Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Homemade Noodle Soup

Makes 4 servings

·         ¾ cups all-purpose flour

·         ½ teaspoon dried thyme, divided

·         ¼ teaspoon salt

·         1 egg yolk

·         2 cups plus 3 tablespoons cold water, divided

·         1 lb. skinless chicken thighs

·         5 cups chicken broth

·         1 medium onion, chopped

·         1 medium carrot, sliced

·         ¾ cup frozen peas, thawed

Directions:

1.      Mix flour, ¼ teaspoon thyme and salt in bowl. Beat egg yolk with 3 tablespoon water in another small bowl; add to flour mixture. Stir until well blended. Shape into ball. Place dough on lightly floured surface; flatten. Knead about 5 minutes or until dough is smooth and elastic, adding more flour as necessary. Wrap dough in plastic wrap; let stand 15 minutes

2.      Roll out dough to 1/8-inch thickness on lightly floured surface with rolling pin. Let rolled out dough stand for about 30 minutes to dry. Cut into ¼ - inch wide strips; cut strips 2 inches long.

3.      Place chicken thighs and remaining water in saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 5 minutes. Drain and rinse chicken; let cool slightly. Remove chicken meat from bones; discard bones. Cut chicken into ½ inch to ¾ inch pieces.

4.      Mix chicken broth, onion, carrot and remaining thyme in saucepan. Bring to a boil over high heat. Add noodles. Reduce heat to low; simmer, uncovered, 8 minutes or until noodles are done. Stir in chicken pieces and peas. Bring soup to a boil and serve.