Sour Cream and Chives Noodles
By Sue Lau | Palatable Pastime
For Sunday Supper this week we are posting our favorite comfort food pasta recipes. There are so many kinds of pasta! What’s your favorite? I love all sorts, from Italian spaghetti to Greek pastitsio, to Chinese Lo Mein noodles, and so many more.
But I don’t always serve pasta as the main course.
Sometimes I like to cook up other things, and when I do, I am usually on the lookout for something to go on the side of dinners such as meat loaf, baked chicken, pork chops, and other homestyle, simple meat entrees.
Of course I could just pop into the market and buy one of those envelopes of noodles. Or not.
You see, if you do go ahead and make this recipe, you are going to see the difference between what “real” sour cream and chive noodles taste like and whatever that stuff is in the envelope.
Liken it to the difference between au gratin potatoes made with puny dehydrated potato slices and powdered cheese to the stuff of dreams your grandmother might have made for Sunday Supper.
These noodles don’t taste like powdered anything, and the process does in fact involve a little bit more than whisking noodles up with sour cream and a sprinkle of chives. This has a flavorful base sauce, and enough sauce that it isn’t really going to dry up on the noodles.
It’s classy enough to serve to guests on Sunday–and something that would make your mother proud.
I do use the chicken base in mine–I have become quite attached to the little jars of it, being able to add a touch here and there without the bother of worrying about what to do with the extra. Even homemade frozen as cubes is a little too much. And the base doesn’t water everything down.
And no. I was not paid to say that. I just like the stuff. I also did use dried pantry spices on the garlic, chives and dill. If you have those, use them fresh, allowing three times as much as dried. But my herb garden is in autumn decline and most things have been dried, down to the oven-dried tomatoes. I’m expecting cold weather very soon.
Be sure to join me tomorrow as I post several recipes throughout the week for #Choctoberfest. My fans have been chomping at the bit for the chocolate. And here Bill and I were just chatting today about savory recipes versus sweet recipes and I postulated that if I could only use one or the other from here on out, would it be bacon or chocolate? Oh, isn’t that a tough call?
I actually picked bacon, but Bill was all over the chocolate. Which would you choose? Picking might be tough when you see all the chox recipes pop up across the internet for the event. And I probably would pick chocolate as my fav, but I have to be honest and say my savory recipes far exceed my baking skills, especially when it comes to decorating cakes. I am really really good at soups and sauces, but piping out a rose on a nail just freaks me out because I don’t have the patience for it.
I suppose that if I practice, by the time I’m dead I’ll be able to draw out intricate designs on reindeer cookies (Have you seen those videos? I don’t recall who did them, but I was amazed…) In the meantime I will be sipping the best soups on earth. 😉
Sour Cream and Chive Noodles
- 12 ounces dry wide Amish egg noodles, cooked and drained
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon dried chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chicken base or bouillon (cut back on the salt a little bit if you use salty bouillon)
- 1/4 teaspoon dill weed
- 2-1/2 cups cold milk
- 1/2 cup sour cream
- Cook noodles according to package directions.
- While noodles are cooking, heat butter in a large skillet.
- Whisk in the flour to make a roux, then add the chives, salt, pepper, garlic, chicken base, and dill weed.
- Add cold milk and stir continuously until mixture comes to a boil; boil one minute, stirring, until sauce thickens.
- Remove from heat and whisk in the sour cream.
- Toss cooked drained noodles with sauce and serve hot.
From the kitchen of palatablepastime.com
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