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Pumpkin Turkey Chili

Reviewed: Feb. 5, 2012
Pretty good, but a little too mild for us - needed lots more seasoning. That's why I gave it a 4. If you add more seasoning, it'd get a 5. Very easy. I tried to follow the directions exactly, except I used about 15 ounces of Mild Rotel instead of diced tomatoes. I don't like tomatoes chunks, so I blended it before adding it. I also immediately added about 5 cloves garlic because we like it. And, I semi-blended the peppers and onions so the flavor permeated the turkey well, since my husband doesn't like turkey. When it was done, I felt it was too mild. So, I added a lot more chili powder, pepper, cumin, coriander, and a touch of red pepper. Plus I added more salt. My husband actually liked it! A first for turkey. We put it on tortillas and topped it with a lettuce mix, kale, pepper jack cheese or cheddar cheese, and avacado. We will definitely make this again. I love it that the pumpkin adds nutrients and fiber. We plan to make it and dehydrate it to use on a backpacking trip. Tortillas travel well, as does hard cheese. So, this will be good! I will try it with lime on the leftovers. Plan to also try substituting beans for the turkey to accommodate our vegetarian friends and our desire to eat less meat. May also just add beans and kale or spinach to make the kind of chili we usually have with crackers. And, I will probably use medium Rotel next time for more spice.
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Roast Pumpkin and Feta Risotto

Reviewed: Feb. 5, 2012
This was a disaster. The instructions are not clear on just how to go from a cooked pumpkin to how much to add to the rice. My pumpkin turned out to be too old, so I cooked it just to use as a server and substituted canned pumpkin, which I baked in the oven with olive oil and salt and pepper. When I mixed it all, I added the entire 28 oz. can - may have been too much. It was very bland. I had plenty of chicken broth, so it was fine there. So, I kept adding salt and pepper to help, but it didn't taste right. We decided to add brown sugar, which we thought was tasting good. But, by the time we got it to the table, most of the family couldn't finish it because it was too rich, too bland, too sweet - you name it. I really wanted to like this! Maybe if I had used a fresh cooking pumpkin or squash it would have worked, but as it is, none of the family is willing to try this one again. And, asking us to stir in the liquid a half cup at a time was extremely messy and time-consuming! When we make Spanish rice, we just brown the rice and add the whole amount of liquid, cover, and check on it for 20-minutes to add water if necessary. I won't do it the way the recipe says again. Ruined some very good feta. Wish I could try it again - but its a bad memory now.
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