1 ½ teaspoon chicken brown water 1 teaspoon dry chopped leaves 1/3 cup shallows 10 oz brink custard ¼ cup bread liquid 2 cup chopped pureiped sauce ½ cup baconfroots ¼ teaspoon brown leaves ½ cup vanilla pish and sours ½ cup white pistry sweet craps 1 tablespoon mold water ¼ teaspoon paper 1 cup dried chicken grisser 15 cup dried bottom of peats ¼ teaspoon finely grated ruck
And this is a thing that it came up with repeatedly for some reason, and was quite adamant that I use:
Welcome to Cucco’s Kitchen! I will be making various anime and video game style drinks, dishes, deserts and more! By watching these videos I make money to donate to Alz and you guys can learn to cook and make great and fun dishes!
Today we tackle the Tough Meat Stuffed Pumpkin, a perfect recipe for the fall. "This hollow, meat-filled fortified pumpkin is a local specialty or Kakariko Village.“ It is a curative item that restores Link’s health with some Heart Containers and grants a "Tough” effect which temporarily increases defense, though the duration and level varies depending on how it is cooked. Link can prepare it by cooking with any meat and a Fortified Pumpkin. Link can also add other “Tough” ingredients such as Ironshell Crab, Armored Carp, and Armored Porgy to increase the duration, Defense Up level, or number of Heart Containers restored.
I hope you will enjoy
Ingredients 1 Pumpkin 1lb Lean Ground Beef 1 Yellow, Green, Orange Pepper diced ½ tsp Ground Cumin 1 tsp Salt 1tbs Pepper 2 tbsp Sofrito or Tomato Paste 3 Large Garlic Cloves Minced 1 cup Tomato Sauce ¼ cup Cooking White Wine ¼ cup of Pimiento-Stuffed Green Olives 1 tbsp Capers 1tbsp Sherry Vinegar ½ Large Yellow Onion
Heat the oil in a 10-inch skillet over medium heat. Add the onions, peppers, garlic and cook till soft. 2 min. Add cumin, salt and pepper, and cook till onions are translucent. 6 min. Add in the sofrito or tomato paste and cook. Raise heat to high and brown the meat. Break it up with all the veggies and then once brown add the tomato sauce, wine, olives and capers. Reduce the heat to low and simmer covered for 15-20 min. Add in sherry vinegar every 5 min to adjust it to your taste.
Cut top of pumpkin off and gut it, once clean and hollow stuff it with the meat and bake for 30 min. After serve and enjoy!
I’m training a neural network to generate recipes based on a database of about 30,000 examples, and although it sometimes comes up with ingredients that sound like a bad idea, sometimes it invents some that you could plausibly ask for at Whole Foods and act all disappointed when they don’t have any:
¼ cup coconut fluff rings 1 teaspoon cooked buster grapes ½ cup shanked whipping peanuts 6 tablespoon lemon turn beans 1 seeds of the chocolate cheese 1 cup milk bat leaves 1 ½ cup sherry stick ¼ line phempherbly ice ½ cup shrimp white pine baking powder 1 teaspoon baking curny sauce ¼ cup milked salt 8 oz canned pomegranate crescents 12 oz can canned and chopped pistachio stock
The Domestic Garden Witch: Not So Jarring Kitchen Herbs
So maybe you’re a college witch with limited space and money, limited to the one window in your dorm. Or, maybe you’re a witch without extensive backyard space who wants to start up a magical garden. Perhaps you’re a kitchen witch who wants the freshest herbs right at her fingertips.
For many witches, having a garden seems to be a bit of a no-brainer. After all, plants and magic go hand-in-hand. Plus, when thinking of a witch, it’s hard not to think of a cottage in the woods with a little vegetable garden out front. Unfortunately for the majority of us, our cottage in the woods is a tiny flat, and our garden out front is a windowsill with limited space.
This is when it comes time to embrace your craftiness and bring your garden indoors! Not only does it place your garden in a convenient location, it also allows you to freshen the air, recycle what would otherwise harm the earth, and embrace your witchy green thumb!
Apple Sauce, Jars, and Kitchen Herbs
Let’s face it. I work in an Italian kitchen, and much of the cooking I do at home is also influenced by Italian cuisine. As a result, I find myself constantly in need of herbs such as parsley, basil, rosemary, oregano, and thyme. While all of these plants are fairly easy to grow in various gardens, sometimes you need something inexpensive, easy, and within arm’s reach when cooking.
For this project, all you need is a few mason jars (if you don’t have any lying around, mason jars are very inexpensive and sold at most grocery stores in the canning aisle), some apple sauce snack cups (preferably consumed and cleaned), some wooden wicks (easily purchased online from companies such as the Candlewic Company), water, soil, seeds, and a box cutter or Xacto knife.
Make an incision in the center of the bottom of the apple cup long enough to fit the end of the wick. Insert the wick and fill the cup with soil and seeds. Remove the lid from the mason jar, discard the topper disc, and fill part way with water before resting the edge of the cup on the rim of the jar. Screw on the fastening ring, and voila! You have a very simple, very cheap herb garden to place in the windowsill. Since the wick passively draws water, the only time you’ll need to add water is when the jar runs out or when the water level isn’t high enough to be in contact with the wick.
Pro-tip: Be sure to trim the plants regularly - this is a garden meant to be harvested from regularly so that it doesn’t get too large. If needed, the roots can also be pruned and trimmed to help keep the plant small. If your plants begin to bud, pinch the buds off to encourage large, flavorful leaves.
How Can I Witch This?
When it comes to incorporating witchcraft into a simple garden like this, the possibilities are aplenty! Consider enchanting the water or using moon water in the jar, or if you’re into using crystals, place amethyst or clear quartz into the jars to help empower the water. Decorate the jars with sigils, runes, and symbols for growth, health, and prosperity!
The soil itself can be worked with, incorporating eggshell, ashes, or other magical substances that can help encourage the plants to grow healthy and large. You can also label the jars for their respective herbs and incorporate decorations on the label that correspond with the herbs you’re growing!
Consider different ways where you can incorporate magic into growing your herbs with this type of garden, and how it can help you with your kitchen witchery!
I developed this recipe in college around the time I started craving Real Food instead of ramen day in and day out, and it remains my most successful recipe. It’s very low effort but takes a while, so be sure to get it started before you’re starving.
Sesame oil is a bit pricey, but a bottle goes a long way and tastes good in a lot of stuff. I never measure anything when I make it, which means you can scale it however you want, but I’ll try to include basic measurements.
chicken thighs, thawed as much as possible if they came frozen (i prefer boneless and skinless but bones-in is cheaper, you just adjust the bake time a little)–as many as you like, but I make at least 4 at a time for leftovers
soy sauce–about a quarter cup for four thighs (can easily be made gluten free if you have gluten free soy sauce)
sesame oil–a teaspoon or so per thigh
garlic powder or minced garlic–about half a teaspoon (less if you use garlic powder)
gallon ziploc bag
glass baking dish
put all the ingredients (except the sesame seeds if you’re using them) in the ziploc bag, close it up with as little air in it as possible, and squish everything around so the chicken is coated in the soy sauce, sesame oil, and garlic.
let marinate for at least an hour. if the chicken is still frozen, put a mixing bowl in the sink, put the ziploc in the bowl, and let lukewarm water run on it for half an hour or so at just a trickle.
preheat the oven to 425 degrees when you eventually get tired of waiting for the chicken to marinate. get your baking dish and pour the entire contents of the ziploc (extra juices and all) into the dish.
bake the chicken for 20ish minutes (for boneless thighs) or 40-45 minutes (for bone-in), turning the thighs over a couple of times during the cooking so it stays juicy. check the internal temperature when it comes out and make sure it’s at least 165 degrees.
serve with rice, vegetables, noodles, anything you want. it reheats pretty well and keeps in the fridge for a few days.
For the white sauce: 1 cup plain yogurt 1 teaspoon apple cider vinegar (or white vinegar) 1 lemon, juiced ½ teaspoon sugar ½ teaspoon salt
For the chicken: 2 pounds boneless, skinless chicken thighs 1 lemon, juiced 1 teaspoon dried oregano 2 teaspoons ground coriander 1 ½ teaspoons salt ¼ teaspoon black pepper 4 cloves garlic, minced ¼ cup olive oil
For the rice: 2 tablespoons butter 1 ½ teaspoons ground turmeric 1 teaspoon ground cumin 2 cups basmati or long grain white rice 2 cups chicken stock ½ teaspoon salt
Additional optional ingredients: Sriracha, harissa or your favorite hot sauce (optional to serve) Fresh parsley (optional for garnish)
1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. 2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinate at least 15 minutes, an hour is ideal. 3. Heat a large pot over high heat and add enough oil to coat the bottom lightly. 4. Cook the chicken in batches until done. Remove from pan, set aside and keep warm. 5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. 6. Add chicken stock and salt and bring to a boil. 7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat. 8. When everything is done, dice the chicken. 9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. 10. Enjoy!
Shawn stops by almost everyday for the next two weeks. Some days he stays for a while and others he’s in and out because he was just on his way to go do some work with his uncle who owned a custom wood furniture business in town. The days he stays you’ve usually got some reading or a webinar for your online courses you signed up for at the beginning of the fall. Shawn will come in, you leave your sliding door unlocked, and lay on your bed with you. Usually he falls asleep curled around you from behind while you’re taking notes or focusing on the demonstration in one of the webinars.
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large zucchini, cut into bite-sized cubes
Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.
2 cups pasta sauce of your choice
1 - 1 ½ cups cheese of your choice (I used parmesan)
Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.
In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend
In a pan/skillet, heat a tbsp or two of olive oil over medium heat.
Cook the chicken thighs over medium heat until they are fully cooked.
Remove from pan into a large bowl.
Par-cook/soften the zucchini in a tbsp of olive oil.
Remove from pan into the same large bowl.
Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.
In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.
NOTE: Use as much or as little sauce as you would like.
In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.
Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.
Remove from oven and let cool for a few minutes before serving.
Bonus Recipe: Vanilla Ice Cream and Blue Raspberry Sauce
This recipe is from dialogue with Sam, during no particular event. Image supplied by @galaxa-13 (it was sent a number of months ago). Difficulty: Easy, 30 minutes prep, 4 hours to freeze. Serves 3 or 4.
Blue raspberry sauce: -1 cup fresh* blueberries -2 tablespoons sugar -1 tablespoon water -1 teaspoon cinnamon (optional) -½ cup fresh raspberries
*You can use frozen berries but thaw completely before making the sauce.
Pour the whipping cream into a bowl and beat with a mixer until it forms peaks. In a separate bowl, combine the sweetened condensed milk and vanilla.
Add the beaten cream to the milk mixture and fold to combine. Pour the contents of the bowl into a loaf pan, and then freeze for at least 4 hours. Easy peasy!
While the ice cream is being frozen, prepare the blue raspberry sauce. Now, blue raspberries don’t exist in nature so the ending colour is more purple. If you’re looking for a truly blue sauce, try Torani blue raspberry syrup or a similar brand instead.
In a small saucepan, combine the blueberries, sugar, water, and cinnamon over low heat. Cook until the sugar is dissolved, and then bring up to medium-high heat til it boils.
Place a lid on, bring it back down to low heat, and let it simmer for 4 to 5 minutes. Then uncover and continue to cook until the sauce becomes thicker, about 4 minutes. You can mash down some of blueberries if you prefer smaller chunks.
Turn off the heat and add the raspberries, stirring til just combined for large chunks or stirring for a few minutes to break them down. Cool completely.
Serve over the ice cream. The sauce is also great on waffles and pancakes.
The ice cream is soft and sweet, and the fruity flavours of the sauce compliment it perfectly without overpowering the vanilla.
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) Garlic Tomato Mushrooms Cabbage Carrots 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.