Cockatrice Pie

Terra at the Returner hideout“Food! Food! Bring me everything ya got!”

—Sabin Rene Figaro, FFVI

This savory treat goes great with Narshe Spiced Wine or a tankard of strong ale on a cold winter night.

  • 1 16-oz. package of frozen puff pastry dough (2 sheets)
  • 2 cups prepared stuffing
  • 2 cups coarsely chopped cooked cockatrice or turkey
  • ½ cup turkey gravy
  • Sea salt and freshly-ground black pepper, to taste
  • 1 cup mashed potatoes
  • ½ cup cranberry sauce

Defrost both sheets of dough at room temperature for 2 hours, or overnight in the refrigerator. Preheat oven to 400 degrees. Unroll each sheet of dough and use a pizza cutter or sharp knife to cut each sheet into 4 squares.

You should now have 8 squares of dough. In the center of each square, place ¼ cup stuffing. Stir together the turkey and gravy and place ¼ cup on top of each pile of stuffing. Sprinkle with salt and pepper. Add 2 tablespoons of mashed potatoes to each square, and top with 1 tablespoon cranberry sauce.

Start with the first square and fold each corner to the center of the pile, pressing the corners together until you have a messy bundle. Gently lift the bundle off the paper and transfer to a parchment-lined baking sheet. Repeat with the remaining 7 squares.

Bake for about 25 minutes, until bubbling and golden-brown. Remove from oven and let cool for 10 minutes before serving. Makes 8 pies.

Elixir Soup

Terra and elixir in Narshe“Show me the alchemist who doesn’t wish in his heart of hearts to know the secret behind making an elixir, and I’ll show you a fraud! Of course, he might already know it… but it’s taboo to reveal the ingredients.”

—Tyak, Master Chef, FFXII

Okay, so you already know to start a pot of White Mage Chicken Soup when you feel like you might be getting sick, right? Well, this is the soup to cook when you’re feeling stressed out, rundown, and in need of some serious super-strength mind and body healing power. It’s packed full of ingredients to reduce your stress levels and make you stronger.

  • 2 tablespoons olive oil
  • 2 tablespoons coconut oil
  • 1 large yellow onion or 2 small onions, peeled and diced (about 2 cups)
  • 4 medium carrots, chopped (about 1½ cups)
  • 3½ oz. shiitake mushrooms, stems removed and sliced very thinly
  • 2 pounds boneless, skinless chicken breast, cut into 1″ pieces
  • 1½ pounds beef stew meat, uncooked, cut into 1″ pieces
  • ½ tablespoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 cup dry green split peas (about 6 oz.)
  • 1 pound fresh plum tomatoes, chopped
  • 12 oz. sweet potato (1 large or 2 small), peeled and cut into 1″ cubes
  • 4 cups chicken broth
  • 4 cups beef broth
  • Fresh oregano sprigs
  • Fresh thyme sprigs
  • 2 bay leaves
  • 3 5-inch pieces of dried seaweed (optional)
  • 12 oz. broccoli florets
  • 6 oz. baby bok choy, chopped
  • 1 head of garlic (about 8–12 cloves), peeled and grated or pressed
  • 1 tablespoon grated ginger (about 3 square inches)
  • Juice of 1 lemon (about 2 tablespoons to ¼ cup)
  • Diced avocado and fresh basil leaves (optional)

Heat olive oil and coconut oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat just until the oil begins to shimmer. Add onions, reduce heat, and cook for about 10 minutes, covered. Stir frequently and reduce heat as needed if the onions are browning too quickly. Add carrots and mushrooms and cook, uncovered, for 5 minutes.

Add chicken and beef and sprinkle with sea salt, cayenne pepper, coriander, cumin, and turmeric. Brown on all sides, about 15 minutes. Stir in split peas and cook for about 1 minute. Add tomatoes and sweet potato and continue cooking for another minute. Pour in broth and bring to a boil. Add oregano, thyme, bay leaves, and seaweed. Reduce heat to medium-low and cover.

Simmer, stirring occasionally, until stew meat and split peas are soft and tender, about 2 hours.

Remove from heat and stir in broccoli, bok choy, garlic, ginger, and lemon juice. Cover and let rest for about 5 minutes, until the broccoli is bright green and crunchy-tender. Divide into bowls and top with avocado and basil, if desired.

Makes about 12 heaping 1-cup servings. Per serving (not including avocado): 319 calories, 9.2 g. fat, 3.9 g. saturated fat, 0.9 g. poly. fat, 2.5 g. mono. fat, 79.1 mg. cholesterol, 966.4 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 724.5 mg. potassium, 25.2 g. carbohydrates, 6.1 g. fiber, 34.2 g. protein, vitamin A 62%, vitamin C 58%, calcium 9%, iron 17%

Zozo Pub Stew

Terra in Zozo“Great people here! You can trust everything they say!”

—Lying citizen, FFVI

  • 22 oz. bottle of red ale, such as Alesmith’s My Bloody Valentine
  • 6 oz. raw bacon, cut into ¼” strips
  • 1 large sweet onion, quartered lengthwise and sliced crosswise (about 2 cups)
  • ½ teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 12 oz. smoked kielbasa, thickly sliced
  • 1 head of garlic (about 8–12 cloves), peeled and halved
  • 1 red, 1 orange, and 1 yellow bell pepper (preferably organic), washed and sliced into strips
  • 8 oz. fresh Roma (plum) tomatoes, chopped
  • ½ teaspoon sea salt
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 sourdough baguette

Open the 22 oz. bottle of beer and measure out 1 cup. Set aside. Pour the remaining beer into a glass and enjoy it while making the soup.

Heat a large, deep skillet or Dutch oven over medium-high heat. Add the bacon, reduce heat to medium-low, and cook, stirring occasionally, until browned, about 10 minutes.

Add the onion and increase heat to medium. Cook for about 15 minutes, stirring occasionally, until onions begin to brown. Stir in paprika and red pepper and cook for about 2 minutes, being careful not to burn the spices.

Stir in sausage, garlic, and bell peppers and saute for about 10 minutes, until peppers are softened and slightly brown. Add tomatoes and salt and cook until the tomatoes are beginning to break down, about 5 minutes.

Increase heat to medium-high. Slowly pour in 1 cup of beer and 1 cup of chicken broth, scraping the browned bits from the bottom of the pan as you go, and bring to a boil.

Reduce heat to medium-low, add bay leaf, and cover. Simmer for about 15 minutes, until vegetables are very tender.

Remove lid and let cook for 10 more minutes, until stew is slightly thickened. Meanwhile, grill or toast slices of sourdough bread. Divide stew into four bowls and serve with the grilled bread.

Per serving (not including bread): 428 calories, 19 g. fat, 24 g. carbohydrates, 4 g. fiber, 29 g. protein, iron 21%

Narshe Spiced Wine

Terra, Biggs, and Wedge on the way to Narshe“Please relax while you’re here.”

—Edgar Roni Figaro, FFVI

  • 1 liter (4.25 cups) water
  • 4 tablespoons turbinado sugar
  • 5 cinnamon sticks
  • 3 whole star anise
  • 15 whole cloves
  • 15 whole green cardamom pods
  • 2 mandarin oranges, washed well and sliced crosswise
  • 1 Meyer lemon, washed well and sliced crosswise
  • 2 vanilla beans (optional)
  • 1.5 liters (2 bottles) of dry red wine, such as cabernet sauvignon
  • Amaretto

In a 4-quart slow cooker, stir together water and sugar. Tie up in a piece of cheesecloth the cinnamon, star anise, cloves, cardamom, oranges, lemon, and vanilla beans. Add to the slow cooker, turn to the high setting, cover, and cook for about 3 hours.

Reduce to the low setting and wait about 30 minutes before stirring in both bottles of wine. Cover and cook for another hour before serving.

To serve, pour a shot of amaretto into a mug and ladle the hot wine mixture on top.

Treasure Hunter’s Sandwich

Locke in South Figaro“You’re Locke, right? Edgar told me about you. Is it true you’re a thief?”

“That’s TREASURE HUNTER!”

—Terra and Locke, FFVI

Treasure hunters don’t settle for empty-calorie white bread and processed meat when they’re on the go!

Instead of buying a sub at a fast-food sandwich shop, treat yourself with nutritious whole grains, minimal-ingredient condiments, probiotic yogurt cheese, and fresh veggies.

Spread each piece of bread with mayonnaise and add mustard. Sprinkle one piece of bread with pepperoncini and pile with turkey breast, cheese, and avocado. Add salt and pepper and top with greens. Sprinkle with vinegar, if desired. (Not too much, or your sandwich will be soggy before you get to Narshe!)

Slice in half lengthwise and serve with pickles.

Makes 1 serving: 535 calories, 25 g. fat, 37 g. carbohydrates, 7 g. fiber, 36 g. protein, iron 21%

She changed into a… something, and… took off

Terra Branford in Esper form“Something happened to Terra… There seems to be some connection between Espers and her… Anyway, we need to find her. Witnesses saw her screaming across the sky to the west.”

—Edgar Roni Figaro, FFVI

You may be wondering why there haven’t been many recipes lately. It’s because my other project, my band, has been occupying my time lately. We just released our debut album and you can stream it, download, or buy the CD for only $5 here: ghostcomeback.bandcamp.com

Now that it’s finished, I should have lots more time to invent Final Fantasy recipes. Stay tuned for further deliciousness!