Well, Imbolc is less than a month away, so if I am going to do holiday associations for it, I guess I better get on the ball…I will try to keep to the layout, which means the general Imbolc info will come on Saturday or Sunday…I need to set up something for Saturdays that will be useful, but readily enough available that I can get it up & out in the short time I have available to me on Saturday mornings. Any suggestions..?
Anyways, in the spirit of “following a plan” (something we Aquarians don’t really seem to be too good at…) Here is today’s Try A New Taste:
* Chicken Tequila Fettuccini *
From Lady K (link no longer valid :( )
Imbolc is celebrated as a beginning for the spring season. Although Ostara officially marks the first day of spring, Imbolc represents the time just before spring blooms, where it silently prepares itself for that bloom. Imbolc literally means’s "in ewe’s milk", meaning that this is a time of nurturing and preparing for a flourish to come. This day symbolizes the sun God feeding from the mother Goddess, growing and gaining strength. Imbolc is a time of growth, spiritually and emotionally. Imbolc is often called Oimelc, Candlemas and the feast of Brighid (an Irish Goddess most often associated with this sabbat.) Traditionally spicy foods and dairy products correspond with this sabbat. Curries are generally cooked because they combine that spiciness with milk or cream, however since many people don’t care for Indian or Thai curries, the recipe I provide is a very tasty alternative.
- 1 (16 ounce) package fettuccini
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons minced garlic
- 2 tablespoons minced jalapeno pepper
- 3 tablespoons butter or margarine
- 1/2 cup chicken stock
- 3 tablespoons tequila
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 1/4 pounds chicken breast meat, cubed
- 1/4 medium red onion, sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 1/2 cups heavy cream
In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
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