commit 66b2df8b309e1daec81705e46fc80815542ff912 Author: Andrew Miner Date: Sat Dec 10 14:32:06 2016 -0800 Initial commit diff --git a/.gitignore b/.gitignore new file mode 100644 index 0000000..99ab7b7 --- /dev/null +++ b/.gitignore @@ -0,0 +1,2 @@ +.sass-cache +dist diff --git a/build.sh b/build.sh new file mode 100755 index 0000000..2b62c61 --- /dev/null +++ b/build.sh @@ -0,0 +1,118 @@ +#!/bin/bash + +USAGE=$(cat <<- END +USAGE: build.sh + + Commands: + + build rebuild the site + clean remove all build artifacts + help display this help message + server run a local server + watch start a server and rebuild periodically + +END +) + +# Helper Functions ##################################################################################################### + +function start-server { + cd dist + python -m SimpleHTTPServer 8080 >/dev/null 2>&1 & + SERVER_PID="$!" + cd .. + + trap "kill $SERVER_PID; exit" SIGINT +} + +function usage { + printf "$USAGE\n\n" + if [[ "$1" != "" ]]; then + printf "\n$*\n" + fi + exit +} + +# Command Functions #################################################################################################### + +function run-build { + mkdir -p dist + + cd src + find . -type f | while read FILE; do + BASENAME=$(basename "$FILE") + DIRNAME=$(dirname "$FILE") + + EXT=$(echo "$BASENAME" | cut -d. -f2) + BASENAME=$(echo "$BASENAME" | cut -d. -f1) + + # 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/$DIRNAME" + cp "$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" diff --git a/src/beef-bourguignon/final.png b/src/beef-bourguignon/final.png new file mode 100644 index 0000000..00bc670 Binary files /dev/null and b/src/beef-bourguignon/final.png differ diff --git a/src/beef-bourguignon/index.pug b/src/beef-bourguignon/index.pug new file mode 100644 index 0000000..8da9619 --- /dev/null +++ b/src/beef-bourguignon/index.pug @@ -0,0 +1,151 @@ +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 + td pork belly / bacon + tr + td 3 lbs + td lean stew beef (in bite-sized pieces) + tr + td 3 cups + td red wine (young & full-bodied) + tr + td 3 cups + td beef stock + tr + td 3½ tbsp + td olive oil + tr + td 3½ tbsp + td butter + tr + td 20 + td small white onions + tr + td 1 + td yellow onion (chopped) + tr + td 1 tbsp + td tomato paste + tr + td 2 cloves + td garlic (minced) + tr + td ½ tsp + td thyme + tr + td 1 + td bay leaf (crumbled) + tr + td 1 + td herb bouquet
(4 parsley sprigs,
½ bay leaf, ¼ tsp thyme) + tr + td 1 lb + td mushrooms (quartered) + tr + td 2 tbsp + td flour + tr + td + td salt & pepper + + section.directions + table + tr + td 1 + td Preheat oven to 450°F. + td + tr + td 2 + td + | Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6 + | cups of water then drain and dry. + td 10 min + tr + td 3 + td + | 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. + td 2-3 min + tr + td 4 + td + | 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 + td 5 + td + | Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables + | and discard the excess fat. + td 5 min + tr + 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 + tr + 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 \ No newline at end of file diff --git a/src/bok-choy-with-garlic/final.png b/src/bok-choy-with-garlic/final.png new file mode 100644 index 0000000..b1cd10f Binary files /dev/null and b/src/bok-choy-with-garlic/final.png differ diff --git a/src/bok-choy-with-garlic/index.pug b/src/bok-choy-with-garlic/index.pug new file mode 100644 index 0000000..f7870a8 --- /dev/null +++ b/src/bok-choy-with-garlic/index.pug @@ -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 \ No newline at end of file diff --git a/src/bourbon-glazed-carrots/final.png b/src/bourbon-glazed-carrots/final.png new file mode 100644 index 0000000..d225b61 Binary files /dev/null and b/src/bourbon-glazed-carrots/final.png differ diff --git a/src/bourbon-glazed-carrots/index.pug b/src/bourbon-glazed-carrots/index.pug new file mode 100644 index 0000000..7131d15 --- /dev/null +++ b/src/bourbon-glazed-carrots/index.pug @@ -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 diff --git a/src/caldo-verde/final.png b/src/caldo-verde/final.png new file mode 100644 index 0000000..a0f6122 Binary files /dev/null and b/src/caldo-verde/final.png differ diff --git a/src/caldo-verde/index.pug b/src/caldo-verde/index.pug new file mode 100644 index 0000000..7d66dac --- /dev/null +++ b/src/caldo-verde/index.pug @@ -0,0 +1,95 @@ +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 \ No newline at end of file diff --git a/src/chicken-breasts-with-caper-cream-sauce/final.png b/src/chicken-breasts-with-caper-cream-sauce/final.png new file mode 100644 index 0000000..31c8d6d Binary files /dev/null and b/src/chicken-breasts-with-caper-cream-sauce/final.png differ diff --git a/src/chicken-breasts-with-caper-cream-sauce/index.pug b/src/chicken-breasts-with-caper-cream-sauce/index.pug new file mode 100644 index 0000000..2142ddb --- /dev/null +++ b/src/chicken-breasts-with-caper-cream-sauce/index.pug @@ -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 \ No newline at end of file diff --git a/src/chicken-cordon-bleu/final.png b/src/chicken-cordon-bleu/final.png new file mode 100644 index 0000000..8101ecc Binary files /dev/null and b/src/chicken-cordon-bleu/final.png differ diff --git a/src/chicken-cordon-bleu/index.pug b/src/chicken-cordon-bleu/index.pug new file mode 100644 index 0000000..7e042a1 --- /dev/null +++ b/src/chicken-cordon-bleu/index.pug @@ -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 \ No newline at end of file diff --git a/src/chicken-pot-pie/final.png b/src/chicken-pot-pie/final.png new file mode 100644 index 0000000..3738140 Binary files /dev/null and b/src/chicken-pot-pie/final.png differ diff --git a/src/chicken-pot-pie/index.pug b/src/chicken-pot-pie/index.pug new file mode 100644 index 0000000..ce99b65 --- /dev/null +++ b/src/chicken-pot-pie/index.pug @@ -0,0 +1,87 @@ +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 \ No newline at end of file diff --git a/src/chole/final.png b/src/chole/final.png new file mode 100644 index 0000000..3281cb1 Binary files /dev/null and b/src/chole/final.png differ diff --git a/src/chole/index.pug b/src/chole/index.pug new file mode 100644 index 0000000..8bc7bf4 --- /dev/null +++ b/src/chole/index.pug @@ -0,0 +1,85 @@ +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 \ No newline at end of file diff --git a/src/cream-of-spinach-soup/final.png b/src/cream-of-spinach-soup/final.png new file mode 100644 index 0000000..b76de7c Binary files /dev/null and b/src/cream-of-spinach-soup/final.png differ diff --git a/src/cream-of-spinach-soup/index.pug b/src/cream-of-spinach-soup/index.pug new file mode 100644 index 0000000..8133097 --- /dev/null +++ b/src/cream-of-spinach-soup/index.pug @@ -0,0 +1,76 @@ +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 \ No newline at end of file diff --git a/src/creamed-spinach/final.png b/src/creamed-spinach/final.png new file mode 100644 index 0000000..56cfc11 Binary files /dev/null and b/src/creamed-spinach/final.png differ diff --git a/src/creamed-spinach/index.pug b/src/creamed-spinach/index.pug new file mode 100644 index 0000000..31bea5b --- /dev/null +++ b/src/creamed-spinach/index.pug @@ -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 diff --git a/src/curry-butternut-squash-and-apple-soup/final.png b/src/curry-butternut-squash-and-apple-soup/final.png new file mode 100644 index 0000000..0678eb4 Binary files /dev/null and b/src/curry-butternut-squash-and-apple-soup/final.png differ diff --git a/src/curry-butternut-squash-and-apple-soup/index.pug b/src/curry-butternut-squash-and-apple-soup/index.pug new file mode 100644 index 0000000..f0f3f53 --- /dev/null +++ b/src/curry-butternut-squash-and-apple-soup/index.pug @@ -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 diff --git a/src/garlic-broccoli/final.png b/src/garlic-broccoli/final.png new file mode 100644 index 0000000..904a4c6 Binary files /dev/null and b/src/garlic-broccoli/final.png differ diff --git a/src/garlic-broccoli/index.pug b/src/garlic-broccoli/index.pug new file mode 100644 index 0000000..18aca8a --- /dev/null +++ b/src/garlic-broccoli/index.pug @@ -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 diff --git a/src/hummus/final.png b/src/hummus/final.png new file mode 100644 index 0000000..440c85d Binary files /dev/null and b/src/hummus/final.png differ diff --git a/src/hummus/index.pug b/src/hummus/index.pug new file mode 100644 index 0000000..ee166b8 --- /dev/null +++ b/src/hummus/index.pug @@ -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 \ No newline at end of file diff --git a/src/index.pug b/src/index.pug new file mode 100644 index 0000000..d2503a2 --- /dev/null +++ b/src/index.pug @@ -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 \ No newline at end of file diff --git a/src/kielbasa-and-cabbage/final.png b/src/kielbasa-and-cabbage/final.png new file mode 100644 index 0000000..f4e5e1e Binary files /dev/null and b/src/kielbasa-and-cabbage/final.png differ diff --git a/src/kielbasa-and-cabbage/index.pug b/src/kielbasa-and-cabbage/index.pug new file mode 100644 index 0000000..893b681 --- /dev/null +++ b/src/kielbasa-and-cabbage/index.pug @@ -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 \ No newline at end of file diff --git a/src/kofta-kebabs/final.png b/src/kofta-kebabs/final.png new file mode 100644 index 0000000..1f7b4f8 Binary files /dev/null and b/src/kofta-kebabs/final.png differ diff --git a/src/kofta-kebabs/index.pug b/src/kofta-kebabs/index.pug new file mode 100644 index 0000000..6755892 --- /dev/null +++ b/src/kofta-kebabs/index.pug @@ -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 diff --git a/src/lemon-chicken-with-mushroom-sauce/final.png b/src/lemon-chicken-with-mushroom-sauce/final.png new file mode 100644 index 0000000..cba4f84 Binary files /dev/null and b/src/lemon-chicken-with-mushroom-sauce/final.png differ diff --git a/src/lemon-chicken-with-mushroom-sauce/index.pug b/src/lemon-chicken-with-mushroom-sauce/index.pug new file mode 100644 index 0000000..6291b5f --- /dev/null +++ b/src/lemon-chicken-with-mushroom-sauce/index.pug @@ -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 diff --git a/src/ratatouille/final.png b/src/ratatouille/final.png new file mode 100644 index 0000000..a633dfd Binary files /dev/null and b/src/ratatouille/final.png differ diff --git a/src/ratatouille/index.pug b/src/ratatouille/index.pug new file mode 100644 index 0000000..73b04d6 --- /dev/null +++ b/src/ratatouille/index.pug @@ -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 diff --git a/src/roast-leg-of-lamb-with-rosemary/final.png b/src/roast-leg-of-lamb-with-rosemary/final.png new file mode 100644 index 0000000..d9a3acd Binary files /dev/null and b/src/roast-leg-of-lamb-with-rosemary/final.png differ diff --git a/src/roast-leg-of-lamb-with-rosemary/index.pug b/src/roast-leg-of-lamb-with-rosemary/index.pug new file mode 100644 index 0000000..33828f7 --- /dev/null +++ b/src/roast-leg-of-lamb-with-rosemary/index.pug @@ -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 \ No newline at end of file diff --git a/src/shrimp-with-sweet-potatoes-and-bacon/final.png b/src/shrimp-with-sweet-potatoes-and-bacon/final.png new file mode 100644 index 0000000..88f109a Binary files /dev/null and b/src/shrimp-with-sweet-potatoes-and-bacon/final.png differ diff --git a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug new file mode 100644 index 0000000..94046d9 --- /dev/null +++ b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug @@ -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. DO NOT OVERCOOK! + 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 diff --git a/src/sloppy-joe-sandwiches/final.png b/src/sloppy-joe-sandwiches/final.png new file mode 100644 index 0000000..a99aa79 Binary files /dev/null and b/src/sloppy-joe-sandwiches/final.png differ diff --git a/src/sloppy-joe-sandwiches/index.pug b/src/sloppy-joe-sandwiches/index.pug new file mode 100644 index 0000000..eac9f70 --- /dev/null +++ b/src/sloppy-joe-sandwiches/index.pug @@ -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 diff --git a/src/style.scss b/src/style.scss new file mode 100644 index 0000000..f23f9a3 --- /dev/null +++ b/src/style.scss @@ -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; + } + } +} diff --git a/src/sweet-potatoes-with-honey-and-rosemary/final.png b/src/sweet-potatoes-with-honey-and-rosemary/final.png new file mode 100644 index 0000000..e156750 Binary files /dev/null and b/src/sweet-potatoes-with-honey-and-rosemary/final.png differ diff --git a/src/sweet-potatoes-with-honey-and-rosemary/index.pug b/src/sweet-potatoes-with-honey-and-rosemary/index.pug new file mode 100644 index 0000000..251d37d --- /dev/null +++ b/src/sweet-potatoes-with-honey-and-rosemary/index.pug @@ -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 \ No newline at end of file diff --git a/src/tzatziki/final.png b/src/tzatziki/final.png new file mode 100644 index 0000000..ea6ba84 Binary files /dev/null and b/src/tzatziki/final.png differ diff --git a/src/tzatziki/index.pug b/src/tzatziki/index.pug new file mode 100644 index 0000000..567666e --- /dev/null +++ b/src/tzatziki/index.pug @@ -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 diff --git a/src/winter-lentil-soup/final.png b/src/winter-lentil-soup/final.png new file mode 100644 index 0000000..5c08673 Binary files /dev/null and b/src/winter-lentil-soup/final.png differ diff --git a/src/winter-lentil-soup/index.pug b/src/winter-lentil-soup/index.pug new file mode 100644 index 0000000..1facbe2 --- /dev/null +++ b/src/winter-lentil-soup/index.pug @@ -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