Thursday, March 1, 2012

Baked egg noodles...

mixed salad, and soup as a starter. It sounds a lot more elaborate than tonight's dinner was! We had some leftover white bean-barley-kale stew - not enough for dinner for the entire family, so perfect as a starter. The noodles are "Schinkennudeln" - ham noodles, and then baked in the oven until the cheese is melted. Yes, I did say cheese! In case you do not know, we allow our kids to eat Emmenthaler, Gruyezer, Jarlsberg, and Parmesiano Regiano. We think it is a much better source of calcium. Now back to dinner - this is a quick and easy weeknight meal. Also perfect with leftover pasta - I just prefer egg noodles for this meal.

All you need

- splash of olive oil
- cooked pasta
- chopped onion
- Italian herbs, or herbs de provence
- ham
- a couple of seeded and chopped tomatoes (optional)
- 2 tablespoons of Tofutti sour cream
- salt and pepper to taste
- shredded Emmenthaler, or Gruyezer or both mixed

1. Heat up the olive oil. Add onions, and herbs.
2. When soft add the ham, and after a couple of minutes add the tomatoes
3. Add the noodles/pasta and sautee on medium heat until thoroughly heated through. Stir it up
frequently to prevent it from sticking to the pan
4. Add sour cream, as well as salt and pepper to taste -> if you stop here you have
Schinkennudeln :) I you would like them baked continue with step 5
5. Preheat oven to 375 F
6. Transfer noodles to one, or several individual baking dish(es).
7. Mix the cheese underneath the noodles, and top each dish with extra cheese on top
8. Bake until golden brown

Serve with a big mixed salad.


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