Homemade Egg Noodles

Ok yes, I know this is an artery clogging dish. But it’s good ‘ole, stick-to-your-ribs home cookin,’ and it’s not like I eat egg noodles 5 nights a week. Besides, my grandson thinks I rock because I can make my own noodles and will eat a pile of them without complaint.

Some folks like to eat these noodles in place of dumpling but I use them in a beef dish. I just boil salted stew meat in water till it falls apart. That usually takes the better part of the day. Then I make my noodles and add them to the beef mixture and simmer until the noodle soak up all that gravy.

I didn’t take pics of this recipe all the way through because I really didn’t want to handle my iPhone with dough covered hands.

But here you go Laura, this ones for you. You’ll have to forgive the aloof manner in which I present this recipe. It’s one of those I usually just throw together and eye out the measurements. This will get you close though, and this is a recipe that’s hard to mess up.

  • 2 Cups flour
  • 3 eggs
  • 1 Teaspoon salt
  • Splash of milk
  1. Mix all ingredients well. Dough should be gooey. If not add a little more milk.
  2. Turn dough out onto floured surface and incorporate more flour as needed to make dough pliable and workable. It should be sticky when you are through.(try not to over-knead)
  3. Roll dough out flat and thin (1/8 – 1/4 inch thick depending on your taste)
  4. Coat top of dough liberally with flour.
  5. Roll dough up like a jelly roll.
  6. Refrigerate, uncovered for at least 2 hours to make dough firm.
  7. With a sharp knife, cut noodles in widths depending on your taste (I do 1/4-1/2 inch) If you are squishing your dough when you cut it, you should put it back in the fridge for a little longer.
  8. After noodles are cut dust with flour to await boiling water. (All this extra dusting of flour is to keep the noodles from sticking together after they have been cut. Dough will become softer as it warms to room temperature)
  9. Boil noodles in a pot of water separate from your main dish. These are a super starchy noodle and will create a thick paste when cooked so you want to at least partially boil them alone.
  10. Strain and add noodles to your main dish.

Just on a little side note. These are not hard noodles to make. Just messy. Some people like to make large batches, use what’s needed for a meal, and freeze the rest.

These noodle freeze very well. You need to do it right though so you don’t end up with a big lump of dough.

To freeze:

  1. Prepare and cut noodles as directed in the recipe.
  2. Liberally toss with flour and place on a cookie sheet. Try not to handle the dough too much as it warms and softens it.
  3. Place noodles in freezer for as long as it takes noodles to freeze solid.
  4. Remove from freezer and break apart noodle placing them in zip lock bags for storage.
  5. These will keep in the freezer for several weeks.

To cook frozen noodles:

  1. Remove from freezer and drop in boiling water.
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Just a Meatloaf

For Lacey, who has forgotten the recipe the last couple times she has visited.

Meatloaf

  • 1lb lean ground beef
  • 1/2 Onion
  • 1 Green pepper
  • 1 Fresh garlic bud or 1 t. minced garlic
  • 2 Eggs
  • 1/2 C Ketchup
  • 3/4 C Oatmeal (uncooked)
  • 1/4 C Milk
  • 1 T Salt
  • 1 t fresh ground pepper

Topping

  • 1/2 C Ketchup
  • 1/4 Brown Sugar

Combined all of the meatloaf ingredients in a bowl.

Once all ingredients have been combined well. Make a loaf of the mixture in  baking dish.

Mix ketchup and brown sugar together in a separate bowl.

Pour ketchup mixture over the top of your raw meatloaf.

Place meatloaf into a 350 degree oven and bake for 1 hour. (Cooking time may vary depending on how think you make your loaf.)

Remove from oven and allow loaf to rest for a few minutes. (If you cut it fresh out of the oven it will fall apart)

Serve with mashed potatoes or your favorite vegetable.

Waste not, want not: A Chicken and Dressing recipe

Dressing is not something that’s common place on the tables of America today. It’s an old school recipe that’s a little more time-consuming to prepare than most folks are willing to put into it. Sure you see it on Thanksgiving, other holidays, or assorted special occasions. But it’s just not as prevalent as it once was for the average American diet.

Now while a tasty side dish for any pork or poultry meal, dressing wasn’t on the menu in my Nany’s kitchen simply because it was delicious food.

I had once noted when I was young that dressing appeared on many tables about the end of each week. Sunday was a big dressing day at Nany’s and something my grandfather drooled about for days, in anticipation of the gooey stuff.

One Sunday morning as Nany toasted every scrap of “leftover” bread in the kitchen, I asked her what was up with dressing on Sundays.Did we have dressing on Sunday’s because it was a special day?

She said “Well, you see all this here bread I am toasting in the oven? I have been saving it all week for this pan of dressing. The heals from loaves of bread, couple of left over biscuits, some cornbread too crumbly to spread butter on.  All go into the dressing bin. Sunday just happens to be the day that falls at the end of the week and we have to use the bread before it goes bad. Don’t want to waste those good left overs. Don’t want to throw out money”

I answered with a nod noting the bread loaf heals, stale biscuits from meals earlier in the week, and even a clump of cornbread from the day we had eaten ham and beans.

She went on to explain to me that when she was growing up, before it was common place to buy bread in a store and most people couldn’t afford it anyway, bread in her home was made on Mondays. Bread for meals, sandwiches, or dipping in soup, all prepared in one day to last an entire week. Cornbread and biscuits filled in on days when sliced bread wasn’t required, and no one ever minded a fluffy pan of biscuits topped with country milk gravy.

So dressing was a Sunday staple not as a special occasion, but out of necessity and saving waste. It was about not throwing away money. Dressing was about making the most of every little crumb, and enjoying it.

So when I went into my kitchen today and seen the half a bag of left over hamburger buns, and knew they were going to go bad if I didn’t do something with them soon, dressing came to mind. I hate to waste anything, especially food, so I scrounged around the kitchen to see what I could come up with.I threw the buns in the over to toast.

Toasted Buns

Once out of the oven I crumbled up the buns and added onions, rosemary, sage, salt, pepper, and lavender. Yes I said lavender. It grows right along side the rest of my herbs and adds a wonderful kick to my recipes. The aromatics are to die for.

Seasoned breadcrumb

I needed some broth to mix up this dressing so I used the chicken breasts I had thawed in the fridge. I cut them up in chunks and browned them for flavor, seasoning lightly with salt and pepper. Once they were slightly browned I added about a cup of water to de-glaze all the goodies that were stuck to the pan. I let it simmer for about 15 minutes.

Cookin chicken

Then I removed all the chicken from the pan and used the “broth” from the chicken to mix up my dressing.

Broth

Along with the broth I poured over my seasoned bread crumbs I added 1 egg and about 1/2 cup of milk. I stirred the mixture lightly, just enough to coat all the crumbs. (Note, if you stir it too much, it will all turn into a big glob.)

Wet dressingIt’ll look like a big wet mess of goo until you bake it, but my mouth was watering at this point. The smell of the smashed herbs rising out of this mixture was delicious.

So now the chicken goes back into the original iron skillet I fried and de-glazed it in.

Chicken in a pan

And then I spread the dressing mixture over the top of the chicken. Yes, I said the dressing goes over the top.

Chicken and dressing

Then it all went into the oven on 375 degrees.

The next 35 minutes my house smelled like a spring herb garden with a hint of roasted freshness.

Then out of the oven to rest for a few minutes, it was actually a “pretty” dish that would have made any one of my chef friends proud.

I’m thinking you could probably divide this recipe up before baking, into individual size servings,  and cooked them in separate mounds in the pan. Might make serving a bit easier.

Chicken and dressing baked

From the side you can see the layer of dressing melted into the layer of chicken chunks.

LayersI wondered as I cut into it what this was going to look like plated up. And maybe I should have went with the individual serving size mounds, but much to my surprise I think it came out looking fairly sharp plated up.

Plated upAnd wow, it really did taste as good as it looked and smelled. It came out hearty, full of flavor from the fresh herbs, and was quite filling for a one course meal.

Chicken and stuffingI think the only thing it was missing, was some type of glaze or sauce over the top.

Like maybe a cranberry glaze made from boiling a bag of fresh cranberry’s to death  with a cup or so of white sugar, a cup of water, and some lemon zest. Maybe even add a splash of Tabasco or red pepper to the glaze to make a sweet and spicy addition to this dish.Garnish with s spring of fresh mint and wha-lah! a gourmet meal.

Just drizzle the glaze liberally over the top after plating.Hmmmm yes, that sounds about right. Too bad I didn’t have cranberries in the house.

Chicken and dressing 2Quite possibly another flavor that would go well with the herb blend in the dressing would be fresh orange juice. I’ll bet the added orange flavor and cranberry glaze would really make this dish pop.

At any rate my Nany would be proud. I used up that bread that would have went to waste and created a smart one pan meal for a few bucks.

*Note: All photos taken for this illustration were shot with my iPhone. (I love my iPhone:-)

Waste not want not….good advise, especially in the kitchen.

Fluffy Whole Wheat Biscuits

Found this recipe online. Tried and true, these biscuits are the bomb!Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk

Directions:
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.

A Nany kind of day.

The weather in Southeast Missouri today left much to be desired. It rained and drizzled on and off all day and the temps were in the low 60’s. It was just gray and drab and nothing worth looking out the window at.

My oldest son came in from church hungry for one of momma’s good old country brunches. He had bags with eggs, milk, and bacon so off to the kitchen I went to make his day.

I didn’t have enough flour to make a full batch of white biscuits so I tried something new. Whole-wheat biscuits. Yummm! (Click here for the recipe)

Never thought of using whole wheat flour for biscuits but they turned out fabulous. Better than any biscuit I have ever made as a matter of fact. Light and fluffy, full of flavor. They were the bomb covered in milk gravy made with bacon drippings, and there weren’t any of them left over.

I had already started a pot of soup for the day before Anthony blew in the door requesting a cholesterol filled, artery clogging meal.

With a beef soup bone and left over roast, potatoes, and carrots from supper last night, I added some more fresh veggies (onions and celery) and some canned tomatoes, making a pot of hearty beef soup with drop dumplings.

It was a fitting supper for a chilly fall day. And as always with a pot of soup, there’s plenty left over.Great for a quick microwaved lunch later in the week, or perhaps a whole other meal with some sandwiches.

I got the mess all cleaned up from the brunch and soup making, and got a taste for something sweet. I got a taste for chocolate cake. A cake I have made so many times in my life that I no longer need to look at the recipe to make it. A recipe that brings back memories of a time when life was more simple and easier to enjoy. Nany’s chocolate sheet cake. A favorite of mine and that of many of my family and friends.

It wasn’t until I pulled the cake out of the oven that I realized that I didn’t have the powdered sugar needed to make icing. Not being a big fan of icing anyway I shrugged it off and set the cake out to cool.

And just so you know, ice cream makes a wonderful substitute for icing any day.

Devils Food Cookies From a Boxed Cake Mix

1 box Devil’s Food cake mix
2 eggs
1/2 c. vegetable oil
Preheat oven to 375 degrees.

Mix all ingredients together, roll into walnut-sized balls and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes.

Remove from oven and let cool 2 minutes on cookie sheet, then move to wire rack. Makes 2-3 dozen cookies.

Hydrating Solution

This is a simple recipe for hydrating fluid in case of dehydration. It works well with people as well as pets and was recommended to me by a physician when my youngest son was an infant. I have used it many times over the years to help prevent dehydration due to the stomach flu.

Mix well:

  • 4-5 cups of tap water
  • 6 teaspoons sugar
  • 1/2 teaspoon of salt

As an adult I drink this chilled.

This is by no means a medical solution for hydration but will help during a case of the flu. It works similar to Pediolite.

Always consult a physician in cases of dehydration.

Here’s the link to other solutions for re-hydration.http://rehydrate.org/solutions/homemade.htm#recipes

Chart for hydrating solution mixture.

Pet Odor Remover

Mix equal parts of white vinegar and water.

Apply enough of the mixture to saturate the area affected, and allow to almost dry. (On carpet, blot with a paper towel or absorbent rag to speed the drying process.

Next, apply a liberal amount of baking soda over the area and then drizzle hydrogen peroxide (about 1/4 cup) mixed with 1 tablespoon dish soap or laundry detergent.

Work mixture into area and allow to dry.

Remove with vacuum or clean cloth.

Chocolate Microwave Cake in a Mug- Tastes like and Otis Spunkmeyer Cupcake

Ingredients

•1 large coffee mug
•4 tablespoons plain flour (do not use self-rising)
•4 tablespoons sugar
•2 tablespoons baking cocoa
•1 egg
•3 tablespoons milk
•3 tablespoons oil
•3 tablespoons chocolate chips (optional)
•Small splash of vanilla
•Chocolate syrup (optional)
•Whipped topping (optional)

Directions

1.Add dry ingredients to mug, & mix well .
2.Add egg & mix thoroughly.
3.Pour in the milk and oil and mix well.
4.Add chocolate chips (if using), vanilla, mix again.
5.Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
6.Cake will rise over the top of the mug, but don’t be alarmed!
7.Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
8.Remove from microwave.
9.Allow cake to cool a little, then tip out onto a plate, if desired.
10.Drizzle with chocolate syrup and top with whipped topping, if desired!
11.This can serve 2 if you care to share!