I’ve continued my foray into healthy cooking tonight. Since my Mom is out playing Bunko, and my Dad is in North Carolina, the house is empty. Tonight seemed a good a night as any to give a new recipe a whirl. My friend Rachel told me about these pumpkin dumplings, so that’s what I set out to make.
The whole recipe calls for canned pumpkin, flour, nutmeg and eggs. Once I made the dumplings, I had to sauté them in some butter and then I sprinkled them with a bit of shredded mozzarella cheese and sautéed spinach. The spinach was an extra tip that Rachel told me about, and I’m glad she did. It really helped the taste.
All in all, I was pleased with how the dumplings came out. I ate half the batch tonight, and am bringing the rest tomorrow for lunch. I found that putting all the ingredients together helped me clear my head. It’s been a bit of a rough day, and I’m glad the kitchen was there for me to just try things and experiment. Even if I got things wrong, it wouldn’t be the end of the world. It would just be delicious.