Thursday, October 28, 2010

Halloween Dinner

Deviled eggs
Eggs
Smoky paprika
smoky salt
mustard
water
bit of olive oil
bit of lemon


Brussel Sprouts with pecan and cranberry pesto

(written for four)

1.5 lbs brussel sprouts
3 T olive oil
3/4 t salt
.5 t pepper
1/4 c pesto (see below)

pesto:
1/2 c almonds, toasted
1/2 c dried cranberries
3 cloves roasted garlic
parsley
1/2 c olive oil
(and I add garlic chives)

Preheat oven to 400 degrees.
Cut and trim brussel sprouts.
Toss with oil.
Roast in oven 25 min on baking sheet. Interior should be fork-tender and there is a bit of browning.

Make pesto, adding oil through the mayo spot in the processor slowly. Toss with brussel sprouts.




Lemony Quinoa
3/4 c pecans, toasted
1 c. quinoa
2 c water
salt
1/4 c lemon juice
2 stalks celery, chopped
1/4 sweet or red onion, chopped
bit of cayenne, cumin
parsley

Cook and cool quinoa water and salt. Add rest and serve.


Apple Betty
4 c. sliced apples
1/4 c orange juice
3/4 c flour
1 c sugar
1/2 t cinnamon
1/4 t nutmeg
pinch salt
1/2 c butter

Preheat to 375. Grease 9 inch pie plate. Mound apples in plate. Sprinkle with OJ. In bowl, mix dry ingredients. Cut in butter until it reaches "course crumbs." Scatter over apples. Bake 45 min.