courtesy of Martha Stewart's recipe. I think this is the first time I've ever made real buttercream and am not sure that it was worth it. It was the Swiss Meringue Buttercream recipe from Martha's Baking Handbook and it turned out very, very buttery. I ended up adding about a cup of powdered sugar to cut the taste. I'm sure that goes against all that is buttercream, but I really couldn't serve it otherwise.
Fall is a really lovely time, and part of the joy of the season is how there is pumpkin everywhere! Why not use the pumpkin in a savory, stew-like chili and celebrate the coolness of the season with a warmth in your stomach! ;)
Anyways, Linda emailed me this recipe that she threw together and it sounded amazing, so, here it is. Try it for yourselves!
Ingredients:
can of pumpkin
can of black beans drained
can of kidney beans mostly drained
half can of stewed tomatoes
one chopped fresh tomato
one red bell pepper
half large onion
couple random chunks of yams, butternut squash, and parsnip (medly from trader joe's)-roasted
cinnamon
honey
nutmeg
cumin
red pepper
brown sugar
ginger
salt
pepper
Directions:
saute onions and red pepper until tender. roast yams, squash, parsnips until tender. chop up into smaller pieces. put everything in a big pot and let simmer for at least 2 hours. when everything is getting soft, mash everything a little with a potato masher to get a better texture.
eat until full.
Final Elizabeth note: As Linda mentioned in the email, she tends to throw things together and season to taste. I was a little afraid of making it too sweet, so while I added nutmug and brown sugar (and would have included some honey, if I were in possession of any) I added those in smaller quantities than the cumin and cayenne.
