Homemade and Homegrown Recipes
More of Deborah Niemann’s winter-warming soup recipes
Although noodles are not expensive to buy, they cost only pennies to make, and you can use your own organic eggs. They are also incredibly easy and delicious. This recipe is enough for one serving of noodles as a main dish or two servings if it is part of a hearty soup or side dish. Feel free to double, triple, or quadruple as needed.
½ cup flour plus more for rolling out
pinch of salt
Break egg into bowl and beat. Add flour and mix thoroughly. It’s easier if you add it ¼ cup at a time. The dough should form a ball. If it hasn’t formed a ball yet, add a little more flour. Roll it in flour to coat completely. Sprinkle flour liberally on countertop or waxed paper and press dough ball down on it. Flip dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point. Cut noodles into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, then roll up like a jelly roll and cut through the roll with a knife to make noodles. Dry in a single layer for one or two hours, if you have time. If you want to cook them right away, they’ll puff up a little but will still taste great. Drop them into boiling water, broth, or vegetable soup and cook for about 10 minutes.
I crave the harvest of the first tomatoes every summer for two reasons—salsa and gazpacho! While salsa is one of the most popular snack foods today, most people have never even heard of gazpacho. It is a cold vegetable soup, which takes only a few minutes to make, is incredibly nutritious, and does not heat up the kitchen on a hot August day. It gets bonus points for being really delicious, and it can be frozen for enjoying later.
Makes 4 servings.
1 1/2 cups tomato juice
2 tomatoes, chopped
1 cucumber, chopped
1 green pepper, chopped
1/2 small onion, chopped
2 tablespoons lemon juice
salt to taste
dash of cayenne if desired
Put all of the ingredients into a blender and blend until smooth. Chill in the refrigerator at least a couple of hours or overnight. Garnish with minced green onions or chives if you have them. If you won’t be eating it within a day or two, freeze.
Extreme bread pudding
1/3 to 1/2 loaf of bread
2 cups goat milk (or whole cow's milk)
3/4 cup sugar
1 teaspoon vanilla
1/3 cup chocolate chips (optional)
Cube bread and place in buttered 9 X 9 baking dish. Sprinkle chocolate chips on top of bread. Mix milk, sugar, vanilla, and eggs in a blender on low for about 15 seconds. Pour over bread crumbs. Bake in 350 degree oven for 40 minutes.
I like adding the chocolate chips because I like chocolate, and honestly, it doesn't take much chocolate to satisfy a craving. You wind up with six or seven chocolate chips on each serving, which means you get a bit of chocolate in every bite, and that makes me happy!
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