Yesterday at the outpatient surgery center, the nurses brought in chili as part of a fundraiser. Interestingly, one of the RN's made "Pumpkin Chili." Her recipe was basically a standard recipe for chili including beans, beef, and what not but also included one can of pumpkin puree. The pumpkin did not add too much to the taste but added a nice and thicker texture rather than a watery/soupy consistency. Thought it was an interesting idea and could be applied elsewhere.
My mullagatawny soup turned out decent. I ended up having to add a little Splenda because one can of coconut milk was not enough. Maybe a can of pumpkin puree would have done the job.
Have a good day.
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