Did someone say “broth” and “pudding”? We are awash in them!!
What fun we are having making new treats from the broth and puddings.
Today I made a Minestrone soup from some leftover spaghetti sauce added to a jar of the broth. Then added a big pile of finely chopped chicken, some cannellini bean soup, several tablespoons of tomato paste, and egg noodles, then topped with shredded Sharp Cheddar cheese at serving time.
Dessert was another experiment in pudding enhancement. Having been inspired by a Frangipane Pithivier on a friend’s blog yesterday morning, I rooted about in the pantry and came up with some almond meal flour, and added that to some of the vanilla pudding from last night; also added a generous spoon of organic almond extract, and a scoop of yogurt.
DH had his untopped, but I was generous with the pistachio nuts on mine.