Update: Okay, so I have to admit that my first attempt at the post was poor. I procrastinated and wait till the last minute to make the recipe and then waited till the very last last minute to right the post. Not my best. Sorry. Here is the update version:
I am so excited to be joining in on the Food Matters Project! Eating healthfully and consciously is very important to me. This is our first recipe from Mark Bittman’s The Food Matters Cook Book and from our Food Matters Project. The first recipe is courtesy of Sarah from 20SomethingCupcakes. Please visit her site for the entire recipe. See how the others of us participating did with our version from the Food Matters Project website.
This recipe is good. For me, I had a hard time with the skewers. I almost skewered myself! I think the issue was that the squash is such a hard, dense vegetable. It did not skewer well. I did like how easy the glaze was. I also liked the heat from the chipotle peppers, but I’m not a huge fan of the smokiness. Ever had mezcal? I ended up only making 3 skewers and tossing the rest in the pan with the glaze. I also cut up part of the squash into 1/4″ sticks to make garlic squash “fries”. I’ll post on that later.
And now that I read so many of the others people’s posts, I need to step it up! They did such great things. Thought out of the box and made different recipes. I just made the recipe as is…..onto the next recipe!
Looking forward to next weeks!
xoxo,
Dominica
I bet you could substitute any chile that's been soaked for a while and leave out the adobo and they'd still taste pretty darn good. They look lovely!
I think it's hilarious so many of us had near injuries with the wooden skewers. I agree
The smokiness is strong, I added more honey and decided I want to make them again with something like pineapple on the skewers to balance the flavors