Sunday, September 29, 2013

Rosemary Garlic Croutons on layered Savoy Cabbage Soup for #SundaySupper

Happy Sunday, friends; yes, Sunday and you know what that means, right?! Yes, you are right it is time for #SundaySupper...yay :) and the theme this week is Crunch Goodness.  Do you like crunch?  I can tell you that the four of us in our house love crunch, and crunchy foods.  Our host this week is the amazing Susan a.k.a. The Girl in the Little Red Kitchen; thank you for hosting this fun event.

What comes to your mind when you think about crunchy food?  Is it a crispy apple, carrots, or fried chicken? Like I said, everyone in this little house loves crunch and today it is

Rosemary Garlic Croutons on layered Savory Cabbage Soup because nothing makes soup as crunchy as croutons.  Right?!  So here it is is

Rosemary Garlic Croutons on layered Savory Cabbage Soup
Start by making the croutons

Rosemary Garlic Croutons
  • 1/2 loaf Como bread cubed {about 4 Cups}
  • 1/4 C fresh rosemary, minced
  •    3 garlic cloves minced
  •    4 Tbs Olive Oil
  •    1 tsp salt
***Preheat oven to 450 F****
  1. in a large bowl toss bread with all other ingredients
  2. spread herb coated bread onto a baking sheet; top with remaining herb mixture if it is not all stuck on bread
  3. Bake for 7 - 15 minutes; be sure to check on it frequently {Note:
  4. baking time varies greatly depending on the type of bread using}
Savoy Cabbage Soup

  • 1 medium sized Savoy Cabbage, shredded - reserve 1 C
  • 1-1/4 lbs. yellow potatoes, diced
  • 3 carrot, cleaned and diced
  • Splash of Olive Oil
  • 1/4 C Tofutti Sour Cream
  • Juice of 1/2 Lemon
  • Zest of 1/2 untreated lemon 
  • 6 Cups water
  • Salt & Pepper to taste
  • 1/2 lb. bulk Sage Sausage
  1. Heat olive oil in a stock pot and when hot
  2. Add onions with a pinch of salt; when onions begin to soften 
  3. Add carrots when onions are soft, and carrots begin to turn bright in color
  4. Add shredded cabbage {be sure to reserve 1 C} together with lemon zest and sauté for another minute or so until cabbage turns bright green,
  5. Stir vegetables and pour in 6 C of water
  6. Add potatoes to the pot, and everything to a boil. Cover, reduce heat to a simmer and cook for about 30-40 minutes until potatoes are soft.
  7. When potatoes are soft - using an immersion blender - blend the soup.  Note: When blending be careful not to burn yourself because the soup is hot, will splash and may burn you.
  8. Add lemon juice, Tofutti Sour Cream and blend into the soup - let simmer for another five minutes until flavors are well blended. 
  9. Add salt an pepper to test.
  10. In a separate pan fry the Sage Sausage, when done reserve in a bowl
  11. In the same pan fry up the reserved cabbage until bright green in color, wilted, and a little caramelized
Assembly of the layered soup
  1. Set out four soup bowls
  2. Place a layer of crumbled sausage in the bottom of each bowl then
  3. Pour a ladle of soup carefully over the sausage pieces until covered then
  4. Top each bowl with Rosemary Garlic Croutons
  5. Finally top each bowl with the caramelized cabbage
Sunday Supper Movement

Enjoy! Note: This is really easy - just a lot of steps because of the layered assembly :)

Are you ready for more crunchy goodness?  Check out what the other contributors of the #SundaySupper team brought along. There is something for everyone...take a look...

Crispy Appetizers:
Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:
Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 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.

Thursday, September 26, 2013

Tuesday, September 24, 2013

Surprise visitor & Carnitas {#dairyfree}

As most of you know, I am originally from Germany with my entire family living in Europe; and it is quite some ways from Oregon.  Visits are usually planned way ahead of time so when my sister Kati asked earlier in the week about our weekend plans I did not give it much thought.  I certainly did not think that Kati was planning a surprise visit...so can you imagine just how thrilled I was when she told me about her plans to visit us the same week...We decided not to tell the kids and surprise them after school.

So what does all of this have to do with Carnitas? Well, let me tell you. With our weekly CSA share we received Tomatillos; a fruit I have never used before and it really threw me for a challenge.  What to do? I called upon girlichef to the rescue and thanks to her fantastic recipe I made my first true Mexican dish.  Whoo-hoo!!!  Perfect dinner for the family and Kati :)
Here is Kati after her 24 hour trip...eating a bowl of Carnitas
Let me tell you so, that I was a little concerned to pull it off.  But - wow this dish was simply amazing.  Ron loved it, Kati loved it, and also the girlies.  It involved making my first salsa verde - as in ever, and then roast the pork {I used country style pork ribs} for close to two hours in the oven.  The house smelled amazing, the dish was amazing...yes, you MUST make this dish!!!  Oh, and I did not find Verdolagas here in PDX so I just topped it with arugula.  And no, that was not my idea girlichef told me so :)

Yes, Carnitas con Verdolagas (in my case con arugula) is a must try...oh so good!!!

here we are having fun at the Portland Saturday Market...








Sunday, September 22, 2013

Onion Tart {Zwiebelkuchen} for #SundaySupper {#Dairyfree}

What?! How can it be that fall has arrived...yes, this is my second favorite season; because you know what one of my favorite color's is?  It is orange - yup, you know the golden, orange, warm color.  Time to go hunting for a pumpkin and all the other fun that comes along with fall.  So, can you guess what this week's #SundaySupper theme is? Okay, I will stop the guessing games as they seem to be only fun to me and nobody else...the theme for this week's #SundaySupper is Fall Foods.  Thank you for Soni of Soni's Food for hosting today great event.

Fall to me is about Gemuetlichkeit {coziness in some sense}, comfort food, family, and friends.  To me it is also the time of year when I have to have Zwiebelkuchen {onion tart}.  I grew up in Southern Germany and Zwiebelkuchen is readily available at all of the bakeries, cafes, etc.  Zwiebelkuchen & Suser...oh, yes now Suser is not something I have found yet in Portland, please let me know if you have any leads :)

Now let me tell you about Zwiebelkuchen {Onion Tart} - this is my Mom's recipe and it works out every time; the only change is that we now use vegan "butter" and sour "cream".  It is delicious - really; it may just sound a little different :).

Take a look at our friends Larissa & Martin -

yes, they really liked it when I just introduced them to yet another Swabian dish :); and yes we did have Aperol Spritz instead of the Suser ;)

Zwiebelkuchen {Onion Tart}

Crust

  • 4 C Flour
  • 3 egg yolks
  • 2-1/2 tsp yeast
  • 1 pinch salt
  • 1 pinch sugar
  • 1 stick Earth Balance {125 gr.}
  • 1  C water

1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for at least 2 hrs.

Filling
  • 2-1/2 lb onion diced
  • 7 oz lean Speck {or lean bacon}, diced {optional} - OR for a vegetarian version splash of Olive Oil
  • 5 eggs
  • 1 C Tofutti Sour Cream
  • Pinch of salt
  • 1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}
1.  If using, fry up the speck until most of the fat has rendered and it is nice and brown, or
     If you want to make a vegetarian version heat up a splash of olive oil
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

I would love to hear how you like it :) - now take a look at all the other amazing dishes the rest of the #SundaySupper team brought to the family table today. Are you ready for fall?!
Sunday Supper Movement

Amazing Breakfasts, Brunches, and Breads
Outstanding Soups, Starters and Sides:
Comforting Main Dishes:
Decadent Desserts:
Tasty Drinks:
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 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.

Thursday, September 19, 2013

Look who is climbing a tree...

she has tried, tried, and tried again finally she made it up all the way by herself...take a look

one proud Mia Rosie....

Tuesday, September 17, 2013

Dutch Valley, Inc #Recall Honey Roasted Peanuts #Undeclared #Milk #Wheat #Galactosemia

Recalls, Market Withdrawals, & Safety Alerts Dutch Valley Food Distributors, Inc. Announces a Voluntary Nationwide Recall of Honey Roasted Peanuts, for Undeclared Milk and Wheat

Zimt-Rosinen Schnecken {Cinnamon Raisin Rolls} #Dairyfree #CookTheBooks

When was the last time you read a great book?  This summer I really have gotten back into reading a lot and have enjoyed it so much.  There is quite nothing more relaxing to me like getting lost in a good book and I was looking for a new good read when my friend Heather a.k.a. Girlichef recommended The Baker's Daughter by Sarah McCoy to me.  She also told me about the Cook the Books Club and that this time's event is just this book.  Well, let me just tell you this takes reading up to a whole new level :)

I don't know about you, but lately my choice of book has been the hard copy and I headed out to Powell's to get my version.  Easy,  right?!  You would think so but then I came to find out that one single copy was left at Powell's Portland inventory.  Luckily it was an easy transfer and I had the book in no time.

 Now let me tell you a little bit about the book. It was a great read; telling on one hand the story of Elsie Schmidt growing up at the end of the Second World War in a bakery in Garmisch, Germany; and on the other hand telling the story of Reba the journalist in El Paso, Texas.  The book takes the reader to see life in Germany through Elsie's eye.  At first somewhat accepting to the world around her, understanding that people that speak up are taken away and realizing that the only reason the bakery continues to have supplies is because of the family's relationship  to a Nazi Officer.  That is until she witnesses the horrific way a little jewish boy is treated; later he appears at her house and risking her life she takes him in.  The book describes not only the most horrific but also the most beautiful ways of human behavior and of course also the food that brought comfort all along.

Reading this book brought also reminded me of a story my grandfather told me about a fish vendor selling Hering on the market in Tuttlingen.  When offering them for sale he shouted "Hering so fett wie der Goering" {Hering as fat as Goering}; he was swiftly taken away but luckily reappeared - albeit a lot thinner - a couple of weeks later offering his fish for sale shouting "Hering as fat as the other week".

Reading this book also brought back the scents and foods from home.  Schwarzwaelder Kirschtorte, Sonnenblumenkernbrot; Schnecken, Bienenstich, Broetchen {or as we call them in Swabia Weckle or Semmeln in Bavaria}...oh, yes there was no way around it.  I had to make something - someting sweet. It was a close decision between .Zimtschnecken {Cinamon Snails} and Bienenstich.  Either version would - of course - be dairyfree and what did I decide on?  Yup, I know not a surprise come on now Bea this is getting old...so yes I made Dairyfree Zimt-Rosinen Schnecken {Cinamon Raisin Snails ahhh, I meant to say Rolls}.  They are quickly made and a huge hit - this is actually already the second batch and a third batch will follow soon...

Zimt-Rosinen-Schnecken {Cinamon Raisin Rolls}
  • 3 C flour
  • 2-1/4 tsp yeast
  • 2/3 C sugar {plus 1/4 C + 4 Tbs. see below}
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • Good pinch of ground ginger & allspice
  • 1/2 stick of Earth Balance or other vegan butter melted in {you need a total of 1 stick see below}
  • 1 C of Almond "Milk" {or other preferred milk substitute}
  • 3 Tbs. Earth Balance or other vegan butter melted
  • 1/4 C sugar
  • 1 Tbs. cinnamon
  • 1/2 tsp. vanilla
  • 2/3 C raisins
  • 2 Tbs. Earth Balance or other vegan "butter"
  • 3 Tbs. Orange Juice
  • 4 Tbs. sugar
  1. Combine flour, yeast, sugar, salt, and spices in a large bowl.
  2. In a pot gently heat the Almond "Milk" with the 1/2 stick of Earth Balance.  When melted,
  3. Pour the mixture over the dry ingredients. Mix and knead the ingredients until a smooth dough forms.
  4. Cover dough with a dishtowel, or plastic wrap and place at a warm spot.  Let rest {and rise} for at least 30 minutes
  5. After the dough has risen, spread a little bit of flour on work surface and thinly roll out the dough
  6. Melt 3 Tbs. of Earth Balance and brush the melted "butter" all over the top of the dough
  7. Combine 1/4 C sugar with the cinnamon, then add the vanilla. Evenly spread the sugar/cinnamon/vanilla mixture over the dough
  8. Gently scatter the raisins over the entire dough
  9. Now gently, and loosely roll up the dough.
  10. Prepare a 13x9x2 Baking pan by covering the bottom with 2 Tbs of Earth Balance, 4 Tbs Orange Juice, 4 Tbs. Sugar
  11. Cut dough into 3/4" slices and place in prepared pan.  Do not place them to close together as they will still rise a little more.
  12. Cover pan with the Schnecken with either a dish towel or plastic wrap; set at a warm place to rise for another 20 minutes.
  13. Preheat oven to 375F
  14. Bake for 20 - 25 minutes - let rest for a couple of minutes and serve them upside down :)

Enjoy - I brought these along to an Oktoberfest Party as a dessert and they were a hit :) but my preferred way of eating them is for breakfast 








Sunday, September 15, 2013

Linguine with fresh Tomatoes & Basil for #SundaySupper #FamilyDinnerTable

AmFam Back To The Family Dinnertable LogoHappy Sunday!  This week I am participating an event sponsored American Family Insurance and it is to Bring back the Family Dinner Table.  This is right in line with #SundaySupper mission to bring back mealtime around the family table.  It is something that rings true to me; it is without question that we eat dinner at the table together every night. 
How can you get your family and children involved in the kitchen?  Children love to copy their parents, and when they see the adults in their lives work in the kitchen they want to help.  I have had my children with me in the kitchen from the time they were infants.  They first joined me in their bouncy chair, and then in the highchair in the kitchen and saw me prepare meals.  While I was cooking, Alena sat in her highchair and cut wooden fruit as well as vegetables with her toy knife :) Mia Rose was "making" soup almost every day.  She liked to sit on the floor surrounded with her pots, pans, and cooking spoons; there she stirred and added ingredients until the imaginative soup was done :)  Today both girls love to help me in the kitchen and allowing them to actually help you know, do real work, is so empowering to them.  One of the things both girls love to do is to chop fruits and vegetables; mix salad dressings; make dough and roll it out.  My children are so excited when we eat meals they helped prepare.  It is just wonderful to see that and of course letting children have a voice in the dinner choice is - at least in my house - a factor in getting them involved in the kitchen. What about you?  How do you get your children involved in the kitchen?
Do you have a favorite family recipe you are ready to share? Get ready to share it with American Family Insurance as they are having  a "Share Your Recipe" sweepstakes for 6 weeks.  The weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.  For details please visit American Family Insurance

And the dish today?  It is a favorite of my children - Linguine with fresh Tomatoes and Basil.  Mia Rose helped chop the tomatoes while Alena assisted at the stove...


Linguine with fresh Tomatoes & Basil

  • 1 box Linguine
  • 1 lb ripe tomatoes {I used heirlooms}
  • 1 medium onion; a fresh onion with some greens attached is perfect
  • 3 garlic cloves minced
  • 1/4 C Olive Oil
  • Salt & Pepper to taste
  • Pinch of Sugar
  • 1/2 C or more fresh minced basil
  • Optional - 1/2 C grated Parmesiano Reggiano
Take a look at my assistant Alena preparing the fresh tomatoes
  1. Cut tomatoes into chunks without seeding them
  2. Cut onion into fine slices setting aside - if using - the sliced greens.
  3. Heat olive oil in a large pan and when warm 
  4. Add onions and sauté them at medium heat until they have softened
  5. Add tomatoes together with garlic as well as a pinch of salt and sugar. Combine well and leave at medium heat. Stirring occasionally.
  6. In the meantime prepare pasta according to directions cooking until pasta is just about al dente.
  7. Drain Pasta and set aside for a minute
  8. Remove tomatoes from the heat. Adjust salt and pepper, and add fresh basil.
  9. Add the drained pasta to the pan with the tomatoes & basil.  Toss everything well then transfer immediately to a serving dish.
  10. Top - if using - with Parmesiano Reggiano.
I hope you enjoy this dish as much as we do - take a look at Mia Rosie


Find American Family Insurance - on Pinterest, Facebook, Twitter, Google+, LinkedIn, and YouTube

There are a total of 20 #SundaySupper contributors participating in this fantastic event sponsored by American Family Insurance; take a look at all of these amazing recipes...
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 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.

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

Tuesday, September 10, 2013

Tomato-Pepper-Onion Rosemary Focaccia {#Dairyfree #Vegan} for Dinner

It is not that I need another reason to love Portland, but the other day - Sunday to be exact - we went on a family walk through our part of town.  Somewhere along our walk a lady got out of her and asked "Do you need any tomatoes?  We have too many!"  Well, what do you think my answer would be?!  Right!  "Of course, we would love to have them but can we pick them up on our walk back home?" and the response "Where do you live? I will just drop them at your door step".  And sure enough, we returned back home and found an entire huge flat of tomatoes waiting at our door step.  Now I ask you, is that not amazing?! I certainly think so...so please let me say thank you to the very nice lady whose name I do not even know...

So it is not that we did not already have tomatoes from our CSA but I believe that you can never ever have too many tomatoes at their ultimate peak. What do you think? - I decided that it was finally time for me to make a Focaccia.  You know, thick delicious dough, topped with juicy tomatoes, onions, the super sweet red peppers we got in our CSA box last week... It was a huge hit.

Tomato-Pepper-Onion Rosemary Focaccia with optional Chorizo

Dough - slightly adapted from Tylor Florence as published on Food Network click on link or follow my version below

  • 3-3/4 C flour
  • 1 Tb fresh rosemary coarsely chopped {or more if you like}
  • 2-1/4 tsp yeast
  • 2 Tb sugar
  • 1 C warm water {not hot}
  • 1 Tb salt + 2 Tb warm water {not hot}
  • 1/4 Olive Oil
  • 1/4 C medium grind Cornmeal {for rolling out the dough}
  1. Combine yeast with water and sugar.  Stir gently - after a couple of minutes
  2. Slowly add flour along with rosemary {you can either use your hands - like me; or use the kneading hook of your kitchen machine} then
  3. Dissolve salt in water and add to flour/yeast mixture along with the olive oil
  4. Knead until a smooth elastic dough forms {when kneading by hand I like to "beat" the dough down, fold on each other and knead some more - this is a good workout :)}
  5. When the dough is nice and smooth place it in a large bowl, cover with plastic wrap and leave to rise at a warm spot.
  6. Dough is ready when it has doubled in size.
  7. About 30 minutes before you are ready to bake line a deeper cookie sheet with parchment paper as well as a tiny bit of olive oil
  8. Roll out your dough the size of the cookie sheet, place it on the prepared cookie sheet, cover again with plastic wrap and let rise until ready to assemble {step 3 below}
Topping - Assembly
  • 1-1/2 lb heirloom tomatoes {or more}
  • 1/2 C basil chopped
  • 1 red pepper sliced
  • 1 medium onion, sliced
  • 1/2 C Olive Oil
  • 5 garlic cloves (or more) cut in half
  • Additional basil leaves
  • 6.oz. Chorizo {optional - if using be sure to read the label as these often contain dairy}
*** Preheat oven to  400
  1. Slice and seed tomatoes before placing them in a bowl together with olive oil, basil, and a pinch of salt
  2. Heat a little bit of olive oil in a pan and sautee onions as well as peppers until they are soft
  3. Take plastic wrap off the dough and slightly press little dimples into the dough {using your fingers}
  4. Pour a little bit of olive oil over the dough and spread it slightly over it {just about 1/2 Tb}
  5. Then  top dough with - if using - chorizo, garlic, sauteed onion and peppers.  Take the tomatoes out of the "juice" and place them also on top of the focaccia
  6. Before baking, pour all of the tomato-olive oil juice over the entire focaccia.
  7. Bake immediately for about 30-40 minutes
  8. Serve hot, or cold. You can serve it topped with additional basil. 
I hope you enjoy this as much as we did - let me just also say that it was also the perfect lunch :)






Sunday, September 8, 2013

Savory Baked Pinwheel's for #SundaySupper {#dairyfree & #vegan}

Football season is back and you know what that means?  It's Tailgate party season for many sport fans around the United States. I actually have never been to a Tailgate party but it sounds like a  fun way to get ready for a game.  Wikipedia describes a tailgate party as "...social event held around the tailgate of a vehicle..." it includes food as well as drinks and are usually held in the parking lot before the game.  The perfect theme for this week's #SundaySupper right?!  Thank you so much to Lane of Supper for a Steal hosting the annual #SundaySupper Tailgate Party again :).

Today I bring Savory Baked Pinwheel's it is the best title I could come up with.  In German these beauties are called Schnecken which translates to snails and I figured calling them Savory Baked Snails does not sound too appetizing, right?!



Savory Baked Pinwheels
Dough
  • 2-1/2 C flour
  • 2-1/4 tsp. yeast
  • 1 tsp. salt
  • 1-1/4 C warm water
  • 1 Tb Olive Oil
  1. Combine yeast with warm water in a large bowl. Gently combine both and let sit for a couple of minutes.
  2. Add Olive Oil, salt and mix together.
  3. Add the flour and combine all ingredients until a dough is formed {I like to make it by hand, but a mixer works as well}. 
  4. Knead dough until it is smooth. Place into a larger bowl, cover with plastic wrap and set aside in a warm spot and let the dough rise. It is done when it has doubled its size.
Filling
  • 2 lbs onion; thinly sliced
  • 3 garlic cloves minced
  • 1 large orange or red pepper thinly sliced
  • 3 celery stalks diced
  • 1 Tb Olive Oil
  • 1/2 C Daiya Mozzarella style "cheese" {or other white vegan cheese}
  • 2-3 tsp Dijon mustard
  • Salt, pepper, and paprika to taste
  1. Heat olive oil in a large pan until hot.
  2. Add all vegetables and sautee a medium heat until soft; do not let them brown.  When soft
  3. transfer to a bowl and combine with "cheese", Dijon mustard, salt, pepper, and paprika to taste. 
  4. Set aside until ready to assemble the pinwheels
Assembly & Finishing
*Preheat oven to 400F - line cookie sheet with parchment paper

  1. When dough has doubled - roll it out thinly; it should be about the size of a cookie sheet or larger.
  2. Smooth the filling onto the dough
  3. Gently roll up the dough - be very careful at this step
  4. Gently cut about 3/4" thick slices from the roll and place flat - pinwheel side up - immediately on the prepared cookie sheet. Continue until the entire roll has been cut.
  5. Place in preheated oven and bake for about 45 minutes; or until golden

Enjoy! - Serve as an appetizer, or main dish with a side salad, or side.


But now you must take some time and check out all the wonderful dishes the #SundaySupper contributors are bringing to the party.  Take a look....now the only question left for me is Duck or Beaver's because you know,  we do live in Oregon and the rivalry between the Oregon Duck's and the Oregon Beaver's is legendary in this state :)

Warm Ups (Appetizers):
Game Time (Main Dishes and Sides):
Overtime (Drinks and Desserts):
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 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, September 6, 2013

Tomato-Lentil Bake {Guestpost at Reduce Footprints}

Happy Friday, friends!  I am so excited to be a guest on Reduce Footprints today and I bring a deliciously, yummy, and 100% vegan dish.  Tomato-Lentil Bake, with Crispy Green Beans, on Oven Roasted Potatoes....

Come on head on over to Reduce Footprints


Thursday, September 5, 2013

First day of 4th & 2nd Grade and Taco's for Dinner

The first day of the 2013/14 school year arrived on Wednesday;  both girls were a little jittery with anticipation.  Alena was actually a little nervous as this year she is in a 4/5 combined class; she woke up around 10 pm the night before and wanted to leave for school.  Alena told me "I just want to get the first day of school over with.  Let's just go now" Here they are just before school started...


I am glad to report that all went well :)  Alena told me "I am coming back tomorrow it was great", Mia Rose told me "I had fun" plus everyone received a popsicle {yay - all Galactosemia safe and dairy free}.  Take a look at Mia Rose devouring her popsicle...

Oh, and yes interviews are still coming - no need to worry ;)

As a special treat - okay I have to admit to make it easy on me as well - our first school night dinner for the 2013/14 school year was...tadahhhh oh yes, I know you know...taco's.  Mia Rose was my assistant cook :)

P.S.:  Today there are no pictures of us eating tacos...I promise there will be more in the future...

Sunday, September 1, 2013

Peach Kuchen {#Dairyfree} for Labor Day #SundaySupper Party

Labor Day is here - the last hooray of summer; next week the girls will go back to school and I will start my regular work schedule again.  Back to reality and the lazy days of the 2013 summer will become a treasured memory :)

There are many things to celebrate these last days of summer; just take a look at all the produce that is now in season.  Tomatoes, Peaches, Nectarines...are at their peak, so juicy, sweet, and delicious. Apples will be following soon, then my next favorite season fall, the promise of visits to the pumpkin patch.

Today it is the #SundaySupper Labor Day party and thank you so much to Foodie Stuntman for hosting. It is Peach Kuchen from The Not So Cheesy Kitchen today; it certainly is not a pie, nor a cake, nor a "torte", so Kuchen seemed to be the most suitable title for this easy dessert.  It celebrates the end of summer with plenty of ripe, juicy peaches.
Peach Kuchen 
  • 1 box vanilla pudding prepared according to directions with your choice of dairy free "milk" 
  • 3 eggs
  • 4 Tbl. hot water {not boiling}
  • 3/4 C sugar
  • 1 tsp. vanilla extract
  • 3/4 C flour
  • 3/4 C corn starch
  • 3 tsp. baking powder
  • 3-4 large peaches
  • Optional handful of berries 
  • 1 package of Clear Glaze {prepare with sugar & water according to directions}
  1. Prepare Vanilla Pudding according to directions.  Set aside until ready to use; you will need about 1/2 of the prepared pudding for the cake
  2. ***Preheat oven to 400 F*** Prepare a Cake Springform Pan by lining it with parchment paper
  3. Mix eggs, with water and beat for about 1 minute,
  4. Add sugar, as well as vanilla.  Beat for about another 2 minutes,
  5. Mix flour with corn starch and baking powder; once thoroughly mixed gently add it to the dough
  6. Transfer the dough into the prepared pan and bake immediately for about 30 minutes
  7. When dough is golden and baked all the way through remove from the oven and let it cool down
  8. Leave cake in the pan; run a knife around the outer edges of the pan to loosen the cake. Either lay a cake ring around the cake, or leave it in the springform pan.
  9. Gently remove to top baked layer from the cake to get a straight surface then spread about 1/2 of the cold vanilla pudding {be sure that it is firm} over the cake; 
  10. Slice the peaches and place the peach slices on top of the vanilla pudding layer; add on top of the peaches {if using}
  11. Prepare the Clear Glaze according to directions {I used sugar and water} and spread it over the peaches on the cake. The Kuchen is ready for serving once the glaze has firmed up.
Serve with either Vanilla ice "cream", whipped "cream, or just as is :) 

Now check out what all the other #SundaySupper contributors bring to the Labor Day Party today...

Refreshing Drinks
Amazing Appetizers and Sides
Enviously Good Entreés
Delicious Desserts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share Labor Day recipes as well as ideas throughout the day. The chat starts at 7:00 pm EST it is easy to join in, just  follow the #SundaySupper hashtag.

Be sure to join #SundaySupper Pinterest board for many fabulous recipes and ideas. Are you interested to  join the Sunday Supper Movement? It’s easy just click  → Sunday Supper Movement.

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