Tag Archives: homemade

Instant Pot Chicken Noodle Soup with Homemade Egg Noodles

Chicken Noodle Soup 1

One thing my kids like me to make after making Homemade Chicken Bone Broth is Chicken Noodle Soup with Homemade Egg Noodles. You can make it in a pot on the stove, or it is quick and easy to make in an Instant Pot pressure cooker.

The hardest part about the noodles is the cutting. They should be fairly thin and left for at least 30 minutes (up to a couple of hours) to dry. This recipe makes A LOT of noodles. I use about half in this recipe of soup, and then freeze the remaining raw noodles to use another day.

Homemade Noodles 1

I use a round pizza cutter to cut the noodles. Separate them slightly and move them around occasionally so that they can dry all around before cooking.

Homemade Noodles 2

Once your noodles are made, the soup takes about 30 minutes to cook in an Instant Pot, or closer to an hour in a regular pot.

Chicken Noodle Soup 2

RECIPES:

Chicken Noodle Soup with Homemade Egg Noodles

Chicken Noodle Soup 1

Egg Noodles:
2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

Soup:
2 Tbs butter
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and diced
2 cloves of garlic, minced
2 quarts (8 cups) chicken stock or bone broth
1 Tbs lemon juice
½ tsp dried thyme
½ tsp dried oregano
⅛ tsp poultry seasoning
¼ tsp fresh ground black pepper
Salt, to taste (amount will depend on saltiness of stock, about 1 tsp)
2 cups uncooked egg noodles (half of the recipe above)
2 cups cooked and shredded chicken
2 Tbs fresh parsley

Noodles:
In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-½ inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Soup
Instant Pot Directions:

Add butter to Instant Pot and turn to Saute setting. Add onions, celery, carrots, and garlic. Cook for 2-3 minutes, or until onions are just softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper.

Place lid on Instant Pot and cook on Soup setting for 7 minutes. Let pressure release naturally for 10 minutes, and then QPR (quick pressure release).

Remove lid and change setting to Saute. Add the noodles and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Stovetop Directions:
Melt butter in a large pot over medium heat.  Add onions, celery, carrots, and garlic. Cook for 5 minutes, or until onions are softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the noodles to the pot and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Homemade Egg Noodles

  • Servings: Makes 4 cups uncooked noodles
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Homemade Noodles 2

2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-1/2 inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Bring water or broth to a boil; reduce heat to a simmer. Slowly stir in noodles. Cook for about 10 minutes, or until al dente. Exact cooking time will depend on the thickness of the noodles.

To Freeze: After drying noodles, arrange in a single layer on a foil or parchment lined baking sheet. Freeze until solid. Transfer to a freezer bag and return to freezer. DO NOT thaw noodles before cooking. Add frozen noodles directly to simmering broth to cook, adding about 1 minute of cooking time.

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Crescent Dinner Rolls

Crescent Rolls 2

Looking for the perfect rolls to serve for Thanksgiving? Or more importantly, to use the next day to make turkey/cranberry sauce sandwiches?

Look no further: these rolls are amazing. They are soft and tender, but also hold up to slicing and using as a sandwich bun.

Leftovers are always the best part of a big holiday dinner. I love cooking once and then repurposing dinner for the next few days. And rolls are the perfect food to make ahead of time, freeze, and then reheat in the oven just before serving.

To help elongate the crescent rolls and keep them from being too thick in the center, I cut a slit in the wide edge, separate the slit slightly, and then roll the dough into a crescent shape.

Crescent Rolls 5 Crescent Rolls 6

This gives longer ends that are easier to curve into a rounded crescent.

Crescent Rolls 4

Happy Thanksgiving!

Crescent Rolls 1

I posted about these rolls previously, but I have adapted the recipe this time to use instant yeast, which doesn’t require proofing before adding to the dough. You can find the original recipe, using regular yeast HERE.

RECIPE:

Crescent Dinner Rolls

Crescent Rolls 3

2 ⅔ cups whole milk
½ cup sugar
6 Tbs butter
1 Tbs kosher salt
1 heaping Tbs instant yeast
8-8 ¼  cups all-purpose flour
3 beaten eggs
Melted butter (about 4 Tbs; for brushing on top of cooked rolls)

Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts and sugar completely dissolves. Remove from heat and pour into the bowl of a stand mixer. Allow to cool to lukewarm.

Add 4 cups of flour and the instant yeast to the warm (but not hot) milk mixture. Use a dough hook to mix on low speed for 30 seconds, then scrape the sides of the bowl. Mix on high speed for 3 minutes.  Mix in eggs.

Knead in as much remaining flour as needed to make a soft dough. The dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Remove the dough hook and cover the bowl with a clean towel. Place the bowl in a warm place and allow dough to rise for 45-60 minutes, or until doubled.

Grease large baking sheets, or line with parchment paper or silicon mats.

Punch down dough. Lightly oil  your work surface (USE OIL, NOT FLOUR, TO KEEP THE DOUGH FROM STICKING TO YOUR SURFACE). Divide dough into 3 balls and place one of the thirds onto the lightly oiled surface. Keep remaining dough covered until ready to use.

Roll each dough ball into a circle and cut into 12 wedges. Cut a ½” slit in the wide end of the wedge, separate slightly and roll  into crescent shape and place on prepared pans.

Cover rolls with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven and brush lightly with melted butter.

Yield: 36 rolls

**To prebake (and freeze)  for serving another day: Bake rolls on a large baking sheet lined with parchment paper. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. (Do not brush with butter) Cool completely. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake at 350°F for about 7-10 minutes, or until hot and golden brown. Brush tops with melted butter.

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Mango Jalapeño Jam

Mango Jalapeno Jam 1

Slightly sweet, slightly spicy. Perfectly versatile.

Serve it with savory scones, like these Bacon Jalapeño Scones:

Bacon Jalapeno Scones 5

Use it instead of apricot jam in this Apricot (Mango) Glazed Chicken:

Apricot Chicken 1

Serve it with these Indian Samosas:

3711 099-1

Heat the jam until warm and dip Chicken Taquitos in it:

041811 073-1

-Bake it with Brie wrapped in puff pastry dough for a delicious appetizer. Or cut pastry dough into squares and press dough into a well-greased mini muffin pan; place a square of Brie in the center and top with ½ tsp jam. Bake until browned.

-Spread it over a block of cream cheese or goat cheese and serve with crackers.

-Spread it between tortillas, along with grilled chicken and cheese, and grill for amazing quesadillas.

-Spread it on an English muffin and top with egg, cheese, and bacon for a breakfast sandwich with a kick.

-Add it to a grilled cheese sandwich.

-Spread it on a sandwich of leftover roast turkey or chicken.

-Add it to a marinade for roast pork or grilled chicken.

RECIPE:

Mango Jalapeño Jam

Yield: About 7 half-pint jars

Mango Jalapeno Jam 1

3 lb peeled and seeded mangos (weigh after peeling/seeding), about 6 cups
6-7 oz (about 6-7 whole) jalapeños
¾ cup apple cider vinegar
4 ¼ cups sugar, divided
1 box low-sugar pectin

Chop mangos in a food processor until finely chopped, but not pureed. You should end up with about 5 cups finely chopped mango. Pour into a large pot.

Use the food processor to finely chop the jalapeños. Leave the seeds/ribs in the jalapeños for a more spicy jam; remove them for a milder jam. Add to the pot along with the vinegar, and 4 cups of sugar.

Bring to a full rolling boil, reduce heat to medium, and boil for 20 minutes.

In a small bowl, stir together the pectin and ¼ cup sugar. Add pectin mixture to the pot and return mixture to a full rolling boil. Boil for 2 additional minutes.

Remove from heat and ladle into sterilized jars. Wipe rims of jars with a damp cloth and add lids and rings. Process jars in a boiling bath canner for 10 minutes for half-pint jars. Remove from canner and place on a towel on kitchen countertop. Let sit 24 hours. Check seals before storing on pantry shelf.

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Twelve Days of Christmas Cookies: Christmas Fortune Cookies

Christmas Fortune Cookies

DAY 11: Christmas Fortune Cookies

Fortune Cookies aren’t just for takeout anymore.

Fill these with fun holiday wishes or fortunes, “Name that Christmas Carol” lyrics or quiz, or funny quotes from Christmas movies.

Ideas for Christmas Fortunes:
Quotes from Christmas movies
Name that Christmas Carol quiz quotes
Christmas Jokes
Christmas Fortunes 1
Christmas Fortunes 2

For more photos and detailed instructions on baking and folding homemade fortune cookies click:
Homemade Fortune Cookies

RECIPE:

Christmas Fortune Cookies

Christmas Fortune Cookies

1 cup flour
1 cup sugar
1 Tbs cornstarch
½ tsp salt
4 egg whites
1/3 cup oil
2 Tbs water
1 ½ tsp orange or almond extract
1 tsp vanilla extract
Fortunes cut into strips about 3 ½” long by ½” wide
Melted chocolate, sprinkles and/or crushed candy canes

Preheat oven to 300°F. Line baking sheets with silicone mats or parchment paper.

Use a whisk to mix flour, cornstarch, salt and sugar in a small bowl.

In a separate bowl, use the whisk to lightly beat the egg whites, oil, water, vanilla, and orange or almond extract until frothy.

Stir the flour into the egg white mixture and mix until you have a smooth batter. The batter will be thin, with the consistency of a sticky pancake batter and not stiff like a normal cookie dough.

Place one tablespoon of batter onto the cookie sheet. Using the back of a spoon, spread batter in a circular motion to make a circle about 3-4 inches in diameter.  Place 4-6 cookies on a baking sheet (start with fewer cookies until you get the hang of folding quickly). The batter should be very thin on the baking sheet. If it’s too thick the cookies won’t fold without breaking.

Bake for 11-14 minutes, or until the outer edge of each cookie barely begins to brown.

TO FOLD: Immediately after  removing baking sheet from the oven, working very quickly, remove a cookie with a thin metal spatula and flip it over onto a clean plate or mat. Place a fortune in the middle of the cookie (let one end slightly extend beyond edge of cookie, if desired). Fold the cookie in half, but do not flatten center crease; just make the edges meet gently. Fold cookie in half again by gently pulling the edges downward over the rim of a mug or glass. Place the finished cookie in the cup of a muffin tin so that it keeps its shape while it cools. Continue with the rest of the cookies.

Let cookies sit, uncovered, for 1-2 hours (so that they harden completely).

Dip half of each cookie in melted chocolate. Sprinkle immediately with crushed candy canes or sprinkles. If you are piping contrasting colors of chocolate onto the cookies, do this AFTER the chocolate coating has hardened.

Yield: 36-40 cookies

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Homemade Taco Seasoning Mix

Taco Seasoning 4

Making your own taco seasoning mix is an easy way to cut chemicals and preservatives out of your food and save money at the same time. And it tastes so much better than any packaged mix. Make a large batch and then store in an airtight container. Use about 2 Tbs of the mix for a pound of ground beef to make regular tacos. You can adjust the amounts of spicier chilies to your family’s taste. Penzey’s (online or in person) is a great source for quality bulk spices.

Use this for more than just ground beef tacos. Try replacing spices in the following recipes with this taco seasoning mix:

Layered Chicken Taco Salad Bowls
Taco Cornbread Pie
Chicken and Cheese Enchiladas
Creamy Chicken Enchiladas Verdes
Baked Chicken Taquitos
Chicken and Black Bean Chili
Hearty Beef Chili
Fajitas
Marinades for grilled steak or chicken

RECIPE:

Homemade Taco Seasoning Mix

  • Servings: Makes about 2 ½ cups
  • Print

Taco Seasoning 4

1 ½ cups chili powder
4 Tbs paprika (Spanish smoked or regular)
2 Tbs kosher salt (coarse grain; use less for regular table salt)
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder (not onion salt)
2 Tbs ground cumin
2 Tbs dried oregano
1 Tbs Ancho chili pepper
1 Tbs crushed red pepper flakes
1 Tbs ground cayenne pepper

Mix all ingredients and store at room temperature in an airtight container. Use about 2 Tbs of seasoning per pound of meat. Makes about 2 ½ cups.

Note: Adjust amount of crushed red pepper flakes and cayenne pepper to make milder or spicier

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Filed under Condiments/Sauces, Main Dishes, Tips and Tutorials

Homemade Fortune Cookies and thoughts on Japanese Gaman

Fortune Cookies 1

As we approach Chinese New Year which begins on  February 10,  I want to share a recipe for homemade fortune cookies and also my favorite fortune (from a cookie) ever.

A few years ago  I was serving in a responsibility at church that most of the time filled me with love and gratitude, but also involved a heavy time commitment and occasionally left me feeling heart-sick about things that I could not fix.

After one such day, Brian and I went to dinner with some good friends. After the meal, the traditional fortune cookies were served. I received the most timely fortune. It is the only one that I have actually held onto and occasionally reread.

Fortune 2

I know this doesn’t sound like an especially cheery sentiment, but it described exactly how I was feeling at the time. It was also a wonderful nostalgic reminder of the time we spent living in Japan. My Japanese is extremely limited, but one of the concepts that fascinated me there was the concept of uncomplaining endurance or perseverance, regardless of circumstance. From a religious perspective, we might call this “enduring to the end.” The Japanese have not just one word for this, but a vocabulary that covers an entire spectrum of levels of endurance and different situations which might require endurance.

The word “ganbatte”, on the low end of the spectrum might be called out to someone who has just one lap to go in a race or is about to take a hard test. It implies both an encouragement to keep going or work hard and also an admonition to do your best. It implies as well an unspoken wish of good luck in your endeavor.

At the other end of the spectrum you have “gaman”, which implies a self-sacrificing patience, endurance and perseverance through extremely difficult and often prolonged circumstances. It is a charge to endure with grace and dignity. “Work on in despair” is not meant to be a negative concept, but a positive character trait to develop that will bless both you and society at large.

So, as you make these cookies and the edges burn OR you wait too long to fold them and they harden, OR you make 600 of them for a Chinese New Year party and while you are changing your kids break open every single one to read the funny fortunes, all I can say is:

GANBATTE!

Fortune Cookies 2

Making Fortune Cookies:

Fortune cookies are made from a thin egg white based batter. You will need to line your baking sheets with a silicone liner or parchment paper. Spread batter in 3-4” circles on your baking sheets. I can get 6 on my baking sheet. The cookies will harden quickly after removing them from the oven. Start with just a couple of cookies on your baking sheet until you get the hang of folding them quickly.

Fortune Cookies 5

The cookies are done when the dough is dry, but not brown. Don’t be discouraged if you ruin a cookie or two trying to get the exact time right (no two ovens are exactly the same).

Fortune Cookies 3

To fold: While the cookies are still hot from the oven, flip a cookie over and place a fortune in the center of the cookie. Gently fold cookie in half (do not flatten center crease; just make the edges meet). Using a mug or drinking glass, fold the cookie in half again over the edge of the mug. Transfer to a muffin tin to keep cookie from unfolding while it completely cools.

Fortune Cookies 4

Cookies should be eaten the same day, or stored in an airtight container. They will quickly become soft in a humid climate. Making them in the winter here in dry western PA, they will keep for several days without becoming soft.

You can write your own fortunes, or here are some links for pre-written fortunes:

Traditional Fortunes:
FortuneCookieMessage.com
Fortunecookies.co.nz
KCFortuneCookieFactory.com
BreakTheCookie.com
ChineseFortuneCookie.com

Funny Fortunes:
YourDictionary.com
MentalFloss.com
SayingsPlus.com

For Kids:
DAPatchy.com/Kidscook
Fortunecookies.co.nz

RECIPE:

Homemade Fortune Cookies

Fortune Cookies 1

1 cup flour
1 cup sugar
1 Tbs cornstarch
½ tsp salt
4 egg whites
1/3 cup oil
2 Tbs water
1 ½ tsp orange or almond extract
1 tsp vanilla extract
Fortunes cut into strips about 3 ½” long by ½” wide

Preheat oven to 300°F. Line baking sheets with silicone mats or parchment paper.

Use a whisk to mix flour, cornstarch, salt and sugar in a small bowl.

In a separate bowl, use the whisk to lightly beat the egg whites, oil, water, vanilla, and orange or almond extract until frothy.

Stir the flour into the egg white mixture and mix until you have a smooth batter. The batter will be thin, with the consistency of a sticky pancake batter and not stiff like a normal cookie dough.

Place one tablespoon of batter onto the cookie sheet. Using the back of a spoon, spread batter in a circular motion to make a circle about 3-4 inches in diameter.  Place 4-6 cookies on a baking sheet (start with fewer cookies until you get the hang of folding quickly). The batter should be very thin on the baking sheet. If it’s too thick the cookies won’t fold without breaking.

Bake for 11-14 minutes, or until the outer edge of each cookie barely begins to brown.

TO FOLD: Immediately after  removing baking sheet from the oven, working very quickly, remove a cookie with a thin metal spatula and flip it over onto a clean plate or mat. Place a fortune in the middle of the cookie (let one end slightly extend beyond edge of cookie, if desired). Fold the cookie in half, but do not flatten center crease; just make the edges meet gently. Fold cookie in half again by gently pulling the edges downward over the rim of a mug or glass. Place the finished cookie in the cup of a muffin tin so that it keeps its shape while it cools. Continue with the rest of the cookies.

Let cookies sit, uncovered, for 1-2 hours (so that they harden completely). Cookies are best eaten the same day, especially if weather is humid. In drier climates, cookies will keep well for several days.

Yield: 36-40 cookies

 

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Filed under Cookies, Desserts, Uncategorized