Monday, December 30, 2013
One easy dish that I like is cheesy spaetzle, a take on macaroni and cheese. It starts with your own homemade spaetzle -- see a link the the butternut squash variety here -- and then just adds your favorite cheese. The freshly made spaetzle allows the cheese to melt and blend readily, so you really don't have to make a sauce or bake the macaroni and cheese dish in the oven. All in all, it turns out to be about as time-efficient as most homemade macaroni and cheese recipes.
One recipe spaetzle (made with 3 cups flour and 3 eggs)
8 oz shredded cheddar
Make spaetzle according to directions above and place in bowl with a pat of butter (about 2T). When entire batch is made, place in a saute pan with shredded cheese over low heat, and mix gently until cheese is melted.
Fast: Spaetzle is not particularly fast, but the entire recipe above cooks in about 45-60 minutes, making this an ideal weekend meal or side dish.
Cheap: Certainly more expensive than boxed macaroni and cheese, but also much tastier and healthier.
Good: This is a recipe that emphasizes quality over cost or speed. I use organic flour, pastured eggs, and cheese made from milk with no added hormones, so I know that my body at least has a fighting chance to process those carbs naturally. A nice dance lesson or yoga class after dinner doesn't hurt either!
Posted by Jennifer Lorenzetti at 2:50 PM