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Lisalea |
Wednesday, February 28, 2007, 8:01pm |
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Ee Dan
Posts: 1,812
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Location: Canada
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Has anybody ever eaten spatzels ?? In my humble opinion; they r incredibly delicious especially with butter and parmesan cheese !!! I haven't made them since I've started on BTD; I used to make them with white flour (original recepe) ... My second question is this: Has anybody made them with B- blood type flour such as spelt, oat ?? ... etc ... and how did they turn out ?? Also; what would be one serving when it comes to the flour ? The recepe calls for 1 cup (per person); however this seems like A LOT  ... especially since NOW, I'm on a good roll and following BTD the best I can  Here is the recepe: Spatzels: For each person at the meal; use 1 cup flour, 1 egg, 1/2 tsp. salt. - Add water to mixture to create a very thick batter that will break with a spoon. - Drop small amounts of batter (spoon size) into boiling salted water. - Boil gently for 5-8 minutes. - Drain and toss with butter so they won't stick together. Yummi !!!  |
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Alia Vo |
Wednesday, February 28, 2007, 8:06pm |
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Kyosha Nim
Posts: 3,640
Gender:  Female
Location: Minneapolis, Minnesota
Age: 46
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I have never eaten this food item.
You can make them compliant by utilizing any beneficial or neutral flour, flavorings/spices, and cheese options.
Alia |
| Alia A. Vo A Positive Secretor Minneapolis, Minnesota BTD Lifestyle Since 1999 John 17 |
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ISA-MANUELA |
Wednesday, February 28, 2007, 9:58pm |
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he-he-he this is called *Spätzle*  and this is a typical teutonic,suebe speciality; and you can make em with all kinds of flours, try em once made with loads of oinions and then some cheese above and then into the oven...very yummie there are so called *Chäässpätzle* or Ziewelespätzle  only ok for A sechi's when taking wheatflour p.s. it's easy to make them my oneself....and better so no chemicals in |
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ISA-MANUELA - Wednesday, February 28, 2007, 10:02pm | | |
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geminisue |
Wednesday, February 28, 2007, 11:21pm |
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 SWAMIED Rh+ G2-Gatherer Sam Dan
Posts: 2,764
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Location: GOTL, Ohio, U.S.A.
Age: 72
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Lisalea- I've always used an extra step when cooking, while spatzles are cooking I would peel and slice a large onion wound brown in iron frying pan with butter (probably would use olive oil now) and would add spaetzles cooking until slightly browned, also, and of course add seasonings of choice. I've never tried it with cheese, that also sounds good. I would say 1/4-1/2c would be a servings, when there finished cooking completely. I don't remember how much 1 cup of flour makes, it's been years. Sounds like a big portion and many calories to me. I believe there is over 800 calories in 1 cup of flour alone. |
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Lisalea |
Wednesday, February 28, 2007, 11:29pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from Alia_Vo
I have never eaten this food item.
You can make them compliant by utilizing any beneficial or neutral flour, flavorings/spices, and cheese options.
Alia
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| The older I get, the more wide-eyed I become.  |
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Lisalea |
Wednesday, February 28, 2007, 11:35pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from ISA-MANUELA
he-he-he this is called *Spätzle*  and this is a typical teutonic,suebe speciality; and you can make em with all kinds of flours, try em once made with loads of oinions and then some cheese above and then into the oven...very yummie there are so called *Chäässpätzle* or Ziewelespätzle  only ok for A sechi's when taking wheatflour
Hi, U mean to boil them first and then put them in the oven 
Quoted from ISA-MANUELA
p.s. it's easy to make them my oneself....and better so no chemicals in
YES, I totally agree with u and I look forward to making *Spätzle*  Thank-u Tomatilla I |
| The older I get, the more wide-eyed I become.  |
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Lisalea |
Wednesday, February 28, 2007, 11:41pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from geminisue
Lisalea- I've always used an extra step when cooking, while spatzles are cooking I would peel and slice a large onion wound brown in iron frying pan with butter (probably would use olive oil now) and would add spaetzles cooking until slightly browned, also, and of course add seasonings of choice.
That sounds really delicious as well, I can't wait to experiment with a my home made spatzles  !!
Quoted from geminisue
I don't remember how much 1 cup of flour makes, it's been years. Sounds like a big portion and many calories to me. I believe there is over 800 calories in 1 cup of flour alone.
My thoughts exactly, I will make 1/2 cup at the most or I'll probably end up eating too much knowing myself  Thanks for sharing that recipe  |
| The older I get, the more wide-eyed I become.  |
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TypeOSecretor |
Thursday, March 1, 2007, 5:12am |
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 Autumn: Harvest, success. 
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The recipe should work with the same amount of spelt flour as you would have used with wheat flour. |
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koahiatamadl |
Thursday, March 1, 2007, 5:48am |
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 Rh- Hunter ISTJ Kyosha Nim
Posts: 568
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Location: Basel, CH
Age: 40
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I have a recipe that calls for just over a pound (500gr) of flour to feed four! Whatever that makes in cups...
This is based on white flour so you could use less if you use less refined flour which is more filling. I works fine with spelt and kamut.
As a nice lightening touch you could use sparkling water instead of still water for the batter.
I think Isa means after boiling - at least that's how I have always made Käsespätzle...I boil my Spätzle, drain and layer with cheese and sauteed onion...stick in the oven for a few minutes to allow cheese to melt and serve with a salad. |
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usaf |
Thursday, March 1, 2007, 6:13am |
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I mostly make mine homemade with regular white flour and eggs. I haven't tried them yet with other flours. I also have bagged in the pantry.
The kids love them with butter and parmesan too. |
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ISA-MANUELA |
Thursday, March 1, 2007, 9:07am |
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you might do em by yourselve, if not, yes at first cook em in hot - salty water and then do the oventhingy  but listen, something very fine also is to eat em sweet  go for the cookings, fry some not too sour apples, add onions, some seasalt; and in the same pan you will fry your calfliver  ....that tastes very good  or just cook the Spätzle (speaken shbätzle) and then fry em with apples, dried raisins and onions, even here you might cover with some cheese -welcome.... Lisalea |
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Schluggell |
Thursday, March 1, 2007, 9:08am |
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 Permaculture Rh+ INFP Aquarius Kyosha Nim
Posts: 2,035
Gender:  Male
Location: Ipswich, Suffolk, UK
Age: 49
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Spätzle is not a 'typical' Saxon or Berliner dish - I believe its more Bayerische oder Schwäbische?...
A traditional Russian Borscht will call for something similar made with Kascha {Buckwheat, Buchweizen} - sort of a Spätzle/Dampfknödel hybrid. Though still not B-Friendly.
Millet will work fine. As I always say this is where using your own grain mill shines above the stale store-bought alternative "Flours". |
| Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka |
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ISA-MANUELA |
Thursday, March 1, 2007, 9:41am |
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schluggell, ya right it is a speciality from the Suebe /Schwaben) nothing similar with kneidlach out of Russia |
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Debra+ |
Thursday, March 1, 2007, 12:57pm |
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 Eat BTD...Healthy Body... Happier Soul 'Gatherer' Kyosha Nim
Posts: 5,813
Gender:  Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 60
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Could the more North American word for this be 'dumplings"? Debra  |
| "Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"
O+nonT
CBP (Certified BodyTalk Practitioner) Mindscape (remote/distant healing) Traditional Chinese Medicine Accunect Practitioner...in training to teach Self-Care
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Lisalea |
Thursday, March 1, 2007, 1:51pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from koahiatamadl
I have a recipe that calls for just over a pound (500gr) of flour to feed four! Whatever that makes in cups...
This is based on white flour so you could use less if you use less refined flour which is more filling. I works fine with spelt and kamut.
As a nice lightening touch you could use sparkling water instead of still water for the batter.
I think Isa means after boiling - at least that's how I have always made Käsespätzle...I boil my Spätzle, drain and layer with cheese and sauteed onion...stick in the oven for a few minutes to allow cheese to melt and serve with a salad.
U made me very hungry  Thanks for ur input, I will try it  |
| The older I get, the more wide-eyed I become.  |
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Lisalea |
Thursday, March 1, 2007, 1:51pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from debra
Could the more North American word for this be 'dumplings"? Debra 
YEP, I think so !!  |
| The older I get, the more wide-eyed I become.  |
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Lisalea |
Thursday, March 1, 2007, 1:53pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from Schluggell
Millet will work fine. As I always say this is where using your own grain mill shines above the stale store-bought alternative "Flours".
Excellent idea, TY !!  |
| The older I get, the more wide-eyed I become.  |
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Lisalea |
Thursday, March 1, 2007, 1:59pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from ISA-MANUELA
but listen, something very fine also is to eat em sweet
Oh yes, I also thought about that !!  As a breakfast with apples, honey and raisins
Quoted from ISA-MANUELA
and in the same pan you will fry your calfliver  ....that tastes very good
Spatzels remind me of gnocchis somewhat and at times I have eaten them with lots of oregano, cauliflower and olive oil and it is INDEED delicious !!  Thank-u again  |
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Lisalea |
Thursday, March 1, 2007, 2:00pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from koahiatamadl
I have a recipe that calls for just over a pound (500gr) of flour to feed four! Whatever that makes in cups...
This is based on white flour so you could use less if you use less refined flour which is more filling. I works fine with spelt and kamut.
As a nice lightening touch you could use sparkling water instead of still water for the batter.
I think Isa means after boiling - at least that's how I have always made Käsespätzle...I boil my Spätzle, drain and layer with cheese and sauteed onion...stick in the oven for a few minutes to allow cheese to melt and serve with a salad.
Hi, That would mean two cups; half cup per person which sounds about right  Thank-u  |
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ISA-MANUELA |
Thursday, March 1, 2007, 4:30pm |
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Debra, your dumplings are they just humans orrrrr  real Knödels......no that arent' Knödels at all this are noodles  .....similar looking to white or yellowish worms  ..... |
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Alia Vo |
Thursday, March 1, 2007, 7:27pm |
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Kyosha Nim
Posts: 3,640
Gender:  Female
Location: Minneapolis, Minnesota
Age: 46
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Quoted from LISALEA
That would mean two cups; half cup per person which sounds about right 
I believe on many flour packages, the serving size per serving size is usually 1/4 cup of dry flour. Alia |
| Alia A. Vo A Positive Secretor Minneapolis, Minnesota BTD Lifestyle Since 1999 John 17 |
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Alia Vo |
Thursday, March 1, 2007, 7:30pm |
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Kyosha Nim
Posts: 3,640
Gender:  Female
Location: Minneapolis, Minnesota
Age: 46
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Thank you Lisalea regarding the classification of spatzels as comparable to American dumplings.
A 'dumpling' was the type of image I had conjured in my mind when I inititially read your post.
Alia |
| Alia A. Vo A Positive Secretor Minneapolis, Minnesota BTD Lifestyle Since 1999 John 17 |
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Debra+ |
Thursday, March 1, 2007, 8:44pm |
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 Eat BTD...Healthy Body... Happier Soul 'Gatherer' Kyosha Nim
Posts: 5,813
Gender:  Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 60
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Quoted from ISA-MANUELA
Debra, your dumplings are they just humans orrrrr  real Knödels......no that arent' Knödels at all this are noodles  .....similar looking to white or yellowish worms  .....
 You mean that good ol' pasta... Actually, that is not what I meant...my mom used to make the dough forming things(dumplings) you are all talking about above. They used to go on top of a beef/chicken stew. They had very basic ingredients like those above. When I was a wee tot she had made a batch and they all stuck together and I had the delightful honour of playing in it for supper. Have a picture somewhere. Debra  P.S. Alia Vo...sorry just saw your post. Did not see it before I wrote mine.  |
| "Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"
O+nonT
CBP (Certified BodyTalk Practitioner) Mindscape (remote/distant healing) Traditional Chinese Medicine Accunect Practitioner...in training to teach Self-Care
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ISA-MANUELA - Thursday, March 1, 2007, 8:46pm | added P.S. | | |
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Lisalea |
Thursday, March 1, 2007, 9:04pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from Alia_Vo
Thank you Lisalea regarding the classification of spatzels as comparable to American dumplings.
A 'dumpling' was the type of image I had conjured in my mind when I inititially read your post.
Alia
U r very astute Alia and u're very welcome  |
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Lisalea |
Thursday, March 1, 2007, 9:09pm |
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Ee Dan
Posts: 1,812
Gender:  Female
Location: Canada
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Quoted from Alia_Vo
I believe on many flour packages, the serving size per serving size is usually 1/4 cup of dry flour.
Alia
 that doesn't sound like much !!  Perhaps u're right though ... since I don't buy flour that often and according to Bloodtype; 1/4 cup sounds probably right since the servings r smaller I beleive ... I will have to look into it further. TY for ur input  |
| The older I get, the more wide-eyed I become.  |
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