First of all, I would like to with you all a happy, blessed Mabon. I would love to know what you are cooking to celebrate!
As I mentioned in my previous post, I started working on the introduction to the cookbook. I was feeling inspired to get off my butt and start doing some serious word. Then I started going through my notes and recipes and am now feeling completely overwhelmed! There are still so many recipes to test or re-test and exact measurements to figure out and write down. This is gog to take a while. I'm going to concentrate on fall and winter right now, and worry about spring when it gets here. This cookbook project won't be finished while I live overseas. I'm going to have to reutn to the US at some point, if only to have easy access to pork and cheaper alcohol!
Anyway...Thanks for all who read, follow, and comment. You inspire me and keep me going! I am really grateful.
Sunday, September 20, 2009
Started the Intro
I felt inspired today and started writing the introduction to the cookbook. My goal is to have at least one season done so I can send it to the folks at Llewellyn (and wherever else) and see if there is any interest. I could use some feedback if anyone is interested in seeing what I have so far. Well, right now it's just one paragraph, but I'm working on it! I'm going to do some more work this evening.
Saturday, September 19, 2009
My Little Mabon Feastie
Today I decided to cook something nice for myself. Since it's so hard to cook for one, I tend to avoid cooking for myself, but sometimes I just have to get into the kitchen! I've had a craving for quiche lately (thanks to reading the Julie/Julia Project blog) so I decided to make one. I used Julia Child's pastry recipe, albeit slightly modified (I can't get shortening here so I only used butter) and made a bacon and onion quiche for dinner. Bliss!
On the side was some spinach. I simply cooked some frozen spinach leaves in the same skillet that held the bacon and onions (instant flavor!), sprinkled on some salt, and added a teensy bit of freshly ground nutmeg. It was the perfect accompaniment.
There you have it. I had a "take care of myself" day and made a lovely dinner. It was undoubtedly chock full of saturated fats, but it was delicious! I took some pictures of the quiche but the lighting was all wrong.
Anyone else have a favorite Dinner for One? If you're dining solo, what do you normally eat?
On the side was some spinach. I simply cooked some frozen spinach leaves in the same skillet that held the bacon and onions (instant flavor!), sprinkled on some salt, and added a teensy bit of freshly ground nutmeg. It was the perfect accompaniment.
There you have it. I had a "take care of myself" day and made a lovely dinner. It was undoubtedly chock full of saturated fats, but it was delicious! I took some pictures of the quiche but the lighting was all wrong.
Anyone else have a favorite Dinner for One? If you're dining solo, what do you normally eat?
Friday, September 18, 2009
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.
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.
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.
Thursday, September 17, 2009
From Hedgewitch Hollow
This post was originally credited to Magpie Girl.
Quoted from the site:
Everyone has another personality that shines through from time to time. Maybe you are secretly a sports legend when you play in the rec volleyball league. Maybe you’re a pop star while singing in the shower. Perhaps you are convinced you were with Mark Anthony in a past life.
How do those secret identities shape you? Does your superhero identity effect your Monday-Friday life at the Daily Planet? Are you you really a zen master, a yogi, and happy homemaker under there? What’s your stripper name say about you? Your nom de plume? The uniform in the back of your closet? And if you feel like an old soul, what where you up to last century and how is it influencing you today?
1. Zedral Z - or Zedral Ziller - This is a name I've been using for a long time. The name "Zedral" came to me when I was 4. I don't know the source. Just a young child's imagination at the time, I guess.
2. Nar - Turkish for "pomegranate". I think of myself as Nar sometimes when I dance (badly) in my apartment.
3. Zubaida - Arabic for "marigold". If I were a better belly dancer, this is the stage name I would use. I saw a Discovery Channel program about a young girl named Zubaida, a young girl from Afghanistan who was severely burned as a child. She traveled to America and a surgeon helped restore her outer beauty. I fell in love with that beautiful, brave little girl during that program and also fell in love with the name.
4. The kitchen witch - me in the kitchen, trying to stir up prosperity or feelings of love and comfort
5. A young Middle Eastern girl - I have what I think might be a past life memory. It first came to me during a sweat, then during a meditation. I don't know much. I don't know my name or where I was. I vaguely remember tripping and breaking a water jar. I'm sure I was severely punished.
6. Auntie Brandy - that's who I am to some of my friend's kids. I don't have any biological siblings so I enjoy any chance I get to be an auntie. Let me spoil your kid rotten and then give him/her back to you! >:)
7. Teacher - To most of my students I am just called "Teacher". I like it. It sounds better than "ma'am", for sure!
8. The constant worrier - Paranoid hypochondriac and worrywart. A professional fretter. I drive myself (and those around me, I'm sure) nuts with with my constant what-ifs. I'm reassuring and calm around other people, very level-headed in an emergency, and rational and logical. For others. Then I get by myself and go nuts. I need more hobbies!
Quoted from the site:
Everyone has another personality that shines through from time to time. Maybe you are secretly a sports legend when you play in the rec volleyball league. Maybe you’re a pop star while singing in the shower. Perhaps you are convinced you were with Mark Anthony in a past life.
How do those secret identities shape you? Does your superhero identity effect your Monday-Friday life at the Daily Planet? Are you you really a zen master, a yogi, and happy homemaker under there? What’s your stripper name say about you? Your nom de plume? The uniform in the back of your closet? And if you feel like an old soul, what where you up to last century and how is it influencing you today?
1. Zedral Z - or Zedral Ziller - This is a name I've been using for a long time. The name "Zedral" came to me when I was 4. I don't know the source. Just a young child's imagination at the time, I guess.
2. Nar - Turkish for "pomegranate". I think of myself as Nar sometimes when I dance (badly) in my apartment.
3. Zubaida - Arabic for "marigold". If I were a better belly dancer, this is the stage name I would use. I saw a Discovery Channel program about a young girl named Zubaida, a young girl from Afghanistan who was severely burned as a child. She traveled to America and a surgeon helped restore her outer beauty. I fell in love with that beautiful, brave little girl during that program and also fell in love with the name.
4. The kitchen witch - me in the kitchen, trying to stir up prosperity or feelings of love and comfort
5. A young Middle Eastern girl - I have what I think might be a past life memory. It first came to me during a sweat, then during a meditation. I don't know much. I don't know my name or where I was. I vaguely remember tripping and breaking a water jar. I'm sure I was severely punished.
6. Auntie Brandy - that's who I am to some of my friend's kids. I don't have any biological siblings so I enjoy any chance I get to be an auntie. Let me spoil your kid rotten and then give him/her back to you! >:)
7. Teacher - To most of my students I am just called "Teacher". I like it. It sounds better than "ma'am", for sure!
8. The constant worrier - Paranoid hypochondriac and worrywart. A professional fretter. I drive myself (and those around me, I'm sure) nuts with with my constant what-ifs. I'm reassuring and calm around other people, very level-headed in an emergency, and rational and logical. For others. Then I get by myself and go nuts. I need more hobbies!
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