#water saute

[fuzzy-little-wormi-guy]

My recipe...

I wish every trans person a belly full of delicious soup

[drunkens-cosplay-and-art]

Instant Pot Spaghetti Squash Primavera You can use your Instant Pot to steam a spaghetti squash and create a colorful meatless dinner in about an hour.

[kitsunekrush]

Summery Shrimp with Pesto Serve this sauteed shrimp over angel hair pasta when your zucchini and basil plants are at their peak in July and August. 2 tablespoons water divided or as needed, 1 cup firmly packed fresh basil leaves chopped, 1 teaspoon minced garlic or more to taste, 1/2 package angel hair pasta, 2 small zucchini sliced 1/2-inch thick or more to taste, 3/4 pound large shrimp peeled and deveined, 2 tablespoons butter, 1 large clove garlic minced, 2 tablespoons olive oil, 1/4 teaspoon salt or more to taste, 6 scallions thinly sliced green and white parts separated, 1 tablespoon lemon juice or more to taste, 1/8 teaspoon ground black pepper or more to taste

[harrisonkenny]

Soup - Chinese Tomato and Egg Soup Just saute tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil to make this soup that's common in South China.

[churchofthecomet]

when i was in high school i would frequently pour a bunch of frozen peas in a mug and eat them still frozen. i didn't have an eating disorder or anything i just REALLY liked frozen peas.

anyway if you wanted to get a similar nutritional profile as the right-hand meal, you could make aloo matar instead. it will require more effort but taste way better.

the bigger point here is: if you're eating like 1500-2000 calories in a day, there's no reason to shoot for 300-cal meals. that's 5 or 6+ meals per day. 300 cals is a snack, or part of a meal. not an entire breakfast, lunch, or dinner.

what the fuck is the second meal..yeah i'm def eating the crackers and candy if you're giving me plain white bread sorry

[umanta]

hey hey hey, don't cry. Spinach and walnut pesto, okay?

[foohgawz]

Instant Pot Spaghetti Squash Primavera - Fruits and Vegetables

[smashorpass50plus]

Hi it's starting to get cold in the northern hemisphere so yall are getting a soup recipe. this cost roughly a dollar or two per cup.

Ingredients

Bell pepper

Yellow or white onion

Garlic

1 or 2 winter squashes

Sour cream (for garnish. Sub for coconut cream if you don't like it)

Coconut milk

4 c water or broth of your choice (chicken or veggie recommended)

Seasonings. Important is cumin and chili pepper of your choice. I used curry powder and paste, cumin, Mexican chili powder and ginger. Salt and pepper are really good and bring out the taste. Msg can add in umami if you want it.

I also recommend having a crusty bread like a sourdough to go with this.

Dice squash and put into bowl. Dice onion and pepper.

Add onion and pepper and garlic into a large pot with a knob of butter. Sautee 2 mins

Season the hell outta your squash cubes. Add them to the pot and Saute like 3 mins or so until the edges soften a slight amount.

Add your water/broth and coconut milk. Boil.

Reduce to simmer. Cover with lid. Stir every so often to check doneness. (about 30 mins)

Once soft take off the stove and allow to cool ~20 mins until you wouldn't get burned it if splashed on you. Either blend in a stand blender or use an immersion blender until smooth. If it's too runny, soft boil in the pan until thicker.

Serve with scallions cilantro or sour cream (my fave)

These can freeze for up to 2 months if cooled before freezing to prevent freezer burn.

[honnelander]

You know what I was thinking about? reader decides to make Sanji(thr rest of the crew are sleeping, and since she always helps him with the dishes they're always the last ones) she decides to make him her favorite desert from back home. She's not a great cook like Sanji, but she made with such love and care(plus it's really good) that he can't help but be with heart eyes all the time. What do you think?

hiii i loved this request! here is how go fish! Sanji would react to reader making him her favorite dessert:

(once again i get carried away lol)

masterlist

"What's your favorite dessert?" you ask, completely out of the blue one night.

Sanji blinked a few times, trying to focus and gather his thoughts at your sudden question.

It was a typical Tuesday night on the Going Merry, where both of you were doing your unofficial nightly ritual of washing the dishes together after Sanji had served everyone another delicious evening meal, when you had broken the comfortable silence with your seemingly random question.

The blonde cook frowned slightly at the soapy sink water, sponge in hand as he continued scrubbing the saute pan. "Uh- I'm actually not too sure, love," he answered, rinsing off the pan with clean water before handing it over to you. "Why?" he asked, quirking an eyebrow slightly as he casted you a curious glance.

You took the dripping pan from him, shrugging. "Just curious," you hummed. "I like knowing things about you."

Sanji felt his heart flutter at your kind words as the corner of his mouth twitched upwards. "Ah, you're too kind to me Missus." He licked his bottom lip, trying his best to contain his ever-growing smile as he washed a plate. "What about you?"

"Huh?" You asked, drying the pan, like you snapped out of a daze.

Sanji had a full-blown smile now, laughing slightly. You were too cute for your own good. "Dessert," he replied patiently. He turned his head to look at you, bumping his hip with yours as he asked, "What's your favorite dessert?"

Now, sometimes Sanji couldn't help it. He just had to flirt with you. Sometimes you just made it too easy for him.

And damn if you didn't look cute when you blushed.

He leaned in towards you, his voice dipping lowly as he nearly purred, "Anything you see right now?"

"Well-" you sputtered, face turning scarlet as you nearly dropped the pan. "I, uh, I'm full. Actually."

Sanji tried his best to suppress his smile at your adorable antics as he resumed cleaning the plate in his hand. "Oh?"

"Yeah," you replied quickly. After a moment, you placed the dry pan on the dish mat. "But, um, maybe later?"

At your unsure question, Sanji felt his ears literally perk up as he repeated, "Later?"

He couldn't help it, his thoughts were running wild at the thought of you actually picking up what he was putting down. Was this really happening?

"Uh, yeah," you said, your reply sounding more like a question than an answer. You took a deep breath, your voice sounding more sure as you said, "Yeah. Later." You locked eyes with his surprised ones. "Come back here later. At midnight."

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

In his quarters, Sanji was wide awake. Laying on his bunk, he stared up at the ceiling as he mindlessly played with the cap on his lighter.

Click.

Were you serious? Did you actually ask him to meet up for a late-night rendezvous? Ahem- 'dessert'?

Click.

Ever since Nami had called him out on his, uh, crush on you, he was ashamed to admit that he found himself dreaming of something like this happening between you both for a while.

Click.

He liked to tease and flirt with you whenever he felt like it, loving the way you would just get so shy around him all of a sudden. It was just too cute for words. He was perfectly content at the moment with watching you from afar, when you were off in your own world, not realizing the beauty you emanated from purely existing.

And now you had picked up on his innuendo and were actually scheduling a meet-up?

Click.

Sanji could practically feel the nerves on his skin tingle from excitement, his heart beating faster than normal.

He's never actually had a woman return any kind of affection for him before, and if he laid here in bed any longer he felt like he was going to combust.

Clink. Sanji snapped his silver metal lighter shut as he sat up in bed, immediately finding the clock on the wall to read the time:

11:40

Ugh. It wasn't 12 exactly, but he simply couldn't just wait in his room any longer. It'd been hours since you both had finished up the dishes and these few hours of waiting had been absolute torture.

He got out of bed, wearing his usual pants and blue-striped button-down with a tie, even his shoes were on still, as he pocketed his lighter deciding to just go wait for you in the kitchen. You were pretty adamant about the meet-up time being 12 exactly, but he simply couldn't wait any longer.

Quietly, he opened the door of his room and carefully made his way towards the kitchen, trying to be as silent as he could. The ship was practically pitch-black since it was basically the middle of the night, but the closer he got towards the kitchen, he saw that a few lights were already on.

"Shit," he heard your whispered hiss. "I thought this would look better...oh my god. What if he hates this?"

His brows furrowed. Were you talking about him? Hating something you had done? He couldn't ever imagine that happening.

When he made it to the kitchen, the sight he was greeted with brought a smile to his face. There you were facing him, hunched over a whimsically decorated pink, yellow, white, and red cake, your face scrunched up in concentration, and the kitchen looking a bit of a mess.

As cute as the sight was, he couldn't help but be completely confused at what was going on. Didn't both of you just clean this entire kitchen only a few hours ago?......did you even go to bed at all?

This certainly wasn't the, uh, rendezvous he was expecting, but this was somehow better. He never knew what to expect with you and he loved that.

"Y/n?" he called out quietly.

You flinched at the sound of his voice, immediately straightening up, your eyes full of shock and surprise. "Sanji!" You put a hand over your heart. "Geez, you scared the hell out of me." You frowned slightly. "You were supposed to be here at 12."

The blonde cook took a couple of steps towards the counter, placing his hands on the edge as he leaned forward against it, examining the disarray before him, a small confused smile on his face. "What's going on here?"

"Um, well," you rubbed the back of your neck. "I wasn't quite ready yet...and I thought this would all look better...but, surprise..." you trailed off a bit lamely, slowly opening up your arms with an embarrassed smile.

Sanji cocked his head to the side. "Surprise for who?"

"You."

Now he was really confused. "Me?"

"Yeah." You were quiet for a moment, taking a deep breath and looked up at him, your expression soft and tender. "Happy anniversary Sanji."

"Well- I," Sanji stuttered. He was so terribly confused what you were on about but your expression didn't change. It was like you were waiting for him to realize what you were talking about. He let out a small breath. "I'm sorry, y/n. What are you talking about, sweetheart? What anniversary?"

Was he already dating you and it was an important anniversary for you both? Was he dreaming?

"Well, technically it's not your anniversary yet. But at midnight, it will be. It'll be ten years to the day..." you trailed off, looking down at the cake you made.

Ten years?

Suddenly, it all made sense to him. Everything. It was his ten-year anniversary....of being saved from that rock he was stranded on, with Zeff. The day that he would count as one of the happiest and hardest days of his life simultaneously.

He swallowed hard, trying to keep his voice from wavering as best he could. "Ten years from he day I was saved..." He took a steadying breath as he looked at you.

As hard as the day was for him, he couldn't believe that you actually remembered the date. He had told you part of his horrible back story months ago when he had met you, right around the time when he told Luffy that story. Never did he think that you would do so much as to even remember the month and day of when he had gotten saved. The day he got a second chance at life.

"You remembered?" he asked incredulously.

"Of course I did," you say simply, not offended by his question at all. You looked at him with a small smile, a twinkle in your eye. "It's the day that saved your life." In a quieter tone, you looked back down at your cake, a hint of embarrassment in your words, "If this day didn't happen ten years ago, I never would've met you. And I can't imagine never meeting you."

Sanji felt frozen in place as he stared at you. He felt his heartrate skyrocket.

But you weren't done with your sweet words. "Whenever you talked about that time in your life, you're always so sad over it. And rightfully so!" you quickly added, looking at him, your face flushing slightly. "But I don't want you to be sad over it anymore. So I figured I would make you your favorite dessert and surprise you with it so we could celebrate this day together but..."

You never told me what your favorite dessert was, were the unspoken words that hung in the air.

Truthfully, he wasn't a huge dessert person so he truly didn't have an answer when you had asked earlier but that didn't mean he didn't know a few desserts or two. He quickly scanned over your baked creation, looking at the details more closely and a smile twitched on his face when he realized the kind of cake you made.

"Is that a strawberry lemon cake?" he asked, his crooked smile growing wider when he saw your eyes light up.

Instantly, you looked up at him, immediately making eye contact with him, your face full of surprise. "Y-yes! It is...how'd you know..?"

"Ah, don't you know who you're talking to? The greatest chef in all of the four seas?" he asked playfully. "I know a strawberry lemon cake whenever I see one." Seeing the pair of forks and small plates you had already set out for you both, Sanji reached for a fork, looking at you with a raised brow. "May I?"

"Of course," you quickly nodded, gesturing for him to dig in.

As he took a forkful off the edge and put the dessert in his mouth, the sweetness and flavors immediately dancing on his tongue, you told him something sweet as he tasted something sweet.

"This is actually my favorite dessert," you admitted. Playing with hem of your apron (which he noted you looked so adorable in), you looked at him full of apprehension. "Do you like it? I think I could've done a better job..."

"This is the best thing I've ever tasted," he said without thinking.

And was he lying? Absolutely not. Since he was a cook, he was accustomed to so-called 'perfect meals' and all other 'amazing' creations. But this? A sweet cake made with love that was actually good? It was the truth: this was the best thing he'd ever had and he now had a favorite dessert, your strawberry lemon cakes.

"Ah, you're just saying that..."

"I'm serious." Sanji straightened up. "Something as good as this, made with love by you? And for such a...special occasion? I'm serious, y/n." He made sure he locked eyes with you, hoping you could feel everything he was feeling. "This is truly, the best thing I've ever had."

At his genuine compliment, he saw your apprehension melt away, that look being taken over by a look that radiated happiness. You were beaming. "Aw, Sanji," you said bashfully, waving him off slightly, a slight dusting of pink on your cheeks. "Well, thank you."

As he slowly made his way around the counter to be closer to you, he asked, "Wanna tell me how you made this incredible creation, Missus? I've never made one before."

At the opportunity to teach the Going Merry's chef something about food, an excited smile broke out across your face as you started explaining how you made your favorite dessert, launching into an animated explanation.

Once he was on the same side of the counter as you, practically a foot away but wanting to be closer, needing to touch you in some way but holding himself back, he listened to you explain every detail to him with a full feeling in his heart and a soft smile on his face.

Never before had someone done such a sweet and kind act for him, trying to help him heal from one of his traumas, but here you were, up all night practically so you could surprise him. The longer he looked at you, the more certain that yeah, Nami was right. He didn't like you as a friend. He liked you much more than a friend should.

He had feelings for you.

taglist: @mischiefmanaged71 @smolracoon25 @smol-book-nerd @shuujin @amanda08319 @nimtano @your-platonic-gay-lover @lovelymrvl @whiskeypowder @jovialcat123 @xtigerlily @shadowwolf1864 @quixscentsposts @guidingstarsstuff @ateliefloresdaprimavera @chexmixtrys @princettecharlie @amitydoodlez @the-maladaptive-daydreamers @abracarabbit @commanderfreethatdust @lordbugs @sweet-little-nothings @geisterfvhrer @kenkenmaaa @dazaisfavgf @fan-goddess @shadydeanmuffin @cherrypie5 @sauceonmyshorts @hhighkey @gimmebackmyskeeball @he4vens-ang3l @selcouthaesthetics @sapphireonline @dory-98 @redskull199987 @teenyforestfairy @acupnoodle @strwberryii @luna0713hunter @tinydonkeysforlife @rand0m--fangirl @stevenknightmarc

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

(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 in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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

I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

[spacelazarwolf]

avi rates jewish foods

difficulty scale i'll rate these on a scale from 1 to 4, 1 being beginner friendly and 4 being difficult. (i'm not going to rate any recipes that are like ridiculously difficult bc the point of this project is to encourage more ppl to cook these recipes!)

to determine difficulty, i'll average these four categories:

how much active work? (chopping veggies, breading meat, making dumplings, kneading bread, etc.)

1 - little to none; this would be easy to throw together at the last minute or if you need to just toss something in the slow cooker. 2 - some; the recipe did require some time to prep the ingredients but it would be fine for an average weeknight dinner. 3 - a fair amount; a little too taxing to make every night, but i'd make a recipe like this once a week for a nice shabbat dinner. 4 - a lot; this required a lot of work, and i'd probably only do it for special occasions like high holy days or seders.

how easily can you get the ingredients? (i'm working under the assumption that you have access to a grocery store. i'm in the us so that's my frame of reference but ymmv)

1 - i was able to easily find all the ingredients in my local grocery store. 2 - i was able to find almost all the ingredients in my local grocery store; there were one or two specialty ingredients that i needed to get at an international market or order online, but hypothetically you could make it yourself or substitute it for something easier to find and it would not affect the recipe. 3 - i was able to find some of the ingredients in my local grocery store; there were several specialty ingredients that i needed to get at an international market or order online, and technically you could make it yourself or substitute it for something easier to find but it would probably be more difficult and would likely affect the recipe. 4 - i had to get several specialty ingredients at the international market or order online; you might be able to make it yourself or substitute for something easier to find, but it would be very difficult and definitely affect the recipe.

what kind of cookware do you need? (i'm considering "the basics" to be: a pot and pan, spoon, knife, stove/oven)

1 - just the basics. 2 - would be easier with one or two specialty utensils but you can still make it without. 3 - probably need one or two specialty utensils to make it correctly. 4 - you definitely need specialty utensils to make it correctly.

what kind of kitchen skills do you need?

1 - can you boil water? can you chop a vegetable? you can make this. 2 - would be helpful to know some basics (knife skills, sauteing, etc.) 3 - you need to know some intermediate skills (frying, basic bread making, etc) 4 - you need to know or learn some fairly advanced techniques.(higher level bread making, special techniques that apply to the recipe, etc.)

personal rating

1 - did not like, could not finish it. 2 - it was ok, but i wouldn't eat it again. 3 - good, i wouldn't go out of my way to make it again, but i would happily eat it if someone served it to me. 4 - really good, i would make this again. 5 - excellent, i am adding this to my regular rotation.

[najia-cooks]

[ID: Two photos of a saucy dish in a bright blue serving vessel with offset lid. End ID]

Blueberry-leek tajine

A typical Moroccan spice profile and cooking method with an unusual flavor combination. Slow steam cooking brings a hint of sweetness out of the mild, earthy leeks and rutabaga; blueberries cook down to a deep, jammy tartness; fennel and mint add sharpness and complexity. The result is a surprising, well-balanced dish that pairs well with a crusty Moroccan bread, or may be served as a side with seitan lamb chops.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

Serves 2-3.

3 leeks

1/2 rutabaga, halved and cut into wedges

1 red onion, cubed

4 cloves garlic, chopped

1/2" chunk ginger, peeled and minced

1 tsp table salt

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp ground turmeric

1/4 tsp ground fennel

1/4 tsp ground allspice

1/4 tsp ground paprika

3/4 cup blueberries

2 sprigs fresh mint, roughly chopped or torn

1/4 cup (60mL) good olive oil

Instructions:

1. Prepare leeks by chopping off the root end and the tough dark green upper leaves; reserve the latter for a saute or to boil for stock. Cut the remaining white and light green portion of the leek in half lengthwise, and in half or thirds widthwise. Soak in cool water while you prepare the rest of the vegetables to remove dirt.

2. Halve a rutabaga lengthwise (through the root) and reserve half for another use. Halve the remaining half again widthwise and peel, then cut into large wedges. Cube the onion and chop the garlic.

3. Add onion, garlic, ginger, and a large pinch of salt to the bottom of a tajine, Dutch oven, slow cooker, or heavy-bottomed pot. Arrange rutabaga and leeks on top of the aromatics.

4. Sprinkle salt and spices over the rutabaga and leeks. Drizzle olive oil over top. Slowly add about 1/2 cup (120mL) water over top (so as not to rinse off all the spices).

5. Heat pot on medium low, or as necessary to maintain the water at a very low boil. Cover and let cook without stirring until the leeks and rutabaga are almost finished cooking, 1-2 hours. Occasionally use a spoon to pour broth from the bottom of the pot over the vegetables.

6. Add blueberries and mint, and, if necessary, a little bit of water. Cover and continue to cook until blueberries, rutabaga, and leeks are very tender. Taste and adjust salt.

[callmearcturus]

Recipe: Garlic Cream Chicken

this is like mostly for my reference bc my mother just told me "I don't care what you have to do, put this recipe down somewhere so you remember" so that is what I am doing

ingredients:

chicken (breasts for ease, thighs for flavor, doesn't matter)

fresh thyme

lotta garlic

garlic Better Than Bullion

white rice

green beans

regular whipping cream

what to do:

Throw rice into rice cooker, set it and forget it.

Season the chicken with seasoning salt and garlic powder. Oil the saute pan and put it on medium-high, put the chicken in, leave it the fuck alone until that side gets that maynard reaction going on. Flip the chicken, turn the heat down to medium.

Dice up a lot of garlic cloves. Looking for probably around 3 aggressive teaspoonfuls.

Once the chicken is maynard-y on the other side, remove from pan and put aside to rest.

Add some oil to the pan, scrape up the fond, add in the garlic and cook for like 2 or 3 minutes, don't let the fucking garlic burn, nothing is worst.

Add like a teaspoon of garlic BTB and like a cup of water. Toss in some sticks of thyme, let that simmer down.

Prep the green beans to your liking, either by doing a steam or just nuking them in the microwave for a bit, don't overcomplicate it.

Once the stuff in the pan tastes super good, add in the whipping cream at the edge of the pan to avoid curdling. I had the tall narrow carton, I added like a third to a half of that. Sauce shouldn't be too pale, it'll lose the flavor. Better to taste test then add more cream if the sauce is too aggressive than to add too much at the start and ruin the sauce.

TAKE OUT THE THYME STICKS DO NOT FORGETTTTTT

Slice the chicken. Add the chicken and all the juices from it sitting into the pan, leave it on medium-low. Let everything warm up in the sauce. Add some parm if you feel like it but not too much or the sauce will break.

Plate up, cheers.

[blacksapphrodite]

🍅 Tomato Magic for Love and Prosperity ❤️

Like most everything I cook, this sauce gets the magic treatment. It makes adding magic to other meals I cook during the week a breeze! I always make this in the slow cooker on a weekend when I can babysit it. Sauces like this should be cooked low and slow, and it’s less likely to burn in a crock-pot. It can, of course, be cooked on the stove as well, but it requires a lot more monitoring. Whatever you use, treat this sauce like it’s your baby, and it’ll come out amazing. 

With the main ingredient in this sauce being, well, tomatoes, it lends itself very well to love and prosperity magic. Tomatoes are considered an aphrodisiac and are tied to Lady Aphrodite, the goddess of love and beauty.🩷 They’re also known to dispel negativity and bring wealth to the home. So this would be a good recipe to help inspire a happy marital home, or to serve on a date night, or bring about love or wealth in general! I like to think of it as a spell for a loving and prosperous home.💕 I use cans of crushed tomatoes, but you can use fresh as well if you have some nice ripes ones. My last attempt at fresh didn’t end well, but I’ll try it again soon and let you all know how it goes! Now let’s get to the actual recipe. 

Ingredients

2 large cans of crushed Tomatoes (prosperity, passion, love)

Garlic, minced and/or roasted* (love, purity, banishing negativity)

Water or Broth (about a can’s worth)

1 small can of tomato paste (guard against negativity) 

1 medium Onion, minced (endurance, stability, banishing negativity)

A couple glugs of olive oil 

A glug of red wine

Half of a roasted, skinned and pureed red bell pepper (optional, but so good!)*

Bay leaf (love, passion, harmony)

Basil (wealth,love, faithfulness)

Oregano (ward against negative energy, happiness, peaceful energy)

Thyme (positivity, prosperity)

Parsley (happiness, passion, protection)

Sage (prosperity, mental clarity) 

Rosemary (beauty, love, general magical boost)

Marjoram (happiness, love, money)

Sea Salt (purity, protection)

Pepper (passion)

Crushed red pepper (passion, a spell booster)

You can go about making this sauce two different ways. In one version, you just toss everything into the pot, give it a good couple of clockwise stirs, turn the heat to low and let it cook all day long. This, of course, still tastes amazing and it’s incredibly easy. You can draw some sigils on the pot or crock-pot in dry erase marker for an extra boost to your spell, too! 

The second method is also easy, but takes a bit more time and mess. In this version, you’ll want to saute your onions and garlic in some of the olive oil. Then, add the tomato paste with some water and cook that down. Add your wine and cook it down some more. If you’re using the roasted bell pepper, add that to this mixture too. Dump this amazing smelling concoction into your crock pot with the tomatoes and other ingredients and then let it cook all day. You’ll have an extra pan to wash, but even more depth of flavor! 

Say your intent and affirmations every time you check on the sauce to stir. If you have a red and/or gold or green pillar candles or tea lights, light those as well and place them in the kitchen. As you add and adjust your herbs and spices, continue to charge with your intent. At the end of the day, serve over some steaming pasta with parmesan cheese (or a good vegan substitute!), and enjoy!

I always make extra to save and use throughout the week in other dishes that could use a love or money boost. Plus it tastes amazing. So make a night of it, and enjoy! 

*I use. A lot of garlic. You could use as much as a whole head, but I usually use about half of one. If you have the patience to roast it, do so. It’s sooooo good. To roast, peel off some of the outer skin of the head, cut off the top, coat it in olive oil and roast it at around 350 degrees for an hour. You can just squeeze out that garlicky goodness. 

*To roast a red bell pepper, coat it in oil, broil it until the skin blackens. Place it in a paper or plastic bag and close it so the steam continues to cook it and loosen the skin. Once it’s cool, peel the skin off! You can then chop or puree it for your sauce. 

Keep in mind that you can alter the purpose of this spell with your intent, using different herbs, etc. This is a base recipe and you can tailor it to your needs. :)

(I'm cleaning up my blog and reposting some of my spells/etc that were once hosted on my website.💕)

[golgafrincham]

Quick red chile mole

1 1/2 tsp each: cumin seeds, coriander seed, anise seed, dried oregano

1 sm white onion finely diced

2 cloves garlic finely minced

1/3 cup mild red chile powder (NM or Ancho) (you can also add some powdered chipotle)

1 1/2 c water

2 tbl oil

1 Oz Mexican chocolate, chopped

Salt

1 tsp sherry vinegar

Toast then pound seeds, saute onions until golden then add garlic and all spices. Add chile and stir to combine then add water and bring to boil. After 10 min if it's too thick add a little more water and the chocolate to melt. Add salt to taste and vinegar at the end.

Use over meat/tofu/enchiladas or posole (or just eat it with a tortilla if you're me)

@gravitasmalfunction

[aesethewitch]

Pumpkin & Squash Autumn Soup

‘Tis the season for autumnal dishes and treats! A few weeks ago, I had a delicious autumn harvest soup at a little mom and pop restaurant, and I just had to create one of my own. This recipe is the result! (You might've seen me #soup posting about it recently!)

This recipe makes a lot of soup! It can feed a crowd all at once, provide lunches all week long, or even be frozen for long-term soup enjoyment. Just be careful reheating!

Enjoy!

Ingredients:

1 Butternut Squash

1 Small Pumpkin

2 T Oil

1 T Honey

1 T Salt

1/2 Small Onion, diced

2 Cloves Garlic, diced

 Chicken or Vegetable Stock

1 1/2 c Apple Cider or Apple Juice

1/2 c Brown Sugar

2 T Cinnamon

2 t Allspice

1 t Salt

1/2 t Pepper

Apple Cider for pureeing (optional)

3/4 c Heavy Cream

Instructions:

Preheat the oven to 350 degrees F.

Peel and halve the squash. Halve the pumpkin. Scoop the innards out of both gourds. Drizzle the cuts sides with oil and honey, then sprinkle with salt.

Lay the pumpkin cut side down and the squash cut side up on a lined baking sheet.

Roast for 45 to 50 minutes or until easily pierced with a fork.

Allow to cool slightly to avoid burning yourself. Peel the skin from the pumpkin, then cut both gourds into large cubes.

In a large soup pot, saute the onions and garlic until soft and translucent.

Add the pumpkin, squash, stock, cider, brown sugar, cinnamon, allspice, salt, and pepper. Mix thoroughly.

Simmer gently for 15 to 20 minutes.

Allow the mixture to cool some, then puree in batches. If needed for a smoother puree, add 1 tablespoon of cider per batch.

Transfer the pureed soup to a clean pot. Stir in the heavy cream gradually.

Heat the soup gently over low heat. Do not allow it to boil.

Serve with a sprinkle of cinnamon and brown sugar and a drizzle of heavy cream.

Recipe Notes:

If your stock is particularly oniony or garlicky, omit the onions and/or garlic. The soup will end up tasting of onions otherwise, and that’s not the flavor profile we’re looking for! If the stock isn’t strongly flavored, you can use as much as 1 cup of stock; if you do, decrease the amount of cider or juice accordingly. The liquid should add up to about 2 cups.

If you’d rather use milk than heavy cream, I would use no more than a cup. It should make the soup creamy but not watery or too loose — this soup is meant to be quite thick! If you substitute with a non-dairy milk, I would suggest unflavored soy milk. Something with added flavors will change the soup’s overall taste, possibly even overpowering the other ingredients.

It’s really important to let the pureed mixture cool before adding the heavy cream, and to bring the soup back up to serving temperature gently, without boiling! If you add it while the mixture is hot, it has a chance to curdle and break, ruining the soup’s texture. Similarly, boiling the mixture with the cream in it can cause scorching. Be gentle in your reheating. If it becomes too thick due to evaporation, add a couple tablespoons of water or cider to loosen it.

On that note, this recipe makes quite a bit of soup. When reheating leftovers, I recommend not using a microwave. Instead, I would reheat it on the stovetop. You can use a microwave, of course, but I would heat it in short increments, stirring in between to keep it from boiling in the microwave.

This soup is on the sweeter side. It would make a solid companion to a salty sandwich or spicy salad. It would also go well with a savory biscuit like my rosemary biscuit recipe! If you’d prefer to have it be a little less sweet, you can reduce or completely omit the brown sugar.

When you scoop the innards out of the pumpkin and squash, don’t throw everything away! Separate out the seeds and give them a rinse and let them dry. Then, toss them in a light coating of oil and sprinkle some salt on them before roasting in an oven at 325 degrees F for about 15 minutes (stirring halfway through). Pumpkin and squash seeds make a tasty, crunchy snack! Or, you can use them to garnish your soup!

Other spices you could add that would fit well include clove, nutmeg, and ginger. These flavors are ones you might recognize as being part of a pumpkin spice blend! If you would prefer, you could absolutely substitute a pre-mixed pumpkin spice blend for the cinnamon and allspice in this recipe.

Magic Notes:

Pumpkin and squash are both emblematic of the autumn season where I’m from. They’re classic harvest foods. I most often use them for abundance, gratitude, and reaping what I’ve sown. I’ll also use them (particularly the seeds) to “replant” luck magic that lasts all year long. It lies gently dormant over the winter so that in the spring, it’ll sprout and grow throughout the following year.

Apples are another symbol of the autumn harvest where I live. I grew up harvesting them with my family, communing with the same orchard of trees since I could walk on my won. Each variety has its own particular energy. The cider I chose has a blend of apples, but it’s primarily made with bright, sour-sweet, early-season apples. In general, I use apples for love of all types, joy, and health. Cider also often has spices in it, but this orchard makes their cider without. I prefer it that way so that I can control the flavor and magic impact more closely.

Speaking of spices, we’re adding cinnamon and allspice to this recipe. Both are warm, fiery spices. I tend to use cinnamon as a sort of “battery” to give spells a bit of get-up-and-go. Allspice is a spice I frequently use for general good luck purposes and the sort of warmth you’d find near a hearth fire. It’s a comforting, soothing sort of luck.

Brown sugar is brown because of the molasses in it. Molasses is sweet, but it’s sticky and slow. I tend to use brown sugar for a gentler, slow-burn sort of affection. I find that it lasts longer than white sugar’s effects, but it does also tend to be on the subtler side.

The primary magic in this recipe is in the sharing. If you’re using whole gourds, you’re going to end up with a lot of soup. I would strongly suggest directly serving this to others, speaking or thinking a short incantation, blessing, or prayer over each individual bowl to bring that person prosperity and comfort for the upcoming cold season. Serve yourself last, wishing yourself the same.

As with many of my other recipes, a cup of this soup makes a wonderful autumnal offering for a spirit altar. Pair it with a cup of warmed cider, salty biscuit, and chocolate dessert, and you’ve got a really solid dumb supper.

This recipe can have any number of magical effects, depending on what you choose to focus on. My top suggestions are: gratitude, love (familial and platonic, in particular), joy, and luck.

I hope you enjoy this delicious soup recipe!

If you enjoy this recipe or like my other content, consider throwing a couple dollars in my tip jar, commissioning me (for a unique recipe of your own or for divination services!), or buying a recipe card from my shop! Supporters of all types saw this recipe a full week early, and they get full access to all locked posts — even ones from last year! Monthly members get even more perks like discounts and exclusive monthly tarot readings.

You can also view this recipe over on Ko-Fi here.

Happy soup season!