Archive for August, 2014

Kitchen Witchery ~ “Salisbury Steaks” with Potatoes + Green Beans

As I continue walking my path and working on eliminating more and more of the processed foods from our diets, this means I am cooking A LOT more.  I made this one day last week for dinner and it came out really good.  I took a meal my mom used to make for us growing up as “salisbury steaks” and made it my own with some interesting results.  I use cubed steaks from the grocer (thin steaks that have been tenderized in a cube pattern on the meat) and beef gravy.  Here’s my process.

Ingredients:

  • 1 package cube steak (I got a package with 4 steaks)
  • 1/4 medium yellow onion (thinly sliced)
  • 2 tbsp minced garlic (not dehydrated)
  • 1 tbsp Sriacha Sauce
  • 4 medium Gold Potatoes
  • 1/2 package frozen green beans
  • 1 packet low sodium brown gravy
  • 1 cup water
  • 2- 1/2 cup red wine (I used a merlot)
  • 1/2 stick butter
  • 1 tsp Herbs du Provence

Process:

  1. Preheat oven to 400 degrees F.
  2. Thinly slice potatoes and place in a round casserole dish.  Between layers of potatoes lay thin slices of butter and add seasoning of your choice.  I used a sprinkling of Herbs du Provence.
  3. Once the potatoes have been placed in the casserole dish, add a final layer of thinly sliced butter and then top with the frozen green beans, another thin layer of butter and a sprinkling of herbs.
  4. Bake in oven until potatoes are tender with a fork (approximately 25-30 minutes)
  5. In a small sautee pan place 1 tbsp butter and your thinly sliced onions.  Sautee until they begin softening then add minced garlic and 1/2 cup of wine.  Continue at medium heat until the wine begins to reduce.  Add sriacha and complete the reduction until the mixture resembles a compote.  turn off heat and set aside.
  6. In a large skillet brown and cook the Cube steaks with seasoning of your choice.  I added a smidge of sriacha, garlic and pink salt.
  7. When the cube steaks are almost complete make your gravy in another pan with the 1 cup of water, and 1/2 cup of red wine.  Warm it until thickened but may be a little thinner than a normal gravy.
  8. Pour gravy atop the cube steaks and cook approximately 3-5 minutes.

When serving place your steak to one side of the plate with your potato + vegetable to the other side.  Top meat with the compote onion/garlic reduction and then a drizzle of brown gravy.  Add gravy to potatoes and green beans if inclined and enjoy!

"Salisbury Steaks" with Gold Potatoes + Green Beans

“Salisbury Steaks” with Gold Potatoes + Green Beans

Posted on 14 August '14 by , under Kitchen Witchery, Life. No Comments.

Working with Chrysalis + Conscious Spirit ~ Celtic Owl + Maiden

Chrysalis Tarot + Conscious Spirit Reading for 8/14/14

Chrysalis Tarot + Conscious Spirit Reading for 8/14/14

Continuing on through my days and working on writing more I have a new oracle deck that I am using as an affirmations/daily lesson deck that will go along with my new tarot deck.

This morning I sat down and carved my last Eye of Newt candle (bright orange with sage, sandalwood and peppermint, sad that it’s been discontinued by the chandler) for peace, strength, joy/love and connection to my coven + circle at Sacred Mists, projecting that blessing into that.  You can see a little of the candle in the picture but it’s a 3×6 and just lit so it’ll be a while before the flame is visible in the pictures. Once I lit my candle I looked at my cards for today, unsurprisingly they make sense for me today.

Working with Chrysalis: Celtic Owl – The Hanged Man

What a fascinating card they have made the hanged man into.  Dominating the Card is a beautiful owl with his wings draped across a celtic knot on one side and you can see him gripping it on the other.  Situated upon his brow is another celtic knot that is reminiscent to me of a heart with a spider woman in the center of it.  The hanged man is that of rebirth and to open your mind to new ways of thinking.  The celtic knot is a reminder to see and be mindful of the intricacies of life and it’s interconnected nature.  In the heart knot, I see the spider, the weaver and connector of the webs of life.  In the position and the look of the web this shows me that I must connect the webs of heart and spirit to accomplish my goals and to do so with the patience of Spider awaiting their prey to the web.

There are a great many things that I wish to accomplish so this card shows me that with dedication and the determination of heart I can achieve this.  I must not rely solely on myself to achieve my dreams but allow others to offer their assistance in building my web and dreams.

Working with Conscious Spirit: Forest Frolic – Maiden

This new oracle deck is absolutely stunning in the vibrancy of color and imagery.  A beautiful dryad stands upon a mushroom with her arms stretched. She has taken the form of a winged fairy so that she might play with the butterflies above.  You see joy on her face as a squirrel (!) watches on with a keen bit of interest in her play.  The affirmation here is “I acknowledge my inner child and open my heart to the joy she brings”.  Again I find a card that is very appropriate for the position in my life right now.  Too often we do not stop to relieve ourselves of our burdens and chores to simply play as we did when we were children.  Now is the time for some fun and joy.  It’s a time to return to childhood and enjoy what you did then no matter what it is.  Did you enjoy art, dance, playing in the rain, trees, ocean?  Get out there and do it!  Sing and dance to your hearts content today to relieve your sorrows.

Life, as of late has been filled with things I must do and if we are at all honest with ourselves this is not what we want to do but in order to get things done we must.  Today, I will play.  Today, I will sing.  Today, I will be young!

Posted on 14 August '14 by , under Growth, Life, Spirituality, Tarot. No Comments.

Working with Chrysalis ~ Ace of Mirrors

Ace of Mirrors - Chrysalis Tarot

Ace of Mirrors – Chrysalis Tarot

I purchased a new tarot deck recently.  This is the first time I have bought a deck in, well years.  I got the Chrysalis Tarot (http://www.sacredmists.com/chrysalis-tarot.html), as I was drawn to the vibrant colors and illustrations in this deck.  I had no idea whether I would connect with it or not but, I did from the first pull.  The cards are a little bit bigger than my hands are 100% comfortable with (I have smaller hands I think) but they are just gorgeous.

I continued my daily pull even when I was not posting it but I am trying to post more often. 😉

Today’s pull is the Ace of Mirrors.

Keywords – Feelings

The Ace of Mirrors heralds a new beginning.  The “mirror” suit in this deck is so far very watery and emotional, which brings me to look within for answers and for transformative changes.  In this card there are two candles (one on either side of the mirror).  The mirror is decorated with shells and seahorses and is being held by a beautiful sea nymph.  Surrounding her you see coral, a turtle and several fishes including two that are moving together in a way that Pisces does.

This card speaks to me in that by looking within I can find the answers I seek.  Two candles symbolize (to me) the wonderful relationship and love I have with my husband.  Seahorses, in animal magick,  evoke chivalry + protection as well as nurturing and acting as a bridge between the spirit world and the waking world.  Seeing them on the mirror brings all of this into my reflection.  The turtle signals creative forces and beginning a new creative project.  They are also a teacher of grounding and a reminder that while walking in the spirit world, to remain grounded so that you can return to the waking world.

All in all this card tells me that from within I will be starting some new creative projects in conjunction with spirit and this could mean channeling to some degree.  I must remember that the answers are within and not get lost in spirit through grounding regularly.

Posted on 13 August '14 by , under Growth, Life, Tarot. No Comments.

Life + Path Babblings

I think it’s time for an admission, of sorts. My path is active, living and breathing this life with me. Each day I live in spirit, I live with everything that spirit brings me, I learn and grow. For each action that happens there is an equal and opposing reaction. The net of action and reaction is far reaching and quite interesting sometimes to behold. Whatever my current lesson is, I can see it in the environment around me and even in the relationships of my friends.

Before birth into this life, I chose a great many difficult lessons to be learned. If you think that you learn something and move on, well that’s just not the way it works. As each of the lessons in life present and you move through them, they find ways to wiggle back at you when you least expect it, because the work you did on it that you thought was done? Not so much. The themes will continue to come back at you time and time again to help you learn a little more about that theme, issue, thing, whatever.

What am I babbling about anyway? Just being open to see the lessons as they enter our lives and know in your heart that they will continue to present to help you get through all your troubled times. What lies in the shadows is more of you than you can imagine. Stand up, look into the shadow and take it on. Easy? Um, NO. Worth it? Absolutely.

I guess I am just a little babble today. *laugh*

Posted on 12 August '14 by , under Life. No Comments.

Kitchen Witchery ~ Chicken Cordon Bleu Casserole

I have been a busy witch in the kitchen this week.  I have one more recipe aside from this one to type up but this is tonight’s dinner so it’s going to be first while it is in the oven. 😉 This is a recipe from All Recipes but modified as I felt some of the elements that make chicken cordon bleu were missing. 😉  This actually came out really tasty and hearty.  Serves 4-6 depending on appetites.

Ingredients:

  • 2 skinless boneless chicken breasts (diced or cubed)
  • 8oz package wide “egg” noodles (I used no yolks dumpling size )
  • 8oz thinly sliced honey ham
  • 8 oz. swiss cheese (I used block cheese and sliced it “medium”)
  • 10.75 oz. reduced sodium cream of chicken soup
  • 1/2 cup 2% milk
  • 4 tbsp. unsalted butter
  • 1 cup panko bread crumbs
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup dijon mustard
  • 1/2 cup Sour Cream (I use Crema – Mexican Table Cream)
  • 1 tbsp Herbs du Provence

 

Directions:

  1. Preheat oven to 375 degrees F (175 C).  I used a glass casserole dish, if yours is not non-stick you may wish to lightly grease  your casserole.
  2. In a medium saute pan brown chicken seasoned with the Herbs du Provence (I put a smidge of olive oil in the bottom of the pan).  When thoroughly cooked remove from heat.
  3. In a large pot of water, cook egg noodles until cooked but firm, 5 minutes should be perfect then transfer to your casserole dish.
  4. Transfer cooked chicken, ham and swiss cheese (in that order) to the casserole dish.
  5. In a mixing bowl combine soup mix, sour cream, dijon mustard and milk.
  6. Pour soup mix over noodle mixture.
  7. Melt butter in a small saute pan over medium heat, season with additional sprinkling of Herbs du Provence and brown lightly.
  8. Put panko and butter mixture on the top of the casserole.
  9. Sprinkle parmesan cheese atop the bread crumb mixture.
  10. Bake for approximately 30 minutes (until bubbling and lightly brown.
  11. Allow to cool for 10 minutes before serving.

Posted on 8 August '14 by , under Kitchen Witchery, Life. No Comments.

Kitchen Witch Recipe ~ Brat & Beer Cheddar Soup

Bratwurst & Beer Cheese Soup - image by Serious Eats.  I did not get a picture done last night as we were too busy enjoying the modified recipe.

Bratwurst & Beer Cheese Soup – image by Serious Eats. I did not get a picture done last night as we were too busy enjoying the modified recipe.

Last night I made a modified version of a brat & cheddar soup I found on pinterest, originally posted by Serious Eats.  The modified version was REALLY good and I imagine as good as the original recipe.

Bratwurst & Beer Cheese Soup

  • 1 package Bratwurst (I used Johnsonville Beer Brats but Cheddar Brats would be ideal)
  • 12 ounces light-bodied beer (I used a bottle of Pacifico)
  • 2tbsp Butter (not margarine)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Extra Virgin Olive Oil with a pinch of red pepper flakes
  • 1 medium yellow onion finely chopped
  • 2 strips of bacon, chopped
  • 3 cloves of garlic, minced
  • 2 medium potatoes (red skinned)
  • 1/4 cup drained and finely chopped jarred roasted red pepper
  • 1 tsp ground mustard
  • 1 tbsp Dijon Mustard (I used Grey Poupon)
  • 2 tbsp Sriacha
  • 1 Organic Broth Chicken Low Sodium – 32 Oz
  • 1 El Mexicano Crema Fresca Casera – 15 Fl. Oz.
  • 3 Shredded Extra Sharp Cheddar Reduced Fat 2% – 8 Oz
  • 1 Shredded Pepper Jack Reduced Fat 8oz.

Directions:

  1. In a large and deep skillet, pour beer.  Add bratwurst and heat at  medium for approximately 20 minutes.  Turning once during cooking.
  2. Remove bratwurst from beer and slice thinly
  3. In a large sautee pan, place the olive oil with red pepper flakes, warm to medium/medium high and add bratwurst to the oil.  Cook until browned with some crisp markings.  Turn off heat and return bratwurst to beer and set aside.
  4. In a large stockpot, melt butter and olive oil over medium heat.  Add onion and cook.  Stir and continue cooking until the onion begins to soften.  Add bacon and cook until browned.  Stir in garlic and continue cooking for approximately 3 minutes while occasionally stirring.
  5. Stir in potatoes, roasted peppers, dry mustard, dijon mustard, worcestershire sauce and sriacha.  Raise heat to medium-high.
  6.  Add reserved brat and beer mixture along with chicken broth.
  7. Add Crema to soup and bring to a boil.
  8. Add cheeses and stir to combine.
  9. Reduce heat to simmer, stirring occasionally until the soup is thickened and potatoes are tender. (about 20 minutes)
  10. Serve and enjoy.

**We served with sweet rolls or crescent rolls can be substituted.

Posted on 5 August '14 by , under Kitchen Witchery, Life. No Comments.