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

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Zane Meyers
2025-10-18 16:17:34 -04:00
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source/chili.md
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# 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
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### 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
- **1 tsp** Spanish paprika
- **1 tsp** chipotle powder
- **1 tbsp** lime juice
- **2 tsp.** cumin powder
- **1 tsp.** Spanish paprika
- **1 tsp.** chipotle powder
- **1 tbsp.** lime juice
### Instructions
source/conversions.md
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# 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
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## Ingredients
* **1 lb** ground pork or turkey
* **1 tbsp** sesame oil
* **1 tbsp** minced garlic
* **1 tbsp** minced ginger
* **1 lb** ground pork, beef, or turkey
* **1 tbsp.** sesame oil
* **1 tbsp.** minced garlic
* **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
* **1 tbsp** hoisin sauce
* **1 tbsp** sriracha or gochujang
* **2 tbsp.** rice wine vinegar
* **1 tbsp.** hoisin sauce
* **1 tbsp.** sriracha or gochujang
## Directions
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Stir in the **hoisin sauce** and **sriracha or gochujang**.
7. Serve with wonton strips or over rice.
source/french-toast.md
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- **2/3 cup** milk
- **1/4 cup** all-purpose flour
- **1/4 cup** granulated sugar
- **1/4 tsp** salt
- **1 tsp** ground cinnamon
- **1 tsp** vanilla extract
- **1/4 tsp.** salt
- **1 tsp.** ground cinnamon
- **1 tsp.** vanilla extract
- **8** thick slices bread
## Instructions
source/goulash.md
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## Ingredients
* 1 tbsp olive oil
* 1 tbsp. olive oil
* 1 yellow onion, diced
* 4 cloves garlic, minced
* 2 bell peppers, diced
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* 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 whole bay leaves
* 1/2 tsp dried oregano
* 1/2 tsp dried basil
* 1/4 tsp crushed red pepper
* 2 tbsp. soy sauce
* 1/2 cup water
* 8 oz elbow macaroni
* ? tsp table salt
* ? tsp. table salt
### Spices
* 2 whole bay leaves
* 1/2 tsp. dried oregano
* 1/2 tsp. dried basil
* 1/4 tsp. crushed red pepper
## Instructions
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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**,
**oregano**, **basil**, **crushed red pepper**, and **water**.
Add the **diced tomatoes**, **tomato sauce**, **soy sauce**, **spices**, 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.
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6. Remove from heat.
Add salt and more to taste.
Remove the bay leaves before serving.
source/granola.md
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- **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
- **1/4 tsp** ground cinnamon
- **1/2 tsp.** fine-grain sea salt or standard table salt
- **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
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### 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
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### For the Sauce
* **2 tbsp** fish sauce
* **1-1/2** tbsp rice vinegar
* **1 tbsp** low-sodium soy sauce
* **2 tbsp** water
* **1-3 tbsp** honey
* **1-3 tsp** ground chile sauce (sambal oelek) or chili garlic sauce
* **2 tbsp.** fish sauce
* **1-1/2** tbsp. rice vinegar
* **1 tbsp.** low-sodium soy sauce
* **2 tbsp.** water
* **1-3 tbsp.** honey
* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce
#### Notes
source/red-beans-and-rice.md
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# 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
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- **1 cup** dry rice
- **1-1/4** cup water
- **1 tsp** salt
- **1 tsp** cinnamon
- **1 tsp.** salt
- **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
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### 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
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- **20 oz** tuna packed in water, drained (**4** 5-oz cans)
- **1 cup** mayonnaise
- **1/3 cup** celery finely chopped (about 1 rib)
- **2 tbsp** red onion, minced (about 2 small slices)
- **2 tbsp** sweet pickle or dill relish
- **1 tbsp** lemon juice
- **1** rib celery, finely chopped (about 1/3 cup)
- **2 tbsp.** red onion, minced (about 2 small slices)
- **2 tbsp.** sweet pickle or dill relish
- **1 tbsp.** lemon juice
- **1** clove garlic, minced
- **1/2 tsp** table salt
- **1/4 tsp** black pepper, ground
- **1/2 tsp.** table salt
- **1/4 tsp.** black pepper, ground
## Instructions