Initial commit
This commit is contained in:
Andrew Miner
@@ -0,0 +1,2 @@
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.sass-cache
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dist
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@@ -0,0 +1,118 @@
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#!/bin/bash
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USAGE=$(cat <<- END
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USAGE: build.sh <command> <options>
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|
||||
Commands:
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||||
|
||||
build rebuild the site
|
||||
clean remove all build artifacts
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||||
help display this help message
|
||||
server run a local server
|
||||
watch start a server and rebuild periodically
|
||||
|
||||
END
|
||||
)
|
||||
|
||||
# Helper Functions #####################################################################################################
|
||||
|
||||
function start-server {
|
||||
cd dist
|
||||
python -m SimpleHTTPServer 8080 >/dev/null 2>&1 &
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||||
SERVER_PID="$!"
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||||
cd ..
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||||
|
||||
trap "kill $SERVER_PID; exit" SIGINT
|
||||
}
|
||||
|
||||
function usage {
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||||
printf "$USAGE\n\n"
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||||
if [[ "$1" != "" ]]; then
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||||
printf "\n$*\n"
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||||
fi
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||||
exit
|
||||
}
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||||
|
||||
# Command Functions ####################################################################################################
|
||||
|
||||
function run-build {
|
||||
mkdir -p dist
|
||||
|
||||
cd src
|
||||
find . -type f | while read FILE; do
|
||||
BASENAME=$(basename "$FILE")
|
||||
DIRNAME=$(dirname "$FILE")
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||||
|
||||
EXT=$(echo "$BASENAME" | cut -d. -f2)
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||||
BASENAME=$(echo "$BASENAME" | cut -d. -f1)
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||||
|
||||
# echo "file: $FILE, dirname: $DIRNAME, basename: $BASENAME, ext: $EXT"
|
||||
|
||||
if [[ "$EXT" == "pug" ]]; then
|
||||
TARGET="../dist/$DIRNAME/$BASENAME.html"
|
||||
if [[ "$TARGET" -ot "$FILE" ]]; then
|
||||
pug -o "../dist/$DIRNAME" "$FILE"
|
||||
fi
|
||||
elif [[ "$EXT" == "png" ]]; then
|
||||
TARGET="../dist/$DIRNAME/$BASENAME.$EXT"
|
||||
if [[ "$TARGET" -ot "$FILE" ]]; then
|
||||
mkdir -p "../dist/$DIRNAME"
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cp "$FILE" "$TARGET"
|
||||
fi
|
||||
elif [[ "$EXT" == "scss" ]]; then
|
||||
TARGET="../dist/$DIRNAME/$BASENAME.css"
|
||||
if [[ "$TARGET" -ot "$FILE" ]]; then
|
||||
sass "$FILE" "$TARGET"
|
||||
fi
|
||||
fi
|
||||
done
|
||||
cd ..
|
||||
}
|
||||
COMMANDS="build"
|
||||
|
||||
function run-clean {
|
||||
rm -rf dist 2>/dev/null
|
||||
}
|
||||
COMMANDS="$COMMANDS,clean"
|
||||
|
||||
function run-help {
|
||||
usage
|
||||
}
|
||||
COMMANDS="$COMMANDS,help"
|
||||
|
||||
function run-server {
|
||||
start-server
|
||||
|
||||
echo "Running server. Press ^C to stop"
|
||||
while true; do
|
||||
sleep 60
|
||||
done
|
||||
}
|
||||
COMMANDS="$COMMANDS,server"
|
||||
|
||||
function run-watch {
|
||||
start-server
|
||||
echo "Watching. Press ^C to cancel"
|
||||
|
||||
while true; do
|
||||
run-build
|
||||
sleep 2
|
||||
done
|
||||
}
|
||||
COMMANDS="$COMMANDS,watch"
|
||||
|
||||
########################################################################################################################
|
||||
|
||||
COMMAND="$1"; shift
|
||||
|
||||
[[ "$COMMAND" == "" ]] && COMMAND="build"
|
||||
|
||||
grep -q "$COMMAND" <<< $COMMANDS || usage "Unknown command: $COMMAND"
|
||||
|
||||
while [[ "$1" != "" ]]; do
|
||||
case "$1" in
|
||||
esac
|
||||
shift
|
||||
done
|
||||
|
||||
"run-$COMMAND"
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 182 KiB |
@@ -0,0 +1,151 @@
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||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Beef Bourguignon
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 6 oz
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||||
td pork belly / bacon
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tr
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td 3 lbs
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||||
td lean stew beef (in bite-sized pieces)
|
||||
tr
|
||||
td 3 cups
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||||
td red wine (young & full-bodied)
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||||
tr
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||||
td 3 cups
|
||||
td beef stock
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||||
tr
|
||||
td 3½ tbsp
|
||||
td olive oil
|
||||
tr
|
||||
td 3½ tbsp
|
||||
td butter
|
||||
tr
|
||||
td 20
|
||||
td small white onions
|
||||
tr
|
||||
td 1
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||||
td yellow onion (chopped)
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||||
tr
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||||
td 1 tbsp
|
||||
td tomato paste
|
||||
tr
|
||||
td 2 cloves
|
||||
td garlic (minced)
|
||||
tr
|
||||
td ½ tsp
|
||||
td thyme
|
||||
tr
|
||||
td 1
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||||
td bay leaf (crumbled)
|
||||
tr
|
||||
td 1
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||||
td herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)
|
||||
tr
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||||
td 1 lb
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||||
td mushrooms (quartered)
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||||
tr
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||||
td 2 tbsp
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||||
td flour
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||||
tr
|
||||
td
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||||
td salt & pepper
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||||
|
||||
section.directions
|
||||
table
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||||
tr
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||||
td 1
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||||
td Preheat oven to 450°F.
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||||
td
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||||
tr
|
||||
td 2
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||||
td
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||||
| Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
|
||||
| cups of water then drain and dry.
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||||
td 10 min
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||||
tr
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||||
td 3
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||||
td
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||||
| Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
|
||||
| browned. Remove to a small bowl with a slotted spoon.
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||||
td 2-3 min
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||||
tr
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||||
td 4
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||||
td
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| Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
|
||||
| and set aside with the lardons.
|
||||
td 10 min
|
||||
tr
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||||
td 5
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||||
td
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||||
| Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
|
||||
| and discard the excess fat.
|
||||
td 5 min
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||||
tr
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||||
td 6
|
||||
td
|
||||
| Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
|
||||
| cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.
|
||||
td 8 min
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||||
tr
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||||
td 7
|
||||
td
|
||||
| Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
|
||||
| herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
|
||||
| temperature to ensure the liquid is just simmering the entire time.
|
||||
td 3-4 hours
|
||||
tr
|
||||
td 8
|
||||
td Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.
|
||||
td 2 min
|
||||
tr
|
||||
td 9
|
||||
td
|
||||
| Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
|
||||
| evenly as possible, and taking care not to break their skins.
|
||||
td 10 min
|
||||
tr
|
||||
td 10
|
||||
td
|
||||
| Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
|
||||
| onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
|
||||
| aside.
|
||||
td 40-50 min
|
||||
tr
|
||||
td 11
|
||||
td
|
||||
| Clean the second skillet and heat remaining olive oil and butter over high heat. Once
|
||||
| foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.
|
||||
td 4-5 min
|
||||
tr
|
||||
td 12
|
||||
td
|
||||
| Once the meat in the first skillet is tender (from step 7), pour out the content of the
|
||||
| skillet into a sieve, retaining the liquid in a large saucepan.
|
||||
td 1 min
|
||||
tr
|
||||
td 13
|
||||
td
|
||||
| Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
|
||||
| onions and mushrooms on top.
|
||||
td 1 min
|
||||
tr
|
||||
td 14
|
||||
td
|
||||
| Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
|
||||
| excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
|
||||
| stock if the sauce is too thick, continue simmering if too thin.
|
||||
td 15 min
|
||||
tr
|
||||
td 15
|
||||
td Pour the sauce over the meat, onions, and mushrooms in the first skillet.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 99 KiB |
@@ -0,0 +1,54 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Bok Choy with Garlic
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 tbsp
|
||||
td butter
|
||||
tr
|
||||
td ¼ cup
|
||||
td garlic (diced)
|
||||
tr
|
||||
td 3 cup
|
||||
td chicken broth
|
||||
tr
|
||||
td 6 heads
|
||||
td baby bok choy
|
||||
tr
|
||||
td 1 pinch
|
||||
td salt
|
||||
tr
|
||||
td 1 pinch
|
||||
td black pepper
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Melt the butter in a saucepan over medium heat.
|
||||
td 1 min
|
||||
tr
|
||||
td 2
|
||||
td Cook the garlic until very lightly browned.
|
||||
td 5 min
|
||||
tr
|
||||
td 3
|
||||
td Pour in the chicken broth and bok choy; bring to a boil
|
||||
td 10 min
|
||||
tr
|
||||
td 4
|
||||
td Reduce heat and simmer until the bok choy is tender
|
||||
td 6 min
|
||||
tr
|
||||
td 5
|
||||
td Season to taste with salt & pepper
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 118 KiB |
@@ -0,0 +1,46 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Bourbon Glazed Carrots
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 lbs
|
||||
td carrots
|
||||
tr
|
||||
td ¼ cup
|
||||
td butter
|
||||
tr
|
||||
td ¼ cup
|
||||
td brown sugar
|
||||
tr
|
||||
td 2 tbsp
|
||||
td bourbon
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Cut carrots into bite-sized pieces and cover with water in a medium-sized stock pot.
|
||||
td 3 min
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Bring carrots to a boil and immediately reduce heat to a simmer. Cook until carrots are tender
|
||||
| but still somewhat firm. Drain and transfer to a serving dish.
|
||||
td 15 min
|
||||
tr
|
||||
td 3
|
||||
td Combine sugar, butter, and bourbon in a saucepan; bring to a simmer. Cook until thickened.
|
||||
td 10 min
|
||||
tr
|
||||
td 4
|
||||
td Pour bourbon sauce over the carrots and serve hot.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 122 KiB |
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|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Caldo Verde
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.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
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 120 KiB |
@@ -0,0 +1,68 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Chicken Breasts with Caper Cream Sauce
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 4
|
||||
td chicken breasts (boneless, skinless)
|
||||
tr
|
||||
td 1 tsp
|
||||
td lemon pepper
|
||||
tr
|
||||
td 1 tsp
|
||||
td salt
|
||||
tr
|
||||
td 1 tsp
|
||||
td dill weed
|
||||
tr
|
||||
td 1 tsp
|
||||
td garlic powder
|
||||
tr
|
||||
td 3 tbsp
|
||||
td butter
|
||||
tr
|
||||
td ½ cup
|
||||
td whipping cream
|
||||
tr
|
||||
td 2 tbsp
|
||||
td capers
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
|
||||
td 1 min
|
||||
tr
|
||||
td 2
|
||||
td Melt the butter in a large skillet over medium heat.
|
||||
td 1 min
|
||||
tr
|
||||
td 3
|
||||
td
|
||||
| Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
|
||||
| browned evenly.
|
||||
td 5 min
|
||||
tr
|
||||
td 4
|
||||
td Reduce heat to medium and continue to cook until heated to 180°F all the way through.
|
||||
td 5-7 min
|
||||
tr
|
||||
td 5
|
||||
td
|
||||
| Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
|
||||
| continuously until the sauce thickens.
|
||||
td 3 min
|
||||
tr
|
||||
td 6
|
||||
td Stir in the capers, then pour sauce over the chicken and serve.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 136 KiB |
@@ -0,0 +1,84 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Chicken Cordon Bleu
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 8
|
||||
td chicken breasts (skinless, boneless)
|
||||
tr
|
||||
td 8 sliced
|
||||
td ham
|
||||
tr
|
||||
td 8 pieces
|
||||
td swiss cheese (¼×¼×2" lardons)
|
||||
tr
|
||||
td ¼ cup
|
||||
td butter (melted)
|
||||
tr
|
||||
td ½ cup
|
||||
td cornflakes (crushed)
|
||||
tr
|
||||
td 10 oz
|
||||
td cream of chicken soup
|
||||
tr
|
||||
td 1 tsp
|
||||
td lemon juice
|
||||
tr
|
||||
td ½ cup
|
||||
td sour cream
|
||||
tr
|
||||
td
|
||||
td salt & pepper
|
||||
tr
|
||||
td 1 tsp
|
||||
td thyme
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Preheat the oven to 400°F.
|
||||
td 10 min
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
|
||||
| pepper. Roll up each slice and put aside.
|
||||
td 15 min
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
|
||||
| until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
|
||||
| toothpicks.
|
||||
td 15 min
|
||||
tr
|
||||
td 3
|
||||
td
|
||||
| Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
|
||||
| Cover each chicken roll completely, first with butter and then with cornflakes. Place the
|
||||
| chicken rolls in a 9×13" baking dish.
|
||||
td 5 min
|
||||
tr
|
||||
td 4
|
||||
td Bake at 400°F until the chicken has reached 170°F internal temperature.
|
||||
td 40 min
|
||||
tr
|
||||
td 5
|
||||
td
|
||||
| Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring
|
||||
| occasionally.
|
||||
td 5 min
|
||||
tr
|
||||
td 6
|
||||
td Pour sauce over the chicken breasts before serving.
|
||||
td 1 min
|
||||
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|
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|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Chicken Pot Pie
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 4 tbsp
|
||||
td butter
|
||||
tr
|
||||
td 1
|
||||
td onion (chopped fine)
|
||||
tr
|
||||
td 2
|
||||
td carrots (sliced thin)
|
||||
tr
|
||||
td 1
|
||||
td celery stalk (diced)
|
||||
tr
|
||||
td 1 tsp
|
||||
td tomato paste
|
||||
tr
|
||||
td 1 tsp
|
||||
td thyme (fresh, diced)
|
||||
tr
|
||||
td ⅓ cup
|
||||
td flour
|
||||
tr
|
||||
td 2 cup
|
||||
td chicken broth
|
||||
tr
|
||||
td 1½ lbs
|
||||
td chicken thighs (skinless, diced)
|
||||
tr
|
||||
td ½ cup
|
||||
td peas (frozen)
|
||||
tr
|
||||
td ¼ cup
|
||||
td heavy cream
|
||||
tr
|
||||
td 3 tbsp
|
||||
td parsley (fresh, minced)
|
||||
tr
|
||||
td 1 tbsp
|
||||
td sherry (dry)
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Melt the butter in a large cast-iron pan.
|
||||
td 2 min
|
||||
tr
|
||||
td 2
|
||||
td Add onions, carrots, celery, salt, and pepper; cook until soft.
|
||||
td 8 min
|
||||
tr
|
||||
td 3
|
||||
td Stir in the tomato paste and thyme; cook until browned.
|
||||
td 2 min
|
||||
tr
|
||||
td 4
|
||||
td Stir in the flour and cook until golden.
|
||||
td 1 min
|
||||
tr
|
||||
td 5
|
||||
td Slowly whisk in the chicken broth until smooth.
|
||||
td 2 min
|
||||
tr
|
||||
td 6
|
||||
td Add the chicken and cover; simmer until the chicken is cooked all the way through.
|
||||
td 10 min
|
||||
tr
|
||||
td 7
|
||||
td Stir in the peas, heavy cream, and sherry.
|
||||
td 1 min
|
||||
tr
|
||||
td 8
|
||||
td (optional) Serve by pouring over biscuits or in a pie crust.
|
||||
td
|
||||
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|
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|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Chole
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 tbsp
|
||||
td cilantro (chopped)
|
||||
tr
|
||||
td 16 oz can
|
||||
td garbanzo beans (rinsed, drained)
|
||||
tr
|
||||
td 1 tsp
|
||||
td garlic (minced)
|
||||
tr
|
||||
td 1 cup
|
||||
td onions (chopped)
|
||||
tr
|
||||
td ½ cup
|
||||
td tomatoes (chopped)
|
||||
tr
|
||||
td 1 tbsp
|
||||
td olive oil
|
||||
tr
|
||||
td 1½ cups
|
||||
td water
|
||||
tr
|
||||
td ½ tsp
|
||||
td chili powder
|
||||
tr
|
||||
td 1½ tsp
|
||||
td coriander powder
|
||||
tr
|
||||
td ½ tsp
|
||||
td cumin powder
|
||||
tr
|
||||
td ¾ tsp
|
||||
td garam masala
|
||||
tr
|
||||
td 1 tsp
|
||||
td salt
|
||||
tr
|
||||
td ½ tsp
|
||||
td turmeric
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Sauté onions in oil in a skillet over medium-low heat until soft and translucent.
|
||||
td 5 min
|
||||
tr
|
||||
td 2
|
||||
td Stir in garlic and continue to cook.
|
||||
td 2 min
|
||||
tr
|
||||
td 3
|
||||
td Add tomatoes, cover, and continue to cook.
|
||||
td 5 min
|
||||
tr
|
||||
td 4
|
||||
td Stir in dry dry spices and continue to cook.
|
||||
td 1 min
|
||||
tr
|
||||
td 5
|
||||
td Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.
|
||||
td 3-5 min
|
||||
tr
|
||||
td 6
|
||||
td Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.
|
||||
td 5 min
|
||||
tr
|
||||
td 7
|
||||
td
|
||||
| Add cilantro, mixing well along with additional water to create the desired thickness of the
|
||||
| sauce.
|
||||
td 2 min
|
||||
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|
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|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Cream of Spinach Soup
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 1½ cups
|
||||
td water
|
||||
tr
|
||||
td 3 tsp
|
||||
td chicken bouillon
|
||||
tr
|
||||
td 10 oz
|
||||
td spinach (frozen)
|
||||
tr
|
||||
td 3 tbsp
|
||||
td butter (unsalted)
|
||||
tr
|
||||
td ¼ cup
|
||||
td flour
|
||||
tr
|
||||
td 2 cups
|
||||
td whole milk
|
||||
tr
|
||||
td 1 cup
|
||||
td heavy cream
|
||||
tr
|
||||
td 1
|
||||
td onion (small, yellow)
|
||||
tr
|
||||
td ¼ cup
|
||||
td parmesan cheese (shredded)
|
||||
tr
|
||||
td 1 tsp
|
||||
td salt
|
||||
tr
|
||||
td 1 tsp
|
||||
td black pepper
|
||||
tr
|
||||
td 3 cloves
|
||||
td garlic (diced)
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Cook water, bouillon, and spinach in a large saucepan until spinach is tender.
|
||||
td 5 min
|
||||
tr
|
||||
td 2
|
||||
td Melt butter in a large stock pot.
|
||||
td 1 min
|
||||
tr
|
||||
td 3
|
||||
td Cook onion and garlic until golden and translucent.
|
||||
td 3 min
|
||||
tr
|
||||
td 4
|
||||
td Stir in flour slowly, mixing throughly and cook until golden.
|
||||
td 2 min
|
||||
tr
|
||||
td 5
|
||||
td Gradually whisk in milk and cream and cook until thickened.
|
||||
td 5 min
|
||||
tr
|
||||
td 6
|
||||
td Add spinach to the stock pot and heat gently until consistently heated throughout.
|
||||
td 5 min
|
||||
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|
After Width: | Height: | Size: 180 KiB |
@@ -0,0 +1,67 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Creamed Spinach
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 1½ cups
|
||||
td whole milk
|
||||
tr
|
||||
td 4 (10oz) boxes
|
||||
td frozen spinach, thawed & squeezed dry
|
||||
tr
|
||||
td ½ cup
|
||||
td water squeezed from the thawed spinach
|
||||
tr
|
||||
td 3 cloves
|
||||
td garlic (minced)
|
||||
tr
|
||||
td 2 tbsp
|
||||
td butter
|
||||
tr
|
||||
td 3 tbsp
|
||||
td flour
|
||||
tr
|
||||
td ½ cup
|
||||
td parmesean cheese (grated)
|
||||
tr
|
||||
td ½ tsp
|
||||
td nutmeg
|
||||
tr
|
||||
td
|
||||
td salt & black pepper
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Combine milk, spinach juice, and garlic in a large saucepan and heat until almost boiling
|
||||
td 10 min
|
||||
tr
|
||||
td 2
|
||||
td Let stand until garlic is soft
|
||||
td 5-10 min
|
||||
tr
|
||||
td 3
|
||||
td Melt butter in a medium stock pot.
|
||||
td 2 min
|
||||
tr
|
||||
td 4
|
||||
td Whisk in flour and hot milk mixture until smooth.
|
||||
td 1 min
|
||||
tr
|
||||
td 5
|
||||
td Add spinach and cook until sauce is thick and bubbling and spinach is tender.
|
||||
td 5 min
|
||||
tr
|
||||
td 6
|
||||
td Stir in cheese, nutmeg, and a generous sprinkling of salt and black pepper.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 90 KiB |
@@ -0,0 +1,73 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Curry Butternut Squash & Apple Soup
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 tbsp
|
||||
td extra-virgin olive oil
|
||||
tr
|
||||
td 1
|
||||
td carrot
|
||||
tr
|
||||
td 1
|
||||
td onion (diced)
|
||||
tr
|
||||
td 1
|
||||
td apple (cored, peeled, and chopped)
|
||||
tr
|
||||
td 4 cups
|
||||
td butternut squash (peeled and chopped)
|
||||
tr
|
||||
td 1 tsp
|
||||
td cinnamon
|
||||
tr
|
||||
td 1½ tsp
|
||||
td yellow curry powder
|
||||
tr
|
||||
td ½ tsp
|
||||
td salt
|
||||
tr
|
||||
td ½ tsp
|
||||
td black pepper
|
||||
tr
|
||||
td 4 cups
|
||||
td chicken broth
|
||||
tr
|
||||
td ½ cup
|
||||
td cream or half'n'half
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Heat oil in a large soup pot.
|
||||
td 2 min
|
||||
tr
|
||||
td 2
|
||||
td Add carrot and onion; heat until carrots have begun to soften and onion is translucent
|
||||
td 10 min
|
||||
tr
|
||||
td 3
|
||||
td Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.
|
||||
td 1 min
|
||||
tr
|
||||
td 4
|
||||
td Bring to a boil, reduce heat, and simmer until squash is tender.
|
||||
td 30 min
|
||||
tr
|
||||
td 5
|
||||
td Use an immersion blender to purée the soup (or work through a blender in batches)
|
||||
td 2 min
|
||||
tr
|
||||
td 6
|
||||
td Add cream and blend into the soup.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 131 KiB |
@@ -0,0 +1,51 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Garlic Broccoli
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 1 bunch
|
||||
td broccoli (cut into bite-size pieces)
|
||||
tr
|
||||
td 4 cloves
|
||||
td garlic
|
||||
tr
|
||||
td ½ cup
|
||||
td parmesan cheese (grated)
|
||||
tr
|
||||
td 1 tbsp
|
||||
td dijon mustard
|
||||
tr
|
||||
td ⅓ cup
|
||||
td olive oil
|
||||
tr
|
||||
td ¼ cup
|
||||
td red wine vinegar
|
||||
tr
|
||||
td 1½ tsp
|
||||
td salt
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Place garlic on a cutting board and mash into a paste with the salt.
|
||||
td 2 min
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
|
||||
| mix thoroughly. Cover and place in the refigerator.
|
||||
td 3 hours
|
||||
tr
|
||||
td 3
|
||||
td Sprinkle parmesan cheese over the broccoli before serving.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 210 KiB |
@@ -0,0 +1,50 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Hummus
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 15oz cans
|
||||
td garbanzo beans
|
||||
tr
|
||||
td 3 cloves
|
||||
td garlic
|
||||
tr
|
||||
td ½ cup
|
||||
td lemon juice
|
||||
tr
|
||||
td 1¼ cup
|
||||
td olive oil
|
||||
tr
|
||||
td 1 cup
|
||||
td tahini
|
||||
tr
|
||||
td 1 tsp
|
||||
td salt
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Place garlic in a food processor and chop thoroughly.
|
||||
td 1 min
|
||||
tr
|
||||
td 2
|
||||
td Add garbanzo beans and blend into a paste.
|
||||
td 1 min
|
||||
tr
|
||||
td 3
|
||||
td Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.
|
||||
td 2 min
|
||||
tr
|
||||
td 4
|
||||
td Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).
|
||||
td 1 min
|
||||
+106
@@ -0,0 +1,106 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(rel="stylesheet" type="text/css" href="style.css")
|
||||
|
||||
body.cookbook
|
||||
section
|
||||
h1 Soups
|
||||
|
||||
a(href="caldo-verde")
|
||||
img(src="caldo-verde/final.png")
|
||||
| Caldo Verde
|
||||
|
||||
a(href="cream-of-spinach-soup")
|
||||
img(src="cream-of-spinach-soup/final.png")
|
||||
| Cream of Spinach Soup
|
||||
|
||||
a(href="curry-butternut-squash-and-apple-soup")
|
||||
img(src="curry-butternut-squash-and-apple-soup/final.png")
|
||||
| Curry Butternut Squash & Apple Soup
|
||||
|
||||
a(href="winter-lentil-soup")
|
||||
img(src="winter-lentil-soup/final.png")
|
||||
| Winter Lentil Soup
|
||||
|
||||
section
|
||||
h1 Main Dish
|
||||
|
||||
a(href="beef-bourguignon")
|
||||
img(src="beef-bourguignon/final.png")
|
||||
| Beef Bourguignon
|
||||
|
||||
a(href="chicken-cordon-bleu")
|
||||
img(src="chicken-cordon-bleu/final.png")
|
||||
| Chicken Cordon Bleu
|
||||
|
||||
a(href="chicken-pot-pie")
|
||||
img(src="chicken-pot-pie/final.png")
|
||||
| Chicken Pot Pie
|
||||
|
||||
a(href="chicken-breasts-with-caper-cream-sauce")
|
||||
img(src="chicken-breasts-with-caper-cream-sauce/final.png")
|
||||
| Chicken Breasts with Caper Cream Sauce
|
||||
|
||||
a(href="chole")
|
||||
img(src="chole/final.png")
|
||||
| Chole
|
||||
|
||||
a(href="kielbasa-and-cabbage")
|
||||
img(src="kielbasa-and-cabbage/final.png")
|
||||
| Kielbasa and Cabbage
|
||||
|
||||
a(href="kofta-kebabs")
|
||||
img(src="kofta-kebabs/final.png")
|
||||
| Kofta Kebabs
|
||||
|
||||
a(href="lemon-chicken-with-mushroom-sauce")
|
||||
img(src="lemon-chicken-with-mushroom-sauce/final.png")
|
||||
| Lemon Chicken with Mushroom Sauce
|
||||
|
||||
a(href="ratatouille")
|
||||
img(src="ratatouille/final.png")
|
||||
| Ratatouille
|
||||
|
||||
a(href="roast-leg-of-lamb-with-rosemary")
|
||||
img(src="roast-leg-of-lamb-with-rosemary/final.png")
|
||||
| Roast Leg of Lamb with Rosemary
|
||||
|
||||
a(href="shrimp-with-sweet-potatoes-and-bacon")
|
||||
img(src="shrimp-with-sweet-potatoes-and-bacon/final.png")
|
||||
| Shrimp with Sweet Potatoes and Bacon
|
||||
|
||||
a(href="sloppy-joe-sandwiches")
|
||||
img(src="sloppy-joe-sandwiches/final.png")
|
||||
| Sloppy Joe Sandwiches
|
||||
|
||||
section
|
||||
h1 Sides
|
||||
|
||||
a(href="bok-choy-with-garlic")
|
||||
img(src="bok-choy-with-garlic/final.png")
|
||||
| Bok Choy with Garlic
|
||||
|
||||
a(href="bourbon-glazed-carrots")
|
||||
img(src="bourbon-glazed-carrots/final.png")
|
||||
| Bourbon Glazed Carrots
|
||||
|
||||
a(href="creamed-spinach")
|
||||
img(src="creamed-spinach/final.png")
|
||||
| Creamed Spinach
|
||||
|
||||
a(href="garlic-broccoli")
|
||||
img(src="garlic-broccoli/final.png")
|
||||
| Garlic Broccoli
|
||||
|
||||
a(href="hummus")
|
||||
img(src="hummus/final.png")
|
||||
| Hummus
|
||||
|
||||
a(href="sweet-potatoes-with-honey-and-rosemary")
|
||||
img(src="sweet-potatoes-with-honey-and-rosemary/final.png")
|
||||
| Sweet Potatoes with Honey and Rosemary
|
||||
|
||||
a(href="tzatziki")
|
||||
img(src="tzatziki/final.png")
|
||||
| Tzatziki
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 208 KiB |
@@ -0,0 +1,67 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Kielbasa and Cabbage
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 1 lb
|
||||
td kielbasa
|
||||
tr
|
||||
td 6 slices
|
||||
td bacon
|
||||
tr
|
||||
td 1
|
||||
td cabbage (chopped)
|
||||
tr
|
||||
td 2 tsp
|
||||
td garlic (minced)
|
||||
tr
|
||||
td 1
|
||||
td onion (chopped)
|
||||
tr
|
||||
td ¼ cup
|
||||
td water
|
||||
tr
|
||||
td 3 tsp
|
||||
td caraway seed
|
||||
tr
|
||||
td ¼ tsp
|
||||
td red pepper flakes
|
||||
tr
|
||||
td ¼ tsp
|
||||
td salt
|
||||
tr
|
||||
td 2 tbsp
|
||||
td sugar
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td
|
||||
| Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
|
||||
| drippings.
|
||||
td 5 min
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
|
||||
| drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
|
||||
| soft and translucent.
|
||||
td 10-15 min
|
||||
tr
|
||||
td 3
|
||||
td Add kielbasa to the pan and cook until heated all the way through.
|
||||
td 10-15 min
|
||||
tr
|
||||
td 4
|
||||
td Crumble the bacon and sprinkle over the top.
|
||||
td 1 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 114 KiB |
@@ -0,0 +1,76 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Kofta Kebabs
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 lbs
|
||||
td lamb (ground)
|
||||
tr
|
||||
td 4 stems
|
||||
td parsley
|
||||
tr
|
||||
td 1
|
||||
td onion (small)
|
||||
tr
|
||||
td 3 cloves
|
||||
td garlic
|
||||
tr
|
||||
td 1 tsp
|
||||
td white pepper
|
||||
tr
|
||||
td 1 tsp
|
||||
td cumin
|
||||
tr
|
||||
td ½ tsp
|
||||
td cordiander
|
||||
tr
|
||||
td 1 pinch
|
||||
td ground cloves
|
||||
tr
|
||||
td 5
|
||||
td mint leaves
|
||||
tr
|
||||
td 1 tsp
|
||||
td red pepper flakes
|
||||
tr
|
||||
td
|
||||
td olive oil
|
||||
tr
|
||||
td
|
||||
td salt
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td In a large mixing bowl, knead the meat until uniform and soft.
|
||||
td 4 min
|
||||
tr
|
||||
td 2
|
||||
td Roughly chop the onion and purée with a food processor.
|
||||
td 1 min
|
||||
tr
|
||||
td 3
|
||||
td Add the remaining ingredients (except olive oil) to the bowl and knead until mixed.
|
||||
td 3 min
|
||||
tr
|
||||
td 4
|
||||
td Cover the bowl and refrigerate.
|
||||
td 20 min
|
||||
tr
|
||||
td 5
|
||||
td Coat your hands with olive oil and roll the meat into balls about 2"-3" in diameter.
|
||||
td 10 min
|
||||
tr
|
||||
td 6
|
||||
td Cook in the oven at 400°F until the centers reach 140°
|
||||
td 10 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 106 KiB |
@@ -0,0 +1,82 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Lemon Chicken with Mushroom Sauce
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 1 tbsp
|
||||
td olive oil
|
||||
tr
|
||||
td 8
|
||||
td chicken breasts (skinless, boneless)
|
||||
tr
|
||||
td 1
|
||||
td lemon
|
||||
tr
|
||||
td ¼ cup
|
||||
td butter
|
||||
tr
|
||||
td 3 cups
|
||||
td mushrooms (fresh, sliced)
|
||||
tr
|
||||
td 2 tbsp
|
||||
td flour
|
||||
tr
|
||||
td ½ cup
|
||||
td chicken broth
|
||||
tr
|
||||
td 1 tbsp
|
||||
td parsley (fresh, chopped)
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Preheat the oven to 400°
|
||||
td 10 min
|
||||
tr
|
||||
td 2
|
||||
td Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
|
||||
td 2 min
|
||||
tr
|
||||
td 3
|
||||
td
|
||||
| Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
|
||||
| a slice over each breast.
|
||||
td 5 min
|
||||
tr
|
||||
td 4
|
||||
td Cook the chicken in the oven until they reach 170°.
|
||||
td 15 min
|
||||
tr
|
||||
td 5
|
||||
td While the chicken is in the oven, melt the butter in a saucepan.
|
||||
td 2 min
|
||||
tr
|
||||
td 6
|
||||
td Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.
|
||||
td 6 min
|
||||
tr
|
||||
td 7
|
||||
td Sprinkle flour over the mushrooms and stir until coated.
|
||||
td 1 min
|
||||
tr
|
||||
td 8
|
||||
td Add the chicken broth and stir to make a medium-thick sauce.
|
||||
td 2 min
|
||||
tr
|
||||
td 9
|
||||
td Add parsley just as the sauce is finally thickening.
|
||||
td 1 min
|
||||
tr
|
||||
td 10
|
||||
td Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.
|
||||
td 2 min
|
||||
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|
After Width: | Height: | Size: 190 KiB |
@@ -0,0 +1,80 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Ratatouille
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 4
|
||||
td italian sausage links (mild)
|
||||
tr
|
||||
td 2
|
||||
td zucchini (same size as links)
|
||||
tr
|
||||
td 2
|
||||
td summer squash (same size as links)
|
||||
tr
|
||||
td 1
|
||||
td red bell pepper
|
||||
tr
|
||||
td 16 oz
|
||||
td tomato purée
|
||||
tr
|
||||
td 8 oz
|
||||
td smoked gouda cheese
|
||||
tr
|
||||
td 8 oz
|
||||
td assiago cheese
|
||||
tr
|
||||
td 2 tsp
|
||||
td fennel seeds
|
||||
tr
|
||||
td 2 tbsp
|
||||
td olive oil
|
||||
tr
|
||||
td 1 tsp
|
||||
td paprika
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).
|
||||
td 10 min
|
||||
tr
|
||||
td 2
|
||||
td Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.
|
||||
td 10 min
|
||||
tr
|
||||
td 3
|
||||
td In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.
|
||||
td 1 min
|
||||
tr
|
||||
td 4
|
||||
td
|
||||
| Lay out the sliced items at a 45°, alternating between the three types until the entire
|
||||
| bottom of the dish has been covered.
|
||||
td 5 min
|
||||
tr
|
||||
td 5
|
||||
td Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.
|
||||
td 2 min
|
||||
tr
|
||||
td 6
|
||||
td Continue to alternate layers until the dish is full, ending with a cheese layer.
|
||||
td 10 min
|
||||
tr
|
||||
td 7
|
||||
td Garnish with a dusting of paprika and thin ribbons of red bell pepper.
|
||||
td 2 min
|
||||
tr
|
||||
td 8
|
||||
td Cover with foil and bake at 400°.
|
||||
td 30 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 204 KiB |
@@ -0,0 +1,62 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Roast Leg of Lamb with Rosemary
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 5 lbs
|
||||
td leg of lamb
|
||||
tr
|
||||
td 2 tbsp
|
||||
td dijon mustard
|
||||
tr
|
||||
td ¼ cup
|
||||
td honey
|
||||
tr
|
||||
td 1 tsp
|
||||
td black pepper
|
||||
tr
|
||||
td 1 tsp
|
||||
td coarse sea salt
|
||||
tr
|
||||
td 3 cloves
|
||||
td garlic
|
||||
tr
|
||||
td 1 tsp
|
||||
td lemon zest
|
||||
tr
|
||||
td 2 tbsp
|
||||
td rosemary (fresh, chopped)
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td
|
||||
| Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
|
||||
| well and apply to the lamb. Leave in refrigerator to marinade.
|
||||
td overnight
|
||||
tr
|
||||
td 2
|
||||
td Preheat over to 450°F
|
||||
td 10 min
|
||||
tr
|
||||
td 3
|
||||
td Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.
|
||||
td 20 min
|
||||
tr
|
||||
td 4
|
||||
td Reduce the heat to 400°F and cook until internal temperature reaches 140°F.
|
||||
td 55-60 min
|
||||
tr
|
||||
td 5
|
||||
td Allow the roast to rest on the counter before carving.
|
||||
td 10 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 100 KiB |
@@ -0,0 +1,74 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Shrimp with Sweet Potatoes and Bacon
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2
|
||||
td sweet potatoes / yams
|
||||
tr
|
||||
td 4 slices
|
||||
td bacon
|
||||
tr
|
||||
td 20
|
||||
td shrimp (medium)
|
||||
tr
|
||||
td 2 tbsp
|
||||
td butter
|
||||
tr
|
||||
td 1 cup
|
||||
td greek yogurt
|
||||
tr
|
||||
td 2 tbsp
|
||||
td honey or maple syrup
|
||||
tr
|
||||
td ¼ tsp
|
||||
td cinnamon
|
||||
tr
|
||||
td
|
||||
td salt & pepper
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.
|
||||
td 10 min
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
|
||||
| cinnamon.
|
||||
td 5 min
|
||||
tr
|
||||
td 3
|
||||
td Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.
|
||||
td 10 min
|
||||
tr
|
||||
td 4
|
||||
td Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.
|
||||
td 3 min
|
||||
tr
|
||||
td 5
|
||||
td
|
||||
| Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
|
||||
| opaque white. <b>DO NOT OVERCOOK!</b>
|
||||
td 3-4 min
|
||||
tr
|
||||
td 6
|
||||
td Dice the bacon into fine bits and serve in a small dish.
|
||||
td 2 min
|
||||
tr
|
||||
td 7
|
||||
td
|
||||
| (optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
|
||||
| single shrimp on top. Sprinkle generously with bacon bits.
|
||||
td 3 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 128 KiB |
@@ -0,0 +1,73 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Sloppy Joe Sandwiches
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 3 lbs
|
||||
td ground beef
|
||||
tr
|
||||
td 2
|
||||
td onions (diced)
|
||||
tr
|
||||
td 3 cup
|
||||
td ketchup
|
||||
tr
|
||||
td 3 tbsp
|
||||
td brown sugar
|
||||
tr
|
||||
td 3 tsp
|
||||
td worcestershice sauce
|
||||
tr
|
||||
td 3 tsp
|
||||
td mustard
|
||||
tr
|
||||
td 3 tsp
|
||||
td white vinegar
|
||||
tr
|
||||
td 3 tsp
|
||||
td chili powder
|
||||
tr
|
||||
td ¾ tsp
|
||||
td garlic powder
|
||||
tr
|
||||
td ¾ tsp
|
||||
td onion powder
|
||||
tr
|
||||
td ¾ tsp
|
||||
td salt
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.
|
||||
td 4 min
|
||||
tr
|
||||
td 2
|
||||
td Add the ground beef and cook, stirring constantly, until brown and finely crumbled.
|
||||
td 10 min
|
||||
tr
|
||||
td 3
|
||||
td Drain and discard as much grease as possible.
|
||||
td 2 min
|
||||
tr
|
||||
td 4
|
||||
td Stir in the remaining ingredients and bring to a boil.
|
||||
td 5 min
|
||||
tr
|
||||
td 4
|
||||
td Cover with a pot lid and simmer.
|
||||
td 45 min
|
||||
tr
|
||||
td 5
|
||||
td (optional) Server on a soft bun, or just in bowls.
|
||||
td 3 min
|
||||
+138
@@ -0,0 +1,138 @@
|
||||
.cookbook {
|
||||
display: flex;
|
||||
flex-wrap: wrap;
|
||||
|
||||
section {
|
||||
padding: 0 0.125in;
|
||||
|
||||
h1 {
|
||||
font-family: sans-serif;
|
||||
font-size: 24pt;
|
||||
font-weight: bold;
|
||||
}
|
||||
|
||||
a {
|
||||
flex: 1 1 auto;
|
||||
min-width: 2in;
|
||||
max-width: 3.5in;
|
||||
|
||||
border-radius: 0.0625in;
|
||||
color: black;
|
||||
font-family: serif;
|
||||
font-size: 18pt;
|
||||
text-decoration: none;
|
||||
|
||||
display: flex;
|
||||
align-items: center;
|
||||
padding: 0.0625in;
|
||||
padding-right: 0.125in;
|
||||
|
||||
transition: all 0.25s;
|
||||
|
||||
&:visited {
|
||||
color: black;
|
||||
}
|
||||
|
||||
&:hover {
|
||||
background: #23B7F2;
|
||||
color: white;
|
||||
}
|
||||
|
||||
img {
|
||||
border: 0.01in solid silver;
|
||||
border-radius: 0.0625in;
|
||||
margin-right: 0.125in;
|
||||
max-height: 0.5in;
|
||||
width: 0.5in;
|
||||
}
|
||||
}
|
||||
}
|
||||
}
|
||||
|
||||
.recipe {
|
||||
margin: 0 auto;
|
||||
max-width: 7in;
|
||||
|
||||
display: flex;
|
||||
flex-direction: column;
|
||||
|
||||
h1 {
|
||||
margin-top: 0;
|
||||
margin-bottom: 0.25in;
|
||||
|
||||
font-family: serif;
|
||||
font-size: 24pt;
|
||||
}
|
||||
|
||||
.ingredients {
|
||||
display: flex;
|
||||
|
||||
.image {
|
||||
img {
|
||||
border-radius: 0.25in;
|
||||
border: 0.01in solid silver;
|
||||
width: 3in;
|
||||
max-height: 3in;
|
||||
}
|
||||
}
|
||||
|
||||
.list {
|
||||
margin-left: 0.25in;
|
||||
|
||||
tr {
|
||||
vertical-align: top;
|
||||
|
||||
td:nth-child(1) {
|
||||
font-family: sans-serif;
|
||||
font-size: 12pt;
|
||||
padding-right: 0.125in;
|
||||
text-align: right;
|
||||
}
|
||||
|
||||
td:nth-child(2) {
|
||||
font-family: sans-serif;
|
||||
font-size: 12pt;
|
||||
}
|
||||
}
|
||||
}
|
||||
}
|
||||
|
||||
.directions {
|
||||
margin-top: 0.25in;
|
||||
|
||||
tr {
|
||||
vertical-align: top;
|
||||
|
||||
td {
|
||||
padding-bottom: 0.1875in;
|
||||
}
|
||||
}
|
||||
|
||||
td:nth-child(1) {
|
||||
padding-right: 0.25in;
|
||||
|
||||
font-family: sans-serif;
|
||||
font-size: 18pt;
|
||||
font-weight: bold;
|
||||
|
||||
&:after {
|
||||
content: ".";
|
||||
}
|
||||
}
|
||||
|
||||
td:nth-child(2) {
|
||||
width: 100%;
|
||||
|
||||
font-family: serif;
|
||||
font-size: 14pt;
|
||||
}
|
||||
|
||||
td:nth-child(3) {
|
||||
padding-left: 0.25in;
|
||||
|
||||
font-family: sans-serif;
|
||||
font-size: 9pt;
|
||||
white-space: nowrap;
|
||||
}
|
||||
}
|
||||
}
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 139 KiB |
@@ -0,0 +1,58 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Sweet Potatoes with Honey and Rosemary
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 tbsp
|
||||
td olive oil
|
||||
tr
|
||||
td ¼ cup
|
||||
td honey
|
||||
tr
|
||||
td 2 tbsp
|
||||
td rosemary (fresh, chopped)
|
||||
tr
|
||||
td 1 tsp
|
||||
td kosher salt
|
||||
tr
|
||||
td 1 tsp
|
||||
td black pepper
|
||||
tr
|
||||
td 3
|
||||
td sweet potatoes (large)
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Preheat the oven to 350°F and line a cooking sheet with foil.
|
||||
td 1 min
|
||||
tr
|
||||
td 2
|
||||
td Wash, peel, and cut the sweet potatoes into bite-sized pieces.
|
||||
td 10 min
|
||||
tr
|
||||
td 3
|
||||
td Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.
|
||||
td 1 min
|
||||
tr
|
||||
td 4
|
||||
td Stir in the sweet potatoes and mix until covered in oil and herbs.
|
||||
td 1 min
|
||||
tr
|
||||
td 5
|
||||
td Transfer the sweet potatoes to the cooking sheet in a single layer.
|
||||
td 3 min
|
||||
tr
|
||||
td 6
|
||||
td Cook sweet potatoes in the oven until tender.
|
||||
td 45 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 93 KiB |
@@ -0,0 +1,49 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Tzatziki
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 1 cup
|
||||
td greek yogurt
|
||||
tr
|
||||
td 1
|
||||
td cucumber (large)
|
||||
tr
|
||||
td 2 cloves
|
||||
td garlic (diced)
|
||||
tr
|
||||
td 1 tsp
|
||||
td lemon zest
|
||||
tr
|
||||
td 1 tbsp
|
||||
td lemon juice
|
||||
tr
|
||||
td 2 tbsp
|
||||
td dill (fresh, chopped)
|
||||
tr
|
||||
td
|
||||
td salt & pepper
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Peel the cucumber, quarter, and remove all the seeds. Dice finely.
|
||||
td 15 min
|
||||
tr
|
||||
td 2
|
||||
td Combine all the ingredients in a mixing bowl.
|
||||
td 2 min
|
||||
tr
|
||||
td 3
|
||||
td Chill before serving.
|
||||
td 30 min
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 112 KiB |
@@ -0,0 +1,71 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="/style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Winter Lentil Soup
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 10 cups
|
||||
td water
|
||||
tr
|
||||
td 5 cups
|
||||
td chicken stock
|
||||
tr
|
||||
td 4 tbsp
|
||||
td butter
|
||||
tr
|
||||
td 3
|
||||
td celery stalks (diced)
|
||||
tr
|
||||
td 3 cups
|
||||
td french lentils
|
||||
tr
|
||||
td 1
|
||||
td onion (yellow)
|
||||
tr
|
||||
td 1 bunch
|
||||
td swiss chard (chopped)
|
||||
tr
|
||||
td 1
|
||||
td butternut squash (cubed)
|
||||
tr
|
||||
td 3 tbsp
|
||||
td curry powder
|
||||
tr
|
||||
td 2 tbsp
|
||||
td honey
|
||||
tr
|
||||
td 2
|
||||
td bay leaves
|
||||
tr
|
||||
td 1 sprig
|
||||
td fresh thyme
|
||||
tr
|
||||
td
|
||||
td salt & pepper
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Pour the water and chicken stock in to a large stock pot on medium heat.
|
||||
td 15 min
|
||||
tr
|
||||
td 2
|
||||
td Add vegetables and lentils to the stock pot and bring to a boil.
|
||||
td 15 min
|
||||
tr
|
||||
td 3
|
||||
td Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.
|
||||
td 3 hours
|
||||
tr
|
||||
td 4
|
||||
td Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.
|
||||
td 2 min
|
||||
Reference in New Issue
Block a user