Weekend Menu Hacks: A Ghoulishly Good Halloween Dinner
All ghouls and goblins, both big and small, need a healthy dinner before heading off for some trick or treating or Halloween parties (and we know you’ll be seeing a whole lot of Donald and Hillary masks). These Roasted Baby Pumpkins serving up roast Lamb Tagine With Dried Apricots, ending with Very Very Chocolatey Brownies are an elegant, nutritious and delicious way of celebrating the holiday.
Pumpkins offer not just a pretty face; they are packed with fiber, beta-carotene and zinc. Easy to scoop and hollow out, they make a great edible serving bowl for any sweet or in this case, savory: Turmeric, cumin, coriander, paprika and ginger give grass-fed lamb a flavor and nutritional enhancer. Served with couscous studded with raisins and dried apricots, this tagine can also be served on its own, on top of noodles, brown rice or wrapped up in a whole-wheat tortilla.
Since it’s Halloween weekend, it’s the perfect excuse to indulge in brownies, and indulge you can as these have coconut oil, chia seeds, coffee and walnuts. These treats can get wrapped up and given out Monday night or brought to a Halloween party as a gift. Your friends will haunt you for more…
#ItsWhatsForDinner: A Ghoulishly Delicious Halloween Feast
Very Chocolatey Chocolate Brownies
Step Up to the Plate
Step 1: Preheat the oven 300ºF. Toast and grind the spice mixture for the lamb.
Step 2: Brown the lamb, add the ghee, onion and spices and roast in the oven for 1 hour. Meantime, melt the chocolate, add the coconut oil and combine the chia seeds with the coffee.
Step 3: Remove the lamb tagine and increase the oven temperature to 375ºF. Combine the remaining brownie ingredients and mix well. Pour into the baking pan and bake in the oven.
Step 4: On the top shelf of the oven, bake the pumpkins for 20 minutes, remove the lids, then bake 20 minutes more. Take the brownies out at the same time you take the pumpkin out (f baking brownies alone, the temperature is 350ºF and you bake for 50 minutes total.)
Step 5: Prepare the couscous. Add the apricots to the lamb stew and warm on the stove top.
Step 6: Divide the tagine amongst the pumpkins, top with cilantro, and serve.
Step 7: Plate, serve, eat, love. #IEatClean
Click here for more Weekend Menu Hack Recipes.
Originally published at Clean Plates.
