I found the best GF egg noodles at the local section in Karns (see below- Heritage Farm). You would never know they are GF. I make this soup a lot in the colder months. If you really want to take it up a notch make your own stock. I make this one https://barefootcontessa.com/recipes/homemade-chicken-stock.
You can also make this super easy and use rotisserie chicken and store bought stock. Anyway you make it, it turns out great.
1 onion- diced
3-4 carrots peeled and cooped
3 stalks of celery- diced
2 cloves of garlic- diced
One rotisserie chicken or cooked chicken- meat removed and chopped
1 teaspoon of thyme
1 teaspoon of dried parsley
6 cups of stock
1/2 bag of egg noodles- 6 oz
In a Dutch oven on the stove top add 2 tablespoons of evoo. Heat over medium then add onions, carrots and celery. Cook for 5 minutes. Add garlic and cook 1 more minute. Add spices and stir. Add broth, bring to boil. Add noodles and cook according to time on package or your desired doneness. Add chicken, stir and cook a few more minutes. Enjoy!
I got a large amount of dill in my last produce share. Here are some ways I’m using it.
Dill Pickle Dip
12 oz creamed cheese- softened
A few stems of dill- remove the stem and finely chop
4 large dill pickles spears with the seeds removed and diced
1/4 cup of pickle juice
Mix all ingredients and allow to chill in frig for a few hours
Dill and Salmon Scrambled Eggs
1-/2 piece of leftover salmon
1 tablespoon of milk
1/2 cup of Greek yogurt
Crack eggs into a mason jar, add milk and a small amount of chopped dill and shake. Cook on low heat in a non stick skillet. Nuke salmon in the microwave and once eggs are almost cooked break up pieces and stir in.
Mix yogurt with chopped dill, juice of half a lemon, S&P and serve on top of eggs.
Today felt a little too much like quarantine with me working from home, the boys off school and all sports canceled. I haven’t been feeling the best so my husband offered to make dinner. This usually consists of Buffalo Chicken Pizza, which he made last night. Recently he has added a new meal to his repertoire- steak cooked with tomatoes, onion and garlic. His take on Cuban/Colombian steak. He created this all by himself after having it a restaurant and even made it for friends.
Today was a great day to cook together and not grill since we got almost 7 inches of rain. He made the steak and I did the sides.
Preheat oven to 350
Any cut of steak- I would not use filet. Best to use T-Bone, rib-eye or strip with the bone still on. Now, this is his take on the dish, usually it is prepared with a cheaper style of steak like flank but my husband doesn’t like flank or London broil.
1 small onion- sliced
2 cloves of garlic- sliced
Season meat with S&P and bring to room temp- 40 minutes
In a large cast iron or frying pan add a little evoo and heat for a few minutes on medium. Add onions and cook for 1 minute then garlic and tomatoes cook for 30 seconds. Remove vegetables from pan. Add steak and sear for 1 minute on each side. If thick do it for two. Return vegetables to the top of the steaks and then place skillet in the oven.
I used a non stick frying pan and covered the handle in foil. Cook for 5 minutes in the oven. Remove and allow to sit for at least 5 minutes before cutting. If steaks are thick cook a minute or two longer. We cook ours to medium.
I’ll be sure to share the smashed potatoes later this week. Enjoy!