Witchin’ in the Kitchen at the Bubbling Cauldron

Food is becoming more expensive, people look for healthier options, whichever the case I like my “ready mixes” that I make at home. It saves me $$ and there are no preservatives or artificial anything.

Basic Baking Mix

2 3/4 cups all-purpose flour*
1/3 cup nonfat dry milk powder
1 tablespoon sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
6 tablespoons solid vegetable shortening

*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal.

Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor.

Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.

SOURCE: unknown

Pasta Recipes

For basic egg, whole wheat and pasta verde varieties (and more!) as well as how to make pastas

(a fresh salsa)

2 cup tomatoes, peeled, seeded & chopped, (fresh is best, but ok to use canned diced tomatoes)
1/2 medium red onion, finely chopped
1 to 6 jalapeno or other chiles, chopped (to taste)
1 green bell pepper, finely chopped
1 tsp cumin powder
chile powder to taste
salt to taste
cilantro
juice & zest of one lime

Combine all the ingredients except the cilantro and lime juice & zest

Refrigerate for at least an hour. Just before serving, stir in chopped cilantro, lime juice and lime zest.

SOURCE: unknown

22# more blueberries picked yesterday.

Blueberry Vinegar

2c red wine vinegar
3/4c blueberries
1TB honey
one cinnamon stick

Birng vinegar to a boil, add berries, honey and let boil for 5 min. Pour into a hot sterile bottle or jar, add cinnamon stick and cover. Let sit in a cool dark place for about a week or 10 days.

At the end of that time I’ll strain and rebottle adding a few frozen blueberries I’ll have set aside and the cinnamon stick.

1/4 c Bulgur
1/4 c Millet
1/4 c Quinoa, rinsed
1/4 c Dried cranberries, or blueberries, or raisins
1/2 c Parsley, chopped
1/4 c Celery, chopped
1/4 c Sweet red pepper, chopped
1/4 c Apple, peeled and chopped

VINAIGRETTE
2 tb Lemon juice
2 tb Garlic clive, minced
1 ts Dijon mustard
1/4 ts Salt
Pepper

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork.

Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed.

In separate saucepan, bring 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to bulgur.

( serves 4 )

Source unknown

1 c. quinoa
2 c. water
1/2 c. fresh corn (cooked) or frozen corn (defrosted)
1/2 c. cucumber, diced
1/3 c. celery, chopped
1/4 c. black olives, diced (or use black beans)
1/2 c. artichoke hearts, chopped
1/3 c. green onions, chopped
1/2 c. mild salsa or (1/3 c. chopped tomato, 1/4 c. diced onion, 1/3 c. fresh cilantro)

Dressing:
1/2 tsp. salt
3 T. olive oil
1/3 c. white wine vinegar

1. Boil 2 c. water. Rinse quinoa in strainer thoroughly (not in a colander! Holes are too big!) Place quinoa in boiling water, cover and simmer for 20 mins or until grain is fluffed and water is absorbed. Cool.

2. Toss cooled quinoa with remaining vegetables. Mix vinegar, oil, and salt together. Toss lightly with salad. Refrigerate an hour before serving. Lasts 5 days in the fridge.

SOURCE: unknown

It’s blueberry season in New England! We went picking for Lughnasadh and were met with rather sour berries and the bushes had been pruned way back from last year leaving us with far less than the abundance we were greeted with last year. I’ve decided to start with blueberry pies, one for eating now and two for the freezer.

Mama Moon’s Blueberry Pie

your favorite short crust pastry recipe (for a 2-crust pie)

1/3-1/2c. sugar (depends on the sweetness of the berries)
1/4c tapioca
pinch of salt
1/4tsp. freshly ground nutmeg
1/2tsp. freshly ground cinnamon
6 cups fresh blueberries
2 TB butter, cut into pieces
1TB milk

Mix the first five ingredients until combined. Lay the first pie crust into the pie plate and sprinkle the bottom of the crust with about 1 TB of the sugar/spice mixture.
Pour in 3 cups of blueberries then sprinkle the berries with 4TB of sugar/spice mixture, add remaining blueberries and cover with remaining mixture. Dot berries with butter then cover with pie crust, seal, brush with milk and cut at least 6 slits into the top. Bake at 350* for 55 minutes.