Blog Archives
Quick Recipe: Maple Glaze Dipping Sauce
Happy Fall to everyone out there whom is a fan of the season, or just seasons in general! While admittedly my favorite season is Summer, Autumn is a close favorite, even though it leads into shitty, cold, awful Winter. Nevertheless Fall features some of the most awesome, unique food combinations you’ll see the entire year. You get the tail-end of Summer’s bountiful vegetables, combined with all the delicious Fall harvest of apples, pumpkins, squash, and random spices.
We’re featuring a super-Fall-y dish next week, but in preparation, we offer this dipping sauce that goes with it, or any other number of foods you want to get some nice, dark, Fall sweetness added to. Especially try them on our apple fries.
Quick Recipe: Maple Glazed Pulled Chicken
Back last year we featured a delicious Fall-themed pizza which had an awesome mini-recipe inside of it. On the pizza we added some pulled chicken, cooked in an awesome combination of maple syrup and soy sauce. It was sweet, sticky, dark, complex, and other adjectives which could describe your sex-life. Most importantly of all though, it was delicious. For today’s quick recipe, we’re featuring the full details for it. Put it on sandwiches or just eat it on its own, it doesn’t matter, just put it in your body somehow.
Pizza Lab #24: Pumpkin Pulled Chicken Pizza
Hot on the heals of like eight billion pumpkin posts, we here at Poor Couple’s Food Guide are pleased to present to you… another freakin’ pumpkin post! Yeahhh!
I joke though, we actually love pumpkins. As Meg mentioned in Food 101: Roasting Pumpkins, they’re really awesome because they’re a festive Halloween/Fall decoration, but can also be used as food as the season starts winding down to a close. We’ve made pumpkin pizza before, though that one was a dessert. This year we instead wanted to try and harness the savory possibilities that pumpkin possesses. That’s what led to Pizza Lab #24, Pumpkin Pulled Chicken.
Food 101: Pumpkin Roasting
In an ideal world, we would have had this post up before Thanksgiving and pumpkin pie making time. But alas, time got away from us, and that did not happen. But, perhaps it’s even better timing now, as people transition from fall decorations to Christmas/winter ones. As we covered in pumpkin seed post, pumpkins are cool because they’re both festive seasonal decorations, and food. So instead of just throwing those pumpkins you bought for decoration out, roast them! You can roast them in slices and eat like you would other winter squash, or you can roast them for pumpkin puree. This is probably the most versatile option, since there are many things you can use pumpkin puree for. You can use any size pumpkin you have on hand, but these guidelines are written for sugar pumpkins, which are the smaller ones. If you’re using big pumpkins, like the kind for jack o’lanterns, roasting times may vary.
This is a sugar pumpkin
Both roasting processes begin with cutting your pumpkin in half and scooping out the guts. And also preheating your oven to 375 degrees (Fahrenheit).
The beginning
Thanksgiving Leftovers Week: Savory Pumpkin Spread
Our last entry in Thanksgiving Leftovers Week is a quick, useful, little recipe which creates an interesting condiment that’s surprisingly good. If you’ve gone through the trouble of roasting your own pumpkins or just used canned puree, and have some leftover, your first reaction is to panic and OH GOD WHAT DO I DO WITH THIS SMALL AMOUNT OF PUMPKIN?! Pumpkin puree is an interesting ingredient in that while it’s yummy and tastes great in pumpkin pies, most people don’t know what the hell to do with it outside of that. That’s where this recipe comes in handy. Similar to guacamole, this savory pumpkin spread is great for dipping or as a sauce on and in other dishes. Try it out, you won’t be disappointed.
Leftovers Utilized: Pumpkin puree, spices(?)
The Poor Couple's Food Guide 
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