Tag Archives: homemade

Janet’s (Mum’s) Homemade Chicken Soup Recipe with Kluski Noodles

Average Temperature: 38°

Precipitation: None

Yarn Colors: Blue

It was supposed to rain today but I didn’t see any at work or at home when I got back & Ry said he didn’t see/feel any so…I’m not going to do a rain row today I guess.

Got hit with a migraine today; I thought it was weather, mum thought it was stress. Either way, my brain feels like a zombie is gnawing on it & my eye feels like it’s being carved out with a spork so…here’s the soup recipe I made for dinner tonight (Ry helped).

Janet’s Homemade Chicken Soup

5-6 Pieces of Chicken (bone in or boneless)

1 cup each chopped:

-Onion

-Carrots

-Celery

2 quarts water

1 tablespoon parsley

1 teaspoon each salt & pepper

2 chicken bullion cubes or packets

1 teaspon Poultry Seasoning (optional)

Directions

Boil chicken in 2 quarts of water

Skim off scum off top after water boils

Add vegetables, spices & bullion cubes & return to boil.

Boil until chicken is done (10-15 minutes high boil)

Removes chicken from broth, debone chicken (if boned) & shred chicken, returning meat back to broth.

Make kluski (noodles)

Big Kluski Noodles Recipe

1 cup flour

1 egg

Pinch salt

2-3 tablespoons of water

Directions:

Mix together & drop by teaspoonfuls into hot soup. Boil until they float

I didn’t make ours with kluski tonight because I feel like death but included it in the recipe anyways. I usually make my soup with boneless chicken because I don’t like the extra step of de-boning, but when my mum makes it, she always makes it with the bone-in chicken.


Mac-n-Cheese

Average Temperature: 26°

Precipitation: Snow

Yarn Colors: Royal. White & Silver

Temperature Blanket

I realized I forgot to mention last week I’m only going to take a pic of the blanket progress on Saturdays so there’s a week worth of rows. I think that if I post an updated picture everyday that, beyond getting boring fast, it wouldn’t show the project progress as well.

Mac-n-Cheese

Didn’t really have a topic in mind tonight so I figured I’d share my mom’s mac-n-cheese-from-scratch recipe. I’m not quite sure where she got it from, except I know she was making it from before the Internet was invented  (not a cliché statement…I’ve been eating it since the late 80s) so that’s not where she got it from.

Fun fact: my mum came in first place in Upstate New York in high school at a Betty Crocker baking competition. She won a small scholarship & everything. So…she’s an amazing cook, & I use her accumulated recipes as much as possible.

Notes/Disclaimers

  1. I’m going to write up the recipe as she has it written in my book.
  2. Anything in parentheses is an addition/recommendation I’ve made for my/my husband’s preferences.
  3. Anything under the “Optional” section of the ingredient list are other stuff I’ve added for the previously mentioned reason
  4. One of the first steps is “to make a roux” with what it should look like. I’ve  ever achieved what she has written  (smooth & bubbly) but I just mix it well then add the milk. It hasn’t impacted the taste or chemistry of the recipe for me & potentially someone with formal training actually knows what that means.

“Real” Mac-n-Cheese Recipe

Ingredients

  • 2 cups elbow pasta, cooked & drained (I’ve used 2 cups of penne & rigatoni as well)
  • 1/4 cup butter or margarine
  • 1 small onion chopped (I dice mine in the food processor)
  • 1/4  cup flour
  • 1 & 3/4 cup milk
  • 8 oz cubed or shredded cheese
  • Salt & pepper to taste

Optional Ingredients

  • 1/2 teaspoon Basil
  • 1 teaspoon Garlic Powder
  • 1 cup sour cream
  • 1 pound kielbasa, sliced in rounds
  1. In a medium sauce pot, cook onion in margarine over low heat
  2. Blend in flour until smooth & bubbly  (make a roux)
  3. Slowly stir in milk & cook with whisk until smooth
  4. Add cheese & whisk over medium heat until cheese is melted & sauce is smooth.
  5. Add basil, garlic powder, sour cream (all 3 optional) & salt & pepper to taste. Whisk until well mixed
  6. Preheat oven to 350°
  7. Combine pasta, cheese sauce & kielbasa  (optional) into a greased baking dish
  8. Bake at 350° uncovered for 30 minutes or until bubbly & brown

On the Topic of Cheese…

Per the recipe, I’ve been using one 8 oz bag of shredded cheddar cheese, or a bunch of leftover cheese combined to make up the required 8 oz. I made a double batch of this last night (for tonight) but didn’t have enough shredded cheese for the doubled recipe. I did, however, have an 8 ounce brick of Velveeta, which, after much prodding from the husband, finally added. I personally find the concept of Velveeta mostly gross, however it definitely did make the sauce more creamy & smooth.

For a single batch, you can definitely do 8 ounces of just Velveeta cheese if you’d rather. Or do 4 ounces of  shredded cheese & 4 ounces of Velveeta.

Additional Notes

  1. I use kielbasa as an added protein because…well I’m Polish. I’ve also used White Hots (veal hot dogs), & since the hubby stayed home from work today & we didn’t have kielbasa, he used 1 pound of ground mild Italian Sausage
  2. Most kielbasa is pre-cooked but if using a different protein, please prepare to normal food standards before mixing with the mac-n-cheese to be baked
  3. I used a baking pan for the mac-n-cheese until recently but (thanks to one of my friends gifting me one) I now use a Dutch oven (minus the lid) for baking. It seems to work better & holds the heat in longer if you’re not serving immediately

Off the Food Topic…

Lazy Man Tri Update

  • 10 out of 112 biking miles completed
  • 0 out of 26.2 running miles completed
  • 650 out of 4224 swimming yards completed
  • 1 out of 2 transition classes taken

Tomorrow I’m planning on biking for 50 minutes before work, then one of my co-workers & I are going to do some swim laps at noon. Who the hell let me sign up for this thing?

And…here’s your daily cat pick:

Talia aka Angry Floof harassing me for food