Super Mom – No Cape!

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Archive for the ‘Recipes’ Category

How to Make Twice Baked Potatoes

Posted by supermom on February 20, 2012

This is more of a method, rather than a recipe.

First bake the potatoes; how many will depend on how many people you are feeding.

Once the potatoes have cooled enough to handle, hold the potato as pictured and cut off the top.

Scoop the soft center of the potato into a bowl.

The shells will look like this.

Mash the potatoes in the bowl.  To the mashed potatoes add:

1 Egg for every two potatoes

2 tbsp of milk per potato

Finely chopped onions that have been sautéed until translucent.  More onions if you like onions, less if you don’t or leave them out completely

Salt and Pepper

Stir everything together.  If necessary allow this mixture to cool further before adding ¼ c (per potato) of sharp cheddar cheese.

Next fill the shells with the potato mixture, dividing the mixture evenly amongst all the shells.

The filling will more than fill the shells and will form a nice mound over which you can place you toppings.   Sprinkle with paprika.

Top with more grated cheddar cheese, if desired.

Place in microwave for 4 minutes on medium heat or in the oven at 350F for 30 minutes or until heated through.

Here we’ve served the twice baked potato with our recipe for Hawaiian Chicken.

You can also added chopped bacon to the cheddar cheese topping.

However you choose to top them, these will be delicious.


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How to Make Breakfast Burritos

Posted by supermom on February 3, 2012

My blog Super Mom – No Cape and all its content has moved to

For the contents of this particular post click on the link below:

How to Make Breakfast Burritos



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How to Make Homemade Breakfast Muffins

Posted by supermom on January 15, 2012

My blog Super Mom – No Cape and all its content has moved to

For the contents of this particular post click on the link below:

How to Make Homemade Breakfast Muffins


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Happy Thanksgiving

Posted by supermom on November 24, 2011

I’d like to wish all our friends and neighbours and everyone else in the US a very Happy And Blessed Thanksgiving.

Since we are busy packing for our move, I’m not cooking the big traditional Thanksgiving dinner that I usually cook.

Our wonderful neighbours across the street have invited us to share their Thanksgiving with them.

But it wouldn’t be Thanksgiving without the smell of turkey cooking so we’ve put a couple of turkey thighs in the oven with stuffing between them.

Place turkey thigh in the center of a piece of foil greased with olive oil.

Pile the dressing on top of first turkey thigh and top with second turkey thigh.

Place foil packet inside dutch oven. Into the oven it goes at 325 degrees F until done.

If I remember… I’ll add pictures of the finished turkey thighs and dressing later today.


Edited to add:

I remembered… lol.   And to answer Sandra’s question in the comments, the turkey thighs and dressing took about 2 1/2 hours to cook, but the thighs were still partly frozen when they went in the oven.

If you wanted to, you could place them under the broiler for a few minutes to brown the turkey skin a bit more.


Can you tell that we love dressing in this house. There's twice as much dressing as there is turkey.

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He’s Brilliant, He’s Handy, He’s Also a Got a Quirky Sense of Humour

Posted by supermom on November 8, 2011

I’ve mentioned before how brilliant my husband is.

I’ve also mentioned how handy he is.

What I haven’t told you is that he also has a quirky sense of humour that makes life fun.

This afternoon, I was getting ingredients ready to make a half recipe of Greek Pastitsio and I needed four yolks for the béchamel sauce and 2 whites to mix in with the pasta.   So I mentioned to Dave (since he was standing in front of the fridge) that I needed to separate four eggs.  He replied, “Oh, I can do that for you.”

When I turned back to the island, this is what I found… lol.

We promised each other when we got married that life would never be boring.  And it never is!

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Beef Stew With Dumplings

Posted by supermom on October 15, 2011

There is nothing better in the fall and winter than to come into the house and be welcomed by the smell of a hearty soup or stew cooking in the slow cooker.

It’s been a cool and rainy week here and so I decided it was time to make one of our favourite slow cooker recipes.

Beef Stew With Dumplings

Brown l lb of stewing meat until all sides are nicely browned.

Depending on the size of your frying pan, you may need to brown half the meat and then do the second half; which is what I had to do.

While meat is browning, coarsely chop ½ of a medium onion and 2 large stalks of celery.   Add to slow cooker.

Peel 2 to 3 large potatoes and 3 to 4 large carrots.  Cut into bite sized pieces and add them to the slow cooker.

Go through your freezer and find all the little packages of leftover frozen vegetables.

Empty those into the slow cooker too.

Transfer browned meat from frying pan to slow cooker.

Deglaze the pan with 1 cup of water.

Pour broth into the slow cooker.

Next add one pint of canned tomatoes and one pint of beef stock plus one pint of water.

This final ingredient is optional.  I had an abundance of okra from our CSA last summer and so I dehydrated most of it to use in soups and stews.  The flavour it adds is subtle but we like it.  Add 2 tbsp of dried okra.

Stir in heaping teaspoon of minced garlic and ½ tsp salt and ¼ tsp pepper.

Cover with lid and cook on low for 8 to 10 hrs.

30 to 40 minutes before you want to serve the stew, turn the slow cooker to high.  After fifteen to twenty minutes on high, add the dumplings.

Recipe for Dumplings

1 c all purpose flour

2 tsp baking powder

2 tbsp dried parsley

½ tsp salt

1 beaten egg

¼ c milk

2 tbsp vegetable oil

Combine dry ingredients in a medium sized bowl.  In a measuring cup beat together milk, egg and oil.  Stir into the flour mixture.  You’ll end up with a very thick batter that looks like this:

Drop the batter by the spoonful directly on top of the bubbly stew.

Replace cover on slow cooker and allow the dumplings to cook for 20 minutes until they are puffed up like this:

Remove dumplings and serve with a large bowl of that delicious beef stew.

I cut one of the dumplings open and took a picture so that you could see how tender and fluffy the dumplings are inside.

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German Cooking Week – Schweinefilet im Blatterteig

Posted by supermom on October 7, 2011

The second year we lived in Germany, I took some evening cooking classes where we were taught a selection of the traditional dishes served during the Christmas holidays.  Our instructor told us that her family served Schweinefilet im Blatterteig (Pork Tenderloin in Puff Pastry) on Christmas Day.

Our family always cooks a big turkey for Christmas Day and we weren’t about to break that tradition.  So we decided that year and for all the years after that (until we moved to the States) that this would be the main course for our meal on Christmas Eve.

The first Christmas we lived on Maui, I wasn’t able to find puff pastry in any of the grocery stores.  Our children voted for lasagna instead and ever after, lasagna replaced the Schweinefilet im Blatterteig.

For the final day of German Cooking week on my blog, I decided to dig the recipe out of my recipe box and make it again.

Schweinefilet im Blatterteig

1 lb (500 g) Pork tenderloin

Puff pastry (one sheet)

4 oz ( 115 g) of liver sausage (or liver pate)

1 small can of sliced mushrooms

Parsley, chopped

Defrost the puff pastry according to the directions on the package.

Preheat the oven to 400 degrees F.

Trim the silver skin off the tenderloin.

Rub with salt, pepper and curry powder.

Brown the tenderloin well on all sides.

While the tenderloin is browning, roll out the puff pastry on a lightly floured surface.  Spread the liver pate over the pastry.

When I went shopping for this dish, I wasn't able to get liver sausage, so I used this onion and parsley liver pate instead. Since the parsley was already in the pate, I didn't need to add the parsley that is called for in the ingredient list.

Add a layer of the canned sliced mushrooms.

Once the tenderloin is a nice golden brown colour on all sides, place in the center of the pastry.

Wrap the pastry over the tenderloin and seal the edges.

Fold in the ends.

Bake for 35 to 40 minutes.

Slice and arrange on a plate ready to serve with your favourite side dishes.

Doesn’t that look delicious!

I hope you’ve enjoyed the recipes I’ve shared during German Cooking Week as much as I’ve enjoyed sharing them.

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German Cooking Week – How to Make Zwiebelkuchen

Posted by supermom on October 6, 2011

One fall day back in 1986, Dave and I came home to our second floor apartment in Kurzell to find a plastic wrapped plate with slices of what looked like onion “pizza” placed in front our apartment door. Beside the plate was a small flask of Neuer Wein (new wine.)

Our German landlady would often leave baked treats in front of our door.  Dave has always been slim and I sometimes suspected that she feared that I wasn’t feeding him enough.  Or perhaps it was simply her way of trying to make us feel welcome.

In any case, we were in for a special treat as the onion “pizza” was actually Zwiebelkuchen and is a traditional early fall dish in Southern Germany.  The next day, I went down and with the little bit of German I’d acquired and the help of her daughter to translate, I begged our landlady to teach me how to make it.

You’ll find fancier recipes for zwiebelkuchen in German cookbooks or on Gasthaus’ menus.  Many of those recipes call for the addition of eggs and caraway seed.

Zwiebelkuchen is one of those peasant type dishes that the march of time and modern day has “gourmetted” up.  The hausfrau of old would have likely used whatever she had on hand the day she was making it.  This may not be the zwiebelkuchen you are familiar with but it is the recipe that our German landlady taught to me, adapted for North American ingredients.

To make the dough for the crust:

1 ½ c lukewarm water

1 ½ tsp sugar

4 ½ tsp active dry yeast

3 ¾ c all purpose flour

1 ½ tsp salt

4 tbsp vegetable oil

Add sugar and yeast to the water and prove the yeast for 10 minutes.

Combine flour, salt, oil and yeast mixture in a large bowl until it forms a shaggy mess.

Scoop the dough out onto a floured surface and knead until the dough is soft and pliable.

Place in a lightly oiled bowl; turning to coat all sides of the dough.

Cover with a towel and allow to rise for 30 minutes.

For the topping you will need:

2 large onions

1/4 lb bacon, chopped

1 – 8 oz container of sour cream

While the dough is rising, thinly slice 2 large onions that have been cut in half.

Saute the onions just until they are translucent.  Do not let them brown.

Chop ¼ lb of bacon.

This is actually 1/2 lb of bacon chopped. I used the other 1/4 lb for something else.

After the 30 minutes are up.  Turn the dough out onto a generously greased baking sheet.

Spread the dough over the entire bottom and up the sides of the baking sheet.

Dock the dough with a fork.

Then place into a 350 degree F oven for 10 minutes.  (This is a step that I added because I found that the crust didn’t always cook completely otherwise.)

Remove the crust from the oven and spread with sour cream.

Next layer on the sautéed onions.

Make sure to spread the onions evenly over the sour cream.

Top with the chopped bacon.

Return to the oven for an addition 20 to 25 minutes.  After 20 minutes, check to see if the bottom of the crust is a light golden brown.  If not, put it back in the oven for 5 to 10 more minutes.

Slice the zwiebelkuchen and serve hot.

Enjoy any leftovers the next day.   It can be eaten cold or reheated.

Zwiebelkuchen freezes well and our kids often used to take the frozen slices to school.  By lunchtime, the zwiebelkuchen was thawed and ready to eat.

This post has been added to the Ultimate Recipe Swap over at Life as Mom

And also to The Mummy Club co-hosted by Crystal & Co. and Milk & Cuddles

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German Cooking Week – Jaeger Toast

Posted by supermom on October 5, 2011

On Saturdays, when we lived in Germany, one of things we used to do for fun was get in the car and drive through some of the small villages surrounding Lahr.  Then when we got hungry we’d stop for lunch at one of the local Gasthaus’.   My favourite lunch menu item to order was called Jaeger Toast.

This is my interpretation of that Jaeger Toast and it couldn’t be simpler to make.

You’ll need:

One loaf of French or Italian Bread

Black Forest Ham (one to two slices per slice of bread)

Mushrooms, sliced thinly

Well aged Swiss cheese (one or two slices per slice of bread)

To assemble:

Slice bread about 1 inch thick and arrange in a single layer on a baking sheet.

Put them on the second rack in the oven under the broiler and allow to lightly toast.  They toast quickly so make sure to watch them.

Remove from oven.

Turn the toast over with a fork and brush lightly with olive oil.

Add one or two slices of ham.

Then layer on the mushrooms.

Top with a slice or two of Swiss cheese.

Pop them back under the broiler and let them bake until the cheese is melted, golden brown and bubbling.

Remove from the oven.

Serve and enjoy.

Make sure you get at least two slices for yourself.  The day I made these… Dave ate six of them.  So if you’re cooking for a family… better make up two trays of them.

The great thing about these simple open-faced sandwiches is that you can customize them to suit your own tastes.

Try replacing the mushrooms with a slice of pineapple.  Yummy!   This was called Hawaiian Jaeger Toast on the Gasthaus menus; even in Germany if you add pineapple to a recipe they call it Hawaiian.

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German Cooking Week – How to Make Homemade Spaetzle

Posted by supermom on October 4, 2011

Spaetzle is a German type of egg noodle that is more likely to be served as a side to the main course than say mashed potatoes would be in North America.  And it quickly became a family favourite.

When we lived in Germany, I could buy dried spaetzle as it was available in almost every grocery store.  But once we were posted back to Canada, I had to learn how to make it from scratch.

Ingredients for Spaetzle

5 c all purpose flour

1 tsp salt

½ tsp white pepper (black pepper can be substituted)

6 large eggs

1 ¾ c water

Combine flour, salt, pepper and eggs.

Add enough water to make a very thick batter.

If you’ve added enough water… the batter should look like this:

Spoon batter into the hopper of the spaetzle maker.


Move the hopper back and forth across the grater.

When the noodles float, they are done.

Scoop them out with a large slotted spoon.

Drain well.

Repeat the above steps until all the batter is used.

This recipe will make a large bowl of spaetzle.

We've already taken one meal's worth of spaetzle out of this bowl. The leftover spaetzle will keep in the fridge to be used with meals throughout the week or it can be frozen. We've also discovered that it dehydrates beautifully, so it can be stored dried in a sealed container.

The noodles can be eaten as is; tossed with a bit of butter and salt and pepper to taste.

But what I usually do is make the noodles earlier in the afternoon and then fry the cooked noodles in butter.

And top with homemade gravy once served.

Here the spaetzle is served with pork ribs, but they would be the perfect accompaniment for the Beef Rouladen recipe that I posted yesterday.

I save and freeze leftover gravy in one cup portions when I roast beef, turkey or chicken just for the purpose of reheating to pour over spaetzle.

To make spaetzle the traditional way (without a spaetzle maker):

Combined ingredients as described above.

Wet a cutting board with water and scoop out a large spoonful of the batter onto the cutting board.

Holding the board over the boiling water, use a knife to cut off bits of the batter and drop them into the water.

If you dip the knife in the boiling water after each time, the batter doesn’t stick to it as much.

Scoop them out when they float and drain.

Here’s a side by side comparison of spaetzle made the traditional way and spaetzle made with a spaetzle maker.

The spaezle on the left has been made the traditional way and is more rustic looking that the spaezle on the right that was made with the spaetzle maker.  But I can assure you, each tastes equally as delicious.

Come back again tomorrow, when I’ll be sharing how to make Jaeger Toast.

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