sapphire_storm: (cauldron)
[personal profile] sapphire_storm
This vegetarian and gluten-free recipe was created by Chef Deborah Brunson. It was a fan favorite at a recent Longmont Farmers' Market, so we just had to share it with everyone.

Serves 4-6

Ingredients:

3 tablespoons olive oil
2 pounds butternut squash, peeled and cut into 1" cubes, about 4 cups
2 firm pears, peeled and cut into 1" cubes, about 2 cups
1 medium yellow onion, coarsely chopped
1 cup apple cider
4 cups vegetable stock
½ teaspoons salt
½ cup half and half
1 vanilla bean or 1 tablespoon vanilla paste or extract

Method:

Heat oil in a medium stock pot over low-med heat. Add squash, pear, and onion. Cook for 10-15 minutes, stirring occasionally, until onion is translucent.
Add cider and bring to a boil over med-high heat. Add broth and simmer on low-medium heat, stirring occasionally, until squash is tender, about 30 minutes.
Carefully transfer hot soup in batches to a blender (or use an immersion blender directly in the stock pot) and puree until smooth. Return to stock pot and add salt. Continue to cook uncovered on medium heat, stirring occasionally, until reduced by about half.
While soup is reducing, warm half and half over low heat just until it steams, being careful not to let it boil. If using a vanilla bean, split and scrape the bean into the half and half. If using vanilla paste or extract, simply add to the half and half as it warms. Stir into reduced soup and adjust seasoning as desired. Serve warm.
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
Carrot, honey and ginger soup [packed with vitamin C]

One onion
4-5 carrots, grated
Small piece fresh ginger
2 dessert spoonfuls of honey
1 dessert spoonful of olive oil
Chop the onion and sauté in olive oil till transparent, add in a pint of stock, add the carrots. Allow to cook for 20 mins. Then add the honey, grate about a thumb sized piece of ginger and add. Cook for a few more mins. Liquidise till smooth, you can add salt and pepper to taste.
[identity profile] mysticmirth.livejournal.com
The basic ingredient for these recipes is olive oil, with varied additions to produce different flavorful delights.

In every case, whisk the ingredients together and allow vegetables to soak in the resulting marinade for at least 30 minutes before grilling. Each recipe may be doubled or tripled as needed.

Hot Mama Marinade
1/3-cup tamari or shoyu
1/4-cup olive oil
1-tsp. dried mustard
1/2- to 1-tsp. cayenne pepper (or more, depending on how hot you like it)
1-Tbsp. Tabasco sauce (optional)
2 or 3 garlic cloves

Sweet & Tangy Marinade
1/3-cup tamari or shoyu
1/4-cup olive oil
1/4-cup maple syrup or honey
Juice of 1 lemon

Herbed Red Wine Marinade
1/2-cup full-bodied red wine
1/4-cup olive oil
2 garlic cloves, crushed
1-tsp. sea salt
1/2-tsp. each of any of the following dried herbs (or 1-tsp. each, if fresh; or place whole sprigs of fresh on vegetables as they grill) – choose from: rosemary, marjoram, thyme, oregano, basil, sage, or any combination of these

from Witch in the Kitchen by Cait Johnson
[identity profile] myfanwy-65.livejournal.com
Garlic Paste

2 oz pork fat
3 T lard or vegetable oil
4 – 5 garlic cloves, peeled

In a food processor, chop the pork fat and garlic to a smooth paste. In
a small skillet, heat the lard or veg oil until it is hot but not
smoking, Add the garlic-fat paste, cook over low heat until barley
golden. Remove skillet from heat, and let cool to room temperature.
Garlic paste keeps for one month in refrigerator, in a jar with a
tight-fitting lid. Enjoy garlic paste with any ramen dish.

Read more... )
[identity profile] myfanwy-65.livejournal.com
1/4 of a banana
1 Tablespoon honey
1/2 Tablespoon olive oil
1 teaspoon vitamin E oil
9 drops of chamomile essential oil

Mash the banana with a fork, making it as much of a paste as possible. Add the remaining ingredients and mix together thoroughly.

Massage the mask onto your face and neck. (a face massage feels great, even when you give it to yourself)

Leave the mask on for 15 minutes. lay back, listen to some music, relax, meditating on how radiant you feel

Take a hot shower and wash off the mask. The steam from the shower will cleanse your pores. As you rinse off when you finish your shower, slowly make the water as cool as you can handle. This will close up your pore so you can... moisturize when you get out of the shower and dry off.
You should look and feel divine!!
Source Unknown
[identity profile] myfanwy-65.livejournal.com
This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.
Ingredients
3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice
Directions:
1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.
3. Whisk together ingredients for yogurt spread.
4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.
http://www.womentodaymagazine.com/foodcooking/summerpicnic.html
[identity profile] myfanwy-65.livejournal.com
Lemon balm is an easy to grow perennial that grows
similar to mint. It likes some shade during the hot part
of the day or it will wilt slightly. I find it very drought
tolerant and rarely give it extra water unless we go
quite awhile without rain. In fact, it doesn't like wet
feet, and prefers a loose, fairly fertile soil. It will
tolerate dry soil as well. I harvest my plant at least
3 times each summer and still have more than I
can use with just one plant. It can be harvested
within 2-3 inches from the base of the plant each
time and it comes back with vigor! I've read that
in some parts of the United States it's becoming
known as a pest, but I've found that if you keep it
harvested and don't allow it to go to seed it stays
under control.

You can divide lemon balm in the spring or fall. You
can also take cuttings in midsummer to bring in for
the winter. It can be grown from seed in the spring,
or started indoors in late winter and transplanted.

Lemon balm is not considered an ornamental herb,
but I think the leaves are pretty, and I can't resist
grabbing one each time I pass it to smell the lovely
lemon scent. My daughter is three and it's her favorite
plant. I have mine located next to my sage plant, which
is great for snipping both herbs quickly to stuff the cavity
of a roast chicken before cooking. I use it in my herbal
vinegars and teas as well. Cut the whole stems within a
few inches of the base of the plant, gather into groups of
5-6 stems, tie and hang in a warm, airy location. When
dry, strip off the leaves, store in a covered container
and use as needed.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash
and pat dry. Set sprigs aside. Chop two-thirds of the leaves,
and combine with the butter, salt, and pepper. Rinse chicken
and pat dry. Loosen the skin in several places and insert the
herb butter underneath. Rub chicken with salt, pepper, and
garlic powder. Insert the remaining herb sprigs into the cavity
of the chicken. Place breast-side-down in a roasting pan. Bake
30 minutes, then turn chicken over. Bake about 20 minutes
longer. Makes 4 to 6 servings

Lemon Lovers Tea

Ingredients:
1/4 cup dried lemon balm leaves
2 tablespoons dried lemon thyme leaves
1/4 cup dried lemon verbena leaves
1/4 cup dried lemon geranium leaves
2 tablespoons dried lemon grass leaves
1 tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per
cup of boiling water. If you are missing any
of the lemon herbs, just use more of the
ones you do have.

Lemon Mint Sun Tea

Ingredients:
1/2 cup mint
1/2 cup lemon balm
1/2 cup chamomile flowers
3 black tea bags

Place in a gallon container and add cold water
to fill the jar. Set in the sun for several hours.
Strain our tea and herbs. Pour over ice and
refrigerate the leftovers. Sweeten with honey
or sugar if desired.

Rose and Herb Tea

Ingredients:
1/2 cup dried red rose petals (make sure no sprays were used)
2 tablespoons dried lemon balm
1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and
pour boiling water over the herbs, then strain
after 5 minutes or so. Sweeten as desired.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar


Stack the lemon balm leaves together and
roll, then with a very sharp knife cut thin strips,
and then chop finely. Combine with the other
ingredients and serve with steamed vegetables
or mixed salad greens.

Lemon Orange Cheese Spread

Ingredients:
2 ounces unsalted butter, softened
8 ounces cream cheese, softened
2 Tbsp. orange marmalade
1 tsp. orange zest
1 Tbsp. fresh orange juice
3 Tbsp. chopped fresh lemon balm

Blend the butter and cream cheese until smooth.
Mix in the other ingredients. Chill overnight and
serve at room temperature.

Lemon Astringent

Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid.
Allow to steep for 1 week. Strain. Use 1 teaspoon
per application with a cotton ball. Refrigerate if you
wish.
[identity profile] mysticmirth.livejournal.com
Ingredients:
1/4-cup fruity olive oil
1-Tbsp apple cider
1-Tbsp cider vinegar
2-tsp freshly squeezed lemon juice
1-tsp Dijon-style mustard
1 garlic clove, crushed
1/8-tsp crumbled dried thyme

Method:
Whisk all ingredients in a bowl until creamy.

from Witch in the Kitchen by Cait Johnson
[identity profile] myfanwy-65.livejournal.com
"Great on warm crusty bread or corn on the cob."

1 stick butter, room temperature
2 Tbls. olive oil
2 Tbls. minced cilantro
1/4 cup very finely minced roasted garlic
1/3 cup minced roasted red pepper


1. Blend with electric mixer.

2. Place butter in serving bowl, and cover with plastic wrap.

3. Refrigerate.

Yields: 1 1/3 Cup
[identity profile] mysticmirth.livejournal.com
Japanese ume plum vinegar gives a delicious pink color, piquant salty flavor and delicious fruity, flowery bouquet to this exceptional dressing. Look for it at your local natural foods store; it's worth every penny.

Ingredients:
1/3-cup olive oil
2-Tbsp ume (or umeboshi) plum vinegar

Method:
Combine the olive oil and plum vinegar in a jar with a tightly fitting lid. Put the lid on the jar and shake until dressing is smooth.


from Witch in the Kitchen by Cait Johnson
[identity profile] myfanwy-65.livejournal.com
Heavenly Massage Oil Recipe

4 ounces of oil (olive, almond, apricot, or sunflower)
5 drops lavender essential oil
5 drops orange essential oil

Pour your ingredients right into the bottle your going to use to dispense the massage oils. Just give a good shake to blend the oils and you're all set. If you want a truly heavenly oil use rose essential oil in place of lavender and orange.

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