Professional Tips on How to Make Traditional German Spatzle at Home!

To begin you will need:

250 grams of all purpose flour

3 whole eggs

1 teaspoon of salt ( I used fresh ground sea salt)

90 ml of water

While you are getting all your ingredients together, start a large pot of water, and bring it to a boil. This way you don’t have to wait for the water to heat up after you are done mixing the dough. Multitasking is important in any kitchen! Add a little bit of salt to the water to help season the noodles while cooking, not too much though! We don’t want salty noodles!

Mix all your ingredients in a medium size bowl, and mix them together with a wooden spoon. If you find that the dough is to dry you can add another little touch of water. Whether you will need to add more water or not can depend on the size of the eggs you used (how much moisture they added to the overall recipe), and the measuring cup you used to measure the water. Some measuring cups seem to be a little larger than others.

Once the dough is smooth and drips of the spoon in large lumps, it should be ready to go. It is OK if the mix is a little thicker, this will simply result in a denser and less fluffy noodle. You can adjust the amount of water in future recipes to create a runnier dough if you like.

To cook the spätzle there are 3 main methods generally used. Passing the dough through a handheld pasta extruder, will result in long spaghetti like noodles. You could also place some of the mix on a cutting board or specially made spatzle board and with the help of a wet palate knife or spatula, push/cut small sections of the dough into the boiling water. The method I use is with a colander(or perforated hotel pan) that has large holes about 5mm in diameter. Press the dough through the holes right into the boiling water. Traditionally you would use a spätzlehobel, but if you don’t have access to one, you can even use a board cheese grater though it is not as fast and a little bit messier.

You will know the spätzle are done when they float to the surface. Make sure to take them out of the water right away with a slotted spoon or a sieve so that they do not over cook and become tough. For this reason it is best to boil the spätzle in smaller batches.

Once the Spatzle are cooked you can cool them down and refrigerate them for use in casseroles,or substitute them in any pasta dishes! They are delicious pan fried until slightly golden and simply topped with butter as well!.



Source by Markus JH Mueller

Easy Cheesy Tuna Noodle Casserole

Tuna noodle casserole is a complete meal in itself. It has all four food groups present and accounted for, including pasta, protein, green vegetables, and dairy. This classic casserole is also filling and easy to make. It gets even easier when you use cream of mushroom soup from a can, which is a great shortcut when you do not have the time or the patience to make a roux or a white sauce. I have tried several versions of tuna noodle casserole, all of them hearty and comforting, and the following cheesy version is my favorite so far.

You will need:

  • 6 ounces of dry egg noodles (that’s half of a 12 oz bag), cooked and drained
  • one 10 oz can or two 5 oz cans of tuna, drained and flaked with a fork
  • one cup of peas, cooked
  • one 10.5 oz can of cream of mushroom soup
  • half a cup of milk
  • half a cup of cheddar cheese
  • half a cup of Parmesan cheese
  • bread crumbs or crushed potato chips or crushed crackers (optional)

How to cook the noodles:

Bring a pot of water to a boil. Salt water if desired. Add the egg noodles and cook for as long as the package directs. Be careful not to overcook, otherwise the noodles will get mushy. Also, keep in mind that the pasta will continue cooking in the oven. Drain the noodles after they are done.

How to cook the peas:

There are several ways to do this. You could simply add the peas to the pot of egg noodles and boiling water during the last few minutes of cooking time, then drain both the pasta and the peas into a colander at the same time. You could cook the peas separately in a pot by covering them with a little bit of water and cooking until they look done. Or you could put the peas in the colander and when the egg noodles are done, pour the hot water and noodles over the peas in the colander.

To make the casserole:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Cook the noodles and peas. Combine with tuna, cream of mushroom soup, milk, and Parmesan cheese. Pour all of this into a greased casserole dish.

3. Cover with cheddar cheese and other toppings of your choice. Pop it into the oven for about half an hour or until the top is golden-brown.



Source by Jennifer K Chow

Hakka Noodles Recipe – An Asian Delight

The hakka fried noodle is a very unique asian noodle recipe. You can learn how to make this special Hakka fried noodle right at home using the recipe that I will share with you in a moment.

One of the simple and welcoming meals that you can share with your family and friends. It is a light and fulfilling meal fit for lunch or dinner.

This particular type of fried noodles is very delicious and nutritious. You can prepare this in a very short time, and its perfect for bachelors, working mothers, and homemakers. If you looking to cook something in around thirty minutes to forty-five minutes time, this is the first dish that you should try. After you cut all the vegetables in the recipe, it hardly takes anytime to cook the hakka noodle. This dish works best if you have a lot of leftover vegetables in your fridge and you are having a hard time trying to finish them before they turn bad. All you need to do is Julienne them and add them into the pan!

Here is the simple version of the hakka noodle that I will be sharing with you.

Ingredients:

1 packet (320 gm) dried handmade noodle (any kind of dried noodle will do, if you can get the handmade ones, that would be best. Otherwise, any noodles that tastes good will do.)

150 gm chives, remember to cut into 4 cm length

200 gm of bean sprouts

3 dry bean curd (tofu), cut into strips

100 gm small and dried prawns, chopped into tiny bits

2-3 cloves of chopped garlic

2 eggs, fried into omelette and shredded into thin strips

2 table spoons of olive oil

Seasonings:

Salt and pepper to taste

Method (How to Prepare):

  • Blanch the noodle in boiling water until cooked, then drain and rinse with cold water, and keep aside.
  • Fry the shredded dried tofu until golden. Then set aside.
  • Fry the dried prawns with oil until fragrant and crispy, then set aside.
  • Heat frying pan with little oil, stir-fry the noodle in few portions until dry and fragrant. Dish up.
  • Heat frying pan to sauté garlic, add in the chives, bean sprout, tofu, dried prawns and seasoning and stir well. Pour in a little water, add in the noodle and stir-fry until well mixed. Adjust seasoning to taste.
  • Add in the shredded omelette and serve. 5 servings.

This is a wonderful recipe, adored by both kids, as well as adults. It is a very healthy option for your everyday lunch or dinner. Have fun and enjoy!



Source by Ray T Knudget

Buckwheat Noodles

Serves 3

Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. Buckwheat is not a cereal grain but it is actually a fruit seed that is related to rhubarb and sorrel. It is packed with nutrients and has a nice nutty flavour. Buckwheat also has a low Glycemic index. Diets that contain buckwheat have been linked to lowered risk of developing high blood pressure and this is due in part to its rich supply of flavonoids, particularly rutin that includes the catechins of green tea and the polyphenols of red wine, is not found in other grains or beans, but is contained in great quantity in buckwheat.

The key to their powerful cancer-fighting potential is precisely their wholeness of the buckwheat as supplements containing rutin only is not as effective. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat also contains almost 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure; the perfect combination for a healthy cardiovascular system. Buckwheat is also high in insoluble fiber (4.5 grams/cup) which can help women avoid gallstones. Researchers think insoluble fiber not only speeds the time food moves through the intestines, but reduces the secretion of bile acids (as excessive amounts contribute to gallstone formation), increases insulin sensitivity and lowers blood fats.

Soba noodles are native Japanese noodles made of buckwheat flour. Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from buckwheat flour and water. The traditional Tokyo-style soba noodles have a ratio of 8 parts buckwheat to 2 parts wheat flour. The recipe below tells you how to make the noodles but you can buy the dried form from the supermarket as long as you ensure these are buckwheat noodles without any additional preservatives. The noodles are easy to make once you’ve made then a couple of times. If you have kids of ages 4 or above, this is a great weekend chore to do with them. Once made these noodles can kept in the fridge for a couple of days, as long as during the making process you dust generously with buckwheat flour to prevent sticking and keep it in an air tight container.

So, go on then, have a trip to Japan!

Ingredients to make homemade noodles:

230 grams/ 8 oz. buckwheat flour

60 grams/ 2 oz. whole wheat flour

1/2 tsp. unrefined salt

6 fluid oz. of water

Ingredients for finished dish:

Homemade stock made from chicken, fish or prawns or pieces of chicken, fish or prawns

1 tbsp. sesame oil

1 tbsp Japanese soy sauce

Unrefined salt to taste

Shredded lettuce, prepare this only when dish is almost ready to be served to preserve the Vitamin C content

Method:

Sift both flours and salt into a mixing bowl. Pass your hands on the surface to break it and then gradually add the water until the right consistence is achieved. Create a paste with your fingers as you gradually form a sticky ball incorporating all the flour. Unlike wheat, buckwheat readily takes in water. The aim of this step is to make a complete mixture within just 10 seconds (or as quickly as possible!). Work the flour into a ball. Divide into 3 equal portions (one serving each portion). Work with once portion at a time. Cover the other two portions with a lightly damp cloth or wrap up in a cling film to prevent it from drying out.

Dust with a very generous amount of finely ground buckwheat flour and flatten the dough with a rolling pin to approximately 1.5- 2 mm thickness. Dust with more finely ground buckwheat flour to prevent sticking and place it in a pasta making machine to obtain the ribbon/spaghetti noodles. The settings on the pasta machine should be No.1 (thickest) for the thickness of the dough; there is no need to place the dough several times through the machine, just once to obtain an even thickness.

If you don’t have a pasta making machine, do not divide the dough but you will need to work the dough to stretch as much as possible. Then roll out to the required thickness as above, dust generously with fine buckwheat flour, fold dough over a couple of times, then cut noodles with a sharp knife to approximately 1.3 mm width. This is more tedious so investing in a pasta making machine is preferable!

It’s very important to boil a large amount of water per serving. The boiling time depends on the noodle thickness. To cook the regular thickness of soba, you’ll need about one and a half minutes. And if the soba is thicker then you’ll need to cook longer. Make sure the noodles are cooked completely, not al dente as Italian pasta. If the noodles aren’t boiled for long enough, they will be too hard to eat. Do not worry if the noodles have begun to stick together before cooking. Place the noodles in the water without separating them apart; they will loosen in the water. Scoop up the cooked noodles with a strainer, and set the noodles down briefly in a bowl of cold water to stop the cooking process.

Drain the noodles well and return to a pot with a little added homemade stock made from chicken, fish or prawns. These noodles can be served with chicken, fish or prawns. In this instance, boil the chicken or fish in a small amount of water (do not overcook; meat will become too hard), add the drained noodles. Add some sesame oil, Japanese soy sauce and unrefined salt (if required). Remove from pan and add some shredded lettuce and slices of red chillies if desired. Serve hot.

These noodles can also be served with any other sauce dish, for instance fish curry! Amazingly delicious!



Source by Barrie McDowell

Best Way to Make Vegetarian Chicken Noodle Soup

This is it! You’ve met the person. And it is time to introduce them to the family. So the easiest thing to do is to invite them for dinner. However, they want you to make great aunt Betties Chicken noodle soup, and your significant other is a vegan. So somehow you need to convert great aunt Betties chicken noodle soup into a vegetarian chicken noodle soup.

Possible? Well, with a bit of lateral thinking it may just be. So go to dig out that old recipe and let’s have a look.

Right, for your sake I hope it is not one of those recipes that includes the use of a chicken carcass, cause then you are in the stew pot.

Okay scan the ingredients on the list. Somewhere there, there will be mention of chicken meat and chicken stock. These you can substitute with faux chicken meat and stock. And if you have been dating your other half for long enough now, you should be familiar with no meat section of your local grocer. So if it’s not looked out for the Osem and Telma brands, and for the “meat” check out Kelloggs.com or NoMeat.com.

The right next Ingredients to substitute is the noodles. Replace these with Shirataki angel hair noodles. So why replace the noodles? Standard egg noodles used in chicken noodle soup contain egg and is therefore, not a vegetarian, but you knew that didn’t you?

Okay follow the recipe but exclude the noodles. Shirataki noodles should be added a few minutes before serving the soup. Therefore, open rinse and chop them so that they are handy to go into the pot before serving. 5-7 minutes should do.

So why add Shirataki noodles and not another brand? Well, Shirataki noodles are 100% organic. They not only help to add bulk to the meal, they also add fibre. Fibre that is very useful, just in case should someone happens to remember great aunt Betties’ chicken noodle soup to be feeling. You are planning on making it feeling right.

Who knows maybe one day you will let them in on the dietary benefits of Shirataki noodles? And how if used regularly they can help you lose weight quickly and naturally. But for now let’s just stick to introducing your significant other and feeding everyone.

Do not add the noodles and cook for a while. As they will tend to become rather chewy thus resulting in everyone resembling cows chewing their cuds at the table.

Before the imminent arrival of your family informs your partner of your doings. It does not help having everyone sit down in front of a faux chicken soup, and having to listen to your family rave on about great aunt Betties real chicken noodle soup, whist they wonder if it is or isn’t, eying the salad with determination.

It may not be bone fide chicken noodle soup, it will, however, be just as nutritious. It will smell and taste like real chicken noodle soup so tries it.

And if all this is too complicated or seems also much trouble, phone the family and inform them of your other half’s eating habits. Then there will be no need for you to convert great aunt Betties soup into a vegetarian chicken noodle soup. It will be causing yourself untold stress in the process.



Source by Deann Burnaugh

Chicken Noodle Soup

Cold weather brings on sickness especially if you have school age children. When fall approaches it is common that I will get a cold since school starts at the end of summer and goes into fall. My throat becomes irritated, and nose begins to run. Since it’s that time of year, you want to try to fight off any illness before it takes hold of you, and the best way I have found is to start eating plenty of soup.

Eating hot soup and drinking hot herbal tea is one of my go to meals for sickness. A hot bowl of chunky chicken noodle soup is the best medicine. What or why would a child turn down chicken noodle soup? Sometimes my child might get set in her ways and put up a fight but once she tastes it then her mind changes quickly.

Chicken noodle soup is the easiest recipe to make. I make mine really simple since I am only concerned with the hot liquid. The chicken, noodles, and vegetables are a bonus. If you ever have a sore throat and it hurts to swallow, I suggest sipping on broths and hot tea until your throat feels better. I am sharing with you a simple chicken noodle soup I make at home when I feel under the weather.

Ingredients

1 lb chicken breast/chicken tenders

1 onion

2 to 3 stalks celery

2 to 3 carrots

1 Tsp chicken seasoning

1 Tsp thyme

2 bay leaves

½ package of egg noodles

Salt and pepper to taste

I wash the chicken then I cover with water in a saucepan and start cooking the chicken. I like to cook the chicken a bit before cutting it into chunks. Season the water generously with salt and pepper, chicken seasoning, and add 2 bay leaves. I chop the onion, celery and carrot. In a skillet, I sauté the onion and celery until tender. Before the chicken cooks thoroughly, I strain the chicken liquid through a sieve. I remove the chicken and place on a cutting board then cut into pieces to finishing cooking. I add the meat back to the sieved liquid then add the vegetables and noodles. If you already have cooked chicken and chicken broth then you can add the chicken to the broth along with the vegetables and cook until vegetables are tender. Cook the soup until vegetables are tender and the noodles al dente. Serve with some crackers or a grilled cheese sandwich on the side.



Source by Natasha Carmon

Chicken Noodle Soup Just Like Lipton

Have you ever reflected upon your childhood days when your mother would stuff loads of chicken soup into you when you were feeling ill? It was simply because the remedy has worked for ages and it had been passed down from mother to daughter. Researchers have discovered that chicken noodle soup has some very excellent anti-inflammatory properties which contribute to it usefulness in dealing with sore throats and colds.

I too have grown fond of chicken noodle soup, however being of a survivalist mindset I like to have dry ingredients in my recipes in the event of some sort of disaster or emergency. At least I know that I will be able to enjoy this wonderful soup whether we have all the fresh products available to make it or not.

You can readily purchase a similar product from the grocery shelves for a couple of dollars, but this Lipton Copy Cat is just as good and costs a bit less. When finalizing the chicken noodle soup you could package it in individual packages until its time to use them or alternately, you could place the various ingredients together in a quart jar and use what you need directly from the jar. I make large batches of it and then seal them in quart jars with oxygen absorbers. In this way they stay fresh and are properly isolated from any surrounding air.

The recipe below is for 8 cups of soup. Modifications can be done as you desire for more or less. If you have chosen to mix up the ingredients and use directly from the jar for one cup of soup at a time you should experiment with the quantities until you have it tasting as you desire. When preparing you would then place the dry ingredients into a 6 ounce mug and add hot water and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes.

Since this is a soup, its consistency is thin enough to consume without a spoon if desired. It is extremely useful for backpacking or to take on camping trips with you.

To start your instant chicken noodle soup mix you should combine the following ingredients in a large mixing bowl.

1 cup of uncooked egg noodles

1 1/2 Tablespoon of dry chicken bouillon granules

1/2 teaspoon of ground black pepper

1/4 teaspoon of dried thyme

1/8 teaspoon of celery seeds

1/8 teaspoon of garlic powder

3 cups of dehydrated chicken chunks

I like to add the foillowing items to my mix but their selection is entirely optional.

Dried carrots to taste (optional)

Diced dry celery (optional)

Chopped dry onions (optional)

After mixing with a wooden spoon transfer all the ingredients from the bowl into a small sterilized jar. Place an oxygen absorber on the top of the enclosed product and twist the lid into place. Within a few minutes the absorber will remove all the air from the jar and you will see the cap pull in. It is now sealed and will last several years if necessary.

Place a label on the jar identifying it as to being Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using the recipe as a meal then you would prepare all of it as follows. Combine this complete mixture with 8 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Simmer for about 15 to 20 minutes. Add the salt if you so desire and serve hot with crackers.

Copyright @2010 Joseph Parish

www.survival-training.info



Source by Joseph Parish

How to "Cook" Ramen Noodles With No Heat

Most people think that you need hot water to cook Ramen noodles. For years now, I have eaten Ramen noodles on camping trips, car trips, and many other times when I have been away from a heat source.

Ramen noodles normally take 3 minutes to cook. The directions say that you simply add the package of noodles into at least two cups of boiling water, and you will be ready to eat within 3 minutes.

For Ramen noodles to be “cooked”, they need to fully absorb the water until they are soft. Heat helps to expedite this process, but it is by no means absolutely necessary. Ramen noodles can absorb cold water just as easily as hot water. The main difference is that it takes longer. Here’s a short guide to help you cook your Ramen noodles with no heat:

1. Find a container that holds a minimum of 12 or 16 ounces of water.

2. Empty the packet of noodles into the container

3. Fill the container with cold water

4. Wait 30 minutes

5. Mix in the seasoning

6. Enjoy!

That’s it. Pretty simple, right? I have found that 30 minutes is a good amount of time for the noodles to become fully soft. Sometimes I might wait up to an hour. The length of time can vary depending on the temperature of the water. If it is extremely cold, it will take longer than if it is lukewarm. Just check on it from time to time if you are in a hurry.

Of course, this whole method presumes that you don’t mind eating cold noodles, but I have found that they are just as tasty when they are cold as when they are hot.



Source by Chris Pine