For best results, stay warm, sip and inhale soup frequently, and relax...

Spanish Colonial Colombian Healing Plantain, Corn, and Chicken Soup

Finished soup will be golden brown and very nourishing!

Finished soup will be golden brown and very nourishing!

Sometimes even Odinists get colds, and one thing that will definitely help is homemade chicken soup. Inhaling the vapor of chicken soup helps open up sinuses and reduce congestion better than other hot liquids, and appears to have extra added effects that reduce inflammation and heal, which are not yet fully understood. Ideally, it is best to make a large batch, to sip throughout the day, and rest. This soup is thick and hearty soup, like a meal, so it is not really necessary to eat anything else, and it is also very delicious. It might be a good idea to drink fresh squeezed orange juice, tea, and other liquids too.

There is nothing worse than watery soup, so it is best to have at least four pots to make a large batch of soup, preferably using all four stove burners that one has on a standard stove, because if one adds water later the broth will become watery and it will not taste nearly as good. The idea is to consolidate the soup as it boils down into one or two pots. If one simmers the soup at a medium heat, with the pot covers on but not tightly, leaving the covers on so a little steam can escape, that will work well.

Green plantains... try to get ones that are are least beginning to ripen.

Green plantains… try to get ones that are are least beginning to ripen.

Avoid GMO or non organic ingredients like the plague. The last thing one needs when one is ill is round-up ready corn that actually has its own built in biological pesticide. Sometimes GMO products are not labelled, especially in America, but usually health food stores avoid ordering them, and one can always ask.


-boned (as opposed to boneless) chicken breasts, thighs, and drumsticks, which often come in large bulk packages. If one likes White meat, get an extra package with just breasts. It is necessary that the chicken have bones because otherwise the result will not be soup as we know it.

-a package of organic non GMO sweet corn.

GMO is best avoided.

GMO is best avoided

-plantains, preferably about medium ripe. The greener the plantains are the more starchy they will be and the longer they will need to be cooked. Medium slightly softer greenish plantains are ideal. Darker softer more ripe plantains can be used too, but cannot be cooked as long, which is why most people use greenish plantains as opposed to more ripe ones for soup. Very green hard plantains that are too green might be difficult to peel and work with and won’t be as tasty so try to get slightly less green, more ripe, green plantains.

-Water that does not have fluoride or other chemicals. If you have to get bottled water do!

-Onions (several, sliced in larger slices because it will reduce and fall apart), garlic (if you are quite ill use an entire bulb. Peel the individual cloves and either cut them in half or leave them whole.),

-Italian parsley

-cold pressed olive oil

-fresh lemon.

Some people like to put fresh avocado on the side and remove corn from cob adding kernels to soup.

Some people like to put fresh avocado on the side and remove corn from cob adding kernels to soup.


  1. Heat olive oil in large frying pan. Fry chicken, which has skin and bone, in pan until it is browned. While cooking  stir mixture occasionally as one cooks, turning chicken to make sure it is browned on all sides. Prepare onions and garlic before or while browning chicken. This can take quite a while.
  2. Reduce heat and add sliced onions and fry a little more for several minutes until slightly carmelized. Then add garlic and simmer just a little while longer, being careful to just lightly cook the garlic for just a few minutes. Mix the mixture as one cooks it from time to time until one has golden chicken and olive oil and more lightly cooked slightly caramelized onions and garlic. Don’t burn garlic. Just cook it very lightly.
  3. You are almost done! Add several chicken pieces and a some of the olive oil, onion, garlic mixture with it to each pot that you have. If you have four pots, so much the better. Add water to each pot, enough to cover chicken mixture and go at least half way or more up each pot and bring to oil immediately reducing heat and putting on cover with a little gap to allow the escape of some steam so it does not become too pressurized. Be careful not to let steam burn you. Soup should be at a heat where it bubbles gently. Stir occasionally for 20 or 30 minutes.
  4. While chicken soup is simmering, peel and slice plantains, and remove husk and corn silk from sweet corn. Cut corn cobs into two or three pieces each.
  5. Add plantains. As mentioned above, the riper the plantains are the less they need to be cooked. Medium ripe green plantains are best. Too green green plantains or too ripe plantains are not as easy to work with for soup. When soup is done, plantains should be soft enough to eat but not gooey, still starchy. It may take quite a while to cook plantains if they are quite green.
  6. Add corn last. Some people cook very fresh corn only a few minutes, but usually one will want to cook it a little longer in a soup like this to absorb the flavor, so cook to taste. At this point one could add parsley, salt, and/or pepper if one wishes.
  7. Spear chicken pieces and take bones and any chicken skin left out of soup, then put chicken meat pieces back in. Some bones may be loose in pot so look for them and take them out too. Soup broth will have reduced greatly while cooking. Consolidate soup into one or two pots.
  8. Add lemon juice squeezed from lemon to taste.

Get well soon!!

For best results, stay warm, sip and inhale soup frequently, and relax...

For best results, stay warm, sip and inhale soup frequently, and relax…

©2016 Odinia 

All Rights Reserved

Greek Salad with a View...

Nordic Greek Salad with Garlicky Balsamic Vinegar Dressing

Editor’s Note: Standing in as author for the original Odinist Gourmet again, as with A SANDWICH FIT FOR A QUEEN… POULET REINE ELIZABETH A.K.A. “CORONATION CHICKEN”  in our last issue. However, our Odinist Gourmet is contemplating adding a new, and terribly exotic, Scottish recipe to this very issue, and we are very much looking forward to it!

A hybrid horiatiki...close to authentic Greek Salad but with smaller chunks of feta

A hybrid horiatiki…close to authentic Greek Salad but with smaller chunks of feta

For Summer, we have Mediterranean style Greek salad, or ελληνική σαλάτα. Now this is not a real Greek salad, primarily because that does not have lettuce, while ours does. The authentic Greek salad is called horiatiki, meaning “village or country salad“. It is a wild, rustic sort of salad that is not stirred. Its central feature is a large rectangular chunk of feta cheese, which often is made of goat, or combined sheep and goat, cheese, that has been marinated in fresh olive oil and herbs.

Greek Salad with a View...

Greek Salad with a View…

Often, traditional Greek salad will have nothing to accompany it but red onions, sliced peppers, tomatoes, olives, cucumbers, and more olive oil sprinkled over it, often with herbs. It is insanely delicious and highly recommended, but ingredients such as goat feta can be hard to find in Northern Europe, America, Australia, etc. and greens are healthy too, so we are going to give you directions for a more Northerly version, that includes lettuce, but still contains many elements of the hearty original.

One cannot always visit a Greek taverna, but this salad is best served outside...

One cannot always visit a Greek taverna, but this salad is best served outside…

What kind of lettuce you use is up to your own personal taste.. For particularly fresh lettuces, one can grow one’s own salad leaves relatively easily. There are many varieties of greens available, such as lollo rosso, butter crunch, and arugula, and now one can even decorate one’s salad with edible flowers, for instance nasturtium and viola, often available in salad mixes at local grocery stores.  None of the typical salad greens are more full of nutrients than spinach, so including spinach leaves is a good idea.

An Interesting Version of Greek Salad with Blackberries, Pine Nuts, and Spinach. Don't be Afraid to Experiment!

An Interesting Version of Greek Salad with Blackberries, Pine Nuts, and Spinach. Don’t be Afraid to Experiment!

We may not often have the authentic goat or sheep/goat feta available, but cow’s milk feta is very good too, and there is no reason why one cannot marinate the feta cheese in the salad dressing mixture beforehand if one wishes to. One also can use any type of vinegar one wishes to in one’s dressing, but balsamic vinegar is particularly nice. Olive oils come in many varieties as well, and sometimes they are infused with garlic, basil, or other herbs, but the important thing is to get cold pressed organic oil that has not been chemically processed. Extra virgin refers to the first cold pressing.

Spanish Olive Tree at Freyja Hof, Hawai`i. Photo: Seana Fenner

Spanish Olive Tree at Freyja Hof, Hawai`i. Photo: Seana Fenner

Selecting an olive oil can be a serious business (-:, so much so that there are olive oil tasting parties and competitions, which resemble wine tastings.. The scandal of the moment is that many extra virgin olive oils have been found to be fake or adulterated with inferior oils as fillers. 60 Minutes recently aired an episode on this issue. Other sources have gone to a great deal of trouble to identify which olive oils are as presented and which are not more specifically. As with the lettuce, if one has a green house or the proper climate, one can grow and press one’s own olives, and make enough for an entire family all year long with a couple olive trees and a press which costs approximately $100 U.S.

Olive oil tastings have become very trendy...

Olive oil tastings have become very trendy…

Like olives, tomatoes are not a vegetable, but a fruit which has to be fresh. Tomatoes which are fresh, ripe, organic, and non GMO can be difficult to find, and harder to grow than most vegetables. If you cannot find good tomatoes, organic strawberries or raspberries make a surprisingly good substitute. One can also use sun dried tomatoes if one wishes.

Embellished with fresh pressed olive oil... Real Greek Salad...

Embellished with fresh pressed olive oil… Real Greek Salad…

Salad recipes always can be altered to fit one’s personal tastes, for example, I hate cucumbers, so I never include them, but I often do include warm caramelized sweet onions, added just before serving. Sometimes I add different colored heirloom peppers, which are very attractive and nutritious, or avocados and pecans. For Roman- style Greek salad, chickpeas are very tasty.

Ingredients, Salad Dressing, and Salad Preparation

-Virgin cold pressed olive oil

-Balsamic vinegar

-Garlic, to taste, crushed or pounded in a mortar and pestle, raw

-Mixed Italian herbs

-Favorite Greens

-Other fruits, vegetables, beans, or nuts. Standard ingredients are tomatoes, olives, red onions, and cucumbers.

-Feta cheese

-(optional) Dedicated container for dressing. For example, empty balsamic vinegar bottles can be very attractive to place dressing in if making in advance. Never put dressing on salad until shortly before serving it.

-Garlic press or mortar and pestle (better).

1). Peel and crush garlic, preferably with mortar and pestle, because this is far easier to do, and works better than a garlic press.

2). Add garlic to olive oil and balsamic vinegar. In general use twice as much olive oil as vinegar. Amount depends on personal taste and size of salad.

3). Mix in dried Italian herbs. Fresh grown herbs also can be used.

4). If one wishes to marinate the feta cheese, one will probably need a medium sized bowl or glass storage container. Feta cheese is often sold already crumbled or in chunks, and if it is not, it needs to be crumbled or cut up, because cow milk feta is not the same consistency as goat cheese feta, and is not meant to be served as a large chunk.  To marinate, simply add the feta cheese to the dressing mixture, and store in the refrigerator for several hours or overnight, or even a couple days. One can sometimes find ready-made marinated feta made from cow’s cheese in stores in America and Europe, especially in Denmark, and this also can be used.

5).When ready to serve, add dressing to salad greens after placing the greens in a large dry bowl. It is important to remember that leaves must be dry. If they are not, use a cloth or paper towel to dry them. If they are not dry, the salad oil in the dressing will not stick to the leaves properly. For the same reason, never add wet ingredients (such as tomatoes) to the salad leaves before the dressing. This will also keep the dressing from sticking to the salad leaves, and we want the dressing to stick to the greens.

6). Add whatever other salad ingredients you prefer, for example, avocados, fresh heirloom organic tomatoes (or substitute berries), pecans, or even warm caramelized sweet onions.  Some may wish to add peppers or red onions (sliced raw, or roasted in olive oil),  cucumbers, and olives, as in the authentic Greek version.

7). Mix thoroughly and serve..

 Καλή όρεξη!

Bon Appétit!

Bon Appétit!

©2016 Odinia 

All Rights Reserved

Almond Marzipan Chocolate Chip Cookies for Vikings


Photo: Seana Fenner, Volcano, Hawai`i

This recipe makes delicious soft almond cookies which are extremely low in sugar.


1 cup (two sticks) of butter

1 7 oz tube of Odense almond paste (rather than marzipan which is too sweet)

¼ cup light brown sugar

1/4 cup white sugar

1 Tsp vanilla (preferably organic)

2 large eggs

2 ¾ cups flour

1/3 Tsp salt

1 Tsp. baking soda

Half a package of Mini Chocolate chips

Wax paper


-Combine first five ingredients together with mixer

-Add eggs to mixture and then beat more  until batter is smooth

-Combine flour , salt and baking soda in a separate bowl and mix well with a fork

-Then combine flour mixture with batter mixture, one third at a time, stirring with mixer.

Form cookie dough into a ball adding more flour if too sticky

Knead mini chips into dough.

Roll out to a half inch thickness on a piece of wax paper.

Cut into shapes and bake on ungreased non- stick cookie sheet

Bake in oven at 350 degrees Fahrenheit for 6 to 8 minutes


In keeping with the plan of making these cookies actually healthy, the decorating was done, not with frosting or food color or any artificial additives, but with whipped cream, whipped until it is almost butter, then separated into small cups prior to decorating. Colors were made by adding various spices, cocoa, fruits and berries to the cups.

For example, the snowflake at the top had white plain whipped cream with organic unsweetened coconut flakes sprinkled on top, the drinking horn at the bottom was made gold with turmeric, although saffron can also be used, Ratatoskr, the squirrel was colored brown with a cinnamon- cocoa cream mixture, the  pink color of the Valkyrie’s dress was made with fresh cranberries lightly cooked  with orange juice concentrate added to the cream, the Mjölnir was decorated with mini chocolate chips and raw organic cocoa powder and cream, and the Viking Sword’s handle was decorated with blueberry and blackberry cream and the blood groove was made out of organic orange peel. Altogether the sort of cookies any Viking would be pleased to have.

This last cookie, the sword, was made with a copper cookie cutter custom made for Odinia International by a skillful Heathen craftsman and his son. In fact, the cookie cutters used to make most of these cookies were made by Frank Vinson and can be purchased here.

The Odinist Gourmet

(Sharon Hodder-Fenner)

©2010 Odinia


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