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From the “dark” to the “light,” a time of joyous celebration

Ostara Recipes

Ostara, the spring solstice, marks the astronomical start of spring. This was a time of joyous celebration, for the killing months of winter were over. Plants sprang from the ground in ways that seemed miraculous to our ancestors.


Because the burgeoning growth hasn’t yet fruited, sprouts are very appropriate. Seeds of any kind (including pine nuts, sesame, poppy, sunflower, and pumpkin) and green, leafi vegetables also vibrate with the season’s energies.


Flower dishes are also traditional. Rose, mustard, squash blossom, nasturtium, carnation—all can be added to more conventional dishes to bring the flavor and energies of the season into your diet. Never use flowers that have been sprayed with pesticides.


Eggs are a welcome addition to the diet. If you wish, color them red, yellow, and gold in honor of the sun. Flavor foods with sage for good health.


Ostara Recipes:


Deviled Eggs


Ingredients:


6 eggs

1/2 teaspoon paprika

2 tablespoons mayonnaise

1/2 teaspoon mustard powder


Preparation:


Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve


Ham and  Spinach Quiche  


Ingredients:


1 Pillsbury pie crust

1 c. chopped ham

1 c. chopped onion

1 pkg. frozen chopped spinach (10 oz. size)

4-6 eggs, slightly beaten

1 c. milk

1 c. shredded cheese


Preparation:


Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.

Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.



Spinach Quiche  


Ingredients:


1 tbsp. and 1 tsp. reduced calorie butter

1 c. onions, diced

1 sm. clove garlic, minced

1 (10 oz.) pkg. frozen chopped spinach

1 c. frozen egg substitute, thawed

3 oz. reduced-fat Swiss cheese, shredded, divided

Dash nutmeg

Dash white pepper

1 med. tomato, thinly sliced


Preparation:


In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes.


Cream Biscuits


Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.


Ingredients:


4 1/2 cups (or more) bleached all purpose flour

2 tablespoons baking powder

1 tablespoon coarse kosher salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1 1/2 cups heavy whipping cream

3/4 cup half and half


Preparation:


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 4 1/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 2 3/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.


DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.