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The Kitchen Witch

November, 2018

Wicked Simple and Easy Black Beans and Rice

Every Thanksgiving, I make a huge dinner for my son and myself and sometimes his father – if he is in town from Florida – and maybe one or two other people. I always make homemade bread stuffing for the turkey that I lovingly roast. I make garlic mashed potatoes with creamy gravy. There is always some kind of squash on the table – butternut squash or acorn squash or perhaps a nice creamy mixture of several squashes, delicately seasoned. I can’t imagine any meal without a salad, so of course there is a large bowl filled with mixed greens, cucumbers, tomatoes, sliced red onions, and other salad goodies. Neither my son nor I are great fans of cranberry sauce but if I have guests who crave some of that condiment, I happily cook down fresh cranberries, sugar, some citrus and spring water into a toothsome treat. And of course, there has to be some corn and some beans. I used to make either succotash or a green bean casserole – both yummy dishes – but now I make beans and rice. There are several reasons for this. The first is that I can make it up a day or two before the holiday and reheat it in minutes before the meal and it’s always yummy good. The second is that if I happen to have any vegetarians at my meal, I don’t have to worry about them not getting a nutritionally complete meal – beans and rice are a complete protein all by themselves. The third is – of course – I can have corn and beans on my table all in one luscious dish!

I make beans and rice all the time. It’s one of those things that I make a little differently every time I make it, depending on what I have on hand – I almost always have leftover rice, so I make a batch of beans and rice usually once a week. I prefer black beans over all other beans but I will use red beans or garbanzos or black-eyed peas or lentils or any kind of bean at all.

But for this recipe, you are going to want a can of black beans. I used day-old leftover rice but if you make it fresh, you will need a cup and a half. You will also need a half a can of corn, a medium-sized green pepper, a small onion or half a medium-sized one, some chunky salsa, and about two tablespoons of olive oil. And your seasonings: dried cilantro, dried parsley, garlic powder, salt and freshly ground pepper to taste.

Start by chopping the green pepper and onion. You can have a rough chop on these. You need about a cup of each.

Put the olive oil in your pan and heat for sautéing and then add the peppers and onions. Give them a good stir and let sauté in the hot oil for about two minutes.

Then add the rice and mix well. Reduce the heat.

The next thing you want to do is add the black beans, but before you do that, you need to drain them and rinse them or else the liquid in the can will stain the entire dish. This is the only time I strain black beans.

After making sure there’s no moisture left on the beans, add them to the rice and peppers and onions mixture, mixing well.

You are not going to need the entire can of corn – if you want to buy a smaller can, go ahead but that’s much more expensive and there’s always something extra corn can be thrown into – soups, casseroles, potpies – so I don’t mind using half a can of corn and then saving the rest for some other use. And of course, you can always use frozen corn – the amount comes out to about 2/3 cup. And maybe you like lots of corn! And you want the entire can in there! Who knows? We’re all different. Anyway – add the corn and mix well. It’s looking really pretty, isn’t it?

After mixing the corn in, I add the salsa. I have to admit – I was a little light in the salsa department but there was enough to make it pretty and give it flavor. I also seasoned it with garlic powder, dried cilantro, dried parsley, sea salt and lots of black pepper.

At this point, it’s ready for serving or for putting into a container for saving for Thanksgiving dinner. This works well if you make it twenty-four hours in advance but I wouldn’t try to make it three or four days in advance. The peppers and onions don’t sit around that long very well.

Whether you are making this for your Thanksgiving dinner or just a quick meal on a chilly winter night, you can’t go wrong with the perfection of Wicked Simple and Easy Black Beans and Rice.

Until next month, Brightest Blessings!

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About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

The Kitchen Witch

August, 2018

Absolutely The Best Pasta Salad In the World

My family usually has some kind of reunion each summer – one side gathering here and the other side gathering there – and for the last twenty-odd years, I have been bringing “my” pasta salad to every family picnic. It doesn’t even have an official name – it’s just “Polly’s Pasta Salad” – and everyone loves it. But it’s not really my salad. Like everything else I make, it’s a recipe I got from someone else and then I tweaked it – again and again – until it settled into the form it has today.

It’s funny. I don’t even use a recipe to make this salad nowadays – I have it memorized and I “do” it off the top of my head. So I was quite surprised to see my own recipe in my own handwriting with my own notes. I had forgotten a few things.

One, I haven’t called this salad “Italian Pasta Salad” in years. I just call it “My Pasta Salad” like it’s the only pasta salad in the entire world and everyone knows what I am talking about! Also I was amazed to see that I had written down to rinse the pasta after cooking. Did I ever do that? I absolutely never do that now. I do like seeing how I added the additional ingredients along the side – I prefer cherry tomatoes to grape or sundried – but I have also used Campari tomatoes, quartered.

 

The salad itself was adapted – as it says on the page from my personal cookbook – from The Enchanted Broccoli Forest by Mollie Katzen. This is one of my very favorite cookbooks. All of Mollie Katzen’s cookbooks are fabulous. It doesn’t matter if you are vegetarian or not, you are going to find great recipes in these books! And they are visually beautiful. The recipes are hand-lettered by Katzen and she does all the drawings, too. I personally can’t draw to save my life – unless we are talking about the crudest stick figures – so I have the greatest admiration for Katzen’s talents.

But again, I was amazed when I looked at the original recipe. Did I ever make it the way she wrote it? I don’t remember ever using shell pasta – I have always used rotini. And I have never – and I repeat never – used vinegar or any other herbs or spices when dressing the hot pasta. I have never used anything but extra-virgin olive oil. And Parmesan cheese in the dressing mix! I am absolutely sure that I have never included that – although honestly, it’s not a half-bad idea and one I’m going to try next time. Why not? It might really rock. But I’m looking at all this and wondering – my copy of The Enchanted Broccoli Forest is a revised edition. Was it different in the original edition – the one from which I copied the recipe? I messaged my friend who owns the original cookbook, and he confirmed that in the original edition, the hot pasta is marinated in nothing other but extra-virgin olive oil. I wonder what prompted Katzen to make the change?

Anyway – none of rambling changes how I make the salad now or how totally fabulous this salad is. But you have to follow instructions. Like certain spells – you can change some of the items you need and it won’t change the workings of the spell – in fact, it might make it work even better, since it’ll personalize the spell. For this salad, you can change certain vegetables – you can leave out the meat and the cheese if you want a vegan salad – but you have to prepare the pasta exactly as the recipe says – and you have to use fresh herbs. I will confess – I have made this salad with dried herbs and you can get away with dried parsley if you have to. But you are short-changing yourself if you don’t have fresh basil. If you don’t have basil in your garden, buy it at the store. But it’s an integral part of the flavor of this salad.

First start a pot to boil on your stove. When it comes to a full boil, pour a pound box of rotini pasta into it and stir it well.

Pasta cooks by moving, so you want to give it a stir once in a while during the cooking process. This is a great opportunity for circle magic. If it’s the waxing moon, stir clockwise and recite out loud everything that you wish to bring into your life. Say affirmations. If it’s during the waning moon, stir widdershins and chant the things you want to remove from your world. Remember that now is always the best time for magic!

When the pasta is almost soft, drain in a strainer.

BUT DO NOT RINSE. I cannot stress this enough. DO NOT RINSE THE PASTA. The pasta must be hot to absorb the olive oil. Put the drained pasta in a bowl and pour a third of a cup of extra virgin olive oil over the hot pasta and mix it well. Doesn’t it smell heavenly? Let it sit for a half an hour or so to cool. I usually put it in the fridge for twenty minutes or so after that to chill down a little more.

After the pasta is chilled and it’s absorbed the olive oil, start adding your vegetables. If you want, blanch the broccoli – it’s not necessary but it gives it a brighter green color. Just remember to shock it with ice cold water as soon as the water comes to a boil to stop the cooking process so that the broccoli remains crunchy.

Add the green pepper, the red pepper, the grape tomatoes (all I could get this time around), the olives and the artichoke hearts. Or whatever vegetables you wish to add.

At this point, you could stop – you have a perfectly good salad right here. And if you are vegetarian or vegan, omit the pepperoni or the mozzarella. But if you are making this for omnivores, add the meat and the cheese.

I usually slice the pepperoni in about a half a millimeter-sized slices and then quarter the slices. Naturally, a few slices get popped into my mouth!

I cut the mozzarella into half-inch cubes. I snacked on quite of few of them, too! I love cheese!

At this point I realized that I needed a bigger bowl. I wasn’t going to be able to mix the cheese in without spilling out the rest of the salad! Oops! Luckily I have one really large wooden bowl, made for salads.

The next thing is to made the rest of the dressing. I generally just add the red wine vinegar and the rest of olive oil “by eye” but for purposes of this article, I measured the vinegar:

For seasonings, I add garlic powder, garlic salt, freshly ground pepper, either fresh chopped parsley or dried parsley or freshly chopped basil. For the basil, what I usually do is take several leaves and cut them into little pieces with a pair of scissors. You really want fresh basil for this salad. If you can get fresh parsley, that’s so much velvet but fresh basil is paramount.

Mix the red wine vinegar, additional olive oil, and seasonings into the salad and stir well. Cover with a piece of plastic wrap and chill at least several hours – overnight is better. You want to stir it every once in a while. Stirring keeps the magic alive.

My recipe reads that it serves 4-6 people but that depends on individual appetites and what else is being served at the picnic or reunion. I have taken this salad to Yule parties and Superbowl parties as well – it’s a hit wherever I bring it.

So here is the recipe. Try it and love it – I guarantee you will!

Absolutely The Best Pasta Salad In the World”

One 1-lb box of rotini pasta

2/3 cup olive oil, divided

1/3 cup red wine vinegar

Broccoli crowns, blanched

Cherry or grape tomatoes, halved

1 small green pepper, chopped

1 small red onion, chopped

1 can small black olives

1 can quartered artichoke hearts

1 stick pepperoni, sliced & quartered

One 1-lb block of mozzarella, cut into half-inch cubes

Seasonings: garlic powder, garlic salt, pepper, fresh parsley & fresh basil

Cook the pasta in boiling water until almost soft. Drain. DO NOT RINSE. Put the pasta into a bowl & pour 1/3 cup olive oil over it & mix well. Marinate for at least 30 minutes, stirring occasionally. Add the rest of the ingredients and chill at least an hour or overnight. The longer you chill it, the better it tastes.

References

Katzen, Mollie. ion.The Enchanted Broccoli Forest: New Revised Edit Berkley, CA: Ten Speed Press, 1995.

The New Enchanted Broccoli Forest (Mollie Katzen’s Classic Cooking (Paperback))

 

***

About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

 

The Kitchen Witch

April, 2018

Green Goddess Salad

April is the month that spring really gets into high gear, even here in Buffalo. April is the month of Venus, the goddess of love and with flowers beginning to bloom, it’s easy to see why. April is also the month of Earth day – April 22. I was ten years old the very first Earth Day. When I was a freshman in college, in my women’s studies classes, I read Silent Spring by Rachel Carson. If you haven’t read this book, you really should!

I have always celebrated Earth Day with a vegetarian meal, usually a Big Salad. Green Goddess Salad is a perfect Earth Day choice. It mixes the celebration of Venus with the celebration of the green earth.

This is one of my absolute favorite salads. I have made it dozens of times, although I haven’t made it in quite a long time. It’s a little on the expensive side but I think it’s worth it. My recipe is from a cookbook that I wish I knew the name of but unfortunately it was in that period of time where I copied recipes out of books I got from the library and never wrote down the name of the cookbook! Which makes it really difficult to reference now! Suffice it to say that I have been making this salad for thirty years and I have tweaked the recipe numerous times – enough that it’s MY recipe now.

I did a little research on the history of the Green Goddess Salad. It was created at the Palace Hotel in San Francisco in 1923 to honor the actor George Arliss, who was starring in the play, “The Green Goddess”, written by William Archer, which had been a big hit on Broadway and was now touring the United States. Arliss would star in two movies of that name, one made in 1923 and another one in 1930, for which he would receive an Oscar nomination. George Arliss was a big star of the stage and silent movies in the early twentieth-century but he is almost forgotten today. Likewise, both the play and the movie “The Green Goddess” have been lost in the mists of time. I read the synopsis of the screenplay and I can’t imagine “The Green Goddess” being popular in today’s culture – it’s a very silly romantic comedy about a plane wreck in a south-sea island and the need of a human sacrifice to a “Green Goddess” – all kinds of ridiculous antics before the British air corps save the day.

Unlike the play or the movie, Green Goddess Salad stayed popular throughout the 1940’s and 1950’s and into the 1960’s. There was a bottled version of the dressing but that disappeared in the 1970’s when ranch dressing became popular. Apparently, you can still buy it online but it’s $7.50 a bottle! I think it might be a tad cheaper to make it fresh! Not to mention much tastier!

If you Google “Green Goddess Salad”, you will find all kinds of salads. Some have chicken in them, some have shrimp, some have garbanzo beans. Some have “updated” versions of the salad dressing, omitting the mayonnaise and the sour cream and substituting avocado, making it a truly green dressing. Some have gotten rid of the creamy aspect of the dressing altogether – the Park Restaurant in San Francisco now serves a “Green Goddess Salad” with a dressing that is basically a vinaigrette made with tarragon wine vinegar and olive oil! Yes, the herbs are the same and there are anchovies in the mixture. But how can you have a “Green Goddess Salad” without a creamy salad dressing? Maybe I’m an old fart but that just doesn’t seem right to me!

The recipe I copied from the “mystery cookbook” was quite simple – but that was the way salads were thirty or forty years ago. Here is a scan of the recipe from MY cookbook, complete with typos:

Because I am not going to be serving six people, I too “updated” this salad for my own use. I am having it for my dinner, so naturally it’s going to be on the large size but it’ll be half the size of this recipe.

The first thing I did was make the dressing. I no longer own a blender or food processor, so this was a totally different process. In the old days, I would cut fresh parsley from my garden, coarsely chop the green onions, add everything else and blend. But I couldn’t figure out how to chop the green onions finely enough by hand for a salad dressing, so I decided to put them on the salad instead. I added garlic powder instead. And I had to use dried parsley instead of fresh.

Instead of mayonnaise and sour cream, I used plain Greek yogurt. I used a single-serve container, so it was a little more than half a cup. With that in mind, I used more or less half the amount of the rest of the ingredients. The beauty of making salad dressings is that you can fool around with the seasonings a bit – it’s not like baking a cake, where you have to be precise.

I didn’t use tarragon vinegar. It’s wicked expensive and I have to be honest – I really do not like the flavor of tarragon very much. So I used white wine vinegar instead. I did add a small amount of dried tarragon with the other herbs. When I tasted it, I decided that it needed a little more anchovy paste and a touch of sugar – I wasn’t going to add any sugar but I decided that it needed it. I also added a dash of salt.

This salad dressing needs to sit for the ingredients to fully “marry” and “get happy”, as Emeril would say. Put a cover on the bowl and set it in the refrigerator and do something else for at least fifteen minutes. Thirty minutes are better.

I arranged the greens on a large plate. I rarely eat endive because when I was a kid, I really hated it and now I don’t think about unless a specific recipe calls for it. But I had to admit that the pale curly leaves looked pretty on top of the torn pieces of romaine. I decided to add baby spinach to the mix – to make the salad greener.

The recipe calls for “two medium tomatoes” but I had a bunch of those little “Campari” tomatoes, so I took three of them and halved them and arranged them along the edge of the plate. Then I chopped the green onions that I had omitted from the salad dressing and I added them to the salad.

At this point, the recipe calls for “frozen artichoke hearts, cooked, drained & chilled” – if you want to do this, you can but I only did this the first time I made this recipe. After that, I bought canned artichoke hearts. They’re much easier to deal with and you can refrigerate the ones you don’t use for another salad on another day. As for the olives – I really wanted to get good Greek olives – Kalamata Olives would have been perfect – but the inner-city grocery store I went to didn’t have any. Honestly, I was amazed that they had anchovy paste!

I omitted the anchovies and added salad shrimp instead. This is what the salad looked like when I had it all assembled on the plate and before I put the dressing on it:

Ok – this was the problem. When I put the salad dressing on top of the salad, it flowed over the top like slow-moving lava. It wasn’t attractive at all. I quickly threw the salad into a large bowl and mixed it all together until everything was “coated” with the dressing – which was what the recipe said to do, after all. Then I rearranged the salad on the plate:

Now – that looks good enough to eat!

As I ate, I made a few mental notes. One – the salad dressing really works better if you have a blender. I think also that fresh parsley and basil are a must. Putting those fresh green herbs into the blender with the mayo/sour cream/yogurt and pulverizing the hell out of them gives the dressing the proper pale green color. My dressing – although it tasted fabulous! – was white with green flecks. It wasn’t what it was supposed to be. As with Spell-Work, sometimes improvising works and sometimes it doesn’t.

The other thing was substituting salad shrimp for anchovies. If you are serving friends who do NOT like anchovies, then by all means substitute shrimp or chicken or garbanzos or whatever else you wish. But I really missed the flavor and the texture of the anchovies. I can guarantee you that the next time I make this salad – and it will be quite soon – I will be putting anchovies on the greens.

However you make this salad, enjoy Earth Day! Praise to Venus, the Goddess of Love and Spring and all good things! Brightest Blessings!

Click Images for Amazon Information

***

About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

Positively Pumpkin

September, 2017

 

It’s easy to feel swamped by pumpkin everything in the autumnal landscape but pumpkin to some of us is quite a modern thing.

 

 


While there were definitely pumpkins for sale in my childhood they were expensive and certainly not the size and multitude they seemed to be in the US. No we had turnips (which is as exciting as it sounds) and last year I thought I’d carve one to honour the ancient Irish tradition. I was even using Dremel and it was still a nightmare! It fought me the whole time, it refused, it spewed gross out me, it was a serious fight and took me 3 hours over 2 days to carve one! I swore never again, but as the pumpkins rotted away within weeks to a sticky stinky paste my turnip hanging up shriveled and look, well a like severed head. In fact it hung out through rain, rain and some frost all the way until Beltane!

 


I haven’t sworn off pumpkins (though many Brits still are not sold on them) I do have the advantage that I got gifted a load of canned pumpkin.

 


Again pumpkin pie isn’t really big in the U.K. at Samhain time. That said, I like it a lot. However I think it’s much under-rated in sweet and my personal preference, savoury food. You can eat the pumpkins for sale around Halloween, though they are breed to look pretty not taste good you can wash and slice, steam or roast them up a treat. You can wash and dry the seeds and toast them and eat them too! Where I give measurements of pumpkin, I’ll be using mostly canned because I have it but you can always use fresh cooked pumpkin.

 

 

 

In the U.K. we use a lot of dried fruit. The reason for this is natural dried fruit has a high sugar content and was used to sweeten before mass produced sugars were available. Things like spices and raisins were also medicinal. Often used to add warmth into the body living in a rather cold, damp and windy climate. This is why treacles (molasses) and dried fruit are common in everything from bara brith (a Welsh sweet bread loaf) Christmas puddings, Christmas cake and mince pies. Molasses is also known for its medicinal properties being as it is high in iron, B vitamins and Magnesium. Many sweet treats were a way to get these health benefits into children who might refuse otherwise. Parkin is a traditional sweet treat from the wet and windy areas of Northern Britain, eaten around the Autumnal time of year. It has more treacle than my pumpkin recipe, and more ginger but I wanted to have that smoky warming quality in my bread. I also added white chocolate and dark chocolate chips because again our British palette prefers less sugar and I didn’t want to make a loaf you wouldn’t want to eat! I also had to get the giant bag of chocolate chips out of the cupboard to reach the flour and stuff and it seemed rude not to! You could leave out the chocolate and use dried fruit soaked in something boozey, like a rum or brandy or strong black tea. This recipe makes two regular loaves.

 

 

 

Spiced Pumpkin Bread (Sweet)


Much like banana bread you can use this batter to make muffin shapes should you desire, you’ll need to adjust the cooking times accordingly.


1 can of pumpkin
115 grams of butter or replacement
3 eggs (or 2 large duck eggs)
250 grams golden granulated sugar
1 ½ tsp baking powder
¾ tsp fine salt
2 tsp cinnamon
¼ tsp fresh grated nutmeg
1 tsp ground ginger
½ tsp allspice
230 grams self-raising flour
1 tbsp. rye flour
1 tbsp. treacle (molasses)
¼ cup white chocolate chips
¼ cup dark chocolate chips.

 

I creamed my butter and sugar together and beat with a balloon whisk (feel free to use a mixer) and add my spices. Adding your spices to your fats allows the essential oils naturally within them and flavours to develop more deeply. I added my pumpkin puree and eggs one at a time. I then added the treacle.


In a separate bowl I mixed my salt, flours and baking powder whisking to aerate and remove lumps. Then slowly folded with a spatula into the wet mix. I wanted to give a nod to Parkin’s rich nutty flavour without adding fine oat meal to the mix, which is why I add the rye flour. This again is very high in iron and B vitamins but it also gives a really great depth. This gives the loaf a deeper darker flavour to it.
I then gently mixed in my chocolate chips and dived the mix between two greased loaf pans.


I then put them into a pre-heated oven at about 180 C for thirty minutes or until a tooth pick comes out cleanly.


Shoo away your children and partners until cool enough to cut sensibly. Great as a desert alone or cold with sharp Cheddar cheese. It should last well if kept in a cake tin or airtight container for about a week, but good luck with that!

The Kitchen Witch

August, 2017

Sauteed Zucchini with Onions and Mushrooms

 

Since my last posting, I have moved into a new home and I finally have a real kitchen again! It’s so nice to have counter space and storage space! I am still getting settled but I have lots of plans for magical meals and witchy ways to make your culinary life more charming.

It’s the height of the summer harvest season and everywhere you look, there’s zucchini! Your garden is overflowing with the bountiful green squash, at work, your co-workers bring in extras from their gardens, every farmer’s market has baskets filled to the brim with zucchini and summer squash both.

There are literally hundreds of zucchini recipes – from stuffed baked zucchini to pickled zucchini to zucchini salad to zucchini bread – and every one of those has a dozen subsets of recipes – honestly, you could make a zucchini dish every day of the year and never repeat yourself. There’s even a mock apple pie recipe using zucchini – which I have never made – but it tastes like the real deal. All you need is vanilla ice cream.

One of my favorite ways to use zucchini is to saute it with onions and mushrooms. This is a recipe I got from my mother. Of course – like so many of her recipes – it’s not actually a recipe at all – it’s just something that she did. I learned how to make this simply by watching her do it.

It’s wicked simple. All you need is:

1 to 2 tablespoons of butter &/or olive oil &/or a mixture of both

1 or 2 zucchinis or a zucchini and a summer squash

1 small onion or half a large one, sliced

2 cups sliced mushrooms

¼ cup white wine

Sea salt & freshly crushed black pepper to taste

You start by melting some butter in a pan – or heating some olive oil – whatever your preference is – I use a mixture of the two. While this is happening, slice your zucchini. I generally use a mixture of zucchini and summer squash, because I like the look of green and yellow in the pan. Slice your onions and if your mushrooms need slicing, do them as well.

Toss all of the vegetables into the bubbling butter-oil mix and saute until just tender-crisp. Add the white wine and stir until it cooks off. Season with sea salt and freshly crushed pepper and serve.

This is a great side dish to any meat or fish. You can also put it on top of pasta or rice for a vegetarian meal.

The Kitchen Witch

May, 2017

Super Fast! Super Easy! Super Good!

After last month’s total screw-up, I decided to make one of my favorite quick meals. I have this at least once a week. It’s super fast and super easy, and super yummy good.

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First you boil a pan of water.

I always salt the water, because that makes it boil faster – salt changes the chemical composition of water, making it more susceptible to the effects of heat. Once it comes to a full boil, I add angel-hair pasta. For two servings, I add about an inch and a half diameter of pasta – I use my thumb and index finger as a measure, which admittedly isn’t exactly accurate, but I’ve done this for years, and it always works.

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As soon as you get the pasta into the water and give it a good stir so it’s fully submerged, add a cup of frozen salad shrimp and half a cup of frozen peas.

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The water will immediately stop boiling. Stir the water and stir once or twice during the cooking period. When the water comes back to a boil, then everything is cooked. Pour the pasta, shrimp, and peas into a colander and then into a bowl.

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Dress with butter or olive oil, whichever you prefer, and grated cheese.

You can use a thicker pasta than angel hair BUT you will have to let it cook a little while before adding the shrimp and peas. Thin spaghetti means letting it cook about a minute before adding the shrimp and peas and regular spaghetti requires an entire five minutes of cooking time before you add the shrimp and peas! So, if you don’t have angel hair pasta on hand, you let that stop you from making this fab dish, but just know that you’re going to have to adjust the cooking time of the pasta.

The Kitchen Witch

November, 2016

Super Quick California Cream Soup.

 

With the coming of the holidays and all the shopping and partying and everything that must-be-done, isn’t it nice to have a quick soup to make up when you come home all tired out and want something that’s thick and filling but still nutritious and yummy good? “Super Quick California Cream Soup” is perfect for these kinds of days.

I love canned cream soups – Cream of Mushroom, Cream of Onion, Cream of Celery and all the others – for casseroles and quick gravies. This soup uses Cream of Potato soup. I’m not even sure where I picked this can of soup up – it must have been Aldi’s – because normally I would just make mashed potatoes and just add extra milk for a cream of potato soup. But I’ve had this can in my cupboard for so long, I decided to use it in something. And yes! I did look at the date on the bottom of the can!

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You also need a bag of frozen “California Mix” of vegetables – broccoli, cauliflower and carrots. I confess that I didn’t have a bag at the time and used fresh but it worked out the same. I think the cooking time might be a little less if you have frozen vegetables. Mine were still a little crunchy, but I like crunchy vegetables.

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Super Easy California Cream Soup

¼ cup celery, chopped fine

¼ cup onion, chopped fine

1 teaspoon butter

Splash of olive oil

1 can cream of potato soup

1 can milk (use the empty can)

½ cup white wine

1 cup Colby-jack cheese, grated

4 cups California Mix, steamed according to package directions

Melt the butter with the splash of olive oil and sauté the celery and onion in it until they are soft. You don’t want them to get brown. Add the cream of potato soup and the milk. The best tool for mixing this is a whisk.

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Next, add in the grated cheese until it’s smooth and creamy and then all the white wine.

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After this, all you have to do is add in the steamed vegetables.

Let simmer for at least ten to fifteen minutes up to thirty minutes – however long you need to prepare the rest of your meal. Serve garnished with more grated cheese and a piece of crusty bread. Bon appetite!

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This recipe keeps well – I put it in a container and reheated it the next day and thought it was even better! So if you want to make it ahead and perhaps serve it in a bread bowl or take it to a holiday meal, this would work out just fine. Quick and easy and yummy too! Pure magic!

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