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turbojenn
FJ, I've no idea on the tilapia...seems a little long in the tooth to me...I don't think it would be dangerous, it would maybe just taste a bit freezer-burned.

Anyway, CultureHandy asked for my granola recipe over in Okayland, so here it is....and I have to say, it makes your kitchen smell SO fabulous!

6 cups old-fashioned rolled oats
1 cup unsweetened desiccated coconut
1 cup slivered almonds
1 cup roughly chopped pecans
1/4 cup sesame seeds
2 tablespoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup honey (or maple syrup if you prefer)

Garnish with dried fruits such as cranberries, cherries, currants, golden raisins, apricots, apples prunes, and/or dates


Preheat oven to 300°F.

In a large bowl stir together oats. coconut, nuts, and spices. In a small saucepan melt oil with honey (or syrup) over low heat, stirring occasionally – heat just until the honey melts. Add vanilla just before combining with oats. Pour oil mixture over oat mixture and toss to combine well.

Spread granola evenly in 2 shallow baking pans and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30-35 minutes. Granola will still be a bit soft when it comes out of the oven – it will crisp up as it cools. Let granola cool completely before storing in a tightly sealed container. Add whatever dried fruits you like to each bowl of granola, or if you want to add fruit to the whole batch – add about 2 cups of fruit after the granola cools.
quantumspice
A year is usually the life in the freezer, so aside from freezer burn issues, it should be fine. We've got a chest freezer in the basement that we put the meat (buy a ton at the butchers when it goes on sale, and we'll smoke extra meat til the food's about halfway cooked in October/November and freeze it so we can eat it in the winter).

Turbo, your granola sounds great! I've got a similar recipe, but over the summer, I got hooked on Kashi's seven grain granola and haven't made mine for awhile.


I've gotten in a lunch rut, BOO!
zora
What are some good side dishes that are naturally gluten-free? (By naturally, I mean no substituting)

I need some ideas for a dinner that I'm hosting.
quantumspice
Dunno.

I'm plotting my mom's birthday dinner right now - her birthday's Sunday. I haven't decided fo sure on anything but the cake. I've got this recipe for this cake that has unsweetened baking chocolate, semi-sweet baking chocolate, semi-sweet chips, and white chocolate in it at some point or another, as well as Bailey's (and I will probably add a teensy bit of Kaluha or coffee to deepen the chocolate flavor). It sounds really decadently rich, which is exactly what a birthday cake should be. I don't recall offhand if the consistency of the main icing/frosting/glaze - whatever you want to call the ganache - is suitable for whipping up or not.

I was thinking of doing some braised lamb shanks and roasted garlic mashed potatoes and a chopped salad, but we don't have any lamb shanks and it's probably too short of notice to get them, so it'll probably end up being the spiced pork with beaujolais-cherry sauce.
anarch
Chacha,

My (whole grain) spelt flour behaves like regular wheat flour, for breads. It is an ancient form of wheat, after all. I've never tried to make foccaccia though. What's your spelt flour doing when it behaves badly? Is it white flour or whole grain?

Also, are you familiar with the baking911 site? Lots of helpful tips there. I've never noticed discussion fo alternative grains there before, but ah I see now there's a Bob's Red Mill sponsorship blurb on the front page, so who knows.
chachaheels
Well, there's a baker in town who uses the spelt flour almost exclusively (the idea is whole grains, flours are stone ground or steel milled, etc.etc.) and I'd like to know what modifications need to be made in using this grain flour to avoid bread which doesn't rise or cookies which are less than successful.

I have seen focaccia bread being made with spelt and the actual dough is so much longer than the actual loaf (it's compacted down into a smaller shape before being baked) and I wondered if the spelt always produces breads with less fluffiness (perhaps it has a lot less gluten than regular wheat flour that's been refined and enriched).

I'm really grateful for the baking911 site...and I'll follow up with the Bob's Red Mill too. Thanks Anarch!
missjoy
I know I'm coming out of left field here - but I had to come in and brag that I pulled off (most of) a thanksgiving dinner for our thanksgiving this last weekend past. Joyboy barbequed cornish game hens (so we didn't have to go the big turkey route) and his mom helped but I made mashed potatoes, stuffing, broccoli and cheese sauce and gravey and pretty much coordinated everything.

Actually it doesn't sound like that much since Joyboy's mom made the apple pie for dessert and the beets with the meal - but I thought it was pretty good of me!
opheliathemuse
Zora, try googling celiac's disease. Rice, corn, amaranth, quinoa, and kamut are the grains I can think of you will be easily to get ahold of. Tofu, beans, and eggs and meat the protein. All veggies and fruit. Maybe try having an asian-inspired dinner, or a southwest one? Unless you are really creative and want to go with lentils and saute them in ginger, butter, garlic, and garam masala/turmeric for a curry-style thingy? My step mom made this pie-thing out of quinoa and butternut squash slices. that was nice. Lots of veggies. Baked eggplant in olive oil? Try brown rice pasta. It's really good.
crinoline
Congrats Missjoy!! Successfully pulling off Thanksgiving dinner is a female rite of passage in my family (as in many families). I'm shaking in my boots to think of the day I have to prepare Tgiving for the 20+ members of my family(not this year, thank Maude). Good job!

I just discovered this website Cookshow , it has all sorts of cooking videos and recipes, it's very helpful if you're unsure of a technique.
kari
MUMP!

That website looks cool, crinoline.

Quantum-how did that pork turn out? I saw that on the foodie within website. Looks delicious!

My mom & I are going to get our Thanksgiving menu together soon. It's a group cooking effort usually.
quantumspice
kari, it ended up being an absolutely beautiful day instead of the craptastic forecast, so I ended up throwing steak on the grill instead. Just as well, I think the pork's cherry sauce would have been just too much with as super rich as that cake was!



We're starting to plan Thanksgiving, which'll be waaaaaaay smaller this year than in years past (none of us kids are dating anyone right now, so that gets rid of most of our guests)...

I'm rooting for a creamy sweet corn soup to start with, but I don't have ANY recipes. I did, however, have some at Bouchon in Vegas last week, and fell in love with it. (The soup had some diced potato in it, and was garnished with minced bacon and chives and OMG *blissfully delicious*) And if anyone has a recipe like that, I would love to see it!

But the bread is going to be a cranberry wheat one! I found two possible recipes (here and here), so it's mostly a matter of trying one of them out... I lean towards the first recipe, because I also lean towards that sammich (what can I say? I heart avacado salsa with turkey!) biggrin.gif
beck
i'm uk based so a little hazy on thanksgiving dates, but if it's not too late, i made a nice sweetcorn soup the other day when sweetcorn was still in season here. i just fried off some cubed pancetta and sweated onions, garlic and celery as a base. Added some chopped sweet red peppers (the long kind) and cubed floury potatoes, then the corn kernels, a couple of crushed birdseye chilies and some chicken stock. Simmered for about 20 minutes then blended and stirred in a little cream. if i made it again, i would take out the pancetta after frying and add at the end, i also wouldn't use the blender. A little chipotle would have been better than birdseyes to boost the smoky flavour but i have run out
kari
Beck, that soup sounds delish! I love chipotle, I bet that would be a nice addition. I am making a mac & cheese w/ chipotles this week.

Heh-I just noticed on my post below I put "MUMP instead of "BUMP." that makes me laugh.

kari
Geez! After the mump incident, I double post.

blink.gif
princess evangeline
voodoo princess here......
anyone have an idea for a vegetable side to be served with honey glazed coconut shrimp and gingered cocktail sauce
i would think a simple vege side without a sauce sounds good but.......
any ideas would help
divaintraining
what about asparagus? i know it sounds gross, but boiled with a bit of salt and pepper is a great healthy side for seafood.
MsYuefie
Asparagus sounds like a good idea and I have a simple yet delicious idea for ya. Melt a couple tablespoons of butter, add some soy sauce, toss asparagus in the soy-butter mixture and roast @ 425 for about 15 minutes, turning once about halfway.

It's really easy and I always have people say how much they like it, even my bf who doesn't care much for asparagus.
pollystyrene
Someone on a foodie forum I post on suggested coating asparagus with French dressing (not smothering it, but just a thin coating) and then grilling it.
MsYuefie
A foodie forum, you say? Care to PM me the details? I'm on Chowhound, but don't post often and when I do it's mainly on the California board.

Oh and is that Walter on your avatar?

I'm currently baking banana bread, gearing up for next week. I'm actually deviating from a recipe, using ideas I liked from a few different ones and seeing how it works out. So, we'll see...
pollystyrene
It is Walter on my avatar- PomPom from Homestar Runner in his Halloween costume as Walter. Hee hee hee!

The foodie website is Roadfood.com and it's Jane & Michael Stern's site. On the forums, I'm Abe_Froeman (the Sausage King of Chicago). It's a nationwide site, focussed on the off the beaten path, mom and pop type restaurants.
MsYuefie
Thanks polly! I like the off the beaten path, mom & pop places best. so yeah, it sounds like I need to check that forum out. Your avatar is freaking fantastic.

My banana bread came out heavenly. In fact I had one very small piece to try it out last night, and then my brother and his friends demolished it. I woke up this morning and it was gone. And he told me that consensus was "best banana bread ever." So I think I've found my new recipe.
pollystyrene
So, you're gonna share the recipe for "best banana bread ever", right, yuefie? wink.gif
auralpoison
I like to coat asparagus with some olive oil & balsamic vinegar & toss it on my indoor grill. I'm sure it would roast well.
MsYuefie
Sure polly smile.gif

Preheat oven to 325

2. c flour (all purpose, whole wheat or a combo. I used King Arthur White Whole Wheat)
3/4 tsp baking soda
1/2 tsp. salt
1/8 tsp freshly ground nutmeg (or cinnamon if you like)
3/4 cup brown sugar
6 tbs. butter (not margarine), melted and cooled
1/4 c. + two tbs. whole milk yogurt (I used Stoneyfield Farms French Vanilla)
2 eggs, beaten
3 large very ripe bananas, mashed
2 tsp. real vanilla extract
optional: toasted nuts (walnuts or pecans, I used about 3/4 c., so adjust according to how much you like), oats and/or sugar for sprinkling on top.

Grease & flour 9x5 loaf pan (I use Bakers Joy). Mix flour, baking soda, salt & nutmeg together well with whisk. In seperate bowl mix together sugar, melted butter, yogurt, beaten eggs, mashed bananas & vanilla. Add dry ingredients to wet in alternate steps, gently folding. When all flour is mixed in, fold in nuts. Add to loaf pan, sprinkle sugar across the entire top, then oats across the middle and bake for 45-55 minutes, until golden brown and wooden skewer or toothpick inserted comes out without any liquid batter.

It gets a really nice crunchy crust on the top from the sugar, and the oats look nice. My bananas were super ripe and I think that made a big difference in the taste this time. Also about 1/4 c of the walnuts I used were candied, since I only had 1/2 c. of regular walnuts left.

AP, I love to make asparagus like that too. Sometimes in the summer I use lemon juice & olive oil and throw it on the outdoor grill. Damn, now I want some asparagus for dinner.
laniethezany

I have a question for you wise, barefoot, precocious BUSTies:

I tried making some cinnamon swirl bread the other night - you made a batter and poured half in the pan, then put a layer of cinnamon/sugar/nut mixture, another layer of batter, then another layer of the cinnamon mixture, then marbled it vertically, if that makes sense (stirring through to the bottom of the pan instead of just swriling it around on the top).

Anyway, the part of the cinnamon mixture that was still on top got seriously burned before the inside of the bread was finished baking. I baked it at the temperature it said, and I made a bunch of pumpkin bread the same night that turned out just fine. Any idea what went wrong with the cinnamon bread?

Thanks - and Yuefie, I'm so going to try that banana bread recipe!
flanker_ji
Lanie, I think if there was a lot of sugar on the top layer it would attract more heat and bake faster than the batter, so it may need to go on a lower rack of the oven. Or maybe you could marble the bottom layers, then use just batter for the top layer.

I have to try your recipe, yuefie - I always bake banana bread around this time of year. I think very ripe bananas are what make the best banana bread.
missjoy
mmmm... food porn

http://www.foodbeam.com/
quantumspice
QUOTE(flanker_ji @ Nov 17 2007, 08:00 PM) *
Lanie, I think if there was a lot of sugar on the top layer it would attract more heat and bake faster than the batter, so it may need to go on a lower rack of the oven. Or maybe you could marble the bottom layers, then use just batter for the top layer.


While I agree that the cause of the burning is the sugar on the top layer, I disagree that changing the oven rack will really solve the problem.

When you're baking thick items with a streusel (something you crumble on the top, often a mixture of spices, sugar, and nuts), you usually add the streusel after you've cooked it a bit. If you're not swirling the top application of the cinnamon mix (which it sounds like you're not doing), rather than put it on immediately, wait until it's mostly cooked and about a third of the baking time is left.


(It's not unlike how in many casseroles, you don't add the cheese or breadcrumbs until it's closer to being done, so to not burn the breadcrumbs/heat the cheese so much it separates instead of just melting.)
princess evangeline
voodoo princess < thanks for the ideas, asparagus is a fave of mine and i had considered it too, with a hollandaise sauce or something, but then thought the suace to be too much as i want the shrimp to take center stage and the veges to be lovely but secondary...... and i do think that the "grilled" asparagus sounds great, like it would go very well with the theme of the meal..... not sure about the "french" dressing but i do think maybe brushed with an "italian" dressing sounds lovely
thank you so much for the input.....
bunnyb
mmmm, the grilled asparagus sounds divine...

Could someone help a BUSTie out please? my cookbooks are currently in storage and I am looking for the recipes for Christmas florentines in Nigella Lawson's How to Be A Domestic Goddess and in the Green & Black's cookbook. If any of you have those would you be able to post the recipes please? I'm hoping to make them as Christmas gifts.

Thanks in advance!
raisingirl
Ditto on the asparagus. I toss it with a spoonful of olive oil and some salt and pepper and then roast it in the oven at 375 or 400 (depending on what else is in the oven) until it looks done. Douse it with lemon juice at the table. Divine.

Bunny, can you try your local public library for those books? Just an idea. Mmm, florentines!

Yuefie, that banana bread sounds delish.

I experimented last week with pumpkin chocolate chip pecan muffins and they were EXCELLENT. Problem is, I didn't write down the recipe! Dummy. Anyway, the three together with some spices were a good combination.

Coddamn, I'm so hungry now.
Divala
I have that Nigella cookbook. I'll look it up tonight when I get home. I'd like to look for some stuff to make in it, anyway.
Divala
BunnyB, here's the recipe:

4 ounces whole blanched almonds
7 tbsp mixed candied peel, in whole chunks, not ready chopped
1 1/2 ounces glace cherries
2 tbsp unsalted butter
1/3 cup sugar
1 tbsp all-purpose flour
1/2 cup + 2 tbsp heavy cream
4 oz bittersweet chocolate
4oz white chocolate
2 baking sheets, greased

Preheat oven to 375 F

Chop almonds so you have some fine pieces and some chunks. Chop the candied peel and cherries into fairly small, even pieces. In a heavy-bottomed saucepan, melt the butter and sugar without letting it scorch. Add the flour rather as if you were making a roux for a white sauce; it should form a ball of paste. Take off the heat and whisk in the cream. The mixture should be smooth, so put it back on the heat briefly to beat out any lumps. Stir in the fruit and almonds.

Drop heaping teaspoonfulls of this florentine mixture onto the greased or nonstick baking sheets. It will look quite liquid and will spread, so leave generous space between the blobs. Place the sheets in the oven and cook for 10-12 minutes. They're reasdy when they've spread into larger circles and the edges are golden brown. Take them out of the oven and leave for 2-3 minutes to firm up; at this point you can ease them back into shape if you need to, as they will be very malleable. When you feel they can be lifted, slip a metal spatula or palette knife underneath them and transfer to a wire rack to cool, ensuring you leave them flat.

Melt the dark and white chocolate in separate bowls in the microwave, and paint the flat side of each florentine, I use a pastry brush for this. Be prepared to paint over and over to get a good thick coating, although it's more of an issue with the white chocolate. Using a fork, make wavy lines on the chocolate on each florentine, and leave to dry.

Makes approximately 30.
bunnyb
Divala, thank you for taking the time to post that; I really appreciate it biggrin.gif.

Now I just need to make them.
sarasota
does anyone have a recipe for broccoli cheddar soup that isnt the gooey thick messy stuff? i want something that has a lot of broccoli and cheeseyness but all i have been finding end up thick and with lots of cream and flour in the recipe.

thanks!
shinyx3
ok, pumpkin pie, apple pie, pumpkin creme brulee, meringue cookies, cranberry sauce with port balsamic and figs and a clean house. i even made dinner too (very easy dinner of ravioli's with marinara but stil). the pie crusts where totally hard to work with but they turned out fine i think. so i didn't get to bed till almost after 11 and now i am up with lilshiny. thankfuly, thanksgiving is only once a year. tomorrow - maple glazed turkey, mashed potatoes, green beans, crab stuffed mushrooms, and the crusts for the creme brulee. fiddler is making the stuffing. (she helped me with pies too).
hellotampon
I like to cook, but I'm not very good at baking. I just made cookies using a recipe from a local orchard. The recipe is simple- mix a box of spice cake mix, 1/4 applesauce, 1/2 cup oil, an egg, and a cup of chopped apples; bake at 375 for 15 minutes.

They came out almost burned at the bottom and kind of undercooked in the middle after 10 minutes.

I only used half the oil because that's all I had on the counter and I forgot to get another bottle from the closet. And I replaced the egg with 1/4 cup of soy yogurt (which seemed to bind them just fine). What killed my cookies? I mean they're still edible but not as good as the ones my boss made (she used an egg and presumable the right amount of oil).
kiss_the_fiddler
Hmmm. . . do you have a thermometer in your oven? It sounds to me like your oven was too hot. most ovens don't keep the temp they're set at. you can pick up a small oven thermometer at just about any grocery store.

fiddler
hellotampon
Yeah, maybe I'll do that. I wouldn't be surprised if our oven sucked. It's old.
MaybeSparrow
QUOTE(MsYuefie @ Nov 17 2007, 05:30 PM) *
Sure polly smile.gif

Preheat oven to 425

2. c flour (all purpose, whole wheat or a combo. I used King Arthur White Whole Wheat)
3/4 tsp baking soda
1/2 tsp. salt
1/8 tsp freshly ground nutmeg (or cinnamon if you like)
3/4 cup brown sugar
6 tbs. butter (not margarine), melted and cooled
1/4 c. + two tbs. whole milk yogurt (I used Stoneyfield Farms French Vanilla)
2 eggs, beaten
3 large very ripe bananas, mashed
2 tsp. real vanilla extract
optional: toasted nuts (walnuts or pecans, I used about 3/4 c., so adjust according to how much you like), oats and/or sugar for sprinkling on top.

Grease & flour 9x5 loaf pan (I use Bakers Joy). Mix flour, baking soda, salt & nutmeg together well with whisk. In seperate bowl mix together sugar, melted butter, yogurt, beaten eggs, mashed bananas & vanilla. Add dry ingredients to wet in alternate steps, gently folding. When all flour is mixed in, fold in nuts. Add to loaf pan, sprinkle sugar across the entire top, then oats across the middle and bake for 45-55 minutes, until golden brown and wooden skewer or toothpick inserted comes out without any liquid batter.

It gets a really nice crunchy crust on the top from the sugar, and the oats look nice. My bananas were super ripe and I think that made a big difference in the taste this time. Also about 1/4 c of the walnuts I used were candied, since I only had 1/2 c. of regular walnuts left.

AP, I love to make asparagus like that too. Sometimes in the summer I use lemon juice & olive oil and throw it on the outdoor grill. Damn, now I want some asparagus for dinner.



I made this two days ago, it tasted really great---but I think the temp might be a bit high for some ovens. Just be sure to check on it several times. After 40 minutes @ 425, mine was nearly burned.....so heads up: good taste, watch the temp!
MsYuefie
DOH! That is supposed to be 325 blink.gif

Sorry 'bout that.
rainarana
Bleah! I truly don't like the holidays. I don't mind the days off, but when there's nothing to do that doesn't involve fighting through crowds and hoards of kids all hopped up on sugar. . . anyhow, not really a big fan of the x-mas dinner either. Well, if I was close to family it wouldn't be so bad, but I'm in the NL and they have different ideas about eating. There is this "tradition" called a gourmet which involves sitting around a table for hours cooking your own food, which I HATE. OK, won't tell the fella that, and this year I've gotten out of it as a year ago I had back surgery and still can't sit like that for hours. Anyhow, one day we're gonna do a ham or turkey and sides, nothing too fancy. But on another day, (Yeah, to make matters worse there are two days of x-mas here) I came up with the idea of a "finger food x-mas." Put out a spread of food and just let people eat what, when and where they want, watch movies all day in pajamas. Anyhow, veggies, cheeses, nuts, stuff that can set out safely for hours are obvious, but I can put a little effort into it. Any ideas for food that can be made in advance and kept in the fridge until ready?
edie52
Rainarana, I was once at a dinner party where the host had set out some amazing stuffed mushrooms- they went really really fast. I seem to remember they were creamy and spicy inside. I don't have a way of contacting the person, but if you google it you might find some similar recipes.

Baked goods, of course- cookies, muffins, etc.

And deviled eggs! I love deviled eggs.

edie52
So, I've been looking for a simple tart recipe (it'll be my first tart). I've found lots of recipes on joyofbaking.com and epicurious.com (I won't post links because there are so many my head is spinning).

I'm mostly eyeing pear-almond tarts. So here's my question: if the recipes calls for the use of a food processor, can I just mix by hand anyway, or use my hand-held mixer, or will that mess with the consistency? And, if a recipe calls for almonds to be made into paste in a food processor, can I substitute store-bought marzipan? I'm mostly concerned about the crust, since I've had apple crisp and other baked goods turn out well before.

Also, if anyone has a tried-and-true tart recipe, feel free to share it!
zora
Edie- You don't want to sub marzipan for almond paste. Buy straight almond paste, not almond filling or anything like that. Also, bear in mind that pear-almond tarts, while delicious and a gift from heaven, do not keep super duper well.

And no, you don't need to use a food processor to make one. I'd post you my recipe, but it's all in weights, (I'm a pro, BTW) but if you have a pound and ounce scale and an 11 inch tart pan, let me know and I'll post it for you.

Here's my biggest tip for you- let your tart dough rest before you roll it it out. Set it in the fridge for about 20 minutes and then roll. After you roll, let it rest for about 5-10 minutes before putting it in the pan. That will prevent shrinkage.
quantumspice
You don't need a food processor; it's like making pie dough. Many recipes call for the food processor because most people will have those but not, say, a pastry blender, and may not be comfortable trying to cut in the butter with table knives or forks.

No marzipan, the extra sugar & water in the marzipan will really screw things up. I'd probably go for almond flour over almond paste because almond paste isn't available at my (non-megamart) normal grocer, but almond flour is, and all almond flour IS is finely ground almonds. That way, you don't have to grind it yourself, and you don't have to mess with trying to figure out how to compensate for the extra liquid/ingredients the purchased paste would have. (Also? Some places sell "almond paste" that's just marzipan.)

I'm making a dark chocolate/raspberry-y tart for christmas, and just realized that we don't have a freaking tart pan.
edie52
Wow, thanks guys. Now I've found a recipe on epicurious that looks really good (and got great reviews, 4 forks!) that actually calls for marzipan, and, um, I impulse-bought a big package of marzipan, so I guess I will try that out. The recipe is for a pie, not a tart, and it's only the crust that calls for marzipan, the filling is pear-cardamom-vanilla. Sounds good to me! I'm thinking trying to make it a tart anyway, by halving the crust recipe and making a glaze for the top and throwing on some sliced almonds. Thoughts?

Zora- thanks for the offer, but I definitely don't have a scale. We don't even have a bathroom scale. Hell, I don't even know if we have measuring cups that aren't in metric!
erinjane
I'm going to a potluck at our university womyn's centre tomorrow and I want to make something veggie and vegan friendly. I've got a few reliable potluck recipes, but I'm sick of always bringing the same thing. Any ideas?
MaybeSparrow
This recipe was on my box of Fantastic World Foods Whole Weat couscous. I made it and loved it (but I at least doubled the cinnamon and threw in some ground ginger). The golden raisins are really great with it, so don't leave them out if you make it!


2 cups Fantastic Foods Organic Whole Wheat Couscous (100% Organic)
2 tbsps olive oil
1 cup chicken or vegetable broth
1 large onion
2 carrots, peeled and julienned
1 turnip, peeled and julienned
1 zucchini, peeled and julienned
1 sweet potato, julienned
1 can garbanzo beans
1 tbsp tomato paste
½ tsp ground cinnamon
½ tsp ground turmeric
1 pinch cumin
Golden Raisons
Pine Nuts or Almonds

1. Prepare 2 ½ cups of Fantastic Food Whole Wheat Couscous by following package instructions.
2. On high heat, sauté onion, carrots, sweet potato, zucchini, and turnips until ¾ cooked for approximately 10 minutes.
3. Reduce heat to medium and add chicken or vegetable broth.
4. Let mixture simmer.
5. Add spices, tomato paste, and garbanzo beans.
6. Stir in prepared Fantastic Foods couscous. Cover and remove from burner.
7. Garnish with golden raisons and nuts.
8. Enjoy!

(Originally from http://www.fantasticfoods.com)
sarasota
edie, i think that would work fine to do, half the crust and add a glaze, sounds delicious!

quantum, if you want to make mini-tarts you can use muffin trays and make little tarts in the bottom of each. its more time to make each one, but you dont need to get a tart pan then.

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