Hearthside Thoughts #1

I know it seems like much that I am posting pertains to food, but hey, what can I say? I love to eat! It is almost as sacred an act as greeting the sun or murmuring a soft prayer of thanks to the gods for the blessings in one's life. Above all else, your body is your temple and the life energy you consume from other living things like plants and animals fuels it so that you can go about your daily life as well as perform random acts of kindness. It is also important to know what to eat as well, pigging out on soda and fast food isn't going to keep your temple in great working order. The better you eat the more in tune you will be to the sacred around you. I have learned this lesson the hard way, I'm not a super model who eats a Twinkie and then starves herself for a week. As I've said I love to eat. A few years ago I kept to eating right, walking went ever possible and I felt the an intimate connection to the spirits. Times got rough, changed jobs, moved to an area were walking wasn't really an option to get around and let's say my "temple needs a lot of renovation" so time to make a few necessary improvements. In the time being, I'll be working on a few more recipes for the next full moon. Also I have already started planning for my garden in the spring and I'm making a few plans to make my kitchen more green witch friendly. Until then...

Spirits Bless!

Inciting A Riot: Project Pagan Enough



http://www.incitingariot.com/p/project-pagan-enough.html?spref=bl



Mushroom & Potato Pot Pie - A Yuletide Alternative

2 (9 inch) unbaked frozen pie crusts

6 small red potatoes, cubed

3 tablespoons olive oil or sesame oil

1 cup sliced onion

3 1/2 cups water

1/4 cup soy sauce

1/2 c Marsala wine

2 tbsp corn flour

1-2 c baby portobello mushrooms, sliced

1 tsp dried sage

2 tsp Italian seasoning

Add grated Parmesan cheese to taste (optional)

Preheat oven for 350 degrees. In a large skillet, combine the oil, onions and mushrooms until tender. Add potatoes and simmer for another 5 minutes. In another bowl combine the soy sauce, Marsala wine, corn flour and seasonings; whisk until the sauce thickens then add to the skillet. Pour ingredients into the pie shell, shake Parmesan cheese on top, cover with top pie crust and bake for 30-40 minutes or until crust is golden brown. Set asside for 15 minutes to let sauce thicken and enjoy!

It's Jynx the Jolly Elf-cat

Don't let the look on his face fool you, even though his expression says, "I am NOT amused..." he was purring the whole time!

The Holly King, Shona M MacDonald, SciFi Fantasy Art

The Holly King, Shona M MacDonald, SciFi Fantasy Art

Yuletide Solstice Chicken Pot Pie

1/2 c butter, divided
1 medium onion, chopped
1 c chopped carrots
1 c chopped celery
1/2 c red potatoes
1/2 c mushrooms (marinated, fresh or canned)
1 c frozen peas (optional)
1/2 c vermouth
1 whole or 2 boneless, skinless chicken breasts, shredded or cubed
1 tsp of sea salt
1/2 tsp pepper
2-3 tbsp Italian spices (to taste)
3 c chicken stock
1/3 c flour
1 c heavy cream
3 frozen pie crusts (one for the top, the bottom and the decoration)


First, take the two chicken breasts (one whole breast) and boil them on a low flame for about 1/2 hour put a little garlic powder and onion powder with just a pinch of salt into the water with chicken. After 1/2 hour let chicken stand to cool down,  remove chicken from pot and shred with your fingers or a fork. If it doesn't cut into cubes -- it works fine that way too!


Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions until tender and then add the rest of the vegitables, cook for 5 more minutes. Add wine to skillet; bring to boil. Stir in chicken. Add salt and pepper, set asside in a large bowl.


Bring stock and the Italian seasonings to a boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining butter in a skillet with a sprinkle of flour to make a rue, whisking until mixture is well blended, stirring well for about 2 minutes on low heat until it turns golden brown. Add one cup of stock, continuing to whisk the mixture until smooth. Whisk in remaining stock and heavy cream until it is smooth also. Stirring constantly bring to a boil until sauce thickens. Add both the chicken mixture and the stock mixture to the pie shell. Cover with the other pie shell and cut small slits in it to vent the steam.


Here comes the fun part, with the extra pie crust, cut out a shape of the sun, making it as detailed as you would like. Maybe add holly leaves or a pentacle instead do whatever you would like to make this a festive addition to your Yule celebration! Brush with a little butter and then bake for 20-30 minutes checking the crust to turn a golden brown. Cool for 15 mins, serve and enjoy!


What better way to bring in the year by something hot and savory? There aren't a lot of chicken recipes out there that I have found for Yule so I hope you enjoy this and share it with others. Also if you are short on time, the pot pie filling can be made a day ahead, then cover and refridgerate. Blessed be!