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The Kitchen Witch

August 1st, 2018

Absolutely The Best Pasta Salad In the World

My family usually has some kind of reunion each summer – one side gathering here and the other side gathering there – and for the last twenty-odd years, I have been bringing “my” pasta salad to every family picnic. It doesn’t even have an official name – it’s just “Polly’s Pasta Salad” – and everyone loves it. But it’s not really my salad. Like everything else I make, it’s a recipe I got from someone else and then I tweaked it – again and again – until it settled into the form it has today.

It’s funny. I don’t even use a recipe to make this salad nowadays – I have it memorized and I “do” it off the top of my head. So I was quite surprised to see my own recipe in my own handwriting with my own notes. I had forgotten a few things.

One, I haven’t called this salad “Italian Pasta Salad” in years. I just call it “My Pasta Salad” like it’s the only pasta salad in the entire world and everyone knows what I am talking about! Also I was amazed to see that I had written down to rinse the pasta after cooking. Did I ever do that? I absolutely never do that now. I do like seeing how I added the additional ingredients along the side – I prefer cherry tomatoes to grape or sundried – but I have also used Campari tomatoes, quartered.

 

The salad itself was adapted – as it says on the page from my personal cookbook – from The Enchanted Broccoli Forest by Mollie Katzen. This is one of my very favorite cookbooks. All of Mollie Katzen’s cookbooks are fabulous. It doesn’t matter if you are vegetarian or not, you are going to find great recipes in these books! And they are visually beautiful. The recipes are hand-lettered by Katzen and she does all the drawings, too. I personally can’t draw to save my life – unless we are talking about the crudest stick figures – so I have the greatest admiration for Katzen’s talents.

But again, I was amazed when I looked at the original recipe. Did I ever make it the way she wrote it? I don’t remember ever using shell pasta – I have always used rotini. And I have never – and I repeat never – used vinegar or any other herbs or spices when dressing the hot pasta. I have never used anything but extra-virgin olive oil. And Parmesan cheese in the dressing mix! I am absolutely sure that I have never included that – although honestly, it’s not a half-bad idea and one I’m going to try next time. Why not? It might really rock. But I’m looking at all this and wondering – my copy of The Enchanted Broccoli Forest is a revised edition. Was it different in the original edition – the one from which I copied the recipe? I messaged my friend who owns the original cookbook, and he confirmed that in the original edition, the hot pasta is marinated in nothing other but extra-virgin olive oil. I wonder what prompted Katzen to make the change?

Anyway – none of rambling changes how I make the salad now or how totally fabulous this salad is. But you have to follow instructions. Like certain spells – you can change some of the items you need and it won’t change the workings of the spell – in fact, it might make it work even better, since it’ll personalize the spell. For this salad, you can change certain vegetables – you can leave out the meat and the cheese if you want a vegan salad – but you have to prepare the pasta exactly as the recipe says – and you have to use fresh herbs. I will confess – I have made this salad with dried herbs and you can get away with dried parsley if you have to. But you are short-changing yourself if you don’t have fresh basil. If you don’t have basil in your garden, buy it at the store. But it’s an integral part of the flavor of this salad.

First start a pot to boil on your stove. When it comes to a full boil, pour a pound box of rotini pasta into it and stir it well.

Pasta cooks by moving, so you want to give it a stir once in a while during the cooking process. This is a great opportunity for circle magic. If it’s the waxing moon, stir clockwise and recite out loud everything that you wish to bring into your life. Say affirmations. If it’s during the waning moon, stir widdershins and chant the things you want to remove from your world. Remember that now is always the best time for magic!

When the pasta is almost soft, drain in a strainer.

BUT DO NOT RINSE. I cannot stress this enough. DO NOT RINSE THE PASTA. The pasta must be hot to absorb the olive oil. Put the drained pasta in a bowl and pour a third of a cup of extra virgin olive oil over the hot pasta and mix it well. Doesn’t it smell heavenly? Let it sit for a half an hour or so to cool. I usually put it in the fridge for twenty minutes or so after that to chill down a little more.

After the pasta is chilled and it’s absorbed the olive oil, start adding your vegetables. If you want, blanch the broccoli – it’s not necessary but it gives it a brighter green color. Just remember to shock it with ice cold water as soon as the water comes to a boil to stop the cooking process so that the broccoli remains crunchy.

Add the green pepper, the red pepper, the grape tomatoes (all I could get this time around), the olives and the artichoke hearts. Or whatever vegetables you wish to add.

At this point, you could stop – you have a perfectly good salad right here. And if you are vegetarian or vegan, omit the pepperoni or the mozzarella. But if you are making this for omnivores, add the meat and the cheese.

I usually slice the pepperoni in about a half a millimeter-sized slices and then quarter the slices. Naturally, a few slices get popped into my mouth!

I cut the mozzarella into half-inch cubes. I snacked on quite of few of them, too! I love cheese!

At this point I realized that I needed a bigger bowl. I wasn’t going to be able to mix the cheese in without spilling out the rest of the salad! Oops! Luckily I have one really large wooden bowl, made for salads.

The next thing is to made the rest of the dressing. I generally just add the red wine vinegar and the rest of olive oil “by eye” but for purposes of this article, I measured the vinegar:

For seasonings, I add garlic powder, garlic salt, freshly ground pepper, either fresh chopped parsley or dried parsley or freshly chopped basil. For the basil, what I usually do is take several leaves and cut them into little pieces with a pair of scissors. You really want fresh basil for this salad. If you can get fresh parsley, that’s so much velvet but fresh basil is paramount.

Mix the red wine vinegar, additional olive oil, and seasonings into the salad and stir well. Cover with a piece of plastic wrap and chill at least several hours – overnight is better. You want to stir it every once in a while. Stirring keeps the magic alive.

My recipe reads that it serves 4-6 people but that depends on individual appetites and what else is being served at the picnic or reunion. I have taken this salad to Yule parties and Superbowl parties as well – it’s a hit wherever I bring it.

So here is the recipe. Try it and love it – I guarantee you will!

Absolutely The Best Pasta Salad In the World”

One 1-lb box of rotini pasta

2/3 cup olive oil, divided

1/3 cup red wine vinegar

Broccoli crowns, blanched

Cherry or grape tomatoes, halved

1 small green pepper, chopped

1 small red onion, chopped

1 can small black olives

1 can quartered artichoke hearts

1 stick pepperoni, sliced & quartered

One 1-lb block of mozzarella, cut into half-inch cubes

Seasonings: garlic powder, garlic salt, pepper, fresh parsley & fresh basil

Cook the pasta in boiling water until almost soft. Drain. DO NOT RINSE. Put the pasta into a bowl & pour 1/3 cup olive oil over it & mix well. Marinate for at least 30 minutes, stirring occasionally. Add the rest of the ingredients and chill at least an hour or overnight. The longer you chill it, the better it tastes.

References

Katzen, Mollie. ion.The Enchanted Broccoli Forest: New Revised Edit Berkley, CA: Ten Speed Press, 1995.

The New Enchanted Broccoli Forest (Mollie Katzen’s Classic Cooking (Paperback))

 

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About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

 

Browned Butter Blondies

The first time I made “Blondies”, I was in fact making Chocolate Chip Cookies and I realized that I didn’t have enough time to bake four pans of twelve cookies on each pan, so I put the cookie dough into a lightly-greased 9×13 pan and a picnic tradition was born. This was many years ago – my son James was just a little guy. I have made many pans of “Blondies” – some with dark chocolate chips, some with white chocolate chips and macadamia nuts, some with crushed peanut M&M’s, some with walnuts or pecans or even cashews – the variations are endless.

So, I was pleasantly pleased to come across this recipe for Browned Butter Blondies at The Food Charlatan, a blog I discovered recently. I love browned butter. I love its nutty aroma and the added dimension it brings to food. I usually brown butter for my popcorn – it really rocks – especially if you add a touch of garlic salt to the butter before putting it on the popped corn.

If you don’t know how to brown butter, I suggest you go to YouTube and check out some of the tutorials on how to do it. It’s much easier once you’ve seen it done in front of you. I was lucky – I learned as a young girl from my mother. It’s quite like scalding milk – you have to keep the heat at medium and you have to keep stirring – the fun part when you’re a child. It’s very easy to burn butter – just like milk – but the technique, once you have it down, is also quite easy. Honestly, it’s like riding a bike. When you’re first learning, you fall off a lot and scrap your knees and elbows – and maybe you cry a little bit – but suddenly you just know how to do it. And then you always know how to do it.

The first thing I did was start the butter to melting.

As I slowly melted the butter, I got out the other ingredients that I needed: brown sugar, eggs, vanilla, flour, baking soda, salt, and the chocolate chips. I didn’t have any nuts in my pantry except for the almonds that I snack on each day and although I personally think that all cookies and bars of this type ought to have nuts in them, I decided that I didn’t want almonds in this batch. I also decided that I didn’t feel like running to the store to buy any other nuts!

After the butter is melted, immediately pour it into your mixing bowl so that it doesn’t burn sitting in the hot pan! I let it cool for a few minutes before adding the brown sugar.

Remember to pack the brown sugar! When you add it, mix it well! But wow! This is like candy. In fact, this makes me think of making homemade butterscotch candy with my mother when I was twelve or so. That was a lot of fun. A lot of work but a lot of fun.

Add the vanilla and mix well. And then the eggs. I put the eggs into a bowl first because I’ve had too many eggs break badly and pieces of shell fall into the batter – and this is exactly what happened – there was a bad break and I had to pick pieces of shell out of the egg in the bowl before beating them. But at least the pieces of shell weren’t in the batter. It’s always easier to get pieces of shell out of the egg than out of the batter.

And then you add your dry ingredients – the flour, the baking soda and the salt. If you have a sifter like I do, add them in that fashion, but if not, just measure them into a bowl, mix well, and then add them.

Then add the all-important chocolate chips!! Yummy!!

The recipe didn’t say to grease the pan but I did anyway.

My pan was slightly smaller than 9×13 and I had to bake them longer than the 23-27 minutes that the recipe said it would take for “gooey” bars but of course, I have an electric oven and every oven is different, even the gas ovens that I prefer. Your oven might bake these faster than mine or it might bake them slower. And in a 13×9 pan, they might have been done in that time frame. But I am not complaining.

THESE THINGS ARE AWESOME. They smelled so great that I couldn’t even wait for them to cool to cut into them and try them out and of course the first one fell apart completely but then I had the most fabulous idea of putting a little ice cream on the top of it – yeah really – all it needed was some hot fudge sauce and whipped cream! But damn! Was that ever good!

(picture blurry cuz I was in a hurry to chow down)

After the pan cooled, the bars came out in perfect fashion, as shown here:

And everyone who had one of these Browned Butter Blondies raved about how good they were! Believed me! They are fabulously, magically good!

So – make this recipe! I’m not even phrasing this as a suggestion – I’m telling you to do it. Add chocolate chips, nuts, oats, even dried cranberries would be good! This is kitchen witchery at its finest!

References

The Food Charlatanhttp://thefoodcharlatan.com/browned-butter-blondies/

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About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

Instant-Pot Meatloaf Dinner

One thing I love about the Insta-Pot Pressure Cooker is that you can cook “comfort meals” in the middle of summer and not heat up your kitchen or your entire apartment, if you live in a small place like I do. My mother’s famous meatloaf was made in her old Sherman tank of a pressure cooker but my sister adapted the recipe to use with the Insta-Pot. I’ve made it several times now, and every time it just gets better. Of course I tweaked the recipe and I invite you to do the same! If you always put ketchup in your meatloaf mix, then throw some in! Or barbecue sauce or steak sauce or whatever. You know how meatloaf is! It’s an individual thing.

Here’s a scan of my mother’s recipe:

My mother’s pressure cooker was a Mirro-Matic and she used Crisco exclusively for frying. The handwriting at the bottom is my sister’s.

I didn’t have any dry bread so I put two pieces of bread into the toaster and dried them out lightly. I didn’t bother dampening them with water – they were still a little soft. I put the ground beef into a large bowl and broke the bread into small pieces into over it. I chopped the celery and onion into small pieces and added them.

Instead of regular salt, I used garlic salt and I quadrupled the amount of pepper. I also added chopped parsley and a tablespoon of steak sauce.

Form into two loaves and wrap in plastic wrap and chill for thirty minutes. This is to set the loaf form so it doesn’t fall apart when it is cooking.

Meanwhile, prep your potatoes and carrots. If your potatoes are small enough, keep them whole but otherwise, cut them in half. Cut the carrots on the bias. I generally don’t peel the skins off my potatoes or carrots but if you like the skins removed from your vegetables, then of course, do so.

Get out your Instant Pot and turn it on. You want to have it on the “Saute” app. Melt your cooking grease.

Very carefully set the meatloaves into the hot grease.

You want to brown the loaves on both sides. Turning them can be a bit of a challenge! One of my loaves broke in half as I was struggling to get it flipped over but hey – no big deal – it doesn’t change the way it tastes, right?

After your loaves are browned, add the potatoes and the carrots and the cup of water. Sometimes I add cut-up onions as well but I didn’t this time.

Then turn off the “Saute” app and put on the lid and seal it. Press the “Meat/Stew” app (that’s how it works on my machine – maybe yours is different) and then set the timer for 10. And then wait for the pressure cooker magic!

I love hearing the pressure build in the cooker and then the steam escaping from the vent. And watching the numbers descend, knowing that my meal is cooking and it’s going to be fabulous – in such a short time! And then releasing the steam and opening the lid and finding my cooked meal:

I put it onto a platter:

This is what my plate looked like:

Believe me, it was YUMMY GOOD. And even though it was a very hot day when I cooked this meal, my kitchen remained cool and comfortable. I can NOT recommend the Instant Pot enough. Every time I use it, I like it better than the time before. It was a birthday present but if I had bought it, I would say that it was the one of the best buys ever. I have to say, it’s one of my favorite birthday presents in the last five years – for sure.

If you don’t have an Instant Pot, just make up the meatloaf recipe and put it in a loaf pan and bake it at 350 degrees for about forty-five minutes to an hour, depending on your oven. This is a really good recipe. And like I said – tweak it, if you want to. I mean, I did! That’s the magic of meatloaf! You can make it totally your own.

Until next month, happy cooking! Brightest Blessings from Polly Applequeen.

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About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

Bountiful Beef Salad

I eat salad every day. Usually for lunch, but sometimes for dinner, my salads are small meals in and of themselves. My base salad is a bowl of mixed greens, sliced red onion or Vidalia, slices of seedless cucumber, garbanzo beans and chunks of cheese – usually sharp New York State Cheddar, but sometimes Colby-Jack or Swiss. Depending on what I have on hand, I may add chunked or sliced tomatoes, salad shrimp, pieces of cooked chicken, ham or turkey, albacore tuna, avocado, sliced green pepper, celery, carrot or whatever other strikes my fancy.

One thing I always thought was strange – you see salads with almost every kind of meat on them but very rarely a salad with beef. I suppose souvlaki is a kind of salad with beef on it – or lamb – but generally, salads just don’t come with red meat on them.

Until I heard of “Bountiful Beef Salad”. It was back in the days of AOL – perhaps you remember when AOL was the big thing on the internet – the chat rooms and the screen names – I had several screen names, including “Saladqueen999” and “luvapl40” – and I eagerly joined recipe clubs, along with so many other groups that are now defunct. But I still have the recipes that I printed out. “Bountiful Beef Salad” is one of these.

As usual, get out your ingredients before you start.

I have to confess, I didn’t have the exact ingredients as listed in the recipe but I have never let that stop me from making a dish if I wanted it – and salads are easily changed to conform to what you have on hand. I have to say that I did miss the avocado but it was a delicious salad so don’t let the lack of an item get in the way of making this!

Just put it together. Make a nice base of salad greens first.

Then add the rest of your vegetables. I’m not particularly anal about this, but generally I add the onions, then the cukes, then the tomatoes, but sometimes I mix up the order. I don’t want to get too OCD about it!

The beef I used was from a leftover round roast I had a few days ago with my son. This is actually the fifth meal I made from the leftover meat! I rarely eat red meat anymore but when I do, I make it last! This salad works with leftover roast meat or with steak – it’s really good with grilled steak. The charred meat is an excellent counterpoint to the crisp greens and sweet tomatoes. Whatever kind of red meat you use, make sure it is sliced very thin

I had a hard-boiled egg, so I added that and some chunked swiss cheese.

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And then the topping – Thousand Island dressing. You can use whatever dressing you like, of course but Thousand Island dressing really makes this salad! And it was what called for in the original recipe.

Here’s the original recipe:

Bountiful Beef Salad

½ pound cooked roast beef

2 tomatoes, sliced

1 avocado, peeled & sliced

3 hard-boiled eggs, sliced

¼ cup red onion rings

1 10-ounce package mixed salad greens, washed & dried

Thousand Island Dressing

Arrange meat, tomatoes, avocado, eggs & onion over the greens on a platter. Serve with the Thousand Island dressing. Serves 4.

As you can tell, I did tweak the recipe just a bit, since I was only serving myself and I didn’t have any avocado on this particular day and I used a Vidalia onion instead of the red onion called for in the recipe. And I added chunks of Swiss cheese. But these are small changes.

This is a wonderful main-dish salad that is great for lunch and wonderful for dinner, especially if you accompany it with a creamy mushroom soup and some crusty bread. All you need is the beverage of your choice and viola! Meal magic!

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About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

Green Goddess Salad

April is the month that spring really gets into high gear, even here in Buffalo. April is the month of Venus, the goddess of love and with flowers beginning to bloom, it’s easy to see why. April is also the month of Earth day – April 22. I was ten years old the very first Earth Day. When I was a freshman in college, in my women’s studies classes, I read Silent Spring by Rachel Carson. If you haven’t read this book, you really should!

I have always celebrated Earth Day with a vegetarian meal, usually a Big Salad. Green Goddess Salad is a perfect Earth Day choice. It mixes the celebration of Venus with the celebration of the green earth.

This is one of my absolute favorite salads. I have made it dozens of times, although I haven’t made it in quite a long time. It’s a little on the expensive side but I think it’s worth it. My recipe is from a cookbook that I wish I knew the name of but unfortunately it was in that period of time where I copied recipes out of books I got from the library and never wrote down the name of the cookbook! Which makes it really difficult to reference now! Suffice it to say that I have been making this salad for thirty years and I have tweaked the recipe numerous times – enough that it’s MY recipe now.

I did a little research on the history of the Green Goddess Salad. It was created at the Palace Hotel in San Francisco in 1923 to honor the actor George Arliss, who was starring in the play, “The Green Goddess”, written by William Archer, which had been a big hit on Broadway and was now touring the United States. Arliss would star in two movies of that name, one made in 1923 and another one in 1930, for which he would receive an Oscar nomination. George Arliss was a big star of the stage and silent movies in the early twentieth-century but he is almost forgotten today. Likewise, both the play and the movie “The Green Goddess” have been lost in the mists of time. I read the synopsis of the screenplay and I can’t imagine “The Green Goddess” being popular in today’s culture – it’s a very silly romantic comedy about a plane wreck in a south-sea island and the need of a human sacrifice to a “Green Goddess” – all kinds of ridiculous antics before the British air corps save the day.

Unlike the play or the movie, Green Goddess Salad stayed popular throughout the 1940’s and 1950’s and into the 1960’s. There was a bottled version of the dressing but that disappeared in the 1970’s when ranch dressing became popular. Apparently, you can still buy it online but it’s $7.50 a bottle! I think it might be a tad cheaper to make it fresh! Not to mention much tastier!

If you Google “Green Goddess Salad”, you will find all kinds of salads. Some have chicken in them, some have shrimp, some have garbanzo beans. Some have “updated” versions of the salad dressing, omitting the mayonnaise and the sour cream and substituting avocado, making it a truly green dressing. Some have gotten rid of the creamy aspect of the dressing altogether – the Park Restaurant in San Francisco now serves a “Green Goddess Salad” with a dressing that is basically a vinaigrette made with tarragon wine vinegar and olive oil! Yes, the herbs are the same and there are anchovies in the mixture. But how can you have a “Green Goddess Salad” without a creamy salad dressing? Maybe I’m an old fart but that just doesn’t seem right to me!

The recipe I copied from the “mystery cookbook” was quite simple – but that was the way salads were thirty or forty years ago. Here is a scan of the recipe from MY cookbook, complete with typos:

Because I am not going to be serving six people, I too “updated” this salad for my own use. I am having it for my dinner, so naturally it’s going to be on the large size but it’ll be half the size of this recipe.

The first thing I did was make the dressing. I no longer own a blender or food processor, so this was a totally different process. In the old days, I would cut fresh parsley from my garden, coarsely chop the green onions, add everything else and blend. But I couldn’t figure out how to chop the green onions finely enough by hand for a salad dressing, so I decided to put them on the salad instead. I added garlic powder instead. And I had to use dried parsley instead of fresh.

Instead of mayonnaise and sour cream, I used plain Greek yogurt. I used a single-serve container, so it was a little more than half a cup. With that in mind, I used more or less half the amount of the rest of the ingredients. The beauty of making salad dressings is that you can fool around with the seasonings a bit – it’s not like baking a cake, where you have to be precise.

I didn’t use tarragon vinegar. It’s wicked expensive and I have to be honest – I really do not like the flavor of tarragon very much. So I used white wine vinegar instead. I did add a small amount of dried tarragon with the other herbs. When I tasted it, I decided that it needed a little more anchovy paste and a touch of sugar – I wasn’t going to add any sugar but I decided that it needed it. I also added a dash of salt.

This salad dressing needs to sit for the ingredients to fully “marry” and “get happy”, as Emeril would say. Put a cover on the bowl and set it in the refrigerator and do something else for at least fifteen minutes. Thirty minutes are better.

I arranged the greens on a large plate. I rarely eat endive because when I was a kid, I really hated it and now I don’t think about unless a specific recipe calls for it. But I had to admit that the pale curly leaves looked pretty on top of the torn pieces of romaine. I decided to add baby spinach to the mix – to make the salad greener.

The recipe calls for “two medium tomatoes” but I had a bunch of those little “Campari” tomatoes, so I took three of them and halved them and arranged them along the edge of the plate. Then I chopped the green onions that I had omitted from the salad dressing and I added them to the salad.

At this point, the recipe calls for “frozen artichoke hearts, cooked, drained & chilled” – if you want to do this, you can but I only did this the first time I made this recipe. After that, I bought canned artichoke hearts. They’re much easier to deal with and you can refrigerate the ones you don’t use for another salad on another day. As for the olives – I really wanted to get good Greek olives – Kalamata Olives would have been perfect – but the inner-city grocery store I went to didn’t have any. Honestly, I was amazed that they had anchovy paste!

I omitted the anchovies and added salad shrimp instead. This is what the salad looked like when I had it all assembled on the plate and before I put the dressing on it:

Ok – this was the problem. When I put the salad dressing on top of the salad, it flowed over the top like slow-moving lava. It wasn’t attractive at all. I quickly threw the salad into a large bowl and mixed it all together until everything was “coated” with the dressing – which was what the recipe said to do, after all. Then I rearranged the salad on the plate:

Now – that looks good enough to eat!

As I ate, I made a few mental notes. One – the salad dressing really works better if you have a blender. I think also that fresh parsley and basil are a must. Putting those fresh green herbs into the blender with the mayo/sour cream/yogurt and pulverizing the hell out of them gives the dressing the proper pale green color. My dressing – although it tasted fabulous! – was white with green flecks. It wasn’t what it was supposed to be. As with Spell-Work, sometimes improvising works and sometimes it doesn’t.

The other thing was substituting salad shrimp for anchovies. If you are serving friends who do NOT like anchovies, then by all means substitute shrimp or chicken or garbanzos or whatever else you wish. But I really missed the flavor and the texture of the anchovies. I can guarantee you that the next time I make this salad – and it will be quite soon – I will be putting anchovies on the greens.

However you make this salad, enjoy Earth Day! Praise to Venus, the Goddess of Love and Spring and all good things! Brightest Blessings!

Click Images for Amazon Information

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About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

Sauteed Zucchini with Onions and Mushrooms

 

Since my last posting, I have moved into a new home and I finally have a real kitchen again! It’s so nice to have counter space and storage space! I am still getting settled but I have lots of plans for magical meals and witchy ways to make your culinary life more charming.

It’s the height of the summer harvest season and everywhere you look, there’s zucchini! Your garden is overflowing with the bountiful green squash, at work, your co-workers bring in extras from their gardens, every farmer’s market has baskets filled to the brim with zucchini and summer squash both.

There are literally hundreds of zucchini recipes – from stuffed baked zucchini to pickled zucchini to zucchini salad to zucchini bread – and every one of those has a dozen subsets of recipes – honestly, you could make a zucchini dish every day of the year and never repeat yourself. There’s even a mock apple pie recipe using zucchini – which I have never made – but it tastes like the real deal. All you need is vanilla ice cream.

One of my favorite ways to use zucchini is to saute it with onions and mushrooms. This is a recipe I got from my mother. Of course – like so many of her recipes – it’s not actually a recipe at all – it’s just something that she did. I learned how to make this simply by watching her do it.

It’s wicked simple. All you need is:

1 to 2 tablespoons of butter &/or olive oil &/or a mixture of both

1 or 2 zucchinis or a zucchini and a summer squash

1 small onion or half a large one, sliced

2 cups sliced mushrooms

¼ cup white wine

Sea salt & freshly crushed black pepper to taste

You start by melting some butter in a pan – or heating some olive oil – whatever your preference is – I use a mixture of the two. While this is happening, slice your zucchini. I generally use a mixture of zucchini and summer squash, because I like the look of green and yellow in the pan. Slice your onions and if your mushrooms need slicing, do them as well.

Toss all of the vegetables into the bubbling butter-oil mix and saute until just tender-crisp. Add the white wine and stir until it cooks off. Season with sea salt and freshly crushed pepper and serve.

This is a great side dish to any meat or fish. You can also put it on top of pasta or rice for a vegetarian meal.

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