Spaetzle

I was probably fourteen or fifteen when I tried this dish but I'll never forget the cheese spaetzle I ordered in Switzerland and one with beef and gravy I ordered in Germany.  I thought I'd never tasted anything so good.  I'm lucky my parents provided me with opportunities to experience so many different countries and cultures.  Who knew I'd be making this for my family years later.   It's become kind of a tradition to have spaetzle with our roast on Sundays.  I'm always amazed at how much my kids eat, they love it!  I usually make a double batch and we have a little left over the next day for lunch.  This recipe is from Betty Crocker's New Cookbook.

2 large eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour
1/4 teaspoon salt
Dash of pepper
1 tablespoon margarine or butter

Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).

Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Makes 6 servings, about 1/2 cup each

Asiago, Potato, and Bacon Gratin

Another option to boiling the potatoes in the initial cooking process is cooking them in the microwave.  I learned this from Cooks Illustrated and you can use this technique for speeding up many a potato dish.   For this recipe, just place sliced potatoes in a large microwave safe bowl and cover tightly with plastic wrap.  Microwave for a few minutes then remove and stir them up (be careful removing the plastic wrap, the steam will be HOT!).  Cook for an additional few minutes or until the potatoes are almost tender. Recipe from Cooking Light.

Ingredients

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices

1 teaspoon salt, divided

Cooking spray

2 tablespoons minced shallots

1/4 cup all-purpose flour

2 cups 1% low-fat milk, divided

3/4 cup (3 ounces) grated Asiago cheese

1/4 cup chopped fresh chives

1/4 teaspoon freshly ground black pepper

4 bacon slices, cooked and crumbled

1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Parmesan Orzo

Parmesan Orzo

1 tbls. Butter
1 cup orzo pasta
2 ½ cups chicken broth or water
¼ cup parmesan cheese
salt and pepper to taste

Brown orzo in butter, add broth and simmer until broth is absorbed by pasta, add cheese salt & pepper. Other additions, sun-dried tomatoes, pinenuts, basil.

Hash Brown Casserole

Hash Brown Casserole


1 26-ounce bag frozen country-style hash browns
2 cups shredded Colby cheese
½ cup minced onion
1 cup milk
½ cup beef stock or canned broth
2 Tbls butter, melted
Dash garlic powder
1 tsp salt
¼ tsp ground black pepper

Preheat oven to 425º. Combine the frozen hash browns, cheese, and onion in a large bowl. Combine the milk, beef broth, half the melted butter, the garlic powder, salt, and pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. Heat the remaining butter in a large ovenproof skillet over high heat. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

*I usually saute the onions in the butter and then just combine everything in a large casserole dish (I skip the cooking of potatoes and cheese in the skillet). If you do this, just make sure you stir the potatoes about every 20 minutes in the oven so the milk mixture doesn't burn on the bottom.