Friday, January 7, 2011

Beef & homemade noodles & Chocolate Chip Cheesecake Poundcake

My aunt called the other day asking me how you made homemade noodles...which she told me she was making beef and noodles, which reminds me of my Grandma B....she always made beef short ribs and noodles.... so that got me  really wanting  them.... I went to buy short ribs in the store (when the heck did they get so darn expensive)....I could get steaks on sale cheaper than these short ribs ..a little package was like $15 for stuff that you throw most of it away.... I was like ok...come up with another alternative to short ribs... then I thought roast, or thick sirloin steaks.... so onto my adventure to come up with an alternative.... Roasts were still around $12-$15 and not on sale, so I got 2 big thick sirloin steak roasts... that were on sale and about $3 a lbs... Which was better than the $6 a lbs for short ribs..????  So we are being adventurous and trying this... What the heck...some of the best cooking ideas come from being adventurous and trying new things.....

Onto dessert.... I have to go to a family Christmas party tomorrow (I know it is January) but still wrapping up this Christmas thing with 2 Christmas family get togethers this weekend...then onto 2011.. I need to bring a dessert and my husband suggested this... since he loves it so much :) wherever I take this it is always a hit...easy and yummy.... you can use any flavors of cake, chocolate with chocolate pudding & chocolate chips, yellow cake with vanilla pudding & chocolate or white chips or a combination of both....whatever YOU like.... then the drizzle can be also whatever you like,,, powdered sugar with orange juice as the liquid, or a little melted peanut butter and milk to thin it out... again use whatever YOU like....

Beef & Noodle

2-3 lbs roast or thick sirloin should steak (or meat of your choice, I wouldn't waste using say a T-Bone steak or anything) use whatever meat is on sale and that you like
1 onion chopped in big chunks
2 stalks celery chopped in big chunks
1 carrot chopped in big chunks
Salt & pepper to taste
1 tbls. Worchester sauce
1-2 tbls. red wine (optional)
1-2 beef bouillon cubes
Beef Stock (I use 1/2 water & half stock)
seasonings of your choice ( I used parsley flakes, bay leaf, and a little onion & garlic powder)
1 cup frozen mixed vegetables (optional, my gramma didn't do this but trying to get the kids to eat their vegetables :)

In large stockpot place all of the ingredients.  Cover meat 2-3 inches above with water & beef stock.  Bring to a rolling boil over medium high heat.  Turn heat down to low and continue simmering, covering pan once everything reaches boiling.  Simmer for 3-4 hours stirring occasionally.  After about 4 hours meat should be falling apart.  Turn off heat & shred meat with a couple of forks. Taste broth to adjust seasonings if necessary.  Make noodle dough.  Turn meat mixture back on, and if need be add more stock you want at least 1/2 the pan with liquid so the noodles will cook properly. I had to add an additional can of beef stock.... Turn heat to medium high add frozen mixed veggies bring to boil, and follow steps below...

Homemade Noodles
1 1/2 cups all purpose flour (additional flour for rolling out and kneading dough)
pinch of kosher salt,
1 egg
2 T. olive oil
1/2 c warm water
1/2 tsp baking powder

In bowl mix flour, baking powder and salt whisking to incorporate. Mix in egg, olive oil & water until mixture forms a ball in bowl ,might have to add a couple of more T. of water until mixture forms ball.  Turn out onto floured surface.  Knead slightly until dough comes together.  Roll out to 1/4 " thickness. With pizza cutter (or knife) cut into large square noodle shapes.  With large spatula lift noodle off of floured surface shaking off additional flour, and drop gently into boiling meat stock mixture one at a time stirring well with each addtion of noodle.  Bring back to a boil and boil about 2-3 minutes or until noodles are floating to top. Scrape counter of additional noodle little pieces and additional flour and add stirring to pan (stir to avoid clumps of flour), this helps thicken the broth & adds a little more flavor.  Check for doneness by tasting noodle (it will hold it's shape, be firm to the tooth ).   Ladle mixture into bowls and enjoy....

Chocolate Chip Cheesecake Poundcake

1 box cake mix (I used yellow)
4 eggs
1 box instant cheesecake flavor pudding, dry
1/2 cup chocolate chips
1 tablespoon flour
1 1/4 cups water
1/2 cup oil

Preheat oven to 350.  Spray a bundt cake pan with nonstick cooking spray
In large bowl place flour and chocolate chips, coating chips with flour.  Add remaining ingredients.  Mix well with electric mixer for 2 minutes.  Pour evenly in prepared bundt cake pan.  Bake for aound 50 minutes.  Insert toothpick in cake making sure it comes out clean.   Take out of oven and turn oven off.  Let cool 5 minutes then invert onto serving dish.  Let cake cool completely.

3 oz. cream cheese, softened
1 tbls. milk
1/2 tsp vanilla
1 tbls. butter, softened
powdered sugar

Mix cream cheese, & butter until fluffy.  Mix in vanilla & milk.  Add powdered sugar a little at a time to make a runny glaze.  Drizzle over cake.  Slice and serve cake... enjoy

No comments:

Post a Comment