Ok, so today, I am making some good ol'chicken soup for a friend who is ill. At the risk of igniting the diet wars, I am making some homemade eggs noodles with, gasp, WHITE FLOUR, to go with the soup. Yes, all you paleo people, look away now. You have been warned.
Though white flour is a substance that rarely makes its way to my kitchen, I am making healing comfort food. When you are sick, you want comfort food. this isnt food to eat every day. And in the big picture, it is barely a blip on the diet radar.
So, Here goes the homemade noodles. Or at least how I make 'em.
Start with some flour. I guess you could use some sprouted spelt flour for a slightly better nutrient profile, but you do need some gluten in there, so dont try this with gluten free mixes.
Add a little salt, of desired, and mix it in.
That's all there is to it! If you are using these right away, they dont need to be as dry as store bought pasta. just dry enough to break into pieces.
If you want to store them, let them dry completely.
The noodles were untouched when I returned.
Break the noodles up and put into the boiling soup just before serving. Let simmer till tender. YUM!
Next item for the homestead kitchen is on the other end of the whole food/nutrient dense spectrum. We aim for balance here!
You may think you dont like sauerkraut, but I bet you have not had the real thing. store bought stuff that you use for your hot dogs-NOT the real thing. Real, honest to goodness sauerkraut is a living, fermented food full of excellent nutrients and packed full of probiotics. It is GOOD for you. And yummy, crunchy, tangy eat-it-right-out-of-the-jar delicious. SO hear is how I do it. You might want to give it a try.
EVERYTHING NEEDS TO BE SUBMERGED UNDER THE LIQUID. IF YOU DONT HAVE ENOUGH LIQUID TO COMPLETELY COVER ALL YOUR CABBAGE, MAKE SOME EXTRA BRINE BY MIXING A CUP OF WATER AND A SCANT TEASPOON OF SALT AND ADDING THAT TO THE JAR.
Now, did you hear that? I capitalized and put it in italics and everything....
The reason is that the brine will protect the cabbage from any unwanted bacteria or mold. So this is where our spare leaf comes in. Take that leaf, and put it in the jar on top of the cut up cabbage. It will contain all those little pieces of cabbage that want to float. Push the leaf under the brine too.
To hold it all down, I need a weight of some sort (again, nothing metal). A half pint canning jar with water in it works just great.
Now, I just put it in a dark place, like a cupboard or cabinet.
in 3-4 days, it is usually ready to eat.
This kind of sauerkraut is a living, fermented food that is a great way to get probiotics. And any vegetable can be done this way. In fact, if I added jot pepper, ginger, carrots, garlic, etc.... I would be making Kimchee, which Koreans eat every day as a side dish.
Fermented foods work WITH nature, and are also a traditional way to preserve foods without needing refrigeration.
so, thanks for visiting the homestead kitchen.....
Weather: a heat wave! 6 degrees this morning, all the way up to 32! Cloudy, a few snow sprinkles.
Wildlife. Emmet and will were back today.