My Dad making traditional holiday noodles, 2010
I certainly will miss being with all of my family this Thanksgiving. The holiday means so much more than food to us. BUT, my father makes the best egg noodles in the world. Missing you extra this year – Dad, Teresa, Denise, Scott, Kim, Lainey, Gary, Ann and my extended family Helen and Lin.
Edited to add recipe:
Dad’s German Egg Noodles
Serves about 6
- 3 eggs beaten
- 3 c all purpose flour
- ½ tsp baking powder per c of flour
Sift flour and baking powder together. Make a “well” of dry ingredients and add eggs. Stir eggs into flour mixture until dough is formed. Separate dough into halves. Roll out into very thin layer. (No pasta machines allowed per my Dad!) 😉 Roll the layer into a cylinder then cut noodles ~ ¼ inch wide. Repeat with other half of dough. Allow to air dry thoroughly. They do well especially hanging from chandeliers overnight.
Make your favorite broth. Start with about 6 cups of boiling broth and slowly add a handful of dried noodles at a time, stirring thoroughly so they do not stick together. Add broth to your family’s desired consistency and simmer, covered for 20-25 minutes stirring frequently to keep noodles from clumping and from sticking to pan. (Gosh, a non-stick pan would have been so much easier all those years.) Salt flavor should come from broth. Much tasting is needed…
Enjoy the flavorful carbohydrate goodness that only comes twice a year.
I am no cook, but dang if I ain’t a Texan, which means any time the temp drops below 60° thoughts turn to chili… Now there are zillions of ways to cook chili. The only requisite seems to be putting something in a pot and adding chili and cumin seasonings. The remainder of the ingredients are up to the individual chef. Being from Texas (well, mostly), I should never add beans, but my own native-born Texas-belle Mom always put beans in her chili and so do I. (Insert flatulence jokes here.) I really can’t give the family recipe because it varies depending on what is in the pantry and what amount of heat and protein folks prefer. Here was last night’s version:
1 pound ground turkey
2 links Italian sweet pork sausage removed from casing
1 sweet onion diced
1 green pepper diced
2 cups celery chopped
3 diced cloves of garlic
2 28-oz cans diced tomatoes
1 28-0z can whole peeled tomatoes
2 small cans green chiles – substitute hotter peppers as desired
3 cans of beans drained and rinsed – pinto, black, kidney were available last night
handful of fresh cilantro leaves chopped (adjust to taste)
Red chili seasoning
Package of chili seasoning mix (mild or hot – your call)
Brown meat in a skillet.
In a large pot, saute onions, green pepper, celery, and garlic in EVOO (or your version of oil). Add tomatoes, chili and cumin to taste (start with about 2 T of each then go from there). Add in meat, beans, seasoning mix, and cilantro. Partially cover and simmer for at least 3 hours. Tastes much better the next day. My sister always adds grated cheese and sour cream, but I forgo these delights so I can eat more chili! Cornbread is yummy with this (sigh).
To make this vegetarian – just forget the meat and go with more and different types of veggies.
In my new zest (maybe intention is a more appropriate word) to cook I decided to contribute at the almost-last-minute to Cammy’s Virtual Holiday Potluck. Courtesy from one of Sue’s work colleagues, we tried this delightful turn on a cranberry dish for our Thanksgiving feast – hey, this is Tucson after all. Actually, there were three types of cranberry dishes on our table because they are just so yummy, and scientific evidence is mounting as to the health benefits from phytochemicals. The texture, mixture of warmth and tanginess, and generous use of cilantro was a great hit. We will be using variations of this year round!
So here is the recipe as scrawled on a scrap of paper from the operating room:
Southwestern Cranberry Relish
1 bag cranberries
Brown sugar to taste – start with ~ ½ cup (artificial version for fewer calories)
1 8-ounce can Tidbit Pineapple with juice (no sugar added)
2 jalapeños – seeded for less heat. Try serrano peppers for true heat
Fresh cilantro to taste – the amount here really goes by taste and can easily overwhelm the dish.
Pulse in blender until desired consistency.