Saturday, December 17, 2011

New Layout

Hope it's thoroughly enjoyed. As a graphic designer, I don't feel comfortable using someone else's stylized layouts. I remember when I used to update my website with a new layout a minimum of twice a month. Anyway, this layout is decorated with the US seasonal vegetables for December through January this year. I also went with Light Blue and Dark Browns. Winter, Yule and New Year are all part of the season of growing light, so I used blues. But also, this season is at the deepest of the Dark Time, so the trees and plants that do not survive so well against the cold turn to dark browns. Note the bright red of the apples and cranberries and blood orange though. They thrive at this time of year!

Anyhow, Merry Christmas! I may post a picture of my first ever attempt at a cheesecake this year. It will be a chocolate caramel one!

Monday, November 28, 2011

{ Fruit of the Goddess Pie }

I tried making an apple pie for the first time this year after finding out
about the pumpkin shortage. This pie didn't turn out well enough for
me to worry about adding the recipe here. It was rated about a 2/5 or 
less, so I need to edit the recipe some. Probably less apples and a lower,
longer baking time. Once I get it right, I'll post it, because it came
out quite lovely, despite the crispness of the fruit. Also, I'd like to
combine cranberries into this recipe as well.

{ Amarant Soup }

This soup was made on the whim one day when my sister and I wanted some vegetables and some soup. It turned out amazing and we both polished off the entire pot in a day! Makes great leftovers.

1 c. frozen spinach
2-3 c. chicken broth
1 c. drained cannelloni beans
1 c. chopped pre-cooked chicken (or other poultry)
1 t. dried or fresh sage
3 bay leaves (to be removed before serving)
½ t. oregano
1 cube of chicken bouillon

  1. Combine spinach and broth in a medium cooking pot. Boil, then allow to simmer for 5 minutes, covered or until spinach is to desired tenderness.
  2. Combine remaining ingredients. Cook on medium/medium-low heat until your pasta is to desired tenderness.
  3. Serve with crusty bread for dipping.
Unknown amount of servings. 3 people rated this recipe 5/5.

Note: For a gluten-free version, use potatoes instead of pasta: Simply chop and boil in the broth until tender, then add spinach and continue with the above steps, skipping step 3.
For a spicier version, use a mixture of cayenne, chipotle and white pepper to taste. For cilantro lovers, replace the white pepper with a generous helping of fresh cilantro and a light squeeze of lime.

Saturday, March 19, 2011

{ Dianic Draft }

There's nothing better than settling down on Samhain and having a glass of apple cider. And the market just doesn't make it right. Now, you can make it at a decent price, simply and beautifully.
Apple Cider:
7 c. apple juice
⅓ c. brown sugar (packed)
1 T. lemon zest
4 cinnamon sticks
¼ c. fresh cranberries, halved
1 t. allspice or 8 whole allspice
½ t. clove or 6 whole cloves
2 apples, cut into slices
½ t. butter (for each serving)

  1. Combine Juice, Cinnamon, Allspice, Cloves, Lemon Zest, Apple Slices and Cranberries to a large cooking pot. Boil, then allow to simmer for 5 minutes, covered.
  2. Serve into mugs with ½ t. butter and a sprinkle of brown sugar (and a splash of nutmeg!). Make sure each serving contains an apple slice and a cranberry or two.
Unknown amount of servings. Liz, Romeo, Geni and 6 other people rated this recipe 5/5.
Note: For more spicy cinnamon flavor, cook two days in advance, storing in the fridge until serving time. Boil for 3 minutes, then allow to simmer while serving to keep warm. 
Add 1 T. butterscotch liqueur for a late-night grown-up version w/ a cinnamon stick in each to stir.

{ Dagda Wheels }

These fluffy pastries are stuffed with cream cheese and pepperoni for a satisfying snack that your family will love. And they're easy to make too!

Stuffed Rolls:
1 tube of biscuits
1 box of cream cheese
2-4 ounces of pepperoni, sliced
  1.  Unroll your biscuits and flatten them out, making sure to preheat the oven to the temperature specified on the tube's instructions.
  2. Place about a tablespoon of cream cheese in the middle and top with pepperonis. Use as many as you like. I tend to put 3-4.
  3. Press the dough around the contents, sealing it tight and then bake for the same time as listed on the biscuits' tube.
  4. Serve hot or warm. Makes as many as you can bake!

Servings vary. Liz rated this recipe 3/5 for satisfaction, but lack of as many as she wanted to eat.

Note: I use pillsbury crescent rolls in the tube, rolling them out and then filling. Its easier!  If you don't like pepperoni, replace it with broccoli and chicken for a yummy treat. A great way to slip veggies into your kids.

{ The Third Degree }

A Soup named for Traditional Styles and Higher Levels of Quality, this is a Chicken Noodle Soup that will win anyone over! So, give your loved ones 'The Third Degree'!

1½ c. Chicken Stock
3 c. Water
½ c. ¼" sliced Carrots
½ c. Chopped Potatoes
1 cube Chicken Bouillon
½ c. Orzo or other noodle
1 can cream of chicken soup

  1.  Boil the stock and water and add the potatoes, carrots and Bouillon together.
  2. Once the carrots and potatoes are tender, add the remaining ingredients and any spices you would like. Make sure you stir the cream of chicken soup so there are no remaining chunks.
  3. Serve and salt and pepper to taste.

Makes 12 large servings. Liz & Her Grandmother rated this recipe 5/5 for deliciousness & aroma!

Note: The stock and water can be substituted for 3c. of Chicken Broth and 1½ c. of Water; For a vegetarian version, replace the broth/stock for Vegetable Broth/Stock and replace chicken with tofu or beans, then instead of 1can of cream of chicken soup, use ½ t. of Corn Starch to thicken, or leave it brothy! For larger noodles, use 1c. instead of ½c. , as Orzo takes up less room in a cup. :)

This soup is perfect for canning leftovers in the freezer and always tastes as good as fresh when served as leftovers.

Thursday, March 17, 2011

{ When Someone's Caught Evil Spirits }

This quick and easy spell can be used for any recipe that can be stirred effectively. It is to be used when a person feels under the weather and needs no particular ingredients, although I do recommend adding a touch of something citrus (i.e. lemon, lime, orange, etc.). So, all you'll need is a spoon and your finished recipe before being served. Stir the contents widdershins (counter-clockwise), clearing your mind and saying the following out loud:

" All that ills
Is causing chills;
What causes pain
Is now in vain! "

Now serve up your recipe, imagining those who are eating it becoming less sick with each bite! Repeat as necessary. 
 Note: I do this spell loudly when my children feel sick and they feel better right after they eat, convinced it will work!