2 1/2 cups flour (I use half white whole wheat and half all-purpose)
1/4 tsp. salt
2 eggs
1/2 cup milk
1/2 cup water
1/2 cup butter
Beat eggs lightly, add milk and water. Place flour and salt in a bowl and gradually add the egg mixture. It will be pretty gluey and sticky.
Bring 3-4 quarts of salted water to a rolling boil. Squeeze dough through spaetzle maker into the boiling water. Cook til spaetzle floats, about 1 minute, stirring to keep from sticking together. Strain and remove excess water by placing on paper towel.
Toss with melted butter.
I actually just squeeze the spaetzle dough all in there and when its all in I drain it and add butter. And it's just fine. I don't remove it after a minute or stir much or put it on paper towel, so you would need to decide how much you want to fuss.
Thursday, September 23, 2010
Crockpot Hungarian Goulash
This recipe is one of my favorite since it reminds me of my favorite dish at the Brauhaus restaurant.
2 lbs round steak or venison steak, cubed
2 Tbsp. flour
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp pepper
1 1/2 tsp. paprika
I add curry powder since that is my favorite. Maybe 1/2 tsp. or more
1 can tomato soup (I use 1 pint home-made tomato soup)
1/2 soup can water
1 cup sour cream
Put meat into crockpot. Mix powders and flour and stir into meat. Add all remaining ingredients except the sour cream. Stir well. Cover and cook on low for 8-10 hours or high for 4-5 hours. Add sour cream and warm for 30 min.
Serve over Noodles or Spaetzle.
I always make Spaetzle for this recipe since it goes so well together and they are very fast to make. I do have a Spaetzle maker that I bought at http://www.lehmans.com/
2 lbs round steak or venison steak, cubed
2 Tbsp. flour
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp pepper
1 1/2 tsp. paprika
I add curry powder since that is my favorite. Maybe 1/2 tsp. or more
1 can tomato soup (I use 1 pint home-made tomato soup)
1/2 soup can water
1 cup sour cream
Put meat into crockpot. Mix powders and flour and stir into meat. Add all remaining ingredients except the sour cream. Stir well. Cover and cook on low for 8-10 hours or high for 4-5 hours. Add sour cream and warm for 30 min.
Serve over Noodles or Spaetzle.
I always make Spaetzle for this recipe since it goes so well together and they are very fast to make. I do have a Spaetzle maker that I bought at http://www.lehmans.com/
Crockpot Pheasant or Duck
This is my favorite way to cook pheasant breasts or duck breasts (you could do it with chicken of course.)
About 4 breasts
2 cans of cream of Mushroom soup (or one batch homemade cream of mushroom soup made with two cups cream)
1 cup home-made chicken broth (or beef)
2 tsp. Worchestershire sauce (without MSG)
1/2 tsp. garlic powder
Selection of your favorite herbs, such as oregano, basil and parsley.
Combine ingredients, pour over breasts in crockpot and cook on low for about 7-8 hours. Serve over Wild Rice. (Wild Rice is more digestible and nutrients more available to you if you soak it for 7-12 hours first. To soak: Rinse wild Rice, put into a bowl with warm water and add 2 Tbsp. of kefir, buttermilk, vinegar or lemon juice, set into oven with the lamp on to keep the temperature up a little. Just before cooking drain and cook in fresh water.)
About 4 breasts
2 cans of cream of Mushroom soup (or one batch homemade cream of mushroom soup made with two cups cream)
1 cup home-made chicken broth (or beef)
2 tsp. Worchestershire sauce (without MSG)
1/2 tsp. garlic powder
Selection of your favorite herbs, such as oregano, basil and parsley.
Combine ingredients, pour over breasts in crockpot and cook on low for about 7-8 hours. Serve over Wild Rice. (Wild Rice is more digestible and nutrients more available to you if you soak it for 7-12 hours first. To soak: Rinse wild Rice, put into a bowl with warm water and add 2 Tbsp. of kefir, buttermilk, vinegar or lemon juice, set into oven with the lamp on to keep the temperature up a little. Just before cooking drain and cook in fresh water.)
Wednesday, September 22, 2010
Pumpkin Chocolate Chip Cookies
This must be one of my favorite cookies. They still turned out great when I substituted healthier ingredients. Be warned: this makes a large batch.
1 1/2 cups butter, softened
2 cups brown sugar (I used 2 cups rapadura plus about 2-3 Tbsp molasses to make it moister)
1 cup sugar (I used 1/2 cup brown sugar)
1 can (15 oz.) solid pack pumpkin
1 egg
1 tsp. vanilla extract
4 cups all purpose flour (I used white whole wheat pastry flour and may have added a little more when it seemed to runny)
2 cups quick cooking oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups (12 oz) semisweet chocolate chips
In large mixing bowl, cream butter and sugars. Beat in the pumkin, egg and vanilla. Combine the flour, oats, baking soda, cinammon and salt. Gradually add to creamed mixture. Stir in Chocolate chips. Drop by Tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes. Make sure they are done or they will fall apart. Remove to wire racks to cool.
This is originally from Taste of Home or what used to be Quick Cooking Magazine.
Sorry, I have no photos but thought I would share this.
1 1/2 cups butter, softened
2 cups brown sugar (I used 2 cups rapadura plus about 2-3 Tbsp molasses to make it moister)
1 cup sugar (I used 1/2 cup brown sugar)
1 can (15 oz.) solid pack pumpkin
1 egg
1 tsp. vanilla extract
4 cups all purpose flour (I used white whole wheat pastry flour and may have added a little more when it seemed to runny)
2 cups quick cooking oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups (12 oz) semisweet chocolate chips
In large mixing bowl, cream butter and sugars. Beat in the pumkin, egg and vanilla. Combine the flour, oats, baking soda, cinammon and salt. Gradually add to creamed mixture. Stir in Chocolate chips. Drop by Tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes. Make sure they are done or they will fall apart. Remove to wire racks to cool.
This is originally from Taste of Home or what used to be Quick Cooking Magazine.
Sorry, I have no photos but thought I would share this.
Monday, September 13, 2010
Zucchini Germanica
My favorite way to eat small zucchinis. My Mom in Germany served these to us last summer and they were delicious, so I named them after my home country!
Melt a couple of tablespoons of good-for-you butter in a heavy skillet. Slice zucchinis lengthwise. Add to skillet. Season with your favorite spices. I like onion powder, curry, paprika, pepper and sea salt. Flip when they start getting soft or brown a little. Flip over and add seasoning to other side if you'd like. Be careful not to overcook them. They should not turn translucent, just tender enough to eat.
Guten Appetit!
Check out this website if you want to know why butter is so good for you!
Friday, September 10, 2010
My yogurt recipe
For this recipe you would need:
2 quarts milk (ideally raw, organic, grassfed)
1/2 Tbsp plus 1 tsp. (is that 2 1/2 tsp?) unflavored gelatin (or one pkg from the store)
4 Tbsp. plain (unsweetened unflavored) whole milk yogurt (store or previous batch)
Put water in the bottom pan and start it heating up. Reserve about 1/3 cup of milk in a measuring cup. Add milk to the top pan and insert thermometer. (Since I use raw milk I need to heat it to 160 F to kill competing bacteria). While milk is heating, add gelatin to the reserved milk in the measuring cup to dissolve. Set aside. Turn off heat when milk reaches 160 and set the top pan with the milk into the sink with an inch or so of cold water to start in cooling down. Slowly pour the gelatin milk mixture into hot milk while whisking briskly. Prepare the yogurt maker according to instruction and get your container ready with the yogurt starter. When milk has cooled to 112 degrees F pour into container and whisk or stir well. Milk should be between 108 and 112 F. cover and put into yogurt maker. Set timer for 5 hours. Move the yogurt into the fridge without disturbing it and give it at least 10-12 hours before opening it. Cream will be at the top. The yogurt will still thicken slightly after that but it should be stiff enough where you can scoop with a spoon and leave a smooth mark.
There are other ways to make yogurt but this is what I do. I invented the part where you add the gelatin (which I buy in bulk at azure standard) after you take it off the heat. It seemed to have improved the thickness of my yogurt. Good luck!
- a 2-quart yogurt maker such as "Yogourmet"
- A double boiler
- a digital thermometer
2 quarts milk (ideally raw, organic, grassfed)
1/2 Tbsp plus 1 tsp. (is that 2 1/2 tsp?) unflavored gelatin (or one pkg from the store)
4 Tbsp. plain (unsweetened unflavored) whole milk yogurt (store or previous batch)
Put water in the bottom pan and start it heating up. Reserve about 1/3 cup of milk in a measuring cup. Add milk to the top pan and insert thermometer. (Since I use raw milk I need to heat it to 160 F to kill competing bacteria). While milk is heating, add gelatin to the reserved milk in the measuring cup to dissolve. Set aside. Turn off heat when milk reaches 160 and set the top pan with the milk into the sink with an inch or so of cold water to start in cooling down. Slowly pour the gelatin milk mixture into hot milk while whisking briskly. Prepare the yogurt maker according to instruction and get your container ready with the yogurt starter. When milk has cooled to 112 degrees F pour into container and whisk or stir well. Milk should be between 108 and 112 F. cover and put into yogurt maker. Set timer for 5 hours. Move the yogurt into the fridge without disturbing it and give it at least 10-12 hours before opening it. Cream will be at the top. The yogurt will still thicken slightly after that but it should be stiff enough where you can scoop with a spoon and leave a smooth mark.
There are other ways to make yogurt but this is what I do. I invented the part where you add the gelatin (which I buy in bulk at azure standard) after you take it off the heat. It seemed to have improved the thickness of my yogurt. Good luck!
Saturday, August 14, 2010
Favorite Tomato Soup
5-6 lbs tomatoes (about 16 medium)
2 small onions, chopped
2 (6 oz.) cans tomato paste
3 Tbsp. brown sugar
2 tsp. Sea salt
1 quart chicken broth
3 basil leaves, chopped (optional)
1 garlic clove, minced (optional)
Put all ingredients into a stockpot. Boil uncovered for 20 min. or til tomatoes fall apart. Strain through fine sieve. Enjoy!
Is't that easy? And so delicious and nourishing! I have also canned the recipe. But you need to add lemon juice to the jars (I think its 4 tsp per quart, 2 for pints) and the processing is 35 minutes I think. Don't quote me on that. I have read different things since soup is not often listed for canning and with the broth it has a small amount of fat in it. According to my research the fat is not an issue in such small amounts.
Anyway, if you don't can it, it is still worth the effort. You can halve the recipe or freeze it. I can alot of pints and use it in recipes instead of campbell's. Works wonderful. Let's see if I can can enough this year to avoid using Campbells....
2 small onions, chopped
2 (6 oz.) cans tomato paste
3 Tbsp. brown sugar
2 tsp. Sea salt
1 quart chicken broth
3 basil leaves, chopped (optional)
1 garlic clove, minced (optional)
Put all ingredients into a stockpot. Boil uncovered for 20 min. or til tomatoes fall apart. Strain through fine sieve. Enjoy!
Is't that easy? And so delicious and nourishing! I have also canned the recipe. But you need to add lemon juice to the jars (I think its 4 tsp per quart, 2 for pints) and the processing is 35 minutes I think. Don't quote me on that. I have read different things since soup is not often listed for canning and with the broth it has a small amount of fat in it. According to my research the fat is not an issue in such small amounts.
Anyway, if you don't can it, it is still worth the effort. You can halve the recipe or freeze it. I can alot of pints and use it in recipes instead of campbell's. Works wonderful. Let's see if I can can enough this year to avoid using Campbells....
Subscribe to:
Posts (Atom)