Review of the Homemade Mayonnaise and Crab Cakes Recipes

http://www.3fatchicks.com/forum/ideal-protein-diet/261885-mixn-kitchn-recipes-rainbow.html

 

Homemade Mayonnaise and Crab Cakes Recipe

Mayonnaise Ingredients

1 large egg white
1/2 tsp egg yolk
2 tbsp. light olive oil Not EVOO
2 tsp lemon juice
1/2 tsp yellow mustard
1/8 tsp sea salt

Mayonnaise Directions

1. Use the flat blade blender of your Magic Bullet
2. Add egg white, yolk, 1 tbsp of oil, lemon juice, mustard, and salt
3. Pulse quickly for 4-5 short pulses.  You will start to see it whiten and come together, then pulse for 10 seconds.  Wait a few seconds and pulse again for 10 seconds.
4. Add your last tbsp of oil and repeat #3, pulsing only for 10 seconds at a time, until thick and creamy.

Crab Cake Ingredients

1 can white lump crab meat
1 tbsp homemade mayonnaise
1/2 packet Ideal Protein potato puree
Old Bay seasoning
1 tsp Gourmet Garlic from tube
1 tsp Gourmet Chili Pepper from tube
1 tsp dried shallots
1 Tbsp roasted red peppers, dices
chives, parsley, salt, pepper

Mayonnaise Directions

1. Drain crab meat and add seasonings, mayonnaise, potato puree and mix gently
2. Heat a non-stick skillet over medium heat and spray with olive oil
3. Divide your misture into 4 equal patties, don't smush them down
4. sear in the pan until browned, turn over and sear the other side

Review

The mayonnaise is challenging!  The first time I tried it, it was very runny.  Not mayonnaise texture at all.  I tried again, using only the egg yolk (since this seemed more common in other recipes).  It was thicker, but not like store bought mayonnaise.  The taste was good though!  I've also seen in other recipes that the egg needs to be at room temperature, which mine was not.  This is definitely a recipe to keep working on, since it would be great with other meals, like hard boiled eggs, with fluffy potato rolls, etc.  I will keep trying!

I made a few modifications to the crab cake recipe.  I had fresh crab (not imitation), so I was able to use that.  I did not have some of the spices, herbs or roasted red peppers, so I used basil, paprika, garlic salt, pepper and sea salt.

The crab cakes were amazing!!!!  So tender and moist (and mayonnaisy) on the inside, yet crispy on the outside.  The flavours really came together in these four big crab cakes.  Very generous serving.  I used 6 oz of crab meat, but could have used less for a very satisfying meal.  I laid them over spinach, which nicely wilted some leaves while leaving some crispy.

This meal was very delicious, despite using most of my protein, oil, and 1/2 packet for the day.  I am still very full, a couple of hours later.  A smaller portion would have been fine, and that's probably what I will do next time.  And I'm definitely making sure I have roasted red peppers when I make them again, since I think that would be a great flavour combination.


LittleStar's Rating:

 Mayonnaise

 Crab Cakes 

Review of the Fluffy Potato Rolls

 

Fluffy Potato Rolls Recipe

https://www.facebook.com/photo.php?fbid=601126973260311&set=pb.417669588272718.-2207520000.1381426369.&type=3&theater

 

 

Ingredients

1 Ideal Protein Potato Puree
2 egg whites
1/2 tsp baking powder
1/8 tsp baking soda
I Can't Believe It's Not Butter Spray
1 pinch  sage
1 pinch garlic powder
1 pinch sea salt
1 pinch thyme
1 pinch chives

Directions

1. Preheat oven to 400F
2. Beat egg whites until foamy, but not stiff
3. Add in Ideal Protein Potato Puree packet, herbs, sea salt, baking powder, and baking soda.  Mix well.
4. Spray cupcake pan with Pam
5. Spoon batter into cupcake pan, filling up each hole about 1/2 to 3/4 full
6. Spray top of each roll with 'I Can't Believe It's Not Butter' (optional)
7. Bake for 9-10 minutes, until golden brown with bread consistency.
8. Serve and enjoy.  Makes 3-4 rolls

Review

Bread!!  Yummy!  These look amazing on the pictures, and I was really looking forward to dipping them into the Golden Goddess Soup (http://idealproteinrecipesandfoodreviews.blogspot.ca/2013/08/review-of-golden-goddess-soup.html) that I had made.

When I made these, the only deviation from the recipe was the I Can't Believe It's Not Butter.  I didn't have any, but still wanted to golden brown top.  So I sprayed the tops with a bit of Pam.

These rolls smelled, looked, and felt like the real thing.  When I broke one open, the garlic, chives and thyme smell was wonderful.  They looked fluffy on the inside, crusty on the outside.

The roll tasted really good!  They were a bit dry, so I wouldn't recommend them completely on their own.  But dipped in soup, they were wonderful.  I could also see them being great for sliders, with roasted vegetables, with sliced steak and mushrooms, and so many other combinations.  They are a great alternative to bread.  I also really like that I got 4 good sized buns, or could have made 3 larger ones.

I will definitely be making these again, perhaps trying different herbs for some variation.


LittleStar's Rating:

Review of the Potato Pancakes Recipe

 

Potato Pancakes Recipe

https://www.facebook.com/photo.php?fbid=644624425577232&set=a.419657704740573.94700.417669588272718&type=1&theater

Ingredients

1 Ideal Protein Potato Puree
1 egg
1 tsp baking powder
1 pinch white pepper
1 pinch thyme
1 pinch oregano
1/4 tsp. sea salt
Pam spray

Directions

1. Mix all the ingredients together in a shaker (let sit for 3 mins)
2. Heat pan and spray with Pam
3. Pour batter into pan (making pancake shaped portions)
4. Cook until you can flip them
5. Serve and enjoy.  Makes 3-4 pancakes

Review

I am always amazed at the creative recipes for the different package of Ideal Protein food.  When I saw the picture with this recipe, I knew I had to try it.  The potato pancakes look amazing!

First thing to mention is, do not use the ball in the shaker!!  What was I thinking...  so letting sit for 3 minutes was actually trying to get the dough out of the ball.  Once I got it out, it was quite thick, and not something that I could pour into the pan, per the instructions.  So I formed into ball with my finger and flattened into the pan.  Quite messy, and a bit frustrating since I felt like I was wasting some of it (I like eating every last crumb!).

Once in the pan, they did fry up nicely, a lovely brown colour on the outside.  First bite, delicious!  These are really good!  I may have overcooked a little bit, afraid that the middle would not be cooked.  I added a few drops of hot sauce, and dipped in Walden Farms Ketchup.  Fabulous!!


LittleStar's Rating:

Review of the Tortilla Recipe

Tortilla Recipe

http://www.3fatchicks.com/forum/ideal-protein-diet/288038-ip-weekend-chat-sat-9-28-sun-9-29-2013-a.html

 

• Mix IP potato purée and 3 1/2 oz (7 Tbsp) of warm water
• Make 2 tortillas by spreading the mixture into 2 thin circles (about 6-8" diameter) on a hot griddle sprayed with Pam
• Let them brown on both sides, flipping once
• Stuff the tortilla 

 

Review

Imagine a fabulous Mexican meal.  Whether it is a tacos, fajitas, or burritos, the wonderful contents are always wrapped in a tortilla shell.  There are many variations on the tortilla shell, whether it be soft or hard, corn or wheat, with spices or flavouring.  Well, even on IP, you can have a tortilla shell!

I was having thick chili for dinner, so I thought a tortilla shell would be great to have with it.

The recipe is extremely easy.  Just add water to the potato purée, spray a frying pan, flip once, and you're done.

The taste was fabulous.  At first, I thought it looked too much like a pancake and wasn't sure what it would taste sweet, somehow.  But it was a great vessel for my fabulous chili, and it would be great for as a taco or fajita shell.  I loved that I got to have two tortillas out of one packet.  It was thick enough to hold up to my chili.  I might experiment with a bit more water so that I can have a slightly bigger tortilla.  Not sure how thin it would be possible to go before it would not hold up, but I will try and let you know.

Overall, very tasty and very adaptable to a number of meals!

LittleStar's Rating:

Review of the Artisan Flatbread recipe

 

 
Artisan Flatbread Recipe

(https://www.facebook.com/photo.php?fbid=568513963188279&set=a.527733120599697.117736.417669588272718&type=1&theater)

Ingredients

1 Ideal Protein Potato Puree

1 whole egg

1/4 tsp baking soda

1/4 tsp sea salt

1/4 tsp basil

1/4 tsp oregano

1 tsp olive oil

1/2 tsp garlic powder

1 pinch cilantro

2 oz water

pam spray

Preparation

1. Preheat the oven to 350
2. Mix all the ingredients in a bowl
3. Spray a cookie sheet with Pam
4. Pour mixture
5. Bake in the oven for 20 minutes or until desired texture

Review

I was a little leery about trying out this recipe.  I had tried the potato puree once before, very early on in my IP journey.  I made it per the package instructions, and found that it tasted very pasty, not like mashed potatoes at all.  But despite my reservations, I decided to try this recipe.

It was quite a simple recipe to follow.  The only modification that I made was to omit the cilantro.  I hate cilantro!

The flatbread came out of the oven smelling wonderful!  It looked like flatbread.  Definitely flat, but I wasn't really sure how flat to lay out the mixture on the cookie sheet.  I let it cool for a couple minutes (might have been less because I was really excited!) and cut it with a breadknife into strips.  I wanted to eat them as breadsticks with my soup.  My first bite was......Amazing!  The outside was crunchy and crust like, the inside was moist and tender.  The mixture of seasonings gave it that little bit of extra flavour that worked really well together.  I ate about half of it dipped into my veggie soup, and the other half plain.

This is definitely something that I will make again.  It is also very versatile, depending on how you cut it.  I could be used as a flatbread, as a burger bun, as breadsticks, as a sandwich bun.  A definite winner and an addition to my list of recipes to make again.

 

 

LittleStar's Rating: