of course, this does not include the draws. Those are still at least twice a year for both girls, but this great appointment just shows to me that it is possible to live a normal life, include as much food as possible, and be HAPPY...as I said before Galactosemia is part of our life, but it certainly is not our life, and does not rule our life.
We celebrated today by going out for dinner to Deschutes Brewery Pub, followed by a visit to the Jamison Square Fountain, and ice cream at Ben & Jerry's in the Pearl (Lemon sorbet for Mia Rose & Mango Sorbet WITH chocolate sprinkles for Alena). The perfect ending to a great day.
Here is the recipe
- 200 gr. (about a good 1-3/4 C) Flour
- 500 gr. (2-1/4 C) Potatoes (I used red potatoes as they should stay somewhat firm when cooking)
- 50 gr. (3-1/2 Tbl.) Earth Balance melted
- Peel potatoes and boil in salt water until done
- Pour flour into a bowl
- Push potatoes through ricer onto the flour
- add Salt
- add melted Earth Balance
- Put everything gently together (I use a scraper) until it becomes a firm dough - this process should take about 5-6 minutes; very gently knead dough
- Divide dough into four equal parts
- Form, and shape each one into a long skinny roll with about 1/2 inch (1 cm)in diameter
- Cut each roll into equal gnocchi, each about 1 inch, or longer (2.5 cm)
- Bring water with salt to a boil
- Add the entire Gnocchi batch at once to the boiling water
- turn down heat to a simmer
- Cook for about another minute once they float to the surface
- Take out of the water
You can serve Gnocchi just with garlic & olive oil, crispy fried sage leaves, tomato sauce, etc. Since I had a bunch of basil, I made Pesto...
- Bunch of basil (leaves only) - about 2 packed cups
- 3 garlic cloves
- 1/3 Cup of pine nuts, or walnuts
- 1/2 Cup of Extra Virgin Olive Oil
- 1/2 Cup of Parmesiano Regiano (optional - if you use, pls be sure that it is the imported version - FYI - Grana Parmsiano is not aged as long)
- Put garlic in food processor and pulse until finely chopped
- Add basil leaves and pulse
- Add pine nuts and pulse (if you use walnuts, then process them before the basil)
- Add Olive Oil and pulse
- If you do not add the cheese it is done and delicious - you may want to add salt
- Add Parmesiano and pulse (no additional salt is needed)
FYI - I did not have any nuts in the house and the pesto still turned out great.
Please let me know if you like it...Happy eating :)
Monday, July 27, 2009
Our girls like fruit, but also (this seems to be a given) the French Toast along with the apple syrup and Jam. The recipe is easy and it can be prepared the night before. Just pop it in the oven 45 minutes before you want to serve it. Well, I have not posted recipes in a while so here we go.
Stuffed French Toast Strata
- 1 1-lb. loaf French Bread
- 1 8-oz. package of Tofuti "Cream Cheese" cubed
- 8 Eggs
- 2-1/2 Cups "milk", or "creamer" (I use Soy and like plain the best)
- 6 Tablespoons Earth Balance melted
- 1/4 Cup Maple Syrup
- Cut bread into cubes,
- grease a 13x9x2 inch baking dish
- Place 1/2 of the bread cubes into the baking dish
- Top with "Cream Cheese"
- Top with remaining bread cubes
- In blender mix together eggs, "milk", margarine, and maple syrup until well combined
- Pour mixture evenly over the bread & "cream cheese"
- Press down lightly to moisten all layers
- Cover with foil and let rest in fridge for 2 - 24 hours
When you are ready to bake the French Toast
- Preheat oven to 325
- Bake for 35 to 40 minutes, until center is set, and edges are slightly golden
- Serve with Apple Cider Syrup
Apple Cider Syrup
- 1/2 cup Sugar
- 1 Tablespoon Cornstarch
- 1/2 teaspoon Cinnamon
- 1 Cup apple cider, or apple juice
- 1 Tablespoon lemon juice
- 2 Tablespoons Earth Balance
- Stir sugar, cornstarch, and cinnamon together (in small saucepan)
- Stir in juice, or cider and lemon juice
- Cook and stir over medium heat until mixture is thickened and bubbly
- Cook and stir for 2 more minutes
- Remove pan from heat and stir in margarine until melted (I actually did not add more margarine and it turned out good)
I have had this recipe for a very long time and adapted it to fit the galactosemic diet; unfortunately I do not have the name of the author, title, etc.
Sunday, July 26, 2009
In any case, so we have had the Mushrooms with new Onions and Pasta; Tomatoes with Basil, Garlic and Couscous; home made Gnocchi with home made Pesto (pls let me know if you are interested in the recipe & I will post it...and yes, the pesto I made was with Parmesiano Regiano); Kale with black beans and rice...So why, the title? Today we had black beans, rice, and Kale for dinner. Alena loves black beans, Mia Rose on the other hand sees her plate looks at it (so imagine one pile of rice, pile of black beans, and pile of sauteed kale) and says "Mama I love Kale..." It was just so cute that I had to share it :)
Lately it seems that my posts have nothing to do with CG. Well, on one hand this one certainly does not but on the other hand it does. Just like with earlier posts about the berries it goes to illustrate that we live a normal life. The girls eat all fruits & veggies, even Parmesiano Reggiano and they are doing fine. I used to be so frightened that something terrible would happen if they would eat certain food which are not allowed under the Acosta Diet. I remember when Alena was first eating solids how I analyzed every single ingredient. Poor girls, she did not have any apple sauce, nor carrots...I sound like a broken record now, but I have come a long way. Remember the glass is always, always half full...
P.S.: Here is the link to Organics to you...http://www.organicstoyou.org/
Thursday, July 23, 2009
Yesterday the girls and I went berry picking again. We ate all of the berries from our last trip (yes, all 12 lbs. of blueberries were eaten within 3 days!!!) Good thing there are still blueberries available even so for only another two weeks or so...So we went again and came back home with
12 lbs. of blueberries, 3 lbs. of marionberries, and 3 lbs. of raspberries. Marionberries are so thorny, and Alena's absolute favorite. On the way home Alena kept talking about chocolate with ice cream, berries with ice cream, carrots (?) with ice cream and chocolate...well, you get the picture. How could I resist but to buy the fixings for ice cream sundaes?!
For the first time I bought Vanilla Bean "ice cream" made from Hempmilk. WOW - is that tasty. It is made by Living Harvest Foods, Inc. and the brand is "Tempt"...Here is the link to the "ice cream page" http://www.worldpantry.com/cgi-bin/ncommerce3/CategoryDisplay?cgmenbr=655972&cgrfnbr=3021040. The flavors include Vanilla Bean, Mint Chip, Coffee Biscotti, Chocolate Fudge, and Coconut Lime. So far I can only pledge for the Vanilla Bean. It is delicious...oh, and for the chocolate sauce I bought Chocolate flavored Syrup by Santa Cruz. The girls loved this too :) Check it out, here is the link http://www.scojuice.com/products/dessert_toppings/chocolate_syrup. The girls topped the "ice cream" with the chocolate sauce and raspberries.
Oh, and if you wondered what happened to the berries. 1 bag of blueberries are frozen (yeah!), marionberries = 8 jars of jam, raspberries - most of them are eaten, and I made 2-1/2 jars of jam out of the rest, 1 bag of blueberries will be made into jam, the last bag of blueberries will be eaten :))) - I LOVE Summer!
I love to hear from you, so please let me know if you like this...
Tuesday, July 21, 2009
Sunday, July 19, 2009
It was a very warm sunny day in PDX, and about ten degrees cooler up there. Alena just got a bike with training wheels and we brought that along as well as Mia Rose's bike. Mia Rosie's bike is w/o pedals, she sits on it and uses her feet. Its great to learn the balance thing. We took "Streamwatch Trail", looked at the fish, threw rocks into the Salmon River, waded in the Salmon River, and also brought lunch along. Our fantastic lunch de jour consisted out of PBJ for Ron, Mia Rose, and myself. Alena prefers to just stick apple pieces into peanut butter. She ended up eating 1-1/2 apples with a ton of peanut butter :) (made both of us oh so very happy). We then trekked back up to the car, loaded in the bike and drove to the "Family Picnic" area. There is a huge open field, and also a nice playground. The girls were ecstatic...Perfect ending for a perfect day. Take a look at this great place here is a link to the broshure http://www.blm.gov/or/resources/recreation/files/brochures/Wildwood_brochure07.pdf. Oh, and what does this have to do with Galactosemia? It really has nothing to do with it at, but you know what? We did not think once about CG...Have a great week.
Saturday, July 18, 2009
Hiland-Roberts Ice Cream Announces Voluntary Nationwide Recall of Specific Lot Numbers of Espo brand and Natures Promise brand Sorbettos Due to Containing Undeclared Milk
Please click on the above link for detailed information about the recall.
Fri, 17 Jul 2009 18:59:00 -0500
Hiland-Roberts Ice Cream, Norfolk NE is voluntarily recalling sorbet products manufactured for Espo's Cucina Dolce, Inc. because they contain undeclared milk. The recalled products are pint containers of Espo's Sorbetto and Nature's Promise Sorbetto.
Friday, July 17, 2009
On more thing about Staccato Gelato, homemade, local gelato. The place is such a wonderful east side place...you just have to love. The staff is great, they are helpful, and there is even a play corner in the Sellwood store. :) FYI - there are two locations one in North East Portland, and the other in Sellwood (South East Portland).
- 232 NE 28th Ave. and
- 1540 SE Bybee
Here is a link to their Web-Site http://www.staccatogelato.com/
Tuesday, July 14, 2009
Sunday, July 12, 2009
LEMON COFFEE CAKE
- 3 Cup Flower
- 2 Cup Sugar
- 1 Cup Soy/Rice Milk
- 2-1/2 teaspoon Baking Powder
- 4.4 oz Earth Balance (Margarine) FYI - 125 gr
- 3 eggs, separated
- 2 Lemon, juiced and peel grated
***Preheat oven to 350 F***
1. Separate the eggs
2. Beat whites until peaks form
In separate bowl mix:-
3. Flower, with baking powder and add
4. Egg yolk. Earth Balance, and Soy Milk
5. Mix together
6. Add Lemon Peel
7. Add the egg whites and mix carefully (use spoons) under the dough
8. Pour batter in a well greased Bundt Pan (Gugelhupf Pan)
9. Bake for about 1 hour in the pre-heated oven
When the cake is done
10. Mix Lemon with some powdered sugar and brush mixture on the warm cake
When the cake is completely cooled down, sift powdered sugar over it
Please let me know if you like the cake, or made any adjustments. Thank you :)
Wednesday, July 8, 2009
July brings Raspberries and Blueberries. Today was our day to go back to Sauvie Island. Just the girls and me. What fun we had. We first picked Blueberries, which is another of Mia Roses favorites, and then moved on to the Raspberries. The farm we go to has these great carts, so by the time we were at the Raspberries the girls stayed in the cart cuddled in their blanket, eating cookies while the mothership picked Raspberries, dropping the occasional one into their mouths. Funny enough, Alena is a Raspberry nut. Mia Rose likes them but she definitively would not sit in the dirt just to eat them :))). In total we had 12 lbs. of berries and yes, we will be back as Marionberries, and Blackberries are yet to come. Plus can one ever have enough Blueberries? Here is a link to the farm we like to go to http://sauvieislandfarms.com/
So there is really not one point I am trying to make. Maybe one. - When I first read through the documentation on foods and saw that it also included Blueberries I was so, so very sad. Well, here we are five years later, two girls with CG, both with great levels, no issue, and both are total Blueberry lovers. OK the point? Its not all black, and its not all white...and the glass is always, always, always half full...
Tuesday, July 7, 2009
OK - I have to get back to happy thoughts...
Saturday, July 4, 2009
Another 4th of July and it is hot here in Portland. What does 4th of July mean in our house? Do you want to guess, maybe?! OK I will let you off the hook...its FLAG CAKE DAY!!! Yeah, I already baked the cake, poured the Yell-o on it (just a tiny bit so this year), and frosted the cake. But it's not yet finished. The girlies and I will do that a little bit later before we go to our party :)
For those of you who are interested here is the link to the recipe. http://galactopdx.blogspot.com/2008/07/4th-of-july-flag-cake.html A picture of this year's cake will be posted later :) Have a great day everybody