Spaetzle

I grew up on Spaetzle, though I'm not entirely sure my mom made it the right way. It was delicious nonetheless. Hers were doughy noodles dropped by spoonfuls into hot water and ALWAYS served with meatballs and sauce. I love them!

A few Christmases ago she bought all of us "Spaetzle Makers" which make these tiny little drop noodles. From what I have read- the more traditional German way to serve these is pretty simple- brown in butter! Today I made Spaetzle and served with some simple steamed cabbage and pork chops. It was simple, basic and delicious.

German Spaetzle

1 cup flour

2 eggs

1/4 cup milk ( I used skim with fine results!)

1/2 tsp salt

1/4 tsp nutmeg

pinch of pepper

Mix together dry ingredients.

Beat eggs well. Add alternately with milk to dry mixture and stir until smooth.

Drop in boiling water (or use spaetzle maker to push through into water) and cook until floats.

Remove from boiling water with slotted spoon, draining well.

Once all cooked- saute cooked spaetzle in a few tablespoons of butter.

Enjoy every buttery, noodley minute of them!

How to Cook a Chicken Sausage

I bought a package of chicken sausage this week- I've wanted to give them a try but have always felt a little nervous about them. I think its the color! So, I went on a little search on a quick way to cook them. Initially I thought about doing a sausage/potato/pepper back kind of thing but wasn't in the mood for potatoes. Stumbled upon a Rachael Ray recipe for Braised Chicken Sausages and loved them!

2 lbs chicken sausage

1 pint chicken stock ( i used vegetable)

1/4 cup balsamic vinegar

2 tbsp olive oil (I cut back to 1 tbsp to keep it Weight Watchers friendly!)

1 medium red onion, sliced

Put all ingredients in a high sided saute pan. Bring to a boil. Reduce heat to medium-high and simmer until stock has evaporated and a glaze has formed.

Unfortunately mine did not get to the 'glaze' point so it was a little watery. I think perhaps I kept the heat too low. But I would try it again. And I would try chicken sausage again- I rather enjoyed it!

Macaroni and Cheese with a Secret Silken Tofu Sauce

At the request of a Facebook buddy- I am posting this recipe here. I am cooking up a storm as usual but just not sharing as I should! I found this recipe in a new cookbook I got for Christmas- The Vegetarian Family Cookbook. One of my goals for the new year was to find new vegetarian meals for our family to decrease how much meat we consume.

Sarah, my 3 year old, is infatuated with Macaroni and Cheese. If you ask what she wants for a meal- the answer is Mac and Cheese. So when I saw this recipe I was eager to give it a try and find a way to give Mac and Cheese some tasty extra nutrients. As opposed to the sodium infused Kraft stuff she knows and loves. It was a big hit! Sarah told me "mommy I like this dinner!"

Macaroni and Cheese with a Secret Silken Tofu Sauce
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
1 (12.3-ounce) package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese
Salt to taste

Cook the macaroni in plenty of rapidly simmering water until al dente, then drain. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted. Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.
Makes 6 to 8 kid-sized servings.

Variation: Bake in a casserole dish at 400°F (205°C) for 20 to 30 minutes, or until the top is golden and crusty.

I baked mine with some bread crumbs and additional cheese on top to make it extra tasty on top :) I think I may add some additional seasonings next time, perhaps some grated onion.