Thursday, March 14, 2013

Marg’s Cauliflower “Breadsticks”

You read that right. Breadsticks.

Marg’s Cauliflower “Breadsticks”


1 head cauliflower, grated 
2 whole eggs, plus 2 egg whites, lightly beaten (I just use whole eggs)
1 cup light havarti cheese, grated
Dried basil,oregano and parsley
1 teaspoon olive oil (I just spray with Pam)


Preheat oven to 350 degrees.

Mix all ingredients together (except oil) in a large bowl until evenly distributed.

Line a baking sheet with parchment paper and use olive oil to grease the parchment paper.

Spread and flatten the cauliflower mixture on the parchment paper evenly—about 1 inch thick. Square off the edges so it looks like a rectangle or square.

Bake for 40 minutes until slightly dried out, browning, and firm to the touch.

Remove from oven and using a spatula carefully peel away from parchment paper. Flip over and return to oven for 10 more minutes. (I also broil it for a few minutes to help brown it in the middle more.)

Cool and cut into "sticks".

Serve with dipping sauce (e.g., marinara sauce) on the side, or top with bruschetta sauce.

Tuesday, March 12, 2013

Koppenhoefer Family Recipe for German Potato Soup

Koppenhoefer Family Recipe for German Potato Soup

Grandma Koppenhoefer brought this recipe with her when she immigrated from Germany as a teenager. It's incredibly easy, economical, and delicious, and it can be tweaked in many ways to suit individual tastes.

The nutrition facts for this outstanding soup were calculated at the best Free website in the interwebz to count your calories - Calorie Count!


8 medium potatoes, peeled and cubed
4 strips bacon, chopped
1 medium to large onion, chopped coarsely 
2 cloves garlic, minced
leaves of 2 celery stalks
salt and pepper to taste
flour (approximately 2 T)


In one pot, cover cubed potatoes with salted water to a level that covers the potatoes by one-half inch. Add celery leaves. Boil until potatoes are soft. Remove celery and discard.

Help Grandma make soup!
While potatoes are boiling, sauté bacon in a soup pot, or equivalent. When bacon is almost crisp, add onion and garlic. When onion becomes clear, add enough flour, a little at a time and stirring, to absorb the bacon drippings.

Pour one-third of potato water into the soup pot and form a roux.

While roux is browning, mash potatoes in remaining water. Pour into roux. In Germany, a roux is called a Mehlschwitze. You can learn all sorts of things at CC Palate!

Stir, adding salt and pepper to taste, and simmer until ready to serve.

If you prefer a thinner soup, you may add water as desired.

Serving suggestions:

Sprinkle chopped chives or parsley on top of each serving. Serves four as a main course or eight as an appetizer. Matches well with toasted cheese sandwiches.