Recipe: Homemade Egg Noodles

I am making homemade egg noodles to go with dinner tonight.  I made a turkey breast the other night, and with the left over turkey and broth I’m making and easy turkey and noodles.  Egg noodles might take a little time to make, but they aren’t hard at all.  They are even easier if you use a stand mixer or food processor!  And they are very frugal!  I usually make a double batch.  If you have a pasta machine, you can use that to cut your noodles.  I do have one, but I like to roll them out and cut them in wide noodles with my pizza cutter.  How ever you cut them, try and make your noodles uniform so they cook evenly.  These noodles can be made up ahead of time, dried and stored in an airtight container.   Put them in pretty bags and they make great and inexpensive gifts.  Make sure they are completely dry before storing or they could get moldy.  The salt is optional since many people salt their water before cooking pasta, and some might have to limit sodium.  Do you make your own noodles? 
Homemade Egg NoodlesINGREDIENTS:

1 cup all purpose flour
1/4 tsp. salt (optional)
1/4 tsp. baking powder
2 eggs, beaten
1/4 cups water (if needed)

DIRECTIONS:

In a large bowl, whisk together the flour, salt and baking powder. Add the beaten eggs. If needed, add water or flour a tablespoon at a time until dough is workable and knead dough until smooth, about 5 minutes. You can use a stand mixer or food processor if you have one.  Let rest in a covered bowl for 30 minutes at room temperature.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Allow to partially air dry before cooking.

To cook fresh pasta, in a large pot with boiling salted water cook until tender. Homemade pasta cooks much faster than store bought so keep an eye on it.

John 6:35 – And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.”

Have you read God’s Word today?

bibleIt is never too late to start a Bible reading plan.  You can find the one I use here.  You can have it sent directly to your email and there are many Bible versions to pick from.  Many Bibles include a reading plan in them.  And you can do an online search for Bible Reading Plans and have many to choose from.  Or you can just open your Bible to Genesis 1:1 and read a little bit each day.  The bottom line is that you be in the Scriptures.  Don’t ever spend more time reading books about the Bible than you do reading the Bible itself.

2 Timothy 3:16-17
All Scripture is given by inspiration of God, and is profitable for doctrine, for reproof, for correction, for instruction in righteousness, that the man of God may be complete, thoroughly equipped for every good work.

Luke 4:4
But Jesus answered him, saying, “It is written, ‘Man shall not live by bread alone, but by every word of God.’”

John 8:31-32
Then Jesus said to those Jews who believed Him, “If you abide in My word, you are My disciples indeed. And you shall know the truth, and the truth shall make you free.”

Psalm 119:105
Your word is a lamp to my feet and a light to my path.

Recipe: Smoothies

We drink a lot of smoothies in our house. I usually just throw them together with whatever I have on hand. I never use sugar in my smoothies. Instead, I always use a banana. This sweetens it up nicely without adding sugar. Sometimes I’ll use honey if I’m out of bananas. I also never add ice to smoothies. Instead, I make sure my fruit is frozen before hand. Bananas are easy to freeze, simply peel them before you freeze them.  I love to catch sales or buy discounted bananas to have in the freezer.  I’ve use all sorts of berries, kiwi, cantaloupe, mangoes, pineapple, grapes, watermelon, apples, pears, plums etc. I’ve even tried carrots, cucumbers and spinach in them with no complaints!   Coconut oil and chia seeds are great too, and hardly noticeable.  I also use rice/almond/coconut milk since I can’t have cows milk and for my own smoothies I have to skip the yogurt as well.  I never actually measure, but here is my general smoothie recipe:

Fruit Smoothies

1 frozen banana
about 2 cups of your choice of frozen fruit
1/2-1 cup plain yogurt
1/2-1 cup milk or unsweetened fruit juice

If it’s too liquidy for your liking, add more frozen fruit. If it’s too thick, add more milk or juice. It’s not an exact science, make it to your taste. I don’t think I’ve ever made the same one twice!

Green/Veggie Smoothies

It took me a while to get used to the idea of vegetables in my smoothies.  Adding veggies is a great way not only to increase your veggie intake, but single out the healing properties of raw veggies (and fruits, herbs) such as celery, ginger, beets, cucumbers, parsley, for your specific needs.  There are many recipes out there, and I’m sure you’ll find several to fit your taste and needs.

One of the things I learn from a lovely friend who is a certified clinical nutritionist is that we should be drinking our food and chewing our drinks. Basically we don’t chew our food well enough for proper digestion. And even the things we drink (like smoothies) need the help of our saliva to digest properly. So don’t gulp down your smoothies, sip them and enjoy them.

Breakfast For Dinner – Pancakes

feedmecookbookIt makes a cheap and easy meal, especially if you skip the meat. I like to add fruit on the side or as a topping.  Tonight we are having pancakes. The recipe I use is from one of my favorite cookbooks “Feed Me I’m Yours” by Vicki Lansky. Yeah, it’s a cookbook for babies and toddlers…I got it for a baby shower gift when I was pregnant with our son.  But there are lots of great recipes (like the pancake recipe) that I still use. So it stays on my bookshelf.

Buttermilk Beauties

1 cup flour (white, whole wheat, or a combination)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon shortening (melted) or oil
1 egg
1 cup buttermilk (or plain yogurt, plus sweet milk or water, to make 1 cup liquid)

Mix dry ingredients. Add milk and shortening to egg and mix. Combine the two mixtures until they are just moistened. Bake on a hot griddle, browning both sides.

My changes: First of all, I double this recipe.  I also use almond or coconut milk since I have to be dairy free. I think I may add a banana to the mixture also since I have one that is begging to be used!  Yum!

Bone Broth Stock

stockRight now…bone broth!

When I first moved out on my own and discovered a crockpot…I really loved how easy it was to make meals.  It was so convenient and I use it all the time.  When I realized I could cook a whole chicken in the crockpot for dinner, then put the carcass back in with water and seasonings overnight to make broth for soup…it quickly became my favorite kitchen tool.  I have several now.  It is still my favorite way to make meals and soup stocks. But while I love the ease of crockpots, I love the efficiency of the pressure cooker…my current favorite kitchen tool.  In just a few hours I have a beautiful rich, yummy bone broth start to finish.  I think it make much better broth than the crockpot. There is still a lot of fear out there regarding pressure cookers.  They aren’t as unpredictable as they once were.  Modern features make they much safer and easier to use.  I have two, one stainless just for cooking and one aluminum just for canning.

If you’re like me, you probably didn’t know there is a difference between stock and broth.  If you’re not like me, you’re probably laughing.  I’m all right with that.  Anyway, I’ve been making homemade stock/broth for soups for a long time and when someone pointed out that there was a difference, I decided to find out for myself.  One place said that the difference was broth is made from meat and stock is made from bones.   Another said that stock is clear while broth is cloudy.   Still another said that stock is unseasoned and broth is seasoned.  So I just shook my head and called what I make stock or broth depending on my mood.  Recently I found a post from one of my favorite chefs…Alton Brown…on the difference between stock and broth, and I figured if anyone would know, it would be him.  He basically says that stock is made from bones and such and broth is a liquid in which meat has been cooked.  I trust him.  So technically bone broth is really bone stock.  That name change will never catch on.  I digress…

I won’t bore you with the details of how to make bone broth or stock.  A quick internet search will give you plenty of instructions and recipes but if you’d like to know how I do it, let me know!  Basically you take the best bones you can find, put them into your water filled stockpot, crockpot or pressure cooker  with a tablespoon or two of good apple cider vinegar (to draw the minerals out) and any other seasonings/aromatics that you like (if you like).   I keep a bag of left over veggies and veggie scraps in the freezer for this.  In the past I made mine in the crockpot, but now I find that it is easier and tastes even better using my pressure cooker.

There has been a bit of discussion as to whether using a pressure cooker to make healthy bone broth was good or not.  Some say it destroys vitamins, some say it doesn’t.  I read a lot of both arguments and with adding the convenience and the taste, I’m fine with using the pressure cooker.   I don’t just make it for it’s health properties, but I can it to have on hand for soups, stews and gravies.  I love knowing what is in my broth when I go to use it.

So, do you make your own bone broth or stock?

 

Springing Into The Garden

Been a while since I posted an update. I’ll be getting back to writing more frequently now that I’m feeling better.

chives

Chives are blooming in the herb garden.

Usually I have the garden all prepped and mostly planted by now, but I haven’t been up to it this year. I wasn’t even sure I wanted to do a garden. I didn’t seeds and didn’t even crack open the seed catalogs.

As the weather warmed up I did get out to clean things up a bit, pulled the weeds from the herb garden, and that lead to prepping the lettuce bed and getting that ready for planting the beginning of May. I still wasn’t sure if I was going to work the big garden.

Hubby and I were discussing the garden and he was all right with letting it go this year.  As we were talking we decided to start converting it to raised beds.  I figured now would be a good time to start, nothing has been planted yet. So we are in the process of planning out some raised beds. Hubby and son will build the first one this weekend.

15-05-15garden1

Weeds, weeds, weeds!

In the mean time, I started working around in the other half of the garden. The weeds were up to my knees. Before I knew it I was hand spading the garden and planting onion sets.

We don’t own a tiller.  We found that it was more cost effective for us to rent a good tiller from the local rental center than it was to buy one.  But since we hadn’t done that yet, I thought I’d get the head start with hand spading.  If the soil has been worked before, it really isn’t that hard to do.  And I think I may have burned a few calories!  And I noticed there are lots of worms in our garden.

Using a shovel to hand spade the garden.

Using a shovel to hand spade the garden.

As I’ve been going along forcing myself to get things done, I find I’m feeling better and excited about the garden this year.  Must be the dirt and sunshine.  I won’t have a whole heirloom garden, but at least we’ll be growing our own food.

I’d love to hear from you about how your garden is going this year.

Grace and peace!
Ann’Re – Mama @ Home