garden pickings from August 24th, 2009One of the features I mentioned early on in my blog was the 'Witch's Kitchen'. These posts consist of actual recipes I use and/or created. To read previous posts like this, simply search "Witch's Kitchen" in the search box at the top left of my blog page.
A Kitchen Witch can never have too many spices, herbs and recipes for all sorts of dishes! No matter what I am cooking I am aware of the properties from the herbs, oils and others items I use. Every dish I cook is blessed and thanked and of course has a little magical quality to it, not to mention an overall quality for health as well.
All ingredients are non GMO'd (genetically modified or engineered) and/or certified organic to maintain my current state of health becasue of severe sensitivities. All ingredients were either purchased locally, at the Whole Foods Market or grown fresh from our organic garden.
The following recipes are geared around the harvest of midsummer or summers end.
Tomato Herb Salad
10-15 Large heirloom tomatoes ('ugly' ones with multi colors work best)
1/4 cup Extra Virgin Olive Oil
2 Tbsp Apple Cider Vinegar
2 Tbsp dried Basil
2 tsp Sea Salt
2 tsp Rosemary
1 tsp Oregano
1/2 tsp Cilantro
1/4 tsp minced Garlic
1 medium onion
At each end of tomato cut the core or stem out approx. 1/4 inch deep. Slice tomatoes like an apple with at least 8 or more slices per tomato. Half the slices or quarter them for smaller bites. Slice onion in rings then into quarters. In large bowl place tomatoes, onions and pour over the oil and vinegar. Stir items well and until completely covered. In a small dish combine herbs and salt until well blended. Toss over tomato and onion mixture and still well. Let sit a minimal of 8 or more hours in the fridge before serving. This allows the flavors to really seep in. Still well before serving. **Note: Follow this same recipe, dice all ingredients and serve over warm toasted bread, top with grated parmigiana cheese.
Pumpkin Curry Soup
6 cups of fresh pumpkin (or canned pumpkin puree)
2 cups organic milk
2 tsp Curry powder
2 Tbsp brown sugar
1/4 tsp sea salt
1/4 tsp ground cloves
1/4 tsp cinnamon
In a saucepan add pumpkin and milk and place over medium heat. Stir the two till completely mixed. Begin to add the remaining ingredients. Continue to heat till on the verge of boiling, but do not boil. Turn burner on simmer, cover and allow to cook for approx. 20 minutes. Tastes great with bread & butter. Try serving it chilled on a hot sumer day.
Tasty Cukes
3 to 4 large cucumbers sliced
1/4 cup mayo
1/4 cup milk
1/4 tsp sea salt
1/4 tsp black cracked peppercorns
1 tbsp apple cider vinegar
1 small onion sliced
In a container place all ingredients, cover with lid and shake/mix well. Best served after they have sat overnight. Serve chilled. Add tomato slices for different flavor.
Fresh Corn Salsa
1 dozen sweet corn (cooked)
1 small onion (minced)
1 Tbsp Cilantro
2 tsp sea salt
1 tsp cracked black pepper
1/4 tsp chili powder
With a knife, slice the corn off the cob. Place cobs in your compost bin or set aside of farm animals, etc. Take the corn and add it a bowl, add remaining ingredients and stir well. Let sit 4 to 8 hours before serving for best results. Eat with tortilla chips or add to tacos or other dishes as a side.
Stuffed Apples
4 to 6 Ripe Red Apples (Organic Red Delicious work well)
16 to 20 slices of organic multi-grain bread (1 large loaf)
2 cups organic milk
1 tsp poultry seasoning
1 tsp sea salt
1/4 tsp celery seed
1/4 tsp sage
1/8 tsp thyme
1/8 tsp rosemary
With a sharp knife or apple corer, core the apples. Scoop a small amount of the apples insides out (about 4 Tbsp per apple). Place these aside in large bowl. Place the apples in a baking dish with the bottoms down. In your large bowl add the bread. I suggest tearing the bread into pieces before doing this. Add the milk slowly while you squeeze the milk into the bread with clean hands. Add herbs in the same manner to ensure they mix properly in the bread. When all ingredients are completely mixed, evenly stuff each apple. Push the mixture firmly into the core area of the apples. Place foil over apples and bake at 350 for 20 minutes. Remove foil and continue to bake for another 15 to 30 minutes.
These recipes and my other blessings & rituals would be a great addition to your Book of Shadows!
10-15 Large heirloom tomatoes ('ugly' ones with multi colors work best)
1/4 cup Extra Virgin Olive Oil
2 Tbsp Apple Cider Vinegar
2 Tbsp dried Basil
2 tsp Sea Salt
2 tsp Rosemary
1 tsp Oregano
1/2 tsp Cilantro
1/4 tsp minced Garlic
1 medium onion
At each end of tomato cut the core or stem out approx. 1/4 inch deep. Slice tomatoes like an apple with at least 8 or more slices per tomato. Half the slices or quarter them for smaller bites. Slice onion in rings then into quarters. In large bowl place tomatoes, onions and pour over the oil and vinegar. Stir items well and until completely covered. In a small dish combine herbs and salt until well blended. Toss over tomato and onion mixture and still well. Let sit a minimal of 8 or more hours in the fridge before serving. This allows the flavors to really seep in. Still well before serving. **Note: Follow this same recipe, dice all ingredients and serve over warm toasted bread, top with grated parmigiana cheese.
Pumpkin Curry Soup
6 cups of fresh pumpkin (or canned pumpkin puree)
2 cups organic milk
2 tsp Curry powder
2 Tbsp brown sugar
1/4 tsp sea salt
1/4 tsp ground cloves
1/4 tsp cinnamon
In a saucepan add pumpkin and milk and place over medium heat. Stir the two till completely mixed. Begin to add the remaining ingredients. Continue to heat till on the verge of boiling, but do not boil. Turn burner on simmer, cover and allow to cook for approx. 20 minutes. Tastes great with bread & butter. Try serving it chilled on a hot sumer day.
Tasty Cukes
3 to 4 large cucumbers sliced
1/4 cup mayo
1/4 cup milk
1/4 tsp sea salt
1/4 tsp black cracked peppercorns
1 tbsp apple cider vinegar
1 small onion sliced
In a container place all ingredients, cover with lid and shake/mix well. Best served after they have sat overnight. Serve chilled. Add tomato slices for different flavor.
Fresh Corn Salsa
1 dozen sweet corn (cooked)
1 small onion (minced)
1 Tbsp Cilantro
2 tsp sea salt
1 tsp cracked black pepper
1/4 tsp chili powder
With a knife, slice the corn off the cob. Place cobs in your compost bin or set aside of farm animals, etc. Take the corn and add it a bowl, add remaining ingredients and stir well. Let sit 4 to 8 hours before serving for best results. Eat with tortilla chips or add to tacos or other dishes as a side.
Stuffed Apples
4 to 6 Ripe Red Apples (Organic Red Delicious work well)
16 to 20 slices of organic multi-grain bread (1 large loaf)
2 cups organic milk
1 tsp poultry seasoning
1 tsp sea salt
1/4 tsp celery seed
1/4 tsp sage
1/8 tsp thyme
1/8 tsp rosemary
With a sharp knife or apple corer, core the apples. Scoop a small amount of the apples insides out (about 4 Tbsp per apple). Place these aside in large bowl. Place the apples in a baking dish with the bottoms down. In your large bowl add the bread. I suggest tearing the bread into pieces before doing this. Add the milk slowly while you squeeze the milk into the bread with clean hands. Add herbs in the same manner to ensure they mix properly in the bread. When all ingredients are completely mixed, evenly stuff each apple. Push the mixture firmly into the core area of the apples. Place foil over apples and bake at 350 for 20 minutes. Remove foil and continue to bake for another 15 to 30 minutes.
These recipes and my other blessings & rituals would be a great addition to your Book of Shadows!
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