vault backup: 2026-03-08 20:19:05
This commit is contained in:
+29
-18
@@ -1,27 +1,38 @@
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---
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id:
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aliases: []
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title: Chili
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tags:
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- authorship/original
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- destiny/permanent
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- status/complete
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- topic/hobbies/cooking
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- type/recipe
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---
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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, turkey, or pork
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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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* **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, turkey, or pork
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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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* **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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@@ -44,7 +55,7 @@
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## Notes
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- Makes 6 cups.
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* Makes 6 cups.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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@@ -1,16 +1,27 @@
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---
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id:
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aliases: []
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title: Chipotle Black Beans
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tags:
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- authorship/original
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- destiny/permanent
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- status/complete
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- topic/hobbies/cooking
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- type/recipe
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---
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# Chipotle Black Beans
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## Ingredients
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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 tbsp.** water or vegetable broth
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* **1⁄2** medium 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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## Instructions
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@@ -32,16 +43,13 @@
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## Notes
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- Makes 3 cups
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* Makes 3 cups
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- If using soaked beans, reduce cooking time by 10--15 minutes.
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* If using soaked beans, reduce cooking time by 10--15 minutes.
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- You can double the ingredients in this recipe. Cook for the same time.
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* You can double the ingredients in this recipe. Cook for the same time.
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- If the beans are not cooked to your liking at the end of the 35 minutes,
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* If the beans are not cooked to your liking at the end of the 35 minutes,
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you can cook for additional 5 minutes on the same settings.
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- Store in the fridge in an airtight container for up to 5 days.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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* Store in the fridge in an airtight container for up to 5 days.
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@@ -1,11 +0,0 @@
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---
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title: Recipes for People Who Don't Own Plates, Apparently
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author: Polybius
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font:
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- Helvetica
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- Arial
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- Freesans
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- clean
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- sans-serif
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---
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<div style="page-break-after: always;"></div>
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+19
-12
@@ -1,19 +1,26 @@
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---
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id:
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aliases: []
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title: Eggroll in a Bowl
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tags:
|
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- type/recipe
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---
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# Eggroll in a Bowl
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## Ingredients
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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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- **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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* **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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* **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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## Directions
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||||
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+19
-15
@@ -1,15 +1,22 @@
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---
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id:
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aliases: []
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title: French Toast
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tags:
|
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- type/recipe
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||||
---
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# French Toast
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## Ingredients
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- **4** large eggs or **1 cup** egg substitute
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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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- **8** thick slices bread
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* **4** large eggs or **1 cup** egg substitute
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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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* **8** thick slices bread
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## Instructions
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@@ -25,17 +32,14 @@
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## Notes
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- Bread that is slightly stale is preferable.
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* Bread that is slightly stale is preferable.
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- Any kind of milk, even dairy-free, will work.
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* Any kind of milk, even dairy-free, will work.
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Higher fat milk will yield creamier batter.
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- The batter can be made up to 2 days ahead of cooking.
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* The batter can be made up to 2 days ahead of cooking.
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- To freeze, allow french toast cool completely
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* To freeze, allow french toast cool completely
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before storing in a freezer-safe bag or container for up to 3 months.
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Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.
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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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+23
-19
@@ -1,26 +1,33 @@
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---
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id:
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aliases: []
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title: Goulash
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tags:
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||||
- type/recipe
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---
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# Goulash
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## Ingredients
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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 lb** ground beef, turkey, or pork
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- **1⁄2 cup** red wine (Cabernet Sauvignon)
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- **1 28oz can** canned diced tomatoes (do not drain)
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- **1 15oz can** canned tomato sauce
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- **2 tbsp.** soy sauce
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- **1⁄2 cup** water
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- **8 oz** dry elbow macaroni
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- **? tsp.** table salt
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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 lb** ground beef, turkey, or pork
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* **1⁄2 cup** red wine (Cabernet Sauvignon)
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* **(1) 28oz can** canned diced tomatoes (do not drain)
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* **(1) 15oz can** canned tomato sauce
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* **2 tbsp.** soy sauce
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* **1⁄2 cup** water
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* **8 oz** dry elbow macaroni
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* **? tsp.** table salt
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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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* **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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@@ -42,6 +49,3 @@
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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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<div style="page-break-after: always;"></div>
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<div style="page-break-after: always;"></div>
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+18
-14
@@ -1,15 +1,22 @@
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---
|
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id:
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aliases: []
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title: Granola
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tags:
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- type/recipe
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---
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# Granola
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|
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## Ingredients
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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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- **1⁄4 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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- **1⁄4 cup** coconut flakes
|
||||
* **2 cups** old-fashioned rolled oats
|
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* **3⁄4 cup** raw nuts and/or seeds
|
||||
* **1⁄2 tsp.** fine-grain sea salt or standard table salt
|
||||
* **1⁄4 tsp.** ground cinnamon
|
||||
* **1⁄4 cup** melted coconut oil or olive oil
|
||||
* **1⁄4 cup** maple syrup or honey
|
||||
* **1⁄2 tsp.** vanilla extract
|
||||
* **1⁄4 cup** coconut flakes
|
||||
|
||||
## Instructions
|
||||
|
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@@ -32,16 +39,13 @@
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|
||||
## Notes
|
||||
|
||||
- Store in an airtight container at room temperature for up to 2 weeks,
|
||||
* Store in an airtight container at room temperature for up to 2 weeks,
|
||||
or in a sealed freezer bag in the freezer for up to 3 months.
|
||||
|
||||
- Use olive oil for a slightly savory granola,
|
||||
* Use olive oil for a slightly savory granola,
|
||||
or coconut oil for a more neutral flavor.
|
||||
|
||||
- Use maple syrup for a sweet, distinctly maple-flavored granola
|
||||
* Use maple syrup for a sweet, distinctly maple-flavored granola
|
||||
with few or no clumps.
|
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|
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Use honey for a more neutral flavored, clumpy granola.
|
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|
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<div style="page-break-after: always;"></div>
|
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<div style="page-break-after: always;"></div>
|
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|
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+15
-11
@@ -1,14 +1,21 @@
|
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---
|
||||
id:
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aliases: []
|
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title: Mulled Wine
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# Mulled Wine
|
||||
|
||||
## Ingredients
|
||||
|
||||
- **1 750ml bottle** dry red or white wine
|
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- **1⁄4 cup** brandy, orange liqueur, or tawny port
|
||||
- **1** orange, peeled and sliced into rounds
|
||||
- **8** whole cloves
|
||||
- **2** cinnamon sticks
|
||||
- **2** star anise
|
||||
- **2 tbsp.** honey or maple syrup, plus more to taste
|
||||
* **1 750ml bottle** dry red or white wine
|
||||
* **1⁄4 cup** brandy, orange liqueur, or tawny port
|
||||
* **1** orange, peeled and sliced into rounds
|
||||
* **8** whole cloves
|
||||
* **2** cinnamon sticks
|
||||
* **2** star anise
|
||||
* **2 tbsp.** honey or maple syrup, plus more to taste
|
||||
|
||||
## Instructions
|
||||
|
||||
@@ -26,10 +33,7 @@
|
||||
|
||||
## Notes
|
||||
|
||||
- Avoid using expensive wines for this recipe.
|
||||
* Avoid using expensive wines for this recipe.
|
||||
Their subtleties will be overwhelmed by the aromatics.
|
||||
A mid-range bottle (or box) will do.
|
||||
Look for Zinfandel, Merlot, Grenache, Cabernet Sauvignon, or Syrah.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
<div style="page-break-after: always;"></div>
|
||||
|
||||
+30
-27
@@ -1,49 +1,54 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Pad Thai
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# Pad Thai
|
||||
|
||||
## Ingredients
|
||||
|
||||
### For the Stir-Fry
|
||||
|
||||
- **4 oz** dry brown rice noodles
|
||||
- **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
|
||||
- **8 oz** medium or large shrimp, peeled and deveined
|
||||
- **2 cloves** garlic, minced
|
||||
- **2** large eggs or **1⁄2 cup** egg substitute
|
||||
- **1⁄2 cup** bean sprouts
|
||||
- **1⁄2 cup** grated carrots
|
||||
- **2** large (or **3** small) green onions, finely chopped
|
||||
- **1⁄4 cup** peanuts, finely chopped
|
||||
- **1⁄4 cup** fresh cilantro, chopped
|
||||
- **1** lime, quartered
|
||||
* **4 oz** dry brown rice noodles
|
||||
* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil
|
||||
* **8 oz** medium or large shrimp, peeled and deveined
|
||||
* **2 cloves** garlic, minced
|
||||
* **2** large eggs or **1⁄2 cup** egg substitute
|
||||
* **1⁄2 cup** bean sprouts
|
||||
* **1⁄2 cup** grated carrots
|
||||
* **2** large (or **3** small) green onions, finely chopped
|
||||
* **1⁄4 cup** peanuts, finely chopped
|
||||
* **1⁄4 cup** fresh cilantro, chopped
|
||||
* **1** lime, quartered
|
||||
|
||||
#### Notes
|
||||
|
||||
- Use either fresh shrimp or thawed frozen shrimp.
|
||||
* Use either fresh shrimp or thawed frozen shrimp.
|
||||
If using thawed, lightly pat the shrimp dry prior to cooking.
|
||||
|
||||
- For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
|
||||
* For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
|
||||
|
||||
- If you cannot find fresh bean sprouts,
|
||||
* If you cannot find fresh bean sprouts,
|
||||
you can substitute with rinsed, canned bean sprouts
|
||||
or another fresh vegetable.
|
||||
Note that canned bean sprouts have a more fermented taste.
|
||||
|
||||
### 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
|
||||
|
||||
- For a sweeter pad thai, add additional honey or a little brown sugar.
|
||||
* For a sweeter pad thai, add additional honey or a little brown sugar.
|
||||
For spicier, add additional chili paste.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
|
||||
## Instructions
|
||||
|
||||
1. Cook the **noodles** until soft, but not mushy.
|
||||
@@ -74,11 +79,9 @@
|
||||
|
||||
## Notes
|
||||
|
||||
- Keep leftovers in an airtight container
|
||||
* Keep leftovers in an airtight container
|
||||
in the refrigerator for up to 4 days.
|
||||
|
||||
- To reheat: Warm in the microwave
|
||||
* To reheat: Warm in the microwave
|
||||
with a splash of water or chicken broth
|
||||
to keep the noodles from drying out.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
|
||||
@@ -1,30 +1,35 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Red Beans and Rice
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# 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
|
||||
* **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
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
* **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
|
||||
|
||||
@@ -52,11 +57,9 @@
|
||||
|
||||
## Notes
|
||||
|
||||
- Makes 9 cups.
|
||||
* Makes 9 cups.
|
||||
|
||||
- Because the rice is cooked separately,
|
||||
* 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.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
|
||||
+17
-12
@@ -1,15 +1,22 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Rice Pudding
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# Rice Pudding
|
||||
|
||||
## Ingredients
|
||||
|
||||
- **1 cup** dry rice
|
||||
- **1 1⁄4 cup** water
|
||||
- **1 tsp.** salt
|
||||
- **1 tsp.** ground cinnamon
|
||||
- **2 cups** milk
|
||||
- **2 eggs** or **1⁄2 cup** egg substitute
|
||||
- **3⁄4 cup** granulated sugar
|
||||
- **1 1⁄2 tsp.** vanilla extract
|
||||
* **1 cup** dry rice
|
||||
* **1 1⁄4 cup** water
|
||||
* **1 tsp.** salt
|
||||
* **1 tsp.** ground cinnamon
|
||||
* **2 cups** milk
|
||||
* **2 eggs** or **1⁄2 cup** egg substitute
|
||||
* **3⁄4 cup** granulated sugar
|
||||
* **1 1⁄2 tsp.** vanilla extract
|
||||
|
||||
## Instructions
|
||||
|
||||
@@ -30,7 +37,5 @@
|
||||
6. Set the Instant Pot to sauté
|
||||
and continue to mix until rice thickens (5--10 minutes).
|
||||
|
||||
7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
<div style="page-break-after: always;"></div>
|
||||
7. Optionally serve with walnuts and/or raisins.
|
||||
Garnish with additional cinnamon.
|
||||
|
||||
+27
-23
@@ -1,50 +1,54 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Risotto
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# Risotto
|
||||
|
||||
## Ingredients
|
||||
|
||||
- **7 cups** chicken stock
|
||||
- **2 tbsp.** olive oil
|
||||
- **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
|
||||
- **2 cloves** garlic, minced
|
||||
- **1 1⁄2 tsp.** kosher salt, divided
|
||||
- **? tsp.** ground black pepper
|
||||
- **2** bay leaves
|
||||
- **5 tbsp.** unsalted butter
|
||||
- **2 cups** arborio rice
|
||||
- **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
|
||||
- **3⁄4 cup** freshly grated Parmesan
|
||||
* **7 cups** chicken stock
|
||||
* **2 tbsp.** olive oil
|
||||
* **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
|
||||
* **2 cloves** garlic, minced
|
||||
* **1 1⁄2 tsp.** kosher salt, divided
|
||||
* **? tsp.** ground black pepper
|
||||
* **2** bay leaves
|
||||
* **5 tbsp.** unsalted butter
|
||||
* **2 cups** arborio rice
|
||||
* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
|
||||
* **3⁄4 cup** freshly grated Parmesan
|
||||
|
||||
## Directions
|
||||
|
||||
1. Warm the **chicken stock** in a medium saucepan over medium-low heat.
|
||||
1. Warm the **chicken stock** in a medium saucepan over medium-low heat.
|
||||
Cover and keep warm.
|
||||
|
||||
2. Heat the **oil** in another medium saucepan.
|
||||
2. Heat the **oil** in another medium saucepan.
|
||||
Add the **onion**, **garlic**, 1⁄2 tsp. **salt**, and **black pepper**.
|
||||
Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
|
||||
|
||||
3. Add the **bay leaves** and 3 tbsp. **butter**.
|
||||
3. Add the **bay leaves** and 3 tbsp. **butter**.
|
||||
Stir until the butter has melted (~1 minute).
|
||||
|
||||
4. Add the **rice** and stir once.
|
||||
4. Add the **rice** and stir once.
|
||||
Toast until the rice starts to turn light golden brown (3--4 minutes).
|
||||
|
||||
5. Add the **wine**.
|
||||
5. Add the **wine**.
|
||||
Simmer, stirring occasionally,
|
||||
until the wine has evaporated completely (2--3 minutes).
|
||||
|
||||
6. Ladle one cup of the warm **stock** into the rice.
|
||||
6. Ladle one cup of the warm **stock** into the rice.
|
||||
Cook, stirring constantly but gently,
|
||||
until the rice has absorbed the liquid (2--3 minutes).
|
||||
|
||||
7. Repeat this process, adding more **stock** a ladleful at a time,
|
||||
7. Repeat this process, adding more **stock** a ladleful at a time,
|
||||
until the rice is al dente (17--19 minutes).
|
||||
|
||||
8. Discard the **bay leaves**.
|
||||
8. Discard the **bay leaves**.
|
||||
Stir in the **Parmesan**, the remaining 2 tbsp. **butter**,
|
||||
1 tsp. **salt**, and more **black pepper** to taste.
|
||||
|
||||
9. Serve hot, with more **Parmesan**, if desired.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
<div style="page-break-after: always;"></div>
|
||||
9. Serve hot, with more **Parmesan**, if desired.
|
||||
|
||||
+17
-13
@@ -1,17 +1,24 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Stroganoff
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# Stroganoff
|
||||
|
||||
## Ingredients
|
||||
|
||||
- **3 tbsp.** extra-virgin olive oil, divided
|
||||
- **8 oz** crimini mushrooms, sliced
|
||||
- **1⁄2 cup** onion, diced
|
||||
- **2 cloves** garlic, minced
|
||||
- **1 lb** ground beef, turkey, or pork
|
||||
- **2 tsp.** paprika
|
||||
- **3-4 cups** low sodium beef broth
|
||||
- **8 oz** dry rotini
|
||||
- **1⁄2 cup** sour cream
|
||||
- fresh parsley for serving
|
||||
* **3 tbsp.** extra-virgin olive oil, divided
|
||||
* **8 oz** crimini mushrooms, sliced
|
||||
* **1⁄2 cup** onion, diced
|
||||
* **2 cloves** garlic, minced
|
||||
* **1 lb** ground beef, turkey, or pork
|
||||
* **2 tsp.** paprika
|
||||
* **3-4 cups** low sodium beef broth
|
||||
* **8 oz** dry rotini
|
||||
* **1⁄2 cup** sour cream
|
||||
* fresh parsley for serving
|
||||
|
||||
## Instructions
|
||||
|
||||
@@ -42,6 +49,3 @@
|
||||
and stir in the **mushrooms** and **sour cream**.
|
||||
|
||||
8. Serve with **fresh parsley**.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
<div style="page-break-after: always;"></div>
|
||||
|
||||
+18
-14
@@ -1,16 +1,23 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Tuna Salad
|
||||
tags:
|
||||
- type/recipe
|
||||
---
|
||||
# Tuna Salad
|
||||
|
||||
## Ingredients
|
||||
|
||||
- **4 5oz cans** tuna packed in water, drained
|
||||
- **1 cup** mayonnaise
|
||||
- **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.** ground black pepper
|
||||
* **(4) 5oz cans** tuna packed in water, drained
|
||||
* **1 cup** mayonnaise
|
||||
* **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.** ground black pepper
|
||||
|
||||
## Instructions
|
||||
|
||||
@@ -20,9 +27,6 @@
|
||||
|
||||
## Notes
|
||||
|
||||
- Makes 3 cups.
|
||||
* Makes 3 cups.
|
||||
|
||||
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
|
||||
|
||||
<div style="page-break-after: always;"></div>
|
||||
<div style="page-break-after: always;"></div>
|
||||
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
|
||||
|
||||
Reference in New Issue
Block a user