Feck it in the Oven Kitchens, Episode... Whatever We're Up to: Dynamic Duo

[smarriveurr]

Today's a bit unusual, here at Feck it in the Oven Kitchens. Never before have we attempted two recipes in one episode. That's right - today, we attempt to do two things at once. Both, I promise, go into the same dish. Otherwise I'd never have bothered. Now, not only were there be two acts of actual cookery tonight, but it's also a very

Comments

[akiko]

The only non-substitutable thing is the pound of beef. One can use veggie stock or plain water for beef broth. (Fake beef chunks are kinda nasty. Fake chicken can be quite tasty. Fake sausage is also edible, depending on brand.)

I cheat and use Maggi Spaetzle.

This sounds like it could make a nice crock-pot stew. Hmm.

[smarriveurr]

Well, I suppose one could leave out the cup of beef. I suppose. I mean, I never would. But you could. Might be worth a shot with different stock and a different fake meat.

I just haven't seen prepared spätzle anywhere, even now that I'm in Pennsylvania Dutch country, sorta. So I make my own. If I spot the Maggi, I might just lay aside a stockpile. ;)

Couldn't speak to the crockpot at all. There's a reason I call these Feck it in the Oven Kitchens - I know bupkiss about cooking. This series has a record of nearly every time I've tried something more complicated than scrambled eggs or "add boiling water."

[akiko]

You need something for protein. Ooh, mushrooms. They're full of protein and tasty. And have a disturbing meat-like texture.

I can find box spaetzle in the local major supermarket and at the Weird and Esoteric Food Store (I found Backoblaten for Lebkuchen there!). Not sure what the major stores are like up there, but German Deli has some online: http://www.germandeli.com/028000691806.html

I'm a fairly accomplished cook, because I like eating good food. And it's easier to eat healthy if I make my own than if I open a box. Cheaper, usually, too. (Also, I live in the south, where half the time the vegetables aren't vegetarian. Hello, fatback.) I admit, however, that most of my prowess is in desserts.

[ragnvaeig]

We have halupki and bottboi noodles, but spätzle might be filed somewhere else. Or we could try some of the out-of-the-way Amish stores, but the search might be just as much work as making it from scratch.

I think lentils might make a good substitution for beef. Different texture, but I like them better than most soy-based meat substitutes.

[smarriveurr]

Yeah, see, I'm not used to worrying about making sure there's protein in my meals - usually it's a question of making sure there's more than protein in what I'm cooking. More than once, I've been halfway through making an entree and gone "Oh, yeah, I need starch and a veg of some kind, too!"

I'll look around - the local Wegmans or such might carry it, if nothing else. Still, there's something to be said for busting my hump and making it myself. Gets more credit, y'know? ;)

I live with a fairly accomplished cook - I haven't had to put in that kind of effort. And, yeah, being an omnivore with a focus on meat made things very easy. When my German teacher said she left Austria because she went vegan, it started a love affair with Austrian cuisine, for me. When Herwig's, up at State College, wrote "Bacon is an herb" on their menu, I was laughing right along with them.

I haven't yet done a dessert, however - I could never find one with meat in it. The time may be coming though. To make a dessert I mean, not to find a dessert with

[akiko]

I've never tried making my own spaetzle, so you've got me beat there ;)

It's the perfect time of year for baked apple desserts - brown betty, crisp, strudel... and the former are super easy (for the crisp, chop up a bunch of apples, spread them in a 9x13 dish, cover with a mixture of brown sugar, butter, and flour or oats [ginger, cloves, cinnamon, allspice optional], bake about half an hour at 350. Serve with real vanilla ice cream eg Breyers.)

[smarriveurr]

Don't let me scare you off - it's usually fun, if only in that "What do I do now"/"share in the abject failure" sort of way, and your dough-fu may suffice for a more efficient method than my "two spoons and innumerable curse words" approach. ;)

Before getting into desserts, I'll probably need a time when I feel like cooking but amn't on the block for a dinner. My dedication to cookery has a limited timespan attached. ;)