The Section III high school sports schedule and scoreboard for Monday, May 30. Syracuse.com is the only place to find a comprehensive schedule of all high school sporting events in Section III.
Electrical Contractor
The Section III high school sports schedule and scoreboard for Monday, May 30. Syracuse.com is the only place to find a comprehensive schedule of all high school sporting events in Section III.
Those close to Griner pursued a strategy of silence after her detention in Russia in February, hoping to avoid politicizing her case. Now they are amping up public pressure, with some of it aimed at President Biden.
Chicken Soup with Homemade Noodles! Learn how to make a comforting pot of chicken soup completely from scratch – including homemade chicken stock, aromatic veggies and herbs and homemade egg noodles!
When the chilly weather starts to set in, I’m all about soup season. While a can of chicken noodle soup is certainly convenient, there is nothing more cozy and comforting than a bowl of homemade chicken soup -especially when it is made from scratch, start to finish, with LOTS of LOVE.
This chicken soup recipe does just that! It starts with a homemade chicken stock made with a whole chicken. Then, that stock is used to make a flavorful chicken soup loaded with veggies -and last but certainly not least, the soup is finished with easy homemade egg noodles.
While you could use store-bought egg noodles, taking a few extra minutes to make egg noodles from scratch is absolutely worth it and will make this soup season the best one yet!
To make chicken noodle soup completely from scratch, you’ll need the following ingredients:
Ingredients for Chicken Stock:
Ingredients for Chicken Soup:
Ingredients for Egg Noodles:
Step 1: Add ingredients:
In a large stockpot, add the whole chicken, onion, celery, carrots, garlic, peppercorns and salt. Cover with cold water until submerged (at least 3 inches of water above chicken).
Step 2: Simmer and skim foam:
Over high heat, bring the water to a boil and then immediately lower the heat, bringing the liquid to a simmer. Simmer for 2 hours. If necessary, add more water to the pot to keep the chicken submerged and skim any foam from the surface.
Step 3: Strain:
Carefully remove the chicken from the pot. Set aside. Strain the liquid through a fine mesh sieve. Return liquid to stockpot.
Step 4: Simmer again:
When the chicken is cool enough to handle, remove the meat from the carcass and set aside. Transfer the carcass and bones back to the stockpot and simmer for 2 more hours.
Step 5: Strain and store:
Remove the carcass and bones and pour through a sieve to use in chicken soup or let the stock cool completely before storing.
Step 6: Cook vegetables:
In a Dutch oven or large pot, add butter and heat over medium heat until hot but not smoking. To the pot, add onions, carrots and celery and cook until soft and translucent (about 7 minutes). Season with salt and pepper
Step 7: Add stock, meat and simmer:
To the pot, add chicken stock, Better than Bouillon (if using) and reserved chicken meat. Simmer liquid gently over medium-low heat for 20 minutes.
Step 8: Make dough:
In a standing mixer fitted with a dough hook, add flour, salt, eggs and water. Mix on low until the dough forms.
Step 9: Let dough rest:
Remove the dough from the mixer, cover and let rest for 30 minutes.
Step 10: Shape into noodle:
Lightly flour a clean surface. Place dough on surface and cut in half and then roll it out to an 1/8″ thickness. Then, slice into thin strips.
Step 11: Cook noodles:
Bring a pot of water to a boil, and cook noodles until firm and tender (1 to 3 minutes).
Step 12 Assemble and serve:
Place desired amount of cooked noodles in a bowl and ladle hot chicken soup over top. Garnish with parsley and dill. Enjoy!
While making homemade chicken noodle soup with homemade stock and noodles is certainly worth your while, if you’re short on time, here are a few shortcuts:
Storing: Store leftover chicken soup in an airtight container, in the fridge, for 3 to 4 days. Keep in mind, homemade egg noodles will continue to absorb moisture while stored, so the texture and consistency will change. That said, it is best to store cooled chicken soup separately from the noodles.
Freezing: If you plan on freezing the soup for later, do not add the noodle. Simply freeze the chicken soup and then cook the noodles and add them to the hot soup right before serving.
Yes. However, fresh pasta is best when cooked the same day it’s made. That said, you can make the ball of dough 2 days in advance and shape the noodles right before you need to cook them.
These homemade egg noodles do not need to be dried before cooking them. However, to extend their shelf-life, you can dry them.
Spread freshly made noodles in a single layer on a floured baking sheet and allow noodles to dry for 1 to 2 days in a cool, very dry place. Drying fresh pasta will help it hold its shape.
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 457Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 152mgSodium: 902mgCarbohydrates: 42gFiber: 3gSugar: 2gProtein: 29g
All information and tools presented and written within this site are intended for informational purposes only.
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A Bleacher Report Draft Expert Jonathan Wasserman’s Scouting Report
Do you love blondies but don’t want to make a huge batch? These small batch blondies are just the thing! They’re so easy to make, and they’re easy to customize to your tastes. Small Batch Blondies Blondies don’t always get the love that brownies do. I love chocolate just as much as the next person, […]
The post Small Batch Blondies appeared first on Bake or Break.
Embracing the inner-child in us all today with this Giant Frosted Strawberry Pop-Tart. One big strawberry homemade pastry made with whole wheat pie dough, double the strawberry jam, and sweet frosting that mimics the classic (but is actually so much better). This giant tart is bursting with freshness, is perfectly sweet, and ever so flaky…every…
READ: Giant Frosted Strawberry Pop-Tart.
It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.
I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.
A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:
(I tested it and it holds true to temperature with no more than 3°F fluctuation.)
Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.
Breville BOV900BSS The Smart Oven Air, Silver
These vegan no-bake cookies have a great texture, that’s a bit caramel-like, and are super easy to make. I’ve included directions for chocolate chip and cinnamon raisin versions. They’re also gluten-free if you use gluten-free oats.
These no-bake oatmeal cookies are loaded with oats and almond butter, which add a nice nutritional boost. Compared to regular cookies, I think these are relatively healthy.
If no-bake cookies aren’t your thing, here are some other great gluten-free cookies recipes you could try out!
Nothing fancy here. Just normal stuff you almost definitely already have in your pantry!
These no-bake cookies are maple-sweetened, but I’m sure some of you are wondering if you can use honey. Unfortunately, it’s a most definite no.
First of all, it takes a lot longer to boil and the result is some not so very tasty cookies with a totally different texture.
Even after boiling for 10 (instead of 2 minutes), I didn’t get the slightly caramel-like mixture that you see in the picture. And then the cookies tasted overwhelmingly of honey! We didn’t really like those cookies at all, although we love honey.
You can definitely experiment, but the trick is boiling the mixture just long enough so that it thickens properly. If you don’t, the cookies won’t set up properly.
That’s because the mixture won’t become caramel-like, and it’ll just be too wet.
I’ve had this happen several times with sunflower seed butter. If you boil it a bit longer, it thickens up properly like the almond butter and peanut butter versions.
But! If you boil it too long, it separates. So there’s a fine line there. I recommend trying first with almond butter to see what the mixture is supposed to be like, and then start experimenting.
The first step is to mix everything, except for the oats, together in a saucepan. Then you’re going to stir occasionally until it comes to a boil.
Let it boil for 2 minutes, stirring frequently until it’s thickened and becomes caramel-like and looks glossy. The glossiness is probably the best indicator that it’s ready!
This is what it should look like!
If it’s super runny, then the cookies won’t set properly.
Add your oats. If you want to use raisins or some other add-in that’s not chocolate – add that now.
If you want to use chocolate, wait about 10-20 minutes and stir in the chocolate chips. That way, they don’t melt.
I use a medium cookie scoop to get them equally-sized and place them on a parchment-lined baking sheet or cutting board and chill them until firm.
These no-bake cookies are super simple, but you have to follow the directions. If you make subs, then they may not work.
If you don’t follow the directions and just try to mix them together without boiling for two minutes first… that’s not going to work. You’ll have a runny mess on your hands!
You must boil the mixture for 2 minutes or until it’s glossy like you see in the pictures, and it looks like caramel sauce. Depending on your nut/seed butter and how processed and oily it is, it may take a little more or less time.
If you only make half the recipe, you’ll need less time (about 80 seconds). And if you double it, you’ll need more time.
But again – don’t boil too long! If you do that, the mixture will separate.
I’ve had that happen several times when I got distracted and ignored a timer or when I walked away from the stove. You really shouldn’t do that.
When that happens, I just stir very vigorously for a minute or so until everything comes back together. But it’s kind of a pain, so set that timer.
I get so many comments on my Pinterest pins that say, “Oats aren’t gluten-free!!!” But – they are. They’re naturally gluten-free, but the problem is that they can get contaminated in the field or during production.
So if you’re making these vegan no-bake cookies for someone who needs to eat gluten-free, make sure to buy gluten-free oats!
Do note, though, that a small percentage of people who can’t eat gluten also can’t eat non-contaminated oats due to a protein in oats called avenin, which is similar to gluten. For more info, check out this post → Are Oats Gluten-free?
If making something with oats for a gluten-free friend, it’s probably a good idea to ask if they’re okay with oats.
That’s it for today! I hope you’ll enjoy these cookies. If you make them or any of my recipes, I’d love to see pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them.
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Here’s a look at some stars who have stood out among the crowd.
It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.
I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.
A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:
(I tested it and it holds true to temperature with no more than 3°F fluctuation.)
Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.
Breville BOV900BSS The Smart Oven Air, Silver