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fixed formatting, added lint script

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Zane Meyers
2025-12-24 15:43:17 -05:00
parent 86ae99339c
commit b48de10ab8
10 changed files with 71 additions and 8495 deletions
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source/chili.md
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- **2 tbsp.** olive oil
- **1** yellow onion, diced
- **2 cloves** garlic, minced
- **1 lb** ground beef or turkey
- **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
@@ -29,7 +29,7 @@
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.
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,
@@ -47,4 +47,4 @@
- Makes 6 cups.
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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/goulash.md
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* **1** yellow onion, diced
* **4** cloves garlic, minced
* **2** bell peppers, diced
* **1 lb** ground beef or turkey
* **1 lb** ground beef, turkey, or pork
* **1/2 cup** red wine (Cabernet Sauvignon)
* **28 oz** canned diced tomatoes (do not drain)
* **15 oz** canned tomato sauce
* **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** elbow macaroni
* **8 oz** dry elbow macaroni
* **? tsp.** table salt
### Spices
@@ -44,4 +44,4 @@
Remove the bay leaves before serving.
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source/pad-thai.md
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* **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
* **2** cloves garlic, minced
* **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
@@ -81,4 +81,4 @@
with a splash of water or chicken broth
to keep the noodles from drying out.
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source/red-beans-and-rice.md
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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.
2. 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.
3. Add the **spices**. Stir and continue to sauté for another minute.
1. Add the **beans** and **water**. Cover and bring to a boil.
4. 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.
5. 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.
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.
1. Once the red beans have thickened,
7. 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.
8. Serve hot with rice.
## Notes
@@ -58,4 +58,4 @@
I've omitted it from this recipe.
I like 1/2 cup (dry) per serving.
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source/rice-pudding.md
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## Ingredients
- **1 cup** dry rice
- **1-1/4** cup water
- **1-1/4 cup** water
- **1 tsp.** salt
- **1 tsp.** cinnamon
- **1 tsp.** ground cinnamon
- **2 cups** milk
- **2 eggs** or **1/2 cup** egg substitute
- **3/4 cup** sugar
- **1-1/2 tsp.** vanilla
- **3/4 cup** granulated sugar
- **1-1/2 tsp.** vanilla extract
## Instructions
@@ -17,15 +17,15 @@
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. 
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**. 
in a small bowl, whisk together the **milk**, **eggs**, **sugar**, and **vanilla**.
4. When the Instant Pot chimes, quick release the pressure. 
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. 
stirring quickly so that the eggs don't scramble.
6. Set the Instant Pot to sauté
and continue to mix until rice thickens, about 5-10 minutes.
@@ -33,4 +33,4 @@
7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
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source/risotto.html
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source/risotto.md
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## Ingredients
* 7 cups chicken stock
* 2 tbsp. olive oil
* 1 large shallot, finely chopped (~1⁄4 cup)
* 2 cloves garlic, minced
* 1-1⁄2 tsp. kosher salt
* ? tsp. black pepper
* 2 bay leaves
* 5 tbsp. unsalted butter
* 2 cups arborio rice
* 1 cup dry white wine
* 3⁄4 cup freshly grated Parmesan, plus more for garnish
* **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.
1. Warm the **chicken stock** in a medium saucepan over medium-low heat.
Cover and keep warm.
2. Heat the olive oil in another medium saucepan.
Add the shallot, garlic, 1⁄2 teaspoon salt and ~10 grinds of black pepper
and cook, stirring occasionally, until the vegetables are softened, 3--4 minutes.
2. Heat the **oil** in another medium saucepan.
Add the **onion**, **garlic**, 1⁄2 teaspoon **salt**, and **black pepper**.
Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
3. Add the bay leaves and 3 tablespoons butter,
stirring until the butter has melted, ~1 minute.
3. Add the **bay leaves** and 3 tablespoons **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.
4. Add the **rice** and stir once.
Toast until the rice starts to turn light golden brown (3--4 minutes).
5. Pour in the wine and simmer, stirring occasionally,
until it has evaporated completely, 2--3 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
and cook, stirring gently without stopping,
until the rice has absorbed the liquid, 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. Discard the bay leaves.
7. Repeat this process, adding more **stock** a ladleful at a time,
until the rice is al dente (17--19 minutes).
8. Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt
and a few more grinds of black pepper.
8. Discard the **bay leaves**.
Stir in the **Parmesan**, the remaining 2 tablespoons **butter**,
1 teaspoon **salt**, and more **black pepper** to taste.
9. Serve hot, with more Parmesan, if desired.
9. Serve hot, with more **Parmesan**, if desired.
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source/stroganoff.md
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- **3 tbsp.** extra-virgin olive oil, divided
- **8 oz** crimini mushrooms, sliced
- **1/2 cup** diced onion
- **1/2 cup** onion, diced
- **2 cloves** garlic, minced
- **1 lb** ground beef or turkey
- **1 lb** ground beef, turkey, or pork
- **2 tsp.** paprika
- **3-4 cups** low sodium beef broth
- **8 oz** dry rotini
@@ -44,4 +44,4 @@
8. Serve with **fresh parsley**.
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source/tuna-salad.md
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## Ingredients
- **20 oz** tuna packed in water, drained (**4** 5-oz cans)
- **4 5oz cans** tuna packed in water, drained
- **1 cup** mayonnaise
- **1** rib celery, finely chopped (about 1/3 cup)
- **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 clove** garlic, minced
- **1/2 tsp.** table salt
- **1/4 tsp.** black pepper, ground
- **1/4 tsp.** ground black pepper
## Instructions
@@ -25,4 +25,4 @@
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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