Saturday, October 10, 2009

Friday: Spaetzlipfanne

Very much a cuisine de kuhlschrank dish: slice some bratwurst and brown the slices nicely, set aside; add a bit of neutral oil to the pan and cook diced onion, thickly sliced leek, and diced long green pepper until the pepper is soft and then set the veggies aside; add a bit more oil to the pan and then brown some spaetzle; add the sausage, vegetables, some steamed broccoli, and some sliced oven-dried tomatoes; heat through and then serve.

I should have done something with the broccoli other than just steaming it, but this was otherwise pretty good.

We also had a big green salad.

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