Broccoli Cheddar Cheese Soup
This is a very simple but delicious recipe for a cold night indoors
2 cups frozen or fresh broccoli florets
1 cup shredded cheddar cheese
Salt and pepper to taste
A drizzle of olive oil
Pinch of chili powder
Place the broccoli in a large pot with enough water to cover the broccoli, approximately 2 1/2 cups
Boil until the broccoli is tender
Remove the broccoli from the water, but be sure to keep the water, don't throw it out!
Place the broccoli in a blender until pureed
Return the broccoli to the pan with the water and add cheese, chili powder, salt, and pepper
Gently stir until cheese is melted, then add a drizzle of olive oil
Baked Butternut Squash
From The Wiccan Cookbook
Recipes, Ritual, and Lore
1 medium butternut or acorn squash
2 tablespoons butter or margarine
1/2 cup freshly squeezed orange juice
Dash of ground cinnamon
Preheat the oven to 350 degrees
Cut the squash in half and scoop out the seeds
Place the squash in a shallow baking dish and dot each half with butter or margarine
Drizzle the orange juice and sprinkle with cinnamon
Bake uncovered for 30-45 minutes until you can easily put a fork in the squash
Slice each half into thirds and serve
Mabon Apple Bread
Submitted by Terri Coffman
Mabon Apple Bread
Makes 1 loaf
Preheat oven to 350 degrees
2 C AP Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1 Tbsp Cinnamon
1 teaspoon Cardamom
In mixer combine:
1/2 C veg or coconut oil
3/4 C Brown Sugar
Mix until creamy, Add-in:
1 C Apple Sauce
1 Tbsp maple extract
Add in dry ingredients 1/3 at a time
Until mixed, Stir in:
2 C chopped Apples
( Skin & core removed )
Sprinkle Top with Cinnamon & Sugar
Line Loaf pan with parchment paper
Bake for 40-50 minutes
Let cool in pan 15 min, remove carefully
Finish cooling on a rack - Enjoy
From Betty Crocker's New Cookbook
1/4 cup butter
1 cup finely chopped onion
1 clove garlic, finely chopped
4 cups chicken, shredded or cubed
3 cups chicken broth
2 tablespoons cilantro
1 tablespoon basil
2 teaspoons chili powder
1/4 teaspoon ground cloves
2 cans Great Northern beans
Melt the butter in a large soup pot and cook the onion and garlic, stirring until tender.
Stir in remaining ingredients and heat to a boil. Reduce heat to low, and cover and simmer for 1 hour.
Serve and enjoy!
Classic Meat Spaghetti
A hearty and simple meal for the whole family
One pound ground beef or plant-based meat alternative
One jar of your favorite spaghetti sauce
One package of spaghetti noodles
One tablespoon minced garlic
One teaspoon cinnamon
Bring to a boil a large pot of water. Once it is at a roiling boil, place the noodles in the water. When they are done, drain the water, and drizzle with olive oil.
While the water is coming to a boil, combine the meat and spices in a large skillet. When completely cooked through, add the pasta sauce.
Serve and enjoy!
Submitted by Lili Burrup
Any number of apples, sliced or diced (could also use pears or other firm fruit)
Cinnamon, to taste
One or more tablespoons butter
In a medium to a large skillet, melt the butter over medium heat. Once melted, add apples, occasionally stirring for 3-5 minutes, or until the apples have wilted and decreased a tad in size. Add the cinnamon and continue occasionally stirring for another 10-30 minutes, depending on the desired level of doneness. Enjoy! (Top with crumbled graham crackers and fresh whipped cream to make a yummy dessert)
Poultry Stock from Christopher Child
I call this “Poultry Stock” because I use the same basic recipe with whatever bones I have on hand: chicken, turkey, and even duck (which makes an interesting flavor, but also renders out more fat, and duck fat is liquid gold).
Store the bones and scraps from roasted poultry dinners and kitchen prep in the freezer.
This is a good use for flabby/rubbery veggies that have sat a little too long in the fridge.
Makes about three quarts
3-4 lbs chicken bones/scraps
3-4 ribs celery, roughly chopped
One or two yellow onions, UNPEELED and quartered
3-4 carrots, unpeeled and roughly chopped
1 tsp. whole black peppercorns
Two bay leaves
1-2 sprigs fresh thyme, or ⅛ tsp. dried
2 tbsp. fresh chopped parsley or 1 tbsp. dried
Throw all of this stuff in a pot. See? Easy!
Cover it with 3-4 quarts of cold water, slap a lid on it, and bring to a simmer on medium-high heat. This is a low-n-slow kind of thing; don’t rush it.
Once it is just beginning to boil, reduce the heat and simmer it, uncovered, for, oh, I don’t know, four hours, anyway. This is where it can get tricky, because while the flavor will be there after only a few hours, it’ll take much more time to extract the collagen (super-rich, velvety-textured sauces, and soups LOVE this stuff) from the bones, and that’s where the magic is. If you’re in a hurry, you can call it a day. If you’re not going anywhere and you are falling in love with smells that remind you of autumn festivals and family, keep it on the stove at the lowest heat possible and just let it go. I’ve simmered stock for 13 hours before, and I got every bit of collagen out of those bones; once the stock had chilled, I was able to stand a spoon up in it. It was like jello, but tasty and natural. Awesome.
If you simmer for a long time, you might have to add some water to cover the bones every once in a while. That’s fine. I use boiling water, so the temp in the pot remains stable.
This is the hardest part: strain the stock using a fine sieve (or a colander lined with cheesecloth if you are feeling super awesome), and cool it down as quickly as possible. I usually fill my sink with ice and water and set the pot down inside. I then stir the stock occasionally and let heat transfer do the rest. Once the ice is more or less melted, I store the stock in 2-cup containers and freeze; I find that I use stock in 2-cup increments. You can store it how you like, though, because you’re now a stock goddess/god, and you can do what you want. It keeps in the freezer for a year, but you’ll use it WAAAY before then.
Christopher Child is a stay-at-home dad and a working musician in the greater Denver area. He’s the default cook in the house and loves to express his love for his family and friends with good food and drink. He has been known to brew beer and enjoys making mead as well. The Covid-19 situation is keeping him from public music performances, but currently, he can be found live streaming a weekly concert on twitch. Tv every Wednesday night, 6-8 pm Mountain Standard Time. He’d love to hear from you!
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Sweet Potato Fries
Submitted by Lili Burrup
3-5 large sweet potatoes (could use potatoes)
Thyme, to taste
Rosemary, to taste
Salt, to taste
Black Pepper, to taste
Preheat oven to 425°F. Line a baking tray with aluminum foil or a silicone mat. Wash the sweet potatoes, and julienne or dice them, then arrange them in a single layer on the tray. Drizzle evenly with olive oil, sprinkle with spices, and toss to coat thoroughly. Bake for about 14 minutes. Enjoy!
Sweet and Simple Lentils and Rice
1 cup long-grain rice
1/2 cup dried lentils
3 cups water or coconut milk
Three tablespoons honey
One teaspoon cinnamon
One tablespoon of olive oil to coat inside of the dutch oven
Set the oven to 400 degrees.
Lightly coat the bottom and sides of the dutch oven with olive oil.
Add the rice, lentils, water or coconut milk, honey, and cinnamon. Gently stir and visualize the Goddess transforming the ingredients in the dutch oven into a healthy and protective meal for your family.
Cover and place in the oven for one hour.
After removing from the oven, remove the lid and stir. Replace the lid and allow the dinner to cool for 10 minutes. Enjoy!