What a great week we are having. Seriously.
I haven't bought pop in over a week. Yeah kind of craving that, but living through it. Now I am cutting down on coffee stand purchases! Oh boy....
I cooked a turkey over new years and boiled the bones for broth. From that broth I made two additional full meals and several quick grab meals that can be put in the freezer.
I decided to make completely 100% homemade soup again, and this time really let the spices and herbs simmer. And I did.... I think the broth for the soup simmered for a good six hours before I began to add vegetables and I let that cook an additional two hours in the crock pot before I added the noodles. I still need to work on how many noodles I add. I tend to like a more brothie soup with less noodles, but many people love a full thick and chunky soup with a hearty amount of noodles. For just me I would have added a much smaller amount. Trial and error, as we explore real food.
With the soup I served homemade biscuits which I slathered in a garlic butter I made. OH YUM! So delicious. We are garlic lovers though.
Kim's Egg Noodles
My noodles are really simple and do not require a pre-dry period. I use a pasta roller (manual) and the recipe is unbleached white or wheat flour (I used unbleached white this day). I generally get two healthy cups of flour, two eggs, water, and salt and pepper. I placed the flour on my board and make a well for the eggs, water, seasoning mixture. I then get a small bowl and put the eggs in it, water (this can vary depending on how much flour--so adjust as needed) with the salt and pepper and whip the liquid. I then place it in the "well" in the mound of flour and mix together.
I make sure my rollers on the machine are lightly floured and commence the stretching of the dough and once that is complete (according to instructions and desired thickness) I run the strength dough through the noodle cutter and immediately place the noodles into the bubbling broth. Separate the noodles as you are putting them in the broth. Enjoy.