Sunday, September 30, 2012

Gulasch for #SundaySupper {Goulash}

Today's theme for #SundaySupper is meals made out 5 ingredients or less.  I am very excited about this  theme  as one of my favorite meals for entertaining, or for a nice warming dinner is Gulasch which is made out of - the rules are clear salt, pepper and salt do not count - out of exactly five ingredients.  Splash of oil, beef, onions, potatoes, and paprika.

Whenever I make this recipe it connects me to my early childhood.  It is actually the recipe from my paternal Grandmother {Omi}, who grew up in Serbia, until the entire family fled amid the chaos of the war and moved to Karlsruhe, Germany.  My Omi would make Guslasch at family gatherings...
My Omi and me - Family gathering {my Mom is wearing sunglasses}
There is something beautiful about making this dish as I remember Omi, plus it is easy to make, feeds a crowd, and makes fantastic leftovers that are great for school lunches for my girlies.  It just takes some time on the stove, so keep that in mind it is definitively not a last minute kind of dish....


Gulasch
Splash of olive oil
2 lbs beef stew {I like it cut into small pieces}
1-1/2 lbs onion sliced thin {cut into rings}
3 lbs potato peeled, and cut into quarters {I like yellow - russets work too}
6 Tbl paprika {I use mild}
1 Tbl hot paprika {optional I only add it to my own plate as my family does not like spicy food}
5 C Water
1 Tbl Salt {or more to taste)

3 lbs potato peeled, halved, and cut into quarters

1. Heat a splash of olive oil in a stock pot, and when warm add onions.  Cover and keep at medium
    heat until onions are softened {be careful not to brown them}, add
2. beef stir well and cook {open lid} until beef is barely cooked from all sides,  add
3. water;  bring to a slow simmer {be careful not boil}
    and cover.  Cook for 30 minutes, then
4. add salt, and
5. return to a slow simmer, cover, and simmer for another 60 minutes, then add
6. potatoes and simmer until potatoes are soft.  Adjust salt, and serve in soup bowls.

We like to serve ours as my Omi did with crusty white bread, and pickles {vinegar - not salt pickles}


Be sure to check out what  everyone is bringing to our #SundaySupper table today. 

Breakfast, Starters, Butters and Jams:
Main Dishes:
Desserts:
Beverages:
Please be sure you join us on Twitter during the day by following #SundaySupper. The Twitter live chat starts at 7 p.m. {EST} and we will talk about our Five Ingredient Recipes! Just follow the #SundaySupper hashtag, or you can follow us through TweetChat!  
We would also love to feature your Five Ingredient recipes on our #SundaySupper Pinterest board and share them with all of our followers!


   

Thursday, September 27, 2012

Linsen & Spaetzle {Swabian style Lentils & Spaetzle} for #Weeknightsupper

It is getting to be fall...the days are still nice, warm, sunny if the leaves would not start to turn, and mornings were warmer one could think it is still summer.  But no, it is the end of September and our bodies are telling us that fall has arrived.  So now is the time to fill our bellies with warm, filling, and heavier meals.  For the first time this school year I made lentils, and spaetzle.  A meal all of us love, and - again one of the great parts - it makes a fantastic lunch for the girls the next day :)

Alena was so excited when she saw what was for dinner.  She had seconds, and both girls cleaned their plates.  I did not stop at the German butch to get Wieners, so instead I added little mini sausages we get at New Seasons {Alena calls them "kleine Wuerstle"}.  It turned out so good - just delicious, warm, and filling

Linsen {Swabian Style Lentils}
2 C of green lentils
2 bay leaves
1 bullion cube {be sure to read the label to make sure it is dairy free}
Water

Splash of vegetable/olive oil
2-3 onions cut into fine rings
2-3 Tbl flour
250 ml red wine
250 ml water
Salt, Pepper to taste
3-4 tsp red wine vinegar

1. Cook the lentils.  Add lentils, bay leaves , bullion cube, and cover with water  {water should cover
    the lentils by at least an inch}. Bring to a boil, stir, and reduce heat.  Cover, simmer at low
    temperature until the lentils are soft. {Be sure to check on them every so often to make sure there
    is enough liquid in the pot - you may have to add more water}
2. Prepare onions.  Add splash of oil to a pan and when hot add the onion slices.  Keep heat at medium,
    and cover until onions are soft {be careful not to burn them}, then
3. pour flour over the onion mixture and stir it all up, then
4. add water and flour, carefully stirring it into the onion flour mixture to make sure to get rid of
    any flour lumps.  Bring to a boil, until the mixture starts to thicken and reduces a little {do not
    let it get too thick}, then
5. add salt, and pepper to taste.
6. Pour onion mixture into the soft lentils and stir it all up.  Adjust salt, pepper, and add red vine
    vinegar {I like to add more vinegar to mine - add to taste}
7. {Optional} Add sausages to the lentils and warm them up gently in the lentil mixture

Serve with Spaetzle, and mixed salad!

Wednesday, September 26, 2012

Meatloaf, mashed potatoes, and tomato salad

was our dinner a couple of nights ago. Did you miss me?  No, I did not fall of the blogging chair - it just has been a little crazy around here.  All is good.  Kids are good, Ron is good, I am good - I will not bore you with my social calendar...

Anyway on Monday I made meatloaf for dinner...a family favorite.  I like making it as it is easy, quick to prepare and all that is needed to pop the meatloaf in the oven for baking. Plus {this may actually be why I like it even more} I have the girl's lunch for the following day.  Just chop up a slice of meatloaf {a sandwich would be nice - however neither of my girlies like it that way}, dice it, put it in the lunch box with some veggies, a fork and voila lunch is ready...

The picture is not the best, but it was really good...



Meatloaf
2-1/2 lbs of 10% beef
2-3 cloves of garlic minced {we love garlic so I use three large cloves}
1 small onion finely diced
3-4 tsp of salt {I use kosher - you may want to add more}
3-4 tsp Italian Herbs {or use fresh herbs}
      good amount of ground black pepper
3/4 C of Matzo meal {or other dairy free bread crumbs}
1    Egg
     Ketchup -> for the top of the meatloaf before baking
   
Preheat oven to 375F

1. Mix all of the ingredients {just not the ketchup} by hand into a dough
2. Shape the meat into a loaf, and place into a oven safe dish
3. Cover top of the meatloaf with ketchup and rub it around the sides as well {we like a lot of ketchup
    on our - use less if you are not a fan}
4. Bake in preheated oven for about 45 minutes until meat is cooked all the way through




Monday, September 24, 2012

Oktoberfest this time at Oaks Park

Who does not love fall? Right?!  The air is crisp, the sky is blue and {we are lucky} the sun is shining.  Perfect time for Oktoberfest :) Truth be said,  I am not that much into Oktoberfest but it is very popular :)  Anyway, I was volunteering at the Kinderplatz at the Oaks Park Oktoberfest and as Ron was running a 1/2 Marathon I brought both girlies along.  They were pretty content to try out all the crafts

we were offering - Schultueten {School "cones" German children get on the very first day of school},

color in paper hearts, and make crowns.


 They did tire of it so,  luckily there were another couple of volunteers who did an amazing job of entertaining the girlies.  My lucky girls even got to go on the rides :)   {thank you they had so much fun}

I know this is hardly ground breaking, or news worthy or anything like it.  But you know what?  When Alena was little, I did not know whether she would do all these things.  What would she eat?  Well,  I did do some planning.  I packed a couple of slices (cheese less) pizzas, and a couple of slices of Zwetschgenkuchen - just in case :)   We were prepared for that there would be no food for them. Well, you know it is just something we have learned to do over the years, but you know what?!  There were sausages from Edelweiss and we know they are "safe".  Yay!  But why am I telling you this?  Well, am telling the little story to show that our kids are just like all other kids.  You may have to prepare a little more but in the end, there is no difference.  Yes, food may or may not be an issue.  Is it really a big deal?  Especially since so many times you will be able to find "safe" foods for them?  In any case,  we all had a great time!  Prost!

#Recall Hanover Pike Enterprises, Inc Issues Allergy Alert on #Undeclared Margarine Containing #Milk and #Soy In Jams and Jellies

Recalls, Market Withdrawals, & Safety Alerts Hanover Pike Enterprises, Inc Issues Allergy Alert on Undeclared Margarine Containing Milk and Soy In Jams and Jellies

Sunday, September 23, 2012

Apple Pear Kuchen for #SundaySupper {Apfel Birnen Kuchen}


You know that fall has arrived when apples and pears are arriving in abundance.  Now, that school is back in session I am actually ready for fall and this week’s #SundaySupper is an Autumn Apple Party.  
This year brought us an amazing apple and pear harvest from our trees. Actually the best harvest since we planted them.  Oh, and yes there is a story to both of the trees living in our yard. 

The apple tree is older than the pear tree.  We have two children, and hence two trees. We planted a tree for each of our girls.  The idea started after we brought Alena home after she spent weeks in the hospital.  We just had to plant a tree in her honor. Her little head was shaped like an apple, and I just called her my little apple head. So you know, that we had to plant an apple tree for her.  We live in the city, so it had to be an espalier apple tree.  Alena’s apple tree has now been living in our yard for eight years.  When Mia Rose {our youngest} was born we just had to plant a tree in her honor.  We found the perfect espalier pear tree, giving us the juiciest pears ever…oh, and did you know the pear is Oregon’s state fruit?  Ron, Alena, and I planted the tree for Mia Rose and it has been living in our yard for six years…

Now on to the Apple Pear Kuchen {Apfel-Birnenkuchen} made from Alena’s apples and Mia Rosie’s pears.  

Apple Pear Cake (Apfel Birnenkuchen}
5 apples and pears - peeled and cut into slices {be sure to use firm pears}
2 C flour
1 C sugar
3/4 tsp cinamon
5 eggs 
2-1/4 tsp baking powder
3/4 C - generous- Soy Milk {or other alternative, or cow} at room temperature
6 Tbl canola oil
1 pinch of salt

1. Layer prepared apple and pear slices into a baking dish
2. beat eggs with sugar, cinnamon, and salt until creamy then,
3. slowly add the flour and baking powder, then
4. slowly pour in the "milk"and canola oil 
5. pour the dough over the fruit in the baking dish. Make sure that it covers all the fruit
6. Bake in preheated oven at 365 F  for app. 45-60 minutes {until toothpick comes out clean} and 
    cake is golden


Best enjoyed warm with a side of whipped cream {or Soya Too! Whipped cream}, or vanilla ice "cream" Enjoy!

Soups, Salads, Starters and Breads
Main Meals
Sides
Desserts
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!



Friday, September 21, 2012

Illinois Firm Recalls Bratwurst Products Undeclared MIlk

Illinois Firm Recalls Bratwurst Products Due to Misbranding and Undeclared Allergen

Polenta with roasted beets, onions, chickpeas and greens...

was our Thursday dinner.  Just so you know,  I did not make it vegetarian, or vegan.  But it is so easy to adapt it by using vegetable broth {instead of the chicken broth}, or water to cook the polenta; and eliminate the Parmesiano Regiano.  I like the flavor of a good chicken broth in polenta and prefer it over vegetable stock.  I just really do not like it with just water for a dish where I want the polenta to stand out.  Oh, and I like using the Parmesiano Regiano because 1) it just tastes so good, and 2) I want the girls to get as much calcium as they can get through their regular food intake and not supplements.

By the way, did I mention just how sweet and succulent they were?  No leftovers, and Alena had thirds! In a way it is dinner for dessert...

First the pictures - because I think they are pretty...

Beets, chickpeas and broth...

all chopped up, and mixed...

can you see the olive oil glistening?

Its ready...

to be served!



Roasted beets, onions, chickpeas, and beet greens 
- Beets - peeled, and sliced into about 1/4" thick slices
{I use a potato peeler - if you do not like "pink" 
    stained hands use gloves}
- Rinse, pat dry, and cut the greens from the beets into small pieces. Reserve
- 1 medium/large onions cut into larger pieces
- 1 can of chickpeas {garbanzo} beans - drained
- Splash of olive oil, salt, pepper, and a lemon squeeze 

1. Preheat oven to 400F 
2. Place beets, onions, and chickpeas in a baking dish and toss them.  Drizzle with olive oil, 

  and bake for about 35 minutes, or until vegetables just about tender.
3. Add the beet greens, mix them under the vegetables and leave in hot oven {I turned it off} for 
   another 5 minutes until the greens are slightly wilted,
4.Add salt, and pepper.  Squeeze a little lemon juice over the vegetables and mix them up.

Serve on a plate with polenta, and offer grated parmesiano regiano on the table.

Basic Polenta
One quart of chicken or vegetable broth  - total of 4 cups
1-1/2 Cups of Polenta (Corn Grits)
Paremsiano Regiano rind - Optional
1/2 C grated Parmesiano Regino - Optional
Salt to taste

1. Bring broth and rind of Parmesiano Reginao - if using - to a slow simmer
2. Slowly pour in polenta meal - while constantly stirring with a wooden spoon
3. Turn down heat - be careful not to burn yourself - and continue to stir the polenta until it has the
    desired consistency {it takes about 20 minutes or so}. Be sure to continue stirring to make sure that
    polenta does not get lumpy
4. Remove from heat and stir in - if using - the grated parmesiano regiano. [I think it gives it a great
    additional flavor and - of course - packs a lot of additional calcium for the girls}
5. Add salt to taste

Wednesday, September 19, 2012

Vegetable Beef Tamale Pie...

Did you see the fantastic #SundaySupper posts for the Mexican Fiesta last weekend?  My foodie friends made so many mouthwatering mexican dishes and gave me plenty of new ideas.  One of the recipes was by Tamale Pie by Tara of  Noshing with the Nolands.   I love Tamale's but do not think that it is an item to make at home,  so Tamale Pie sounded fantastic to me.  Plus it is a nice change of flavors :)

Vegetable Beef Tamale Pie

Vegetable Beef Tamale Pie {I adapted my version from Tara's recipe}
Filling
- Splash of vegetable oil {I used Canola}
- 1 medium onion, diced
- 2 garlic cloves minced
- 1 lb. lean ground beef {I used 5%}
- 3 tsp of chili powder blend
- 2 summer squashes, diced
- 1 red pepper, diced {you could use green, I just prefer red}
- 1 C frozen corn
- 1 medium potato, peeled and diced {or 2 small ones I used purple ones}
- 1 large tomato, diced with juice and seeds {or 2-3 medium sized ones - I used one huge beefsteak}
- salt, and pepper to taste
- 1/2 C water
- 1/2 C of salsa {I used mild Newman's Own}

1.  Heat oil, add onion and a pinch of salt. Sautee until onion is soft, then add
2. garlic and when fragrant, add
3. 1 lb ground beef, and the chili powder.  Sautee until beef is browned, then add
4. Squash, peppers, corn, potato and tomato.  Sautee for a couple of minutes {it gets fragrant}, then add
5. Salt as well as pepper to taste, water and salsa.
6. Simmer on low for about 15-20 minutes {potatoes should be soft}
7. Pour into a deep baking dish - 8"x11"

Topping
-    3/4 C cornmeal
- 1-1/4 C soy, rice, or almond milk {I used almond milk}
- 1 C flour
- 3 tsp baking powder
- 1 tsp. salt
-     1/3 C sugar
- 1 egg beaten
- 4 Tbs Earth Balance, melted {or other vegan butter}

1. Mix cornmeal with "milk"and let stand for about 5 minutes
2. In a different bowl mix flour, baking powder, salt, and sugar
3. Add cornmeal mixture at once.  Stir in the egg, and melted Earth Balance
4. Pour/spread topping over the vegetable beef mixture

Bake
1. Preheat oven to 400 F
2. Bake for about 25 minutes, or until the topping is golden

I served Avocado alongside!

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