Tunisian Glazed Chickpea/Carrot Salad

Posted by flowerlady6 z10 Fl on Mon, Apr 28, 08 at 15:53

Tunisian Glazed Chickpea/Carrot Salad

1 1/2 lbs. carrots, about 8 medium
2 tbs. raisins
3 tbs. canola or peanut oil
2 onions, sliced
1/2 tsp. hot red pepper flakes
1/2 tsp. caraway seeds
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
19 oz. can chickpeas, drained and rinsed

1. Cut carrots lengthwise into quarters. Then, slice corsswise 1/4 inch thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3-5 minutes. Reserving 1/2 c. of the cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.

2. Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3-5 minutes.

3. Stir in chickpeas. Stir until heated through about 2 minutes. Serve warm or at room temperature.

Delicious!

I don't remember where I got this recipe online.

Pumpkin-Mincemeat Pie

Posted by flowerlady6 z10 Fl on Mon, Jan 28, 08 at 21:01

Here is a delicious, different pumpkin pie. We both like it. I have taken it to different Thanksgiving gatherings and it has been well liked.
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From:Farm Journal’s Complete Pie cookbook (One of the first cookbooks I got as a newlywed, through a cookbook club.)

Pumpkin-Mincemeat Pie


Unbaked 9"pie shell
1 egg, slightly beaten
1 c. canned or cooked pumpkin
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
3/4 c. undiluted evaporated milk
2. c. prepared mincemeat (I use the brand with rum/brandy in it)

Combine and blend together eggs, pumpkin, sugar, salt, spices and evaporated (not
condensed) milk.

Pour mincemeat into bottom of pie shell, spreading evenly. Spoon pumpkin mixture over mincemeat layer.

Bake in hot oven (400 degrees F) 45-50 min. or til knife inserted halfway between edge and center of pie comes out clean.