In the spirit of Iron Chef...I was wondering if anyone had great recipes for: 1. Spaetzle-I have a bag of dried spaetzle in my pantry and no clue what to do with it. I bought it on my ethnic grocery tour last year and haven't used it.
2. Apples, apples, apples. I have an opportunity to buy 20# of Jonagold, Golden Delicious, Jonathan, Braeburn, or Fuji apples from my CSA next week and it seems like a reasonable price ($15) but I'm not sure what I would do with them. Thoughts on healthy ideas?
Spaetzle: when we were in Germany this year, we stopped in at a quaint restaurant in Rothenburg; they served them with roast pork and a gravy made with meat drippings. You could probably go with whatever recipe you like, thickened with flour, or cornstarch, add browned onion or mushroom as you prefer. Anyway we liked them so much, we bought a bag of dried spaetzle at the supermarket to bring home with us!
Apples: very simple, but what I do is keep sliced apple and some sliced 75% low fat cheddar cheese (Cabot makes a good one) with me for a snack. The complex carb/lowfat protein combination is great.
Posts: 222 | Location: Silicon Valley CA | Registered: September 15, 2005
No idea on the spaetzle....I've never heard of it before.
The apples....ah, one of my favorite things! KD's baked apples are YUMM! I like to stuff mine with granola, dried fruit, nuts (I use those sparingly), and pour apple juice over them. When a friend of mine makes baked apples she uses cream sherry instead of apple juice....YUMM!)
We eat a lot of yummy apple desserts this time of year. One that can easily be eaten for breakfast is layer rolled oats, apple slices, a little brown sugar, a little chopped nuts, repeating layers until your container/baking dish of choice is almost full, then just barely cover with orange juice, apple cider, milk or soymilk, sprinkle with a little cinnamon, then bake at 350 for 30 minutes until the oats have absorbed all of the liquid and the apples are soft).
The other thing you can do is to slice and freeze those apples for use throughout the year in desserts and with cereal. I slice mine, and drop into a bowl of salt water (or you can use lemon water, either works fine), I leave them all in there while I"m slicing the rest of the apples. I bag them in 1 cup portions and freeze. They will be fine in the freezer for up to a year.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
Originally posted by fbroadie: Hope that gives you a few ideas. I like trying new things. I have a butternut squash on my counter waiting for some inspiration. --Francie
You can cut it in half, scoop out the seeds, drizzle a little maple syrup and sprinkle some chopped pecans in each cavity, top with a small pat of butter, and roast it at 350 for about an hour. I love this one.
You can sub in cooked squash in most pumpkin recipes. I have made pumkin bread with leftover roasted acorn squash.
----------- Jen
Posts: 2868 | Location: Ohio | Registered: March 11, 2004
Ingredients: 5 green apples, cored and cut into ½ inch pieces 2 Tablespoons apple juice concentrate, unsweetened 2 Tablespoons turbinado sugar 2 teaspoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg 1 1/2 cups apple juice, unsweetened 1 Tablespoon arrowroot powder (or substitute cornstarch)
Topping: 1/3 cup rolled oats 2/3 cup Kashi GOLEAN Crunch!™ cereal 1 Tablespoon honey 1 Tablespoon apple juice concentrate, unsweetened
Directions: Combine apples, apple juice concentrate, turbinado sugar, lemon juice, spices and apple juice in a large saucepan. Bring to boil, then reduce heat and simmer for about 15 minutes. Remove about ¼ cup of apple juice from mixture and whisk in the arrowroot. Add arrowroot mixture back to hot mixture and stir until well combined. Remove from heat.
Meanwhile, place topping ingredients in a food processor or blender and blend until mixture is the consistency of streusel.
Pour the hot apple mixture into a 9-inch pie pan and smooth out evenly. Evenly disperse the topping over the apples. Lightly press the topping into place (if needed). Bake at 375 degrees for 10 minutes, or until mixture is bubbly and the topping is browned.
Nutrition Facts: Serving Size: 1 slice (1/8th of pie), Calories 140, Calories from Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 15mg, Total Carbohydrate 33g, Dietary Fiber 4g, Sugars 24g, Protein 2g, Vitamin A 0%, Vitamin C 10%, Calcium 2%, Iron 4%
Heather Goodbye excuses!! Lets achieve those weight-loss goals!!
1. Exercise2-3 times a week
Posts: 871 | Location: Atlanta | Registered: April 13, 2004
Originally posted by p7eggyc: In the spirit of Iron Chef...I was wondering if anyone had great recipes for: 1. Spaetzle-I have a bag of dried spaetzle in my pantry and no clue what to do with it. I bought it on my ethnic grocery tour last year and haven't used it.
I use it in place of pasta. We lived next to a German woman who taught me how to make it from scratch. It is great comfort food- haven't made it in a year or more.
2. Apples, apples, apples. I have an opportunity to buy 20# of Jonagold, Golden Delicious, Jonathan, Braeburn, or Fuji apples from my CSA next week and it seems like a reasonable price ($15) but I'm not sure what I would do with them. Thoughts on healthy ideas?
I just processed 80 pounds of apples (macs) into applesauce and canned it. I do this every year and have come to love the process and the great applesauce. P.S. I paid 24.00 for the apples- I buy "seconds" to made sauce as I don't care if they are pretty.
Spaetzle also goes great under KD's beef stroganoff recipe from book #2. And under chili (please don't tell my german relatives that) and with pot roast.
Apples: hmmm..I've been eating them straight or with peanut butter.
Laura
Life is like a roller coaster, with lots of ups and downs, but the curves, spirals, loops and corkscrews are what make life interesting.
Mmmm.... that brings to mind one of my favorite winter meals.
Sauteed apples with pork chops and spaetzle.
I usually make spaetzle from scratch, but I don't see why the dried wouldn't work just as well. I boil the spaetzle in salted water or a bit of chicken broth, drain well, pat dry, then toss in a nonstick skillet with a bit of evoo or butter if you have some calories to spare. It gets brown and toasty. Extremely yummy.
Last year we made a great mushroom soup, and added some leftover spaetzle to it. It was really good.
They function pretty much like a noodle would. We also like them with chicken.
When I make them from scratch, I usually spice up the batter with some parmesan, parsley and garlic powder.
As far as the apples go, baked apples are always excellent this time of year. I have been eating them out of hand with a bit of homemade yogurt dip. I just take vanilla yogurt, a tiny pinch of brown sugar, some nutmeg and some cinnamon, stir it up and dip away.
We love to put apples in our green salads along with some dried cranberries and a bit of gorgonzola or feta. It is great with a balsamic vinaigrette.
Carrot slaw is good with shredded apple added.
I have been into waldorf salads lately too. I take 2 different kinds of apples, peel and chop into bite sized pieces. Toss with vanilla yogurt, curry powder,and a teensy pinch of salt. Add a handful of dried cranberries, raisins and some chopped toasted pecans. It keeps well in the fridge for a few days too.
Hope that gives you a few ideas. I like trying new things. I have a butternut squash on my counter waiting for some inspiration.
