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just a girl living the expat life

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29: Recipe | Spritzgebäck (German Spritz Cookies)

November 29, 2020 filed under: baking, family, food, holidays, NaBloPoMo, nostalgia

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2020

 

This post has been years in the making. Spritzgebäck is the traditional holiday cookie in my family. Everybody gets involved. My Mom prepares the dough, my Dad and the kids (first my sister and I, then my cousin, now my niece and nephew) make the cookies. My Dad used to have a manual meat mincer and cookie inset that he used for years and years, but they upgraded to an electric food grinder attachment for a stand mixer a couple of years ago (which makes it much easier). Everybody in the family brings a cookie tin that gets filled to the top with spritz cookies and in recent years, when I couldn’t go home for the holidays, my Mom always sent me some in her Christmas package. It’s always the most coveted item. 

We decided that this year, with the pandemic and unreliable postal service times and outrageous postage prices, we wouldn’t send any packages for Christmas. So, finally, after talking about it for years, I invested in a meat grinder attachment and cookie inset to make my own. I guess it was about time. 

The trick for these cookies is to chill the dough overnight, then prepare the cookies the next day by pressing it through the meat grinder into thin strips which bake into extra crispy, hard cookies. My niece and nephew can demonstrate it much better than I could because they’re experts now.

If you are “team soft cookie”, I still recommend you give these a try. Maybe they’ll change your mind. Although, you will have to invest in the equipment first… but it’s worth it, IMHO. Jon is also a fan. The cookies are crisp, but not too sweet. Just perfect with a cup of coffee or tea. Great for dunking, too. Our family traditionally makes them ‘plain’, but you can also dip on end into melted chocolate if you’re into that. 

If you try them, let me know if you enjoy them. Meanwhile, I’ll sit here with my nostalgia, nibbling on a cookie. 

Ingredients

500 g unbleached wheat flour
250 g sugar
250 g butter (unsalted) — softened
1 egg
1 pinch salt
1 pouch vanilla sugar

Beat the soft butter until fluffy. Add the sugar and eggs and keep beating. Add the rest of the ingredients and form into a ball. Wrap in aluminum foil and place in the fridge overnight. 

Bring dough to room temperature before proceeding. Add dough to your meat grinder and press through the cookie attachment and line the cookies up on a cookie sheet (you can line them up tightly as they won’t expand much, but you still might have to bake in a few batches). Bake at 375°F for 15-20 minutes until golden brown. Let cool down on a cooling rack.

Spritzgebäck (German Spritz Cookies)

5 from 1 vote
Print Recipe Pin Recipe
Servings 18 (1 serving = 5 cookies)
Calories 200 kcal

Ingredients
  

  • 500 g wheat flour
  • 250 g sugar
  • 250 g butter (unsalted)
  • 1 egg
  • 1 pinch salt
  • 1 pouch vanilla sugar

Instructions
 

  • Beat the soft butter until fluffy.
  • Add the sugar and eggs and keep beating.
  • Add the rest of the ingredients and form into a ball. Wrap in aluminum foil and place in the fridge overnight. 
  • Bring dough to room temperature before proceeding.
  • Add dough to your meat grinder and press through the cookie attachment and line them up on your cookie sheet.
  • Bake at 375°F for 15-20 minutes until golden brown.
  • Let cool down on a cooling rack.

9

28: Our Thanksgiving

November 28, 2020 filed under: food, holidays, NaBloPoMo, running

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2020

Our Thanksgiving this year didn’t look much different than last year’s, to be honest, despite the pandemic. As previously mentioned, Jon and I are kind of used to spending holidays without seeing family, so it’s our “normal” to make it nice just for the two of us. Funnily enough, we had tentative plans this year to actually see family for the holidays, but when the COVID-situation didn’t allow for travel (at least in our opinion, it didn’t), it wasn’t too hard to switch back to our usual plan.

I probably would have run our local Turkey Trot again this year, but since the run went virtual (like everything else), I decided to team up with Tanja for a virtual run on Thursday morning. It’s nice that you can count on a friend to go along with your plans and knowing that she was also running a turkey trot in her neck of the woods and made me feel thankful and connected. And we even did a virtual high five at the end.

After I got back, I started preparing our Thanksgiving feast, while sipping coffee and face-timing with my family in Germany. I love spending the day in the kitchen and setting a nice table, even if it’s just for the two of us.

We did stay in our lounge pants, however, in expectation of the waistband-expanding dinner.

When we initially brainstormed side dishes for our meal, we threw around some new ideas and then ended up just recreating our Thanksgiving meal from last year: Roasted TurkeyChicken, mashed potatoes, gravy, roasted green beans, and delicious apple-cornbread-stuffing. For dessert, I baked an apple cake again and made some freshly whipped cream to go along with it.

 

After dinner, we settled in for a cozy evening on the couch by the (fake) fireplace. Honestly, I was so stuffed that I couldn’t move one more inch. We talked about what we’re thankful for this year and I also got some knitting done. We both agreed that it was just the quiet and cozy Thanksgiving that we wanted.

How was your Thanksgiving? Did you make it a good day?

10

22: Recipe | Fish Florentine

November 22, 2020 filed under: food, NaBloPoMo, recipe

If you follow me on Instagram, you’ve been seeing this dish pop up a few times in the last few weeks. It’s one of our favorite recipes if we feel like we want to add more fish to our diet. It’s a dish that tastes fancy, but is super-easy to make, cooks quickly, and is still pretty light. 

I’ve adapted the recipe from the one found on skinnytaste.com. The original recipe calls for cream cheese and we decided to use a little bit more half & half and add in some vegetable broth for flavor instead.

This dish will work with any type of white, flakey fish (we have used cod, halibut, mahi-mahi, or tilapia for this dish) and since Jon and I are both spinach fans and add it to any dishes that we can, we almost doubled the amount from the original recipe. Spinach deflates so much when cooked that you won’t be sorry that you used a little bit extra. Trust me. 

Ingredients

1 1/2 lbs (4-5 pieces) of skinless white firm fish fillet
2 tbsp extra virgin olive oil
2 red bell peppers (chopped)
2 cloves garlic (minced)
16 ounces fresh baby spinach
1/2 cup half & half 
1 cup vegetable broth
3 tbsps grated Parmesan cheese
1 tbsp flour mixed with 3 tbsps water
salt
fresh black pepper

In a large skillet over medium heat add 1/2 tablespoon of olive oil, red bell pepper, and garlic and sauté for about 5 minutes. Add spinach and let wilt.
Season with a pinch of salt and pepper. 
Add the half & half, vegetable broth, and parmesan cheese and mix well. 
In a separate skillet, heat 1 tbsps of olive oil. Season fish on both sides with salt and pepper and place in the skillet.
Cook 6-7 minutes on each side until cooked through and slightly browned.
Serve creamed spinach-pepper mixture and fish over brown rice. 
 
Enjoy!
 

Fish Florentine

Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 1/2 lbs white fish fillets
  • 2 tbsps olive oil
  • 2 bell pepper chopped
  • 2 cloves garlic minced
  • 12 oz fresh baby spinach
  • 1/2 cup half & half
  • 1 cup vegetable broth
  • 3 tbsps grated parmesan cheese
  • 1 tbsp flour mixed with 3 tbsps water for thickening
  • salt to taste
  • black pepper to taste

Instructions
 

  • In a large skillet over medium heat add 1/2 tablespoon of olive oil, red bell pepper, and garlic and sauté for about 5 minutes.
  • Add spinach and let wilt. Season with a pinch of salt and pepper. 
  • Add the half & half, vegetable broth, and parmesan cheese and mix well. (Thicken with flour mixture, if necessary.)
  • In a separate skillet, heat 1 tbsps of olive oil. Season fish on both sides with salt and pepper and place in the skillet.
  • Cook 6-7 minutes on each side until cooked through and slightly browned.
  • Serve creamed spinach-pepper mixture and fish over brown rice.  

6

18: What I bought at Trader Joe’s Vol. 11

November 18, 2020 filed under: food, NaBloPoMo, traderjoes

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2020

If you know me, you know I am a little bit Trader Joe’s obsessed. We do 80% of our shopping there and although I wish we’d finally also get an Aldi in the area, I would never trade my Trader Joe’s for it. 

It’s been a whole year since I shared some of the things that I have recently purchased (and loved) from Trader Joe’s and I thought I’d bring this feature back. The holiday season is an especially exciting time to shop at TJ’s because they always have really great seasonal items.  

Here are a few things I’ve recently picked up on my shopping trips:


Pappardelle Pasta* (8 oz) $1.99 // pantry  section

It’s surprising how much the shape of your pasta changes the character of your pasta dish. We usually buy whole grain spaghetti or penne for our pasta dishes, but this pappardelle pasta was a really nice change if you’d like to switch things up. 


Turkey Burger (12 oz) $2.99 // freezer section 

We’ve worked hard to try every single frozen burger variety that Trader Joe’s offers  (still a few to go), but the turkey burgers are one of our favorites. They’re just simple patties without any extra seasoning, they cook nicely, and don’t lose a lot of water. Solid buy!


Cotswold Double Gloucester Cheese* (per lb) $9.99 // dairy section

You can’t go wrong with any cheese, IMHO, but this is one of my recent favorites. If you are planning to put together a cheese/charcuterie board for the holidays (and honestly, who doesn’t?), add this cheese to your selection. You won’t regret it. 


Fairtrade Organic Bolivian Blend Coffee* (14 oz) $7.99 // pantry section

When we don’t want to pay the big bucks for fancy coffee, this is our go-to everyday coffee. We grind the beans freshly at home and it’s really smooth and delicious coffee.  


Speculoos* (7 oz) $2.99 // above freezer section

Do yourself a favor and get a box of Speculoos for the holiday season. These cookies are so good and they pair wonderfully with a hot cup of coffee, tea or hot chocolate. (I dunk mine into the warm beverage.)

What have you bought at Trader Joe’s recently?


* I am not affiliated with Trader Joe’s, nor have they endorsed, sponsored or paid for my reviews. I am just sharing my love for the store and its products, which basically means free advertisement for them. Ha. All opinions are my own.

12

15: Recipe | Warm and soothing Apple Cinnamon Steel-Cut Oats

November 15, 2020 filed under: food, NaBloPoMo, recipe

It’s that time of the year again where a warm and soothing breakfast makes all the difference in the dark and early morning hours. People generally love or hate oatmeal, I personally think it all comes down to the way you prepare it. 

I swear by steel-cut oats over old-fashioned oats. They don’t get as soggy and keep a little bit of extra texture. They also have a bit of a nuttier flavor, which I like. Steel-cut oats are also said to be a little bit more nutritious than the rolled variety because they contain a little bit more fiber and are slightly lower on the glycemic index. I don’t think the difference is significant though, so use whichever ones you personally prefer.

Ingredients

⅓ cup of steel-cut oats (I use the quick-cooking kind from Trader Joe’s. They cook in 8 minutes and cut the cooking time in less than half!)
¾ cup liquid of choice (I prefer soy milk these days, but water or milk or other milk alternatives work as well). 
1 apple (chopped) (or ½ cup blueberries or raspberries are good too!)
1 tsp sweetener of choice (I use maple syrup or honey, but you can also use brown sugar, coconut sugar, or agave syrup). 
cinnamon
pinch of salt

Bring the liquid and fruit to a boil. Add steel-cut oats, a pinch of salt, and sweetener and let simmer for 5-7 minutes, stirring occasionally (or cook according to directions). Let sit for 1 minute.
Sprinkle with cinnamon and enjoy warm. 

*  *  *

I usually go through phases with my breakfast choices (remember, I had a lot of smoothies throughout the summer, I also enjoyed müsli with yogurt and fruit, and I even had sprouted whole-grain toast with plum butter quite a few times recently), but I know that steel-cut oats will be my go-to breakfast this winter.

What do you like for breakfast these days?

Warm and soothing apple cinnamon steel-cut oats

Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 8 mins
Servings 1
Calories 260 kcal

Ingredients
  

  • 1/3 cup steel-cut oats
  • 3/4 cup soy milk or water or other milk alternative
  • 1 medium apple
  • tsp maple syrup
  • cinnamon
  • pinch of salt

Instructions
 

  • Bring the liquid and fruit to a boil.
  • Add steel-cut oats, a pinch of salt, and sweetener and let simmer for 5-7 minutes, stirring occasionally (or cook according to directions).
  • Let sit for 1 minute.
  • Sprinkle with cinnamon and enjoy warm. 

4

8: Recipe | Creamy Broccoli-Chicken Soup

November 8, 2020 filed under: food, NaBloPoMo, recipe

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2020

Hooray for soup season. I couldn’t be more excited that the temperatures are finally falling a bit here in Northern California so that I can start rotating soups into my meal planning again. This light, creamy broccoli chicken soup was one of our favorites last year and I’ve been waiting for the right moment to share the recipe with you. 

Ingredients

2 chicken breasts
1 large onion chopped
4 large carrots peeled chopped
6 stalks of celery chopped
2 garlic cloves crushed
1 tbsp dried mixed herbs de Provence
12 oz broccoli florets
7 cups vegetable broth
1 cup of half and half 
2 tbsp flour mixed with 2 tbsp water (for thickening)
salt and pepper to taste
lemon juice to taste
1 tsp red pepper flakes (optional)

Sauté the onion, celery, and carrots in a little bit of olive oil until soft and fragrant. Add the garlic and sauté for another 2 minutes. 

Add the vegetable broth and chicken breasts and bring to a boil, then turn down the heat and simmer for about 15 minutes.

Add the broccoli florets, the cup of half and half, and the flour mixture and simmer for another 10-15 minutes.

Remove the chicken breasts and shred, then return to the pot.

Add salt, pepper, and lemon juice to taste.

If you like it a little spicy, add red pepper flakes (optional).

Enjoy!

Creamy Broccoli-Chicken Soup

Print Recipe Pin Recipe
Servings 4
Calories 294 kcal

Ingredients
  

  • 2 chicken breasts
  • 1 large onion chopped
  • 4 carrots chopped
  • 6 stalks celery chopped
  • 2 cloves garlic crushed
  • 1 tbsp dried mixed herbs de Provence
  • 12 oz broccoli florets
  • 7 cups vegetable broth
  • 1 cup half and half
  • 2 tbsps flour (mixed with 2 tbsps water) for thickening
  • salt and pepper to taste
  • lemon juice to taste
  • 1 tsps red pepper flakes optional

Instructions
 

  • Sauté the onion, celery, and carrots in a little bit of olive oil until soft and fragrant.
  • Add the garlic and sauté for another 2 minutes. 
  • Add the vegetable broth and chicken breasts and bring to a boil, then turn down the heat and simmer for about 15 minutes.
  • Add the broccoli florets, the cup of half and half, and the flour mixture and simmer for another 10-15 minutes.
  • Remove the chicken breasts and shred, then return to the pot. 
  • Add salt, pepper, and lemon juice to taste. 
  • If you like it a little spicy, add red pepper flakes (optional).

12

Recipe | Quick Almond Butter Oat Cookies

September 28, 2020 filed under: baking, food, recipe

The other day, when I talked about my quarantine baking, I asked if you were interested in the recipe for these quick almond butter oat cookies, so here it is! 

They require only four ingredients (that I usually have at home at all times) and I’ve used coconut sugar. I hadn’t heard about coconut sugar before, but when I saw it at Trader Joe’s, I was intrigued and bought it. Coconut sugar is no sugar substitute and has the same calories as regular, white sugar (if that matters to you), but it’s supposedly a little lower on the glycemic index and won’t spike your blood sugar as much (although that might be debatable).

One thing to note, coconut sugar is brown, so be aware that it might change the coloring of your baked items. It obviously didn’t matter for these cookies. They’re gorgeous and delicious! I hope you enjoy them.

 

Almond Butter Oat Cookies

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Servings 16
Calories 125 kcal

Ingredients
  

  • 1 cup almond butter
  • 1 egg
  • 1/2 cup coconut sugar
  • 3/4 cup oats

Instructions
 

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Mix the almond butter and egg, then add the other two ingredients and mix well.
  • Use a spoon and scoop a spoonful of the cookie dough onto the baking sheet. Press flat with a fork.
  • Bake 10 minutes at 350F.

5

Quarantine baking

September 14, 2020 filed under: baking, Corona Life, food

If you follow me on Instagram, you know that I’ve become a quarantine cliché when I started baking bread with sourdough starter back in April. I’ve kept a weekly baking schedule since then, which is my longest bread baking streak yet, and I am not planning to stop anytime soon.

But, not surprisingly, quarantine has led to a lot of other baking shenanigans as well. I baked a couple of favorites but also tried a few new recipes. In case you need some inspiration, read on, I am sharing a few, but not all of my recently baked goodies!

Lemon Poppyseed Muffins

I used this recipe and ditched the vanilla extract and substituted with 2-3 tbsps of lemon extract (lemon juice is not lemony enough. Go ahead and stick your finger in the batter to try!). I also did not soak the poppyseeds (never have, but wonder how much of a difference it would make. Anyone?).

Lemon poppyseed muffins are my favorite and these were delicious. You also might be interested to know that they freeze very well (however, freeze them without the lemon glaze that I put on some of them!). I wrapped them individually in aluminum foil and then I’d just take one out in the morning and it would be ready to eat in about 1 hour. 

Lemon Yogurt Zucchini Bread

I don’t know about you, but I feel like you can never go wrong with zucchini bread. Regular zucchini bread is delicious as is, but have you tried adding yogurt and lemon for a twist? It makes it fresh and light, and it just tastes really good.

This recipe has made it into my recipe binder, which means it’s been tried and tested, and it has been repeatedly baked at our house.

Sweet Yeast Bread

Sweet yeast bread is something I grew up with. It’s traditionally baked for Easter and New Year’s where I am from in Germany, but it was also regularly served at my parents’ house for Sunday breakfasts (with a soft-boiled egg) when I grew up.

This is my mom’s recipe and it will always remind me of home. The bread is soft and only slightly sweet and so good that you’ll only want a bit of butter with it, if anything.

Sourdough Yogurt Blueberry Crumble Cake

I am a big fan of crumble cake (with any kind of fruit! I actually baked a version with rhubarb, too!), but this recipe (which I adapted from a recipe I found online) calls for sourdough discard (of which I had plenty sitting in the fridge).

You might also have noticed that I am a fan of putting yogurt into baked goods and it hasn’t failed me yet. This turned out so yummy. The crumb was spongy, soft, and really moist and the crumbles on top are always a nice addition. 

Almond Butter Cookies

I don’t have a recipe for these to link up, but these cookies were just made from four ingredients and I’ll share the recipe soon if you’re interested.

They were just the right amount of crunchy and are so quick to make. I whipped them up in just 15 minutes. They were the perfect little treat with my mid-morning second cup of coffee.

Raisin-Walnut-Honey-Sourdough Loaf

I was looking for ways to use up some of my sourdough discard and came across this recipe. It actually uses active sourdough starter, not discard, but it looked so damn good, that I still had to try it. It’s like a variation of the sweet yeast bread without the yeast.

I tweaked the original recipe a little bit because it used pecans and I usually don’t have pecans at home, but walnuts work just as well. It was absolutely delicious. I’ll definitely bake this bread again, and you should, too.

German Plum Cake

My Mom told me that she made German plum cake recently, which of course, triggered a huge craving, so I set out on a hunt for ‘baking plums’ because you need a certain type of plum for German plum cake. After some research, I had found out that the plums I was looking for are called Empress (or Italian) plums and they’re usually only available for a few weeks every season. They’re a European kind and they’re usually turned into prunes. 

Finding the right fresh plums here wasn’t easy but I got lucky at our local Farmer’s Market. I made an adapted version of this recipe and, obviously, had to make some homemade whipped cream to go with it. (Now my freezer is full of a couple of more squares for later.)

– – –

As you can tell, I am a tweaker. I hardly ever stick to a recipe but often try to make it my own. 

What have you been baking? Any recipes you’d like to share?

10

Recipe | Sourdough Greek Yogurt Blueberry Crumble Cake

August 10, 2020 filed under: baking, food, recipe


I’ve been trying to find ways to use my sourdough discard. Even though I keep a fairly small sourdough starter, because I only bake once a week, I still have a little bit of discard every time I feed the starter and I’ve been looking for ways to use it. I sometimes have used some of it up by just throwing it into the dough of whatever I was baking (I am not afraid to experiment), but I did seek out a recipe for this cake. I found quite a few helpful recipes to use sourdough in baked goods and I adapted this recipe from The Clever Carrot. 

The texture of this cake is a little bit spongier than you’re used to from regular coffee cake batter because of the sourdough starter, and I really, really liked that. I am hoping to try and add some sourdough to other sweet baked goods.

This recipe is for a 8 x 8 baking dish and yields 12 servings (approx. 397 calories per serving).

For the topping:

1 1/2 cups (180g) unbleached all-purpose flour
3/4 cup (150g) coconut sugar
1 tsp cinnamon (use 1 tsp for more flavor)
Pinch of fine sea salt
1 stick (113 g) unsalted butter, cut into small cubes, cold

For the main batter:

1 stick (113 g) unsalted butter (soft)
1 cup (200 g) coconut sugar
1 large egg
1/2 cup (120g) leftover sourdough starter discard (100% hydration)
2 cups (240 g) unbleached all-purpose flour
1 1/2 tsp. baking powder
Pinch of fine sea salt
1/2 cup (120g) Greek yogurt
1 heaping cup of fresh (or frozen) blueberries

Instructions:

Preheat the oven to 350 F.

Lightly oil an 8×8-inch pan and set aside.

To make the crumble topping, add all of the ingredients to a medium-sized bowl, add the cold butter last. Mix into crumbles using your hands. Be quick and don’t overdo it or the butter will melt from the warmth of your hands. 

Using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed for 1 minute. Add the soft butter. In a separate bowl, sift the dry ingredients. Add to the wet ingredients and mix on low speed until just combined. Finally, add the yogurt and mix until smooth.

Pour the batter into the pan. In an even layer, scatter the blueberries evenly across the surface. Then cover with the crumbles. 

Bake at 350F for 45-50 minutes or until a toothpick comes out clean when inserted (baking time may vary by oven). Cool completely before serving. Dust with powdered sugar, if desired.

Enjoy with a fresh cup of coffee or tea.

Sourdough Greek Yogurt Blueberry Crumble Cake

Print Recipe Pin Recipe
Servings 12
Calories 397 kcal

Ingredients
  

For the topping:

  • 1 1/2 cups (180g) unbleached all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 stick (113g) unsalted butter cut into small cubes, cold

For the main batter:

  • 1 stick (113g) unsalted butter soft
  • 1 cup (200g) coconut sugar
  • 1 large egg
  • 1/2 cup (120g) leftover sourdough starter (100% hydration)
  • 2 cups (240g) unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 cup (120g) Greek yogurt
  • 1 heaping cup fresh (or frozen) blueberries

Instructions
 

  • Preheat the oven to 350 F.
  • Lightly oil an 8×8-inch pan and set aside.
  • To make the crumble topping, add all of the ingredients to a medium-sized bowl, add the cold butter last. Mix into crumbles using your hands. Be quick and don't overdo it or the butter will melt from the warmth of your hands. 
  • Using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed for 1 minute. Add the soft butter. In a separate bowl, sift the dry ingredients. Add to the wet ingredients and mix on low speed until just combined. Finally, add the yogurt and mix until smooth.
  • Pour the batter into the pan. In an even layer, scatter the blueberries evenly across the surface. Then cover with the crumbles. 
  • Bake at 350F for 45-50 minutes or until a toothpick comes out clean when inserted (baking time may vary by oven). Cool completely before serving. Dust with powdered sugar, if desired.

6

Recipe | Improvised Skinny Gnocchi Alfredo (One Pot Meal)

July 30, 2020 filed under: food, recipe

This is a gnocchi one pot meal I threw together inspired by a few different gnocchi recipes that I found online. I can’t really reference any one recipe, as I feel like I did make this my own (which is how every recipe comes about, am I right?).

If you like  a savory and filling, but quick weeknight dinner idea that involves minimal cooking, this recipe is for you.

1  package (1.1 lbs) gnocchi
5 Sicilian chicken sausages (from TJs)
8 oz Crimini mushrooms (quartered)
10 oz baby spinach
1 cup vegetable broth
1 cup half & half
3-4 tbsp Parmesan cheese
1 tbsp olive oil
1 garlic cube
1 small onion (chopped)
salt, pepper (to taste)
red pepper flakes (optional)

Heat the oil over medium heat. Add garlic and onion and saute for 5 minutes.

Add the gnocchi and pan-fry until browned (no need to pre-cook). Take the sausage out of the casing and add to the pan, breaking it up as you cook it.

Add the quartered mushrooms and saute for 5-6 minutes (make sure to not overcook them, depending on size).

Add the vegetable broth and half & half and bring to a quick boil, then reduce heat and let simmer for a few minutes. Then add the Parmesan and season with salt, pepper and red pepper flakes (optional).

Add the spinach, stir in and cook until wilted.

Enjoy!

Skinny Gnocchi Alfredo (One Pot Meal)

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Ingredients
  

  • 1 lb gnocchi
  • 5 Scilian chicken sausage
  • 8 oz Crimini mushrooms (quartered)
  • 10 oz baby spinach
  • 1 cup vegetable broth
  • 1 cup half & half
  • 3-4 tbsp Parmesan
  • 1 tbsp olive oil
  • 1 cube garlic
  • 1 small onion chopped
  • salt, pepper
  • red pepper flakes (optional)

Instructions
 

  • Heat the oil over medium heat. Add garlic and onion and sauté for 5 minutes.
  • Add the gnocchi and pan-fry until browned (no need to pre-cook). Take the sausage out of the casing and add to the pan, breaking it up as you cook it.
  • Add the quartered mushrooms and sauté for 5-6 minutes (make sure to not overcook them, depending on size).
  • Add the vegetable broth and half & half and bring to a quick boil, then reduce heat and let simmer for a few minutes. Then add the parmesan and season with salt, pepper and red pepper flakes (optional).
  • Add the spinach, stir in and cook until wilted.

4

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Hi, I am San – German native, dual-citizen living in beautiful Northern California. Runner. Knitter. Crafter. Reader. Writer. Proud aunt, sister, and friend.

I’ve been blogging since 2004 and don’t intend to stop any time soon. If you are looking for personal content and making a  genuine connection, you’ve come to the right place.

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