Ecto-Cooler Sorbet

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Ecto-Cooler Sorbet

  • 2 Cups Hi-C Ecto-Cooler
  • 1/2 + 2 Tbsp. Cup Vanilla Simple Syrup

Stir together the two ingredients in a pitcher & pour into an ice cream maker. Follow the ice cream maker’s directions for sorbet (churning until frozen, about 20 minutes or so) & there you go! If you don’t have an ice cream maker, pour the mixture into a large baking dish (like a rectangular casserole dish) lined with plastic wrap & place in the freezer. When you’re ready to serve, break the frozen sorbet into chunks & pop the pieces into a blender to make it smoother.

Serve in a pre-frozen/chilled little bowl & top with Carrie’s Stay Puft Fluff! It makes for a really neat texture experience. 🙂

This is a super easy recipe, and one that you can substitute in another green drink (like Tampico or something) if you can’t find Ecto-Cooler! You’ll need to adjust the syrup content though, which is no big deal to figure out. Simply pour your juice into a pitcher & carefully plop a (hot-water rinsed) fresh egg into it. Add vanilla simple syrup little by little until a nickel-sized circle of the egg’s shell can be seen floating above the surface. Remove the egg & then stir up the mixture & continue with freezing process. This is a trick from Zoe Bakes!

Listen to the episode! Fiction Kitchen Episode 43: Ghostbusters

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Jack Skellington Cabbage & Shirataki Soup

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Jack Skellington Cabbage & Shirataki Soup

  • 3 Cups Water
  • 3 Vegetable Bullion
  • 1/2 Small Red/Purple Cabbage, outer leaves removed, chopped
  • 1/2 Large Red Onion, julienned
  • Shirataki Noodles
  • Seaweed/Nori Sheet

In a large pot on high, bring the water & bullion to a boil. Add the cabbage & keep on high until it comes back to a boil. Cover & turn down to a simmer. Cook until the cabbage is just tender, about 5 minutes.

Add in the onions & cover again, simmering until the onions are soft, about 10-15 minutes.

Drain the shirataki noodles & rinse them under cold water. Spoon some of the soup into a serving bowl. Place a small mound of the noodles on top, then gently spread them out a bit to flatten the top of the mound, adding noodles if needed to cover any gaps.

Cut eyes, nose, & mouth shapes from the seaweed/nori & place them on top of the noodles (tweezers can help with the placement of the tiny pieces).

Now it’s ready to serve! Let the person who is eating it fold the noodles into the soup & watch the noodles gradually change color! It looks like Ooogie Boogie’s insides! (Haha, blek! But it’s tasty ;). )

Great served with buttered toasty bread. If you have black sesame, poppy, or chia seeds, sprinkle some onto the bread for effect.

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Listen to the episode! Fiction Kitchen Episode 47: The Nightmare Before Christmas

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Midwestern-style Cornbread

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We’re not in Oz anymore – we’re in Kansas! This is classic Midwestern-style cornbread, golden as the yellow brick road. It’s sweet (some people argue that this is cake but whatever, I like sweet cornbread), moist, easy-to-make, and has become my go-to cornbread – I’ve made it twice since the podcast to accompany soup and chili!

If you have a skillet, that would be ideal, but I just did in a 9 inch cake pan and melted my butter beforehand in the oven.

Midwestern-style Cornbread

Adapted from Skillet Cornbread in Midwest Living

  • 4 tablespoons butter, melted
  • 1 cup stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup cooking oil
  • 4 tablespoons sugar
  • 1 1/4 cups buttermilk

Heat oven to 375° Grease a 9 inch cake pan with the butter.

In a large bowl, whisk together cormeal, flour, baking powder, baking soda, and salt. In another, whisk together egg, oil, sugar, and buttermilk. Stir the dry ingredients into the wet ingredients until just combined and pour evenly into pan.

Bake for about 25 minutes or until toothpick inserted in the center comes out clean. Cool slightly, serve warm.

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Sally’s Poisonous Soup

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Day-in day-out Sally tries to poison the Evil Scientist using herbs from her quaint little garden of deadly herbs. On this particular night, she uses her deadly nightshade masked by frog’s breath and worm’s wort.

My version swaps ingredients for each of these – instead of deadly nightshade, an edible nightshade (green pepper), seaweedy dashi for the most pleasant interpretation of frog’s breath, and mirin, a sweet alcohol for the worm’s wort (wormwood is sweet and the main ingredient of absinthe). For the gruesome green shade I added a little matcha.

What was originally a poisonous soup translated to a lovely restorative broth.

Sally’s Poisonous Soup

  • 3 cups water
  • 1 2×2 inch square kombu
  • 1/2 a green pepper, cut into large chunks
  • 1 pinch bonito flakes
  • 1 teaspoon mirin
  • 1 teaspoon matcha

Put water in a sauce pan and soak the kombu for at least 30 minutes. Add the green pepper and bring to a boil, then lower to a low simmer for 30 minutes. Remove from heat and add bonito flakes and let stand for 10 minutes.

Strain, and gently warm, stirring in mirin and matcha.

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Nightmare Before Christmas

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Diana and Carrie discuss the classic Tim Burton Halloween (or is it Christmas?) movie, and all the rotten goodies within. #NeverNotPoisoning

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: “This is Halloween” composed by Danny Elfman. Available for purchase here.
Outro music clip: Diana’s daughter singing “This is Halloween”.

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Practical Magic

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Diana and Carrie put the lime in the coconut and talk about this witchy 1998 film based off the novel by Alice Hoffman. We conjure up some midnight margaritas, brownies for breakfast, turkey and cranberry burritos, and lots more rot-your-teeth goodies.

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: “Practical Magic” main theme composed by Alan Silvestri. Available for purchase here.
Outro music clip: “Coconut” by Harry Nilsson. Available for purchase here.

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