Wednesday, February 27, 2008

Egg noodles & DH's chicken

I noticed this weekend that our pantry was still pretty bare. Actually really, really bare. I needed to make a list and go to the store. I asked the kids what they wanted for dinner. A answered buttered noodles. I said no, we weren't going to have buttered noodles for dinner, but we could have a dinner with noodles in it. If she wanted, she could help me make noodles from scratch.

Sunday night I stopped by my mother's to get the Redbook Cookbook. This was the cookbook we used to make my all-time favorite dinner, ravioli with a spinach & meat filling. I asked for this dinner for my birthday all the time growing up. When I got old enough, I made it myself. I continued that tradition until I had children. I've always been too busy to make it since them. I even got a pasta roller from my father years and years ago. It had never been opened. Now, it was time.

I got the cookbook from Mom on Sunday night. I think the only recipe we've used from the book is the ravioli recipe. In fact the book opens to the page showing how to make the egg noodle dough.

A & I made the dough together, rolled it out and cut it. I should have gotten pictures of A rolling the dough. I forgot. I did get a picture of the noodles drying.

Egg Noodles
adapted from the Redbook Cookbook
  • 2 cups sifted all purpose flour
  • 3 large eggs
  • 3/4 t salt
  • 1 1/2 T lukewarm water

Place flour in a bowl. Make well in the center fo the flour. Add eggs, salt & water into well. Break up eggs with a fork and mix in the flour until mixture is too stiff to stir. With fingers, work the rest of the flour in the bowl. Dough should form into a ball.

Knead dough on the floured surface. Fold it in half toward you. Press down lightly and push away from you with the heels of your hands. Give dough a 1/4 turn and repeat. Continue to knead for 15 minutes, until dough is smooth and elastic.

Again, I subbed 1 cup white whole wheat flour in this recipe. Aside from color, you couldn't tell the difference. Gotta love King Arthur!

Once we had the noodles made, I had to cook something to go with them. I knew immediately what I would make. Chicken Cordon Bleu Skillet. This was a recipe I've had for a long time. I don't know where it came from, probably the internet. DH is a huge chicken cordon bleu fan, but I'm not a fan of making it. This is much simpler. It tasted great over the homemade noodles. We will be making them again.

Chicken Cordon Bleu Skillet
from somewhere
  • 4 chicken breasts, cut into strips
  • 1/2 c white wine/sherry
  • 1/2 c chicken stock
  • 1 can cream of chicken soup
  • 1/2 c shredded swiss cheese
  • 1/2 c cubed ham
  • 4 c egg noodles.

Saute chicken in butter until brown. Remove from pan.

Deglaze pan with wine & broth. Add soup, cheese & ham. Heat to a boil. Add chicken and redule heat to low. Cook 5-7 minutes longer.

Serve over egg noodles.

The recipe I wrote down has 1/4 cup wine & stock. I think that it way too thick. I used 1/2 cup each and even thinned it with a little bit of water last night.

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