Sociopath Community

Pumpkin Carbonara

A delicious autumnal twist on an italian favorite! 🎃🧡🍁 Although the classic Italian dish is made with cured pork pieces we are using bacon, because why tf would I slice a slab of cured pork why I can buy pre-sliced cured pork 🙃

Ingredients:

Pumpkin

Bacon

Garlic

Heavy Cream

Parmesan cheese (shredded)

Enough pasta for the number of people eating

1 Tbs Butter

Now the measurements for this aren't exact, you can pretty much eyeball anything and just tweak it to your taste. I would suggest keeping the amount of butter down around 1 tbs tho since it is just for sauteing.

First, lovingly give your little pumpkin friend a bath

Then, carefully cut out the stem and cut the pumpkin into 4 quadrants. Scrap out the guts and seeds and save them for friendship purposes. Massage olive oil all over the inside, outside, and edges of the pumpkin pieces and bake at 400° F for 30 minutes.

After taking the pumpkin out of the oven, set it to the side and let the pieces cool down. While the pumpkin cools start boiling a pot of water, and cut your desired amount of bacon into small squares. I used 3 slices, but in retrospect I would recommend 6 or more. Mince your desired amount of garlic as well, I recommend 3 large or 5 small cloves.

When the water comes to a boil put in the pasta. Keep checking the pasta periodically from this point and remove from heat when it has reached the desired level of tenderness.

Around the same time the pasta goes into the water melt the butter in a large saucepan over medium high heat. Add the bacon and cook until it is cooked through but not crispy. Turn the heat down to medium low and add the garlic. Turning the heat down here is important so you dont burn the garlic pieces. Sauteed your garlic and bacon for about 2-3 minutes, until the garlic is soft and aromatic. 

When the garlic is nice and sauteed, turn the heat down to low and add in heavy cream. It is important to turn the heat down so you don't scorch the cream! Low and slow is the way to go with milk on a stove. Give it a good mix and periodically raise the temp in increments back up to medium heat, scraping the bottom of the pan frequently to check that the cream isnt burning. If the cream starts burning to the pan turn your heat back down some.

While bringing temp of cream up to medium peel the skin off of the cooled pumpkin pieces. If you were patient and let them cool all the way the skin will slough off easily. I used 2 quadrants. Put the pumpkin in the pan and mash them into the cream. In hindsight I could have used a food processor here to puree the pumpkin, but mashing wasn't hard and saved some dishes.

Now it's all about heating your pumpkin cream mixture. Bring the heat up past medium as high as you are comfortable with WITHOUT scorching the cream on the bottom of the pan. Mixing frequently heat until bubbling. When the sauce starts to bubble mix in your parmesan cheese and let it all melt.

Did you remember to keep an eye on your pasta while making the sauce? Very good. It's now time to drain the water and mix your pasta into the sauce. Mix it real good to coat all the pasta and it is ready to serve c:

You're obsessed with pumpkins. But that does look awesome.

Pumpkins warrant obsessing over.

Tryptamine said: 

You're obsessed with pumpkins. But that does look awesome.

 It's pumpkin season. 

Pumpkin Honey Glazed Chicken

Oh yeah, you heard me right. I needed to use some leftover pumpkin so BOOM

1/3 Cup Honey

1/3 cup homemade pumpkin syrup ( made by simmering pumpkin in water with brown sugar)

1/4 of a small pumpkin, roasted and mashed (I used leftover from yesterday, see above recipe)

1/4 cup soy sauce

1/4 onion, minced

3 garlic cloves, minced

1 tbs chopped fresh parsley

1 sage leaf, chopped 

3 medium chicken breast filets

3 tbs cornstarch

1/4 cup of cold water 

First, in an instant pot mix the honey, soy sauce, pumpkin mash, and pumpkin syrup well. Make sure the mix is smooth and you dont have globs of honey stuck to the bottom. 

Next mix in the herbs, garlic, and onion. Then place the chicken fillets into the sauce, using a spoon to coat the top well.

Place the lid on the instant pot and set to the light meat setting for 20 minutes. When the timer is done release steam manually and remove the chicken with a slotted spoon.

Mix the cornstarch into the cold water first. Then mix the solution into the sauce in the pot. Set the instant pot to the saute setting and cook for 5 minutes with the lid off, stirring constantly.

While the sauce thickens on sautee, shred the chicken on a cutting board. When the 5 min timer is done mix the chicken back into the sauce to coat, then serve over rice.

It's Lit 👌🎃🐓

 Link to Blanc's soup thread so all my recipes are in one place and I can stop driving myself crazy looking through my half dozen accounts and blanc's looking for everything.

https://sociopathcommunity.com/Forum/Topic/4439/2/soup-#post47176

I only have one account any other blanc or claiming to be blanc accounts is not me 

just this account is me :) 

While we’re talking about autumn recipes the fucking Starbucks pumpkin scones and pumpkin cream cheese muffin is so amazing but I need a dairy free version or it makes me violently fucking ill so 

I need to try and create that but yeah just putting that out there those are two fall food ideas that fucking slap 

oh but their pumpkin bread doesn’t have dairy and is yummy alternative 

I tried a drink I made up and it’s a iced chai tea latte with a pump of pumpkin and some cinnamon on top 

it’s way too sweet for me to just like drink on its own but it’s nice to have the flavor to sip while having your scone idk, it’s still a bit too sweet for my taste 

I prefer more bitter so maybe a dirty chai with a shot or two of espresso and then a little bit of like nutmeg or something toffee. Not sweet though. And then a drop of vanilla and a pump of pumpkin or, instead of almond/oat milk substitute try making a pumpkin cream or froth, put some cinnamon powder on top and a dash of coa coa powder too why not. That would be more my taste I bet. 

I don’t like drinks that are too sweet or too sugary typically but the flavor of the pumpkin and the creamy ness of the chai tea latte is a really nice moment I just need it more bitter and less sweet so that recipe should work 

 Sorry I just went full barista mode but. I’m used to doing orders like that at light speed for hours upon hours without stopping so. To me that’s not difficult to make but I wouldn’t make someone else make it. I’d just do it myself I have the frothing machines at home and espresso etc. 

its basically a chai cappuccino but make it fall 

hehehehe so cute 

Lemon meringue‘s made at my old work 

the pastry chef here was very skilled and talented, and had a passion for creating pastries. He could do a lot cooler stuff than this but he stuck to the basics because that’s what sold the most. 

one thing I learned at this job was, consumers often like what is simple, and familiar. Not many people do come in wanting to take risks and try new things that they don’t know what they are.  

the simple ‘basic’ and unoriginal things sold the fastest and at light speed.