- Hey, everybody! - Hi.
- It's Katie, oh, and that's my husband, Chris.
- Hi, I'm Chris.
- I'm obviously not in the Tasty kitchen
because we are right now,
all of California is under quarantine.
So, Tasty and all the other people at Buzzfeed
are working from home.
So we're still going to be making as many videos as we can
for you guys, based on stuff we have in our kitchen.
With that said, we've been doing this for about a week,
and the days are kind of getting a little bit
like all the same.
So, you know, kind of break up the monotony,
is I would do a date night tonight.
- Ooh. - For us.
- That's fun. - Okay.
(both laughing)
And I'm only going to use what's in our pantry.
I'm going to get going, I have all day to do it.
Yeah, you're going to give me a kiss.
- Yes. - Don't you dare.
(Katie whimpers) (lips smack)
I can't, now we kissed.
- We're married. - We never kiss.
- We do. - Okay.
(lips smack)
- Ooh-hoo!
(piano music)
- So, the first course is more like a snack.
But I have these garbanzo beans or chick peas,
as they're called.
I'm going to make hummus.
I'm just going to strain the garbanzo beans,
rinse these guys.
Hold onto this juice
because we are going to use this in our other recipes.
Because since we have limited resources right now,
I'm just trying to make one can go as far as it can go.
Save the juice!
Now that those are rinsed,
we're just going to place them into our blender.
Then we're going to add our salt, cumin,
one or two cloves of minced garlic, and blend this baby up.
While this is blending,
you're going to add in two tablespoons of fresh lemon juice,
a quarter cup of water, and two tablespoons of olive oil.
(blender whirring)
And we
have
hummus!
Yeah, look at that.
Now, we're going to plate it.
A lot of hummus recipes usually use tahini,
this one does not.
It just, I didn't have any in the pantry.
When plating this, to make it a little fancy,
you can take a spoon and do some swirls.
Once you've finished with your spoon,
take a little bit of olive oil,
and I'm just going to do a little bit around, not too much,
paprika for color, well bam!
Cover this, and we're going to put it in the fridge
while we make our next recipe.
(jazz music)
Now, I'm going to make
a four-ingredient peanut butter cookie.
I had a huge, like a huge,
like I should just show you the jar.
Here's this huge jar, had so much of it.
I was like, I should make a dessert with this.
So, whoa, I hit my finger,
ow.
So, let's get started.
First ingredient that we're going to do, peanut butter.
I have crunchy peanut butter.
This recipe would honestly work better with smooth.
But I am using what I have.
Next, we're going to add a half a cup of sugar.
Our third ingredient is going to be that juice
from the garbanzo bean can.
It's also called aquafaba.
This is used in a lot of vegan recipes as an egg substitute.
So add three tablespoons of aquafaba.
And we're going to get
to blending it up. (mixer whirring)
And this is basically it for the recipe.
Those ingredients,
and then I'm going to melt some chocolate later
to add a little decoration.
All right.
We're just going to take a golf ball size,
and this is going to be,
this is going to be a little sticky.
So you're going to set that down.
And I actually have these crystal coasters,
and they have this really neat design on the bottom of them.
So, I've washed them,
and I'm going to press the cookie down.
Whoo!
Oh, baby!
If you do not have a crystal coaster with a cool design,
'cause not everyone has that, you can take a fork.
All you do is press down one way,
and then across the other way,
kind of make this nice little grid pattern.
Last one is done.
We're going to put this in the fridge.
No, we're not. (chuckles)
We're going to bake it.
Oh, my God.
Whoo!
These guys are going to go in the oven
at 350 degrees Fahrenheit for about eight to 10 minutes.
Whoa!
These cookies have baked.
They have cooled,
and they are ready for their fourth ingredient
which is none other than chocolate.
Take one of our beautiful cookies,
and I'm going to dip about half of it into our chocolate.
And we're done with our cookies!
I definitely already ate one.
(jazz music)
I thought it would be kind of romantic to make pasta.
A lot of rich pastas like ones I've made in the past,
it uses a lot of egg yolks.
And actually, we're not going to use any eggs,
so this is technically a vegan pasta.
We have a half a cup remaining of our aquafaba.
So we've used that garbanzo bean can for hummus,
for cookies, and now we're going to use it for pasta.
So today, we're going to use all-purpose flour,
a teaspoon of salt.
And once that's nice and mixed up,
I'm just going to take the base of a bowl
and I'm just going to make a well in the center.
Now, I have a half a cup of the aquafaba,
and I have our olive oil.
I just want to combine the juice with the oil.
Pour that into the center.
And we're going to slowly bring in the edges of the flour
into our aquafaba oil mixture.
(jazz music)
And now, this is really starting to come together,
kind of like almost a shaggy dough.
I'm going to take this out, and put it on our surface here,
and then work it and knead it together.
And any flour that is just not incorporating
into the dough after a while,
I'm just going to move those off to the side,
just so that I don't get a bunch of dry clumps in my dough.
And you're going to keep kneading it.
So gently, you're going to push in and out,
and I like to rotate as I go,
so basically, I'm just going to keep kneading it
until your arm wants to die.
There's also a heart method of doing this.
You go away from yourself, you come back.
And you go away from yourself, you come back.
Away,
back.
We're done!
Look at our little pasta boy!
We're going to cover him in some plastic wrap.
So, let that sit for 30 minutes at room temp in your house,
and we'll be back.
Okay, our dough is nice and soft.
I'm going to cut this guy in half.
Make sure you wrap up the other dough
so that it doesn't dry out.
And then I'm going to try to shape it
in as much of a, kind of rectangle shape as I can
before I start rolling this out.
(jazz music)
Once it's thinner but not crazy thin,
we're just going to do this.
This is also going to help us get that rectangular shape,
and work the pasta dough.
Whoa!
Oh, my arms hurt.
This is good.
I need to exercise anyways, so boom.
Doo, doo, doo, roll out.
Okay!
Whoo!
I have rolled that out pretty thin.
Fold one end to the center, and another end to the center.
And I'm going to fold that again.
You can take a knife, I have this bench scraper,
so I'm going to use that to cut my slices.
I'm doing fettuccine, so they're a little bit thicker.
(jazz music)
And then you're going to unroll your pasta,
and there you go!
A fettuccine!
(jazz music)
Once you have all of your pasta unfolded,
toss in a little bit of flour.
That way it keeps it from sticking together.
I'm going to repeat this with my other part of the dough.
And then I'm making sauce, and then we're going to eat!
Be back.
Boo!
We're in a new place in my house.
It's where the stove is, it's where the fridge is.
Final thing we're going to do is make a lemon Alfredo sauce.
First thing we're going to do
is melt two tablespoons of butter.
Add in some minced garlic.
Cook this garlic until it's fragrant.
Add two tablespoons of flour,
and we're going to use a whisk to mix that up.
You're just going to incorporate the flour and the butter.
Let this cook for a few minutes,
just so that we can cook the flour taste out of it.
Once your mixture is bubbling,
we're going to slowly whisk in warm milk.
And we're using a whisk so it can help get out those clumps.
There we go.
Final bit, bring this mixture up to a low simmer.
And then we're going to let it thicken up,
which is going to take about like five to seven minutes.
This sauce has gotten nice and thick.
I'm going to turn off the heat, add in some Parmesan,
salt, pepper,
and mix that in.
Oh, ho, ho, ho, ho, this is going to be good.
Add in a zest of one lemon, mix that in.
We're going to slowly, slowly pour in lemon juice.
You want to do this slowly as you whisk.
Okay, perfect.
Now that our sauce is ready,
we're going to throw in our pasta.
This only needs like 60 seconds.
I'm also going to throw in some frozen peas.
I'm going to reserve a little bit of the pasta water
before I strain it.
Add a little bit of this pasta water into here,
and loosen it up a bit.
Add in the pasta and your peas.
Gently mix them into that sauce.
Oh, ho, ho, ho, ho.
It's time for a romantic dinner for two.
Okay.
(romantic jazz music)
Opening course, we've got the hummus.
I have cut up celery sticks and carrots
that I was using for stews.
We've got this beautiful lemon Alfredo sauce
with handmade pasta and some frozen peas.
Finally, for dessert,
we have those peanut butter chocolate cookies.
Oh, I put lipstick on too.
Yeah, okay.
Chris!
- Oh, wow, this looks amazing.
That looks like fancy hummus.
That looks like,
fancier than store-bought hummus, I would say.
- It's, oh, fancier than store-bought.
- Fancier, fancier than store-bought. (chuckling)
- Did you notice anything?
- Yeah, you've got lipstick on.
- I'm wearing lipstick.
(lips smack)
- Do I have any? - Yeah, you definitely do.
(Chris mumbles)
Before we go wash our hands, we just wanted to say,
have a great night.
I hope that you find time for some type of date night,
even a date with yourself.
I know some people are by themselves right now.
And I hope you feel like we're with you.
- I feel really lucky that we had enough in our pantry,
we could make something, that you can make this.
This looks really good.
It's just a really nice thing you did, and I love you.
- I love you too. (lips smack)
You kissed me with my own lipstick.
Do I have a mark?
- Yeah, you do.
- Does it look like you can see it in the camera?
- No, it's not going to show up.
(Katie laughing)
(soft jazz music)