Hey.
So, as I have discussed it with some of you here, our almonds have been activated, but even weaponised autism bodies need the fuel.
All jokes aside, inflation is crazy everywhere. Just ordering some stuff was viable some time ago, but it's getting less so. Plus, tasty food is good for your general well-being and making it so is not only a skill all adults should have in my opinion (you are strong, independent adults, learn life skills that make you depend less on everyone else), but it can also be fun.
As much as I would love to feed you all, that's obviously impossible. The next best thing is, I curate a little collection of recipes and break it down so you can make it with relatively simple ingredients that don't depend on specific brands and using from scratch stuff as much as it is viable. Making your own pasta and churning your own butter would be fun, but I work a full time jerb that's not ASMR whisper cooking on Tiktok in a peasant dress.
It's going to be a combination of food from all different kinds. Some Hungarian (none of the war crimes Americans call goulasch), some Asian, some inauthentic shit that will get you cancelled, some mains, pasta, soups, desserts.
So gather around, my friends and eat like kings.
You're viewing a single comment thread. View all comments, or full comment thread.
Comments (46)
sorted by:
SPICY PUMPKIN PASTA (one pot recipe) It's autumn, so I thought at first I would tell you how I use pumpkins. Normally what we have here as "pumpkin" is the butternut squash variety, but I think every sweet-ish edible kind should work. Make super sure it's not the strictly decorative type.
Here we don't really have the canned stuff, so my first step is cutting up your pumpkin to pieces, putting them in an oven dish (I usually put baking paper under everything, to be safe), preheating the oven to 200°C (about 390°F) and letting them go for a good 40-60-ish minutes. This is not science, keep checking. Once they are soft and there is some of that nice color on it, you are done. Cool it a bit, spoon the cooked flesh into a bowl and mash it up with a fork or one of those potato molester things.
Yes, you read correct, no seasoning or sugar or anything. Why? Because that way we can use them for both savory OR sweet dishes.
From now it's easy.
cream cheese makes it more creamy, mozz makes it more cheesepull-y.
I either put in about 125 g of the squishy mozz balls (4,5 oz) or 100 g cream cheese (3,5 oz)
In a pot you fry up your bacon cubes. The key to crispy bacon is to not have the heat too high, just be patient.
Once it's done, take out the bacon bits to a plate. If you are lazy, you can leave it in, but it's going to cook soft. The flavour will stay, though, so no biggie. Add your onion and garlic and sautee them in your bacon grease.
Add your pumpkin mush and stir around a bit, then pour in the stock. Add the spices and stir it around. You just made a very watery pumpkin soup. YAY.
Add your pasta right into the soup. You are going to cook your bone dry pasta on medium heat in this stuff. As the pasta cooks, the sauce gets thickened. Stir it from time to time so it doesn't burn to the bottom. (If your pasta is not cooked, but the sauce is too thick, just add a bit of water, no big deal.)
Once pasta is cooked and sauce is thicc, turn off your heat and add your cheese product + your bacon if you took it out. Mix it in.
American retard here... how much pumpkin do you use? 1 butternut or equivalent? Here we have easiest access to 15oz (425g) or 29oz (822g) cans and I have no idea how to figure out how much to use.
Shit, I am the retard, I forgot to write it?????
I usually use around 10oz-ish. Edited it in now.
God bless you and Merry Christmas