Sunday Dinner at E-Dub's

Here is what we ate tonight:
I love this stew (Moroccan lentil), and I'm feeling a bit sad about the loss of winter because I will miss all the hearty soups/stews we tend to eat this time of year. Instead of using the spices as outlined, I used Ras el Hanout, and this is a recipe for making your own. There are lots of versions on the web. I do cook several Moroccan dishes and finally decided to make a mixture of spices rather than measuring them out as recipes call for them.

The other thing I made was a pumpkin custard. I don't really like pie because I don't like crust--not just my crust, but anyone's crust. Custard is much better than pie. I made a recipe which came from Moosewood Low Fat Favorites.

Pumpkin Custard
2 cups cooked pumpkin (16-ounce can)
1 1/2 cups evaporated milk (12-ounce can)
2 eggs
3 egg whites
3/4 cup maple syrup or brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Preheat oven to 350F.
Prepare eight 6-ounce baking custard cups or ramekins, with a light coating of cooking spray. Arrange the cups in a shallow, flat-bottomed baking pan.
Whril all ingredients in a blender until smooth. Pour the custard into the baking cups. Pour boiling water into the baking pan to about a 2-inch depth. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean. Remove the cups from the hot water and cool at room temperature, then refrigerate.
Serve chilled, garnished with fresh apple slices if desired.

The only thing I did differerently was I baked it all in one large corningware casserole dish, and put that in a 9x13 pan. I cooked it for 55 minutes and it was fine.
I topped it with (don't retch) fat-free cool whip.
Everyone really liked it. Any meal in which no people are fussing about ingredients, spiciness, lack of flesh, etc. is a resounding success.