Stock and Summer Supper

Making Stock from Nourishing Traditions by Sally Fallon turned into a very delicious and disappearing dinner.
Stock Recipe: 4 Organic Chicken Drumsticks from Trader Joes ($4.00)
                      2 celery sticks and 2 peeled carrots chopped roughly
                      1 onion chopped
                      1 tablespoon cider vinegar
                       4 quarts water
                       add springs of flat leaf parsley in last 10 minutes to add minerals.
Bring to a boil, skim if needed, then simmer 6 to 12 hours.
Remove meat to cool and add to other dish.
                     

Pasta Recipe:
1/2 of a yellow and green pepper
1 onion minced
2 carrots peeled and sliced and quartered thinly
1 small patty pan squash sliced thin
1 portabella mushroom
handful of cheery tomatoes
S&P
Parsley and basil
1 heaping  tbs. flour, 2 tbs. butter ( will work with olive oil or non-hydrogenated marg. for dairy free)
1/2 cup whole milk at room temperature (this could be omitted as well as cheese at end and I think it would still be pretty flavorful do to the homemade broth.
about 3 cups homemade warm stock
Papperdele egg noodles (Trader Joes' $2.00)
Cheese for top (Parmesan/ Gouda from TJ's)

Sautee veggies until tender but not soft.
Remove from pan ( save 1/2 for a dish later. I made a small batch of chicken soup)
Add butter and flour to same pan. Whisk together on medium then low heat.
Now add room temp milk or 1/2 cup stock if dairy free. Whisk to blend in any lumps.
Add a bit of S&P then continue adding a 1/2 cup warm stock until incorporated and desired thickness.
Add veggies and parsley and basil when half of your stock has been added.

Cook noodles then add to sauce pan to mix.
Make plates and add grated cheese. (Then hide the cheese if you live at my house or big brother and Papa will eat the entire cube)

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