A while back I made a few posts about kitchen deities from various countries, as well as recipes from their cultures. Since I haven't done that in a while, I thought I would make a few more posts regarding gods and goddesses of food, agriculture, and the hearth.
Below is a list of kitchen deities, courtesy of www.thepaganpath.net:
Agni - Indian fire god and god of the home and hearth
Atar - Zoroastrian god of celestial and terrestrial fire
Ayabba - African goddess of the hearth
Bast - Egyptian cat-headed goddess, goddess of the flame and fire
Brigit - Celtic fertility goddess and goddess of the fire, hearth, healing, poetry, and wisdom
Chantico - Aztec goddess of the hearth fires and volcano fires
Chiconahui - Aztec goddess of the hearth and guardian of the home
Chu Jung - Chinese god of fire
Gibil - Babylonian god of fire
Ephesus - Greek god of fire and volcanoes
Hestia - Greek goddess of the hearth, fire, and family life
Hyang Api - Indonesian god of fire
Hyang Kehen - Indonesian god of the hearth
Kagutsuchi - Japanese fire god
Kiyoshikojin Seichoji- Japanese god of the cooking stove
Loki - Norse god of the fire, hearth, and lightning. Also known as the trickster god.
Ong Tao - Asian god of the hearth, stove, and household
Pele - Hawaiian fire goddess, goddess of volcanoes
Prometheus - Greek Titan, he stole fire from the gods and presented it as a gift to humans
Sanpo Kojin - Japanese god of the hearth
Tsao Wang - Chinese god of the hearth and family
Ut - Siberian goddess of the hearth
Vesta - Roman goddess of the hearth and eternal fires (Roman version of Hestia)
Vulcan - Roman god of fire and volcanoes
Xiuhtecuhtli - Aztec fire god
Although the kitchen has traditionally been viewed as the woman's domain (you may not agree with this, but there's no denying it is a common viewpooint), you can see that there are many gods associated with the hearth. More specifically, these gods are associated with the fire in the hearth, fire being masculine, as the sun.
There are also many gods and goddesses of agriculture and the harvest - Dionysus, Bacchus, the Corn Mother, John Barleycorn, Dumuzi (Sumerian), Demeter, etc.
If you are considering putting together an altar for a kitchen god or goddess, do some research and either fine a harvest or hearth deity from the pantheon you follow, or find another kitchen deity with whom you identify.
A simple, small table or shelf in the kitchen (or just outside the kitchen if the space is small) can house your kitchen altar. Some things you can include are dried kernels of corn, seeds, dried herbs and flowers, a representation of fire or the hearth such as a dollhouse fireplace or stove, and a picture or other representation of your deity. You can make it yourself out of clay. Craft and hobby stores have a large selected of dollhouse miniatures, so you can even include food or plates. I've been working on my kitchen altar for some time and I made most of the items out of polymer clay. My only problem is living in one place long enough to set up the altar! Hopefully when I move back to the US...
Stay tuned for more information on kitchen deities, recipes, and tips on making an kitchen altar and for making your kitchen the heart and soul of your home.
Sunday, May 17, 2009
A Few Ideas
I don't want to be one of those cookbook authors who refuses to share recipes from books for free, but I can't give away all of the culinary secrets just yet :) Some of the recipes I've included in this blog so far have been mine, while others have come from other sources (which I have dutifully cited).
Here are some of the dishes that will be included in the Summer section of the book, encompassing Midsummer and Lammas/Lughnassadh. There will be meat, dairy, and gluten-free recipes as well.
Appetizers and Drinks (note to self - find cute title :P)
Shrimp Enchilada Dip (recipe featured in an earlier blog entry)
Guacamole (everyone has a recipe for this, I know, but I promise you mine is amazing)
Summer Wine Punch (a refreshing mixture of wine and fruit, but lighter than sangria)
Mango lassey with mint
Main Courses
Grilled Kofte (the Turkish influence is creeping in!)
Grilled vegetable Skewers with Middle Eastern-style marinade (also a grilled chicked version)
Pesto Pasta Salad with Shrimp and Vegetables
Sides and Salads
White Bean Salad
Red Potato Salad with Dill
Quinoa Tabbouli
Dessert
Grilled Pineapple with Ginger, Honey, and Lime
That's just a sample of the recipes I have been working on and plan to continue testing. The book will also include information about the magical uses of some many of the foods included in the recipes, plus a few surprises.
Here are some of the dishes that will be included in the Summer section of the book, encompassing Midsummer and Lammas/Lughnassadh. There will be meat, dairy, and gluten-free recipes as well.
Appetizers and Drinks (note to self - find cute title :P)
Shrimp Enchilada Dip (recipe featured in an earlier blog entry)
Guacamole (everyone has a recipe for this, I know, but I promise you mine is amazing)
Summer Wine Punch (a refreshing mixture of wine and fruit, but lighter than sangria)
Mango lassey with mint
Main Courses
Grilled Kofte (the Turkish influence is creeping in!)
Grilled vegetable Skewers with Middle Eastern-style marinade (also a grilled chicked version)
Pesto Pasta Salad with Shrimp and Vegetables
Sides and Salads
White Bean Salad
Red Potato Salad with Dill
Quinoa Tabbouli
Dessert
Grilled Pineapple with Ginger, Honey, and Lime
That's just a sample of the recipes I have been working on and plan to continue testing. The book will also include information about the magical uses of some many of the foods included in the recipes, plus a few surprises.
Let's Talk Cookbooks
Specifically, I want to talk about the cookbook(s) I have in the works. For a while now (I'm ashamed to say how long), I've been toying with the idea of writing a kitchen witch cookbook. That's one of the reasons I started this blog. I enjoy cooking and I like combining ingredients for specific purposes - finding a new job, making people feel warm and loved, etc.
People who eat my food tell me how delicious it is, and I feel both grateful and humble. I say that I feel humble because the materials and ingredients that I use were created and provided by the Divine. I combine the ingredients, add heat and intent, but most of the work has been done by the earth, the sun and the rain. I strive to feel more in touch with the gods and honor them by nourishing the people I treasure, and by respectfully using the fruits, vegetables and grains that grow upon this planet. I am thankful to the animals whose bodies also provide food for us. I want to put together a book of recipes that reflect the wheel of the year with seasonal menus, potluck dishes for get-togethers and Sabbat celebrations, or just every day.
What I'm looking for is some feedback. Lately it seems as though everybody is writing a cookbook. What makes mine different? Well, all the things I mentioned above, hopefully. There are a few Pagan-oriented cookbooks on the market, written by Patricia Telesco, Karri Ann Allrich, Cait Johnson, and Scott Cunningham's Encyclopedia of Wicca in the Kitchen (a favorite resource). Can anyone think of any others? Other authors have included some recipes in their books about Sabbats (Ravenwolf's book on Halloween, for example), but their books haven't been all about the recipes.
I'm getting ahead of myself here, but I have ideas for three books. However, I haven't even officially started the first one yet. Right now I have lots of notes, some finished recipes, and not enough time to sit down and do all the work I need to do. I also don't have access to all of the ingredients that I need right now, which means I have had to put off testing some recipes. If anyone is interested in being a tester for recipes, please let me know! I plan to test some things when I go back to the States for my six-week vacation this summer, but I am interested to see how recipes turn out for other people. I've had to learn to really measure things, as opposed to my usual "pinch of this, dash of that, eyeball that" style.
As this jorunal entry is getting too long, I am going to wrap up and start another one that talks about some of the things that will be included in the book, should I ever get off my butt and write it! Publishing is another concern of mine. It will pretty much have to be a Pagan-friendly company, but I don't want to limit myself to just Llewellyn, in case the people there aren't interested, and I want a hard copy, as opposed to an e-book. At least for the first one. We shall see.
People who eat my food tell me how delicious it is, and I feel both grateful and humble. I say that I feel humble because the materials and ingredients that I use were created and provided by the Divine. I combine the ingredients, add heat and intent, but most of the work has been done by the earth, the sun and the rain. I strive to feel more in touch with the gods and honor them by nourishing the people I treasure, and by respectfully using the fruits, vegetables and grains that grow upon this planet. I am thankful to the animals whose bodies also provide food for us. I want to put together a book of recipes that reflect the wheel of the year with seasonal menus, potluck dishes for get-togethers and Sabbat celebrations, or just every day.
What I'm looking for is some feedback. Lately it seems as though everybody is writing a cookbook. What makes mine different? Well, all the things I mentioned above, hopefully. There are a few Pagan-oriented cookbooks on the market, written by Patricia Telesco, Karri Ann Allrich, Cait Johnson, and Scott Cunningham's Encyclopedia of Wicca in the Kitchen (a favorite resource). Can anyone think of any others? Other authors have included some recipes in their books about Sabbats (Ravenwolf's book on Halloween, for example), but their books haven't been all about the recipes.
I'm getting ahead of myself here, but I have ideas for three books. However, I haven't even officially started the first one yet. Right now I have lots of notes, some finished recipes, and not enough time to sit down and do all the work I need to do. I also don't have access to all of the ingredients that I need right now, which means I have had to put off testing some recipes. If anyone is interested in being a tester for recipes, please let me know! I plan to test some things when I go back to the States for my six-week vacation this summer, but I am interested to see how recipes turn out for other people. I've had to learn to really measure things, as opposed to my usual "pinch of this, dash of that, eyeball that" style.
As this jorunal entry is getting too long, I am going to wrap up and start another one that talks about some of the things that will be included in the book, should I ever get off my butt and write it! Publishing is another concern of mine. It will pretty much have to be a Pagan-friendly company, but I don't want to limit myself to just Llewellyn, in case the people there aren't interested, and I want a hard copy, as opposed to an e-book. At least for the first one. We shall see.
Thursday, April 30, 2009
Beltain Baked Shrimp Dip
This recipe started out as an enchilada recipe, but I decided it would be better as a baked dip, served with corn tortilla chips. The corn is a representation of the Corn Mother (fertility), and the recipe also includes garlic, onions, and chiles, all spicy foods that increase passion. Perfect for Beltain!
1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro
corn tortilla chips (I like to use blue corn, but any kind will do)
In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.
Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!
1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro
corn tortilla chips (I like to use blue corn, but any kind will do)
In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.
Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!
Thursday, April 23, 2009
Cold-kicking garlic soup
By now we all know about the properties of garlic, both magical and medicinal. This simple soup can be used as the first course in a meal for your lover (garlic promotes lust and enflames the passions), or it can be used to help you kick a nasty cold. I have a chest cold right now and wanted something to help promote healing. I looked up some garlic soup recipes on the internet and found some tasty-sounding options, but in the end I decided to invent my own.
4 tablespoons red lentils
2 tablespoons rice
1 litre water
1 stock cube (you can use stock instead of water and skip the cube, but that's what I had)
1/2 teaspoon red pepper flakes
15-20 cloves of garlic, peeled and roughly chopped
seasoning to taste
Heat 2 tablespoons oil in a soup pot. Add the roughly chopped garlic and allow it to cook on medium-low heat until it becomes fragrant. Don't let it brown or it will become bitter. Add the red pepper flakes and stir. Add the lentils, rice, and stock or water and stock cube. Cover and simmer until lentils and rice are tender.
In a blender, scoop out the lentils, rice and garlic. Add enough of the liquid to make a creamy puree. Return to the soup pot and adjust the seasning.
Cooking the garlic in oil and then simmering it removes its pungency and leaves a delicate flavor. No strong garlic breath!
Feel better :)
4 tablespoons red lentils
2 tablespoons rice
1 litre water
1 stock cube (you can use stock instead of water and skip the cube, but that's what I had)
1/2 teaspoon red pepper flakes
15-20 cloves of garlic, peeled and roughly chopped
seasoning to taste
Heat 2 tablespoons oil in a soup pot. Add the roughly chopped garlic and allow it to cook on medium-low heat until it becomes fragrant. Don't let it brown or it will become bitter. Add the red pepper flakes and stir. Add the lentils, rice, and stock or water and stock cube. Cover and simmer until lentils and rice are tender.
In a blender, scoop out the lentils, rice and garlic. Add enough of the liquid to make a creamy puree. Return to the soup pot and adjust the seasning.
Cooking the garlic in oil and then simmering it removes its pungency and leaves a delicate flavor. No strong garlic breath!
Feel better :)
Saturday, April 18, 2009
Hummus
I am in the land of chickpeas and lentils. Besides being tasty, these two legumes pack quite a nutritional punch. They are full of protein and fiber and have little or no fat. Red lentils also cook down nicely, making them an ideal food for those of us who aren't quite ready for solids yet. I had surgery a couple of weeks ago and am still consuming a mostly liquid diet, but I have added these tasty little orange-red gems into my diet because they are soft and nutritious.
"Humus" means "chickpea" in Arabic, so while other recipes may carry the name "hummus", they aren't exactly. Whatever you call it, though, these dips are delicious and versatile, and perfect for parties. When I make hummus or another version of this spread, I make it the same way. Tonight I am making red lentil "hummus" because I don't have any canned chickpeas. I have a bag of dried garbanzos, but they take for-ev-er to soak and cook, so I'm going with the kirmizi mercimek instead.
Whatever you use, here's a simple recipe that is very flavorful:
1 cup dried red lentils (or 1 can garbanzos/chickpeas, drained and rinsed)
2 cloves garlic
2 Tbsp tahini (sesame seed paste, available in speciality stores, health food stores, or sometimes in the Jewish food section of the grocery store) (use less with the lentils)
2 Tbsp olive oil (use less with the lentils)
juice of 1/2 a lemon
pinch or two of cayenne
1/2 tsp cumin
salt to taste
If using the red lentils, cook until very soft. Drain of excess moisture and allow to cool.
Place the legumes in a food processor and pulse until pulverized. Add garlic, tahini, olive oil, lemon juice, and spices. Combine in the food processor until smooth. You may need to add a bit of water or a bit of vegetable broth in order to acheive a smooth, creamy consistency. I usually add a bit of water. You will not need any extra liquid if using the red lentils. You only need some extra liquid when pureeing the larger, harder chickpea.
Place in a bowl or on a platter and chill. Before serving, drizzle with a little more olive oil and garnish with small, whole black olives. You can also sprinkle on a little paprika for color, or add some chopped parsley. Or both! Oh, the red lentil spread is so, so delicious!
*** Legumes and sesame seeds are often used in spells for prosperity, as has parsley. This is an excellent dish for some prosperity magic.***
A nice accompaniment to the hummus is simply 1 cup of yogurt combined with a few spoonfuls of freshly chopped dill. Add salt to taste.
Make a layered dip with the hummus and yogurt/dill dip with chunks of cucumber and tomato in between. If you add the olives, make sure you pit them first. Rejoice in spring and know that summer is on its way!
"Humus" means "chickpea" in Arabic, so while other recipes may carry the name "hummus", they aren't exactly. Whatever you call it, though, these dips are delicious and versatile, and perfect for parties. When I make hummus or another version of this spread, I make it the same way. Tonight I am making red lentil "hummus" because I don't have any canned chickpeas. I have a bag of dried garbanzos, but they take for-ev-er to soak and cook, so I'm going with the kirmizi mercimek instead.
Whatever you use, here's a simple recipe that is very flavorful:
1 cup dried red lentils (or 1 can garbanzos/chickpeas, drained and rinsed)
2 cloves garlic
2 Tbsp tahini (sesame seed paste, available in speciality stores, health food stores, or sometimes in the Jewish food section of the grocery store) (use less with the lentils)
2 Tbsp olive oil (use less with the lentils)
juice of 1/2 a lemon
pinch or two of cayenne
1/2 tsp cumin
salt to taste
If using the red lentils, cook until very soft. Drain of excess moisture and allow to cool.
Place the legumes in a food processor and pulse until pulverized. Add garlic, tahini, olive oil, lemon juice, and spices. Combine in the food processor until smooth. You may need to add a bit of water or a bit of vegetable broth in order to acheive a smooth, creamy consistency. I usually add a bit of water. You will not need any extra liquid if using the red lentils. You only need some extra liquid when pureeing the larger, harder chickpea.
Place in a bowl or on a platter and chill. Before serving, drizzle with a little more olive oil and garnish with small, whole black olives. You can also sprinkle on a little paprika for color, or add some chopped parsley. Or both! Oh, the red lentil spread is so, so delicious!
*** Legumes and sesame seeds are often used in spells for prosperity, as has parsley. This is an excellent dish for some prosperity magic.***
A nice accompaniment to the hummus is simply 1 cup of yogurt combined with a few spoonfuls of freshly chopped dill. Add salt to taste.
Make a layered dip with the hummus and yogurt/dill dip with chunks of cucumber and tomato in between. If you add the olives, make sure you pit them first. Rejoice in spring and know that summer is on its way!
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