Gyoza

In this house, we love Gyoza!  We’ve always purchased them from the freezer department of our local little Asian market because frankly, the idea of making them has always intimidated me.  Pretty little pockets of perfectly seasoned meaty delight!  Me, make them in the quantity that my boys can go through them?  Nuh uh!  I’d be chained to the kitchen counter with mounds of wrappers, filling, and trays of finished pouches of potential deliciousness surrounding me while my gloves fill with blood from the endless filling and folding.  Ugh… Ok, that doesn’t sound too appetizing.  Which is part of the whole intimidation thing!

How am I tying in paganism?  Well, they’d be ideal as appetizers for any of the coming feasts.  They’re wrapped up bits of deliciousness.  Like an edible gift.   Premake them, freeze them, and give a bag to a friend wishing them a merry Yule/Solstice.  A gift within a gift!

ingredients

Why is there no pretty picture of the finished product here?  Because they looked so good when they were done and we were hungry.  So.  Picture to come when we cook up the rest of the batch.

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“Mom’s” Zucchini Bread

So it’s been an eventful week or so.  We got a lot of grocery shopping done and I stocked up on items I was out of , but not brown sugar.  Paul was digging through the cupboards the other day and found no less than four one pound bags of brown sugar.  It’s something that I buy even if I’m not sure that I really need it, along with powdered sugar, various broths, and a variety of canned tomato products for the different pastas we make.  Looks like I need to make a whole bunch of caramel corn to use some of it up.  I’m sure that Paul would agree.  😀

I think that everyone has a recipe in a box somewhere titled, “Mom’s Zucchini Bread”.  If you google (when did “google” become a verb?!) the words Zucchini Bread, it’s likely that 1/2 of the recipes you find have “Mom” in the title or in the description of it.

Zucchini Bread Slices

My own mother made this old standby every fall throughout my childhood and young adult years and it’s a fond memory of warmth, family, innocence and love.

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Fruit Galette

Hello world!

I know there are a million and one food blogs out there and what’s one more, right?  Well, I did find a little niche that hasn’t been filled and that is pagan cooking.  Not that the techniques are any different but pagans of various flavors tend to have celebrations of various sizes for the many different holidays and the eight sabbats throughout the year.

My husband is Wiccan while I identify as simply “pagan”.  My belief system is based on the idea that nearly every religion and belief system has at least one small part of it that that rings true in my soul and the earth religions, the old ways some call them, resonate with me the most.

My goal here is to hit as many holidays and celebration days as possible.  I know I won’t hit them all and if you celebrate a specific holiday, please feel free to share what it is that you celebrate and what kind of foods you typically serve!

This first post isn’t aimed at any specific pagan day of celebration (because I kept putting this off and got lazy) though it would be perfectly acceptable for any of the holidays in the fall from Fall Equinox (which was on September 22nd this year and will be on September 21st in 2012, to Samhain (Thank you Wikipedia!)).  I know I just missed Samhain (pronounced sah-win) which I was really excited about posting but I was out of a lot of my staple foods and didn’t get enough cooking done in time.  *sigh*  Next year, I promise!

Fall is the harvest time.  We live in an age in which we can get just about any food at whatever time of year that we crave it.  Oranges in April?  Sure!  Apples in January that are crisp and sweet?  Just run down to the store!  I read a lot.  Yeah, most of it’s fantasy or sci-fi, heck, even horror, but much of the fantasy that I read mentions meal preparation from time to time, including ingredients.  Heck, I love The Belgariad and have read it multiple times wondering exactly how Polgara‘s cooking would taste.  The authors describe using apples that are wrinkled and wizened, meat that is salt cured or dried, bags of beans or grains.

How many of us look at an apple that is a bit shriveled and toss it in the garbage disposal or compost pile thinking that it’s just too far gone to use?  Do we take for granted the fresh meat available in the supermarkets?  What about the canned beans that we toss into a pot to make chili?

Even with all of the baking I do, I still sometimes over buy and end up with fruit that shrivels, or greens that go limp.  We even jokingly call our vegetable crisper drawers in the fridge the “automatic vegetable rotters” because it seems that once something goes into one of those drawers, it’s forgotten.

I came up with this recipe when I looked around my kitchen and saw a couple of pears that had seen better days next to a bowl of somewhat wrinkled plums that my caregiver had brought to me when they were fresh off of the tree.  I couldn’t bear to let perfectly good fruit go to waste so I pulled out my favorite pie crust recipe and made a variation of my old standby, the Fruit Galette.

A galette is a rustic style pie that can be sweet or savory.  It’s simple to make and I promise, the crust is a breeze!

Fruit Galette

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