Mailänder Schnitzel

This strange take on the cŀassic Schnitzel is a weŀcome one. Ŀike veaŀ or chicken parmesan, but... different. 

YOU NEED

thin veaŀ or pork or chicken , pounded with a maŀŀet

breading (flour, egg, breadcrumbs, seasoning)

oiŀ to fry

parmesan and/or mozzareŀŀa

ham or prosciutto

a tomato

fresh basiŀ

1. pound meat, dip in fŀour seasoned with garŀic powder, onion powder, and dried herbs (itaŀian seasoning)

2. drip in egg 

3. coat in panko

4. fry untiŀ goŀden brown. 

5. preheat oven to 375 F

6. top schnitzeŀs with a sŀice of ham, a tomato, and some cheese

7. bake untiŀ cheese has meŀted, 20 mins or so. 

8. serve with fresh basiŀ

Marinated Greek Salad

Very easy, but you have to eat it the next day!

YOU NEED:

1 cup boiled pasta

50 grams or so feta cheese

1 chopped bell pepper

1 chopped cucumber

a handful sliced kalamata olies

a bunch of cherry tomatoes

MARINADE:

1/4 cup olive oil

1/4 cup lemon juice

a bit of red wine or balsamic vinegar

oregano

4 cloves garlic

salt, pepper

assemble and eat the next day!

Creamy Lemon & Crab Pasta

This is a great sauce for pasta and crab meat.

YOU NEED:

1 package crab or imitation.

a handful frozen peas.

1 cup boiled pasta

1 clove minced garlic

1/4 cup sour cream

1/4 cup milk

salt, pepper, fresh parsley

juice of 1 lemon plus more for garnish

butter

1. boil pasta.

2. in a saucepan, heat up some butter. add milk and sour cream and simmer. add lemon juice. once warm, add crab and peas and simmer some more. season. 

3. serve on pasta!

Cheesy Scrambled Eggs

Eggs are SOOOOO BORING.

Step it up.

YOU NEED:

butter

eggs

some kind of cheese

some kind of seasoning

optional: bread and meat

LIKE?

Greek: Eggs, onion, feta, tomato

German: emmental, ham, eggs, on a pretzel bun

American: cheddar, bacon, eggs

Western: bell peppers, ham, cheddar, onion, eggs

French: dijon, ham, green onion, gruyere emmental or swiss, eggs

Spanish: chorizo, peppers, tomato sauce, goat cheese

Spicy: BBQ sauce, chicken, blue cheese

Swiss: Ham, Mushrooms, Swiss cheese

Italian: pepperoni, mozzarella, basil, tomato

Low-Fat Shrimp & Broccoli Alfredo

Alfredo can be.... healthy? OMG!

yes, i've mastered the recipe for low cal alfredo. 

YOU NEED:

fettuccine or other noodles
2 tbsp butter, divided
3 cloves minced garlic
2 tsp flour
3/4 cup skim milk

1/4 cup sour cream [low-fat]

1/2 c. grated parmesan cheese
broccoli florets
shrimp, peeled, raw
juice of 1 lemon

nutmeg
1/2 tsp salt
ground pepper, to taste 

1. Bring a pot of salted water to a boil. boil pasta.
2. Melt 1 tbsp of butter in a large, nonstick pan. Sautee garlic until fragrant. mix in flour, slowly and cook for a minute. Add milk and sour cream and cook until slightly thickened, stirring constantly.
3. When there is about 4 minutes left before the pasta reaches al dente, add broccoli florets to the pasta water with the pasta.
4. In a separate pan, cook shrimp in 1 tbsp of butter until pink, about 5 minutes. sautee with a bit of garlic, it's ok.
5. When sauce begins to thicken, add salt, lemon juice, pepper, nutmeg.
6. Drain pasta and broccoli and reserve some of the cooking water.
7. Add pasta, broccoli and shrimp to the sauce and stir to coat. Add pasta water, as necessary, to thin out the sauce.
8. top with extra cheese and black pepper! 

German Potato Salad

Oh, my heritage. SO GOOD! great for BBQs and potlucks

EVERYTHING MUST BE CUT INTO SMALL CUBES!
Boil 1 smallpot of potatoes, semi mash and season with salt and pepper
Cut about 5 pickles into small cubes
5 boiled eggs sliced
some chunks of ham or bacon
apples optional, in small chunks
2onions, fine cubes
peas and carrots optional
5 spoons of mayo (light mayo's fine)
1.2 cup white vinegar
1 tablespoon mustard, use standard German mustard or grainy mustard
some parsley, some garlic.
Taste it, if you think something's missing, add more.

keep it in the fridge overnight and serve!

Egg & Broccoli Casserole

SOUNDS WEIRD? NO!

YOU NEED:

1 head broccoli cut into florets

6 eggs

1/2 cup milk

salt pepper

breadcrumbs

1. blanch broccoli, just a few mins.

2. grease a baking dish, dump in broccoli

3. mix eggs and milk. dump over broccoli. season with salt, pepper

4. add breadcrumbs to top, a bit of parmesan if being exciting. 

5. bake until eggs are set, 375 F for about 30 mins.

German Pasta Fry

A German-influenced version of an easy pasta dish.

YOU NEED:

1 bunch asparagus [isuppose white aspraragus is more german but its GROSSSSS so I used green

3 pork bratwust, slices or pushed out of casing into balls

1 cup al dente pasta

1.2 cup beef broth, a bit of white wine would work too [Riesling, to keep it German!]

small roux [1 tbsp butter 1 tsbp flour] to thicken

mushrooms, sliced

a bit of garlic

lots of black pepper, and a bit of salt to season

fresh parsley

1. blanch asparagus and boil pasta, set aside.

2. in a saucepan, heat a bit of oil and add in sausage and veg

3. add garlic, seasoning, then pasta. add immediately beef stock, then roux to thicken, simmer on low heat until thick, 

4. taste sauce, add lots of black pepper, and some salt.

5. garnish with fresh parsley and maybe some cheese!

Mushroom & Feta Frittata

Frittatas. Fabulous and healthy!

YOU NEED:

1 greased baking dish

6 eggs, whipped [or 12 egg whites for SUPER LOW CAL

1/2 cup milk

1/2 cup sauteed mushrooms, sliced

crumbled feta

fresh basil

1. sautee mushrooms with maybe some garlic and olive oil

2. grease baking dish, put in feta, mushrooms, and some chopped basil

3. pour egg/milk mix on top.

4. bake until firm, about 30-40 mins at 400 F.

Sausage & Mushroom Pasta

Easy weeknight dinner!

YOU NEED:

4 sausages [any kind] squeeze out filling into little balls

1 cup pasta, boiled

1 cup mushrooms, sliced

pine nuts

olive oil

lemon juice

garlic

fresh basil

green onion

salt, pepper

parmesan cheese

1. boil pasta, drain.

2. fry up sausage in oil oil with garlic, add mushrooms, green onion

3. once almost done, add in 1 tablespoon lemon juice. if too thin, add in some more olive oil and lemon juice. add in pine nuts, finish, season.

4. toss with chopped fresh basil, top with parmesan cheese.

SCOTCH EGGS!

made in class. sinful, delicious.

YOU NEED:

6 hard boiled eggs

12 raw sausages, meat squeezed out [some king of pork, or breakfast sausage]

flour

more flour

egg

breadcrumbs

1. HARD BOIL EGGS!

2. squeeze out sausage out of casing.

3. coat eggs in flour, then make patties out of sausage. wrap around eggs, seal.

4. coat in flour, then egg, then breacrumbs.

5. fry [in a pan, or deep fryer]

Easy French Onion Soup

NEED:

 

1 can beef broth

1 can beef consomme
2 onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss, gruyere, or emmental cheese , or a mix
4 slices toasted French bread

MAKE:

1 Place onions and butter in saucepan.
2 Sauté on medium heat until onions are tender.
3 Add garlic and sauté 1-2 minutes (don't let garlic burn).
4 Add beef broth, consomme, and Woschershire sauce.
5 Bring to a boil for 1 minute.
6 Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
7 Fill bowl with soup leaving room at the top.
8 Place toasted, cubed French bread on top.
9 Top with cheese

10 Place under broiler until cheese is bubbly.

German Potato Salad!

THE CLASSIC!

Potatoes boiled in skin [small, white]
meanwhile
chop an onion, white or green,   german dill pickles in small pieces
add some vinegar and oil, about half and half, to taste
peel potatoes while still warm, and cut into small pieces into bowl with onion and pickles
gently toss as potatoes fall apart very easily as still warm
add beef broth to taste (usually about a quarter to half a cup depending on how many potatoes)

add chunks of fleischwurst, or ham or bacon
add mayo and german mustard to taste
add salt and pepper to taste, add parsley and chives
garnish with boiled eggs sliced length wise (egg slicer works best)

boiled peas and carrots optional

chunks of gouda or edam cheese optional
grind some pepper on top and serve warm or room temperature if need to put in fridge

Chive Dijon Spread

Great for sandwiches or dip.

YOU NEED:

1.4 cup sour cream or low fat mayo

2 tablespoons dijon, grainy or not

1 clove minced garlic

salt, pepper

3 stalks chives, chopped

a bit of lemon juice

Meditteranean Pasta Salad

So so so easy, bring to a potluck!

YOU NEED:

2 cups boiled pasta

halved cucumber slices

chunks of tomato

onion

red bell pepper

kalamata olives 

OPTIONAL: zucchini or eggplant

VINAIGRETTE:

3 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

salt, pepper, oregano, dill 

3 cloves minced garlic

FOR CREAMY: 1 tablespoon mayo or greek yogurt

Roasted Endive with Goat Cheese and Endive

YUMMY. just lay this out in a baking dish.

YOU NEED:

2 belgian endives, sliced thinly
balsamic vinegar\
2 cloves minced garlic
olive oil\
salt and pepper
oregano
goat cheese
pine nuts or any nuts

layer it all together and bake. sprinkle with dry oregano

Roasted Endive

 

One of the best vegetables to roast! great as a bed for chicken or other roasted meats, as well. shredded, halved, or whole.

METHOD:

coat in something

top with olive oil

bake for 30 mins or so, uncovered, until browned.

WITH WHAT?

above: Simple butter and pepper

wrapped in ham or prosciutto, with lemon

lemon, balsamic vinegar

 maple & orange juice

ALSO:

the classic is just lemon and olive oil, salt and pepper, plain and simple.

also try some garlic!

you can also top with nuts [pine nuts, pecans, or walnuts]

and cheese is always welcome [blue cheese, feta, or goat cheese]

try incorporating into a salad!

Cheesy Spaetzle [Kaesespaetzle]

This german cooking is making me miss germany, a lot. 

YOU NEED

1 1/2 cups all-purpose flour
 3/4 teaspoon ground nutmeg
 3/4 teaspoon salt
 1/8 teaspoon pepper
 3 eggs
 3/8 cup 2% milk
 3 tablespoons butter
 1 onion, sliced
 1 1/2 cups shredded Emmentaler cheese, or cheddar, or swiss, or gruyere, or just a good mix.

TO MAKE:



Sift together flour, nutmeg, salt and pepper
. Beat eggs in a medium bowl.
Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil.
Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater.
When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden.
Stir in spaetzle and remaining cheese until well blended.
Remove from heat, and serve immediately.

Schnitzel with Jager Sauce

Schnitzel itself is rather easy to make. This is how you make delicious and creamy jagersauce, my way!

SCHNITZEL:

1. get a cutlet of pork, veal, or chicken and pound with a meat pounder until thinner and tenderized. 

2. coat in flour, then egg, then panko breakdcrumbs.

3. heat canola or vegetable oil [because who has lard] and fry schnitzel until golden on both sides.

4, keep in oven on low temp to keep warm while you make the rest, and the sauce.

JAGERSAUCE: 

1 tablespoon butter

1 clove munced garlic

1/2 a chopped onion

a package of mushrooms, sliced

1 cup beef broth

2 tablespoons flour

1/4 cup sour cream or heavy cream [for a creamy version]

salt and ground black pepper to taste

a bit of paprika, chives, or parsley to garnish. 

1. fry mushrooms and onions in butter and garlic until soft.

2. mix beef broth with flour, add in and simmer until a bit thicker.

3. add in cream if using, stir until mixed, and finally taste, season, and serve over schnitzel.

4. garnish. great with spaetzle or fries!

German Style Crepes

These are fluffier, thicker,  and less sweet than french crepes. They're also known as german pancakes. 

In a bowl, whisk together 1 cup all purpose flour [or half whole wheat] flour with 2 eggs until combined. 

Add in half a cup milk, 1/2 a cup water, and 2 tablespoons melted butter. add a bit of salt, just a pinch.

NOTE: for a slightly sweeter crepe, add in 2 tablespoons or more sugar, and some vanilla extract, but not much. 

Grease a pan, pour in about 1/4 cup worth at a time, cooking on one side for 2 mins until browned,  then flipping. This should make 8-10 crepes. 

If you're eating them right away, add ingredients to the cooked side, like cheese, ham, etc. But I prefer just making the whole batch and warming them up later with whatever ingredients I want. 

Ideas?

SAVOURY:

Gruyere & Ham [or swiss, or emmantal]

Aged Cheddar & Apple

Bacon, Cheddar & Mushrooms

Sausage, Mozzarella & Peppers

Egg, Asparagus, Goat Cheese

Spinach, Feta

Croque Monsieur: Ham, Gruyere or Emmental, Tomato, cover in Bechamel [add a fried egg for madame]

Chicken, Peas, Mushroom, Cheddar

Squash & Boursin

SWEET?

Butter & Brown Sugar, plain and simple.... mmm. guilty pleasure.

Maple Syrup! of course.

Strawberries & Whipped Cream

Banana & Peanut Butter & Marshmallow

Banana and Nutella, of course

Orange Liqueur and Peaches

Chocolate & Raspberry Puree

Blueberries & Cream

Apples & Cinnamon Sugar

Cream Cheese & Apple Sauce

Ice Cream

Caramel