diff --git a/source/chili.md b/source/chili.md index ade205e..1da2e45 100644 --- a/source/chili.md +++ b/source/chili.md @@ -5,7 +5,7 @@ - **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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diff --git a/source/conversions.md b/source/conversions.md deleted file mode 100644 index 1eb6535..0000000 --- a/source/conversions.md +++ /dev/null @@ -1,101 +0,0 @@ -# Conversions - -## General Units - -- 1 yard (yd) = 0.9144 m -- 1 meter (m) ≈ 1.094 yd ≈ 3.281 ft ≈ 39.37 in - -- 1 m3 = $\frac{1}{0.9144^3}$ yd3 ≈ 1.308 yd3 -- 1 m3 ≈ 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 in3 -- 1 cup = 14.4375 in3 - -## 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/m3. -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/m3, -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 - -$$ -\frac{9\ \text{oz cooked beans}}{1\ \text{15 oz can beans}} \times -\frac{16\ \text{oz dry beans}}{37-52\ \text{oz cooked beans}} -$$ diff --git a/source/goulash.md b/source/goulash.md index 2646292..e519fdd 100644 --- a/source/goulash.md +++ b/source/goulash.md @@ -6,13 +6,13 @@ * **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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diff --git a/source/pad-thai.md b/source/pad-thai.md index 2ba3aad..96ba26c 100644 --- a/source/pad-thai.md +++ b/source/pad-thai.md @@ -6,8 +6,8 @@ * **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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diff --git a/source/red-beans-and-rice.md b/source/red-beans-and-rice.md index b1fe8c2..1ecede4 100644 --- a/source/red-beans-and-rice.md +++ b/source/red-beans-and-rice.md @@ -32,23 +32,23 @@ 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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diff --git a/source/rice-pudding.md b/source/rice-pudding.md index ce83c1d..22a5a5a 100644 --- a/source/rice-pudding.md +++ b/source/rice-pudding.md @@ -3,13 +3,13 @@ ## 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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  1. - Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto. -
    2. - -
  2. - Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute. -
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  3. - Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes. -
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  4. - Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes. -
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  5. - Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). -
    6. - -
  6. - Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached. -
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  7. - Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired. -
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Cook’s Note

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We prefer the flavor of homemade chicken stock in this recipe. If you don't have any, you can substitute quality low-sodium chicken broth, but it will affect the flavor somewhat. - -Arborio rice is a medium-grain Italian variety that is grown for making risotto.

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+
diff --git a/source/stroganoff.md b/source/stroganoff.md index d55910a..eca8d6b 100644 --- a/source/stroganoff.md +++ b/source/stroganoff.md @@ -4,9 +4,9 @@ - **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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diff --git a/source/tuna-salad.md b/source/tuna-salad.md index 4045e7e..a97c680 100644 --- a/source/tuna-salad.md +++ b/source/tuna-salad.md @@ -2,15 +2,15 @@ ## 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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