Merge branch 'main' of ZaneMeyers/recipes

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, turkey, or pork
+- **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.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/chipotle-black-beans.md

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+# Chipotle Black Beans
+
+## Ingredients
+
+- **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
+
+## Instructions
+
+1. Set the Instant Pot to Sauté.
+  Add the 2 tbsp. **water or vegetable broth**, **onion** and **garlic**.
+  Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
+
+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.
+
+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.
+
+## Notes
+
+- Makes 3 cups
+
+- If using soaked beans, reduce cooking time by 10--15 minutes.
+
+- 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.
+
+- Store in the fridge in an airtight container for up to 5 days.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/cover.md

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+---
+title: Recipes for People Who Don't Own Plates, Apparently
+author: Polybius
+font:
+  - Helvetica
+  - Arial
+  - Freesans
+  - clean
+  - sans-serif
+---
+<div style="page-break-after: always;"></div>

source/eggroll-in-a-bowl.md

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+# Eggroll in a Bowl
+
+## Ingredients
+
+- **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
+- **12--16 oz** cole slaw mix (1 package)
+- **2 tbsp.** rice wine vinegar
+- **1 tbsp.** hoisin sauce
+- **1 tbsp.** sriracha or gochujang
+
+## Directions
+
+1. Heat the **oil** in a large pot at medium high.
+   Add the **ground meat** and cook until browned.
+
+2. Add the **garlic**, **ginger**, **mushrooms**, and **onion**.
+   Saute ~~briefly~~.
+
+3. Add the **soy sauce** and **fish sauce**.
+   Mix to combine.
+
+4. Pour the **cole slaw mix** on top, but do not stir.
+   Cover and cook on medium low heat for 10 minutes
+
+5. Stir and deglaze with the **vinegar**.
+   If cabbage isn't cooked all the way cover again for a few minutes.
+
+6. Remove from heat.
+   Stir in the **hoisin sauce** and **sriracha or gochujang**.
+
+7. Serve with wonton strips or over rice.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/french-toast.md

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+# 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.
+   Place on a 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 up to 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.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/goulash.md

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+# Goulash
+
+## Ingredients
+
+- **1 tbsp.** olive oil
+- **1** yellow onion, diced
+- **4** cloves garlic, minced
+- **2** bell peppers, diced
+- **1 lb** ground beef, turkey, or pork
+- **1⁄2 cup** red wine (Cabernet Sauvignon)
+- **1 28oz can** canned diced tomatoes (do not drain)
+- **1 15oz can** canned tomato sauce
+- **2 tbsp.** soy sauce
+- **1⁄2 cup** water
+- **8 oz** dry elbow macaroni
+- **? 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
+
+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.
+
+2. Add the **bell peppers** and continue to sauté for about two minutes more.
+
+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**, **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.
+
+5. Add the pasta and stir to combine.
+   Re-cover and simmer, stirring occasionally, until the pasta is tender (10--12 minutes).
+
+6. Remove from heat.
+   Add salt and more to taste.
+   Remove the bay leaves before serving.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/granola.md

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+# Granola
+
+## Ingredients
+
+- **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
+- **1⁄4 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
+
+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 until lightly golden (10--12 minutes).
+
+6. Let the granola cool completely, undisturbed (at least 45 minutes).
+
+## Notes
+
+- 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,
+  or coconut oil for a more neutral flavor.
+
+- Use maple syrup for a sweet, distinctly maple-flavored granola
+  with few or no clumps.
+
+  Use honey for a more neutral flavored, clumpy granola.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/mulled-wine.md

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+# Mulled Wine
+
+## Ingredients
+
+- **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
+
+1. Add **wine**, **brandy**, **orange slices**, and **spices**.
+  and 2 tbsp. **honey** to a large saucepan.
+  Stir briefly to combine.
+
+2. Cook on medium-high heat until barely simmering, stopping before the wine begins to bubble.
+  Reduce heat to low, cover, and let simmer for at least 15 minutes or up to 3 hours.
+
+3. Using a fine mesh strainer, remove and discard the orange slices and spices.
+  Add more **honey** to taste.
+
+4. Serve warm in mugs. Garnish with extra orange slices and spices.
+
+## Notes
+
+- 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>

source/pad-thai.md

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+# 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
+
+#### Notes
+
+- 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
+
+- **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 spicier, add additional chili paste.
+
+<div style="page-break-after: always;"></div>
+
+## Instructions
+
+1. Cook the **noodles** until soft, but not mushy.
+   Drain and rinse under cool water.
+
+2. In a small bowl, whisk together the **sauce**.
+
+3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
+   Add the **shrimp** and saute about 2 minutes,
+   or just until the shrimp begins to turn pink.
+
+4. Add the **garlic** and **noodles**.
+   Stir continuously to coat the noodles and shrimp with the garlic,
+   then push the ingredients over to one side of the pan.
+
+5. Crack the **eggs** into the empty side of the pan
+   and break apart the yolk with the spatula.
+   Let cook for 30 seconds, until just beginning to set.
+
+6. Add the sauce and stir everything to combine.
+
+7. Add the **bean sprouts**, **carrots**, and **green onions**
+   and let cook about 1 minute,
+   or until the bean sprouts are crisp-tender.
+
+8. Sprinkle on the **peanuts** and **cilantro**.
+   Serve immediately with the **lime wedges**.
+
+## Notes
+
+- Keep leftovers in an airtight container
+  in the refrigerator for up to 4 days.
+
+- 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>

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
+
+<div style="page-break-after: always;"></div>
+
+## 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.
+
+2. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
+   Sauté over medium heat until the onions are soft.
+
+3. Add the **spices**. Stir and continue to sauté for another minute.
+
+4. Add the **beans** and **water**. Cover and bring to a boil.
+
+5. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
+
+6. 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.
+
+7. Once the red beans have thickened,
+   add the sausage back to the pot along with the **parsley**.
+   Stir to combine.
+
+8. 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.
+
+<div style="page-break-after: always;"></div>

source/rice-pudding.md

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+# 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
+
+## Instructions
+
+1. To the Instant Pot, add the **rice**, **water**, **salt**, and **cinnamon**.
+   Stir to combine.
+
+2. Lock the lid, set the valve to seal, and manually set the pressure for 14 minutes.
+   Allow time for the Instant Pot to come to pressure before it starts counting down & cooking.
+
+3. While the rice is cooking,
+  in a small bowl, whisk together the **milk**, **eggs**, **sugar**, and **vanilla**.
+
+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.
+
+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>

source/risotto.md

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+# 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
+
+## Directions
+
+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.
+    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**.
+    Stir until the butter has melted (~1 minute).
+
+4.  Add the **rice** and stir once.
+    Toast until the rice starts to turn light golden brown (3--4 minutes).
+
+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.
+    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,
+    until the rice is al dente (17--19 minutes).
+
+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>

source/stroganoff.md

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+# 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
+
+## Instructions
+
+1. Heat 2 tbsp. 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.
+
+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 **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.
+
+5. While the pasta cooks,
+   heat 1 tbsp. 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**.
+
+8. Serve with **fresh parsley**.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>

source/tuna-salad.md

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+# 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
+
+## 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.
+
+<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>