While recently visiting family in Ohio, I purchased a few pounds of Spaetzle at a local specialty store. The price was quite expensive so I thought I might try to make them myself. After reviewing a few recipes on-line, I came up with this simple basic recipe. I now freeze batches of this dumpling-like egg noodle for soups, stews, and casserole dishes so we can inexpensively enjoy them year-round.
Easy Spaetzle
- 4 cups all-purpose flour
- 2 tsp salt
- 8 large eggs
- 3/4 cup evaporated skim milk
Instructions
- In a large bowl, whisk together the flour and salt. Mix in eggs and milk. Stir until the batter is well combined and develops bubbles. Let the loose batter sit for 5-10 min. Stir again.
- Bring a large pot of water over high heat to a boil, add 1 tablespoon of salt to the water; reduce temperature to a simmer. Next, place a colander into a bowl to drain the cooked speatzle.
- Press the batter through a spaetzle maker into the simmering water.
- Working in batches, after using about 1/3 of the batter, let spaetzle cook until they float to the top. Stir occasionally to prevent sticking to the bottom of the post. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
- Serve the spaetzle immediately or saute them in butter to crisp. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.If desired, freeze in quart-sized freezer bags for later use.
I’m not sure how many of you use your library card on a regular basis, but if you do, your bound to find an endless array of options when borrowing items these days. One of my favorite library options is the online platform set up so that I can borrow books, movies, music, or magazines on my iPad. Recently, I borrowed the winter edition of the Taste of Home magazine (one of my all-time favorite magazines). One of the ads within the holiday edition depicted a festive page with a recipe for Sausage Quiche. I quickly bookmarked the page and added the required ingredients to my grocery list.
I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.
I often visit a local discount bread store during my lunch hour. The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.
Simply Made Kitchen and Crafts 