Mabon ~ Autumn Equinox ~ Apple Yoghurt Cake

 

Mabon ~ Autumn Equinox, September 23rd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Apples are symbolic not only of Autumn but of Mabon too. This lightly spiced butter cake is lovely around this time of year to celebrate both Mabon and the Autumn Equinox. 

Apple Yoghurt Cake

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Serves 9

1/2 cup (125 ml) butter, softened 

1/2 cup (125 ml) dark brown sugar

1/4 cup (50 ml) white sugar 

2 eggs

1 cup (250 ml) plain Greek yoghurt

1 teaspoon (5 ml) vanilla extract 

2 cups (500 ml) all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 teaspoons (10 ml) ground cinnamon

2 cups (500 ml) diced unpeeled apples

Extra slices of apples for decorating

Icing sugar

Caramel sauce when serving 

Preheat oven to 350ºF (180ºC). Butter and flour a 9 - inch square baking pan and line the bottom with baking parchment. 

Dice the apples and set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and ground cinnamon. Stir together.

In a large bowl, using a handheld mixer cream butter, brown sugar and white sugar until light and fluffy. Then beat in the eggs until smooth.  Add the yoghurt and vanilla extract and blend until smooth.

Add the flour mixture to the creamed butter mixture and stir until blended. Fold in the diced apples. 

Pour the batter into the prepared square pan. Smooth the top of the cake and place  extra slices of apples on top. Sprinkle with cinnamon sugar. Bake for 45 - 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack. Once cool sprinkle with icing sugar and serve with a drizzle of caramel sauce or custard.   

 

Crunchy Chicken Salad

 

Having leftover roasted chicken went into making this flavourful crunchy chicken salad. Reminiscent of a Waldorf Salad minus the grapes. I have made a version of this when leftover turkey is abundant during certain holidays as well. This wrap and or sandwich filler is lightly creamy but fresh and crunchy thanks to the apples, walnuts and celery. Feel free to substitute what ever fruit, fresh or dried, or nuts you wish. A basic recipe where a tasty harvest of possibilities seems endless for such a classic.  

Crunchy Chicken Salad 

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about 2 cups leftover cooked/roasted chicken, chopped or 2 - 3 cooked chicken breasts, chopped

1/4 cup mayonnaise

1/4 cup Greek Yoghurt 

1 tablespoon grainy dijon mustard

1 - 2 teaspoon fresh or dried dill, according to taste

2 celery stalks, chopped

3 green onions, sliced

1 apple, unpeeled, cored and chopped

1/2 cup chopped walnuts, optional

salt and pepper to taste

Combine all the ingredients into a medium large bowl and mix well. Season with salt and pepper or more herbs according to taste. 

Serve over top spinach or mixed leafy greens, in a wrap, in a sandwich or tucked into a bun.

Notes: if the chicken salad appears a bit dry add either a little more mayonnaise or yoghurt or a 2 tablespoons of chicken or vegetable stock. Red onion may be used instead of the green onion.   

The Secret of Cooking ~ Recipes for an Easier Life in the Kitchen ~ Bee Wilson

 

Never before have a I met a cookbook with so much anticipation as this one. I had read reviews and such and even looked at other Bee Wilson books too, which all have been added to my book list. Bee Wilson is a food writer and journalist. She writes a column for the Wall Street Journal called "Table Talk" and campaigns for food education with the charity TastEd. 

The Secret of Cooking, Recipes for an Easier Life in the Kitchen, is designed to discuss technique, ingredients and tools to help ease and navigate around your kitchen and everyday cooking. Among the thoughts on how to cook, whether alone, with children or just too tired there are 104 recipes that offer clever tips and advice on cooking, seasoning, cleanup and equipment. This cookbook speaks to the home cook and any possible trepidation one might have in their own kitchen. Speaking for myself, I am well versed around my kitchen, however I will take or read any advice or insight to help me reiterate that because let's face it sometimes and even at the best of times we may ponder our abilities in the kitchen, especially around holidays and gatherings, when so much goes into sharing and even when viewing online cooking and baking videos. Bee Wilson is ultimately reimagining everyday meals and cooking by bringing back that culinary spark which may have faded. 

Apart from the Introduction, I adore how the chapters are titled with a statement sentence, like Cut yourself some slack and Treat time as an ingredient, rather than a one word headline. The recipes include her acclaimed Adaptable Âsh, a Red Curry Sauce, simplest Chicken Stew, 7 ways to cook a Carrot, Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce, and an all-purpose curry powder; plus desserts... which are universal, gluten free and diary free like the Vegan Pear, Lemon, and Ginger Cake. This is one cookbook which the majority of the recipes will make the rounds multiple times in our kitchen. To find out more information on this cookbook and other Bee Wilson books, visit  her website, beewilson.com. 

I will share the delicious and straightforward recipe of Chana Masala from the cookbook... 

Ten - Minute Chana Masala

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By using green onions instead of regular yellow onions and fresh tomatoes instead of canned, you get a full-flavoured chana masala (Indian chickpeas) on the table in under 10 minutes. I would happily eat this for lunch every day, and leftovers are good for breakfast with a fried egg.

Serves 2

2 tablespoon oil

4 green onions, trimmed and chopped

2 cloves of garlic, peeled and grated 

3/4 - inch/2cm piece of ginger, grated

9oz/250g fresh tomatoes, rinsed and blitzed with an immersion blender

1 tablespoon tomato paste

1 teaspoon garam masala 

1/4 teaspoon ground turmeric 

1/4 teaspoon Chile flakes

1 x 15 oz/425g can of chickpeas, drained

In a wide sauté pan or fry pan, heat the oil and cook the green onions until just softened - 1 minute. Add the garlic and ginger and cook for 1 minute more, then add the tomatoes and tomato paste plus 1/2 teaspoon salt. Simmer for about 2 minutes, then add the apices and chickpeas and simmer for a couple of minutes more or until the sauce is thick and delicious. Check for seasoning.

Serve with flatbreads and cool yoghurt or on hot buttered toast. 

 

Creamy Pasta Salad

 

Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.   

Macaroni Salad Dressing

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1/4 cup mayo

3/4 cup plain Organic Greek yoghurt

2 teaspoons grainy mustard

2 teaspoons white wine vinegar or any vinegar you prefer

1 1/2 teaspoons white sugar

1/4 teaspoon smoked paprika

1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like

pinch of salt

1/4 teaspoon fresh ground pepper

Add ins:

2 green onions, sliced

1/2 cup mixed peppers, diced

2 celery stalks, cut in half and chopped

3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni

In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.

Prep and chop the vegetables if you haven't done so already.

In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.

Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large.