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Summer Veggie Goulash
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As fresh veggies come into season, this recipe always comes to mind. It is a variation of the poor food of my childhood, and with the addition of fresh seasonal food it feels like summer to me. You can also add other canned food from the cupboard. Get creative with it!
1 lb of hamburger
3-5 lbs of potatoes, diced (my mom always liked potatoes)
3-4 ears of corn for fresh kernels
2-3 green bell peppers, diced
1 medium onion, diced
2 lbs of green beans, diced
1-2 cans of tomato sauce
1/2 c. Heinz Ketchup (or more - mom liked ketchup too)
Garlic Salt
Water
Fresh or dried herbs: I like rosemary, thyme, dill and/or basil
How to cut fresh kernels
Stand ear of corn on it's end. While holding the ear at a diagonal, use a sharp, unserrated knife to cut down the edge of the corn, freeing the corn from the ear. The kernels will fall to the bottom (so do this on a cutting board). Turn the corn a bit and repeat. Free all the kernels from the corn before starting this recipe.
In a large pot, brown the hamburger. As it browns, sprinkle with garlic salt and pepper. You can add other spices at this stage. Once the meat is cooked, drain it and remove the hamburger. In the same pot, saute the onion in a bit of oil. After the onion has cooked for a bit, add the green peppers and saute both until they are about 3/4 cooked. Add the hamburger back as well as the potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce and ketchup. Add water until the veggies and meat are just submerged. Add the rest of the herbs and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done. This goulash is well served with....
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Stuffed Mushrooms - 2 tablespoons butter, divided
- 1/4 teaspoon dried thyme
- 2 tablespoons diced green pepper
- Salt
- Pepper
- 1/4 cup chopped mushroom stems
- 2 tablespoons chopped onion
- 1/2 lb. large mushrooms, stems removed
- 3/4 cup bread crumbs
- 2 tablespoons cooked, crumbled bacon
- 12 small slices cheese (optional)
Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot. Yield: About 1 dozen. |
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Noodles in Faery Butter - 4 hard-boiled egg yolks
- 2 tablespoons orange flower water (optional)
- 1/2 cup sugar
- 1/2 cup sweet butter, softened
- 1 lb. noodles (any kind), cooked
- 1 teaspoon dried thyme
- 1 teaspoon dried sweet basil
- 1 orange, sliced (garnish)
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices. Yield: 8 Servings |
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Chili Cornbread 1/4 cup light olive oil or corn oil
1 1/4 cups yellow cornmeal
3/4 cup unbleached all-purpose flower
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup granulated sugar
2 large free-range eggs, beaten
1 cup frozen corn kernels, drained well
1/4 cup chopped green chilies, drained
1 cup milk or buttermilk
1/2 cup grated Monterey Jack or cheddar cheese
1/2 to 1 teaspoon red pepper flakes or chili powder, or to taste
Preheat the oven to 400 degrees. Oil a 9 by 9-inch square baking pan. Combine all of the ingredients in a mixing bowl and blend lightly, keeping the mixture a bit lumpy. Pour the extra batter into the prepared baking pan and sprinkle extra red pepper flakes or chili powder on the top. Bake for 25 minutes, or until the center springs back when touched. Let the bread rest in the pan for 5 to 10 minutes before cutting, and enjoy!
Allrich suggests that the harvest season “is a time to concentrate keenly on your goals and determine what is productive and what is wasteful. Is your energy and time invested wisely? Do you need to reexamine your priorities with an unerring eye and reset your intentions? This is the perfect time for symbolically separating the wheat from the chaff.�? |
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Lughnasa Salad
1 tbsp. olive oil
1 1/2 cups cooked corn
1/2 cup peas
1/2 cup black olives, halved and pitted
1 large apple, diced
1 tbsp. finely chopped fresh herbs (basil, borage leaves, fennel)
1 pinch of black pepper
1/2 cucumber finely chopped
1 tbsp. nasturtium flowers
1 tbsp. borage flowers
Lightly toss all the ingredients in the olive oil, except the flowers. Pour into a bowl and decorate with the nasturtium and sprinkle with the borage. Both flowers are edible, and the nasturtiums have a peppery taste rather reminiscent of watercress.
If you’re anxious to try more seasonal recipes, check out Karri Ann Allrich’s Cooking by the Seasons. Within its pages you will find a complete festival menu for Lughnasadh, including Sun-Dried Tomato and Basil Pesto, Southwestern Polenta, Fresh Summer Greens and Grapes in a Basil-Citrus Vinaigrette, and Amen Farm Apple Cake. You will also find some good advice from Allrich for celebrating this important holiday: “Fill an earthenware jug with sunflowers and light candles of orange and gold. Bake a loaf of bread and leave some outside at dawn, in offering to Lugh. Plant seeds today from fruit you have eaten, symbolizing your understanding of the cycle of birth, death, and rebirth. Burn a braid of dried sweetgrass to cleanse your home so that the Goddess might bring sweetness into your life.�?
It’s time to bring back the forgotten holiday of Lammas. Bask in the sultry late summer evenings and enjoy a glass of rich red wine and a slice of hearty bread as you give thanks for the many gifts the earth has to offer you. Think about all that has taken root in you over the past winter and budded and grown through the recent spring. Think ahead to Mabon and Samhain and what you hope to harvest then. In the meantime, happy feasting!
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Lammas Toffee
2 cups of packed brown sugar
1 stick butter (please use the real stuff here)
1 1/3 cup of corn syrup
2 tsp. vinegar
1 tsp baking soda
This traditional sweet, often called "Yellow Man" was sold at Lammas faires.
Dissolve the brown sugar, butter, corn syrup, and vinegar, then boil without stirring until a drop removed from the mixture hardens in cold water. Remove from the heat and quickly stir in the baking soda, which will cause a quick foaming actions. Pour into a greased tin to cool. Break into chunks and enjoy!
Sharynne NicMhacha
Llewellyn's 2007 Magical Almanac |
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Apple Banana Cinnamon Bread
1/2 cup shortening
2 eggs
1/2 cup sugar
1/2 cup brown sugar
3 bananas, mashed
1 small apple, grated
Pinch of salt
1/2 tsp. baking powder
1 tsp. baking soda
2 cups flour Topping: 1/2 cup brown sugar
3/4 cup pecans or walnuts, chopped
1/4 cup butter or margarine
1 tsp. cinnamon
Blend shortening, eggs, sugars and fruit together. Mix salt, baking powder, baking soda and flour together; add to fruit mixture. Bake 45 min. in greased and floured loaf pan.
For Topping:
Combine brown sugar, nuts, butter and cinnamon together in saucepan. Cook until sugar dissolves. Spread on top of bread and continue to bake 10 to 15 minutes longer.
After the first 45 min., and you add the topping and continue to bake, check with a toothpick. It may take a few minutes longer or less. This bread freezes very well and is quite delicious. |
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Lamb Chops with Cherry-Pecan Sauce
* Preparation time: 10 minutes
Cooking time: 25 minutes
4 American lamb shoulder chops, cut 1/2 inch thick (about 1 1/2 pounds total)
Vegetable cooking spray
1 small onion, cut into thin wedges
1/2 cup pineapple juice
2 Tbsp. vinegar
1 Tbsp. water
1 tsp. cornstarch
1 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1/4 cup dried tart red cherries, raisins, or dried cranberries
1/4 cup chopped pecans, toasted
Coat a large nonstick skillet with cooking spray. Add lamb. Cook over medium-hot heat until lamb is brown on both sides. Add onion and pineapple juice. Cover and simmer for 10 to 15 minutes or until lamb is tender. Remove lamb. Skim fat from juices. In a small bowl stir together vinegar, water, cornstarch, brown sugar, salt, nutmeg, and pepper. Add to juices in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in cherries and pecans; heat through. Serve chops with cherry-pecan sauce. Makes 4 servings.
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Beef Steak with Garlic Wine Sauce
- serves 4
1/2 lb flank steak
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp unsalted butter, softened
2 tbsp thinly slice scallions
1 cup dry red wine
1 head roasted garlic, puree
Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat.
When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tbsp butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare.
Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy.
As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 tbsp soften butter so that it incorporates into the wine.
Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. |
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Buckwheat with Roasted Eggplant
- serves 4
1 small eggplant(3/4 lb)
1 sweet red pepper, cored and cut in half vertically
2 tsp olive oil
1 cup buckwheat
2 cloves garlic, minced
2 cups chicken stock
1 bay leaf
Juice and pulp of 1 lemon
2 tsp sweet butter
1 tsp dried sage
1 tsp dried thyme
1/4 cup minced fresh basil
Cut eggplant in half vertically, then blanch in boiling water until tender, 10 minutes.
Preheat the broiler. When eggplant is ready, set it cut side down on a baking sheet, along with pepper halves. Broil until charred, 6-7 minutes, then put vegetables into a brown paper bag, fold to seal and set aside.
In a large nonstick skillet, heat oil over medium heat. Add buckwheat and saute until fragrant and roasted 5 minutes, add garlic, stock, and bay leaf, then cover and simmer until all the liquid is absorbed about 7-8 minutes.
Add lemon juice and pulp, butter, sage, thyme, and basil to buckwheat and stir well. Remove pepper and eggplant from the bag and use your fingers to remove the charred skins. Chop vegetables, add them to buckwheat and stir well.
Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature. |
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Sweet Potatoes with Orange, Nuts and Sherry
4 cooked sweet potatoes
1 tbsp cornstarch
1/4 tsp Salt
1 cup orange juice
1/4 cup raisins
1/4 cup butter
3 tbsp sherry
2 tbsp chopped walnuts
1/2 tbsp grated orange peel
Cut cooked sweet potatoes in lengthwise pieces Mix potatoes with all remaining ingredients and place in a 1 1/2 qt casserole dish.
Cover and bake 350 for 20 minutes or hot and bubbly.
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Easy Four-Grain Bread
- makes 1 loaf 1 package active dry yeast
1 cup buttermilk, warmed to 110 F
2 tbsp honey
2 tbsp safflower oil
1/2 cup whole wheat bread flour
2 cups unbleached white flour
1/4 cup rye flour
1/2 cup masa harina
1/4 cup rolled oats
1/2 tsp salt
Pour yeast into a small bowl and stir in buttermilk, honey, and oil. Cover with plastic wrap and let stand until it swells and bubbles, about 10 minutes.
Meanwhile, in a large bowl, combine flours, masa harina, oats, and salt. When yeast mixture is ready pour it into flour mixture and use a large rubber spatula to combine. When it gets too sticky, begin to use your hands to combine and gradually work the dough into a ball. Knead for 10 minutes.
Set dough in an oiled bowl and turn so its surface is lightly covered with oil. Cover the bowl with plastic wrap and allow dough to rise until doubled in size, about 30-45 minutes.
Oil an 8 1/2 x 4 1/2-inch loaf pan.
Punch dough down with your fist, then form it into a loaf and set it in the loaf pan. Let dough rise again for about 30 minutes.
Preheat the oven to 350 F.
Spray the top of dough with water, then bake for about 35 minutes. Remove bread from the pan and set it directly on the oven rack. Spray again with water and continue to bake until done, about another 5 minutes. |
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