Chicken/Broccoli Ravioli

Making chicken/broccoli ravioli in cheese sauce

Two weeks ago I got a new kitchen toy – a pasta machine!  I bought it from my new favorite web store – Tanga – for less than $30.00.  I have seen pasta machines like this one elsewhere for much, much more, so when I saw this one, I snatched it up!  I am not an affiliate of Tanga – I just love the deals they offer!

One reason I wanted a pasta machine was because dear hubby and I plan to have a small wheat field when we move up to our future homestead, and pasta is one of our all-time favorite foods made from wheat, second only to sourdough garlic bread! 🙂  Growing our own wheat (an ancient variety, not sure which one yet) ensures that we won’t have the gluten problems that one can encounter with modern day wheat due to it’s gluten protein structure.  Apparently you can grow enough wheat in a 10 x 20 foot plot of land to make one loaf of bread every week for a year.

Sounds great!  However, if we have one loaf of bread every week, then what will we make our pasta out of?

chicken broccoli ravioli

Look! A baby almond on a baby almond tree!

As many of my readers know, I have been experimenting with acorn and almond flour.  Acorns are abundant on our future homestead.  In fact, if you aren’t careful, you can turn an ankle on the mass of acorns on the ground every fall.  We have very happy oak trees!

We also planted an All-In-One almond tree last year from Peaceful Valley Nursery (my favorite) and that baby tree has two almonds on it!  So cute!  Along with our purchased almond, our volunteer almond that we have in our current backyard has spawned several other volunteer almond trees.  I potted up those seedlings and we will plant them next fall on the future homestead.

broccoli and chicken ravioli

1-2-3 Flour
1 part acorn flour
2 parts almond flour
3 parts wheat flour

Anyhow…   I have developed a mixture of flour that I find absolutely wonderful, and I call it my 1-2-3 flour.  I call it this, because it uses 1 part acorn flour, 2 parts almond flour and 3 parts wheat flour.  The almond flour offsets the bitter tannin taste of the acorn flour, and with the wheat flour being 1/2 of the mix, I usually get enough gluten to be able to make just about any recipe successfully, including bread!

So, I started with 3 cups of my 1-2-3 flour (you can use all wheat flour), added 3 eggs and 2 teaspoons of olive oil, 1/2 teaspoon salt, and mixed until a dough ball formed.  I turned out the dough onto my lightly floured counter and kneaded it for a few minutes, until it started to get just a bit elastic.  Wrap the dough in plastic or, better yet, place in an air tight container and let the dough rest.

Homemade ravioli chicken and broccoli

Ingredients for the filling of the ravioli: cooked chicken, broccoli and cheese – one cup of each

While the dough was resting, I made the filling.  I used a jar of the chicken I had canned a few weeks ago.  I chopped up 1 cup of the chicken, to which I added 1 cup of chopped broccoli and 1/2 cup cheddar/jack cheese.  A little salt and pepper, and your filling is ready to go!  This is the mixture I have always used when I make Chicken/Broccoli Manicotti, and it usually fills about 8 manicotti.  However, in hindsight, I found that ravioli does not take nearly as much filling as the manicotti does, and I only needed about 1/3 of the filling that I made.  I also realized that the next time I make ravioli, I need to chop the pieces a LOT smaller!

homemade ravioli

My new pasta machine – I love it!

So, now it’s time to try out my new kitchen toy!  I cleaned the machine just as the manufacturer suggested (with a piece of dough that you will eventually throw away) and boy, did I make a mess!  Apparently my dough was just a bit too sticky!  I had pasta dough in every nook and cranny that the machine had, and let me tell you, it wasn’t very easy to clean out globs of pasta from inside the machine!  Once that was done, I had to try again. This time I figured out that all you have to do is lightly dust each side of the pasta before you insert it into the rollers, and sure enough, it doesn’t stick.  So I started out at the #1 setting and gradually rolled the pasta to a #5 setting, when I thought the dough was thin enough.

After I had several sheets of the pasta lined up, I used my ravioli edge cutter stamp thingy (no idea what it’s called) and measured out the size I would need for each ravioli, and using a ruler, I cut the pasta into 2″ squares.  More or less.

Homemade ravioli

This is the ravioli edger/cutter crimping thingy. Whatever it is, it works well!

I bought that ravioli thingy quite a few years ago thinking it looked really cool, thinking that I would someday make ravioli.  Well…  here we are!

how to make ravioli at home

The filling piled into the middle of the pasta squares. Next time I will chop the filling into smaller pieces.

The filling was placed in the middle of each square, I lightly moistened the edges of each filled square and then placed another pasta square on top.  The ravioli edge thingy was then pressed on each ravioli, sealing the edges and making them look pretty!

Wow, this wasn’t so hard to do, it just takes a bit of time!  I can imagine buying a bottle of muscat (our family’s favorite wine), inviting my sisters Deana and Machell over, and we could have a wonderful party drinking wine and making ravioli!  How about it, dear sisters?  We could make enough for dinner and also for each of us to take home for our freezers!

How to make ravioli

Here they are, taking a bath in the boiling water! Not one of the ravioli broke open! Wahoo!  I call that success!

So now it was time to cook the ravioli and eat it!  Apparently all that is necessary is to place them carefully in barely boiling salted water, and cook them for 6-8 minutes.  So, that’s just what I did.  While waiting for the water to boil, I made a simple cheese sauce for the ravioli by first making a rue with 3 tablespoons of butter and 3 tablespoons of flour and letting that cook just a bit (gets out the floury taste), then slowly, while whisking, add 3/4 cup of chicken broth.  The sauce will get pretty thick, so now add 1/2 cup of milk, whisking all the while.  When the milk is incorporated, add 1 cup cheddar cheese.  Lower the heat to just simmer and stir frequently until the cheese is melted and the sauce is nice and smooth.  Salt and pepper to taste.  Once the ravioli are cooked, carefully toss them in the cheese sauce.

How to make ravioli recipe

Here are three ravioli, one split open, in the cheese sauce. Yummy!

Holy cannoli, it was really good.  It was fun, too! Hubby gave the ravioli a two thumbs up.

What will I do differently next time?  First of all, as mentioned, the filling needs to be in smaller pieces so it is easier to dollop in the middle of the pasta.  Also, I will go one step further on the pasta machine so the dough is just a bit thinner.  Everything else was perfect!

Do you have any good ravioli filling recipes?  Please – do tell!

 

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Wheat, Almond & Acorn Bread

Making bread with almond and acorn flour

I have read (several sources) that a plot 10 x 20 (or 200 square feet) planted in wheat, will yield enough wheat flour (about two cups) to make one small to medium sized loaf of bread every week for a year!  Wow.

Since no one in my family is gluten intolerant and I just adore hot bread out of the oven, that information makes me extremely happy!  Holy cow – I can grow wheat over the leach field that lays right in front of our future home!

So, I got to thinking.  What if I used an alternative type of flour, one I can grow in my vegetable garden (soy or bean flour) or off a nut tree (acorn or almond flour) and use it to stretch the wheat flour further?  If the bread takes about 2 cups of flour, and I substituted 1 cup with another type of flour, then I would still have that 1 cup of wheat flour to use elsewhere – say, for pasta!  Or cake.  Or zucchini muffins.

Mmmmmmm…………. zucchini muffins.  😉

I have been doing a lot of experimenting with almond milk lately (Almond Milk Frozen Yogurt and Almond Milk Ice Cream) and so I have a lot of almond flour in my cupboard right now. When I make almond milk, the left-over pulp is dried and then ground into flour.  I have also been playing around with acorn flour, so I decided to give it a go and see what I can come up with!

Almond mealHere are a few pictures showing the different flours I am going to use.  The first is of dried almond pulp.  This is what is left over after you extract the almond milk.  The second picture shows the difference between blanched almond flour and unblanched almond flour.  When you blanch almonds, the skin slip off easily, so that the resulting meal/flour is a creamy white color.  When the skins are left on (which makes Making bread with three floursperfectly acceptable almond milk) they are ground up and used just like the blanched almond flour, except the texture may be just a bit more grainy.  Some people refer to unblanched almond flour as “almond meal”.  To me, it’s almost like having wheat flour and whole wheat flour.  The third picture shows the three flours that I am going to experiment with to get a good recipe for bread.  The top left shows unbleached all purpose wheat Almond and Acorn flour breadflour. I hope to be able to grow my own wheat on our future homestead, but this wheat is store-bought.  The top right is blanched almond flour that I made myself.  The bottom shows the acorn flour.  I gathered acorns, cracked the nuts out of the shells, ground them up a bit and leached them in the refrigerator for about 2 weeks, changing the water every day.  Once the bitterness of the tannin was removed, the acorn meal was allowed to dry and then I ground the dried acorn meal into flour.

My first experiment didn’t turn out exactly as I had planned. Bread made with almond and acorn flour The bread tasted pretty good and it rose about 1/3 again it’s size, but I think there was too much liquid involved.  It came out of the oven with the top of the bread looking almost like browned cheese.  It was a bit more dense than store-bought sandwich bread, but not too dense, and actually had a good crumb. Just as I had supposed, the sweetness of the almond flour offset the bitterness of the acorn flour, but not completely.   The crust was a bit more crumbly than I would have liked, although it cut well with a serrated knife.Bread using acorn flour

Okay.  So, knowing that it tasted good, had a decent texture, but didn’t rise up very much and didn’t have the best crust, I figured I would just tweak the recipe a bit. 😉  I like doing that!

I think there was just too much liquid in the batter, so I decided to try the same recipe again with only one egg and 1/2 cup of water. Bread made with almond flour Also, instead of using 1/2 cup of acorn flour, I used 1/3 cup and 2/3 cup of almond flour (instead of 1/2 and 1/2) with the 1 cup of wheat flour. With the dough hook on my mixer, I “kneaded” the bread for about 3 or 4 minutes, though it was a bit looser than conventional wheat bread dough.  But, this batter does have yeast and gluten, so I thought it couldn’t hurt.  It didn’t pour into the pan like the first batch and I had to plop it in with a spoon, which  I think was a good thing and more like the bread I was trying to get.  I let it rise 2 hours, and indeed, it rose up above the level of the pan.  This was a lot considering the batter barely filled up 1/3 of theBread made with almond and acorn flour pan to begin with.

I preheated my oven to 375 and let the bread bake for 20 minutes.  Mmmmmmm……. My whole house smelled so good!  The bread didn’t rise any more in the oven, like I was hoping it would, but when I cut the bread………………..

(angels descending from heaven singing a beautiful chorus)Bread with wheat, almond and acorn flour

………..it was beautiful.  It had a wonderful texture and sliced with a bread knife just like I was hoping it would.  Of course, the taste is the most important criteria for success and, let me tell you, this was a HUGE success!  Hubby and I both agreed that it tasted Baking bread with alternative flourswonderful.  We had some slices with my homemade crockpot plum butter that I put up last summer and decided this recipe was a winner!  I may still tweak the recipe a bit here and there because I want to see if adding just a bit more yeast and another 1/2 cup of flour would make a bigger loaf – more of a sandwich sized loaf.  But, at this point I am happy.  Really happy! 🙂

Here is the recipe I ended up with:

1 cup wheat flour, 2/3 cup almond flour, 1/3 cup acorn flour

1 packet yeast

1/2 cup warm water

1 teaspoon sea salt

2 tablespoons grape seed oil (or olive oil)

3 tablespoons sugar (cane non GMO sugar)

1 egg, slightly beaten

Dissolve the yeast in 1/2 cup warm water, according to packet directions.  Add sea salt, grape seed oil, sugar and the egg, mix well.  Add in flour.  At this point I used my mixer to “knead” the bread for about 4 minutes.  If you aren’t using a mixer, just make sure you mix it well.  Place in a bread loaf pan (I buttered mine first) and let it rise about 2 hours, or at least until doubled in volume.  Bake at 375 degrees Fahrenheit for about 20 minutes.  Pop out of pan and cool on a rack.  Enjoy!

Now – on to the pasta recipes!

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Acorn Flour Cookies

Okay.  So I finally did it!  I made some cookies with acorn flour!

It did take me a while to get this last batch of acorns to release their tannin.  I got the last batch of acorns from a different oak tree on our future homestead, and apparently the acorns from this tree were really, really full of tannin.  I will avoid that tree next year if there is an abundance elsewhere.

Nonetheless, after 12 days I finally got to the point where the acorn meal didn’t pucker my mouth anymore!  Let me tell you – that is a very unpleasant pucker!

acorn flour cookies

I found that putting the acorn meal next to the wood stove dried it out better than putting it into an oven!

In fact, I think I am figuring out a way to tell if most of the tannin has been removed by using our swimming pool water tester kit!  You see, tannin is acidic and it makes sense that when I get most of the tannin out, the pH level would rise – Right?  Anyway, I am testing the level of the acid with the freshly crushed acorns versus the acid level of those that have been leaching for 10-12 days to see if I can figure out an optimum level of pH. I sure hope this works.

So, on to the cookies.  Some of my fellow bloggers and commenters out there (thank you very much) suggested that I investigate some of the Italian and/or Mediterranean recipes that use chestnut flour!  Apparently chestnut flour and acorn flour are pretty much interchangeable.  So, I did some investigating at the library and on-line and found some cookie recipes using chestnut flour!  Actually, I found a lot of recipes using chestnut flour, but the majority of them used wheat flour also.  Don’t get me wrong – that’s perfectly okay – just not what I am trying to do!  I want to be able to use both acorn flour (which is free and in abundance on our future homestead) and/or almond flour (I already made a spice cake with almond flour – delicious!) and not have to rely on wheat flour.  Why?  Not really because of the gluten in wheat flour.  I am not gluten intolerant and I don’t have celiac disease. And it’s not really about the fact that some grains are GMO’s now, although I am completely and wholeheartedly against GMO’s. Wheat flour is relatively cheap and at this time GM wheat is not being sold commercially – that we know of.  However, Monsanto has developed a GM wheat, and it’s only a matter of time folks. No, for me it comes down to self-sufficiency.  I want to be able to use what I have outside of my front door for my food. Acorns are free.  They grow on huge trees that give us shade, house a myriad of critters, provide firewood and building material.  You don’t have to water the oak tree, fertilize it, prune it or spray pesticides on it.  The only thing you have to do is gather, remove the nuts, leach the nuts and then eat them. And they are good for you!

So, here we go!

The first recipe was a sort of shortbread cookie with chocolate chips in it.  I know, chocolate chips aren’t growing on trees outside my front door, but I am in the experimental phase of cooking with acorn flour and that’s what the recipe called for. I figure, if I like the recipe, I can always tweak it later!  Besides, who can resist chocolate chips!

Here is the recipe I came up with:

1 cup acorn (chestnut) flour

4 tablespoons butter

1/4 cup sugar

2 tablespoons dark chocolate chips

2-3 tablespoons strong coffee

Mix all ingredients together.  Knead for about 1-2 minutes, until all the flour is incorporated.

acorn flour cookies

The cookie batter was pretty crumbly, more than I think a shortbread cookie should be. But, it did hold in a clump when pressed together.

Roll into a log, wrap in plastic wrap and place in refrigerator for about 1/2 hour.  Remove from refrigerator, slice roll into 1/4 inch slices and place on cookie sheet.  Bake in pre-heated oven at 350 degrees fahrenheit for 8-10 minutes.

All went well with this recipe until I got to the part where you have to roll the log.  It was pretty crumbly, so I kneaded it for a little longer and that helped.  But, after it had chilled for 1/2 hour in the refrigerator, I tried to slice the log and found that this was impossible!  The whole thing just kept crumbling!  I let it warm up a bit, rolled it again and thought that maybe if it was a bit warmer it would slice easier.  Nope!  The chocolate chips were the problem!

acorn flour cookies

This cookie recipe was very crumbly, and the chocolate chips made it impossible to cut!

Now – who would have ever thought that chocolate would be a problem!

So, I decided these would have to be bar cookies.  I pressed the whole mess into a small baking pan, scored it (just in case the “cookies” turned out to be hard, like biscotti or concrete) and then cooked it in a 350 degree oven for about 15 minutes.   I let them cool down in the pan because I was afraid they would be really crumbly, but when I took them out of the pan they actually held together quite well.  Now it was the time for a taste test.

acorn flour cookies

My modified “shortbread” cookies made out of acorn flour!

Um – no

Well, let’s just say I won’t be making this recipe again!  It was dry and bitter!  🙁  Did you know that coffee has tannin in it?  Well it does.  So does chocolate, to a certain degree.  It seems that these two ingredients worked together to bring out the tannin flavor of the acorn flour!  I must say, the look on my hubby’s face was hilarious when he tried these.  I have been know to experiment with recipes before and I am quite famous for my sweet and sour chicken livers and my smoked salmon lasagna – and not for the right reason.  These were ghastly culinary failures in epic proportions.

I think this acorn bar cookie may have trumped my previous culinary infamy!

On to recipe #2.  I didn’t have much faith at this time in cooking with the acorn flour, but I had gone to the trouble to make the flour (and have 2 more batches waiting in the refrigerator), so I figured I wouldn’t give up just yet.  This one is more like a chocolate chip cookie recipe, yet again uses no wheat flour:

6 tbls of soft butter    1/4 cup sugar

1 teaspoon vanilla       1/2 cup brown sugar

1/2 teaspoon salt         1 teaspoon cinnamon

1 egg                           1 teaspoon baking soda

1 cup chestnut (acorn) flour

1 cup semi-sweet chocolate chips

acorn flour cookies

Well – they look like cookies, they smell like cookies, they bake like cookies………..

Instructions: Cream the butter, sugar, salt, cinnamon and vanilla together.  Drop in the egg and mix until the batter is lump free, about a minute. Add the flour and baking soda and mix just until the flour is completely moistened.  Add the chocolate chips.

Drop 2 inch balls onto cookie sheets with plenty of room for the cookies to spread out.

Bake in a preheated 350 degree oven for 12-15 minutes, or until golden brown.  Remove from cookie sheet to a cooling rack after about 5 minutes.

Makes 1 dozen cookies

acorn flour cookies

Success! These cookies are really good. REALLY GOOD!

Don’t they look pretty!  All festive and such with the blue plate and pumpkins!  Hahaha – that’s my feeble attempt at staging the picture!  Anyway……  we gave these a taste test.

Heavens to Mergatroid!  Hallaleujah!  I think I actually heard a few angels singing in chorus somewhere.  These things were GOOD!   Wow!  Really GOOD!   🙂     🙂

Okay.  So you CAN eat acorns!   Yup.  There’s no stopping me now!   I have a few cake and bread recipes I want to try.  And I still haven’t given up on making acorn noodles.  I think I will also try adapting some of those almond flour recipes and see if they will work with acorn flour!  Once I figure out some good recipes using acorn flour, I want to start trying them with the stevia syrup I made (see instructions how to do that here) or honey, instead of the cane sugar.  Wish me luck!  I will let you know how it goes!

Thanks for reading!  Now I have to go and do the dishes!

 

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Eating Acorns, Round 2

Cooking with acorn flour

It is a very good year for an acorn crop. Even the squirrels can’t keep up!

I don’t know where my last experiment with acorns went awry, but I am determined to find a way to use the acorns that litter the ground on our future homestead for food!  Acorns, as you know, are a type of nut from the oak tree, and probably one-third of the trees on our five acres are oaks.  Still not sure what type of oak trees we have, but they produce the most bitter, foul tasting, wash your mouth out with hot sauce, nasty tasting nuts that I have ever tried!

The taste problem is with the tannins, naturally found in acorns.  Some people can tolerate a bit more tannin than I can.  That’s why I generally don’t like red wine – because of the tannin!  It leaves my tongue feeling all shriveled up and furry.  Ick.

So, my task is to find the best way to leach the tannins out of the acorns.  The first experiment was using a boiling water method.  You can read about that method HERE.  This time I thought I would try the “refrigerator” method.  Although it takes longer, it sounded much gentler on the acorn and without cooking the nut, it seems like it would result in a more nutritious flour – right?  I’m going to go with that theory.

cooking with acorns

Blended acorn meal. After it sits in the refrigerator for an hour or two, the acorn meal settles down to the bottom and there is a 2-3 inch layer of water on top.

So, here’s what I did:  gathered acorns, cracked them open and removed the nut meats.  Then I chopped them up fairly well, place them in a mason jar with clean water and then set the jar in refrigerator.

Okay.  That sounded easy enough.  Done!

cooking with acorns

Dump the acorn meal into three thicknesses of cheesecloth in a colander. Rinse, rinse, rinse to get the last of the tannin out!

Then every day (twice a day if you can handle it) the water needs to be drained out of the jar without losing any of the nut meats, and fresh water added back in.  Put the lid back on, shake,  and then put back in the refrigerator.  How many days it takes to leach out enough tannin to make the acorn meats tolerable depends on the amount of tannin in your acorns.  Generally, it takes four to ten days.  After day four, taste the acorn meats.  If they are bland and have generally no flavor – good!  You are done!  If, however, you can taste the tannin, then pour out the water, shake, and put back in the fridge.  After the sixth day I put the whole mess into the blender and gave it a few pulses, just to break up the bigger pieces and help with the leaching process.  I let mine go for the full ten days.  Yup – my acorns have lots of tannin, folks.

cooking with acorns

Acorn meal drying on a cookie sheet.

When I couldn’t taste the tannin anymore, I drained the acorn meal through a few thicknesses of cheesecloth in a colander, rinsed the meal one more time with my sprayer in the sink, let it drain again, and then poured the whole mess onto a cookie sheet.  The cookie sheet then went into a warm oven to dry the acorn meal.  Don’t let the oven get too hot – just let it start to heat up, then as it gets warm, turn it off and let the almond meal sit in the oven with the door just slightly cracked open.  You can also use a dehydrator.

Once the meal is pretty dry, it’s time to make acorn flour!  I put about 1/2 cup of the meal into my coffee grinder at a time, pulsed it a few times until it looked like a coarse flour, dumped it into a bowl, then repeated.  It took a few minutes to grind the meal into flour and I finally ended up with about 3 cups of the flour.

cooking with acorns

My first attempt – 1/3 acorn meal and 2/3 whole wheat flour. Tasted okay, but became a congealed blob when it got cold. Would be fine cooked in a beef broth.

So, for my first experiment cooking with the flour, I thought I would go simple and some acorn noodles.  Acorn noodles are very popular in Korea and are called dotori gooksoo.  I followed one of the only recipes I could find which said to mix 1/3 acorn flour to 2/3 whole wheat flour with salt and water until a soft pastry consistency.  Knead for about 10 minutes then let the dough rest.  Once the dough had rested for about 1/2 hour, I pushed the dough through the hopper of my handy, dandy Kitchenaid with the noodle maker attachment, and out squiggled some noodles!  I got of pot of water to a simmer and added the noodles.  I thought I would just end up with mush, but I didn’t!  The noodles actually stayed in the noodle shape even after boiling for about 4 minutes!  Cool!

Now came the taste test.  Hmmm.  Well, they tasted very rustic – like whole wheat flour noodles.  Kind of bland but also kind of earthy.  But once they had cooled just a bit on the plate they became more of a mass of squiggly mush, sticking together and becoming more of a clump than noodles.  I figured these these would be really good in a rustic beef broth soup with vegetables, but it would definitely have to stay in the cooking liquid.  This was not spaghetti and meatballs material.

cooking with acorns

Acorn meal on the left and acorn flour on the right.

Then I thought, “what if I didn’t have wheat flour”?  These noodles are 2/3 wheat flour and there may come a time when wheat is a very expensive commodity!  Could I make egg noodles with just the acorn flour and no wheat flour?  Besides, if I am to become as self sufficient as comfortable (not gonna sacrifice comfort in my retirement, folks!), and since we don’t have a wheat field around the corner, I need to figure out how to make noodles without any wheat!  I decided to try that next.

cooking with acorns

Fettuccini strips. Uh……..no.

I knew that I would need something to bind the acorn flour together and the first thing I thought of was eggs.  So, after reading several egg noodle recipes, I discovered that the standard is 3/4 cups of flour per 1 egg.  Also a little salt and oil.  So, this is what I mixed: 1-1/2 cups of acorn flour, 2 eggs, 1/4 teaspoon of sea salt and 1/2 teaspoon of olive oil.  I mixed it all up pretty good, rolled it into a ball and let it set under a wet kitchen towel for about 1/2 hour – just to make sure the flour was well moistened.  After I felt 1/2 hour was long enough, I put the glob down into the hopper of my kitchenaid pasta maker and turned it on.  Well.  Hmmm.  It came through the noodle maker thingy okay, but as each strand got an inch or two long, it broke!  When I tried to pick up a noodle, it just fell apart in my hands.  Okay – so that didn’t work. I think it’s the lack of gluten (wheat glue) that made the noodles more crumbly than noodley (I think that’s a word – isn’t it?)

How about fettuccini?  Most of the wheat flour egg noodles are supposed to be rolled thin and then cut into strips!  I got out some parchment paper, rolled the blob of failed spaghetti into a ball and flattened it, put another piece of parchment paper on top, and rolled it out pretty thin.  Then I cut it into strips.  It looked pretty good and I thought it would work, but…. well…….  No.       After I let it dry just a bit, I tried picking it up and it just fell apart again!  Heavens to Betsy.

cooking with acorns

The pasta maker was making pasta – the pasta just didn’t want to cooperate!

I decided to think about it for a while.  Hmmmmmmmmm.

Potatoes! Don’t Germans make noodles out of potatoes?  Yes!  The noodles are called badische schupfnudeln.  Try saying that three times!  It uses eggs and potatoes with a little bit of flour – so all was not lost – yet.  I boiled a medium sized yukon gold potato until tender, drained it, mashed it, and when cooled a bit I added it to the acorn mixture.  I wasn’t worried about having an overworked mess at this point because – remember – there isn’t any gluten in it.  So I made sure the potatoes and acorn mixture were incorporated together really well.  Then I tried it again.  Well.  Nope.  It STILL fell apart!

The strands coming out of the pasta attachment looked okay, but when I tried to pick up a noodle off the plate, it just pretty much fell apart!

UGH!

Why!  Shouldn’t the egg make it stick together?  Oh, wait – not until it’s cooked!  Hey, what if I made it like spaetzle (another type of German noodle), where you drop the noodles right into the boiling pot of water as they are being made??!!  That might work!

cooking with acorns

It’s edible – but doesn’t it look like that dog food that you pour out of a foil pouch!!??

So I tried it.  Well , it did sort of work – kinda.  The noodles still fell apart as they went into  the pot, but once in the boiling water they pretty much stayed in a noodle shape.  The longer noodles were about 2 inches long.  How did it taste?  Let’s just say that with a heavily flavored sauce these would be good.  They are pretty bland.

spice cake made with almond flour

Spice cake made with almond flour and raisins! Mmmmmm good!

By this time I was out of acorn flour.  I have more leaching in the fridge, but I will have to think this process over a bit more before I try making noodles again.  Perhaps my next experiment should be with baking the acorn flour – maybe muffins or a cake.  I have experimented a bit with almond flour and made a delicious cake with the almond meal that was left over from making almond milk – which in turn was made into almond milk ice cream!  I think I will try modifying one of the almond flour recipes by using acorn flour instead of almond flour.  I will probably need to add a bit more spice, as the almond flour is naturally aromatic and the acorn flour is not.

If any of you have any ideas or suggestions, please share them!  Just click on the bubble thingy next to the title of this article up top, or down below where it says “replies”, and let me know what you think!  Thank you so much!

 

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