Winter Solstice

Winter Solstice & Yule

By Tara Sutphen

Dec 21: The Winter Solstice is a celebration of the heart, vessel of our dreams. Through the darkest time on the planet we are to find solace once again, returning to our inner resting place. Gallantly gazing upon our life’s daily uncertainty and unknowing future. May the earth fold us in comfort away from any harshness. As the light dims we are to harmonize and begin to sincerely replenish our hearts and minds. The pagans called this holiday Yule, where the people of Europe and Scandinavia made festive. It is not considered religious. The pagans were naturalists, such as the Native Americans and other indigenous communities around the world. They followed the course of the sun, the moon and cycles of the seasons for planting food and generally planning survival strategy. As winter comes we recognize our need to rest our minds, hearts and bodies while warming at the hearth. And as we come back out of the darkest day-night of the year and begin to gain more minutes of sunlight and replenishment each day. We linger for a glimmer of light to awaken, reconnecting our spark to life, to the sun and the conviviality of our own beating heart.

Recipes for Winter Solstice & Yule

Hot Apple Cider

Juice Apples or Buy Apple Cider

6 cups Apple Cider

½ tsp whole cloves

¼ tsp ground nutmeg

3 cinnamon sticks

Heat ingredients, simmer, strain & serve hot

Hearty or Veggie Stew

1 ½ pounds Beef stew meat

water (optional)

Vegetable Broth (for Vegetable stew)

¼ c. flouradd tomatoes, carrots, potatoes, onion

1 tsp thyme

2 tbsp mustard

Salt/pepper

Cook until meat is cooked and vegetables are tender

This can be a vegetarian dish if you prefer

Carrot Casserole

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed

1 cup mayonnaise

1 tablespoon grated onion

1 tablespoon prepared horseradish

1/4 cup shredded cheddar cheese (optional)

2 tablespoons crushed crackers (rice optional)

Bake

Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish. In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Turkey-spinach Casserole

1 can (14-1/2 ounces) reduced-sodium chicken broth

3 tablespoons butter

3 cups stuffing mix

3 cups cubed cooked turkey

2 cups fresh baby spinach

1/2 cup dried cranberries

3/4 cup shredded cheddar cheese

Bake

Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.

Squash Casserole

6 c. diced yellow squash or zucchini

Onion

Garlic

Salt/pepper

Butter or oil

Add into casserole dish

Bake 325* bake until squash is tender 20-45 mins

Alternative added ingredients into squash casserole

Crushed crackers

Cheese

Sour cream