I got a message in my comments recently about a new food blog called My Food Storage Cookbook. You gotta love food storage recipes that include the actual directions for using things like powdered milk/eggs, etc. So, one of my children and I tried out the German Spaetzle recipe today...
And that's where the importance of good utensils come in. Those, or at least expect to need a lot of practice if you're going to attempt to use the alternative method of preparation. We used powdered milk, powdered eggs, followed the excellent directions, and everything went well, including the test tablespoon in the boiling water. I loved the fact that the directions included the option of using a food storage bag with a corner stripped off to make the noodles if you don't happen to have a pastry bag handy.
Just turns out that I'm not that proficient of forming noodles via food storage bag. Yet.
The flavor of our version of the German Spaetzle was great, it's just that I had short, stubby "noodles". I'm sure that a pastry bag would have worked better--as sure as I can be, considering that I haven't used one that much. But my guess is that if I practice these some more, which I am planning to do, I will get better at the food storage bag alternative, or at the pastry bag method, if that's the route I choose to go. Can't underestimate the importance of practice...
Anyway, saw a couple more recipes over there I'm looking to try in the future, among them the Creamy Chicken Enchilada Recipe (which I will wait to try until it gets cooler, since it needs to bake for an hour) and the Italian Chicken Recipe, which looks like it would be a good option any time of the year. And that's only a couple of many recipes, with the author supplying sources, and a great way to organize your preparation efforts. There's a lot to check out if you are interested, so you might want to check it out. I know I'll probably head back for more info soon...
Hope that everyone is having a great summer, and that your garden is going well--in ours the radishes have done well, and there is great hope for the carrots. Looking forward to our raspberries ripening. Take care, and if you are in an area that is hot, hot, hot, try to stay cool, cool, cool..... :)
4 comments:
I have always made spaetzles with either a spoon or an actual spaetzle maker. I have never heard of using a pastry bag...interesting. I like knowing that you can make them with powdered ingredients; they take a lot of eggs and I have a lot of powdered eggs on hand.
Kristen--I opened a new can of powdered eggs just for this, and now that it is open, it won't last as long, so either I'll be making a lot of spaetzles, or need to remember to use them into other recipes. :) Also, just using a spoon sounds even easier... Thanks so much for your comment!
I too just found this website and I have been making some of her recipes too! I love the internet. And Maries-powdered eggs last at least a year when they are opened. I use them in everything! So convenient!
Julene--I thought the eggs wouldn't last that long, (I was thinking 6 months) so it would be nice to have more time... :) I too am looking forward to trying more of those recipes--thanks so much for your comment!
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