Sunday, November 16, 2008

first real snow!

after a fantastic weekend away (we went to New Buffalo, on Lake Michigan, for the weekend), we came home to a cold house. i have been craving chicken noodle soup for a while, so we had soup for dinner. last week i cooked a kabocha squash (the japanese name, i'm not sure what they are in english) and it needed to be used, so i made pumpkin bread.

Chicken Noodle Soup

sautee in a little bit of olive oil:
1/2 onion
4 stalks celery
2 parsnips
add: chicken

once chicken is browned a bit, add chicken broth and water (make sure to check for GF chicken broth) - i used about 5 cups.
while the above is boiling, make the noodles (used Betty Hagman recipe, but i didn't have potato starch, so i used all cornstarch):

2 eggs
1 tbsp Xanthan Gum
1/3 c. tapioca flour
1/3 c. + 2 tbsp corn starch
1/2 tbsp salt
1 tbsp olive oil

use cornstarch when rolling out - i have an attachment for my Kitchen Aid stand mixer that rolls out pasta, which is amazing, but if you don't have that, just use a rolling pin.
add noodles to soup. also add:

1/2 tsp sage
1/4 tsp corriander

delicious soup!

Kabocha Bread:
(adapted from Betty Hagman recipe)

beat together:

1 1/2 cups cooked squash
4 eggs
1/2 c. mayonaise
1 1/3 c. rice flour
1/3 c. cornstarch
1/3 c. tapioca flour
1 tsp xanthan gum
1 tsp baking soda
3 tsp baking powder
1/2 c. sugar
1 tsp salt
1/2 tsp cinnamon
3/4 tsp cloves
1/2 tsp ginger
3/4 tsp nutmeg
1/2 tsp allspice

mix together.

bake at 35o for 50 - 60 minutes. makes 2 loaves: