Tuesday, January 26, 2010

Chicken Noodle Soup: Hand Made Noodles!

Chicken Noodle Soup With Handmade Noodles!
- when in doubt, Use your Noodle!

This is the same recipe i used to make for Mountain Song Natural Foods. Well, i didnt make handmade pasta for the store, but it is the same basic recipe. Since it is winter, and some folks are hanging out in the snow, others have a cold or flu... this is just the thing to cheer you up! enjoy!

for 2.

1 boneless skinless chicken breast
1/2 medium yellow onion
3 ribs celery
2 carrots
bundled herbs (not shown on slideshow )
Thyme, bay, sage
1 can corn
1 quart chicken broth
pepper to taste.

for noodles
1 egg
1 cup flour plus more for rolling
pinch salt

Dice breast into 3/4" cubes. sear in a hot pan with a drizzle of olive oil. add onion, toss to coat. brown for about 5 minutes (allowing a nice fond to form, and softening the onions.). Stir in chicken broth. bring to simmer, add herbs, simmer one hour. mean while, chop all veggies to about 1/2" pieces. after one hour, add veggies, simmer thirty more minutes. Meanwhile make Noodles: Pour measured flour onto a large board. make a well in the center. add egg and salt. with a fork, mix egg, slowly bringing in more flour from around the sides of the well, till it is fully Incorporated. knead dough till smooth. roll into a think rectangle, cut into strips, cut into 2" strips. add to simmering soup, cook about 5 minutes. serve, enjoy!

NEXT POST: Cashew Brittle!

Tuesday, January 19, 2010

Breakfast Potatoes: Fool Proof!

Yes, fool proof!

    A great side dish to any breakfast. Here is my method for getting your potatoes cooked through AND crispy, with out being greasy or taking all day to do. Sounds too good to be true?!!? Heh. i like my potatoes super garlicy and a little spicy, but you can add other veggies like onions or carrots or something too. Calling this recipe "breakfast potatoes" avoids the "hash browns or home fries" debate. But i am pretty sure these are technically called homefries. if that is technical. anyhow, add this technique to your breakfast table, it'll not disappoint. :)

Serves 2

one large yukon gold potato cut into 1/2 " dice
2 tbs butter
salt and pepper to taste
4 cloves garlic, minced
1/2 spicy pepper, finely diced
1 tbs fresh or dried thyme

Boil potatoes in water for about 8-10 minutes. Just until softened, but not mushy. Be careful not to over cook. Drain well. In a heavy skillet, heat butter over medium heat till slightly browned. Add potatoes, spread into an even layer. Allow potatoes to cook without stirring for about 15 minutes. (This is the trick, kinda, stirring too soon will break the potatoes apart, then the crispy part stays on the pan and not on the potato). Once browned, move potatoes around to brown another side. Season with salt and pepper, cook another 10 minutes. Add garlic, spicy pepper, and thyme. Toss to mix. Cook five more minutes. Serve.

NEXT POST: Chicken Noodle Soup!

Tuesday, January 12, 2010

French Toast: With Cinnamon Candied Pecans

OK, so i took a long break for the HOLIDAYS-  i'm very sorry. I hope your holidays were nice, and Happy New Year too!

so, here is the how to and recipe for:

French Toast with Candied Pecans

    yay! This is a recipe i make frequently. i just love it- it is a quick and easy treat, and the best thing to do with all that fresh bread you got the other day that ain't so fresh anymore. This recipe works well with any hearty bread you happen to have around. Good hearty breakfast, pretty easy. i hope you try this recipe soon! Candied Pecans are FAB on top of French Toast!

Serves 2

For Candied Pecans:

about 3/4 cup whole pecans
1 tbs butter
1 tbs Sugar
1/2 tsp cinnamon

for French Toast:
4 Slices of hearty bread about 3/4" thick or so
1 egg
2 tbs heavy cream
1/2 tsp cinnamon
1 tbs butter

Melt butter. stir in sugar and cinnamon. add nuts. toss to coat. spread on a small baking sheet lined with parchment or foil. (i used a toaster oven) bake for about 10 minutes, keeping a close watch, so as not to burn. cool, separate if needed. set aside. Slice bread. set aside. crack egg into a bowl and whisk well. add cream and cinnamon. whisk until very foamy, at least one minute. pour batter onto a shallow plate. set bread slices in to soak for 3 minutes. flip bread over and soak another minute or so. You should soak your bread longer if it is really thick or really stale. Melt butter on a skillet over medium heat until foamy. spread evenly over surface of the pan. Add a few slices of batter soaked bread. cook on medium/low for about 8 minutes. flip and cook other side, till brown, about five minutes. Serve french toast topped with pecans and maple syrup. you can also try cinnamon whipped cream or warmed apple sauce.


NEXT POST: Breakfst Potatoes!
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