Witchin’ in the Kitchen at the Bubbling Cauldron

Pepper Purée:
1 garlic clove, peeled
1 cup bottled roasted red peppers, rinsed and drained

Risotto:
11/2 cups couscous
1 large onion, minced
3 garlic cloves, minced
1 tsp sugar
31/3 cups water
1/2 cup sherry
3/4 tsp salt
3/4 cup canned solid-pack pumpkin purée or freshly cooked pumpkin
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
11/2 tsp unsalted butter
Prep Time: 25 minutes
Make the pepper purée: In small saucepan of boiling water, blanch garlic 2 minutes. Transfer to a food processor, add roasted peppers and process to a smooth purée. Set aside.
For the risotto: In large skillet, heat couscous over medium heat, stirring frequently, until golden, about 3 minutes. Remove skillet from heat.
In large saucepan, combine onion, garlic and sugar with 1/3 cup of the water. Cook over medium heat, stirring frequently, until onion is wilted, about 7 minutes. Stir in couscous and sherry, and cook until sherry has evaporated, about 1 minute.
In a measuring cup stir together remaining 3 cups water and salt. Add to saucepan, 1/2 cup at a time, allowing couscous to absorb all liquid before adding any more. Continue cooking and adding liquid until all liquid has been added and couscous is creamy.
Stir in pumpkin, Parmesan and black pepper, and cook until heated through, about 3 minutes. Stir in butter. Serve topped with pepper purée.
Nutrition Facts
Per serving: 238 calories, 2.7g total fat, 1.5g saturated fat, 0.7g monounsaturated fat, 0.3g polyunsaturated fat, 4.1g dietary fiber, 9g protein, 41g carbohydrate, 6mg cholesterol, 480mg sodium
Good source of: beta-carotene, lutein

Serves 6

http://www.wholefoods.com/recipes/wh_couscousrisotto.html

2 cups vegetable broth
1/2 cup brown rice, uncooked
1/2 cup wild rice, uncooked
2 tablespoons vegetable oil
3 medium onions, sliced into thin wedges
2 teaspoons sugar
1 cut dried cranberries
1/2 teaspoon orange zest, finely grated

Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and the liquid is absorbed, about 45 minutes.
Meanwhile, heat oil in medium skillet over medium-high heat. Add onions and the brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes.
Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice.

Serving Size : 4
Per serving: 236 Calories (kcal); 9g Total Fat; (35% calories from fat); 5g Protein; 33g Carbohydrate; 1mg Cholesterol; 814mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe By :Ocean Spray Cranberries, Inc.

5-6 shallots, peeled
1 1/2 cups light olive or vegetable oil
3 tablespoons butter
2 large yellow turnips (rutabaga), about 4 pounds
1 cup milk
6 Tablespoons butter
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper

Slice the shallots crosswise into very thin rings. In a saucepan, heat the oil with the butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.
Remove the shallots from the oil with a slotted spoon and drain on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.
Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
In a separate saucepan, heat the milk and butter over low heat until the butter has melted and the milk just begins to simmer.
Drain the turnips, and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.
Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame. Serve piping hot, sprinkled generously with crispy shallots.

Yield: 4-6 servings

2lbs potatoes, peeled, cut into 1-inch chunks (abt 6 lg potatoes)
4 cloves large garlic, peeled
1/4 cup goat cheese
1 tablespoon butter
1 tablespoon chopped fresh rosemary
2 teaspoons chicken bouillon
2/3 cup evaporated milk, warmed
salt and ground black pepper to taste

Put potatoes and garlic in large saucepan, cover with water and bring to a boil.
Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
Return potatoes and garlic to saucepan. Mash or beat with mixer until combined. Add cheese, butter, rosemary and bouillon; beat until smooth. Gradually beat in milk until fluffy. Season with salt and pepper.

Serves 6

4 cups cooked, mashed rutabaga
4 tablespoons melted butter
1 teaspoon fresh chopped dill weed or 1/2 teaspoon dried dill weed
1 teaspoon salt
dash pepper
dash paprika
4 eggs, separated

Combine mashed rutabaga, butter,dill, salt, pepper, and paprika.
Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the rutabaga mixture.
Lightly pile into a greased 1 1/2-quart casserole.
Bake in a preheated 375° oven for 30 to 40 minutes, until set and top is golden brown.
Serves 4 to 6.

2 tablespoons butter
2 cloves chopped fresh garlic
2 cups sliced chanterelle mushrooms
2 tablespoons butter
2 cups Arborio rice
5 cups vegetable broth
2 cups freshly grated Parmesan cheese
salt
freshly ground black pepper

In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in cheese, and season with salt and pepper to taste.

Serves 6

Another Samhuinn tradition in Ireland, the potato pancake

1 cup raw potato
1 cup mashed potato
2 cups flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/2 cup milk

Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.

SOURCE: A Little Irish Cookbook.

4 cups white or red grape juice
3 cups unpeeled yams cut into 1.5″ chunks
3 cups unpeeled carrots, cut into 1.5″ slices
3 cups unpeeled parsnips, cut into 1.5″ slices
3 cups peeled onions, cut into 1.5″ wedges
2 cups water
3 cups celery, cut into 1.5″ slices
1/3 cup water
5 Tbsp arrowroot
1/4 cup fresh parsley, minced

Preheat oven to 450 degrees. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove
and bring to a boil. Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced. Yield: 6-8 servings

SOURCE: unknown

4 medium potatoes (1 1/3 pounds)
1 small onion (1/4 cup) — finely chopped
2 tablespoons olive or vegetable oil
2 tablespoons fresh rosemary — chopped
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 450º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

Cut potatoes into 1-inch chunks. Mix onion, oil, rosemary, salt and pepper in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.

Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Serves 4

SOURCE: unknown

1 pound parsnips
1 pound carrots
3/4 pound turnips
1 1/4 pounds rutabagas
(all roots should be uniform size)
1 large onion, sliced
6 whole garlic cloves, peeled
3 tablespoons olive oil
2 teaspoons dried dill, crumbled
1 tablespoon fennel seed
2 teaspoons salt
1 teaspoon coarsely ground black pepper

Preheat oven to 400 degrees.

Peel and trim ends of roots; chop into uniform-size pieces (about 1/2 inch). In a large bowl, combine roots, onion slices, garlic, oil, dill, fennel seed, salt and pepper. Using your hands, rub seasonings into vegetables until weel coated. Transfer vegetables to an 18x12-inch roasting pan and cover with foil. Bake 20 minutes; remove foil and roast an additional 30-40 minutes, or until vegetables are tender. Yield: 8 servings.

SOURCE: The Cheese Factory Restaurant

2 pounds fresh beets, washed and trimmed
1/2 pound shallots, peeled
1 tablespoon vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400ºF. Place the beets and shallots on a large sheet of aluminum foil and fold the edges together to seal tightly. Bake for 1 hour or until the beets are tender; remove from oven and allow to cool long enough to handle. Combine remaining ingredients and set aside. Remove skins from beets, then cut into chunks or wedges. Drizzle vinegar mixture over all and toss well. Serves 6.

http://www.razzledazzlerecipes.com/thanksgiving/roasted-beets.htm

Creamy Butternut Squash Risotto

5 1/2 cups to 6 cups hot vegetable broth
1 medium onion, chopped
1 clove garlic, minced
2 cups Arborio rice, uncooked
1/4 bunch white wine
2 1/2 cups butternut squash, peeled, cut in 1″ dice
1 tablespoon fresh rosemary, minced
salt and freshly ground pepper, to taste
In small saucepan, bring broth just to a simmer over medium-low heat.

While broth is heating, coat large saucepan with nonstick cooking spray, heat pan over medium heat. Add onion and garlic and cook, stirring often, until beginning to brown, about 5 minutes. Add rice and stir constantly 1 minute. Add wine and stir until almost completely absorbed, 1 minute. Add 1/2 cup of hot broth to rice and cook, stirring constantly, until liquid is almost completely absorbed. Add another 1/2 cup broth and cook, stirring constantly, until liquid is almost completely absorbed. Stir in squash and continue adding broth 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Remove pan from heat when about 1/2 cup liquid remains. Start checking doneness by biting into a grain of rice, it should be firm but tender. (Timing from first to last addition of the broth is 25 to 30 minutes.) Stir in rosemary and salt and pepper. Serve hot.

Serving Size : 6
Per serving: 231 Calories (kcal); trace Total Fat; (0% calories from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Recipe By :Kathy Farrell-Kingsley, Vegetarian Times, November 1998

This is a must for our Samhuinn feast!

Colcannon

1 pound cabbage or kale
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Makes 5 servings

1-1/2 cups fresh pumpkin or winter squash, peeled, seeded, and cubed
1/2 cup chopped, peeled parsley root or parsnip
1/4 cup chopped hazelnuts
1/4 teaspoon ground white pepper
2 tablespoons cooking oil
2/3 cup Arborio or medium-grain rice
1 14-1/2-ounce can reduced-sodium chicken broth
1/4 cup water
2 teaspoons snipped fresh chervil or parsley
1 teaspoon grated fresh ginger
Fresh chervil or parsley sprigs

1. In a medium saucepan cook and stir pumpkin, parsley root or
parsnip, hazelnuts, and pepper in hot oil for 5 minutes. Stir in rice
and cook for 3 minutes more, stirring often. Stir in broth and water
and bring just to boiling. Reduce heat and simmer, covered, for 25
minutes, stirring occasionally.
2. Remove from heat and gently stir in chervil or parsley and grated
ginger; let stand, covered, for 10 minutes. Rice should be tender but
firm and mixture should be slightly creamy. Serve garnished with
chervil or parsley sprigs.

Makes 4 to 6 servings.

SOURCE: unknown

This is one of my own creations, I tend to cook by the seat of my pants never measuring and never writing down a recipe much to my partner’s disappointment when he loves a particular dish I’ve made.

Mama Moon’s Roasted Red Potatoes with Apple & Garlic

2lbs (or a 5lb bag) of red potatoes, well scrubbed and cut into quarters (or use new potatoes cut in half)
2 tart apples (use 4 if using 5lb bag potatoes), washed well, cored and sliced thick
olive oil
3+ cloves garlic, bashed (we add 4-5 cloves as we love roasted garlic)
rosemary
a sprig of thyme
salt and pepper to taste

Dump potatoes, apples & garlic into a casserole, add herbs, season with S&P and drizzle liberally with olive oil, toss until well coated and roast at 475* until potatoes and apples are soft, about 35-40 min.