Edea’s Orphanage Soup

Edea's Orphanage“This place is beautiful.”

“Yeah, the flower field… I forgot all about this place.”

—Quistis and Squall, FFVIII

  • 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2 cups)
  • 8 oz. carrots, scrubbed and sliced diagonally into 1” pieces (about 1½ cups)
  • 1 fennel bulb, ends removed, halved, and sliced thickly
  • 1 turnip, scrubbed and cut into 1″ pieces (about 2 cups)
  • 2 lbs. small multicolored potatoes, scrubbed and cut into 1″ pieces
  • 1 head of garlic (about 8-12 cloves), peeled
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 tablespoon sea salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 2 tablespoons butter
  • 16 oz. chicken sausages, uncooked, casing removed and cut into 1″ pieces
  • 8 cups chicken broth
  • 1 14-oz. can diced tomatoes, undrained
  • Fresh thyme sprigs
  • 10 oz. shredded kale and cabbage
  • Freshly-grated Parmesan cheese (optional)

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

In a large bowl, combine the onion, carrots, fennel, turnip, potatoes, and garlic. Toss with olive oil, Italian seasoning, sea salt, smoked paprika, and red pepper. Spread in a single layer on the baking sheet and roast, stirring once or twice, until lightly browned, about 30 minutes. Remove from oven and set aside.

Heat butter in a large soup pot over medium-high heat. Add  sausage and brown on all sides, about 10 minutes. Scrape the roasted vegetables and oil into the pot. Add the tomatoes and their juices and stir well. Slowly pour in the chicken broth and bring to a boil.

Stir well, add a few sprigs of fresh thyme, and reduce heat to medium-low. Cover and simmer, stirring occasionally, about 30 minutes.  Stir in shredded kale and cabbage and serve with Parmesan cheese for sprinkling on top, if desired.

Makes about 10 heaping 1-cup servings.  Per serving (does not include cheese): 457 calories, 12.2 g. fat, 3.9 g. saturated fat, 0.5 g. poly. fat, 2.6 g. mono. fat, 36.1 mg. cholesterol, 1573.9 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 773 mg. potassium, 29.9 g. carbohydrates, 4.8 g. fiber, 13.2 g. protein, vitamin A 45%, vitamin C 67%, calcium 10%, iron 14%


Irvine’s Cowboy Breakfast III

Irvine Kinneas in D-District Prison“So like… let’s just bust it up.”

–Irvine Kinneas, FFVIII

  • 2 tablespoons butter
  • 1 can refried beans
  • ½ cup chicken or vegetable broth
  • 6 oz. tortilla chips
  • 1 jalapeno pepper, minced
  • 1 plum tomato, chopped
  • 3 large eggs
  • 2 tablespoons milk or water
  • Sea salt and black pepper, to taste
  • Hot pepper sauce (Cholula or Tapatio are recommended)
  • 6 oz. shredded cheddar cheese (about 1 cup)
  • Salsa, sour cream, guacamole, cilantro (optional)

Preheat oven to 350 degrees. Heat the butter in a saucepan over medium-high heat. Add refried beans and broth. Cook, stirring occasionally, until combined and heated through.

Spray an 8″ x 11″ casserole dish with nonstick spray and layer the tortilla chips inside. Top with refried beans. Sprinkle with jalapeno and tomato.

In a small bowl, whisk together eggs, milk, salt, and pepper and pour over the chips and beans. Sprinkle with hot pepper sauce and add cheese in an even layer on top.

Bake for 25-30 minutes, until bubbly. Sprinkle with cilantro and serve with your favorite salsa and other condiments. Makes 6 servings, enough for everyone!

Per serving: 412 calories, 23.2 g. fat, 9 g. saturated fat, 0.6 g. poly. fat, 2.3 g. mono. fat, 178 mg. cholesterol, 710.1 mg. sodium, 77.4 mg. potassium, 32.9 g. carbohydrates, 6.5 g. fiber, 17.9 g. protein, vitamin A 16%, vitamin C 4%, calcium 26%, iron 12%

Irvine’s Cowboy Breakfast II

Irvine Kinneas“Thanks for the support, but I never miss my target.”

—Irvine Kinneas, FFVIII

  • 4 large eggs
  • Sea salt, to taste
  • ¼ cup salsa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, minced
  • ½ yellow onion, chopped (about ¾ cup)
  • 2 6-inch corn tortillas, cut into strips
  • 3 oz. cheddar cheese, shredded (about ¾ cup)
  • 1 plum tomato, chopped
  • Refried beans, heated (optional)

In a small bowl, lightly beat together the eggs, salt, and salsa, and set aside.

Heat the oil and butter in a large skillet over medium-high heat. Add jalapeno, onion, and tortillas, and cook until golden, about 10 minutes.

Pour the eggs into the skillet and reduce heat to medium-low. Cook, stirring occasionally, until the eggs are almost cooked (still a little wet, but not liquidy). Add the cheese and tomato and stir to combine.

Remove from heat and serve with hot sauce and refried beans, if desired.

Year-End Recipe Roundup, Plus a Contest!

Quina QuenI experiment with plenty of Final Fantasy recipes, but I only post the ones that I really love.  That said, looking back over 2010, I definitely have some favorites.

Cid’s Spicy Chili

This was the first recipe I posted here, and there’s a reason.  I kept re-writing the recipe, re-making and passing it off for friends to try, through several winters.  I started with dried beans, played around with that concept, and ultimately decided that canned beans were a better choice.  When I finally had a keeper, I was thrilled!  This is, in my opinion, the perfect chili recipe.  (I know Texans will disagree.)

Irvine’s Cowboy Breakfast

I make this all the time.  It’s healthy, but also deliciously cheesy — a great Sunday breakfast.  To vary it up, use a can of pinto beans instead of refried beans, adding them in the beginning along with the butter and allowing some of the liquid to cook off before pouring in the eggs.

Coq Au Madhu

Bhujerba obviously has roots in colonial India, and I used that as the inspiration for this revamp of a classic French recipe.  Another variation is Bodhum-Style Coq Au Vin, which is inspired by California cuisine instead — the two recipes are as different as night and day.

Mobliz Dried Meat

This recipe is time-consuming, but the results are oh-so-worthwhile.  I’ve served these ribs at several summer parties, and they’re always a huge hit.

Zanarkand Lamb Pilaf

FFX’s city of Zanarkand was modeled after the Uzbek city of Samarkand.  This recipe is a take on a traditional Uzbek recipe.  The lamb and apricots melt into the rice to create a deliciously creamy pudding.

Madain Sari Stew

In FFIX’s Madain Sari cooking scene, Eiko sings, “Potato, potato, pumpkin bomb, lots and lots of nuts,” while she’s making her stew.  I used that as a starting point for this recipe, which might sound weird but is surprisingly (and exceptionally!) tasty.

White Mage Chicken Soup

This is my go-to recipe when I’m under the weather.  It’s full of ingredients that heal and promote wellness.  It’s also fairly quick and easy, which is useful when you aren’t feeling strong enough to cook more complicated food.

Nabradian Garlic Chicken

I keep making this over and over.  Based on a French recipe, it’s incredibly rich and flavorful.  The mushrooms reference the flora of shady Salikawood.  When paired with good wine and good bread, it’s a feast worth serving to friends.

Costa Del Sol Beach Burgers

I’m a San Diego native, and a lot of my recipes are local in flavor.  I tend to think of Costa del Sol as a stand-in for my region.  Of all my Costa del Sol recipes, this is my favorite.  Whether you use a grill, or opt for a faster version on the stove, these burgers always come out better than anything you could order from a beachside drive-thru.

The one-year anniversary of this blog is coming up soon.  I’d like to challenge my readers to create your own Final Fantasy recipes!  Send them to me at ffrecipes@gmail.com.  The contest ends February 15, 2011.  I’ll pick my favorite and publish the winner on March 1st.

Happy cooking!

Irvine’s Cowboy Breakfast

Irvine KinneasIrvine:  “Hey, hey, hey, this isn’t my department.”

Squall:  “Then what is?”

Irvine:  “Guns and women, of course.”


This recipe serves two for breakfast… just the way Irvine likes it.  Pair with freshly brewed coffee and introductions if necessary.

  • 4 eggs
  • ¼ cup milk
  • Salt and freshly-ground pepper, to taste
  • 2 tbsp. butter
  • Hot pepper sauce (Cholula or Tapatio are recommended)
  • 2 oz. shredded cheddar cheese
  • 1 can refried beans
  • Corn or flour tortillas, warmed

In a small bowl, whisk together eggs, milk, salt, and pepper.  Melt butter in a large skillet and add egg mixture.  Sprinkle with hot pepper sauce.  Continue to cook over medium heat until the edges begin to set.

Add cheese and stir gently, allowing the parts that are still liquid to flow to the bottom of the pan.  Cook for about another minute, until cheese is melted.  Divide eggs between two plates.

Add beans to the skillet and heat on medium-high.  Serve with eggs and tortillas.