| The
quickest way to bless a meal and fill it with love
is to laugh over its preparation with joy
and gratitude to the heavens above.
- Granny Gertie
CHRISTMAS
AND NEW YEAR'S EVE are among the most celebrated times of the
year for many many people. Families and friends gather together, often
burrowing in the kitchen, carefully dancing around one another while
performing tasks for hours on end. It's during this time that we enjoy
preparing some of our most cherished recipes for the traditional holiday
feast.
Perhaps
the most important ingredient to any meal is of course, that of...love.
One can measure out every spice with perfect care, and yet if the love
isn't there, something will be missing from the finished product. You've
most likely spoken the question of all questions aloud to yourself
at some point during your cooking life, "Well, it's good, but ...but
something is missing, what is it?"
Every
good cook knows that love is what keeps the cake moist, and enriches
and opens the flavor found in all foods. While it's vital when we cook
that we have fresh, quality ingredients, the best vanilla and so forth,
these are little more than two dimensional fillers without the vibration
of love to spark its life.
 As
a child I remember my Grandfather was aware of how important the energy
in the kitchen was to our family. He may have been noticeably cranky
about something in his life, but the moment he walked into the kitchen,
his story was abandoned at the old white swinging door. I can remember
his jokes to my grandmother, "I know we just met, but will you
marinade me?" and each year hearing her respond with laughter as
if it was the first time she'd ever heard that line. One of his favorite
after dinner mints was, "Let me whisk you to a far away place honey,
and the kids can clean the kitchen". Granny had a shade of pink
in her cheeks that had been reserved for roses until those moments arrived.
The sparkle in her eye was carried through every single one of our hearts,
year upon year as we shared her love of good cooking.
This
holiday be sure to fire up a kettle of laughter and love in your kitchen's
hearth.
And
from all of us at PLW, we would like to wish you a very special holiday
season and thank you for your continued support to this magazine. We
could not bring so much joy, love and light to so many, were it not
for you.
Merry
Christmas!
Portabello
Mushroom Asparagus Wild Rice Soup
  This
winter soup, although vegetarian, is so hearty it can be served as an
entree' any time of day. Originally created by my grandmother, over
the years it has slightly shifted here and there to accommodate some
of the odd left-over vegetables in my kitchen. However the primary ingredients
are always the same, and I've never met anyone who didn't enjoy this
recipe. As an alternative to some of the "heavier" dishes
this time of year, I think you'll find this very refreshing, yet filling.
This is personally one of my favorite soups of all time. Love, Aven
1)
In a large round soup kettle, melt butter, then add onions, mushrooms,
and garlic and stir for about five to ten minutes over medium heat.
2) Turn the heat down to low, and gradually add pre-cooked
wild rice, asparagus and then tomatoes and stir gently to keep from
burning for a couple more minutes.
3) Slowly add your broth and water now, continuing
to stir and bring your heat back up to a medium level. You may wish
to add slightly more or less broth throughout the cooking of the recipe,
depending on your personal tastes and how "thick or thin"
you prefer the consistency of your soups.
4) Cover with lid to keep all the vitamins inside,
and let simmer for 20 minutes.
5) Add salt, pepper, herbs, chamomile flowers,
cooking wine and stir well. Let then simmer for another 20-25 minutes
on very low heat. The chamomile will disperse a wonderful flavor and,
combined with the cooking wine, will make this a very healing dish.
6) Remove from the stove and allow to sit (with the
lid on) for about 20 minutes to begin cooling. Taste it to make sure
you have enough spices to meet your preference.
7) Stir in the cream gently. This will soften
your soup, and will plump your wild rice to a wonderful texture. Allow to sit for about ten minutes covered.
8) As a garnish, after serving it in bowls with fresh
baked bread, I add a pinch of fresh grated parmesan cheese across the
top. Enjoy!
This
recipe will easily serve 6-8 people.
Merry
Muesli Bars
(a delicious flourless cookie)
 Do
you love cookies but have an allergy to wheat flour? Do you love the
proteins available in raw nuts and seeds as a healthy snack? Well, this
cookie may just be your answer. We pull this recipe out of the cookbook
around the Autumn equinox each year and make it atleast three times each
winter with a variety of seeds and oats. This is a great treat for an
afternoon snack, or even after dinner, and it is often considered a
healthy alternative to many desserts. I hope you enjoy it! - S.
1) In a medium saucepan over low heat, combine butter, brown
sugar and honey. Cook, stirring until butter is melted and sugar is
dissolved.
2) Remove from heat and add oats, all nuts, seeds,
and coconut.
3) Mix with a wooden spoon until well combined, folding
the mixture over on itself.
4) Press mixture evenly into a greased 11 x 7 x 2-inch
baking pan.
5) Allow to sit. Slice into small squares and Enjoy!
If you live in a warmer climate you may prefer to chill for one hour
prior to firm the bars before serving.
Lucky
Black-Eyed Pea Stew
In America many people eat black-eyed peas or oyster stew on New Year's
day for a blessing of good luck! This recipe is something that I not
only like to make because it's quick, but also because everyone at
my house will actually eat it! It may not win any awards for low carb,
but it is quite tasty and very easily adjustable to most diets. I hope
you enjoy it! Happy New Year! - Carol
1)
Put everything in a pot except for the diced tomatoes and the potatoes.
2) Add water to get everything well covered and bring
to a simmer. Let the pot simmer covered, stirring occasionally for 30
or 40 minutes.
3) Begin adding either the potato flakes or the cooked
hash browns to thicken the whole thing. Simmer just a bit longer and
taste to make sure you have added enough of your favorite spices. I
often use Salt, pepper and Montreal Steak Seasoning in mine along with
a few shakes of Pinch of Herb.
4) Before serving, add the diced tomatoes and simmer
about 10 more minutes. Saving the tomatoes until last keeps the tomato
color fresh and bright.
This
is a great cold weather stew and is especially tasty served with hot
buttered cornbread on the side.
Holiday
Doggie Biscuits
(In honor of our four-legged companions!)
 Does
your dog like treats? HA-HA! What kind of silly question is that, eh?
Well these biscuits are excellent and I've never met a critter that
didn't get a waggy tail and a grin when given them. If you're a dog
lover like I am, well, then, making holiday doggie biscuits from scratch
is a great gift for our neighbor's and friend's dogs alike. I generally
pick up some clear cellophane and red ribbon, place the finished biscuits
into stacks of four or five and then tie them up as little doggie gifts.
I put them into a basket and cart them around the neighborhood on Christmas
eve as a special treat for both them and me! Cheers! - Cathy
1) Preheat oven to 325° F. and
grease your cookie sheets.
2) In la arge bowl, combine rolled oats, margarine and boiling
water; let stand 10 minutes.
3) Stir in cornmeal, sugar, bouillon, milk, cheese
and egg and mix well.
4) Lightly spoon flour into measuring cup (do not
pack down, and then level off.
5) Add flour, one cup at a time, mixing well after
each addition to form a stiff dough.
6)
On a floured surface, knead in remaining flour (3 to 4 minutes) until
dough is smooth and no longer sticky.
7) Roll or pat out dough to 1/2-inch thickness and then cut
with bone-shaped cookie cutter.
8) Bake for 35 to 45 minutes or until golden brown.
Cool completely
9) Store loosely covered.
This
wonderful recipe makes about 3-1/2 dozen large dog biscuits or 8 dozen
small ones.
©
PlanetLightworker.com, 2004
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