From cd4cfeb277e8861df07d99ec54d6bf3419a36c83 Mon Sep 17 00:00:00 2001 From: James Brechtel Date: Wed, 20 May 2026 09:09:30 -0400 Subject: [PATCH] More recipes --- Apple Cider Vinegar Dressing.cook | 2 +- Black Bean and Corn Salad.cook | 21 +++++++ Black Pepper Tofu (Ottolenghi).cook | 28 ++++++++++ Black Pepper Tofu with Bok Choy.cook | 40 +++++++++++++ Blackened Shrimp and Gouda Grits.cook | 44 +++++++++++++++ Butter Tofu.cook | 16 ++++++ Butternut Turkey Chili.cook | 34 +++++++++++ ...mp and Sausage Vegetable Foil Packets.cook | 14 +++++ Caramel Cake.cook | 19 +++++++ Caramel Icing.cook | 27 +++++++++ Chana Salad.cook | 20 +++++++ Chicken and Pumpkin Gnocchi with Ricotta.cook | 38 +++++++++++++ Chickpea Butter Curry.cook | 37 ++++++++++++ Chinese Orange Shrimp.cook | 37 ++++++++++++ Cilantro Pesto Shrimp Over Orzo.cook | 40 +++++++++++++ ... With Cashews and Blistered Snap Peas.cook | 18 ++++++ Easy Vegetarian Chili.cook | 14 +++++ ...ucine with spiced cherry tomato sauce.cook | 30 ++++++++++ Gaja's Bulgogi Lettuce Wraps.cook | 37 ++++++++++++ Gochugaru Honey Salmon.cook | 38 +++++++++++++ Indian Spiced Chicken.cook | 40 +++++++++++++ Kale and Chestnut Stew.cook | 33 +++++++++++ Kkanpoong Tofu.cook | 25 +++++++++ Korean Shrimp Tacos.cook | 47 ++++++++++++++++ ...rimp with Sichuan Roasted Green Beans.cook | 41 ++++++++++++++ Lactation cookies.cook | 18 ++++++ Lentil Soup with Lemon and Turmeric.cook | 16 ++++++ Passion Fruit Curd Recipe.cook | 56 +++++++++++++++++++ Pecan-Brown Butter Trout.cook | 45 +++++++++++++++ Ribollita.cook | 17 ++++++ Sauteed Asparagus with Lemon.cook | 10 ++++ Slow Cooker Chicken Shawarma.cook | 28 ++++++++++ Spaghetti Carbonara.cook | 39 +++++++++++++ Strawberry and Wild Rice Tartlets.cook | 20 +++++++ Tiramisu.cook | 48 ++++++++++++++++ West African Peanut Chicken.cook | 38 +++++++++++++ 36 files changed, 1074 insertions(+), 1 deletion(-) create mode 100644 Black Bean and Corn Salad.cook create mode 100644 Black Pepper Tofu (Ottolenghi).cook create mode 100644 Black Pepper Tofu with Bok Choy.cook create mode 100644 Blackened Shrimp and Gouda Grits.cook create mode 100644 Butter Tofu.cook create mode 100644 Butternut Turkey Chili.cook create mode 100644 Cajun Shrimp and Sausage Vegetable Foil Packets.cook create mode 100644 Caramel Cake.cook create mode 100644 Caramel Icing.cook create mode 100644 Chana Salad.cook create mode 100644 Chicken and Pumpkin Gnocchi with Ricotta.cook create mode 100644 Chickpea Butter Curry.cook create mode 100644 Chinese Orange Shrimp.cook create mode 100644 Cilantro Pesto Shrimp Over Orzo.cook create mode 100644 Crispy Tofu With Cashews and Blistered Snap Peas.cook create mode 100644 Easy Vegetarian Chili.cook create mode 100644 Fettucine with spiced cherry tomato sauce.cook create mode 100644 Gaja's Bulgogi Lettuce Wraps.cook create mode 100644 Gochugaru Honey Salmon.cook create mode 100644 Indian Spiced Chicken.cook create mode 100644 Kale and Chestnut Stew.cook create mode 100644 Kkanpoong Tofu.cook create mode 100644 Korean Shrimp Tacos.cook create mode 100644 Kung Pao Shrimp with Sichuan Roasted Green Beans.cook create mode 100644 Lactation cookies.cook create mode 100644 Lentil Soup with Lemon and Turmeric.cook create mode 100644 Passion Fruit Curd Recipe.cook create mode 100644 Pecan-Brown Butter Trout.cook create mode 100644 Ribollita.cook create mode 100644 Sauteed Asparagus with Lemon.cook create mode 100644 Slow Cooker Chicken Shawarma.cook create mode 100644 Spaghetti Carbonara.cook create mode 100644 Strawberry and Wild Rice Tartlets.cook create mode 100644 Tiramisu.cook create mode 100644 West African Peanut Chicken.cook diff --git a/Apple Cider Vinegar Dressing.cook b/Apple Cider Vinegar Dressing.cook index 8a19f0f..54f9911 100644 --- a/Apple Cider Vinegar Dressing.cook +++ b/Apple Cider Vinegar Dressing.cook @@ -1,5 +1,5 @@ --- -title: Apple Cider Vinegar Dressing! +title: Apple Cider Vinegar Dressing description: This homemade apple cider vinaigrette is SO much better than any store bought dressing! Made with 7 simple ingredients, it's tangy, healthy, and easy to make. servings: 6 source: https://www.loveandlemons.com/apple-cider-vinegar-dressing/ diff --git a/Black Bean and Corn Salad.cook b/Black Bean and Corn Salad.cook new file mode 100644 index 0000000..613119f --- /dev/null +++ b/Black Bean and Corn Salad.cook @@ -0,0 +1,21 @@ +--- +title: Black Bean and Corn Salad +servings: 4 +prep_time: 15 minutes +category: salad +source: https://www.loveandlemons.com/black-bean-and-corn-salad/ +description: "This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you're making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown." +tags: + - black beans + - corn + - salad + - avocado + - summer + - healthy +--- + +In a large #mixing bowl{}, whisk together the @lime juice{1/4%cup}, @avocado oil{3%tablespoons}, @garlic{1%clove}, grated, @cumin{1/2%teaspoon}, @sea salt{3/4%teaspoon}, and @black pepper{}. + +Add the @black beans{1 1/2%cups}, cooked, drained and rinsed, @corn{1 1/2%cups}, kernels from 2 ears fresh corn (raw), @red bell pepper{1}, stemmed, seeded, and diced, @cilantro{1/2%cup}, chopped with stems, plus more leaves for garnish, @jalapeño{1/2%to%1}, seeded and diced, or 1 serrano, sliced, and @red onion{1/3%cup}, diced, and toss to coat. + +Fold in the @Cotija cheese{3%tablespoons} and @avocado{1}, ripe but firm, pitted and diced, and season to taste. Sprinkle with cilantro leaves and @pepitas{2%tablespoons}, toasted, if desired. \ No newline at end of file diff --git a/Black Pepper Tofu (Ottolenghi).cook b/Black Pepper Tofu (Ottolenghi).cook new file mode 100644 index 0000000..b26d435 --- /dev/null +++ b/Black Pepper Tofu (Ottolenghi).cook @@ -0,0 +1,28 @@ +>> Servings: 4 +Pour enough @vegetable oil{} into a large #frying pan or wok{} to come 1/4 inch and turn on heat. + +Toss @tofu{1.75 lbs} in @cornstarch{} and shake off the excess. + +Add @tofu{} to hot oil in batches. + +Turn them over as you go, getting them golden brown on all sides. + +Transfer to #paper towels{} as they're done. + +Remove the oil and any sediment from the pan. + +Add @butter{11 tbsp} to pan and melt it. + +Add the @shallots{12 small}, @chiles{8 fresh red, thinly sliced}, @garlic{12 cloves, crushed} and @ginger{3 tbsp, chopped fresh}. + +Saute on low to medium heat for ~{15 minutes} , stirring occasionally, until ingredients have turned shiny and are totally soft. + +Add the @light soy sauce{3 tbsp}, @sweet soy sauce{3 tbsp}, @dark soy sauce{4 tsp} and @sugar{2 tbsp} and stir. + +Add the @black peppercorns{5 tbsp, coarsely crushed}. + +Add the @tofu{} to warm it up in the sauce for about ~{1 minute}. + +Stir in the @green onions{16 small and thin, cut into 1 1/4" segments}. + +Serve hot with steamed rice. \ No newline at end of file diff --git a/Black Pepper Tofu with Bok Choy.cook b/Black Pepper Tofu with Bok Choy.cook new file mode 100644 index 0000000..8085877 --- /dev/null +++ b/Black Pepper Tofu with Bok Choy.cook @@ -0,0 +1,40 @@ +>> Servings: 2 +>> Prep time: 30 minutes +>> Total time: 30 minutes +Cut @tofu{1 lb, firm} into 1-inch cubes, place on #paper towels{} and pat dry, then set aside on fresh paper towels to continue to drain. + +In a #pot{}, heat @sesame oil{1 tablespoon} over medium until nutty in aroma, about ~{1 minute}. + +Add @brown rice{3/4 cup} & @garlic{1/2 tablespoon} of the garlic, stirring to toast for about ~{1 minute}. + +Add 2 cups water and a pinch of @salt{}, bring to a boil, then reduce heat to medium-low and cook uncovered for ~{25-30 minutes}, until water is absorbed. + +Remove bottom root from @bok choy{8 oz} and roughly chop. + +Trim @snap peas{3 oz} and slice in half diagonally. + +Thinly slice @chilies{2 Thai}—HOT! remove seeds for less heat. + +Slice @scallions{3}. + +Whisk together @tamari{1/3 cup}, @sugar{2 tablespoons}, @ginger{2 tablespoons}, @black pepper{2 teaspoons} with @cornstarch{1 tablespoon}, reserving the rest for tofu. + +Pat @tofu{} dry once more, season with @salt{} and @pepper{}, then place in a large #bowl{} and toss with remaining @cornstarch{}. + +Heat @oil{2 tablespoons} in a #wok or large sauté pan{} over medium-high. + +Add @tofu{} and cook ~{7-9 minutes}, turning to brown all sides. + +Transfer @tofu{} to a plate and wipe pan clean. + +Heat another @oil{1 tablespoon} in the same pan over medium-high. + +Add @bok choy{}, @snap peas{}, remaining @garlic{}, @chilies{} & most of the @scallions{}, then cook, stirring, until veggies are tender-crisp, about ~{4 minutes}. + +Add @sauce & @water{1/4 cup} and toss for ~{1 minute}. + +Add @tofu{}, stirring to coat. + +Fluff @rice{} with a #fork{} then add @sesame seeds{1 tablespoon, black} and season to taste. + +Serve @tofu{}, @bok choy{}, @snap peas{} & sauce over sesame rice, then garnish with remaining @scallions{}. diff --git a/Blackened Shrimp and Gouda Grits.cook b/Blackened Shrimp and Gouda Grits.cook new file mode 100644 index 0000000..7b94d84 --- /dev/null +++ b/Blackened Shrimp and Gouda Grits.cook @@ -0,0 +1,44 @@ +--- +title: Blackened Shrimp & Gouda Grits +servings: 2 +category: main course +cuisine: Southern +tags: caesar salad,garnish-and-gather,seafood,shrimp and grits,southern +source: Unknown +description: Southern-style shrimp and grits with smoked gouda, served with a charred scallion kale caesar salad +prep_time: 25 minutes +--- + +In a #pot{}, bring 3 cups @water{} & @salt{1/2 teaspoon} to a boil. + +Remove any large stems from @kale{3 cups} and roughly chop. + +Slice @radish{1/4 cup}. + +Trim roots from @scallions{2} and cut into 2-3" pieces. + +Shred @smoked gouda cheese{2 oz}. + +Whisk @grits{3/4 cup} into boiling @water{}, return to a boil, then reduce heat to medium-low and cook, stirring occasionally, ~{20-30 minutes}. + +In a #sauté pan{}, heat @olive oil{1 teaspoon} over medium. + +Add @scallions{} and cook until softened and deeply charred in places, about ~{3-5 minutes}, then remove from pan, reserving pan. + +Finely chop @scallions{} until like a paste. + +In a small #bowl{}, combine @buttermilk{1/4 cup}, @mayo{2 tablespoons}, @Dijon{1 tablespoon}, @garlic{1/4 teaspoon}, @anchovy paste{1/4 teaspoon} & @scallions{}, then season to taste with @salt{} & @pepper{}. + +In a large #bowl{}, massage @kale{} with @salt{1/4 teaspoon} to soften, then add dressing & @radishes{}, tossing to coat. + +In the same pan used for @scallions{}, heat @olive oil{1 tablespoon} over medium. + +Pat @shrimp{10 oz} dry. + +In a #bowl{}, combine @shrimp{} with @paprika{3/4 teaspoon}, @onion powder{1/4 teaspoon}, @garlic powder{1/4 teaspoon}, @dried thyme{1/4 teaspoon}, @cayenne{1/8 teaspoon} & @salt{1/8 teaspoon} each & @pepper{}. + +Add @shrimp{} to hot pan and cook ~{2-3 minutes} per side, until cooked through. + +Add @smoked gouda{} to @grits{}, stirring to melt, then season with @salt{} & @pepper{} to taste. + +Scoop @grits{} onto plates, top with blackened @shrimp{} and serve @kale{} caesar salad on side. Garnish salad with @shaved parmesan{2 tablespoons}. diff --git a/Butter Tofu.cook b/Butter Tofu.cook new file mode 100644 index 0000000..a813bef --- /dev/null +++ b/Butter Tofu.cook @@ -0,0 +1,16 @@ +--- +title: Tofu Makhani (Indian Butter Tofu) +servings: 6 +category: uncategorized +source: https://cooking.nytimes.com/recipes/1020094-tofu-makhani-indian-butter-tofu +description: This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for butter or ghee (sorry, vegans) — it's signature ingredient. +image: https://kitchen.roo.lol/data/images/99596aa7-0678-40ce-8020-f2ae9308be6a.webp +--- + +In a large #bowl{}, whisk @fresh lemon juice{2 tablespoons}, @ground cumin{1 tablespoon} and 1 heaping tablespoon @ground turmeric{} with 1 tablespoon @water{} to make a thin paste. Drain and pat @tofu{2 (14-ounce) packages, firm} dry then cut it into 1-inch cubes. Add @tofu{} to the @turmeric{} marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day. + +In a large #pot{} over medium heat, melt @ghee or unsalted butter{8 tablespoons, 1 stick}. Add @onions{2 yellow, peeled and diced} and @chile powder{1 teaspoon, such as cayenne}, and cook, stirring frequently, until @onions{} are translucent, about ~{5 minutes}. Lower heat, add @ginger{3 tablespoons, peeled and minced} and @garlic{4 cloves, minced} and cook, stirring occasionally, until @onions{} are starting to brown, about ~{5 minutes}. + +Add @whole peeled tomatoes{1 (28-ounce) can} and their juices, gently crushing @tomatoes{} with your hands as you go. Add @cinnamon stick{1}, @paprika{1 teaspoon} and @sea salt{1 1/2 teaspoons} along with the remaining 1 teaspoon @turmeric{}. Cook until @tomatoes{} and @onions{} break down and @sauce{} is the consistency of a thick ragù, about ~{10 minutes}. Blend with an #immersion blender{}, or transfer to a #blender{} and purée until smooth. Return to #pot{}. + +Gently stir in @heavy cream or full-fat coconut milk{1 1/2 cups} and @tofu{} and its marinade. Simmer over low heat, uncovered, until @tofu{} has taken on the color of the @sauce{} and is flavored all the way through, about ~{5 minutes}. Stir occasionally but gently, so that @tofu{} doesn't fall apart. Transfer @tofu{} and @sauce{} to a deep #platter{} or large shallow serving #bowl{} and sprinkle with @scallions{3, thinly sliced on bias} and @cilantro leaves and tender stems{1/4 cup}. Serve with warm @naan{}, @basmati rice{}, @yogurt{} and @quartered cucumbers{}. \ No newline at end of file diff --git a/Butternut Turkey Chili.cook b/Butternut Turkey Chili.cook new file mode 100644 index 0000000..49528c8 --- /dev/null +++ b/Butternut Turkey Chili.cook @@ -0,0 +1,34 @@ +--- +title: Butternut and Turkey Chili +servings: 1 +prep_time: 20 minutes +time: 1 hour +category: mains +description: "A hearty chili made with ground turkey, butternut squash, and sweet peppers, topped with spiced pepitas and queso fresco." +tags: + - butternut squash + - chili + - turkey +--- + +Heat ~{1%Tbsp} @olive oil{} in a #pot over medium heat. + +Add @pepitas{1/4%cups}, pepita spice (¼%tsp smoked paprika, ⅛%tsp cayenne, ⅛%tsp cinnamon) and a pinch of @salt{}. Toast, stirring frequently, until fragrant and lightly browned, about ~{3-5%minutes}, then remove and set aside. + +Chop @sweet pepper{3/4%cup} and @cilantro{}; drain and rinse @beans{}; cut @lime{} into wedges. + +In the same #pot, heat ~{2%Tbsp} @olive oil over medium-high. + +Add @ground turkey{8%oz} and ~{1/4%tsp} each @salt{} & @pepper{}, cook ~{5-8%minutes} until browned, breaking up; remove and set aside. + +Add @butternut squash{1.5%cups} and @onion{2%tbsp}(chopped) to the pot and cook until beginning to soften, ~{5-7%minutes}. + +Add Chili Spice (1%Tbsp chili powder, 2%tsp cumin, 1%tsp smoked paprika, 1/2%tsp dried oregano) and cook ~{1%minute} until fragrant. + +Stir in @tomatoes{}, @broth{}, @water{1/2%cup}, cooked turkey, @beans{} and ~{1/2%tsp} @salt{}. Bring to a boil, reduce heat to low and simmer until butternut is tender, about ~{20%minutes}. + +Crumble @queso fresco{}. + +Adjust seasoning to taste. + +Serve chili in bowls topped with spiced @pepitas{}, sour cream (optional), queso fresco, cilantro & lime wedges. diff --git a/Cajun Shrimp and Sausage Vegetable Foil Packets.cook b/Cajun Shrimp and Sausage Vegetable Foil Packets.cook new file mode 100644 index 0000000..51cc5b8 --- /dev/null +++ b/Cajun Shrimp and Sausage Vegetable Foil Packets.cook @@ -0,0 +1,14 @@ +--- +title: Cajun Shrimp and Sausage Vegetable Foil Packets +servings: 4 +category: uncategorized +source: https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-foil-packets/ +description: Cajun Shrimp and Sausage Foil Packets are loaded with shrimp, sausage, summer vegetables and tossed in cajun spices. These are quick and easy and packed with big flavor! +image: https://kitchen.roo.lol/data/images/9f6c7d9f-c6d7-4ea3-bad7-dcffe1187cba.webp +--- + +In a large #bowl{} add @shrimp{1 pound, large, peeled and deveined}, @sausage{14 ounce, pork or chicken, sliced}, @zucchini{2 medium sized, sliced}, @yellow squash{2 medium sized, sliced}, @asparagus{½ bunch, sliced into thirds}, @red bell pepper{2, chopped into chunks} and @salt{} and @pepper{}. Add @olive oil{3 Tablespoons} and @cajun seasoning{3 Tablespoons} and toss until coated. + +Place four 18x12-inch pieces of heavy #aluminum foil{} on counter. Place @shrimp{} and @sausage{} mixture in the center of the #foil{}. Double fold top and ends of each piece of #foil{}, leaving space for steam to gather. + +Place packets on the #grill{} and cover. Grill or bake at 400 degrees for ~{15-20 minutes} or until @shrimp{} and @vegetables{} are cooked through. Carefully open packets and serve. \ No newline at end of file diff --git a/Caramel Cake.cook b/Caramel Cake.cook new file mode 100644 index 0000000..d307974 --- /dev/null +++ b/Caramel Cake.cook @@ -0,0 +1,19 @@ +>> Servings: 10 + +Combine @sour cream{8 ounces} and @milk{1/4 cup}. + +Cream @butter{1 cup, softened}; gradually add @sugar{2 cups}, beating well at medium speed of an #electric mixer{}. + +Add @eggs{4}, one at a time, beating well after each addition. + +Combine @all purpose flour{2 3/4 cups} and @baking powder{2 teaspoons}, @salt{1/2 teaspoon}. + +Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. NOTE: Mix after each addition. Add @vanilla extract{1 teaspoon} and @rum extract{1 teaspoon, optional}. + +Pour batter into 2 greased and floured #9-inch round cakepans{}. + +Bake at 350° for ~{30-35 minutes} or until a wooden pick inserted in center comes out clean. + +Cool in #pans{} for ~{10 minutes}; remove, and cool completely on #wire racks{}. + +Spread Caramel Frosting between layers and on top and sides. diff --git a/Caramel Icing.cook b/Caramel Icing.cook new file mode 100644 index 0000000..316763d --- /dev/null +++ b/Caramel Icing.cook @@ -0,0 +1,27 @@ +>> Servings: 10 + +Sprinkle @sugar{1/2 cup} in a shallow heavy #3½-quart Dutch oven{}. + +Cook over medium heat, stirring constantly, until @sugar{} melts (sugar will clump) and syrup is light golden brown. Note: This will take about ~{10 minutes}. + +Remove from heat. + +Combine remaining @sugar{2½ cups} and @all purpose flour{1 tablespoon} in a large #saucepan{}, stirring well. + +Add @milk{1 cup} and bring to a boil - Stirring constantly. Note: This will take about ~{10 minutes}. + +Gradually pour about one-fourth of hot mixture into caramelized sugar - stirring constantly. + +Add remaining hot mixture (mixture will lump, but continue stirring until smooth). + +Return mixture to heat. + +Cover and cook over low heat ~{2 minutes}. + +Uncover and cook, without stirring, over medium heat until a #candy thermometer{} reaches 238°. Note: This will take about ~{10 minutes}. + +Add @butter{3/4 cup}, stirring to blend. + +Remove from heat, and cool, without stirring, until temperature drops to 110°. Note: This will take about ~{1 hour}. + +Add @vanilla extract{1 teaspoon}, and beat with a #wooden spoon{} or at medium speed of an #electric mixer{}, until of spreading consistency (about ~{20 minutes}). diff --git a/Chana Salad.cook b/Chana Salad.cook new file mode 100644 index 0000000..34c8b71 --- /dev/null +++ b/Chana Salad.cook @@ -0,0 +1,20 @@ +--- +title: Chana Salad +servings: 6 +category: side +source: OCR +description: I think my mom lied to me about this chana salaad. She said it was junk food so I would eat it, but now that I'm older I know better. After all, it's chickpeas and vegetables! But I'm glad my mom said whatever it took at time to get me to eat it, because I love this salad. It is perfect for summer and is easy to make. Serve it as a side salad or as a main dish for a vegan meal. Adjust cayenne as desired for your heat preference. SERVES 6 +image: https://kitchen.roo.lol/data/images/bd956abd-bbc8-4b7c-87e1-8c7ca70f804d.webp +--- + +In inner cooking pot of #InstantPot, combine @chickpeas{1 can, 15-16 ounces}, @bay leaves{}, and @water{}. + +Lock lid into place. Select Bean/Chili setting and adjust pressure to High and time to ~{20 minutes}. + +After cooking, allow pressure to release naturally for ~{10 minutes}, then quick-release any remaining pressure. Unlock and remove lid. + +While chickpeas are cooling, in a large #bowl{}, combine @red onion{1 cup, minced}, @tomato{1/2 cup, diced}, and @cilantro{1/2 cup, chopped}. + +Drain chickpeas and add them to the vegetables. Add @salt{1 teaspoon}, @cayenne pepper{1/2 teaspoon}, and @lemon juice{1/4 cup}. Mix well and taste, adjusting seasoning as needed. You want a good mix of tangy, salty, and spicy. + +Tip: To vary flavor, add any of the following: 1/2 teaspoon of chaat masala, 1/2 teaspoon of amchoor (dried mango powder), or 1/4 teaspoon of kala namaak (volcanic black salt with a slightly sulfuric smell). diff --git a/Chicken and Pumpkin Gnocchi with Ricotta.cook b/Chicken and Pumpkin Gnocchi with Ricotta.cook new file mode 100644 index 0000000..de39af8 --- /dev/null +++ b/Chicken and Pumpkin Gnocchi with Ricotta.cook @@ -0,0 +1,38 @@ +--- +title: Chicken & Pumpkin Gnocchi with Ricotta +servings: 2 +category: main course +tags: garnish-and-gather,gnocchi,italian,pumpkin +source: garnish-and-gather +description: +prep_time: 35 minutesnutes +totalTime: PT35M +--- + +Remove any large stems from @spinach{2 1/2 cups} and roughly chop. + +Chop @sage{1 tablespoon}. + +In a large #bowl{}, stir together @pumpkin purée{1/2 cup}, @ricotta{1/3 cup}, @nutmeg{1/8 teaspoon}, @allspice{1/8 teaspoon}, @egg{1}, 2 tablespoons of the @parmesan{3 tablespoons} until combined, then add @flour{3/4 cup} for Gnocchi, @salt{1/2 teaspoon} & @pepper{1/4 teaspoon} and mix just until flour is incorporated and a soft dough forms. + +Sprinkle a clean work surface with @flour{1/4 cup} for Surface, divide dough into 4 equal portions then roll each portion into a 1-inch thick rope. + +Cut ropes into 1-inch pieces, then place in fridge until water is boiling. + +Bring a large #pot{} of salted water to a boil. + +In a large #sauté pan{}, toast @pecans{3 tablespoons} for ~{2-4 minutes} over medium, then remove from pan and set aside. + +In the same pan, add @oil{1 tablespoon} over medium. + +Add @onions{3 tablespoons} and cook until softened, about ~{4 minutes}. + +Add @spinach{}, @salt{} & @pepper{}, cook ~{2 minutes} or until spinach is wilted, then turn off heat and set pan aside while gnocchi cooks. + +Add gnocchi to boiling water and cook ~{1-3 minutes}, or until they float, working in batches if needed to avoid overcrowding. + +Remove gnocchi with a #slotted spoon{} and transfer to the pan with spinach, reserving pasta water. + +Return pan to medium heat and add @butter{3 tablespoons}, @pasta water{1/4 cup}, @roasted chicken{7 oz} & @sage{}, then cook ~{2 minutes}, tossing occasionally, until butter is melted and gnocchi is evenly coated, adding more pasta water as needed. + +Divide gnocchi evenly among bowls and sprinkle with @pecans{} & remaining @parmesan{}. diff --git a/Chickpea Butter Curry.cook b/Chickpea Butter Curry.cook new file mode 100644 index 0000000..12e6a04 --- /dev/null +++ b/Chickpea Butter Curry.cook @@ -0,0 +1,37 @@ +--- +title: Chickpea Butter Curry +servings: 2 +category: main course +cuisine: Indian +tags: chickpeas,curry,garnish-and-gather,indian,vegetarian +source: Unknown +description: A vegetarian curry with chickpeas, cauliflower, and coconut milk, served with spiced oil drizzle +prep_time: 20 minutes +cook_time: 20 minutes +--- + +In a small #pot{}, bring 1 1/2 cups @water{} & @basmati rice{3/4 cup} to a boil, then cover, reduce heat to low, and cook ~{12-15 minutes} or until @rice{} is tender. + +Chop @cauliflower{10 oz} into small florets. + +Rinse and drain @chickpeas{1 1/2 cups}. + +Heat a large #sauté pan{} with sides over medium-high. + +Add @coconut chips{2 tablespoons} and toast, stirring often, for ~{1-2 minutes}, then remove and set aside. + +In same #pan{}, heat 3 tablespoons @oil{} over medium-high. + +Add @ground fenugreek{1/2 tablespoon}, @coriander{1/2 teaspoon}, @cumin{1/4 teaspoon}, @cardamom{1/8 teaspoon}, @cloves{1/8 teaspoon} and cook, stirring, until fragrant, about ~{30 seconds}, then remove about 1 tablespoon of spiced @oil{} for garnish and set aside. + +Add @onion{1/4 cup}, @diced ginger{2 tablespoons}, @garam masala{1 1/2 teaspoons}, @garlic{1 teaspoon}, @cayenne{1/4 teaspoon} to remaining spiced @oil{} in #pot{} and cook, stirring often, ~{4-5 minutes}. + +Add @tomato sauce{1 1/2 cups}, @cauliflower{}, @chickpeas{} & @salt{}, then reduce heat to low, cover, and cook ~{12-18 minutes} or until @cauliflower{} is tender. + +Chop @cilantro{2 tablespoons}. + +Fluff @rice{} with a #fork{} and season to taste. + +Remove curry from heat and stir in @coconut milk{1/2 cup}. + +Serve curry over @rice{}, drizzle spiced @oil{} over top and garnish with @cilantro{} & @coconut flakes{}. \ No newline at end of file diff --git a/Chinese Orange Shrimp.cook b/Chinese Orange Shrimp.cook new file mode 100644 index 0000000..47471e1 --- /dev/null +++ b/Chinese Orange Shrimp.cook @@ -0,0 +1,37 @@ +--- +title: Chinese Orange Shrimp +servings: 2 +category: main course +cuisine: Chinese +tags: chinese,garnish-and-gather,orange sauce,shrimp,stir-fry +source: Unknown +description: Shrimp in orange sauce with brussels sprouts and carrots served over scallion rice +prep_time: 15 minutes +cook_time: 15 minutes +--- + +In a #pot{}, bring 1 1/2 cups @water{} & @salt{1/4 teaspoon} to a boil. + +Thinly slice dark green tops of @scallions{2} and chop white parts, keeping separate. + +Trim and slice @brussels sprouts{8 oz}. + +Once @water{} is boiling, add @long grain rice{3/4 cup} and white parts of @scallions{}, return to a boil, then reduce heat to medium-low, cover and cook ~{12-15 minutes}. + +Whisk together @orange juice{1/4 cup}, 1/4 cup @water{}, @cornstarch{1/2 tablespoon}, @orange marmalade{2 tablespoons}, @soy sauce{1 tablespoon}, @rice vinegar{1 tablespoon}, @oyster sauce{1 tablespoon}. + +Pat @shrimp{10 oz} dry and season with @salt{} & @pepper{}. + +In a large #sauté pan{}, heat @oil{1 tablespoon} over medium-high. + +Add @shrimp{} and cook ~{3-4 minutes}, or until cooked through, flipping halfway, then remove from pan and set aside. + +Add @brussels sprouts{}, @carrot coins{1/2 cup}, @sliced red onion{1/2 cup}, @garlic{1 teaspoon}, @diced ginger{1 teaspoon} to same pan and cook ~{5-7 minutes}. + +Add orange sauce, bring to a low boil and cook ~{3 minutes} or until thickened, adding @water{}, 1 tablespoon at a time, if sauce gets too thick, then adjust seasoning to taste. + +Add @shrimp{} back to sauce & @veggies{} then toss to coat. + +When @rice{} is done, stir in green parts of @scallions{} and adjust seasoning to taste. + +Serve @shrimp{} & @veggies{} with orange sauce over @rice{}. \ No newline at end of file diff --git a/Cilantro Pesto Shrimp Over Orzo.cook b/Cilantro Pesto Shrimp Over Orzo.cook new file mode 100644 index 0000000..fa4ca42 --- /dev/null +++ b/Cilantro Pesto Shrimp Over Orzo.cook @@ -0,0 +1,40 @@ +--- +title: Cilantro Pesto Shrimp Over Orzo +servings: 2 +category: main course +tags: garnish-and-gather,mediterranean,orzo,pesto,shrimp +source: Unknown +description: +prep_time: 20 minutes +totalTime: PT20M +--- + +Juice HALF of @lemon{1} and cut remainder into wedges. + +In a #food processor{} or #blender{}, combine @lemon juice{}, @cilantro{1/4 cup} & @parsley{1/4 cup} (stems and all), @white wine vinegar{1 tablespoon}, @garlic{1/4 teaspoon}, @slivered almonds{2 tablespoons}, 3 tablespoons @olive oil{}, @salt{1/4 teaspoon} & @pepper{}, then blend until smooth. + +Bring a #pot{} of salted @water{} to a boil. + +Dice @tomato{1 cup}. + +Cut @summer squash{1 cup} in half lengthwise, then slice into thin half moons. + +In a #mixing bowl{}, whisk together 2 tablespoons @olive oil{}, @sumac{1 tablespoon}, @brown sugar{1 teaspoon}, @paprika{1 teaspoon}, @red pepper flakes{1/4 teaspoon} & @salt{}. + +Pat @shrimp{10 oz} dry and add to #mixing bowl{}, tossing to coat, then set aside. + +Add @orzo{3/4 cup} to boiling @water{}, return to a boil and cook ~{7-9 minutes}, until al dente, then drain, return to #pot{} and set aside. + +In a #sauté pan{}, heat 1 tablespoon @olive oil{} over medium-high. + +Add @onion{1/3 cup} & @summer squash{} then cook ~{3 minutes}. + +Add @tomatoes{} to veggies in pan and cook ~{2-4 minutes}, until @squash{} is just tender. + +Stir veggies into drained @orzo{} and adjust seasoning to taste. + +Heat the same pan used for veggies over medium-high, adding another tablespoon @oil{} if pan is dry. + +Add @shrimp{} & @lemon{} wedges and sauté ~{3-5 minutes}, until cooked through, stirring halfway and scraping up any browned bits. + +Divide @orzo{} between plates, then top with @shrimp{} along with any juices from the pan. Drizzle with pesto and garnish with @lemon{} wedges from the pan. \ No newline at end of file diff --git a/Crispy Tofu With Cashews and Blistered Snap Peas.cook b/Crispy Tofu With Cashews and Blistered Snap Peas.cook new file mode 100644 index 0000000..741ab52 --- /dev/null +++ b/Crispy Tofu With Cashews and Blistered Snap Peas.cook @@ -0,0 +1,18 @@ +--- +title: Crispy Tofu With Cashews and Blistered Snap Peas +servings: 4 +category: uncategorized +source: https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas?campaign_id=9&emc=edit_nn_20230415&instance_id=90280&nl=the-morning®i_id=123169868&segment_id=130511&te=1&user_id=c5863897ec3230a42bc044f493123ca2 +description: A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and teaspoons of molasses give sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine. +image: https://kitchen.roo.lol/data/images/9fe7eb34-2b1c-4dba-88e8-eb4ba4abea8e.webp +--- + +Slice @tofu{1 (14-ounce) block, firm or extra-firm, drained} in half horizontally, and leave on #paper towels{} to dry any excess liquid. + +In a medium #skillet{} or #cast-iron pan{}, heat 1 tablespoon @neutral oil{3 tablespoons, such as grapeseed, vegetable or canola, plus more as needed} over medium-high until it shimmers. Season both sides of @tofu{} with @kosher salt{} and @black pepper{}, place in #pan{} and sear without moving until @tofu{} is browned and golden on both sides, turning once halfway through, about ~{8 minutes} total. Move @tofu{} to a #plate{}. + +Add 1 tablespoon @oil{} to #pan{}, and add @snap peas{3/4 pound, trimmed}. Cook, stirring occasionally, until blistered and just tender, about ~{3 minutes}. Season with @salt{} and move to a #bowl{}. + +Heat remaining 1 tablespoon @oil{}, add @ginger{1 (2-inch) piece, fresh, peeled and grated (about 2 tablespoons)} and @garlic{2 cloves, grated}, and cook until fragrant, about ~{30 seconds}. Pour in @coconut milk{1 (13-ounce) can, unsweetened (light or full-fat)}, @soy sauce{1 tablespoon} and @molasses{2 teaspoons, dark brown sugar or honey}. Simmer, stirring frequently until sauce reduces and its color deepens to a dark brown, about ~{6 to 8 minutes}. It should coat a #spoon{} without running right off. Stir in @toasted cashews{1/2 cup}, break @tofu{} into 1-inch pieces and toss in #pan{} to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary. + +Toss @snap peas{} with @rice vinegar{1 tablespoon}, @scallions{4, trimmed and thinly sliced}, @mint leaves{1/4 cup, torn if large} and @red-pepper flakes{1/2 to 1 teaspoon, optional}, if using. Divide among #plates{}, along with @tofu{} and @cashews{}. Serve with @rice{} or any steamed grain. \ No newline at end of file diff --git a/Easy Vegetarian Chili.cook b/Easy Vegetarian Chili.cook new file mode 100644 index 0000000..bd22837 --- /dev/null +++ b/Easy Vegetarian Chili.cook @@ -0,0 +1,14 @@ +--- +title: Easy Vegetarian Chili +servings: 6 +category: uncategorized +source: https://www.loveandlemons.com/vegetarian-chili-recipe/ +description: You'll LOVE this easy vegetarian chili recipe! It's gluten-free, and without yogurt or sour cream on top, it's also vegan. +image: https://kitchen.roo.lol/data/images/61187b69-c326-4ad4-aa03-f3eb7c0b1806.webp +--- + +Heat @extra-virgin olive oil{2 tablespoons} in a large #pot{} over medium heat. Add @yellow onion{1 small, chopped}, a few pinches of @salt{} and @pepper{}, and stir. Cook until @onion{} is translucent, ~{5 minutes}, then add @garlic{2 cloves, minced} and @red bell pepper{1, diced}. Stir and cook until soft, ~{5 to 8 minutes}, turning heat down as needed. + +Add @diced fire-roasted tomatoes{1 (14-ounce) can}, @red beans{1 (14-ounce) can, drained and rinsed}, @pinto beans{1 (14-ounce) can, drained and rinsed}, @water or broth{1 cup}, @chipotle peppers{3 from canned chipotles in adobo, diced, plus 3 tablespoons sauce*}, @corn kernels{1 cup, fresh or frozen}, @sea salt{½ teaspoon}, and a few grinds of @black pepper{}. Cover, reduce heat to low, and simmer for ~{25 minutes}, stirring occasionally, until @chili{} has thickened. + +Stir in @lime juice{1 tablespoon, plus wedges for serving} and season to taste. Serve with desired toppings: @avocado{} or @guacamole{}, @greek yogurt{} or @sour cream{}, @jalapeño or serrano peppers{}, @cilantro{}, @pickled onions{}. \ No newline at end of file diff --git a/Fettucine with spiced cherry tomato sauce.cook b/Fettucine with spiced cherry tomato sauce.cook new file mode 100644 index 0000000..05b6c9f --- /dev/null +++ b/Fettucine with spiced cherry tomato sauce.cook @@ -0,0 +1,30 @@ +--- +title: Fettucine with spiced cherry tomato sauce +servings: 4 +category: uncategorized +source: Mealie +description: This is basically spaghetti with a sauce made from scratch. The sauce is great and I think this whole recipe is really good especially considering the ingredients are so basic. + +I added red pepper to the recipe for extra kick. +image: https://kitchen.roo.lol/data/images/1a3fbf92-6d4b-4f74-adf3-0b004b5f021a.webp +prep_time: 30 minutes +cook_time: 1 hour +--- + +Heat @olive oil{5tbsp} in a large #saute pan{} on medium-high heat. + +Add @garlic{2 cloves, minced} and fry for about ~{1 minute}, until it starts to carmelize, stirring a few times. + +Add @cherry tomatoes{2lb} (careful so @oil{} doesn't spill out) along with @sugar{1/2 tsp}, @dried ancho chile{1, torn apart}, @salt{1/2 tsp} and @red pepper flakes{} to your spice preference (1-2tsp). + +Pour in @water{1 cup} and stir for ~{4 minutes} until @tomatoes{} start to break down and it's bubbling. + +Decrease the heat to medium-low and cook for an ~{hour}, stirring occasionally until @tomatoes{} and @chile{} have broken down and @sauce{} is thick. + +Stir in the @basil leaves{1 cup} and set aside somewhere warm. + +Cook the @fettuccine or spaghetti{14oz} in salted boiling @water{} for ~{10-12 minutes} until al dente. + +Drain the @pasta{} and stir it into the @sauce{}. + +Top with @parmesan cheese{1 1/4 oz, grated} when serving. \ No newline at end of file diff --git a/Gaja's Bulgogi Lettuce Wraps.cook b/Gaja's Bulgogi Lettuce Wraps.cook new file mode 100644 index 0000000..6605da7 --- /dev/null +++ b/Gaja's Bulgogi Lettuce Wraps.cook @@ -0,0 +1,37 @@ +--- +title: Gaja's Bulgogi Lettuce Wraps +servings: 2 +category: main course +tags: bulgogi,garnish-and-gather,korean,lettuce wraps +source: Unknown +description: +prep_time: 20 minutes +--- + +Pat @steak bulgogi{8 oz} dry. + +In a medium #bowl{}, combine @bulgogi{} with @soy sauce{1/4 cup}, @mirin{2 tablespoons}, @brown sugar{2 tablespoons}, @garlic{1 tablespoon}, @ginger{1/2 tablespoon}, @sesame oil{1/2 tablespoon}, @gochugaru chile flakes{1/2 teaspoon} and set aside to marinate for about ~{20 minutes}. + +Julienne @radish{2 oz} by cutting into thin matchsticks. + +In a small #bowl{}, combine @radishes{}, @rice vinegar{2 tablespoons}, @sugar{1/2 tablespoon}, @diced ginger{1/4 teaspoon} & @salt{1/4 teaspoon}, then set aside. + +In a #pot{}, bring 1 1/2 cups @water{} to a boil. + +Trim root from @lettuce{3 cups} and separate leaves. + +Thinly slice @sweet pepper{1 cup}. + +Chop @green onion{1}. + +Add @sushi rice{3/4 cup} to boiling @water{}, return to a boil, then reduce heat to low, cover and cook ~{12-15 minutes} or until tender, then let stand covered. + +Heat @oil{1 tablespoon} in a large #sauté pan{} over medium-high heat. + +Add @bulgogi{} with marinade to hot pan and cook just until beef is browned, about ~{2-3 minutes}. + +Add @peppers{} & @onions{1/4 cup, sliced} and cook another ~{2-4 minutes} or until veggies are crisp-tender. + +Fluff @rice{} with a #fork{} and add @green onions{}. + +Dab a little @ssam sauce{2 tablespoons} onto a @lettuce{} leaf, add a small scoop of @rice{}, then top with stir fry, quick-pickled @radish{} & @kimchi{1/3 cup}. Garnish with @sesame seeds{1 tablespoon} and serve extra @rice{} on side. diff --git a/Gochugaru Honey Salmon.cook b/Gochugaru Honey Salmon.cook new file mode 100644 index 0000000..729e285 --- /dev/null +++ b/Gochugaru Honey Salmon.cook @@ -0,0 +1,38 @@ +--- +title: Gochugaru Honey Salmon +servings: 2 +category: main course +cuisine: Korean Fusion +tags: crispy rice,garnish-and-gather,gochugaru,korean,salmon +source: Unknown +description: Salmon with spicy honey sauce served with crispy rice, broccoli, and carrots +prep_time: 25 minutes +--- + +In a #pot{}, bring 1 1/2 cups @water{} to a boil for @rice{3/4 cup, long grain}. + +Once boiling, add @rice{}, return to a boil, then reduce heat to low, cover and cook ~{12-15 minutes}, then remove from heat and let stand. + +Preheat #oven{} to 450°F. + +Slice @scallions{4}, keeping white and green parts separate. + +Cut @broccoli{2 cups} into small florets. + +Lightly grease a large #sheet pan{} with @olive oil{}. + +Stir cooked @rice{}, @matchstick carrots{3/4 cup}, @broccoli{}, 2 tablespoons @olive oil{}, white parts of @scallions{} and a pinch of @salt{} into cooked @rice{}. + +Spread @rice{} & @veggies{} in an even, thin layer on prepared #pan{}. + +Transfer to #oven{} and bake, stirring once, ~{20-30 minutes} or until crispy bits of @rice{} form and @veggies{} are browned. + +In a #sauté pan{}, heat @olive oil{1 tablespoon} over medium-high. + +Pat @salmon fillets{2} dry then season with @salt{} & @pepper{}. + +Place @salmon{} skin-side down in pan, cook ~{3-5 minutes}, flip and cook another ~{3-4 minutes} or until desired doneness, then remove and discard any remaining @oil{}. + +To the same pan, add @honey{2 tablespoons}, @rice vinegar{2 tablespoons}, @tamari{2 tablespoons}, @gochugaru flakes{1 tablespoon} (to taste), @butter{2 tablespoons} and a pinch of @salt{}, then cook over medium-low until fragrant and bubbling around edges. + +Serve @rice{} mixture & @salmon{} on plates with sauce spooned over @salmon{}. Garnish with remaining @scallions{}. diff --git a/Indian Spiced Chicken.cook b/Indian Spiced Chicken.cook new file mode 100644 index 0000000..baecd53 --- /dev/null +++ b/Indian Spiced Chicken.cook @@ -0,0 +1,40 @@ +--- +title: Indian Spiced Chicken with Creamy Tomato Sauce & Spinach +servings: 2 +category: main course +tags: basmati rice,chicken,curry,garnish-and-gather,indian +source: Unknown +description: +prep_time: 20 minutes +cook_time: 20 minutes +--- + +Bring 1 1/2 cups @water{} & @salt{1/4 tsp} to a boil in a #pot{}. + +Remove seeds and mince HALF of @jalapeño{1/2} (keep seeds for more heat). + +Remove any large stems and roughly chop @spinach{5 oz}. + +Small dice @tomato{1 cup}. + +Pat @chicken breasts{2} dry and cut into 1 1/2 inch pieces. + +Add @basmati rice{3/4 cup} to boiling @water{}, return to a boil then cover, reduce heat to low and cook ~{12-15 minutes}, until done, then remove from heat. + +Heat 2 tablespoons @oil{} in a large #sauté pan{} over medium-high heat. + +Add @onion{1/4 cup}, @ginger{1 tablespoon}, @garlic{1 teaspoon}, @cumin{1 tablespoon}, @coriander{1 tablespoon}, @turmeric{1/2 teaspoon}, @paprika{1/2 teaspoon}, then cook for ~{3-4 minutes}, until veggies start to soften. + +Stir in @Indian Spice Blend{} and a pinch of @salt{} then cook until spices are fragrant, about ~{1 minute}. + +Add @chicken broth{1/2 cup}, stir to combine, and bring to a boil. + +Add @spinach{}—in batches if necessary—then reduce heat to medium-low and cook ~{3-4 minutes}, until wilted. + +Add @chicken{} then cover and cook until @chicken{} is done, about ~{10 minutes}. + +Stir @heavy cream{1/3 cup} into stew and cook ~{1 minute}, then remove @cinnamon stick{1} and adjust seasoning to taste. + +Fluff @rice{} with a #fork{} and adjust seasoning to taste. + +Spoon Indian @chicken{} over a bed of @basmati rice{}. \ No newline at end of file diff --git a/Kale and Chestnut Stew.cook b/Kale and Chestnut Stew.cook new file mode 100644 index 0000000..0203904 --- /dev/null +++ b/Kale and Chestnut Stew.cook @@ -0,0 +1,33 @@ +--- +title: Kale & Chestnut Stew with Butternut Squash, Wild Rice & Parsley–Walnut Pesto +servings: 2 +category: main dish +cuisine: American +tags: stew,kale,butternut-squash,wild-rice,parsley,walnut,pesto,dairy,garnish-and-gather +source: Garnish & Gather — Chef Emily Golub +description: Cozy kale-and-chestnut stew finished with cream and topped with a bright parsley–walnut pesto. Allergens: dairy, walnuts. +prep_time: 20 minutes +cook_time: 35 minutes +--- + +Remove any large stems from @kale{3 c} and thinly slice into ribbons. + +Chop @chestnuts{1/3 c} into small pieces. + +Mince @thyme{1 t}. + +Juice @lemon{1/2} and reserve the juice for pesto; cut remaining @lemon{1/2} into wedges for serving. + +In a large #pot{}, heat @olive oil{2 Tbsp} over medium. + +Add @onion{1 T}, @vegetable base{1 t}, @garlic{1/4 t} and @thyme{}; cook ~{30 sec} until aromatic. + +Add @wild rice blend{3/4 c}, @water{3 c}, @kale{}, @chestnuts{}, @salt{} and @black pepper{}; bring to a boil, then reduce to medium–low and cook ~{15 min}. + +After ~{15 min}, add @butternut squash{2 c} and cook another ~{15 min}, until rice and squash are tender. + +Meanwhile, in a small #food processor{} or #blender{}, combine @walnuts{2 T}, reserved @lemon juice{from 1/2 lemon}, @garlic{1 clove}, @parsley{1/2 c, stems OK}, @parmesan{2 T}, @olive oil{1/4 c}, @salt{} and @black pepper{}; process into a pesto. + +Stir @heavy cream{1/2 c} into the stew; season to taste with @salt{} and @black pepper{}. + +Scoop stew into #bowls{}, dollop with @pesto{to taste} and serve with @lemon wedges{}. diff --git a/Kkanpoong Tofu.cook b/Kkanpoong Tofu.cook new file mode 100644 index 0000000..08cae9a --- /dev/null +++ b/Kkanpoong Tofu.cook @@ -0,0 +1,25 @@ +--- +title: Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu) +servings: 2 +category: uncategorized +source: https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/ +description: +--- + +To a large #bowl{}, add a pinch of @salt{} and 2 tablespoons of @potato starch{} to @tofu{1 16 ounce block, extra firm, pressed and chopped into 1/2 inch bite sized chunks}. Gently toss @tofu{} to make sure they are all evenly coated. Set aside. + +Prep your @vegetables{} by mincing @garlic{7 cloves}, dicing @red onion{1/4}, slicing @Korean green chilis{2}, and chopping up @scallions{2 whole, white parts chopped, green parts sliced on a bias}. + +Prepare the @sauce{} by mixing together @gochagaru{1 Tablespoon}, @soy sauce{1-1 1/2 Tablespoon}, @white wine vinegar{1 Tablespoon}, @maple syrup{2 Tablespoons}, @mirin{1/2 Tablespoon, can leave out if you don't have any}, and 1 teaspoon of @potato starch{}. Set aside. + +To a very large #non-stick pan{}, add 4 tablespoons of @vegetable oil{} over high heat. When @oil{} is very hot, add coated @tofu{} chunks in one layer, making sure they are not touching each other. If they touch, they will stick to one another. + +Cook @tofu{} and flip them one by one, until they are brown on all sides (approximately ~{7 minutes}). Remove @tofu{} chunks from #pan{} and set them aside on a #cooling rack{} to drain excess @oil{}. Repeat with remaining @tofu{}. + +When all of the @tofu{} has been fried, in the same #pan{}, add 1 tablespoon of @oil{}. Then add @garlic{}, @onions{}, @chilis{}, and @scallions{} and sauté @vegetables{} until @garlic{} starts to brown. + +Reduce the heat to medium-high and add the @sauce{}, stirring it with a #wooden spoon{} until it reduces down into a thick @sauce{} (approximately ~{30 seconds}). Turn off heat. + +Gently add back the fried @tofu{} and stir everything together, so that @tofu{} chunks are evenly coated in your @sauce{}. + +Garnish @tofu{} with ½ tablespoon of @sesame oil{1/2 Tablespoon} and 1 tablespoon of @toasted sesame seeds{}. Serve immediately. \ No newline at end of file diff --git a/Korean Shrimp Tacos.cook b/Korean Shrimp Tacos.cook new file mode 100644 index 0000000..be597ba --- /dev/null +++ b/Korean Shrimp Tacos.cook @@ -0,0 +1,47 @@ +--- +title: Korean Shrimp Tacos +servings: 2 +category: main course +cuisine: Korean-Mexican Fusion +tags: fusion,garnish-and-gather,korean,shrimp,tacos +source: Unknown +description: Crispy shrimp tacos with gochujang sauce and bok choy rice salad +prep_time: 25 minutes +cook_time: 25 minutes +--- + +In a #pot{}, bring 1 1/2 cups @water{} & @salt{1/4 teaspoon} to a boil. + +Add @long grain rice{3/4 cup} to boiling @water{}, return to a boil, then reduce heat to medium-low, cover and cook ~{15 minutes}. + +Cut @radish{4 oz} into julienne strips. + +Trim very bottom root from @bok choy{4 oz}, cut in half lengthwise then cut crosswise into 1/2" strips. + +Chop @green onions{2}. + +In a #bowl{}, combine half of @pickling starter{}, @radish{} & @salt{} to taste. + +In a small #pot{}, combine half of @gochujang{2 tablespoons} with @gochujang sauce starter{} and cook over medium-low, stirring until smooth and warmed through. + +Line a #plate{} or #sheet pan{} with a #paper towel{}. + +Add @salt{1/2 teaspoon} to bag of @flour{1/2 cup} and shake to combine, then pour onto a #plate{}. + +Pat @shrimp{10 oz} dry. + +In a medium #sauté pan{}, heat @oil{1/4 cup} over medium heat. + +Dredge @shrimp{} in @flour{}, shaking off excess. + +When @oil{} is hot, add @shrimp{} and cook, turning once, until evenly browned, ~{4-6 minutes}. + +Remove @shrimp{} from @oil{} and transfer to #paper towel{} lined #plate{} to drain. + +When @rice{} has ~{5 minutes} left to cook, add @bok choy{}, return cover and allow to steam. + +Add remaining @pickling starter{}, half of @green onion{} & @black sesame seeds{1/2 tablespoon}, then fluff @rice{} to combine. + +Wrap @flour tortillas{4} in a damp #paper towel{} and warm in the #microwave{} for ~{10-15 seconds}. + +Divide @shrimp{} among @tortillas{}, drizzle with @gochujang sauce{}, top with pickled @radish{} and remaining @green onions{}, and serve @bok choy{} salad on side. \ No newline at end of file diff --git a/Kung Pao Shrimp with Sichuan Roasted Green Beans.cook b/Kung Pao Shrimp with Sichuan Roasted Green Beans.cook new file mode 100644 index 0000000..e62919e --- /dev/null +++ b/Kung Pao Shrimp with Sichuan Roasted Green Beans.cook @@ -0,0 +1,41 @@ +--- +title: Kung Pao Shrimp with Sichuan Roasted Green Beans +servings: 2 +category: main course +tags: chinese,garnish-and-gather,kung pao,shrimp +source: Unknown +description: +prep_time: 25 minutes +--- + +Preheat #oven{} to 425°. + +In a #pot{}, bring 1 1/2 cups @water{} & @salt{1/4 teaspoon} to a boil for @rice{3/4 cup, long grain}. + +Trim @green beans{2 1/2 cups}. + +Chop @green onions{2}, keeping white and green parts separate. + +Chop @cilantro{2 tablespoons}. + +On a #sheet pan{}, toss @green beans{} with @oil{1 tablespoon}, @ground Sichuan peppercorn{1/2 teaspoon}, @garlic{1 teaspoon}, @ginger{1 teaspoon} & @salt{1/4 teaspoon}. + +Transfer @green beans{} to the #oven{} and roast ~{13-16 minutes}, or until tender. + +Add @rice{} to boiling @water{}, return to a boil, reduce heat to medium-low, cover and cook ~{12-15 minutes}, until tender. + +Pat @shrimp{10 oz} dry and toss with @cornstarch{1 tablespoon}, @salt{} & @pepper{}. + +In a #sauté pan{}, heat @oil{1 tablespoon} over medium-high. + +Add @shrimp{} and cook ~{2-3 minutes} per side or until pink and cooked through, then remove and set aside. + +In the pan used for @shrimp{}, heat another @oil{1 tablespoon} over medium. + +Add white part of @green onions{} & @dried Tianjin chili{2}, then cook ~{1-2 minutes}. + +Add @mirin{2 tablespoons}, @tamari{2 tablespoons}, @honey{1 tablespoon}, @diced ginger{1 teaspoon} & 1/4 cup @water{}, whisk to combine, bring to a boil, then reduce heat to low and cook ~{3-5 minutes} or until thickened, adding a little more @water{} if it gets too thick. + +Add @shrimp{}, toss to coat, then remove @chili peppers{} and adjust seasoning to taste. + +Scoop @rice{} onto a plate and top with kung pao @shrimp{}. Garnish with @peanuts{2 tablespoons}, remaining @green onion{} & @cilantro{}. Enjoy @green beans{} on the side. diff --git a/Lactation cookies.cook b/Lactation cookies.cook new file mode 100644 index 0000000..1a452ab --- /dev/null +++ b/Lactation cookies.cook @@ -0,0 +1,18 @@ +--- +title: Lactation cookies +servings: 1 +category: Cookies +tags: cookies +source: Mealie +description: +--- + +Preheat #oven{} to 350°. + +Cream @butter{1 cup} and @packed brown sugar{1 cup} well, then add @eggs{4} and @vanilla extract{1 Tbs} and beat until well incorporated. + +Add each ingredient one at a time in one big #bowl{}, mixing well. Add @peanut butter{1 cup}, @blackstrap molasses{1/4 cup}, @salt{1 tsp}, @baking soda{2 tsp}, @flour{2 1/2 cup}, @wheat germ{1/2 cup}, @brewers yeast{1/4 cup}, @flaxseed meal{1/4 cup}, @oatmeal{4 cup}, @semi sweet chocolate chips{1 bag}, @nuts{1 cup}. + +Use #ice cream scoop{} to scoop cookies onto #cookie sheet{}. Won't spread much. + +Bake at 350° for ~{14 minutes}. \ No newline at end of file diff --git a/Lentil Soup with Lemon and Turmeric.cook b/Lentil Soup with Lemon and Turmeric.cook new file mode 100644 index 0000000..b99963e --- /dev/null +++ b/Lentil Soup with Lemon and Turmeric.cook @@ -0,0 +1,16 @@ +--- +title: Lentil Soup with Lemon and Turmeric +servings: 8 +category: uncategorized +source: https://www.inspiredtaste.net/40400/lentil-soup/ +description: This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It's savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to soup. +image: https://kitchen.roo.lol/data/images/47a68b65-c916-4c5d-86f2-ea989ea310a7.webp +--- + +Heat @olive oil{2 tablespoons} in a large #pot{} (like a #Dutch oven{}) over medium heat. Add @onions{2 cups, finely chopped (1 medium onion)}, @carrot{1 1/2 cups, chopped (2 large carrots)}, and @salt{1/4 teaspoon} of and cook, stirring occasionally until they are softened and starting to smell sweet, about ~{5 to 7 minutes}. Stir in @garlic{2 teaspoons, minced (3 cloves)}, @ground cumin{1 teaspoon}, @ground coriander{1/2 teaspoon}, @fresh ground black pepper{1/2 teaspoon}, and @ground turmeric{1/2 teaspoon} and cook for ~{30 seconds}. + +Stir in @lentils{2 cups (12 ounces), picked and rinsed} and @chicken or vegetable broth{8 cups}. Increase heat to high and bring just to a boil. Taste then adjust with @salt{} (we add between 1/2 and 1 teaspoon depending on how well seasoned @broth{} is). Reduce heat to a simmer and cook, partially covered, until @lentils{} are tender, ~{35 to 40 minutes}. + +Uncover #pot{} and stir in @kale{2 heaping cups, shredded} or @spinach{} and cook, uncovered, another ~{5 minutes}. Take soup off of heat, and then stir in juice of half a @lemon{1 to 2} and @fresh herbs{1/4 cup, chopped, like parsley or dill, optional}. Taste soup, and then season with additional @salt{} and/or @lemon juice{}. (I like quite a bit of @lemon{}.) + +Serve or if you prefer to soup to be blended, use an #immersion blender{} to blend until your desired consistency. Alternatively, you can use a #stand blender{} to blend all or part of soup. For even more @lemon{} flavor, serve with a few @lemon{} slices. \ No newline at end of file diff --git a/Passion Fruit Curd Recipe.cook b/Passion Fruit Curd Recipe.cook new file mode 100644 index 0000000..6cc6912 --- /dev/null +++ b/Passion Fruit Curd Recipe.cook @@ -0,0 +1,56 @@ +--- +title: Passion Fruit Curd Recipe +servings: 10 +category: uncategorized +source: https://www.theflavorbender.com/make-passion-fruit-curd/#recipe +description: Makes about 1 1/4 cups of passion fruit curd +image: https://kitchen.roo.lol/data/images/803d123d-d98f-4a68-a820-e47c88b7a66a.webp +--- + +Indirect Heat Method + +Place the @passion fruit pulp{½ cup} and @sugar{¼ cup} in a heat-proof #glass bowl{} or the top of a #double boiler{}. + +Heat a few inches of @water{} in a #saucepan{} or in the bottom part of a #double boiler{}, and bring the water to a boil. Then lower the heat to a simmer. + +Place the #bowl{} of @passion fruit pulp{} and @sugar{} on the #saucepan{} or the #double boiler{}, and whisk for a few minutes to warm up the ingredients and dissolve the @sugar{}. + +Add the @egg yolks{4} and @lemon juice{2 tbsp} into a separate #jug{} or #bowl{}, and whisk to form a smooth paste. + +Pour the warm @passion fruit{} and @sugar{} in a thin stream into the @eggs{}, WHILE whisking constantly to temper the @eggs{}. + +Next, pour the @egg{} and @passion fruit{} mix back into the #bowl{}, and return the #bowl{} to the #double boiler{}. + +Add the @unsalted butter{6 tbsp} to the warm passion fruit curd. The @butter{} will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the @butter{} into the passion fruit curd. + +Stir well (or whisk) frequently, while cooking the passion fruit @egg{} mix. Make sure to not let the mixture set at the bottom of the #bowl{} (this will cause the @eggs{} to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to ~{10-20 minutes} (the time depends on the #bowl{} and the heat). + +The most accurate way to ensure that the passion fruit curd is cooked well is to use a #temperature probe{} and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready! + +Direct Heat Method (better for double batches) + +Place the @passion fruit pulp{} and @sugar{} in a small #saucepan{}. Then place the #saucepan{} over low-medium heat and heat while stirring until the @sugar{} has dissolved. + +Next pour the @egg{} and @passion fruit{} mix back into the #saucepan{}, and return the #saucepan{} to the stove. + +Add the @unsalted butter{} to the warm passion fruit curd. The @butter{} will melt as the passion fruit curd heats, and the whisking will help emulsify the @butter{} into the passion fruit curd. + +Stir well (or whisk) constantly, while cooking the passion fruit @egg{} mix. I prefer to use a #rubber spatula{} to prevent any scratching of the #saucepan{}. Make sure to scrape the bottom and sides so that the @egg{} doesn't cook and stick to the bottom. It's very important to keep the passion fruit curd constantly moving to prevent curdling (@eggs{} cooking). + +Stir or whisk frequently until the passion fruit curd thickens. This can take up to ~{10 minutes} (the time depends on the heat of the stove, lower heat gives you better control over the cooking process, but will take longer). It can take up to ~{15-20 minutes} for double batches. + +If you feel that the curd is heating too fast, remove the #saucepan{} from the heat and mix well to disperse the heat. + +The most accurate way to ensure that the passion fruit curd is cooked well is to use a #temperature probe{} and check the temperature of the curd often, while stirring. When the passion fruit curd registers 160° F, then it's ready! + +Cooling and Storing Passion Fruit Curd + +Sterilize a 1 x 11 oz #glass jar{} and sealable #lid{} in boiling @water{}. + +Remove the sterilized #jar{} from the @water{} and pour the hot passion fruit curd into the #jar{}. + +Close the #jar{} with the #lid{}. Store in the fridge overnight, to completely chill the curd. + +The passion fruit curd will last in the fridge for about 3 weeks (with unopened sterilized #jars{}), or about 7 days with unsterilized #jars{} or #bowls{}. + +OR it will last longer in the freezer (up to 3 months). Once opened, use within 7 - 10 days for best results. \ No newline at end of file diff --git a/Pecan-Brown Butter Trout.cook b/Pecan-Brown Butter Trout.cook new file mode 100644 index 0000000..285f630 --- /dev/null +++ b/Pecan-Brown Butter Trout.cook @@ -0,0 +1,45 @@ +--- +title: Pecan-Brown Butter Trout +servings: 2 +category: main course +cuisine: American +tags: brown butter,garnish-and-gather,pecan,sweet potatoes,trout +source: Unknown +description: Pan-seared trout with pecan-brown butter sauce, served with herbed sweet potatoes, radishes, and wilted greens +prep_time: 30 minutes +cook_time: 30 minutes +--- + +Preheat #oven{} to 400°F. + +Dice @sweet potatoes{2 cups}, @parsnip{1 cup} & @radish{1/2 cup} into 1/2" pieces. + +Pick @thyme leaves{} from stems. + +Chop @sage{1 tablespoon}. + +On a #sheet pan{}, toss @sweet potatoes{}, @parsnips{} & @radishes{} with 2 tablespoons @oil{}, @sage{}, half of @thyme{}, @salt{} & @pepper{}, then spread in an even layer. + +Roast ~{20-25 minutes}, tossing halfway through. + +Zest half of @lemon{1} and juice whole @lemon{}. + +Remove any large stems from @braising greens{2 cups} and roughly chop, then toss with 1 teaspoon @olive oil{}, 1 teaspoon of @lemon juice{}, @salt{} & @pepper{}; set aside. + +In a large #sauté pan{}, heat 1 tablespoon @oil{} over medium-high. + +Pat @trout fillets{2} dry, season with @salt{} & @pepper{} and coat with @rice flour{2 tablespoons}, shaking off excess, then place skin-side down in hot #pan{}. + +Cook ~{5 minutes}, then flip and cook another ~{2-3 minutes}, until cooked through, then remove to a #plate{} and keep warm; wipe #pan{}. + +Melt @butter{1 1/2 oz} on stove or in #microwave{}. + +In a small #food processor{} or #blender{}, combine melted @butter{}, @lemon zest{}, remaining @lemon juice{}, half of @pecans{1/4 cup}, @salt{} & @pepper{}. + +In the same #pan{} used for @trout{}, toast remaining @pecans{} for ~{2-3 minutes} over medium. + +Add @butter{} mixture to toasted @pecans{} and cook ~{2-4 minutes} to brown. + +When @veggies{} are tender, remove from #oven{} and toss @greens{} with @veggies{} on #pan{} to slightly wilt. + +Place @trout{} on a #plate{} and spoon @pecan-brown butter sauce{} over top. Enjoy @veggies{} on side and garnish with remaining @thyme{}. \ No newline at end of file diff --git a/Ribollita.cook b/Ribollita.cook new file mode 100644 index 0000000..f1c626a --- /dev/null +++ b/Ribollita.cook @@ -0,0 +1,17 @@ +--- +title: Ribollita - The Tuscan Stew you Should be Eating Regularly +servings: 10 +category: uncategorized +source: https://www.101cookbooks.com/ribollita-recipe/ +description: Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites. +image: https://kitchen.roo.lol/data/images/4bc005e2-168b-43bb-a75e-a463eb5bbdc6.webp +prep_time: 15 minutes +cook_timee:25 minutesinutes +totalTime: PT40M +--- + +In your largest thick-bottomed #pot{} over medium heat combine the @olive oil{3 tbsp + more for drizzling}, @celery{4 stalks, chopped}, @garlic{3 medium cloves, chopped}, @carrots{2 medium or equiv winter squash, chopped}, and @red onion{1 medium, chopped}. Cook for ~{10-15 minutes} sweating the vegetables, but avoid any browning. Stir in the @crushed tomatoes{14oz can} and @red pepper flakes{1/2 tsp, crushed}, and simmer for another ~{10 minutes} or so, long enough for the tomatoes to thicken up a bit. Stir in the @kale{1lb, stems trimmed off + leaves chopped}, @white beans{3 cups / 22oz cooked}, and @water{8 cups / 2 liters}. Bring to a boil, reduce the heat, and simmer until the greens are tender, about ~{15 minutes}. + +In the meantime, mash or puree the remaining @white beans{} with a generous splash of @water{} - until smooth. Tear the @bread{8oz, crustless} into bite-sized chunks. Stir both the @beans{} and @bread{} into the soup. Simmer, stirring occasionally, until the @bread{} breaks down and the soup thickens, ~{20 minutes} or so. Stir in the @sea salt{1 1/2 tsp}, taste and add more if needed. Stir in the @lemon zest{1 lemon's}. + +Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of @olive oil{} and some chopped @olives{(optional) lots of well chopped oily black}. diff --git a/Sauteed Asparagus with Lemon.cook b/Sauteed Asparagus with Lemon.cook new file mode 100644 index 0000000..52a4928 --- /dev/null +++ b/Sauteed Asparagus with Lemon.cook @@ -0,0 +1,10 @@ +--- +title: Sauteed Asparagus with Lemon +servings: 4 +category: Thanksgiving +source: https://www.marthastewart.com/316639/sauteed-asparagus-with-lemon +description: +image: https://kitchen.roo.lol/data/images/15498ca3-db5d-461f-a3b7-ce6674fc6bea.webp +--- + +In a large #skillet{}, heat @olive oil{1 tablespoon} over medium. Add @asparagus{2 bunches, 14 ounces each, ends trimmed}, and season with @coarse salt{} and @ground pepper{}. Cook, tossing occasionally, until lightly browned and crisp-tender, ~{10 to 15 minutes}, depending on thickness. Add @lemon zest{4 wide strips} and cook ~{1 minute}. Add @lemon juice{from 1/2 lemon}, toss to coat, and serve warm. \ No newline at end of file diff --git a/Slow Cooker Chicken Shawarma.cook b/Slow Cooker Chicken Shawarma.cook new file mode 100644 index 0000000..52d8ca2 --- /dev/null +++ b/Slow Cooker Chicken Shawarma.cook @@ -0,0 +1,28 @@ +--- +title: Slow Cooker Chicken Shawarma +servings: 6 +category: uncategorized +source: https://acleanbake.com/slow-cooker-chicken-shawarma/ +description: Slow cooker chicken shawarma combines the ease of a slow cooker meal with the complex flavor of a slow-roasted middle eastern chicken feast! This is a quick version of middle eastern favorite: the slow cooker does a lot of the work and it can be prepped ahead of time. Various serving options make this sensational paleo and gluten free dinner recipe adaptable for low carb and Whole30 compliance, too! +image: https://kitchen.roo.lol/data/images/0cea2c65-f549-4f57-97fd-5a1d23941297.webp +--- + +Place @chicken breasts{2 lbs, boneless, skinless} in #bowl{} of your #slow cooker{}, and add @water{1/2 cup}. Cook on high ~{2 hours} until @chicken{} is cooked through (the juices run clear and @fat{} has rendered out of @chicken{}). + +When the @chicken{} is cooked, slice each breast against the grain. + +In a large #bowl{}, mix together all of the @spice{} mix ingredients: @ground cumin{1 1/2 teaspoons}, @ground sumac{1 teaspoon}, @chili powder{1/2 teaspoon}, @sweet paprika{1/2 teaspoon}, @granulated garlic{1/4 teaspoon, or garlic powder}, @fine sea salt{1/4 teaspoon, to taste}, @freshly ground black pepper{1/4 teaspoon}, @ground turmeric{1/4 teaspoon}, @ground cinnamon{1/4 teaspoon}, @ground cloves{generous pinch}. Set aside. + +Over medium high heat, preheat 2 Tablespoons of @olive oil{1/4 cup, divided; you may need a little less} in a heavy bottomed #pan{} just large enough to hold all of the @chicken{} in a single layer. (see cooking note below to avoid your @chicken{} drying out!) + +Add the @chicken{} to the #skillet{} and sprinkle the @spice{} mixture evenly over the @chicken{}. + +Allow the @chicken{} to fry, without moving it, until crisp. + +Pour 1 Tablespoon more of @oil{} over the @chicken{} and flip the @chicken{}, stirring gently to make sure that the @chicken{} is well coated with the @spice{} mix. If the @chicken{} is starting to stick to the #pan{} once flipped, add the remaining Tablespoon of @oil{} and stir gently. + +Remove @chicken{} from #pan{} as soon as it is crisped to your liking. + +If serving with @lemon tahini sauce{}, combine all @sauce{} ingredients in a #blender{} and blend until smooth. Combine @tahini{1/4 cup}, @fresh lemon juice{2 Tablespoons}, @water{2 Tablespoons, or as much as you need to get your desired consistency}, @minced garlic{2 teaspoons}, @fine sea salt{generous pinch, to taste}. + +Serve immediately, with @lemon tahini sauce{}, if desired. (See notes for serving suggestions.) \ No newline at end of file diff --git a/Spaghetti Carbonara.cook b/Spaghetti Carbonara.cook new file mode 100644 index 0000000..3a3a469 --- /dev/null +++ b/Spaghetti Carbonara.cook @@ -0,0 +1,39 @@ +--- +title: Spaghetti Carbonara with Bacon & Crisp Lettuce Salad +servings: 2 +category: main dish +cuisine: Italian +tags: bacon,carbonara,garnish-and-gather,italian,pasta,salad +source: Unknown +description: +prep_time: 15 minutes +cook_time: 15 minutes +--- + +Trim root from @lettuce{1 head} and separate into leaves. + +Mince @chives{1 T}. + +In a serving #bowl{}, whisk to combine @sherry vinegar{1 T}, @minced red onion{1/2 T}, @garlic{1/4 t}, @sugar{1/4 t}, 3 Tbsp @olive oil{} & @salt{} to taste. + +Bring a large #pot{} of salted @water{} to a boil for @pasta{8 oz, Pasta Mami spaghetti}. + +Separate 1 @egg{}, discarding egg whites. + +In a large #bowl{}, combine @egg yolk{1}, 2 whole @eggs{}, most of @Pecorino cheese{3 T} & @Parmesan cheese{3 T} (reserve 1 Tbsp for garnish) and @salt{1/4 tsp} & @black pepper{}. + +Chop @bacon{3 slices}. + +Add chopped @bacon{} to a large #sauté pan{} and cook over med-high until browned and crispy, ~{4–6 min}. + +Add @pasta{} to boiling @water{} and cook ~{4–5 min}, stirring occasionally, until al dente, then drain, reserving 1/2 cup @pasta water{}. + +Add drained @pasta{} to pan with @bacon{}, tossing to combine. + +Transfer hot @pasta{} & @bacon{} to #bowl{} with @eggs{} & @cheese{}, then toss with 1/4 cup reserved @pasta water{}. + +Stir vigorously with a large #spoon{} until creamy, adding more @pasta water{}, 1 Tbsp at a time, as needed for desired consistency. + +Toss @lettuce{} with vinaigrette & @chives{}. + +Scoop @pasta{} onto a plate, sprinkle with remaining @cheese{} and serve salad alongside. \ No newline at end of file diff --git a/Strawberry and Wild Rice Tartlets.cook b/Strawberry and Wild Rice Tartlets.cook new file mode 100644 index 0000000..ff10146 --- /dev/null +++ b/Strawberry and Wild Rice Tartlets.cook @@ -0,0 +1,20 @@ +--- +title: Strawberry and Wild Rice Tartlets +servings: 12 +category: uncategorized +source: https://www.bonappetit.com/recipe/strawberry-wild-rice-tartlets +description: This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling). +image: https://kitchen.roo.lol/data/images/ed78da5c-1aa5-4d0b-90bc-4d317b7f7b89.webp +--- + +Heat #oven{} to 350°. Brush the cups of one standard 12-cup #muffin pan{} or two standard 6-cup #muffin pans{} with @vegetable oil{}. Bring 6 cups lightly salted @water{} to a boil in a medium #saucepan{}. Add @wild rice{1 cup}, cover, and cook until @water{} evaporates and grains split open, about ~{1½ hours}. Spread out @rice{} on a large rimmed #baking sheet{} and let cool. Reserve #pan{}. + +Return @rice{} to #pan{} and, using your hands or a #potato masher{}, smash until @rice{} looks like a chunky mash and grains stick together. + +Working one at a time, scoop about 3 Tbsp. @rice{} into each #muffin cup{} and, using an oiled #spoon{}, press @rice{} across bottom and all the way up the sides of each cup to create a hollowed-out shell. Bake until @rice{} is darkened in color and sides of shells are crisped, ~{25–40 minutes}. Let shells cool in #pans{}, then, using an #offset spatula{}, carefully transfer to a #platter{}. + +Combine @dried tart cherries{8 oz} and 2 cups cold @water{} in a clean medium #saucepan{} and bring to a simmer over medium heat. Cook until soft and plump, ~{5–7 minutes}. Drain and let cool. + +Transfer @cherries{} to a #blender{} and add @strawberries{1 lb, hulled}; pulse until a chunky purée forms. Use filling immediately or transfer to an #airtight container{}, cover, and chill until cold, at least ~{1 hour} and up to 5 hours. + +To serve, fill each shell with about 1 Tbsp. plus 1½ tsp. filling. Top with a @strawberry{} half and a leaf or 2 of @mint leaves{}. \ No newline at end of file diff --git a/Tiramisu.cook b/Tiramisu.cook new file mode 100644 index 0000000..3a112b4 --- /dev/null +++ b/Tiramisu.cook @@ -0,0 +1,48 @@ +--- +title: Tiramisu +servings: 1 +category: uncategorized +source: Unknown +description: Georgie Grasso recipe - GGBO winner 2024 with this recipe featured! +image: https://kitchen.roo.lol/data/images/d15cdb2C-71db-42d7-a603-a29389e13bd3.webp +prep_time: 15 minutes +cook_time: 30 minutes +--- + +Set #oven{} to 355F. + +FOR THE SAVOIARDI + +Separate @egg yolks{5, room temperature} and @egg whites{} into separate #bowls{}. + +Whisk @egg whites{} till foamy then start adding @white caster sugar{125g} spoon by spoon, until it reaches medium stiff peaks, set aside. + +Combine @lemon zest{½ tsp, finely grated} and @vanilla bean paste{1 1/2 tsp} to @egg yolks{}, then add to @egg whites{} and fold in. + +Sift @cake flour{160g}, @corn starch{3 1/2 Tablespoons} and @table salt{pinch} to @egg{} mix and fold in gently. + +Using a #piping bag{}, pipe 12cm fingers onto a lined #baking sheet{}. Dust with @icing sugar{85g}, leave for a couple of minutes, dust again, then bake for ~{15 minutes}. + +Once baked place onto #cooling racks{} until needed. If making in advance, store in an #airtight container{}. + +PREPARATION FOR ASSEMBLY: Brew @coffee{1-2 cups, freshly brewed espresso, or strongly made instant coffee, espresso is best} ready and allow to cool. + +FOR THE FILLING + +Whisk @egg yolks{5 large} and @caster sugar{5 tablespoons} until doubled in size, thick and pale, and mix leaves a ribbon trail. + +Mix in @mascarpone{500g} till fully combined. + +With a clean #mixer{}, whisk @egg whites{3 large} until it just reaches stiff peaks, then fold into @egg yolk{} mixture. Set aside. + +ASSEMBLY + +Start layering. Dip @savoiardi{} into @coffee{} for ~{2-3 seconds} on each side then cover base of your #dish{} (I used an 8 inch #dish{}). + +Using half the @cream{} filling, cover the @savoiardi{} then repeat. + +If using double @cream{} (300 ml), whip to medium stiff and smooth on top, then dust top completely with @cocoa powder{}. + +Refrigerate till set for at least ~{4 hours}, or overnight. + +Eat within 2 days. \ No newline at end of file diff --git a/West African Peanut Chicken.cook b/West African Peanut Chicken.cook new file mode 100644 index 0000000..3cafd5a --- /dev/null +++ b/West African Peanut Chicken.cook @@ -0,0 +1,38 @@ +--- +title: West African Peanut Chicken +servings: 2 +category: main course +tags: chicken,garnish-and-gather,peanut,west african +source: Unknown +description: +prep_time: 25 minutes +cook_time: 25 minutes +--- + +Mince @fresno pepper{1}—remove seeds and use only half for less heat. + +Dice @tomato{1 cup}. + +Trim tops then halve @okra{1 cup} lengthwise. + +Pat @chicken breasts{2} dry, slice into strips, then season with @salt{} & @pepper{}. + +In a large #pot{}, heat 1 tablespoon @oil{} over medium. + +Add @onion{1/4 cup} and cook ~{3 minutes}. + +Add @field peas{1/2 cup}, @peppers{} & @tomatoes{}, then cook ~{4 minutes}, stirring often. + +In another #pot{}, bring 1 1/2 cups @water{} to a boil. + +Once boiling, add @long grain rice{3/4 cup} & a pinch of @salt{}, return to a boil, then reduce heat to low, cover and cook ~{12-15 minutes}, until tender. + +To @veggies{}, add @chicken{}, @rice vinegar{1/4 cup}, @okra{}, @peanut butter{2 tablespoons}, 1 cup @water{}, HALF of @peanuts{1/3 cup}, @salt{} & @pepper{}, then cook ~{15 minutes} over medium, or until mixture thickens and @veggies{} are tender. + +Chop @mint{2 tablespoons} & @thyme{1 tablespoon}, keeping separate. + +Fluff @rice{} with a #fork{} and add 1 tablespoon @butter{} & @thyme{}, then adjust seasoning to taste. + +Adjust seasoning of @peanut chicken{} to taste. + +Spoon @rice{} into #bowls{} and scoop @peanut chicken{} over top. Garnish with remaining @peanuts{} & @mint{}. \ No newline at end of file