Homemade Chicken Soup

 3-4 lb chicken, cut into piece

1 carrot, large chop

1 parsnip, large chop

1 yellow onion, cut into chunks

2 ribs celery, cut into chunks

fresh thyme

fresh parsley

1/4 tsp peppercorns

salt

In a large stock pot put in chicken pieces into cold water covering the bottom.  Add the carrot, parsnip, onion, celery, thyme, parsley peppercorns and salt.  Cover with more water if needed.  Should be 1 inch above the chicken.  Boil for 20 minutes.  Skimming the top continually.  Remove the chicken and let it cool.  Pull off the meat into smaller pieces for the soup.  Put the bones back into the broth. Discard the rest. 

Turn back on the heat of the broth and cook for 1 more hour. Strain the vegetables and bones (discard) from the broth.  Should have about 6 cups of broth. Skim off any fat from the top of the broth.  Return broth to stock pot. Add carrots, celery and parsnips to the broth.  Cook for 6-8 minutes until vegetables are fork tender. Add the chicken back into the pot.  Serve.

2 carrots, cut into 1/4 inch pieces

2 ribs celery, cut into 1/4 inch pieces

1 medium/small parsnip, cut into 1/4 inch pieces 

*Note: You can add cooked rice, noodles to the soup.

Recipe:  Martha Stewart

Spaghetti Sauce with Fresh Tomatoes

 1/4 cup olive oil

1 onion, chopped

1/2 tsp garlic powder

4 lbs fresh tomatoes, peeled adn chopped

1 Tbsp white sugar

1 Tbsp cried basil

1 Tbsp dried parsley

1 tsp salt

Heat olive oil in a large skillet over medium heat.  Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes.  Add tomatoes, sugar, basil, parsley, and salt.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

*Note: For a less chunky sauce, cool slightly and process in blender to desired consistency.

Serves: 8

Yield: 1 quart sauce

Chicken Lo Mein

 10 oz Chinese egg noodles

1 tsp sesame oil

2 Tbsp canola oil

2 chicken breasts, sliced thinly

1 red bell pepper, thinly sliced

1 tsp minced ginger

2 garlic cloves, minced

3/4 cup water

1/4 cup lite soy sauce

2 Tbsp cornstarch

1 Tbsp oyster sauce

1 Tbsp vegetable oil

1 carrot , thinly sliced

1/2 cup onion slices

1/2 cup shredded cabbage

1 cup bean sprouts

1.  Cook the egg noodles one minute shy of the directions.

2.  Drain and toss with sesame oil in a bowl to coat.

3.  Heat canola oil in a large skillet or wok over medium-high heat.

4.  Cook the chicken 3-4 minutes on each side until cooked through.

5.  Remove from the pan and add in the red bell peppers, ginger and garlic,  cook them for 1-2 minutes, stirring frequently until just softened.

6.  Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.

7.  Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.

8.  Add in the bean sprouts, toss all the ingredients together well and Serve.

Chicken Chow Mein

 1 lb chicken breast boneless, skinless, cut into bite-sized pieces

3 Tbsp oil

12 oz Chow Mein noodles (uncooked noodles)

2 cups cabbage, shredded

1 large carrot, julienne

1/2 batch green onion, chopped

2 garlic cloves, minced

Chow Mein Sauce:

6 Tbsp oyster sauce

3 Tbsp low sodium soy sauce

3 Tbsp light sesame oil (not toasted)

1/2 cup chicken broth

1 Tbsp cornstarch

1 Tbsp granulated sugar 

1.  In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch.  Set aside. 

2.  Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

3.  Heat a large wok with olive oil over medium-heat.  Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown.  Remove strips and set aside.

4.  Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

5.  Add chicken and noodles back into the pan.  Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

6.  Garnish your Chow Mein with chopped green onions and serve the noodles straight from the pan  piping hot.

Recipe:  Natasha's Kitchen

Vegetable Chow Mein

 

3 Tbsp olive oil

3 garlic cloves, minced

1 lg onion (2 1/2 cups)

2 carrots, matchsticks

3/4 cup celery , chopped

1 medium cabbage, choppped

14 oz broccoli florets

1 red pepper, matchsticks

3/4 cup soy sauce

2 Tbsp rice vinegar

3 Tbsp sugar

2 lbs Yakisoba noodles, precooked

 

Add 3 Tbsp oil to a Wok on medium/high heat.  Add minced garlic cloves and onions to Wok and saute.  Add carrots and celery to soften.  Add cabbage broccoli and red pepper.  Stir for 4 minutes.  Should be softened but still crunchy.  Add the soy sauce, rice vinegar, sugar.  Mix.  Add the Yakisoba noodles and combine.  Serve.

Garlic Noodles

 1 lb thin spaghetti noodles

1 Tbsp olive oil

4 Tbsp unsalted butter

6 garlic cloves, minced (2-3 Tbsp)

2 tsp brown sugar

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 Tbsp soy sauce

2 tsp sesame oil

 Parmesan cheese, grated (1/2 cup)

Cook the noodles in a large pot of salted boiling water according to pkg directions.  Mince garlic cloves.  In a small bowl mix together brown sugar, oyster sauce, fish sauce, soy sauce and sesame oil. 

In a Wok on medium/low heat add the olive oil and 4 Tbsp butter.  When the butter melts add the garlic cloves and cook for 2-3 minutes watching carefully that the garlic doesn't burn.  Add the drained noodles to the Wok and mix the noodles with tongs into the garlic and butter.

Add the sauce to the noodles.  Mix well.  Turn off the heat and add the Parmesan cheese.  Mix well and Serve.

Sesame Instant Ramen Noodles with Brocoli and Soft-Boiled Egg

 3 cups water

1 cup frozen broccoli

1 (3 oz) package ramen-noodle soup mix

1 tsp toasted sesame oil

1/2 tsp toasted sesame seeds

1 large soft-boiled egg, halved

1.  Bring water to boil in a medium saucepan.  Add broccoli; cook for 2 minutes.  Add noodles (reserve the seasoning packet); cook until the noodles are tender about 3 minutes more.  Drain the broccoli and noodles and return to the pan.

2.  Add sesame oil, sesame seeds adn half of the seasoning packet  (discard the remainder or reserve for another use); toss well to combine.  Transfer to a bowl; top with egg and serve.

Tips:  To soft-boil eggs:  Place eggs in a sauce pan; add water to just cover the eggs.  Bring to a simmer over medium-high heat.  Remove from heat and let stand for 2 to 3 minutes for perfect soft-set yolks.

Serves 1

Spinach Spaetzle with Mushroom Sauce

 Spinach Spaetzle:

10 oz box of frozen spinach, thawed

4 eggs

 1 tsp salt

1/3 cup cream

little flour

Thaw a box of frozen spinach and place in food processor with 4 eggs.  Blend well then put in a bowl and add salt and cream.  Add flour to make a thick batter.  Use a colander or spaetzle maker to push dough using the back of a spoon over boiling water in a large pot.  When they float they are done.

Mushroom Sauce:

olive oil

1 medium onion, diced

1 lb mini Bella mushrooms, sliced

3 clove garlic, minced

1/2 cup parsley, chopped fine

1 tsp Better than Bouillion Sauce

1/2 cup heavy cream

To make the mushroom sauce, saute an chopped onion in olive oil.  Add mushrooms and garlic.  When cooked add parsley, Better than Bouillion Sauce and heavy cream.  Cooked on medium-high heat to thicken a bit and serve over Spaetzle.  

*Note: You can add some diced ham to the mushroom sauce

German Spaetzle

 2 cups flour

1/2 tsp nutmeg

1 Tbsp parsley, chopped

6 eggs

1/2 cup milk

 

In a large bowl add flour, nutmeg and parsley. Mix.  Alternate adding the eggs with the milk until all added. Rest for 30 minutes.  In a large pan of salted boiling water add the batter using the back of a spoon or ladle and a grater or (something with holes).  When they float to the top they are done.  Fry the finished spaetzle in a pan of melted butter to crisp up.  Serve. 

Recipe: from the stay at home chef

Spaetzle

flour

1 egg

salt

sour cream ( just a bit)

milk

 

In a small bowl add a bit of each ingredient.  Whisk together.  If it looks too thin, add more flour.  If it looks too thick, add more milk. Have a pan of 2 Tbsp of butter melted waiting for the finished spaetzle.  In a pot of boiling salted water use the back of a cheese grater and a spoon to drop the batter into the water.  When then rise to the top they are done.  Drain them and add the the melted butter pan to saute for 2 minutes.  When done top with chopped fresh parsley. Serve with meat or vegetables.

Beef Stroganoff

 Chuck Roast, cut into strips

3 large onions, chopped

2-3 cans cream of mushroom soup

1-2 cans of water

2 Tbsp Worcestershire sauce

1 Tbsp garlic powder

1 large (pint) sour cream

8 oz mushrooms , chopped (optional)

 

1.  Cut beef roast into strips.  Brown them in oil in batches (maybe 3 don't crowd)

2. After browning beef put into a large pot.  In the pan you just browned the beef saute the chopped onions using the dripping for grease.  

3.  To the beef add soups and water and cooked onions and mushrooms (optional).

4.  Add Worcestershire sauce, garlic powder and let simmer for 1 hour.  (can do a day before and chill until needed.

5.  Before serving mix in sour cream.  

Note: can serve with egg noodles, rice (a heaping cup) and green beans with 1-2 Tbsp onion flakes.

Hungarian Noodles

 3 1/2 cups flour

4 egg yolks and 1 whole egg (beaten)

1 1/3 cup milk

1 Tbsp salt

pepper to taste

1/4 tsp nutmeg

In a bowl add dry ingredients, flour, salt, pepper and nutmeg.  In a separate bowl mix together eggs and milk.  Add wet  ingredients to dry ingredients and mix together.  Will be a sticky dough. Some lumps is okay. Chill for 1 hour. 

Using a scraper and a container with holes (colinder) push down on dough with scraper over a pot of boiling water. It should drop into the boiling salted water.  Stir.  When it floats to the top its done. Drain.  Shock it in cold water to stop the cooking process. Drain. 

Saute noodles in a  skillet with 1 tsp butter. Serve as a side dish.  Can add salt and pepper, fresh herbs like thyme, rosemary and basil, carmelized onions or cheese.

Homemade Egg Noodles

2 cups all purpose flour

¼ tsp salt

2 medium eggs

¼ cup water

In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using your hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.

Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poff out when they cook. Cut into strips or the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.