Friday, February 28, 2014

Empowerment pays off… {#Galactosemia}

The other day Alena and I were at store to pick up a couple of items.  Alena stayed by the front and this is what she was doing when I got back…




…there were snack samples - really yummy looking ones too - and Alena wanted to try it; so to determine whether she can eat she picked up the package and read the ingredients. It did make this mothership quite proud and it showed to me how empowering our kids has helped them to grow.  They need to understand that not all foods are safe for them, that it is not just Mama & Daddy verifying whether it is safe, but they must do so themselves.  It is so important that our kids learn this - because let's face it they all grow up :)  This is also why I think that they need to learn that not all food at home is "safe"; we have learned this important lesson from our dear friends in Italy and we forever grateful for it.  Karin and Eberhard - the parents of Lisa and Philip - told us, if they do not learn this at home where will they learn?  Yes, so our kids know that there is food in our fridge that is just for us parental units, or those eating dairy and there are foods that are not safe.  The kids read labels at the store and if there is no label, or they cannot verify that it is "safe" they will not eat it.  Yes, this is not to say that they are not a little sad if there is not a treat for them…but you know what it is manageable. At least that is what I think; we are just so very lucky!

I have written on this topic before when the girls were much, much younger - if you have a chance you may enjoy these posts from four years, and three years ago.  It was certainly fun for me - it is hard to believe how fast time flies…

Oh, and the yummy snack label Alena was reading?  They were not safe…Alena put it back, and said "oh, that is too bad that I cannot try them…" I We am are so very proud of my our girlies...







Thursday, February 27, 2014

Easy Chicken Fricassee {#Dairyfree}

How is everyone?  All is well here in our little house - both girls are getting over icky colds which they first gave to Ron and now it is my turn but besides that we are happily plugging along.   We have been having easy dinners this week.  On Sunday we feasted on Carnitas a la girlichef (instead of verdolagas I added baby arugula), on Monday I turned it into a Carnitas Pot Pie by adding another 3 C of Salsa Verde a 1/4 of rice and topped it with my standard pie crust, on Tuesday we may have gone out, and last night it was Easy Chicken Fricassee.

Talk about easy…yes, this dish is so easy, quick and super tasty.  Chicken in a white wine sauce that is dotted with peas as well as capers.  

The recipe is also super versatile - we prefer dark meat over white meat and either works.  Serve it over rice, ton top of egg noodles, with couscous or what ever your favorite grain maybe.  My preferred side for this dish is rice, but now I must confess.  Making rice is often a little challenging for me…most times it works out but other times?!  Oh my…well let me just say that I was glad we had some papperdelle left in the pantry…

Easy Chicken Fricassee
  • 1-1/2 lb skinless boneless chicken {we prefer dark meat}, cubed
  • 1 Tb Olive Oil
  • 1 small onion diced
  • 1 tsp poultry seasoning blend w/o salt
  • 1 Tbs flour
  • 3/4 C dry white wine
  • 3/4 C plain Almond milk
  • 3 Tbs capers (less or more)
  • 1 C frozen peas
  • Salt & Pepper to taste
  1. heat olive oil in a large pot
  2. add onions with a pinch of salt and saute until onions begin to soften
  3. add chicken together with seasoning and sauté until all sides of the chicken are cooked
  4. dust flour over the chicken/onion mixture and stir it in.  After a couple of minutes
  5. add white wine by stirring it into the mixture.  Stir carefully to get rids of any flour lumps that may remain; bring it to a quick rolling boil for sauce to slightly thicken.  
  6. add almond milk together with capers. Reduce heat, and bring it to a very slow simmer (you do not want it to boil)  cover.  Cook for another 20 minutes or so
  7. Add frozen peas and simmer for another 5-10 minutes
  8. Add salt and pepper to taste



Sunday, February 23, 2014

Easy Beef Bean Chili for #SundaySupper {#Chili #cookoff}

This week we are holding a virtual #SundaySupper Chili cook-off.  Yes, that is right all of us are competing and YOU get to vote on your favorite Chili recipe.  What great fun, and you know I must disclose to you that this is the first time ever that I am participating in any type of cook-off.  Yes, that is right…welcome to the first #SundaySupper Chili cook-off and my first partipation.

Now I know what you may be thinking that it is kind of strange for this German girl to make Chili. Yes, I know we are kind of spice wimps but all of us love a good bowl of stew, soup, and Chili.  Yup - plus my Chili is super easy - or as my girlies say easy-peasy-lemon-squeezy - quick and plain absolutely and you can always add more heat if you like. Right?! It is that easy that I am almost embarrassed to tell you about it.  Really, yes it is the truth - there is nothing fancy to it.  Just plain easy  absolutely yummy and the key to it all is to top it off with diced avocado.  Oh yes - nothing else but a few crackers and avocado…

Easy Beef Bean Chili

  • 1 lb lean ground beef
  • 4-5 Tbs Chili Seasoning Mix w/o added salt {I like Frontier Chili Powder Fiesta}
  • 4 garlic cloves minced
  • 1 diced red pepper
  • 1 can diced green fire roasted chili's {4 oz. mild}
  • 1 large can diced tomatoes {28 oz}
  • 1 C water
  • 2 can black beans, drained
  • 1 can white kidney beans {Cannellini}, drained 
  • Salt & Pepper to taste
  • 1 large avocado for garnish
  1. Gently heat a large pot and add beef.  When it starts to brown add chili seasoning and stir it well into the meat.  Once the meat has browned 
  2. Add garlic cloves, diced red pepper, and the entire can of the diced green fire roasted chili's.  Stir well into the meat and cook for another couple of minutes.
  3. Stir in the entire can of tomatoes, water and beans.  Bring to a low simmer, cover and cook for at least 30 minutes.
  4. When you are ready to serve add salt, pepper, and adjust seasoning to taste.
  5. Serve in bowls and top each bowl with diced avocados.

I hope you enjoy this simple Chili :)

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 - National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili
Pork Chili
Chicken, Duck, and Turkey Chili
Mixed (meat combo) Chili
Fish and Seafood Chili
Vegetarian Chili
Twist-on-Chili
Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog 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.

Thursday, February 20, 2014

Birthday Lemon Cake {#Dairyfree} & Sunriver fun

Another year has gone by and Mia Rose is yet another year older.  This was the first year that she did not have a birthday party; now don't you feel sorry for my little pumpkin.  No, it was her choice that we go on a birthday family trip to Sunriver.  Our big little girl ~ birthday fun for the entire family complete with birthday cake, plenty of hot tubbing, swimming, and cross-country skiing.  Yes we all enjoyed ourselves and this was the most relaxing birthday ever….


Mia Rose is like Ron not a lover of chocolate (how can that be since both Alena and I can go miles for chocolate) and she wanted a different type of cake.  She was very specific not chocolate…then we had an idea lemon.  Oh, yes our Mia Rosie loves lemon she can it them just like that.  So we decided that her birthday cake would be a Lemon Cake.  I brought our loaf pan and all the ingredients along to our rental house, which by the way was perfect.   Let me just tell you that this was the perfect, perfect cake.  It very lemony and next time I may add even a little more yet :) Plus it was super easy to make - even in a kitchen that was not my own…Moist, lemony, delicious, and it kept perfectly for a couple of days.

Lemon Cake
For the Cake
2 untreated lemons
1/2 tsp Lemon extract
4 eggs
1-1-4 C Sugar
3/4 C + 1 Tbs Orange Juice
3/4 C + 1 Tbs Olive Oil
2-1/3 C flour
2-1/4 tsp baking powder
For the Frosting
1/2 untreated lemon
1-1/2 C powdered sugar

*** Preheat oven to 390 F and prepare a baking dish*** 

For the Cake
1. Squeeze the lemons, and grate the rind of one lemon. Add together with lemon extract to a bowl
2. Add sugar to the bowl and mix together
3. Beat one egg at a time into the sugar; beat about 1/2 minute each
4. Mix orange juice into the sugar/egg mixture
5. Add olive oil and combine into the dough
6. Combine flour with the baking powder and then carefully beat the flour into
the wet ingredients. Mix well so that no lumps remain
7. Pour dough into the prepared baking dish
8. Bake for 55 minutes or until a tooth-pick comes out clean. Then remove the
cake from the oven and let it cool down. Carefully remove cake from your
baking dish
For the Frosting
1. Squeeze the remaining 1/2 lemon and grate the rind.
2. Mix lemon juice carefully into the powdered sugar
3. Cover the cooled down cake with the frosting
4. Add additional decorations if you like


Whole Foods Market Mid-Atlantic Region #Recall Tom Yom Soup #Undeclared #Milk {#Galactosemia}

Recalls, Market Withdrawals, & Safety Alerts Whole Foods Market Mid-Atlantic Region Recalls Tom Yom Soup Due to Undeclared Milk

Sunday, February 16, 2014

Red Wine Cherry Chocolate Bars for #SundaySupper #HBturns50


Every party needs wine - at least that is what I think and my favorites are red wines that are rich,  jammy and dark ruby red in color. Welcome to today's #SundaySupper event Ways to Pair, Cook & Entertain with HeartyBurgundy  sponsored by Gallo Family Vineyards .  The perfect theme -  HeartyBurgundy  has everything I like in a wine; It is rich, with jammy notes, and  ruby red in color.  It pairs perfectly with rich flavorful foods and enhances any meal.   




In our house a party is not complete unless there is wine.  Wine belongs in the glasses of our guests and also in the food when cooking.  Tell me, what is a Bolognese Sauce, or Rouladen without wine?  Yes, the taste is just not the same without wine. HeartyBurgundy is the perfect wine to use in Bolognese Sauce, Rouladen etc. not only does it taste great but since it is available in a 1.5 liter bottle there is enough for the recipe plus you still plenty to enjoy with your guests.  Perfect, right?!  The limited HeartyBurgundy  anniversary edition 1.5L bottle will be available this February in most stores for about $9. Look for the Golden Anniversary Edition Hearty Burgundy at a retailer near you, usingGallo Family’s Where to Buy Tool.  Learn more about Hearty Burgundy and other great wines from Gallo Family Vineyards by following on  Facebook Page,  Twitter, Instagram, and YouTube.

A great dinner party needs delicious food, great wine and great dessert. What is a dinner party without dessert? This is why I bring dessert that is rich, flavorful, plus it is bursting with delicious flavor of HeartyBurgundy, cherries, and rich dark chocolate to our virtual #SundaySupper table.  It is based on  Rotweinkuchen {Red Wine Cake} that is super juicy, full of dark chocolate and just so good!!!  It is easy, however it takes at least a couple of days to make because in order for the cherries to absorb all the delicious Hearty Burgundy flavor they need to bathe in them for at least 24 hours… 

Red Wine Cherry Chocolate Bars
       1 C dried unsweetened cherries
       2 C  Hearty Burgundy*
       3     whole cloves
       1     vanilla bean pod {scrape out the vanilla and set aside**}
       2 sticks Earth Balance or other butter/margarine of your choice at room temperature
       1-1/4 C sugar
       4 eggs
       1-1/3 C grated hazelnuts
       1-1/4 C flour
       2-1/4 tsp baking powder
       4 Tb ground cocoa
       1 tsp cinnamom
       1/4 ground cloves 
       **vanilla 
       3/4 C Hearty Burgundy - *reserved from soaking cherries see above
       1/2 C chcoolate chips
       1/2 C dried cherries
       1/2 C powdered sugar
       2-3 Tbs Hearty Burgundy - *reserved from soaking cherries see above
        
Note: Prepare the cherries at the very least 24 hours before you want the dessert; mine soaked for 36 hrs before I used them

  1. Place 1 C dried cherries in bowl
  2. Add wine with cloves and vanilla bean pod to a pot and bring to a slow simmer; do not boil the wine and continue to simmer for about five minutes until the spices release their flavor into the wine.
  3. Pour wine over the dried cherries.  Cover and let the cherries soak in the wine for at least 24 hours or until they have nicely plumped up.
  4. When the cherries are ready; separate the fruit from wine+ and take out the spices. Reserve in two separate bowls.
  5. ***Preheat oven to 355 F ***
  6. In a kitchen machine cream butter together with sugar and when well combined
  7. Add one egg at a time.  Beat the mixture for about 30 seconds before adding the next egg.  Repeat. Once all of the eggs are incorporated,
  8. Add grated hazelnuts and continue mixing
  9. In a separate bowl mix baking powered, cinnamon, ground cloves, vanilla, and ground cocoa into the flour
  10. Add flour mixture to the dough then
  11. Add 3/4 C of reserved wine (from the cherries) to the dough.  Mix until the dough comes together 
  12. Prepare a 9-1/4 " X 13-1/4" baking pan. Pour dough into it and place reserved cherries on top of it. 
  13. Bake for about 40 minutes or until a tooth pick comes out clean.
  14. Remove from the oven and let it cool down.  When cool, prepare the frosting by combining powdered sugar with 2-3 Tbs of the reserved wine.  Drizzle the frosting over the baked Drunken Cherry Chocolate and top with additional dried cherries.  Let frosting dry and when dry cut into bars.
Note:  Enjoy the leftover wine from soaking the cherries with the dessert - there will however not be a lot left :)

Now take a look and see what the other contributors are brining today to our Hearty Burgundy Party
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.




Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Wednesday, February 12, 2014

Please meet Fabian - #Galactosemia around the World #Germany {#Newbornscreening}

Welcome to the fourth Galactosemia around the World post.  Fingers crossed - that we all get to meet more people from around the world who are living with Classic Galactosemia.  Classic Galactosemia is a rare metabolic disorder which must be treated immediately by eliminating Galactose {a long milk sugar} from the diet.  Treatment must start as soon as the baby is diagnosed as otherwise the consequences can be deadly. For treatment babies drink non-dairy formula, as galactose is present in breast milk.  Treatment by elimination of Galactose from animal sources for individuals with Classic Galactosemia must continue for life. One of the tricky part about the diet is that the many regional differences in allowed foods.   Unfortunately not only treatment of this disorder varies greatly throughout the world, and even in the United States but also the detection through newborn screening.  In this series we have  met Lisa from Italy in November, we met Skadi from Berlin in December, and in January we Kai from North Rhine-Westphalia, Germany.  Today please meet Fabian from the Hessla region in Germany.  Please contact me if you are interested in being featured {germanpdx (at) gmail . com}

Now, please meet Fabian a happy and healthy three year old.  He lives his parents Katharina and Sven in the Hessla region of Germany and will become a big brother later on this year.

Katharina's pregnancy with Fabian was without any issues and he was born in 2010 by scheduled C-Section.  Newborn Fabian nursed without any problems right after birth, he did however spit up a lot.  Katahrina was told that spitting up by her baby was not an issue.  The newborn screening test was performed 36 hours after birth.  While filling out the paperwork for the test Katharina remembers telling her husband  "I never heard of any of these obscure disorders…"

 On day three of life Fabian became jaundiced.  Again, Katharina and Sven were assured that this was not unusual and were told "all boys turn yellow".  The test of Fabian's Billiruben test however reveled that his levels were highly elevated and he was immediately moved to the Nursery floor.  Katharina and Sven did not understand what was happening.  They were told, that with treatment under the lights Fabian's Billiruben levels should come down.  This did not happen and by day 4 of life Fabian was lethargic.  He no longer ate, his Billiruben levels increased, and his liver as well as kidney functions went - for lack of better term - crazy.  Katharina pumped breast milk, and Fabian was fed by GA tube.   His health deteriorated and by evening Fabian was transferred to the Pediatric Intensive Care Unit (PICU).  The physicians contacted pediatricians at specialized University clinics in Hannover, Heidelberg, and Gießen - they did not know what could be wrong with him.  Fabian was supposed to be put on dialysis on day 5 but he was too ill.  Katharina and Sven were told to stay the night with him.  Nobody knew what was happening and why Fabian's organs were failing.  Katharina and Sven held their baby the entire night - Fabian was so very ill. Then on day 6 Fabian's newborn screening results were called into the hospital. The test result revealed a positive reading for Galactosemia.  The physicians were astonished.  In medical school they had heard about Galactosemia, but none of the physicians in this hospital had never seen a patient with this disorder.

Fabian's feeding was immediately switched to a Soy formula; he improved almost immediately and after 4 additional days in the PICU he was transferred back to the regular Nursery where he stayed for another week.

Today Fabian is treated by the Metabolic Clinic of the University of Gießen and his GALT levels are currently tested on a quarterly basis.   In his diet Fabian is allowed to eat all vegetables, fruits, legumes,  cheeses that are aged at least for 3 weeks and also items containing clarified butter (Butterreinfette).  Katharina has found the dietician at their Metabolic Clinic in Gießen as a great help.  However, find the exchange with other parents the most helpful.  Katharina and her family met our friend Ulrike with her family (Skadi's family) for a weekend where they had many questions answered.  Katharina would like to thank Ulrike for all her support and help :)

Fabian goes to Kindergarten (Preschool) and Katharina made sure to educate all the teachers as well as other parents about Galactosemia and which foods he is not allowed to eat. At snack time the teachers make sure that the kids do not share any food.  Birthday's are always a big deal and children bring treats from home; to make sure that Fabian is included Katharina connects with the other parent and determine whether or not he can eat the specific treat.  If needed Katharina makes him a "safe" version of the treat. It is amazing that Fabian, even so he is only three years old, is well aware that he cannot have milk.






Sunday, February 9, 2014

The 2014 Winter Storm & Dutch Baby with Pear for Sunday breakfast #Dairyfree

How is everyone?  Things have been so busy around here and time just keeps clicking away.  Here in Portland we are at the tail end of the biggest winter storm of the season.  It started snowing on Thursday and the kids got sent home early from school, well at least in theory.  Mia Rosie was on a field trip with her class to see Charlotte's Web downtown Portland.  The second graders were supposed to be back at school around 12:30 that was the plan.  On a regular day with traffic it takes a maximum of 30 minutes to get back to school but last Thursday? They left downtown as scheduled but did not arrive at school until 3 pm.  Yes, that is right it took them over two hours to get back to school.

By Thursday night there was plenty of snow. School - of course - was cancelled for Friday giving us plenty of time to go sledding and play in the snow.  This happens only once every couple of years in Portland, or at least that is what I remember, so we all had fun sledding and playing in the snow this weekend.  Last night the snow turned to sleet, and this morning we woke up to everything covered in ice.  Yes, this is quite the winter storm….

Let me just say that we are staying home today as it is basically an ice rink outside…Snow covered in ice.  It is the perfect day for a nice breakfast and beef stew.  Yay for my slow cooker :)  Do you know what a Dutch Baby is?  Truth be said I did not know but apparently a Dutch Baby Pancake is sometimes also referred to as German pancake.  Who knew!  Sunset magazine ran a feature with recipes in January.  I tried it out an adapted version right then but decided that to add a little more to it.  So here is my version  - you will need a large cast iron pan.

Dairyfree Dutch Baby with Pear

  •  4 Tb Earth Balance, cut into chunks (or other "butter" of your choice)
  •  1 large pear, peeled and cut into chunks
  •  1 Tb sugar
  •  1 tsp  cinnamon
  •  1 C    flour
  •  1 C    Almond Milk (or other  "milk" of your choice
  •  4 eggs
  •  1/4 tsp lemon extract
  •  Powdered sugar
  1. Place "butter", pear, sugar, and cinnamon in cast iron pan.
  2. Place pan in oven and preheat the oven to 425F (yes, pan should be in the oven when you preheat it)
  3. While the oven is preheating with the pan in it prepare the batter
  4. Mix flour, "milk", and eggs together until you have a smooth batter. Add lemon extract and mix it into the batter.
  5. When the oven is preheated carefully remove the pan and pour the batter onto the pears into the pan.  Place the pan back into the oven and bake for 20 - 25 minutes.
  6. Remove from the oven and sprinkle with sifted powdered sugar.  
Bring to the table and serve right away as the pancake will deflate as it cools :)



Monday, February 3, 2014

Trip to #NYC Birthday celebration for 50 years of Gallo Family Hearty Burgundy #HBturns50

Today, let me tell you about my amazing trip to New York City.  Just to refresh your memory, I was invited to the big 50th Birthday celebration for the Gallo Family Vineyards Hearty Burgundy through my participation in the December #SundaySupper event sponsored by Gallo Family Vineyards; plus I could bring a guest.  Yes, that is right - me and my guest went to this amazing party.  Now you may remember from my initial post that I kept my guest a secret.  Yes, and the big reveal as to who I brought happened on Instagram and Twitter.  Now do you know who my guest was?  Well, first search the #HBturns50 hashtag on Twitter and Instagram;  not only will you meet my guest face to face, but also see the feed from my trip to NYC and all of the other great celebrations taking place.



So who did I bring?  Okay - it was my friend Heather of girlichef.  I met Heather through the Sunday Supper Movement and over the past year we have become good friends. I was so excited that she joined me for the big celebration. It was wonderful to meet her - let me tell you we had a great time!  Thank you so much, Gallo Family Vineyards.


It's hard to highlight just one thing, because the entire trip was amazing. There is enough for two posts, friends.  Well, at least that is my plan at the moment.  First off,  let me tell you about the spectacular birthday party Gallo Family Vineyeards threw for their deliciously tasty Hearty Burgundy.  It was a 60's Ski Lodge theme, complete with a crackling cozy fire. Yes, there were colorful sweaters and hats, as well.  The weather gods decided to match the theme and gave us a big - well at least for this Portland girl - snowstorm.  Take a look at what our walk from the subway to the event hotel looked like!


Yes, it was cold and snowy, with perfect snow-shoeing conditions, but it sure was pretty and perfectly fitting for the Hearty Burgundy 50 year Birthday party.  By the time we made our way into the party, we were ready to warm up with some of that delicious Hearty Burgundy.   Take a look at beautiful birthday bottle...


Is the presentation not gorgeous?!  Once we arrived, we found a spot close to the fire and enjoyed a glass of delicious Gallo Family Hearty Burgundy, which was the favorite of Gallo Family Vineyards founders, Ernest and Julio Gallo.  It is truly a delicious every day wine, one that I very much enjoyed with its rich, jammy notes and dark ruby color. It's just what I like in a wine!


No party would be complete without some delicious foods to choose from and complement the wine.  Take a look - there was fondue, charcuterie and cheeses, fruit, and so much more!



Not only were the wine, food, and venue out of this world, but also the company; we were so pleased to meet Stephanie Gallo.

Oh, and the music - yes, I do like music - fit the theme to a tee.  Heather may have had to remind me a couple of times that the venue does not allow for dancing...

We had such a wonderful time at the big 50th birthday bash for Gallo Family Hearty Burgundy.  Happy happy birthday to a wonderful wine, and here is to another 50 years - cheers!


Do you want to be a part of the celebration? This limited anniversary edition 1.5L bottle will be available this February in most stores for about $9. Look for the Golden Anniversary Edition Hearty Burgundy at a retailer near you, using Gallo Family’s Where to Buy Tool.

Disclaimer: Compensation was provided Gallo Family Vineyards for my trip to NYC and Hearty Burgundy’s 50th celebration.

Sunday Supper Movement













Sunday, February 2, 2014

Parmigiano Crisps for #SundaySupper Super Eats #GameDay

Will you be watching the big game today - at your house, or going to a party?  All around America people are having parties - celebrating the biggest Football game of the year with parties and the  #SundaySupper team is having a virtual party.  Yes, that is right!

The #SundaySupper party today is hosed by Heather over at Hezzi-D's Books and Cooks.  Thank you for hosting the big party!

Today I bring Parmigiano Crisps - these are delicious with a zing of Parmigiano Reggiano plus they are so easy.  Yes, you can still make them now for the party later today...you can make them more cookie like as I did, or crispy by cutting them thin.  Let me just tell you that Mia Rose also most ate the entire batch in one sitting.  So it is a good thing that this recipe is easy doubled, tripled....
Parmigiano Crisps
  • 3/4 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp sugar
  • pinch of salt
  •  4 Tb Earth Balance Vegan "butter" (or margarine/butter of your choice) cut into pieces
  • 1 C grated Parmigiano Reggiano
  • 1/3 C Almond milk (or milk of your choice)
  1. In a mixing bowl combine flour, baking powder, sugar, and salt.
  2. Add "butter" to the dry ingredients and combine until it is crumbly {I use my hands) then
  3. Add Parmigiano with "milk" and fold it into a smooth dough.  Be careful not to knead it.
  4. Place dough on your work surface and form it into a long roll, about an 1" thick.  Wrap it the dough roll into foil and set at a cool spot or fridge for at least 30 minutes
  5. When ready to bake the crisps - Preheat oven to 350F
  6. Prepare a baking sheet with parchment paper
  7. Take the dough roll out of the fridge, unwrap and cut it into thin slices
  8. Place the crisps on the baking sheet and bake for about 10 minutes once the oven is preheated.
  9. Repeat until all of dough is used up.
You can make the Parmigiano Crisps a couple days ahead and place them in a cookie tin.


Now,  take a look what the other #SundaySupper contributors are bringing to the party...

Make sure you check out all the Game Day deliciousness we are sharing this Sunday!

Game Day Appetizers:

Game Day Entrees:

Game Day Desserts:



Join the #SundaySupper conversation on twitter every 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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