Spaetzle with creamy leeks sauce and Veggies

I didn't know what I wanted to cook for dinner, so I looked and looked and then got out the Better Homes and Garden Cook book and flipped through until I was inspired.  That's how my cooking brain works most of the time.  I look at what I have and then the light bulb goes off.

I don't recall eating Spaetzle even though I grew up in a heavily German part of Minnesota.  But it sounded neat.

I am going to cheat here with what I used and did.

Here is a simple recipe of spaetzle from Allrecipes.com


Now I mixed it all up, had my water going and this is where I figured out my mistake.  I did not have a large enough holed strainer.  I looked it up later and found there are tools made just to make spaetzle.  So as I was forcing to much no avail, the dough would not drop through.  I ended up just ozzing out the stuff from the bowl with my spoon.  It was still tasty.  I crushed up some Hard Tack (very dry crackers) and tossed them together.

The Leek cream sauce - I cooked leeks and butter for a long time on low until they were soft.  Then I added milk and corn starch.  A little S&P and let it thicken up.

The veggies were just cooked simple with little seasoning.

In the end, tasty & Filling.  I doubt I will make spaetzle again, but I would like to try somebody's else's!