Tag Archives: noodles

Low Carb Broccoli Tagliatelle

23 Sep

Oh, oh … what to do. Nothing much left in the fridge and today is Sunday. Shops don’t open on Sundays in Germany.

After taking stock of the situation this morning, I found some broccoli in the freezer. Googled and found a couple of pasta and broccoli recipes. Can I be bothered to make some low carb pasta? Why not, I didn’t have much planned for the morning anyway.

Looking through the recipes online, I couldn’t find any that suited what I had on hand. The simple ones seemed to boil the broccoli to death while others used onions and anchovies which I didn’t fancy using. So I just looked at what they used, decided what I would put into mine and viola, came up with this version. Except for the pasta making part which really isn’t so bad, this recipe is quick and easy.

Low Carb Broccoli Tagliatelle

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Low Carb Soy Flour Pasta/Noodles

22 Nov

I found this wonderful recipe to make soy pasta during one of my google searches for low carb recipes on a German forum for owners of a wonder kitchen multitask machine – it can do almost everything under the sun and is called Thermomix. If I were just starting out and had a bare kitchen and that kind of money to spare, this looks like a great thing to have. Well, unfortunately, I can’t afford the machine (the new model costs over €900) but I nevertheless tried the recipe. Or rather, I took the ingredients and used my own method since I did not possess the machine and could not relate to the instructions. I also did not want to use my bread machine as my Low Carb Sunflower Seed Loaf made in the machine was less successful than the version made by hand!

Result – I came up with some amazing low carb noodles! Thank you, Sputnik (pen name of the recipe owner on Wunderkessel). I have a cookbook called The Essential Pasta Cookbook and in the past, I really enjoyed cooking from it. But sadly, it was relegated to the back of my bookshelf when I stopped eating carbs. I even considered throwing it away so that I would not be tempted to make anything out of it. Well, I am so glad I didn’t throw the book away. Over the course of the last two and a half months, I’ve made Spaghetti Bolognese, Spaghetti Aglio Olio, Cannelloni, Lasagne, Chicken Vegetable Noodle Soup, Fettucine with Chicken and Mushrooms, Tagliatelle with Feta, Spinach and Sun-dried Tomatoes and Chinese Stir-fried Noodles, just to name some of them, not all from the above book though.

Spaghetti Aglio Olio e Peperoncino

Chinese Stir-fried Noodles

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Spaetzle

16 Mar

Spaetzle means little sparrow in German but no, these are not little sparrows to be eaten, thank goodness! Spaetzle is the name given to a kind of homemade noodle which the southern Germans serve as an accompaniment to their meat dishes and with gravy. The noodle can also be served as a main course. In this case, it is topped with melted cheese and roasted onions and is called Käsespätzle (cheese spaetzle) or when there is leftover spaetzle from a previous meal, the leftovers are stir-fried with some meat, veggies and egg or whatever is left in the pantry. This little noodle has crossed borders and is also served as an accompaniment in Austria, Switzerland, Hungary, in the Alsace region of France which borders Germany and in the northern part of Italy which borders Austria.

When I came to Germany, I fell in love with spaetzle, bought myself a spaetzle press and re-created these at home. There is absolutely no comparison between homemade spaetzle and the dried packaged version. Just doesn’t taste the same. If I had a choice between having spaetzle or potatoes with my meal, I would invariably choose Spaetzle.

Spaetzle can look quite different depending on the spaetzle press you use. It could come out in strips about 4 cm (about 1 1/2 inches) long …

…or in little knobs or buttons.

In the latter case, they are called Knoepfle which means little buttons. I have both types of presses but have had more success using the ‘button’ press.

Like all pasta and other types of noodles, the main ingredient is some kind of flour, whether it be wheat, spelt, buckwheat, rice or durum wheat, all of which spell out loud – CARBS! If you’ve been following my blog, you’ll know that I discovered Shirataki noodles some time ago. I  ordered a huge box containing 30 packets and am by now a bit Shirataki-ed out. So when I found this recipe which said Low Carb Spaetzle here in German and found I possessed all the ingredients to make it, I immediately printed out the recipe and whipped  this up. There was no nutritional information given. Only after I made the spaetzle did I realize that it couldn’t be so low-carb when the recipe called for 200gr of chickpea flour. I put the ingredient list through the nutritional calculator on Spark Nutrition which I use frequently and to my dismay, saw that one portion contained 19.9gr carbs! So really, this recipe has no place here on my blog.  I then checked out the nutritional information for my normal spaetzle recipe and one portion has 49.2gr carbs.

But … I am still going to post this recipe because it turned out really well, tasted good and well, once in a while you’ve got to give yourself a treat,so why not a treat which already has less than half the carbs in a normal spaetzle portion? Besides, I tried a spaetzle recipe using soy flour and it was a flop – so it’s back to this spaetzle recipe for me.

This recipe is a translation taken from the forum linked above. The author says the recipe makes enough for 3-4 persons when served as an accompaniment but for my family, it looked like it could serve 5-6. I’ve calculated nutritional information based on 6 servings. I’ve also just noticed that the liquid used is milk but I didn’t see that and used water instead, so you can try both.

For this recipe you will need a spaetzle press. It is also possible to make spaetzle without a press but it seems a laborious job to me and is probably for those who know how. I used a spaeztle press which looks like this. I think I read somewhere on the German forum that it didn’t work so well with the other type of press.

Chickpea Flour Spaetzle (serves 6)

2 Eggs, beaten and topped up with milk to 250 ml

1 Tsp salt

50gr gluten

200gr chickpea flour (also called gram or besan flour)

2 Tbsp olive oil

Bring a large pot of water to boil. Add some olive oil and salt to the water.

Now start preparing your batter. Mix everything in a mixing bowl with a wooden spoon.

You should get a relatively thick, sticky, gluey dough which adheres to your wooden spoon.

When your water is boiling, put the spaetzle maker over the pot and working quickly, put in as much of the dough as you can into the container.

Start pushing the container back and forth over the sieve and the batter will drop into the water in little drops. They will rise to the surface when cooked. This happens really quickly. If your pot is not big enough or if you can’t work quickly enough, stop and scoop out the cooked spaetzle before proceeding with the rest of the batter. I find this batter much easier to work with than the normal spaetzle batter containing flour.

And voila, one part of dinner is ready.

Enjoy!

Nutritional Facts – per serving if recipe serves 6

Total cal – 229.8 kcal; Fat – 9.1 gr; Carbohydrates – 19.9 gr; Protein – 16.3 gr.

As a comparison, my normal spaetzle recipe which uses 400gr flour, 4 eggs, salt and water and also serves 6, has per serving:

Total cal – 279.3 kcal; Fat – 4.3 gr; Carbohydrates – 49.2 gr; Protein – 11 gr.

Update 25/09/2011 – I just made Spaetzle today and instead of using 200 gr chickpea flour, I used 150gr chickpea flour and 50gr soy flour. It worked and tasted so good with my Hungarian Gulasch. If the whole recipe serves 6, then it works out to 13.9gr net carbs and if it serves 4, then its 20.8 gr net carbs. Next time, I’ll try 100 gr chickpea flour and 100 gr soy flour. 

Note: the alteration above does not appear on the link below so make the adjustment if you wish to use soy flour.

Print this recipe – Chickpea Flour Spaetzle

Fried Shirataki Noodles with Tofu and Vegetables

11 Jun

I mentioned in an earlier post that I went to the Asian supermarket and got myself some Shirataki noodles. Well, I’ve finally found the time to try them out. These are pretty good! Here is what I had yesterday.

Fried Shirataki Noodles with Tofu and Vegetables

(makes 4 servings)

2 X 200gr packets shirataki noodles

2 cloves garlic, minced

150 gr chinese cabbage, chopped

1 carrot, grated

200 gr tofu, cubed

150 gr bean sprouts

1 small onion, sliced

1-2 stalks green onions, cut into 5cm/2 in lengths

1 egg, beaten

Drain the shirataki noodles, put into a bowl and sprinkle with about 1 tsp soy sauce and 1/2 tsp sesame oil.

Make a thin omelette from the egg and julienne it.

Fry the tofu till nicely browned and drain on a paper towel.

Heat some oil in a wok. Add onions and stir fry till translucent. Then add the garlic and cook for a short while. Next comes the chinese cabbage. Stir fry till half done, then add the grated carrots and bean sprouts. Cook for about 2 min. Then add the tofu, shirataki noodles and green onions. Season the whole dish with soy sauce and sesame oil to taste. Stir in half the julienned egg and use the rest to garnish the dish upon serving.

Fried Shirataki Noodles with Tofu and Vegetables

Of course you can vary the vegetables and instead of tofu, you could use sliced beef, chicken, pork or seafood.

Nutrition Facts: Calories – 122 kcal; Fat – 7.4 gr; Cholesterol – 53.1 mg; Total carbohydrates – 12.0 gr; Protein – 12.8 gr

Print this recipe: Fried Shirataki Noodles with Tofu and Vegetables

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