Caramelized-onion Spaetzle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
29 ounce: Nonfat Veg Chicken Broth, Low Sod, Note 1
5 cup: Water,
1 tbsp: I Cant Believe Its Not Butter - Light, Note 2
1: Onion, Halved Lengthwise, Thin Sliced
2 cup: All-Purpose Flour,
1/2 tsp: Baking Powder,
1/2 tsp: Salt, Divided
1/8 tsp: Ground Nutmeg,
1: Egg,
1: Egg White,
1/2 cup: Nonfat Milk, I Used Lactaid Nonfat Milk
1/2 cup: Water,
1 tbsp: Chopped Fresh Parsley,
1/4 tsp: Pepper,
Directions:
These tiny Bavarian-style noodles are ready to serve in the time it takes
to make rice...and kids love em!
Note 1: Original recipe used 2 cans (14 1/2 oz each) no-fat chicken broth
Note 2: Original recipe used 1 Tbsp butter
In pot combine broth with 5 C water; over high heat bring to a boil.
Meanwhile, in skillet melt margarine (or butter) over medium heat. Add
onion; cook until softened slightly and lightly browned, 3 - 5 min. Remove
from heat; set aside.
Combine flour, baking powder, 1/4 tsp salt and nutmeg. In bowl lightly beat
egg and egg white with milk and 1/2 C water. Stir in flour mixture until
combined. Spoon into colander over pot of simmering broth mixture. [NOTE:
The batter is very thick. You need a colander with moderately large holes.
We ended up using a potato masher and pushing it thru with our fingers. The
holes were a bit large but it tasted good anyway. We had to adjust the
cooking time for this method by allowing them to cook 1 - 2 min each
batch.] With spatula press some of batter through holes. Cook until
spaetzel float, about 1 min. Remove with slotted spoon, allowing excess
liquid to drip off; transfer to serving bowl. Repeat cooking remaining
batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion
and remaining salt into spaetzle.
This is wonderful tasting and quick to make.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 283.4 Total Fat 3g Sat Fat 0.7g Carb 51.5g Fib 0.8g Pro 19g Sod
656 mg CFF 8.7%
Recipe by: Womans World, 10/6/98
Posted to EAT-LF Digest by Reggie Dwork on Oct 03,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
to make rice...and kids love em!
Note 1: Original recipe used 2 cans (14 1/2 oz each) no-fat chicken broth
Note 2: Original recipe used 1 Tbsp butter
In pot combine broth with 5 C water; over high heat bring to a boil.
Meanwhile, in skillet melt margarine (or butter) over medium heat. Add
onion; cook until softened slightly and lightly browned, 3 - 5 min. Remove
from heat; set aside.
Combine flour, baking powder, 1/4 tsp salt and nutmeg. In bowl lightly beat
egg and egg white with milk and 1/2 C water. Stir in flour mixture until
combined. Spoon into colander over pot of simmering broth mixture. [NOTE:
The batter is very thick. You need a colander with moderately large holes.
We ended up using a potato masher and pushing it thru with our fingers. The
holes were a bit large but it tasted good anyway. We had to adjust the
cooking time for this method by allowing them to cook 1 - 2 min each
batch.] With spatula press some of batter through holes. Cook until
spaetzel float, about 1 min. Remove with slotted spoon, allowing excess
liquid to drip off; transfer to serving bowl. Repeat cooking remaining
batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion
and remaining salt into spaetzle.
This is wonderful tasting and quick to make.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 283.4 Total Fat 3g Sat Fat 0.7g Carb 51.5g Fib 0.8g Pro 19g Sod
656 mg CFF 8.7%
Recipe by: Womans World, 10/6/98
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp