merged goulash branch with main

2025-10-06 17:43:22 -04:00
parent 1730487c46 945d5404ee
commit 3c590c3054
8 changed files with 115 additions and 56 deletions
@@ -14,25 +14,21 @@

 ### Instructions

-Set the Instant Pot to Sauté. Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
-Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
+1. Set the Instant Pot to Sauté.
+  Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
+  Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent

-Next add the **water or vegetable broth**, **dried black beans** and **all spices**.
-  
-Press Stop to reset the Instant Pot, then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes.
-The Instant Pot will start to build pressure and after pressurized, it will cook for 35 minutes.
-After cooking, it will need to sit for awhile to release pressure (about 15 minutes).
+2. Add the **water or vegetable broth**, **dried black beans** and **all spices**.
+  Press Stop to reset the Instant Pot,
+  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.
 
-When the pressure is released, remove the lid.
-The beans will be sitting in some liquid;
-taste to make sure they are cooked through and to your desired spiciness.
-If desired, add a little more chipotle powder and/or lime juice and stir. 
+4. When the pressure is released, remove the lid.
+  Add **lime juice** and stir, adding more **chipotle powder** to taste.
  
-Use a handheld strainer to remove the beans.
-Save the liquid for adding to recipes if desired.
-
-Store these beans
-in an airtight container in the fridge for 4-5 days.   
+5. Use a handheld strainer to remove the beans.
+  Save the liquid for adding to other recipes if desired.

 ### Notes

@@ -40,7 +36,7 @@ in an airtight container in the fridge for 4-5 days.

 * If using soaked beans, reduce cooking time by 10-15 minutes.

-* You can also double the ingredients in this recipe. Cook the same time.
+* You can double the ingredients in this recipe. Cook for the same time.

 * If the beans are not cooked to your liking at the end of the 35 minutes,
  you can cook for additional 5 minutes on the same settings. 
@@ -1,15 +1,13 @@
 # Eggroll in a Bowl

-Servings: 4
-
 ## Ingredients

 * **1 lb** ground pork or turkey
 * **1 tbsp** sesame oil
 * **1 tbsp** minced garlic
 * **1 tbsp** minced ginger
-* **8 oz** mushrooms, minced
-* **?** white or yellow onion
+* **8 oz** mushrooms, finely diced
+* **1/2** white or yellow onion, diced
 * **1/4 cup** low-sodium soy sauce
 * **1 tbsp** fish sauce
 * **12-16 oz** cole slaw mix (1 package)
@@ -0,0 +1,37 @@
+# French Toast
+
+## Ingredients
+
+- **4** large eggs or **1 cup** egg substitute
+- **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
+- **8** thick slices bread
+
+## Instructions
+
+1. Whisk together the eggs, milk, flour, sugar, salt, cinnamon, and vanilla.
+
+2. Dip bread slices into the batter, dredging them well on both sides, and place on greased skillet over medium heat.
+
+3. Cook until the bottom of the bread starts to turn golden brown.
+   Flip and cook on the other side the same.
+
+4. Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar.
+
+## Notes
+
+- Bread that is slightly stale is preferable.
+
+- Any kind of milk, even dairy-free, will work.
+  Higher fat milk will yield creamier batter.
+
+- The batter can be made 1-2 days ahead of cooking.
+
+- To freeze, allow french toast cool completely
+   before storing in a freezer-safe bag or container for up to 3 months.
+
+   Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.
@@ -14,16 +14,21 @@
 ## Instructions

 1. Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper.
+
 2. In a large mixing bowl, combine the **oats**, **nuts and/or seeds**, **salt**, and **cinnamon**.
   Stir to blend.
+
 3. Pour in the **oil**, **maple syrup or honey**, and **vanilla**.
   Mix well, until every oat is lightly coated.
   Pour the granola onto the prepared pan
   and use a large spoon to spread it into an even layer.
+
 4. Bake for 10 minutes, add **coconut flakes** and stir.
   Press the stirred granola into the pan with a spatula to create a more even layer.
+
 5. Bake 10-12 minutes, or until lightly golden.
   The granola will further crisp up as it cools.
+
 6. Let the granola cool completely, undisturbed (at least 45 minutes).

 ## Notes
@@ -1,10 +1,5 @@
 # Pad Thai

-* *Prep:* 9 minutes
-* *Cook:* 6 minutes
-* *Total:* 15 minutes
-* *Servings:* 3 servings
-
 ## Ingredients
  
 ### For the Stir-Fry
@@ -12,8 +7,6 @@
 * **4 oz** dry brown rice noodles
 * **2 tsp** sesame oil, extra virgin olive oil, or canola oil
 * **8 oz** medium/large shrimp, peeled and deveined
-  (you can use either fresh shrimp or thawed frozen shrimp---
-  If using thawed, lightly pat the shrimp dry prior to cooking)
 * **2** cloves garlic, minced
 * **2** large eggs or **1/2 cup** egg substitute
 * **1/2 cup** bean sprouts
@@ -23,12 +16,17 @@
 * **1/4 cup** fresh cilantro, chopped
 * **1** lime, quartered

-For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
+#### Notes

-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.
+* 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.
+
+* 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

@@ -39,9 +37,10 @@ Note that canned bean sprouts have a more fermented taste.
 * **1-3 tbsp** honey
 * **1-3 tsp** ground chile sauce (sambal oelek) or chili garlic sauce

-For a sweeter pad thai, add additional honey
-(or even a little brown sugar).
-For spicier, add additional chili paste.
+#### Notes
+
+* For a sweeter pad thai, add additional honey or a little brown sugar.
+  For spicier, add additional chili paste.

 ## Instructions
 
@@ -76,7 +75,7 @@ For spicier, add additional chili paste.
 * Keep leftovers in an airtight container
  in the refrigerator for up to 4 days.

-* To reheat: Warm gently in the microwave
+* To reheat: Warm in the microwave
  with a splash of water or chicken broth 
  to keep the noodles from drying out.

@@ -1,17 +1,15 @@
 # Rice Pudding

-Servings: 4
-
 ## Ingredients

- **1 cup** dry brown rice
+- **1 cup** dry rice
 - **1-1/4** cup water
 - **1 tsp** salt
 - **1 tsp** cinnamon
- **2 cups** almond milk
+- **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

@@ -24,8 +22,7 @@ Servings: 4
 3. While the rice is cooking, in a small bowl,
   whisk together milk, eggs, sugar, and vanilla. 

-4. When the Instant Pot chimes, quick release the pressure
-   by turning the valve from sealing to venting. 
+4. When the Instant Pot chimes, quick release the pressure. 

 5. Slowly add the milk mixture to the rice in the Instant Pot,
   stirring quickly so that the eggs don't scramble. 
@@ -15,29 +15,31 @@

 ### Instructions

-1. Heat 1 tablespoon of the **oil** over medium heat in a pot or large skillet.
-   Add the **mushrooms** and cook until they are tender, about 5 minutes.
-   Season with salt and pepper, then remove from the pot into a bowl and set aside.
-
-2. Heat the remaining 2 tablespoons of **oil** in the same pot.
+1. Heat 2 tablespoons of **oil** over medium heat in a large pot.
   Add the **onion**, season with salt and pepper,
   and cook until translucent, about 4-5 minutes.

-3. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
+2. Stir in the **garlic** and cook until fragrant, 30-60 seconds.

-4. Add the **ground meat** and continue to cook,
+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.

-5. Add the **paprika**, **broth**, and **pasta**.
+4. Add the **paprika**, **broth**, and **pasta**.
   Bring to a light boil then cover the pot.
+   Continue to cook, stirring often, until the pasta is al dente, about 17-20 minutes.

-6. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.
-   If at this point the dish has more liquid than preferred,
-   leave the lid off of the pan for the last 5 minutes to allow some to evaporate.
+5. While the pasta cooks,
+   heat 1 tablespoon of the **oil** over medium heat in a medium skillet.
+   Add the **mushrooms** and cook until they are tender, about 5 minutes.
+   Season with salt and pepper, remove from the heat, and set aside.
+
+6. Around 5 minutes before the pasta has finished cooking, check the consistency.
+   If the dish has more liquid than preferred,
+   remove the lid for the remaining time to allow some to evaporate.

 7. Remove the pot from the heat
-   and stir in the **mushrooms** and **sour cream**.
+  and stir in the **mushrooms** and **sour cream**.

 8. Serve with **fresh parsley**.

@@ -0,0 +1,25 @@
+# Tuna Salad
+
+## Ingredients 
+
+- **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** clove garlic, minced
+- **1/2 tsp** table salt
+- **1/4 tsp** black pepper, ground
+
+## Instructions 
+
+1. In a medium mixing bowl, combine all ingredients.
+
+2. Serve immediately or cover and chill until serving.
+
+## Notes
+
+- Makes 3 cups.
+
+- Store leftovers in an airtight container in the refrigerator for up to 4 days.