Happy Halloween! Recipes to Satisfy, California Prawn Curry Soup, Mushroom Ravioli, Stir Fry Ala Swan by Gina Meyers

 

The House of Seven Gables, Salem, Massachusetts

 

Halloween has always been one of my favorite holidays to celebrate. Lucas enjoys the holiday as well watching silly and scary movies from Young Frankenstein to Stephen King’s IT!) I’ve  preferred a more harvest themed holiday, visiting local pumpkin patches, with plenty of watching Bewitched Halloween episodes and believe it or not, a tradition of watching Wizard of Oz. Pumpkin seeds have been roasted, pumpkins have been carved, early costume shopping has been done. Continuing to bake Halloween treats, creating new staple breakfast meals, dinners, and enjoying the cooler weather. Enjoy! Happy Halloween.

 

California Grape and Prawn Curry  Soup:

 

https://unofficialtwilightcookbook.blogspot.com/2015/09/california-grape-and-prawn-curry-soup.html

 

 

Mushroom Ravioli, Stir Fry Ala Swan

https://unofficialtwilightcookbook.blogspot.com/2017/10/mushroom-ravioli-stir-fry-ala-swan.html

 

 

For your home:

Cinnamon Pine cone

1 pinecone

Cinnamon essential oil

Directions: place essential oil on pine cone and place in an area of your home such as a corner to add the aroma of cinnamon. 

APPLE CIDER CHEESE FONDUE

 APPLE CIDER CHEESE FONDUE 

 Notes: Fondue pot or other pot with a warming feature is necessary for this recipe. Serve on sliced cooked sausage, or  apple slices to dip in fondue. 

Ingredients 

4 cups shredded sharp cheddar cheese 

1 ½ TBSP cornstarch 

1 ¼ cup Apple Cider 

¼ of a teaspoon of lemon juice 

¼ tsp salt 

1/8 tsp cinnamon 

1/8 tsp nutmeg 

 

Directions: In a medium sized saucepan, on medium heat, warm apple cider and lemon juice until simmering. Toss cheese and cornstarch together and, one handful at a time, place into the simmering apple cider mixture, stirring constantly. Stir in remaining spices. Cover and cook over low heat until thickened. Transfer to a fondue pot to keep warm. 

Use Cornstarch 

Corn doesn't contain gluten, so you can substitute cornstarch in sauces and soups that normally call for flour. Remember that cornstarch is more powerful than flour, so use less. Cornstarch breaks down faster than flour, so add it at the end of cooking. Add cornstarch with cold water until smooth and stir into the sauce or soup. Bring to a boil; cook and stir until thickened. Sauces and soups that are thickened with cornstarch and are chilled and reheated may not have the same consistency as when they are fresh.  

 

QUINOA TABOULI SALAD

 QUINOA TABOULI SALAD 

 

 

 

Ingredients 

2 cups quinoa 

4 cups boiling water 

2 cups flat leaf (Italian) parsley chopped 

6 medium/large tomatoes, chopped  

2 cucumbers peeled and diced 

½ cup olive oil 

1 cup lemon juice 

Salt to taste 

 

 

Directions 

 

Bring 4 cups of water to a boil.  In a large bowl, pour boiling water over the quinoa.  Let stand for one hour, until quinoa is softened and almost all the water is absorbed. (Follow quinoa directions on the label to avoid any problems.) 

 

 

 

Drain excess water from softened quinoa.  Add the chopped veggies and mix well.   

 

 

 

Whisk lemon juice and salt into the olive oil and pour over the bulgur mixture.   

 

 

 

Chill at least 2 hours to let flavors develop.  Garnish with sprigs of flat leaf parsley and fresh lemon wedges.  Can also serve with plain yogurt spiked with fresh, mashed garlic and a little salt.  Serve chilled or at room temperature.    

 

 

 

 

 

 

 

 

Orange Pineapple Crumb Cake by Gina Meyers

 Orange Pineapple Crumb Cake 

 

1 cup of all-purpose flour 

4 Tablespoons of butter 

1 teaspoon ground cinnamon 

1 teaspoon baking powder 

Dash of salt 

1 large egg 

½ cup of Orange Pineapple Juice (Dole) 

 

Directions: Preheat the oven to 350 degrees. Spray non- stick cooking spray in an 8-inch square baking pan. In a bowl, with a pastry blender or a fork, combine flour, cinnamon, sugar, and butter until the mixture resembles a coarse meal. Set aside  

Measure ½ cup of the crumb mixture and move to a separate bowl. With the main crumb mixture, add baking powder, salt, mix with a wooden spoon. Next, add the pineapple orange juice and egg and mix until well blended.  

Pour the batter into a prepared pan. Sprinkle the reserved cinnamon-crumb mixture over the batter. Bake for 20 to 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Makes eight servings. 

https://www.ginameyers.com