Noodles and Chocolate Pudding

As you have probably read, we have an abundance of eggs. Using chicken eggs seems easy. Omelettes, fritattas, scrambles, hard cooked, salad, you get the gist. What is more difficult is using the duck eggs. I suppose I should 'man up' and just try one outright, but the thought of tasting too strong of an egg has me hesitant. Instead, I bake with them. Sunday night I wanted something tasty, yet a bit healthy to eat. I didn't feel like meat, so Teagan and I made some semolina egg noodles. The fresh cooked noodles we then stir fried into vegetables with a bit of parmesan cheese. This is one super way to get veggies into my family.

Semolina Egg Noodles
2 Egg yolks (we used duck)
1 cup Semolina Flour
1 cup AP Flour
1 T Good Olive Oil
1 Pinch Salt (we used kosher)
a little water.

I used my Kitchenaid paddle mixer to mix all ingredients together and knead. The mix seemed a little dry, so I added cool water 1 tablespoon at a time until the mixture was a smooth ball. Then I wrapped the dough ball in plastic wrap and chilled for a couple of hours.
When ready to cook, Teagan and I rolled out 1.4 of the dough at a time on the pasta maker and cut them using the wide noodle setting. 3 minutes simmering in salted water and they were done.

Veggie Stir Fry:
I cleaned the freezer on this one. Broccoli florets, cauliflower, carrots in different colors, pea pods. I steamed the veggies to get the cooking started, then transferred them into a preheated (hot) wide skillet along with 1T olive Oil and a pinch of salt. I added a can of diced tomatoes with the juice and tossed around for abut a minute. Then I added the noodles and tossed it around to coat the noodles with the juice from the pan. Sprinkled a tablespoon or two of parmesan cheese into the pan to heat and served. Yummo. We had enough for 2 servings each for dinner and a lunch the next day.

Dessert Time: Chocolate Pudding A La Teagan
1 cup chocolate milk (she never finishes the little bottles from lunch time
1 cup whole milk (we use organic)
4 t Corn Starch
1/2 - 2/3 cup cane sugar (more or less to taste)
2 squares unsweetened baking chocolate
a handful of mini chocolate chips - because they were there
1 t Vanilla

Step 1:
Combine sugar, corn starch, 1 1/2 cups milk and the chocolate to a sauce pan. Warm through to gentle simmer

Step 2: beat egg yolks lightly in a bowl with 1/2 cup milk

Step 3: temper egg mixture with hot milk/sugar/chocolate.
Pour 1 - 2 tablespoons of the hot milk into the egg mixture while stiffing/whisking. Continue to add hot milk slowly until about 1/2 of the milk mix is mixed into the eggs. Return the tempered egg mixture back to the pan and bring to simmer stirring constantly for about 2 minutes. The mixture will thicken and coat a spoon. Turn off heat and stir in vanilla. Optionally you can add a butter pat to make it even more decadent and silky.

Pour into either separate bowls (around 6) or a single bowl. Cover with plastic wrap to prevent 'skin' from forming. Chill thoroughly.

Serve either as-is or topped with whipped cream. This stuff is amazing frozen into ice cream. Add slivered almonds for a little texture. Your imagination is the limit.

Enjoy!