Manicotti Crepe Noodles

Manicotti Crepe Noodles

To a bowl, add:

2 cups milk

4 eggs

1 3/4 cups flour

1/2 tsp salt

Whisk together until smooth.

To cook crepe noodles - 

Heat a non-stick skillet (set to medium heat) and spritz with cooking spray. 

Once hot:

1. Poor in 2T of batter, swirling pan to help batter spread thin in a circle

2. Cook 30-60 seconds until beginning to brown

3. Flip

4. Cook 20-40 seconds longer

5. Remove

Repeat until all crepes are cooked, batter should make 20-24 crepe noodles.

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Window to B’s Kitchen…

How Brenda uses Manicotti Crepe Noodles for lasagna:

Spaghetti Sauce (or Lasagna Sauce)

Spaghetti is Brenda’s all-time favorite food that she makes for herself.

That’s a big statement considering everything that she’s known for making.

Today, Brenda’s sharing her favorite Spaghetti Sauce recipe with us. Simple, flavorful, and the perfect paring to some al dente noodles.

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Spaghetti Sauce (or Lasagna Sauce)

In a skillet heated to medium, brown:

1/2 lb ground beef

Drain fat. Season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, sauté:

1 tsp oil

1/2 cup onions, diced

2 cloves garlic, minced

Once translucent, stir in:

1 can (15 oz) crushed tomatoes

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp brown sugar

1/2 tsp dried basil, crushed

3/4 tsp dried oregano, crushed

3/4 tsp Italian seasoning

1 tsp seasoned salt

Bring to low boil, add:

1/2 lb ground beef, cooked

Let simmer. Stir periodically.

Optional: serve hot over cooked spaghetti noodles with grated cheddar cheese.

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda loves watching the tomatoes reduce and the herbs permeate the sauce. Brenda prefers to allow the sauce to simmer 4-6 hours.

• This sauce is perfect for lasagna.

• Brenda sources her beef in pound packages so generally will brown the entire pound and freeze half for another meal.

Lo Mein Veggie Style

Brenda LOVED running the bridges in NYC. When we were training to run The Great Saunter we mapped out an early morning run that included routes over the Manhattan and Brooklyn bridges. To get to the Manhattan bridge we opted to run through the heart of Chinatown. One thing we did NOT plan for were the delicious smells of an NYC summer morning.

We began our run around 5:15 am, putting us in the heart of Chinatown at 5:30 am. At this hour, the fish markets were laying out the morning’s catch. The potent fish smell only enhanced the aroma of fermenting trash piled in bags on the street corners. When Brenda started to comment on how horrible the smells were, a city worker, leaf-blower in hand, began cleaning the sidewalk, creating a huge, grimy dust cloud that immediately engulfed us.

I’ve never seen Brenda run so quickly. I’m pretty sure we PR’d that morning.

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Lo Mein Veggie Style

Lo Mein means “stirred veggies” [according to google] and is essentially Julienned veggies + noodles + sauce.

Start a large pot of water, when boiling add:

Salt

8 oz noodles 

Cook according to noodle package directions. 

In a small bowl, put together sauce and set aside:

3 Tbsp soy sauce 

1 tsp oil 

1/2 tsp ground ginger

1 tsp chili garlic sauce

Julienne any combination of the following veggies:

1 medium onion

2 medium carrots

1/4 head cabbage

1 bell pepper 

1 cup mushrooms

2 cups baby spinach leaves

3-4 stalks celery

 

In a large skillet or wok, sauté:

Julienned vegetables

Cook until crisp-tender, approximately 5 minutes. Stir in:

Noodles, drained

Sauce

Cook 2 minutes. Serve hot. 

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Brenda’s Tips:

• Serving Size: 4 servings

• “Julienne” means to slice into thin short strips.... think 1/8”-3/16” x 2” 

• Noodles - Brenda uses spaghetti because it’s something she always has on hand. (Spaghetti is Brenda’s favorite meal, yes even above T-bone steak and hash browns!) This recipe works great with spaghetti or fettuccini pasta, or you can use real Lo Mein noodles .... they’re all made using wheat flour.

Turkey Noodle Soup

Still have leftover turkey from Thanksgiving? Look no further! Make this delicious Turkey Noodle Soup to warm your soul.

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Turkey Noodle Soup

In a large soup pot, sauté:

1 tsp oil

1/2 cup onions, finely diced

1 clove garlic, minced

Then add:

6-8 cups turkey broth

1/2 tsp dried rosemary, crushed

1/4 tsp dried sage, ground

1 tsp salt

1/4 tsp pepper

Bring to boil, then add:

8 oz pasta

Cook until tender (7-12 minutes), stir in:

1-2 cups turkey, chopped

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• This is the best way to use leftover turkey.

• Always taste-test soup. Salt is a bit finicky in broth and sometimes more will be needed than the recipe suggests.

• Brenda often makes the noodles from scratch because that is the way her mother always made turkey noodle. Here is how.

• You can always make Turkey Bone Broth from your Thanksgiving turkey bones, or replace with chicken broth.

Homemade Soup Noodles

Homemade Soup Noodles

In a medium bowl, whisk together:

1 egg

2 Tbsp water

1/4 tsp salt

3/4 cup flour

Dough should be shaggy. Knead, sprinkle regularly with:

1 Tbsp flour, repeating, to total 1/4-1/2 cup

Once smooth, cover and let rest 15 minutes. On a lightly floured surface, roll out as large sheet, about 1/16”-1/8” thick. Cut 1/4” rows to form noodles. Or use a pasta machine for same results.

Drop into boiling broth, keeping noodles separated to prevent clumps that won’t cook. Stir periodically.

Noodles need to boil 8-12 minutes. 

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda often made this with her mother and learned that fresh noodles require more careful care. She learned to have broth at a rolling boil and to drop the noodles in one by one. You may question if the first-in will be entirely cooked and the last-in will be raw? Practice, you’ll get an entire batch added in less than a minute, even adding individually.