#salt pepper and oregano to taste

[dinosaurwithablog]

I made a bunch of homemade ricotta cheese so I decided to make stuffed shells with it because they are delicious 😋 I mixed the ricotta with an egg, freshly grated pecorino romano, parmesan reggiano, caciocavallo, asiago cheeses, and seasoning. I made a pot of marinara sauce using San Marzano tomatoes, fresh basil, oregano, minced garlic, parmesan reggiano rinds, bay leaves, salt and pepper. It was excellent!! 😍 I used pre-made pasta shells. I filled each shell with generous amounts of my cheese mixture and laid them on a bed of my delightful marinara sauce. I sprinkled freshly grated caciocavallo and parmesan reggiano cheeses on top and put it in the oven. What came out of that oven 40 minutes later was an incredible Italian dish, which I served with a tossed salad 🥗 I needed something to lighten things up and help all that cheese get through my digestive system 😉😁 Of course, I made garlic bread out of a wonderful, crusty loaf of bread. And as is my nature, I sprinkled freshly grated cheeses on top of the garlic bread. I can't wait to get hungry again so I can have some more. I love Italian food!!!! ❤️ It's such great food and it tastes sooooooo good!! 😁😍😋 in the words of Julia Child... bon appétit!!

[highfire3]

i think its supposed to be pureed, and there probably should be more than three ingredients if i cook this on a regular basis but its surprisingly not bad

6/10

[wizardcowpoke]

i need chicken souvlaki and a greek salad and a fresh ripe peach

[kennys-parka-jacket]

Tried a new recipe for egg muffins

Holy fuck these things are good

[killjoygem]

Made curry sauce tonight from scratch ish and I have to say that was easier than I expected

[bangjiazheng]

Classic Cheese Pizza 🍕🧀 Ingredients For the Dough: 3 1/2 cups all-purpose flour 1 tsp salt 🧂 1 tbsp sugar 1 packet (2 1/4 tsp) instant yeast 1 1/4 cups warm water (110°F/45°C) 2 tbsp olive oil 🫒 For the Sauce: 1 cup tomato sauce 🍅 1/2 tsp dried oregano 🌿 1/2 tsp dried basil 1/4 tsp garlic powder Salt and pepper to taste For the Toppings: 2 cups shredded mozzarella cheese 🧀 Optional: Parmesan cheese for garnish 🧀 Optional: Fresh basil for garnish 🌿 Instructions Prepare the Dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size. Prepare the Sauce: In a small saucepan, combine tomato sauce, oregano, basil, garlic powder, salt, and pepper. Simmer on low heat for 5–7 minutes. Set aside to cool. Assemble the Pizza: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Roll out the dough into a circle about 12–14 inches in diameter. Spread the prepared sauce evenly over the dough. Generously sprinkle shredded mozzarella cheese over the top. Bake the Pizza: Transfer the pizza onto the preheated stone or baking sheet. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Garnish and Serve: Let the pizza cool for a minute, then garnish with Parmesan cheese or fresh basil if desired. Slice and serve immediately.

pizza #cheesepizza #homemadepizza #pizzarecipe #cheese #pizzalovers #foodie #easyrecipes #deliciousfood

[thebisexualmandalorian]

I made beef stew tonight! It's incredibly good.

I glanced at a few recipes and listened to what the spirits had to say, and came up with this recipe:

Ingredients:

1.5 lb cubed stew beef 4 whole carrots, peeled and chopped into 1 inch pieces 3 sweet potatoes, peeled and cubed  1 lb button mushrooms, halved Olive oil

2 cups red wine ¾ cup balsamic vinegar ½ cup worcestershire sauce 48 oz beef broth 2 Tbsp minced garlic

⅓ cup flour

Salt, pepper, thyme, oregano, Cholula hot sauce to taste

Instructions:

Preheat oven to 450F.  Oil the bottom of a roasting pan, and lay out the beef, carrots, sweet potatoes, and mushrooms.  Roast for 40ish minutes, turning as needed to brown all sides.

Put everything in a large stock pot, then pour red wine into hot roasting pan, scrape off browned bits, and then pour into stock pot as well.  Add other liquids and garlic.  Whisk in flour.  Season with salt, pepper, thyme, oregano, and hot sauce to taste.  Cook, stirring occasionally, for about 2 hours, until sweet potatoes are cooked through.

Serve hot.

[bunjywunjy]

RECIPE BOOK- Black Beans and Rice

you will need-

a pot of precooked rice (any kind, I'm not your dad)

1 small/medium white or yellow onion, diced

1 green bell pepper, diced

olive oil

6 cloves garlic, minced

2 15oz cans black beans, WITH liquid

3/4 cup water

2 tsp oregano (heaping)

1/2 tsp sugar

4 tsp sazon (heaping) (if you don't have it there are recipes online for how to make this blend, if you're using the kind that comes in packets then use 2 packets)

2 tbsp cider vinegar

salt to taste

In a large saucepan, saute the green bell pepper and onion together in the olive oil until the onion is fully translucent and the pepper is soft. stir through the garlic for about 30 seconds until fragrant, then add the beans and their liquid, water, and vinegar, then mix in the spices. simmer for an hour or two until the beans have a thick, gravy-like texture. add salt to taste and serve warm with your rice!

[cravefoodie]

🌮🎉 Birria Enchiladas 🎉🌮

Ingredients:

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 chipotle pepper in adobo sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

For the Enchiladas:

12 corn tortillas

2 cups shredded cheese (such as Monterey Jack or cheddar)

1/2 cup chopped fresh cilantro

1/2 cup chopped red onion

Lime wedges for serving

Instructions:

Prepare the Birria:

In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.

In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.

Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.

Pour the blended sauce into the pot with the beef. Season with salt and pepper.

Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.

Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.

Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.

Bake the Enchiladas:

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Serve:

Garnish the enchiladas with chopped fresh cilantro and red onion.

Serve with lime wedges on the side.

Enjoy your delicious Birria Enchiladas! 🌮💥

[fuckingrecipes]

How do I make mindblowing spaghetti sauce? I have been gifted a fuckton of homemade canned tomatoes and nothing but time this weekend.

Do the tomatoes have skin? If so, you'll need to dump them into a bowl and remove the skin by hand. Tomato skin in sauce is no bueno.

Are your tomatoes whole? If so, you'll need to quarter them & remove the seeds & goo in the middle.

Is there lots of excess water around your tomatoes? Drain that out.

If your tomatoes have already been deskinned, seeds removed, drained and quartered; proceed to next steps.

If you want a finer sauce (less chunks), crush or dice the tomatoes now.

--

Make sure your pot is big enough to handle ALL the cans of tomatoes you'll be using at this time. For the sake of being easier to handle, I recommend no more than 3-4 cans/mason jars at a time in the pot.

For each can of tomatoes, get yourself 1 small-to-medium onion, and a couple cloves of garlic.

Chop all the onions. Crush & chop OR mince all the garlic.

In a saucepan, burner set to 'high', add enough butter that you can lean the pot around and coat the bottom. Let it melt completely.

Dump in all your onion.

Stir the onions around constantly, mixing and flipping them over until all the onions are starting to turn just thoroughly translucent, but not quite turning brown yet. (If they start to turn brown, turn the heat down a little)

Once they're translucent, push the onions to the side so you have some of your pan-bottom showing and dump your garlic in. Smush it flat-ish so most of the garlic is touching the pan. Leave it there until the bottom of the garlic is turning brown, then mix it all into the onions.

Immediately dump in all the tomatoes you used to make those onion calculations earlier. Toss in some red pepper flakes (use your own judgement here.)

For each can of tomatoes, add about 1-2 ounces of vodka or rum. (there are a lot of amazing, rich tomato flavors which can only be revealed using alcohol, and not oil or water)

For each can of tomatoes, add roughly 1 tsp of salt, if they weren't canned using salt.

Turn the heat down to 'low' and let it simmer (stay on the heat, producing lots of steam but few, if any, bubbles) for about 5 minutes.

At this point, you can add your herbs.

You want: Basil, Oregano, Thyme, Savory, Majoram, and Sage. Many Italian Seasoning or Mediteranean Seasoning blends will have them.

You can choose to use all of them, or only what you can find. For a cheap and tasty blend, Badia Italian Seasoning Blend is easy and works well.

Personally, I think a little bit of nutmeg, sumac, and sesame seeds is also lovely but it's not "traditional" Italian. A "Za'atar" spice blend should have the sumac with oregano and thyme if you can't find it as a standalone spice.

You can also track down fresh herbs, make a big herb bundle tied with string and dump it in your sauce to simmer, instead of using the dried flake stuff. Or do some fresh, some dried.

Your sauce will be looking 'wet' or 'liquidy' at this point, and will likely have tomato chunks still. You can use a potato masher to crush the tomato chunks if you want, but it's not required.

Let it keep simmering on 'low' in 5-minute increments to evaporate water off. Remember to stir every time you check the pot. It may take 30 minutes to reduce down to a thick 'sauce' texture, if there was lots of water in your tomatoes.

When the sauce consistency starts to look 'saucy' and thicker, check and stir more frequently. Babysit the pot.

Taste the sauce! Add salt to taste. (About 1-2 tsp at a time, mix thoroughly, re-taste, & repeat until it tastes great.)

TIPS:

Keep an eye and nose on your sauce at all times, especially if it's in its thicker stages. If it seems to be burning AT ANY TIME, immediately take it entirely off the heat and stir rapidly to cool it! The smell should always be 'stewing tomatoes and herbs' not 'burning or roasting'

--

If you want your sauce to have a 'brighter/fresher' tomato flavor, make sure to strain as much liquid out as you can before starting, so you don't have to cook the tomatoes as long.

If you like the savory 'cooked/stewed' tomato more than you like the fresher 'uncooked' tomato flavor, then leaving more water in the beginning will make a longer cook time, and more thoroughly stewed tomato.

If you don't have hand-canned tomatoes, you can also use canned tomatoes from the store.

[foodshowxyz]

Home baked calzone

Ingredients:

For the Dough:

500 grams of all-purpose flour, plus extra for dusting

1 teaspoon of salt

7 grams of instant yeast (1 sachet)

1 tablespoon of olive oil, plus extra for greasing

300 ml of warm water

For the Filling:

250 grams of ricotta cheese

100 grams of mozzarella cheese, shredded

50 grams of Parmesan cheese, grated

100 grams of cooked ham, diced

2 teaspoons of dried oregano

Salt and pepper to taste

Optional: other fillings like sautéed vegetables, cooked sausage, or pepperoni slices

For Brushing:

1 egg, beaten

A pinch of salt

Sesame or poppy seeds (optional)

For Serving:

Fresh basil or parsley, chopped

A handful of cherry tomatoes, halved

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the flour and salt.

In a separate bowl, mix the yeast with warm water and let it sit for a few minutes.

Make a well in the center of the flour and pour in the olive oil and yeast mixture.

Gradually mix the flour into the wet ingredients until a dough begins to form.

Knead the dough on a floured surface for about 10 minutes, or until it's smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

2. Prepare the Filling:

In a bowl, combine the ricotta, mozzarella, and Parmesan cheese.

Add the diced ham and oregano, then season with salt and pepper. Mix well.

3. Assemble the Calzones:

Once the dough has risen, punch it down and divide it into 4 equal pieces.

On a floured surface, roll out each piece into a circle about 20 cm in diameter.

Spread a portion of the filling on one half of each circle, leaving a margin around the edge for sealing.

Fold the dough over the filling to create a half-moon shape. Pinch and roll the edges together to seal.

Transfer the calzones to a baking sheet lined with parchment paper.

4. Prepare for Baking:

Preheat your oven to 220°C (428°F).

Brush the tops of the calzones with the beaten egg. Sprinkle with a pinch of salt and seeds if using.

With a sharp knife, make a few small slits on the top of each calzone to allow steam to escape.

5. Bake the Calzones:

Bake in the preheated oven for 15-20 minutes, or until they are golden brown and the filling is bubbly.

[what-even-is-thiss]

Toast dried chilis like California chilis or something in the oven for like 3 minutes at like 350-400 F or something or until they’re fragrant then remove the pith and seeds and stems maybe leave some of the pith if you want it more spicy idk then pour some boiling water over them and let them soak in the hot water for 1-3 hours and then put them in a blender with the water you soaked them in then you’ve got a sauce pot right you put the blended chiles in there with some tomato sauce or paste and some water idk depends on how thick you want it and then you add a generous amount of cumin, oregano, garlic powder, salt, and pepper to it and simmer for like 10 min

You can freeze that in like 1 cup measurements in cups or bags or something. Makes for easier prep later.

Now what you do next is you get chicken thighs like enough for 3-4 people or more idk you might want leftovers, you cook the chicken in salted water or broth in a wide pan until they’re cooked through and then you shred the chicken with a fork and then you add the sauce and cook off almost all of the remaining liquid and then you make tacos out of that and it tastes really good

[beautyandlifestyleblog86]

Lemon-Herb Roasted Chicken With Roasted Vegetables

Ingredients:

- 1 whole chicken (3-4 lbs)

- 2 tablespoons olive oil

- 1 lemon, zested and juiced

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1/2 teaspoon dried thyme

- Salt and pepper to taste

- 1 pound mixed vegetables (carrots, potatoes, Brussels sprouts)

- 2 tablespoons olive oil (for vegetables)

- 1 teaspoon dried rosemary

- 1/2 teaspoon dried thyme (for vegetables)

- Salt and pepper to taste (for vegetables)

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Rinse the chicken and pat it dry with paper towels.

3. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.

4. Rub the mixture all over the chicken.

5. Place the chicken in a roasting pan.

6. Toss the mixed vegetables with olive oil, rosemary, thyme, salt, and pepper.

7. Arrange the vegetables around the chicken in the roasting pan.

8. Roast for 1 hour or until the chicken is cooked through and the vegetables are tender.

9. Let the chicken rest for 10 minutes before carving.

This meal is packed with protein, healthy fats, and essential vitamins and minerals, including zinc and glutamine. It's a delicious and satisfying way to support your gut health.

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

-----------------------------------------------------------------------------------------------------------

Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[ich-bin-der-baer]

German Vocabulary: Herbs and Spices

der Anis -- anise; aniseed das Basilikum -- basil das Blatt (pl. die Blätter) -- leaf (pl. leaves) der Bund -- bunch der Cayennepfeffer -- cayenne die Chilischote -- chilli pepper das Currypulver -- curry powder der Dill -- dill die Fenchelsaat -- fennel seed die Flocken (pl.) -- flakes das Gewürz (pl. die Gewürze) -- seasoning; spice der Ingwer -- ginger das Kardamom -- cardamom der Kerbel -- chervil die Knoblauchzehe -- garlic clove der Koriander -- coriander; cilantro das Kraut (pl. die Kräuter) -- herb das Lorbeerblatt -- bay leaf der Meerrettich -- horseradish die Minze -- mint die Mischung -- mixture; blend die Muskatnuss -- nutmeg die Nelken (pl.) -- cloves der Oregano -- oregano das Paprikapulver -- ground paprika die Petersilie -- parsley der Pfeffer -- pepper der Piment -- allspice der Rosmarin -- rosemary der Safran -- saffron das Salz -- salt der Schnittlauch -- chives das Senfkorn (pl. die Senfkörner) -- mustard seed der Sternanis -- star anise der Stiel (pl. die Stiele) -- stem der Thymian -- thyme die Vanille -- vanilla der Zimt -- cinnamon

garnieren -- to garnish mahlen -- to grind reiben -- to grate salzen -- to salt würzen -- to season

aromatisch -- aromatic bitter -- bitter frisch -- fresh gemahlen -- ground getrocknet -- dried mild -- mild roh -- raw scharf -- hot; spicy süß -- sweet zart -- delicate

(die) geheime Zutat -- secret ingredient (die) Prise Salz -- pinch of salt der Salz-/Pfefferstreuer -- salt/pepper shaker nach Belieben -- to taste; as desired

[elminx]

Kitchen Witch Recipes: A Harvest Soup Ritual

With this recipe, I use a different technique than usually applied to kitchen magic (where you apply an individual intention to each ingredient). Instead, the ingredients in our soup are stand-ins for the abundance/wins we have experienced over this growing season. This isn't so much a creation spell as it is an acknowledgment ritual.

As this recipe is written, we are using five main ingredients in this spell; to begin, you should sit down and determine five wins you have had over this harvest season*. These can be big wins like buying a house or getting a new job or smaller wins like getting outside to walk for your stupid mental health on most days. You will want to connect each of your five wins to one of our five ingredients: onion, celery, garlic, apple, and potato. This can be done arbitrarily or with intense purpose as you see fit.

*Whatever that means for you.

This ritual is quite simple. After you have set up your kitchen space as you like to for magic, you begin by becoming better acquainted with your ingredients. As I clean and prepare each of my five ingredients, I like to speak to each and talk about the win that they represent. I use my voice to connect my ingredient with the gratitude that I feel for what has gone my way. You can carve into your ingredients with a pairing knife to write out your win or use sigils during this time. If you do energy work, you can fill the produce with gratitude or your heart's energy. This is the main working of this spell and where you should be spending the most time.

Because we will blend this soup, you do not need to cut your produce into any particular-sized pieces. It helps to cut into equal-sized pieces, but this is unnecessary.

Note here: do your apples last if you are carving into your produce since they will oxidize and turn brown, which is unpleasant

From here, you can continue onwards to make your soup. You can add any kitchen magic here that you like to use in your practice. I like to stir my soup in a clockwise motion since this is a positive working, but this is, of course, up to you. I continue to speak words of gratitude over my soup as I prepare it and I thank each ingredient as I introduce it into my soup. Do what feels right for you here.

When it comes time to blend the soup together, say something like, "As I blend these moments of achievement together, I acknowledge how far I/we have come." As the soup is being served, I might say, "I serve up our past blessings to fuel me/us for future wins."

You will need:

1 Large Yellow Onion

2 stalks Celery

Garlic to taste (I used six to represent abundance)

2 large yellow or red potatoes (or 1 Russett)

2 large or 3 small red apples (pick the ones you like)

Herbs to taste (use what you have)*

A blender, immersion preferably

Salt, pepper

Cooking oil (I use butter)

4 cups Broth (vegetable or chicken) plus two cups water

Parmesan cheese (optional)

Heat oil, add all the produce except your garlic, and slowly cook on moderate heat until the onion is translucent, and the produce has reduced in half - this should take 10-15 minutes. Salt moderately during this step to bring out the flavors and cleanse your ingredients.

Add in your chopped garlic and cook until fragrant

Add in your spice, broth, and water, and bring to a boil

Decrease to a light simmer and cook for 30 minutes

Blend until smooth; Salt and Pepper to Taste

Top with parmesan if using, and serve with a crusty loaf of bread

I don't peel my produce for this soup, but you can do it if you prefer. If you like a chunkier soup, you can blend half of it and return it to the pot. I imagine a dollop of pesto would be amazing on top, but I haven't tried that yet.

*You can spice this soup in any way you prefer for a vegetable soup. My partner and I make a spice from our farmshare herbs (basil, rosemary, thyme, oregano, sage, and savory) that is lovely on vegetables, so I use that. Any Italian blend will work. You can easily add additional intentions into this soup if you wish with your herb choice.

What I like about this ritual is that it is a great way to include other people who may not think magically in a ritual without it being too over the top. To include your entire household in this, you can choose 5 wins for your household and assign one to each ingredient. The carrots could be "Dad's raise" and the potatoes "Jimmy's Straight A's in Allegbra". If you are focused on your wins, the soup should be shared with you and your spirits; if you are focused on your family's wins, share it with the whole family.

This is, as usual, meant to be a starting point for a ritual - you should add your magic in any way that makes sense for your practice. You could adapt this idea by applying it to a different meal. I suggest using late-season/harvest ingredients for this, whatever you make, as that best aligns with this ritual's concept.

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