Last Friday, I decided to make some pumpkin muffins. Rich’s family planted a whole field of pumpkins this year and some were rather small. I took a couple of them and made puree from scratch.
I just cut it up into chunks, removed the innards and baked on a rack in the oven at 350 until the pumpkin “meat” was nice and soft. I also find that if you add a little water to the pan, it prevents everything from drying out too much.
Once I removed the skin by scoping the pumpkin off with a spoon, I reserved everything into a bowl. While it cooled, I started looking up some recipes online. I happened to stumble across this one: Pumpkin Muffins and decided I would give it a try with some slight alterations.
Instead of adding in pumpkin puree and water, I assumed (yeah, I know…shame on me) they were using canned pumpkin which is much thicker. Instead, I decided that since the homemade puree was a little more watery I would just add 3 cups of pumpkin. In addition to this, I also added 1 teaspoon of ground cinnamon.
Everyone who had any gave rave reviews. They were moist and very flavorful. I will be making more in the very near future. I may even try some with cheese cake frosting too.
When you open the link, you will find all sorts of alterations that can be done as well. If you make some, feel free to share your results!
Okay…so I’m a day late. Been some issues around here with our furnace and our dog. They were more important than a blog post but I’m still here today.
Today, I want to share a recipe for something that we all know and love! Noodles! You can’t make chicken noodle soup or chicken alfredo without them.
I don’t have any photos but will get some the next time I actually make some.
My recipe comes from an old Fannie Farmer cookbook. It was originally published in 1896 and is hands down my favorite cookbook. You can get new prints used through Amazon for around $5 and it’s well worth it, especially if you like old fashioned recipes with grandma’s home cooking tastes.
The recipe is called Homemade American-Style Noodles.
Directions: Beat the yolks and egg until they are light. Beat in the salt and 3 tablespoons of cold water. Using your hands, work the flour into this mixture to make a stiff dough. Cut into three equal parts. Cover with plastic wrap and let rest a few minutes. Dust a board or pastry cloth with flour and roll out one part of the dough as thin as possible. Cover with a dishcloth and let rest for 10 minutes. Repeat with the other two pieces. Sprinkle one sheet of dough very lightly with flour and roll up like a jelly roll. With a sharp knife, cut across the roll into 1/8″ wide strips for fine noodles and 1/2″ wide for broad noodles. Open out the strips and hang over a broomstick or chair to dry. (I use wooden spoons over a stock pot).
They will be ready to cook when they have lost their surface dampness. About ten minutes should be enough. Bring a large pot of boiling salted water to a boil and drop the noodles in. Boil vigorously until just tender, roughly 5-10 minutes depending on how thin the noodles are. Pull one out with a fork to taste and determine doneness.
Following this recipe in the cookbook is also a recipe for Alfredo’s Noodles.
1/4 pound noodle, 1/4″ thick
1/4 pound unsalted butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 teaspoon freshly ground pepper
Have a large cowl warmed and ready before you cook the noodles. Drain the cooked noodles and put them into the bowl. Quickly add remaining ingredients, tossing briskly to coat all the noodles, and serve at once.
There are about 20 different recipes for these noodles with a multitude of variations. You can also flavor your noodles too. Instead of adding cold water, you can use cold carrot or spinach puree. I’m thinking of trying some with pumpkin and the alfredo topping, just to see what it tastes like as a nice fall alternative.
If you try any recipe shared, we would love your feedback and to hear of any successful alternatives or even failures! Just leave a comment or a link if you repost!
For a little background, I found this amazing recipe over on Give Recipe while doing an internet search for ravioli. Boy am I glad I did!
She calls it Thimble Soup or it’s called yüksük çorbası. It’s actually a popular wedding dish in Turkey according to her blog. We sure didn’t celebrate a wedding but the marriage of ingredients made my mouth very happy. I did have to change up the ingredients from her original recipe due to some dietary restrictions…so here is what I came up with.
Dough for dumpling wrappers
4 cups flour
2 cups water (I need WAY less, so I recommend adding about a 1/2 cup and then a little at a time until it balls together)
2 tsp salt
Mix ingredients, by hand mixing and kneading (wet hands to prevent sticking) until the dough doesn’t stick to you hands. Divide into 4 big equal parts.
1 lb Ground Beef
1 tsp salt
1 tsp paprika
1 tsp black pepper
Mix all ingredients together.
Now flour the counter and place a dough ball. Flour the top and flatten with your hands. I used a rolling pin to roll it out, dusting with flour to prevent sticking until I got it very thin. I could almost see through it at this point. You can now use a knife or pizza cutter to cut squares or you can use a small 2″ biscuit cutter. Now place a small bit of the meat filling into the center. Pull up edges and combine corners. There are many different methods to choose from. I like the referenced one in the link above or even small half moons. I actually have a tart crimper that would work perfect for this task! One sealed, set aside on a tray with a small space around each one.
Now that you have your dumplings built, it’s time to boil them in broth. Use a large stock pot for this.
2 cups beef broth
2 cups chickpeas (I used home canned sweet corn instead)
1 lemon (juiced)
4 cups water
I actually did 6 cups of beef broth instead of the broth and water since I also altered away from the chickpeas.
Bring to a boil, slowly add the dumplings. As they begin to float, in roughly 10 minutes, remove from heat and add one cup of cold water.
*Since I had several pots full because I made all of the dough and filling instead of cooking them in the oven for a later date, I would pull them out of the broth bath and submerge into a bowl of cold water with just enough to cover them until the pot was refilled. These have very good flavor at this point and could be topped with just about anything or eaten plain, as is (I had to taste test them at this point). I then added them into the sauce base after draining the water.
2 tbsp olive oil
1 tsp pepper paste (I used 1 tsp of red pepper flake)
1 tsp dried mint
Paprika powder to taste
2 grated tomatoes (I used stewed tomatoes we had canned up this last year)
Once the sauce is heated and the tomatoes are just pulp, remove from heat. This is the stage that I just added the boiled dumplings. Once all of your dumplings are cooked, then go ahead and add in 1 cup of water to the last batch of boiling dumplings after removing from heat. Stir in your sauce base and pre-cooked dumplings and it’s all ready to be served.
On the page I pulled this recipe from, I noticed that she also tops with a yogurt and garlic cream. It’s 1 cup of yogurt with three mashed cloves of garlic combined. I think sour cream would work just as good or maybe even a cream cheese and garlic. For those that can’t have dairy, I recommend using mashed cauliflower and garlic.
So there you have it. The best overall meal I think I have ever experimented with. Not too overly spicy and perfect for subzero temperature days!