diff --git a/docs/caldo-verde/index.html b/docs/caldo-verde/index.html index 993f765..f27d854 100644 --- a/docs/caldo-verde/index.html +++ b/docs/caldo-verde/index.html @@ -1,2 +1 @@ -

Caldo Verde

½ cupolive oil
24 ozspanish chorizo sausage
2onions (chopped fine)
8 clovesgarlic
½ tspred pepper flakes
4 lbspotatoes (yukon gold)
8 cupschicken broth
8 cupswater
2 lbscollard greens
4 tspwhite wine vinegar
 salt & pepper
1Heat 1 tsp olive oil in a large stock pot over medium-high heat.2 min
2Add chorizo and cook until lightly browned.5 min
3Transfer the chorizo to a bowl and set aside.1 min
4Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper. -Cook until onion is translucent.5 min
5Add potatoes, broth, water and bring to a boil.10 min
6Reduce heat and simmer until potatoes and just tender.8-10 min
7Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.5 min
8Add collard greens and simmer.10 min
9Stir in chorizo an dsimmer until greens are soft.8-10 min
9Add remaining oil to the blender and purée1 min
10Turn off the heat and add both the purée and vinegar.1 min
\ No newline at end of file +

Caldo Verde

prep 15 min, cook 45 min
× 8
This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.

1

  • 2 tbsp
    olive oil
  • 1½ lb
    chorizo sausage
Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl.

2

  • 2
    onions (yellow, chopped)
  • 8 clovese
    garlic
  • ½ tsp
    red pepper flakes
  • 1 tsp
    black pepper
Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside.

3

  • 8 cups
    water
  • 8 cups
    chicken broth
  • 4 lbs
    potatoes (cubed)
In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft.

4

    Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside.

    5

    • 2 lbs
      collard greens
    Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and continue to simmer until the greens are soft and limp.

    6

    • ⅓ cup
      olive oil
    • 4 tsp
      white wine vinegar
    Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.
    « Back
    \ No newline at end of file diff --git a/src/caldo-verde/data.js b/src/caldo-verde/data.js new file mode 100644 index 0000000..7109577 --- /dev/null +++ b/src/caldo-verde/data.js @@ -0,0 +1,51 @@ +module.exports = require("../helpers")({ + title: "Caldo Verde", + timings: { + prep: "15 min", + cook: "45 min", + }, + icons: ["gluten-free"], + servings: 8, + description: "This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.", + steps: [{ + ingredients: [ + { amount: 2, unit: "tbsp", item: "olive oil" }, + { amount: 1+1/2, unit: "lb", item: "chorizo sausage" }, + ], + directions: "Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about " + + "165°F inside) and set aside in a bowl." + }, { + ingredients: [ + { amount: 2, unit: "", item: "onions (yellow, chopped)" }, + { amount: 8, unit: "clovese", item: "garlic" }, + { amount: 1/2, unit: "tsp", item: "red pepper flakes" }, + { amount: 1, unit: "tsp", item: "black pepper" }, + ], + directions: "Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper " + + "flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside." + }, { + ingredients: [ + { amount: 8, unit: "cups", item: "water" }, + { amount: 8, unit: "cups", item: "chicken broth" }, + { amount: 4, unit: "lbs", item: "potatoes (cubed)" }, + ], + directions: "In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook " + + "until they start to turn tender. Then reduce to a simmer and cook until soft." + }, { + directions: "Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of " + + "liquids to a blender and set aside." + }, { + ingredients: [ + { amount: 2, unit: "lbs", item: "collard greens" }, + ], + directions: "Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and " + + "continue to simmer until the greens are soft and limp." + }, { + ingredients: [ + { amount: 1/3, unit: "cup", item: "olive oil" }, + { amount: 4, unit: "tsp", item: "white wine vinegar" }, + ], + directions: "Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the " + + "stock pot." + }] +}) diff --git a/src/caldo-verde/index.pug b/src/caldo-verde/index.pug deleted file mode 100644 index eabacd2..0000000 --- a/src/caldo-verde/index.pug +++ /dev/null @@ -1,97 +0,0 @@ -doctype html -html - head - link(href="../style.css" rel="stylesheet" type="text/css") - meta(charset="UTF-8") - meta(name="viewport" content="user-scalable=no, width=device-width") - - body.recipe - h1 Caldo Verde - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td ½ cup - td olive oil - tr - td 24 oz - td spanish chorizo sausage - tr - td 2 - td onions (chopped fine) - tr - td 8 cloves - td garlic - tr - td ½ tsp - td red pepper flakes - tr - td 4 lbs - td potatoes (yukon gold) - tr - td 8 cups - td chicken broth - tr - td 8 cups - td water - tr - td 2 lbs - td collard greens - tr - td 4 tsp - td white wine vinegar - tr - td   - td salt & pepper - - section.directions - table - tr - td 1 - td Heat 1 tsp olive oil in a large stock pot over medium-high heat. - td 2 min - tr - td 2 - td Add chorizo and cook until lightly browned. - td 5 min - tr - td 3 - td Transfer the chorizo to a bowl and set aside. - td 1 min - tr - td 4 - td - | Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper. - | Cook until onion is translucent. - td 5 min - tr - td 5 - td Add potatoes, broth, water and bring to a boil. - td 10 min - tr - td 6 - td Reduce heat and simmer until potatoes and just tender. - td 8-10 min - tr - td 7 - td Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée. - td 5 min - tr - td 8 - td Add collard greens and simmer. - td 10 min - tr - td 9 - td Stir in chorizo an dsimmer until greens are soft. - td 8-10 min - tr - td 9 - td Add remaining oil to the blender and purée - td 1 min - tr - td 10 - td Turn off the heat and add both the purée and vinegar. - td 1 min