diff --git a/docs/appetizers/french-onion-dip/image.png b/docs/appetizers/french-onion-dip/image.png new file mode 100644 index 0000000..a25d01d Binary files /dev/null and b/docs/appetizers/french-onion-dip/image.png differ diff --git a/docs/appetizers/french-onion-dip/index.html b/docs/appetizers/french-onion-dip/index.html new file mode 100644 index 0000000..a3875fa --- /dev/null +++ b/docs/appetizers/french-onion-dip/index.html @@ -0,0 +1,131 @@ + + + + + + + + +
+
+ +
+

French Onion Dip

+ +
+prep 30 minutes, cook 30 minutes
+ +
+
+
+
+
× 6 +
+ +
Stirring a packet of onion soup mix into sour cream has long been the go-to method for this popular party dip; we were determined to do better. By dicing onions instead of slicing them (more surface area) and starting them over medium heat, we create deep color and caramelized flavor in only 30 minutes. A base of sour cream and mayonnaise provides balanced flavor and creaminess, and a pinch of cayenne adds heat, while balsamic vinegar lends sweetness and mellow tang. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 3 tbsp +
    +
    butter, unsalted
    +
  • +
    + 2 lbs +
    +
    onions, yellow (diced)
    +
  • +
    + ½ tsp +
    +
    salt
    +
  • +
    + ½ tsp +
    +
    black pepper
    +
  • +
    + ⅛ tsp +
    +
    cayenne pepper
    +
+
+
Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are translucent (about 10 minutes). Reduce the heat to medium-low, and continue to cook until the onions are golden (about 10 minutes). +
+
+
+

2

+
+
    +
  • +
    + ¼ cup +
    +
    water
    +
+
+
Add 2 tbsp of water to the skillet, and cook, scraping up any browned bits, until the water has evaporated (about 5 minutes). Add the remaining water and cook until the onions are caramelized and the water has again evaporated (about 5 more minutes). +
+
+
+

3

+
+
    +
  • +
    + 2½ tsp +
    +
    balsamic vinegar
    +
  • +
    + 1 cup +
    +
    sour cream
    +
  • +
    + ½ cup +
    +
    mayonnaise
    +
+
+
Remove from the heat and transfer to a medium mixing bowl. Add the vinegar, and allow to cool (about 10 minutes). +
+
+
+

4

+
+
    +
  • +
    + 1 cup +
    +
    sour cream
    +
  • +
    + ½ cup +
    +
    mayonnaise
    +
+
+
Add the sour cream and mayonnaise, and stir to combine completely. Season with salt & pepper to taste. Refrigerate for at least 30 minutes before serving. +
+
+
+ +
+
+ +
+ « Back +
+ +

Deviled Eggs

+ + +

French Onion Dip

+
@@ -80,6 +84,10 @@

Spicy Lamb Soup

+ + +

Tomato Soup

+

Winter Lentil Soup

diff --git a/docs/soups/tomato-soup/image.png b/docs/soups/tomato-soup/image.png new file mode 100644 index 0000000..d17ffbc Binary files /dev/null and b/docs/soups/tomato-soup/image.png differ diff --git a/docs/soups/tomato-soup/index.html b/docs/soups/tomato-soup/index.html new file mode 100644 index 0000000..042c67f --- /dev/null +++ b/docs/soups/tomato-soup/index.html @@ -0,0 +1,133 @@ + + + + + + + + +
+
+ +
+

Tomato Soup

+ +
+prep 30 minutes
+ +
+
+
+
× 1 +
+ +
This tomato soup is thick, slighly creamy, and very hearty. Unlike store-bought tomato soup, it's also not overburdened with sugar to make it taste good. Instead, I use canned San Marzano tomatoes (often kept in a separate section in the supermarket) as they add a whole different dimension to any tomato dish than even fresh tomatoes grown in the US. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 2 +
    +
    28oz cans diced tomatoes
    +
  • +
    + ¾ cup +
    +
    chicken broth
    +
+
+
Drain the tomatoes into a colander over a large pot, pressing lightly to release the liquid. Add the chicken broth to the tomato juice and set aside. +
+
+
+

2

+
+
    +
  • +
    + 3 tbsp +
    +
    butter, unsalted
    +
  • +
    + 1 +
    +
    onion, yellow (chopped)
    +
  • +
    + 1 +
    +
    bay leaf
    +
  • +
    + 1 tsp +
    +
    sugar, brown
    +
+
+
Melt the butter in a dutch oven over medium heat. Add the onion and cook until soft and translucent. Add ⅔ of the tomatoes, bay leaf, and brown sugar. Cook, stirring occasionally, until the tomatoes begin to brown (about 5 minutes). +
+
+
+

3

+
+
    +
  • +
    + 2 tbsp +
    +
    tomato paste
    +
  • +
    + 2 tbsp +
    +
    flour, gluten-free mix
    +
  • +
    + ½ tsp +
    +
    baking soda
    +
  • +
    + 1 tsp +
    +
    salt
    +
+
+
Add the tomato paste and flour to the pot. Continue cooking, stirring frequently now, until the paste begins to darken. Slowly stir in the reserved tomato juice mixture, the remaining tomatoes, baking soda, and salt. Bring to a boil, and then reduce to medium-low heat to simmer until slightly thickened (about 5 minutes). Then, remove from the heat. +
+
+
+

4

+
+
    +
  • +
    + ½ cup +
    +
    heavy cream
    +
  • +
    + 1 tsp +
    +
    black pepper
    +
+
+
Discard the bay leaf. Purée the soup in batches in a large blender. Return the puréed soup to the pot and bring back to a low simmer. Add the heavy cream and pepper. +
+
+
+ + +
+ « Back +
+ + + Stirring a packet of onion soup mix into sour cream has long been the go-to method for this popular party dip; we were + determined to do better. By dicing onions instead of slicing them (more surface area) and starting them over medium + heat, we create deep color and caramelized flavor in only 30 minutes. A base of sour cream and mayonnaise provides + balanced flavor and creaminess, and a pinch of cayenne adds heat, while balsamic vinegar lends sweetness and mellow + tang. +steps: + - ingredients: + - { amount: 3, unit: tbsp, item: "butter, unsalted" } + - { amount: 2, unit: lbs, item: "onions, yellow (diced)" } + - { amount: 0.5, unit: tsp, item: "salt" } + - { amount: 0.5, unit: tsp, item: "black pepper" } + - { amount: 0.125, unit: tsp, item: "cayenne pepper" } + directions: > + Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and cayenne. Cook, stirring + occasionally, until the onions are translucent (about 10 minutes). Reduce the heat to medium-low, and continue to + cook until the onions are golden (about 10 minutes). + - ingredients: + - { amount: 0.25, unit: cup, item: "water" } + directions: > + Add 2 tbsp of water to the skillet, and cook, scraping up any browned bits, until the water has evaporated (about + 5 minutes). Add the remaining water and cook until the onions are caramelized and the water has again evaporated + (about 5 more minutes). + - ingredients: + - { amount: 2.5, unit: tsp, item: "balsamic vinegar" } + - { amount: 1, unit: cup, item: "sour cream" } + - { amount: 0.5, unit: cup, item: "mayonnaise" } + directions: > + Remove from the heat and transfer to a medium mixing bowl. Add the vinegar, and allow to cool (about 10 minutes). + - ingredients: + - { amount: 1, unit: cup, item: "sour cream" } + - { amount: 0.5, unit: cup, item: "mayonnaise" } + directions: > + Add the sour cream and mayonnaise, and stir to combine completely. Season with salt & pepper to taste. + Refrigerate for at least 30 minutes before serving. +credit: + - name: Cook's Country + - url: https://www.cookscountry.com/recipes/7293-french-onion-dip diff --git a/src/appetizers/french-onion-dip/image.png b/src/appetizers/french-onion-dip/image.png new file mode 100644 index 0000000..a25d01d Binary files /dev/null and b/src/appetizers/french-onion-dip/image.png differ diff --git a/src/soups/tomato-soup/data.yml b/src/soups/tomato-soup/data.yml new file mode 100644 index 0000000..64f5fee --- /dev/null +++ b/src/soups/tomato-soup/data.yml @@ -0,0 +1,42 @@ +title: Tomato Soup +timings: + prep: 30 minutes +icons: [gluten-free, low-carb] +servings: 1 +description: > + This tomato soup is thick, slighly creamy, and very hearty. Unlike store-bought tomato soup, it's also not + overburdened with sugar to make it taste good. Instead, I use canned San Marzano tomatoes (often kept in a separate + section in the supermarket) as they add a whole different dimension to any tomato dish than even fresh tomatoes grown + in the US. +steps: + - ingredients: + - { amount: 2, item: "28oz cans diced tomatoes" } + - { amount: 0.75, unit: cup, item: "chicken broth" } + directions: > + Drain the tomatoes into a colander over a large pot, pressing lightly to release the liquid. Add the chicken broth + to the tomato juice and set aside. + - ingredients: + - { amount: 3, unit: tbsp, item: "butter, unsalted" } + - { amount: 1, item: "onion, yellow (chopped)" } + - { amount: 1, item: "bay leaf" } + - { amount: 1, unit: tsp, item: "sugar, brown" } + directions: > + Melt the butter in a dutch oven over medium heat. Add the onion and cook until soft and translucent. Add ⅔ of the + tomatoes, bay leaf, and brown sugar. Cook, stirring occasionally, until the tomatoes begin to brown (about 5 + minutes). + - ingredients: + - { amount: 2, unit: tbsp, item: "tomato paste" } + - { amount: 2, unit: tbsp, item: "flour, gluten-free mix" } + - { amount: 0.5, unit: tsp, item: "baking soda" } + - { amount: 1, unit: tsp, item: "salt" } + directions: > + Add the tomato paste and flour to the pot. Continue cooking, stirring frequently now, until the paste begins to + darken. Slowly stir in the reserved tomato juice mixture, the remaining tomatoes, baking soda, and salt. Bring to + a boil, and then reduce to medium-low heat to simmer until slightly thickened (about 5 minutes). Then, remove from + the heat. + - ingredients: + - { amount: 0.5, unit: cup, item: "heavy cream" } + - { amount: 1, unit: tsp, item: "black pepper" } + directions: > + Discard the bay leaf. Purée the soup in batches in a large blender. Return the puréed soup to the pot and bring + back to a low simmer. Add the heavy cream and pepper. diff --git a/src/soups/tomato-soup/image.png b/src/soups/tomato-soup/image.png new file mode 100644 index 0000000..d17ffbc Binary files /dev/null and b/src/soups/tomato-soup/image.png differ