Here is the no-fail recipe for homemade noodles that we use to make Chicken Noodle Soup. Joyce is my aunt and this is her recipe. So now I have to put a plug in for her blog: http://www.chefdoughty.com/ This is not your ordinary cooking blog. It is not full of recipes. She has taken the approach to train the next generation of cooks by teaching you how to cook, rather than what to cook. It's pretty cool - check it out! There is even a question and answer page that can be very helpful.
2 cups flour
1/2 tsp. salt
2 eggs
3 tbsp. oil
1/4 cup water
Mix flour and salt with fork. Put remaining ingredients in center and mix, then shape into ball. Let rise for 20 minutes in fridge. Does not have to be totally mixed.
Wednesday, November 19, 2008
Chicken Noodle Soup (Asian Style)
Wok & Stir Fry Cookbook
Yields 4-6 servings
9 oz. dried egg noodles or equivalent amount of
freshly made noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Salt
Pepper
Put the noodles in a shallow dish and soak in boiling water as instructed on the package.
Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.
Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.
Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.
Tara's Notes:
We always make homemade noodles and add curry paste to the dough, but usually end up doubling or tripling the bouillon water. We always add one whole can of coconut milk and use chunky peanut butter, extra bell peppers and frozen peas. With our revisions this soup easily serves 6-10, depending on how many noodles you make.
Yields 4-6 servings
9 oz. dried egg noodles or equivalent amount of
freshly made noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Salt
Pepper
Put the noodles in a shallow dish and soak in boiling water as instructed on the package.
Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.
Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.
Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.
Tara's Notes:
We always make homemade noodles and add curry paste to the dough, but usually end up doubling or tripling the bouillon water. We always add one whole can of coconut milk and use chunky peanut butter, extra bell peppers and frozen peas. With our revisions this soup easily serves 6-10, depending on how many noodles you make.
Wednesday, November 12, 2008
Fragrant Indian Butter Chicken
Tara invited me to join her in going to the Taste of Home Cooking School show in Loveland last month. We had a lot of fun. For the show they demonstrated 10 recipes and it was like watching Food Network EXCEPT you could ask questions about subsitutions etc. and you could SMELL it. mmmm... We came home with lots of new recipes to try. I really needed something like this to pull me out of yet another dinner rut.
This recipe is one of the one's they demonstrated. I went home and tried it and we really liked it. It has a different taste than my usual cooking. Josh kept going on about how it tasted authentic (not that he is an expert in Indian food). The recipe is super easy, fast and yummy.
2 Tbs butter
1 cup chopped onion
2 tsp minced garlic (I used it from the jar)
1 Tbs grated fresh gingerroot (I used ground ginger spice, gingerroot is expensive and I don't use it enough to warrent buying it though supposedly you can freeze it whole)
1 tsp chili powder
1/2 tsp ground turmeric (this I bought special for the recipe, it gives it that great yellow/orange color)
1/4 tsp ground cinnamon
1 can (14.5 oz) diced tomatoes, undrained
2 Tbs tomato paste (I didn't have, I subsituted in some tomato sauce)
1 Tbs brown sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
1 whole cooked rotisserie chicken, skin removed and cut into chunks (I just put two chicken breasts in a small crock pot with a little water and cooked them all afternoon then shredded them)
1/3 cup half-half cream (I used fat free half and half, also great for soups)
1/4 cup reduced-fat sour cream
1 Tbs minced fresh cilantro (I omited this because I didn't have it)
Hot cooked rice for serving
In a large skillet, melt butter ove medium heat. Add onion and garlic; cook and stir until onion in tender, about 5 minutes. Add gingerroot, chili powder, turmeric and cinnamon; cook and stir 1 minute. Stir in tomatoes, tomato paste, brown sugar, salt and pepper.
Reduce heat; cover and simmer for 10 minutes; stirring occasionally. Add chicken, cream and sour cream; simmer, uncovered for 5 more minutes. Remove from heat and stir in cilantro. Serve over rice if desired.
This recipe is one of the one's they demonstrated. I went home and tried it and we really liked it. It has a different taste than my usual cooking. Josh kept going on about how it tasted authentic (not that he is an expert in Indian food). The recipe is super easy, fast and yummy.
2 Tbs butter
1 cup chopped onion
2 tsp minced garlic (I used it from the jar)
1 Tbs grated fresh gingerroot (I used ground ginger spice, gingerroot is expensive and I don't use it enough to warrent buying it though supposedly you can freeze it whole)
1 tsp chili powder
1/2 tsp ground turmeric (this I bought special for the recipe, it gives it that great yellow/orange color)
1/4 tsp ground cinnamon
1 can (14.5 oz) diced tomatoes, undrained
2 Tbs tomato paste (I didn't have, I subsituted in some tomato sauce)
1 Tbs brown sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
1 whole cooked rotisserie chicken, skin removed and cut into chunks (I just put two chicken breasts in a small crock pot with a little water and cooked them all afternoon then shredded them)
1/3 cup half-half cream (I used fat free half and half, also great for soups)
1/4 cup reduced-fat sour cream
1 Tbs minced fresh cilantro (I omited this because I didn't have it)
Hot cooked rice for serving
In a large skillet, melt butter ove medium heat. Add onion and garlic; cook and stir until onion in tender, about 5 minutes. Add gingerroot, chili powder, turmeric and cinnamon; cook and stir 1 minute. Stir in tomatoes, tomato paste, brown sugar, salt and pepper.
Reduce heat; cover and simmer for 10 minutes; stirring occasionally. Add chicken, cream and sour cream; simmer, uncovered for 5 more minutes. Remove from heat and stir in cilantro. Serve over rice if desired.
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