This particular batch I was not as specific as I should have been.
I'm making it again on Wednesday....I will post the new recipe.
Basically something along these lines.

Beat together:
-1 large tin of pureed pumpkin (not pumpkin pie filling)
-3 eggs
-1 tin regular evaporated milk
-3 heaping teaspoons of cornstarch
-some demerara sugar (not certain how much in this batch - like two heaping tablespoons)
-two tablespoons of garam masala (any cinnamon combo should work)
-a pour of Jamaican vanilla extract - maybe a tablespoon? or two?
-lots of sprinkles of salt from the shaker
-a bit of the cream of tartar I bought for the meringues (don't think you need this - but it is supposed to stop stuff from weeping which pumpkin pie has a tendency to do - so I may as well use it since I won't be making those meringues anytime soon).

poured this into six small buttered ramekins (pie plate/cake pan/pyrex of any sort should suffice)
baked at my oven's one temperature until firmish.

eat warm with whipped cream if you dare/have calories to spare

I think they are very similar, Yooly?

ramekins... hard no...
Jamaican vanilla, oh my. But I do have vanilla splenda!?!?!?!
Garam Masala? I should. But I don't. But I have pumpkin spice!
Demerara Sugar, again, oh my. Yooly is right, high end! ... I'm sure I'll find something *hides head and mutters liquid sucralose* unless, of course, it's needed for structure.

Looks through cabinet and asks timidly: would ed smith pumpkin puree do? Now where did I put that tin of evaporated skim!

I do have that "brownie" pan that never worked that great... but it "pre-slices" and lifts and all that fancy stuff.... hmmmmm.........

INTERESTING. (does greek yogurt fit in there?!?!?!)

Maybe next weekend though. a bit too busy tonight. Maybe not. This is tempting!

My friend brought a sort of French version of this dish to me last week. Beans in broth. I think I turned it a little bit more Mediterranean using olive oil and kale and tomatoes and carrots and vegetable broth and great northern white beans.
It's really pretty good. I'm pleased with it for supper tonight and I'm putting a dozen meals worth away into the freezer later.
About 240 calories per serving and it didn't need to be that high but I went a little bit crazy with the olive oil ... 🙂

The bean stew looks beautiful! Like PAV, most of my meals are good but not very photogenic.

A few too many sugary treats yesterday resulted in stomach upset today. I don’t know whether to rejoice at being unable to overload on sugar or be sad that I’ll need to restrict that too. So many foods that I can’t tolerate unless I’m very moderate!

Today was careful, bland food and hoping to feel better tomorrow.

actually I don't necessarily count NOT wanting to over-indulge as a bad thing. The problem for me with treats is that I am not treating them as a treat because hey: the more the merrier, right? So something has to impose a limit to my quest on treat maximization! Currently I guess it's logging... but a timely tummy ache... not sure if it would be a terrible thing for me! Assuming that enough treats can be consumed before onset!!!!!

That was a late night, PAV! Nice to have bunnies waiting for you on this side of your sleep

Not sure what I am having for supper today - slept in late and have woken up somewhat voracious - going to have to changeup the standard breakfast plan if I'm going to make it through to supper. Might add some green soup to the morning menu

Green soup bunnies for breakfast That was a first. Perhaps I should throw in some red bunnies later today.

I have pickled turnips! I like "swedes". Wait a second them swedes are rutabagas not turnips, aren't they? Dang... grocery store here I come (it would be cheating to ask google, or I guess we should now be saying, the "new bing"!)

I think they are quite good all on their own - no sweetener, no butter

Hey mashed rutabaga. You will be surprised!

489g cauliflower and 499g of broccoli deployed for bunnies and nuked to semi ready status. I would like to register a protest for my under filled bags! I was so happy to be deploying a kilogram of bunnies and they cheated me! 🙀

Nice to hear you liked those turnips, they really go well in salads! They are also very good mashed, as PAV said. You WILL need some butter and a little grated nutmeg to really make it work tho.

Got some fresh ραδίκια (I google this as common chicory in english) from the village, so I had to make a Fricassee stew with them (aygolemono to be exact)!

Since it will be a couple of months till my feta can is ready..I caved in and bought a low fat one from the store. Will do.





They were delicious! Obligatory greek salad too.

Yoolypr wrote: »

Would the Fricassee work with kale, collard greens, or chard? Spinach?

Of course, you can put pretty much everything you like! For example, a well known combo is lettuce with spring onions and a little dill. Sorrel, spinach, leeks, chard, hartwort, collard, purple amaranth etc etc can also be used, we tend to go with what is in season (or simply what we forage when going out for a walk).