It has been almost a month since the equinox, which we did celebrate with a dish from our Wicca Cookbook. We have fallen a bit behind on our once-a-week recipe concept, and I have fallen even further behind in my blogging!
I modified the recipe for Divine Skewers (p. 82). It calls for marinading chunks of chicken and then grilling them, along with bell peppers, to cook on a grill. In the recipe, cherry tomatoes are to be added to the hot skewers about halfway through the cooking process.
Not having set up our grill yet this year, I opted simply to cook the marinated chicken in our indispensable cast-iron skillet, adding the cherry tomatoes halfway through. Somehow, I completely forgot to include the peppers, which we had in our freezer from last year's farm box.
The result (served over rice): fantastic! The marinade is easy to prepare, a bit unusual -- I have never used yogurt in a marinade -- and the key to the success of this simple dish. To prepare it, the following is simply placed in a blender and pureed, as they say, until smooth:
1/2 cup plain yogurt
1 onion, quartered
3 large cloves onion, chopped (I used a small handful from the farm-box stash in our freezer)
2 tablespoons fresh lemon juice (I think I cheated here and used some from the bottle we keep on hand)
1-inch piece fresh ginger, peeled and chopped (never cheat with ginger!)
2 teaspoons vegetable oil (I used EVOO, and will try to think of a good flavored oil to use next time)
3/4 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
salt and pepper to taste
We might need to try this recipe again in a couple weeks, as we made a bit of a pagan calendar mistake! It is probably no surprise that the The Wicca Cookbook is arranged according to the wheel of the year, with a section for each cardinal date, and a section in between for each cross-quarter date.
|Image: The Mother House of the Goddess|
We started browsing in the Equinox section of the book, and did not realize we had skipped right over the Beltane heading. So look for a reprise of this recipe, on or about May Day!