From 77319aada5f7e4aa76a38058a2d1f4ef3d821d9a Mon Sep 17 00:00:00 2001 From: Andrew Miner Date: Fri, 24 Nov 2017 19:38:37 -0800 Subject: [PATCH] correct back links --- docs/bagels/index.html | 2 +- docs/bbq-pork-ribs/index.html | 2 +- docs/beef-bourguignon/index.html | 2 +- docs/beef-stroganoff/index.html | 2 +- docs/bok-choy-with-garlic/index.html | 2 +- docs/bourbon-glazed-carrots/index.html | 2 +- docs/challah/index.html | 2 +- docs/chili/index.html | 2 +- docs/creamed-spinach/index.html | 2 +- docs/egg-and-onion-pie/index.html | 2 +- docs/fluffy-pancakes/index.html | 2 +- docs/gluten-free-flour/index.html | 2 +- docs/kofta-kebabs/index.html | 2 +- docs/pommes-puree/index.html | 2 +- docs/sauteed-mushrooms/index.html | 2 +- docs/scrambled-eggs/index.html | 2 +- docs/spicy-lamb-soup/index.html | 2 +- docs/stuffed-green-peppers/index.html | 2 +- docs/tzatziki/index.html | 2 +- src/templates/recipe.pug | 2 +- 20 files changed, 20 insertions(+), 20 deletions(-) diff --git a/docs/bagels/index.html b/docs/bagels/index.html index a1e3893..c4c102b 100644 --- a/docs/bagels/index.html +++ b/docs/bagels/index.html @@ -1 +1 @@ -

Bagels

prep 50 min, cook 90 min
× 8
This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.

1

  • 1¼ cup
    water (~ 115°F)
  • 1¼ tbsp
    sugar (granulated)
  • 1¼ tsp
    yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.

2

  • 500 g
    flour (all purpose)
  • ¼ cup
    water (~ 115°F)
  • 1½ tsp
    salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.

3

  • 25 g
    flour (all purpose)
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.

4

  • 1 tsp
    olive oil
Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).

5

    Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.

    6

    • 2
      egg
    • ~
      coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
    Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.

    7

      Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
      « Back
      \ No newline at end of file +

      Bagels

      prep 50 min, cook 90 min
      × 8
      This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.

      1

      • 1¼ cup
        water (~ 115°F)
      • 1¼ tbsp
        sugar (granulated)
      • 1¼ tsp
        yeast (active dry)
      Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.

      2

      • 500 g
        flour (all purpose)
      • ¼ cup
        water (~ 115°F)
      • 1½ tsp
        salt
      Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.

      3

      • 25 g
        flour (all purpose)
      On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.

      4

      • 1 tsp
        olive oil
      Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).

      5

        Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.

        6

        • 2
          egg
        • ~
          coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
        Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.

        7

          Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
          « Back
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          BBQ Pork Ribs

          prep 20 min, cook 2—2½ hours
          × 6
          This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.

          1

          • 4 lbs
            pork ribs
          • ¾ cup
            light brown sugar
          • 1 tbsp
            garlic powder
          • 1 tbsp
            paprika
          • 1 tsp
            hicory smoke salt
          • 1 tsp
            red pepper flakes
          Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.

          2

            Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).

            3

            • 2 cups
              BBQ sauce
            Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
            « Back
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            BBQ Pork Ribs

            prep 20 min, cook 2—2½ hours
            × 6
            This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.

            1

            • 4 lbs
              pork ribs
            • ¾ cup
              light brown sugar
            • 1 tbsp
              garlic powder
            • 1 tbsp
              paprika
            • 1 tsp
              hicory smoke salt
            • 1 tsp
              red pepper flakes
            Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.

            2

              Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).

              3

              • 2 cups
                BBQ sauce
              Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
              « Back
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              Beef Bourguignon

              prep 45 min, cook 3-4 hours
              × 6
              Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!

              1

              • 3 lbs
                stew beef
              • 6 oz
                thick-cut bacon
              • 1 tbsp
                olive oil
              Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.

              2

              • 1 lb
                mushrooms (brown)
              Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside.

              3

              • 2 tbsp
                flour
              • ½ tsp
                salt
              • ½ tsp
                black pepper
              Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)

              4

              • 4 sprigs
                parsley
              • ½ leaf
                bay leaf
              • ¼ tsp
                thyme
              Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.

              5

              • 3 cups
                red wine
              • 2½ cups
                beef stock
              • 1 tbsp
                tomato paste
              • 2 cloves
                garlic (minced)
              • ½ tsp
                thyme
              • 1
                bay leaf
              In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)

              6

              • 24
                onions (small, white)
              • ½ cups
                beef stock
              • 1 tbsp
                butter
              • 1 tbsp
                olive oil
              • ½ tsp
                salt
              • ½ tsp
                pepper
              With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.

              7

              • 1 tbsp
                butter
              • 1 tbsp
                olive oil
              Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.

              8

                Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.

                9

                  Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
                  « Back
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                  Beef Bourguignon

                  prep 45 min, cook 3-4 hours
                  × 6
                  Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!

                  1

                  • 3 lbs
                    stew beef
                  • 6 oz
                    thick-cut bacon
                  • 1 tbsp
                    olive oil
                  Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.

                  2

                  • 1 lb
                    mushrooms (brown)
                  Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside.

                  3

                  • 2 tbsp
                    flour
                  • ½ tsp
                    salt
                  • ½ tsp
                    black pepper
                  Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)

                  4

                  • 4 sprigs
                    parsley
                  • ½ leaf
                    bay leaf
                  • ¼ tsp
                    thyme
                  Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.

                  5

                  • 3 cups
                    red wine
                  • 2½ cups
                    beef stock
                  • 1 tbsp
                    tomato paste
                  • 2 cloves
                    garlic (minced)
                  • ½ tsp
                    thyme
                  • 1
                    bay leaf
                  In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)

                  6

                  • 24
                    onions (small, white)
                  • ½ cups
                    beef stock
                  • 1 tbsp
                    butter
                  • 1 tbsp
                    olive oil
                  • ½ tsp
                    salt
                  • ½ tsp
                    pepper
                  With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.

                  7

                  • 1 tbsp
                    butter
                  • 1 tbsp
                    olive oil
                  Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.

                  8

                    Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.

                    9

                      Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
                      « Back
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                      Beef Stroganoff

                      prep 20 min, cook 60 min
                      × 4
                      The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.

                      1

                      • 2 lb
                        beef (stew meat)
                      • ½ cup
                        red wine
                      • 1 tsp
                        salt
                      • ½ tsp
                        black pepper
                      Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.

                      2

                      • 2 tbsp
                        butter
                      • 1
                        yellow onion
                      • 3 cloves
                        garlic
                      Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.

                      3

                      • 2 tbsp
                        olive oil
                      Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.

                      4

                      • 2 tbsp
                        butter
                      • 1 cup
                        mushrooms (sliced)
                      Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.

                      5

                      • ¼ cup
                        butter
                      • ¼ cup
                        gluten-free flour (or all-purpose)
                      • 1⅓ cups
                        beef broth
                      • 1 tbsp
                        Worcestershire sauce
                      • 1 tsp
                        yellow mustard
                      • 2 tsp
                        red pepper flakes
                      In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.

                      6

                        Combine everything in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.

                        7

                        • ⅓ cup
                          sour cream
                        • 3 oz
                          cream cheese
                        Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
                        SANFRANCOOK, AllRecipes.com, http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff
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                        Beef Stroganoff

                        prep 20 min, cook 60 min
                        × 4
                        The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.

                        1

                        • 2 lb
                          beef (stew meat)
                        • ½ cup
                          red wine
                        • 1 tsp
                          salt
                        • ½ tsp
                          black pepper
                        Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.

                        2

                        • 2 tbsp
                          butter
                        • 1
                          yellow onion
                        • 3 cloves
                          garlic
                        Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.

                        3

                        • 2 tbsp
                          olive oil
                        Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.

                        4

                        • 2 tbsp
                          butter
                        • 1 cup
                          mushrooms (sliced)
                        Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.

                        5

                        • ¼ cup
                          butter
                        • ¼ cup
                          gluten-free flour (or all-purpose)
                        • 1⅓ cups
                          beef broth
                        • 1 tbsp
                          Worcestershire sauce
                        • 1 tsp
                          yellow mustard
                        • 2 tsp
                          red pepper flakes
                        In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.

                        6

                          Combine everything in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.

                          7

                          • ⅓ cup
                            sour cream
                          • 3 oz
                            cream cheese
                          Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
                          SANFRANCOOK, AllRecipes.com, http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff
                          « Back
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                          Bok Choy with Garlic

                          prep 20 min
                          × 3
                          This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.

                          1

                          • 2 tbsp
                            butter
                          • ¼ cup
                            garlic (minced)
                          Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).

                          2

                          • 3 cups
                            chicken broth
                          • 6 heads
                            baby bok choy
                          • ~
                            salt & pepper
                          Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).
                          « Back
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                          Bok Choy with Garlic

                          prep 20 min
                          × 3
                          This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.

                          1

                          • 2 tbsp
                            butter
                          • ¼ cup
                            garlic (minced)
                          Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).

                          2

                          • 3 cups
                            chicken broth
                          • 6 heads
                            baby bok choy
                          • ~
                            salt & pepper
                          Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).
                          « Back
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                          Bourbon Glazed Carrots

                          prep 10 min, cook 20 min
                          × 4
                          These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!

                          1

                          • 2 lbs
                            carrots
                          Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.

                          2

                          • ¼ cup
                            butter
                          • ¼ cup
                            brown sugar
                          • 2 tbsp
                            bourbon
                          When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.
                          Flipper, http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/
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                          Bourbon Glazed Carrots

                          prep 10 min, cook 20 min
                          × 4
                          These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!

                          1

                          • 2 lbs
                            carrots
                          Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.

                          2

                          • ¼ cup
                            butter
                          • ¼ cup
                            brown sugar
                          • 2 tbsp
                            bourbon
                          When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.
                          Flipper, http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/
                          « Back
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                          Challah

                          prep 35 min, cook 3 hours
                          × 16
                          Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.

                          1

                          • 1½ packets
                            active dry yeast
                          • 1 tbsp
                            sugar
                          • 1⅓ cups
                            water (115°F)
                          In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.

                          2

                          • ½ cup
                            olive oil
                          • 5
                            eggs
                          • ½ cup
                            sugar
                          • 1 tbsp
                            salt
                          Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.

                          3

                          • 8 cups
                            all-purpose flour
                          Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.

                          4

                            On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.

                            5

                              Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.

                              6

                              • 1
                                egg
                              • 1 tsp
                                milk (whole)
                              • 1 tbsp
                                caraway seeds
                              Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
                              « Back
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                              Challah

                              prep 35 min, cook 3 hours
                              × 16
                              Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.

                              1

                              • 1½ packets
                                active dry yeast
                              • 1 tbsp
                                sugar
                              • 1⅓ cups
                                water (115°F)
                              In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.

                              2

                              • ½ cup
                                olive oil
                              • 5
                                eggs
                              • ½ cup
                                sugar
                              • 1 tbsp
                                salt
                              Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.

                              3

                              • 8 cups
                                all-purpose flour
                              Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.

                              4

                                On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.

                                5

                                  Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.

                                  6

                                  • 1
                                    egg
                                  • 1 tsp
                                    milk (whole)
                                  • 1 tbsp
                                    caraway seeds
                                  Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
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                                  Chili

                                  prep 30 min, cook 3–4 hours
                                  × 8
                                  This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.

                                  1

                                  • 2 slice
                                    bacon
                                  Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)

                                  2

                                  • 2 lb
                                    ground beef
                                  • 1 lb
                                    italian sausage
                                  Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)

                                  3

                                  • 3 (15 oz) can
                                    chili beans (drained)
                                  • 1 (15 oz) can
                                    kidney beans (drained)
                                  • 2 (28 oz) can
                                    diced tomatoes
                                  • 1 (6 oz) can
                                    tomato paste
                                  • 1
                                    yellow onion (diced)
                                  • 3 stalks
                                    celery (diced)
                                  • 1
                                    green pepper (diced)
                                  • 1
                                    red pepper (diced)
                                  • 4 cups
                                    beef stock
                                  • ¼ cup
                                    chili powder
                                  • 1 tbsp
                                    Worcestershire sauce
                                  • 1 tbsp
                                    garlic (minced)
                                  • 1 tbsp
                                    dried oregano
                                  • 2 tsp
                                    ground cumin
                                  • 2 tsp
                                    Tabasco sauce
                                  • 1½ tsp
                                    cayenne pepper
                                  • 1 tsp
                                    dried basil
                                  • 1 tsp
                                    salt
                                  • 1 tsp
                                    black pepper
                                  • 1 tsp
                                    paprika
                                  • 1 tsp
                                    white sugar
                                  Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.

                                  4

                                  • 8 oz
                                    cheddar cheese
                                  • ~
                                    corn tortilla chips
                                  Adjust seasonings to taste, and serve with shredded cheese and chips.
                                  MIGHTYPURDUE22, http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
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                                  Chili

                                  prep 30 min, cook 3–4 hours
                                  × 8
                                  This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.

                                  1

                                  • 2 slice
                                    bacon
                                  Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)

                                  2

                                  • 2 lb
                                    ground beef
                                  • 1 lb
                                    italian sausage
                                  Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)

                                  3

                                  • 3 (15 oz) can
                                    chili beans (drained)
                                  • 1 (15 oz) can
                                    kidney beans (drained)
                                  • 2 (28 oz) can
                                    diced tomatoes
                                  • 1 (6 oz) can
                                    tomato paste
                                  • 1
                                    yellow onion (diced)
                                  • 3 stalks
                                    celery (diced)
                                  • 1
                                    green pepper (diced)
                                  • 1
                                    red pepper (diced)
                                  • 4 cups
                                    beef stock
                                  • ¼ cup
                                    chili powder
                                  • 1 tbsp
                                    Worcestershire sauce
                                  • 1 tbsp
                                    garlic (minced)
                                  • 1 tbsp
                                    dried oregano
                                  • 2 tsp
                                    ground cumin
                                  • 2 tsp
                                    Tabasco sauce
                                  • 1½ tsp
                                    cayenne pepper
                                  • 1 tsp
                                    dried basil
                                  • 1 tsp
                                    salt
                                  • 1 tsp
                                    black pepper
                                  • 1 tsp
                                    paprika
                                  • 1 tsp
                                    white sugar
                                  Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.

                                  4

                                  • 8 oz
                                    cheddar cheese
                                  • ~
                                    corn tortilla chips
                                  Adjust seasonings to taste, and serve with shredded cheese and chips.
                                  MIGHTYPURDUE22, http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
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                                  Creamed Spinach

                                  prep 5 min, cook 15 min
                                  × 5
                                  Both tasty and simple to make, this recipe is a great way to add a little green to any meal.

                                  1

                                  • 40 oz
                                    frozen spinach
                                  In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.

                                  2

                                  • 1½ cups
                                    whole milk
                                  • 3 tbsp
                                    butter
                                  • 3 tbsp
                                    flour
                                  • 3 cloves
                                    garlic (minced)
                                  Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.

                                  3

                                  • ½ cup
                                    parmesean cheese (grated)
                                  • 1 tsp
                                    nutmeg
                                  • 1 tsp
                                    salt
                                  • 1 tsp
                                    black pepper
                                  Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.
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                                  Creamed Spinach

                                  prep 5 min, cook 15 min
                                  × 5
                                  Both tasty and simple to make, this recipe is a great way to add a little green to any meal.

                                  1

                                  • 40 oz
                                    frozen spinach
                                  In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.

                                  2

                                  • 1½ cups
                                    whole milk
                                  • 3 tbsp
                                    butter
                                  • 3 tbsp
                                    flour
                                  • 3 cloves
                                    garlic (minced)
                                  Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.

                                  3

                                  • ½ cup
                                    parmesean cheese (grated)
                                  • 1 tsp
                                    nutmeg
                                  • 1 tsp
                                    salt
                                  • 1 tsp
                                    black pepper
                                  Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.
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                                  Egg & Onion Pie

                                  prep 20 min, cook 40 min
                                  × 4
                                  Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.

                                  1

                                  • 2 tbsp
                                    butter (unsalted)
                                  • 2
                                    yellow onions
                                  In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)

                                  2

                                  • 2
                                    eggs
                                  • 2
                                    egg yolks
                                  • 1 cup
                                    milk (whole)
                                  • ½ cup
                                    cream
                                  • 1 tbsp
                                    chives
                                  • 1 tbsp
                                    parsley
                                  • ~
                                    salt and pepper
                                  In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

                                  Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
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                                  Egg & Onion Pie

                                  prep 20 min, cook 40 min
                                  × 4
                                  Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.

                                  1

                                  • 2 tbsp
                                    butter (unsalted)
                                  • 2
                                    yellow onions
                                  In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)

                                  2

                                  • 2
                                    eggs
                                  • 2
                                    egg yolks
                                  • 1 cup
                                    milk (whole)
                                  • ½ cup
                                    cream
                                  • 1 tbsp
                                    chives
                                  • 1 tbsp
                                    parsley
                                  • ~
                                    salt and pepper
                                  In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

                                  Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
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                                  Fluffy Pancakes

                                  ¾ cupwhole milk
                                  2 tbspwhite vinegar
                                  1 cupall-purpose flour
                                  2 tbspwhite sugar
                                  1 tspbaking powder
                                  ½ tspbaking soda
                                  ½ tspsalt
                                  1egg
                                  2 tbspbutter (melted)
                                  1Combine milk and vinegar in a medium bowl and set aside to sour.5 min
                                  2Combine dry ingredients in a small bowl.1 min
                                  3Whisk the egg and melted butter into the soured milk.1 min
                                  4Whisk the dry ingredients into the wet ingredients a little at a time, being sure to eliminateany lumps before adding more of the dry mixture.3 min
                                  5Heat a large skillet over medium heat (300°F). Scoop ¼ cup of the batter at a time to form eachpancake. Cook until bubbles form, then flip. Remove each from the heat when lightly browned.5 min
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                                  Fluffy Pancakes

                                  prep 10 min, cook 5 min
                                  × 2
                                  These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.

                                  1

                                  • ¾ cups
                                    milk
                                  • 1 tbsp
                                    white vinegar
                                  Combine the milk and vinegar in a medium bowl and set aside to sour.

                                  2

                                  • 1 cup
                                    all-purpose flour
                                  • 2 tbsp
                                    white sugar
                                  • 1 tsp
                                    baking powder
                                  • ½ tsp
                                    baking soda
                                  • ½ tsp
                                    salt
                                  Combine the dry ingredients in a medium bowl and whisk together throughly.

                                  3

                                  • 2 tbsp
                                    butter
                                  • 1
                                    egg
                                  Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.

                                  4

                                    Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.
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                                    Gluten-Free Flour

                                    prep 5 min
                                    This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.

                                    1

                                    • 24 oz
                                      white rice flour
                                    • 7½ oz
                                      brown rice flour
                                    • 7 oz
                                      potato starch
                                    • 3 oz
                                      tapioca starch
                                    • ¾ oz
                                      nonfat dry milk powder
                                    Mix all the ingredients and store, refrigerated, in an airtight container.
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                                    Gluten-Free Flour

                                    prep 5 min
                                    This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.

                                    1

                                    • 24 oz
                                      white rice flour
                                    • 7½ oz
                                      brown rice flour
                                    • 7 oz
                                      potato starch
                                    • 3 oz
                                      tapioca starch
                                    • ¾ oz
                                      nonfat dry milk powder
                                    Mix all the ingredients and store, refrigerated, in an airtight container.
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                                    Kofta Kebabs

                                    prep 20 min, cook 30 min
                                    × 3
                                    Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.

                                    1

                                    • 1
                                      onion (yellow)
                                    Roughly chop the onion into eights and purée in a blender.

                                    2

                                    • 2 lbs
                                      lamb (ground)
                                    • 4 stems
                                      parsley (minced)
                                    • 3 cloves
                                      garlic (minced)
                                    • 5 leaves
                                      mint (minced)
                                    • 1 tsp
                                      white pepper (ground)
                                    • 1 tsp
                                      cumin (ground)
                                    • 1 tsp
                                      salt
                                    • 1 tsp
                                      red pepper flakes
                                    • ½ tsp
                                      coriander (ground)
                                    • ¼ tsp
                                      cloves (ground)
                                    In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.

                                    3

                                    • 1 tbsp
                                      olive oil
                                    Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.
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                                    Kofta Kebabs

                                    prep 20 min, cook 30 min
                                    × 3
                                    Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.

                                    1

                                    • 1
                                      onion (yellow)
                                    Roughly chop the onion into eights and purée in a blender.

                                    2

                                    • 2 lbs
                                      lamb (ground)
                                    • 4 stems
                                      parsley (minced)
                                    • 3 cloves
                                      garlic (minced)
                                    • 5 leaves
                                      mint (minced)
                                    • 1 tsp
                                      white pepper (ground)
                                    • 1 tsp
                                      cumin (ground)
                                    • 1 tsp
                                      salt
                                    • 1 tsp
                                      red pepper flakes
                                    • ½ tsp
                                      coriander (ground)
                                    • ¼ tsp
                                      cloves (ground)
                                    In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.

                                    3

                                    • 1 tbsp
                                      olive oil
                                    Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.
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                                    Pommes Purée

                                    prep 25 min, cook 20 min
                                    × 6
                                    These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.

                                    1

                                    • 2 lb
                                      yukon potatoes
                                    Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.

                                    2

                                    • 1⅓ cups
                                      whole milk (+ a little extra)
                                    • 20 tbsp
                                      butter
                                    • 2 tsp
                                      salt
                                    In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)

                                    3

                                      Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.

                                      4

                                        Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
                                        Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree
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                                        Pommes Purée

                                        prep 25 min, cook 20 min
                                        × 6
                                        These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.

                                        1

                                        • 2 lb
                                          yukon potatoes
                                        Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.

                                        2

                                        • 1⅓ cups
                                          whole milk (+ a little extra)
                                        • 20 tbsp
                                          butter
                                        • 2 tsp
                                          salt
                                        In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)

                                        3

                                          Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.

                                          4

                                            Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
                                            Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree
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                                            Sauteed Mushrooms

                                            prep 10 min, cook 15 min
                                            × 4
                                            These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.

                                            1

                                            • 3 tbsp
                                              olive oil
                                            • 3 tbsp
                                              butter
                                            • 1 lb
                                              button mushrooms (sliced)
                                            Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).

                                            2

                                            • 1 clove
                                              garlic
                                            • 1 tbsp
                                              tamair (or soy sauce)
                                            • ¼ tsp
                                              garlic salt
                                            • ~
                                              black pepper
                                            Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).
                                            IrishMountainGirl, AllRecipes.com, http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms
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                                            Sauteed Mushrooms

                                            prep 10 min, cook 15 min
                                            × 4
                                            These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.

                                            1

                                            • 3 tbsp
                                              olive oil
                                            • 3 tbsp
                                              butter
                                            • 1 lb
                                              button mushrooms (sliced)
                                            Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).

                                            2

                                            • 1 clove
                                              garlic
                                            • 1 tbsp
                                              tamair (or soy sauce)
                                            • ¼ tsp
                                              garlic salt
                                            • ~
                                              black pepper
                                            Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).
                                            IrishMountainGirl, AllRecipes.com, http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms
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                                            Scrambled Eggs

                                            prep 15 min
                                            × 3
                                            This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...

                                            1

                                            • 9
                                              eggs (large)
                                            • 2 tbsp
                                              half-n-half
                                            Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.

                                            2

                                            • 1 tbsp
                                              butter
                                            Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.

                                            3

                                            • 3 oz
                                              cream cheese
                                            • ~
                                              celery salt
                                            Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.
                                            Larry Miner, David Miner, and Andrew Miner
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                                            Scrambled Eggs

                                            prep 15 min
                                            × 3
                                            This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...

                                            1

                                            • 9
                                              eggs (large)
                                            • 2 tbsp
                                              half-n-half
                                            Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.

                                            2

                                            • 1 tbsp
                                              butter
                                            Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.

                                            3

                                            • 3 oz
                                              cream cheese
                                            • ~
                                              celery salt
                                            Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.
                                            Larry Miner, David Miner, and Andrew Miner
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                                            \ No newline at end of file diff --git a/docs/spicy-lamb-soup/index.html b/docs/spicy-lamb-soup/index.html index 1648b0a..c990663 100644 --- a/docs/spicy-lamb-soup/index.html +++ b/docs/spicy-lamb-soup/index.html @@ -1 +1 @@ -

                                            Spicy Lamb Soup

                                            prep 20 min, cook 90 min
                                            × 4
                                            This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.

                                            1

                                            • 1 lb
                                              lamb (in bite-sized pieces)
                                            • 2 tbsp
                                              olive oil
                                            Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.

                                            2

                                            • 1
                                              onion
                                            • 3 cloves
                                              garlic
                                            Add the onion and garlic and cook until just starting to brown.

                                            3

                                            • 5 cups
                                              water
                                            • 14 oz
                                              tomatoes (diced)
                                            • 2 tbsp
                                              harissa
                                            • 1
                                              bay leaf
                                            • ½ tsp
                                              thyme
                                            • ½ tsp
                                              oregano
                                            • ⅛ tsp
                                              cinnamon
                                            • ¼ tsp
                                              cumin
                                            • ¼ tsp
                                              tumeric
                                            Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)

                                            4

                                            • 14 oz
                                              garbanzo beans (cooked)
                                            • 1
                                              carrot (diced)
                                            • 1
                                              potato (diced)
                                            • 1
                                              zucchini (diced)
                                            • 3½ oz
                                              peas (frozen)
                                            Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)

                                            5

                                            • 4 leaves
                                              mint
                                            Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
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                                            \ No newline at end of file +

                                            Spicy Lamb Soup

                                            prep 20 min, cook 90 min
                                            × 4
                                            This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.

                                            1

                                            • 1 lb
                                              lamb (in bite-sized pieces)
                                            • 2 tbsp
                                              olive oil
                                            Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.

                                            2

                                            • 1
                                              onion
                                            • 3 cloves
                                              garlic
                                            Add the onion and garlic and cook until just starting to brown.

                                            3

                                            • 5 cups
                                              water
                                            • 14 oz
                                              tomatoes (diced)
                                            • 2 tbsp
                                              harissa
                                            • 1
                                              bay leaf
                                            • ½ tsp
                                              thyme
                                            • ½ tsp
                                              oregano
                                            • ⅛ tsp
                                              cinnamon
                                            • ¼ tsp
                                              cumin
                                            • ¼ tsp
                                              tumeric
                                            Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)

                                            4

                                            • 14 oz
                                              garbanzo beans (cooked)
                                            • 1
                                              carrot (diced)
                                            • 1
                                              potato (diced)
                                            • 1
                                              zucchini (diced)
                                            • 3½ oz
                                              peas (frozen)
                                            Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)

                                            5

                                            • 4 leaves
                                              mint
                                            Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
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                                            \ No newline at end of file diff --git a/docs/stuffed-green-peppers/index.html b/docs/stuffed-green-peppers/index.html index 7cbf805..d06c0d7 100644 --- a/docs/stuffed-green-peppers/index.html +++ b/docs/stuffed-green-peppers/index.html @@ -1 +1 @@ -

                                            Stuffed Green Peppers

                                            prep 30 min, cook 30 min
                                            × 6
                                            The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.

                                            1

                                            • 6
                                              green bell peppers
                                            • ~
                                              salt
                                            Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).

                                            2

                                            • 1 lb
                                              lean ground beef
                                            • ⅓ cup
                                              onion (diced)
                                            • 1 can (14oz)
                                              tomatoes (diced)
                                            • ½ cup
                                              rice (uncooked)
                                            • ½ cup
                                              water
                                            • 1 tsp
                                              Worcestershire sauce
                                            In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).

                                            3

                                            • 1 cup
                                              chedder cheese (shredded)
                                            • 2 cans (12 oz)
                                              tomato soup
                                            Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
                                            Suzanne M. Munson, http://allrecipes.com/recipe/17991/stuffed-green-peppers-i
                                            « Back
                                            \ No newline at end of file +

                                            Stuffed Green Peppers

                                            prep 30 min, cook 30 min
                                            × 6
                                            The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.

                                            1

                                            • 6
                                              green bell peppers
                                            • ~
                                              salt
                                            Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).

                                            2

                                            • 1 lb
                                              lean ground beef
                                            • ⅓ cup
                                              onion (diced)
                                            • 1 can (14oz)
                                              tomatoes (diced)
                                            • ½ cup
                                              rice (uncooked)
                                            • ½ cup
                                              water
                                            • 1 tsp
                                              Worcestershire sauce
                                            In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).

                                            3

                                            • 1 cup
                                              chedder cheese (shredded)
                                            • 2 cans (12 oz)
                                              tomato soup
                                            Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
                                            Suzanne M. Munson, http://allrecipes.com/recipe/17991/stuffed-green-peppers-i
                                            « Back
                                            \ No newline at end of file diff --git a/docs/tzatziki/index.html b/docs/tzatziki/index.html index d43a624..4c16211 100644 --- a/docs/tzatziki/index.html +++ b/docs/tzatziki/index.html @@ -1 +1 @@ -

                                            Tzatziki

                                            prep 10 min, cook 20 min
                                            × 3
                                            Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta

                                            1

                                            • 1
                                              cucumber
                                            Peel the cucumber and remove all the seeds. Dice into ¼” cubes.

                                            2

                                            • 1 cup
                                              greek yogurt
                                            • 2 cloves
                                              garlic (minced)
                                            • 2 tbsp
                                              dill (chopped)
                                            • 1 tbsp
                                              lemon juice
                                            • 1 tsp
                                              lemon zest
                                            • 1 tsp
                                              salt
                                            • ½ tsp
                                              black pepper
                                            Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.
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                                            \ No newline at end of file +

                                            Tzatziki

                                            prep 10 min, cook 20 min
                                            × 3
                                            Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta

                                            1

                                            • 1
                                              cucumber
                                            Peel the cucumber and remove all the seeds. Dice into ¼” cubes.

                                            2

                                            • 1 cup
                                              greek yogurt
                                            • 2 cloves
                                              garlic (minced)
                                            • 2 tbsp
                                              dill (chopped)
                                            • 1 tbsp
                                              lemon juice
                                            • 1 tsp
                                              lemon zest
                                            • 1 tsp
                                              salt
                                            • ½ tsp
                                              black pepper
                                            Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.
                                            « Back
                                            \ No newline at end of file diff --git a/src/templates/recipe.pug b/src/templates/recipe.pug index 51de6b2..adeb446 100644 --- a/src/templates/recipe.pug +++ b/src/templates/recipe.pug @@ -54,4 +54,4 @@ html a(href=credit.url) #{credit.url} section.navigation - a(href="/") « Back + a(href="..") « Back