added ./out to .gitignore, added README.md and new recipes.
This commit is contained in:
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# Chili
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## Ingredients
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- **2 tbsp.** olive oil
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- **1** yellow onion, diced
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- **2 cloves** garlic, minced
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- **1 lb** ground beef or turkey
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- **3/4 cup** dry kidney beans, soaked overnight and drained
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- **3/4 cup** dry black beans, soaked overnight and drained
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- **1 15oz can** diced or crushed tomatoes, not drained
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- **6 oz** canned tomato paste
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- **1 cup** water
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### Chili Seasoning
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- **1 tbsp.** chili powder
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- **1 tsp.** ground cumin
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- **1/4 tsp.** cayenne powder
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- **1/4 tsp.** garlic powder
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- **1/2 tsp.** onion powder
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- **1/2 tbsp.** brown sugar
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- **1 tsp.** salt
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- **1/2 tsp.** black pepper
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## Instructions
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1. Heat the **oil** over medium heat in a large pot.
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Add the **onion**, season with salt and pepper,
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and cook until translucent, about 4-5 minutes.
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2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
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3. Add the **ground meat** and continue to cook,
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breaking up the meat with a spoon as it cooks,
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until it is browned and cooked through, about 5 minutes.
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4. Add the **beans**, **tomatoes**, **tomato paste**, **water**, and **chili seasoning**.
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Stir to combine.
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5. Cover and simmer over low heat for at least 30 minutes, stirring occasionally.
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6. Serve hot with preferred toppings.
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## Notes
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- Makes 6 cups.
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@@ -2,15 +2,15 @@
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### Ingredients
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- **2 tbsp** water or vegetable broth
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- **2 tbsp.** water or vegetable broth
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- **1/2** medium Spanish yellow onion, diced
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- **3 cloves** garlic, minced
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- **3 cups** water or unsalted vegetable broth
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- **1 cup** dried black beans
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- **2 tsp** cumin powder
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- **1 tsp** Spanish paprika
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- **1 tsp** chipotle powder
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- **1 tbsp** lime juice
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- **2 tsp.** cumin powder
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- **1 tsp.** Spanish paprika
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- **1 tsp.** chipotle powder
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- **1 tbsp.** lime juice
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### Instructions
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@@ -23,10 +23,10 @@
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then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes.
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3. When the Instant Pot chimes, press Stop and allow the pressure to bleed off.
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4. When the pressure is released, remove the lid.
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Add **lime juice** and stir, adding more **chipotle powder** to taste.
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5. Use a handheld strainer to remove the beans.
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Save the liquid for adding to other recipes if desired.
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# Conversions
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## General Units
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- 1 yard (yd) = 0.9144 m
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- 1 meter (m) ≈ 1.094 yd ≈ 3.281 ft ≈ 39.37 in
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- 1 m<sup>3</sup> = $\frac{1}{0.9144^3}$ yd<sup>3</sup> ≈ 1.308 yd<sup>3</sup>
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- 1 m<sup>3</sup> ≈ 4,226.753 cups
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- 1 pound (lb) = 0.45359237 kg
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- 1 kilogram (kg) ≈ 2.2046226 lb ≈ 35.273962 oz
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## Kitchen Units
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- 1 cup = 16 tbsp.
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- 1 tsp.
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- 1 tbsp. = 0.5 fl oz
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- 1 cup = 8 fl oz
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- 1 pt. = 2 cups
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- 1 qt. = 4 cups
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- 1 gal = 16 cups
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- 1 gal = 231 in<sup>3</sup>
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- 1 cup = 14.4375 in<sup>3</sup>
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## Substitutions
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- **1 tsp.** minced garlic ≈ **1** clove garlic, minced
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- **1/4 cup** egg substitute ≈ **1** large egg, scrambled
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- **3/4 cup** dry beans, soaked ≈ **15 oz** canned beans, drained
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3.80958825
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## Weight $\leftrightarrow$ Volume
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Densities of foodstuffs are commonly reported in kg/m<sup>3</sup>.
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To get to a useful unit of measure:
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$$
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\frac{1\ \text{kg}}{1\ \text{m}^3} \times
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\frac{16\ \text{oz}}{0.45359237\ \text{kg}} \times
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\frac{1\ \text{m}^3}{4226.753\ \text{cups}} \approx
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\frac{0.0083454\ \text{oz}}{1\ \text{cup}}
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$$
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$$
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1\ \text{kg}\ \text{m}^{-3} \approx 0.0083454\ \text{oz}\ \text{cup}^{-1}
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$$
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The density of dry kidney beans is 750 kg/m<sup>3</sup>,
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approximately 6.26 oz/cup.
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140 g/cup
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5.079451 oz/cup
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> [!cite] [Can I Substitute Dried Beans for Canned?](https://www.seriouseats.com/is-there-a-ratio-for-converting-between-dried)
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> The most common can size for beans is about 15 ounces,
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> which, once drained, contains approximately 1.5 cups or 9 ounces of beans...
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> So for a recipe that calls for one 15-ounce can of beans,
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> you can cook 3/4 cup (4.5 ounces) of the dried version and be in the ballpark.
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> Conversely, if a recipe calls for 1 cup of dried beans,
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> you'll need to buy two 15-ounce cans
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> to have the 2+ cups worth of cooked beans the recipe will eventually yield.
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(1) 15 oz can beans, drained = 9 oz cooked beans
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cooked beans ≅ dry beans, soaked overnight and drained
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16 oz dry beans = 37-52 oz cooked beans
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Cooked weight and volume of 16 oz (1 lb) of dry beans:
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| Type | Weight (oz) | Volume (cups) |
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| :-------------- | ----------: | ------------: |
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| Pinto | 37 | 6.5 |
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| Black | 37 | 7.0 |
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| Red Kidney | 39 | 6.5 |
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| Cannellini | 40 | 6.5 |
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| Black-Eyed Peas | 45 | 6.5 |
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| Chickpeas | 52 | 7.0 |
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Equivalent dry weight and volume per 15 oz can:
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| Type | Weight (oz) | Weight (g) | Volume @ 140 g/cup* (cups) |
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| :-------------- | ----------: | ---------: | -------------------------: |
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| Pinto | 3.9 | 110 | 0.79 |
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| Black | 3.9 | 110 | 0.79 |
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| Red Kidney | 3.7 | 105 | 0.75 |
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| Cannellini | 3.6 | 102 | 0.73 |
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| Black-Eyed Peas | 3.2 | 91 | 0.65 |
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| Chickpeas | 2.8 | 79 | 0.56 |
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\*per Publix pinto beans serving size
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$$
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\frac{9\ \text{oz cooked beans}}{1\ \text{15 oz can beans}} \times
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\frac{16\ \text{oz dry beans}}{37-52\ \text{oz cooked beans}}
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$$
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@@ -2,18 +2,18 @@
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## Ingredients
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* **1 lb** ground pork or turkey
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* **1 tbsp** sesame oil
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* **1 tbsp** minced garlic
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* **1 tbsp** minced ginger
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* **1 lb** ground pork, beef, or turkey
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* **1 tbsp.** sesame oil
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* **1 tbsp.** minced garlic
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* **1 tbsp.** minced ginger
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* **8 oz** mushrooms, finely diced
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* **1/2** white or yellow onion, diced
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* **1/4 cup** low-sodium soy sauce
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* **1 tbsp** fish sauce
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* **1 tbsp.** fish sauce
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* **12-16 oz** cole slaw mix (1 package)
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* **2 tbsp** rice wine vinegar
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* **1 tbsp** hoisin sauce
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* **1 tbsp** sriracha or gochujang
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* **2 tbsp.** rice wine vinegar
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* **1 tbsp.** hoisin sauce
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* **1 tbsp.** sriracha or gochujang
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## Directions
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@@ -36,4 +36,3 @@
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Stir in the **hoisin sauce** and **sriracha or gochujang**.
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7. Serve with wonton strips or over rice.
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- **2/3 cup** milk
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- **1/4 cup** all-purpose flour
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- **1/4 cup** granulated sugar
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- **1/4 tsp** salt
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- **1 tsp** ground cinnamon
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- **1 tsp** vanilla extract
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- **1/4 tsp.** salt
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- **1 tsp.** ground cinnamon
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- **1 tsp.** vanilla extract
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- **8** thick slices bread
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## Instructions
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+12
-11
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## Ingredients
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* 1 tbsp olive oil
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* 1 tbsp. olive oil
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* 1 yellow onion, diced
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* 4 cloves garlic, minced
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* 2 bell peppers, diced
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* 1/2 cup red wine (Cabernet Sauvignon)
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* 28 oz canned diced tomatoes (do not drain)
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* 15 oz canned tomato sauce
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* 2 tbsp soy sauce
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* 2 whole bay leaves
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* 1/2 tsp dried oregano
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* 1/2 tsp dried basil
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* 1/4 tsp crushed red pepper
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* 2 tbsp. soy sauce
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* 1/2 cup water
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* 8 oz elbow macaroni
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* ? tsp table salt
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* ? tsp. table salt
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## Instructions
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### Spices
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* 2 whole bay leaves
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* 1/2 tsp. dried oregano
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* 1/2 tsp. dried basil
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* 1/4 tsp. crushed red pepper
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## Instructions
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1. Heat the **olive oil** in a large soup pot over medium heat.
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Add the **onion** and **garlic** and sauté until the onions are translucent.
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@@ -29,8 +32,7 @@
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3. Add the **ground meat** and continue to sauté until the beef is cooked through.
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4. Deglaze with the **red wine**.
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Add the **diced tomatoes**, **tomato sauce**, **soy sauce**, **bay leaves**,
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**oregano**, **basil**, **crushed red pepper**, and **water**.
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Add the **diced tomatoes**, **tomato sauce**, **soy sauce**, **spices**, and **water**.
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Stir to combine, then cover and allow the sauce to come to a boil.
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Once boiling, turn down the heat to low and simmer for 30 minutes, stirring occasionally.
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6. Remove from heat.
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Add salt and more to taste.
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Remove the bay leaves before serving.
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+3
-3
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- **2 cups** old-fashioned rolled oats
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- **3/4 cup** raw nuts and/or seeds
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- **1/2 tsp** fine-grain sea salt or standard table salt
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- **1/4 tsp** ground cinnamon
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- **1/2 tsp.** fine-grain sea salt or standard table salt
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- **1/4 tsp.** ground cinnamon
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- **1/4 cup** melted coconut oil or olive oil
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- **1/4 cup** maple syrup or honey
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- **1/2 tsp** vanilla extract
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- **1/2 tsp.** vanilla extract
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- **1/4 cup** coconut flakes
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## Instructions
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+10
-10
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# Pad Thai
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## Ingredients
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### For the Stir-Fry
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* **4 oz** dry brown rice noodles
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* **2 tsp** sesame oil, extra virgin olive oil, or canola oil
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* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
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* **8 oz** medium/large shrimp, peeled and deveined
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* **2** cloves garlic, minced
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* **2** large eggs or **1/2 cup** egg substitute
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@@ -30,12 +30,12 @@
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### For the Sauce
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* **2 tbsp** fish sauce
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* **1-1/2** tbsp rice vinegar
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* **1 tbsp** low-sodium soy sauce
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* **2 tbsp** water
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* **1-3 tbsp** honey
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* **1-3 tsp** ground chile sauce (sambal oelek) or chili garlic sauce
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* **2 tbsp.** fish sauce
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* **1-1/2** tbsp. rice vinegar
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* **1 tbsp.** low-sodium soy sauce
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* **2 tbsp.** water
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* **1-3 tbsp.** honey
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* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
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#### Notes
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@@ -43,7 +43,7 @@
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For spicier, add additional chili paste.
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## Instructions
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1. Cook the rice noodles until soft, but not mushy.
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Drain and rinse under cool water.
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@@ -76,6 +76,6 @@
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in the refrigerator for up to 4 days.
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* To reheat: Warm in the microwave
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with a splash of water or chicken broth
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with a splash of water or chicken broth
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to keep the noodles from drying out.
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# Red Beans and Rice
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## Ingredients
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- **1 lb** dry red beans, soaked overnight, drained, and rinsed
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- **2 tbsp.** cooking oil
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- **12-16** oz Andouille sausage, sliced into rounds
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- **1** yellow onion, diced
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- **1** green bell pepper, diced
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- **3 ribs** celery, diced
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- **4 cloves** garlic, minced
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- **6 cups** water
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- **1/4 cup** chopped parsley
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- **1 tbsp.** salt
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### Spices
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- **2 tsp.** smoked paprika
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- **1 tsp.** dried oregano
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- **1 tsp.** dried thyme
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- **1/2 tsp.** garlic powder
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- **1/2 tsp.** onion powder
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- **1/4 tsp.** cayenne pepper
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- **1/4 tsp.** freshly cracked black pepper
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- **2** bay leaves
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## Instructions
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1. Heat the **oil** in a large pot over medium heat.
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Add the **sausage** and cook until browned.
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Remove the sausage to a bowl and refrigerate.
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1. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
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Sauté over medium heat until the onions are soft.
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1. Add the **spices**. Stir and continue to sauté for another minute.
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1. Add the **beans** and **water**. Cover and bring to a boil.
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1. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
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1. Smash the beans against the side of the pot with the back of a spoon.
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Continue smashing the beans while simmering uncovered for 30 minutes.
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1. Once the red beans have thickened,
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add the sausage back to the pot along with the **parsley**.
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Stir to combine.
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1. Serve hot with rice.
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## Notes
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- Makes 9 cups.
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- Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
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I've omitted it from this recipe.
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I like 1/2 cup (dry) per serving.
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@@ -4,12 +4,12 @@
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- **1 cup** dry rice
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- **1-1/4** cup water
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- **1 tsp** salt
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- **1 tsp** cinnamon
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- **1 tsp.** salt
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- **1 tsp.** cinnamon
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- **2 cups** milk
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- **2 eggs** or **1/2 cup** egg substitute
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- **3/4 cup** sugar
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- **1-1/2 tsp** vanilla
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- **1-1/2 tsp.** vanilla
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## Instructions
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@@ -2,12 +2,12 @@
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### Ingredients
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- **3 tbsp** extra-virgin olive oil, divided
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- **3 tbsp.** extra-virgin olive oil, divided
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- **8 oz** crimini mushrooms, sliced
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- **1/2 cup** diced onion
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- **2 cloves** garlic, minced
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- **1 lb** ground beef or turkey
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- **2 tsp** paprika
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- **2 tsp.** paprika
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- **3-4 cups** low sodium beef broth
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- **8 oz** dry rotini
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- **1/2 cup** sour cream
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@@ -1,18 +1,18 @@
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# Tuna Salad
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## Ingredients
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## Ingredients
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- **20 oz** tuna packed in water, drained (**4** 5-oz cans)
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- **1 cup** mayonnaise
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- **1/3 cup** celery finely chopped (about 1 rib)
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- **2 tbsp** red onion, minced (about 2 small slices)
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- **2 tbsp** sweet pickle or dill relish
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- **1 tbsp** lemon juice
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- **1** rib celery, finely chopped (about 1/3 cup)
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- **2 tbsp.** red onion, minced (about 2 small slices)
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- **2 tbsp.** sweet pickle or dill relish
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- **1 tbsp.** lemon juice
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- **1** clove garlic, minced
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- **1/2 tsp** table salt
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- **1/4 tsp** black pepper, ground
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- **1/2 tsp.** table salt
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- **1/4 tsp.** black pepper, ground
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## Instructions
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## Instructions
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1. In a medium mixing bowl, combine all ingredients.
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Block a user