Baked Potato with Wild Sockeye Salmon and Quark (Yogurt Dip)

Baked Potato with Quark and Wild Salmon

A Taste of Home: My Comfort Food from the North of Germany 🍽️

Nothing takes me back to the north of Germany quite like a baked potato with all the simple, nourishing goodness that reminds me of home. It's quick, clean, and truly the definition of comfort food. Let me share how I make it—easy, delicious, and full of love.

The Perfect Baked Potato 🥔

Start by taking a medium or large russet potato. Poke it all over with a toothpick, then generously salt it from all sides. Pop it in the oven at 400°F for about 40 minutes (depending on the size of the potato, of course!). It’s always a perfect balance of crispy skin and soft, fluffy interior.

The Secret: Kräuter Quark (Herb Yogurt Dip) 🧑‍🍳

Now, onto the magic—Kräuter Quark. Since I’m dairy-free since 2016, I use unsweetened almond yogurt, but feel free to go with traditional quark if you can! Mix in shredded cucumber, and then I get creative with fresh herbs from my garden—chives, parsley, and especially tons of dill (must).

If you don’t have chives, freshly grated onions will work wonders as well (just a hand full). Season it all with salt, pepper, and a dash of olive oil. Let it sit overnight for the best flavor—it’s a game changer, and I always have some on hand because, honestly, it goes with everything! I love it as a dip for grilled meats, alongside boiled or roasted potatoes, spread on a piece of bread in the morning, or drizzled over my bowls and salads or a replacement for a ranch dip (it's so much better and healthier anyways.

The Finishing Touches

Once your potato is ready, slice it in half (careful, it’s hot!). Add a generous amount of butter and salt (optional, but sooooo good).

For protein, fry up some wild-caught salmon (we always keep frozen salmon on hand—it thaws in just 15 minutes when submerged in cold water, please open the package after thawing, don’t put the salmon directly in the water!). Now, plate it up with the potato, top with the salmon, and drizzle that herby goodness all over. Sprinkle with fresh dill for that extra flavor punch. A little lemon is great and butter is totally optional, I personally love it.

Voila! A nourishing, quick, and comforting meal that brings the warmth of home to your kitchen. 🏠💛

GF Pumpkin Doughnuts with Dairy-Free Chocolate Chips

So easy your kids will make them for you!

One of our all-time favorites in our house are Gluten-Free Pumpkin Doughnuts with Dairy-Free Chocolate Chips. These healthier version doughnuts have become a staple not only in fall but all year round!

Not only are they super easy to prepare (no appliances needed!), but they also make for a fantastic breakfast or snack. Plus, they’re perfect for packing in the kids' lunchboxes and great for school the next day. Want to make them extra cozy? Warm them up in the toaster, and they’ll taste just as fresh as when they first came out of the oven.

Good to know & What you will need:

If you don't use your own gluten-free flour mix, I like King Arthur 1:1 flour it can be so hard to find a good GF flour that is tasty and provides a good texture, especially when baking. I tried many, but this one is my favorite. I used these Guittard chocolate chips that are made with coconut sugar. Most of the time I substitute all kinds of sugar with organic maple sugar. It's a bit pricier but if you have gut issues going on like SIBO, leaky gut etc (or if you just don't want to use refined sugars), maple sugar does not feed the bad bacteria in your gut!

I used this Pumpkin puree because it is organic, but any other brand without additives will do the job as well. You don't need any kitchen appliances, but I recommend using a kitchen scale, if you have one. Also, you need a donut pan like this one.

Ingredients

Wet Ingredients:

• 2 eggs (room temperature)

• 6 tbsp softened butter

• 400 g organic pumpkin puree (1 can)

• 50 g organic maple sugar

• 2 tsp vanilla extract (liquid)

• 1 tsp apple cider vinegar

Dry Ingredients:

• 260 g gluten-free all-purpose flour

• 2 tsp baking powder

• 0.25 tsp baking soda

• 0.25 tsp salt

• 1 tsp pumpkin pie spice

• 2.5 tsp cinnamon spice

• 80 g dairy-free chocolate chips

Instructions:

Step 1:Preheat your oven to 350°F (175°C) and butter your doughnut pans.

Step 2:In a large bowl, whisk together all the wet ingredients and sugar (eggs, softened butter, pumpkin puree, maple sugar, vanilla, and apple cider vinegar) until smooth. A spoon is enough for this step!

Step 3:Carefully whisk in the dry ingredients (gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon spice). Just use a table spoon, don't overwork the dough, just stir until everything is combined.

Step 4:Fold in the dairy-free chocolate chips.

Step 5:Once the dough is ready, transfer it to a pastry bag. Cut the tip off the bag so you can squeeze the dough into the prepared doughnut pans. Fill the pans generously, adding two circles of dough to each well for a nice, full doughnut.

Step 6:Bake for about 20 minutes or until a toothpick inserted into the doughnuts comes out clean.

Step 7:Let the doughnuts cool in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.

These pumpkin doughnuts are soft, flavorful, and perfect with that hint of chocolatey sweetness from the dairy-free chips. They’re also great for meal prep, so don’t hesitate to make a batch ahead of time. I highly recommend to make twice the amount because they won't last very long. ha! Enjoy!

(our pan is for 6 donuts, so we had additional dough for some muffins)

Mama's Gulasch (Goulash)

Growing up in Europe, I was fortunate to be surrounded by amazing traditional dishes that truly connect you to your roots. One of the recipes that has stayed close to my heart is my mom’s classic beef goulash. She taught me how to prepare it, and now it’s something I love making for my own family. While I still add my little tweaks and adjustments here and there, there’s something so comforting about the simplicity of her recipe. It’s a hearty, soul-warming dish that’s perfect for sharing with loved ones. Whether you serve it with potatoes, mashed potatoes, pasta, or rice, this beef goulash is sure to bring everyone to the table.

Beef Goulash for 4 and some leftovers the next day :)

Ingredients:

• 4-4.5 lbs (ca 2 Kg) beef stew meat (I buy one big piece and like to cut it myself)

• About 2 lb (1Kg) onions, diced

• 1 red or yellow bell pepper (optional), big chunks

• 1 pack of mushrooms, big pieces

• 1.5 tbsp tomato paste

• 1 tsp mustard (plus more to taste)

• 1-2 tbsp oil (for frying)

• 1-2 tsp sweet paprika or more if desired

• ½ tsp hot paprika (optional)

• Salt and pepper to taste

• Water (depending on how much sauce you want, meat must be fully covered!)

Instructions:

1. Sear the beef – Heat oil in a pot and brown the beef on all sides over high heat. Use two pans!

2. Add onions – Once the beef is browned, add the diced onions and cook until soft and golden.

3. Season well – Add salt, paprika (both sweet and hot), and pepper. Stir well.

4. Simmer – Put in big pot, Pour in enough water to create the amount of sauce you want. Add 1 teaspoon of mustard, cover, and let simmer on low heat for about 2 hours, stirring occasionally. (Important: Before transferring everything to a larger pot, it’s important to add a little water to the pan where you're browning the meat and onions. This helps lift all those delicious, caramelized bits stuck to the bottom—those 'fond' are packed with flavor! When you add the water, you’re essentially deglazing the pan, ensuring you get every bit of that rich taste to enhance the final dish.)

5. Add veggies – When the beef is almost tender, remove the lid and add the mushrooms and bell pepper.

6. Finish the sauce – Stir in 1 tablespoon of tomato paste and taste the sauce. Add more mustard if desired. Let the sauce thicken slightly without the lid.

7. Serve – Once the meat is tender and the sauce has thickened, serve with pasta, rice or potato!

Enjoy! Left overs can be frozen, or you can enjoy them the next day.

tip: For a well-balanced goulash, aim for the onions to be about the same volume as the meat. This ensures the onions cook down and meld into the sauce perfectly, adding sweetness and depth without overpowering the beef