VOTE! 2012 LUGHNASADH/IMBOLC RECIPES

[Earthwoman]

Notice: Please use the poll to cast vote(s) for your favorite recipes. You cannot select more than three. ONLY those votes submitted to the poll will be tallied. Votes submitted as posts below will not be counted.

[Paganlady]

Green Salsa

3 lbs. fresh green tomatoes, preferably straight from the garden, chopped
1 large yellow onion, chopped
2-3 cloves, minced
A handful or so of fresh cilantro, chopped
4-6 banana peppers, chopped
3-8 jalapeno peppers, chopped
1 c. vinegar
A pinch or two of salt
¼ tsp. cayenne
¼ tsp. cumin

Combine all ingredients in a saucepan; bring to a boil and let simmer for 15-20 minutes, until vegetables are soft. Let the mixture cool and then puree in a blender.

Set aside what you want to consume fresh, with tortilla chips.

If you wish to can the salsa, ladle the mixture in clean, sterilized pint jars. Process in a hot water bath for at least 15 minutes.

[DarcArchona]

White Button Mushrooms:
Indian Spice, Oriental Nice

Spice Mix:
Oriental Hot Mustard Powder
Ground Tumeric Powder
Ground Black Pepper
Curry Powder
Shredded Tarragon Leaves
Smoked Hot Spanish Paprika
Garlic Salt

I did not write down a specific quantity since I never use a set amount for this recipe. It's really dependent on how spicy you want them, which means for those who do not love spicy hot foods that they should go light on the Hot Mustard Powder and Paprika. Mix spices in bowl.

Under your skillet or saucepan for the mushrooms, turn on to medium heat. I use a mix of sake, teriyaki sauce, soy sauce, spicy brown mustard, and lime juice. Add this directly to saucepan, then stir in all of the spice mix.

Grab your mushrooms and remove the stems. Place Caps to the side, and stems on a cutting board. Dice the stems up. Once the saucepan starts to boil, add in the stems.

Now while the stems are cooking, I suggest enjoying a nice cold beverage of the relaxing variety since cooking is hard work!

Ok, back to business, grab some mushroom caps. Place them gill side down in the saucepan. Cover. Enjoy drink again for 1 minute.

Minute is up so flip the mushrooms so they are all gill side up. Leave it uncovered so you get that great aroma in your kitchen. Leave them this way until they are spongy and proper cooked, then take off to serve. Mix the stems in with the caps as well. Enjoy.

[Elhonna]

Fresh potatoes and tomatoes salad.

(2 persons)
3 big and firm potatoes
3 juicy tomatoes
1 bowl of mozzarella
1/2 onion
4 or 5 basil leaves
wine vinegar, balsamic vinegar
olive oil
salt, pepper

Make the potatoes boil with their peel. When it's done, cool them, peel and place to the fridge.
Cut the tomatoes in small cubes, do the same with mozzarella and put them in a salad bowl.
Slice thinly the half onion and add it to the tomatoes.
Cut the potatoes too, then the basil leaves, and add them to the salad.

Now the sauce. Mix wine and balsamic vinegar (half of each) with the olive oil, add salt and pepper, and it's ready !

A quick and tasty salad, very easy to do with current vegetables (even more tasty if they come from your garden !).

[Earthwoman]

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[Earthwoman]

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