|
I love anything flavored, even egg whites, like from Muscle Egg(disclaimer: I'm NOT sponsored by them!). Last year, I made several birthday cake-themed recipes but this year, I'm going to do a couple of cake-batter themed recipes. The taste and smell of these egg whites is just like cake batter. Each single-sever bottle has the equivalent of 15 egg whites in it, plus it's pasteurized, so it's drinkable too, with 38 grams of protein per bottle!. Ok, enough evangelizing the product. Actually, speaking of egg whites, anything you can use plain 'ol eggs for, you can substitute egg whites in place of it, even noodles, though granted, the dough was very hard to knead and I assume that wouldn't be the case had I used actual eggs instead. I really should get a pasta maker because every time I make pasta or noodles from scratch, they end up thick and chewy. I've gotten used to the taste but my dad, not so much. You wouldn't know it from the video but my dad spit the noodle out off camera, saying it was too chewy. I wanted to taste cake batter in almost every bite so I put a birthday cake pop on top of the noodles. That way some of the frosting melts onto the noodles, thereby flavoring them. But dipping the noodles in some soy sauce really brings out the cake batter flavor too! HELPFUL LINK: Cake Batter Egg Whites: www.muscleegg.com/products/liquid-egg-whites/cake-batter/9-single-serve-bottles-cake-batter/ Makes 2-3 servings You will need: For the cooking equipment: A large bowl A rolling pin A knife 2-3 small bowls A large saucepot A slotted spoon For the noodles: 1 3/4 cups all-purpose flour, plus some more to coat your surface Little over 1 tsp. baking powder 1/2 cup cake batter egg whites(see HELPFUL LINK) 50-64 oz. vegetable broth Serve with birthday cake pops and soy sauce(highly recommended) 1. Put the first three ingredients inside a large bowl and mix all of them together until you get a dough. Knead the dough inside the bowl until all the crumbly dough becomes one dough ball. 2. Flour your surface and put the dough ball onto the surface. Knead the dough a little more until it's hard to knead. 3. Flatten the dough ball as much as possible using a rolling pin. Flour the rolling pin so no dough gets stuck on it. 4. Cut the flattened dough into strips with a knife. If the cut noodles are too thick, fold and flatten them with your fingers. Break apart the noodles in half if they are too long for your liking. Place all of the noodles on the rims of 2-3 small bowls. 5. Pour the vegetable broth inside a large saucepot and bring it to a boil. Once the broth is boiling, submerge the noodles into the broth. You might have to do multiple batches. Let the noodles cook in the broth for 5-10 minutes. After 5 minutes, take a noodle out, run it under cold water, and try to see if it's cooked enough. 6. Once the noodles are fully cooked, retrieve them with a slotted spoon and into a small bowl. If the noodles can't be retrieved with a slotted spoon because they're too long, just use a fork instead. 7. Top a bowl of noodles with a birthday cake pop and dip the noodles in soy sauce to really bring out that cake batter flavor.
1 Comment
It was a battle just to come up with a recipe my dad would actually eat in honor of his birthday next week, as he's a picky eater set in his ways. He wanted me to making him spaghetti and clam sauce, his favorite meal, but plain spaghetti just isn't weird at all. So I asked if he would like his favorite vegetable, bell peppers, spiralized into noodles, and he declined. Then we came up with spiralizing zucchini, his other favorite vegetable. Unfortunately, zucchini is out of season where I am, so my dad reluctantly agreed to have me spiralize green squash(which look the closest to zucchin) instead. Personally, I thought I wasn't going to like this dish because of the clams inside the cans of white clam sauce(I hate canned clams, but not the fresh kind), but i was pleasantly surprised by how delicious it was. I also thought this dish wouldn't fill me up, as it's just a veggie covered in a sauce- I mean, how can that be a meal? Well it filled me up, thanks to the clams and some garlic bread I ate off-camera! My dad loved this dish and he said this was the best present I ever made him(cue the aww's)! You will need: For the cooking equipment: A spiralizer A plate A frying pan A spatula A microwave-safe dish A soup ladle For the edible stuff: 3-4 green squash or zucchini Olive oil for sauteeing Onion powder(optional) Parsley(optional) 20 oz. white clam sauce 1.Set the spiralizer with the spaghetti blade. Insert the squash in the spiralizer. 2. Crank the handle of the spiralizer and have the noodles land on a plate. Don't crank too hard, otherwise the spiralizer will stop sticking to the surface! Repeat steps 1 and 2 for the remaining green squash. 3. Pour olive oil into a frying pan and spread the oil throughout the interior of the pan. Turn the stove on to heat the oil up. 4. Once the oil is heated up, place just enough noodles so that there's room to move them around the pan. If you like, you can add onion powder or parsley to season the noodles as they're sauteeing. 5. Saute the noodles by moving them throughout the pan for 20-30 seconds. Then put the noodles onto a plate. Repeat steps 5 and 6 for the remaining squash. 6. Microwave your white clam sauce for 2-2 1/2 minutes in a microwave-safe dish. Ladle the sauce onto each plate of noodles. Bon appetit! I'd say I did pretty good for my first time making gnocchi. It's actually one of the easier types of pastas to make; you don't even need a pasta maker since the dough just needs to be rolled into logs and cut into pieces. But let's face it, traditional potato gnocchi isn't weird enough, so I used sweet potatoes instead. Then it turned out I didn't have enough mashed sweet potatoes for this recipe so I bought some mashed cauliflower(which, by the way is not a potato, but it it is a potato substitute) to go into the gnocchi as well. You barely even taste any cauliflower though. To make the recipe even more sweet potato-ey, I added some sweet potato flour into the dough. But it turns out sweet potato flour needs a lot of assistance from good ol' all-purpose flour to actually form any sort of dough the can be kneaded and not stick to the countertop. I tried rolling each gnocchi against the back of a fork to get the rivets you see on the outside of traditional gnocchi- the rivets were there, but they weren't visible to the camera. The rivets also have an important function- they help sauce stick to the gnocchi better. The gnocchi tasted hearty and heavy, just like gnocchi should. Even though they look like chicken nuggets, they'd make for a good prank. When my dad tried the gnocchi, he stated the obvious: it's doughy and potato-ey, but would be great with some meat sauce(which is his favorite when it comes to making spaghetti). HELPFUL LINK: Sweet Potato Flour: www.amazon.com/Z%C3%B3calo-Peru-Sweet-Potato-Flour/dp/B0032BYMJE/ref=sr_1_3_a_it?ie=UTF8&qid=1507572801&sr=8-3& You will need: For the cooking equipment: A large bowl A medium bowl 2 small bowls A large saucepot A slotted spoon For the gnocchi: All-purpose flour(start off with 1/2 cup) 1/4 cup sweet potato flour(see HELPFUL LINK) Pinch of salt 12 oz. mashed sweet potatoes 6 oz. mashed cauliflower 1/2 tbsp. olive oil 1 egg To top the gnocchi: Tomato sauce Parmesan cheese 1. Put the first 3 ingredients into a medium bowl and mix all the ingredients together. 2. In a large bowl, put the next 3 ingredients in it. 3. Beat 1 egg in a small bowl and place only the egg yolk into the large bowl. Mix all the ingredients in that bowl together. 4. Add the flour mixture to the mashed sweet potato mixture and mix until you get a crumbly dough. This will require you to use more all-purpose flour just to not the dough stuck on your hands. 5. Flour your countertop or similar surface with all-purpose flour. Place the dough onto the floured surface and knead the dough until you get a firm dough ball. If the dough ball keeps sticking to the surface, add more all-purpose flour to both the ball and surface. 6. Once you get your dough ball, flour your surface again with fresh all-purpose flour and break apart a lemon-sized piece of the dough. Roll the dough into a log shape and cut it into pillow-like shapes with a butter knife. Repeat until all the dough is turned into gnocchi. 7. Make rivets in each gnocchi by rolling it back and forth against the back of a spoon. 8. Boil a pot of water in a large saucepot. Once the water is boiling, add a pinch of salt to the water and place the gnocchi into the boiling water, one gnocchi at a time. Each batch should only be 12-15 gnocchi. Let the gnocchi cook until they float to the surface of the boiling water, which should take about 2 minutes. 9. Retrieve the cooked gnocchi with a slotted spoon and place into a bowl. Use the same pot of boiling water for all the gnocchi. That is, once one batch has been cooked and retrieved, immediately add the next batch of gnocchi into the boiling water. 10. Top with tomato sauce and Parmesan cheese. Bon appetit! |
Archives
October 2019
Categories
All
|
RSS Feed