#solestice

[monofazz]

Not the canon parents of my Addisons but i think this would be really fucking funny

[elminx]

Kitchen Witchery: A Gluten-free Mabon

One of my big struggles with being a kitchen witch is how infrequently I see truly thought out gluten free food with actual magical correspondences.  I get it, it’s the harvest season and y’all want to bake that bread but I can’t do that.  I wanted to share a recipe that’s in use in my household - may it treat you well throughout this Autumnal season!   

Butternut Squash Risotto for “Clearing Stale Energy and inviting in the Abundance of Mabon”

Ingredients:

1 cup aborio rice  4-6* cups chicken broth (I used a mix of homemade chicken stock and water) 1 medium sized onion or approximate amount of mixed aliums** 1 small to medium sized butternut squash, diced 4 tbs unsalted butter  1/4 cup cheese*** 2 tbs olive oil Salt Black Pepper Red Pepper Flakes 1-3 tbs. additional spices**** 15-20 leaves garden sage

* Sorry - how much what you need to make risotto varies a LOT based upon time of the year, elevation, and weather/humidity - that’s why I supplement with water so as to not add stock that I might not necessarily use ** I used one tiny farm onion and a large shallot because these are the COVID time and it was what I had on hand *** This time I used crumbled goat cheese but I’ve used parm and cheddar to good effect in this dish **** I used our Egg Spice which is a mix of all of the herbs from my garden

- Preheat your oven to 350F - Mix EVOO, salt, pepper, additional spices, and Butternut squash together and cook in the oven for 20 minutes - Put your stock in a pot on the stove and bring to a light boil - Start making your risotto by heating half of your butter in a thick bottomed pan  - Add in red pepper flakes - Add in aliums and cook until tender and clear - Add rice to pot and stir to combine, cook for 1 minute - Slowly begin to add stock to the pot, one ladle/spoonful at a time - this is the tricksy step of risotto making - it sort of defies explanation, you just need to do it.  Patience is everything.  Your goal here is to burst the walls of the rice grains so you want your rice to boil in a small amount of water very slowly.  Wait until the water is almost gone (but don’t let the rice stick to the bottom of the pain!) before adding your next ladle full of stock. - Do this until your timer for the squash has gone off - check your squash, they should be nicely cooked but not burning.  Turn the over off and let the squash continue cooking as it cools down until your rice is ready. - At this point, your risotto will probably need ~5 more minutes of cooking but it depends on how consistent you were with your cooking process.  You want to taste to makes sure that your rice is cooked properly before you pull it off of the heat and you want the rice to have broken down enough to have a thick sauce like texture. - Melt the rest of the butter into a small sauce pan and fry your garden sage - watch this - the sage is easy to burn at this step - pull it off of the heat when it starts to brown - When the rice and sage are cooked, combine together with the squash from the oven and cheese, salt and pepper to taste (alternatively, you can save the sage as a garnish if you want to be fancy) - Serve over a bed of greens Don’t forget to bless each item as you cook with it - that’s what makes it kitchen magick and not just cooking, right?  I blessed the squash and rice for abundance; the salt, aliums, and pepper flakes for clearing, and the black pepper for protection but you can change this up any way that you like to suit your needs. I personally find risotto to the perfect kitchen witch meal since I have to babysit it closer and stir it constantly - it lends itself to adding intention and thought into my food.  I hope you liked this recipe! If you did, please consider Buying Me A Ko-Fi and supporting my work!

[mephimods]

[mephimods]

[mephimods]

[mephimods]

[mephimods]

[mephimods]