Posts tagged ‘egg noodles’

January 1, 2009

Egg Noodles

My grandma used to make her own egg noodles for stews and soups and I thought they were the most heavenly tasting things I had ever tasted.  When I asked her to give me the recipe, she didn’t have one.  So I tried to watch and learn.  We laughed as I made her measure her ‘handful’ of this and that into measuring cups and I couldn’t grasp how anyone could measure like that.  It’s funny, because now so many of my own creations are a palmful of this or a handful of that.

These egg noodles are a great staple for homemade chicken noodle soup or covered with Swedish meatballs or even just buttered.

Ingredientsegg noodles

2 cups flour, unsifted

1/4 teaspoon ground sea salt

1/2 teaspoon baking powder

4 egg yolks

Using a fork, in a medium bowl, mix all dry goods until well blended.

Add in yolks, using your fork to blend, pulling the fork through to blend the dry and moist well.

On a floured surface, turn out the dough mixture and quarter.

Using a well floured rolling pin, roll one quarter of the dough to no more than 1/4 inch thickness.

Cut into 1/4 inch strips.

* See below

Repeat process with reserved dough.

*If using immediately, add to large pot of boiling water.

*If you are making this for later use, lay a wooden spoon, dowel, or other wooden stick across a deep pot and drape the noodles over the rod to allow it to air dry.  You can also use a floured cheesecloth and lay the noodles out to dry, although this method takes slightly longer.  When dry, the noodles will hold their shape and have a crusty exterior.  Package in an airtight container or zip lock bag and freeze.  When ready to use, add to boiling water.

January 1, 2009

Swedish Meatballs

This is a favourite at our house and was a family recipe that I have dressed up a little with my ‘secret’ ingredients.


1 pound ground beef

1/4 cup bread crumbs, seasoned

1/8 cup crushed graham crackers

1 teaspoon ground nutmeg

1 egg

1 teaspoon ground black pepper

1/2 teaspoon allspice

  • In a large bowl, mix all ingredients thoroughly with your hands.
  • Roll into 1 to 1.5 inch diameter balls.
  • Place in a skillet over medium heat.
  • Brown thoroughly.
  • Add in your choice of mushroom gravy.
  • Simmer over low heat.
  • Serve over homemade egg noodles, or prepared packaged noodles.


January 1, 2009

Chicken Noodle Soup

There’s just something so savory about a homemade soup.  It doesn’t come congealed out of a can, glossy with grease, for one.  The vegetables taste sharper, the meat actually has a flavour and well the best reason for a homemade chicken noodle soup is that you magically get over the flu so much more quickly because of that secret ingredient called love!

My fiance’s favourite meal is homemade chicken noodle soup and since it’s his birthday, his wish is my demand – or something along those lines.

It serves well over mashed potatoes too.

This recipe uses my homemade egg noodle recipe.

read more »