Curious about Spätzlesalat (Cold Spätzle Salad)?

Want to surprise guests with a new kind of cold salad? Then try this Spätzle Salad, a special egg noodle, served with fresh veggies, bacon, cheese and a light dressing.

My new food obsession is spätzle (or spaetzel)! I consumed large amounts of it during my summer vacation in Austria and Hungary. What are they? Well they are like a cross between dumplings and soft egg noodles. You will find them in almost every plate served to you in Central European countries. Spätzle means “little sparrow”. Almost all countries have the same spelling, yet in Hungary they are usually called nokedli. After reading this post you will be able to prepare your own delicious cold spätzle salad which will be a hit at your next pot-luck party.

And finally, a bonus at the end of the post with a few pics from my summer vacation! 🙂

Spätzlesalat Cold Spätzle Salad mit basil
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Ketchup and Beans Salad with Spinach for Popeye

Making your own homemade ketchup is so rewarding, and a millions times healthier than the bottled crap.  Find below one of the original recipes from 1906.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Elizabeth at The Lawyer’s Cookbook and she picked a really original movie: Popeye! No, spinach was not the main inspiration for my recipe but there is some in there. I was actually inspired by a book I was reading and by ketchup, the condiment. That turned into a Ketchup and Beans Salad with Spinach!

Ketchup-and-Beans-with-Spinach-closeup

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Sopa de Ajo (Spanish Garlic Soup)

Garlic lovers rejoice! Enjoy a beautiful bowl of Sopa de Ajo, a rustic Spanish garlic soup accompanied by poached eggs and grilled bread.

The traditional Sopa de Ajo is said to have been created by Castillian shepherds looking for a way to stay extra warm during colder nights out in the pasture. Many recipes cook the bread right into the soup but my garlic soup is served more as a broth with the bread on the side. A chunky and earthy broth rich with crispy chorizo, fragrant thyme, smoked paprika, and large pieces of caramelized garlic cloves.

Sopa de Ajo top

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Cream of Almond Soup, Medieval Cooking Part 2

Cream of Almond Soup was a traditional recipe often prepared in Medieval times. Ground or powdered nuts were used to thicken broth and stewed in milk with a spices or herbs.

Before we explore this unusual Cream of Almond Soup, or Crème Almaundys, here is a quick refresher on what is considered Medieval times. The Middle Ages covers roughly the 5th to the 15th century. It is called the Middle Ages because it is the middle period of the three main divisions of history, at least the Western one: first is Antiquity which ends with the collapse of the Roman Empire, second is the Medieval period, and third we have the Modern period which started with the Renaissance.

Almond Soup

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Cilantro Parsley Soup for Saint Patrick’s Day

Nothing say Saint Patrick’s Day like a fun vibrant green recipe. This Cilantro Parsley Soup fits the bill perfectly and it will let you go threw those bunches of herbs just sitting in your fridge.

Let me tell you how this Cilantro Parsley Soup recipe came about. Here is a story we are all too familiar with. A situation we are all guilty off. You buy a big bunch of coriander or parsley for a recipe…because you need like 1/2 cup of it only. You put practically the whole bunch back in the fridge and promise yourself to use it before it wilts. Next thing you know that whole bunch of herbs is being tossed into the garbage because it went bad. Sounds familiar?

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Roasted Kabocha Squash Salad with a Beer Vinaigrette

Let your squash be merry! This delicious Roasted Kabocha Squash Salad will soak up the perfectly paired Beer Vinaigrette in no time. A great seasonal fall salad for a family dinner or large gathering.

I love getting together with friends and even better if we are all asked to bring a dish to share. This past Saturday an expert cocktail mixer friend invited 3 lush volunteers/friends over for a Gin Cocktail party. It’s a hobby but her cocktails are always off the hook. Well we were asked to bring a dish that would go with gin. A tall order!

I wanted to use one of the four gorgeous squashes I recently bought and fell on this recipe. If there is already booze in the vinaigrette is has to work with drinks, right? All 4 potent Gin cocktails were a hit, and so was this Roasted Kabocha Squash Salad with a Beer Vinaigrette!

Roasted Kabocha Squash Salad with a Beer Vinaigrette close-up

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Fish Bone Broth: follow your gut

Did you know even fish bones are great to make a mineral and gelatin packed bone broth. Learn how to acquire and prepare a super healthy Fish Bone Broth.

Here we are with the final post of four articles that I wrote following my challenge to have a cup of bone broth a day for 1 month to see if it would help with my acid reflux condition, know as GERD. Actually I should say it is the final broth recipe post because I have shared with you all the various treatments I have tried. Did I manage to cure my gut issue in the end? Was the broth all that it lived up too? Keep on reading to find out!

As I mentioned in my last post, I was a little anxious about posting my last two recipes. These last two broths could be a challenge for many to make because I am using more graphic carcass parts! First off, I want to give thanks for all the amazing support I got from my readers for the lamb’s head broth. It certainly was not a recipe many of you would run out to the store and try but I loved all your encouraging comments. Thank you! This time we are going down the fish bone broth route with fish skeletons, whole with head, fins and tail.

a spoon of fish bone broth

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