My friend Alesha has been “learning to cook” for as long as I’ve known her. Several years ago I was trying to teach her a dish or two (okay, several). We didn’t realize what impact this would have until she took her daughter out for some Dairy Queen. From the backseat her voice chimed, “Mom, this is good. Did Rachel make it?”
One of Alesha’s biggest struggles is sides. She often asks me what I make with a dish and I know that’s a struggle for lots of cooks. Thankfully my type-A self does every meal based on the veggie-starch-main dish (usually a protein) system, and I tend to make the same sides with certain proteins so it’s easy for me to plan a week’s meals in a flash. For example: with salmon patties, we always have steamed broccoli or Brussel sprouts and usually these butter parsley egg noodles.
They are so simple I almost feel like I’m cheating you. Is this really a recipe? I’m not sure. But I know we like them and I’m sure you’re always happy for a new side idea. You can dress these up with a dusting of parmesan cheese or lemon at the end or keep it simple. We like a dash of hot sauce on ours.
I will say that salt is key here. Don’t skimp. And use fresh parsley–please. I’m begging. It’s 88 cents at Walmart. There’s no reason not to use fresh herbs when you can. And by the way, these recipe measurements are completely estimated. I don’t usually measure any of it, so feel free to adjust as needed.
Butter parsley egg noodles
- 8 cups boiling water salted
- 3 cups egg noodles
- 3 tablespoons butter or margarine
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt divided
Add the egg noodles to the boiling water and cook according to the package directions, drain.
Add the butter, parsley and 1/4 teaspoon salt. Stir well and give it a taste.
Add the remaining 1/4 teaspoon salt if needed.
You can also add parmesan cheese, lemon juice, or sautéed vegetables that your family likes.
Makes 6, 1/2-cup servings.