KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2010 > 09 > 20100902_205324_homemade-whole-wheat-spinach-pasta-carrot-soup-and-sauteed-chicken.html

Homemade Whole Wheat Spinach Pasta, Carrot Soup and Sautéed Chicken

/posts/2010/09/20100902_205324_homemade-whole-wheat-spinach-pasta-carrot-soup-and-sauteed-chicken.html


You are viewing revision 65cf8684 from 2021-01-20 12:42:08 -0700 (specified "2021-01-20 12:42:08 -0700"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=65cf8684 to a URL. See the help page for more information.


The pasta was made roughly with this recipe[@rev] except I cut it to be 1/3 cups of each flour. I also used egg beaters. I didn't exactly cut the recipe. I kinda added the flour, some egg, some oil and then added water until it became dough. I then used some frozen spinach. I made the mistake of not draining it well enough for the first bit do I had to compensate. I also added some garlic powder and other seasonings

It worked out okay. I was not overly impressed with how the dough formed but it worked. At the very bottom is what I used to hang it. I was worried that it would all stick but it came apart enough in the water. Also, because I was using the main pan for it with the soup, I used a shallower pan with water. It worked but not ideal. I did let it sit and everything. I though maybe I over kneaded it but gluten strands would have made it better so I do not know. It could be the strange and off mix of ingredients. I will do more research on making pasta.

The soup was very good though maybe a bit thick. I boiled carrots in mostly chicken broth with a sodium-free beef as well. I also added some white wine. There was also onions and garlic. It was definitely good but not stellar. I also added some half and half to make it creamier.

The half-serving of chicken was just sautéed with salt and pepper. A note about this is that I did not trim this piece because I wasn't the one to freeze it. I actually like it trimmed more. The thin membrane on the pieces makes nice looking coating when cooked but it made it curl when cooking and was chewy. Plus, it is healthier to remove it. I did bang down the chicken a bit to flatten it more.

Points below photo. Also, note to the future, when you get as much flour on the floor as I did today, it is slippery.

Pasta:

1/3 cups whole wheat...~150/0.5/5

1/3 cups white...140/0/0

Oil...1

egg beaters+extra...1

Total is 2+3+1+1=7 (it made a good amount)

Chicken...4 (over estimate)

soup...1

Original Wordpress ID and Date: 322, 2010-09-02_205324