What's Cooking?

[StrawberryFields]

I thought that it might be fun to have so fun in this catagory and maybe even inspire each other along the way.

Since I moved back I needed to be re-inspired again about cooking, we had all got very used to eating out.

My inspiration started when some of my friends started sharing their harvest with me. Holding a fresh plump peach or tomotoe gave me inspiration to start playing again in the kitchen.

Last week I made Homemade Chicken Noodle Soup, Breadsticks and Carmeled Apples. It was a lot of fun and the family went crazy over it.

What are you making that you might want to share and inspire us?

[pam]

I thought that it might be fun to have so fun in this catagory and maybe even inspire each other along the way.

Since I moved back I needed to be re-inspired again about cooking, we had all got very used to eating out.

My inspiration started when some of my friends started sharing their harvest with me. Holding a fresh plump peach or tomotoe gave me inspiration to start playing again in the kitchen.

Last week I made Homemade Chicken Noodle Soup, Breadsticks and Carmeled Apples. It was a lot of fun and the family went crazy over it.

What are you making that you might want to share and inspire us?
[/b]

Oh good idea SF. I would also love some good recipes. Chicken Noodle Soup is my favorite soup. But I've never made it myself and I could use a really good tried and tested recipe. Would be fun to share some of these ideas and recipes especially since we have an international group here.

[Alaskagain]

SF, will you share your recipe for that homemade chicken noodle soup?

Did you make your own noodles? Noodles are SO easy!

Egg Noodles:

2 cups all purpose flour; 1/2 teaspoon salt, 2 beaten large eggs, 1/3 cup water, 1 teaspoon olive oil (or veggie cooking oil)

Reserve 1/4 cup of the flour; sift together remaining flour and salt in a bowl, make a well in the middle; In another bowl combine eggs and water and oil, stir; pour egg mixture into flour mixture and mix well.
Sprinkle reserved flour on flat surface and turn out dough onto it. Knead until smooth and elastic (8 to 10 minutes) Cover dough with clean cloth and let rest for 10 minutes. (You can rest too).

Then divide dough into four equal portions. Roll out each portion into 12 inch square, (about 1/16 inch thick) then loosely roll up the square (like a jelly-roll). Cut slices about 1/4 inch wide. Gently shake the slices open, and cut them to desired length (we like them long, but some like 3" lengths).

Spread them out on wire cooling rack, or flat on wax paper (you have to turn them over once to dry completely if you do this) Let dry 4 to 6 hours, or overnight, depends on your humidity level, or arrange on dehydrator shelves.

Once dry, store in airtight back in fridge up to 3 days, or you can freeze for 8 months. (If you only want to make a small batch, you can store the unused 3 portions of dough in fridge for 3 days, but you need to let it come to room temperature to roll it out. Each portion makes about 1/4 pound of pasta.)

To cook, put in hot water or broth for 2 minutes. (Add to chicken soup when it is through simmering, as the very last ingredient.)

It sounds harder than it is, and so much more delicious than store bought packaged noodles.

Does anyone know how to make a flan?

[pam]

SF, will you share your recipe for that homemade chicken noodle soup?

Did you make your own noodles? Noodles are SO easy!

Egg Noodles:

2 cups all purpose flour; 1/2 teaspoon salt, 2 beaten large eggs, 1/3 cup water, 1 teaspoon olive oil (or veggie cooking oil)

Reserve 1/4 cup of the flour; sift together remaining flour and salt in a bowl, make a well in the middle; In another bowl combine eggs and water and oil, stir; pour egg mixture into flour mixture and mix well.
Sprinkle reserved flour on flat surface and turn out dough onto it. Knead until smooth and elastic (8 to 10 minutes) Cover dough with clean cloth and let rest for 10 minutes. (You can rest too).

Then divide dough into four equal portions. Roll out each portion into 12 inch square, (about 1/16 inch thick) then loosely roll up the square (like a jelly-roll). Cut slices about 1/4 inch wide. Gently shake the slices open, and cut them to desired length (we like them long, but some like 3" lengths).

Spread them out on wire cooling rack, or flat on wax paper (you have to turn them over once to dry completely if you do this) Let dry 4 to 6 hours, or overnight, depends on your humidity level, or arrange on dehydrator shelves.

Once dry, store in airtight back in fridge up to 3 days, or you can freeze for 8 months. (If you only want to make a small batch, you can store the unused 3 portions of dough in fridge for 3 days, but you need to let it come to room temperature to roll it out. Each portion makes about 1/4 pound of pasta.)

To cook, put in hot water or broth for 2 minutes. (Add to chicken soup when it is through simmering, as the very last ingredient.)

It sounds harder than it is, and so much more delicious than store bought packaged noodles.

Does anyone know how to make a flan?
[/b]

I will have to try that on one of my rare days off. I still want a good recipe for chicken noodle soup. I've never made flan but would be interested in that as well.

And between us....john doe would love a REALLY good recipe for pumpkin pie. It's his favorite. shhhhh

[Alaskagain]

I will have to try that on one of my rare days off. I still want a good recipe for chicken noodle soup. I've never made flan but would be interested in that as well.

And between us....john doe would love a REALLY good recipe for pumpkin pie. It's his favorite. shhhhh
[/b]

hee hee. Well, let's just all PM John Doe with a good pumpkin pie recipe.

[pam]

<div class='quotemain'>
I will have to try that on one of my rare days off. I still want a good recipe for chicken noodle soup. I've never made flan but would be interested in that as well.

And between us....john doe would love a REALLY good recipe for pumpkin pie. It's his favorite. shhhhh
[/b]

hee hee. Well, let's just all PM John Doe with a good pumpkin pie recipe.
[/b][/quote]

He would love that. Good suggestion.

[john doe]

<div class='quotemain'>
<div class='quotemain'>
I will have to try that on one of my rare days off. I still want a good recipe for chicken noodle soup. I've never made flan but would be interested in that as well.

And between us....john doe would love a REALLY good recipe for pumpkin pie. It's his favorite. shhhhh
[/b]

hee hee. Well, let's just all PM John Doe with a good pumpkin pie recipe.
[/b][/quote]

He would love that. Good suggestion.
[/b][/quote]

The only thing pumpkins are good for is making jack-o-lanterns. And target practice when sighting in my guns.

[Alaskagain]

[
The only thing pumpkins are good for is making jack-o-lanterns. And target practice when sighting in my guns.
[/b]

WHAT? You mean you really don't like pumpkin pie? <sheesh> But, I sent you my favorite recipe already. Can I undo a PM?

I think Pam just set me up!

[gabelpa]

The only thing pumpkins are good for is making jack-o-lanterns. And target practice when sighting in my guns.
[/b]

As an aside, the kind of pumpkins you make jack-o-lanterns out of are not the kind you would want to eat. In my part of Scotland, the canned pumpkin used to make pumpkin pie with just plain isn't available, so I need to buy pumpkins and cook them from scratch. If I tried to cook a jack-o-lantern/shotgun-target pumpkin, then I'd get a bad tasting, stringy pumpkin pie.

-Gabelpa

[StrawberryFields]

SF, will you share your recipe for that homemade chicken noodle soup?

Did you make your own noodles? Noodles are SO easy!


[/b]

Oh Like, "THANKS for stealing my THUNDER!!!

Seriously, this is something my family gets as a special treat.

The noodle recipe that AG posted I am sure is fine.

I save the broth from when I pressure cook chicken and roasts and use that along with more broth or soup.

I add carrots and celery to the meat, broth and noodles. My secret ingrediant is a gravy mix that I have deveopled and nothing I have written down. I usually make breadsticks to go with the soup. We have had a tradition of making this Christmas Eve. It was my mom who started the tradition but I have since continued it.