Tuesday, April 25, 2017

Lemon-Garlic Orzo with Baby Spinach

A quick and easy side dish - orzo with bright and zesty lemon, fresh garlic, and baby spinach.




This side dish is light and summery but satisfies that pasta craving. Orzo also reminds me a lot of risotto, but without the time or labor. 

I served this lemon-garlic orzo with baby spinach alongside grilled chicken. I love when I only need to make one dish inside and Jon can be grilling the rest outside. Easy prep and super easy cleanup. 




Lemon-Garlic Orzo with Baby Spinach
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients
  • 12 oz dry orzo
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • Juice of 1/2 of a lemon
  • Zest of 1/2 of a lemon
  • 1 bag (6oz) baby spinach
  • Salt and pepper to taste
  • Freshly shredded Parmesan cheese
Directions
  • Cook orzo according to package directions
  • In the meantime, heat the butter and oil in a large saute pan over medium heat.
  • Add the garlic and saute 2 minutes, being careful not to let it burn
  • Add in the lemon juice and rind.
  • Toss in the orzo and stir in the spinach.
  • Season with salt and pepper to taste and top with some freshly grated Parmesan cheese. 






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Wednesday, April 12, 2017

Grilled Lemon-Garlic Asparagus with Parmesan



Asparagus is hands-down my favorite vegetable to grill, so I am crazy excited that asparagus season is upon us. We have a friend who cuts asparagus at his brother's farm, and I am just counting the days until we get our first bunch. There is nothing like cooking it just a few hours after it was cut - it's so sweet and fresh, and we easily eat the entire bunch in one sitting!


I usually toss the asparagus with olive oil, salt and pepper, but for our first grilling night of the season, I wanted it to scream spring. Adding lemon brightens up the flavors, and garlic is a must because, well, garlic! It makes everything better.



I mixed olive oil with lemon juice, lemon zest and garlic and poured it over the asparagus before adding sea salt and freshly ground black pepper.



These grilled up quickly, so they were still slightly crunchy with a perfect char on the tips. Once they came off the grill I quickly added some freshly grated Parmesan cheese.



Grilled Lemon-Garlic Asparagus with Parmesan
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

  • One pound of asparagus, woody ends snapped off
  • 1/2 c olive oil
  • Juice of 1/2 of a lemon
  • Zest of 1/2 of a lemon
  • 2 cloves of garlic, pressed
  • Salt and pepper
  • 1 Tbsp freshly grated Parmesan cheese
  • Additional lemon zest, if desired
Directions
  • Mix the olive oil, lemon juice, lemon zest and garlic. Pour over the asparagus and toss until coated. 
  • Season with salt and pepper.
  • Place on a hot grill and cook 2-4 minutes; flip and cook an additional 2-4 minutes until charred but still crisp.
  • Transfer to a plate and top with the grated Parmesan cheese and additional lemon zest. 


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Thursday, March 30, 2017

Pork Medallions with a Mushroom Pan Sauce


Tender pork medallions seared to a golden brown and served with an herbed mushroom pan sauce. And yes, this is a 25 minute meal! 


25 minutes for something this elegant? Yes! 

Slicing a pork tenderloin into medallions is an easy way to prepare this cut of meat. Often we will grill or roast it, but searing medallions brings something else to the table. 


Once the medallions are seared you are left with a pan full of brown bits. I never let those brown bits go to waste - they hold so much flavor! Bring on the deglazing for a flavorful pan sauce! 


For this dish I chose to use earthy flavors mushrooms and thyme, two things that go perfectly together. The color was so rich, too. Can you imagine the oohs and aahs you'd hear as you set this serving dish down at a dinner party? I love it - fancy enough for a dinner party but easy enough for a weeknight meal. 


Pork Medallions with a Mushroom Pan Sauce
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients
  • 1 small (1-1.5 lb) pork tenderloin
  • Salt and pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 6 large white mushrooms, sliced
  • 1/2 sm onion, sliced
  • 2 cloves of garlic, minced
  • 1/4 dry white wine
  • 1/2 c low sodium chicken broth (note - you can sub beef broth for a richer sauce)
  • A few sprigs of fresh thyme
Directions


  • Slice the pork into 1 inch medallions and season generously with salt and peppers
  • Heat olive oil in a large saute pan (I prefer a stainless pan as opposed to a non-stick pan). Add the pork and cook 4 minutes on one side; flip and cook for 4 minutes on the other side. Transfer to a dish. 
  • Add butter to the pan. Once melted, add the mushrooms and saute for 4 minutes. Add the onions and saute for 2 minutes. Add the garlic for 1 minute.
  • Add the wine to the pan and stir, scraping up all of the brown bits.
  • Add the broth and thyme leaves from one sprig. Bring to a simmer for a few minutes. 
  • Taste the sauce and adjust salt and pepper, if needed. Pour sauce and mushrooms over the pork and garnish with the remaining sprigs of thyme. 





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Thursday, March 16, 2017

Classic Chicken Pot Pie



Classic Chicken Pot Pie - comforting, traditional home cooking from scratch. 


When Jon and I got married I really didn't cook much at all. I was a vegetarian at the time, so I had the tofu and vegetable stir fry meals perfected, and could make stuffed peppers and tacos using both real and "fake" ground meat, but that was about it. 

Jon loves to tell the story of the first time we hosted dinner for friends and I decided to make a roast pork tenderloin. I wanted to infuse it with some garlic flavor, so instead of marinating or rubbing it, I decided to put full cloves of garlic in the pork. Well, that's fine and all, but I didn't push the cloves all the way in, so they were all sticking up all over the pork. Jon jokes that I made porcupine pork. 

Not my proudest moment, but I was inspired to learn more and keep trying. I started reading recipes like crazy, but never liked to cook from them exactly, not even the first time making something new. That is what started my love of experimenting and cooking, and is a big part of why I don't like to bake - too much measuring!! I'd rather wing it and go on flavors. 

I started this blog almost 10 years ago when I was still very much a beginner. I look back at some of my recipes from 10 years ago and besides being horrified at the pictures, they make me laugh but also smile because I see how much I have learned. And I'm so glad that I truly LOVE to cook and that my daughter thinks I am the best cook ever :) 

It is for that reason that I have started to revisit some of my much older posts not only to take updated pictures, but to make some changes to the recipes. Most recently I updated a Chicken Pot Pie recipe. 


Chicken Pot Pie is such a comforting and traditional dish. And really, it's not that hard to make, even completely from scratch. Ok, I can't lie - you know that I didn't make the crust from scratch. But with so many good store bought pie crusts out there, I don't see a reason.

What is important to me is a good stock as the base. You won't find any cream soups in this recipe. 


So here it is - my updated Classic Chicken Pot Pie based on my old adaptation of a Martha Stewart Recipe. 

Don't be overwhelmed by the list of ingredients and steps. I'll break it down like this for you - 
Step 1 - cook your chicken which also is the stock making step. 
Step 2 - chop and saute your veggies.

Step 3 - add liquid to make the sauce. 
Step 4 - put in a dish, cover with pie crust and bake. Enjoy!!!


One final tip before we get to the recipe. Look at that picture above - see how some of the sauce bubbles out and down the sides of the dish? To avoid making a total mess of your oven, place a large piece of foil or a cookie sheet on the rack below the rack the pot pie is on to catch any drips. 



Classic Chicken Pot Pie
Loosely adapted from Martha Stewart
Ingredients

For Step 1: 
  • 2 boneless, skinless chicken breasts
  • 2 sprigs of fresh thyme
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 stalk of celery cut into chunks
  • 1 yellow onion, roughly chopped
  • Salt and pepper
  • 2 c low sodium chicken broth
  • 1 c water
For Step 2: 
  • 4 Tbsp butter
  • 1 brown Russet potato, diced into small bit sized pieces (if you do this ahead of time, just store the diced potatoes in a bowl covered with water)
  • 1 large carrot, peeled and diced (same size and potato pieces)
  • 1/2 red pepper, chopped
  • 1/2 yellow onion, chopped
  • 4 large white mushrooms, chopped
  • 1/4 c frozen corn
  • 1/4 c frozen peas
  • 1/2 tsp each salt and pepper
For Step 3: 
  • 4 Tbsp flour
  • 2 cups of reserved stock (from step one, cooking the chicken)
  • 1/2 c heavy cream
For Step 4: 
  • 1 refrigerated pie crust

Directions
  • Step 1: Place the chicken in a pot with the thyme, peppercorns, bay leaves, celery, onion, pinch each of salt and pepper. Add the chicken broth and then add water slowly until your chicken is just covered. Bring to a boil and then let simmer until the chicken is cooked through (180 degrees), about 15-20 minutes. Remove the chicken to a plate. Pour the contents of the pot through a colander into another pot; discard what is left in the colander and reserve the stock. Cut chicken into bite sized cubes.
  • Preheat your oven to 375 degrees. 
  • Step 2: Melt the butter in a large saute pan. Add the potatoes and saute for 5 minutes, until turning translucent. Add the carrots, red pepper and onion and saute for 3 minutes. Add the mushrooms, peas and corn and stir. Season with salt and pepper. 
  • Step 3: Add the flour to the pan and stir, coating all of the veggies. Slowly add the stock, stirring as you add it to thicken the sauce. The slower you add the sauce, the thicker you will be able to make your sauce. Once you have added all of the stock, add the cream and stir. Bring to a simmer, stirring often, and let simmer 5 minutes. Stir in the chicken. 
  • Step 4: Transfer the chicken-veggie mixture to a deep dish pie plate. Top with the pie crust, cutting off anything hanging over the edges. Cut a few slits in the top. Bake until the crust is golden, about 30 minutes. Make sure you put a piece of foil or a cookie sheet on the rack below the pie as it may bubble over. 
  • Let the pot pie sit for several minutes before serving. 
  • Tip: makes great leftovers! 
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Monday, March 13, 2017

Grilled Flank Steak Crostini


An elegant appetizer for entertaining - crusty, toasted bread topped with creamy melted cheese and thinly sliced grilled flank steak. 

Our friends were in town on business recently so we were lucky to spend a fun night with them over good food and of course, lots of good wine. We definitely don't get to see them enough so this midweek visit was a special treat. 

As soon as the visit was planned I started to discuss the menu with my friend Jeff who shares my love of food and cooking. My husband tried to contribute (I'm lucky he loves to cook, too!), but whenever Jeff visits the food is always our thing. 

I knew our menu would include several courses. We ended up with three appetizer courses an an entree. Honestly, but the time we were done with apps I didn't even need an entree, but after an hour break we got back to cooking. 

Our favorite appetizer was this grilled flank steak crostini. I love crostini with different toppings, so for this one we decided on melted cheese and thinly sliced grilled flank steak. From there I just winged it and made several kinds of crostini with different toppings. 

Look how beautiful!!! 

Half of the crostini had melted provolone and steak, while the other half were topped with blue cheese and the steak. Toppings I used were chopped grilled red onions and sliced roasted red peppers. Once the crostini came out of the oven I topped some of them with cold tomato bruschetta topping and fresh arugula. 

I can't even pick which combination of ingredients were my favorite - they were all good!! They were so good that the next night my husband and I made more for dinner with the few leftovers that we had, and I plan on making them for a girls' night I am hosting next week (as long as the blizzard doesn't mess up my grilling plans!!). Yes, THAT good!

Grilled Flank Steak Crostini
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients
  • 1 baguette sliced into 3/4 inch pieces on the bias (a slight diagonal slice)
  • Extra virgin olive oil
  • 2 cloves garlic, peeled and left whole
  • 1 flank steak
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp dried thyme
  • Extra virgin olive oil
  • Cheese (I used sliced provolone on half and crumbled blue cheese on the other half)
  • Other toppings, such as:
    • 1 roasted red pepper, sliced
    • 2 rings red onion, grilled and chopped
    • Fresh arugula
Directions
  • Heat grill to high. Season flank steak liberally with salt, pepper and dried thyme. Cook __ min per side, flipping only once, to medium rare (or medium, depending on your liking). Let rest 10 minutes before slicing into very thin slices.
  • In the meantime, heat your oven to 400 degrees. 
  • Place the baguette slices on a cookie sheet and brush with olive oil. Put in the oven for 5-7 minutes, until crispy.
  • Remove from the oven and rub each baguette with the raw garlic. Top each baguette with cheese, steak, and other toppings, except the arugula (optional: put some more cheese on top). Return to the oven and turn your broiler on high for 2 minutes or until the cheese has melted. 
    • NOTE: if you don't want your steak to cook any more under the broiler, only top the baguettes with cheese and other toppings and broil. Top with the steak after removing from the oven.
  • Optional: top with some fresh arugula and drizzle with olive oil before serving. 
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Monday, February 27, 2017

Spicy Quinoa Corn Chowder


A take on corn chowder using quinoa instead of potatoes, and with a spicy kick!


On Christmas Eve we were hanging out with family at my parents' house. My cousin handed my daughter a gift that she immediately started to open. When she got some of the paper off, she saw the American Girl logo on the box and started to get really excited. Meanwhile, we are all sitting there thinking "oh no, she thinks it is a doll." There is no way it was a doll, it was a flat, square box. 
She continues to rip off the paper as we all hold our breath. Well, once she saw that the box contained her own set of cooking utensils, she screamed "YES!!!!" over and over and kept jumping up and down. BEST reaction EVER, and my cousin wins the prize for best gift ever! 


In addition to the cooking tools, we gave our daughter a set of plastic chopping knives, so she now has her own drawer in the kitchen with all of her tools. Every time she is ready to cook with me she pulls out every single tool, even if she only needs a knife and a spoon, grabs her stool and gets to work. 
The last time we cooked together we made this Spicy Quinoa Corn Chowder - a hearty yet healthy soup using quinoa in place of potatoes, and only a touch of cream. 
I like a bit of kick in my corn chowder, so the minced jalapeno adds just the perfect amount. I round it out with some chili powder and cumin for that smoky flavor. The next time you want a chowder, try using quinoa - it worked so well in this soup and one cup was a delicious and filling lunch. 
Spicy Quinoa Corn Chowder
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients
  • 1 Tbsp light olive oil
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 1 small onion, diced
  • 1 jalapeno, seeds and stems removed, minced
  • 1/2 red bell pepper, diced
  • 1 clove of garlic, minced
  • 1 sm can creamed corn
  • 3/4 c frozen corn
  • 1/2 c quinoa, rinsed
  • 1 tsp each chili powder and cumin
  • 1/2 tsp each salt and black pepper
  • 4 c low sodium chicken (or vegetable) broth
  • 1/2 c light cream
Directions
  • Heat olive oil in a large soup pot or Dutch oven
  • Add the carrots, celery and onion; saute 2 minutes
  • Add the jalapeno, garlic and red pepper; saute 2-3 minutes
  • Add the frozen corn and creamed corn; stir
  • Add the quinoa and spiced, stir to combine
  • Add the broth and bring to a boil. Cover, lower heat and let simmer 15-20 minutes until quinoa has cooked through.
  • Add the cream and stir. Adjust seasoning if necessary
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Tuesday, February 14, 2017

Oven Baked Chicken Burritos Smothered in a Creamy Roasted Jalapeno Sauce

Easy shredded chicken in the crockpot for oven baked burritos topped with an out-of-this-world creamy roasted jalapeno sauce




I love enchiladas and could probably eat them daily. The soft tortillas, different fillings, all smothered in a delicious sauce.. I think it's the sauce that gets me. I'm not the biggest burrito fan because of the lack of sauce, so when I spotted a recipe for smothered burritos I was all over it. 



This recipe is SO easy because your chicken cooks in the crockpot all day, so it's really just making the sauce (which can be done in advance) and then assembling the burritos and baking them. This is definitely easy enough for a weeknight.




The original recipe called for canned green chiles for the sauce, but I really prefer the smoky and fresh flavor from roasted jalapenos. The canned ones tend to be a bit tangy, in my opinion. If you have a gas cooktop it's really easy to roast your own jalapenos. Alternatively you could char them on an outdoor grill or even a fire pit. All you need is open flame. 






My advice - make extra!!! These were so, so good that I was so excited to have leftovers the next day. The chicken was so tender and flavorful. The tortillas were nicely crisped in the oven, and the sauce MADE these burritos. Smoky and full of a subtle heat, creamy, salty and just spoon-licking good. Seriously, I was licking the spoon. And leftover sauce is the perfect nacho topping! 

I will absolutely be adding these to my rotation... you should too!


Oven Baked Chicken Burritos in a Creamy Roasted Jalapeno Sauce
Loosely Adapted from: Carlsbad Cravings

Shredded Chicken Ingredients

  • 2 lbs boneless chicken breasts
  • 2 Tbsp olive oil
  • 1/2 c salsa (I prefer hot, mild or medium would work too)
  • 2 Tbsp brown sugar
  • 2 jalapenos, chopped
  • 1 14.5 can diced tomatoes with their juices
  • 1 Tbsp each: chili powder, cumin, garlic powder, onion powder, oregano
  • 1 tsp each salt, black pepper, chipotle chili powder



    Shredded Chicken Directions
    • Rub chicken with olive oil and place in the bottom of your crock pot
    • Add the salsa, brown sugar, jalapenos, tomatoes, and all spices
    • Cook on high 2-4 hours or low 6-7 hours until chicken is cooked through. 
    • Transfer the chicken to a cutting board and shred with 2 forks OR use your stand mixer to shred chicken on low speed (my favorite use for my KitchenAid mixer!)
    • Return chicken to the crockpot and keep warm until ready to assemble burritos.

    Creamy Roasted Jalapeno Sauce Ingredients
    • 2 jalapeno peppers
    • 2 Tbsp olive oil
    • 1 Tbsp butter
    • 3 Tbsp flour
    • 2 c low sodium chicken broth
    • 1/2 tsp each salt, black pepper, cumin
    • 1/2 c sour cream
    • 1/2 c shredded sharp cheddar cheese
    • Hot sauce to taste (optional)
    Creamy Roasted Jalapeno Sauce Directions
    • Roast your jalapenos - place the jalapenos over an open flame until all of the skin is completely charred. Transfer to a bowl and cover with plastic wrap. After 10-15 minutes, peel off the charred skin (you may want to wear gloves!). Cut off the top of each jalapeno and slice down one side to open the jalapeno flat. Scrape away the seeds and then chop the jalapenos.
    • Heat olive oil and butter in a sauce pan. 
    • Whisk in the flour and stir until combined and slightly bubbling, about 3 minutes
    • Lower the heat to medium and slowly whisk in the chicken broth and add the spices. Continue to stir for about 3 minutes. 
    • Remove from heat and stir in the chopped jalapenos, sour cream and cheese. Taste and add hot sauce if you want more heat. 
    • You can make this a day in advance and then slowly reheat it on low, stirring often, when you are ready to make your burritos.
    The Burritos
    • 4-6 flour tortillas (burrito size)
    • 1 c shredded cheddar cheese
    • Cooking Spray
    • Toppings (tomatoes, cilantro, avocado, etc)

    • Line a cookie sheet with foil and top with cooling racks.
    • Fill your burrito with chicken (drain the chicken from the liquid first, or just use tongs to pull out the chicken - you don't want liquid in your burrito), top with some cheese, and roll by folding in the sides and rolling as you continue to tuck in the sides. Place seam side down and spray with cooking spray (both sides).
    • Cook on 400 degrees for 18-20 minutes. Turn on the broiler at the end to quickly crisp; flip burritos over and crisp other side. 
    • Serve topped with the warm sauce and toppings.






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    Monday, January 30, 2017

    Kale and White Bean Soup with Sausage



    I'm often asked "what's your favorite thing to cook?" I can't name just one, but I do have a top 3 list.

    First -simply for the way flavors come together and the ease of serving and cleanup - would be one-pot/one-pan/one baking dish dinners. Things like braised meats with veggies, stews, roasted chicken with potatoes and veggies, chicken or pork with a pan sauce, or skillet casseroles. I'm constantly looking for new one-pot creations!

    Second is risotto. It's an elegant starter, entree or side, and it is extremely versatile. I have made risotto over 30 ways with all different ingredients and flavors from traditional to fusion recipes. I love the process, the gentle stirring, and watching the rice puff and soften as it turns into a creamy dish.

    Finally, soup. You can spend hours simmering a complex soup or pull one together rather quickly (like the one in this post). I love building the flavors and slowly adding ingredients - I never make a dump soup in a crockpot. I love all kinds of soups - creamy, broth based, vegetarian, chicken, beef, traditional, international. I could eat soup daily, and in the colder months I often do. Any Sunday night you can find several containers of soup all packaged up for lunches for the week.



    I created this soup because I had a bag of kale we didn't use up over the weekend. While I have used spinach and escarole in soups, to me kale is the perfect leafy green for soup. It wilts just enough to do well in a soup, but also holds up enough to add some great textures.

    This soup, even before adding the sausage, had the most amazing, rich and perfectly salty flavor - the secret is including the Parmesan rind!  Just one tip before we get to the recipe - I prefer to keep the sausage separate from the soup until ready to serve. This keeps the soup from getting overly greasy or salty. The sausage you use is completely up to you - hot Italian, sweet, chicken, etc.




    Kale and White Bean Soup with Sausage
    Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations


    Prep time: 5 minutes
    Cook time: 20 minutes
    Serves 4

    Ingredients

    • 1 Tbsp olive oil
    • 2 cloves garlic, minced
    • 1/2 white or yellow onion, diced
    • 1 14.5oz can of white beans
    • 1/2 tsp dried thyme
    • 1/4 tsp dried oregano
    • 1/2 tsp black pepper
    • 2 pinches Kosher salt
    • Small Parmesan rind
    • 6 c low sodium chicken broth 
    • 1.5 cups chopped Kale leaves, stems removed
    • 1/2 lb cooked, crumbled sausage (your choice; I used hot Italian sausage)
    Directions
    • Heat olive oil over medium heat in a Dutch oven or large soup pot
    • Add the onions and garlic; saute 2 minutes
    • Add the white beans, stir to combine.
    • Add the thyme, oregano, salt, pepper, Parmesan rind and broth. Stir, cover and let simmer 15 minutes.
    • Remove the lid and add the kale. Simmer another 5 minutes. Adjust salt and pepper if needed. 
    • In the meantime, cook your sausage (breaking up to crumble) and transfer to a plate lined with paper towels. 
    • Serve soup with 1-2 Tbsp of the cooked sausage. 




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    Tuesday, January 24, 2017

    Homemade Egg Noodles for Soup

    No noodles for your soup? No problem! 
    These homemade egg noodles come together quickly with just two ingredients and some muscle! 


    A few weeks ago I was making a pot of my Homemade Chicken Soup when I walked to my pantry to grab a bag of egg noodles only to find I didn't have any!!! I really, really wanted noodles with my soup but did not feel like going back to the store in the cold rain.

    So what's a girl to do? Make her own, of course!


    I don't know why I decided so quickly that I'd make my own. I have never made my own pasta before, I don't have a pasta attachment, and I had no idea if it would be quick and easy or a big project.

    Luckily, after just a bit of research, I realized I could do this quickly using a rolling pin, pizza cutter and some muscle. There are many different recipes out there, some using a dough hook, some using beaten eggs, some adding butter and or milk. Since it was my first time I went with a basic recipe using just eggs and four.


    These aren't the prettiest noodles - they are more rustic - but you can't beat homemade noodles.

    I learned a few things making these noodles. First, I really need to work on my upper body strength!! Rolling takes a lot of muscle, but then again I'm not that strong and I NEVER use a rolling pin so I'm not used to the motion.




     Second, you really want to get the dough thin and even. A few of my noodles were thicker on the ends or in the middle, so they didn't cook evenly.


    Finally, along the same lines as rolling the dough out evenly, cut them evenly. All of your noodles should be the same width.



    You can cook these noodles long or cut them into smaller shapes - it's up to you, what you prefer, and how you will be using them.

    So the next time you are in need of noodles, give these a try!

    Homemade Egg Noodles for Soup
    Source: The Pioneer Woman
    Note: this is for 2 people. The Pioneer Woman's rule of thumb for the recipe is # eggs = # ppl, and 1 c flour per every 2 eggs.

    • 2 whole eggs
    • 1 c all purpose flour
    Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands.

    Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the surface as needed. 

    Let the dough rest for a little while (10-15 min) before starting the next step - rolling 

    When you're ready, roll out the dough using a rolling pin on a floured surface as thinly as it will go. 

    Cut the dough into noodles (strips) using a knife or pizza cutter.

    Please the cut noodles on a floured surface and allow them to dry before cooking.

    To cook the noodles, just boil them in salted (salted!!!!) water for 2-3 minutes. Fresh noodles cook quickly so be careful not to overcook. 

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