Spaetzle

April 8, 2010 by
In case you haven’t heard of Spaetzle before, I should explain what they are. They are German dumpling style egg noodles, made with simple ingredients like eggs, flour, and water.You can serve them in place of noodles, potatoes, rice, etc. If you don’t like nutmeg, you can use a little garlic seasoning instead or leave plain.
I’ve made Spaetzle many years before I broke down and spent the $12 on a Spaetzle maker… and then I kicked myself for waiting, it made it SO much easier. But definitely don’t feel like you have to go out and buy one to be able to make this. Just see my variations in the recipe.
SPAETZLE
3 eggs
1 cup milk
3 cups flour
1/2 tsp salt
1 tsp freshly grated nutmeg
To Serve: (optional)
2-4 T unsalted butter
1/4 cup snipped fresh chives (or parsley)
Beat eggs until foamy and combine with milk. Mix together flour with the nutmeg and salt.
Add flour to eggs a little at a time. The dough should be stiff and elastic.
Fill your hopper with the batter. (Set over pot of boiling water or soup)
If you don’t have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.
Slide hopper back and forth, letting the dumplings drop into the liquid.
Dumplings rise to the top when done cooking, which should take 2 to 3 minutes.
Drain out spaetzle using a slotted spoon.
(If you have remaining batter repeat with remaining batter).
You can serve as is, or butter.
I saute in a couple tablespoons of unsalted butter in a large skillet,
then toss in some fresh sniped chives or parsley.
Filed Under: German, Pasta

Penne with Chicken, Asparagus, and Mushrooms

April 7, 2010 by
This is a very simple dish, but it’s one of my favorites.  To be honest, I guessed on the measurements.  I usually just make it with the amounts I have on hand.  It’s simple, easy, and very healthy. If you want to dress it up a bit, you could add grated parmesan cheese, or crumbled feta cheese, fresh torn basil, etc.
Have fun with it, but make room in your menu for a simple healthy dish like this.
 
PENNE WITH CHICKEN, ASPARAGUS, AND MUSHROOMS
 
1 lb. Boneless, skinless chicken breasts (or tenders)
1 bunch Asparagus, cut into two inch lengths
8 oz. Mushrooms, sliced
2 T olive oil
salt and pepper
seasonings of choice ( I used 2 tsp non salt garlic seasoning)
1 pound Whole Wheat Penne Pasta, cooked
 
Heat 1 T oil in skillet over medium high heat. Season chicken with salt and pepper.  Add chicken to skillet and cook until cooked through, turning once.  Set aside to rest.
Heat other T of oil in skillet, add mushrooms and asparagus. Sauté over medium high heat, cooking briefly.  Cut chicken into strips and add back to skillet. Add seasoning and toss.
Pour over cooked penne pasta and serve hot.
 
Filed Under: Pasta

Greek Salad Dressing and Pasta Salad

March 5, 2010 by
The nice thing about this pasta salad is that you can cut out most of the cutting. I left the olives and tomatoes whole and just cut up the red onion and artichoke hearts. I left off the amounts because you can really just put in however much you like. And the dressing is great on a spinach salad as well.
Greek Salad Dressing and Pasta Salad
 
Shredded Rotisserie Chicken, or shredded cooked chicken breast
Olives (variety of choice, I just used plain black)
Cherry or Grape Tomatoes
Red onion, cut in half, then thinly sliced
Feta cheese, crumbled
Artichoke hearts, drained and slightly chopped
Fresh baby spinach
Penne pasta, cooked and cooled
Greek Dressing
 
Toss everything all together.
 
Greek Dressing:
1/2 c plus 2 T olive oil
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon mustard
3/4 c plus 2 tsp red wine vinegar
 
Whisk everything except vinegar together well. Add in vinegar.
 
 
Filed Under: Pasta, Salad / Dressings

Ham and Pasta Skillet Dinner

February 9, 2010 by

I found this recipe on mykitchencafe.blogspot.com which she found on a different website. I love how recipes evolve with each person. I made some small changes to it as well, and just love it.
We always have leftover ham after holidays and I love finding new ways to use those leftovers.  Simple, easy, quick, and not to mention delicious. Or, “Delish!” as my girls say.

HAM AND PASTA SKILLET DINNER

1 pound small tube or shell pasta (I used Orecchiette)
3 T olive oil
1 T butter
3 cups fully cooked ham, diced
1 medium onion, chopped
1/4 c minced fresh parsley (or 2 T dried)
1 red bell pepper, diced (optional)
4 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 T lemon juice
3/4 cup shredded parmesan cheese

Cook pasta according to directions, but only to al dente, because it will continue to cook in the skillet and soak up the sauce.
While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted.
Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes.
Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes.
Stir in broth and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (it will look brothy at first, but have faith!)
Stir drained pasta into ham and vegetable mixture.  Add 1/2 cup of the parmesan cheese and toss. Sprinkle parsley and remaining cheese over the top of the pasta.  Serve immediately.

Filed Under: Pasta, Pork

Easy (and versatile) Alfredo Sauce

January 2, 2010 by

This is my great alfredo sauce. I made this recipe many a year ago.  It is so versatile. And so fool-proof and easy. The light cream cheese is fine, but not the fat-free. Fat free cream cheese is not meant to be heated.  And I know, there’s no picture. But I accidentally deleted it and I didn’t want to hold it against you.

EASY (& VERSATILE!) ALFREDO SAUCE

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot.  Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I’ll love you all the more for it.

NOW…here comes the VERSATILE part of it…..
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce?  Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it’s versatile!



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