Apple Custard Pie

pastry for 1 pie
3 to 4 Granny Smith or other tart green apples, peeled, cored and halved
4 Tbsp flour
3/4 cup sugar
1 egg, beaten
1 1/4 cup evaporated milk
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 450.
2. Mix 2 Tbsp flour and 1/4 c of sugar. Spread evenly on bottom of pie shell.
3. Place an apple half, rounded side down, in the centre of the pie shell, then place remaining apple halves (also rounded sides down) around it. Depending on the size of apples, you may need between 6 and 8 apple halves to fill the shell.
4. Beat the egg with a fork. Add the evap milk and beat for a minute. Pour mixture into the shell, over the apples. You may not need all the mixture, depending on the depth of your pie shell. Leave about a 1/4" from the rim of the shell.
5. Mix the remaining sugar and flour with the cinnamon and nutmeg. Sprinkle mixture over the apples and custard.
6. Bake at 450 for 10 minutes, then reduce heat to 325 and bake on middle rack for 30-45 minutes or until knife inserted into custard near centre of pie comes out clean.

Roasted Apple & Prosciutto Wedges

1/4 c brown sugar
1 Tbsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425.
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning & pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet & bake for 8 to 10 minutes, or until prosciutto is slightly crisp and sugar has carmalized.

Vegetarian Morrocan Stew - Anka

Very filling, can be served on it's own or over rice, quinoa or your favourite grain!
60 Minutes to Prepare and Cook

Ingredients
-3 Tbsp olive oil
-1.5 Chopped Onion
-3 cloves of garlic
-3 medium potatoes
-1 cup green beans
-1 red pepper
-3 cups vegetable stock/broth
-20oz can of plum tomatoes or 10 extra ripe plum tomatoes
-1 tbsp ground cumin
-1 tsp cinnamon
-0.5 tsp tumeric
-0.5 tsp ginger
- 1 tin of chick peas
-0.5 cup black olives (pitted, sliced)
-0.5 cup apricots
-0.5 cup prunes
-0.25 cup raisins
-3 Tbsp lemon juice
-0.5 cup sliced or slivered toasted almonds

Directions
1) Over medium heat, saute oil, onions and garlic in a large soup/stew pot.
2) Add Potatoes, Beans and Pepper, cook for 5 Mins.
3) Add Stock, Tomatoes and spices.
4) Boil uncovered for 20 minutes (add more stock, or water if needed), stir occasionally.
5) Add Artichokes and the rest of the ingredients EXCEPT lemon juice and almonds.
6) Continue boiling for 5 mins
7) Remove from heat, add lemon juice
8) Garnish with toasted almonds, and serve!

Number of Servings: 10