Being a healthy foodie is a little bit more challenging than just being a regular foodie. I am finding that the more I study, and research, and learn each day about how our foods are processed, and manufactured, the more foods I am making from scratch. I am at the point that if I could grow everything, right down to the wheat for my bread, and raised cows, and chickens, I would be happy. My husband and I were watching “Food Inc.” yesterday on Netflix and it just saddens me how corrupt the food industry is. Even organic isn’t truly organic, it is just a little bit better than regular food, and even the organic packaged foods have so many additives (A lot of them) that you are just paying for the name. Unless the food is being grown in an environment like the movie “Bio Dome” (I may have just aged myself) it isn’t truly organic.
You are probably wondering where I am going with this big rant. My whole point is that we need to be in control of what we put in our body. Knowledge is power. If we want to eat a food that has 100 preservatives in it, that’s ok, but we at least need to educate ourselves. My husband use to question why I would even attempt to make homemade butter, or something I could simply buy from the store. Turn over the package, butter isn’t just butter, and even labeling isn’t always 100% they have ways of being able to sneak things in that are under a certain percentage that doesn’t have to be put on the label. I could go on and on about this, but I think you see my reasoning behind making my own foods that can easily be bought in the store. Can we eat 100% clean? Not even if we try. Not unless you grow everything yourself, but we can do the best with what we have.
I’m not a huge pasta fan, but these noodles are an absolute game changer! I found this noodle recipe on the Farmette. I changed how I made the soup, but the noodles are all their idea. You can’t mess with perfection! I spent about .25 to make them and in the store they cost around $4.00! I don’t have a pasta maker, so they aren’t quite uniform, and they took a little longer, but the taste is absolutely worth it!
I didn’t want to use them right away, so I dried them in little “nests”. I found that curling each noodle and placing into a mini muffin tin was just perfect! After they dry they can be kept in the refrigerator for about a week. I haven’t tried to freeze them, but I bet they would work! For a single serving just pop 8 little noodle nests into a pot of boiling whatever and voila, you have soup! They really are easy to make, and they are so much heartier, and filling than the noodles you buy in the store. And you can feel good about what you put in them! They only contain THREE ingredients! That is, it! Whip up a batch, sit back, relax, and enjoy!
(Adapted from The Farmette)
1 cup white wheat flour (or all-purpose)
1 Tablespoon sesame oil
1 whole egg
1 egg yolk
1 low sodium bouillon cube (I used beef)
1 cup water
8 noodle nests
1 egg -beaten
1/8 cup celery leaves
In a small bowl combine the flour and sesame oil
Knead the flour and oil together with your fingers until slightly crumbly
Knead in the whole egg and egg yolk until a dough ball is formed
On a floured surface roll the dough out (You have to put some pressure behind it to get it flat) approximately 1/8 of an inch thin… pretty thin
Using a knife cut the dough into strips
Let sit for about 15 minutes
Take each noodle and wrap it into a little coil (Looks like a curly fry) place it in a mini muffin tin well
Let sit on the counter for about an hour, flip the coils over and let sit for another hour or two before putting them in a container and refrigerating them
I made the simplest, and delicious soup
In a small sauce pan boil one cup of water with a bouillon cube
Drop in noodle nests, boil until they float to the top
Drizzle the beaten egg into the boiling water
Top with chopped celery greens
233 calories per serving (8 noodle nests without the soup ingredients)
Adapted from The Farmette