Tag: Noodle

Turkey Pot Pie Soup

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn’t do too much damage to your waistline.

I spent Thanksgiving at my Mom’s house, she wouldn’t have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I’ll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Some other suggestions for Thanksgiving leftovers, Baked Turkey Croquettes are a great way to use up mashed potatoes and turkey, Leftover Turkey Noodle Soup of course is always a classic, Leftover Parmesan Mashed Potato Patties are delicious and simple, and why not at a Latin flair to your leftover turkey and make Skinny Turkey Cuban Sandwiches.[1][2][3][4]

Have a great weekend!

Turkey Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g

Ingredients:

  • 1/4 cup flour 
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 1 tsp Turkey Better n Boullion (or more to taste)
  • 2 medium (12 oz total) potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded

Directions:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

References

  1. ^ Baked Turkey Croquettes (www.gordon-ramsay-recipe.com)
  2. ^ Leftover Turkey Noodle Soup (www.gordon-ramsay-recipe.com)
  3. ^ Leftover Parmesan Mashed Potato Patties (www.gordon-ramsay-recipe.com)
  4. ^ Skinny Turkey Cuban Sandwiches. (www.gordon-ramsay-recipe.com)

Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.


Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method. 

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.


Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

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Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)
3 garlic cloves, crushed
1/3 cup seasoned rice vinegar
1 or 2 tbsp samal or other ground chili sauce
3 tbsp fish sauce
1 tsp brown sugar
1/4 tsp salt
1 cup carrot julienne
4 green onions, chopped
1/2 cup packed mixture of chopped basil, mint, and cilantro
1/2 cup chopped peanuts
1 tsp sesame oil
Optional:
6 grilled boneless skinless chicken thighs
sliced Fresno chilies

The 5 secrets for the perfect noodle – Italian Cuisine

The 5 secrets for the perfect noodle

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Pasta measurements, pastry board, egg-flour proportions, drafts: here's how to make noodles at home without making a mistake

Put the hands in dough dispels the mood and brings back the calm. An excellent excuse to try your hand at the homemade preparation of one of the most famous Italian pastas in the world, typical of Bologna: his majesty, the noodle.

I'm not just a fresh pasta shape: the tagliatella is a real institution, so much so that the Confraternity of Tortellino, together with the Italian Academy of Cuisine, in 1972 deposited the original recipe of the "Bologna Tagliatella", which must be served strictly with the Bolognese sauce.

Curious to know what i am secrets for the perfect noodle? We will reveal them below, together with the recipe authentic. In the gallery, however, we give you some tips for the condiments and not only.

1. Attention to the measures!

The measurements of the perfect tagliatella are filed with the Bologna Chamber of Commerce and are: from raw it must correspond to approx 7 mm wide (i.e. equal to 12270th part of the Torre degli Asinelli), while after cooking, a 8 mm. As for the thickness, it has not been specified, but experts in the sector argue that it should be among the 6 and 8 tenths of a millimeter.

2. Get the wooden pastry board

To work the dough, just any shelf is not enough: to make it perfectly homogeneous and smooth, you need a wooden pastry board with a rough surface, more suitable for pulling the dough than on a smooth surface.

3. Beware of eggs

The proportions of the ingredients are important: you just need to an egg – the eggs must be fresh and at room temperature – every 100 grams of flour.

4. Beware of flour

In the choice of flour you can have a say: you can opt for 100% white, if you want a fine consistency or with a presence of semolina flour, if you want a coarser consistency.

5. No to drafts

Pay attention to where you start to work the dough: air currents that can dry the dough should be avoided.

How to make egg noodles

Ingredients

To make the tagliatell, you need to get: 300 g of 00 flour, 3 fresh eggs at room temperature, semolina to taste, salt to taste.

Method

On the wooden pastry board, create a fountain with flour and in the center, open the eggs, adding a pinch of salt. Begin beating the eggs with a fork, mixing them with the flour and bringing it from the edges of the fountain to the center. As soon as the eggs have absorbed a little flour, continue kneading by hand for at least 10 minutes, pulling the dough in every direction and making it elastic.

Once the dough is homogeneous, create a ball and put it to rest, at room temperature, by wrapping it in plastic wrap for half an hour. Now, roll out the dough on a pastry board with the help of a rolling pin, until you get a thickness of about 5 mm. If you don't have a rolling pin, you can also use a pasta machine.

Once you have obtained the dough, divide it into many regular rectangles, to be folded into three parts, sprinkling them with semolina, to prevent them from sticking on themselves. Now you can cut the roll of puff pastry at regular intervals of 7 mm. Once the pasta has been cut, remove the noodles obtained by separating them. Here they are, ready to cook and then season with Bolognese sauce.

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