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Oysters I Like

The oysters of my youth were huge things, briny and thick — I hated them and couldn’t see why people made such a fuss over them.

A Pre-Travel Torta

(This was a draft of a post I never finished back in February 2010. I *think* its a reference to our Ashland trip) We were going to have a lot of left-overs when we left, and I hated to let them become science experiments. So I decided to make a torta, which is a kind of baked dough-enclosed sandwich, from …Continue reading →

Sunday Fun: Blueberry Jam

I like making my own gifts. Not because I’m cheap, but because I feel that something made is inherently more special than that which is mass-produced. Each summer I make a variety of food gifts — canned or preserved nummies that have been very well received by others. This week, I made Blueberry-Lemon Jam. (Recipe is at the end.) Here’s …Continue reading →

Sunday Fun: Stone Fruit Chutney

One of my summer delights is canning/preserving for winter yumminess (and gifts for special people!).  Since this is my blog, I’m going to show you how I do it. (The recipe will be at the end.) First, start with a variety of stone fruit — this year I had peaches, nectarines, and plums. I like to peel the fruit. this …Continue reading →

Three-Fruit Cobbler Recipe

J brought home very late season strawberries and they just didn’t didn’t look good enough to eat outright. But along with some grapes and blueberries in the fridge I felt like trying to make a cobbler. My camera was handy, so y’all get to see the process. Ingredients 2 1/2 cups mixed berries (sliced) 1 cup sugar, or to taste …Continue reading →

Living Frugal: A Chicken in the Pot Equals Three Meals

A whole chicken is a marvelous way to produce three (or more) meals inexpensively and with little time on your part. Here’s how we do it. Night One: Roast Chicken Dinner 3.5-4.5lb chicken 2 Tbl pesto, OR lemon and 1 Tbl olive oil and 1 tsp salt Remove neck and innards; discard innards but put neck in the freezer for …Continue reading →

Cornbread w/ Mixed Berries

The other night I didn’t feel like cooking, but wanted to eat something based on berries. I was hungry, so I didn’t want to wait too long. Although a Dutch Baby would qualify (and yummily so), I didn’t have enough eggs. Time to be creative. I found a box of cornbread/muffin mix (you know the brand, its the little blue …Continue reading →

Summer on My Tongue: Corn & Crab Soup

Soup might be too strong a word, and this started out as a chowder, but I decided not to add any milk because the corn juice was so tasty (and there was a lot of it). So there is just enough broth to keep this meal juicy but not enough to slurp every spoonful. Is there a word for that …Continue reading →

Heaven in a Bowl: Creamed Chicken & Grits

This was incredibly good, and the first time I’ve ever made grits to boot. Using leftovers and frozen vegetables makes this easy and fairly quick to put together. Creamed Chicken & Grits 4 ½ c chicken broth ½ tsp salt 1 c instant grits ½ tsp dried thyme 1 chicken, roasted and boned, cut into bite-size pieces 16 oz mixed …Continue reading →

Recipe: Crockpot Chicken & Rice

— 3/4 cups of brown rice — 3/4 cups chicken broth — 3/4 cups lowfat milk, divided — 3/8 cup flour — 1 sm onion, diced — 4 oz sliced mushrooms — 3-4 chicken thighs — 3 garlic cloves, diced tiny –1/4 tsp black pepper –1/4 tsp paprika The Directions. Combine all of the chicken broth and 1/4 cup of …Continue reading →

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