Lesson of the Hazelnut and Brigids Hazelnut Crusted Salmon Recipe

I've been a flamekeeper to honor the Irish Goddess Brigid for a few years now with a group called Bridgis Mantle. I keep an altar to her all year.  Flamekeepers light and tend a flame, usually a candle from sundown on their day until the sundown the following day. Flamekeeping groups usually have 19 members, and each takes a shift on different days the 20th day the flame is kept by the Goddess Brigid herself, as per tradition. There are many ways to honor her during flamekeeping. Writing, making or listening to music, artistic projects, caring for your animals, blessing your home, and healing work are among the many activities sacred to Brigid. Among her many attributes, Brigid is a Goddess of the hearth, and in a modern home, that's often the oven and stove, she is also a Goddess that feeds the hungry, so I love to make a special meal on my flamekeeping days.

Imbolc (circa February 2) is also Brigids feast day, it's another day when I light candles in her honor, blessing my home.  I also like to make a special meal on Imbolc so I decided to make hazelnut crusted salmon for dinner and a dessert of blackberry strudel topped with vanilla bean ice cream, all are foods associated with the Goddess Herself.

I lit my candles at sundown on my Brigid altar, Once I lit the candles on my altar,  next, I needed to get dinner going, I had been so busy throughout the day I hadn't cracked those hazelnuts yet, so I needed to get on it.

I found a recipe online to use as a guideline. (here is the original) Being a pretty creative kitchen witch and often changing things as I go, I knew I would do the same with this recipe and make it my own.  The one ingredient I knew would not be altered was hazelnuts, and I knew of a store in town where I could get them in the shell.

Just one problem...I couldn't find my nutcracker. Not anywhere! Dan and I tore apart the kitchen and the dining room but to no avail. Everything was put away from Yule and that was the last time we had nuts to crack, so I finally gave up on the nutcracker.  As far as the hazelnuts though, I would not be undone! I grabbed a couple bowls and a hammer and marched undaunted to the concrete front porch. I'm sure the joggers passing by thought I was nuts, no pun intended.

I went forward with my hammer (a tool of Brigid's forge incidentally) and one by one I not only cracked those nuts, but I did it with more speed than I probably could have with the nutcracker. As I worked I figured out the best way to do it, and after crushing a couple, I found the optimal way to do it removing the shell and freeing the meat within with the greatest of ease! The hazel is a Celtic tree that represents inspiration, wisdom, and creative energy, and it occurred to me as I worked that creativity is the problem solving ability that has helped mankind survive and prosper since the beginning of time! How to crack a nut, make a weapon for hunting from bone, flint, and wood, making fire, and every invention since from the printing press to the smart phone was worked out by a creative mind. We think of the term "creativity" in connection with the arts, painting, music, writing, but in fact, humans use the power of creativity in every aspect of life every time we look at a problem from a new perspective. So I listened to the lesson of the hazelnut as it taught me the best way to get my family fed in style, and thus the lesson of the Goddess Brigid as well as she whispered to me on my porch on Imbolc evening, did she plant the idea in my head? "Try turning it point side up, resting on the flat side. one blow with the hammer and it just might work." And it did, just about every time! More about the Celtic hazel tree wisdom here!

I balanced the flat top side of the hazelnut on the concrete and delivered one quick blow with the hammer. The shell popped right off pieces shooting to the sides and leaving the meat of the nut right where it sat and most were in one piece!

Pow! It worked again! Perfect!

I chopped the nuts up for my recipe.

Salmon on parchment lined baking sheet, covered with the mayo and Dijon mustard mix, sprinkled with salt and pepper. Now top with crushed hazelnuts!

Orange zest! Here's what my orange looked like when I was done, if yours does too, you did it right!

Hot from the oven!

I served it up with tiny potatoes, beans and carrots.

It was delish!

Want my version of the recipe? Here you go! I hope your family loves it as much as mine did and I hope it inspires some inspiration!

Hazelnut Crusted Salmon

Ingredients

2 lbs salmon fillets, boneless with skin on, I used Aldi brand 

1/2 cup olive oil mayonaise

2 tbsp dijon mustard

1 1/2 cups chopped hazelnuts

1 tbsp chopped fresh rosemary (or dried rosemary ground)

1 tsp. fresh thyme (or dried)

1/2 tsp. salt

1/2 tsp pepper

1 tsp orange zest

Preheat oven to 400 degrees f. Line a baking sheet with baking parchment. mix the mayo and dijon together. Put the salmon on the baking sheet skin side down. Brush or spread the dijon/mayo mixture over all the fillets. Top with the chopped hazelnuts. Sprinkle the herbs over the tops of each piece of salmon then top with orange zest. Bake about 15 minutes.

Blessed Be!

Mickie

New Years Day Tradition, Pozole

I grew up in Albuquerque New Mexico, and while I'm now firmly transplanted in the Missouri countryside, there are some things that remind me of my childhood home, one of those things is a steaming bowl of pozole on New Years Day! Pozole, or posole (pronounced pah sole ee) is a traditional New Mexican stew made from pork, hominy, and spices that warms the soul.  While many people around the country opt for a meal of indulgence for New Years Eve, often fancier that we eat through most of the year, it's New Years Day when we remember our roots with regional comfort "peasant style" meals.  While many people in Missouri and enjoying black eyed peas and collard greens, my family will be enjoying this New Mexico classic good luck dish.

Last year, I discovered New Years morning that I didn't have any ham, the meat I usually add to the pozole.  I remembered our old next door neighbor Quata, who taught my mom how to cook all things New Mexican.  She told my mom the best meat to use for pozole is whatever you have around. I discovered a pound of spicy pork sausage in the freezer and used that instead of ham.  Quata would have been proud,it was the best pozole I ever made, so I'm sharing that recipe here with you.

Here's a couple of example of the main ingredient, white hominy, or maiz. I usually use three 15.5 oz cans, today 'm adding  an extra 29 oz can since we're having company later, just to bump up the qty a bit.  It's more of an art than a science.

Browning the sausage in my cast iron skillet.

I'm dicing my onions while the sausage cooks...

Sausage goes in the crock pot, then I add the diced onions to the skillet, brown them, and add that to the crock pot as well.

Rotel tomatoes are diced tomatoes with onions and peppers, I use an off brand from Aldi, I also include an extra can of chopped green peppers, delish!

Mincing garlic, feel free to use the jar garlic if you wish.

Toss it all in the pot, stir it up, cook for at least six hours! Easy!  Add some magic, stir clockwise and say a blessing over the pot to bring luck, love, prosperity and health!

Mickie's Easy Magical Crockpot Pozole

Ingredients: (included are the magical correspondences for the ingredients)

1 lb. spicy pork sausage (common pork reminds us of our roots)
1 diced onion (health)
3 15.5 oz cans of white hominy undrained (longevity and abundance)
1 can 10 oz Rotel tomatoes undrained (tomatoes for love and warding off negativity)
1 4 oz can chopped green chilies undrained (vitality and growth)
3 large cloves of garlic, minced (hex breaking, banishing negativity, boosting health)
1/2 package of taco seasoning (made with cayenne and other spices, hex breaking and banishing evil)
salt and pepper to taste (salt for grounding and protection, pepper for banishing evil)

Brown sausage in a skillet and add to the crockpot, then brown the onion in the same pan with the sausage grease. Add the onions to skillet.  Add the remaining ingredients, cover, and cook on low for at least six hours.  Serve hot with optional garnishes of chopped cilantro, lime wedges, extra green peppers, and tortilla chips.

A steaming hot bowl of pozole is a comfort to the soul, and brings good luck on New Years Day that will last all year long!  I wish this computer had smell-o-vision, this is a delight! Enjoy!

Blessed Be!
Mickie

Halloween Sickies at Home

Well, Dan, Tristan and I had originally planned Halloween with my daughter Brittany and our little grand kids trick or treating on historic Main Street in St. Charles.

We all ended up sick instead, I came down with this seasons big butt kicking cold and passed it on to both of the boys.  So we had to stay in this Halloween, and since Aelfheim is on a rural highway, no trick or treaters here!

Step up to the front door and visit us this Halloween!

Come in and sit for a spell!

Our table is set with an interesting combination of treats and cold remedies!

Don't forget the throat coat tea, it isn't the cough that carries you off, it's the coffin they carry you off in!

We decked the house out with our Halloween decor.  

And I made a big pot of my moms meatball soup in the crock pot, complete with Halloween pasta. 

2 cans tomato soup

2 cans beef broth

2 cans water

Good splash of red wine

3 cloves of garlic

1/2 onion diced

1 bag frozen meatballs browned

1 bag frozen mixed vegetables

Salt, pepper, cracked red pepper and Italian herbs to taste

Boiled pasta of your choice.

Toss it all in the crockpot and cook for 3-4 hours, add the pasta right before serving.

We relaxed, started off the evening with Practical Magic and then watched random scary movies while styling warm inside

Happy Halloween from the Mueller's to you!  Don't forget to take your garlic! It's good to ward of colds and vampires alike!

Blessings!

Mickie

Stuffed Zucchini, A Recipe Blast From The Past!

Stuffed Zucchini, a classic dish from my childhood!

Circa 1970's when I was a kid living in Albuquerque, we had a garden.  I mean a big garden, it took up more than half of our backyard, and my mom grew everything, the kids in the neigborhood called her Mother Nature!  One of the many favorite things we grew was the zucchini, I loved it so much that I grow it myself now.  One of the things that happens when you grow zucchini is that if you turn your back for one minute, a zucchini can go from being just a regular zucchini, to being a monster zucchini and if you're not careful, you can end up with lots of them!  When I was a kid, my mom came up with a solution to this problem, a street side zucchini stand!  Forget lemonade, we were selling vegies! We would set up a table right there on the corner and cover it with our giant zucchini harvest and my sister Robin and I would sell them to drivers by.  Free with every purchase of a giant zucchini was a   recipe card (this was before we all had printers) hand written by my mother for her wonderful stuffed zucchini.  We always sold out!  When they get that large, the seeds tend to get a bit tough, so hollowing them out and stuffing them is the way to go!  One Zucchini can feed an entire family. 

This year when the giant zucchini harvest started to come in, I contacted Mom for that old recipe.  She thinks she had first found the recipe in Woman's Day or Family Circle magazine (our version of the Internet back in the day) So she used that recipe as a base and tweaked it like all good cooks do.  It was one of our summertime favorites, I made it for my daughters when they were little and so I was really excited to revisit this favorite from my past.   My son Tristan and I took to the kitchen and come up with our version of moms classic stuffed zucchini recipe, we hope you love it!

Tristan helped me in the kitchen, you have to scoop out the insides of the zucchini.

I chopped up fresh herbs, my favorite way to cook.

Brown the hamburger, soon it will be mixed with all kinds of good things!.

Stuffed Zucchini all ready to go in the oven!

Ingredients:
One giant zucchini, at least a 2 lb one, or substitute several small ones
1 lb ground beef
1/2 large onion diced
1 tbsp minced garlic
the pulp from the zucchini with seeds removed, chopped finely
1 cup bread crumbs
8 oz can tomato sauce
1 1/2 cups shredded cheddar cheese
1 sprig of each chopped, fresh basil, rosemary, oregano
1/2 tsp cracked red pepper
1 tsp Cavendars Greek seasoning
1 egg

Preheat oven to 350 degrees.  Brown the ground beef in a skillet and drain off the fat, then move the beef to one side of the pan and saute the onions and garlic on the other side until the onions. Mix the meat in with onions and garlic remove the meat from heat and let it cool.
Cut the stem off of the zucchini and slice the zucchini lengthwise. With a spoon scoop out the seeds and pulp from both halves. Pick the seeds out of the pulp the best you can and chop the pulp finely.  Add it to a large bowl along with all the herbs and seasonings, bread crumbs, tomato sauce, egg, and 1 cup of the cheese and mix.  When the ground beef is cool enough that it won't cook the egg, add it to the rest of the ingredients and mix well.  Spoon the mixture into the zucchini halves, it's ok if it mounds on top.  Then top with the rest of the other half of the cheese.  Place in a  9x13 pan, sprayed with cooking spray and add about a 1/4" water in the bottom and bake at about 350º until the Zucchini is tender when pierced with a knife and the cheese is a little brown on top.

Serve this dish up with lots of love and some crusty hot bread and a summer salad.  Pasta salad is a nice side dish for this one too.   I have so many giant zucchini, I'm going to scoop out the centers of a couple and freeze them like that so we can have this dish later in the year.

Tasty Blessings,

Lovely Decadance: Easy German Apple Pancake Recipe

Dan and I had a little sweet tooth yesterday evening after I snuggled into my fuzzy celestial pajama pants and made a cup of Tension Tamer tea with honey to soothe my evening to a relaxing close.  I got to thinking about the recipe my mother-in-law was telling me about for a German Apple Pancake.  This is not like the thin little pancakes you're used to, it's more like a big ole delicious apple cake.  She had been at Costco during the Black Friday shopping invasion and got a free cookbook they were passing out.  In this cookbook she found the recipe for this delicious apple cinnamon wonder and tried it at home.  She was raving about how simple and delicious it was, all made in the microwave, and I thought it sounded intriguing so I got online and found the Costco recipe myself.  After making sure I had all the ingredients I figured I'd give it a try.  She was right, it was super easy and really good.  I didn't have the Krusteaz pancake mix they suggested, but I did have an off-brand one that I used.  I had to add a little more water than the recipe called for to get the batter the right consistency, the Krusteaz brand mint be different, but it worked out great in the end.  I used a mandolin slicer to do the apples and that made it really easy to get them thin. 

My Apple Pancake and a cup of tea, both warm and delicious!  (Magic is Afoot mug available in my Etsy shop http://www.etsy.com/shop/MickieMuellerStudio but you'll have to make your won Apple Pancake!)

The only problem is, now I have it in my house and I may just make it vanish little sliver by little sliver, oh well, it did warm our hearts and our tummy's last night.

German Apple Pancake

Apple topping
1/2 cup of butter (or margarine)
2 cups peeled, thinly sliced apples
1/4 cup sugar (or splenda)
1/2 tsp ground cinnamon

Pancake Batter
1 cup Krusteaz Buttermilk Complete Pancake Mix
1/4 cup water
1/2 tsp vanilla extract
1/2 tsp ground cinnamon

To prepare topping, place butter in a 9 inch microwave safe pie pan.  Microwave on high for 45-60 seconds.  Stir in apples, sugar and cinnamon.  Cover with plastic wrap and microwave on high 3-4 minutes or until apples are tender.

To prepare batter, place pancake mix, water, vanilla and cinnamon in a medium bowl using a wire whisk.  Pour evenly over the cooked apples in the pie pan.

Microwave uncovered on high 3-5 minutes or until a toothpick inserted comes out clean.  Let stand 3-5 minutes. Place a plate on top of the pie pan and using hot mits flip it upside down onto the plate and remove the pie pan.  If you wish sprinkle with cinnamon sugar or powdered sugar. 

Blessings,

Greenman and the Muse, Autumn and Apple Crisp!

A Project Comes to Fruition

I was contacted earlier this year by my friends from Indiana Cern and his lovely wife Anaan Sapphira to design cover art for their upcoming CD release "Magic Planet."  They send the concept of what they wanted mocked up on the computer, basically the planet earth in space with my Greenman art worked in there somehow and looking very magical.  After reading his description and seeing his concept rendering, I got a really cool idea to make the Greenman image smiling through the land-masses.

I really had fun working on this piece, and I was happy with the results too.  Cern and Anaan worked their butts off in the studio and I wanted this cover to be really special for them.  By the way Anaan celebrated her birthday yesterday!  Happy birthday dear songstress!

I just got the finished CD in the mail the other day, and I wanted to share it with you, been listening to it in my car!  These are wonderful original songs, performed by this magical duo.  Listening to their music makes you feel a very personal connection with them and the messages in their songs.  Here's a link to their facebook page where you can "like" them and ask about how to pick up a copy for yourself.  Lovely and inspiring music from Greenman and the Muse!

If you're interested in some Greenman magic to go with the music, make sure to get a copy of the 2012 Llewellyn's Magical Almanac, I have an article in there all about making prosperity and abundance magic with the Greenman, and who can't use some extra prosperity magic these days?!

Greenman Abundance article and illustrations in Llewellyns 2012 Magical Almanac

In Other News: Autumn in Thoughts, Pictures and Taste Buds

Happy Autumn Equinox/Mabon!  I woke up and found a mist had fallen over everything this morning.  We had orders going out at the studio, so I placed them on the porch in a clear plastic tote for protection and so the mail carrier could see them easily, then I made my way to the office.   I wanted to share a few photos of the beautiful foggy cornfield that I passed on my way to the office this morning and the meadow right outside my office window.  I love this time of year, the big second harvest of the wheel of the year! 

"Shrouded Harvest Awaits" 

"Mabon Road"

"Autumn Meadow Mist"

Tonight, I'll celebrate with a small feast with my family at home to give thanks for all the blessings that we have had throughout the year.  I know times are tough for everyone right now, but it's more important in difficult times than ever to make an effort to look for the good things and pay attention to them.  Magically, whatever you are giving your attention to is what the universe will give you, so don't focus on what you don't have, train your eye upon your blessings, and more blessings will follow.  Tonight when I turn the Wheel of the Year plaque to Mabon and change the items on our family altar, that will be my focus.  For desert I'm going to try making Weight Watchers Apple Crisp recipe!  I'll let you know how it turns out in the comments below.

Weight Watchers Apple Crisp

Ingredients:
- 4 medium apples
- 1/2 cup unpacked brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp fresh lemon juice
- 1/4 cups all-purpose flour
- 1/4 cups uncooked old fashioned oats
- 3 tbsp reduced-calorie margarine


Directions:
Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes.
Serving size = 1/2 cup
Each serving = 3 Weight Watchers Points

Autumn Blessings!

Top 5 Fall Recipes For Warm Mugs!

The pumpkins are showing up in the grocery stores and the leaves are just beginning to change.  The cool air is welcomed after the blazing hot summer we had!  I'm feeling excited about the warm fall beverages that I love.  Budgets are tight though, and I don't want to drop five bucks for a Pumpkin Spice Latte at the coffee shop.   So I'm breaking out my favorite mugs that make me feel more special than a paper cup anyway and making my own at home!

 I hope you dig these recipes as much as I do. At the end of each recipe I've listed the magical properties of the ingredients that bring blessings to your cup!  If you like the mugs in the pictures below, they are all available in our Etsy shops, http://www.etsy.com/shop/MickieMuellerStudio & http://www.etsy.com/shop/VoiceOfTheTrees they are dishwasher and microwave safe and will make enjoying your favorite warm beverages at home even more special...and magical!

Pumpkin Spice Latte, made right at home and served in the Pumpkin Fairy mug.

1. Pumpkin Spice Latte

Everything pumpkin is gooood!

• 2 cups milk
• 2 tablespoons canned pumpkin
• 2 tablespoons sugar or 2 packages of stevia
• 2 tablespoons vanilla
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup of strong brewed coffee

In a saucepan combine milk, pumpkin and sugar (or stevia) and cook on medium heat, constantly stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy.

Pour into a large mug or two mugs. Top it off with the coffee. Sprinkle with a bit of pumpkin pie spice, if you want to get really fancy you can use whipped cream.
Magical Blessings in Your Cup:
milk:Goddess energy, nurturing
pumpkin: moon blessings, intuition, love
sugar:kindness, protection
stevia:balance, wisdom, love of self and others
vanilla: love, higher consciousness
pumpkin pie spice: prosperity, protection, love
coffee: energy, mental acuity

Mocha Coffee, can't get enough chocolate as you can see!  This warm beverage tastes even better in my Steampunk Fairy mug!

2. Mocha Coffee
This one is a super easy classic.

• 1 cup hot brewed coffee
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon white sugar (or two packages of Stevia)
• A splash of milk

Pour hot coffee into your favorite mug. Stir in cocoa, sugar and milk. 

Magical Blessings in Your Cup:

coffee: energy, mental acuity

cocoa: divine drink of love, prosperity

sugar: kindness, protection

stevia:balance, wisdom, love of self and others

milk: Goddess energy, nurturing

Nutty Irishman, I especially love the flavor of Frangelico hazelnut liqueur!
The hazel mug from our Voice of the Trees Etsy shop is perfect for this warming delight!

3. Nutty Irishman

I worked as a bartender for seven wonderful years, and while I don't have the urge to do it again, I had to share my version of this wonderful coffee drink!  Are you 21?  Let's see some ID!

• 1 oz Baileys or generic Irish Cream
• 1 oz Frangelico
• 1 oz Kaluah or generic coffee liqueur
• Hot coffee
• Whipped cream

Dampen the rim of your coffee cup and dip it in cinnamon sugar.  I like a 15 oz mug for this one so I can have two and not get too tipsy.  You can adjust the liquor according to taste.  Top off with hot coffee, add whipped cream and top whipped cream with more cinnamon sugar.
Magical Blessings in Your Cup:
Frangelico/hazelnut liquor: inspiration, wisdom
Kaluah and coffee:energy, mental acuity
Baileys/vanilla, almond: love, higher consciousness, intuition
whipped cream:Goddess energy, nurturing
cinnamon: prosperity, health, and spiritual energy

Home made hot cocoa melts the ice from your cold bones, but won't melt the ice on this Midnight Ice Fairy mug!

4. Home Made Hot Cocoa
Perfect for a snow day, this recipe makes 4 cups so you can share!  If you believe the Old Farmers Almanac, we're supposed to get early snow this year, so keep these ingredients on hand!

• 1/3 cup unsweetened cocoa powder
•  1/2 cup sugar
• 1 pinch salt
• 1/3 cup water
• 2 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 12 oz can low fat evaporated milk

Add water to a large saucepan and whisk in the cocoa, sugar and pinch of salt, stirring, bring to a slow boil, reduce to simmer and for about 2 minutes, stirring so it doesn't scorch.  Stir in the milk and evaporated milk and heat until very hot, but do not boil.  Remove from heat and add vanilla. Divide between 4 mugs. Top with whipped cream or marshmallows.              

Magical Blessings in Your Cup:

sugar: kindness, protection

cocoa: divine drink of love, prosperity

salt:banishes negative energy, protection

water: balance, life force energy

milk, evaporated milk, whipped cream:

vanilla: love, higher consciousness

Hot Mulled Cider, we always serve it on Halloween night, you guys and gouls can fight over the other mugs, the Autumn Masque mug is mine!

5. Mulled Cider

An all time fall favorite, we love this one on Halloween/Samhain.  It makes the house smell so good!

1 jug of apple cider

5 cinnamon sticks

2 tsp ground cloves

1 tsp nutmeg

1/4 tsp ginger

1/2 tsp ground cardamom

Pour the apple cider into a large pot or crock pot and heat on low heat.  Add the spices to the cider and allow it to steep for 1/2 hour-45 minutes.  Share and enjoy!

Magical Blessings in Your Cup:

apple: love and healing

cinnamon: prosperity, health, and spiritual energy

cloves: truth, harmony

nutmeg: health, good luck

ginger: love, health, power

cardamom: love

I hope you enjoy these warm drinks this fall, I know we'll be enjoying them around the studio to keep our hands warm and our hearts happy!

From my kitchen to yours!