Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
359cal
11gprotein
49gcarbs
13g
Ingredients
2 cups All-Purpose Flour (Sifted)
2 pcs Large Eggs (Lightly beaten)
0.5 cup Whole Milk (Can substitute with water for a less rich noodle)
1 tsp Salt (For the batter)
0.25 tsp Ground Nutmeg (Freshly grated is best)
3 tbsp Unsalted Butter (For finishing)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Prepare the Batter
In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
A rich, savory gravy loaded with earthy mushrooms and a hint of thyme. This creamy, flavorful sauce is perfect for smothering mashed potatoes, roasts, or biscuits. Ready in under 25 minutes!
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Chewy, gut-friendly spätzle with a creamy, aromatic mushroom gravy – homestyle comfort food!
This german_american dish is perfect for supper. With 748.4399999999999 calories and 18.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
2
Set Up for Cooking
While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
3
Cook the Spätzle
Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
4
Finish and Serve
In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.
157cal
3gprotein
11gcarbs
12gfat
Ingredients
4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
0.5 medium yellow onion (Finely chopped)
2 cloves garlic cloves (Minced)
3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
2.5 cup vegetable broth (Low sodium recommended)
1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
0.5 tsp dried thyme
0.75 tsp salt (Adjust to taste)
0.5 tsp black pepper (Freshly ground is best)
2 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Brown the Mushrooms
In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
Remove the browned mushrooms from the skillet and set them aside on a plate.
2
Sauté the Aromatics
Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3
Create the Roux
Sprinkle the all-purpose flour over the cooked onions and garlic.
Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.
While whisking continuously, slowly pour in about 1/2 cup of the vegetable broth. Scrape the bottom of the pan to release any flavorful browned bits (deglazing).
Once a smooth paste has formed, gradually whisk in the remaining vegetable broth until no lumps remain.
Bring the mixture to a gentle simmer. The gravy will start to thicken as it heats.
5
Simmer and Season
Return the cooked mushrooms to the skillet.
Stir in the soy sauce, dried thyme, salt, and black pepper.
Reduce the heat to low and let the gravy simmer gently for 3-5 minutes, allowing the flavors to meld and the gravy to reach your desired consistency.
Taste and adjust seasoning if necessary. Stir in the fresh parsley just before serving.
