VOTE! 2012 SAMHUINN/BELTANE RECIPES

[Earthwoman]

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[DarcArchona]

Chili: The Second Coming

Today I thought that since Autumn is closely approaching, that I should cook up some Chili once again. I could say that I cooked up this Chili because the weather is getting cooler and all, however this is Texas where it doesn't cool down much for another month or two. I felt that I have been too long without quality Chili and it seemed like a good weekend to do so.

Ingredients:
1 lb Ground Beef
5 LG Tomatoes
1 LG White Onion
2 Green Bell Peppers
3 Poblano Peppers
1 Jalapeno Pepper
1 cup Basil Leaves
1 cup Green Onions / Scallions
1 can Tomato Sauce
2 cans Black Beans
2 cans Kidney Beans
1/4 stick Butter
2 cups Red Wine
1/2 cup Lime Juice
Italian Herb Mix
Dill
Onion Powder
Garlic Powder
Cumin/Coriander Mix
Smoked Hot Spanish Paprika
Fennel Powder
Ground Black Pepper
Sea Salt
Ancho Chili Powder
Lowry's Seasoning
Secret Spice Mix!

Gather all ingredients together.

I then proceeded to use my food processor to puree all 5 LG Tomatoes and put them into a plastic mixing bowl.

Now, my stockpot I put in a 1/4 stick of regular Butter and turned the heat to medium. I waited until the Butter started to melt significantly and added in the pound of Ground Beef. I used a spatula to mix it into the Butter, and added a good dusting of Lowry's Seasoning at this point. Mix it all again.

Now that it's cooking, add in your Lime Juice while mixing it around. I also added in all the spices at this point, which sort of mellows the entire spiciness of at the end. I put in just a pinch of the Dill and Sea Salt. The Italian Herb Mix I used was only about 1 cup. As for the rest of the seasonings, use as much as you want. I put in quite a lot of them considering they will be the spices for the entire pot of chili.

Once the meat appears to be mostly browned, if not appearing blackened, pour in your pureed Tomatoes.

Mix well. Turn your heat to a little bit below medium.

Now, using the food processor puree your LG White Onion. Pour this into the pot and then mix well.

Next, I used some fresh Basil Leaves and shredded them using the food processor. Then I added them directly into the pot.

After that, I grabbed my Scallions and proceeded to chop them up and threw them into the pot.

Now, I diced up the Green Bell Peppers and then pureed them in the food processor. In they went to the pot. Oddly enough, they change color from green to an almost white/seafoam green color when pureed.

Now it's the pepper's turn. I chopped up the Poblano Peppers and Jalapeno together in the food processor. In they went.

Finally, it was just time to add the canned beans. First Kidney Beans.

Second the Black Beans. And Tomato Paste ( I used a big can )

Here I put in the Secret Spice Mix. Which isn't all that secret. It's the mix I use for Chili, Steak, Burgers, and sometimes Pork Chops. A combination of garlic salt, lowry's, black pepper, turmeric, curry powder, paprika, sea salt, cumin/coriander, and basil. I only used 2 spoonfuls of it.

Now let it come to a boil. Mix it up together and mostly cover it. Turn the heat down to simmer or a little higher.

I checked on it 10 minutes later and mixed it together.

I mixed regularly and then checked about an hour later.

Now, at this point I tasted it. YUM! Time to serve.

This recipe is also posted to my food blog, feel free to take a look at the pictures there!
http://zestybites.blogspot.com/2012/09/ ... oming.html

[Gwernen]

Taken from a recipe that Vincent Price himself added to a celeb list of 'halloween' specialties, and readjusted to make it sweeter and creamier, this is the pot I have brought to Samhuinn celebrations over the years. My friend would bake miniature pumpkins filled with sausage and his Wiccan wife would do the rest of the meal, including home-made bread (and some strangely spiced wine...hum...).

Pumpkin Soup

One medium pie pumpkin (or, if you prefer, any suitable winter type squash)
1 large sweet onion, vidalia type preferrably
1 quart of good chicken stock
1/2 stick of butter
2 tbs olive oil
2-3 tbs flour
1 pint of heavy cream
1 handful of fresh spinach
black pepper
Celtic sea salt

Cut up the pumpkin, place in a lasagna type pan, fill the bottom with about an inch of water, cover tightly with foil, and bake at 350 until you can easily peel the meat of the pumpkin from the rind. Peel out all the meat, and let cool.
Roughly chop the onion, and saute it in the butter and olive oil. Try to use a large enough pot that the pieces aren't overlapping. Stir frequently, and be patient, until the onion is very brown and caramelized. Be patient. This step, though it takes the longest, is what sets this soup apart, as the onions bring in a natural sweetness.
When the onions are ready, add the flour and stir until you make a paste, then immediately add the cream. Cook this on low until it thickens up. Add the chicken stock. Now add the spinach and chunked up pumpkin, and let this cook on low heat for about 15 minutes.
Last step, ladle this mixture into a blender and blend until creamy. This should be smooth by the time you're done.

Season with the salt and pepper. Serve with floating croutons or crisped bread strips.

[Elhonna]

This is a recipe we often do in autumn. Easily done, quickly, and vegetarian (vegan, in fact), it's a full meal for your cold nights.

Stuffed Marrow

Ingredients :
A musky marrow (Butternut)
Olive oil
1 red onion
1 clove of garlic
100g of rice (basmati for a better taste)
1 coffee spoon of cumin
1 coffee spoon of traditional wholegrain mustard
salt

Cut the top of the marrow and empty it from the seeds. Hollow it out to let just 2 cm thick.
In a fryer, put the marrow flesh, the onion and garlic with a bit of olive oil. Make it fry during 4 min.
In a dish, mix it with the rice (raw), mustard and cumin. Add the salt.
Stuff the marrow with the rice, then close it and coat with olive oil.
Put aluminum foil around the marrow, then place it in the oven during 1h30 at 220°C (therm 7).
Serve hot and cut in slices.

Stuffed marrow

Marrow.JPG (213.58 KiB) Viewed 422 times

[Earthwoman]

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