Saturday, January 19, 2019

Broccoli Cheese Soup for #SoupSaturdaySwappers

I cheated majorly on this soup, but can't say I'm sorry.
Sorry I meant to lead with the fact it's time for our monthly Soup Saturday Swappers soup. 
Sue of Palatable Pastimes is the hostess this month and she suggested Snow Day Soups as our theme.


I live in the south and we don't get snow here but once every few years.  And then it melts almost right away, but if I close my eyes and sip on this, I can get fooled easily enough.

I just put this soup in a bowl,  but I think you can serve it in a bread bowl, and that would be even better.  I used to live in a place that sold fresh baked bread bowls, and I would pick them up and make soup for us on a regular basis.
I've tried my hand at making them myself, but so far it hasn't worked well.

But that's OK, cause this soup tastes great, even if it isn't in a bread bowl.

I started it with some homemade soup stock.   Added in the broccoli and let it cook til tender.   The broccoli added some flavor to the soup stock.
I then took out the broccoli, and that's when I cheated.  I was getting low on cheese, and didn't feel like trekking to town for some more, but...
I had a couple of pouches of Velveeta Cheese sauce in my pantry.
Don't judge, but I love this stuff.

I wanted to thicken the soup up a little, but didn't want to make a roux. So I made a cornstarch slurry, added it to the stock and thickened it.  I then added a 4 oz. pouch of Velveeta cheese sauce whisked that in, and added the cooked chopped broccoli.

I think I have a new almost guilty pleasure soup.

Try it out for your next snow day or just because this is so dead easy and good tasting as well.
Yield: 2 servings

Broccoli Cheese Soup

prep time: 5 minscook time: 10 minstotal time: 15 mins
This light, quick, easy soup is totally yummy.  Less than 20 minutes and you have a hot bowl of delicious soup, perfect for a snowy day or any day.

ingredients:

  • 3 cups stock, chicken or pork or vegetable
  • 1 head broccoli, cut into florets
  • 1 4 oz. package Velveeta Cheese Sauce
  • mix together
  • 1 teaspoon + cornstarch
  • 2 teaspoons water

instructions:

  1. Wash and cut the broccoli into florets.   Heat the soup stock, and cook broccoli florets in the stock until tender.  Remove with a slotted spoon, and set aside for a moment.   Whisk in the Velveeta Cheese sauce and the cornstarch/water slurry.  Heat to boiling and let the cornstarch thicken the soup a little, add the broccoli back in and serve.   You can also top this with a little grated cheese if desired. 
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Friday, January 18, 2019

Baked Cod Puff for #FishFridayFoodies

Away back when, I used to make this for myself, and had in fact kinda forgotten about it until today.
It's time for our monthly Fish Friday Foodies and the theme is Fresh From the Oven.  This month it is hosted by Caroline of Caroline's Cooking
Baked Cod Puff for #FishFridayFoodies

Wendy of A Day in the Life on the Farm started this group about 2 years ago, and I've tried to make something for each event, but I've missed a couple.    If you blog and are also a seafood lover, you can email Wendy at  wendyklik1517@gmail.com to join in on the fun.

I thought briefly of doing a Shrimp dish, but then found some cod in the freezer and decided to make this.
It's simple, tastes great and is a recipe I've never shared here.
You can make it with any firm fleshed fish, btw.

I wanted to look up the recipe again, to make sure I remembered it correctly and I pretty much had.

I found the original recipe in a copy of my Woman's Day Encyclopedia of Cookery ( I love these books), but when I opened up the book, I found a treasure trove of recipes I'd cut out and saved in between the pages, along with a couple of letters, and had a few lovely moments of nostalgia.  I also found the original write up from the first concert I'd ever gone to, Hoyt Axton.  I can close my eyes even now and I remember how magical that evening was.

Enough with the memories, it's time for the recipe. 
And the cod filet, turned out to be cod pieces, but I used them anyway.
 Mounding the egg white mixture on top after the cod had baked for 10 minutes.
Baked Cod Puff for #FishFridayFoodies
 I let it get nice and golden and then I feasted.  So good, and I think I'll try some grouper next time or maybe a piece of snapper or?
Baked Cod Puff for #FishFridayFoodies


Yield: 2-4 servings

Baked Cod Puffs
Baked Cod Puff for #FishFridayFoodies

prep time: 5 minscook time: 10 minstotal time: 15 mins
This is a different and totally tasty fish dish.

ingredients:


  • 12  lb. Cod 
  • 1 egg white, beaten semi stiff
  • 1/2 cup mayonnaise
  • 1/8 tsp. cayenne
  • 1 tbsp. capers
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1/2 cup sharp cheddar cheese
  • Salt and Pepper to taste

instructions:


  1. Salt and Pepper the cod and broil the cod for 7-15 minutes until it is just done.   While it is cooking, beat the egg white until almost totally stiff, then fold in the mayonnaise, cheese capers, parsley and chives.  Spread over the cod and broil an additional 5 minutes or until puffed and golden.  Serve immediately.  
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Wednesday, January 16, 2019

Home Made Egg Noodles

Have you ever made your own Egg Noodles?  I used to make them a lot and used them up in soup, in fact I'm sharing a post on using them in soup in a couple of days.
Homemade Egg Noodles
However...
I thought I'd share this latest adventure, as it were, on not only making the noodles, but also what I used them in.

I made a Rakott Teszta for Baking Bloggers this past week, and used up the entire batch of noodles in there, but never shared how I make them.

As I said, I used to make these a lot, and just used a basic recipe, egg, flour and salt.  But this time round I wanted to use my lovely little pasta maker and make some broad noodles and also some for lasagna (I'll make some more for the next time Lasagna is on the menu).

I'd looked up a lot of recipes to see if maybe there was one out there that was better than mine, but honestly they were all about the same, some used more eggs, but also a lot more flour.

There were a couple that added a little semolina to the base dough, and some added some water.
I also choose not to add any salt as the noodles cook in salted water and honestly, I try not to use a lot of salt anyway when I cook. 

So I played.    And I will say, they are a little fiddly, but satisfying to make.
After breaking the egg into the flour well, use your fork to break it up and start mixing flour in.  
Homemade Egg Noodles
 Keep, stirring it around, gathering more flour in as you go.
Homemade Egg Noodles
 Time to push the flour towards the egg.
Homemade Egg Noodles
 Using a scraper, push the flour in towards the egg mixture.
Homemade Egg Noodles
 Keep on going until you've the majority of the flour incorporated.
Homemade Egg Noodles
 After forming it into a ball, divide it into quarters.
Homemade Egg Noodles
 Let it rest, covered with plastic wrap for at least 30 minutes, the dough needs to recuperate a little. After the dough has a chance to rest, knead it a little before rolling it out.
Homemade Egg Noodles
Homemade Egg Noodles
 After the rest, take each ball of dough, and knead a little before flattening it out and feeding it through the pasta machine rollers.  Feel free to flour pasta a little, and even the rollers.  This helps to prevent it from sticking.

The two pieces on the the left are the first pass through on the narrowest setting, and the one on the right is the final pass through.
Homemade Egg Noodles
 And here are three of the four pieces, ready to be cut up or to hang around and be made into lasagna noodles.  These were all about 30 inches or so long, so I cut them in half before hanging them to dry.
Homemade Egg Noodles
 Kinda looks like washing on the line, doesn't it?
Homemade Egg Noodles
 I did cut some wide noodles with part of it. I keep a nice plastic ruler in my utensil drawer, just for occasions like this.  And that pizza cutter, perfect for cutting the strips.
Homemade Egg Noodles
 I even tried playing with some angel hair pasta using the cutters on the pasta machine.
Homemade Egg Noodles




Yield: 2-4 servings

Home Made Egg Noodles

prep time: 15 minscook time: total time: 15 mins
These egg noodles are perfect for a bowl of soup, or making them into any baked pasta dish that uses noodles.

ingredients:


  • 1 cup bread flour
  • 1 large egg
  • 1 tablespoon Semolina 
  • 1-3 tablespoons water

instructions:


  1. Mix the semolina and bread flour together and  dump into in a mound on a clean work surface.  Make a well in the middle and  add an egg.   Using a fork whisk the egg together, gathering flour into the egg from the sides. 
    Continue to incorporate the flour into the egg with the fork, pushing the flour in towards the egg mass with a scraper, until almost all the flour is incorporated.  Gathering in the flour from the sides until you've gotten almost all the flour in the ball.  Then using your hands, press the dough together and add one tablespoon of water at a time, working it into the dough and kneading it together until it is a smooth dough.  You may not need all the water, but you should have a nice elastic dough.  Cover with plastic wrap and let rest for 30 minutes. 
    After 30 minutes, divide the dough into quarters and using either a rolling pin or a pasta machine, roll out the dough thinly. 
    If using a rolling pin, roll out as thin as possible, then fold the dough in thirds, like an envelope and roll out again.  Repeat at least 3 times.  This makes for silky soft noodles.  Roll the dough out as thin as you can.   Cut into noodles or leave as a large sheet.   Leave to dry for at least an hour before cooking it.  As this is fresh dough, it will only take a minute or two in boiling water. 
    If using a pasta machine, place each piece through the machine on the widest setting, then fold it in thirds, and put through the machine one to two times. 
    Then go to the next setting, and repeat. 
    Finish off with the lowest setting.  When you get to this step, do not fold the dough over, just feed it through the setting one or two more times.  This makes the dough very thin, but it should still be fairly elastic. 
    Since this is fresh dough it only needs a minute or so to cook. 

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