what-to-feed-the-witch

[what-to-feed-the-witch]

Hi new followers!

I figured I should mention that I don't update this blog often, as you can see from the post beneath this. 😅

This is largely a space to a) store favorite recipes easily online, and b) visually record what I'm eating when I feel a need to do so (which isn't often).

[what-to-feed-the-witch]

-Tuesday, October 19-

Breakfast: tea, 4 cheese Hot Pocket, 3 chinese spinach mini-bao, & ponzu sauce

Snack: chocolate chip cookie & white cheddar Cheeze-Its

Dinner: Morningstar burger pattie with ketchup, yakisoba with carrot & cabbage, & pomegranate lingonberry soda.

Snack: sliced fancy cheese

[what-to-feed-the-witch]

Corn & Sweet Potato Chowder

Serves 4-6 2 tbsp vegetable oil 1 medium onion, finely diced 2 cloves garlic, minced 1 medium sweet potato, peeled 1 lb frozen corn kernels, thawed 1/4 tsp cumin 1/4 tsp chili powder 2 cups milk 2 cups vegetable broth 1/2 cup instant mashed potato flakes Salt to taste In a large pot, heat oil over medium heat for 30 seconds. Add onion and cook for 3 minutes or until softened. Add garlic and sweet potato and cook for 1 minute. Stir in corn with juices, cumin, and chili powder. Increase heat to medium-high. Add milk and broth and bring to a boil, stirring occasionally. Cover, leaving 1 inch uncovered. Reduce heat to low and simmer for 12 minutes, or until potatoes are soft. Sprinkle with potato flakes and whisk for 1-2 minutes or until thick and smooth. Salt to taste. Source: unknown

[what-to-feed-the-witch]

Creamy Curried Carrot Soup

Serves 6 1 lb carrots 1/2 large onion, chopped 4 cups vegetable broth 2 tbsp butter 1 cup half & half 1/2 cup milk 1 heaping tsp red curry paste Peel and coin carrots. Saute the onions in butter until soft. Combine the carrots, onions, and broth in a large pot and cook on medium heat for 45 minutes. Puree carrots. Add the half & half and milk. Then add the curry paste to taste. Combine well and serve.

Source: an old friend's former co-worker

[what-to-feed-the-witch]

Hungarian Mushroom Soup

Serves 6 4 tbsp unsalted butter 2 cups chopped onions 1 lb fresh mushrooms, sliced 2 tsp dried dill weed 1 tbsp paprika 1 tbsp soy sauce 2 cups broth 1 cup milk 3 tbsp all-purpose flour 1 tsp salt Ground black pepper to taste 2 tsp lemon juice 1/4 cup chopped fresh parsley 1/2 cup sour cream Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, pepper, lemon juice, parsley, and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Source: allrecipes.com, but no clue which particular recipe

[what-to-feed-the-witch]

-Monday, October 18-

Breakfast: leftover ramen from yesterday, milky black tea, & a chocolate chip cookie

Snack: white cheddar cheeze-its

Dinner: Broccoli cheddar soup, spinach & ricotta pie, buttered bread, & applenjuice with sparkling water 

Dessert: half a chocolate milkshake & a mini can of 7 Up

[what-to-feed-the-witch]

-Sunday, October 17-

Breakfast: milky black tea; Nissin Tonkatsu Ramen with yu choy stalks, dried shiitake mushroom, bean curd knots, & poached egg; yu choy leaves in Japanese broth

Lunch: Taco Bell - spicy potato soft taco, bean & cheese burrito, sour cream & nacho cheese potatoes, & medium Baja Blast soda

Snack: chocolate chip cookie & genmaicha tea

Dinner: 2 slices Domino's pizza, with marinara sauce, spinach, & mushrooms

[what-to-feed-the-witch]

Mushroom Shawarma Pitas

Makes 4 ¾ lb portobello mushroom caps, sliced ½ inch thick 1 medium red onion, halved ad into 1/3 inch wedges 3 tbsp plus 2 tsp extra virgin olive oil 1 tsp ground cumin ¾ tsp ground coriander ½ tsp ground sweet or smoked paprika Kosher salt & black pepper 4 pitas 2 packed cups very thinly sliced red cabbage (about 6 oz) ¾ cup low-fat or whole-milk Greek yogurt ¾ tsp ground turmeric Cilantro or mint, for serving Preheat oven to 425°F. On a large, rimmed sheet pan, drizzle the mushrooms and red onion with 3 tbsp oil. Sprinkle wit cumin, coriander, paprika, 1 tsp salt, and ½ tsp pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking. Meanwhile, toss cabbage with remaining 2 tsp oil in a medium bowl; toss to coat. Seasons generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper. To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture, and herbs. Serve immediately.

Source: New York Times Cooking, which is behind a paywall

[what-to-feed-the-witch]

Leek and Potato Soup

Makes 6 servings 1 lb leeks, cleaned & dark green sections removed (approx 4-5 medium) 3 tbsp unsalted butter Heavy pinch of kosher salt, plus additional for seasoning 14 oz Yukon Gold potatoes (about 3 small), peeled and diced small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk ½ tsp white pepper 1 tbsp snipped chives Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and the white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Source: https://altonbrown.com/recipes/leek-potato-soup/

[what-to-feed-the-witch]

Potato-Asparagus Soup

Serves 6 3 lbs russet potatoes, peeled, cut into 1-inch chunks 1 lb asparagus, rough ends discarded, tips cut into 2-inch pieces, lower parts cut into 1/2-inch pieces 2 tbsp olive oil 1 large onion, cut into 1/2-inch dice 3 cloves garlic, minced 1 tsp salt A few dashes fresh black pepper 4 cups vegetable broth 2 bay leaves Juice of 1 lemon 1/4 cup chopped dill Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside. Rinse out the pot, then in the same pot, saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt, and black pepper; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, then discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.

Source: "Vegan with a Vengeance" by Isa Chandra Moskowitz

[what-to-feed-the-witch]

Spiced Chickpea Stew with Coconut & Turmeric

Serves 4-6 1/4 cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 (2-inch) piece ginger, finely chopped Kosher salt and black pepper 1 1/2 teaspoons ground turmeric, plus more for serving 1/2 teaspoon red-pepper flakes 2 (15-ounce) cans chickpeas, drained and rinsed 2 (15-ounce) cans full-fat coconut milk 2 cups vegetable or chicken stock 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces 1 cup mint leaves, for serving Yogurt, for serving (optional) Toasted pita, lavash or other flatbread, for serving (optional) Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey! Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Source: NYT Cooking, which has a paywall

[what-to-feed-the-witch]

Shepherd's Pie

Serves 6 3 tbsp oil 2 medium onions, finely chopped 2 cloves garlic, minced 1 1/2 lbs ground "meat" 6 oz can tomato paste 2 bouillon cubes (2 tsp Better Than Bouillon) 1 heaped tbsp flour 1 cup white wine 1/2 cup water Salt Freshly ground black pepper 1/2 tsp tarragon 3 large potatoes, peeled 3 oz butter 1 cup milk 1/2 cup cooked corn 2 tbsp grated Parmesan cheese Preheat oven to 350°F. Heat the oil in a large frying pan over low heat. Add the onion and garlic and cook until soft. Turn up the heat and add the "meat", stirring until it is well browned. Drain off any fat and add the tomato paste, bouillon, and flour. Mix well and cook for a minute before adding the wine and water. Season well with salt and pepper and add the tarragon. Simmer gently for 15 minutes. Meanwhile cook and mash the potatoes. Add the butter and milk, and season with salt and pepper. Put the "meat" mixture in a large well-greased souffle or baking dish. Spread the corn over the "meat" and the mashed potatoes on top so that the "meat" and corn are completely covered. Sprinkle the cheese over the potatoes and bake uncovered for 35 minutes. Place under the broiler for a few minutes to brown the top and serve.

Source: "Great British Cooking" by Jane Garmey

[what-to-feed-the-witch]

Majudrah

Serves 4 125g brown lentils 100g basmati rice 2 large onions 1 tsp cumin seeds 4 tbsp olive oil, divided 1 bay leaf 1 tsp ground coriander 1 tsp ground cinnamon 1/2 tsp ground allspice 1 tsp turmeric 3/4 tsp salt 1 tsp sugar 2 tbsp lemon juice Peel and finely slice the onions. Begin caramelizing onions in 2 tbsp oil, approximately 30 minutes before starting the rest of the dish. Place the lentils in a colander and wash them. Drain and transfer to a pot, adding plenty of water. Let come to a boil, then reduce the temperature and let lentils simmer for 15 minutes. Wash the rice well and drain in a sieve. Heat a big pan on medium high heat. Add the cumin seeds and toast dry until fragrant, about a minute. Add olive oil, rice, bay leaf, and ground spices, salt, and sugar. Let everything fry for about 1 minutes. Add 350ml water and the pre-cooked lentils. Let come to a boil, reduce the heat, place lid on top, and let simmer for 13-15 minutes. If you notice the water evaporates too quickly, add a splash. Take the lid off the rice and quickly place a clean kitchentowel on top and put the lid back on. Let the pilaf rest off the heat for another 10 minutes. Fluff up the rice with a fork and mix in the caramelized onions. Serve with a dollop of sour cream or yogurt.

Source: adapted from https://cinnamonandcoriander.com/en/mujaddara-lebanese-lentil-rice-pilaf-vegan/

[what-to-feed-the-witch]

Sesame Asparagus

Serves 4-6 2 cloves garlic, minced 1 tbsp toasted sesame oil 2 tbsp soy sauce 2 tbsp rice vinegar 1 tsp red pepper flakes 1 lb asparagus, ends discarded 2 tbsp toasted sesame seeds Saute the garlic in the sesame oil over medium heat for about 1 minute. Add the soy sauce, vinegar, and red pepper flakes, Add the asparagus and saute for 4 to 5 minutes, until the asparagus is still bright green and firm but slightly tender. Move to a serving plate and sprinkle with sesame seeds.

Source: "Vegan With A Vengeance", by Isa Chandra Moscowitz

[what-to-feed-the-witch]

Vegan Meatballs

Makes 36 1-inch meatballs 14 oz can chickpeas, drained and rinsed 1/2 large onion, roughly chopped (about 1/3 cup) 1/2 cup walnuts (toasted is great, but not necessary) 1/2 cup old fashioned oats (gluten-free, if necessary) 1 clove garlic, peeled 1 cup cooked brown rice (wild rice is great, too) 2 tablespoons ketchup 1 tablespoon soy sauce (use coconut aminos or tamari if gluten-free) 2 teaspoons chili powder 1/2 teaspoon salt, plus more to taste Additional spices, if desired (see notes) Avocado oil (or other high heat oil), for pan-frying In the basin of a food processor, pulse together the chickpeas, onion, walnuts, oats, and garlic until it forms a coarse meal about the texture of ground beef. Don’t overmix. You should still see a few small chunks. Transfer the mixture to a large mixing bowl, and add in the rice, ketchup, soy sauce, chili powder, salt, and any additional spices you’re using. Stir until well-mixed. If you like a meatball with smoother texture, transfer half of the mixture back into the food processor, and pulse until very smooth and pasty—add back to the other half of mixture and stir well to combine. Heat a couple of tablespoons of oil in a large skillet over medium heat. Form the meatball mixture into 1” balls and fry in skillet until golden brown on all sides—about 10 minutes total. Don’t overcrowd the pan—you’ll probably want to work in 2-3 batches. Note: If you want to skip pan-frying, you can just put the formed meatballs directly on the baking sheet and bake at 425°F for 15-20 minutes, or until golden brown and firm. I like to freeze them after pan-frying in a single layer in a cookie sheet. Then once frozen solid, I transfer to a zip-top freezer bag and keep them stashed in the freezer for up to six months. When it’s time to cook those bad boys, I just drop them into a pot of sauce straight from frozen and cook until warmed through—about 10 minutes.

Source: https://wholefully.com/vegan-meatballs/

[what-to-feed-the-witch]

Cream of Green Tomato Soup

Base: 3 onions, chopped 10 green tomatoes, cut & cored, but not peeled 1 cup vegetable stock 4 tbsp butter For each 2 cups of base: 1 ½ cups half & half 2 tsp sugar 1 tsp salt Cook the onions slowly in butter in a large heavy pot. When soft, add the tomatoes. Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes. Add broth and pass the soup through a strainer or food mill to remove the seeds and skin. This is the base of the soup, which can be frozen for later use. When ready to use, stir in half & half, sugar, and salt. Taste and adjust seasoning as needed. Serve hot or chilled and topped with a tbsp of sour cream.

Source: "Classic American Food Without Fuss"

[what-to-feed-the-witch]

Split Pea Soup

Serves 6 2 tbsp olive oil 1 medium onion, diced 2 medium carrots, sliced 4 cups vegetable broth or water 1 cup split peas 1/2 tsp salt, or to taste 1 tsp sweet paprika 1/2 tsp smoked paprika 1 tbsp vegetable bouillon, if not using vegetable broth 1 tsp liquid smoke OR browning liquid In a large soup pot, saute onions in olive oil at medium heat for about 2 minutes, until translucent. Add sliced carrots, reduce heat, cover, and cook for an additional 2 minutes. Add broth or water and bring to a boil. Add split peas, salt, smoked paprika, bouillon, and liquid smoke or browning liquid. Reduce heat, cover, and simmer for 45-50 minutes, until the split peas are tender. Note: Garlic, celery, & mushrooms would be good additions.

Source: https://mayihavethatrecipe.com/vegan-split-pea-soup/