The Possessed Chef is back!

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The Possessed Chef is back!

Postby TwoRox » Mon Mar 23, 2015 9:19 am

Well, you asked for it! :snooty

(Well, yes, Rick kinda did... indirectly, on the other thread...)

We have a really interesting health thread going here, and it was only a matter of time until "us ole ladies" would get into "trading healthy recipes"... :lol:

So, I'm putting my "Possessed Chef" wardrobe back on... :shock: ...to present to you, in my ongoing quest to find starch-free replacements for some of my favorite foods -- such as pasta and pizza --, my first starch-free pasta recipe! :clap

[Insert "10.000 singing Beethoven's Ode to Joy" here]



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Chick Pea Pasta!

Postby TwoRox » Mon Mar 23, 2015 9:33 am

So, without further ado, I present to you my first foray into starch-free pasta territory:

Chick Pea Tagliatelle

First the ingredients. You'll need:

- Exactly 226.7959403526677 grams of chick pea flour aka gram flour (= 8oz ;) )
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- 2 large eggs (no, not Ostrich eggs... those are too large!)
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- 3-4 tablespoons of extra virgin olive oil
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- 1/2 tea spoon of the good ole sodium chloride aka table salt

Optional, but nice:
- Lots of curcuma (to unclog those brain pipes even further)
- Cayenne pepper (for the more "fiery types" amongst us)
Image
Last edited by TwoRox on Tue Mar 24, 2015 1:52 am, edited 1 time in total.



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Re: The Possessed Chef is back!

Postby jmail » Tue Mar 24, 2015 1:08 am

Thanks man. I'll have to dig into our recipe box. Hey, can you do chicken, corn &/or corn chips, in a tomatoe-based soup? This will involve onions, cilantro, and spicey peppers of your choice. For me anymore, cilantro is *hot*!!! This is a 'tortilla soup' recipe, if I can find it...



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Re: The Possessed Chef is back!

Postby TwoRox » Tue Mar 24, 2015 1:43 am

jmail wrote:Thanks man. I'll have to dig into our recipe box. Hey, can you do chicken, corn &/or corn chips, in a tomatoe-based soup? This will involve onions, cilantro, and spicey peppers of your choice. For me anymore, cilantro is *hot*!!! This is a 'tortilla soup' recipe, if I can find it...

Yes, I can do everything -- except for the corn / corn chips cuz of my friggin' messed up starch metabolism. :(

But shoot the recipe over -- I'll figure out a way to "mod" it! :D

Re. those chick pea tagliatelle: how do they put it in those late-night commercials?

"But wait! There's more!" :lol:

I had just gotten started with the ingredients for the pasta dough when I noticed I was missing some items for my über-awesome pesto, so I drove to the store, and then I got sidetracked, and then I got back on track, taking a lot of pics of the whole "process", and then I needed some sleep, and then it took forever to upload them pics to photobucket... pooh!

But the pics are all "in the bucket now", and I'm getting ready to re-enter "possessed chef mode" again, so bear with me for a while longer until you try your hand on them noodles! ;)



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Re: The Possessed Chef is back!

Postby jmail » Tue Mar 24, 2015 1:47 am

Watch the display size of yer pix... I had to re-do my posts yesterday because they were so HUGE on the new board layout here...



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Re: The Possessed Chef is back!

Postby TwoRox » Tue Mar 24, 2015 1:56 am

I'm just gonna grab them as they are, for now, then do a thumbnail thingie later on.

I just want to get this whole series of posts finished while things are still fresh on my mind. :D

Okay, on with the show.



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Re: The Possessed Chef is back!

Postby TwoRox » Tue Mar 24, 2015 2:03 am

The preparation of the pasta dough is pretty straightforward:

Just dump the flour into your kitchen aid, add eggs and the rest of the ingredients and let it do some mixing. Once things start to come together (at first I thought things were way too dry and was already tempted to add some water, but then I refrained from doing so), get the dough out of the machine and do some serious kneading by hand until it all becomes "homogenous".

Then stick it in a simple freezer bag (or you can use plastic wrap, but I prefer the simple freezer bags without the zip lock) and put it for at least an hour into the fridge so that the proteins from the flour and from them eggses start a "happy marriage"... ;)

I left my dough in the fridge over night, then took it out the next morning to bring it up to room temperature. Once there (at room temperature), I gave the dough, still in the bag, a good "squishing" to already "pre-flatten" it.

Here's the result:
Image

The "Little Chef" (my worst critic) reluctantly "approved" by saying: "Well, I´'ve seen worse." (That's the highest form of praise I'll ever hear from him.)



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Re: The Possessed Chef is back!

Postby TwoRox » Tue Mar 24, 2015 2:08 am

Next up... get out your professional rolling pin:

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That's Sous-Chef "Nimo", BTW, the "Little Chef's" apprentice, and also a cousin, twice removed, of that other Nemo...



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Re: The Possessed Chef is back!

Postby TwoRox » Tue Mar 24, 2015 2:10 am

Then dust your work surface with chick pea flour, get the dough out of the bag and flatten it until it's only about 1-2 millimeters thick:

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I suggest dividing the dough up into quarters, for easier handling.



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Re: The Possessed Chef is back!

Postby TwoRox » Tue Mar 24, 2015 2:16 am

Next up, it's "knife time"... :shock:

Cut the dough into thin strips -- the Tagliatelle, or as we Germaniacs say: "Bandnudeln"

The end result should look somewhat like that:

Image

Once again, the "Little Chef" mumbled: "I've seen worse." He's in a generous mood today... ;)




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