Witchy Kitchen

Tag: vegetarian

  • Roasted Grape and Sweet Potato Salad

    Roasted Grape and Sweet Potato Salad

    After the Renaissance Festival (shamelessly love it, go every year), my friend Gloria invited us back to her house for pumpking carving, also our yearly tradition, and fed us a delicious dinner including a salad with roasted grapes. I was fascinated by these grapes, as I often am with food I’ve eaten since childhood treated a different way, and wanted to try them myself (I roast everything else in the world, might as well try this). So here’s my version of Gloria’s yummy salad, which has a decidedly fall feel.

    Roasted Grape and Sweet Potato Salad

    For the vinaigrette
    The “Original” red wine vinaigrette:

    • 1/4 cup water
    • 1/4 cup red wine vinegar
    • 1/4 tsp sugar
    • 1 tsp fresh lemon juice
    • 2 tsp salt
    • 3/4 tsp freshly ground black pepper
    • 3/4 tsp Worcestershire sauce
    • 1/4 tsp dry English mustard
    • 1 small clove garlic, grated
    • 1 cup olive oil

    Shake everything together in a Mason jar.

    For the salad

    • 1 lb grapes
    • 1 large sweet potato, peeled and cubed
    • 3 slices dark pumpernickel bread, cubed
    • olive oil
    • sea salt & pepper
    • 10 oz or so baby spinach
    • 5 oz queso fresco, crumbled
    • 1 shallot, sliced, and soaked in red wine vinegar, pinch of sugar and salt for 30 minutes
    • couple handful pumpkin seeds

    Heat oven to 400°. On three separate baking dishes, toss grapes, sweet potatoes, and pumpernickel cubes with a little olive oil, then sprinkle with salt and pepper, then spread in a single layer. Roast, turning occasionally. Bread croutons will only take 10 minutes or so until crispy, grapes and sweet potatoes will take 25-35 minutes. Remove and cool.

    Toss together spinach, grapes, sweet potato, and pumpernickel croutons with just enough vinaigrette to coat, then sprinkle with cheese, pickled shallot and pumpkin seeds. Serve with optional extra vinaigrette on the side.

    I’m trying to put some pictures of my stinky cute kids at the Ren Fest but will figure that out later…

  • Cajun Spiced Pumpkin Seeds

    Cajun Spiced Pumpkin Seeds

    So with all the pumpkining there is clearly an excess of pumpkin seeds that need attention. These are fragrant, warming, and just a little spicy (but not so much that my kids aren’t devouring them).

    Unlike my sister, who lived in Baton Rouge for several years and is never without Tony’s in her cabinet, I usually just throw together a few of the spices typically found in cajun spice mixes. And to be honest, although I do like Tony’s, most mixes are so salty it’s hard to get the spice you want without salting the whole thing to hell. The next time I make gumbo maybe I’ll make a homemade Cajun Masala – but for now a little paprika, cumin, coriander and of course cayenne with do!

    Cajun Spice Pumpkin Seeds

    Slightly adapted from About.com

    • 1/2 tsp salt
    • 1/2 tsp paprika
    • 1/4 tsp each cumin, coriander powder and cayenne
    • few turns cracked black pepper
    • sprinkle cinnamon
    • 1 tbsp butter, melted
    • 2 tsp vegan Worcestershire sauce
    • 1 cup pumpkin seeds, cleaned and dried

    Heat oven to 300°.

    In a medium bowl, mix salt, paprika, cumin, coriander powder, cayenne, black pepper, cinnamon, butter and Worcestershire sauce.

    Spread evenly on a baking sheet and roast, turning occasionally, for 45 to 60 minutes (mine only took 45) until nicely brown and crunchy.

  • Pumpkin Cheese Soup

    Pumpkin Cheese Soup

    Ok: I already made my pumpkin apologies so whatever, I love it, my heart will go on, this isn’t ending anytime soon. Proceed.

    This soup is destined to become one of my fall favorites, especially now that the weather is finally starting to cool off. It’s smoky and rich, but not too heavy; it’s warm and homey, but still elegant; it’s got a nice complexity of flavor, but it couldn’t be simpler to make. It’s not enough for a meal on it’s own, but it’d be perfect with a sandwich on pump or roasted veggie fall salad for lunch or as a first course in an autumn dinner.

    Pumpkin Cheese Soup

    • 1 tbsp butter
    • ½ tbsp olive oil
    • 1 onion, diced
    • 4 cloves garlic, chopped
    • Salt & pepper
    • 2 tsp paprika
    • 1 tsp cumin
    • pinch cayenne
    • 4 cups chicken broth
    • 2 cups pumpkin puree (about 1 small sugar pumpkin, roasted and smashed, or 1 can)
    • 4 oz cheddar cheese, grated
    • ½ slice pumpernickel per serving, cubed and pan toasted with a little olive oil
    • chopped green onions for garnish

    In a pot, heat butter and olive oil on medium heat. Add onion, garlic, generous salt & pepper, and saute until golden. Add paprika, cumin, and cayenne and stir for a minute or two, then add chicken broth (stirring well to scrape up any brown bits) and pumpkin puree.

    Bring to a boil, then reduce to a low simmer and cover. Simmer for 20 minutes or so. Pour into a blender (don’t allow it to cool because you will be adding the cheese and want that to melt evenly) and carefully blend, making sure to hold the lid down with a dish cloth so you aren’t maimed by steam. Add grated cheese and blend again. Pour back into pot and gently warm back through, adding a pinch more salt if necessary.

    Serve garnished with pumpernickel croutons and green onions.

    This is beautiful in its simplicity, but I’d like to try variations as well, maybe trying smoked gouda instead of cheddar, or adding a splash of beer or slivers of mushroom.

  • Boxty

    Boxty

    Boxty on the griddle,
    boxty on the pan,
    If you can’t make boxty,
    You’ll never get a man!

    That’s right single ladies and gentlemen! Brush up on your boxty making skills! (Or if you’re going after a Pakistani dude, make that aloo tikkia).

    Halloween as we know it originated as the Gaelic festival day of Samhain, which marks the end of the harvest and the beginning of the dark winter. Boxty is commonly eaten through October in Ireland (says the internet) and is a perfect traditional Irish Halloween breakfast.

    These are comforting and delicious – creamy, crispy and savory potato pancakes, and much recommended for your Halloween table.

    Boxty

    Recipe from Chow

    • 3 to 4 large Yukon Gold potatoes, peeled
    • 3/4 cup whole milk
    • 1 1/4 tsp salt, plus more for seasoning the potatoes before cooking
    • 1 large egg
    • 1/3 cup all-purpose flour
    • 1/4 tsp freshly ground black pepper
    • unsalted butter for the pan
    • sourcream, and green onions for garnish

    Heat the oven to 200°F.

    Chop half of the potatoes into large chunks. In a pot, salt generously and cover with an inch of cold water. Bring to a boil, then reduce to a simmer until potatoes are tender.

    Meanwhile, grate the remaining potatoes on the large side of a box grater. Toss with 1/4 teaspoon of the salt and set aside in a strainer.

    When the boiled potatoes are tender, drain and return them to the pot. Mash with 1/4 cup of the milk until smooth.

    Whisk together the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 tsp salt, add to the mashed potatoes. Press the grated potatoes with a spatula to remove any liquid, and add to the mashed potatoes, then stir everything together until evenly incorporated.

    Heat a large nonstick frying pan over medium heat. When the pan is ready, add enough butter to lightly coat the bottom when melted. Spoon 3 dollops (about 1/4 cup) of the batter into the pan and spread each to about 1/4 inch thick. Cook 4-5 minutes each side, until golden brown. Keep warm in the oven on a baking sheet while you repeat with the remaining butter and batter. Serve warm, with sour cream, and green onions for garnish.

    A couple tips – make sure to mash them thin so they cook well, and makes sure the heat is truly medium (had a couple that were a little past golden brown). Enjoy!

  • Pumpkin Juice

    Pumpkin Juice

    My twitchy, witchy girl, I think you are so nice.
    I give you jars of pumpkin juice, with stripey straws and ice.
    potter-week-gold2-600x240

    October is here, best month of the year, have decked the halls with pumpkins and black cobwebs, falalalala.

    Yesterday, I was dressed in a long purple dress with the crescent moon necklace I wear almost every day (my general look is woods witch gets an office job), and I stepped out of my house into a thickly misty morning (this is North Carolina, not the Pacific Northwest, so this weather is a little unusual), and what should flutter past me but two crows (some kind of omen, obviously). I almost cackled.

    I am keenly and irritatedly aware that pumpkin is passé, but just as dressing like you are on Charmed is strangely back in style nowadays (yay!), we’ll just power through this dark time and one day it will come back around. I will continue to go pumpkin crazy every October, starting with pumpkin juice.

    I saw some versions that stuck raw pumpkin straight in the juicer, which sounds delightful. However, if you only have a blender, this is a good alternative and you can still feel like a Hogwarts kid having afternoon snack.

    Pumpkin Juice

    • 1/2 cup pumpkin puree (fresh or canned)
    • zest and juice of two oranges
    • a couple slivers of ginger
    • 4 cups apple juice or apple cider

    Blend everything and pass through a fine mesh strainer. Serve cold.

  • Summer Squash Salad with Roasted Tomatillo Vinaigrette

    After Ramadan (during which time I did not fast, but did eat pakoras for almost 30 days straight) and my sister’s wedding week (during which time I drank lots of wine and ate delicacies such as burgers and cheese fries – it was a classy wedding, I swear), my body was screaming at me to put something green in it. Anything.

    So I made this enormous, gorgeous rainbow salad with sweet summer squash, pretty purple cabbage, crisp radishes, juicy tomatoes, creamy queso fresco, toasty pumpkin seeds, the ubiquitous avocado, and this awesome experiment of a roasted tomatillo vinaigrette that came out even better than I had hoped – nailed it! After weeks of crap this salad is a rainbow in my heart.

    Summer Squash Salad with Roasted Tomatillo Vinaigrette

    • 2 small or 1 large summer squash, thinly sliced into half or quarter moons
    • 2 small or 1 large tomatillo, thinly sliced
    • olive oil and sea salt for roasting
    • 1 small head green leaf lettuce, thickly shredded
    • 1/4 head purple cabbage, shredded
    • 3 red radishes, thinly sliced
    • 2 roma tomatoes, sliced into half moons
    • 5 oz queso fresco, crumbled
    • 1/3 cup pumpkin seeds, toasted
    • 1 avocado
    • 1 clove garlic, grated
    • several sprigs cilantro, finely chopped
    • 1 tsp honey or maple syrup
    • zest and juice of 1 lime
    • 2 tbsp red wine vinegar
    • sea salt & pepper
    • 1/3 cup olive oil

    Heat oven to 400° F.

    Coat squash and tomatillos with a little olive oil and sea salt. Spread squash on one foil-lined baking sheet and tomatillos on another, making sure they are all in one layer. Roast approximately 15 minutes for the squash (until soft, no or little color) and 20 minutes for the tomatoes (until they are just getting starting to get caramelized).

    For the vinaigrette: finely chop the roasted tomatillo and mix with garlic, cilantro, honey, lime juice and zest, and red wine vinegar, and season generously with salt and pepper. Drizzle in olive oil while stirring.

    Toss together lettuce, cabbage, radishes, tomatoes, queso fresco and pumpkin seeds. Slice or scoop in avocado right before you lightly dress the salad with the vinaigrette (you can serve extra on the side).

  • Chilled Blackberry Soup with Sweet Corn, Mozzerella and Ricotta

    Chilled Blackberry Soup with Sweet Corn, Mozzerella and Ricotta

    I wanted some ideas for blackberry soup, so I Googled and found several, but they were all sweet! The one savory one I found was a Russian version (Makvlis Supi) which combines blackberries with herbs and cucumbers for a chilled summer soup. “I am intrigued,” I said to myself, so I used it as inspiration for my soup. I am also intrigued by this burrata thing I keep seeing popping up, which I mean to try soon but in the meantime whipped up a mixture of mozzarella and ricotta which I imagine is similar.

    Chilled Blackberry Soup with Sweet Corn, Mozzerella and Ricotta

    • 1 lb blackberries
    • 1 clove garlic
    • 1/2 large cucumber
    • 1 tbsp thyme
    • 1 packed tbsp basil
    • 2 tsp maple syrup
    • sea salt and black pepper
    • 1/4 cup olive oil
    • 1/4 cup sweet corn
    • 1/4 cup ricotta
    • 1/4 cup mozzarella

    Combine blackberries, garlic, cucumber, thyme, basil, maple syrup, salt and pepper in blender and blend until smooth. Blend on a lower setting and drizzle olive oil. Chill for at least an hour.

    In food processor, combine corn, ricotta and mozzarella with a pinch of salt and pepper.

    To serve, pour soup in bowls and top with a dollop of the corn/ricotta/mozzarella mixture and a sprinkle of basil.

  • Devilish Eggs

    Devilish Eggs

    I’m still a Southern girl…of course I have a deviled egg plate.

    For deviled eggs, most use a sprinkle of paprika or aleppo pepper as a garnish, but the hedonistic and excessive use it by the spoonful. Since the flavors are otherwise subtle, the aleppo pepper shines – or smolders.

    A couple gathered tips: Virginia Willis’s deviled eggs in Bon Appetit, Y’all contain her French secret ingredient: butter. I never miss an opportunity to hide butter in things, and it really does take these to the next level (of hell! muhahaha). Also, for easy-to-peel eggs, use eggs that have been in the fridge a week or so. Much recommended – mine were super fresh since we go through eggs like chickens were going extinct, so they were annoying hard to peel.

    Edit: I have a new hard boiled egg technique, which I saw on The Kitchn (replacing my previous method of just boiling them to hell). It works perfectly (as I instagrammed in my excitement).

    Devilish Eggs

    (recipe can be doubled)

    • 6 eggs
    • 1 scant tablespoon aleppo pepper (or an equal amount using 3 parts paprika to 1 part cayenne)
    • generous pinch or two cayenne
    • 1/2 cup mayonnaise
    • 1 tbsp butter, softened
    • 1 tbsp fresh lemon juice
    • coasre salt and fresh cracked pepper
    • green onions, chives, or other herbs for garnish

    Hard boil eggs. Technique of perfection: put in a pot and cover with an inch of cold water. Bring the water to a rolling boil, then remove from heat, cover and let stand for 10 minutes. Remove to a bowl and cover with cold water for a couple of minutes. When they are cool enough to handle, peel.

    Slice in half and remove yolks to a medium bowl. Smash yolks as smooth as you can get them. (Alternately you can use a food processor and mix with the other ingredients).

    In a dry pan, lightly toast spices to wake them up a bit. Add to yolks, plus mayonnaise, butter and salt and pepper to taste. Combine thoroughly.

    Spoon mixture back into eggs (piping is lame), garnish with greenery.

  • Money Penne

    The pesto has lots of symbolic prosperity ingredients: basil for prosperity, almonds for money, leafy greens for bills and sweet corn for coins. It’s super healthy, and the sweet corn, which is deliciously in season, makes it the perfect easy end-of-summer recipe that’s a little more interesting than your average pesto. You can easily make this vegan by leaving out the parmesan altogether or subbing in some nutritional yeast.

    Money Penne

    1 ear sweet corn
    1/2 lb whole wheat penne pasta
    1 large clove garlic, chopped
    1/4 cup almonds
    zest of 1 lemon
    2 large leaves kale, destemmed and roughly chopped
    packed 1/2 cup basil, roughly chopped
    juice of 1/2 lemon
    2-3 tbsp nutritional yeast
    salt & pepper
    1/4 cup olive oil

    Bring a large pot of well-salted water to boil. Drop in corn and cook (only 2-3 minutes) and remove. In the same pot, cook pasta according to package directions and drain.

    When the corn is cool, chop off the kernals and reserve.

    Meanwhile, in a food processor, combine garlic, almonds and lemon zest. Add kale, basil, lemon juice, parmesan, half of the corn, and salt and pepper to taste. Combine well (you may have to scrape the sides a couple of times), then drizzle in olive oil with the food processor running. Adjust seasoning if necessary.

    Return the drained pasta to the pot and combine with pesto and the rest of the corn. Serve with a little grated parmesan on top.

    Plus the name is cute, yes? 😉