Sneak Peek

Here is a recipe I finally got around to making. In honor of the moon, here is my Moony Mushroom Soup. No, I don't like that name. I'll just call it "Mushroom Soup". Anyway, it'll be in the book if I ever get around to writing it. Copyrighted, y'all. Or something.

Ingredients
2.5 tablespoons butter
1/2 large onion, finely chopped
1 large portabello cap, diced
1 package crimini mushrooms, sliced
1 package dried porcini mushrooms, soaked in about 1 cup of boiling water
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 cans chicken broth, plus extra water if needed
1/2 cup half and half

In a large soup pot, melt the butter and cook the onions for about 5 minutes.
Add the fresh mushrooms and cook until slightly soft, another 5 minutes.
Add the dried mushrooms plus the soaking water, chicken broth and thyme.
Allow the soup to simmer, covered, for 10-15 minutes.
Check for seasoning and season with salt and pepper to taste.
Put the lid back on and let the soup sit for another 5 minutes.
Puree with a stick blender or in batches in a regular blender.
Add the pureed soup back to the pot and stir in the half and half.
Reheat gently if needed, taking care not to boil. Serve.

More Recipes for Mabon

Corn Chowder for Mabon

There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.

Version 1

2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste

Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.



Southwest Corn Chowder

2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro

Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.

As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!

Note: If you make the meatball soup, black bean soup, or this version of corn chowder at home, please let me know! By making these recipes at home you are helping me tweak and perfect them for the cookbook and I would be most grateful. If something needs adjusted, let me know what you did at home. I'll continue to develop and test things here as well.

Mabon Recipes

Mabon is almost upon us. Many consider Mabon to be the Pagan version of Thanksgiving, and some prepare large feasts to mark the occasion. Whether you are hosting a dinner, a potluck, or just taking some post-ritual refreshments, a question you may have is, ‘What do I prepare in honor of this holiday?’ Never fear, the kitchen witch is here!

For those of us in the northern hemisphere, autumn is here. The weather begins to cool down and the produce of summer dwindles. This half of the earth is preparing for rest and for shorter days and colder temperatures.

Mabon marks the second harvest. The fertility of the land is dissipating as the goddess begins to embrace Her Crone aspect. Grain gods and goddesses are in their element. Grains are a very appropriate food for this time of year, especially corn. We can honor the Corn Mother, Demeter (remember that non-Westerners used the word ‘corn’ to mean any type of grain), and Mesopotamian goddesses such as Ashnan, Nissaba, and Ninbarshegunu. * Honor Thor and the Green Man, among others.

Besides corn, squash and beans are appropriate foods for Mabon. Prepare a satisfying pot of corn and bacon chowder, or a stew made with corn, beans and squash, the three most important food plants to Native Americans. Bake a fresh loaf of whole wheat or rye bread and offer some to the gods. Purchase some locally brewed beer if you can.

Another thing you can do to celebrate the harvest is to help those who do not have enough food. Make a donation to your local food pantry if there is one nearby. If not, visit www.thehungersite.com and click daily to generate food donations. May all be fed! That is one of this kitchen witch’s goals.

Now, on to some recipes.

My Spicy Black Bean Soup

2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped

In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).

(This recipe will be in the cookbook, should I ever get off my duff and finish it!)


Z’s Family Cornbread

My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.

3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening

Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.

Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.

For dessert, serve up an apple or pumpkin pie, or maybe a nice gingerbread. (The Williams-Sonoma recipe for carmelized pear upside down ginger cake is so unbelievably delicious! I’ll link anyone who wants it.)
Mabon blessings to you and yours.

Let's Talk Potatoes

Who doesn't love potatoes? Many Americans, when asked to name their number 1 comfort food, will name mashed potatoes. French fries/chips are the most popular "vegetable" side dish in many restaurants and homes. The Potato Famine in Ireland drove a couple million people from their homeland and into America to avoid starvation. Clearly this is an important crop. But what do we know about it?

Potatoes are from South America, specifically Peru. People in Peru first began cultivating this plant around 34000 B.C.E. That's a long damn time! The potato didn't make it to Europe until the 1500s.

Like the tomato, it is a member of the nightshade family. Also like the tomato (which we know is a fruit), the potato is used for protection. Potatoes are ruled by the moon and their element is earth.

Potatoes are an excellent full-moon food and also good for grounding. Potatoes eaten for protection should be seasoned with onions, chives, rosemary, parsley, or dill for maximum effect. Potato dishes are good to eat after energy has been raised, in order to help ground the participants. I have served potato soup after meditation workshops to help people ground themselves.

If you're looking for a warm, comforting soup to serve this autumn, here is a recipe for maximum comfort: Loaded Baked Potato Soup. Who doesn't love a loaded baked potato, with cheese, sour cream, bacon and green onions or chives? My mouth is watering just thinking about it!

Ingredients:

8 ounces bacon, chopped into small pieces
2 1/2- 3 lbs potatoes, scrubbed, peeled and cut into cubes
1 large onion, diced
2-3 cloves garlic, minced
2 tablespoons AP (all-purpose) flour
4 cups low-salt chicken broth
1 cup whole milk
2 cups shredded cheese - Colby, Cheddar, what you will
3-4 green onions, sliced thin, for garnish
sour cream, for garnish
salt and pepper to taste

Cook the bacon in your soup pot until crisp. Remove with a slotted spoon but reserve the drippings. Cook the onion in the bacon drippings until soft. Add the garlic and cook 1-2 minutes. Stir in the flour and cook about 1 minute. Whisk in the broth and milk. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to medium and cover Cook until the potatoes fork-tender, 7-10 minutes. (Cut the cubes fairly small so they will cook more quickly.)

Remove about 2 cups of cooked potato cubes and set aside. Puree the rest of the soup in a blender or using a stick blender. Reheat the soup over low heat. Remove from heat and stir in the cheese to melt. Return the reserved pieces of potato to the pot. Season with salt and pepper.

To serve, ladle soup into bowls and garnish with crispy bacon, sliced green onions, and dollops of sour cream.

I think I'll be making this over the weekend. A friend of mine returned to the United States yesterday and gave me some bacon before leaving. Woo hoo!

Meatball Soup for a Cool Autumn Day

Here is the recipe I plan to make this evening. It's full of veggies, beans, pasta and little meatballs. This is a hearty soup and needs only a few accompaniments - good bread, maybe a salad, and a nice red wine.

For the meatballs:

1 lb ground beef
1/3 cup bread crumbs
1/3 cup Parmesan cheese
¼ chopped parsley
2-3 tablespoons grated onion (you can also use dehydrated minced onion, but only use 1 tablespoon)
1 egg, lightly beaten
Salt and pepper

Combine ingredients in a large bowl. Use your hands to fully incorporate all the ingredients. Roll the mixture into 1-inch meatballs and set aside.


For the soup:

½ cup small pasta (e.g. thimble, ditalini, small shells, etc.)
2 cups cooked white beans (I used frozen)
2 carrots, washed, peeled and sliced into rounds
2 small zucchini, diced
1 onion, diced
5-6 cloves garlic, minced
1 cup frozen green beans
2 banana peppers, cored and sliced into rings
1 red pepper, cored and chunked
1 tsp dried oregano
2 tsp fresh rosemary, minced
2 tsp fresh basil, minced
1 can diced tomatoes
2-3 tablespoons tomato paste
4 pints stock or ½ water, ½ stock
Salt and pepper

Optional: 3 Italian sausages, sprinkle of chili flake
If using the sausages, brown along with the meatballs. Slice before adding to the soup.
(I would add the sausages if I could find them, but they aren’t available here. Most pork products are not readily available here.)


In a soup pot, add 2 tablespoons oil. Lightly seal and brown the meatballs so they don’t lose their shape when cooking. Remove with a slotted spoon and set aside. Lower the heat and add the chopped onion and pepper. Cook for 5-6 minutes until slightly tender, then add garlic. Cook for 2-3 more minutes. Add the zucchini and carrots and allow them to cook for a couple more minutes.

Combine the rest of the ingredients (except for the pasta) and bring to a near boil. Skim off any foam from the meatballs. Reduce heat and allow soup to simmer until meatballs are cooked and veggies are tender. You may need to add some additional liquid during the cooking time. Keep warm water or stock handy. Don’t use cold as it will reduce the temperature of the soup.

While the soup is cooking, bring salted water to a boil in another pot. Cook the pasta until just al dente. Keeping the pasta separate will keep it from getting mushy. To serve, put some pasta in the soup bowl and ladle over the soup. Garnish with freshly grated Parmesan cheese.


Notes: The ingredients are really flexible. If you're super short on time, use all frozen vegetables. You can buy frozen onions and peppers together as well as frozen Italian vegetable mixes. I'm using frozen barbunya again like I did in the chili recipe because the canned beans can be too mushy. You could even use frozen meatballs but I think they're rather disgusting and prefer to make my own. I can't get a lot of frozen products here, anyway.

Use chicken or beef broth or stock in this recipe. Feel free to leave out the tomato paste if you want a less "tomato-y" soup. Use dried herbs or fresh, but remember to use about half the amount of dried. I have some bush basil growing on on my balcony, and rosemary grows in front of one of the apartment buildings here.

Ezo the Bride (and her soup!)

Ezo was a real person, born in 1909 in the Turkish village of Dokuzyol, near the Syrian border. Ezo's village was located on ancient camel caravan routes and the lovely Ezo, with her rosy cheeks and black hair, was adored by the camel riders who often stopped by her house for water. Her first marriaged ended in divorce, and her second marriage took her to Syria and a mother-in-law who could not be pleased. Ezo died of tuberculosis in Syria around 1952. Some say she created the following soup for the aforementioned mother-in-law, but no one is certain. What is certain, however, is the delectability of this simple soup.

Ezo Gelin Corba (Ezo the Bride Soup)

4 Tbsp butter
1-2 onions, chopped
1 tsp paprika
1 cup red lentils, washed and sorted
1/2 cup bulgar wheat or rice
2 Tbsp tomato paste
8 cups stock (vegetable, beef, or chicken)
1/8 tsp crushed red pepper flakes or cayenne
1 Tbsp dried mint leaves, crumbled

Heat the butter in a pot and cook the onions until golden - about 15 minutes. Add the rice, lentils, bulgar (or rice) and paprika and let everything get coated in the butter. Add the tomato paste, hot pepper, and stock. Bring to a boil and cook until the lentils and rice are completely tender and the soup has a creamy texture. Optional: Blend soup in a blender until completely smooth.

Before serving, crumble the mint leaves in your hands and stir into the soup. Some people also sizzle the mint leaves in a little butter (don't burn!) and drizzle it over the soup before serving.

This simple soup is often served at our school cafeteria. It is also commonly found in kebap joints, but I like to make it at home as well. It is easy to make, nurishing, and delicious.

Optional ingredient: I usually had a chopped carrot as well. If I add a carrot, I puree everything in the blender when cooked.