Foodie Tuesday Special: Suzanne's Alsatian Spaetzle

This delicious dumpling recipe has been passed down in my family for many generations. We typically make them a day ahead of time and pan fry them in butter before serving, then sprinkle on some freshly chopped parsley for garnish. My mother's measure is 6 eggs to 1 kilogram of flour (2 pounds), but you may adjust as you wish. -- Sylvie Ryan

Serves 6

3 cups Flour

¼ tsp Nutmeg

Salt and Pepper to taste

1 ¾ cups Milk

4 large Eggs

In a large bowl, combine the flour, nutmeg, salt, and pepper. In another mixing bowl, whisk the eggs and milk together.

Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for at least one hour or overnight in the refrigerator.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. It is much easier to use a Spaetzle maker. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Use a large slotted spoon to drain them and place them in a buttered oven dish. Set aside until ready to use.

Spaetzle with Caramelized Onions and Gruyère

Pre-made Spaetzle

2 Tbsp Butter, cut into small pieces

1 ½ cups shredded Gruyère cheese

1 medium white Onion, thinly sliced

Melt the butter in a medium skillet and add the onions, cook to until they reach a golden brown, caramelized color over medium heat, about 15 minutes.

Pour the onion mixture over the spaetzle and sprinkle with gruyère. Bake for about 20-25 minutes at 375 degrees, or until the cheese has melted and has browned slightly.,

John J's Spicy Fettuccini with Bay Scallops

By Co-op Member John Jacobsen
Thanks, John!

• 8 oz. Roasted Garlic Fettuccini
• 1 ½ pounds Bay Scallops
• 3 tablespoons Flour
• 1 – 1 ½ teaspoons Tex-Mex Dry Rub (to taste)-- Recipe is below
• ½ pound fresh Asparagus, cut into 1-inch lengths
• ½ cup Sundried tomatoes, julienne cut
• ¼ cup Pine Nuts
• 3 tablespoons Basil Pesto
• Olive oil

 Rinse and drain scallops. In plastic bag, combine flour and Tex-Mex rub; add scallops and shake to coat. While cooking fettuccini in large pan of boiling water, heat olive oil in skillet. Sauté asparagus about one minute; add scallops and continue cooking another 4 minutes (approx.), stirring frequently. Add sundried tomatoes, pine nuts and pesto; cook about one more minute or until scallops are done and all ingredients are heated through. Drain pasta and mix into scallop mixture.


TEX MEX DRY RUB

• 1 tablespoon + 1 teaspoon Cayenne Pepper
• 2 tablespoons + 2 teaspoons Oregano
• 2 tablespoons + 2 teaspoons Cumin
• 1 tablespoon +1 teaspoon Coriander
• 2 teaspoons Black Pepper
• 2 teaspoons Salt

Store in airtight container for up to 6 months.

This is good on grilled fish and chicken and in marinades.

Isabel's Sate Noodles

By Boise Co-op Member Isabel Holt
Thank you, Isabel!

• Two generous tablespoons Peanut Butter*
• One to two tablespoons Ketchup, to taste
• One slice Ginger, chopped fine
• One small Onion, chopped fine
• A pinch of Flaked Red Pepper
• One half to one tablespoon Lemon or Lime Juice, to taste
• Noodles for two people (I like somen* )

INSTRUCTIONS:

Combine peanut butter, ketchup, ginger, onion, red pepper and juice.

Cook noodles according to package directions, saving cooking water. Add enough of the cooking water to to peanut butter mixture to make a light sauce. Toss with noodles and serve, offering Tabasco sauce, if wanted.

Tofu cubes, stir fried veggies, cooked chicken or cooked shrimp may be added.


*I use Adams peanut butter, available from the Co-op and your choice of noodles from the Co-op.

Here's a tip for keeping fresh ginger around: Put whole or cut up ginger in a small jar and top off with sake. This will keep in the refrigerator for months. Top off if sake level falls below ginger. The sake is also a nice flavoring ingredient.

The Best Tasting Vegan Bolognese You've Ever Had!!!

Submitted by Boise Co-op Member Mindy Block. Thanks, Mindy!!!

When I was a meat eater, pasta with a traditional bolognese was my favorite food. This vegan version is even better! The sauce is rich and flavorful. I serve it over quinoa rotelle which really holds the sauce and stands up better to the flavors than rice noodles. The quinoa packs a balanced amino acid profile and combines with the soy to create a light and energizing protein. I like to serve this dish with a side of sauteed greens like beet greens, spinach or chard with shallots and a little salt and pepper. Serves 4 people.


Difficulty level: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes

2 Tbsp. Extra Virgin Olive Oil

1/2 Medium Onion (whatever you have around) 1/4 inch dice

8 Brown Crimini Mushrooms, sliced

2 large Garlic Cloves, minced

Kosher Salt

Freshly Ground Pepper

Pinch of Red Pepper Flakes

1 tsp. Dried Oregano (organic really makes a difference here)

1 cup Low-Sodium Organic Vegetable Broth

1/2 cup Organic Almond Milk

1 (15 ounce) can Organic Tomato Sauce

2 cups Frozen Meatless Crumbles (I like ones made from mushrooms as they complement the mushrooms in the recipe)

8 ounces of Quinoa Rotelle


Directions:

1. Heat a large saucepan over medium heat and add olive oil.

2. Add onions and cook 5 minutes until they become translucent.

3 Add mushrooms, stir to coat in oil and leave them alone for 4 minutes. Add garlic and stir once to coat, leave another 2 minutes.

4. Add 1/2 teaspoon salt, few turns of peppermill, red pepper flakes, 1/2 tsp. oregano and the meatless crumbles. Stir to combine and cook 3 minutes.

5. Add vegetable broth, stir and cook until the liquid almost disappears.

6. Add almond milk, stir and cook until liquid almost disappears.

7. Add tomato sauce, reseason with dash of salt, pepper and rest of the oregano. Allow sauce to come to a simmer, reduce heat to low. Let the sauce cook at low heat while you cook the pasta.

8. Bring a large pot of cold water to a boil. Add a palm full of kosher salt before adding your noodles to the pot. Add noodles and cook 9-10 minutes.

9. Drain pasta and add to sauce. Toss gently to combine.