2005 SAMHUINN/BELTANE RECIPES ENTRIES

[Crow]

Notice: Original recipes that can be eaten or drunk. Also, you may submit special incense blends, soap-making concoctions, potpourri mixtures, lotions, potions, etc.

[Ki No Ronin]

Konnichi Wa to All:

This is a entry of Recipes made with Wild Sesame Plant's Leaves.

This year, there is an Elderly Korean Couple who live in the Apartment Building I manage who planted between 20 to 30 Wild Sesame Plants around the Front and Easterly Garden Pots of the Apartment Building I manage.

They grew up fine, and yielded a Bountiful Harvest.

The Korean Couple invited me to help myself to their Wild Sesame Plants, which I did, and I created quite a few uses for the Wild Sesame Leaves in Cookery. I now list Three Recipes that I used the Wild Sesame Leaves in.

The first thing I would like to say is that the Leaves had a Fairly Strong Minty Taste to them, so I found that they are made palatable by mixing 1 Part Wild Sesame Leaves with equal parts Romaine Lettuce.

Entry: "Wild Sesame Leaf Recipes"

First: Breakfast Salad

1 Cup Sliced Wild Sesame Leaves
1 Cup Sliced Romaine Lettuce
1 Tablespoon Mayonaise
1 Dash of Garlic Powder
1 Cup of Coarsely Grated Cheddar Cheese
(for non-Vegetarians) Sliced Fried Sausage

Mix first four ingredients together is 1/2 Cup of Grated Cheddar Cheese. If you are Non-Vegetarian, toss with the Fried Sausage. Serve the Salad onto your Plate and then garnish with remaining Grated Cheddar Cheese. Recommended to be served with Fried Eggs.


Second: Chicken Soup

2 Chicken Legs with Back Attached
2 Cups of Dried Veggie Soup Flakes
2 or 3 Tablespoons of Paultry Seasoning
2 or 3 Tablespoons of Garlic Powder
2 or 3 Tablespoons of Chicken Broth
3 Tablespoons of Sea Salt
Worchestershire Sauce
Ketchup
1 Onion, Diced
2 Cups of Wild Sesame Leaves
2 Cups of Romaine Lettuce
2 Cups of Sliced Celery Chunks

Boil Chicken with Dried Veggie Flakes, and Spices.

When the Chicken Meat has boilled to the point that the Meat has fallen off of the Bones, add Diced Onions, Wild Sesame Leaves, Romain Lettuce, and Celery Chunks. Simmer until all ingredients are thuroughly cooked and served.


Third: Wild Sesame Chilli

Regular or Lean Ground Beef
2 or 3 Tablespoons of Chilli Powder
2 or 3 Tablespoons Garlic Powder
Worchestershire Sauce
Ketchup
1 Onion, Diced
2 Cups of Wild Sesame Leaves
2 Cups of Romaine Lettuce
2 398ml Cans of Heinz Chili Style Beans
1 540ml Can of Kidney Beans

Brown Beef with Spices. When Beef is Browned and Simmering, add Wild Sesame Leaves and Romaine Lettuce. Simmer this all together until the Leaves and Lettuce are thuroughly cooked together. Then add the 3 Cans of Beans and mix together. Simmer all together for for 10 to 15 minutes.

For the Vegetarian Version, instead of using Hamburger, just you Triple the amount of Wild Sesame Leaves and Romaine Lettuce sauteed with 2 Tablespoons of Margarine or Butter.



I have found that when added to Soups or Chilis, the Wild Sesame Leaves ads a tastey Mintyish Taste to the recipes which ads a whole new dimension to the taste to them.

If you ever get a chance to cook with Wild Sesame Leaves: Do It!


Ki No Ronin

Here is a Picture of Wild Sesame Plant for you to see:



And Brand New: A Picture (fresh from Photo Finishing) of one of the actual Wild Sesame Plants growing in one of the Planters out front of my Primary Sacred Grove that I used in my Wild Sesame Cookery during last Summer:





KNR

[Mey]

ENTRY!!!

AVOCADO-SANDWI(T)CH-SPREAD

Take one avocado, cut in half, remove the seed (plant it if you like, you'll grow a beautifull plant), use a spoon to empty the skin of the fruit in a bowl.
Mash it with a fork.
Squeeze out a lemon or a lime and add the juice to the mashed avocado.
Grind two teaspoons black pepper and add it to the avocado and give it a good stirr.
Serve chilled on whole grain bread or toast.

Delicious!

[Earthwoman]

Acorn Squash Stuffing

This stuffing can be served as a side dish, or you can stuff it in chicken breasts, sweet potatoes, or whatever else strikes your fancy: you have carte blanche. This recipe serves around 6-8 people.

1 large white onion, minced
olive oil
1 acorn squash, seeded and diced
1 red bell pepper, diced
1 green bell pepepr, diced
4 stalks of celery, chopped
1 bay leaf
salt and pepper to taste
1/2 c. grated sharp Cheddar cheese, or to taste (optional)

Heat the olive oil in a large skillet; add the minced onion and saute until the onions are translucent. Add the squash, peppers, celery, and seasonings; saute until tender. If desired, stir in the cheese until it is melted. Serve immediately. Enjoy!


Earthwoman

[Piastra]

CAUTION: MEAT INVOLVED!!!

I make these to serve my guests at our samhuinn dinner. Although I recently made them to show someone how to do it, I usually do not serve them but once a year.

SAMHUINN ROLLS

3 flank steaks cut in half sideways (you’ll have to ask your butcher to do this)
(they need to be thin)
1 small box frozen spinach (drained and squeezed)
1 small carton ricotta cheese
I small bag crushed pecan pieces
Olive oil
Garlic
Favorite meat rub
Butcher’s twine (lots of it) or extra long butcher’s picks (long toothpicks)
1 gallon size zipper lock plastic storage bag (good quality – must hold liquid overnight)

The day before serving:

Unroll the flank steaks – there should be 6 thin ones. Using a meat tenderizer, beat them up severely. I use this as a time to release all the frustrations of the previous year. I just pound them away. I follow the beating with a good massage of olive oil and my favorite meat rub and garlic – you may choose to use only salt and pepper. Roll the steaks, rub side in, and place in storage bag. Fill to top of meat with red wine. Store in refrigerator overnight.

Preheat oven to 350. lightly spray (cooking oil spray) or grease a bake pan that will hold the six rolls. Set aside. Now, lightly spray a skillet or fry pan, but do not heat yet. Divide the box of spinach into 6 parts in your mind, the cheese and pecans also (you don’t want to get carried away on the first few rolls then have the last ones be skimpy of filling. Spread the spinach in a line down the middle of the steak – not to the ends though. Top with cheese and pecans. Tuck the ends and roll tightly. Wrap tightly with the twine (this is the hard part), or skewer shut with the picks (easier, but they do not allow for even browning).

When all the rolls are bound or skewered, heat skillet or fry pan, and drink a cup of tea for a few minutes. This is an important step. Smile. Place two rolls at a time into pan, searing and browning slowly on all sides, turning with tongs (tongs make this part so much nicer – I worked years without them, so I know). Place seared/browned rolls in baking dish/pan and continue until all rolls are finished. Heat in oven for 45 minutes. While the rolls are baking, use the meat drippings to make a gravy or sauce for the rolls if you like. I usually serve the rolls on a bed of Swedish pasta or alfredo pasta, or brown rice and gravy, with roasted veggies. But I think that squash stuffing earthwoman entered might be awesome with it. A true harvest feast. I shall use it this year.

Serves 6

NOTE: REMOVE THE TWINE COMPLETELY BEFORE SERVING – IT IS EASY TO MISS A PIECE – UNTIL YOU SEE IT DANGLING FROM THE FORK OF A GUEST…

a greek variation would include feta as the cheese and lemon juice instead of wine as the marinade. other substitutions exist.

[Piastra]

AWEN RITUAL PLATE

3 strips smoked salmon
3 stalks asparagus (steamed)
3 TBSPN cooked grain (I use oats, but rice or any other can be used)
3 chocolate covered hazelnuts
1 glass apple wine (to assist the crossing of the veil)

spiral the salmon down the length of the asparagus. Arrange the three wrapped stalks in an awen design, with the three hazelnuts at the top, and 1 TBSP each of the grain between the stalk bases. This makes a beautiful awen ritual plate.

this meal should be consecrated and eaten in a ritual bath of sea salts and herbs, before donning robes and entering your sacred circle. The sea salts and herbs should also be consecrated. Ok, I suppose you could serve this meal to your whole grove before your samhuinn rituals, but as I am a solitaire, I love eating it in the bath. Um, maybe your whole grove could bathe together?...

Enjoy!

grain can be flavored with honey.

[Earthwoman]

Red Cabbage with Apples

1 medium head of red cabbage, cored, quartered, and sliced thinly
3 medium tart apples (e.g., Granny Smith), peeled, cored, and sliced thinly
8 TBSP. red wine vinegar
4-6 TBSP. sugar or Splenda sweetener, or to taste
½ tsp. ground black pepper
1 bay leaf
3-5 cloves

Add about 1 inch of water to the bottom of a large pot; bring this water to a boil. Add the cabbage and return the liquid to a boil. Lower the heat and simmer the cabbage about 10 minutes.

Add the remaining ingredients. Continue to simmer this mixture for an additional 20-30 minutes, or until the cabbage is tender. Serves 8.

[Earthwoman]

Apple Crisp

8 tart apples (e.g., Granny Smith), peeled, cored, and sliced thinly
¾ c. packed brown sugar
½ c. flour
½ c. rolled oats
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
¼ c. butter or trans-fat free margarine, softened slightly

Place the sliced apples in a greased square cake pan.

Mix the remaining dry ingredients. Cut in the butter or trans-fat free margarine until the mixture resembles crumbs. Sprinkle this mixture over the apples.

Bake in a 375 F degree oven for about 30 minutes, or until the apples are tender when prodded with a knife and the topping is a nice golden brown.
Serves 6-8.

[Underground River]

Wholesome Home-Made Rolls

These rolls take a bit of time to make but they are good. I made them for the first time today and put more salt than I should have, but otherwise they are delicious!

1 and 1/4 cups (185 ml) warm water
1 tsp (5 ml) sugar
1 tbsp (15 ml) yeast
3 tbsp (45 ml) lard or shortening (melted)
1 and 1/2 tsp (7 ml) salt or to taste don't put a tablespoon like I did!
3 cups (750 ml) flour I used 2/3 wholewheat and 1/3 bread flour. I am not sure about the metric measurement for the flour.

Put the water in a bowl. Add the sugar and yeast. Let stand for ten minutes.
Add the melted lard or shortening and then the flour and salt. Mix well and knead until dough is not sticky. The dough may be a bit dry.
Put in a greased bowl for one hour covered with a warm damp towel.
Knead the dough again for a couple minutes then return to the bowl and cover for another half an hour.
Knead a bit and then divide dough into 24 equal pieces. Place rolls in greased muffin tins. Cover and let rise for another half an hour. Bake at 425 degrees Fahrenheit for 15-20 minutes.
For a crispier crust, place a pan of boiling water in the oven.

Variation:

Add 1/2 cup flax seed or other grains. (I was going to try this but forgot, lol.)
Bon appetit!

[nathair]

Orange Pumpkin soup with bread and garlic herb butter

For the soup
2 onions, finely chopped
4 tablespoons olive oil
2 bay leaves
2 tsp coriander seeds (or cilantro seeds), finely crushed
a peace of fresh ginger about 4 cm long, finely grated
2 gloves of garlic, crushed
2 tsp of salt
a small pinch of cumin powder
a very small pinch of cinnamon
1 or 2 fresh small chilli peppers, seeds removed and chopped
2 kilo ripe orange pumpkin, seeds removed
2 medium carrots, diced
½ kilo knoll celery, chopped
water
6 table spoons sour cream
Garnishing: freshly chopped coriander or cilantro leaves or parsley

For the herb butter
1/2 cup butter at room temperature
Salt and freshly ground black pepper to taste
1 teaspoon dried rosemary, finely cut
1 teaspoon dried marjoram, finely cut
1 teaspoon of thyme, finely cut
3 gloves of garlic, crushed
Mix all these ingredients or, if you prefer, blend the butter and herbs in a food processor at room temperature.
Refrigerate till needed.

PREPARATION:
fry the onions in the olive oil, add the herbs, salt and pepper and simmer for 5 minutes.
Add pumpkin, carrots and celery and add enough water to cover,. Allow to simmer until a smooth consistency is reached. (20 to 45 minutes) No need to remove the skin of the pumpkin first, but if you wish you can peel it before adding.
Meanwhile take the sour cream out of the fridge to let it warm to room temperature.
Take out the bay leaves from the mixture, after about half an hour.
Blend with a food processor or press through a sieve or mash with a potato masher. Heat again.
Add sour cream, stirring. Garnish with the chopped coriander leaves or parsley.

Serve immediately with fresh bread with the garlic herb butter

Serves about 8.

The first time I made this soup I left out the carrots, but they give just enough sweetness to this soup to make it just right for our taste.

[Conn]

This small recipe is something I've stumbled upon a long time ago, and have been for some time adjusting it to my specifications (to make it as spicy as possible )
I don't know how to name it properly so...

ENTRY - TOASTS (from hell pits )

All you need is:
mayonaisse
tomato concentrate
mustard (the spicier the better)
cayenne pepper (simply - chili)
three cloves of garlic
french loaf (but it can be a regular roll - though it doesn't taste the same )
about 10 decagrams of yellow cheese (as always - spicy is welcomed...)

Now, you take a bowl, and put in it about two to three spoons of mayonaisse, one and a half spoon of mustard, about one teaspoon of tomato concentrate (careful with this! too much concentrate can spoil the whole dish), and shredded into *very* small pieces yellow cheese (you should use grater with very small holes - to make the cheese look like, um, e.g. snow). Now mix it all up, grind a little, then add crushed garlic and a few pinches of cayenne pepper. Mix it for a while as well. Then slice the french loaf into small chunks, and spread the 'custard' over the chunks. You can dredge them with cheese if something's left. Put them into hot oven (about 180 C) for about seven minutes (look carefully - if the custard is brown, as well as chunks, then it is time). And that's all. The toasts are perfect for snack while drinking mead. A lot of mead


It's something very easy to make, and very tasty, by the way. My friends were testing these on our somewhere-around-Mabon meeting. They didn't die