Tuesday, November 11, 2008

Pork Noodle Soup

My parents sent me this recipe. It looks rather tasty!!!

2 quarts of water
2 cups of left over pork diced
2 Tbsp of Chicken or Pork soup base
1 Tbsp of vegetable oil
1 large onion diced
1 can 14 oz. of diced tomatoes
2 cups of mushrooms sliced
3 stalks of celery diced small ( I added this on my own)
3 medium carrots peeled and sliced
1 Tbsp of granulated garlic
½ Tsp of ground Ginger
1 Tsp of pepper
1 Tsp of parsley flakes
½ Lb. of wide egg noodles
1 Tsp salt

Bring water to simmer over medium heat. Add sliced pork and the base. Reduce heat to low. Heat oil in nonstick pan over medium high heat, add onion, celery, and mushrooms cook 5 minutes until they start to brown. Add tomatoes and cook another 5 minutes. Add to the pot with the carrots, Garlic, ginger, parsley, and pepper. Simmer for 30 minutes. Cook noodles in separate pot according to directions minus 2 minutes. Drain noodles and rinse. Add noodles to soup pot about ten minutes before service time. Taste and adjust seasoning.

Personally I also cut up some precooked hot Italian sausage I had left over and added it to the soup. Gave the soup a bit of a kick. The original recipe calls for 1 pound of noodles but ½ was plenty.

Italian Sausage and Mushroom Quiche

This was very tasty. For the crust, Pillsbury actually has a deep dish pie crust already in a baking pan that I used. Cut down on time!!!

1/2 lb ground Italian Sausage
6 eggs
1 cup of milk
Pre-made pie crust
6 or 7 mushrooms sliced
1/2 small onion
1 cup shredded gruyere cheese

Preheat oven to 325 degrees. Pre cook the Italian sausage, mushrooms and onion, till done. Add the mixture to the pie crust in the pan. Top the mixture with the cheese. Scramble the 6 eggs and milk. Poor egg mixture into the pie crust. Place pie into the oven and bake for 50 - 55 minutes. I topped my with salsa and Dave topped his with hot sauce. It was definitely a yummy quiche.