Since Sunday went by in a whirlwind due to a Church meeting that lasted five hours (maybe one day I’ll go into that more), my regular post got pushed to today. No worries though… Slow Cooker Sunday still happened. We were just too rushed/tired/hungry to stop and take pictures. While at Walmart on Friday, I picked up a nice rump roast knowing it was most likely a piece of meat that would do well in the slow cooker. A quick search on the internet led me to quite a few super simple recipes. The one I decided on used a rump roast, 1 can of mushroom soup and 1 can of French onion soup. Cook for 6-8 hours on low and there you have it… dinner is served. Sunday night we served it with mashed potatoes, green beans with bacon and biscuits.
But enough about Sunday night, lets move on to Monday night leftovers! Okay, leftovers aren’t exactly the most exciting meal but they do excite me since I have less work to do. We didn’t have a lot of meat left though so I had to make sure we had something else to fill our bellies. Wanting to keep it simple, I decided to whip up some spaetzle, a dish my mother used to make. Spaetzle is so easy to make with simple ingredients. It’s basically an egg noodle that works well with gravy or even just butter.
You simply mix the ingredients together to form a dough.
Then place the dough into the Spaetzle Maker above a pot of boiling water.
Using a back and forth motion the dough is pushed through the holes into the water where it cooks for 5 minutes.
Drain, season to taste and serve.
And there you have it, a yummy pasta dish that could work well with a variety of meals and happened to compliment the pot roast deliciously!
Here’s the spaezle recipe if you want to give it a try:
- 2 cups all-purpose flour
- ½ cup water
- 3 eggs
- ½ tsp. salt
- Bring a large pot of water to a boil.
- Mix together ingredients until smooth.
- Over boiling water, press dough through spaetzle maker.
- Give a stir so they don't stick together.
- Boil 5 minutes and drain.