Jennifer Lambert

A Sacred Balance

Visit Us On FacebookVisit Us On TwitterVisit Us On PinterestVisit Us On InstagramVisit Us On LinkedinCheck Our FeedVisit Us On Youtube
  • Homeschool
    • Book Lists
    • How Do We Do That?
    • Notebooking
    • Subjects and Styles
    • Unit Studies
  • Travel
    • Europe
      • Benelux
      • France
      • Germany
      • Greece
      • Ireland
      • Italy
      • London
      • Porto
      • Prague
    • USA
      • Chicago
      • Georgia
      • Hawaii
      • Ohio
      • Utah
      • Yellowstone and Teton
  • Family
    • Celebrations
    • Frugal
  • Military Life
    • Deployment
    • PCS
  • Health
    • Recipes
    • Essential Oils
    • Fitness
    • Mental Health
    • Natural Living
    • Natural Beauty
  • Faith
  • About Me
    • Favorite Resources
    • Advertising and Sponsorship
    • Policies
  • Reviews

© 2023Jennifer Lambert · Copyright · Disclosure · Privacy · Ad

Chicken Noodle Soup

This blog may contain affiliate links: disclosure. Please see my suggested resources.

January 29, 2020 By Jennifer Lambert Leave a Comment

I almost always have chicken stock in my freezer.

I make a fresh slow cooker full every time we have chicken bones.

Easy slow cooker chicken stock:

  • chicken bones (or turkey)
  • 1 T apple cider vinegar
  • 1 small tomato or 3-5 grape tomatoes (optional)
  • 1-2 carrots ( I don’t even peel them)
  • 1-2 celery stalks
  • 5 whole cloves
  • 5 whole peppercorns
  • 2 Bay leaves

Fill with water and set slow cooker on low for 12 hours.

*I don’t add onion or garlic to stock because it makes it bitter.

Strain and use immediately in recipes or freeze in labeled quart bags.

I sometimes can get a second slow cooker pot of slightly weaker stock if there are a lot of bones.

Easy Chicken Noodle Soup

Sautéing up a mirepoix, making a roux, and adding fresh boiled noodles or leftover rice with cooked chicken and veggies is super easy and quick.

This is a great soup when someone is feeling sick in my house. I can usually whip it up quick with leftovers or freezer items I keep on hand. I can update this soup with various veggies and herbs for brighter flavor.

Print

Chicken Noodle Soup

Course Soup

Ingredients

  • 1-2 stalks celery, minced
  • 1-2 carrots, peeled and sliced
  • 1/2 onion, diced
  • 1/4 c butter
  • 6 c chicken stock
  • 1-2 lbs chopped cooked chicken
  • 2 bay leaves
  • 1 T minced garlic
  • 1 t thyme leaves
  • 1 T parsley
  • 1 T lemon juice or apple cider vinegar
  • salt and pepper
  • 1 package good quality egg noodles boiled to al dente

Instructions

  1. Boil noodles according to package instructions.

  2. Saute veggies in butter for a few minutes.

  3. Add chicken stock.

  4. Add chicken and seasonings. Simmer for 30 minutes until flavors meld.

  5. I sometimes like to add dill, sage, or rosemary for extra flavor.

  6. Remove bay leaves and serve warm with noodles.

Share
Tweet
Pin20
Share
20 Shares
You might also like:

Filed Under: Recipes Tagged With: chicken, noodle, recipe, soup

Homemade Pasta

This blog may contain affiliate links: disclosure. Please see my suggested resources.

December 24, 2018 By Jennifer Lambert 9 Comments

Homemade pasta is really the best. There’s just nothing like it.

It’s super fun and easy for kids.

It is a little more time consuming than throwing a box of spaghetti into boiling water, but it’s oh so worth it.

It starts out kind of messy, with eggs and flour.

We really love our KitchenAid mixer and all the attachments.

Katie is really a pro when it comes to making pasta.

She folds and rolls, folds and rolls.

Everybody likes to cut the pasta into wide and thin noodles.

We also make our own sauces like marinara and alfredo and pesto.

We hardly ever have any leftover noodles!

5 from 3 votes
Print

Egg Noodles

Ingredients

  • 2 cups AP flour
  • 2 eggs
  • 4 egg yolks
  • 1 t salt

Instructions

  1. To Make the Dough: Pour flour in a mound. Make a well in the center of flour. Pour whole eggs, egg yolks, and salt into well. Use a fork to mix. Knead dough with hands until all is incorporated into a dough ball.

  2. Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

  3. To Roll the Pasta: Put down a sheet of parchment paper and dust lightly with flour. Cut dough into quarters. Set one quarter on work surface and re-wrap remaining dough. Flatten the quarter of dough into an oblong shape about 1/2 inch thick.

  4. Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.

  5. Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.

  6. Reduce the setting by 1 notch and repeat. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.

  7. Place rolled dough onto a work surface or baking sheet lightly dusted with flour or on parchment paper. Sprinkle with flour or line with parchment between folds to prevent sticking.

    Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat steps with remaining dough quarters. 

  8. To Cut Noodles: Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta cutter. 

  9. Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.

  10. To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.


Share
Tweet
Pin24
Share
24 Shares
You might also like:

Filed Under: Recipes Tagged With: noodle, recipe

Easy Lo Mein

This blog may contain affiliate links: disclosure. Please see my suggested resources.

March 12, 2018 By Jennifer Lambert 7 Comments

We love lo mein but we can’t afford to get takeout every week nor do we want MSG that’s often in it.

My teen daughter complained the other day that holidays at our house are boring because we don’t ever have special meals. She said we cook too well at ordinary times to do anything extraordinary at holidays.

I’m hurt, but she’s not wrong.

This easy lo mein is pretty healthy and natural and comes together in a pinch!

It’s pretty easy to make lo mein at home and we add in the veggies and meats we like, customized for everyone.

I usually buy a bag of shredded carrots. I slice onions and bell peppers very thin.

The kids like the crunch of water chestnuts and baby corn.

You can add any veggie you like to customize.

I add some napa cabbage or some greens to steam as the last step.

I often top the bowls of lo mein with chopped green onions and sesame seeds.

I often use leftover chicken or stirfry up a quick batch of marinated chicken breast or shrimp. You can use tofu or any or no protein for frugal meals.

We often just use a box of cheap spaghetti, but the Asian lo mein noodles really are superior. I boil and drain it and toss it with some sesame oil while I saute meat and veggies.

It’s best to do things in batches and then toss it all together at the end so it’s fresh and hot.

I tend to make a quick sesame teriyaki sauce that pleases everyone’s taste buds. Those of us who like a bit of spice just add some chili garlic sauce at the table. Chopped cilantro is also nice.

This quick and easy meal is a crowd-pleaser.

Print

Lo Mein

Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

Lo Mein

  • 1 package spaghetti
  • 1 can water chestnuts, sliced or chopped
  • 1 can baby corn, sliced
  • 1/2 bag chredded carrots
  • 1/2 head Napa cabbage, chopped or baby bok choy or spinach or whatever
  • 1/2 medium bell pepper, sliced
  • 1/2 medium onion, sliced
  • 1/2 cup mushrooms, sliced
  • 2 chicken breasts, sliced into bite-sized pieces or shrimp or pork or beef or tofu

Teriyaki Sauce

  • 1/2 c Tamari
  • 1/4 c sesame oil
  • 1 clove crushed garlic
  • 1 t grated ginger
  • 1/8 c brown sugar
  • 1/8 c Mirin or sherry

Instructions

  1. Marinate chicken or other protein: 2 T soy sauce and 1 T sesame oil. Add 1 T sugar. Toss in 1-2 T cornstarch. It should make a paste coating the meat.
  2. Boil a pot of salted water. Prepare noodles according to package instructions.
  3. Heat 1-2 T peanut or other mild oil in wok or large pan. Saute carrots and onions. Add peppers, water chestnuts, corn, mushrooms. Drain vegetables in a colander or on paper towels.
  4. Heat 1-2 T oil in pan. Saute chicken in batches until cooked through. Drain in colander or on paper towels.
  5. Heat sauce in pan and combine with noodles, vegetables, chicken. Use tongs to gently coat every noodle with the sauce.
  6. Add in Napa cabbage or other greens to steam the last minute. Divide into pretty bowls. Sprinkle with chopped green onions and/or sesame seeds. Season with chili garlic sauce to taste.
Linking up: Holiday Journey, Modest Mom, Darling Downs Diaries, Blogghetti, Life of Faith, Squishable Baby, MaryAndering Creatively, GodSized Dreams, Holley Gerth, Inspiration for Moms, Simple Life for a Fire Wife, Lori Schumaker, Trekking Thru, That Recipe, Timeless Mama, Home Stories A to Z, Live Randomly Simple, Teaching What is Good, LouLou Girls, April Harris, Jaime Wiebel, Wise Woman, Jessi’s Design, Ducks in a Row, Marilyn’s Treats, Soaring with Him, Mississippi Mom, Sarah Frazer, Becoming Press, Our Three Peas, Raven Would, Bringing up Georgia, Breakthrough Homeschooling, Gingersnap Crafts, Journeys in Grace, Jennifer Dukes Lee, Life Beyond the Kitchen, A Bountiful Love, Life with Lorelai, Creative K Kids, Sugar Spice and Family Life, Our Mini Family, Coffee With Us3, Being a Wordsmith,
Share
Tweet
Pin23
Share
23 Shares
You might also like:

Filed Under: Recipes Tagged With: noodle, recipe

Easy Macaroni and Cheese

This blog may contain affiliate links: disclosure. Please see my suggested resources.

May 14, 2014 By Jennifer Lambert Leave a Comment

The boxed stuff just isn’t near as good and this is almost as easy.

Simple stovetop or baked Easy Macaroni and Cheese that’s healthier than a box.

mac

Alex wasn’t thrilled at first. I will blend cheeses next time to better please his palate.

He asked me: “Is the box kind not healthy?”

I answered that this is healthier and he accepts that.

Simple.

The texture is a little different than he’s used to.

mac and cheese

The kids preferred it baked with some Italian seasoning and bread crumb topping. I love it that way. Also amazing with bacon or ham and peas.

Whatever works.

Easy Mac and Cheese
Print

Easy Macaroni and Cheese Recipe

Ingredients

  • 1 box noodles, according to directions on box and drained but not rinsed
  • 2 T butter
  • 1/4 c AP flour
  • 1/2 t pepper
  • 1 t salt
  • 1 t dry mustard
  • 1 c milk
  • 3 c shredded cheese (a blend of cheddar, Parmeson, Colby, provolone)

Instructions

  1. Melt butter and add flour to make a roux. Pour in milk and whisk until smooth. Add mustard and salt and pepper. Add shredded cheese, whisking until melted and smooth.

    Add cooked and drained noodles to cheese mixture and stir until it’s all cheesy goodness!

    You can eat immediately or bake with bread crumbs or other toppings for an extra treat.

Share
Tweet
Pin
Share
0 Shares
You might also like:

Filed Under: Recipes Tagged With: cheese, noodle, recipe

Suggested Resources

Archives

Popular Posts

10 DIY Gifts with Essential Oils10 DIY Gifts with Essential Oils
Natural Remedies for HeadacheNatural Remedies for Headache
10 Natural Remedies to Keep on Hand10 Natural Remedies to Keep on Hand
Homemade SunscreenHomemade Sunscreen
Henna Hands CraftHenna Hands Craft
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT