Gridiron Chef - Week 6
Updated 10/14 by Mark Wimer, Exclusive for Footballguys.com
Sometimes, a person just needs to eat comfort food. This week, on Monday, my mom made me an old family favorite that I'm going to share with those reading the Grid Iron Chef - it's a recipe for simple, home-style noodles that can be used to make a down home chicken soup or a beef soup (I'll suggest some variations after the noodle recipe). These are actually somewhere between a noodle and a dumpling, and boy are they are good to eat.
Great-Grandma Lindstrom's Special Noodles
- Take one egg and break it in half, placing the egg in a mixing bowl
- Fill one-half of the egg shell with cream
- Pour in the cream with the egg
- Add one teaspoon of salt to the mixture
- Beat the ingredients, then slowly add flour until the mixture is stiff
- Roll the noodles out (about 1/8th of an inch thick) and then cut to your taste as far as length/width. Sprinkle the ball of dough with flour first, and Use a floured glass if you don't have a rolling pin at home. My mom rolls up the flattened noodles like a sleeping bag and then cuts long noodles out with a paring knife.
Now, you'll need a big pot of some sort of stock to cook the noodles in (2 cans of chicken or beef broth should do it, or vegetable stock if you insist on being Vegetarian). If you have a deli rotisserie chicken in the fridge, bone it and throw that in to the stock along with a bag of frozen mixed vegetables. Maybe you have part of a pot roast left over from Sunday dinner - chunk that up in 1/4 inch pieces and pitch it into the beef stock, along with a bag of frozen peas or a can of peas.
The great thing about soup is that you can cook it on Saturday night, enjoy it then and toss the leftovers in the fridge. Then nuke it on Sunday afternoon while you're watching all the games on DirecTV Sunday ticket. I like to grab a bowl between the early and late games, and then another during Football night in America.
Here's to good food, good friends, and football! Enjoy!