Ok, well it is that time of year when I need to start to think about making a herb garden. I do this every year, and well because I have been renting until now I choose to plan and not follow through. But I now have a house of my own and a herb garden I shall have!
I need to include my main herbs for cooking of course. Rosemary, Sage, Basil, Pasley, Dill, and many more herbs. Also I need to think about the herbs I need for my Green Witchy needs. So the planning I go!
I need to start making my oils and infusions for cooking and magick. Also I am trying to make candles! These candles are for everyday use and also for Ritual use. I start out each batch of candles with charging. I will have candles to purchase soon through The Kitchen Witch blog, well at least as soon as I can make a candle that doesn't blow up or warp. I guess my cooking prowess has transferred to my candle making.
~The Kitchen Witch
Well I have been forcing my husband to eat leftovers. I will be back in the kitchen starting monday. I am doing my first podcast with Magick Taboo . Check it out when you get a chance!
Well I have been running errands all day. I had to go deal with the city about the deed to our house, I guess the title company messed up in our closing on our house last Thanksgiving. Also got the winter taxes which we thought were paid at closing. So I am not in the mood to cook something to crazy but I want something yummy! Here is a quick and easy chili that is Vegetarian also! I love this chili on a cold winter night, and well the left overs are great too!
Ingredients:
14.5 oz can Stewed Tomatoes with green chilies
15.25 oz can Sweet Corn
15 oz can Tri-Bean Blend
15.5 oz Busches Vegetarian Chili Magic
1 bag Morning Star Crumbles
1/4c Chili Seasoning
2T Mesa Flour or Cornstarch
1T Cayenne Pepper
2c Water
Combine in a large dutch oven the Stewed Tomatoes with all the water, Crumbles, Chili Magic. Drain and rinse the Sweet Corn and Tri-Bean Blend and add to the mixture. Add 2 cups water and bring to just before a boil. Add all dry ingredients and cook on low-medium heat for about 45 mins to a hour.
This chili has just the right amount of heat and is filling and hearty. This is another "Deo likes it" meal!
Lets see what comes out of my cauldron tomorrow!
~The Kitchen Witch
The First of February belongs to Brigid, (Brighid, Brigit, Bride,) the Celtic goddess who in later times became revered as a Christian saint. Originally, her festival on February 1 was known as Imbolc or Oimelc, two names which refer to the lactation of the ewes, the flow of milk that heralds the return of the life-giving forces of spring. Later, the Catholic Church replaced this festival with Candlemas Day on February 2, which is dedicated to the Virgin Mary and features candlelight processions. The powerful figure of Brigid the Light-Bringer overlights both pagan and Christian celebrations.
I like to make Wisdom Candle Anointing Oil for Imbolic.
Wisdom Anointing Oil:
put in a jar...
1/2 teaspoon Cinnamon
1/2 teaspoon Rosemary
10 drops Myrrh Oil
fill with light olive oil to top of jar
Mix well in a air tight 2oz jar. Turn jar over daily for at least 10 days before using. Run the oil on the candle before using.
For once since I started this blog I actually had something turn out correctly with the Yum approval from my Husband Deo from Magick Taboo . I did have the tomato sauce explode all over the stove, wall, floor and I burned my hand and arm. So a word of caution cook tomato sauce on med-low heat with a COVER! Onto the recipe...
Ingredients:
1 lb. Ground Beef
1 medium onion
3 6oz cans tomato paste
1 package McCormicks Thick and Zesty Speghetti Sauce Mix
1T Garlic Powder
1T Dried Oregano
2t Black Pepper
Add Italian Seasoning mix to taste
4 cups water
1 package Speghetti noodles
Start out by browning your ground beef with 1 medium onion chopped in a pot, you heard me in a POT! Drain ground beef and onion in a collender and put into another pot. Add water to the pot you just made your ground beef and onions in, you want a bit of the ground beef oil still in the pot. Bring water to boil and add Speghetti noodles.
Sauce:
Add 3 cans tomato paste with all dry ingredients to the ground beef and onion mix. Give a quick stir to mix them up and then add 4 cups water. Over medium heat stir until blended and then COVER.
Once noodles are done, drain and add to sauce mix or add sauce ontop. Garnish with a pinch of your favortie shredded cheese.
Lets see what comes out of my Cauldron tomorrow...
~The Kitchen Witch
I have been striving to cook with better foods. I try to do a all Organic and Whole Foods diet, but lets face it, that can get pretty expensive! With a mother who has to eat Gluetin Free foods and a husband who is allergic to Pork my job as cook can get a little tough when I have lots of family around.
As for foods, I love the Amy's brand for Organic foods! Her frozen meals are great for taking to work when there are no leftovers and she makes great Organic, Vegerian, Vegan and Gluetin Free foods. That being said I am not a Vegetarian nor a Vegan. I have tried it and its just not for me. Though I do incorperate Vegetarian and Vegan meals into my mix. I believe we do not eat enough vegetables. Meals should be built around the vegetables not the meat.
I have been looking through all my cook books and magazines looking for interesting recipies. All focus on whole foods and I try and use Organic ingreediants when I can afford them. I look forward to the weeks to come as I try out some of these new recipes!
Also if you have any great recipes you want to share with me please do! I love trying new things.
~The Kitchen Witch
So on my weekend of takeout and craziness I made Bean Dip. I love bean dip, it is the best snack and full of protein and super easy to mix up.
Ingredients:
1. can Black Refried Beans
1. 8oz package of Sour Cream
1. 17.5oz Jar of Black Bean and Corn Salsa
Throw all the ingredients into a bowl and mix! Tadah you made super easy and yummy Bean Dip. You can add your favorite cheese and heat it up to add a new twist!
Lets see what comes out of my Cauldron tomorrow...
~The Kitchen Witch
Well life in my house got a little crazy. So I have survived off take out. Not so much fun, but some good stuff none the less. I am back in my kitchen though and will post about my meals as soon as they turn out or blow up!
~The Kitchen Witch
Yum! There is nothing like Chicken and Dumplings on a cold January day! So I woke up this morning with the idea that I will make chicken and dumplings today for dinner! It is a few hour job, but well worth it. I sadly botched the job. I shake my fist in the air. I have made these a dozen times each year for the past few years. Well turns out getting married takes away your ability to cook! I ended up making chicken mush instead of chicken and dumplings. I found out where I went wrong, you MUST add dumplings while chicken and broth are at a BOIL! I did it at a simmer...CRY! Though they taste just the same, just not so dumplingy.
Onto the Recipe!
1 whole chicken quartered! (no gizzards or anything)
1 Stalk Celery
1 Onion
1 Clove garlic
1 large 16 oz Chicken Broth
4 cups flour
4 teaspoon Baking Powder
2 teaspoon salt
1 stick butter
2 eggs
Milk
Chop up Onion, mince garlic, chop up celery leaves included and throw into pot. Salt and Pepper...pinch of each for seasoning. Add chicken quartered skin side up to pot and cover with water.
Boil 45mins - 1hr until chicken is fall of bone.
take chicken out of pot and debone and remove skin. Put chunks of chicken back into pot.
Add chicken broth and BOIL
Dumplings:
Sift in order
1c. Flour, 1t baking powder
1c. Flour, 1t baking powder, 1t. salt
1c. Flour, 1t baking powder
1c. flour, 1t baking powder, 1t. salt
cut in 1 stick of butter and 2 eggs. mix until dough is crumbly. Add milk as needed to bring dough together. Once dough forms a ball flour a nice surface (I use the table) and roll dough out til it is about 1/4 inch thick and then cut into strips and pull off pieces that seem like the right size dumpling to you!
Add dumplings to BOILING chicken broth with the chicken!
Once all dumplings are in reduce heat and cook on medium for about 15 mins and serve!!
Salt and pepper to taste!
This is a great cold weather meal and everyone will enjoy...even if it turns out chicken mush!
Lets see what comes out of my cauldron tomorrow!
~The Kitchen Witch
I just wanted to give a shout out to Magick Taboo Pagan Podcast. I will be joining the cast of Magick Taboo to give you a dose of the Kitchen Witch. So check out Deo and I on www.magicktaboo.com we are a wacky pair who love to talk about Pagan Events and everything else going on in the world.
Yes I said NACHOS! I love Nachos, especially when I dont really want to cook. Every sunday I brown a couple pounds of ground beef or turkey for the week depending on what I have planned for the meals for coming week. I cheated and used McCormick Taco seasoning, but just about any Taco Seasoning will work.
So I grab a pound of pre-cooked ground beef and throw it in the cauldron on med heat just to warm it up and get any fat to melt. Sprinkle on some taco seasoning with 3/4 cup water....stir it up and let it thicken
Onto my next quick fix of a step...I use a can of Organic Black Refried Beans...YUM! I warm that up in the microwave. While the beans and the beef are warming up onto mixing the salsa!
I just buy a medium heat salsa from the store...I havent got the courage just yet to try and make my own just yet. Anyways I buy just a chuncky salsa but to spice it up I add some corn to it.
So now I am ready to just slap it on some tortilla chips and sprinkle some cheese ontop.
So....on a plate
2-3 handfuls of salted Tortilla Chips
3 table spoons Black Refriend Beans
4 table spoons taco seasoned ground beef
as much salsa as you want
sprinkle some cheese (I use sharp cheddar)
and Microwave!
Presto you have NACHOS....I know nothin crazy or impressive for my first dish.
Lets see what comes out of my cauldron tomorrow!
~The Kitchen Witch
Every morning I will post on the meals I created the night before, be them a success or monstrous failures. I will include a photo of the end result and the recipe. I will focus on many different types of foods and meals anyone would enjoy.
A little about myself, I am a newly married woman who has never had to really learn to cook. Due to the economy I find myself without a job at the moment, which gives me the perfect opportunity to learn to cook. This blog is my venue to vent my failures and show off all my successes. I am pagan, and have been practicing for 13 years and my husband has been practicing for 25 years. Along with cooking, I will share some crafts, fun spells and history behind meals I make for the major Equinoxes and Sabbaths.
So for now this is it, I am off to go grocery shopping and get the supplies I will need for the coming 2 weeks!
Lets see what comes out of my cauldron tomorrow!
~The Kitchen Witch
