phynxrizng:

Imbolc Recipes

Candlemas Sunrise

Dash of nutmeg
2 eggs, separated
2 slices of toast, buttered
2 slices cheese, any kind Instructions:

Preheat broiler. Combine nutmeg and egg white; beat until stiff.
Spread over toast.
Make small indentation in the center, drop in egg yolk.

Sprinkle with salt.

Cover yolk with one slice of cheese.

Broil until egg is completely cooked and cheese is melted, about 3-5 minutes.

NOTE: Using white cheese is actually my favorite, and when you do so it adds the Goddess association.

Yield: 2 helpings

Source: Telesco, A Kitchen Witch’s Cookbook Source: Telesco, A Kitchen Witch’s Cookbook
Use for: Imbolc, Esbats if white cheese is used

Wild Rice with Mushrooms and Almonds

1 cup uncooked wild rice
¼ cup butter or margarine
½ cup slivered almonds 2 tablespoons snipped chives or chopped green onion
8 ounce can mushroom stems and pieces, drained
3 cups chicken broth

Preparation Tips:

Wash and drain rice.

Melt butter in large skillet.

Add rice, almonds, chives and mushrooms; cook and stir until almonds are golden brown, about 20 minutes.

Heat oven to 325 degrees.
Pour rice mixture into ungreased 1 ½ quart casserole.

Heat chicken broth to boiling; stir into rice mixture.

Cover tightly; bake about 1 ½ hours or until all liquid is absorbed and rice is tender and fluffy.

6 to 8 servings.

Balsamic Vinegar Chicken with Almonds & Raisins for Imbolc

2 large red bell peppers (about ¾ pound)

2 large green bell peppers (about ¾ pound)

2 teaspoons olive oil

1/3 cup raisins

¼ cup balsamic vinegar

1 ½ teaspoons sugar

¼ teaspoon salt

1/8 teaspoon black pepper

¼ cup slivered almonds, toasted

6 (4-ounce) skinned, boned chicken breast halves

6 tablespoons dry breadcrumbs

6 tablespoons grated Parmesan cheese

½ cup all-purpose flour

3 egg whites

2 teaspoons olive oil

4 tablespoons balsamic vinegar

4 tablespoons water 1

. Cut bell peppers into 2 x 2 ½ inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

Add peppers, saute 8 minutes.

Add raisins,saute 1 minute.

Add ¼ cup vinegar, sugar, salt, and black pepper, cook 1 minute.

Remove from heat,- stir in almonds.

Set aside, and keep warm.

2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, flatten to ¼-inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs and cheese in a shallow dish.

Place flour in a shallow dish, dredge each chicken piece in flour, and dip in egg whites.

Dredge chicken in breadcrumb mixture. 3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat.

Place the chicken and bell pepper mixture on a serving platter,- set aside, and keep warm.

4. Add 4 tablespoons vinegar and water to pan, stir with a wooden spoon to loosen browned bits.

Spoon mixture over chicken and bell pepper mixture.

Yield: 6 servings

(serving size: 1 chicken breast half and ½ cup bell peppers).

Sunflower Bread

½ cup raw unsalted sunflower seeds

5 cups unbleached white bread flour

¼ cup bulgar wheat, coarsely ground, soaked in ¼ cup water for 10 minutes

½ cup barley flakes 2 cups warm water

2 tablespoons sugar

2 tablespoons honey

3 tablespoons shortening

2 teaspoons salt

1/8 teaspoon tumeric

1/8 teaspoon paprika

1 package dry yeast

Start by mixing 1/8 cup of water with the bulgar wheat in a cup.

As long as it soaks for maybe 5 minutes before you add it to the mix, it won’t be crunchy in the final product.

Mix 2 cups flour, and all the rest of the dry ingredients including the yeast.

Then mix in the shortening, honey, bulgar wheat, and water until a batter is formed.

Mix in the rest of the flour, 1 cup at a time. It should form a ball and be only slightly tacky.

Knead for 10 minutes.

Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter (actually I spray Pam in), cover, and let rise until doubled in size.

Punch down, and depending on the size of the loaf pans, form into 2 large or 3 smaller loaves.

Let rise uncovered until doubled in size again.

Bake at 300F for 45 minutes until it sounds hollow when tapped

Found in, The Raven and the Crone.com

POSTED by, PHYNXRIZNG