I suck at making easter dinner.
When youngling was really young, we watched an episode of Spongebob Squarepants. His grandmother made him a sweater “with love in every stitch”. Cooking is a little like that. I love cooking and baking at Yuletime. Everybody has holidays that time of year and the whole mishmash cookie loving thing is an expression of joy, light and the human spirit. I’m into it.
Easter is another story. It’s something I do for other people. It has zero meaning to me. Zip, ziltch, nothing. Spring equinox was a week ago. Happy renewal and spring everyone…but easter? It has taken years for me to go from actively disliking it to mere apathy, and it shows. Don’t get me wrong…loves me some ham and chocolates…but cooking mojo goes out the window when you just aren’t feeling it. Today I’m making the exact same meal we had for Christmas (we like it that much) but with twice the mess in the kitchen and the general lacking of some intangible something that I just can’t figure. Hopefully they won’t notice the difference. Maybe it’s my imagination. Don’t know. Doesn’t matter. I’ll get the ham glaze chiseled off of the stove eventually.
For those of you who do celebrate easter, may you have a lovely day, without your ham glaze boiling over.
For those of you who don’t celebrate easter….let’s go have a cup of coffee and a slightly overcooked brownie for tomorrow is another day
Wonderful Weekend to everyone!
Monday – Ham & potato soup (leftovers!)
Tuesday – chicken alfredo
Wednesday – veggie lasagne (meatless)
Thursday – Grilled cheese and tomato soup
Friday – beef & bean chimichungas
Monday – Tofu Tacos (meatless monday)
Tuesday – lasagne
Wednesday – chicken fried rice (great use for veggie or rice leftovers if you have them)
Thursday – breakfast for dinner…hoevos rancheros
Friday – fried pollack and confetti rice
Deciding what to make for dinner giving you stress?
Visit the spring reboot of RondaSnow.com
This is a recipe for easy home made egg noodles my aunt gave me. She’s not the whacky one…that’s my job.
2 cups AP flour
1/2 tsp salt
3 stalks celery, sliced thin
1/2 large sweet onion, diced
2 Tbs olive oil
24 oz chicken broth
2 cups diced chicken meat (yet another good use for leftovers!)
pinch salt and pepper to taste at the end
In large bowl, mix flour and salt. In 1 cup measuring cup beat egg, then add water to make 3/4 cup total egg&water mixture. blend egg mixture into flour and knead until smooth. Cover with plastic wrap and refrigerate for 1-2 hours.
On a floured board, roll rested noodle dough to desired thickness (we like them pretty thick, around 3mm or so) Cut into strips or squares as desired.
In large pot, sweat celery and onions with olive oil and pinch of salt until translucent and becoming tender. If using uncooked chicken, add it now (with a little additional oil if needed), and stir frequently until meat is done and lightly browned. If using leftover meat that is already cooked, add it with the broth and bring to a simmer.
Add noodles and continue to simmer for 3-5 minutes until noodles are firm.
Serve hot as soup, or refrigerate overnight and reheat the next day as chicken flavored thick noodles (noodles will absorb moister and make a thick sauce overnight)