added ./out to .gitignore, added README.md and new recipes.

source/chili.md

@@ -0,0 +1,47 @@
+# Chili
+
+## Ingredients
+
+- **2 tbsp.** olive oil
+- **1** yellow onion, diced
+- **2 cloves** garlic, minced
+- **1 lb** ground beef or turkey
+- **3/4 cup** dry kidney beans, soaked overnight and drained
+- **3/4 cup** dry black beans, soaked overnight and drained
+- **1 15oz can** diced or crushed tomatoes, not drained
+- **6 oz** canned tomato paste
+- **1 cup** water
+
+### Chili Seasoning
+
+- **1 tbsp.** chili powder
+- **1 tsp.** ground cumin
+- **1/4 tsp.** cayenne powder
+- **1/4 tsp.** garlic powder
+- **1/2 tsp.** onion powder
+- **1/2 tbsp.** brown sugar
+- **1 tsp.** salt
+- **1/2 tsp.** black pepper
+
+## Instructions
+
+1. Heat the **oil** over medium heat in a large pot.
+   Add the **onion**, season with salt and pepper,
+   and cook until translucent, about 4-5 minutes.
+
+2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
+
+3. Add the **ground meat** and continue to cook,
+   breaking up the meat with a spoon as it cooks,
+   until it is browned and cooked through, about 5 minutes.
+
+4. Add the **beans**, **tomatoes**, **tomato paste**, **water**, and **chili seasoning**.
+   Stir to combine.
+
+5. Cover and simmer over low heat for at least 30 minutes, stirring occasionally.
+
+6. Serve hot with preferred toppings.
+
+## Notes
+
+- Makes 6 cups.

source/chipotle-black-beans.md

@@ -2,15 +2,15 @@
 
 ### Ingredients
 
-- **2 tbsp** water or vegetable broth
+- **2 tbsp.** water or vegetable broth
 - **1/2** medium Spanish yellow onion, diced
 - **3 cloves** garlic, minced
 - **3 cups** water or unsalted vegetable broth
 - **1 cup** dried black beans
-- **2 tsp** cumin powder
+- **2 tsp.** cumin powder
-- **1 tsp** Spanish paprika
+- **1 tsp.** Spanish paprika
-- **1 tsp** chipotle powder
+- **1 tsp.** chipotle powder
-- **1 tbsp** lime juice
+- **1 tbsp.** lime juice
 
 ### Instructions
 
@@ -23,10 +23,10 @@
   then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes.
 
 3. When the Instant Pot chimes, press Stop and allow the pressure to bleed off.
- 
+
 4. When the pressure is released, remove the lid.
   Add **lime juice** and stir, adding more **chipotle powder** to taste.
-  
+
 5. Use a handheld strainer to remove the beans.
   Save the liquid for adding to other recipes if desired.
 

source/conversions.md

@@ -0,0 +1,101 @@
+# Conversions
+
+## General Units
+
+- 1 yard (yd) = 0.9144 m
+- 1 meter (m) ≈ 1.094 yd ≈ 3.281 ft ≈ 39.37 in
+
+- 1 m<sup>3</sup> = $\frac{1}{0.9144^3}$ yd<sup>3</sup> ≈ 1.308 yd<sup>3</sup>
+- 1 m<sup>3</sup> ≈ 4,226.753 cups
+
+- 1 pound (lb) = 0.45359237 kg
+- 1 kilogram (kg) ≈ 2.2046226 lb ≈ 35.273962 oz
+
+## Kitchen Units
+
+- 1 cup = 16 tbsp.
+
+- 1 tsp.
+- 1 tbsp. = 0.5 fl oz
+- 1 cup = 8 fl oz
+
+- 1 pt. = 2 cups
+- 1 qt. = 4 cups
+- 1 gal = 16 cups
+
+- 1 gal = 231 in<sup>3</sup>
+- 1 cup = 14.4375 in<sup>3</sup>
+
+## Substitutions
+
+- **1 tsp.** minced garlic ≈ **1** clove garlic, minced
+- **1/4 cup** egg substitute ≈ **1** large egg, scrambled
+- **3/4 cup** dry beans, soaked ≈ **15 oz** canned beans, drained
+
+3.80958825
+
+## Weight $\leftrightarrow$ Volume
+
+Densities of foodstuffs are commonly reported in kg/m<sup>3</sup>.
+To get to a useful unit of measure:
+
+$$
+\frac{1\ \text{kg}}{1\ \text{m}^3} \times
+\frac{16\ \text{oz}}{0.45359237\ \text{kg}} \times
+\frac{1\ \text{m}^3}{4226.753\ \text{cups}} \approx
+\frac{0.0083454\ \text{oz}}{1\ \text{cup}}
+$$
+
+$$
+1\ \text{kg}\ \text{m}^{-3} \approx 0.0083454\ \text{oz}\ \text{cup}^{-1}
+$$
+
+The density of dry kidney beans is 750 kg/m<sup>3</sup>,
+approximately 6.26 oz/cup.
+
+140 g/cup
+5.079451 oz/cup
+
+> [!cite] [Can I Substitute Dried Beans for Canned?](https://www.seriouseats.com/is-there-a-ratio-for-converting-between-dried)
+> The most common can size for beans is about 15 ounces,
+> which, once drained, contains approximately 1.5 cups or 9 ounces of beans...
+> So for a recipe that calls for one 15-ounce can of beans,
+> you can cook 3/4 cup (4.5 ounces) of the dried version and be in the ballpark.
+> Conversely, if a recipe calls for 1 cup of dried beans,
+> you'll need to buy two 15-ounce cans
+> to have the 2+ cups worth of cooked beans the recipe will eventually yield.
+
+(1) 15 oz can beans, drained = 9 oz cooked beans
+
+cooked beans ≅ dry beans, soaked overnight and drained
+
+16 oz dry beans = 37-52 oz cooked beans
+
+Cooked weight and volume of 16 oz (1 lb) of dry beans:
+
+| Type            | Weight (oz) | Volume (cups) |
+| :-------------- | ----------: | ------------: |
+| Pinto           |          37 |           6.5 |
+| Black           |          37 |           7.0 |
+| Red Kidney      |          39 |           6.5 |
+| Cannellini      |          40 |           6.5 |
+| Black-Eyed Peas |          45 |           6.5 |
+| Chickpeas       |          52 |           7.0 |
+
+Equivalent dry weight and volume per 15 oz can:
+
+| Type            | Weight (oz) | Weight (g) | Volume @ 140 g/cup* (cups) |
+| :-------------- | ----------: | ---------: | -------------------------: |
+| Pinto           |         3.9 |        110 |                       0.79 |
+| Black           |         3.9 |        110 |                       0.79 |
+| Red Kidney      |         3.7 |        105 |                       0.75 |
+| Cannellini      |         3.6 |        102 |                       0.73 |
+| Black-Eyed Peas |         3.2 |         91 |                       0.65 |
+| Chickpeas       |         2.8 |         79 |                       0.56 |
+
+\*per Publix pinto beans serving size
+
+$$
+\frac{9\ \text{oz cooked beans}}{1\ \text{15 oz can beans}} \times
+\frac{16\ \text{oz dry beans}}{37-52\ \text{oz cooked beans}}
+$$

source/eggroll-in-a-bowl.md

@@ -2,18 +2,18 @@
 
 ## Ingredients
 
-* **1 lb** ground pork or turkey
+* **1 lb** ground pork, beef, or turkey
-* **1 tbsp** sesame oil
+* **1 tbsp.** sesame oil
-* **1 tbsp** minced garlic
+* **1 tbsp.** minced garlic
-* **1 tbsp** minced ginger
+* **1 tbsp.** minced ginger
 * **8 oz** mushrooms, finely diced
 * **1/2** white or yellow onion, diced
 * **1/4 cup** low-sodium soy sauce
-* **1 tbsp** fish sauce
+* **1 tbsp.** fish sauce
 * **12-16 oz** cole slaw mix (1 package)
-* **2 tbsp** rice wine vinegar
+* **2 tbsp.** rice wine vinegar
-* **1 tbsp** hoisin sauce
+* **1 tbsp.** hoisin sauce
-* **1 tbsp** sriracha or gochujang
+* **1 tbsp.** sriracha or gochujang
 
 ## Directions
 
@@ -36,4 +36,3 @@
    Stir in the **hoisin sauce** and **sriracha or gochujang**.
 
 7. Serve with wonton strips or over rice.
-

source/french-toast.md

@@ -6,9 +6,9 @@
 - **2/3 cup** milk
 - **1/4 cup** all-purpose flour
 - **1/4 cup** granulated sugar
-- **1/4 tsp** salt
+- **1/4 tsp.** salt
-- **1 tsp** ground cinnamon
+- **1 tsp.** ground cinnamon
-- **1 tsp** vanilla extract
+- **1 tsp.** vanilla extract
 - **8** thick slices bread
 
 ## Instructions

source/goulash.md

@@ -2,7 +2,7 @@
 
 ## Ingredients
 
-* 1 tbsp olive oil
+* 1 tbsp. olive oil
 * 1 yellow onion, diced
 * 4 cloves garlic, minced
 * 2 bell peppers, diced
@@ -10,16 +10,19 @@
 * 1/2 cup red wine (Cabernet Sauvignon)
 * 28 oz canned diced tomatoes (do not drain)
 * 15 oz canned tomato sauce
-* 2 tbsp soy sauce
+* 2 tbsp. soy sauce
-* 2 whole bay leaves
-* 1/2 tsp dried oregano
-* 1/2 tsp dried basil
-* 1/4 tsp crushed red pepper
 * 1/2 cup water
 * 8 oz elbow macaroni
-* ? tsp table salt
+* ? tsp. table salt
 
-## Instructions 
+### Spices
+
+* 2 whole bay leaves
+* 1/2 tsp. dried oregano
+* 1/2 tsp. dried basil
+* 1/4 tsp. crushed red pepper
+
+## Instructions
 
 1. Heat the **olive oil** in a large soup pot over medium heat.
    Add the **onion** and **garlic** and sauté until the onions are translucent.
@@ -29,8 +32,7 @@
 3. Add the **ground meat** and continue to sauté until the beef is cooked through.
 
 4. Deglaze with the **red wine**.
-   Add the **diced tomatoes**, **tomato sauce**, **soy sauce**, **bay leaves**,
+   Add the **diced tomatoes**, **tomato sauce**, **soy sauce**, **spices**, and **water**.
-   **oregano**, **basil**, **crushed red pepper**, and **water**.
    Stir to combine, then cover and allow the sauce to come to a boil.
    Once boiling, turn down the heat to low and simmer for 30 minutes, stirring occasionally.
 
@@ -40,4 +42,3 @@
 6. Remove from heat.
    Add salt and more to taste.
    Remove the bay leaves before serving.
-

source/granola.md

@@ -4,11 +4,11 @@
 
 - **2 cups** old-fashioned rolled oats
 - **3/4 cup** raw nuts and/or seeds
-- **1/2 tsp** fine-grain sea salt or standard table salt
+- **1/2 tsp.** fine-grain sea salt or standard table salt
-- **1/4 tsp** ground cinnamon
+- **1/4 tsp.** ground cinnamon
 - **1/4 cup** melted coconut oil or olive oil
 - **1/4 cup** maple syrup or honey
-- **1/2 tsp** vanilla extract
+- **1/2 tsp.** vanilla extract
 - **1/4 cup** coconut flakes
 
 ## Instructions

source/pad-thai.md

@@ -1,11 +1,11 @@
 # Pad Thai
 
 ## Ingredients
-  
+
 ### For the Stir-Fry
 
 * **4 oz** dry brown rice noodles
-* **2 tsp** sesame oil, extra virgin olive oil, or canola oil
+* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
 * **8 oz** medium/large shrimp, peeled and deveined
 * **2** cloves garlic, minced
 * **2** large eggs or **1/2 cup** egg substitute
@@ -30,12 +30,12 @@
 
 ### For the Sauce
 
-* **2 tbsp** fish sauce
+* **2 tbsp.** fish sauce
-* **1-1/2** tbsp rice vinegar
+* **1-1/2** tbsp. rice vinegar
-* **1 tbsp** low-sodium soy sauce
+* **1 tbsp.** low-sodium soy sauce
-* **2 tbsp** water
+* **2 tbsp.** water
-* **1-3 tbsp** honey
+* **1-3 tbsp.** honey
-* **1-3 tsp** ground chile sauce (sambal oelek) or chili garlic sauce
+* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
 
 #### Notes
 
@@ -43,7 +43,7 @@
   For spicier, add additional chili paste.
 
 ## Instructions
- 
+
 1. Cook the rice noodles until soft, but not mushy.
    Drain and rinse under cool water.
 
@@ -76,6 +76,6 @@
   in the refrigerator for up to 4 days.
 
 * To reheat: Warm in the microwave
-  with a splash of water or chicken broth 
+  with a splash of water or chicken broth
   to keep the noodles from drying out.
 

source/red-beans-and-rice.md

@@ -0,0 +1,57 @@
+# Red Beans and Rice
+
+## Ingredients
+
+- **1 lb** dry red beans, soaked overnight, drained, and rinsed
+- **2 tbsp.** cooking oil
+- **12-16** oz Andouille sausage, sliced into rounds
+- **1** yellow onion, diced
+- **1** green bell pepper, diced
+- **3 ribs** celery, diced
+- **4 cloves** garlic, minced
+- **6 cups** water
+- **1/4 cup** chopped parsley
+- **1 tbsp.** salt
+
+### Spices
+
+- **2 tsp.** smoked paprika
+- **1 tsp.** dried oregano
+- **1 tsp.** dried thyme
+- **1/2 tsp.** garlic powder
+- **1/2 tsp.** onion powder
+- **1/4 tsp.** cayenne pepper
+- **1/4 tsp.** freshly cracked black pepper
+- **2** bay leaves
+
+## Instructions
+
+1. Heat the **oil** in a large pot over medium heat.
+   Add the **sausage** and cook until browned.
+   Remove the sausage to a bowl and refrigerate.
+
+1. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
+   Sauté over medium heat until the onions are soft.
+
+1. Add the **spices**. Stir and continue to sauté for another minute.
+
+1. Add the **beans** and **water**. Cover and bring to a boil.
+
+1. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
+
+1. Smash the beans against the side of the pot with the back of a spoon.
+   Continue smashing the beans while simmering uncovered for 30 minutes.
+
+1. Once the red beans have thickened,
+   add the sausage back to the pot along with the **parsley**.
+   Stir to combine.
+
+1. Serve hot with rice.
+
+## Notes
+
+- Makes 9 cups.
+
+- Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
+  I've omitted it from this recipe.
+  I like 1/2 cup (dry) per serving.

source/rice-pudding.md

@@ -4,12 +4,12 @@
 
 - **1 cup** dry rice
 - **1-1/4** cup water
-- **1 tsp** salt
+- **1 tsp.** salt
-- **1 tsp** cinnamon
+- **1 tsp.** cinnamon
 - **2 cups** milk
 - **2 eggs** or **1/2 cup** egg substitute
 - **3/4 cup** sugar
-- **1-1/2 tsp** vanilla
+- **1-1/2 tsp.** vanilla
 
 ## Instructions
 

source/stroganoff.md

@@ -2,12 +2,12 @@
 
 ### Ingredients
 
-- **3 tbsp** extra-virgin olive oil, divided
+- **3 tbsp.** extra-virgin olive oil, divided
 - **8 oz** crimini mushrooms, sliced
 - **1/2 cup** diced onion
 - **2 cloves** garlic, minced
 - **1 lb** ground beef or turkey
-- **2 tsp** paprika
+- **2 tsp.** paprika
 - **3-4 cups** low sodium beef broth
 - **8 oz** dry rotini
 - **1/2 cup** sour cream

source/tuna-salad.md

@@ -1,18 +1,18 @@
 # Tuna Salad
 
-## Ingredients 
+## Ingredients
 
 - **20 oz** tuna packed in water, drained (**4** 5-oz cans)
 - **1 cup** mayonnaise
-- **1/3 cup** celery finely chopped (about 1 rib)
+- **1** rib celery, finely chopped (about 1/3 cup)
-- **2 tbsp** red onion, minced (about 2 small slices)
+- **2 tbsp.** red onion, minced (about 2 small slices)
-- **2 tbsp** sweet pickle or dill relish
+- **2 tbsp.** sweet pickle or dill relish
-- **1 tbsp** lemon juice
+- **1 tbsp.** lemon juice
 - **1** clove garlic, minced
-- **1/2 tsp** table salt
+- **1/2 tsp.** table salt
-- **1/4 tsp** black pepper, ground
+- **1/4 tsp.** black pepper, ground
 
-## Instructions 
+## Instructions
 
 1. In a medium mixing bowl, combine all ingredients.