Grandma’s Spaetzle

Feb 6, 2025 | European, Pasta, Side, Vegetarian

 

Spaetzle

Grandma's Spaetzle

Christopher A. Kaiser, United States
Growing up, I spent a tremendous amount of time with my Father's Mother (Grandma Kaiser). When she made a Goulash, Chicken Soup, Creamed Chicken, among other main dishes, she inevitably would whip up a bowl of spaetzle. Warm, drizzled with butter or added to the main, a deliciously comforting treat.
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Prep Time 10 minutes
Course Pasta, Side Dish, Vegetarian
Cuisine European
Servings 4 people

Ingredients
  

  • 1 cup Flour Your choice of brand
  • 1 Egg
  • 1 dash Salt
  • 1 dash Pepper
  • 1 pot Boiling salted water To a rolling boil
  • Water Depending on how smooth you want the batter

Instructions
 

  • Sift 1 cup of flour in a bowl.
  • Add egg in bowl. 
  • Whisk in water until smooth consistently (like cake batter).
  • Use a cutting board and place a little on the board.
  • Cut (using a knife) a bit at a time and let fall into boiling water.
  • When that board is done stir Spaetzle in the water.
  • When they rise and float, take out and put in a bowl.
  • Begin next batch.

Notes

Spaetzle is very forgiving. You can eat in soups, like noodles, or as a side dish with butter or plain. Many cultures call these dumplings, noodles, pasta. Try many times and have fun. Even your mistakes will be good.
Keyword Austria, Germany

Frijoles Negros (Black Bean Soup)

Dec 17, 2024 | Americas, Caribbean & Atlantic Islands, Latin American, Soup, Vegetarian

 

Frijoles negros

Frijoles Negros

Yolanda Izquierdo
Receta de Nitza Villapol, Cocina criolla (Recipe by Nitza Villapol, Cocina criolla)
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Soup
Cuisine Cuba, Latin American
Servings 8 people

Ingredients
  

  • 1 lb Frijoles negros 1 lb. black beans
  • 10 tazas Agua 10 cups of water
  • 1 Ají grande 1 large pepper
  • ⅔ taza Aceite de oliva 2/3 cup olive oil
  • 1 Cebolla grande 1 large onion
  • 4 dientes Ajo 4 cloves of garlic
  • 4 cdtas. Sal 4 tsp. salt
  • ½ cdta. Pimienta 1/2 tsp. pepper
  • ¼ cdta. Orégano 1/4 tsp. oregano
  • 1 hoja Laurel 1 bay leaf
  • 2 cdas. Azúcar blanca 2 tbsp. white sugar
  • 2 cdas. Vinagre 2 tbsp. vinegar
  • 2 cdas. Vino seco 2 tbsp. cooking wine
  • 2 cdas. Aceite de oliva 2 tbsp. olive oil

Instructions
 

  • Lave los frijoles y póngalos a remojar con elagua y un ají. (Wash the beans and soak in the water with the large pepper.)
  • Cuando estén bien hinchados póngalos a cocinar en esa misma aguahasta que se ablanden–aprox. 45 minutos. (When they swell cook them in that same water until they are tender–approx. 45 minutes.)
  • En una sartén caliente el aceite. Sofría la cebolla y el ají picaditos y el ajo machacado. (Heat the olive oil in a pan and sauté the chopped onion and pepper and the crushed garlic.)
  • Eche una taza de los frijoles en la sartén y aplástelos bien. (Add a cup of the beans to the pan and squash them.)
  • Échelo todo en la cazuela con el resto de losfrijoles. (Add all this to the pot with the rest of the beans.)
  • Añádales sal, pimienta, orégano, la hoja de laurel y azúcar. (Add salt, pepper, oregano, the bay leaf and sugar.)
  • Déje los hervir aprox. una hora más. (Boil for one more hour.)
  • Añádales luego el vinagre y vino seco y cocínelos afuego lento durante otra hora para que cuajen bien. (Add the vinegar and cooking wine and simmer for approx. one more hour.)
  • Al servirlos les puede añadir 2 cucharadas de aceite y cebolla cruda picadita. (When serving them you can add 2 tbsp. olive oil and minced raw onion.)
Keyword frijoles negro

Julia Child’s Salade Niçoise

Dec 17, 2024 | European, Salad

 

Salade Nicoise

Julia Child's Salade Niçoise

Peter Shoemaker, USA
You can make it with a few fresh ingredients and what you have in your cupboard. It can easily be adapted for the ingredients on hand. Great dish for summer, and healthy.
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Prep Time 45 minutes
Course Salad
Cuisine European, French
Servings 6 people

Ingredients
  

  • 1-1/2 pounds Green beans
  • 1-1/2 pounds Small red potatoes
  • 2 tablespoons White wine vinegar
  • ⅓ cup Cold water
  • 2 tablespoons Minced shallots
  • 3 tablespoons Olive oil
  • ½ teaspoon Salt
  • ½ teaspoon Freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 head Boston lettuce About 1-1/4 pounds, leaves torn into pieces
  • 6 Hard-boiled eggs, peeled and quartered
  • 1 cup Halved cherry tomatoes
  • 1 (8-oz.) can Tuna Preferably oil-packed, drained
  • 1 (2-oz.) tin Anchovy fillets, drained
  • 2 tablespoons Drained capers
  • ½ cup Pitted and chopped black olives, such as Nicoise or Kalamata
  • 1 tablespoon Minced parsley
  • Vinaigrette
  • 1 teaspoon Dijon mustard
  • 1 tablespoon White wine vinegar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon zest
  • 2 tablespoons Minced shallots
  • 5 tablespoons Olive oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper

Instructions
 

Prepare Green Beans

  • Bring a medium pot of salted water to a boil.
  • Add green beans and boil until beans are just tender, about 3 minutes.
  • Immediately remove beans from pot and transfer to a bowl of water and ice.
  • Once beans are chilled, transfer to a bowl, pat dry, and refrigerate.

Prepare Potatoes

  • Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil.
  • Reduce heat to moderate, cover tightly and steam for 10 to 15 minutes, or until potatoes are cooked through.
  • When potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl.

Mixture for Potatoes

  • Meanwhile, in a separate bowl, whisk together vinegar, water, shallots, olive oil, salt, and pepper.
  • Pour mixture over warm potatoes, gently tossing with potatoes without breaking up potatoes.

Vinaigrette

  • Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil in a bowl until emulsified.
  • Season with salt and pepper.

Bring it All Together

  • Toss lettuce leaves in 2 tablespoons of vinaigrette, and arrange on a large platter.
  • Spoon potatoes over lettuce, arrange eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both.
  • Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce.
  • Add tuna, anchovies, capers, olives, and parsley on top.
  • Pass any remaining vinaigrette at the table.
Keyword salad

Arroz con Leche

Dec 11, 2024 | Americas, Caribbean & Atlantic Islands, Dessert, European, Latin American

 

Arroz con Leche

Khalil Crumes, Puerto Rico
Arroz con leche is a creamy, comforting rice pudding made with milk, sugar, and spices like cinnamon, often with a hint of citrus. I love how simple yet satisfying it is, offering a perfect balance of sweetness and warmth, whether enjoyed hot or cold.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Latin American, Spanish
Servings 4 people

Ingredients
  

  • 1 cup White rice or Jasmine rice
  • 3 cups Whole milk
  • 1 cup Water
  • 4 tablespoons Ground cinnamon or cinnamon stick
  • 2 boxes Raisins
  • 1 cup Sugar — adjust to taste
  • 1 teaspoon vanilla extract
  • 1 pinch Salt

Instructions
 

  • Start by rinsing the rice under cold water.
  • In a medium pot, add the rinsed rice and 1 cup of water.
  • Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer until the rice has absorbed most of the water and is just tender.
  • Add the milk and cinnamon the pot with the cooked rice. Stir to combine. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
  • Once the milk is simmering, add the sugar and a pinch of salt. Stir until the sugar is completely dissolved. Continue to cook over low heat, stirring frequently, or until it looks fluffy and the rice is soft and creamy. Be sure to stir often to prevent the rice from sticking or burning. Add raisins (if used).
  • Once the pudding has thickened to your desired consistency, remove the pot from the heat and stir in the vanilla extract.
  • Discard the cinnamon stick (if used). Serve the arroz con leche warm, or let it cool to room temperature.
  • Sprinkle ground cinnamon on top for garnish.

Notes

For a creamier version, you can use half-and-half or add a bit of coconut milk.
 If you prefer a thicker pudding, let it cook a little longer, stirring more frequently.
 Some variations include adding other dried fruits, which you can stir in during the last few minutes of cooking.
Keyword Arroz con Leche, dessert, Latin American, Spanish, vegetarian

 

Vegan Spinach Lasagna

Dec 11, 2024 | Entree, European, Main, Pasta, Vegan, Vegetarian

 

vegan spinach lasagna

Vegan Spinach Lasagna

Nicole Paternoster, United States
This lasagna is a great comfort food and an awesome replacement if you cannot eat dairy or choose not to.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 8 people

Ingredients
  

For the Ricotta:

  • 1 16 ounce container of vegan ricotta Tofutti, Kitehill
  • 2 teaspoons minced garlic
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

For the Lasagna:

  • Ricotta
  • 1−2 pounds fresh spinach lightly steamed
  • 8 ounces no-boil lasagna noodles
  • 7 cups pasta sauce of your choice or make your own
  • ¼ cup soy parmesan or vegan parmesan I like "Follow Your Heart"

Instructions
 

  • Preheat the oven to 350°F.
  • To make the spinach, steam at least 1 pound of fresh spinach (I preferat least 1 and 1/2 pounds) for about a minute or two, just until slightlywilted.
  • Drain well, the mix the spinach into the ricotta.
  • To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles.
  • Next, spread half of the ricotta mixture over the noodles, and top with2 more cups of the sauce.
  • Add another layer of noodles, the rest of the ricotta, 2 cups more of the sauce, and the rest of the noodles.
  • Spoon the remaining 2 cups of sauce over the noodles (make sure youcover all the edges), and sprinkle some parmesan over the top.
  • Cover with parchment paper and then with foil.
  • Bake for 60 minutes and remove parchment and foil for last 5 minutes.
  • Remove from the oven and let rest for 15-30 minutes.
Keyword vegan, vegetarian

Farinata

Dec 11, 2024 | Appetizer, European, Starter

Farinata

Bibiana Artesi, Italy
A savory and custardy chickpea pancake
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 3 hours
Total Time 3 hours 35 minutes
Course Appetizer, starter
Cuisine Italian
Servings 6 people

Ingredients
  

  • 150 grams Chickpea flour
  • 400 ml Water
  • 1 teaspoon Diamond Crystal kosher salt For table salt, use half as much by volume
  • 60 ml Extra-virgin olive oil
  • Freshly ground black pepper Optional
  • Picked rosemary leaves For sprinkling (optional)

Instructions
 

  • Mix chickpea flour with water and rest it for almost 3 hours,
  • Add salt and EVOO, and mix,
  • Place the mixture in a baking pan, previously oiled.
  • Bake in a preheated oven at 485 F for 20 minutes.
  • Once cooked, add black pepper (if you like).

Notes

In step 2, if you want you can add thinly sliced ​​red onion or you can add rosemary.  I usually prepare the two variants (one plain and one with onions), and then I cut them into squares (2'' x 2'') and arrange them on the dish in an alternating way.  I leave the black pepper near the dish so if anyone wants, they can add it to their square.
Keyword chickpea, vegetarian

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