Indian Cauliflower

This was great and a lentil rice pilaf really complimented it.
Serves 4-5

1/4 C butter
1T ground cumin
1 T ground coriander seed
2 T finely chopped fresh gingerroot
2 t minced garlic
1 t turmeric
1/2 t salt
1/2 C chicken broth
1 head (about 6 C) cauliflower, cut into 2 inch pieces
1 15-oz can (2 C) garbanzo beans, drained
1 can chopped green chilies
1 C peas
1/2 C sour cream
2 T chopped fresh cilantro

Melt butter in a 12 inch skillet until sizzling; add spices and salt. Cook over medium high heat 1 to 2 minutes, stirring constantly, until spices begin to brown. Add chicken broth, cauliflower, garbanzo beans and chilies. Stir to coat.

Pour mixture into crock pot. Cook on low for 3 to 4 hours or until cauliflower is tender. Fifteen minutes before serving, increase heat to high and add peas and sour cream. Continue cooking until peas are heated through. Sprinkle with cilantro when serving.

Pumpkin Dip

This is a great dip to serve with apples and pears, but you can also use it as a spread for pumpkin bread.

2 C powdered sugar
8 oz cream cheese
2 C or a 15 oz can pumpkin puree
1 1/2 t Thanksgiving Pumpkin Spice mix

Whip together sugar and cream cheese. Add remaining ingredients.

Enjoy!

Thanksgiving Pumpkin Spice Mix

Makes about 1/4 cup

Combine:
3 T ground cinnamon
3 t ground nutmeg
1 1/2 t ground ginger
1 1/2 t ground cloves

I multiplied this several times to have the mix on hand.

Broccoli Cheese Tarts

Great appetizers!
Makes 18 tarts

18 wonton skins
1 T butter, melted
1 egg
1 t flour
3/4 C broccoli
1/4 pimento, drained
1 C shredded cheddar cheese
1/4 t onion powder
1/4 thyme
1/8 t pepper

Preheat oven to 350 degrees.

Brush one side of each wonton skin with butter. Carefully press wonton skins, buttered side up, into greased muffin cups.

In a medium bowl, beat together egg and flour. Mix in onion powder, thyme, and pepper. Stir in remaining ingredients. Spoon into wonton lined cups.

Bake for 15 to 20 minutes or until filling is set and wonton skins are golden brown. Remove immediately from pans and serve warm.