with thanks to Closet Cooking
- 1 (15 oz.) can of chickpeas (reserve liquid just in case)
- 1 cup pumpkin puree
- 1/4 cup tahini
- juice of one large lemon (1/4 cup)
- 1 clove garlic
- some cinnamon
- salt, pepper, cayenne to taste
puree everything in food processor
I wish I had served this with red pepper wedges ...
Filo tartlets with Spinach, Pumpkin Feta and Pine nuts
with thanks to mediterrasian
|6 sheets filo (phyllo) pastry|
|2 cups peeled, diced pumpkin|
|5 tablespoons extra virgin olive oil|
|1 bunch spinach (around 8 oz/240g)—stems removed, chopped|
|1 tablespoon finely chopped fresh dill (we used dried dill)|
|½ teaspoon salt|
|¼ teaspoon freshly ground black pepper|
|4 oz (120g) feta cheese—crumbled|
|1 tablespoon melted butter|
|2 tablespoons raw pine nuts|
Basically - prep Phyllo as usual (I used four sheets per tartlet for 8 sheets total) - cut sheet in six equal squares. Sauté everything except get and pine nuts. Add feta, stir ... fill cups of muffin tin (12 each) bake 22 minutes on 350 - somewhere along the way add pine nuts to tops for light toasting. we had filling left over which will be used as a hash. Everyone loved these.
I just made up a recipe.
about 2 cups of roasted pumpkin
bag of peeled parsnips
1 white onion roasted
1 small purple bell pepper roasted
1small red pepper roasted
3 cloves garlic roasted
Creole seasoning mixture to spice it up (Tony Chachere's)
heated then pureed to consistency of soup
served with dollop of greek yogurt and pipitas
I made this a few days in advance and re-heated.
Husband didn't like - said it tasted like a baby food ... more for me.
One Baked Brie in a pie shell and topped with black cherry jelly (delicious)
Wrapped Brie in pie crust, brush with egg and melted butter (he said lots of butter) bake at 350 for 20 minutes top with jelly to serve
Deviled eggs ... the way I fix 'em. Recipe available upon request.