Page 11

In the Kitchen

   Collated by the Kitchen Witchery Staff

Cookbooks We Like:

A Witch's CD Book of Sabbat Recipes, by Heather Renae

Recipes From A Vegetarian Goddess, by Karri Allrich

   

Balsamic Chicken with Couscous Makes 8 Servings ~ submitted by Iphegenia. 8 med. tomatoes, cut into 8 wedges 8 cloves garlic, sliced 1/2 tbsp olive oil 3lb (1.36kg)chicken breast, trimmed and halved 1/2 cup balsamic vinegar 2 tbsp honey 1/4 dry white wine 2 tbsp seeded mustard 4 cups water 4 cups couscous 1oz (28gm) butter 1 cup fresh basil, shredded Mix tomato, garlic, and oil in a baking dish and roast at 350 degrees F for half an hour. Cook chicken in a pay until browned. Remove chicken and add vinegar, honey, wine, and mustard to pan. Bring to boil and add chicken. Simmer for 10 minutes. Boil water and add couscous and butter. Stir and remove from heat. Stand, covered, for 5 minutes to absorb liquid, stirring occasionally. Add tomatoes and basil and toss. Serve chicken on a bed of couscous. Vegetarian Rolls Makes 8 Servings ~ submitted by Josh P. 5oz rice stick noodles 1 tsp sesame oil 1/4 cup lime juice 1/4 cup sweet chili sauce 24 rice paper sheets 48 large mint leaves 48 fresh cilantro sprigs 2 medium carrots, grated 4 medium bell peppers - red and yellow, sliced thin 5oz snow peas, sliced thin 1/4 cup fresh chives, chopped Dipping Sauce: 1 tsp sesame oil 2 cloves garlic, crushed 2 green onions, diced 2 tsp fresh ginger, grated 1.5 cups light coconut milk 1 tsp fish sauce Cover noodles with boiling water and stand 5 minutes until tender. Drain and mix with oil, a tbsp of juice, and 2 tbsp of the chili sauce. Dip a sheet of rice paper in a bowl of warm water to soften and remove immediately. Place on a flat board and pat dry with paper toweling. Place 2 mint leaves and 2 springs of cilantro in the center. Top with a portion of carrot, bell pepper, snow peas, chives, and noodles. Roll just enough to cover the filling, fold in the ends, and then complete the rolling. If necessary remoisten the end before finishing the roll. Set aside and repeat with the rest of the rice paper and fillings. Cover thoroughly until ready to eat - serve with dipping sauce. To make the dipping sauce, saute the garlic, onion, and ginger in the sesame oil until fragrant. Add the coconut milk and bring to a simmer. Simmer for 5 minutes to thicken, stir in fish oil, remaining juice, and remaining chili sauce. Chill. Filo Tartlets Makes 6 Servings ~ submitted by Iphegenia. 6 large grape tomatoes, quartered 1 small Spanish onion, thinly sliced 4 small bell peppers - red and yellow, quartered and deseeded 4oz (113gm)feta cheese, crumbled 1 tbsp fresh basil, shredded 9 sheets filo pastry Place onion and tomato in a baking dish and roast for 30 minutes to soften onion. Grill bell peppers skin side up until blackened and then remove skin and slice thinly. Add peppers, cheese, and basil to the baking dish and stir. Layer the filo, spraying every third sheet with cooking spray. Roll in the edges to create a 'crust' and then fill the interior with the vegetable and cheese mixture. Bake, uncovered, at 375 degrees F for 25 minutes to brown. Spring Carrots ~ submitted by Wiccan Girrrl. 1 bunch young carrots 2 tsp butter pinch salt Clean and trim the carrots and slice into 4 inch sticks. Simmer, covered in enough water to cover the carrots under they are just tender. Remove lid and simmer until the water has evaporated and then stir in the butter and salt and serve.

Spicy Gazpacho Makes 8 Servings ~ submitted by Cherie. 2 medium red bell peppers 4 cups vegetable juice (V8 is good) 2 tbsp red wine vinegar 1/2 tsp Tabasco sauce 1 clove garlic, quartered 2 sticks celery, diced 1 medium Spanish onion, diced 5 medium tomatoes, diced 2 seedless, hothouse cucumbers, diced Quarter, deseed, and roast bell peppers until skin blisters and blackens. Cover in cling wrap for 5 minutes and then peel - the skin will come away easily. Chop coarsely. Process peppers, juice, vinegar, sauce, garlic, and half the remaining vegetables until smooth. Cover and chill. Mix the remaining vegetables and chill. Serve gazpacho topped with the vegetable mix.     Roast Vegetable Salad ~ submitted by Catherine. 1/2 butternut pumpkin (squash), peeled & chunked 1 red capsicum (bell pepper), chunked 1 cup button mushrooms, chunked 1/2 sweet potato, peeled & chunked 4 baking potatoes, peeled & chunked 5 baby squash, chunked 2 sprigs each fresh thyme, rosemary, oregano (or 3 tsp dried), chopped 4 cloves garlic, minced 2 tbsp olive oil salt and pepper 2 medium zuchini 1 bunch English spinach Balsamic vinegar Parmesan or Asiago cheese Arrange all vegetables (except zucchini) in a baking dish. Mix the herbs and seasoning with the garlic and oil and drizzle over the vegetables. Roast 20 minutes and then add the zucchini, gently tossing the vegetables to coat. Roast in a moderate oven until golden and tender. When cool, gently toss with the spinach and vinegar to taste. Sprinkle grated cheese over the top. Lamb Wraps ~ submitted by Crystal. 1 cup water 1/2 cup burgul (cracked wheat/bulgar) 300 gm (10.5oz.) chickpeas, drained and rinsed 1/3 cup low-fat yoghurt 1 tsp lemon rind, finely grated 1 tbsp lemon juice 3 shallots, sliced thinly 2 med. tomatoes, seeded and diced 1 lebanese cucumber, seeded and diced 1 cup fresh parsley, diced 1/2 cup fresh mint, diced 1 tbsp lemon juice, extra 250 gm (9oz) cooked lamb, sliced in strips 2 tbsp sumac 8 slices lavash bread Mix the water and burgul (cracked wheat/bulgar) and stand for half an hour then drain and squeeze the burgul. Blend the chickpeas with yoghurt, lemon rind, and juice until it makes a smooth hummus. Combine the burgul with onion, tomato, cucumber, and herbs and stir in the extra juice. Toss the tabbouleh gently. Spread the hummus over the bread, top with lamb and tabbouleh, and roll up. Many so-called aphrodisiac recipes are basically wholesome ingredients prepared in a tasty way. The receptivity to romance probably comes from the general sense of relaxation and well-being good food induces. ~ Harry E. Wedeck.        Leek and Asparagus Risotto Makes 8 Servings ~ submitted by Josh P. 1.5 cups dry white wine 6 cups chicken stock 2 tsp butter 2 medium leeks, washed and sliced thin 2 cloves garlic, crushed 3 cups risotto-type rice (Arborio is best) 16oz asparagus, trimmed and coarsely chopped 1/3 cup parmesan Mix wine and stock and bring to the boil. Cover and reduce to a simmer. Saute the leek and garlic in the butter until leek softens. Add rice and stir to coat. Pour in 1 cup of the wine-stock liquid. Cook, stirring, over a low heat until the liquid is absorbed. Continue in 1 cup additions until all liquid has been added and absorbed - usually about 30 minutes. Add the asparagus and cook until tender then stir in cheese and serve.

Spring Greens Makes 8 Servings ~ submitted by Wiccan Girrrl. 8 cups greens (bitter or tough ones), chopped 4 tbsp butter 1 tsp garlic, minced 1 tsp ginger, minced 1/2 cup water pinch salt cooked rice Melt the butter and fry up the garlic and ginger. Add the greens in stages and fry until they are limp. Add water and cover. Simmer for 30 minutes, strain and stir in salt. Serve over rice with fresh lemon juice to taste. Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine... ~ Rosamond Richardson.        Thai Chicken Stirfry Makes 8 Servings ~ submitted by Catherine. 1 tsp sesame oil 1/2 cup soy sauce 1/4 cup honey 1/4 cup lime juice 3 red Thai chilis, seeded and sliced thinly 2 tsp cornflour (corn starch) 30 oz (850gm) chicken breast, sliced thinly 2 tbsp peanut oil 3 cloves garlic, crushed 2 large Spanish onions 8 oz (226gm)baby corn 2 tsp lime rind (zest), finely grated 3 cups bean sprouts 2 cups fresh basil 1 cup fresh coriander (cilantro) Mix sesame oil, sauce, honey, juice, jilli, and cornflour and add chicken, toss, cover, and refrigerate overnight to marinate. Drain chicken and reserve marinade. Stir fry the chicken in half the peanut oil until browned. Remove. Stirfry garlic, onion, and corn in remaining peanut oil until tender. Add chicken, marinade, and rind and bring to the boil. Stir fry until chicken is cooked through. Remove from heat, stir in bean sprouts, basil, and coriander and serve. Mild Cajun-style Fish and Salsa Makes 4 Servings ~ submitted by Bill W. 1 clove garlic, crushed 1 tbsp melted butter 2 tsp sweet paprika 1/2 tsp ground cumin 1 tsp white pepper 1/4 tsp cayenne pepper 4 lots of 8oz (226gm) white fish fillets 3 fresh cobs of corn 1 small Spanish onion, chopped 1 medium avocado, chopped 8 oz (226gm) roma tomatoes, diced 1 red bell pepper, diced 2 tbsp lime juice 1/4 cup fresh cilantro, chopped Mix the garlic and butter. Mix the spices. Place fish on an oven tray and brush both sides with the garlic butter. Sprinkle with the spices. Bake at 450 degrees F until browned and cooked. Roast the corn until browned and then slice off the kernels. Mix with the rest of the ingredients and serve over the fish with warmed tortillas. Mushroom Ragout Makes 8 Servings ~ submitted by Catherine. 2 large brown onions, chopped 3 cloves garlic, crushed 2 tbsp butter 1/4 cup flour 14 oz (397gm) button mushrooms 14 oz (397gm) brown mushrooms, quartered 14 oz (397gm) flat mushrooms (portobella), sliced thickly 2 tbsp tomato paste 2/3 cup dry red wine 5 cups water 4 cups vegetable stock 2 tsp thyme, chopped 2 cups polenta 1 cup milk 1/4 cup parmesan cheese, finely grated Saute onions and garlic in butter until soft. Add flour and cook, stirring until it bubbles. Add mushrooms and cook, stirring, until just tender. Stir in the paste and wine and bring to the boil. Reduce to a simmer and cook until liquid reduces to a half the amount. Add 2 cups of stock, half the water and return to a boil. Reduce heat and simmer uncovered for 30 minutes. Stir in the thyme. Mix the remaining water and stock in a pot and bring to a boil. Add polenta and cook, stirring, until it boils and thickens. Add milk and cheese and stir until cheese melts. Serve the mushroom ragout over the polenta.