After a 4 day run of the stomach bug I was finally ready to get back to some cooking and baking… only to have my hubby get sick as well. To keep up with my cooking excitement and take care of my hubby I tried my hand at homemade noodles for chicken noodle soup. I have made soup before but I have never made the pasta. Boy was it delicious! I was so proud!
I usually don’t follow a recipe to make soup but this time I tried a new recipe to see if there were any differences with how I usually make mine. I use all the same ingredients but they added fresh garlic… definitely an addition I will keep for my future soup making!
Delicious Homemade Egg Noodles
2 cups flour
3 egg yolks
2 teaspoons salt
1/4-1/2 cup water
I made mine in a KitchenAid and used the dough hook.
1. Measure flour into bowl, make a well in the center and add the egg yolks, the whole egg and salt.
2. Mix egg and flour well and start to add 1 tbs. of water into the the bowl at a time, stirring thoroughly after each time. You want to make sure it does not get too sticky. Get it just wet enough to form a ball.
3. Once at the right consistency let knead for about 5 minutes on medium.
4. Cover and let rest for 10 minutes.
5. Divide dough into 4 parts. Take out one part and cover remaining dough.
6. Roll out paper thin on a floured surface (or use a pasta wheel). Wrap dough around rolling pin loosely, let slide off on to cutting board and cut dough into strips. I made some thinner ones and thicker ones to see which I liked better in my soup.
7. Shake out and spread them out onto a towel to dry. Takes about 3-5 hours. Some of my noodles weren’t completely dry but I still put them in my soup and had no issues.
8. While they are drying start making some soup.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 celery ribs, chopped
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
Take a medium soup pot and set it on medium heat. Add oil along with the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
If you are like me and don’t have a whole chicken on hand you can make your own shredded chicken from a chicken breast. I thawed one chicken breast and threw it in a pot of water with chicken bouillon and let it lightly boil until it became shredded. I then used this bouillon broth as my stock. The recipe
has directions to use a whole chicken and prepare a yummy stock which I would like to try in the future to see if this makes my recipe even better! Because I did not use a whole chicken with a flavorful stock I chose to add my chicken before the noodles and let it simmer and give the chicken better flavor.
As a side note… if you have any extra noodles you can store them in an air tight container and use them up to a month later. Enjoy!
I was all ready to start posting some recipes and blogging again after my bread pudding and ended up with a stomach bug instead. So of course cooking and eating were the lasts things on my mind. I still even feel a bit off, plus I’m pregnant so heartburn doesn’t make me feel any better!
Anyways I did manage to feel well enough today to try out a new pancake recipe I had seen on Barefeet in the Kitchen. It’s literally just eggs and cream cheese. I did add a little vanilla and cinnamon an then topped it with powdered sugar and syrup. Yum!
Gluten Free Cream Cheese Pancakes
4 ounces cream cheese
1/2 tsp. Vanilla
1/8 tsp. Cinnamon
Add eggs, cream cheese, vanilla and cinnamon to blender and blend until smooth. Heat pan on medium, grease with butter and add 1/4 cup batter to pan. It only takes a minute or two on each side. Sprinkle with powdered sugar and syrup…or any other topping you enjoy 🙂
Last night I tried my hand with some bread pudding and it was soooo good! Every recipe I found was for a big pan so I cut one down to a smaller size.
Raspberry Bread Pudding
1/3-1/2 loaf of bread or equivalent (I used leftover Costco rolls)
1 cup cream, half & half or whole milk
3/4 cup white sugar
1 egg white
1/4 tsp. vanilla
1-3/4 cup fresh raspberries
1/4 cup white sugar
1/8 cup apple juice
1/3 cup unsalted butter
1-1/2 Tbsp flour
3/4 cup cream, half &half or whole milk
1/2 Tsp vanilla
1-1/2 Tbsp white sugar
Let bread get a little stale if it isn’t already.
Preheat oven to 375 F. Combine milk, sugar, egg white and vanilla in bowl. Pour over bread and make sure all pieces are coated. Let sit for about 30 minutes, stirring every few minutes to allow bread to soak up mixture.
Add sugar and juice to raspberries. Stir until sugar is dissolved. Set aside.
Lightly grease a 8×8 square pan, medium size cake pan or pie pan and spread out 3/4 of the bread mixture. Pour raspberries evenly across the top and finish with the rest of the bread mixture. Pop in the oven for 40 minutes.
While baking prepare cream sauce. On medium melt butter in small sauce pan and add flour. Stir constantly for about 7 minutes. Add milk and sugar. Bring to a boil (while still stirring) and wait for it to thicken. Remove from heat and add vanilla. Pour over cooked bread pudding and let cool for 10-15 minutes. Serve warm. Enjoy!
This evening I heated up some left over Mac n’ Cheese to go along side BBQ Pork and Caesar Salad. For dessert I made Raspberry Bread Pudding with Vanilla Cream Sauce. It’s delicious!
After 2.5 years of staying with my family my husband and I finally were able to buy our first home! I gradually slipped out of cooking mode and slacked off on my blog in the excitement of finally having our own place again. We have officially been homeowners for a month now and I am getting back into the groove. I was all ready to go and our refrigerator passed away a week after moving in. It was an expenditure we weren’t planning on but with help from awesome relatives we now have my dream fridge sitting in my kitchen!
We had an Open House Party on Friday and ended up with tons of left over macaroni and cheese (which I made from scratch) and rolls (store bought). So this evening we will be having BBQ pork ribs with Mac & Cheese and salad. I am using the left over rolls to make raspberry bread pudding with vanilla sauce. I have never made bread pudding before so we will see how it goes!