ginger pots

anonymous asked:

What recipes can I make in only a pot or pan with inexpensive ingredients? (Btw I love your blog)

Hey Anon! 
Thank you for the kind words :D

For inexpensive staples you should look into stocking:

Rice - one big bag can last usually 2 or more months but its worth the investment
Sugar - one bag can last a while
Beans - I’m looking at dried as they’re less expensive than canned, but you can buy a small bag a week if you want.
Vinegar - For most recipes I’d recommend Red wine or Apple Cider vinegar, but white can work as well. A large bottle isn’t too pricey and will last a while.

Inexpensive ingredients can range, but my usual go-to when I’m budgeting my meals more are these:
Lentils (dried is less expensive then cans)
Another type of beans (chickpea, Kidney, Black-eyed)
Cooking Onion (you can usually buy a bag for $2 and they last a month)
Soy sauce and or hot sauce


Using these ingredients you can make a few different recipes.

These are my own, and based on what I’ve made in the past. I don’t now your access to spices, and spices can be quite expensive so I’ll leave them as optional, however flavour will be better with spices.

Vegetable Stock
Veggie stock is super easy to make, and requires your veggie scraps, a pot and a freezer. For me, it saved me about $3 a week. Although seeming like a small amount, that’s ~$156 a year.

As you cook more, you can cut off the ends of the veggies (such as the tops of carrots, the ends of broccoli or mushrooms, the skins of garlic or onion). Rather than throwing them out, you can store these ends in a bag or container and collect them in the freezer. when your container is full, put them in a pot and cover with water. Add any herbs (oregano, Thyme, Bay) and salt and pepper to taste. Bring your pot to the boil and then reduce to a simmer. Cook for 25-35 minutes. 
Once done, drain the broth into a bowl, you can just try to pour it carefully or if you have a strainer to use, drain it through the strainer. Discard the boiled veggie scraps.
You can store the broth in the fridge for up to 4 days or the freezer for up to 5 months. 

Lentil Cabbage Soup
If you have been collecting veggie scraps or have some homemade veggie stock available to you you can easily make this dish. Its a quick, light meal that you can also add cooked rice to if you desire.

½ cup sliced Cabbage
1/3 cup lentils (or another bean) - pre-cooked
1 clove minced Garlic
Pepper and salt to taste
2 cups Vegetable stock
1 tsp soy sauce or hot sauce
½ cup cooked rice (optional)*

Bring your veggie stock to a boil with the pepper and garlic. Mix in the hot sauce or soy sauce. Taste and add salt to your preference. Add the lentils and if using rice, spoon the rice out into a bowl. Add your cabbage to the soup and cook for 1-2 minutes. 
Once the cabbage is cooked, pour into the bowl over rice(if using) and enjoy!

*You can use rice, pasta or quinoa for this recipe

Red beans and rice
Assuming you have invested in a large bag of rice to use for the month, this is a great protein packed starch to have along side veggies.

1 Cup rice 
1 ¾ cups water 
½ cup red beans or lentils
½ cup chopped tomato
Salt to taste

If using white rice and pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 1 ¾ cups of water and bring to the boil. once at the boil, reduce to medium heat and cook for 15-18 minutes. At the 13 - 15 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

If using brown rice pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 2 ½ cups of water and bring to the boil. reduce to medium heat and cook for 25 - 30 minutes. At the 23 - 25 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

You can also add Mexican chili spice or paprika to the rice to add flavour.

Cabbage Rolls
This recipe will use most of the ingredients listed above, and can be used to make lunches or dinners for a while. The lentil filling will last in the fridge for half a week to 5 days.

Cabbage - take off the leaves and use the largest outside leaves for this recipe
1 ½ Cup Lentils (cooked)
1 medium Tomato diced (or ½ large tomato)
2-3 Sliced Mushroom
½ diced Onion
2 cloves Garlic, minced
1 tsp soy sauce or hot sauce (different flavour depending on what you add)
1 cup water
Pepper and Salt to Taste
Recommended but not required - 1 tsp Mexican chili spice,  1/2 tsp ginger or ginger powder

Bring a pot of water to a boil, in this pot you will be blanching the cabbage leaves. This will help wrap the filling in the cabbage leaves without the rolls coming undone or being too bitter. Submerge a few leaves at a time and cook for 1 to 3 minutes. 
Set the cabbage leaves aside and begin working on the filling.

For the filling
Have the lentils cooked ahead of time or use a 400ml can of lentils for this. 
In your pan, add a few TBS of water or vegetable stock instead of oil to cook your Onion and mushroom. Add the onion and mushroom to the pan and cook on medium heat for 5 minutes or until soft. Add the garlic and any spices you’re using excluding Salt. This includes soy sauce or hot sauce(I’d recommend Sriracha). 
Add your tomato and ½ the extra water. After 7-10 minutes add the Lentils. If your pot is drying out, add more water to the pot as you cook. Since you’re not using oil, the risk of your dish sticking is higher so you want to keep a layer of water/sauce in the pot while cooking.
Cook for 10 -13 minutes, and keep adding water up to the 8 minute mark. Once the filling starts looking like a saucy ‘meat like’ filling you can take it off the heat. 

Spoon your filling into you cabbage leaves and roll them up. You can store the filling on its own and make up blanched leaves or store the full rolls for almost a week.

Cole Slaw
This is a simple oil and vinegar dressed coleslaw, 

1 cup Cabbage - Cut into thin strips
½ cup Carrot - cut into thin strips 

¼ cup vinegar
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil

Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes or until the cabbage wilts. This can be stored for 1 - 1 ½ week.

Lentil Slaw
This is a little off the beaten path, but a nice no-cook meal like the cole slaw above.

1 cup Cabbage - Cut into thin strips 
½ cup Carrot - cut into thin strips
½ cup lentils (cooked)
Optional -  1/2 cup Diced Tomato

¼ cup vinegar 
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil

Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
I highly recommend Apple Cider vinegar or Red Wine vinegar for this recipe but you can use white vinegar. 

Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes. Prepare your lentils and diced tomato (if using). You can add an extra bulb of garlic to your lentil mix if wanted.

Once the Cabbage is wilted, mix in your lentils (and tomato if using). Once mixed you can serve.

One little note - Most of these recipes I do by sight, so I’ve never written them out until now. The ratios may need a little tweaking when you make them so taste as you go. I tend to eat low salt, low sugar so my taste is very different from the average westerner.

I hope these helped, and isn’t just a wall of text - Good luck!
Vegan and Vegetarian Recipes!
Devil Spy Book One
Devil Spy is a webcomic about a teenage human animal hybrid in a world where humans were wiped out by war.

Hey everyone, there’s only 12 days left to back the Devil Spy book on Kickstarter! I really need everyone’s support to make this book happen. Even just $5 gets us closer to goal. Please check out the campaign, pledge and spread the word where you can! Thanks!

Kitchen Witch Tip #2

Drink cinnamon-ginger tea for nausea or an upset stomach. Both ginger and cinnamon help alleviate GI symptoms. Cinnamon, magically, has healing properties while ginger speeds up the process of magic/spells. You can use ginger tea bags and add cinnamon, or you can use this recipe, which I find to have stronger effects:

  • 2 ½ cups water
  • 10-12 thin ginger slices
  • ½ tablespoon cinnamon
  • honey to taste

Add water and ginger to a pot. Cover and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, depending on what strength you prefer. Add cinnamon and honey. Pour into a cup and enjoy!

Witches Brew Tea

(Or so named by my mother)

This tea is to be drank right when you start to feel sick! It helps almost immediately or the day after.

You need:



⭐️Cayenne Pepper


⭐️Lemon Juice (freshly squeezed

To start with you want to put the Garlic and Ginger in a pot of water.

Boil it and then let it simmer for 4-5 minutes. After simmering you want to put the liquid in a cup. Add some more Garlic. The more Garlic and Ginger the better. (Just not too much)

Put a plate over it or a lid and let it seep for 5 minutes

Add in the lemon juice Cayenne Pepper and Honey. Don’t put in too much honey; just enough so that you can drink it.

There you go! Your own Witches Brew!!

Let me know if it helps you 🌙

-Caelan ⭐️

Korean Folk Magic Masterpost

What aspects of the culture influence it? What defines it from other folk magic? - queerlittlemermaid

Since this is a korean folk magic post, of course korean culture is 100% included within it. You can’t take out korean from korean folk magic. If someone did, they’d have some shade of a torn up bramble. Growing up, the most prevalent culture influence was ancestor veneration (as is pretty typical through China, Korea and Japan) but also traditional medicine. My mother often (and still does, though she doesn’t view it as magic I find it to be a pretty important aspect of our folk magic) dries herbs on newspaper and then grinds it to a powder, minces it, or keeps it whole to add into tea or food. The side effects to a specific herb (e.g. ginseng boosts energy levels) are the main thing to keep in mind. The practice actually works alongside spiritual reasoning. The active ingredients in ginseng helps to influence blood pressure and insulin production, and increase metabolism. As for the spiritual reasoning, ginseng boosts energy because it is said to affect the Gi (기) and is used to treat a “yang” deficiency in the spleen and kidney. 

I would say what really defines it from other folk magic I’ve seen is that buddhist/taoist religious views are integrated into cultural views, so you’d probably see a bit about 기 and keeping that in balance. And to do that, one would need to eat something that would help your ailment both physically and spiritually.

What differences does it have from European folk magic? - queerlittlemermaid

Korean folk magic has a very animist worldview. So, like the Cunning Folk and rootworkers, prayers has its place. Except we prayed to Korean gods (some of which absorbed Buddhas and Bodhisattvas), even Jesus and deities not from the local folklore were included. It is believed that each stone, plant and animal has a spirit. If your life has recently turned to shit, we didn’t think someone would have cursed you (since it was somewhat uncommon). Instead we would use divination to see if it was a spirit that was upset at you causing your troubles to run amok. 80% of the time, it’s because of a spirit. It could be your recently deceased great aunt because she thought she didn’t have a grand enough ceremony for her passing. It could be the roadkill because you didn’t try to *not* run its body over - and if you didn’t have the space on the road to avoid it, the least you could have done is sent it a quick prayer of “Sorry that happened”. Our whole life is filled with our ancestors and other spirits that can help or hinder our day to day. 

I would say the main difference I’ve seen is that we would listen to our clients’ problems, figure out if there’s an herbal medicine that we can give them, if we can’t then we will divine if the reason for the problem is because of a spirit. If it IS because of a spirit, we will placate it to leave the client alone. If it isn’t (possibly due to a curse), then we would purify the client and draw them up a 부적 (bujeok - a drawn/written talisman typically on white or yellow paper with red ink. It is said that bad spirits are scared of the color red and even repelled by it) to keep them safe. Whereas Cunningfolk seem to have a lot of saints being called upon, a cleansing would ensue, tobacco smoke seems pretty important, and non-edible items as charms to keep around. And candles, obviously. Just as a really general comparison.

What is commonly used? - queerlittlemermaid

In traditional medicine, there’s a lot of herbs being used, mostly for teas and powders to add to food. For instance, my mother recently made a dried batch of 도라지 (doraji, Korean bellflower) roots and ground it up into a fine powder. It’s meant to clear the mucous built up in your lungs from a cold and helps a lot with getting rid of coughs. It is, however, pretty bitter so you only want to add a teaspoon to whatever it is you’re drinking (I would highly advise to start with a pinch and go from there). 고추 (gochu, chili pepper powder) is another very important and often used spice. Ginger and ginseng as well (both are very different with different uses). Another important aspect is FOOD. There are ALWAYS side dishes with the main meal (as is typical of a Korean home) and each meal has a “use”. For example, hangovers are said to be cured by eating 콩나물국 (kongnamulguk, soybean sprout soup). If you’re feeling like you’re coming down with a cold (as you can see there’s a lot of ways to combat the cold in a typical Korean home - this is because the climate in Korea can be cold throughout the year, the climate usually being 19 F to 86 F), you can whip up some 삼계탕 (ginseng chicken soup). On a sidenote, it’s a very common belief that if you have a fever, you “need to burn it out of you” with very spicy food and ginger tea. 부적 are also used pretty often, as are other talismans.

SO, in summation, herbs to put into teas and food is most prevalent in korean folk magic to heal and the placation and bribery of spirits and gods to help us get what we want.

What is traditional korean magic look like? - Anon

This question is phrased a bit awkwardly, so hopefully I’m understanding Anon correctly. Traditionally, during a ritual (for example, 제사 jesa, a ritual or ceremony for venerating one’s ancestors) there will be a pattern of a bunch of fruits, side dishes, rice, 떡 (tteok, rice cakes) and 소주 (soju, korean vodka). There is usually a specific way to do this, depending on the family. All the rituals tend to follow a specific format unless your parents tend to be nontraditional (like my mother) and in that circumstance, the formats are often different from what you’d typically see. It’s also very common for the father and eldest son to take care of specific rituals like 제사 since it was a duty to the family and the family’s ancestors, which usually fell to the man (since Confucianism had quite an effect on Korean society). There will always be candles (typically white to refer to spirits), incense (usually stuck straight up in a bronze urn or bowl), food as offerings (which are eaten by the humans that attended after the ritual because it strengthens the bond between ancestors and the living family). If you’re not referring to specific rituals, on a daily basis, it kind of looks like this: herbs drying on newspaper around the kitchen, containers of whole and minced and powdered herbs and roots, aloe and ginger pots, 부적 around the house, 장승 (jangseung, guardian totem poles) around the yard, 탈 (tal, traditional masks for luck) on a wall. Sometimes, (I know I’m going to have these in my home regardless) a 해태 (haetae, the Korean version of a Foo dog) statue in the home or in the yard to protect from wrong-doers and fire, jade to ensure longevity, prosperity and health. A bunch of different teas. A bunch of candles and incense. 

What would you call a person who uses Korean folk magic? - Anon

I would typically call them 마녀 (manyeo, witch) or 주술사 (jusulsa, folk magic practitioner). Folk magic itself is called 주술 or 마법. We incorporate muism, sometimes daoism, buddhism (and whatever deities we actively worship) but are not 무당 (mudang, Korean shaman). When a 마녀 is initiated, I would probably call them 만신 (manshin) instead, as 무당 refers to old school Korean shaman traditions and still harbors negative connotations in Korea and in Korean communities in the US. 만신 essentially means ten thousand spirits which refers to the shaman’s ability to be possessed and speak to spirits and acts as a mediary for the humans and spirits. It’s a newer term for 무당 without the negative connotations and because of this, I personally feel it has the ability to incorporate more than muism alone, but incorporates the folk magic aspect better than under the 무당 umbrella as well. Then again, some may simply prefer to be called 마녀 still.

Where can one learn more about Korean Folk Magic? - Anon

Specifically from a Korean who works with such. :) It’s not really a wide spread or known practice like hoodoo, it’s not really published about, it’s not really talked about. Because of the colonialism from the US into South Korea, during recent years (I want to say in the last couple decades) they have been denouncing muism as illogical and “primitive”. It’s only in the last few years that muism has seen a rise in popularity, generally amongst politicians because a mudang’s performances are VERY expensive to pay for all of the offerings and such (we’re talking hundreds of thousands of dollars, US-wise) but they’re also popular with teenagers for fortune telling. The colonialism also made Korea one of the top countries to convert to Christianity, and of course the priests and preachers absolutely condemn the traditions. 

However, traditional medicine can typically be learned anywhere in books or online. Fairly easy to find, more often than not you’ll read about Chinese Traditional Medicine, and while there are similarities, Korean Traditional Medicine still has some unique techniques.

And obviously, I’ll be open to questions.

Do you know of any books that cover Korean Folk Magic? And it doesn’t bother you if a non-korean learns Korean Folk Magic? - Anon

There are some books that cover mudangs and Korean shamanism (which is a closed, initiatory tradition). As far as I know, there are no books that cover korean folk magic in all that it entails (e.g. how muism beliefs, traditional medicine, and spirits all tie in together to make rituals and spells).

To be honest, I would feel very upset if someone were to attempt to learn korean folk magic from someone who isn’t korean. I mean, this is my whole life. It’s intrinsically tied to how I grew up and is submersed in my culture. My culture is one of the reasons I was bullied and picked on by my white peers in school for as long as I can remember (“Korea isn’t even a real place” - 3rd grade. “I thought Koreans all had perfect skin and looked gorgeous? Are you sure you’re Korean?” - high school. ”-pulls eyes back to ‘look asian’- It’s just a joke!” - elementary, grade, middle, high school AND after. et al)

Just like how some black people feel that non-blacks won’t really “get” vodou (and hoodoo, etc). It’s because we grew up around it, constantly surrounded. It’s not something to pick up and learn for fun or just because you’re curious. It’s literally our life. I’m sorry, I just have a lot of feelings about this kind of shit since I’m still working through my internalized racism.

If someone were learning the language and culture and our history, then I wouldn’t mind if they wanted to learn korean folk magic from a practitioner as well. To me, it already is a part of the word “culture”, specifically my culture. So if you wanted to learn korean folk magic, but weren’t interested in our language or history, I’m going to tell you that there is nothing I can do for you. If you wanted to learn korean folk magic but not from a korean practitioner, it isn’t going to be korean folk magic. I’d also take a long hard look at why you specifically want to learn korean folk magic. It’s not really open, it would be very difficult to find a teacher, etc etc.

*Disclaimer: This is how it was practiced in my home with some of it being taught from my ancestors. Not every Korean’s home had folk magic in it (and if it did, it’s highly probable it wouldn’t look to be the same because it depends on the family), but the aspect of traditional medicine is still very prevalent.
**If I get more questions sent in, I’ll edit this post accordingly.


Here’s a Shokugeki no Souma recipe in celebration of the second season starting!! I was so excited to find these on sale that I took a picture of the cans even before I got home. Souma would approve, right? (~ USD $1 each!) It was literally as if the cans were saying:

Canned Mackerel Burger Set Dinner from Shokugeki no Souma (feeds 2-3)


For burger(s)

  • 2 cans mackerel (120g cans)
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 onion, diced
  • 3 cloves garlic, diced
  • Ponzu, 2-3 tbsp
  • Cornflour or potato starch, 2 tbsp

For Soup

  • Egg
  • Dried squid
  • A slice of ginger (optional)
  • Salt, to taste.


For Soup

  1. Boil water in a pot
  2. Reduce heat and add dried squid (enough to cover bottom of pot) and ginger (optional)
  3. SImmer until squid becomes soft, and starts losing a bit of colour.
  4. Remove squid bits and ginger (you can eat it too but I found that most of the flavour went into the soup)
  5. Beat egg
  6. In a circular motion, pour egg into boiling soup.
  7. Immediately take ladle and move it as if you were drawing a cross in the soup. This is to protect the soup against vampires  a Chinese 蛋花湯 (Egg flower soup) technique from my grandma.
  8. Serve in a dark bowl to bring out the egg!

For Burger

  1. Debone Mackerel and crumble into small pieces. Keep the canned mackerel juices somewhere else.
  2. Mix in the onions, garlic, and breadcrumbs till mixture looks even.
  3. Beat eggs and slowly incorporate into mixture.
  4. By now, the mixture should start sticking together. If not, add more breadcrumbs and keep mixing until it does.
  5. Form mixture into a giant patty (this amount makes 2) while heating up some oil in a pan.
  6. Pan fry until brown on one side and flip over. To ensure thorough heat penetration, you might want to cover the pan while pan frying.
  7. Remove patty(ies) from pan.
  8. Pour canned mackerel juices into the pan and heat till simmering.
  9. Pour in ponzu and stir. (You can add more than 2 tbsp if you like, because its sour taste makes the burger refreshing and removes the ‘fishy’ taste.)
  10. Mix starch with a little bit of water till dissolved.
  11. Turn off heat.
  12. A little at a time, drizzle the starch water in while stirring the juices with your spatula. If it starts to clump up, don’t add anymore and wait for the juices to cool down even more. Add the starch water until the texture becomes viscous, but make sure it’s even and still runny.
  13. Pour sauce over burger and serve with soup and white rice.

Time saving tip: I made the soup before starting on the patty, so that I could crumble the fish while the water was boiling.

(Note: This is the same plate that I served Nikumi’s Roti Beef Don on, so you can imagine how big that patty is.)

Last step: Kiss the person who made it for you!

(And then follow me @onionchoppingninja and check out my Recipe Archive Page here!)

things I have done today:

  • went to exercise class
  • walked around the farmer’s market
  • went for a long hike in the foothills, surrounded by clouds of orange butterflies ( @cassyblue, you know about bugs, what are those orange/white/brown spotted butterflies and why are there so many of them right now? I felt like a fairy princess because every step brought up a flurry of them)
  • Ate two slices of homemade bread with pear-ginger jam and a pot of earl grey

So if anyone wants to know what the onset of SAD looks like in my household it’s actually:

- very nicely smelling

- and very tasty.

Cos when I am feeling bad, I bake. Or cook something spicy. 

The more sun-missing and weighed-down I get, the more exotic produce or spices I bring home from the store. 

Since this Sunday I already baked two strudels with little apple roses and maple syrup, one pumpkin pie with blue cheese and rosemary, an enormous baking pan full of lasagna with bolognese and ricotta, butter pumpkin soup with baked tomatoes, ginger and peppers, a pot of pasta with super garlicky tomato-wine sauce and now I am making chutney for tomorrow’s duck roast. 

For the chutney I threw together raisins, fresh figs, chopped ginger, maple syrup, black pepper, clove, juniper berry, nutmeg and red wine - I honestly have no idea what should or should not go into chutney but it smells amazing so I guess it won’t taste bad either. Yeah and the duck roast is going to be served with sweet potatoes.

Thank god for having three kids and a husband with severe case of munchies because otherwise I would not fit into my clothes anymore :)


ginger, lemon and turmeric tea

this tea is an amazing natural remedy for cold and flu symptoms such as sore throats, sneezing and runny nose, headaches, low fevers and stuffiness.

Ingredients (serves one)

-          One medium sized knob of ginger
-          The juice of half a lemon
-          One knob of fresh turmeric (or 1tbsp turmeric powder)


-          place the ginger in a pot with two cups of boiling water and let it infuse over low heat for 2 minutes
-          add the turmeric or turmeric powder and boil for a further 2 minutes
-          remove from the boil and add the lemon juice
-          strain into a mug or cup or pour into a teapot, and serve with fresh lemon or lime slices and a tbsp. of rice malt syrup or sweetener of choice if desired