Cauldron Cooking: Pizza Tacos

Pizza Taco.

Everyone loves pizza. Everyone loves taco. So why not have both? Of course! This is a great meal if you need an activity for multiple generations over some food and drink. Relationship

It’s like a pizza but you fold it like a taco and eat it like a taco. It’s fun. It brings the magic of a bonded experience to everyone.

longevity is the magic of this recipe. Imagine one person in the party cooking up the mushrooms, after someone else plays sous chef, and someone else mixes up the sauce. Someone else can pour the wine. Put on some great music in the background and you’ve got a weeknight party.

All the yum, none of the bad.

Notes:

  • I spread the sauce on clockwise with 13 rotations, putting in the intention of strong love bonds that conquer all. Now before anyone thinks this is a manipulative cauldron cooking spell, this is not intended as that at all. It’s just to push energy in the right direction. Not to change anyone’s free will. We all know that shared experiences are the best way to strengthen bonds. This recipe does this.
  • I use balsamic vinegar in the sauce I create for the pizza part of this recipe. But you can use vinegar in a pinch. But the flavor really deepens with the vinegar.
  • I love the sprouted-grain tortillas from Food for Life Ezekiel for this recipe. But you could use any low-carb tortilla in a pinch. But, don’t

    These are my go-tos for tomato paste, garlic paste and basil paste.

    use any run-of-the-mill tortilla.

  • I use cherry or grape tomatoes when I make these because the size doesn’t overwhelm the Pizza Taco. Seeding those are a bit harder, so I don’t stress on it. But if you use regular-sized tomatoes, you need to seed them.
  • If you have a pizza stone, that would be the bomb to cook these up; however, I just use a huge oven tray covered with parchment paper and it works well. Regardless, oil the stone, or put the baking sheet in to heat in the oven while you ready the ingredients. I have in the past forgotten to heat the baking sheet, but the Pizza Tacos cooked fine without. But if you are heavy on toppings, heating the stone or pan is smart.
  • Ingredients listed are per pizza taco. So figure out how many you want and do the multiplication.
  • If your market has an olive bar, then my suggestion is to use them for the peppers, artichoke, and even olives, of course.

Marinated veggies from the organic olive bar at my local market make sourcing these ingredients easy.

Ingredients:

Tomato Paste (2 tblspns per pizza taco)

Garlic Paste (1 tsp per pizza taco)

Basil Paste (1 tsp per pizza taco)

Balsamic vinegar (2 tsp per pizza taco)

Dried Oregano (2 tspns per pizza taco)

Sea Salt (to taste, I go with 1 tspn per pizza taco)

Sprouted Grain Tortilla (1 per pizza taco)

Shredded Part-Skim Mozzarella Cheese (½ cup per pizza taco)

Tomato, thinly sliced and seeded (i use two cherry tomatoes per pizza taco)

Be sure to cook your mushrooms before putting them on your Pizza Taco.

Carefully put the topped Pizza Tacos onto your pizza stone or baking sheet.

Fresh Basil Leaves (1 to 2 torn per pizza taco)

Red Onions thinly Sliced (per taste per pizza taco)

Uncured Pepperoni (about five slices per pizza taco)

Sauteed Mushrooms (about one cut up per pizza taco)

Artichoke hearts, cut up small (about one heart for a couple of pizza tacos)

Fire Roasted Red peppers, sliced up small

Parmesan cheese, shredded

Hot pepper flakes, to taste

Any other toppings you must have (olives, etc.)

Instructions:

When the pizza is done baking, sprinkle with Parmesan and hot pepper flakes.

Heat oven to 350 degrees. Heat Pizza Stone or Baking Sheet while preparing the rest of the Pizza Taco. 

In a small bowl, stir together the tomato paste, garlic paste, basil paste, balsamic vinegar, oregano, and a pinch of salt.

And then you’re ready to eat your Pizza Taco.

Place the tortilla on a flat working surface and spread the tomato sauce mixture evenly over it (remember the 13 clockwise circles). Sprinkle about ⅔ of the ½ cup of mozzarella cheese on top and arrange the pepperoni slices over the cheese. Scatter the other toppings over evenly over the top, then sprinkle remaining mozzarella cheese and the basil leaves.

Put filled tortilla carefully on baking stone or sheet and bake until cheese is melted and sauce is bubbly — about 15 minutes (check after about 10 minutes). Just before serving, sprinkle with Parmesan cheese and hot pepper flakes.

Serve flat on plates and let your guests fold it into the “taco.” Fun, right? Enjoy!

 

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Episode 44, Season One, A Flaming Hot Summer Prep, May 26, 2018

Well met, loyal listeners!

We have a fiery three-way tarot reading this week, then talk about veggie planting. Then there’s this Scorpio Moon of endings. We learn about the stone Beryl. We challenge you to try something new this summer, maybe even try your hand at this week’s Cauldron Cooking: Rhubarb-Strawberry Pie with a bit of pucker power magick. Kissey-kissey! We do a little preaching on journaling and talk about food as medicine. As always we leave you with a powerful spell of the week.

Apologies if the puppies playing int he background of the podcast are distracting. Runa’s familiars were a bit hyper this week — they’re getting pumped up for summer.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~MareLin & Runa

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Cauldron Cooking: Pucker-Up Rhubarb-Strawberry Pie

Not prize-winning, but magick making all the same.

Sweet and sour kisses may be in your future after you bake this; regardless, you’ll amp up your joy to all who see, smell, and taste this beauty of a spring-time dessert recipe. This is a matriarchal recipe, so good chance your divine feminine will increase in power while preparing and eating this. The magick in this recipe is all about amping up the sweetness in your life.

Whether it’s just getting a good parking spot in the market; or stealing more kisses with your sweetie. As you roll our the dough, it’s good exercise for your hands to do positive things like give a massage to your spouse, or give a helping hand to an elderly neighbor — ramp up that sweetness in your life. If you’re having trouble obtaining any extra sweetness in your life, bake this pie with the intention to do just that and watch the good times roll. If you attempt a weave crust, this recipe ends up giving you more courage, too.

Notes:

This recipe calls for 5 to 6 cups of chopped rhubarb; however, that is mutable.  I tend to stay closer to about 4 1/2 cups because I like a less tart pie.

I use coconut sugar instead of refined sugar. A good substitute would be brown sugar or organic cane sugar. But, if all you have on hand is refined sugar. that’s fine. Although I like a less tart pie, I coconut sugar goes a long way and I don’t like the sugar ingredient to overpower the natural sweetness of the strawberries. However, you can use up to 1 1/2 cups of sugar, whichever variety you use.

Almond meal is used as a binder in this recipe. Traditionally pies like this are made with corn starch. My body doesn’t like corn starch, so hence the almond meal. However, if you have an almond allergy or aren’t a fan of almond meal, you may use corn starch.

Normally this recipe is made with orange zest and juice; however, I have always had a sensitivity to oranges and since I’m using more natural sweeteners these days, and if I’m baking and don’t have juice on hand, the maple syrup (the real stuff, not the fake Log Cabin stuff) complements all the flavors together.

The secret ingredient. hehe.

MY SECRET INGREDIENT:  (Which is obviously not secret any more).  Unlike Mom’s recipe I add a generous shot of Mischief Whiskey, but your favorite bourbon or rum would be good, too. There’s so many flavored vodkas out there, you could use that; too. I’m allergic to vodka, so whiskey it is.

Cinnamon to taste is exactly what it means — your preference. I throw in a level tablespoon. Your mileage may vary.

When you add the filling to the refrigerated pie crust, leave out as much of the juice that rendered while the filling rested. Filling is going to bubble and splash while it bakes, hence that is why you need a baking tray. I always use a metal pan to make my pies anymore. In the past I’ve used glass and it doesn’t bake as well. If you’re in a pinch, you could totally bake your pie in a cast-iron frying pan. Talk about upping your witchiness in the kitchen!

Need to bake something up in a hurry? Feel free to use store-bought pie crust dough.

Now Mom’s recipe calls for making a weave top crust, which I don’t always do (see variety of photos); I just put a full piece of crust on top like you would for any fruit pie — apple, cherry, peach, etc. — but the good thing about the lattice pattern is that it allows steam and some of the juice of the pie to evaporate. I’m including the directions for the checkerboard-crust pattern. As you can see by my photo, my lattice work needs improvement. But it’s about goodness and not perfection, as well as having fun. So cut yourself some slack.

Do not skip refrigerating the bottom crust.

Ingredients:

1 1/2 pounds of rhubarb, cut into 3/4-inch-long pieces (about 5 to 6 cups)

2 to 2 1/2 cups sliced strawberries

3/4 to 1 1/2 cup cup coconut sugar

1/4 cup almond meal

1/4 cup of maple syrup or 1 teaspoon finely grated orange zest, plus 1 tablespoon orange juice

Cinnamon, to taste

Coarse salt

2 tablespoons unsalted butter, cut into pieces

1 large egg, lightly beaten, for egg wash, optional

Sugar for sprinkling, optional

A healthy shot of your favorite sweet spirit

Your favorite two-disk pie crust recipe ready to rock.

Doesn’t matter if you use a full crust or do a weave. You decide. Doing a weave amps up your courage, however, so go ahead and try that little kitchen witchery.

Instructions:

To make filling:  Mix together rhubarb, strawberries, sugar, almond meal, maple syrup, 1/4 teaspoon of salt, and cinnamon to taste. Set aside and let rest.

Yummy, yummy sweetness.

Roll out one dough disk so it’s 1/8-inch thick and will fit into a nine-inch pie plate. Place the dough in the pan, pour in the filling (leave out as much of the juice that rendered while the filling rested); dot top with butter.  Refrigerate while making top crust.

Roll remaining disk to 1/8-inch thickness on a lightly floured surface. Cut into at least 10-inch-wide strips using a fluted pastry cutter.

Lay five strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across the pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.

Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal edges – be sure it’s a tight seal. Fold edges under, and crimp as desired. Refrigerate for 15 minutes (this is very important step).

Preheat oven to 400 degrees.

Remove the pie from the refrigerator. Brush crust with egg wash, if desired, and sprinkle generously with sugar (I didn’t do this step). Place a foil-lined baking sheet on the bottom rack to catch juices, (I highly recommend this! Even if you have a self-cleaning oven) and bake pie on middle rack for 30 minutes. After 30 minutes, reduce the temperature to 375 degrees and continue baking until filling is vigorously bubbling in center and bottom crust is golden , about one hour. Tent loosely with foil after one hour if crust is browning too quickly. Transfer pie to a wire rack, and let cool for at least two hours before serving.

Ready for some sweetness? Eat it up and enjoy!

Leave comments on your attempt to make this or any questions you might have.

BB,

~Runa

 

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Episode 42, Season One, Mothers Hacking Cords with Many Swords, May 12, 2018

3 of swords and 6 of swords reversed. Cut them cords, darlings!

Listeners:

This episode is a fun one. We have some massive sword play in the tarot reading of the week. We sweep away all the dusty history of the witch’s broom. The moon is in Aries. You’ve been warned. We look at Mother’s Day and its connection to paganism. We connect with Rev. Sarah Heartsong. The cauldron cooks up some chicken marsala; and, finally we leave you with a releasing spell.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~MareLin & Runa

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Episode 41, Season One, Celebrating the Divine Feminine, May 5, 2018

Loyal Listeners:

This week the Empress comes to party. We talk about grounding/earthing. We discuss the Capricorn disseminating moon. We talk about hand-fasting; we make Pot Luck Ham Bean Soup. As always we leave you connected, with a push to self-care, and a spell of the week.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~MareLin & Runa

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Cauldron Cooking: Pot Luck Ham Bean Soup

Potluck Ham-Bean Soup: Healthy Togetherness in one bowl.

Spring colds are the worst. But this recipe is great to help you get back on the mend. It’s also great for hand-fasting potlucks. Make this and freeze half if you’re not feeding a crowd. Then you have a ready-made meal on a night you don’t feel like cooking. The magic in this one is not only turning water into good-for-you broth; but, also the kick of healthiness everyone who eats it will feel. There’s nothing better than bringing people together over a big cauldron of soup and watching it warm their cheeks and hearts.

Everything you’ll need to make a happy pot of ham-bean soup.

Notes:

I rarely let things like ham bones go into the compost without first making soup of it. It also cuts down on the amount of leftovers we have after having a ham dinner like at the Vernal equinox. However, making soup right after a holiday isn’t always possible. So I cut my leftovers away from the ham — any that we’ll actually eat given activity schedules, and then always leave about a pound of ham on the bone and put it in a gallon-sized freezer bag and put it in the deep freeze. Then it’s ready when I’m ready. It’s the same with a turkey or chicken or duck carcass, leg of lamb, or seafood shells. Bone broth is magic, so I never let it go to waste.

Never let ingredients to make your own broth go to waste.

It’s best if you start this about mid morning to have it ready for early afternoon dinner. Even if it sits and simmers a bit before dinner, that’s great, too. If I’m feeling even more energetic, I’ll bake a loaf of bread to go with this while the soup cooks.

You’ll need your large 6 quart cast-iron dutch oven for this. You know, your cauldron. And it must have a lid. You’ll need it for this recipe.

The star of this show is really the veggies; but, if you have more than a pound of ham after you stew your bone into broth, that’s fine, too.

Simmer the first round of veggies for 15 minutes.

This recipe is considered low-carb. Enjoy it.

Ingredients:

Ham bone with about another 1 lb. of meat cut up into bite-sized chunks

4 cups water that will be turned into broth

1 Onion, chopped (1 cup), large

2 Carrots, sliced (1 cup), medium

1 stalk Celery

2 cloves Garlic

1 can Muir glen tomatoes, organic, diced

1 tsp Oregano, dried leaves

2 tsp Basil, dried leaves

1/4 tsp Pepper

1/2 tsp Salt

1/2 cup Parmesan cheese

4 cups Spinach, packed fresh leaves

2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed

A lid for your dutch oven/cauldron is necessary for this recipe.

1 can of above said beans, but different — this bean will be “smashed” to make the soup thicker

2 tbsp Olive oil (optional)

1 Bay Leaf (optional)

Parsley for garnish (optional)

Instructions:

As you can see, we’re pushing the limit of over 1 pound of ham. But that’s okay. Use what you have.

Take the ham bone and 4 cups of water and put in seasoned cast-iron dutch oven and bring to a boil. After it comes to a boil, cover, reduce heat to low and let simmer for a couple of hours. Yes, I said a couple of hours.

The water will turn broth, then remove the ham bone and all the meat, and reserve on a plate. Be sure to get all the meat out of the liquid, especially any that fell off the bone. You want to be able to cut it up into bite-sized chunks.

Put the chopped onions, celery, carrots, and garlic into the broth and cook on med-low for at least 15 minutes with the lid on.

While that cooks, take the one can of beans that has been selected to smash, and drain the liquid and smash the beans in a bowl with a potato masher or fork. Add the two tablespoons of olive oil to help it smash easier. But this is optional)

Add the tomatoes, oregano, basil, salt and pepper. You are welcome to add the bay leaf and parsley in at this time if you like. Cook with lid on for another 15 minutes.

Now this is a happy cauldron.

While this cooks, be sure to scrape your bone of all ham and cut into bite-sized pieces.

Then add Parmesan, spinach, and the two cans of whole beans and the 1 can of smashed beans. Cook with lid on for another 15 minutes.

Stir the pot and taste to see if you need more pepper or salt. At this point you can either serve, or let it simmer for at least another 30 minutes. Be sure to keep the lid on until serving and keep heat on low.

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Episode 40, Season One, Beltane Business, April 28, 2018

The Princess of Wands drops in on us.

Welcome back, listeners! MareLin & Runa are so excited for the warmer business of Beltane. But first we have a visit from the Princess of Wands. Then we discuss the Witch’s Creed. Moon cycle is second quarter waxing Gibbous, or the Moon of Endings, landing in the sign of Libra. As always MareLin tells you what to expect, how to cope, magic to do and crystals to play with during that time. We also play guess that stone as Runa cleans out her witchy studio. Then its Beltane celebrating, cooking, flower-getting, and spell making.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~MareLin & Runa

 

Technical Note:  There’s some small audio gremlins in this episode, so please forgive these small glitches. 
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Cauldron Cooking: Mediterranean Halibut

Mediterranean Halibut with a side of roasted asparagus. So good and so good for you.

There’s nothing better than eating a meal you can feel super good about. This is one of those. The magic in this meal is about amping up the love in your life, whether that’s strengthening the love of your family and friends, or romantic love with you and your lover. As you make it, envision how leveling up the love quotient in your life looks like. Each time you add an ingredient to this recipe,

Everything you need to level up the love in your life and feed your heart and belly.

as you prepare it, see that image again. See the people eating it feel the love you have for them, as well.

Notes: 

I can’t stress enough how easy it is to make your own broth. Try it. Or find your local kitchen witch who can cook some up for you. Be sure that the halibut is wild-caught, fresh. If you can get directly at your local fisherman’s wharf, even better. If you’re landlocked, sleuth your way to the vendor that has the freshest fillets.

If halibut is out of your price range, any white, meaty fish could be replaced, such as sole or Mahi Mahi. I’ve made this recipe even with

If you don’t have an indoor griddle, you could make this on the barbecue; but I like hte temperature control of my griddle better.

catfish. Experiment if you like.

This is an easy recipe that doesn’t take too long to make either, so if you want to amp up the love on a week night, go for it.

I serve this meal with a side of roasted asparagus. It’s a perfect pairing.

You’ll need a cast-iron frying pan and a cast-iron griddle pan for this recipe.

Sauteeing the vegetables in steps is the key to success in this recipe.

Ingredients:

1 tablespoon olive oil, plus 3 tablespoons

4 (6-ounce) halibut fillets

1/4 teaspoon salt, plus more for seasoning fish

1/4 teaspoon freshly ground black pepper, plus more for seasoning fish

2 shallots, sliced into thin rounds

2 cloves garlic, minced

1 pound frozen artichokes, thawed; or, jarred artichoke hearts, rinsed

Step Two.

1/2 cup white wine

1 1/2 cups low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 teaspoon minced fresh thyme leaves

Step Three

Fresh lemon slices (optional for garnish)

Instructions:

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white

Look at that halibut goodness

wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper (or more to your taste). Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled

A close up of love in a bowl.

halibut. Serve immediately with fresh lemon slices, if desired.

Leave comments on your attempt to make this or any questions you might have.

BB,

~Runa

Roast asparagus in your oven to complement this dish. Totally optional, but again, super loving.

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Episode 39, Season One, Infusing & Growing, April 21, 2018

Greetings Listeners and Fellow Country Dwellers:

Runa would like to ask your pardon for her cold-recovering voice. Regardless, this episode is packed with all the great pagan-path goodness, as always. We have a visit from the Sun card. We give you tips for growing a Chakra Garden. MareLin gives us all the ins and outs of the Cancer Moon, focusing on growth, financial increase, but also including a good cry and some creativity burst. We learn about Selenite and Blue Calcite and some future crystal plans. We make Poor Man Gyros and clean our hairbrushes. We share some juicy Old One’s Wisdom and leave you with a Spell of the Week.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~Runa & MareLin

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Cauldron Cooking: Smoked Ribs

Ready for the oven for a few and your favorite sauce. Or eat dry. Your call.

Time to start practicing a little strong family and community magic with some barbecue, or BBQ, however, you’d like to spell/call it. We’re smoking some pork ribs today for our Cauldron Cooking. The cauldron being either a genuine smoker or your own grill.

Notes:

Runa makes her own rub for ribs and the recipe is included here; however, you can use what you like and don’t like — it’s up to you. This is a recipe you have to set some time aside to do, that’s why it’s paired with lazy summer Sundays and the like. Baby back ribs are what is shown here. You’re going to need to remove the membrane. To do so, lay the ribs on a flat surface –meat side down. A sharp knife is absolutely essential here. Take a knife and get purchase under the membrane from one corner near the bone. Once you have a good-sized piece peeled back, grab it with your fingers (if it’s too slippery you can use a kitchen towel or paper towel) and pull. Once the membrane is removed, rinse off the ribs again and pat dry with some paper towels. When smoking pork ribs, Runa prefers apple wood chips; but, again, use your preference or whatever you have on hand.

Remove this membrane for a tender rib smoke and tastier eating experience.

Ingredients:

2 racks of ribs, membrane removed

Your favorite barbecue sauce

Smoking chips

For rub:

1 T kosher salt

1 T cracked pepper

1 T paprika

1 T ground cumin

1/2 T ground mustard

1 T dried sage

1 T dried onions or onion powder

1 T dried oregano

1 teaspoon cayenne pepper

Instructions:

Be sure to rub both sides of the rib rack with all that herbs and spice goodness. Imagine a strong happy family and community, while you do it.

Combine the rub ingredients and then massage into meat. Cover lightly and refrigerate at least two hours or overnight. About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. You’re going to smoke the ribs in your smoker at about 200 degrees for two to three hours, replenishing your wood chip tray/box/pan as necessary. A medium-sized smoker requires about once an hour. Once they are smoked, you can eat dry, or move the ribs to an oven-proof tray and put in a 400 degree oven brushed with your favorite barbecue sauce for long enough for the sauce to be warm and not burned (about 10 minutes or so…check after 5 minutes). Let rest for 5 minutes and then slice up, serve with your favorite sides (hopefully you invited neighbors to bring potluck!) and watch the smiles all around.

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