New Blog

If you've ever taken a peek at the left side of my page and noticed the "Check Out My Other Blogs" list you might have noticed my natural cooking blog. I started it a few years ago but I've never really had the same kind of fun with it that I've had with Witchy Woman.

So I've decided to start an entirely new blog, as a sister blog to this one combining the fun witchiness of Witchy Woman with my love of cooking and all things kitcheny. Don't worry Witchy Woman isn't going any where, but all the fun Kitchen Witchery really deserves more than just a page, it deserves a whole blog!

In the days to come I'll be transferring stuff from my old Natural Cooking blog, I tried just redesigning it but well.. that became too frustrating a project so I decided to start fresh. So check out Witch Kitchen and follow along. I'll post recipes and spells and fun little bits of kitchen witch folk lore.

Pasta & Sauce

The name of this recipe is a little deceiving. While it does include tomatoes it's not your traditional red sauce with pasta. I got this recipe from my mother and it is perfect for the end of Winter or the early days of Spring.

Ingredients:

• 6 slices of bacon diced
• 1 pkg of sliced mushrooms
• 3 cloves of garlic, minced
• 1 medium onion, diced
• 1 lg can of diced tomatoes
• 1 jar of Alfredo sauce
• 1 pound of pasta
• salt/ pepper
• frozen peas (optional)

Directions:

1. Cook pasta according to package directions.
2. Saute bacon until fat is rendered.
3. Add onions, garlic, and mushroom and saute until onions are soft.
4. Add salt & pepper to taste.
5. Stir in tomatoes* and simmer 5-8 minute.
6. Stir in Alfredo sauce and add cooked pasta to sauce, blend well

* Optional- add frozen peas when the tomatoes are added

Rabbit or Chicken with Baby Vegetables

Ingredients:

• 3-4 rabbit or chicken cut into pieces
• salt
• pepper
• 1 pound baby potatoes
• 1 pound baby carrots
• 1/2 cup green onions, diced
• 1 tsp sweet marjoram, dried
• 1/2 tsp sweet basil, dried
• 1/2 tsp time, dried
• 1 can chicken broth (14.5 ounces)

Directions:

1. Rinse the meat pieces and pat dry. Lightly sprinkle each piece with salt and pepper.
2. Wash the baby potatoes and baby carrots.
3. Add the diced green onions and mix gently.
4. Put half of the vegetables in a slow cooker. Add the meat pieces and cover with the remaining vegetables. Combine sweet marjoram, sweet basil, and thyme, sprinkle herbs over vegetables and meat. Pour in chicken broth and cover.
5. Cook on low for 4 to 6 hours. When done, vegetables should be tender and easy to pierce with a fork, but not mushy. Meat should separate easily from the bone and it's juices should run clear.

Bacon & Cheese Bites

Ingredients:

• 6 slices of Bacon chopped
• 1 medium onion diced
• 3 Eggs
• 3/4 cup baking mix
• 2 cups shredded cheese
• 2 1/2 tsps parsley

Directions:

1. Fry onion and bacon together until bacon is cooked through and onion is glossy. Drain
2. Beat 3 eggs
3. Combine with onion & bacon mixture, baking mix, cheese, and parsley.
4. Spoon onto greased tins.
5. Bake at 350 degrees Fahrenheit for about 10-15 minutes or until tops are slightly browned

Imbolc Mac & Cheese

With Imbolc right around the corner I start thinking of all sorts of yummy dairy laden delights to whip up. As I've mentioned before I can't really celebrate Sabbats. One way I can make the day a little more special for myself is by putting on my Kitchen Witch hat and cooking up a Sabbat themed meal.

One of my husbands favorites is my home made macaroni & cheese casserole. I love the versatility of this recipe. I've made a scrumptious seafood pasta bake with green onions and peas, I've made a ball park version with bell peppers and kielbasa, and I've made an Italian version with fresh herbs and sausage. Add a fresh salad with seasonal veggies on the side and you've got a full meal.

Despite the many ways I've transformed this our staple version is usually filled with chopped ham and broccoli. I hope you try it out for your Imbolc festivities.

Ingredients:

• 1 pound macaroni
• 3 Tbsp butter
• 1/4 cup minced onion
• 1 clove garlic, minced
• 3 Tbsp flour
• 2 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 ounces shredded Cheddar or Colby cheese (for a creamier cheese sauce use 4 ounces shredded and 4 ounces Velveeta)
• 1 bag frozen broccoli
• 1 large Ham steak chopped

Directions:

1. Cook macaroni according to box directions, add broccoli during last few minutes of cooking time.
2. In a medium saucepan melt the butter and saute onions and garlic on medium heat. When the onions are tender slowly stir in flour until it makes a yellow paste. Gradually whisk in milk stirring constantly over medium heat until sauce thickens (you'll know it's thick enough when it coats your whisk).
3. Add salt, pepper and cheese and stir gently until the cheese is melted and the sauce is smooth.
4. Combine cheese sauce, ham, broccoli and macaroni and pour into a greased 13x9inch baking dish.
5. Bake for 30mins at 350 degrees Fahrenheit.
6. When finished cover with tinfoil and allow to rest for 10-15 minutes before serving.

Enjoy!

Elixir of Brighid

From The Wiccan Year

Warm a pint of milk in a small saucepan. Add a teaspoon of honey and 1/8 tsp of vanilla. Stir constantly until the honey is dissolved. Allow the mixture to cool to room temperature. Pour it into your chalice and drink to taste the sweetness of the Goddess.

Perfect for your Imbolc ritual.