added new recipes, fixed formatting.

source/chipotle-black-beans.md

@@ -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. 

source/eggroll-in-a-bowl.md

@@ -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)

source/french-toast.md

@@ -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.

source/granola.md

@@ -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

source/pad-thai.md

@@ -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.
 

source/rice-pudding.md

@@ -1,17 +1,15 @@
 # Rice Pudding
 
-Servings: 4
-
 ## Ingredients
 
-- **1 cup** dry brown rice
+- **1 cup** dry rice
 - **1-1/4** cup water
-- **1 teaspoon** salt
-- **1 teaspoon** cinnamon
-- **2 cups** almond milk
+- **1 tsp** salt
+- **1 tsp** cinnamon
+- **2 cups** milk
 - **2 eggs** or **1/2 cup** egg substitute
 - **3/4 cup** sugar
-- **1-1/2** teaspoon 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. 

source/stroganoff.md

@@ -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**.
 

source/tuna-salad.md

@@ -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.