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Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
½ cup olive oil
¼ cup white wine vinegar
¼ teaspoon paprika
¼ teaspoon Worcestershire sauce
1 tablespoon minced onion
1 (10 ounce) bag fresh spinach - chopped, washed and dried
1 quart strawberries, sliced
¼ cup toasted slivered almonds, optional
Directions:
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10-15 minutes before serving.
Serves 4
Source: Allrecipes.com
White Bean Crostini with Spicy Cucumbers
The navy beans need to soak overnight, so plan accordingly.
½ pound navy beans, soaked overnight and drained
3 large garlic cloves, 1 minced
2 thyme sprigs
1 bay leaf
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
table salt and freshly ground black pepper
1 European cucumber, very thinly sliced crosswise
2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt
¾ teaspoon crushed red pepper
40 ½ inch thick baguette slices, toasted
Directions:
1. Put the beans in a medium saucepan and add enough water to cover by 2 inches. Add the 2 whole garlic cloves, the thyme sprigs and the bay leaf and bring to a simmer over moderate heat. Cover partially and simmer, stirring occasionally, until the beans are tender, about 1 ½ hours.
2. Discard the thyme and bay leaf. Transfer the beans, garlic and cooking liquid to a food processor and puree. Press the puree through a coarse strainer into a bowl. Stir in the olive oil and lemon juice and season with table salt and black pepper.
3. Spread the cucumber slices in a large glass baking dish. In a bowl, combine the minced garlic with the vinegar, sugar, kosher salt and crushed red pepper; stir to dissolve the sugar and salt. Pour the dressing over the cucumber slices and toss. Refrigerate for 1 to 2 hours, tossing occasionally.
4. Just before serving, spread each slice of the toast with the white bean puree and top with cucumber slices. Arrange the white bean crostini on a platter and serve.
Makes 40 Crostini
Source: Food & Wine Books 2000
Chicken and Fruit Salad with Mango Vinaigrette
2 to 3 mangos
12 ounces skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (see below)
2 green onions, thinly sliced
Directions:
Pit, peel, and slice the mangoes. Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad. Rinse chicken; pat dry with paper towels. Stir together the curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.) Cool chicken slightly; slice into 1/4-inch strips. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle each salad with some of the Mango Vinaigrette. Sprinkle green onion over all.
Mango Vinaigrette:
In a blender container or food processor bowl, combine the
1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice
vinegar or white wine vinegar, 2 teaspoons honey, and 1
teaspoon Dijon-style mustard. Cover and blend or process
until smooth. Cover and chill until serving time. Makes
about 1-1/4 cups.
Serves 4
Source: thedailyrecipe.com
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccini
1/3 cup fresh cilantro, chopped
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons butter or margarine
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast meat, cubed
1/4 medium red onion, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 1/2 cups heavy cream
Directions:
In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
Serves 4
Source: me
Filet Mignon with Mango & Nectarine Salsa
Marinate the Filet in equal parts low-sodium teriyaki sauce and soy sauce, 1/4 cup of sugar, 2 chopped green onions and 3 tablespoons worchestshire sauce for at least an hour and a half. Then grill filet on a bbq, in a broiler or in a grill pan with red onion next to and on top of meat until cooked to taste, prefferably medium to medium-well and top with salsa.
Mango & Nectarine Salsa
1 Mango
1 Nectarine
1 green pepper
1 pint cherry tomatoes
4 green onions
1 jalapeno
2 Tbl. Lime juice
1 clove of garlic
2 teaspoons of tarragon
1 teaspoon of paprika
2 teaspoons of cinnamon
put all the ingredients into a food processor and chop until it is salsa consistency. For spicier salsa use a habanero instead of a jalapeno and double the garlic.
Salsa Serves 6 Source: me
Karla’s Cioppino
Olive oil
1 Green Pepper, Chopped
1 ½ tsp. Oregano, dry
1 tsp. Basil, dry
2 tbls. Thyme, dry
1 15 oz. Can Clams
5 Cherrystone Clams, fresh
7-10 Mussels, fresh
¾ lbs. Shrimp, medium
¾ lbs. White Fish (Sea bass or Halibut), cubed
½ lbs. Crab legs
4 small red potatoes, quartered
1 cup Mushrooms, White Cap, chopped
Parsley
½ tsp fennel seeds
Tobasco
White Wine, dry
1 tbls. Worchester Sauce
Celery Salt
1 Bay leaf
1 tbls. Rosemary, dry
Cayenne pepper, dash
1 White Onion, Chopped
2 tsp. chopped Garlic
2 15 oz. Cans Tomatoes, chopped
1 Red Pepper, Chopped
Directions:
In a large stew pot over medium heat, add fennel seeds and allow them to pop. Add onions and sauté until soft. Add peppers, garlic and celery salt and cook till soft. Onions will become translucent. Add cans of chopped tomatoes including liquid and mushrooms. Stir and simmer for 5 minutes. Add red wine, herbs and Worchester sauce. Stir. Add canned clams including juice. Stir and simmer for 5 minutes. Add white wine and potatoes, bring to boil, cover and simmer for 30 minutes, stirring occasionally.
After the simmering time, in a separate pot, steam the clean and de-bearded mussels and clams in liquid that is 1:1 water to white wine for 10 minutes. Cooked shellfish will be opened by the end of the time. Discard any mussels or clams that have not fully opened.
In the stew pot, after the 30 minutes of simmering, add a dash of cayenne pepper and the Tobasco sauce. Stir. Add the white fish, cover and simmer. The white fish should cook at least ten minutes and should be cooked at the same time the shellfish is being steamed. Add crab legs and shrimp, simmer for 10 minutes. Add the steamed shellfish and cook for 5 minutes. Add parsley for garnish and serve.
Serving: This is meant to be a stew served in a large bowl. Because of the clam and mussel shells and the crab legs, it is big and chunky and a lot of fun. The broth is very flavorful so have bread on hand for dipping.
Bonus: 1 whole sage leaf can be added with the herbs if so desired. Saffron could also be used to change the flavor slightly. Prawns can be used instead of shrimp. Soft shell crabs would be a fun replacement of the crab legs and also aesthetically appealing.
Serves: 4
Source: me
Leg of Lamb Roast
3-4 cloves garlic, sliced 1/8 inch thick
fresh rosemary
1 Tb. sage
2-3 cups beef broth
2 Tb. Worcestershire Sauce
salt
ground black pepper
whole leg of lamb
small red potatoes
4 large carrots
1 celery stalk
Directions:
Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Place the meat in a large roasting dish with the stock and Worcestershire Sauce. Add the sage then salt and pepper to taste. Place several sprigs of fresh rosemary under and on top of the lamb and add the potatoes, carrots and celery around the meat. Cover. Roast at 350 degrees F until the lamb is cooked to medium well and the vegetables are cooked through, usually an hour and 30 minutes, though the time will vary depending on the size of the leg of lamb.
Serves 4-5
Source: me
Old World Pasta with Basil
4 large tomatoes, seeds removed and sliced
4 cloves of garlic, sliced
1 green pepper, halved, seeded and cut in strips
20 fresh basil leaves, shredded
1 tablespoon wine vinegar
3 ounces of mozzarella cheese, shredded
Grated parmesan
Pepper to taste
½ cup salad oil (I use olive oil)
1 pound of rotini, cooked per package instructions
Directions:
In a large bowl combine tomatoes, garlic, green pepper, basil, oil, vinegar and pepper. Cover and let stand at room temperature, then cook the pasta. Drain cooked pasta and put back into the pan without rinsing. Sprinkle mozzarella over top and toss until cheese melts slightly. Add to tomato mixture and toss well. Serve at room temperature with parmesan cheese.
Serves: 4
Chocolate Soufflés
A well-risen, feather-light soufflé is one of the hallmarks of a great chef. The real difficulty lies in transporting the soufflés to the table before it begins to cool and collapses.
2 oz. semisweet chocolate coarsely chopped
1 cup milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
Sugar, to coat dishes
4 eggs, separated
3 tbsp. Sugar
1 tbsp. Unsweetened cocoa, sifted
Confectioners' sugar, to dust
Preheat the oven to 350 degrees F. Put the chocolate in a bowl. Heat the milk in a saucepan until just at boiling point. Pour onto the chocolate and stir until the chocolate has melted. Melt the butter in a saucepan and add flour. Cook over low heat for 1 minute. Add the chocolate milk gradually, stirring constantly with a wooden spoon. Bring to a boil and remove from the heat. Set aside to cool completely.
Brush six 4 X 2 inch, 1- cup soufflé dishes or custard cups with melted butter, working the brush from the bottom upwards. Refrigerate until the butter is firm, then repeat. Half fill one of the dishes with sugar and, without placing your fingers inside the mold, rotate so that a layer of sugar sticks to the butter. Tap out the excess sugar and use to coat the other molds. Discard the excess.
Stir the egg yolks into the chocolate mixture. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Add the 3 tablespoons sugar and beat for 30 seconds. Fold in the cocoa. Lightly beat a third of the egg whites into the chocolate mixture to just blend. Add the rest of the egg whites and fold in very gently but quickly. Do not overmix or the mixture will lose its volume.
Spoon in the mixture to fill each dish completely and level the top with a palette knife. Sprinkle with sifted confectioners' sugar and then run your thumb just inside the top of the dish to create a ridge, which will enable the soufflé mixture to rise evenly. Bake for 15 minutes, or until the soufflé are well risen and a light crust has formed. The soufflé should feel just set when pressed lightly with your fingers. Dust the tops lightly with the sifted confectioners' sugar and serve the soufflé immediately.
Serves 6
Source: Le Cordon Bleu Chocolate
French Apple Tart
French chefs have been perfecting the apple tart for centuries, creating numerous variations of this classic dessert. This recipe, combining a layer of custard under one of browned apple slices, is one of the most traditional. Brushing the fruit generously with butter before baking will ensure a beautiful golden brown top. Serve warm or at room temperature with crème fraîche or whipped cream, if you like.
Sweet pastry dough - Follows
5 tart green apples, such as Granny Smith
1 cup pastry cream, cooled - Follows
2 tablespoons unsalted butter, melted
1 tablespoon sugar
On a lightly floured work surface, roll out the dough into a round 12 inches in diameter and 1/8 inch thick. Drape the dough over a rolling pin and transfer it to a 10-inch tart pan with a removable bottom. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim and place the pastry-lined pan in the refrigerator.
Preheat an oven to 375 degrees.
Peel the apples, then cut them in half and core them. Slice the apples lengthwise as thinly as possible.
Remove the pastry shell from the refrigerator and spread the cooled pastry cream evenly over the bottom of the shell. It should be about 1/8 inch deep. Arrange the apple slices on top of the pastry cream in concentric circles. Brush the apple slices with the melted butter, coating them evenly, then sprinkle with the sugar.
Bake in the oven until golden brown and slightly caramelized, about 50 minutes. Transfer to a rack and remove the pan sides. Place the tart on a serving plate and serve warm or at room temperature.
Serves 6-8
Source: Bistro
French pastry chefs use this cream as a filling for cakes and pastries, as a garnish and as an addition to hot and cold desserts. Because this recipe calls only for egg yolks, and no whites, it has an especially rich texture. You can make this pastry cream up to 1 day in advance and store it, covered, in the refrigerator.
4 egg yolks
1/2 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
2 cups milk
1/2 vanilla bean, split in half lengthwise
Directions:
In a large bowl, combine the egg yolks and sugar and whisk until thoroughly combined. Add the flour and stir until smooth; set aside.
In a large saucepan over high heat, combine the milk and the vanilla bean and bring to a boil. As soon as the milk begins to boil, remove it from the heat. Remove the vanilla bean and, using the tip of a small, sharp knife, scrape the seeds directly into the milk. Discard the bean.
Whisk half of the hot milk into the egg mixture. Return the saucepan to high heat and, as soon as the mixture comes to a boil, pour the contents of the bowl into the saucepan, whisking constantly.
Using a wooden spoon, stir over high heat until the mixture is smooth. Return to a boil and boil, stirring, for 2 minutes longer.
Remove the pan from the heat and press a piece of plastic wrap directly onto the surface of the hot cream to prevent a skin from forming. Let cool completely before using.
Makes 2 1/4 cups
Source: Bistro
Dense, buttery and rich, this sweet dough makes an ideal tart shell. If you like, you can prepare it ahead to use later; wrapped airtight in plastic wrap, it will keep in the refrigerator for up to 2 weeks.
1/2 cup plus 1 tablespoon unsalted butter, room temperature, cut into pieces
1/2 cup confectioners? sugar, sifted
1 large egg
2 cups all-purpose flour
1/8 teaspoon baking powder
In a bowl, combine the butter and sugar. Using an electric mixer set on low speed, beat until smooth, about 3 minutes. Add the egg and beat until creamy. Using a rubber spatula, fold in the flour and baking powder just until incorporated. Then beat with the electric mixer set on low speed until the dough is evenly mixed and clings together, 2-3 minutes. Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours or as long as 2 weeks. Bring to room temperature before using, then use as directed in individual recipes.
Makes enough dough for one 10-inch tart shell
Source: Bistro
Raspberry Summer Delight
2 beaten egg yolks
1/4 cup water
3 tablespoons sugar
2 teaspoons lemon juice
1 8-ounce carton vanilla yogurt
1 teaspoon finely shredded lemon peel
2 cups fresh raspberries
Fresh raspberries (optional)
Fresh mint leaves (optional)
Directions:
In a small heavy saucepan combine egg yolks, water, sugar, and lemon juice. Cook and stir over medium heat until mixture just comes to boiling. Cool mixture to room temperature quickly by placing pan in a sink or bowl of ice water, stirring constantly.
In a small bowl combine yogurt and lemon peel; stir in cooled yolk mixture. Cover; chill in the refrigerator for at least 4 hours. To serve, divide berries among 4 dessert dishes or wine glasses. Spoon yogurt mixture on top. Garnish with additional raspberries and fresh mint, if desired.
Serves 4
Source: Pagantable
How to Make Loose(Non-Combustible) Incense by Scott Cunningham
Be sure you have all necessary ingredients. If you lack any, decide on substitutions. Each ingredient must be finely ground, preferably to a powder, using either a mortar and pestle or an electric grinder. Some resins won't powder easily, but with practice you'll find the right touch. When I first worked with herbs I couldn't powder frankincense. It kept on gumming to the sides of the mortar and to the tip of the pestle. After a while I stopped fighting it (and cursing it, I'll admit -- not a good thing to do with herbs used in incenses) and got into the flow of the work. The frankincense came out just fine.
When all is ready, fix your mind on the incense's goal-protection, love, and health. In a large wooden or ceramic bowl, mix the resins and gums together with your hands. Next, mix in all the powdered leaves, barks, flowers and roots.
Now add any oils or liquids (wine, honey, etc.) that are included in the recipe. Just a few drops are usually sufficient. On the subject of oils: If there's a sufficient amount of dry ingredients in the recipe, you can substitute an oil for an herb you lack. Simply ensure that the oil is an essential oil, for synthetics smell like burning plastic when smoldered.
Once all has been thoroughly mixed, add any powdered gemstones or other power boosters. A few -- not many -- recipes will call for a pinch of powdered stone. To produce this, simply take a small stone of the required type and pound it in a metal mortar and pestle (or simply smash it with a hammer against a hard surface). Grind the resulting pieces into a powder and add no more than the scantest pinch to the incense.
The incense is now fully compounded. Store in a tightly capped jar. Label carefully, including the name of the incense and date of composition. It is now ready for use when needed.
Air Elemental Incense
4 parts Benzoin
2 parts Gum Mastic
1 part Lavender
1 part Wormwood
1 part Mistletoe
Burn on charcoal to invoke the powers of the element of air and to increase intellectual powers.
Beltane Incense
3 parts Frankincense
2 parts Sandalwood
1 part Woodruff
1 part Rose
A few drops Jasmine Oil
A few drops Neroli Oil
Burn on charcoal on Beltane.
Earth Elemental Incense
1 part Pine
1 part Thyme
A few drops Patchouli Oil
Burn on charcoal to invoke the powers of the element of the Earth and to honor the Earth.Remember to visualize!
Fire Elemental Incense
3 parts Frankincense
2 parts Dragon's Blood
1 part Red Sandalwood
Burn on charcoal to invoke the powers of the element of Fire.
Healing Incense
3 parts Myrrh
1 part Rose
1 part Eucalyptus
1 part Cedarwood or a few drops Cedarwood Oil
Burn on charcoal to help the healing process, remember to visualize your intent while lighting and burning the incense.
House Purification Incense
3 parts Frankincense
2 parts Dragon's Blood
1 part Myrrh
1 part Sandalwood
1 part Wood Betony
1/2 part Dill Seed
a few drops Rose Geranium oil
Burn on charcoal to rid your house of negative energies. Please visualize your intent while lighting and burning.
Imbolc Incense
3 parts Frankincense
2 parts Dragon's Blood
1 part Cinnamon
1/2 part Red Sandalwood
Burn on charcoal on Imbolc.
Lughnasadh Incense
2 parts Frankincense
1 part Heather
1 part Apple
1 part Blackberry
A few drops Ambergris Oil
Burn on charcoal on Lughnasadh.
Mabon Incense
2 parts Frankincense
1 part Sandalwood
1 part Cypress
1 part Juniper
1 part Pine
1 part Oak
A few drops Oakmoss Oil
Burn on charcoal on Mabon.
Midsummer Incense
2 parts Sandalwood
1 part Mugwort
1 part Chamomile
1 part Gardenia
A few drops Rosewood Oil
A few drops Lavender Oil
A few drops Yarrow Oil
OR an alternative Midsummer incense:
3 parts Frankincense
2 parts Benzoin
1 part Dragon’s Blood
1 part Thyme
1 part Rosemary
1/2 part Vervain
Burn on charcoal on Midsummer.
Ostara Incense
2 parts Frankincense
1 part Benzoin
1 part Dragon's Blood
1/2 part Nutmeg
1/2 part Violet
1/2 part Orange
1/2 part Rose
Burn on charcoal on Ostara.
Protection Incense
2 parts Frankincense
1 part Dragon's Blood
1 part Rosemary
1/2 part Wood Betony, Basil or St. John's Wort
a few drops of Verbena or Lavendar oil [optional]
Burn on charcoal to help protect your home against negative forces and energies. Please visualize your intent while lighting and burning.
Samhain Incense
1 teaspoon Cinnamon
1 1/2 teaspoons Clove
1/2 teaspoon Frankincense
1/2 teaspoon Myrrh
1/4 teaspoon Cedar
1/4 teaspoon Sandalwood
1/4 teaspoon Benzoin
4 teaspoons Pumpkin pie spice
OR an alternative Samhain incense:
1 part each:
Nettles
Bay
Marigold
Tarragon
Sage
Oak
2 drops Frankincense
2 drops Myrrh
Burn on charcoal on Samhain.
Water Elemental Incense
2 Parts Benzoin
1 part Myrrh
1 Part Sandalwood
few drops Lotus bouquet
few drops Ambergris oil
Burn on charcoal to invoke the influences of the element of water, as well as to attune with the psychic mind.
Yule Incense
2 parts Frankincense
2 parts Pine
1 part Cedar
1 Part Juniper
Burn on charcoal on Yule.
Basic Bath Salts
Use this recipe as your starting off point. Following are combinations of different oils for different magical or ritual purposes.2 cups Epsom salts
1 cup sea salt
food coloring (optional)
1 teaspoon glycerin
oils for fragrance
Combine salts in a large glass bowl. Mix well. Add food coloring, a few drops at a time, until desired color is achieved. For plain white salts, skip this step. Add glycerin and oil, (20-30 drops) and mix together well. Spoon salts into containers and seal. When giving as a gift, attach a tag to salts describing the scent and instructions to use 1/3 to 1/2 cup in the bath.
Protection Bath Salts
3 Parts Rosemary
2 parts Frankincense
1 part Lavender
The following Bath Salt recipes from http://members.tripod.com/~onespiritx/
Air Bath(Elemental) Salts
Color: Yellow
3 parts Lavender
2 parts Rosemary
1 part each:
Peppermint
Bergamot
Mint
Use to attune with the powers of Air, for divination, aiding the memory, concentration, clear thinking, visualization and study.
Earth Bath(Elemental) Salts
Color: Green
4 parts Patchouli
3 parts Cypress
1 part Vetivert
Use in attuning with the Earth, or for spells involving money, foundation, stability, creativity, fertility, ecology and so on.
Fire Bath(Elemental) Salts
Color: Red
3 parts Frankincense
2 parts Basil
2 parts Juniper
1/2 part Orange
For use in attuning with the element of Fire, or for rituals involving strength, courage, passion, lust and so on.
Water Bath (Elemental) Salts
Color: Dark Blue
2 parts Chamomile
2 parts Yarrow
1 part Ylang-Ylang
1 part Palma Rosa
Use for attuning with the element of Water, or for love, psychic awareness, friendships, healing and so on.
Healing Bath Salts
Color: Dark Blue
3 parts Niaouli
2 parts Eucalyptus
1 part Sandalwood
Travel Protection Sachet
2 parts Comfrey
2 parts Fennel
2 parts Lavender
1 1/2 parts Dragon’s Blood
1 part Red Sandalwood
1 part Sage
1/2 part cumin seed
Crush and mix all above ingredients in a mortar with a pestle, then put in a small sachet bag. Add 4 drops each of the below oils in the bag with the crushed herbs. Then after the bag is tied up anoint the outside of the bag with 5 drops each of Verbena and Rosemary for the elements and the spirit.
Verbena oil
Frankincense oil
Rosemary oil
Extra oil may be used to reach the desired strength of scent.
I suggest adding a charged protective crystal or gem to the sachet before tying.
This sachet is good for hanging in the car, not only is it for protection, it also works as an air freshener.
