なすのトマト味噌煮込み // TOMATO-MISO EGGPLANT STEW The miso gives this a mellow umami flavor that’s really pleasant. It would work equally well with crusty bread or rice (and maybe even short pasta). It reheats and freezes well, and makes a good sandwich filling with cheese. The recipe calls for chicken, but I might also test a vegetarian version with chickpeas or atsuage tofu. Adapted from 疲れをとる楽々野菜レシピ (Veggie Recipes to Reduce Fatigue).
Happy Thursday, friends! I recently posted a picture of cauliflower “chicken” burgers on my instagram, and everyone was asking for a recipe. I decided to make it a second time to perfect the recipe before sharing.
Ingredients: - 1 head of cauliflower - 2 cups flower - 1.5 cups water - Panko bread crumbs (I don’t know how much I used… I just kept adding to the bowl as I went along. Probably ¾ to 1 box all together, depending on the size of your cauliflower.) - 1 tsp salt - 1 tsp garlic powder - ½ tsp pepper - ½ tsp thyme - 1 tsp paprika - ½ tsp chili flakes (optional) - Any sauces you like (if you want to coat cauliflower afterwards)
** All seasoning can and should be adjusted to your liking! Feel free to add or take away anything.
Instructions: 1) Cut the cauliflower! After rinsing, cut in half and remove the green leaves and stock. If you want to make sandwiches, cut the cauliflower into steaks. You can also cut into large florets to give the feeling of pieces of chicken. Or you can cut them into small florets for cauliflower wings. Just keep in mind that baking time will be different if you cut them into smaller pieces. 2) In a large mixing bowl, combine the flour, water, and paprika. Whisk together until smooth. 3) In a separate bowl, combine 1.5 cups of panko with the salt, garlic powder, pepper, thyme, and chili flakes. 4) Have a baking sheet lined with parchment paper ready. Dip the cauliflower in the batter, and tap off any excess. Then bread with panko. Place breaded cauliflower on the baking sheet. Continue for all pieces. 5) Bake at 450 F for 35 min, flipping halfway through. If you wish to coat your cauliflower in sauce (buffalo or BBQ, for example), remove the cauliflower 10 min before the baking is done, coat in sauce, and return to the oven for the remaining 10 min. 6) ENJOY!!!
Ingredients: - Skinless, boneless chicken breasts -Rosemary -Black Salt (the edible kind, not the witchy kind) -Pepper -Garlic, crushed -White Wine -Lemons -Olive Oil
1) If you have the flaked black salt, gently crush it into workable pieces. If you’re using dried rosemary instead of fresh, grind it with the salt in a mortar and pestle (or food processor - I prefer working it by hand so I can have more control over the consistency). Preheat your oven to 450 degrees (Fahrenheit).
2) In a baking dish, combine olive oil, rosemary, salt, pepper, garlic, and zest from the lemon*. Place your chicken breasts into the dish and coat them with the oil blend. Slice up your lemon and give it a nice squeeze over the dish, then add the slices to the pan.
3) Place your chicken into the oven to roast until done - the internal temperature of the chicken should be at 165 degrees (Fahrenheit). About halfway through roasting, add a splash of white wine to the pan (both for flavor and to help keep the chicken moist).
4) Serve, garnished with a sprig of fresh rosemary and a slice or two of grilled lemon. Excellent with rice!
*Tip: If you want to ensure plenty of flavor in your chicken, it’s best to make the oil blend ahead of time. In a jar or other container, add fresh rosemary, garlic, salt, pepper, lemon zest, and a slice of lemon. Cover this with olive oil and allow it to rest. By infusing the oil in this way, you’re guaranteeing a flavorful chicken!
It sometimes amazes me how sometimes a single, seemingly simple plant can do so much for us both magically and practically. And sometimes, these very same plants are used as much for decoration as they are used for medicine, food, and magic! It’s difficult to see anything to dislike about rosemary, and many witches are agreed that rosemary is one of those “necessity herbs” - that is to say that if there had to be any kind of herb in the cabinet, it should be rosemary.
This hardy shrub has been used for medicine and food for about as long as humanity has lived in the Mediterranean and Asia, and has been cultivated worldwide because of its survivability. It is fairly resistant to cool climates, and thrives in areas with milder climates. Various cultivars have been developed, either to increase flavor and leaf size, to increase flower production, or to allow it to grow as ground cover.
Its medicinal properties are varied. As a tea, rosemary is excellent for providing relief for mild headaches and congestion. As such, this herb is a great cold and flu remedy. When made into a tincture, rosemary can help with migraines and can help regulate menstrual cycles. The tincture can also be used to help with heavy blood flow during menstrual cycles and can be used to help alleviate the symptoms of menopause.
The Greeks and Romans made use of rosemary for helping to improve memory, as well - wearing a sprig of fresh rosemary or sleeping with it under a pillow is said to help a student retain more information. This tradition continues today, so much so that rosemary oils are bought en masse by students during exam season.
In food, rosemary has many uses, but is typically used to flavor stuffings and meats, while also imparting a strong aroma. The flowers are also edible, and sometimes used both as a garnish and cooked.
Because of its characteristic scent, rosemary is also frequently used in cosmetic products and incense, as well as cleaning products, further enforcing its versatility!
Traditionally, rosemary is worn in remembrance for fallen warriors and soldiers, giving it an association with both memory and death. This goes back into the past as well, with sprigs of rosemary added to a casket before burial to protect a deceased loved one in the afterlife and to protect the grave site.
Rosemary has a strong association with protection, and is used in incense much like sage for smoke cleansing and purification. Its shape naturally lends itself well to making brooms and besoms, adding an extra punch to cleansing spells involving those brooms. On top of all of that, it has been used to assist in exorcisms! Because of these associations, rosemary can be used as a substitute for frankincense!
During the middle ages, rosemary was used as a love charm, worn by all attendees to a wedding. For bride, it was also a fertility charm.
For sympathetic magic, rosemary can be added to poppets, bags, and jars for fertility, love, luck, lust, protection, cleansing, money, so on and so forth. Taking dried, powdered rosemary and using it to feed these spells is particularly helpful, and is fairly easy to come by.
All of these same associations can be used in the kitchen for tinctures, oils, and foods. For new witches, rosemary is not only potent, but also very easy to enchant as it takes up intention very well!
The list goes on and on. In short, rosemary is exceptional for nearly any spell and purpose. Whether experienced or new to witchcraft, spend some time with rosemary and see what kinds of benefits it can bring to you! It is certainly an herb perfect for witches of all paths!
I made a big batch of fajita style chicken (but in a tomato sauce - see recipe in source, but with added canned tomatoes and more spices to compensate) so I’ve been living off of that and making different meals with it. On the menu today: deconstructed chicken taco (sort of) with a grilled blue corn tortilla, avocado, extra mature cheddar and pickled jalapeños | so yummy, healthy and about 450 calories.
300g of chicken breast.
1 tsp smoked paprika.
1 tsp ground cumin.
½ tsp powdered garlic.
1 T olive oil.
Mix the spices and olive oil together and rub onto the chicken breast. Allow to marinate in the refrigerator overnight or a couple of hours will work too.
3 iceberg lettuce leaves, chopped roughly.
Handful of spinach leaves chopped.
1 cucumber diced.
¼ capsicum diced.
8 cherry tomatoes quartered.
¼ red onion finely chopped.
1T fresh chopped coriander.
2/3C of cooked brown rice.
125g can of corn kernels.
½ avocado sliced.
For the dressing.
¼ C lime juice.
1tsp of extra virgin olive oil
Half a green chilli deseeded and finely chopped.
Pinch of salt.
Place salad ingredients into a large bowl.
Cook the chicken in a non stick frying pan over a medium heat.
A few minutes each side until cooked through. Allow to rest.
Mix the dressing ingredients together in a glass jug.
Slice and place the chicken on top of the salad. Drizzle with dressing.
I served our salads with a slice of Lebanese flat bread that I cut into wedges, sprayed lightly with olive oil and sprinkled with all purpose seasoning before placing onto an oven tray and cooked at 180 degrees Celsius in a preheated oven for about 5 minutes until crisp.
REAL TALK. There’s an app called Yummly, and it is amazing. You put in the foods you don’t like and it suggests recipes you might like. You can also change other settings (like my recipes can’t have more than about 6 ingredients). You can also search by certain foods, so if something is on sale that week, you can find a recipe to use it in. Happy adulting, everyone!