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Spaetzle

Spaetzle – its a celebration of all things Octoberfest!  Join me as we examine the many possibilities of this versatile German pasta.  Think of it as your side dish instead of potatoes, pasta, or rice.  It also can become a main by adding sliced sausage.  My daughter-in-law adds sautéed mushrooms to excite her children’s palate.  So, you may not be able to say it correctly (like me) but you can cook it up a storm and add a little diversity to your meals.  Prost!

Creamy Spätzle with Sage

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Cook Time 35 minutes
Servings 6

Ingredients
  

  • 1 Bag Spaetzle noodles
  • 4 Quarts Water
  • 1 tbsp Concentrated chicken broth
  • 4 tbsp butter
  • 2 tbsp finely chopped sage
  • 2 tsp chopped garlic
  • 3/4 cup Heavy cream (whipping cream)
  • 1/2 tsp salt
  • 1 tsp pepper

Instructions
 

  • Bring 4 its water to boil. Stir in spaetzle, boil uncovered for 25-28 Minutes
  • Drain in colander
  • Melt 4 tbsp butter in large skillet over medium heat. Add garlic and chopped fresh sage. Cook, stirring frequently for 1 minute.
  • Stir in cream and spaetzle. Turn heat to low and cook for 1 1/2 minutes. Stir in salt and pepper.

Video

Notes

You can also top with grated Swiss cheese
Sliced sausage can be added to create a complete meal when served with a salad.  
 

Sour Dough Loaf

Few aromas in life match that of fresh bread cooking in the oven. And then to follow up, the crispness on the outside and tenderness on the inside of a loaf of freshly made sour dough bread is pure heaven.

Sour dough starter can be found from a friend or even the internet. At first glance, this recipe seems complicated, but once you’ve done it a couple of times – you’ll have it down, Sour dough bread is easily digestible, giving you a feeling of satisfaction but not stuffiness. With fresh butter – truly nothing is better!

Branch out, try it, and you will be hooked. It’s truly worth the organization of your time to make it work.

Sour Dough Loaf

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Equipment

  • Large oven-proof pot with lid
  • Kitchen scale
  • Parchment paper
  • Glass jar with lid

Ingredients
  

  • 50 g (1/4) Cup active sour dough starter
  • 350 g (1 1/3 C + 2 tbsp warm water
  • 500 g (4 Cups + 2 tbsp) bread flour
  • 9 g (1.5 tsp) fine sea salt

To Replenish Starter

  • 60 g active sour dough starter
  • 60 g water
  • 60 g unbleached flour

Instructions
 

  • 1. 1. In the Middle of the day before wanting to bake bread: Take starter from the refrigerator. Using a scale with a jar set on top and set to “0”. Measure 60 g starter. Take scale to “0” again. Measure in 60 g water and stir. Take scale to “0” and add 60 g flour and stir. Loosely cover and set on counter until 6-10 PM. (I like to set under my under-counter light)

Make the Dough: 

  • 2. In the evening, set a 8 1/2” bowl on the scale and set to “0”. Add 50g starter. Set scale to “0”. Add 350 g warm water and mix together thoroughly. Set scale to “0”. Stir in 500 g bread flour and 9 g or 1 1/2 tsp salt. Finish mixing by hand to fully incorporate the flour. 
  • 3. Cover with a damp towel and let rest for 30 minutes. 
  • 4. Take this time to replenish your starter with fresh water and flour in a new jar. (I print the date on jar)
  • 5. After dough has rested, work into a smooth ball . Grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the ball until it tightens - about 15 seconds.

Bulk Rise: 

  • 6. Cover the bowl with a damp towel and let rise overnight (8-10 hours) at room temperature - approximately 70 degrees. The dough is ready when it has doubled in size.

Shape:

  • In the morning, move the dough to a lightly floured cutting board. (I also flour my hands) Repeat the pull and press function from the previous night. Flip the dough over and let it rest 5-10 minutes. Meanwhile line a bowl with a towel dusted with flour (or use a proofing bowl) and lift dough into it, seam side up. 

Second Rise:

  • Cover the bowl and let it rest for 30 - 60 minutes. Preheat oven to 450 degrees. Cut a sheet of parchment paper to fit the size of you baking pot, leaving excess room around the sides.

Score:

  • Place the parchment over the dough and invert the bowl to release. Sprinkle th dough with flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with an “X”. 

BAKE:

  • Cover dough with lid and bake for 20 minutes. Remove the lid and bake an additional 30 minutes.Remove and let cool for 1 hour. Sourdough is best consumed on the same day it is baked. Store at room temperature in a plastic bag for one day. 

Notes

  • If we don’t consume in one day (which is hard), I slice and freeze. You can also make croutons and freeze. 
  • This may seem complicated at first glance, but once you’ve done it a couple of times, it makes sense.

Cauliflower “Mock” Mac-n-Cheese

Mac ‘n Cheese – It’s classic; it’s comforting; kids as well as adults love it!  By simply swapping out cauliflower for the pasta, you add nutrition as well as cut carbs.  The cauliflower actually gives it a little crunch and it will still satisfy that melted cheesy craving. 

In true Texas fashion, I like to add chopped jalapenos for that “heat” factor in your mouth.  (Determined by how many seeds and how much membrane you leave).  The dried mustard lends a kick without overwhelm. 

I use dried onion flakes for easy preparation, but you can also saute ¼ cup of fresh red onions for a little color. 

Try it!  You may be surprised how you love it!

Cauliflower "Mock" Mac-n-Cheese

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Ingredients
  

  • 1½ head cauliflower
  • 3 tbsp butter
  • 1½ cup half-and-half or whole milk
  • 1 tsp garlic powder
  • 1 tsp dried mustard
  • 1 tbsp dried onion flakes
  • 1 jalapeno finely-chopped
  • 1½ cup shredded cheese, divided

Instructions
 

  • Steam bite sized cauliflower in small amount of water for about 5 minutes.
  • Remove from pan.
  • Melt butter, stir in flour and 1/2 and 1/2 and stir until thickened. ( if gets too thick, simply add more milk)
  • Add garlic, mustard, and onion flakes
  • Add finely chopped jalapeño
  • Stir in 1 cup of cheese
  • Add in cauliflower and stir.
  • Pour into an oven proof container, top with remaining 1/2 cup cheese and bake for 10 minutes.

Video

German Asparagus Soup

You may think of potato soup as a quintisential German dish, but did you know Asparagus soup (which typically includes potatoes) is also popular? 

Asparagus gradually made its way to Germany in the 1500’s.  Currently the Deutsch are the 4th largest producer in the world.  When you are in Germany during Asparagus season, which is  early summer, you will find it prepared every possible way in restaurants. 

Texicureans visited with Barbara Laner in the Black Forest area of Germany to learn her time honored recipe. 

German Asparagus Soup

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Prep Time 20 minutes
Cook Time 40 minutes

Ingredients
  

  • 1 cup butter
  • 6 cups Asparagus, (peeled if larger than 1/2 “ Diameter) and cut into 2” pieces
  • 6 cups peeled and chopped potatoes
  • 2 cups chopped onions
  • 6 cups vegetable broth
  • ½ cup sour cream
  • ¼ tsp ground ginger
  • ½ tsp nutmeg
  • pepper to tasts

Instructions
 

  • Melt butter in large cooking pot
  • Add chopped onions and stir until slightly cooked.
  • Add vegetable broth and heat until almost bubbly.
  • Add potatoes and asparagus, stir and let cook on medium heat for about 40 minutes.
  • Stir and use either an immersion chopper, or place in increments in a blender until smooth.
  • Stir in sour cream
  • Sprinkle in nutmeg and ginger
  • Add pepper as desired.
  • Let sit with lid on for a few minutes.
  • Ladle in bowls and garnish with chives or parsley.

Video

Notes

  • You can also substitute squash for the asparagus in this recipe!

Mexican Flan

Mexican Flan

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Prep Time 10 minutes
Course Dessert
Servings 8

Ingredients
  

  • 2 tbsp water
  • 1 cup sugar
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 8oz package cream cheese
  • 6 eggs
  • 1½ tbsp Adams Extract Vanilla

Instructions
 

  • Preheat oven to 325.
  • Place the 1 cup sugar and 2 Tbsp water in a saucepan and bring to a boil until sugar dissolves. Reduce heat and stir until syrup becomes a light caramel color.
  • Pour into baking pan, and spread evenly across the bottom.
  • Blend the remainder of ingredients until smooth in a blender.
  • Pour mixture into baking pan and cover with aluminum foil. Set pan in a larger baking pan and add warm water to about 3/4 inch.
  • Bake for about 60 minutes or until flan appears firm. (Flan will continue to cook after removing from oven)
  • Let Cool. Run a knife around edge of pan. Place serving plate over flan baking dish and invert quickly.

Video

Notes

  • I have also made this flan without the sugar topping with great success. It cuts the sugar a bit.
  • It’s very important to preheat your oven for this recipe.

Hibiscus Tea

We still have warm days that call for a refreshing drink.  For a change of pace, try Jamaica or Hibiscus tea.

It’s healthy for you, has a lot of vitamins and its a beautiful, refreshing drink.

Simply add the dried hibiscus flowers to boiled water with a little sugar, a sweetener like stevia, or honey and let it steep.  Strain out the flowers, let cool and pour over ice.  Serve in glasses over ice.

I have even added a little lemon juice and mint for a slightly tart flavor.

You could also add sparkling water for a little fizz.

This is a drink you find quite often all over Mexico,  Its even quite common to serve a Hibiscus Margarita!

Hibiscus (Jamaica)Tea

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Prep Time 10 minutes
Cook Time 8 minutes
Servings 10

Ingredients
  

  • 1 package dried Hibiscus Flowers
  • 2 quarts water
  • 1-2 cups dried hibiscus flowers
  • ½ cup sugar

Instructions
 

  • Rinse and drain the hibiscus flowers.
  • In a medium saucepan, bring the water to a boil.
  • Add the hibiscus flowers and sugar
  • Lower heat and simmer for 5 minutes or so.
  • Strain
  • Chill and Serve

Video

Notes

  • I cut the sugar in 1/2 from the package recommendations, so you can adjust according to your taste.
  • If you just divide the dried flowers in 1/2, one package will yield 2 pitchers of tea.

Chiles en Nogada

 

Chiles en Nogada

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Prep Time 45 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

Base Ingredients

  • 8 medium poblano peppers
  • 1 pomegranate fruit
  • 1 small bunch of finely chopped parsley

Picadillo Ingredients (meat filling)

  • 2 lbs extra lean ground beef
  • 1 tbsp canola or vegetable oil
  • 1 red or white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 roma rip tomatoes, blended into a smooth puree
  • 1 clove garlic to blend with tomatoes
  • 1½ cups water to blend with tomatoes
  • 1 stick cinnamon
  • ¼ cup raisins
  • ¼ cup cranberry raisins
  • ½ cup dry candied pineapple
  • ¼ cup fresh, finely chopped apple
  • ¼ cup chopped bleach almonds
  • ¼ cup pine nuts
  • 1 tbsp finely chopped parsley
  • 1 tsp know chicken bouillon seasoning
  • ½ tsp marjoram
  • 1 tsp each salt and pepper
  • 1 tbsp sugar

Nogada Ingredients (Pecan cream sause)

  • 1½ cup pecans
  • 1½ cup water
  • 1 pinch salt
  • 1 tbsp sugar
  • 1 cup heavy cream, creme fraiche, or sour cream

Instructions
 

Picadillo:

  • In a large deep skillet, at medium heat, add oil and quickly sauté onion and garlic. Then add ground beef. Cook until done. Drain excess water after done.
  • Blend to puree ripe tomatoes with water end garlic clove until smooth, using a strainer when adding puree to meat.
  • When the meat and sauce start changing color to orange, add 1 cinnamon stick.
  • Continue adding the rest of ingredients, stirring slowly on low heat, letting picadillo cook until all juices are completely absorbed. Season to taste with salt and pepper.
  • Let picadillo rest completely and cool before stuffing the chiles

Roasted Poblano Peppers:

  • If you have a gas stove, use tongs to roast the peppers directly over the fire while turning them around the flames. Once the skin starts blistering all around and still hot, wrap the chiles with paper towels and set them inside a large zip lock bag and seal. Let the chiles rest for 10 minutes.
  • Carefully peel charred skin of chiles in slow running water in your sink.
  • Make a small incision on the side of each Chile to take out the seeds and veins. Pat and dry chiles.
  • Stuff chiles carefully with the prepared picadillo and set on a platter.(Note: you may also roast chiles in a 425 F oventurning them over until the skin blisters)

Nogada:

  • Puree all pecans in a blender with 1 cup of water. Add water little b y little until very smooth. Add sugar and salt.
  • Add cream with a spoon until well mixed. Refrigerate.

Pomegranate (Seeds)

  • Carefully cut the top of the fruit, then slice the sides to take the thick skin off. An easy way to collect pomegranate seeds, is to submerge the fruit in cool water. The seeds will float and you can collect and drain.

Preparing to serve:

  • For an individual serving, set one stuffed poblano pepper in a dinner plate and generously pour creamy nut sauce over all. Add abundant pomegranate seeds and banish with parsley.
  • To make a casserole style you may arrange all the stuffed chiles in a deep platter, cover totally with creamy nut sauce and pomegranate seeds. Garnish with parsley.

Video

Notes

Chiles en Nogada are generally served at room temperature, but some people like to eat them warm. So, before you serve them, you may only warm the stuffed chiles, but NOT the Nogada cream sauce. Add sauce after warming.
Enjoy!

Gazpacho with Coffee Glazed Bacon

Love tomatoes, colorful peppers, and cucumbers? Gazpacho is the combination of all those combined in an iconic Spanish cold soup. Try it for a great way to chill on hot summer days at lunch or supper.

This recipe elevates the spicy, bright and rich soup with coffee glazed bacon and sour dough croutons. You may even say that they all become best friends in your mouth! After all, what isn’t better with bacon on it?

Just save some of that morning coffee and see what happens!

Gazpacho topped with Coffee-Glazed Bacon

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Prep Time 10 minutes
Cook Time 8 minutes
Course brunch
Servings 10

Ingredients
  

Gazpacho

  • 1 organic or hothouse cucumber
  • 1 each red, orange, and yellow peppers (cored and seeded)
  • 8 plum tomatoes
  • 1 medium red onion, chopped
  • 1 tbsp chopped garlic
  • 32 oz organic tomato juice
  • ½ cup rice or white wine vinegar
  • ¾ cup Texas EVOO
  • 1½ tsp kosher salt
  • 1½ tsp freshly ground black pepper

Sour Dough Croutons

  • 4 slices sour dough bread cut into 1" square pieces
  • 2 tsp olive oil

Coffee Glazed Bacon

  • 12 oz bacon
  • ¾ cup strong coffee
  • 2 tbsp maple syrup
  • pinch of pepper and salt

Instructions
 

Gazpacho

  • Roughly chop the cucumbers, bell pepper, tomatoes and red onions. (Add the garlic to the red onions)
  • Pulse each vegetable separately in a food processor
  • Combine in a large bowl and add tomato juice, vinegar, olive oil, salt, and pepper. Chill in fridge for at least a couple of hours.

Sour Dough Croutons

  • Toss with Olive Oil and bake at 375 for 6 minutes.

Bacon

  • Cut the bacon into narrow strips about 3 inches long
  • Heat the pan and place the bacon in the pan, cooking until no longer raw.
  • Pour in the coffee and maple syrup. Add salt and pepper. Cook until the coffee completely evaporates from the pan and bacon is dark and carmelized.

Video

Notes

To Serve: Pour into individual bowls and top with croutons and bacon.

Zucchini Brownies

If you have ever raised zucchini you have probably had this happen:  You walk into the garden and discover the gargantuan of all zucchini that was previously hidden under a leaf!
So, what to do?  Here’s an idea that is a crowd pleaser and healthy at the same time:  Zucchini brownies.
Moist, with just the right amount of chocolate sweetness – you will surprise the folks you share them with when you share the secret ingredient.
The icing is great, but my friend Karen prepared it sans the icing and served it to rave reviews.  So, you choose – to ice or not to ice!

Zucchini Brownies

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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 24

Ingredients
  

  • ½ cup vegetable oil
  • 1½ cups white sugar
  • 2 tsp Adams vanilla (can use up to 1 tbsp)
  • 2 cups Texas flour
  • ½ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 1 cup walnuts or pecans

Instructions
 

Cake

  • Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.
  • In a large bowl, mix together the oil, sugar and vanilla.
  • Combine the flour, 1/2 cup cocoa, baking soda and salt. Stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly in to the prepared pan.
  • Bake 25 - 30 minutes in the preheated oven, until brownies spring back when gently touched.

Frosting

  • Melt together 6 tbsp cocoa and butter (or margarine, but I always suggest butter)
  • Blend together the confectioners’ sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Video

Adventure Ready

Texas is a plethora of adventures waiting to be explored. Rivers, lakes, hills, forests, and trails all await our discovery. Being physically ready to tackle a hike, navigate a river in a kayak or enjoy a day walking the beach, simply makes it more enjoyable.

Below  Jessi Oehler shares with you some key exercises that you can do in your own home for a few minutes a day thereby developing muscles ready to tackle a fun outing.

5 Rounds

10 – 15 squats to bench or chair

5 – 10 push ups to bench or chair

10 -20 Alternating Lunges

10 – 15 Knee Raises

View the video below for a demonstration

Meal Prepping

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Prep Time 1 hour 30 minutes

Ingredients
  

  • Chicken Breasts - Number dictated by # of Meals
  • Whole Pork Butt or Shoulder
  • Low Sodium Canned Black beans and corn
  • HEB prepared Pico
  • 2 - 3 Veggies of choice

Instructions
 

  • Baked Chicken: Dice raw chicken breast, season with your favorite seasonings and place in oven on 375 for 20-25 minutes.
  • Crockpot Pulled Pork: Place pork butt or shoulder in crockpot with 1/2 bottle of BBQ sauce. Cook on high for about 4 hours
  • Pico: Combine low sodium canned black beans and corn with HEB prepared pico. Salt and Pepper to taste.
  • Roasted Veggies: Chop veggies of choice and place on a baking sheet. Season with your favorite herbs. Can toss with a little EVOO if desired. Bake in oven at 375 degrees for about 10 - 15 minutes.

Video