Last night the Minnesota Governor’s stay home order went into effect. Honestly we have been home for a couple weeks already, so at the beginning of the official stay home order I am already feeling antsy. In a lot of ways things have settled a bit and I am hoping with more Minnesotans staying home things will settle down at the grocery stores and some missing items will be stocked.

But in times like these I am falling back on my comfort foods. I did buy a 25 pound bag of white flour and some smaller bags of whole wheat flour when this all began. While I have been trying to eat more gluten free, Keto meals I rested comfortably in the fact that I could easily make my own bread, noodles, crackers, cakes, cookies, etc. with just this small staple.

So this week I was already tired of chicken breast and ground meat so I decided to do a traditional German dinner with some homemade sausage a friend had given us.

Homemade sausage, sauerkraut, spaetlze (German egg noodles) with onion gravy and mustard

I used to make Spaetlze regularly but finding the right tools to get the egg drop shaped noodles right isn’t so easy. I used to have a pot with a strainer that fit inside and I would push the dough through with the bottom of a cup. Admittedly not the best method and then when I had to throw the pot away I though “no more spaetlze.” Of course at the time I was young and broke and it never occurred to me to buy a spaetlze maker. But then I remembered I had a potato ricer. It worked beautifully, now I am thinking I will have to bring this back.

Here is the recipe I got when I was in Treffpunkt Deutsche (German youth club) at the Germanic American Institute


2 eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour
1/2 tsp salt
Dash of pepper

Mix eggs, milk, flour, 1/2 tsp salt and pepper. Batter will be thick. Heat 2 quarts of water with a teaspoon of salt to boiling. Press batter through colander a few spoonfulls at a time into the boiling water (I used the potato ricer). Stir occasionally to prevent sticking. Cook until dumplings rise to surface and are tender, about 5 min. then drain (or use a slotted spoon to remove if you need to keep cooking). Garnish with butter and parsley (garlic is also amazing!)

Of course everyone has different types of food that bring comfort. It is still cold and damp in Minnesota and soups/stews are what I crave. Proeun puts up with my cravings and I do try to make some foods that are comforting to him as well.

This week I will be working on sourdough with all that white flour that I have. And luckily our 4H cheese order from Ellsworth Creamery still came in. So plenty of good comfort food around here. I can’t wait till the nettle and dandelions are up and my comfort food can switch to some fresh items as well. What foods are bring you comfort right now?

Some of our favorites from the cheese order

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