Fall Favorites….Midwest Chicken Dinner with GF egg noodles

Here’s a new family favorite! I got the recipe about a month ago and have already made this twice. It’s a very, um, starchy meal…but it hits the spot and goes well with cold and rainy Autumn weather. The Egg Noodle recipe is wonderful…they are so easy to make and go great in chicken noodle soup at well.

Midwest Chicken Dinner:

4 or 5 chicken thighs (bones and skin are fine)
3 ribs celery, chopped
1 yellow onion, finely chopped
Chicken bullion (McCormick and Better Than Bullion are good, they come in paste form)
1 Recipe GF Egg Noodles (recipe follows)
Salt, pepper, and garlic salt to taste
Chopped fresh tomato, chopped fresh chive or green onion

Put chicken in a large stock pot and cover completely with water. Boil until the chicken is cooked, then remove the chicken and put it in the fridge until it’s cool enough to handle. While the chicken is boiling, make the noodles and potatoes as described below. Leave about 6 cups of the chicken-water in the pot, and add about a tablespoon of chicken bullion to the water. Bring back to a boil and add the chopped celery and onion, and while it’s cooking remove the skin and bones from the chicken and chop it into small pieces. Add the chicken back to the pot and then add the egg noodles. Boil for 5 to 10 minutes, until most of the liquid has been absorbed or has thickened. You may need to add a touch of corn starch if there’s too much liquid. Salt and pepper to taste, add a little garlic powder if you like.

Serve the chicken mixture over garlic mashed potatoes. Sprinkle chopped fresh tomato (garden tomatoes are wonderful on this!) and chives or green onions on top.

GF Egg Noodles ready for the pot!

GF Egg Noodles

2 cups GF flour mix (or 1 cup rice flour, 1 cup tapioca flour, and 1 tsp xanthan gum)
dash salt
2 large eggs
4 1/2 eggshells full of milk or water

In a large bowl, combine flour and salt and stir well. Make a well in the center of the flour and add both eggs. Beat the eggs and combine with the flour, mashing out lumps with a fork. Add 1/2 eggshell full of water or milk one at a time, and continue to combine until the mixture sticks together. You may need only 3 eggshells of water, you may need all four. The dough will be slightly crumbly. Knead the dough with your hands until it’s elastic enough to be rolled. Turn dough on a workspace dusted with GF flour, and roll 1/2 of it into a thin layer. Use a pizza cutter or a pastry cutter to cut the noodles…we loved the pastry cutter because it cuts them in a uniform size. Repeat with remaining dough and set aside the egg noodles for later. You may also put these in a zip lock back and freeze or refrigerate them for another day!

Youngest loves to help! Cut the noodles with a pastry cutter…

Then peel them off and cut some more!

Garlic Mashed Potatoes:

Peel and cube 10-12 potatoes. Peel 4 to 6 cloves of fresh garlic, cut off the tough ends. Toss the potatoes and garlic in a large pot, cover with water and boil until soft. Drain potatoes and garlic, put in a large mixing bowl and throw 1/4 cup butter or non-dairy butter in while they are hot. Mix with your electric mixer or by hand until most of the lumps are gone, adding milk or milk substitute until you reach the desired consistency and salt and pepper to taste.


Some Fall Favorites….

Here’s a recipe for gluten free Pumpkin Chocolate Chip cookies! They taste like the real thing and bake up nice and puffy. This post is a re-run from last year but it feels like it must be time for some pumpkin cookies again. Enjoy!

Gluten Free Pumpkin Chocolate Chip Cookies

½ cup butter
1 cup white sugar
½ cup packed brown sugar

2 eggs, slightly beaten
1 cup pumpkin
1 tsp vanilla
1 ½ cups white rice flour
3/4 cup tapioca starch
1 ¼ tsp xanthan gum
3 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
½ cup chocolate chips

In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.

In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips and or nuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 12 minutes. (adapted from a recipe I found on cookingcache.com).