challah stuffing with wild rice and raisins

http://www.foodnetwork.com/recipes/food-network-kitchens/challah-bread-mushroom-stuffing-with-wild-rice-and-raisins-recipe.html

vegetarian stuffing for thanksgiving with sourdough

http://www.foodnetwork.com/recipes/dave-lieberman/sourdough-bread-stuffing-recipe.html#communityReviews

"ROAST" Brussels Sprouts

From epicurious

Consider adding orange sauce from my other brussels sprouts recipes and using walnuts instead of almonds, and skip the parmesan.  Can use Nutritional yeast instead.


YIELDServes 4 ACTIVE TIME5 minutes TOTAL TIME30 minutes
INGREDIENTS

2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated
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PREPARATION

Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
Serve.

mixed nuts with rosemary and cayenne

http://cookieandkate.com/2013/rosemary-roasted-nuts/#comments

additional similar recipe in Earthbound Cook

I substituted thyme for the rosemary and thought it was excellent.  Need more spice mix relative to the nuts than described.

Oven at 365 not 375.  Watch carefully - especially cashews.  Used less cayenne initially, but added more after mixed up.  Used EVOO instead of butter.

Added date syrup afterwards, but the sweetness cut the taste.  Consider using instead of brown sugar. Used coconut sugar -- same 15 calories per tsp, "0" fat in that amount.

Bring as appetizer for Aruna's house.

Moroccan Chickpeas with Apples

From Julia Korenman, adapted from the Washington Post by her and further by me.

This was a quick delicious dish - not too many ingredients!  Since no one was ready for dinner when it was done cooking, I kept it warming on the stove for another 30 minutes or so.  In that time, the chick peas became softer, to a perfect texture.  I'll be aiming for that same time frame in the future.  The red pepper took up the flavorings so well, that next time I'll increase it from 1 red pepper to two.

Ingredients:
1-2 Tbsp olive oil
1 medium sweet onion, diced (used 1/2 of a large Vidalia)
1-2 medium red bell pepper, diced
1 medium Granny Smith apple, diced (I didn't peel it)
1/4 - 1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground allspice
1/4 tsp ground cloves (ran out; so used Ras El-harout, a blend of all the spices included here)
pinch of cayenne pepper
8-12 oz tomato sauce (worked well with Rao's tomato basil sauce)
1 Tbsp water
2 16-oz cans chick peas, rinsed and drained
1 Tbsp light brown sugar

Directions:
1) Heat just enough oil to coat the bottom of a large saute pan or skillet over medium heat.  Add the onion and bell pepper and cook for 3 minutes.
2) Add the apple and 1/4 tsp salt.  Cook for about 4 minutes, stirring occasionally, until the vegetables soften.
3) Add the cinnamon, cumin, allspice, clovers, cayenne, tomato sauce and water.  Mix well and cook for one minute.
4) Add the chickpeas and brown sugar; mix well.  When the liquid comes to a boil, cover the pan, reduce the heat and simmer for 15 minutes.  Taste and add additional 1/4 tsp salt if needed.  If there's such liquid, increase the heat to high and cook for 2-3 minutes until the liquid has reduced.  Serve hot or at room temperature.  This is where an extra 30 minutes at a VERY low temperature (even on 'OFF' on an electric stove) can improve the texture in my opinion.

Serve hot or at room temperature;

plain or with quinoa, couscous or brown rice.