#kitchen grimoire

[mysteriesoftheinfinite]

[allmyoclove]

Cabbage Soup! Cold and flu symptom remedy!!

Ingredients:

1/2 a head of green cabbage

8 cups of water

1 cup of soy sauce

2/3 cup of Chicken broth

All you need for this recipe material wise after the prep work is a crockpot.

Cut the cabbage in half, and then cut into strips. They can be thick but they may cook more slowly that way.

After that All you do is throw all of these ingredients in a crockpot for 8 hours or until all your cabbage is soft. For me I left it to simmer for four hours after the eight hour mark and it ended up being the softest yummiest cabbage ever!! Both the broth and the cabbage are yummy edible and good for you!

Some bonus meals to be made with this!

If you use the broth to cook the noodles out of a pack of ramen they turn out pretty damn good! Trust me!

You can also use the broth to make rice! Which is greatness!! It becomes a sweet and yet savory flavor that just melts your tension away!

Or you can just have it as cabbage soup! Actual cabbage included or not! It’s not unlike French onion soup to me!

Witchy aspects:

My process while cooking so to always focus my intent on the way I’m stirring. If I stir counterclockwise I’ll meditate on banishing negativity, AKA in this case the illness in question. If I stir clockwise I focus on promoting positivity, on what I’ll do once I feel better to improve my craft or give back to the earth in thanks for my recovery!

I also play with my Chrystal’s while I wait for it to be done or I go through my grimoires and edit and add to them. Focusing on your craft will help as well!!

To help with your sickness as well I suggest; ginger, peppermint and lemon for teas or drinks. They’ll help with any nausea or with bringing you some clarity because we all know those sinuses can be brutal on your focus!!

As I always say as well!! Blow dont sniffle! The more you blow that gunk out the faster you’ll get better!! And it won’t collect and stuff you up as much!! I’m hoping you feel alright if you’re reading this!!

[hexe-hexe]

Peach Compote - Kitchen Witchin’

Peaches are in season, and my housemate brought home dozens from his home state of New York. We could not possibly eat that many in their short cupboard shelf / refrigerator shelf life, so I made peach compote. Peaches are one of my favourite late summer early fall treats that are just as delicious raw as they are in cobblers, salsas, pies, what have you!

This is a very warm and lovely recipe, which I closely associate with spending time with my family or my boyfriend and the closeness of our relationships. Not only is it delicious with a customisable sweetness, it boasts many magical effects.

Peach Compote

- approximately 6-7 peaches (love, fertility)

- half of a lemon (cleansing)

- approximately 2-3 tablespoons light brown sugar

- 4 whole cloves (luck, prosperity, friendships)

- 1 small chunk of whole cinnamon (warmth, comfort, love, happiness)

- half of a star anise pod (feminine health, lust)

Start out by peeling and roughly chopping the peaches before adding to a medium sized stainless steel pot. Add in the juice of half a lemon, the brown sugar, and the half of the star anise pod (do not crush). To release the oils and “rejuvenate” the cinnamon and cloves, I gently toast them in a dry stainless steel pan until they are super fragrant. Grind them into a fine powder using a mortar and pestle before adding to the pot of peaches.

Cook over a medium flame until most of the liquid produced has become thickened and the peaches are tender. I like to gently mash the peaches with a metal handheld potato masher to make a very chunky applesauce texture. Jar accordingly, or use right away and store in the refrigerator. This recipe made about a pint of compote.

Enjoy, and blessed be, friends ✨🍑

[hexe-hexe]

Strawberry Rasperry Jam - Kitchen Witchin’

Jam is extremely easy to make, keeps for a while, and is absolutely delicious. I’ve been making jam with my mom for as long as I can remember. We go out in June (strawberry, raspberry season in New England) and pick up to 10 pounds of strawberries and equal weight of red raspberries at local farms before boiling them down with insane amounts of sugar to make these huge bubbling vats of deep crimson red.

Because not everyone jars their own jam every year and needs a hefty stock, and then some for family, I’m including a very small recipe batch that yields about a pint of strawberry rasperry jam. Enjoy making this with family or friends, or as a peaceful and productive activity by yourself...either way it comes out delicious.

Strawberry Raspberry Jam

- approximately 635 grams strawberries and raspberries combined (success, love, luck, protection)

- approximately 318 grams plain white sugar

- half of a lemon

*** whenever making jam, you want about a 2:1 ratio of fruit to sugar (for example, 2 pounds berries, 1 pound sugar). When dealing with marmalade of citrus, a 3:2 fruit to sugar ratio should be used.

Halve the strawberries, and keep the raspberries whole. Combine with the sugar and the juice of half a lemon in a medium sized stainless steel pot and cook over medium flame.

This is going to take a while. Boil the mixture until considerably thickened. It will bubble, foam, and produce a lot of liquid while the natural pectin of the fruit is being released to thicken the jam. Stir almost constantly with a spatula, making sure to get the bottom so none of the mixture burns. The raspberries should almost immediately “disintegrate” and will just be chunks of meaty seeds, while the strawberries will be a lot bigger in appearance (I promise they will break down). Be patient, and don’t let it boil over!

Because this recipe doesn’t add any extra gelation promoters (pectin, gelatine, etc), it needs to be cooked for long enough to ensure it is actually thickened when cook. Some people prefer to cook to a temperature using a candy thermometer, while I prefer using the cold ceramic method. Freeze a ceramic plate during your jam making process. Once it has thickened and deepened in colour, lower the heat to about medium low and spoon a small glob onto the back of the plate, and freeze for five minutes. Once touched, the jam should gently wrinkle and not be runny. Feel free to play with the timing to determine your preferred viscosity.

Jar accordingly, or use immediately and refrigerate. Please be careful, it is as hot as it looks!

Blessed be, and have fun cooking, friends ✨