Author Archives: iwanttoeatyou

Cannin’ Carrots

Big ol’ bowl of carrots.

So say Crafstine sees you coming home from work and says, “Uh. Hey. I have a lot of carrots? Do you want some to pickle? I ran out of quart jars….” you say HELL YES. Have you ever had spicy pickled carrots? NOW YOU WILL.

This recipe made 6 quarts of carrots and we used Sherri’s recipe from Put ‘Em Up! Another blogger used Sherri’s recipe with a larger volume since she was also doing quarts, which helped us out a lot. Here’s the blog post!  Let’s Go!!!!

 

10 cups Distilled white vinegar
3 cups Sugar
7 Tablespoons Salt
4 Jalapenos, sliced (or cherry peppers…or both? or any other spicy delicious pepper)
8 – 10 Garlic cloves, peeled and sliced
1 Tablespoon Red Pepper Flakes

 

We didn’t end up using red pepper flakes because we had some seriously spicy peppers. To start out, prepare your jars. My stove is ANCIENT and takes A LONG TIME so this is all about time management for me. I start the jars before I do anything with the produce that I’m processing. Once you get your jars going in the hot water bath to sterilize them, prepare your jar fixin’s.

 

Peppers and garlic. WASH YOUR HANDS IMMEDIATELY/DO NOT TOUCH YOUR EYES.

 

Start your brine! Put the water, vinegar, and salt into a pot and bring up to a boil. Once it’s boiling, you can either simmer it until the jars are done, or if you timed it juuuusttt riiiight you can just pour it right into the jars!

Once your jars are good to go, about ten minutes in the bath, take them out and start packin’. I’m not sure how many pounds of carrots we used, since Crafstine had THE BIGGEST BOWL EVER, but we didn’t even use the entire bowl that was shown -we probably used 3/4 of the bowl. Put the peppers and garlic in, the carrots can be packed in as much as you can fit, and then pour the brine over the carrots. Headspace should probably be around 1/2 an inch, because as the carrots move around and release their own fluids, the liquid covers enough. Heat up some lids in some hot water to activate the seal and sterilize the rings, and process in a hot water bath for 10 minutes.

 

 

Enjoy these with sandwiches! Burgers! On hot dogs! Straight out of the jar! I hope you enjoy these, as these are probably my favorite pickle.

 

Stay cool while canning! With the stove on for hours it gets brutal in the kitchen.

Until next time!

-megz

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This is BERRY delicious!

This post was brought to you by:

Curiosity with St. Germain! Gin and Tonics! 

Disclaimer: Maybe you want to limit yourself to one of those. We’re dealing with potential botulism here. PS: These were delicious.

Crafstine and I, in a fit of frustration the other day, made Strawberry Jam! It’s BERRY DELICIOUS. Now is prime time to get your strawberries. I read online that because of the freaky weather, strawberries may have a short season. Don’t delay! These guys are amazing!

This recipe is from the book Well-Preserved, and it is dynamite! I’m looking forward to canning other recipes from this book. I took it out of my library and you should too!

8 cups of sliced strawberries

6 cups of sugar

1/3 cup of lemon juice.

5-6 8 ounce preserving jars (with lids and rings! and if you are not good with measurements/eye-balling amounts, ALWAYS prepare more jars.)

First off, place your empty  jars into a big pot filled with water- submerge those jars and put them on the stove to boil. That sanitizes the jars and enables us to fill them with molten hot lava-like jams and they won’t crack. Your lids and rings should also be sanitized, but I like to do that right before we fill the jars because of the questionable amount of jam you may have. If you have less than you sanitize, it’s not really good for the lids to be subjected to hot temperatures (in the sterilization process) because it activates the seal and may create a faulty seal the next time you use that lid.

In a heavy pot, put the sliced strawberries in and heat on medium heat. Crush the strawberries with a potato masher, to the consistency that you prefer.

Add the sugar and lemon juice and bring to a boil. Now, you may be thinking, HOLY SUGAR. THAT AMOUNT OF SUGAR WILL CREATE DIABETES. I agree, it’s a lot of sugar, however, sugar helps it set and increases volume. It also is a PH issue where you want to create an acidic environment, but not too acidic because that’s yucky, and the higher the acidity the less likely you will have bad bacteria in your jams growing and creating botulism. Usually I follow this to a T in recipes because I don’t want to get botulism. Crafstine is planning on experimenting this summer using low-sugar/no sugar needed pectin, but that kind of scares me. She’s bold.

We also added vanilla extract because vanilla and strawberry is AMAZING. It was nice little glug, probably three teaspoons?

Bring that to a boil. Once it’s boiling, reduce heat and let it simmer for 15-20 minutes. It should thicken and be delicious looking.

Once it has thickened, you turn off the heat, stir for two-three minutes, remove the creepy foam and then you’re ready to can!

Remove your hot jars from the pot (keep the pot boiling) and place on a towel. It’s important for these jars not to hit anything or be subjected to varying temperatures because they’ll crack. You should have specific tools for this job too; jar lifter, magnetic stick to get lids and rings out, and a funnel. I’ve canned without these items, using tongs and ladles, but it’s a real pain in the neck.

This recipe calls for leaving 1/4 inch headspace. Fill your jars and leave 1/4 inch headspace. Remove air bubbles using a wooden spoon handle or chopstick.

Once you have all your jars filled, then you can sanitize your lids and rings. I typically take a small saucepan and just take water out of the boiling pot of water and throw the amount of lids in. That way, the water is already boiling! Once they’ve been sanitized (10 minutes), you can remove them with your magnetic stick and then put that water back in the pot.

You put the lids on and then put the rings on just until they are fingertip tight. Do not TIGHTEN them, just turn them until they stop turning. Then, using your jar lifter, place the jars back into the pot of boiling water and boil them for 10 minutes. Remove from the pot and put back on the towel. Soon, you’ll hear the PING of the jars, letting you know that they’ve set!

Once they’ve been sealed, it’s advised that you leave them in the same spot to cool for 24 hours. They’ve been through a lot, and you don’t want to shake ’em up too much. After that, it is suggested that you keep them on the shelf without the bands on. Label them with what it is, and when it was made. As a rule of thumb, you should eat these preserves within a year. I know I go through a lot of homemade fruity jam in the wintertime on sandwiches, crépes, pancakes, toast, in breads, in frostings, in…..well, you get the idea. These last a long time, you know what’s inside of them, and you can adjust to your own taste!

Good luck! If you’re seriously interested in canning, it’s important to know all of the proper sanitation and PH rules because you seriously do not want botulism. Seriously.  There are many different resources out there in book or internet form for you to find and learn more!

-megz

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Baked Ziti!

HEY! So I graduated (hurray!) and will hopefully have a: a life, and b: time to blog.

Last night I made good housekeeping’s baked ziti, which I found via serious eats. It is SO GOOD and you bake it in the skillet that you sauté everything in, which is awesome. I didn’t use a skillet, however, because I don’t think mine can go into the oven. I’m too scared to try.

Ingredients:

Olive oil

1 28 ounce can of diced tomatoes (I used crushed – boyf and I are moving and that’s all we had in our extremely bare pantry-good housekeeping said to buy whole and chop yourself via food processor and WHO THE HELL has that time/desire to do so many dishes!?)

6 cloves of garlic: chopped

1/4 teaspoon red pepper flakes (you can adjust to your liking; this made it pretty spicy!)

1 box of ziti (I used penne which was 13.2 ounces (?) and partially whole wheat)

3 cups of water

parmesan cheese

4 ounces of mozzerella

1/2 cup of heavy cream

1/4 cup fresh basil- chopped (I didn’t have any, so I used a smaller amount of dried)

Okay! Let’s go! Preheat the oven to 400 degrees. Heat the olive oil in your skillet (or pot: I didn’t use a measurement because I think I ended up using more because I had a bigger surface area), using enough to coat the bottom on medium low heat. Add the garlic and the red pepper flakes and cook for about a minute until it’s fragrant. Add the tomatoes and bring up to a boil- after it begins to boil, reduce to a simmer and add the 3 cups of water and the pasta.

Cook the pasta until it’s tender, about 10-15 minutes (depending on your type of pasta). Once that is tender, add the 1/2 cup of heavy cream and basil and stir very well. Once the cream is combined, add parmesan cheese (I only had the terrible canister kind because I was making risotto tonight and needed the fancy kind) to your liking and stir well.

Once that is done, add the mozzarella right on top and pop that baby into the oven for 10-15 minutes, or until the top is browning and bubbly!

Enjoy this carby-cheesey delight! I know I did.

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Veggie Burgers…with Bacon.

So, maybe your boyfriend (or girlfriend) is really good at making burgers. I mean REALLY good at making burgers. And maybe that significant other gets kind of upset when you suggest that you want to make homemade veggie burgers.

 

WHYYYYYY?? ISN’T THAT SOMETHING YOU CAN DO WITH CRAFSTINE?????”


Well, I didn’t do it with Crafstine because she’s busy working on her final grad paper (I should be too, but instead I’m making veggie burgers….hahahahahaa….wahhh….) but the boyf is gone for the weekend, so I had the opportunity to make them without him whining every second about how I’ll never want to eat one of his burgers again (I do!!!!).

I got this recipe from 101 Cookbooks. I made a few changes, however. I left out the sprouts and the lemon zest (because I didn’t have them) and added a piiiinch of cayenne. I’ll add more next time, because I didn’t really get a kick. Those were the only changes I made, and I followed the cooking procedure to a T.

Not shown: breadcrumbs, eggs, and toppings. I added guacamole, tomato, and bacon. 

I was also hungry so I made the patties much bigger. I got  8 patties out of the mixture, since I made them bigger. And I didn’t have bread either! So I used two patties as bread and put the “toppings” in the middle. ….I’m a fatty? I was hungry!!!

tadaaaaa!

I highly recommend Heidi’s recipe for these burgers. They were delicious, although a bit messy, but isn’t that the fun of eating? You know, like chicken wings.

 

-megz

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Salmon Night!

HELLO EVERYONE. The other night I made this dish that I got from my Epicurious app that was originally from Self magazine? I don’t know. It had a lot of extra steps that were completely unnecessary. After realizing that the recipe called for me to use SO MANY PANS and not combining anything until the plating, I decided to change the recipe to make it simpler. Let’s go!

It’s originally called coconut spinach snapper. I used salmon instead.

Ingredients:

1 tbsp olive oil

2 salmon…steaks?

2 cloves of garlic

1 tsp fresh ginger, grated

1/2 cup diced onion

1 can light coconut milk

1/2 cup fresh cilantro, chopped

1 tsp soy sauce

1 splash of hot sauce (I used Franks)

4 plum tomatoes, diced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1 bag of spinach, washed but not dried

1 cup of basmati rice, cooked (I used brown basmati rice)

lime juice, to taste

salt and pepper

 

So! In a large skillet, heat the oil. Season the fish with salt and pepper and place the fish with the skin side up in the pan once it’s hot. The fish will go back into the pan after we cook the other stuff, so give the fish probably 2 minutes (in a really hot skillet) per side. I’m not even sure if you’re supposed to put the skin side down when cooking salmon, but I did and it was fine.

Once you have pre-cooked the salmon, remove from the pan and add your aromatics. These guys are the onions, garlic, and the ginger. Let those guys soften and then add the peppers, tomatoes, and lime juice to taste (I just used half a lime). Once these soften a bit, then you can add the coconut milk, hot sauce, and soy sauce.

I also added the cilantro at this time, because I have cilantro frozen into cubes in the freezer (so the water would have to melt). Bring that to a boil, add the salmon, and then reduce to a simmer. Then add the spinach. 

Once the spinach wilts, and the salmon is flakey, you can take it out. I served this on top of brown rice, which I made throughout the process of making this dish. It was super easy and relatively quick! Most importantly, it was DELICIOUS.

 

Until next time!

–megz

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CRÊPES!

SO. You want to make crêpes, because you don’t want to go to the grocery store to get more eggs and you’re sick of pancakes. THAT IS SUCH A GOOD IDEA.

I love crêpes…but, fun fact: I’ve never had a crêpe outside of my own kitchen! So I hope this recipe is actually GOOD compared to real crêpes. I have adapted this recipe from allrecipes.com: http://allrecipes.com/recipe/vanilla-crepes/

But if you go to that link, you’ll see that it calls for A TON OF BUTTER…and EGG YOLKS? WHAT DO YOU DO WITH THE WHITES? I clearly do not like egg white omelets since I usually eat sticks of butter for breakfast (kidding).

So, here’s what I do:

1 1/4 cup milk, depending on what kind of milk you have. The less fat, the more liquid-y they get, so keep that in mind.

2 eggs (whole! who wants to separate anything?)

2 tablespoons vanilla extract (OMNOMNOM)

1 1/2 cups flour

2 tablespoons sugar

pinch of salt

2-3 tablespoons of melted butter

Melt the butter! While that’s melting, mix your milk, eggs, and vanilla extract together. I then usually try and sift the flour/sugar/salt, but sometimes it’s hard in the morning. Add those ingredients to the wet and, if you didn’t sift, use a whisk to combine. Once the butter has cooled (not completely, but you don’t want to cook your eggs!) add the butter and whisk to combine.

In a large skillet (you do NOT need a crêpe pan!), spray pam/add melted butter all around it, and get it nice and hot on medium heat. This is where it gets tricky:

Measure out a 1/4 cup of batter and put it in the pan.

Pick up the pan and SWIRL the batter around, creating a thin, hopefully circular shape. These should be really thin, so they will also cook quickly. Usually the first side doesn’t get brown but you can tell that it has solidified and and the edges have started to curl and you can flip it. Keep an eye on these guys, because they really do cook quickly! I tend to put the completed crêpes on a plate and into a warm oven before we fill them. 

Once you’re ready to fill them, you can fill them with anything! These are sweet crêpes because of all the delicious vanilla, so we usually fill them with lemon curd, nutella, and any kind of jam we have floating around (usually homemade and canned from the summer!)

The rest is essentially assembling them like a burrito! Lay a delicious slather on one side and roll up. 

Before and after!

Alright. That’s all I’ve got for now!

–megz

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PIZZAPIZZAPIZZA

Hey guys,

It’s been kind of quiet around here! I know school has kicked back in, and that’s my main reason for not posting as frequently as I would like. Lately, my life has looked like this:

 So yeah. That’s my internship computer, filled with PDFs and highlighted text about….instant messaging. What is my life?

Anyway, so yeah, lately I’ve been eating things that I would totally be into blogging about, but realize mid-bite that I didn’t take ANY pictures and am too tired to blog. School be damned!

Here’s my pizza dough recipe. I wrote in my response to the survey that my favorite thing to make (or was it eat?) was pizza. HOLY CRAP I love pizza. This is based on joy the baker’s recipe (you guys also love her, right??), but I add more herbs and do more with the yeast.

1 teaspoon of rapid rise yeast

1 cup of warm water

1 1/2 cups of whole wheat flour (I’ve tried using more, but then the dough gets REALLY dense)

1 1/2 cups of AP flour

Honey

Olive Oil

Herbs! Crushed red pepper flakes! CURRY POWDER?

Put the teaspoon of yeast in the warm water and let sit while you put the flour in the bowl of a stand mixer. You could totally do this by hand, which is so bad-ass, but I have no idea how to do it without a mixer, so good luck.

I also, with the flours, add herbs. My boyfriend REALLY likes oregano, so I put a lot of that in there (probably 2 tablespoons), and then about a tablespoon of basil and two teaspoons of thyme. This is where you can get creative! Last week, I made a thai chicken pizza, so I put curry powder. I will often times put crushed red pepper flakes in, but it depends on what’s going to be on top.

I then add a squeeze full of honey. This is probably around a tablespoon, but it depends on how sweet of a crust you want.

I then add olive oil. I make sure to pour the olive oil (around 2 tablespoons) onto the dough hook so it doesn’t get stick.

Then, I add the water, and turn that baby on! The mixer that is, although the yeasty water should be nice and foamy. I let the mixer knead the dough until it forms a ball at the bottom of the bowl like this:

Then, I don’t bother kneading it again. I do touch it to make sure that it’s not too sticky. It should be sticky, but if it gets stuck to your hands, keep kneading it and you’ll have to add more flour. I usually add it by the 1/4 cup full, but it varies depending upon how much olive oil was used/how humid it is.

After it’s ready to go, not too sticky, etc, take out the hook and cover it/keep it in a nice warm spot for at least an hour. 

I keep mine on the stove because it’s an old school gas stove that always has an open flame. And will eventually explode from a gas leak or something. Yeeeeahhh…it’s the perfect place for the dough, since it’s nice and toasty!

After 45 minutes, I pre-heat my pizza stone. I throw it in the oven and put it up to 400 degrees. It’s super important to let your pizza stone come to temperature in the oven at a gradual pace so it doesn’t crack (which is my worst nightmare!). After 15 minutes, take the stone out, put some flour on it so the dough doesn’t stick, and punch down your dough (which is SO satisfying). I typically can stretch it out just using my hands, but sometimes I need to use a rolling pin. No big deal. Once it’s stretched onto the stone, top it with whatever you fancy! Tonight’s was sausage and pepper….mmmmmmmmmmmmmmm.

Oh yeah. That’s nice! 

So that’s that. ❤ PIZZA ❤

–megz

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Dr. Jekyll/Mr Pie

PIE PIE PIE PIE PIE

Hey guys! I LOOOOOOOOOOOOVE pie. The only problem with pie, for me, is the process of making it. In fact, each time I make it, I usually cry because my dough breaks and there’s never enough and wah wah wah wah wah. This doesn’t happen when you’re baking with Crafstine! who is a mad scientist in the kitchen. The title of this post shows that. This recipe is a mixture between a very structured recipe, and something that Crafstine created IN HER MIND. ON THE SPOT.

My most favorite pie is the apple pie that my mom makes. She gave me the Good Housekeeping Step by Step Cookbook for my 20th birthday, since that holds a lot of recipes that she uses. Unfortunately, the apple pie (THE MOST IMPORTANT RECIPE) is not the same that she uses. So, I scribbled down all of the changes so I would have hers. Then Crafstine came into play. She saw the double crust factor in the book and raised it less carbs.

The bottom crust is the same as my mom’s:

1 1/4 cups all purpose flour

1/4 teaspoon salt

6 Tablespoons of butter flavor shortening

Filling:

6 big apples

2/3 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons lemon juice

and I think Crafstine put ginger in there? probably 1/2 teaspoon, at most.

In a large bowl, mix flour and salt. With a pastry blender or two knives used in scissor fashion, cut in shortening until mixture resembles coarse crumbs.

Sprinkle in 4 to 6 tablespoons of ice water, a tablespoon at a time. This will vary based upon how humid it is! Mix lightly with a fork after each addition, until the dough is juuuust moist enough to hold together. This was my problem. Crafstine saw that it came together, and I was all, “MORE WATER? IT’S STILL CRUMBLY? IT’S BARLEY STAYING TOGETHER, MORE WATER!” but I listened, and she was totally right.

Shape dough into a ball, wrap and refrigerate 30 minutes.

After 30 minutes, you can take the dough out and start rolling. Right before the 30 minute mark, we peeled and sliced the apples into 1/8 inch thick slices and combined everything in a bowl. Crafstine rolled out the dough RIGHT ON THE PLASTIC WRAP (BLOWING MY MIND!) and then we put it into the pie pan. Put the filling in, and then get ready to get weird. Crafstine’s genius mind came up with the idea to create a streusel-like topping with:

1/2 cup raw almonds

1 teaspoon honey

1 teaspoon vanilla

1/2 stick of butter

2 tablespoon of flour

3 tablespoons brown sugar.

We put it all in a food processor, and it was AMAZING. We crumbled it on top, and put it into a pre-heated oven of 400. After a while, we could really smell the almonds getting toasty, so we lowered the temperature to about 350. We baked it for about a 1/2 an hour, and let it cool for 30 minutes. I actually ate it for breakfast this morning (because I’m a child), and it’s a lovely (lovely!) mixture between soft, tart apples with a nice nutty crunch on top.

–megz

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thekitchn’s braised greens with chick peas

So last night, I mentioned that I would be making/reviewing thekitchn’s braised greens with chick peas, and BOY OH BOY, I am so glad I did. I changed a few things (surprise) and it was amaaaaazing! Here’s the original recipe: http://www.thekitchn.com/recipe-braised-coconut-spinach-chickpeas-with-lemon-164551

All the ingredients! Not shown: onion and wine.

My ingredient list:

2 teaspoons olive oil

1 small onion

4 cloves of garlic, minced

1 tablespoon fresh grated ginger

1/2 cup sun-dried tomatoes, chopped

A splash! of white wine (probably a tablespoon)

3 shakes/dashes of red pepper flakes

1 15 ounce can of chick peas, drained and rinsed

1 can of coconut milk (I used light)

1 teaspoon ground ginger (I just used fresh again at the end to brighten up everything)

salt and pepper to taste

Whole, roasted sweet potatoes (depending on how many you are serving/if you want to prepare leftovers)

Okay, there’s all the ingredients. Before I began chopping and everything, I scrubbed some sweet potatoes and threw them in the oven at 400 degrees while I prepared the rest.

I sautéed the chopped onion in oil, as per the directions state. Then added THREE shakes of red pepper flakes, and the four garlic cloves (Don’t anyone bust my chops about the garlic press. I can hear Anthony Bourdain cursing me out already, but anytime I touch garlic, my hands smell like it for DAYS).

I added the tomatoes after the onions softened and grated fresh ginger (totaling 1 TBSP). At this point, everyone was getting pretty sticky in the pot. I sort of panicked? And added a splash of white wine to deglaze the pan, but also create the needed acidic notes that I knew the dish should have. Since I added the wine, I didn’t add lemon juice. At the point, I also added the chick peas, after I drained/rinsed them.

WHERE DID ALL OF THE TOMATOES AND CHICK PEAS GO?

Anyway, I also used kale instead of spinach, so I added that earlier in the cooking process so it could cook down. I didn’t use my entire bag of kale (which was a pound), because kale is precious to me and I need to make more smoothies. I used almost the entire bag though, about 4 huge handfuls. I then added the can of coconut milk (mine was only 13.5 ounces?) and more freshly grated ginger. I lowered the temperature, but put the lid on the pot so the kale could soften/steam? faster.

As you can see, the kale cooked down quite a bit. Once the kale softened and cooked down, the sweet potatoes were ready to come out.

WHERE DID THE SWEET POTATO GO?

Oh, the sweet potato is in there. I loaded everything on top of it and proceeded to eat. I didn’t garnish it with toasted coconut or anything like the original recipe suggested, but it was incredible. Since I bought a 3lb bag of sweet potatoes at BJ’s, and a pound of washed/cut kale is $1.99 there, I can see me making this for us about once every two weeks…if not more frequently. I was going to have these leftovers over leftover couscous, but I “accidentally forgot” that we had the leftovers…(really, I just love any potato product and would rather eat potatoes than anything else, including couscous which I also love).

I know that the dish is supposed to be bright and tangy, and I think the wine accomplished that, because there was a slight tang to it (from the sun-dried tomatoes also). Next time, I will be sure to have a lemon to complete the dish with the zest and juice.

–megz

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101 Cookbooks Gougères Recipe

Hey guys! Do you like cheesey, beery, poofy bread things? Then I suggest you head over to http://www.101cookbooks.com/archives/gougares-recipe.html to get the recipe. I literally followed it to a T, so I feel like it would be silly to re-write the entire thing. I did, however, make some small changes (okayokayokay, I didn’t follow it to a T, but VERY close).

Ooh, that cheese…

When looking at the recipe list and seeing that “ale” is listed, I asked my beer loving/brewing boyfriend, “WHAT IS ALE? DO WE HAVE ANY?” Turns out, his winter warmer (made with raisins!) is an ale, so I used that. I also didn’t put fennel seed in because, ew, licorice.

The finished product....and beer related stuff to be used for bottling his latest brew behind them! Beer things everywhere.

It was quite a process, but totally worth it. So delicious, and made a dozen. I’m currently storing them in a tupperware and plan on re-heating them in the oven. I served them with….

 

Roasted squash, bacon, and kale over spaghetti.

This recipe I got from thekitchn. Here’s the link: http://www.thekitchn.com/recipe-pasta-wi-1-15183. I changed a few things with this recipe as well and used acorn squash instead of delicata squash. These two things together made quite the evening for me. I roasted the squash while baking the gougères, and while those guys were doing their thing, caramelized the onions/cooked bacon (instead of pancetta), and got the pasta started. In the future, I probably will just cut slices of onion and let them roast with the squash. Before serving, I splashed some more balsamic vinegar on the spaghetti as I was tossing everything around. The pasta gets a little dry, so you may need to freshen up leftovers with some olive oil.

In conclusion, I like my carbs served with my carbs. With more carbs inside of said carbs. Both of these, while extremely time consuming, were awesome. I would highly recommend them. Thekitchn has been killing it lately with recipes that I WANT TO EAT and tomorrow I’ll be making a sautéed kale/chick pea in coconut milk dish that was on their site within this past week. I’ll let you know how it turns out!

 

–megz

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