PHILIPPA76 Recipe Reviews (Pg. 1) - (18029346)

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Pumpkin Curry Soup

Reviewed: Nov. 27, 2004
Reading the other reviews here, I also modified as follows: more salt, more curry powder (another teaspoon or so), a bit of cumin, a bit of nutmeg, a few coriander seeds, less (about 1/2) milk. that said, it was delicious! I really like spice and flavor, so your mileage may vary. Afer eating a bowl, it reminded me of a delicious mushroom curry soup I had had, so I sauted some white mushrooms and threw them in. That made it even better in my opinion! Try it! If you like mushrooms, you won't be disappointed. Overall, the soup needed a few adjustments, but was quite good. Not particularly "pumpkiny" though, so skip it if you're in a pumpkin mood.
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Chili-Flavored Turkey Stew With Hominy and Tomatoes

Reviewed: Nov. 27, 2004
YUM! I really really like this! However, I made a few SUBSTANTIAL changes: I added beans instead of hominy. Hominy doesn't exist in the Northeast - at least that I could find - so I used beans. I used two approx. 1.5 cups of kidney beans, and then used black beans. I was originally going to add only another 1/2 cup of black beans, but then I changed my whole approach (which I'll get into), so I opted for the whole can (14 oz?). 2. I let this cook a LOT longer than recommened - approx. 2 or more hours. It was very "stew-like" when cooked in the way recommended, which they admitted from the start, but I decided that I really wanted thick chili, not stew. It worked awesome! I think the starch from the beans had a lot to do with that, so keep that in mind. Anyway, my version rocked. I can't vouch for the recipe in its orignial form, except to say that it smelled good from the moment I got it in the pan. One last thing - it's definitiely on the spicy side. My sensitve boyfriend couldn't eat it. I like spice, and I could, but my nose did run a bit. Modify the chili powder as you see fit.
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