Cheese Spaetzle
Cheese Spaetzle, the German answer to Mac & Cheese with a twist. Or with onions. You’ll find this dish all over southern Germany, in a small Gasthaus or in not so fancy restaurants. It’s a quick fix if you don’t want to go for a fully featured entree. Or something used as a foundation if you are out to get some serious beer drinking done. Or get the munchies while drinking serious beer. You get the idea.
But it’s also easy to make in a hurry or in a bind and once you have the spaetzle covered, the remaining ingredients should be available in every kitchen.
- 1 pound spaetzle noodles
- 1 medium-large onion
- 8 oz Swiss or Emmentaler cheese, shredded
- Boil the spaetzle in salt water, see bag for duration.
- Dice the onion and saute them in oil.
- Drain the spaetzle once they are done and put half of them in a bowl.
- Add one layer of onions (about ⅔rds) on top.
- Add one half of the shredded cheese.
- Add the other half of the noodles, the remaining onions and top with the remaining cheese.
- Serve.
Eggplant Pasta
It can’t get any easier than that. What do you do if your wife loves eggplant parmiggiano, but you really hate the breading and frying part of it? Here’s the answer. Just dice the eggplant already, fry them in the pan in oil and cover it in the same pasta sauce you’d be using for eggplant parmiggiano. Et Voila. You see, I speak multiple languages.
Oh, some trick in preparing eggplant. Follow the link.
- 1 eggplant
- 1 pound of pasta (spaghetti, penne, you name it)
- 1 pound of pasta sauce
- Pre-heat the oven to 350-375 F
- Peel and dice the eggplant.
- Roast the diced eggplant in a pan.
- Transfer the eggplant into a fireproof dish.
- Add the pasta sauce.
- Bake in the oven for 30 minutes.
- Cook the pasta in parallel