Homemade Egg Noodles

Much better than store bought noodles and using a Kitchen Aid pasta attachment makes it fairly easy to do!  These noodles are great cooked and buttered or in recipes such as this one:

Chicken & Homemade Noodles

You will need a lot of counter space for making these noodles, so make sure to clear the counters.  Also make sure you use a lot of flour as you are working.  We lay out rows of wax paper and flour that to lay the dough onto between settings.

Homemade Egg Noodles
Print Recipe
Servings
1 1/2 lb.
Cook Time
5 minutes
Servings
1 1/2 lb.
Cook Time
5 minutes
Homemade Egg Noodles
Print Recipe
Servings
1 1/2 lb.
Cook Time
5 minutes
Servings
1 1/2 lb.
Cook Time
5 minutes
Ingredients
Servings: lb.
Instructions
  1. Place eggs, water, flour and salt in mixer bowl. Attach bowl and flat beater. Turn Kitchen Aid stand mixer to Speed 2 and mix 30 seconds.
  2. To test for perfect consistency: Pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well. It may be necessary to add a small amount of water or flour to reach correct dough consistency.
  3. Exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes.
  4. Remove dough from bowl and hand knead for 1-2 minutes. Wrap in plastic wrap and let it rest for 20 minutes.
  5. Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
  6. Cut dough into pieces about 3/8" thick. Flatten each piece slightly. Set adjustment knob on Pasta Sheet Roller at 1. Turn mixer to speed 2 or 4. Feed flattened piece of dough into rollers to knead.
  7. Fold in half and roll again. Repeat folding and kneading process several times, until dough is smooth and pliable and covers the width of the roller.
  8. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation. Knead and fold each piece of dough in the same manner.
  9. Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Do not fold dough on setting 2 or higher.
  10. Change to setting 3 and feed dough through rollers again. Continue to increase roller setting until desired dough thickness is reached. Egg noodles are best at setting 4.
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Chicken & Homemade Noodles

Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it.  Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth.  Fantastic!!

For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)

Egg Noodles


Chicken & Homemade Noodles
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Chicken & Homemade Noodles
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
  2. Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
  3. Add flour and blend evenly.
  4. Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
  5. Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
  6. Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
Recipe Notes

I reduced the amount of flour for thickening because I was using homemade noodles.  For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour.  If you are not using fresh homemade noodles, you may need more thickener.

Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem.  However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.

Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.

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Cream of Mushroom Soup

This is by far the best cream of mushroom soup I have ever had!  It is pretty easy to make.  You can also use it as the base for Swedish Meatballs.

Cream of Mushroom Soup
Print Recipe
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Cream of Mushroom Soup
Print Recipe
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Ingredients
Servings: cups
Instructions
  1. In a Dutch oven, melt butter over medium low heat. Add onions. Cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  2. Stir in flour until blended; cook 1 minute, stirring constantly.
  3. Stir in water and soup base; cook, stirring constantly, until thickened. Stir in pepper, cream and mushrooms. Heat until warmed throughout.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Oatmeal

A healthy way to start your day.  This is made from whole grain oats.  Suggested toppings:  brown sugar, cinnamon, chopped nuts, raisins, preserves, strawberries, blueberries, raspberries, dried cranberries or cherries, yogurt, granola, chocolate chips, honey, or syrup

My preference is honey and granola (http://www.cherylsrecipes.net/recipe/easy-homemade-healthy-granola/); my husband likes brown sugar.

Oatmeal
Print Recipe
Servings Prep Time
2 servings 2 minutes
Cook Time
8 minutes
Servings Prep Time
2 servings 2 minutes
Cook Time
8 minutes
Oatmeal
Print Recipe
Servings Prep Time
2 servings 2 minutes
Cook Time
8 minutes
Servings Prep Time
2 servings 2 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Put all ingredients into an uncovered saucepan. Bring to a boil. Reduce heat and cook 3 minutes over medium heat, stirring occasionally. Cover; remove from heat. Let stand 2 minutes or until desired consistency.
Recipe Notes

Each serving (without additional toppings) contains 190 calories, 4 g fat, 0 mg cholesterol, 360 mg sodium, 5 mg potassium, 35 g carbs, 6 g fiber, 1 g sugar, 6 g protein

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Creamy Chicken & Wild Rice Soup

Creamy goodness combined with the chewiness of wild rice and the tang of Asiago.

Creamy Chicken & Wild Rice Soup
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Servings Prep Time
5 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
60 minutes
Creamy Chicken & Wild Rice Soup
Print Recipe
Servings Prep Time
5 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Place 2 cups of water on stove to begin boiling to cook rice. When it boils, add the rice and reduce heat. Simmer for 50 minutes. If there is any water remaining in the pan after it is cooked, drain it.
  2. Meanwhile, cook chicken in skillet. (You will probably want to add some oil to the pan.) While those are cooking, dice fennel (or celery) and onion. Remove chicken from pan when just done.
  3. Add butter to skillet and cook fennel (or celery) and onion just until tender-crisp. Combine water and cornstarch and add to fennel and onion mixture. Add soup base, salt, pepper, and milk. Stir often over medium to medium-high heat until it is thickened as you desire. Add rice and chicken to soup. Add Asiago cheese and stir in, or you can use as a garnish. Ladle into serving bowls and top with cilantro, if desired.
Recipe Notes

Each serving contains:  506 calories, 26 g fat, 141 mg cholesterol, 1046 mg sodium, 477 mg potassium, 35 g carbs, 3 g fiber, 13 g sugar, 34 g protein

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Cream of Potato Soup

Potato soup is definitely a comfort food.  Try this rich, thick, hearty cream of potato soup.

Cream of Potato Soup
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Cream of Potato Soup
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a saucepan, melt butter and add onion and celery. Cover and cook on medium heat, stirring occasionally, so it does not burn,
  2. While that is cooking, dice the potatoes and begin boiling those in some water, about 2 cups, but no need to measure. When the potatoes begin boiling, turn the heat down and check occasionally to see if they are tender. When they are tender, drain and set aside.
  3. When onions and celery are tender, combine cornstarch with 1 cup water. Add to pan with chicken base and milk. Stir so there are no lumps. Add salt, pepper and parsley as it cooks. Cook over medium heat, stirring often, until it is thickened as desired. Add potatoes and stir in. Rewarm for a few minutes, if necessary, and serve.
  4. Suggested garnishes are fresh parsley or cilantro, shredded cheese of your choice, bacon (cooked and crumbled) or croutons (be careful of the croutons if gluten free or wheat free).
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Hamburger Gravy

One of the school lunches that my husband and I both used to love was mashed potatoes with hamburger gravy.  This is my version of that.

Hamburger Gravy
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Hamburger Gravy
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a skillet, brown ground beef with onions and mushrooms, crumbling as it cooks. Add pepper, beef base and flour and stir to combine. Add water. Stir over medium high heat, until thickened to desired consistency.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Rice Pilaf

Quick and easy side dish to a variety of meats.  We especially like it with rotisserie chicken.

Rice Pilaf
Print Recipe
Servings
3 cups
Cook Time
35 minutes
Servings
3 cups
Cook Time
35 minutes
Rice Pilaf
Print Recipe
Servings
3 cups
Cook Time
35 minutes
Servings
3 cups
Cook Time
35 minutes
Ingredients
Servings: cups
Instructions
  1. Brown noodles in butter in large skillet. Pour rice over noodles, then water and chicken base. Stir to combine. Cover with lid and bring just to a boil. Turn down to medium low heat and simmer for 25-30 minutes, or until liquid is absorbed.
Recipe Notes

If you prefer, you can substitute regular spaghetti noodles or gluten free, and use chicken broth in place of the water and chicken base.

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Chicken Lombardy

Chicken tenderloins, dredged in flour and browned, topped with sauteed onions and mushrooms, then covered with a Marsala and chicken broth sauce, and a blend of mozzarella, Parmesan and Asiago cheeses melted on top.  What’s not to love about this?!

Chicken Lombardy
Print Recipe
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Chicken Lombardy
Print Recipe
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2"). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
  2. Meanwhile, in another cast iron skillet (mine is 10"), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
  3. In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
  4. Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Porcupine Meatballs with Brown Mushroom Gravy

These easy meatballs are simmered in a rich brown gravy with onions and mushrooms.

Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Ingredients
Brown Mushroom Gravy
Servings: meatballs
Instructions
  1. Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.) Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
  2. While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions. When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
  3. Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes

Note that the meatballs will grow when cooking because of the raw rice in them.

Nutrition info on 5 meatballs with sauce:  258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein

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