Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


[/td][/tr][/table]
Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» Northern California & Coastal Valleys - What are you doing this month?
by countrynaturals Today at 1:42 pm

» Senseless Banter...
by trolleydriver Today at 12:46 pm

» Ayrshire Newbie
by robert1938 Today at 12:17 pm

» Hello from West Coast Of Scotland
by robert1938 Today at 12:02 pm

» Gardening & Homesteading Skills Summit REGISTER NOW!
by countrynaturals Today at 11:53 am

» How's the Weather Where You're At?
by trolleydriver Today at 9:53 am

» Hello from Gilbert, AZ
by LizDTM Today at 12:33 am

» What are you eating from your garden today?
by brianj555 Yesterday at 8:47 pm

» A great offer for a local SFG,er
by jimmy cee Yesterday at 8:40 pm

» Garlic Growing Lovers
by Turan Yesterday at 5:14 pm

» Lower south Oct 2017
by brianj555 Yesterday at 5:02 pm

» Sowing Experiment! Anyone Tried This?
by brianj555 Yesterday at 4:50 pm

» Thumbs Up????
by brianj555 Yesterday at 4:47 pm

» BOOK GIVEAWAY - ENDS 10/20/17
by CapeCoddess Yesterday at 3:48 pm

» Turan in the Western Mountains
by countrynaturals Yesterday at 3:37 pm

» Third Year SFG in Canada
by countrynaturals Yesterday at 3:34 pm

» Carrot Week 2017!
by Turan Yesterday at 12:01 pm

» Gardening in Central Pennsylvania, 3rd year SFG
by sanderson Yesterday at 12:17 am

» Today's Harvest
by brianj555 10/16/2017, 8:21 pm

» new greenhouse got drafted
by Scorpio Rising 10/16/2017, 8:08 pm

» Monarch Supporter
by Scorpio Rising 10/16/2017, 7:55 pm

» New England October 2017
by countrynaturals 10/16/2017, 1:09 pm

» October Avatar: Don't Fence Me In
by trolleydriver 10/16/2017, 11:45 am

» Does MM improve with age?
by countrynaturals 10/15/2017, 3:51 pm

» TrolleyDriver's Compost Thermometer
by trolleydriver 10/15/2017, 3:28 pm

» Butterfly Junction
by countrynaturals 10/15/2017, 11:34 am

» Leaf-Footed squash bugs
by sanderson 10/14/2017, 11:21 pm

» N & C Midwest: October 2017!
by Scorpio Rising 10/14/2017, 9:12 pm

» Tomato Questions
by Scorpio Rising 10/14/2017, 9:06 pm

» large plant ID stakes
by has55 10/14/2017, 4:02 pm

Google

Search SFG Forum

GF PA Dutch slippery noodle potpie

Post new topic   Reply to topic

View previous topic View next topic Go down

GF PA Dutch slippery noodle potpie

Post  BeetlesPerSqFt on 11/24/2016, 9:32 pm

Possible Garden Ingredients: lima beans, onion, leek, corn, parsley, rosemary, thyme

I already used the breasts and thighs of a chicken for other recipes. I threw the rest of it in the pressure cooker with some water so I could pull the meat off the rest of the carcass and get some quick stock at the same time. I did this the day before making the recipe below.

I do some gluten-free cooking for a friend who has been asking me to a attempt a GF version of PA potpie for sometime.
The below is a Pennsylvania dutch slippery noodle "potpie" recipe which is a hybridized version of these two recipes:
http://www.motherearthnews.com/real-food/seasonal-recipes/chicken-and-corn-pennsylvania-dutch-zmaz10amzraw
http://start-from-scratch-blog.blogspot.com/2013/10/slippery-noodle-pot-pie-gluten-free.html
Do take a look at both, as my instructions may be somewhat lacking.

Ingreidents:
• cook up 1 c dry lima beans (I used a pressure cooker) or cook 2 c fresh (or frozen) lima beans (or frozen)
• olive oil
• 1 small onion, chopped
• 1 medium leek, halved lengthwise to just before the root to wash, and sliced
• 2 stalks celery, diced
• 2 c fresh or frozen corn
• 2-3 c cooked chicken, chopped
• 1/2 c fresh parsley, chopped
• spring of rosemary, leaves removed and chopped (optional, I don't feel like the flavor came through)
• 2t fresh thyme leaves stripped off the stems
• Salt and pepper, to taste
• 2 qts well-flavored chicken stock

For noodles:
• 2 c Cup4Cup gluten free flour (also extra for rolling/cutting)
• 1 T baking powder ( I used a little extra because mine is past the 'best by')
• shy 1/2 T xanthum gum
• salt, onion powder, garlic powder, black pepper (did not measure...)
• 2 T butter
• 1 c. milk
• 1 egg

Start to saute onion, season with salt. Add leeks and celery and corn.
Continue to saute until onions are lightly browned and corn has some browned spots, and leek and celery are softened. Set aside.
Start heating chicken stock to a rolling boil in a stock pot.

Mix together gluten free flour blend, baking powder, xanthan gum, and seasonings.
Cut cool butter into small cubes and blend into dry ingredients with a pastry blender.
Briefly scramble egg into milk, and blend into dry ingredient/butter mixture.
Place dough on a flour dusted silpat or equivalent, knead briefly, and press out into a flat rectangle.
I think mine was about 1/4" thick. Cut into bite-sized rectangles.
Drop them into the boiling broth one by one.
Push cooked ones out of the way to allow later ones to drop in .
Reduce heat slightly, add rosemary and thyme, and cook noodles for 10 minutes. (original recipe says with lid on, but mine tried to boil over)

Add fresh parsley, cooked vegetables, cooked chicken, and cooked lima beans to the stock and noodles,
Cook for 5 to 10 more minutes to heat through and finish the noodles (check one to see if it's done.)
Taste stock and season with salt and black pepper to taste.
Serve hot.
Leftovers were still good, but I preferred the noodle texture better freshly made.
avatar
BeetlesPerSqFt

Female Posts : 1229
Join date : 2016-04-11
Location : Port Matilda, PA Zone 5b/6a

View user profile

Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You can reply to topics in this forum