Witchin’ in the Kitchen: Ostara Recipes

eggsOstara Sabbat rolls around as the sun enters the sign of Aries, between March 20-22, and initiates the season of spring. Ostara is the Spring Equinox, the liminal time, or the gateway time holding in the balance the ending of Winter and the birth of Spring.  This is a low ebb in the flow of energy on The Wheel of the Year, and so is considered a quarter, or lesser sabbat.  Yet is always a welcomed moment to bid adieu to Old man Winter, and welcome in the fresh breath of Lady Spring.
The mythos at this time tells the story of the Maiden Goddess, Persephone, Ostara, Eostre, fully returned now from her underworld journey, who steps foot upon the earth again and with each step, the snows recede and the sprouting seeds break through the surface of the earth. As the world awakens, the branches budding out, the Goddess too, blossoms into her full womanhood as the flowers that rise, opening their eyes, lifting their faces into the golden dawn.  The Lad, the Jack of the Green, the Stag grown strong, entering manhood as the sun strengthens, and the animals of the wild emerge from their deep sleep to seek out their mates, and feather their nests. It is the time of the hare, fertility, and for gaily colored eggs shared as a blessing between friends and neighbors.

Here are a few of my favorite spring time dishes to try for your Ostara sabbat feast.

Many Blessings!
Eostre Bunny Green Salad
Vegetarian
Salad:
1 bag of prepared mixed salad greens
1 cup alfalfa sprouts
1 cup red grapes, halved
Cherry or grape tomatoes, halved
Grated Asiago cheese (as much as you like)
1/4 cup salted sunflower seeds

In large salad bowl, layer ingredients in order that they are listed.  Serve with Citrus and Seed salad dressing.

Citrus and Seed Dressing: Vegan
1/4 cup Tahini (Sesame seed paste, usually found near the peanut butter or
international foods)
1/4 cup Tamari (Arabic Soy sauce, usually found with Asian foods, gluten-free options available)
1/2 cup Extra Virgin Olive oil
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup green pepper, minced
1 small stalk of celery, minced
1 teaspoon white pepper

In a blender, blend the onion, green pepper, celery, tamari and tahini.   Add the lemon juice, pepper and oil and blend on high speed until smooth.


 

tabboulehCaterpillar Salad
Vegan
(caterpillars love to eat parsley, otherwise this is known as Tabouli)

Ingredients:
I cup Bulgar wheat
3/4 cup boiling water
2/3 cup chopped green onions
2 bunches of fresh parsley, finely minced in a food processor
2 small tomatoes, diced

1 small cucumber, finely chopped
2 tablespoons chopped fresh mint
6 tablespoons olive oil
6 tablespoons lemon juice
1 1/2 teaspoon salt

Directions:
In large mixing bowl, add Bulgar wheat and the boiling water and let it sit for 30 minutes.  Meanwhile, chop and add your green onions, parsley, mint and tomatoes.  Mix everything together with the remaining ingredients.  It is best if let sit for a while prior to serving.


 

Deviled-Eggs1Devil-May-Care Stuffed Eggs

Ingredients:

1 dozen hard-boiled eggs, peeled, halved
2 tablespoons yellow mustard
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 tablespoons Apple Cider Vinegar
1 teaspoon granulated cane sugar
1/4 teaspoon celery seeds
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Paprika

Scoop the yellow yolks of the eggs into a wide, flat bowl and mash with a fork. Add all the rest of the ingredients except paprika. Mix thoroughly with a spatula. Taste it and see if you like it…adjust as needed. Too sweet? Add a bit more salt. Too sour? Add a bit more pickle relish or sugar.Want more ZIP? Try a bit more vinegar. I like my eggs pretty zippy.

Take a gallon zip lock bag, stuff a corner of it into an empty coffee cup and fold down the top of the bag over the edge of the cup. With the spatula, shovel all the mix into the bag, using the edge of the cup to scrape the spatula clean. Close the bag, squishing all the mix into one corner, burping the bag for any air bubbles, and sealing shut. Twist the bag to push down the mix and use like a pastry bag. Cut about a half inch corner off with the scissors, and squeeze the mix back into the eggs, using a bit more than the indention will hold, until all gone. Sprinkle a bit of paprika on each egg as a garnish.

Witchin’ in the Kitchen: Imbolc Recipes

Imbolc is the cross-quarter Sabbat on the Wheel of the Year when the sun reaches 15 degrees Aquarius, around the calendar date of February 1st. Imbolc is the apex of the winter season, and therefore a time of heightened magickal power. It is celebration of first milk and with that the first promise of coming spring. It is a time of making dedications to the Great Work of the next turning; it is a time of blessing the tools of our work, and planting the seeds of our intentions.

This is also the time during the Wiccan mythos of the year, when we welcome back the Goddess as the Maiden, recovered now from her childbirth labors at Yule and renewed again as the young lass, like the slender shoots of crocus flower, peeking through the snows. The God, too, has grown from his infancy at Yule, and we welcome him back as the Lad, the Youthful God, like the wild young buck, or the green sapling. I envision them both like teenagers, full of innocence and wonder, shyness and and daring, like the plucky stealing of kisses, and the blush on their cheeks. Its the quickening of the heartbeat at receipt of a valentine, it is the betrothal.  On Imbolc, I celebrate the magick of promise and promises.

When the tribe joins together for Imbolc we bless those seeds of promise, and dedicate the The Great Work of the year. Sometimes we consecrate new tools, but we always bless the earth with seed, milk, ash of the Yule log, and intention.

But first, the feast! Here are a few of my better winter recipes, excellent for Imbolctide feasts of first milk, and of new love!

Blessings!
Valentines-Day-Cake“Ply her with Chocolate” Groom’s Cake

Ingredients:
1 package chocolate cake mix
1 package chocolate pudding mix (3.9 ounce)
1 container sour cream (16 ounce)
3 eggs
1/3 cup vegetable oil
1/2 cup Coffee Liqueur
1 1/2 cups Chocolate chips

Preheat oven to 350 degrees.  Grease and flour a 10 inch bunt pan.
In large bowl, mix all ingredients except chips.  Beat until well blended.  Batter will be thick.  Fold in chocolate chips.  Spoon into prepared pan. Bake for 60 minutes or until cake springs back when lightly  tapped.  (The toothpick test does not work; it would  come out gooey even when it is done.) Cool 10 minutes in pan, then turn out onto serving plate to cool  completely.

This is so rich it does not need icing, but you can top with chopped strawberries.

Brigid’s White Chocolate Raspberry Wedding Cake

Ingredients:
1 package white cake mix
1 package vanilla pudding mix (3.9 ounce)
1 container sour cream (16 ounce)
3 eggs
1/3 cup vegetable oil
1/2 cup Chambord Raspberry Liqueur
1 1/2 cups White Chocolate chips
Raspberry preserves

Preheat oven to 350 degrees.  Grease and flour a 10 inch bunt pan.
In large bowl, mix all ingredients except chips.  Beat until well blended.  Batter will be thick. Fold in chocolate chips. Spoon into prepared pan. Bake for 60 minutes or until cake springs back when lightly tapped.  (The toothpick test does not work; it would come out gooey even when it is done.) Cool 10 minutes in pan, then turn out onto serving plate to cool completely.

Melt raspberry preserves in the microwave and then drizzle over the cake.


Nightshade Noodles: Vegetarian
This is a hearty meal for cold nights, and pot-luck dishes. By the way, eggplant, peppers and tomatoes are all “nightshade” fruits, thus the name.
Ingredients:
16 oz. package of cooked noodles (macaroni or shells, something bite-sized)
1 large eggplant*, peeled and grated to make about 2 cups
8 oz. button mushrooms finely chopped to make about 2 cups
1 medium sized yellow onion, finely chopped
1 green bell pepper*, chopped into bite-sized pieces
1 can diced tomatoes* with juice
1/4 cup salsa–spiciness to your preference
1 Tablespoon apple cider vinegar
1/2 teaspoon salt–or to taste
2 cups grated mexican blend cheeses
splash of milk
black pepper to taste
hot sauce per individual tastes

Directions:
Cook noodles per package directions, drain and set aside.

Heat a few tablespoons olive oil over medium-high heat.  Saute the onion, eggplant,  mushrooms and bell pepper for about 10 minutes or until until all are glossy and soft.  Add can of tomatoes, salsa, vinegar and salt.  Cook 2 minutes more.   Add cheese and milk, stir to melt. Remove from heat.  Add noodles to the vegetables and gently turn the mixture to incorporate.  Serve with a hot sauce like Texas Pete or black pepper.

 

Witchin’ in the Kitchen: Litha Recipes

summersolsticeThere is nothing better than a Sabbat feast with friends and family!  Litha, or the Summer Solstice, arrives when we enter the sign of Cancer, between June 20-22.  The sun is at his zenith, his hottest, on this longest day of the year in the northern hemisphere. Yet, we enter the water sign of cancer!  What a great time to beat the heat with a family picnic and splashing in the water!

It is a time of celebration and relaxation, after much of the planting is done, we maintain and nurture the crops, but there is once again some time to sit back and enjoy watching things grow. I am reminded of the old song…

“Summertime, and the living is easy.

Fish are jumping, and the cotton is high….”

This Solstice, here are a few fun recipes to bring to the family reunion, or Sabbat picnic. I like to remember at those moments that our gods of the good earth provide for our needs; and not just our bare sustenance, nay…we may revel in the joyful, tasty, succulent, delicious, intoxicating abundance, and take good care of both “ye olde meat suit” but also our emotional and “spirit”ual needs as well.  Here are a few of my tried and true feast-worthy delights.

Sláinte!

Summer Pasta Salad: Vegetarian

1/4 Cup Extra Virgin Olive oil
8 oz. package of sliced mushrooms
1 small chopped onion
1 clove minced garlic
1 small sliced zucchini
1 can kidney beans, drained and rinsed
1 teaspoon dried basil leaves or 1 tablespoon minced fresh leaves
2 cups corkscrew pasta, cooked to package directions
1 small can of sliced black olives
1 can tomato soup
1/4 cup red wine vinegar
1 cup cubed muenster cheese

Directions:

In a skillet heat oil over medium heat, cook mushrooms, onion, and garlic about 5 minutes until tender.  Stir in zucchini, beans and basil and cook covered until veggies are tender-crisp, about 5 minutes.  Remove from heat.

In a large bowl, toss together vegetable mixture, cooked noodles, and remaining ingredients except the cheese.  Cover and refrigerate a few hours.  Add cheese just before serving and toss lightly.

IMG_5393Re-Tox Dirty Lemonade

This alcoholic beverage takes the classic “lemonade detox diet” to sunken depths of toxic debauchery much like a mojito, but hey, it’s summer time and “all acts of love and pleasure are my rituals.” I don’t know about you, but I like my cocktails like I like my lovers: sweet, dirty, and intoxicating. ENJOY!

Ingredients:
Lemons and limes
Grade B Maple Syrup
Fresh mint leaves
Dark, spiced rum (Captain Morgans is my favorite)
Club Soda

This recipe is for one, 16 oz. glass, but if its a party, just quadruple the recipe in a pitcher. Make sure to invite friends, drinking all of these yourself could be unwise.

Wedge half a lemon or lime, or a little of both, put them in the glass
Pour in two tablespoons of grade B maple syrup
Add 3-4 mint leaves

With a fancy muddler bar tool, or the end of a wooden spoon, squish all the ingredients together into the bottom of the glass to juice the lemon and bruise the mint.

Add as much ice as you’d like to the glass. Pour over the ice one shot glass worth (1.5 ounces) of dark, spiced rum.

Now fill to the top with chilled club soda. Give her a stir, and VOILA!

Please drink responsibly, unlike me, who last fourth of July had 4 of these babies and missed all the fireworks.