Turkey Noodle Soup

Ingredients

32 ounces broth or 4 cups (made from boiling the turkey carcass or using canned broth)

2-3 cups water or whatever is needed to almost completely fill pot

1/2 a large onion, chopped

2 celery stocks, chopped

2 to 3 cloves garlic, chopped

3 to 4 cups chopped cooked turkey or chicken

1or 2 teaspoons salt

2 or 3 teaspoons pepper

1 teaspoon poultry seasoning

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon sage

1 teaspoon Old Bay Seasoning

1 cube butter

6 - 8 ounces extra wide egg noodles (or entire homemade egg noodle recipe)

Directions

In a large stockpot melt half a cube of butter. Sauté the onion and celery until onion is just translucent. Add the garlic and all of the spices and stir to coat. Add the broth and bring to boil. Let boil for 10 minutes. Add cooked turkey or chicken and cook for five minutes more. Add noodles and cook according to package directions. After noodles have cooked, remove pan from heat and add the other 1/2 stick of butter and stir until melted.

 

*The measurements on the spices is intentionally vague and should be added to your taste.

Egg Noodles

Ingredients

2 1/3 Cup flour

1/2 teaspoon salt

2 beaten eggs

1/3 cup water

1 teaspoon canola oil

Directions

In a large mixing bowl stir together 2 cups flour and the salt. In a separate bowl, whisk together the eggs, water and oil. Make a well in the center of the flour and add the wet ingredients to the dry ingredients and mix well. If using a stand mixer, add ingredients as stated above and let mixer run until dough is combined and mostly smooth.

Sprinkle your kneading surface with the remaining flour and knead dough until smooth (about 10 minutes). This is where an electric stand mixer works well as it cuts the hand kneading down by about 8 minutes. Divide dough in quarters and let rest for 10-15 minutes.

On a lightly floured surface, roll dough until about 1/2 inch thick. Cut as desired (I usually make mine like fettuccine noodles because I don't have a cool pasta machine to make other shapes.)

Hang noodles on a noodle hanger or place on drying racks and let sit overnight covered lightly with a clean dry cloth.

Cook pasta until done (about 10 minutes). To test doneness, press a spoon into noodle on side of pan. Noodles should be soft, but not mushy. 

Pasta can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future use. 

Breakfast Pie

Ingredients

One pie crust (make your own or buy one from the store)

5-6 large eggs *

1/4 cup half-n-half *

1/2 tsp Pepper

1/4 tsp salt

1 tsp oregano flakes

3 tablespoons Onion, chopped

3-4 tablespoons Orange bell pepper, chopped

3-4 tablespoons yellow bell pepper, chopped

3-5 strips bacon

1/2 Mozzarella Cheese, grated

Salsa (optional)

Directions

Preheat oven to 350 degrees

Prepare crust for one pie bottom and mold into pie pan. Cook bacon and crumble into bite size pieces, drain and set aside. Sauté bell peppers and onion until union is just translucent (do not over cook or cook until mushy). Whip together the eggs, half-n-half, pepper, salt, and oregano until slightly frothy.

In the pie crust, spread bacon on bottom. Spread onion mixture over bacon. Pour in the egg mixture. Sprinkle the cheese so it is evenly spread on top of the eggs. Place a strip of foil around the edges of the pie pan to cover the pie crust. This will keep the edges of the pie crust from over browning.

Bake uncovered for 45 minutes (check after 35 minutes for doneness) or until knife inserted in middle comes out clean. Remove foil and cook for 7 minutes more. Let stand to set-up for 15 minutes. Cut and serve with salsa.

*Egg substitute can be used instead of the eggs. Follow the package directions to find the substitute amount for each egg.