sauteed onion

*~ Spirit Soup ~*

when you’re feeling down and grey, this soup will help you any day!


  • veggie broth (~3-4 cups)
  • 1 carrot
  • 1 celery stalk
  • ½ red onion
  • 3-4 kale leaves
  • 2 big cauliflower florettes
  • lil bit of fennel, lil bit of potato (these are optional, I had some lying around)
  • 1 can white beans
  • 1 bay leaf
  • 1 small sprig rosemary
  • sprinkle of thyme


  1. Chop everything into soupy bite sized pieces (except spices of course!)
  2. In a pot, heat up lots of yummy oil (I used avocado oil, Costco sells it in big beautiful bottles) and sautee the onions, carrots, and celery. Don’t be afraid to use lots of oil, seriously! Oil is so good for you when you use good happy oil.
  3. Add your bay leaf and rosemary sprig and thyme so those flavours start coming out right away while you fry
  4. Add kale and cauliflower and cook for as long as your patience allows you. You’ll have a lot in the pot at this point so just stir it up and let it fry all nice and sweetly.
  5. Drain and rinse your white beans and add them to the pot. Stir it up! Yum I love white beans!!
  6. Ok now you can add your veg broth. I added just enough to submerge all the vegetables, hence the approximate measurement.
  7. Here’s where I added my optional bits. I added them late because they were already cooked and I didn’t want mush.
  8. Leave it until it starts to bubble, then turn it down. let it simmer

Here’s where the Magick happens

  • Bay Leaf: Healing and wishes
  • Rosemary: attracts happy feelings, alleviates depression, increases mental clarity, and eliminates negatie energy
  • Thyme: Vigor, good health, and recuperative sleep

Hold your hands above the soup and state your intentions aloud. Speak them from your gut, you know what you need. I said something like, “This is a healing soup. This soup will energize me. This soup will give me drive and determination. This is an optimistic soup. This is a happy, positive soup. This soup is full of love and good energy” Ask your Deity for aid in blessing the soup, if you are religious. Be grateful for the soup. Thank Mother Nature for the beautiful vegetables and the nourishment they will provide you.

When you are done that, sprinkle some salt in the soup and speak aloud what the salt will ward. My salt wards apathy and negativity. Then give it a stir, say your preferred conclusion, put on the lid and let it simmer, stirring occasionally.

Eating the soup

Once the soup has cooled, pour yourself a bowl. Eat mindfully, eat with gratitude. Give thanks with every bite. Think of all the benefits the soup will bring you.

When you’re done, close your eyes and feel the warmth of the soup spread throughout your entire body. Feel the energy fill your legs, your arms, your chest, your throat, your head, your mind, your soul, let it nourish you. Give thanks.

After the soup

Store it in a jar in the fridge and eat it every day until it’s gone! The effects of the soup won’t show up until after your first sleep, so it’s best to have it for dinner the night you make it.

This isn’t a fancy soup. There are no gimmicks or tricks in this soup. It’s just plain, earthy, vegetable soup. Just pure, simple, earthy energy. Back to basics!


It’s nine o’clock! So far this morning I have caramelized onions, sauteed apple with the onions, added sausage and chicken broth, and made baked stuffing; made brownies while the stuffing was baking, then made cornbread with the last of the caramelized onions while the brownies were baking, and baked the cornbread in a cast-iron skillet once the brownies were out.

Also, while attempting to invert the cornbread onto a serving platter, I dropped it on my foot, thus saving the platter from breaking but possibly breaking a bone. My life would be 100% easier if I just had a home x-ray machine and basic radiology training. 

So now I am elevating and icing, but at least I got all the stuff cooked I intended to cook, and lunch for the week is packed. (Meals this week will include stuffing with chicken, the last of the cornbread pudding and baked beans from last week, macaroni bolognese, macaroni and greek-yogurt cheese sauce, and brownie for dessert.) 

I am now out of Crisco, baking powder, cornmeal, and chicken stock; my shopping list looks like a pioneer settler’s pantry inventory. 

Stir Fry Garlic Tofu

Someone took me to Costco for the first time in my life, and I was able to buy a 4-pack of tofu for like $5. That place was pretty overwhelming! I had no idea Costco was so popular, but I can kind of see why now. The only thing that might deter me from going there again is the massive amounts of other shoppers. 

I ended up getting a whole bunch of veg from a smaller grocery store; a whole mess of carrots, a head of broccoli, a head of cabbage, bell pepper, mushrooms, an onion, and a cucumber. All that cost me a little under $8.

For this stir fry, I used: 
- 1 block of tofu (firm)
- 1/3 head of cabbage
-1/3 red onion
-½ head of broccoli
-2 carrots
-½ bell pepper
-3 cloves of garlic 
-soy sauce
-garlic powder

First I drained the tofu and cut it into little triangles, then I fried it. Next I sauteed some carrots and onions until they started to caramelize a bit, then I added the broccoli and fresh grated garlic cloves. Then, after the broccoli started to get a tiny bit soft, I added the cabbage, bell pepper, soy sauce, sriracha, and garlic powder. Stir all that up until it’s hot and steamy, and then serve on a bed of rice!

All together, including the rice, this meal cost about $4 and yielded about 5 generous servings. That’s about 80 cents per serving!

One-Pan Tuscan Pork Loin

Servings: 6
Prep: 5 mins
Cook: 25 mins
Total: 30 mins

1¼ lbs Pork Loin, generously seasoned with salt and pepper.
1 large onion, diced
8 cloves garlic, diced
8 oz cherry tomatoes
1 lemon sliced thin

Preheat oven to 450 degrees.

Heat heavy (oven-proof) pan on stove on medium high. Add pork loin, brown all sides. Add onions, sautee with pork until lightly browned.
Add tomatoes, garlic and lemon- heat on high until tomatoes pop.
Move to oven and cook until pork’s internal temperature reaches 140-155 degrees (depending on how done you like your pork).
Let sit, covered in pan, for at least 8 minutes. This will allow pork’s internal temperature to raise another 5 degrees and let the juices set.
Carve and serve. Plate with tomatoes, onions, and garlic from pan!



Yum. Me and Cameron love these. We’ve made them at least three times, and plan on making them this weekend again because they’re our fav!

We’ve tweaked the recipe a bit to be more along our tastes and we’ve found it to be awesomeeeee. 

This recipe makes about 4 patties… or two patties if you’re Cameron and lazy. 

One patty is 4 points on WW :)

We like to eat them with onion buns with feta cheese or goat cheese on top :)

If you try it, let me know what you think!

Prep time: 5 mins

Cook time: 7 mins


- 1 bag of thawed and well drained chopped spinach

- 2 egg whites

-1 whole egg

- ¼ cup diced onion

- ½ cup bread crumbs

- 1 tsp red pepper flakes

- 1 tsp salt

- ½ tsp garlic powder


1. Sautee onions until golden brown and somewhat translucent

2. Mix all other ingredients in bowl

3. Add onions after they’ve cooled a bit

4. Make patties and cook over medium high heat in non- stick skillet with a bit of olive oil (spray works best!)

5. Cook until golden and firm (about 4-7 mins)


Quick Vegan Meals and Snacks
We all have days when we don’t feel like cooking or we don’t have a lot of time. Here are some meals I’ve had recently that were super easy to make, inexpensive and really delicious too!

Avocado, nutritional yeast and garlic salt on toast.

Oil free baked french fries seasoned with garlic salt, chili powder and onion powder.

Garden salad with zucchini spirals and pasta with soy crumbles, tomato sauce and onions.

Tacos with vegan chick’n strips, lettuce, refried beans, sauteed onions and salsa.

What are your favorite easy meals?

Homemade Baked Beans

1 tbsp olive oil
2 x small brown onions, diced
2 x 400g tins borlotti beans, drained
2 x 400g tins crushed tomatoes
2 tsp cumin
1 ½ tsp dried thyme
1 tsp dried oregano
1 tsp paprika
Salt & pepper to taste

Heat oil in a pot and sautee onions until translucent.
Add all other ingredients, stir, and let simmer for 15-20 minutes on low-medium heat.

salmon burgers

Hi! One recipe I made recently which was super low in spoons and $ was salmon burgers. You can make a larger/smaller recipe if you want: it scales up/down pretty easily. 

  • 1 large can of salmon
  • 3 eggs
  • Breadcrumbs, a handful of crackers or 1 piece of bread (gluten free if needed)
  • Optional: Spices/salsa/sofrito/sauteed onions/any leftovers you want to throw in

  1. If using bread, toast the bread and then break it up into as tiny pieces as possible. If using crackers, break them up into tiny pieces. 
  2. Open the can of salmon, drain the liquid into the sink, and dump it into a bowl. 
  3. Add the three eggs, the breadcrumbs/crumbled crackers/bits of toast, and whatever spices/extras you want to throw in.
  4. Stir.
  5. To bake: place burger-sized patties onto a greased baking sheet and bake at 350° until golden brown
  6. OR stovetop: place burger-sized patties onto a well-oiled pan, cook until solid enough to flip, flip, and continue cooking until golden brown on both sides (like a pancake).

Total time: 5 min prep, 10 min stovetop, ~20min baking.

Dishes to wash: One bowl, one spoon or fork, one spatula, and one pan (or use foil on a baking sheet for one less dish). 

Makes approximately six burgers. Freezes very well! I place each burger in a ziploc once they’ve cooled, stick them in the freezer, and take them out as I need them. 




400g Potato
50g Brown Button Mushroom
50g Onion
5g Rosemary
12 Slice Bacon
100ml Red Wine
10ml Soy Sauce
1tbsp Cooking Sake
15g Unsalted Butter
2tbsp Olive Oil
Choy Sum
Black Pepper
Cooking String


1. Peel and cut potato into chunk then steam for 10-15 mins until ¾ cook.
2. Finely chop/dice onion and mushroom, sweat onion and then cook mushroom together and season it.
3. Mix sauteed mushroom, onion and cook potato then mash and season it.
4. Shape potato then wrap with bacon, tie it with cooking string, and preheat oven.
5. sprinkle some rosemary on top and then put in over for approx 25 mins at 180'C.
6. For the sauce, reduce wine until half then put soy sauce, cooking sake and butter. reduced until slightly thick
7. Take out the meat and let it rest and pour sauce on the meat to give extra color and taste.
8. Blanch choy cum for garnish. In clean plate, assemble and it is ready to be serve.

Myst’s Taco Dip!

Ground Turkey
Fajita Seasoning (I like the one from Hy Vee, but any will do!)
Sauteed Zucchini
Sauteed Onions
Grilled Corn

Mix it all together, add tobasco, sour cream, or any topping of your choice and eat with chips! Yum yum!! 😋

Oh, and those are sauteed mushrooms on top because I’ve been craving mushrooms 😍😍

What a good question Hibiki, how do you make curry?

Well really it’s pretty simple. You start with all your ingredients..

Which are, onions, carrors, potatoes, beef, some garlic, a bit of red wine, and of course your spices. Since I’m making a Japanese style curry I’m actually using Port since it’s a bit sweet, and Japanese curry is much sweeter than other curries. 

I might have forgotten to take pictures of the in between steps. I browned the beef, took it out, then sauteed the onions in the pot. Once they were translucent I added the meat back in and poured in some port to deglaze the pot. After you let the alcohol burn off, you throw in the vegetables then add whatever kind of stock you are using. You should let the curry simmer now, and not use a flame thrower to speed up the process :p

One of the most important parts of curry is having a good roux. All a roux is, is some flour that is browned in butter, with the curry spices. Typically you would just buy this at your local asian market, but regrettably I’m intolerant of gluten so I get to make it by hand. 

Once the roux has browned a bit, you add the spices in and stir it into your curry once it is done cooking. You give it a good stir and let the roux thicken up the curry and give it a really nice texture. Now that the curry is pretty much done, it is pretty common to grate in some apple to give it a bit of sweetness. I chose to add apricot preserve here at the end. It basically does the same thing. Doesn’t it look good?

And there is the final product. If you hadn’t figured it out yet, I’m a fan of wine, so of course I paired a wine with my curry. I chose a sweeter Riesling to go with it. I think a lot of people would chose a light to medium red wine, which wouldn’t be wrong, but a very light sweet white wine is actually an excellent pair with a lot of spicy Asian cuisine. The sweetness of the wine cuts into the spiciness of the curry and leaves a very pleasant flavour behind. 

So there you go, that’s how you make curry!

Foodie Friday: Chaliapin Steak

Servings: 1 per steak
-A cut of beef (you can use boneless ribeye like I did, or a less expensive cut!)
-2 large white onions, separated - one grated and the other finely diced
-Olive Oil
-Soy Sauce

1. Lay plastic film over the beef and pound down to about a quarter inch thickness with a rolling pin. Remove the film and beat with the fine side of a meat tenderizer. Flip and repeat.

2. Carefully slice the surface of the meat in a grid pattern. Flip and repeat, being careful to avoid slicing through the steak.

3. In a separate pan or dish, spread half of the grated onion. Carefully transfer the steak to the dish, then cover with the rest of the grated onion. Allow this to sit for 30 minutes to an hour in a relatively cool place.

4. While the meat marinates, sautee the other onion in the butter over high heat. When it begins to brown, reduce to low heat and continue cooking until nicely caramelized. Remove from the pan and reserve for later.

5. Gently scrape the onion off of the steak from both sides, and use a paper towel to gently pat away excess liquid. Season the top of the steak with salt and pepper.

6. Add olive oil to the pan and transfer the steak to the pan, seasoned side down. Cook over medium heat and season the top side.

7. Cook each side until golden brown.

8. Transfer the steak to a plate and transfer the sauteed onions to the pan. Allow them to cook in the steak juices until hot.

9. Deglaze with a small amount of soy sauce and allow it to coat and be absorbed by the onions. Use this to top the steak.

Serve hot, with rice or roasted vegetables (pictured, I served it with turmeric roasted potatoes and Vadossi Chianti).

Magickal Ingredient!

The Chaliapin steak is certainly a delicious and creative way to create a “poor man’s steak” in a way that is healthy, but onions have a magical influence that goes beyond tenderizing meat!

Like many other root-based plants, onions have a particular link to earth magics, allowing them to be used for grounding and cleansing. Looking back on the eggs, rice, and potatoes that we’ve gone over in previous weeks, you’ll find that many of the same methods of cleansing are shared between them and onions, ranging from running the vegetable over your body to absorb disease and burying it, keeping it under the bed until it begins to rot, or using it in your cooking. 

But onions can take a much more entertaining approach when you consider the different types of onion available to you. In some traditions, cooking with red onions can enhance sex and lust magics, increasing virility in men and inducing lustful emotions in women.

Meanwhile, yellow onions - a staple for the kitchen witch - are useful in dispelling anger. If two or more parties are in conflict, carve their names into a yellow onion and then keep it until it begins to develop roots. At this point, the parties in question should begin to remember the roots of their own relationships with one another and begin making amends. Once apologies have been made, bury the onion as an offering to the earth.

Petitions for banishing negativity or for binding others can be made and then inserted into an onion that has been cut. Write them on a piece of paper, and then add them to an onion that has been cut in such a way as to keep it in one piece. Close the onion back around the petition and hold it together, charging it with your intention and then burn the onion. The ashes can be scattered or buried to further send that energy into the world.

Onions are also exceptional for protection spells, both from evil eye and from general negativity. The uses of onion for this purpose vary, but a few include burning onion skin as an incense, braiding onions together and hanging them in a window, piercing an onion with black pins and placing it in a window, and keeping a half onion in the kitchen to be replaced every week or so when it shrivels.

Onion skins themselves can be used to draw money when burned, in addition to their protective qualities. Grind them into a powder to mix into incense blends, or keep them whole and write money drawing sigils and symbols on them before burning.

Some practices also make use of the onion juices as a means of blessing and consecrating tools, though I think if I were to do this, it would make me cry!

Ultimately, onions are an exceptional ingredient for many spells in addition to being a versatile ingredient in the culinary fields. So whether your spell is in the form of a scrumptious, onion-marinated steak or in the form of a space cleanser, be sure to consider the many benefits this vegetable has to offer!

May all your meals be blessed! )O(

Sunday Mornings

Summary: based on the prompt “I love you from the bottom of my heart, but I don’t trust your cooking. Stay out of my kitchen.”

Words: 515

Cas x Dean

Notes: I wanted to write destiel fluff and found this prompt so here you go

Tags: @chucksangel​​ @lovin-ackles@loveitsallineed

Cas woke up and stretched, frowning when he noticed the bed was empty next to him. He frowned before the smell of bacon reached him. Getting up, he slipped on a pair of sweatpants and headed towards the kitchen.

He immediately spotted Dean standing at the counter, cutting up some potatoes. He was completely oblivious to Cas, who smiled at the sight of the man humming to himself while he cooked. The kitchen was Dean’s safe haven, one of the rooms in the bunker, other than his bedroom, that he could call his. Cas walked up to the stove and peered in the frying pan, seeing some onions being sauteed and turning slightly brown. He grabbed the wooden spoon and was about to stir the pan when-


Dean was at his side in an instant snatching the spoon from Cas’ hand. “What are you doing?”

“The onions seemed to be burning, so I was going to stir them up some.” Cas frowned. He didn’t understand why Dean was so upset. He was just trying to help.

“Cas, I love you from the bottom of my heart, but I don’t trust your cooking.” He pressed a quick kiss to his cheek. “Stay out of my kitchen.” He threw the potatoes he had been working on in the frying pan and went back to cooking. Cas frowned again and walked back to the bedroom. He sat on the end of the bed and waited quietly for Dean to finish cooking.

About ten minutes later, Dean walked in, frowning when he saw Cas. “Hey man, what are you doing in here?”

“You told me to stay out of your kitchen. So I am.”

Dean sighed and took a seat next to the angel. “I’m sorry, Cas. You know how I get when I’m cooking.” He grabbed Cas’ hand and linked their fingers together. “But that’s no excuse.” He pursed his lips, thinking. “Come here.” He pulled Cas up and walked him to the kitchen, and stopped in front of the stove.

“Dean, what are we doing?” Dean smiled at Cas and grabbed a bowl that had been sitting on the counter, handing it to Cas. He tilted his head, confused. “What am I supposed to do with this?”

“You’re going to make scrambled eggs.” Dean’s face beamed with excitement. “C’mon, it’s easy. I’ll show you how.”

Cas somewhat successfully managed to crack some eggs open and stir them, and with Dean’s help he poured them into the skillet.

“Ok, so you have to watch carefully. When they start to bubble and fluff up on the ends, you push the outer edges towards the middle,” he took Cas’ hand in his own and helped him with the spatula. “And keep doing that until they’re cooked through.” They fluffed up the eggs and when Dean said they were ready, Cas slid them off onto a plate. His smile spread across his entire face.

“Are these acceptable to you, Dean?” Dean chuckled and grabbed him by the waist, pulling him close.

“Yeah, they are. Now let me kiss the cook.”

The Dominican Breakfast

The typical way to start your day in the Dominican Republic…

Deep fried longaniza sausage and fried cheese…

Mangu, which is mashed plantains, topped with onions sauteed in vinegar…

The fried eggs are optional.

Not every plate looks as fancy as this one, but no matter where you eat it, every bite tastes damn good!