Category: German
Sauerbraten Meatballs & The Food-Lovers Cleanse
| January 31, 2012 | Filled under Beef, Lamb, and Pork, German, Quick Weeknight Meals, Reviews |
I’m alive! January has been an insane month, and I’ve been running around like crazy doing what feels like twenty million things at a time. Because of that, dinners have not been very exciting lately. I do have fun recipes planned though and will post them as soon as I have the time to work out a few last details and type them up. Think soba noodles with sautéed chicken and roast mushrooms, cornmeal crusted tofu with quick ratatouille, and a buffalo chicken chili that I’ll try my hardest share before the game this weekend.
In the meantime, how do sauerbraten meatballs sound? Sauerbraten is a great dish – a little bit sweet, a little bit spicy, and extremely rich – but it takes days to make. I’ve figured out a way to replicate the flavors in a quick stovetop sauce that’s delicious served over meatballs for a delicious and easy twist on the original. Read More
Springtime Chicken & Spaetzle Soup
| April 25, 2011 | Filled under Chicken and Poultry, German, Light, Shawn's Favorites, Soups and Stews |
Shawn said that I should call this chicken and spaetzle soup “awesome soup.” That pretty much sums up everything I have to say about it.
If you could turn the perfect spring rainshower into a meal, this soup would be it — it’s calm, restorative, and in a weird way, beautiful. Loaded up with extra celery, peppery watercress and fresh dill, it’s the perfect soup to curl up with on a chilly, damp spring night. The flavors are familiar, but chewy spaetzle and bright citrus notes from fresh lemon juice make it something special and keep you coming back for more. I typically prefer vegetable-based soups, but when it comes to nursing a spring cold or allergies, it really doesn’t get any better than this.
Click to get the recipe for Springtime Chicken & Spaetzle Soup –>
Springtime Chicken & Spaetzle Soup
Prep Time 30 minutes, Total Time 60 minutes
Serves 6-10
- 1 Tbs Olive Oil
- 1 Onion, chopped
- 4 Celery Stalks, chopped
- 4 Carrots, sliced
- 2 Garlic Cloves, crushed
- 8 cups Chicken Stock
- 1 Bay Leaf
- Black Pepper
- 1/2 pound boneless, skinless Chicken Breast, chopped
- 1/4 cup fresh Dill, chopped
- 3 Eggs
- 1 cup Flour
- 3 Tbs Milk
- 1 bunch (about 1 cup) Watercress, chopped
- Juice from 1 Lemon
Heat the olive oil in a stock pot set over medium heat. Add the onion, celery, and carrot and cook for 5 minutes, or until the onions begin to become translucent and the carrots soften slightly. Add the garlic, chicken stock, and bay leaf. Season generously with black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
Once the carrots are fully cooked, add the chicken breast and dill and simmer for another 10 minutes.
Meanwhile, bring another pot of water to a rolling boil. Prepare the spaetzle by combining the eggs, flour and milk to form a thick, dough-like batter. Tip your bowl sideways and smooth the batter into a thin layer. Use a spatula to cut the dough into small strips (about 2 inches long and 1/4-inch wide) and nudge them off the side of the bowl and into the boiling water. Let cook for about 3 minutes, then remove the spaetzle with a slotted spoon and add it to the soup.
Stir the watercress into the soup until it is wilted. Remove the bay leaf and stir in the lemon juice. Season to taste with salt and pepper.
Tip: Watercress plays a big part in the flavor of this soup, but if you can’t find it you can substitute spinach or similar peppery greens.
I’m submitting this to Souper Sunday at Kahakai Kitchen and Wanderfood Wednesdays.
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