Tag Archives: Bay Leaf

Spaghetti with Shrimp

Recipes, Things I want to try, , , , , , , , , , , , , , , , , , ,

I copied this recipe from a blogger friend -http://theblessedhearth.blogspot.com/2013/07/beach-thyme.html.  That’s for sharing, Faye.
Put your pasta water on with lots of salt until it tastes like the sea or so the chefs all tell you.. grin..
I just buy one of those cheaper shrimp rings that are already cooked..
Anyway..
In a frying pan I put in a few Tablespoons of olive or canola oil, a bit of hot pepper flakes, a bay leaf and some
chopped up green or red or even white onion, a chopped up fresh tomato or two, a clove or two of garlic, kosher or sea salt and freshly ground pepper..
There was no pepper on ours that night as I mislaid my pepper grinder.. daaaaa..
Anyway, let that cook very slowly while the pasta is cooking and take the tails off of the shrimp..
Halfway through I add some chicken stock.. Probably 1/2 cup..
Drain your pasta and at the last minute add your shrimp with a bit of squeezed lemon.. The heat from the pasta will heat them up and they are lovely and fresh..
Lots of chopped basil and Terry loves fresh grated parmesan cheese

Chicken Noodle Soup with Homemade Egg Noodles

Main Dish, Recipes, , , , , , , , , , , , , , , , , , , , , , , ,

Egg Noodles

Printed from Pennies & Pancakes

~ adapted from Better Homes and Gardens

*Makes about 1 pound of dry noodles


INGREDIENTS

2 cups all-purpose flour (plus more for rolling out the dough)

1 tsp salt

2 egg yolks, beaten

1 egg, beaten

1/3 cup water

1 tsp. vegetable oil


DIRECTIONS

In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.

Sprinkle a kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll the dough to about 1/16 inch. Let stand, uncovered, for at least 20 minutes.

Lightly dust the dough with flour. Using a pizza cutter, cut the dough into strips. The original recipe recommends 1/4 inch wide and 2-3 inches long. I cut mine larger, because that’s how we like them. How you cut them depends on how you like your noodles. They will expand when cooked.

To serve immediately, cook until tender but still firm, with no doughiness in the middle. Drain.

To store cut noodles, let them dry about 1 hour or until completely dry. I turn them over so that both sides get exposed to the air. Place dry noodles in an airtight container or ziplock bag and refrigerate for up to 3 days. Or place in a freezer bag or freezer container and freeze for up to 8 months.

Favorite Chicken Noodle Soup

Printed from Pennies & Pancakes

*Makes 6 servings (about 12 cups)

INGREDIENTS

8 cups chicken stock (or chicken broth)

1 cup cooked chicken, chopped

3 large carrots, peeled and chopped

1 large celery stalk, finely chopped

1 1/2 cups homemade egg noodles (or 2 cups store-bought)

1 dried bay leaf, crushed (opt.)

1/2 tsp. salt

1/8 tsp. pepper

 

DIRECTIONS

In a large pot, bring chicken stock, carrots, celery, crushed bay leaf, salt, and pepper to a boil over medium-high heat, then reduce heat to medium-low, cover, and let cook till carrots are softening, but still mostly firm (8-10 minutes).

Add the chicken and noodles, cover, and let cook, uncovered, until the noodles are completely cooked through (15 -20 minutes). Taste, and adjust salt and pepper if desired.

Serve immediately, or store in covered containers in the refrigerator for 2-3 days, or in the freezer 2-3 months.