{"id":14578,"date":"2017-08-01T01:10:26","date_gmt":"2017-08-01T06:10:26","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=15104"},"modified":"2017-07-31T19:01:04","modified_gmt":"2017-08-01T00:01:04","slug":"the-kitchen-witch-24","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2017\/08\/01\/the-kitchen-witch-24\/","title":{"rendered":"The Kitchen Witch"},"content":{"rendered":"

Sauteed<\/span> Zucchini with Onions and Mushrooms<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

Since my last posting, I have moved into a new home and I finally have a real kitchen again! It\u2019s 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.<\/span><\/span><\/p>\n

\n

It\u2019s the height of the summer harvest season and everywhere you look, there\u2019s zucchini! Your garden is overflowing with the bountiful green squash, at work, your co-workers bring in extras from their gardens, every farmer\u2019s market has baskets filled to the brim with zucchini and summer squash both.<\/span><\/span><\/p>\n

\n

There are literally hundreds of zucchini recipes \u2013 from stuffed baked zucchini to pickled zucchini to zucchini salad to zucchini bread \u2013 and every one of those has a dozen subsets of recipes \u2013 honestly, you could make a zucchini dish every day of the year and never repeat yourself. There\u2019s even a mock apple pie recipe using zucchini \u2013 which I have never made \u2013 but it tastes like the real deal. All you need is vanilla ice cream.<\/span><\/span><\/p>\n

\n

One of my favorite ways to use zucchini is to <\/span>saute<\/span> it with onions and mushrooms. This is a recipe I got from my mother. Of course \u2013 like so many of her recipes \u2013 it\u2019s not actually a recipe at all \u2013 it\u2019s just something that she did. I learned how to make this simply by watching her do it.<\/span><\/span><\/p>\n

\n

It\u2019s wicked simple. All you need is:<\/span><\/span><\/p>\n

\n

1 to 2 tablespoons of butter &\/or olive oil &\/or a mixture of both<\/span><\/span><\/p>\n

\n

1 or 2 zucchinis or a zucchini and a summer squash<\/span><\/span><\/p>\n

\n

1 small onion or half a large one, sliced<\/span><\/span><\/p>\n

\n

2 cups sliced mushrooms<\/span><\/span><\/p>\n

\n

\u00bc cup white wine<\/span><\/span><\/p>\n

\n

Sea salt & freshly crushed black pepper to taste<\/span><\/span><\/p>\n

\n

\n

\"\"\n<\/p>\n

\n

You start by melting some butter in a pan \u2013 or heating some olive oil \u2013 whatever your preference is \u2013 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.<\/span><\/span><\/p>\n

\n

\"\"<\/p>\n

\n

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

\n

<\/a> 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. <\/span><\/span><\/p>\n

\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s 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\u2019s the height of the summer harvest season and everywhere you look, there\u2019s zucchini! Your garden is overflowing with the bountiful green squash, at work, your co-workers bring in extras from their gardens, every farmer\u2019s market has baskets filled to the brim with zucchini and summer squash both. There are literally hundreds of zucchini recipes \u2013 from stuffed baked zucchini to pickled zucchini to zucchini salad to zucchini bread \u2013 and every one of those has a dozen subsets of recipes \u2013 honestly, you could make a zucchini dish every day of the year and never repeat yourself. There\u2019s even a mock apple pie recipe using zucchini \u2013 which I have never made \u2013 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 \u2013 like so many of her recipes \u2013 it\u2019s not actually a recipe at all \u2013 it\u2019s just something that she did. I learned how to make this simply by watching her do it. It\u2019s 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 \u00bc cup white wine Sea salt & freshly crushed black pepper to taste You start by melting some butter in a pan \u2013 or heating some olive oil \u2013 whatever your preference is \u2013 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.<\/p>\n","protected":false},"author":197,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-14578","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/14578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=14578"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/14578\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=14578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=14578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=14578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}