Jeanne Bouchard Kitchen Witch

Jeanne Bouchard Kitchen Witch Sweet to savory.... magic happens in the kitchen.

Electrolytes at a fraction of the cost. 1/2tsp of high-quality, unrefined salt, 1/4tsp magnesium, 1/8tsp potassium.
06/07/2026

Electrolytes at a fraction of the cost. 1/2tsp of high-quality, unrefined salt, 1/4tsp magnesium, 1/8tsp potassium.

Looking for a Protein packed breakfast? We warmed up the Chili Tray made last night… made little divots, added the eggs,...
09/21/2024

Looking for a Protein packed breakfast?

We warmed up the Chili Tray made last night… made little divots, added the eggs, added a bit of shredded cheese and baked until the eggs were firm.

Make your own yogurt. - with just 2 ingredients -4c milk (I used full fat organic milk) any store bought milk will work...
08/25/2024

Make your own yogurt. - with just 2 ingredients

-4c milk (I used full fat organic milk) any store bought milk will work.
-4TB plain yogurt with live cultures. You will start with a Store bought one, but once you have a batch of your own you can use that for future batches)

Bring the 4 cups of milk up to 180 degrees on a heavy bottom pot. (Or just below boiling if you don’t have a thermometer) stiring often. Keep that temp for 5 mins.

Remove from heat. Bring the temp down to 110 degrees and add the yogurt, whisk to well mixed. (You may want to thin the yogurt first with some of the milk and add that to the rest of the milk.. makes mixing much easier. Add to a glass jar.

You’ll want to keep the yogurt at 110 degrees for 4-6 hours.

I used a sous vide, but you can also place the jar in a pot of warm water and leave it in your over with the pilot light or light on. There are also tons of videos on-line to use a crock pot or instant pot as well.

After 4 hours start checking the yogurt.. it will have some whey (yellowish liquid) which is perfectly healthy. You can mix this back in the yogurt.

Cool and store in the fridge.

**if you want a thicker, Greek style yogurt.., strain your yogurt through a cheese cloth lined fine mesh strainer for an hour two in the fridge. This is what I did for the breakfast yogurt bowls in the photo.

*** if you strain the yogurt, don’t throw out the whey!! Google what you can use it for.. it is super healthy!

***Not every recipe calls for heating the milk, but I understand it makes a creamier thicker texture. Just google yogurt… it’s surprising how easy this is.

Chimichurri SauceThis is a wonderful topping for meats (my favourite is on steak) and roasted vegetables.100ml Olive oil...
08/25/2024

Chimichurri Sauce

This is a wonderful topping for meats (my favourite is on steak) and roasted vegetables.

100ml Olive oil
30 ml Vinegar
1 tsp Salt and a few twists pepper or 1/4 tsp.🧂
1 bunch (1/2c chopped) Parsley 🌿
2 cloves garlic chopped small 🧄
1 minced shallot 🧅
1 Tb dried or 3Tb fresh oregano
1 tsp Red chilli flakes 🌶️

Shake and let sit for at least 2 hours. Use within 4 days or freeze for up to 6 months

Another batch of herbs from The garden dehydrated. Smells lovely in here
08/21/2024

Another batch of herbs from
The garden dehydrated. Smells lovely in here

Harvesting - cat mint, oregano and marjoram this morning
07/17/2024

Harvesting - cat mint, oregano and marjoram this morning

An easy breakfast side. Fried potatoes 🥔, left over sausage and baby kale from the garden. Fried the potatoes tossed ...
07/13/2024

An easy breakfast side. Fried potatoes 🥔, left over sausage and baby kale from the garden. Fried the potatoes tossed in seasoning in 1TB olive oil untill cooked, added the leftovers, kale and green onions and warmed through. Served with fried eggs 🍳

Greek inspired stuffed peppers-4-6 Bell Peppers. 🫑 I used 4 and had lots of extra stuffing left over.-1cup cooked cooked...
07/13/2024

Greek inspired stuffed peppers

-4-6 Bell Peppers. 🫑 I used 4 and had lots of extra stuffing left over.
-1cup cooked cooked barley
-2tb olive oil
-1lb ground meat - I used half beef and half pork
-1small fennel bulb- chopped
-1small red onion 🧅-chopped
-3tb minced garlic 🧄
-2tsp Italian or Greek seasoning- to taste all spice mixes are different
-1can diced tomatoes 🍅
-1c feta cheese
-1/2 c diced kalamata 🫒
-1tsp red chili flakes 🌶️
Salt and pepper to taste

-Cooked ground meat, onion, garlic, fennel, and seasoning in a pan coated with the olive oil
-let cool slightly
-cut the tops off and remove seeds from peppers
-mix meat mixture with tomatoes, feta and olives , chilis, barley, salt and pepper
-stuff each pepper and cook in oven at 375 till warmed through and peppers are cooked.

Uses for herb stems, I hate to waste anything! - this batch will be used in my next batch of dog food, they are all qui...
07/12/2024

Uses for herb stems, I hate to waste anything!

- this batch will be used in my next batch of dog food, they are all quite tender (parsley, cilantro and kale)
-freeze for bone broth/stock - my favourite way to use them, they add so much flavour.
-dehydrate then powder for spice mixes

This mornings tiny harvest. 2nd harvest of parsley, kale, cilantro, a few flowers for teas. And a couple berries miss...
07/12/2024

This mornings tiny harvest. 2nd harvest of parsley, kale, cilantro, a few flowers for teas. And a couple berries missed on the last picking. Most of this will go on the dehydrator to use through the year.

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Calgary, AB
T2X3Z9

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