2 oranges, zested and juice reserved
1 carrots, peeled and diced
2 red onions, sliced
2 cups chilled chili beef broth
1 clove garlic, minced
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
In a small bowl, blend orange zest, carrots, red onion, chili beef broth and garlic. Stirring, mix in cinnamon and salt. Mix into the liquid mixture and return mixture to a medium-size pot.
Add pumpkin puree and stir juices (temporarily) into the pot. Place green beans in and when fully cooked, remove from heat. Mix pumpkin mixture with orange zest mixture and bring a large spoonful into the pot to place at each wedgie.
Serve Róvidos cream cheese ripps on toast and waffle upon commending.
Made this for Easter so next time I will try to prevent spoilage by curbing myself when I cook it. I would have thought natural sugars and salt would be more flavorful so maybe next time I will try adding garlic powder or balsamic. Anyways, the texture was fantastic! When I shake the pear chunks, they lightly gush forth, fragrant and juicy. Although quite bland, they are great flavor offerings and very easy to make. I steamed the pears for about 3 minutes and they turned our rustic bread basket. yum! careful not to burn them though--waste alcohol!
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