On My Hearth: Kale and Chickpea Soup with Parmesan

It's a dreary, rainy day here, perfect weather for a nice pot of soup! We're going back to our little veggie adventure, on the letter "K" this week so I'm making Kale and Chickpea Soup with Parmesan. This recipe is from Jack Bishop’s A Year In A Vegetarian Kitchen.

* 2 tbsp extra virgin olive oil, plus more to drizzle over the bowls
* 2 medium onions, finely chopped
* 2 medium carrots, peeled and finely chopped
* 1 celery stalk, finely chopped
* 6 medium garlic cloves, minced
* 1 14.5-ounce can diced tomatoes
* salt
* 1 15-ounce can chickpeas, rinsed and drained
* 6 cups water
* 1 Parmesan cheese rind
* 2 bay leaves
* 1 sprig fresh rosemary
* 3/4 lb. kale, leaves stripped from tough stalks, stalks discarded, and leaves chopped (about 6 packed cups)
* 3/4 cup freshly grated Parmesan cheese, plus more for the table

Heat the oil in a Dutch oven over medium heat. Add carrots, onion, celery, and garlic and cook, stirring occasionally, until the veggies are lightly browned, about 15 minutes. Add the tomatoes and 1 tsp salt and bring to a simmer. Add the chickpeas and simmer for 5 minutes.

Add the water, cheese rind, bay leaves, and rosemary and bring to a boil. Reduce the heat and simmer about 30 minutes to blend the flavors. Add kale and continue to simmer until kale is tender, another 10 to 15 minutes. Adjust the seasoning, adding more salt to taste. Remove the bay leaves, cheese rind, and rosemary.

Ladle the soup into bowls and drizzle some olive oil over each portion. Sprinkle with cheese, and serve, passing more cheese at the table to taste.

Today's Inspiration: Shifting with the Tide

This comes at an interesting time as just last night I spent some time at the beach, felt the incredible urge to see the full moon over the ocean. Beren was sweet enough to indulge my desires, joined me there for a moonlight meal and a glass of wine. It was absolutely lovely, I simply can't get enough of la luna, and combined with the aria di mare...sigh...heavenly..

And, of course, more about change...with the new season comes other transitions as well. More about that another time...

Daily Om
September 28, 2007

Shifting With The Tide
Energetic Motion

Since our lives are constantly in motion energetically, change is a constant element of our existence. As dynamic as that energy is, it is not random or haphazard in nature—the shifts in energy that are constantly taking place are the result of our choices. The formulation of intention, a change in perspective, or the creation of a goal can transform our lives in blink of an eye. We think positive thoughts and the world becomes a brighter place. Or we decide who we want to be and become that person. With each passing moment, we are given innumerable opportunities to create change using nothing more than our awareness.

In the span of a single second, our lives can change immeasurably because energy moves at a pace more rapid than anything we can consciously fathom. Though we may not at first be sensitive to the vibrational shifts taking place, our choices are ultimately at the heart of these transformations. We can typically recognize the consequences of key decisions because we anticipated the resultant energetic shifts. But many, if not most, of the choices we make each day are a product of instantaneous reactions, and these still have a significant impact on the energy of our existence. It is for this reason that we should learn to wield what control we can over these shifts. If we bear in mind that all we think and all we do will shape the existence we know, we can deliberately direct the energetic motion of our lives.

Each day, you make an infinite array of decisions that cause energy shifts in the world around you. In many cases, these transitions are almost imperceptible, while in others the change that takes place is palpable not only to you but also to those in your sphere of influence. Your awareness of the immediate energetic consequences of your thoughts and actions can guide you as you endeavor to make the most of the autonomy that defines you as an individual. The myriad choices you make from moment to moment, however inconsequential they may seem, represent your personal power, which sanctions you to transform the energetic tide of your existence with nothing more than your will.

Now Showing at the Castle: Phenomenon

Yesterday Beren and I watched one of my old favorites, Phenomenon. Since he'd never seen it before, I was anxious to share it with him. He wasn't disappointed, nor was the film any less enjoyable 11 years after my first viewing. I still believe that the shaving/hair cut scene is one of the sexiest ever filmed, and there was absolutely no sex. Just tenderness and love...and who doesn't want to see John Travolta in a romantic role again? *swoon*

I'm pulling out the soundtrack to enjoy as I drive to work this morning..sigh..what a lovely, lovely flick.

Happy Birthday, Mom!

Today is my Mom's birthday! Since she doesn't care about such things I'll tell you: Mom is 67 today. She sure doesn't look it, does she?! My Dad's a lucky guy!



She has requested her favorite dish of mine, Stuffed Shells. Since she is not a fan of spinach, I always make a batch for her sans the green stuff. I bought a strawberry cheesecake, her usual b/d request. Her other favorite is coconut cake; when I was a little girl I decided to make her one, I believe I tossed an entire bag of coconut on the top of that poor cake, but Mom ate it anyway and claimed it was delicious. What a trooper! I'm so pleased that the whole family will be here today, none of the kids have to work. So we'll wine & dine and open gifts, generally have a good ol' time!

I love you, Mommy. Hope you have a wonderful day!!

Stuffed Shells Florentine Recipe

This is a favorite in my house, have been making it for 20 years now, it always on our Christmas Eve menu! I think this is part of the reason my kids love spinach! If I'm serving non-spinach lovers, I simply split the cheese mixture before stuffing and add the greens to only half.

Ingredients

* 1 Package (12oz) Jumbo Shells
* 4 cups (32oz) ricotta cheese
* 8 ounces mozzarella cheese, diced or shredded
* 1/2 cup grated Parmesan cheese
* 10 oz frozen spinach
* 2 eggs
* 1 tablespoon chopped parsley
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 jar (32oz) spaghetti sauce


Directions

1. Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water, drain and arrange in single layer to fill.
2. Thaw and drain spinach, set aside.
3. Mix together cheeses, eggs, drained spinach, parsley, salt, and pepper . Fill cooked shells with cheese mixture.
4. Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in the pan. Pour remaining sauce over shells and bake at 350° for 30 minutes or until hot. (I usually cover the pan with foil, uncover for the last 15 minutes). Sprinkle with additional Parmesan cheese, if desired.

On My Hearth: Three Sisters Harvest Stew

Ahh..Autumn, my favorite time of year! Witches are everywhere, Samhain is right around the corner! Even here in the tropics the weather changes ever-so-slightly, the sun shines differently, there's a little breeze. I turn inward, my Kitchen Witch comes out and I start spending more time over the hearth.

To celebrate Mabon, I am going to make the stew below, served alongside a salad and some crusty bread, perhaps baked apples or pears for dessert.

Three Sisters Harvest Stew

This comes from a great book, Witch in the Kitchen by Cait Johnson. This is a dish rich with textures, colors, and history. The "three sisters" refer to what the early Native Americans called corn, squash and beans.

2 tablespoons olive oil
1 large onion, chopped
3 to 4 garlic cloves, chopped
1 large carrot cut into 1-inch pieces
3/4 cup butternut squash, cubed (for a quicker-cooking variation, use 1 cup yellow or crookneck squash, cubed)
1 can beans, drained (garbanzos, with their harvest gold color, are my favorite, but you could try butter beans, small red beans, or pintos - whatever pleases you)
1 cup fresh or frozen corn kernels
sea salt
1 dried chipotle pepper (optional)
Water or vegetable broth, as needed
1/4 cup chopped fresh parsley

In a large stew pot, heat the olive oil. Add the chopped onion and stir to coat with the oil.

Saute until golden, the add the garlic, carrot pieces, squash, beans, corn, sage, sea salt to taste, and the chipotle pepper, if you desire. Though the pepper is optional, the smoky taste is reminiscent of the first hearth fires of the season, perfect for autumn.

Simmer the stew, adding the water or vegetable broth as needed, until the squash is tender, the add the parsley and stir thoroughly.

Serve piping hot.

Talk Like a Pirate Day!

Happy Talk Like a Pirate Day, Mateys & Wenches! Beren and I will be celebrating Friday night at a fabulous little pirate bar on the beach, can't wait to lace up my corset and transform myself into a saucy wench! (Wait, I'm that even without the costume, aren't I?!)
)

On My Hearth: Basic Marinara Sauce

I'm making baked ziti today, using ingredients I have on hand in the pantry/fridge, but realize that I'm out of spaghetti sauce. I do, however, have tomatoes, etc. so I'm just going to make my own. It's been years since I made my own "gravy," as my Italian exes called it, and this is nothing like their recipe, but if Emeril says it's good, then it must be!



Basic Marinara Sauce
Recipe courtesy Emeril Lagasse, 2004

1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves

Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour.


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Yield: about 2 quarts
User Rating: 5 Stars

Episode#: EE2E15
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Today's Inspiration: Anticipating the Good

Daily Om
September 11, 2007

Anticipating The Good
Anxiety About Change

When we find ourselves going through any kind of change in our lives, our natural response may be to tense up on the physical, mental, or emotional level. We may not even notice that we have braced ourselves against a shift until we recognize the anxiety, mood swings, or general worried feeling toward the unknown that usually results. There are positive ways to move through change without pushing it away, however, or attempting to deny that it is happening. Since change will occur in almost every aspect of our lives, we can learn to make our response to it an affirmative one of anticipation, welcoming the new while releasing the past with grace.

One thing we can do is change our perspective by changing the labels we use to identify our feelings. We can reinterpret feelings of anxiety as the anxious butterflies that come with eager expectation. With this shift, we begin to look for the good that is on its way to us. Though we may only be able to imagine the possibilities, when we acknowledge that good is there for us to find, we focus our energy on joyful anticipation and bring it into our experience while allowing the feelings to carry us forward.

We can also choose to do a ceremony to allow our emotions to process. Every culture has created ceremonies to help people make the transition from one phase of life to the next. We can always create a ceremony too, perhaps by burning written thoughts to watch the smoke carry them away, thereby releasing them, or we can welcome new endeavors by planting flowers or trees. Some ceremonial activities such as a farewell send-off or housewarming party, we may do automatically. Society also has built-in ceremonies, like graduation and weddings, which may satisfy the need we feel. Sometimes the shift from denial to acceptance is all that is needed to ease our anxiety, allowing us to bring our memories with us as we move through nervousness to joyful excitement about the good to come.

What Tarot Card are You? I am...

You are The Moon

Hope, expectation, Bright promises.

The Moon is a card of magic and mystery - when prominent you know that nothing is as it seems, particularly when it concerns relationships. All logic is thrown out the window.

The Moon is all about visions and illusions, madness, genius and poetry. This is a card that has to do with sleep, and so with both dreams and nightmares. It is a scary card in that it warns that there might be hidden enemies, tricks and falsehoods. But it should also be remembered that this is a card of great creativity, of powerful magic, primal feelings and intuition. You may be going through a time of emotional and mental trial; if you have any past mental problems, you must be vigilant in taking your medication but avoid drugs or alcohol, as abuse of either will cause them irreparable damage. This time however, can also result in great creativity, psychic powers, visions and insight. You can and should trust your intuition.

What Tarot Card are You?
Take the Test to Find Out.

Today's Inspiration

Daily Om
September 10, 2007

Useful Transformation
Make Change Work For You

Transformation is a universal constant that affects our lives from the moment we are born until we leave earthly existence behind. At the root of all growth, we find change. Occasionally, change and the circumstances leading up to it are a source of extraordinary joy, but more often than not they provoke feelings of discomfort, fear, or pain. Though many changes are unavoidable, we should not believe that we are subject to the whims of an unpredictable universe. It is our response to those circumstances that will dictate the nature of our experiences. At the heart of every transformation, no matter how chaotic, there is substance. When we no longer resist change and instead regard it as an opportunity to grow, we find that we are far from helpless in the face of it.

Our role as masters of our own destinies is cemented when we choose to make change work in our favor. Yet before we can truly internalize this power, we must accept that we cannot hide from the changes taking place all around us. Existence as we know it will come to an end at one or more points in our lives, making way for some new and perhaps unexpected mode of being. This transformation will take place whether or not we want it to, and so it is up to us to decide whether we will open our eyes to the blessings hidden amidst disorder or close ourselves off from opportunities hiding behind obstacles.

To make change work for you, look constructively at your situation and ask yourself how you can benefit from the transformation that has taken place. As threatening as change can seem, it is often a sign that a new era of your life has begun. If you reevaluate your plans and goals in the days or weeks following a major change, you will discover that you can adapt your ambition to the circumstances before you and even capitalize on these changes. Optimism, enthusiasm, and flexibility will aid you greatly here, as there is nothing to be gained by dwelling on what might have been. Change can hurt in the short term but, if you are willing to embrace it proactively, its lasting impact will nearly always be physically, spiritually, and intellectually transformative.

Nothing Like an Afternoon at a Castle...

to lift a princess' spirits!

Even though it rained for most of the day, Beren and I managed to have a lovely Sunday! We started the day with some coffee & cuddle time, then we drove South to Moonfaire at the Coral Castle. I've wanted to see the Castle for years and never managed to get there, am so glad that I finally made it! What an amazing, magical place! I'll definitely go back to Moonfaire in December for more witchy goodies, only came home today with a big bunch of fresh sage. I wish the rain had held off, was really looking forward to the drumming circle.



After the faire we had some tasty bbq lunch at a new-to-us restaurant called Shivers, then we stopped off at the sailing club for a bit. The weather was not conducive to sailing but we hung out on the boat, had a beer and did a couple of minor maintenance chores.



We stopped by Kali & Kevin's house for a quick visit, seems they've recovered nicely from their Engagement Party! What a lovely evening it was, everyone had a great time, was wonderful to catch up with some old friends.

Now, an evening of football, newspaper-reading and just general relaxation. Good stuff.

Driven to Distraction

For reasons I'd rather not go into, I've had an incredibly stressful couple of days. I'm ok, but am totally drained emotionally and physically (probably not good to lose 3 lbs in 2 days, is it?) and need a break. Usually I make myself crazy analyzing and trying to fix things RIGHT NOW, but not this time. I realize that the soulsearching and subsequent problem-solving can come later...the issues will be there ...after I take a long hot shower with some yummy new bath gel...after I put on my Kitchen Witch apron and prepare my famous Triple Bean and Artichoke Salad for K & K's engagement party....after I sit in front of the tv with a healthy lunch and perhaps a small glass of chardonnay...after Chip and I celebrate the afore-mentioned couple at their gathering tonight...later...all of that will come later. For now, I am diverting my attention elsewhere...what I need right NOW is some alone time to nourish body & mind & spirit.

Today's Inspiration: Bounded by Wellness

Daily Om:Bounded By Wellness
Send Healing To Yourself

Most people, when given an opportunity to aid someone in need, are eager to do whatever they can to be of service. Those of us who have chosen to make healing the world a vocation are grateful for any occasion to send light and love to people in our immediate spheres of influence and beyond. As we apply our passion and our principles to this altruistic endeavor, we often forget to send ourselves the same bountiful gifts of wellness, though we ourselves may be in dire need of it. We overlook ourselves, not because we forget, but because we fear that focusing on the self is an indicator of selfishness. It is moreover much more difficult to heal oneself than to heal others because the seeds of uncertainty are more easily banished when we act on another's behalf. When we send healing light to ourselves, it is important that our intentions and our self-trust be stronger than ever to counteract doubt.

As we bless ourselves in this way, we serve as both an active channel and a passive destination. This should not change the way we interact with the valuable energy we wish to receive, however. Though we may be tempted to consciously direct or influence the manner in which light impacts our lives because we know ourselves most intimately, we should not try to control its path. When we draw the white light of protection and purity to our bodies, taking it into ourselves with each inhalation, our belief in the fact that it will naturally move toward areas of dysfunction will ensure that it flows through every muscle and organ. And when we fill our spaces with this light, our environments are cleared of all the negative energy that can sap our strength and our spirit. Surrounded inside and out with healing light, we feel safe and protected, healthy, relaxed, and content just as those who regularly receive such loving gifts from us do.

If you sincerely believe that there is a part of yourself that exists independently of upset and illness, the love and light you send yourself will help you connect with it. You will see the affirmative impact of this connection almost immediately when you include yourself in the recipients of your healing gifts, as life's frustrations become more tolerable and your bliss becomes ever more palpable.

On My Hearth: Glazed Lemon Buttermilk Cake

This morning I decided to bake something for the Labor Day festivities, got out the latest issue of Cooking Light and put on the new cd my friend Susan made for my birthday; it's entitled Cake! Perfect music-to-bake to and I believe it helped my kitchen witch talents because this cake was a big hit!

Glazed Lemon Buttermilk Cake

This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.

Cake:
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk

Lemon glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)

Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.

Yield: 16 servings (serving size: 1 slice)

CALORIES 267 (24% from fat); FAT 7g (sat 4g,mono 1.9g,poly 0.4g); PROTEIN 4.3g; CHOLESTEROL 56mg; CALCIUM 46mg; SODIUM 252mg; FIBER 0.8g; IRON 1.3mg; CARBOHYDRATE 47.3g

On My Hearth: Spicy Southern Barbecued Chicken

I'm going to make this easy recipe for dinner, probably serve it alongside corn on the cob and potatoes of some sort.

Spicy Southern Barbecued Chicken

Serves: 8
Serving Size: One chicken part with sauce

Removing the chicken fat and skin and adding no salt to the tasty sauce makes this chicken favorite heart-healthy.

INGREDIENTS
3 lb. chicken parts (breast, drumstick, and thigh), skin and fat removed
1 large onion, thinly sliced
3 tablespoon vinegar
3 tablespoon Worcestershire sauce
2 tablespoon brown sugar
black pepper to taste
1 tablespoon hot pepper flakes
1 tablespoon chili powder
1 cup chicken stock or broth, skim fat from top

DIRECTIONS
1. Place chicken in a 13x9x2" pan. Arrange onions over the top.
2. Mix together vinegar, Worcestershire sauce, brown sugar, pepper, hot pepper flakes, chili powder, and stock.
3. Pour over the chicken and bake at 350º F for 1 hour or until done.
4. Baste occasionally.

NUTRITION INFO
Calories: 177.2
Fat: 4.6 g
Carbohydrates: 23.3 g
Protein: 11.2 g