In Which I Pretend To Be Vegetarian But Am Really Just Too Poor To Buy Meat

Hello my darling readers,

I recently visited one of my friends in our great nation’s capital. It was a totally kick ass, ridiculously booze filled weekend that left me completely impoverished. No joke I just paid for gas with a roll of quarters that I counted out from my piggy bank….I literally walked into the gas station and handed the cashier $10 in quarters, which is some how not as awful as a grown woman with a piggy bank….

So I had to figure out a way to feed myself on the cheap this week without going on a pasta fueled carb-bonanza. SO obviously I decided to make something with pecans. For anyone who doesn’t know, pecans are foolishly expensive, I bought a quarter cup and it cost $2.50! Please excuse me while I quit my day job to become a pecan farmer. (For real though a quarter cup is probably like, what, 5 pecans. That’s 50 cents a pecan people, outrageous!)

While I lament the state of my finances here’s a recipe for goat cheese and pecan stuffed acorn squash (because clearly goat cheese is also my idea of a “price friendly” food, no wonder I’m broke)

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Ingredients

1 acorn squash
1/4 cup pecans
2 oz. goat cheese
1 tbsp melted butter
2 tbsp maple syrup
1/4 tsp dried thyme

Instructions

1. Heat oven to 375 degrees. Cut squash in half and scoop out seeds. Brush with melted butter and place cut side down on a baking sheet. Bake for 30 minutes.

2. Mix pecans, thyme, and maple syrup together. Cut goat cheese into two 1 oz rounds.

3. spoon half of the pecan mixture into the hollow of the two squash halves put 1 oz of goat cheese in each half and the cover with remaining pecan mixture. Bake for another ten minutes.

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Then just enjoy! It works as a meal in itself or as a side dish if you are less poor than me. It’s got a great, sweet, salty, crunchy, smooth thing going on. Shout out to The Georgia Pecan Commission for the recipe, also if they are hiring I will work for pecans.

Have a cheap cocktail for me (but not a PBR, I do not condone ironic liking of things, enough hipsters, we get it)

-Audrey

recipe from http://www.georgiapecansfit.org/recipes/item/acorn-squash

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Keeping Warm in This Ridiculous Cold

If any of you readers are like myself your house was built in the very early 1900’s and subsequently is extremely cold in the winter and extremely hot in the summer. My house is prone to chilly drafts, poor heating and snow drifts during inclement weather.

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an actual snow drift building inside my kitchen window,
The window is completely in tact what is happening?

So sometimes the best way for me to supplement a pre-electricity era heating system is to cook something in my stove (or more often pretend I am going to cook something and just let the stove heat up for an hour while I watch an America’s Next Top Model marathon while wearing three Snuggies to keep warm). This time around it was Pecan and Squash soup.

I adapted this recipe from Adventures in Cooking a blog with infinitely better photos than mine, I’ll link the original recipe below.

Ingredients

1 large acorn squash, cut in half and with seed pulp removed
1 tablespoon brown sugar, divided
1 tablespoon olive oil
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup chopped pecans
3 cups chicken or vegetable broth
3 tablespoons honey
1/4 cup cream
1/2 cup Parmesan (optional)
1.Preheat oven to 375 (glorious, glorious heat!) Cut an acorn squash in half and scoop out the pulp. Set, cut side up, on a baking sheet, drizzle with olive oil and rub with salt, pepper and cayenne.
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I got some small spice bowls for Christmas. I am extremely excited about them.
2.Divide brown sugar evenly into each half. Place in the oven and roast for 40 minutes. Remove from oven and set aside to cool.
3.Keeping the oven at 375, spread pecans in an even layer on a baking sheet and roast for about five minutes. Keep an eye on them because they will start to burn fairly quickly. (I definitely did not ruin a bag of pecans in this manner and then melt a trash bag when I tried to throw them away). Set aside and let cool.
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4.Once the squash is cool enough to handle scoop out the flesh into a blender. Add the pecans, broth and honey and blend until smooth.
5. Pour into a pan and add cream (and Parmesan if desired, I was out so I skipped it). Warm on the stove stirring occasionally and serve.
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totally delicious
You can adjust the seasonings to your own taste, I had mine with bread and some shaved Gruyere (it was the only cheese in my house). And if you “forget” to turn off your oven for another hour and your house manages to get over 60 degrees, your secret is safe with me reader.
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Gruyere goes with everything
Have a warm-you-up cocktail for me!
-Audrey