Ive talked ad nauseum about how Ive been gluten free for close to two decades (insert awkward joke here about “how can that be since Im only 24!?”).
I dont use gluten free pasta/bread entirely because they werent around when I made the switch & I never bothered to add them in later.
Im an intuitive eater and ever since I realized gluten was the trigger for my symptoms Ive NOT intuitively craved any of that stuff.
Ive also yammered at you about how Im not a foodie.
My foods tend toward the super basic (life-long. my poor mother was baffled by my tastes as a child) & since I
cant stand rarely indulge in sauces etc. I strive to be food-adventurous in *other* ways.
I know my best chance for raising a Tornado who loves a wide variety of healthy foods is to practice and not preach.
And without fail, whenever I do any of the things listed above, the Tornado *asks* to be involved & taste what Im sampling.
My new obsession with manipulating KELP into a noodle’y substitute was no different.*
First, of course, I brought my query to the Book of the Face.
I knew I wanted to try kelp. I had no idea what one did with the kelp. I was certain you’d have my answers.
And you did.
You gave me tips. You told me it was, indeed, possible to make these CRUNCHY STRANDS more chewy noodle like. You completed me when you know to what I was referring when I said:
Kelp. Kelp Kelp. Words lost all meaning.
Our kitchen adventure was born.
The first thing that struck me with the kelp was it, unlike the shirataki, did NOT need to be refrigerated (until after opening).
We snagged it from the cupboard and ripped.right.in!
Being who we are the child and I IMMEDIATELY had to smell the kelp.
Although Id read repeatedly it had no odor (unlike the shirataki) we were skeptical.
We sniffed (no odor!). We examined the package (lottsa scentless liquid in the bottom). We rinsed the kelp (even though we’d not seen anywhere stating you had to).
After we dried our kelp we plopped it in a bowl.
Without missing a beat the Tornado announced:
It looks like a bowl full of hair!!
Interestingly (thankfully?) it didnt feel like hair. It felt more like al dente pasta!
And then the fun began.
Our (finger quote) recipe (unFQ) called for us to cut the kelp into pieces and soak in tomato sauce for thirty minutes.
My soon-to-be second grader could not *wait* for the cutting process:
Her cutting enthusiasm was quickly eclipsed by the fact I told her she could dump in the tomato sauce and mix it by hand! (Id been informed this was the best/easiest way to kelp-mix.)
And then we waited.
And *then* the Tornado kept asking me is it time yet? is it time yet? oh mama I know I keep asking Im just so excited is it time yet???
And *then*, after 30 minutes bathing in tomato, our kelp was ready.
She insisted on tasting first which thrilled me to no end.
I loved the fact she was adventurous enough *not* to want me to taste before she would it.
- We liked. We both agreed we’d have liked more had we never known it was kelp! Somehow we couldnt get the notion of not-noodles-IS-SEAWEED our of our brains.
- We doctored. After adding some meatballs our kelp tasted even more like spaghetti.
- We done. We agreed we want to try kelp again. (pesto? alfredo? salad?) We also agreed next time we’d choose a different soaking sauce.
Are you a current-kelper? And, if not, are you now sufficiently intrigued to kelp right along with us?
*I have no idea from whence this obsession arose. possibly from here? all I know is I was struck with the MUST GET KELP and couldnt stop until I gots me some.