Wild Rice Pilaf + Sage Pesto Recipes

So, for the pervy-queer Thanksgiving Potluck, I roasted a turkey (also: my gravy brings all the pervs to the yard, I’m just saying) and made the following vegan dish that is (a) delicious, and (b) does not contain gluten or soy or nuts (though adding walnuts or pecans or even toasted Himalayan Balsam seeds would be an excellent addition) but DOES (c) contain white beans, so it’s definitely not Paleo, but can be made so very, very easily (drop the beans and add a bunch of nuts and/or extra seeds, basically).
 
Wild Rice Pilaf
 
INGREDIENTS:
1 C raw wild rice
4 C water
Pinch salt
+
2 C cooked white kidney beans or other white beans such as Great Northern (I just used 1 tin of same, drained & very well rinsed, but feel free to cook your own)
1/2 C cider vinegar
+
3 C diced butternut squash (I used pre-diced stuff from the store, but you do you)
2-3 sprigs fresh sage, shredded (or used the dried stuff, as you will)
+
2 apples (Cortland recommended, but I used McIntosh and it was just dandy)
1/4 C dried cranberries (sweetened)
1/4 C pumpkin seeds
1 tbsp prepared grainy mustard
1 tsp ground nutmeg (note: if you are going for Super Local, and have these available, you can use dried, ground spice berries in place of the nutmeg. The flavour (in theory – I haven’t tried this yet) is a combination of nutmeg and black pepper and should work well in this dish).
 
 
DIRECTIONS:
 
1) In the bottom of a double boiler combine the wild rice, water, and salt. Bring to a boil and then reduce heat to low. Allow to cook for upwards of an hour.
 
2) In the top of the double boiler, while the wild rice is cooking, combine the diced squash and the sage. Allow to steam for 20-30 minutes. Squash should be easily pierced with a fork, but not straight-up falling apart.
 
3) While the squash is steaming and the wild rice is cooking, in a large (1 gallon would make this very easy) bowl or casserole dish combine the cooked white beans and the cider vinegar.
 
4) Core and dice the apples and add to the bean mixture
 
5) Add the dried cranberries and pumpkin seeds and toss it all together like a salad
 
6) Add the cooked squash and sage, as well as the mustard and nutmeg. Toss again then cover with a plate or the lid of the casserole dish.
 
7) When the wild rice is done, add it to the mixture in the large bowl and toss until well-combined. The whole thing should smell gloriously of nutmeg and mustard and apples and all the other good things that are in it.
 
8) Serve hot (ideally) OR chilled.
 
This dish works as both a main and a side.
It goes well with chokecherry chutney and sage pesto (below), too. 😉
 
NOTE: If you want to fancy it up a little:
Leave the squash out (I do still recommend cooking the fresh sage, though) and, instead, bake delecata, sweet-baby, or other miniature squash halves in the oven for an hour while the wild rice is cooking. (When I do this, I splosh a quarter-cup of apple juice into each of the squash cavities so that the flesh is tender and easy to scoop when they’re done). Stuff the squash halves with the wild rice mixture and serve garnished with sprigs of fresh sage. If you wanted to do this as a fancy center-piece dish, I would suggest using something like a cupcake tower to display the stuffed squash halves before plating them at the table.
 
 
Sage Pesto
 
INGREDIENTS:
4C fresh sage
1 C pumpkin seeds
4 cloves garlic
¼ C nutritional yeast
½ C cooked white kidney beans OR cooked green lentils
¼ C apple cider vinegar
Pinch ground ginger
Pinch salt
Grind black pepper
¼ C oil
 
 
DIRECTIONS:
 
1) Pulse the pumpkin seeds in a food processor until they are grainy but well-smashed (this takes waaaaaay less time than making pumpkinseed butter, fyi)
 
2) Add the sage, cooked lentils, garlic, vinegar, salt, and pepper
 
3) Blend until well-combined
 
4) With the motor running, drizzle in the oil
 
5) Spoon into ice-cube trays for freezing (works great) and/or pop some into a half-cup jar for fridge storage (I don’t know how long this will stay fresh, as I keep mine in the freezer to use as-needed, but if you want to serve it with stuffed squash, for example, within a day or two, this is an easy way to do it).
 
This stuff is lovely-and-delicious as the “sauce” for a pasta dish, mixed into scrambled eggs, spread (lightly) onto a chicken/turkey/roast-pork sandwich, blended into a bean dip/spread, stirred into root-veggies blender soups (rutabaga-cauliflower or carrot-apple would both be amazing with this), or, y’know, used as a condiment/topping/garnish for baked miniature winter squash stuffed with wild rice pilaf.

Full Moon – Squash Moon Crests

It’s Saturday night and the moon is round. Most of my friends in Toronto are getting their velvet chokers on to watch the Drunk Feminist Films showing of The Craft (and I’m following it on twitter because, in spite of not having watched it in my teens, I still rather adore that movie and the general (and generally gothic) aesthetic of 1990s teen witchcraft).
The jerusalem artichokes are flowering, the squash (all two of them) are in, and I’ve bought four pie pumpkins with-which to make pumpkin butter. I am waiting for the as-yet-to-materialize (I don’t mind) frost to arrive. My wife and I have spent most of the day loafing around and just had late-night (for us) grilled cheese + tomato soup dinner. It’s a weird mix of “we have not gotten nearly enough done” and “oh, thank fuck” over here.
 
I’m having a serious surface-area problem in my kitchen. Most of the counter is covered in pumpkins and small appliances (and dirty dishes, but they are not a huge percentage of the stuff, unexpectedly), and my shelves are overflowing with preserves and kombucha (which is probably vinegar by now, but works quite nicely when cut with soda water – I’m wondering if I could tincture stuff in it for a way-less-alcoholic-than-vodka option… Hmmm…), also we brought the plants in, so the floor space is limited, too. O.O
 
I’m thinking about time.
About things ending.
About things NOT ending.
I’ve got maybe two more life coaching sessions left, and I feel like what I’ve tried to accomplish through them (a) is working, but (b) is not going to be anywhere near a done deal by the time my 37th birthday (and final coaching session) rolls around. I’ve got about eleven weeks before the end of 2016 (er… maybe ignore that if you freak about late-December stuff?), by-which-point I’d like to be done my New Year New You project for this round which… will be cutting it close, to say the least.
Autumn is the season for letting things go, but I’m watching myself dig my nails in deeper, dig my heels in elsewhere, hold things at arms’ length like “Why is this happening now?” Trying to discern what I actually want. Trying not to jump in too fast, make assumptions, or flee in terror over imaginary things.
 
Horoscope from Chani Nicholas is telling me that I need to focus on work – on the day-to-day of doing my “chores”, but also on The Work that I’ve been doing all year, and on “work” in the sense of “career” which, in my case, is probably modeling? That and/or working in my wife’s shop. Honestly, this particular topic (in a Jupiter Return year, no less) has always kind of baffled me? My “Year At A Glance” in the We’Moon calendar is all “What kind of wealth do you want to accumulate?” and I’m all “??? This is even a thing???” Second Chakra Stuff. I don’t even know. :-\
ANYWAY.
I am clearly done like dinner. Birthday party for a 71-year-old sky diver tomorrow.
 
Goodnight, kiddies.
Meliad, the Birch Maiden.
 
 
~*~
 
 
Motion: Lots of long (1hr) walks of late. Spent a week not doing Plank, and my back was Not Impressed so, lesson learned there. :-\
 
Attention: Reading “If I Was Your Girl” by Meredith Russo. Trying to up my self-awareness game, notice and name my feeelings, try to spot my own repeating patterns before I get too sucked into them. Trying to notice it when I get Emotionally Stormy around self-inflicted feelings of obligation, so I can sort out where I need to draw a line or step myself back. It’s… sort of working so far?
 
Gratitude: Getting to sleep in late. Snuggling with my wife. Being taken out for a fancy dinner by someone cool. Friends getting good news. The chance to talk about symbolism and celery root (not of celery root, mind you, though maybe we could have?) with a (probably queer, probably femme) cashier at the grocery store this afternoon. My wife making sure we ate dinner, because sometimes I totally fall down on that front. Hot baths.
 
Inspiration: Femme Rage. No, seriously, that’s pretty much where it’s coming from right now.
 
Creation: Finished the pink shrug, finally, and even wore it out and about the other day. Beyond that, though, not feeling super creative right now.

New Year New You 2016: Week 13 – Sacrifice (You are the Thing That is Burning)

I’m doing Miss Sugar’s New Year New You Experiment in Radical Magical Transformation (again) because I find it’s a really good way to kick my own ass into getting things done. You should try it!
 
Instructions: A meaningful sacrifice to your Powers That Be. You and your PTB will know best what that is for you. Think on it.
 
Tarot Card: Judgement (20 of Major Arcana).
I picked this one for a couple of reasons. One is because of the Mary-El version of the card, which is very-much in line with the title of this post. Another is the idea of “Judgy Judgy Judgy” and the way we can be cruel to ourselves, the way our Jerk Brains can say the meanest things, in the (mistaken) idea that dissuading us from leaving our comfort zones will keep us safe. The third is the Osho version of this card, Beyond Illusion, which has to do with the “sacrifice” theme of this week’s prompt (the Collective Tarot’s take on it is also relevant, in terms of end goals, fyi).
So I’m going with it.
 
I’m just over two months away from the year-mark of my Queen of Cups project, and right about at the year-mark for when I started getting Messages about becoming more receptive in the first place. I have to say it’s been an interesting ride, given that where I’ve ended up is a question about how to have better boundaries. This isn’t particularly surprising, but it’s not what I was originally expecting when I set out to teach myself how to Let More Good Stuff In and how to be More Vulnerable (in the asking for what I need way) in relationships that matter to me.
Then again, it’s been a pretty constant internal argument with myself to avoid going back to the definition of “boundaries” that essentially means “nobody is allowed in, ever” and hang onto the one that (is fairly theoretical but also probably a better plan, and) says “boundaries” mean “I decide who is allowed in, and how far, and under what circumstances… and will back myself off accordingly if my needs aren’t being met”.
 
To that end, I’ve been pushing up against some significant edges during my most recent life coaching sessions. I’ve been reading about Non-Violent Communication, the notions of observing and naming my feelings, and of voicing needs and making actionable requests of people to help me meet those needs.
It suuuuucks.
I read a chapter, and my shoulders hike right up around my ears. My teeth come out, and I seriously start spoiling for a fight. Turns out my metaphorical Flailing Mermaid has had a lot to say about changing the way I interact with people when it comes to boundaries, needs, and consequences.
This is the bit about “Judgy” that I was talking about, above.
So, here I am, staring the “sacrifice” prompt in the face, and haaaaating the idea of giving up something that I value. I don’t think this particular NYNY Goal is one that can be met by limiting my time on social media or deciding to stick with fair trade chocolate, sugar, coffee and so-on[1].
 
The thing I have to give away is my illusions.
 
You remember I did a tarot reading a little while ago?
The thing that is burning, when The Tower shows up, is me.
 
I’ve been telling myself old stories over the past couple of days. Like, noticeably replaying Old Tapes, grinding old axes, getting mad (inside my head) at everyone whoever Wronged Me in some way. And I know that pattern.
What do I have to give away in order to get what I want?
If what I want is Liberation (which could also be understood through the last “phase” of this version of the 10 of Air), I have to move myself Beyond the Illusions that I’ve build around myself that simultaneously tell me (a) that I’m not worthy of love and care and kindness, but also (b) that Needing Things is how you get yourself hurt, so better off to keep your damn mouth shut if you’re codependent enough to need something in the first place[2].
 
So. How do I offer this to the fire?
How, in a situation where the behaviours associated with The Flailing Mermaid are part of me, have redeeming qualities that I want to keep, and which – like it or not – are never going to go away, how do I give away the control I let those behaviours have on me?
How do I let that go?
The answer, I suspect, is “slowly”. Slowly, but consistently, a sliver at a time, one bad habit at a time, burn a new path through my internal woods, tread it enough that I know my new way and don’t always twist towards the old.
 
~*~
In terms of how to back this up with some magical working, mind you, I can see doing some sort of a fire ritual. Write out the old way and feed it to the flames, spread the ash on my garden and let it compost into something good and new.
 
 
Cheers,
Meliad the Birch Maiden.
 
 
[1] Although, for the record, Ben and Jerry’s (which recently spoke out in support of Black Lives Matter) does fair trade cocoa and sugar on at least some (“Cherry Garcia” and “If I Had 1,000,000 Flavours”) of their stuff, which is always good to know. I’ve added them to my list of Approve Ice Cream (even if they are owned by Unilever), alongside Kawartha Dairy (which is Delicious and made in Ontario).
 
[2] Here I’m thinking of Brene Brown’s Rising Strong and the chapter about struggling with shame around need and needing, and how, when you are afraid/ashamed of needing things (or people, or help), you have set up a hierarchy where people who need/receive are Less Than people who help/give. I have a weird(?) relationship with needing and receptivity. Some stuff – like home-made dinner, hugs, or second-hand furniture – is easy for me to receive. Other stuff – like small-but-special presents or people going out of their way for me – is harder. Other stuff – like flirtatious attention, sexual touch, heaps of cash, or very generous gifts (which… 2nd Chakra Stuff, much?) – is very, very difficult. I get suspicious about what I’m going to “owe” the other person, or nervous about not giving them the performance/response they’re (in theory) wanting “in exchange” for giving me so much attention, effort, or “energy” (what is this thing where money = energy? I don’t entirely get it) which, in itself, can land me in Trigger Land or the kind of emotional storms with-which my Flailing Mermaid is all too familiar, real fast. I have difficultly needing things (and talking out loud about same) and difficulty receiving things – even if some of those things are much easier than others – and maybe it’s not surprising that the two go hand in hand AND that being “the giving one” feels powerful and safe (or powerless but indispensable, which is also a kind of “safe”… in a way) while being the “needing (“needy”) one” feels vulnerable (it is), dangerous/unstable, and burdensome/shameful (it’s not, but I’m having trouble working that into my bones). Relevant stuff here. Still sorting it through.

Chokecherry Chutney / Plum Relish and The Reason for the Season (of the Witch)

Hello!
So, today I ran a canning workshop which, alas, did not have a great turn-out. BUT the lovely thing about running a canning workshop is that either (a) you get a big group and you all geek about canning and you have waaaaay less stuff to cary home than you originally brought OR (b) you get a small group and you all geek about canning and you get to bring home a whole bunch of preserves that you didn’t have to mess up your own kitchen to make. (The ACO, where I ran the thing, has a dish-washer and TWO STOVES. It was great!)
So I’m counting it as a win. 🙂
 
My one co-canner and I nattered about canning (of course), about how satisfying it is, about our respective not-distant-at-all farming ancestors, and about familial and cultural food traditions… and on my way home, I realized: we were talking about what this time of year is about. About the harvest, about getting the family (chosen or origin or both) together, about sharing, about where and whom we come from.
It was really wonderful.
 
Anyway. I had about 5 cups of chokecherry purree put aside for today, so I ended up re-jigging last year’s recipe into something a little more plum-heavy. You can call it Choke Cherry Chutney if you want to, but you could also call it Plum Relish. Either way, it tastes amazing, and I have six jars of it put up in my cupboard. 😉
Enjoy!
 
~*~
 
Chokecherry Chutney 2016 (AKA Plum Relish)
 
Ingredients
30+ blue plums, pitted and diced (leave the skins on, it’s fine)
+
5 C chokecherry puree
1½ C red wine vinegar
+
4 medium onions, diced
+
2 C dried (sweetened) cranberries
+
2 C granulated sugar
2 tbsp dried rosemary
2 tbsp dried basil
1 tbsp ground cloves
1 tsp salt
 
 
Directions
 
Well in advance:
Pick chokecherries – you will need 3 litres to start with. This will take anywhere from 2 hours to a couple of days, depending on how abundant the chokecherry trees are being in a given year.
 
Wash the chokecherries, discarding any stems, leaves, and other detritus
 
Simmer chokecherries in a little water, covered, for half an hour, poke at them with a fork occasionally
 
Strain chokecherries & liquid through a sieve (or a food mill, or an apple-sauce strainer, or a colander with very small holes… you get the idea), scraping the sides to make sure you get as much pulp in with the juice as possible (this will take about an hour if you’re using a sieve, it will probably take less time if you’re using a food mill or an apple sauce strainer). The goal here is to remove the pits (which, like all almond-related fruits, have cyanide in them) and get a smooth chokecherry base for your preserve.
 
Day Of:
Wash, pit, and dice the plums
 
Peel and dice the onions
 
Combine all the ingredients in a wide, ideally deep, pot (this stuff will splatter)
 
Bring to a boil, stirring occasionally to prevent things from sticking to the bottom (leave the lid off the pot, at least a bit, to let the liquid cook down faster)
 
Sterilize a doezen 1C jars + lids and rings – you can do this in a dish-washer, by boiling them in a water bath, or by baking the jars (you still have to boil the lids and rings) in an oven set to 225F for 20 minutes.
 
When the chutney is bubbling and nicely thickened (the liquidy part will sort of glob together a little before dripping off a spoon and/or when you stir the mixture, you’ll be able to see the bottom of the pan for just a second before the mix oozes back in to fill the space), ladle it into your sterilized jars.
 
Cap and process in a boiling water bath for 10 minutes.
 
Allow to cool, listening for the “plunk” that tells you they’ve properly sealed.