The Not So Cheesy Kitchen {Galactosemia in PDX}

#Recall #Undeclared #Milk and #Walnuts in Next by Nature Dark Chocolate Bananas

2013-05-17T19:27:00.001-07:00

Recalls, Market Withdrawals, & Safety Alerts Tropical Valley Foods Issues Allergy Alert on Undeclared Milk and Walnuts in Next by Nature Dark Chocolate Bananas

Pasta with Sage Sausage, Pea Shoots, & Capers and a side of roasted veggies

2013-05-15T13:54:00.002-07:00

It is already Wednesday and yes, I have been slow in posting our dinners - but do not despair daily dinners are posted on the Facebook page. So you can keep track of what we are eating :) be sure to stop on by....

Anyways, yesterday it was just one crazy day. I dropped the girls off at school, went back home to work - I work from home 4/5 days -, and got back up from my desk when it was time to get the girlies. No, no, no, I am not complaining all I am saying is that it has been that crazy of a day. So honestly, I really did not feel much like making dinner and going out sounded so much easier but I guess some time away from work was just needed. After snack was eaten, and homework was done the girlies and I headed to our favorite grocery store in town -> New Seasons's Market :) So we decided on pasta with sausage, the additions came to my mind as I was making dinner...

And yes, Ron seemed surprised when he came home and saw that dinner was in the making....

Pasta with Sage Sausage, Pea Shoots & Capers

1 lb of your favorite pasta - cook according to directions
1 lb bulk sage sausage {or your favorite sausage}
1 shallot diced
1 garlic clove minced
1/3 C white wine
1/3 C Wildwood Creamer
2 tsp. Chef's Shake by The Spice Hunter
3 Tb Capers
Salt & Pepper to taste {red pepper flakes I added mine to my plate as the rest of my family does not like them}
1/2 C grated Parmesiano Regiano {optional}
2 C chopped Pea Shoots

Cook pasta according to directions - while cooking make the sausage
In a dry pan fry sausage until crumbly. Drain the oil from the pan and set cooked sausage aside,
In the same pan {you will have some grease left over} sauté the shallot and garlic for a couple of minutes, before adding the sausage back in to the pan. Mix well, then
Add white wine, creamer and the spices. Cook for about five minutes or so until liquid is reduced,
Add capers, salt and pepper then,
Add cooked pasta and mix everything well, next
Add Parmesiano Regiano {if using} also mix it up well
Just before serving top with the chopped pea shoots and mix it all up.

Serve with either a big salad, or roasted veggies!

Enjoy!

Lemon Sorbet in Prosecco for #SundaySupper {#MothersDay}

2013-05-12T00:30:00.000-07:00

Happy Sunday, and Happy Mother's Day to all of you Mom's. The theme for today's #SundaySupper is Mother's Day. I like to think that this is the day where my spouse will be taking over the kitchen and he surely will find a lot of inspiration from of today's #SundaySupper contributors. Well, let's just see about that :) actually I will be very happy with a little bubbly, and well behaved children :)

Today's lovely event is hosted by Heather of Hezzi-D's Book's and Cooks - thank you so much for hosting this great event :)

I am bringing today something for the mother's, grandmother's, father's, and adult children. No, this time it is not something for the entire family as it is a drink. Yes, a real drink as in bubbly. I guess, it could be made child friendly by substituting bubbly water, or lime soda. Well, okay you already know what I am brining to the table today - it is easy, breezy and I am even willing to put it together on Mother's Day :) Lemon Sorbet in Prosecco - I was introduced to this fantastic treat a few years ago by one of my good German girl friends. And really, believe me it is easy, it is delicious, and a celebration all by itself....

Lemon Sorbet in Prosecco {two servings}

Two scoops of good quality Lemon Sorbet
One split bottle {187 ml} Prosecco or other dry bubbly such as Cava {do not use anything sweet}
Two champagne flutes

Scoop Lemon Sorbet into each champagne flute
Fill up with bubbly

Enjoy!!! It will become frothy on top and that is my favorite part...refreshing, delicious, and easy...

Now check out what the rest of the #SundaySupper team is brining for today's event

Mother's Day Brunch:

Blueberry Coffee Cake from Peanut Butter and Peppers
Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
Crepes from Hezzi-D's Books and Cooks
Hot N Sweet Mango Chutney from Sue's Nutrition Buzz
Lemon Glazed Raspberry Scones from Juanita's Cocina
Quiche Lorraine from Supper for a Steal
Seafood Quiche from The Girl in the Little Red Kitchen
Strawberry Rhubarb Compote from Noshing with the Nolands
Sweet French Breakfast Crepes from Curious Cuisiniere
Vidalia Onion Quiche from Comfy Cuisine

Mother's Day Entrees:

Cod with Stewed Tomatoes from Cindy's Recipes and Writings
Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
Lemon Risotto from Healthy. Delicious.
Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
Pork dumpling (Shumai) from The Urban Mrs.

Mother's Day Sides:

Spaetzle from Magnolia Days

Mother's Day Desserts and Drinks:

Caramel Apple Cinnamon Rolls from Gotta Get Baked
Chocolate Kahlua Cream Pie from Ruffles & Truffles
Espresso Brownies from What Smells So Good?
Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
Fresh Fig and Walnut Pie from Vintage Kitchen
Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
Lavender Shortbread Cookies from girlichef
Lemon Meringue Pie from Pies and Plots
Lemon Petit Fours from Home Cooking Memories
Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
Milky Way Brownies from That Skinny Chick Can Bake
Mini Coconut Pies from La Cocina de Leslie
Mini Strawberry and Cheese Pies from Basic N Delicious
Mom's Apple Crisp from Cravings of a Lunatic
Mom's Texas Sheetcake from Daily Dish Recipes
Raspberry and Hazlenut Friands from Happy Baking Days
Semolina Balls (Suji Laddoo) from Soni's Food
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

nd Gourmet Join the #SundaySupper conversation on Twitter Sunday! We’ll 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, or join us by TweatChat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos. Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Have you purchased your ticket yet? Good news,you can get a $100 discount on the full conference pass if you participate in the #SundaySupper chat tonight at 7 PM EST. The discount code is "SundaySupper" and only valid during the chat time today, May 12th, 2013 from 7-8 PM EST.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Roses, Peonies, Rhodies & Pizza

2013-05-11T19:27:00.001-07:00

Do you know where the city of roses is? Maybe - shall I give you a little hint, or are you rolling your eyes...oh, you are just so lame...yes, it is Portland as in Portland Oregon, or PDX, or our hometown...
This time of year the air is fragrant with the scent of flowers - roses are already starting to bloom, peonies have started, and rhodies {as in rhododendron} are still going strong. So what do we do on a beautiful Friday night - I guess the hint was pizza - we walk to Apizza Scholl's for a delicious {1/2 no cheese it works like a charm} pie and on our walk enjoy the flower's. Here is the pizza

and I just know that you also want to see the most amazing blooms...

Spaghetti Aglio e Olio, lemon dressing & school lunch helpers

2013-05-10T13:28:00.000-07:00

Time has just been flying by. I guess that is what happens when you are having too much fun :) We have been enjoying amazing weather - truly just wonderful hopefully I will not jinx it. I have been busy at work, while the girls are kept busy at school. Weekly dinner updates have been posted to the Facebook page of The Not So Cheesy Kitchen.

Beautiful weather calls for easy dinners, so last night it was Spaghetti Aglio e Olio and a side of red leaf lettuce mixed with fennel in a lemony dressing.

At the dinner table everyone shared their day, and Alena talked about how she was the lunch helper at school. The lunch helper works in the school kitchen and passes out food to the other students. On Wednesday she was in charge of milk, and yesterday she was in charge of pizza. Alena and Mia Rose are well aware that they cannot have either, but to them it is no big deal at all. Neither girl is sad that the other kids get to eat pizza at school and I must tell you that I am so proud of them. And honestly, this is something that as little as four years ago would have scared me beyond belief. It does sound silly now - but having them handle milk, and cheese pizza without me was unimaginable. That thought process sounds so crazy to me today because what could happen?! In any case, we came to find out that both of our girls love, love, love to be lunch helpers and giving out milk is both of their favorite job.

Now on to the dinner...

Spaghetti Aglio e Olio

1 lb. thin Spaghetti {I like Barilla}
1/3 C Olive Oil
6 cloves of garlic peeled, and cut into fine slices
3 tsp Italian Herbs {I like Herb Hunter}
1/2 tsp red pepper flakes {optional - you can use more or leave it out}
zest of one untreated lemon {use the lemon for the dressing}
3/4 C reserved spaghetti water
Salt & Pepper to taste
1 C grated Parmesiano Regiano {optional}

Cook pasta according to directions - while pasta is cooking
heat olive oil in a deep pan and when hot
add garlic, watch garlic carefully you do not want it to burn then
add herbs and - if using - red pepper flakes
add the water from the spaghetti and when it is is reduced
add lemon zest, salt and pepper
add cooked pasta to the pan and toss it with the olive oil/garlic/herb mixture

Serve immediately!

Lemon Dressing

Juice of one lemon
4 Tb of Olive Oil
salt & pepper to taste
pinch of sugar
3 green onions cut into small rings

Mix lemon juice with olive oil,
add a pinch of sugar as well as salt and pepper to taste. Mix it well into the dressing then,
add green onions

Sunday at the Oregon Coast {Short Sands Beach - Oswald West}

2013-05-06T20:11:00.000-07:00

The weather has gone a little crazy - at least so I think...please do not get me wrong I we are not complaining about the summery temperatures we have had this weekend. Yes, summery temperatures I am not kidding; summery as in mid to high eighties (yes, 80s+) and yes, this is Portland, Oregon :) Perfect time for a family excursions to the Oregon Coast; fresh air, beach....

The weather and temperature at the coast can be so different compared to Portland, but I prepared. It generally {note generally} is quite a bit cooler, and blue skies are not guaranteed. Let me tell you, I prepared!!! Yup - the mothership - unlike the rest of the family - was dressed appropriately. Long pants, short sleeve shirt, cardigan...you know, it is the Oregon Coast. The girlies and Ron on the other hand were in shorts {dress}, and of course short sleeve shirts; do not worry, this mothership prepared. Warm leggings, long sleeve shirts, and jackets were brought along for everyone. Being cold is just no fun - right?!

We decided to go to Oswald West and take the hikelet {= a very short hike more a walk}through the magical forest to Short Sands Beach. This is a surfer's beach and in a beautiful cove. We have been there plenty of times and it is always so worth the visit. As a side note, we {pre kids} have gone on a couple fantastic longer hikes there - magnificent views, and a beautiful hike {Cape Falcon}.

1-1/2 hours later we arrive at Oswald left and the temperature is...eighty-seven degrees {yes, 87F} at the Oregon Coast. Ahhhhmmmm, yes it was hot at the beach and I was dressed completely inappropriate plus {of course} I did not bring any swim suits for the girlies. Again, this is the Oregon Coast and no, I we would never ever allow my children to swim in the Pacific at the Oregon Coast but we do like to frolic in by the the water and in the "lakes" on the beach.

A beautiful hikelet through the magical forest where a couple of fairies walked with the girlies....truly magical...

Putting on sun screen - Playing in the sand

Playing in the "lake"

Can you see the elephant?

#Dairyfree Flan for #SundaySupper {Cinco de Mayo}

2013-05-05T00:30:00.000-07:00

Happy Sunday, friends and you know what that means, right? Yup, it is time for #SundaySupper plus it is Cinco de Mayo and the theme for today?! Of course, it is a #SundaySupper Cinco de Mayo party. Our host this week is my friend Jen of Juanita's Cocina and let me tell you that she along with the rest of the #SundaySupper team are ready for the Cinco de Mayo party.

Today I am bringing Flan to the party; I have often enjoyed this delicious dessert eating out but since it is pure dairy my girlies have never tried it before. It is the perfect time to give Dairyfree Flan a try - and I am happy to report that it worked out, but was a little more time intensive than I thought. {Note to self, do not try out new recipes an hour before school pick-up....}

Dairyfree Flan adapted from Joy of Cooking

8 ovenproof ramekins holding six ounces each {do not get smaller ones - I learned my lesson ;)}
1-2 dishes large enough to hold the ramekins and water for baking of the Flan. Make sure that
the dish(es) are large enough giving enough space for each ramekin (they should not touch)

Caramel

3/4 C Sugar
1/4 C Water

In a small heavy sauce pan gently heat sugar and water. When sugar is completely dissolved, bring to a boil and cover. Boil for two minutes - remove cover and carefully stir the mixture with a wooden spoon. Leave on burner with cover off, watching closely as the sugar/water mixture turns golden brown - remove when it is slightly amber colored
Carefully pour the caramel into the prepared ramekins {be careful not to burn yourself}
Set ramekins into baking dish.

Custard

5 large eggs
3/4 C sugar
1/8 tsp salt
3 C Soy Creamer {I like Wildwood brand}
3/4 tsp Vanilla
grated zest of one untreated orange

*** Preheat oven to 325 F***

In a large bowl mix eggs, with sugar, and salt until thoroughly mixed,
Pour soy creamer into a heavy pan and heat until hot {do NOT simmer or boil}
Slowly pour the hot soy creamer into the egg mixture, stirring with a wooden spoon while it is added.
When combined add Vanilla and orange zest; mix well
Pour the custard into the caramel lined ramekins
Place the baking dish(es) containing the ramekins into the oven - carefully pour hot water into the baking dish. Be careful, that the water does not spill onto the custard. The water should come up about 2/3 on the ramekins.
Bake for about 60 minutes or until the custard is set
Carefully remove the ramekins from the water filled baking dish {be careful that you do not burn yourself, as the water is very hot}. Let cool down a little bit before covering with plastic wrap and setting them into the fridge.
Leave in fridge for at least four hours before serving them
When ready to serve run a knife around the edge of the custard, and place bottom of the ramekin into hot water {just a quick 30 seconds or so}. Set serving plate on top of the ramekin before carefully turning the ramekin with plate on top over.

Are you ready for the party?! Take a look

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama's Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi's Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma's Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D's Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita's Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy's Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue's Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter Sunday! We’ll 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, or join us by TweatChat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos. Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Have you purchased your ticket yet? Good news,you can get a $100 discount on the full conference pass if you participate in the #SundaySupper chat tonight at 7 PM EST. The discount code is "SundaySupper" and only valid during the chat time today, May 5th, 2013 from 7-8 PM EST.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Corn Chowder {#dairyfree #vegan} & the Tooth Fairy sent a letter

2013-04-30T19:11:00.001-07:00

Alena has been loosing teeth two weeks in a row. Each week another molar came out and this meant that the Tooth Fairy was kept very busy in our little house. One night Alena left a glass of water out for her because she had heard that the Tooth Fairy likes to dip her wingtips, and/or her magic wand into some water when she visits. At the visit - apparently - the color of the water changes to the color of the visiting Tooth Fairy. Guess, what?! Yup, the Tooth Fairy did visit and the water in the glass turned a beautiful green. Oh yes, the amazement was magnificent :)

Alena also left a letter each time with her tooth, and she was hoping to hear back from the Tooth Fairy. Guess what happened earlier this week? Yes, you probably guessed correctly - both girls got a letter each from the Tooth Fairy. Magical little letters, that even had fairy dust in them. Can you say magic?!
Both girls were so excited; it was the very first time that Mia Rose has received a letter from the Tooth Fairy...so there was a LOT of excitement. Take a look at the girlies...

Now on to the Corn Chowder we are having for dinner tonight. It is easy, quick, satisfying and delicious. All in one. - I also made a loaf of quick no knead bread {today with Whole Wheat Flour, 1/4 C Sunflower Seeds, as well as 3 TB of Sesame Seeds} to accompany the dinner.

Corn Chowder

Splash of Canola Oil
1 onion diced
1 medium carrot cleaned - cut into pieces
2 celery stalks - cut into pieces
1/2 red pepper - cleaned and diced
pinch of salt
1 16oz bag of frozen super sweet corn kernels
4 medium to large yellow skin potatoes - thoroughly washed and diced
5 C of water
1/2 C of Wildwood Soy Creamer
3-4 green onions cleaned and cut into rings for garnish
Salt, Pepper, Chef's Shake by The Spice Hunter to taste

In a stock pot heat oil, when hot add onions with a pinch of salt. Sautee until onions are soft, then
Add carrots, celery and red pepper. Sautee until fragrant and vegetables turn bright in color
Add corn, mix it under the veggies and sautee for another couple of minutes
Add potatoes mix them under the veggies before adding water.
Bring to a slow simmer and simmer until potatoes are soft
Adjust spices before adding the Soy Creamer
Ladle into soup bowls and garnish each serving with green onion rings

I hope you like this quick and easy chowder as much as we did :) Oh, and guess what the girlies are having for lunch tomorrow...

#Recall Orville Redenbacher Classic Kettle Korn Ready-to-eat Popcorn undeclared #milk

2013-04-28T19:41:00.001-07:00

Recalls, Market Withdrawals, & Safety Alerts Orville Redenbacher’s® Classic Kettle Korn Ready-to-eat Popcorn Recalled Due to Undeclared Milk Allergen

#Vegan Chocolate Mousse for #SundaySupper

2013-04-28T00:30:00.000-07:00

The theme for this week's #SundaySupper is New Cooking Adventures hosted by Conni aka as The Foodie Army Wife. So it was the perfect time to challenge myself to make a Chocolate Mousse that not only the girlies can eat, but one that is also completely vegan plus - as the name implies - "moussey" in texture...so today my adventures in chocolate mousse..

Full disclosure, I have made Vegan Chocolate Mousse as a dessert for Christmas and used Silken Tofu for it. It was very, very delicious - rich, and flavorful but more like a pot de creme than a mousse. Take a look

Coconut milk, would be an option to get the texture but I most be one of the few people that does not like the coconut flavor if its not part of the dish; after all it is supposed to be Chocolate Mousse and not Chocolate Coconut Mousse. What to do? So I talked with my friend Leather - an amazing chef whose children go to school with both of my girls - and asked him for some advice. "It's all how much air you put into it" he told me and also told me that water, sugar, and chocolate could do the trick. "You just have to put a lot of air into it"...I tried - it tasted great, but it in the freezer (that was my bad) to let it set and....blooobbbb...it all turned more into a chocolate sauce. But I was not going to give up! My girls MUST taste Chocolate Mousse, right?! Leather shared another trick with me, "you could add Xanthan gum to tighten it up..." - For my third try I purchased some Xanthan gum in the bulk section at New Seasons Market and here is the result....

Yes, it worked out!!! I was so excited - but yes, the KitchenAid was going for at least 30 minutes straight. The result was amazing - we served to our friends Larissa & Martin at a dinner party that night. The reviews were "moussey" - Take a look at Larissa

....Oh, yes -this was so exciting!!! So next time I will try lemon mousse, or maybe hazelnut mouse, oh the options are now endless....

Vegan Chocolate Mousse

1-1/4 C Wildwood Soy Creamer plus 2 Tbs reserved
1/2 C Sugar
4 ox. Ghiradelli 100% cacao unsweetened
1/8 tsp Xanthan Gum
1 Tb Corn starch

Pour Soy Creamer into a stand kitchen mixer and beat with a wire whip at medium to high speed,

After about 5 minutes add the sugar,

Melt chocolate

Slowly pour melted chocolate into the soy creamer / sugar mixture - continue to beat it

Beat for at least another 10 minutes

In a separate little bowl combine Xanthan Gum with Corn Starch, and the reserved 2 Tbs of soy creamer. Mix until all lumps are worked out

Slowly pour the mixture into the the bowl - continue beating until the mousse starts to come together and forms tiny little peaks

Pour into serving dishes and let rest in fridge for at least two hours before serving

For serving, I added some defrosted strawberries and Vegan Whip Cream (Soya Too!) - but you can also just serve with with Vegan Whip, or none, or just fruit, or just plain...

Now take a look about the adventures the rest of the #SundaySupper team went on today....

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Recall - Allergy Alert #Undeclared #Milk Components in Eba Multivitamin Supplement

2013-04-27T12:01:00.001-07:00

Recalls, Market Withdrawals, & Safety Alerts Saratoga Therapeutics, LLC Issues Allergy Alert on Undeclared Milk Components in Eba Multivitamin Supplement

Spring time is here...

2013-04-27T11:44:00.001-07:00

I promised to show you how beautiful spring time can be in Portland....Yes, we have been enjoying something like an early summer, and even cooked out for the first time this year....

Tulips are my favorites....

but really love all of them....

Kale Pesto with Sunflower Seeds on Pasta for dinner

2013-04-24T20:24:00.000-07:00

It feels like early summer has arrived in Portland. Well, in a way - Rhododendron, Azaleas, and other spring flowers are in full bloom. The colors are just plain gorgeous plus we have had amazing weather so today I actually took some time for myself and went for a walk at Laurelhurst Park. Oh, and why did I leave my camera at home? Rhodies in every color imaginable, plus sunbathers in bathing suits {yes, this it is April} everywhere in the park...Okay so here is my note to self to always have my camera on me...

The girlies got some playground time before we headed home and started on homework. But you know the question that comes up every night, right? I am sure it happens at your house as well :) what is for dinner? Today is a perfect day for pasta and olive oil with garlic, or Kale with sausage is always a great dinner but I felt like something more. So here it is

Kale Pesto with Sunflower Seeds

2/3 C Sunflower Seeds
3-4 Garlic cloves
1 bunch Lacinato Kale - cleaned, stemmed, and cut into smaller pieces
1/3 C Olive Oil
1/2 untreated lemon zested and juiced
Salt & Pepper to taste
1/2 C grated Parmesiano Reggiano

In a small pan toast sunflower seeds until golden and let them cool down,
Add toasted sunflower seeds (cooled down), and garlic to a Kitchen Chopper and give it a couple of "chops",
Add Kale pieces and continue to chopping, adding a handful at a time. When all the Kale has been chopped, add
Olive Oil along with the lemon zest, and juice. Blend it all into the Kale mixture
Add salt, pepper, and Parmesiano Reggiano. Blend together

Serve on Farfalle pasta cooked al dente with mixed oven baked potato bits {bite size pieces of yellow skin potatoes baked at 350F in olive oil for about 20 minutes) and a side salad. Enjoy!

Meatloaf with Veggies

2013-04-22T20:07:00.001-07:00

How as your weekend? Ours was a lot more quiet than usual as Alena has been coughing and complaining of a sore throat on Sunday. So instead of our usual family activity outside we spent time inside, reading, watching a family movie, and just hanging out. The grey weather was perfect for that plus it did feel good to do nothing for a change :)

Today - Monday - I kept Alena home so that she can get a little more rest...Fingers crossed that she will be all better tomorrow as I need to be at my office. So what about this meatloaf business? Okay - so you may know that meatloaf is one of the reappearing meals on this family's dinner table. Yup - everyone loves it. Meatloaf, mashed potatoes, with a big bowl of salad. It is usually just meat, some onion and garlic but today is the day I decided to mix it up a tiny bit. I know, it is not earth shattering but I added some veggies into the dough. Just for a change of pace...

Meatloaf with Veggies

2 lb. 5% ground beef
1/2 lb. ground pork
1 small onion diced
1/2 red pepper finely diced
1 celery stalk finely diced
1 small carrot cleaned and finely diced
2 garlic cloves minced
1 Tb salt
plenty of freshly ground pepper
2 tsp of Herbs de Provence {I use Spice Hunter}
1 C Panko Crumbs {or other bread crumbs always double check the label to make sure it is dairy free}
1 egg
Ketchup

In a large bowl mix the vegetables, spices with the Panko Crumbs,
next mix in the meat, and the egg. Carefully mix it all together until well combined {I use my hands},
Place meat into a shallow baking dish and form a loaf {you can cover and place meat in the fridge until you are ready to bake it},
Top with ketchup
Preheat oven to 350F and bake for about 1-1/2 hrs

This is an - as my kids would call it - easy peasy dinner.

Pinenut stuffed Dates for #SundaySupper

2013-04-21T00:30:00.000-07:00

It is Sunday and you know what that means, right? It is time for another great #SundaySupper event. This week's theme is April Showers, you know the great American tradition from Bridal Showers to Baby Showers. I have become familiar with these lovely traditions after leaving Germany and had not known about them before...At a baby shower there are usually fun games, the mom-to-be is "showered" with presents and there is always delicious food. At bridal showers the soon to be married couple gets "showered" with presents, there are games, and also delicious food. It is a really lovely tradition. So, for today's #SundaySupper we are holding a virtual shower with lots and lots of delicious dishes. Our host this week is the lovely Brandie the writer behind Home Cooking Memories.

My dish for the virtual table are Pinenut Stuffed Dates wrapped in Bacon; Dates wrapped in Bacon is great finger food - sweet yet salty at the same time.

Pinenut stuffed Dates

16 large pitted dates
8 slices of cured bacon
5 Tb pinenuts
2-1/2 Tb Tofutti Better than Cream Cheese {dairy free "cream cheese"}
zest of 1/2 untreated lemon
pinch of salt
16 toothpicks

*** Preheat oven to 400 F***

In a pan toast the pinenuts until fragrant. Remove immediately from the heat and them them cool down. When cool enough to handle,
chop pinenuts in a kitchen chopper, and when coarsely chopped add the "cream cheese" together with the lemon zest and a pinch of salt. Blend together and set aside
Carefully cut a pocket into each date,
using a teaspoon carefully stuff each date with the pinenut "cream cheese" mixture.
Cut each bacon slice in half, and wrap a half around each date, securing with a toothpick
Place the bacon wrapped stuffed dates on a baking sheet lined with parchment paper
Bake for 20-25 minutes

Enjoy!!!

Now, take a look at all the other amazing dishes...

Starters, Appetizers & Snacks

Pesto Tortilla Pinwheels from Home Cooking Memories
Honey Pecan Baked Brie from Supper for a Steal
Pinenut stuffed Dates from The Not So Cheesy Kitchen
Glazed Pecans from Mama’s Blissful Bites
Bloody Mary Shrimp Cocktail from A Stack of Dishes
Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
Mushroom and Feta Bites from Small Wallet, Big Appetite
Antipasti Bites from Blueberries And Blessings
Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

London Ritz’s Tea Sandwiches from My Cute Bride
Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
Broccoli Bacon Salad from Country Girl In The Village
Chicken Salad on Endive from Magnolia Days
Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
Penne Ala Vodka from I Run For Wine
Easy Baked Ziti from Momma’s Meals
French Country Flat Pie from Webicurean
Crustless Spinach Quiche from Family Foodie

Cakes

Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
Coconut Rum Cake from The Foodie Army Wife
No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
Japanese Wedding Cupcakes from NinjaBaking.com
Baby Blue Cake Pops from Neighborfood
Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
Chocolate Covered Mcaroons from Gotta Get Baked
Pastel Pizzelles from Growing Up Gabel
Chocolate-Balsamic Macaroons from Foxes Love Lemons
Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
Baklava Crisps from Kudos Kitchen by Renee
Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
Fudgy Carob Brownies from Pies and Plots
Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

Shortbread Maple Cream Freezer Tart from A Beautiful Bite
Espresso Panna Cotta from Crazy Foodie Stunts
Bite-Size Pecan Tarts from Juanita’s Cocina
Brigadeiros from Food Lust People Love
Rosewater Raspberry Meringues from girlichef

Drink Recipes

Slushy Mango Mojito from The Urban Mrs.
Pretty in Pink Punch from Noshing With The Nolands
Pink Lemonade from Peanut Butter and Peppers

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

White Bean Soup with Zest

2013-04-19T10:36:00.001-07:00

What happened to the week...I have written this post - albeit in my head - already a couple of days ago and here it is Friday...

The weather in Portland has been mixed this week - I will call it typical for April. Sunshine, rain, all mixed in but the blooms are amazing :) Perfect soup weather and you all know how much this family loves soup...and yes, this soup can easily be made vegan. Just use a vegetable broth, and leave out the meatballs....

White Bean Soup with Zest

2 C dried white beans {we like Navy beans} soaked over night
Splash of Olive Oil
1 onion diced
3 celery stalks diced
1 large carrot, or 3 smaller carrots - cleaned and cut into pieces
1 leak, cleaned and cut into rings {I use all parts}
1 quart of Pacific Chicken Broth {or your favorite broth}
3 C of water
grated zest and juice of 1/2 lemon
1 Tb Better Than Bouillon Vegetable Base {or one bouillon cube - make sure it does not contain any whey or lactose}
2-3 green onions cut into rings for garnish
Salt and Pepper to taste
Optional 1 lb. sage sausage for meatballs - or other small meatballs prepared and cooked {I baked the meatballs for 25 minutes at 350 F}

Heat olive oil in a large stock pot and when hot add the onions with a pinch of salt. Saute until they are soft, then
Add celery, carrots, leaks and saute for a little while long until the vegetables turn bright in color and fragrant,
Drain beans and add them to the pot and mix under the vegetables for minute or so,
Stir in lemon zest together with the lemon juice before adding the broth and water.
Cover pot and bring soup to a low simmer until beans are soft
When beans are soft - using an immersion blender - blend the soup {I blended until the vegetables were smooth and some of the beans still intact)
Adjust salt and pepper; if using add in meatballs and serve when they are heated through
Ladle into soup bowls, and garnish each bowl with green onion slices.

Serve with fresh crusty bread!

#Recall Wegeman Food You Feel Good About Roasted Red Pepper Dip, 8 oz., #Undeclared #Milk and #Eggs

2013-04-16T20:19:00.001-07:00

Recalls, Market Withdrawals, & Safety Alerts Wegmans Food Markets Announces Voluntary Recall of Select Wegmans Food You Feel Good About Roasted Red Pepper Dip, 8 oz., Due to Undeclared Milk and Eggs

#Recall Cedarlane Natural Foods, Inc. #Allergy #Allert and Voluntary Recall on O Organics Black Bean Enchiladas 9 Oz Undeclared #Milk #Allergen

2013-04-16T20:11:00.001-07:00

Recalls, Market Withdrawals, & Safety Alerts Cedarlane Natural Foods, Inc. Issues Allergy Allert and Voluntary Recall on O Organics Black Bean Enchiladas 9 Oz Due to Mislabeling and Undeclared Allergens

Salad w/ Lemon Dressing Fava Bean Greens, Strawberries, Red Leaf Lettuce & Fennel

2013-04-16T18:04:00.000-07:00

Have you had Fava Bean Greens yet? I discovered them on my weekly shopping trip this week. They are amazing; dark green in color, with a beautiful almost nutty taste, and the flowers are also edible. Delicious and fun all in one :) - Not a great picture, but this is what they look like

I decided to use the Fava Bean Greens in a salad but needed to come up with a different kind of dressing. The greens are very delicate in flavor, and it felt that my "usual" dressings would overpower the flavor. Tadahh!!! Are you ready? Please meet the new Lemon Dressing of this house....

Salad with Lemon Dressing, Fava Bean Greens, Strawberries, Red Leaf Lettuce & Fennel

4 Tb Olive Oil
2 Tb Rice Vinegar
Zest and juice of 1/2 an untreated lemon
1 green onion cut into fine rings
1 tsp. Maple Syrup
Salt & Pepper to taste
1 bunch of Fava Bean Greens {leaves & flowers off the stem} washed
1/2 Fennel bulb finely diced
1/2 head of Red Leaf Lettuce {cleaned & broken into bite size pieces}
1/2 C Strawberries sliced

Put dressing together by mixing Olive Oil, Rice Vinegar, Lemon Juice & Zest, and Maple Syrup. Mix {I use a fork} until it all comes together nicely.
Add salt & pepper to taste and blend it into the dressing
Add green onion rings and mix up. Pour the dressing into a salad bowl
Add fennel to the dressing and mix it into the dressing
Top with Red Leaf Lettuce, Fava Bean Greens {and flowers} and gently toss it together, coating it with dressing {I used my hands}
Add Strawberries at the end and mix them carefully into the salad

It's Trillium season at Tryon Creek State Park

2013-04-15T10:17:00.000-07:00

Spring has sprung when the Trillium is in bloom. At least that is what I think since moving to Oregon ten years ago. One of the best places in Portland to observe these amazing flowers in full bloom is Tryon Creek State Park. Now, you may - or may not - know that this this is one of our favorite hiking spots in the city. You can be in the middle of nature, yet it is in the city - true there are many parks in Portland offering this, but to me Tryon Creek is one of the most accessible with children.

Yesterday, we went on our Tryon Creek hike to admire the Trillium's - just in the nick of time. They start out in a beautiful crisp white,

then the color turns slightly pink, and finally turn into a dark shade of pink. They are amazing!

We like to hike at Tryon Creek quite a bit, and so far thought that we knew every trail...was I wrong! The girls wanted to take the trail to the Red Fox Bridge yesterday and it was a completely new trail to us. A little longer than the other trails we usually take but less busy and just perfect. We saw fairy ponds, and this watershed where you can just imagine that the water fairies live there. Right?!

Can you find the water fairies?

Farro Salad w/veggies, dinners & Facebook Page {finally}

2013-04-11T18:39:00.001-07:00

How is your week going? Busy, right?! Same here...it was my plan to post the Farro Salad yesterday but a last minute called Wednesday evening plan nixed that plan. However, we have been eating and I have been cooking :) Yesterday was roasted lemon garlic chicken, tonight it is dairy free enchiladas, and tomorrow it will be Isabel's amazing chicken noodle soup. One chicken = three dinners; now, if our girlies would like chicken more it would be a monthly occurrence....

Oh, in other news there finally is now a Facebook Page for my little blog. I am quite excited about that - really excited actually....

Now on to the Farro Salad. I may remember that the girlies go to the Sophie School Schule, a German Saturday school. The school is all the way out in Beaverton - about 30 minutes from where we live in Portland - and I usually spend the time working in the teacher lounge. So what does this have to do with Farro? Bear with me...sometimes, like last Saturday, I go grocery shopping at New Seasons Market on Cedar Hills and they are always sampling foods. Last Saturday they sampled Farro salad. Wow - it was fantastic, first time I ate Farro. It is was delicious, somewhat nutty, and fantastic texture. So this week, I experimented and made a Farro salad. The verdict was all thumbs up; the girls took it for lunch while it was my breakfast :)

Farro Salad

4 C water
pinch of salt
1 C Farro
1/2 C broccoli cut into tiny slivers
1/2 red pepper cut into fine slivers
3 green onions cut into fine rings
1/4 C currants

Dressing

3 Tb toasted sesame oil
2 Tb rice vinegar
1 Tb soy sauce
1/2 inch freshly grated ginger
1 tsp hoison sauce
1/2 grated zest of untreated lemon

Bring water to a boil, and add Farro. Cook for about 60 minutes. Let it cool down
In a small bowl combine the ingredients for the dressing. You may want to increase the vinegar to your taste.
In a large salad bowl combine the cooled off Farro, with the veggies then pour the dressing over the salad. Mix it up well - cover and let rest for at least a couple of hours before serving.
Adjust flavors before serving {I added additional rice vinegar, and little bit more soy sauce}

Udon Noodles w/ vegetables in Peanut Sauce inspired by #SundaySupper

2013-04-10T01:30:00.000-07:00

This was our dinner tonight...

is it not beautiful? And yes, it was delicious. Our thanks go out to Lane from Supper for a Steal who posted this great dish for the last #SundaySupper event. This was such an easy, quick dinner recipe, perfect for a Tuesday night :) Here is Lane's recipe - I did change it a little bit by

using Udon Noodles
added fresh grated ginger to the sauce
used lemon instead of lime juice
added a handful of peanuts and sautéd them with the veggies

For the vegetable, I added an onion, broccoli, green beans, and half of a red pepper. Sautéd them right in the pan {did not blanch them first}. Oh, and yes there was a little chicken on the side for Ron :) plus Siracha for me....

Your help for a research study is requested...

2013-04-09T19:33:00.002-07:00

as you know both of our children have Classic Galactosemia, which is a rare metabolic disorder. One of the leading Galactosemia researchers in the United States is Professor Judith Fridovich-Keil, Ph.D. at Emory Unversity in Georgia. She and her team are currently studying gastrointestinal health in Galactosemia and are collecting data through an online survey {see below}. Additional respondents - both with and without Galactosemia - are need for this online survey. It a quick survey, and it would be greatly appreciated if you could help, as well as pass it along. Thank you so much!

Here is the link to click to find the online consent form and survey:

http://survey.emory.edu/fs.aspx?surveyid=2b5135cbaa84851a6b5ca0f354bb22e

Thank you so much for helping!

Potato Leek Soup with Little Bites {Sausages} for #WeekdaySupper

2013-04-09T01:00:00.000-07:00

The work weeks have been getting very busy around here; I am sure it is no different for all of you. We do strive to eat dinner together around the table most nights and I am always happy to find new ideas. The weekly taco night, does get old..right?! So when Isabel aka Family Foodie extended the #SundaySupper theme to #WeekdaySupper I was thrilled. Perfect, and now there is no excuse to run out of quick, and easy #WeekdaySupper ideas. Today is my second turn this year :) - You may be surprised that I am bringing soup! Yes, soup - I know soup again...what can I say we love soup plus it is such an easy meal on a weekday. Filling, comforting, plus there are always enough left overs for the girl's lunches.

The soup by itself is vegan - I added Little Bites {mini sausages}, certainly Wiener's, or any other type of sausage - meat or vegan - that is not too strong in flavor will work. Serve it with some crusty bread, and maybe a salad on the side for a complete 100% satisfying #WeekdaySupper.

Potato Leek Soup with Little Bites

Splash of olive oil
1 onion diced
1 large carrot cleaned and cut into slices
1 celery stalk cleaned and cut into pieces
3-4 C of leeks, cleaned well and cut into rings {I use all parts but the tough dark green parts of the leeks}
grated zest of one untreated lemon
4 C of potatoes peeled and cut into little pieces {about 4 medium Russets}
5 C of water
juice of one lemon
salt, pepper to taste and - if you like - non-salt based seasoning such as Chef's Shake from The Spice Hunter
Little Bites, or other sausage of choice

Heat olive oil in soup pot - when hot add the onions with a pinch of salt; sauté until onions are soft,
add carrots, and celery; sauté until bright in color and fragrant,
add grated lemon zest and leeks; sauté until leeks turn bright in color and begin to soft. Remove about 1-1/2 C of the leeks and reserve.
add potatoes, and 5 C of water. Bring to a slow simmer and cover pot; simmer soup until potatoes are soft,
using an immersion blender {careful the hot soup may splatter} blend soup until smooth
add reserved leeks, as well as - if using - sausage until heated through
Add lemon juice, and adjust salt, pepper, add - if using - additional seasonings

Be sure to follow the #WeekdaySupper hashtag on Twitter for quick and easy weekday recipes. This week you can look forward to:-

Monday – Paula/Vintage Kitchen - Apple Brown Rice Salad with Pomegranate and Pistachios
Tuesday – Bea/The Not So Cheesy Kitchen – Potato Leek Soup with Little Bites {Sausage}
Wednesday – Diana/Gourmet Drizzles – California Chicken with Mediterranean Pilaf
Thursday – Sarah/What Smells So Good? – Sole Bonne Femme
Friday – Nicole/Daily Dish Recipes – Fish Tacos with Baja Cream Sauce

Lentil Soup {Linsensuppe} for #SundaySupper & upcoming Food & Wine Conference

2013-04-07T00:30:00.000-07:00

This week's theme for #SundaySupper is something most everyone can appreciate I am pretty sure about that. It is #SundaySupper dishes on a budget. Certainly something that is appreciated in our house, I am ready to find great recipes that are delicious yet will not break the bank. So I am very much looking forward to all of the 30+ amazing recipes this week.

This week there are two hosts to thank for; Lane from Supper for a Steal and Pam from Blueberries and Blessings. Thank you so much for both you awesome ladies for hosting!

Now did you see the second part of the title? Yes? This is such exciting news to share because this July 19th - 21st, 2013 will mark the first Food and Wine Conference sponsored by #SundaySupper and will be held in Orlando, Florida. This will be a great opportunity to meet many of the #SundaySupper contributors. It is so exciting!!!

Now on to my contribution to today's #SundaySupper; it is Lentil Soup. We love lentils and to me they are the perfect food. If you have visited here before you probably have already seen that we love lentils as Lentils & Spaetzle {Linsen & Spaetzle} as well as many other lentil dishes make a frequent appearance on our dinner table :) They are perfect I buy them in bulk and generally always have a few cups in my pantry. Lentil Soup is another of those traditional German recipe and I would argue that it is probably served on many German tables around the world. It is either known as Linsensuppe, or Linseneintopf. You can make it vegan, vegetarian, or - for the carnivore - add sausage, or meatballls to it. The options are pretty much endless...

Today's Lentil Soup by itself is vegan, but you can add - if you like - add sausage at the end.

Lentil Soup {Linsensuppe}

Splash of Olive Oil
1 onion diced
4 carrots peeled and cut into rustic pieces
4 individual celery stalks cut into pieces
3 cloves of garlic minced
2 tsp Herbs de Provence
1 large can of diced tomatoes
2 C of dried lentils
8 C of water {or more}
2 TB White Balsamic Vinegar, or Red Wine Vinegar
Salt & Pepper to taste
***Optional - sausages such as Lil' Bites, Frankfurter etc.

Heat olive oil in a large stock pot, when hot add onions with a pinch of salt and sauté until soft;
Add carrots, celery and Herbs de Provence and sauté until vegetables are bright in color, then
Add garlic and sauté for another minute or so.
Add tomatoes {juice and all} together with the dried lentils. Mix everything up well together and after a minute,
Add 8 cups of water. Bring to a slow simmer, and cover. Simmer for at least 1 hour and check the soup every 20 minutes or so. Stir it up, you may also need to add more water. Simmer until lentils are cooked to your liking {it takes about 1-1/2 hr}.
Add Salt, Pepper, and White Balsamic Vinegar to taste. You may also want to add some other salt free seasoning such as Chef's Shake from The Spice Hunter.
If adding sausage, add it at this point and serve when they are heated through.

I like to serve soup with a loaf of crusty bread; no knead bread is a fantastic budget friendly option!

Thumbs up from Alena...

Enjoy!

Now check out the rest of the amazing recipes this week.

Starters, Soups, and Salads

Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
Gado-gado from The Urban Mrs.
Ramping Up Instant Ramen from girlichef

Main

Salmon Lasagna from Blueberries and Blessings
Kadun Pika from The Foodie Army Wife
Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
Pasta Carbonara from The Girl in the Little Red Kitchen
San Francisco Special Breakfast Burritos from Gourmet Drizzles
Chicken Divan from Simply Gourmet
Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
From the Pantry Peanut Noodles from Supper for a Steal
Pasta Puttanesca from Juanita’s Cocina
Hawaiian Grilled Cheese from Home Cooking Memories
Slow Cooker Pork Carnitas from I Run For Wine
Browned Butter Pasta with Collards from Momma’s Meals
Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
Golden State Gourmet from Crazy Foodie Stunts
Buffalo Chicken Dip Quesadillas from Chocolate Moosey
Tonkatsu {Pork Cutlet} from Damn Delicious
Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
Kung Pao Tofu from Ninja Baking
Roasted Honey Mustard Chicken from Mama’s Blissful Bites
Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

English Baked Beans from Small Wallet, Big Appetite
Southern-style Black-eyed Peas from Magnolia Days
Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
Baked Beans from What Smells So Good?
Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
Portuguese Rice Pudding {Arroz Doce} from Family Foodie

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement