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Guess what day it is? It's the Meatloaf Princess channel's 2nd birthday! Woo-hoo! In honor of this channel's birthday, I've made 2 recipes using birthday cake soda. The first one is birthday cake bread and it only requires 4 ingredients. No kneading required! Sometimes when you cook, you just want to make things easier for yourself, so rather than making an entire dough from scratch, I used some beer bread mix that I found at the supermarket, which took care of the flour, sugar, and salt needed. All you need for the beer bread mix is 12 oz. of beer, or in this recipe, a carbonated beverage. I added rainbow sprinkles to make the bread look pretty. My dad said on multiple occasions that this bread is the most colorful thing I've ever made. Even my coworkers at my day job were curious as to what I was eating- a roasted coconut butter and jelly sandwich on birthday cake bread! The bread only tasted slightly like birthday cake, but to be fair, the soda I used was 6 months old, so maybe its flavoring has subsided over time. But the bread has a cakey consistency with a texture reminiscent of a quick bread that requires no yeast. HELPFUL LINK: Birthday Cake Soda: https://www.jonessoda.com/collections/jones-beverages/products/limited-edition-birthday-cake-soda-12-pk You will need: For the cooking equipment: A large bowl A small bowl Nonstick cooking spray A loaf pan A baking tray For the bread: 19 oz. beer bread mix(works for carbonated beverages too) 12 oz. birthday cake soda(see HELPFUL LINK) 1.75 oz. rainbow sprinkles 3 tbsp. butter 1. Mix the first 3 ingredients together until you get a firm dough. It should get harder to stir as the dough forms. 2. Melt the butter in the microwave for 30 seconds in a small bowl. 3. Spray a loaf pan with nonstick cooking spray. Pour the dough into the pan. Pour the melted butter on top of the dough. 4. Bake in a 375 degree Fahrenheit oven for 45-50 minutes, or until the dough is fully cooked(you can do this by sticking a fork inside the center of the loaf and if it comes out clean, it's done). Let the bread rest at room temperature for 10 minutes once it's done. Bon appetit!
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Better late than never, right? I've been so busy in my life that I'm behind in posting videos, which is why you see holiday-specific recipes posted after the holiday occurred. Sorry guys! You might be thinking that either I did my research on Jewish culture or I'm Jewish myself. You're right on both accounts, but I don't like flaunting my religion in my videos. In making this recipe, I looked back on my childhood when my maternal grandpa every Passover would have those free seder books you'd get at the supermarket and the immediate family would recite the lines in that book. I remember my sister being always bored during the seders while I was enthusiastic about it. My mom and her mom made the best matzo brei, which is basically crumbled up matzo and eggs, resembling French toast without the leavened bread. I love my macaroons and the only time of year besides Hannukah when they're available in the supermarket is of course, passover. But I'm amazed by how many different flavors of macaroons exist. By the way, matzo balls taste like tofu: bland af! But if you wanted to make this recipe vegan, you could omit the gefilte fish and beef jerky, and you'd still end up with enough contents for a meatloaf that will fill you up. The thought crossed my mind of me needing a larger bowl, given the number of ingredients(17!) in this meatloaf. So what did the meatloaf taste like? The apple flavor was very prominent and the meatloaf was very soft from the gefilte fish(which look like really cold chicken nuggets, but the broth sweetens them up) and the matzo balls. I may have tasted a rogue chocolate chip or two from the macaroons and even my dad was surprised that he liked this meatloaf(he's not Jewish)! Given all the carbs in this meatloaf, you'll be filled up very quickly. So what is charoset- it's a sweet paste made from fruits, nuts, and spices eaten during a Passover seder symbolizing the mortar the Jews used when they were enslaved by the Egyptians (yet that little detail was never a part of my family's seders. Then again my mom thought making quick bread using a mix was too complicated. It's just like making cake!). I used the components of an Ashkenazi(Eastern European) charoset: walnuts, apples, cinnamon, and red wine. You will need: For the cooking equipment: A large bowl A medium bowl A small bowl Nonstick cooking spray Lasagna pan For the meatloaf: 2/3 tbsp. onion powder 2/3 cup unsweetened applesauce 2.5 oz. dried apple rings(part of charoset) 1/2 cup candied walnuts(part of charoset) Pinch of cinnamon(part of charoset) 1/2 cup red wine(part of charoset) 1 tsp. beet horseradish mixture(the horseradish represents bitterness; sometimes beets are used in place of shanks for a vegan seder plate) Pinch of parsley(traditionally you'd dip fresh parsley in salt water) 2 hard boiled eggs, crumbled 4 oz. canned, drained mushrooms(sometimes part of vegan seder plate) Pinch of orange peel(chocolate oranges are a Passover snack) 4 oz. London Beef jerky(in place of lamb or beef shank, which takes hours to cook) Pinch of black pepper Pinch of salt 1/2 cup crumbled up macaroons(I used chocolate chip macaroons and cookies & creme macaroons) 1/2 cup matzo meal 20 oz. jar matzo ball soup 20 oz. jar sweet gefilte fish 1. Put the first 2 ingredients into a large bowl. 2. Break the dried apple rings into pieces and put the pieces into the large bowl. Add the next 8 ingredients to the large bowl. 3. Break the beef jerky into small pieces and put the pieces into the large bowl. Add the next 4 ingredients to the large bowl. 4. Pour the matzo ball soup into a medium bowl and fish out the matzo balls. Place the matzo balls into a small bowl and crumble them up. Then put the crumbled matzo balls into the large bowl. 5. Pour the gefilte fish into a medium bowl and fish out the gefilte fish and carrots. Place the fish into a small bowl and crumble them up. Then put the crumbled gefilte fish into the large bowl, along with the carrots. 6. Mix all the ingredients up until you got a firm mixture. 7. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 8. Bake in a 325 degree Fahrenheit oven for 30-40 minutes, or until the tops of the loaves are brown. Alternatively, you can skip the baking process and eat the meatloaves cold and raw, as all the ingredients in it can be eaten raw; plus gefilte fish is traditionally eaten cold. Bon appetit! As you might tell, I'm a little behind on my videos, as Easter was 6 days ago, but oh well. This is the other dish I served at my family's Easter gathering. If you watch the video, you may notice I don't go into much detail on how to cook the dried beans. Well that's because I tried cooking them in the microwave and they ended up hard and crunchy even after cooking with water for 21 1/2 minutes!! Sigh, some things just don't cook well in the microwave. I should've boiled the beans- and this link tells you how. There was yet another snafu to this recipe- the potato chip pie crust ended up a little burnt and it was very difficult to remove the quiche from the pie pan. Maybe I should've greased the pan with butter or margarine instead of nonstick cooking spray. :( I also forgot to put the roasted coconut butter in the quiche and by the time I realized my omission, it was too late. So I did the next best thing: I put the roasted coconut butter on the quiche. Otherwise this quiche was very delicious and it was a big hit with my family! The fruit cereal flavor was very prominent. I used my Aunt Renee instead of my dad again for feedback- she loved it. But you might be wondering why a potato chip pie crust? I had a lot of potato chips left over that I didn't want going to waste so I used them as a pie crust! My dad tells me I'm like his dad(my grandpa) in that we both hate to waste food. So true, so true. I actually put the remaining fruit cereal-flavored egg whites into my morning oatmeal for a protein boost along with some leftover dried fruits. Coincidentally, today is Earth Day. Now about that flavored egg white. I discovered MuscleEgg egg whites on accident while scrolling through Instagram and I was amazed by the variety of flavors they had, so I bought the weirdest flavor possible, fruit cereal(it was that or cake batter)! The egg whites have zero sugar but taste like fruity cereal, which is no small feat. Plus each cup of egg whites has 24 grams of protein! Note: I'm not sponsored by MuscleEgg! Just happen to love what they're making. HELPFUL LINKS: Mixed beans: https://www.amazon.com/ROM-AMERICA-Certified-Beans-Pound/dp/B01LDX0DWM/ref=sr_1_3_s_it?s=grocery&ie=UTF8&qid=1492890324&sr=1-3& MuscleEgg Fruit Cereal Egg Whites: https://www.muscleegg.com/products/liquid-egg-whites/fruit-cereal/2-half-gallons-fruit-cereal-2/ Roasted Coconut Butter: https://eatingevolved.com/products/sweet-salty-roasted-coconut-butter You will need: For the cooking equipment: A large bowl A colander A medium bowl A whisk Ziploc bag A 9" pie pan Butter or margarine to grease the pan For the quiche: 3 cups dried mixed beans(I used a mixture of black beans, green peas, garbanzo beans, black-eyed peas, lima beans, and red kidney beans)(see HELPFUL LINK) 1 large egg 1/2 cup whole milk 1/4 cup and 2 tbsp. sweetened condensed milk 2 tbsp. melted butter(I microwaved the butter for 30 seconds) 2 cups uncrushed potato chips(I used Beer and Brats flavored chips but any flavor will do) 3/4 cup MuscleEgg fruit cereal liquid egg whites(see HELPFUL LINK) 7 chopped up baby carrots(when I think of bunnies, I think of carrots) 1 cup shredded mozzarella cheese Pinch of onion powder Pinch of garlic powder Pinch of dill weed(reminds me of the grass in an Easter egg basket from my childhood) Pinch of thyme Pinch of black pepper Pinch of salt Chocolate sprinkles(because chocolate is inextricably linked to Easter) 1 cup Fruity Pebbles 1 tbsp. roasted coconut butter(I like dipping bunny-shaped chocolates into peanut butter and roasted coconut butter is pretty similar)(see HELPFUL LINK) 1. Soak the mixed beans in a large bowl filled with enough water to submerge them. Let the beans soak overnight or for 6-12 hours. 2. Drain the beans with a colander. Put the drained beans back in the large bowl. Follow the directions of this link to cook the dried beans. 3. In a medium bowl, whisk up the large egg, whole milk, sweetened condensed milk, and melted butter. 4. Put the potato chips into a large bowl. Pour the egg mixture on top of the chips. Mix the chips and egg mixture together for 5 minutes, so the chips can absorb the egg mixture and become soft. 5. Butter a 9" pie pan with butter or margarine. Put the potato chip crust into the pie pan. If the crust seems a little low, crush up some more potato chips in a Ziploc bag and sprinkle as much crushed chips as you need to make the crust higher. 6. In a large bowl, mix the next 11 ingredients up. You can either put the roasted coconut butter into the large bowl or wait to put it on top of the finished quiche. 7. Pour the egg white mixture in the large bowl on top of the potato chip pie crust. 8. Bake in a 375 degree Fahrenheit oven for 45-60 minutes. Bon appetit! I got my inspiration for this recipe from an article I saw last fall in the food section of Vice. It was talking about how to make the ultimate turkey sandwich using baguettes made with turkey stock in lieu of water. One of the key ingredients to a stock is water, after all and upon reading this article, my mind thought of the weirdest item possible to use instead of turkey stock: seafood stock! I honestly thought the bread would end up tasting like seafood but surprisingly, it didn't. This is a perfect recipe for Lent, even though the holiday has passed for this year because when I think of Lent, I think of fish fillet sandwiches from McDonald's(don't ask me why!), so I thought this recipe would be perfect for my family's Easter gathering! Even though the baguettes weren't long and thin like the traditional kind, it was s hit with my relatives, with the baguettes tasting just like a baguette should: yeasty and crispy. I decided to switch things up and have someone who isn't my dad try my food- my aunt Renee tried the bread and she couldn't guess the baguettes were made with seafood stock! To be honest, I don't think anybody could ever guess the baguettes were made with fish. Knowing me, she thought I made the bread with worms or insects. Aunt Renee was surprised that the baguettes, made with seafood stock, tasted really good! I had a lot of baguettes left over so I froze some of them and refrigerated a couple of them for short-term consumption. To freeze baguettes: Wrap each slice in aluminum foil. Put however many slices you want to eat a time in a Ziploc bag and freeze. They're good for up to 8 months. To reheat baguettes from frozen state: Cook each slice in the aluminum foil in a 300 degree Fahrenheit oven for 10 minutes. To reheat baguettes from refrigerated state: Follow the directions to this link You will need: For the cooking equipment: A stand mixer(very helpful) 1-2 large bowls A wooden spoon A bench scraper Nonstick cooking spray Plastic wrap A rolling pin Parchment paper 1-2 large baking sheets For the baguettes: 3 cups all-purpose flour 3/4 cup bread flour 1/2 cup rice flour 1 tbsp. Crisco shortening 1 1/2 tbsp. powdered milk 1 tbsp. instant yeast 1 3/4 cups seafood stock 2 1/2 tsp. granulated sugar 2 1/2 tsp. kosher salt Olive oil to brush on top of the baguettes 1. Put the first 6 ingredients into a large bowl and mix all the ingredients up using a wooden spoon in a large bowl(it's more durable than a metal spoon, especially for mixing dough) or a stand mixer if you have one. While mixing the ingredients up, you want to break up the shortening using the butt of a wooden spoon. 2. Heat the seafood stock in a microwave-safe container for 30 seconds, or until it's heated to 115 degrees Fahrenheit. You want the stock to be warm the touch; any hotter and the yeast will die off. 3. Mix the stock into the flour mixture. Mix everything together until you get a dough that shines. This step could take at least 10 minutes. 4. Mix the sugar and salt into the dough. 5. Spray a clean, dry, large bowl with nonstick cooking spray. Transfer the dough to that bowl. Scrape any stuck dough with a bench scraper. 6. To make your proofing box, preheat an oven on the default setting(mine was at 350 degrees Fahrenheit) without the oven light on for 2 minutes. Then stop preheating the oven and turn the oven light on. 7. Cover the bowl with the dough in it with plastic wrap. Place the bowl in the oven/proofing box and let the dough proof(grow) for 30 minutes or until it has doubled in size. 8. Flour a surface like a countertop and scrape the dough onto it. Using a bench scraper, cut the dough into 3-4 pieces. 9. Roll the dough into a rectangle shape using a floured rolling pin. Roll the dough into a cylinder shape and stretch it. Fold the dough again(optional). 10. Put a piece of parchment paper on a large baking sheet. Spray the parchment paper with nonstick cooking spray. Place each baguette onto the baking sheet. 11. Repeat step 6 and place the baguettes into the oven/proofing box to let the baguettes proof(grow) for 40 minutes, or until they've doubled in size. 12. Brush each baguette with olive oil. Cut 4 diagonal slits on the top of each baguette. 13. Bake the baguettes in a 425 degree Fahrenheit oven for 10 minutes. After 10 minutes, leave the oven door ajar with the handle of a wooden spoon. This will enable some of the steam to leave the oven. Cook the baguettes with the oven door ajar for an additional 10 minutes. Bon appetit! It's amazing how most of the limited edition potato chip flavors these days can easily be the fillings of a hot pocket, like the beer and brats potato chips! But instead of using actual beer as part of the filling, which would make the dough soggy, I used beer cheese dip. I'd say these hot pockets were my favorites out of the 6 I've made so far- there's something about sausages that goes really well inside a hot pocket! The hot pockets are salty from the bratwurst and spicy from the beer cheese dip. Salty and spicy go really well inside a hot pocket. Whatever crescent dough you end up using, follow the directions on the can, because when I cooked the pockets for 9 minutes(like in previous videos), the dough was a bit undercooked, and the can did say 12-15 minutes. These directions are probably tested by labs and are not just random numbers printed on the can. They're there for a reason, people! Of course, due to the presence of beer, my dad didn't try this recipe. This recipe is super simple and only requires 4 ingredients! I can't say that about most of the recipes on this channel. Even the people at my day job said the hot pocket sounded good! HELPFUL LINKS: Beer Sauce: https://www.amazon.com/Resident-Chef-Gourmet-Beer-Cheddar/dp/B06XC82DCK/ref=sr_tnr_p_1_6523482011_1_a_it?ie=UTF8&qid=1491677946&sr=8-1& Beer & Brats Potato Chips: https://www.amazon.com/Brats-Flavored-Limited-Flavor-Perfect/dp/B01J4G7QW0/ref=sr_1_2_a_it?ie=UTF8&qid=1491678039&sr=8-2& You will need: For the cooking equipment: A wooden cutting board or countertop A rolling pin A lasagna pan Nonstick cooking spray For the hot pockets: A roll of premade crescent dough Per hot pocket(makes 4): 1 tbsp. beer sauce(see HELPFUL LINK) 3 pieces chopped bratwurst from 1 link 1-2 Beer & Brats Potato Chips 1. Break the roll of crescent dough into 8 pieces. If you're using the Pillsbury brand, there are dotted lines on the dough that will guide you. 2. Combine 2 pieces by forming them into a dough ball. 3. Flatten each dough ball on a wooden cutting board using a rolling pin. 4. Break 1 or 2 potato chips in half. Put the beer sauce, bratwurst, and potato chips on one half of the flattened dough. 5. Fold the dough up and make sure no filling sticks out. Hearing a crunching sound as you fold the dough is normal. 6. Poke 2-3 holes on the top of the hot pocket using a fork to allow the steam to vent during the cooking process. 7. Repeat steps 2-6 for the remaining crescent dough 8. Spray a lasagna pan with nonstick cooking spray. 9. Put the hot pockets into the lasagna pan. 10. Bake in a 375 degree Fahrenheit oven for 12-15 minutes, or until the dough is fully cooked. Bon appetit! Note: Store the leftover hot pockets in the fridge. Warning: This meatloaf is not for kids due to the coconut chocolate beer in it! But if you really want to serve this meatloaf to minors, just skip the beer! This is yet another way to use Samoa Girl Scout Cookies, only this time in dinner form! All the components of Samoa Girl Scout Cookie are in this meatloaf, along with Samoa Girl Scout Cookies! It really bothers me that you have to buy beer in a six-pack because then I have to come up with six different ways to use whatever beer I bought. I guess it's more economical to carry them in six-packs, along with the cultural association of beer and six-packs. Still, it's just an annoyance. Surprisingly, this meatloaf didn't taste too sweet, which made me feel less guilty about having Samoa Girl Scout Cookies for lunch and dinner. Of course, my dad didn't try this meatloaf due to the presence of beer in it and the fact that chocolate keeps him up at night. I must've not crushed up the Caramel Crunch cereal enough because when I was mixing the meatloaf for the first time, I ended up with a liquidy batter, which is easily remedied by adding lots of plain panko breadcrumbs to the mixture. Thank goodness I had this cereal on me because had I used the cookies as the binder(which I couldn't have done anyway since I had only 5 left- not including the two boxes of generic Samoas cookies I find at the supermarket now. They're called Caramel Coconut cookies), the end result would not be a meatloaf, no matter how much breadcrumbs I added in. The inside of the meatloaf was soft and gooey, while the outside of the meatloaf was warm and slightly crispy, which only reminded me of skillet cookies and I love those. You get the taste of a warm cookie x10 when it's made in a skillet! HELPFUL LINK: Roasted Coconut Butter: https://eatingevolved.com/products/sweet-salty-roasted-coconut-butter You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 2 tbsp. shredded coconut 2 tbsp. chocolate sprinkles 2 tbsp. roasted coconut butter(see HELPFUL LINK) 2 tbsp. caramel coffee creamer Chocolate syrup 1/2 cup caramel coconut chocolate beer(skip if you want a nonalcoholic meatloaf or are serving to children) 3-4 crumbled up Samoa Girl Scout cookies 1 cup crushed Caramel Crunch cereal(I crushed up the cereal in a Ziploc bag) 1 lb. chopped and crumbled up extra firm tofu Panko breadcrumbs to hold the meatloaf mixture together(if needed) Samoa Girl Scout cookie for garnish 1. Put the first 11 ingredients into a large bowl. Mix all the ingredients together to get a firm, meatloaf mixture. If the mixture is too liquidy, add as much as panko breadcrumbs to the mixture as you need to make the meatloaf mixture firm. 2. Spray a lasagna pan with nonstick cooking spray. 3. Form 2 loaves from the meatloaf mixture. 4. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. 5. Top the meatloaves with a Samoa Girl Scout cookie for garnish. 6. Bon appetit! Nothing in this meatloaf is what it seems- every ingredient you may or may not commonly find in a traditional meatloaf has been replaced with either a vegan ingredient or something else entirely that is similar in appearance. I've always wanted to do an April Fools' Meatloaf and this is what I came up with for you guys. I gotta say, the amount of meat substitutes available today is astounding- some even look like the real, meat-based thing! Sadly, they don't taste like it. I used vegan ground beef, vegan bacon, and vegan American cheese- they all have the texture and consistency of what they're imitating and with the exception of the vegan bacon(which looks more like vegan pepperoni than vegan bacon) look like the real (carnivorous) thing! What a shame. Look, I know there's more to life than meat, but these three vegan substitutes probably won't convince a meat-lover to turn vegan. But there's a silver lining in the vegan ground beef being bland- you can make a meatloaf with it and the "beef" will take on the flavor of whatever you add in. Still, it's no substitute for my favorite non-meat based meat when making meatloaves- tofu! At least with tofu, you can turn it a different color, like with cocoa powder or matcha green tea powder. You might be wondering why the picture of the meatloaf before baking has yogurt on top but not the one after baking. The yogurt and jelly melted in the oven, making each meatloaf look kind of deflated. But it still tasted good! It's funny that the package of vegan ground beef had directions on cooking the beef in either the microwave or on the stovetop, but not in the oven, luckily, I found this link. It's a lot better than cooking the meat on the stovetop before putting that cooked meat into the oven, thereby cooking it twice. That would be no good, though maybe that would've made the meatloaves less deflated. My dad tried this faux meatloaf and he said it tasted fruity- yea, because I put in strawberry jelly and topped the meatloaf with strawberry coconut milk yogurt! Like I said, the "beef" is tasteless. At least I felt good knowing no animals were harmed in the making of this meatloaf... HELPFUL LINK: Roasted Coconut Butter: https://eatingevolved.com/products/sweet-salty-roasted-coconut-butter You will need: For the cooking equipment: A large bowl Nonstick cooking spray A lasagna pan For the "meatloaf": Pinch of garlic powder(in lieu of onion powder) 2/3 cups unsweetened granny smith applesauce(in lieu of eggs) 1/2 cup cooked spaghetti squash(I had it in my fridge and it looks like the flour-based version!) 2 tbsp. nutritional yeast(in lieu of Parmesan cheese- it was in my pantry) 2 tbsp. roasted coconut butter(in lieu of peanut butter- it was also in my pantry)(see HELPFUL LINK) 1/2 cup strawberry jelly(in lieu of ketchup) Pinch of salt Pinch of black pepper 3-4 slices crumbled pumpernickel bread(not only is it a vegan bread, it looks like chocolate!) 12 ounces vegan ground beef 1 slice vegan American cheese 4 slices vegan bacon Coconut milk yogurt(in lieu of sour cream) 1. Put the first 10 ingredients into a large bowl. Mix all the ingredients up until you get a firm mixture. 2. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves using half the meatloaf mixture in the lasagna pan. 3. Tear the vegan American cheese slice in half. Place each half on top of each meatloaf in the lasagna pan. 4. Top the vegan American cheese with the rest of the meatloaf mixture. 5. Spoon coconut milk yogurt on top of each meatloaf. Top the coconut milk yogurt with 2 slices of vegan bacon. 6. Bake the "meatloaves" in a 375 degree Fahrenheit oven for 60-65 minutes. Bon appetit! |
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