Thursday, February 28, 2013

Red Chard & Mushroom Tart {#Dairyfree} for #Dinner

It is Thursday yet again - time just flies by - and it feels like we have been super busy.  Last night our friend's Larissa and Martin invited us over for dinner.  Oh, so much fun was had by all involved.  The girlies enjoyed their playtime, and separate kids dinner table with their friend; while we enjoyed some great adult conversation :)

Are you ready for me to move on and tell you about the great tart we had for dinner tonight?  All right, I get it ;) without anything else I present to you...
Red Chard Mushroom Tart Vegetarian last word, do not let the length of the recipe scare you away.  All of it was ready for dinner in about 1-1/2 hours, including baking time and assembly of the salad...

Red Chard & Mushroom Tart

  • 1-1/2 C flour 
  •    1/3 C Earth Balance cut into pieces {or other vegan "butter"}
  •    1/2 tsp salt
  •       6 Tbl cold water
  1. Mix flour, salt, and Earth Balance together until all mixed up (it will be clumpy)
  2. Add water, and put everything quickly together into a dough.  Do not knead it.
  3. Wrap in plastic wrap, and cool it in the fridge for at least 30 min before using it
  • Splash of Olive Oil
  • 1 onion diced
  • 3 C red chard chopped into bite size pieces {1/2 bunch}
  • 1 large garlic clove minced
  • 1 tsp Herbs de Provence
  • 2 C Shitake Mushrooms diced {I used frozen}
  • 3 C Crimini Mushrooms diced
  • 1 C plain Soy Creamer {I like Wildwood brand}
  • 3 Tbl White Wine
  • 2 Tbl Corn Starch 
  • 2-3 Tbs lemon juice {more or less to taste}
  • 2 eggs
  • 1/8 tsp Cayenne Pepper
  • Salt, Pepper to taste
  • Step #2
  • Optional - 1/2 C grated Emmenthaler

  1. Heat olive oil in a pan, and when hot add onions.  Sauté until onions are soft.
  2. Add a pinch of salt, red chard, and garlic. Sauté for another couple minutes
  3. Add mushrooms and sauté until the vegetable mixture is fragrant (about five minutes or so) then
  4. Add Soy Creamer and bring to a slow simmer.
  5. In a bowl mix corn starch and white wine until it is a paste.  Add mixture to the vegetables. Bring to a slow simmer.  Cook for a couple of minutes and take off the flame.
  6. Stir in Cayenne Pepper, Salt, Pepper, and Lemon Juice to taste.
  7. Pour mixture into a bowl and let cool down. When cool,
  8. Add the two eggs and stir it into the mixture 
*Preheat oven to 475F*

  1. Roll out the dough to fit your baking pan; place dough into pan and press sides firmly up.
  2. If using the Emmenthaler - spread the cheese on the bottom of the dough
  3. Pour vegetable mixture into the pan, onto the dough and smooth
  4. When oven is preheated bake on the lowest part of your oven for about 40 minutes - check tart after 30 minutes
Serve with a big bowl of salad and enjoy!

Red Chard Mushroom Tart Vegetarian

Wednesday, February 27, 2013

Sunriver Fun - Playing in the snow & treats

Last weekend we drove out to Sunriver for a long weekend.  Time to play in the snow, soak in the hot tub, swim in the pool, and just hang out.  Sunriver is the perfect spot for that. Well, at least in my opinion :)

We rent a cabin {oh yes, complete with hot tub :)} and play outdoors.  This was the first time we have gone in the winter; prior to that it always either late, or early summer. The driving over the mountain pass has actually held us back in the never know whether there is a snow storm up on Mt. Hood.
Oregon winter roads
It was raining in Portland - snow storm on Mt. Hood - dry in Bend - snowy in Sunriver
Because of the snow storm on the mountain we left town {that is Portland} without any groceries, except you know Pasta, Earth Balance, a couple of packs of Oat Milk, and - yes - chips as a snack for the girlies...I have to admit so, that the last time we went out to Bend we realized that there is a Trader Joe's on the way.  Otherwise, I would not have left without our essential food items as sometimes it can be a little challenging to get "safe" foods for the girlies :). In any case  needless to say our first stop was at Trader Joe's where we stocked up on Soy Yoghurt, Chocolate Soy Milk, bread etc. - After dinner it was the perfect time for a soak with snow falling on our heads - such a nice change :)

We woke up to winter wonderland and decided to give Cross Country Skiing a try.  Do you remember our snow shoeing day?  If not, Mia Rose was not so excited about hiking on snowshoes, so it was time to give another winter sport a try.  We honestly, did not know how the ladies would like it.  It could go either way, right?  Well, if you know us a little bit you understand that we have to spend time outdoors. We love the outdoors...anyway we rented skis, drove towards Mt. Bachelor to "Meissner" Sno-Park, and gave it a try...

I think that we have found our winter sport!  Yes,  we all loved it - serene, beautiful, a good workout....the girls did such a fantastic job.  The first day we skied 2 miles, and the second day we went out for 3 miles. Take a look...

Cross Country Skiing - Bend
Cross Country Skiing at Meissner Sno-Park
See what we found...
Can you see "it" on Alena's hand?

and you know what? There was even a little coffee shop trailer at end of the trail and - now that IS the really big news - they had Vegan Hot Chocolate for the ladies.  We were so, so excited.  Alena asked first "Oh, I really wish I could have hot chocolate..." we asked and voila...THE perfect treat for both ladies as well as for both parental units...But you know, that it would have also been okay for both girls had they not been able to have a treat at the coffee trailer on at the Sno Park.

Tuesday, February 26, 2013

Pasta with Red Chard & Sausage for #Dinner

Did you miss me? Do you want to know where I was? Oh, I get it you did not miss me - did not even realize that we were on a min-break {BTW - do you remember that term from "Bridget Jones Diary" ;)}; come back tomorrow and I will tell you all about our fantastic little get-away ;)  But tonight, I share with you our Tuesday night dinner; it was easy, breezy {you know, lemon squeezy...:)} and quick - just something that fit the schedule for this first workday of the week...
Pasta with Red Chard & Sausage

Pasta with Red Chard and Sausage

  • 1 box Barilla Rotini
  •    Splash of Olive Oil
  • 1 onion diced
  • 3/4 lb bulk sausage {I really like sage - use your preferred bulk sausage}
  • 1/3 C white wine
  •    1 Tb Tofutti Sour Cream {or other vegan sour cream}
  • 1/2 bunch red chard all parts diced into bite size pieces
  • 1/2 lemon - juiced and zested {make sure it is organic}
  • 1/4 C grated Parmesiano Reginao - optional
  • salt, pepper, and optional red pepper flakes

Pasta with Red Chard & Sausage1. Cook pasta according to directions and set aside. - While pasta is cooking,
2. Heat olive oil in a pan and when hot
3. Add onions and sauté until soft, then
4. Add sausage and cook until it is done. Next
5. Add white wine, and Tofutti Sour Cream.  Let it reduce - by cooking for a couple of minutes or so.
6. Add chard, lemon juice, and lemon zest.  Saute until chard is done.
7. Add - if using - Parmesiano Regiano; adjust salt and pepper.
Pasta with Red Chard & Sausage

The girls gave it a thumbs up!

Sunday, February 24, 2013

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch} for #SundaySupper

Are you ready for #SundaySupper?  This week's them is Soup and we love soup in our little house in Portland.  Our gracious host for this week's event is Pam the amazing person behind The Meltaways - please go ahead and say "hello" to her.

Today I bring you Gaisburger Marsch. Have you heard of it?  I am almost certain that for most of you this is a clear "no".  It is a traditional Swabian dishes and I do not think {I maybe wrong} it is very well known outside of Swabia.  At least my German friends here in PDX had no clue what I was talking about...To me it is another of those "comfort in a bowl" dishes in part also because my Mom always makes Gaisburger Marsch when we arrive in Tuttlingen {Germany}.  It is the perfect meal after a long trip, to combat jet lag and to welcome all of us back home...

So what is Gaisburger Marsch?  It is a delicious soup consisting of homemade beef broth, pieces of beef, Spaetzle, and potatoes {that is the +1}.  My version is a little bit different as I also added additional carrots, and celeriac - it has everything in one bowl - see it even has it's own entry on wikipedia :)
Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch}|copyright galactopdx 2013

This is a dish that takes a little time to prepare, as in make the broth, and Spaetzle; however once those are done you put it together for a delicious, filling dinner in a snap.  I make the broth the night before, let it cool and then it is easy to skim the fat off...

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch}
Beef Broth

ingredients for beef stock {plus beef shanks + water}
  • 3 pieces of beef shank about 1-1/2" thick each
  • 1/4 celeriac - peeled, and cut into pieces
  • 1 tomato whole {I had one in my freezer from last summer}
  • 1 large carrot - cleaned, and cut into rustic pieces
  • 1 onion peeled and quartered
  • 2 bayleaves
  • 1 tsp peppercorns
  • 1/2 tsp allspice
  • 1-2 cloves
  • Water - about 12 -14 C 
beef stock
Step #2 
  1. In a large stock pot add beef shanks and cover with water.  Bring to a quick boil, remove it from the flame, and dump all of the water back out.  Set aside the beef shank - rinse out and clean the stock pot.
  2. Using the same, cleaned out stock pot {or another clean one :)} add the beef shank, as well as all of the other ingredients, including the 12-14 C of water.  Bring to a slow simmer and cover.
  3. Simmer for at least 2-1/2 - 3 hrs.  Do not let it boil!
  4. When done, remove from the heat; when cool enough to handle take out the beef shanks and strain the broth. Keep beef shank separately in the fridge - and put broth into fridge until ready to use.
Gaisburger Marsch (assembly)
  • 5-6 C of beef broth {see above}
  • 1-1/2 C of cooked Spaetzle {or more}
  • Beef from the beef shanks, diced
  • 1-1/4 lbs of red potatoes in their jackets, cut into bite size pieces
  • 1/4 celeriac cut cleaned and cut into bite size pieces
  • 1 large carrot cleaned and cut into bite size pieces
  • 1/4-1/2 C of finely chopped fresh chives
  • Plenty of salt, pepper
  1. Heat up beef broth, add plenty of salt and pepper to taste
  2. Add potatoes, carrots, celeriac, beef and some of the chopped chives.  Heat - no more than to a very slow simmer - until potatoes and vegetables are soft
  3. Add Spaetzle, and all of the chives.  Serve when Spaetzle are heated through!
I served the soup with the usual = crusty bread :)
Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch}|copyright galactopdx 2013

The rating by Alena is...
no, I did not force her ;)

Are you ready to see what the rest of the #SundaySupper is bringing today?  Check out all these amazing soups....

Do The Chicken Dance (chicken {or other poultry} soups)

Where’s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
Sunday Supper Movement

Wednesday, February 20, 2013

Savoy Cabbage & Potato Soup for #Dinner {#Vegetarian}

Yes, it is soup yet again on this rainy February Wednesday a reminder that it is still winter in Portland.  After the beautiful sunny day yesterday I guess we were needed to be reminded that it is still summer.  Good thing that we got our extra dose of vitamin D yesterday on the playground afters school, so we certainly can handle the rain :)

frozen tomato | copyright galactopdx 2013
My frozen tomato :)
So Savoy Cabbage & Potato Soup it is tonight.  I originally saw the recipe last week and found it quite intriguing.  Potato soup with Savoy Cabbage plus tomatoes...oh, yes winter with a little burst of last year's sunshine...I adapted the recipe to become "Galactosemia safe", dairy free, well, and to make up for  couple missing ingredients.  It is originally served with a Germolata; I served it instead with an herbal lemon paste...

Savoy Cabbage & Potato Soup
  • Splash of Olive Oil
  • 2 onions diced
  • 3-4 cloves of garlic diced
  • 1-1/2 lb red potatoes, washed, diced {in their jackets}
  • 1 tsp. of Chef's Shake Seasoning by The Spice Hunter
  • Pinch of salt
  • 4 C water
  • 2 vegetable bouillon cubes {make sure they are lactose/whey free}
  • 1/2 C Wildwood Soy Creamer {or other brand - make sure it is plain}
  • 1/2 head of Savoy Cabbage {app. 3/4 lb.} cut into 2" pieces
  • 1 large tomato {or 3 Roma's} - diced  {I still have some frozen tomatoes from last summer}
  • 1 Tbl Herbs de Provence
  • 3 tsp. Olive Oil
  • 1 pinch Kosher salt
  •  ground pepper
  • 1/8 C grated Parmesiano Reggiano {optional}
  • grated zest of one untreated lemon
  1. Heat olive oil and add onions with a pinch of salt.  Saute until onions are soft, 
  2. Add garlic cloves, potatoes, and seasoning.  Saute for a couple of minutes, then
  3. Add water, bouillon cubes, and Soy Creamer.  Bring to a very slow simmer, and cook until potatoes are soft {about 20 minutes}. 
  4. When potatoes are soft use an immersion blender to blend all the ingredients until smooth {be careful not to burn yourself - as the soup may splash back}
  5. Add the cabbage and cook on a slow simmer for another 20 minutes or so, then
  6. Add tomato and cook for another 10 minutes or so {or until all heated through}
  7. In a separate little bowl mix lemon zest with olive oil,  Kosher salt, pepper, Parmesiano Reggiano, and Herbs de Provence until it forms a paste.
  8. Ladle soup into bowls, and top each with a teaspoon of the herb/lemon zest paste
The picture does not do the soup justice...
Savoy Cabbage & Potato Soup | copyright galactopdx 2013

Just so you know - I loved this soup and the lemon/herb paste put it over the top; Ron and the kids thought it was okay. Let me know what you think - well, that is if you try it ;)

President's Day Walk at Tryon Creek

...we are here no worries all is good here in Portland.  We had a fantastic long weekend - packed with fun at the Roller Rink, and a nice long walk at Tryon Creek.  This time, the entire family - including Mia Rose - enjoyed the walk, listening to wood peckers, and imagining faeries along the way in the woods :)

I will not bore you with a lot of words today instead here are the pictures - and just maybe there is one of me as well....

hike at Tryon Creek

hike at Tryon Creek | copyright galactopdx 2013

hike at Tryon Creek | copyright galactopdx 2013

Sunday, February 17, 2013

#Dairyfree Cream of Broccoli Soup for #SundaySupper

We love soup!  Yes, not just in the winter and fall but any time of year.  It is the perfect meal.  Serve it with salad and nice loaf of crusty bread.  Do you know what I mean? Plus it is so easy to I knew just what to make for today's SundaySupper theme "Skinny SundaySupper".  The recipes are either "slimmed" down, or just by themselves not so heavy.  Our fantastic host this week is Sue the person behind Sue's Nutrition Buzz.  She is a registered dietitian by trade, and loves to educate her readers about nutritious choices.  Plus - this is so exciting - many of her recipes are dairy free and Galactosemia safe. You know that has me very excited, right?!

Now are you ready to hear more about my soup?  Yes? Maybe? Okay, so today it is Cream of Broccoli Soup.  The soup is generally packed with dairy, and/or cheese a.k.a. as "unsafe" ingredients in my house. I have however always liked cream broccoli soup from the very first time I had it after first moving to the United States. Generally it is - at least I think it is - not a "skinny" soup.  Packed with cream, butter, and sometimes cheese.  This version is creamy, delicious, yet completely dairy free.  It looks probably a little different from what you are used to, but believe me it is perfectly smooth and delicious. By the way - we love broccoli so for the soup I mainly use the stalks only and keep the florets to make my broccoli salad.  You can however, use the entire broccoli in the soup if you like it to have an even more intense broccoli flavor :)

Cream of Broccoli Soup #Dairyfree

#Dairyfree Cream of Broccoli Soup

  • Splash of olive oil
  • 1 small onion diced
  • 1 small leek - cleaned and all parts chopped {I use green and white parts}
  • 1-1/2 lbs broccoli - Cut off the florets and reserve. Thoroughly clean, peel/cut the thick skin off, and cut into pieces.  It should be around 6-9 broccoli stalks in total {preferred are medium size stalks not too thick as they tend to be woody} 
  • Optional: 1 carrot cleaned, and cut into small pieces
  • 1-1/2 lbs potatoes {I used red potatoes in their jackets} - cut into pieces
  • 6-8 C water
  • 1-1/2 boulion cube {be sure that it does not contain any milk derivative. I have seen some containing whey/lactose}
  • 1/2 Wildwood Plain Soy Creamer {or any other soy creamer you like - I do not recommend coconut because of the flavor}
  • 1-1/2 tsp. "Chef's Shake" {Spice Hunter}, or other of your favorite salt free seasoning
  • Salt and Pepper to taste
  1. Heat olive oil in a large stock pot
  2. Add onion with a pinch of salt; when onion is soft 
  3. Add leek, broccoli stalks, and -optional- carrot.  Sautee for a couple of minutes until they turn bright in color, 
  4. Add potatoes, and water.
  5. Bring to a slow simmer, cover and cook until potatoes are tender. When potatoes are tender you can 
  6. add optional 3/4 of broccoli florets {Note:  I used only the stalks} and cook for another few minutes until the florets are soft.
  7. Using an immersion blender, blend the soup.  We like it very smooth so I blend until all the vegetable pieces are mixed in.  Be careful not to burn yourself as the soup will "splash back" onto your hands!
  8. Stir in 1/2 C of soy creamer, salt free seasoning, pepper and adjust salt. - Add remaining broccoli florets to soup (mine were blanched ahead of time -> see recipe for the broccoli salad)
I hope you enjoy my version of Cream of Broccoli Soup!!! For a full feast of broccoli eat it with a side of broccoli salad, and crusty bread! And yes, our girlies give it thumbs up...

Do not go just yet - come see what the rest of the SundaySupper team is bringing to the table today...

Sizzling Skinny Appetizers & Soups
 Healthy Skinny Mains & Sides
Guilt Free Skinny Desserts & Snacks
Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog
What a list! It shows how healthy can be delicious too. There is no need to sacrifice flavor when you eat right. What is your favorite way to incorporate good nutrition in your life?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
Sunday Supper Movement

Friday, February 15, 2013

#Dairyfree Cherry Cupcakes

The birthday weekend for Mia Rose is here.  We started the celebration today with cupcakes at the Girls Scout Meeting.  For a a special treat I did not make the usual Blueberry Cupcakes, and instead gave Cherry Cupcakes try.  From what I could tell, they were a huge success as every crumb of cupcake was gone :)
Cherry Cupcake Dairyfree

 Cherry Cupcake
  • 2 C flour
  • 2 tsp baking powder
  • 1/2 C sugar
  • 1 stick Earth Balance {or other vegan margarine}
  • 3 eggs
  • 3/4 tsp Vanilla Extract  {I like Spice Hunter brand}
  • 1 jar Trader Joe/s Dark Morello Cherries - drained, juice reserved
  • 3 Tbl Soy/Oat/Rice Vanilla "Milk"
* Preheat oven to 350 and line 12 muffin/cupcake tins
1. Combine flour, baking powder, sugar, Earth Balance, vanilla extract, and eggs until you have a 
    smooth dough forms.
2. Add "Milk",  continue to mix {I use a Kitchen Aid Mixer}, until fully incorporated
3. Fill tins with the dough,
4, Add cherries (about a teaspoon full each/ app. 5 cherries) and press down
5. Bake for about 20 minutes - remove from oven and cool down -> you can eat them now or continue
    to frost them
#Dairyfree Cherry Cupcake

Cherry "Cream Cheese" Frosting
  • 3/4 package (app. 6 oz.) Tofutti Vegan Cream Cheese
  • 1/2 stick Earth Balance
  • 1 C Powder Sugar
  • 2-1/2 Tbl Cherry Juice {reserved from cherries see above}
  1. In a blender combine all of the ingredients until smooth
  2. Add to a pipping bag and frost the {cooled down} cupcakes
Vegan Cream Cheese frosted Cherry Cupcakes

copyright galactopdx 2013
Mia Rosie enjoying her cupcake...

Thursday, February 14, 2013

Happy Valentine's Day and a very Happy Mama

Did you have a nice day, or are you still having a wonderful day?   We sure did.  The girls were so excited this morning as Alena said "Finally it is Valentine's Day".  The girlies do get in the spirit of things. We had a card, a foot long pencil {yes, I know absolutely silly}, and a dairy free chocolate bar for each girl.  It set the day off right for the entire family...

At school there was a party in each classroom. So we did, what probably most of you with school aged children did as well...make Valentine's earlier in the week.  For the parties I volunteered to bring the treats - juice boxes, fruit roll-ups, and Skittles.  Each classroom had made mailboxes to hold the Valentine's for each kid.  They each came home with packed full mailboxes and more treats...We looked together at the treats at home and I am so proud of our girls.  Alena sorted out all of the candy that contain milk; she just said "they must not know that I cannot have milk" and passed it off to me {yes, I certainly do NOT need any additional candy}.  Alena then helped Mia Rose sort through her Valentine's...

Oh, and I do need to tell you what one of Mia Rosies'  best friends told her at school "I am so sorry I brought chocolate and forgot that you cannot have it" they hugged and Mia Rosies' response was "that is okay". It was no big deal - they just know that Mia Rose cannot have products containing milk...

Honestly, I cannot tell you how happy it makes me that both girls are able to manage school parties with confidence and ease.  They are not singled out, and it makes me so, so very happy.  Thank you for reading!

Valentine's Galactosemia
Mia Rosie and her Valentine's 

Galactosemia Valentine's
Alena and her Valentine's

#Recall - #Allergy #Alert On #Undeclared #Milk And #Soy In Potato Dumplings And Potato And Mushroom Dumplings by JS Pelmini OK Inc

Please click on link for details -

Recalls, Market Withdrawals, & Safety Alerts JS Pelmini OK Inc Issues Allergy Alert On Undeclared Milk And Soy In Potato Dumplings And Potato And Mushroom Dumplings

#RECALL #Undeclared #Milk in Pudding - AMPI Issues #Allergy #Alert

Please click on link for details
Recalls, Market Withdrawals, & Safety Alerts AMPI Issues Allergy Alert for Undeclared Milk in Pudding

Wednesday, February 13, 2013

Schupfnudeln {rolled potato noodles} w/ Sauerkraut

I confess - Sauerkraut is one favorite winter foods. Yes, yes I know no surprise here, right?! The German girl likes Sauerkraut :). Well, I really do and luckily the girlies and Ron like it as well.  Here is the thing so, I only like one kind of Sauerkraut better said one brand -> Mildessa from Hengstenberg. It is what I got in Germany and luckily I can also get it here in Portland.

Generally, I always add something to my Sauerkraut.  This is the basic version


  • Splash of olive oil or optional bacon diced
  • 1 onion chopped
  • 1 apple - peeled, cored, and diced
  • 2 Tb flour
  • 1 can Hengstenberg Mildessa Sauerkraut (either size)
  • 1 tsp. juniper berries
  • 1/2 C broth, or water

1. Heat olive oil, or cook bacon until fat has rendered
2. Add onions and sautéed until soft, then add apple pieces
3. Add flour and mix under the onion/apple mixture
4. Add water or broth and stir it up. Make sure to mix carefully to get rid of clumps
5. Add Sauerkraut (entire can with liquid) and juniper berries. Bring to a slow simmer and Cover
6. Keep at low (lid slightly open) and leave on stove for at least 1-1/2 hrs. Stir up every so often.

So now you got it, right? I make a big can which means Sauerkraut for a second night. Remember on Monday we had Sauerkraut with smoked pork chops...In any case first I thought about making a Sauerkraut Tart (so yummy but a lot of work), my second thought was Sauerkraut Soup (yes and is so good), but then I had it.  Schupfnudeln with Sauerkraut - it is something I always get on the market when I am in Tuttlingen. The Sauerkraut is fried up, and perfectly mixed with the Sauerkraut. Anyways, it was an experiment and it turned out well...
Schupfnudeln Sauerkraut Potato Noodles


  • Potatoes
  • 2 egg yolk
  • 3 Tb Olive Oil
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/3 C corn starch
  • 1/8 C flour
* Preheat oven to 325
1. Bake potatoes in their jackets 60 minutes
2. Peel potatoes while still warm
3. Put potatoes twice through a ricer
4. Mix egg yolk, salt, nutmeg, corn starch, and flour with the potatoes.
    Mix up until it turns into a dough. Add more flour if it is too sticky.
5. Divide dough into several pieces. Roll each piece into a long roll and cut
    app 3/4" pieces.
6. Shape each piece into a thick noodle
7. When all Schupfnudeln are formed, bring a big pot of water to a boil,.
     Add the Schupfnudeln and cook for 5 minutes.
8. Drain and set aside until ready to finish the dish
Schupfnudeln potato noodles

Finishing of Schupfnudeln with Sauerkraut

  • 2-3 thick slices of bacon cut into pieces
  • Schupfnudeln
  • Sauerkraut - app. 500 gr

1. In a cast iron pan add bacon - once fat has rendered
2. Schupfnudeln and fry until brown from each side.
3. Remove and put into a casserole dish (I keep it hot in the oven)
4. Add Sauerkraut to the pan (as little liquid as possible) and fry it, stirring
    Often until drier and brown in color. (this takes at least 15-20 minutes)
5. Mix Sauerkraut with Scgupfnudel before serving
Schupfnudeln Sauerkraut Potato Noodles

P.S.: it is easier than it sounds and so good :)


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