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Okay, there's a story behind this one.
Casey's mom makes a beef stew with egg dumplings that she calls "knerts". It's not like the word "knife" where the "k" is silent, either; you pronounce the "k"....and the "n". "Ka-nerts." Got it?
So, now tell me how long you think you're gonna remember that. Cause I never do! When I'd ask about the dumplings, I could NEVER remember the word "knert". Instead, I said, "ka-nobbles". Being a cook, an English major, and having a silly side myself, I found it hard to understand why I could not recall this particular food-related nonsense word.
"Knert," upon being searched, appears to be linked to Norwegian, Hungarian, or Russian language. IF that's a correct spelling.
In a strange twist of irony, Casey's mom is from Norway, Iowa.
Anyhow...the dumplings. I have been intending on making these egg dumplings despite a serious flour-and-water dumpling failure in my past. (feels shame) On Monday, I wanted chicken soup and had some thawed-out chicken thighs in the fridge waiting for me. And that's when the soup began...
Chicken Soup with Homemade Egg Noodles (a.k.a. K'Nobbles)
8 to 10 boneless, skinless chicken thighs, cut into chunks
1/2 medium onion, chopped
3 stalks celery, chopped
2 T. olive oil
1 c. carrots, sliced
6 c. water
2 chicken bouillon cubes
seasonings: garlic powder, marjoram, parsley flakes, poultry seasoning
K'Nobbles:
3 large eggs
1 1/2 c. four, + extra for shaping
1/2 t. salt - Cook celery and onion in olive oil in a large pot.
- Add chicken when the onion starts to brown; continue to cook.
- Add carrots, water, bouillon and seasonings.
Simmer while you mix up the k'nobble dough.
- Break eggs into a small mixing bowl; add salt and flour. Stir to combine. It'll be a sticky mixture, but that's fine.
- Turn up heat under soup, but not to a full boil, just make sure it's about at a low boil or close. You don't want there to be too much action in the pot or the noodles might break up.
- With a fork, pull a glob of the egg mixture out of the mixing bowl and put it on a flour-covered cutting board. Dust the egg dough with flour to make it easier to work with, and flatten it out onto the cutting board.
- Cut it into strips (as thin or as wide as you like) and drop them into the soup. Let them sit for a few seconds before you stir them in.
- Continue until you've used up the dough, or you are just plain sick of standing there. I don't know how long you can store that dough, though, cause it has raw egg in it. Probably should just use it up, huh?
- Allow soup to simmer until k'nobbles have plumped up and look like they are done. Try one!
bag 'o thawed chicken thighs...
about this many carrots...
Just accept the fact that you are going to make a mess, and swear that you'll clean it up...
No, I don't make this really spicy-hot. I'm not particularly fond of foods that burn my face off. This is a mild gumbo, which you can then douse with hot sauce—in your own bowl—if you'd like. Goldie's Gumbo 3 chicken breasts, diced 3 stalks celery, diced 1 medium onion, diced 4 cloves garlic, pressed 4 T. butter 1 link (1/2 the package) turkey kielbasa, cut into chunks 2 c. chicken broth 1 can (16 oz.) diced tomatoes 1 can (6 oz.) tomato paste 2 c. water 1 pkg. (10 oz.) frozen sliced okra 1 pkg. imitation lobster meat (or you can use real lobster, or shrimp) 2 t. parsley flakes 1 1/2 t. salt 1/2 t. black pepper 1/4 t. ground allspice pinch of ground red pepper 2 bay leaves Optional: chopped fresh green onions3 c. cooked long-grain rice to serve with gumbo1. Melt butter in large stock pot, add celery and onion; cook until opaque.2. Add chicken and kielbasa into pot and brown lightly; add garlic and continue cooking. 
3. Pour in broth, tomatoes, tomato paste, and water; heat until low boil begins.4. Add okra and seasonings; return to low boil. 5. Stir in lobster; lower heat and allow to simmer for 15 minutes. 6. Take out and discard bay leaves.7. Serve gumbo over rice; garnish with chopped fresh green onions, if desired. 
I made this on January 2nd when some friends came over for dinner, and I think that was the last time we saw them... But...they seemed to like it...so....?.....
I was just talking to Brenda about this recipe...so I looked for the photos, and although I don't have pictures of the process, I think I remember how I made it.Crispy Oven-Fried Fish2 catfish fillets, thawed 1 egg, beaten1 T. half and half (or heavy cream)salt, pepper, parsley flakes (didn't measure them; just dashed them)1/2 c. crushed corn flakes cereal - In a shallow bowl, mix the egg, half and half, and seasonings.
- Pour the crushed corn flakes onto a large plate.
- Prepare a cookie sheet with non-stick cooking spray, or use quick-release foil to cover the sheet.
- Dip a fish fillet in the egg mixture; coat evenly.
- Quickly move the fillet to the corn flakes plate and smash it down into the crumbs to coat one side; flip it over and smash it down to coat the second side. Place on baking sheet and repeat with the other fish fillet.
- Bake at 400˚ for 12-14 minutes. The fish will be done when it flakes easily with a fork. If it is not tender, or feels a little rubbery, then put it back in the oven for a minute at a time until it is done.
More photos:
(Also on the plate: that's an Uncle Ben's wild rice package mix with cooked quinoa mixed into it.)NOTES: I didn't do the milk-flour-egg-crispystuff process because...because I didn't want to, I guess. Sometimes I do that with chicken, but I use buttermilk for the first dip, or I soak the chicken in buttermilk overnight. This night I just wanted to get it in the oven and not screw around too much. I think we were both really Hungarian* and I was in a hurry. Not that it would take all that much longer, but when you hate doing dishes as much as I do, you'll use any shortcuts you can to get away from having one more bowl in the sink. * Hungarian = hungry It's just that simple. I'm not talking in code.
I made this for Casey because he loves wheat bread...and sunflower seeds. Crunchy Wheat Bread 1 1/2 c. warm water 2 c. white flour 2 c. whole wheat flour 2 T. sugar 2 T. dry milk 2 T. butter, softened 2 t. salt 1 pkt. dry active yeast 2/3 c. sunflower kernels I did make this in the bread machine, so please read your instruction manual and add the ingredients in the order your manufacturer recommends because it will make a difference. Some say add dry ingredients first, others say add the water first. Depends on what brand and model you have. This is a 2-pound loaf, set at "basic/white" cycle. Add the sunflower kernels when the machine beeps for the "raisin/nut" signal (towards the end of the kneading process). 
And once again, this recipe can be adapted to be made by hand, so don't feel discouraged if you don't own a bread machine. Mine was a wedding gift, so no, I didn't want to spend the money on one myself, either. I guess if you want one you'll have to get married. We plan to renew our vows every 12 years, just to cover the small kitchen appliances that break over time…so that'll be this December…mark your calendars now.
Baked Apples w/ HamOkay, I'll admit it.....I forgot how I did this. Oh, please, it was before Christmas when I made this.
I was just now looking through my iPhoto pictures when I found it and went, "ohhhhyeahhhhhh...." So now I cannot remember what I did. But the photos look nice, don't they? What I do recall is using my pastry blender to combine butter, sugar, brown sugar, cinnamon and a dab of flour. Then I peeled and cored four apples (no, I don't know what kind they were) and stuffed them. Made it up as I went along. It looks like there's pecans in it too, doesn't it? The ham was some leftovers...like one slice, chopped up...and it got thrown into the bottom of the pan for a savory component. Crispy-gushy-burnt-sugar ham bits. Mmmmm... Plated it cut in half with some ham on top.
Husband was a big fan of this...
I'm debating how to label this..."side dish"? ..."dessert"? Is it a dessert, in spite of the ham? I don't know!
