Initial commit

.stfolder/syncthing-folder-9324c7.txt

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+# This directory is a Syncthing folder marker.
+# Do not delete.
+
+folderID: hrwyf-vvsqk
+created: 2025-11-16T14:26:01-05:00

Alain-Ducase-Bread.cook

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+---
+
+title: Alain Ducasse's Gougères
+
+servings: 28
+
+category: Bread
+
+source: https://www.foodandwine.com/recipes/alain-ducasses-gougeres
+
+description: "Alain Ducasse's recipe for gougères. These airy French cheese puffs, flavored with Gruyère cheese and a hint of nutmeg, make phenomenal hors d'oeuvres."
+
+tags:
+
+  - bread
+
+  - french
+
+---
+
+
+Preheat the #oven to 400°F. 
+
+Line two #baking sheets with parchment paper. 
+
+In a medium #saucepan, combine @water{1/2%cup}, @milk{1/2%cup}, @unsalted butter{1%stick}(cut into tablespoons), and @salt{large pinch}; bring to a boil but do not burn.
+
+Remove from heat. Add @all-purpose flour{1%cup} and stir it in with a wooden spoon until a smooth dough forms.
+
+Stir over low heat until it dries out and pulls away from the side of the pan, about ~{5%minutes}.
+
+Scrape the dough into a #bowl; let cool for ~{1%minute}.
+
+Beat the @eggs{4} into the dough, one at a time, beating thoroughly between each one, until dough makes a V drop and it is smooth and shiny. 
+
+Add the @Gruyère{3.5%oz}(shredded) and a pinch each of @black pepper{} and @nutmeg{}.
+
+Transfer the dough to a #pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. 
+
+Sprinkle with additional @Gruyère{} and bake for ~{15%minutes}, or until puffed and golden brown.
+
+Pierce with a skewer and bake another ~{5%minutes}.
+
+Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F #oven until piping hot.

Apple Cider Vinegar Dressing.cook

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+---
+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/
+image: https://kitchen.roo.lol/data/images/14663763-8d52-4e31-a4e8-36a7f3c6c229.webp
+thumbnail: https://kitchen.roo.lol/data/images/thumbnails/14663763-8d52-4e31-a4e8-36a7f3c6c229.webp
+date_created: 2024-11-03
+date_modified: 2024-11-03
+date_published: 2024-11-03
+---
+
+= Dressing =
+In a small #bowl{} whisk together @apple cider vinegar{1/4%cup}, @maple syrup{1%tsp}(or honey), @garlic{1%clove}(grated), @Dijon mustard{1/4%tsp}, @sea salt{1/4%tsp}, and several grinds of @black pepper{}.
+Slowly drizzle in @extra-virgin olive oil{1/4%cup} while whisking until the dressing is emulsified.
+
+> Alternatively, combine everything in a #jar{} with a tight-fitting lid and shake to combine.

Arugula Pesto Chicken with Pecans & Roasted Butternut.cook

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+---
+
+title: Arugula Pesto Chicken with Pecans & Roasted Butternut
+
+servings: 2
+
+prep_time: 25 minutes
+
+time: 25 minutes
+
+category: main course
+
+tags:
+
+  - chicken
+
+  - garnish-and-gather
+
+  - orzo
+
+  - pesto
+
+---
+
+
+Preheat oven to 375°
+
+Chop sage
+
+On a sheet pan, combine butternut squash with 1 1/2 tablespoons oil, honey from honey sticks, sage, salt & pepper
+
+Roast for 18-22 minutes, until tender, tossing halfway through
+
+Bring a pot of salted water to a boil for the orzo
+
+In a sauté pan, heat 1 tablespoon oil over medium
+
+Pat chicken dry then season with salt & pepper
+
+Add chicken to hot pan and cook 6-9 minutes per side, until cooked through, then remove from pan and keep warm
+
+Add orzo to boiling water and cook 8-10 minutes, until tender, then drain
+
+Zest and juice lemon(s), keeping separate
+
+Trim roots from arugula, if any
+
+In a food processor or blender, combine arugula, lemon juice, 3-4 tablespoons olive oil, parmesan, pecans, salt & pepper
+
+Crumble goat cheese
+
+Combine orzo with roasted squash, goat cheese, lemon zest, salt & pepper
+
+Scoop orzo onto a plate and top with chicken. Drizzle arugula-pecan pesto over top

Arugula Pesto Wheat Berries Recipe.cook

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+---
+title: Arugula Pesto Wheat Berries Recipe
+servings: 1
+category: uncategorized
+source: https://www.101cookbooks.com/archives/arugula-pesto-wheat-berries-recipe.html
+description: "A peppery arugula pesto tossed with a bowl of plump, chewy wheat berries."
+tags:
+  - arugula
+  - pesto
+  - wheat berries
+---
+
+Place the @cooked wheat berries{3%cups} in a large mixing bowl and set them aside so they can come up to room temperature if you've had them in the refrigerator.
+
+In a #food processor or blender, combine @garlic{3%cloves}, @pine nuts{2/3%cup}(toasted, divided), @arugula{3%cups}, @Parmesan{1/2%cup}(freshly grated), @salt{2%pinches}, @lemon juice{1%tbsp}, and @olive oil{1/3%cup}; process until smooth to make a pesto.
+
+Fold the arugula pesto into the wheat berries. Stir in @Kalamata olives{1/3%cup}(chopped) and, if using, @seitan{4-6%oz}(pan-fried until crispy). Garnish with shaved @Parmesan{} and additional toasted pine nuts.

Asparagus Salad.cook

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+---
+title: Asparagus Salad
+prep_time: 20 minutes
+cook_time: 5 minutes
+category: Salad
+tags:
+  - vegetarian
+  - gluten-free
+  - spring
+  - salad
+description: A fresh spring asparagus salad with peas, radishes, feta, pine nuts, and herbs, tossed with lemon and olive oil and finished with creamy avocado dressing.
+source: Love and Lemons
+---
+
+Bring a large #pot of well-salted @water{} to a boil and prepare a #bowl of @ice water{}.
+Add the @asparagus{2%bunch} to the boiling water and blanch until tender but still bright green {1%minute}.
+Transfer immediately to the ice water to stop the cooking {1%minute}.
+Drain well, transfer to a clean kitchen towel, and pat completely dry.
+Wipe out and reserve the mixing bowl.
+
+At the bottom of the bowl, whisk together the @extra-virgin olive oil{1%tbsp}, @fresh lemon juice{1%tbsp}, @garlic clove{0.5}, @sea salt{0.5%tsp}, and @black pepper{}.
+Add the blanched asparagus and the @frozen pea{1%cup} and toss until evenly coated.
+
+Transfer the dressed asparagus and peas to a serving platter.
+Drizzle generously with the @avocado dressing{}.
+Top with the @radish{3}, @pine nut{0.25%cup}, @feta cheese{0.33%cup}, and @fresh mint or basil leaf{}.
+Season to taste with additional salt and black pepper if needed.

Authentic Cacio e Pepe Recipe.cook

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+---
+title: Authentic Cacio e Pepe Recipe
+servings: 2
+category: uncategorized
+description: "A cacio e pepe is so simple, the whole recipe is 3 ingredients: pecorino romano, black pepper and pasta."
+source: https://pinabresciani.com/authentic-cacio-e-pepe-recipe/
+tags:
+  - pasta
+  - italian
+  - quick
+---
+
+In a #pot, bring @water{} to a boil. Lightly salt the water when it comes to a boil.
+
+Finely grate the @pecorino romano{2.5%cups}.
+
+With a mortar and pestle, grind @whole black peppercorns{1/2%tbsp} to a fine consistency. Set ~{1.5%tsp} of the ground pepper aside for toasting.
+
+Add the @spaghetti{250%g} to the boiling water and cook for half the package time.
+
+While the pasta cooks, heat a #stainless steel #pan over medium heat. Add the reserved ~{1.5%tsp} ground @black pepper{} and toast for up to ~{1%minute}, then add a ladle of @pasta water{} to the pan.
+
+When pasta is al dente, remove from heat and add the pasta to the pan. Over medium heat, finish cooking the pasta in the pan, adding @pasta water{} as needed to create a bit of starchy liquid.
+
+Add a small amount of hot pasta water to the grated pecorino and mix into a paste. When the pasta is ready, wait ~{30%seconds}, then stir the pecorino paste into the pan quickly with tongs to form a creamy sauce.
+
+Plate and spoon the creamy sauce on top. Add more fresh @black pepper{} to taste.

BUTTERNUT & TURKEY CHILI with sweet peppers, spiced pepitas & queso fresco.cook

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+---
+title: BUTTERNUT & TURKEY CHILI with sweet peppers, spiced pepitas & queso fresco
+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.

Baked Chile Relleno with Black Beans.cook

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+---
+title: Baked Chile Relleno with Black Beans
+servings: 2
+prep_time: 25 minutes
+time: 25 minutes
+category: main course
+description: "Roasted poblano peppers stuffed with a black bean and Monterey Jack filling, baked with ranchero sauce."
+tags:
+  - mexican
+  - peppers
+  - vegetarian
+---
+
+Preheat the #oven to high broil with a rack near the broiler.
+
+Place @poblano peppers{2-3} on a #sheet pan and broil ~{5-7%minutes} or until charred all over, turning occasionally.
+
+In a #pot, heat @oil{1%tsp} over medium.
+
+Add @long grain rice{3/4%cup}, Rice Starter & @salt{1/4%tsp} and stir to toast for ~{2-3%minutes}.
+
+Add @water{1.5%cups}, bring to a boil, then reduce heat to medium-low, cover and cook ~{12-15%minutes}.
+
+Place charred peppers in a #bowl, cover tightly with plastic wrap or foil, then set aside for ~{5%minutes}.
+
+Lower oven temp to 450°F.
+
+Chop @cilantro{3%tbsp}.
+
+Remove seeds and mince HALF of @jalapeño{1}—save remainder for another use or slice for garnish.
+
+Peel skin from peppers—it's ok if it doesn't all come off, and do not rinse!
+
+Cut a slit in the peppers from end to end and remove stem and seeds.
+
+In a large ovenproof #sauté pan, heat @oil{1%tbsp} over medium heat.
+
+Drain and rinse @black beans{1%cup}.
+
+Add Filling Starter & jalapeño then cook ~{1%minute}.
+
+Add black beans & @cumin{1/2%tsp}, cook ~{2-3%minutes}, then season with @salt{} & @pepper{} and transfer to a #bowl.
+
+Wipe out the pan used for filling and spread @La Luz ranchero sauce{1%cup} on the bottom.
+
+Combine black bean mixture with @Monterey Jack{1 1/4%cups} & 2/3 of the cilantro, reserving some for garnish.
+
+Stuff filling into peppers then place on top of sauce and sprinkle with remaining cheese.
+
+Bake for ~{12-15%minutes} or until cheese is browned.
+
+Divide rice between plates, place chile relleno over top, then garnish with a dollop of @sour cream{} and remaining cilantro.

Bang Bang Tofu.cook

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+---
+title: Bang Bang Tofu
+servings: 2
+prep_time: 20 minutes
+category: main course
+cuisine: Asian Fusion
+description: Crispy fried tofu with spicy bang bang sauce served over scallion rice with snow peas
+tags:
+  - asian fusion
+  - rice
+  - tofu
+  - vegetarian
+---
+
+Drain @tofu{1%lb}, pat dry, and place on a plate lined with several paper towels or a clean dish towel to dry for ~{15%minutes}.
+
+In a #pot, bring @water{1.5%cups} & @salt{} to a boil.
+
+Trim @snow peas{1%cup}.
+
+Thinly slice @scallions{2}.
+
+Once water is boiling, add @long grain rice{3/4%cup}, cover, reduce heat to low and cook ~{10%minutes}.
+
+In a large #bowl, stir together @mayo{1/3%cup}, @My Sweet Hottie chili sauce{3%tbsp}, @sriracha{1/2%tbsp} with @salt{1/4%tsp}, then set aside.
+
+After rice has been cooking for 10 minutes, add snow peas & @red pepper{1/2%cup} to pot (do not stir), replace lid and continue to cook ~{2-5%minutes}, or until rice is done.
+
+Remove rice from heat and let stand, covered, for about ~{10%minutes}.
+
+Heat @vegetable or canola oil{1/2%inch depth} in a deep-sided #skillet over medium-high.
+
+Cut tofu into 3/4" pieces then gently pat dry again.
+
+Toss tofu with @cornstarch{1/2%cup}, @salt{1/2%tsp} & @black pepper{1/4%tsp} until well coated.
+
+Once oil is hot, add tofu, working in batches if needed, turning to brown on all sides, about ~{10-12%minutes}.
+
+Transfer fried tofu to a #wire rack or a paper towel-lined plate and repeat with remaining tofu.
+
+Toss fried tofu in Bang Bang Sauce.
+
+To rice & snow peas, add @garlic{1/2%tsp} & half of scallions, gently tossing to combine, then season to taste.
+
+Divide rice mixture & tofu evenly among bowls or plates and garnish with remaining scallions.

Barbecue Chicken with Crispy Pan-Fried Okra & Cheddar Biscuits.cook

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+---
+title: Barbecue Chicken with Crispy Pan-Fried Okra & Cheddar Biscuits
+servings: 2
+prep_time: 20 minutes
+time: 20 minutes
+category: main course
+tags:
+  - bbq
+  - chicken
+  - biscuits
+  - okra
+---
+
+Preheat the #oven to 400°F and lightly grease a #baking sheet.
+
+Cut @butter{1.5%oz} into small pieces.
+
+In a #mixing bowl, combine Biscuit Starter (flour, baking powder, dried parsley, salt, garlic powder), @shredded cheddar{1/4%cup} & butter with a fork or your hands until butter is incorporated and resembles small peas.
+
+Add @milk{1/4%cup} to the biscuit mixture and stir until just moistened.
+
+Use a 1/4 cup scoop to drop biscuits onto the prepared pan.
+
+Bake biscuits for ~{14-18%minutes}, until cooked through.
+
+Whisk to combine BBQ Sauce Starter (@cider vinegar{2%tbsp}, @hot sauce{1%tbsp}, @garlic{1/2%tsp}, @Dijon mustard{1/4%cup}, @ketchup{1/4%cup}, @light brown sugar{1/4%cup}) and set aside.
+
+Heat ~{1%tbsp} oil in a #sauté pan over medium-high.
+
+Pat @chicken breasts{2} dry then sprinkle with @salt{} & @pepper{}.
+
+Add chicken to the hot pan and brown ~{3-4%minutes} per side.
+
+Reduce heat to low, then add BBQ sauce, spoon over top of chicken, cover and cook ~{5-7%minutes}, until chicken is cooked through and sauce is thickened.
+
+Trim stems from @okra{12%oz} and slice into 1/2 inch rounds.
+
+Heat ~{1%tbsp} canola oil in a large #sauté pan over high.
+
+Add okra and cook 2 minutes without stirring, then reduce heat to medium-high and stir and cook another ~{4-7%minutes}, stirring occasionally.
+
+Juice @lemon{1}.
+
+Reduce heat to low, add Okra Spice (~{1/8%tsp cayenne}, @cumin{1/2%tsp}, @smoked paprika{1/2%tsp}, @coriander{1/2%tsp}) and cook another ~{30%seconds}, stirring.
+
+Toss okra with lemon juice and season with @salt{} & @pepper{} to taste.
+
+Serve chicken coated in barbecue sauce with okra & biscuits on the side.

Cabbage_Salad.cook

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+---
+title: Cabbage Salad
+servings: 6
+category: Salad
+source: Love and Lemons
+---
+
+In a large bowl, toss together @green cabbage{4%cup}, @red cabbage{4%cup}, @red bell pepper{1%medium}, @carrots{1%cup}(julienned), @cilantro{1/2%cup}(chopped).
+
+Make the dressing: whisk together @avocado oil{1/4%cup}, @apple cider vinegar{1/4%cup}, @peanut butter{2%tbsp}, @maple syrup{1%tbsp}, @sesame oil{1%tbsp}, @garlic{1%clove}(grated), and @salt{3/4%tsp}.
+
+Pour the dressing over the cabbage mixture and toss to coat. Set aside for 10 minutes to soften the cabbage.
+
+Season to taste and top with @almonds{1/2%cup}(toasted). Toss and serve.

Cajun Spice Mix (for pecans, oysters, etc).cook

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+---
+title: Cajun Spice Mix (for pecans, oysters, etc)
+description: A Leonard-family recipe for spice mix for seasoning Cajun Pecans or Oysters
+servings: 9
+source: Mealie
+image: https://kitchen.roo.lol/data/images/c0540c17-29a5-4fe3-b038-1b421037c6e8.webp
+thumbnail: https://kitchen.roo.lol/data/images/thumbnails/c0540c17-29a5-4fe3-b038-1b421037c6e8.webp
+date_created: 2024-11-03
+date_modified: 2024-11-03
+date_published: 2024-11-03
+---
+
+= Spice Mix =
+Mix the @paprika{2%tbsp}, @salt{2%tbsp}, @garlic powder{1%tbsp}, @cayenne pepper{1%tbsp}, @white pepper{1/2%tbsp}, @black pepper{1/2%tbsp}, @thyme{1/2%tbsp}, @oregano{1/2%tbsp}, and @onion powder{1/2%tbsp} in a #bowl{} until evenly combined.

Chana Chickpea Salad.cook

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+---
+title: Chana Salad
+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 the 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 the cayenne as desired for your heat preference.
+prep_time: 10 minutes
+cook_time: 30 minutes
+servings: 6
+category: side
+source: OCR
+tags: salad, indian, vegan, gluten-free, instant-pot, chickpea
+---
+
+In the inner cooking pot of the #Instant Pot, combine the @chickpea{1%can}, @bay leaf{2}, and @water{4%cups}.
+
+Lock the lid into place. Select the Bean/Chili setting and adjust the pressure to High and the time to {20%minutes}.
+
+After cooking, allow the pressure to release naturally for {10%minutes}, then quick-release any remaining pressure. Unlock and remove the lid.
+
+While the chickpeas are cooling, in a large #bowl, combine the @red onion{1%cup} (minced), @tomato{1/2%cup} (diced), and @cilantro{1/2%cup} (chopped).
+
+Drain the chickpeas and add them to the vegetables. Add the @salt{1%teaspoon}, @cayenne pepper{1/2%teaspoon}, and @lemon juice{1/4%cup}. Mix well and taste, adjusting the seasoning as needed. You want a good mix of tangy, salty, and spicy.
+
+Tip: To vary the 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).)

Chickpea_Butter_Curry.cook

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+---
+title: Chickpea Butter Curry
+servings: 2
+category: Main
+source: Rebel Recipes
+---
+
+In a small pot, bring 1 1/2 cups water and @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{1.5%cup}.
+
+Heat a large sauté pan with sides over medium-high. Add @coconut chips{2%tbsp} and toast 1-2 minutes, then remove and set aside.
+
+In the same pan, heat @oil{3%tbsp} over medium-high. Add @fenugreek spice{1%tsp} and cook until fragrant, about 30 seconds; remove about 1 tablespoon of spiced oil for garnish and set aside.
+
+Add Aromatics Starter to remaining spiced oil and cook, stirring often, 4-5 minutes.
+
+Add @tomato sauce{1.5%cup}, @cauliflower, @chickpeas{1.5%cup}, and @salt{to taste}. Reduce heat to low, cover, and cook 12-18 minutes until cauliflower is tender.
+
+Chop @cilantro{2%tbsp}.
+
+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 with the reserved spiced oil, and garnish with cilantro and coconut flakes.

Chocolate_Mousse_Cake_with_Raspberries.cook

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+---
+title: Chocolate Mousse Cake with Raspberries
+servings: 24
+category: Desserts
+source: King Arthur Baking
+---
+
+Preheat the oven to 325°F. Lightly grease two 8" round pans (or adjust for your pan mix) and line with parchment.
+
+Sponge:
+  In a large mixing bowl, combine dry ingredients: flour, baking powder, baking soda, salt, sugar, and cocoa.
+  In a separate bowl, whisk together oil, buttermilk (or yogurt), coffee, and vanilla. Add to dry ingredients and beat until smooth.
+  Beat in eggs, one at a time.
+  Divide batter among prepared pans.
+  Bake 45–50 minutes for two 8" pans, or 25–30 minutes for four 8" pans or three 9" pans; until a tester comes out clean.
+  Cool completely on rack.
+
+Filling:
+  In a large bowl, beat together butter, cream cheese, part of confectioners' sugar, vanilla, and salt until smooth.
+  Melt chocolate and fold into the cream cheese mixture. Add remaining confectioners' sugar and mix until fluffy.
+  Beat heavy cream until stiff peaks, then fold into chocolate-cheese mixture.
+
+Assembly:
+  Split cakes into layers if needed; spread filling between layers and along top. Press raspberries between layers and on top.
+  Refrigerate to firm, at least 30 minutes.
+
+Frosting:
+  Cream shortening and butter with salt.
+  Sift confectioners' sugar with cocoa; alternately beat in with milk and vanilla until fluffy.
+  Apply a thin crumb coat, chill 20 minutes, then apply final frosting.
+  Refrigerate until ready to serve. Garnish with fresh raspberries if desired.

Crispy Roasted Chickpeas (Garbanzo Beans).cook

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+---
+title: Crispy Roasted Chickpeas (Garbanzo Beans)
+servings: 2
+category: Snack
+source: Unknown
+---
+
+Preheat the oven to 400°F.
+
+Drain the garbanzo beans and rinse with water to clean. Pat dry with paper towels and remove skins as needed.
+Toss the beans with @olive oil{2%tbsp} and spread on a baking sheet.
+Roast for 25-30 minutes, shaking the pan every 10 minutes, until deep golden and crunchy. Do not burn.
+
+Season with @salt{to taste} and @spice blend of your choice. Serve warm or at room temperature.

Crispy_Roasted_Chickpeas_(Garbanzo_Beans).cook

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+---
+title: Crispy Roasted Chickpeas (Garbanzo Beans)
+servings: 2
+category: Snack
+source: Unknown
+---
+
+Preheat the oven to 400°F.
+
+Drain the garbanzo beans and rinse with water to clean. Pat dry with paper towels and remove skins as needed.
+Toss the beans with @olive oil{2%tbsp} and spread on a baking sheet.
+Roast for 25-30 minutes, shaking the pan every 10 minutes, until deep golden and crunchy. Do not burn.
+
+Season with @salt{to taste} and @spice blend of your choice. Serve warm or at room temperature.

Dried Fava Soup.cook

@@ -0,0 +1,46 @@
+---
+title: Dried Fava Soup with Mint and Guajillo Chiles
+prep_time: 10 minutes
+cook_time: 100 minutes
+category: Soup
+tags:
+  - vegetarian
+  - vegan-optional
+  - mexican-inspired
+  - beans
+  - soup
+description: A slow-simmered dried fava bean soup with roasted tomatoes, garlic, and onion, finished with mint and cilantro and topped with a tangy quick-pickled guajillo chile mixture.
+source: 101 Cookbooks (adapted from Rick Bayless’s Mexican Kitchen)
+---
+
+Make sure the @hulled dried fava bean{1%lb} are clean and free of dirt, then rinse them well.
+Place the beans in a #large soup pot and cover with @vegetable broth{8%cup}.
+Simmer over medium-low heat, partially covered, until very tender and beginning to fall apart {60%minute}.
+
+While the beans simmer, place the unpeeled @garlic clove{6} in a #heavy skillet over medium heat.
+Roast, turning occasionally, until black spots form and the cloves are soft {15%minute}.
+Let cool slightly, remove the skins, finely chop the garlic, and set aside.
+
+Arrange the sliced @white onion{1} in a single layer on a rimmed #baking sheet.
+Place about 4 inches under a hot #broiler and broil until soft and deeply browned, about {4–5%minute} per side.
+Remove, let cool slightly, then finely chop.
+
+Using the same baking sheet, place the @ripe tomato{1.5%lb} under the broiler.
+Roast until blackened on one side {6%minute}, flip, and roast the other side {6%minute}.
+Let cool slightly, peel, chop, and reserve all juices.
+
+Add the chopped garlic, onion, tomatoes, and tomato juices to the pot with the beans.
+Continue simmering until the beans reach the consistency of a coarse purée {15–30%minute}.
+
+While the soup simmers, cut the @dried guajillo chile{6} into small confetti-shaped pieces using scissors or a knife.
+Heat the @extra virgin olive oil{2%tbsp} in a #small saucepan over medium heat.
+Add the chiles and stir for {1%minute}, then remove from heat.
+Stir in the @cider vinegar{2%tbsp}, @water{3%tbsp}, @dried Mexican oregano{0.75%tsp}, and @fine-grain sea salt{0.5%tsp}.
+Set aside and let stand, stirring occasionally {30%minute}.
+
+Just before serving, add enough @water{} to the soup to reach a medium-thick bean soup consistency.
+Bring the soup back to a gentle simmer, then remove from heat.
+Stir in the @fresh mint{2%tbsp}, @fresh cilantro{0.5%cup}, and the remaining @fine-grain sea salt{1%tsp}.
+Taste and adjust salt if needed, keeping in mind the cheese is salty.
+
+Serve the soup topped with a spoonful of the chile mixture and a sprinkle of @queso anejo or feta{0.5%cup}.

Easy Lemon Rosemary White Bean Soup.cook

@@ -0,0 +1,16 @@
+---
+title: EASY LEMON ROSEMARY WHITE BEAN SOUP
+servings: 4
+category: Soup
+source: Simple Veganista
+---
+
+Saute @olive oil{2%tbsp} in a large pot. Add @onion{1%small}, @carrots{3%large} and @celery{2 stalks}; cook for 7 minutes until softened.
+Add @garlic{2}(minced), @thyme{1%tsp}, and @rosemary{1%tsp}; cook 1 more minute.
+Add @white beans{3%cans}, @vegetable broth{4-5%cups}, @tahini{2%tbsp}, and @salt+pepper{}; bring to a boil, then reduce heat and simmer 10 minutes. Stir occasionally.
+
+Add @lemon juice{1%tbsp} and season to taste with more salt and pepper.
+
+Serve with fresh parsley to garnish. This soup yields 4 servings.
+
+Store leftovers in the refrigerator up to 5-6 days or freeze for longer storage.

Easy_Lemon_Rosemary_White_Bean_Soup.cook

@@ -0,0 +1,16 @@
+---
+title: EASY LEMON ROSEMARY WHITE BEAN SOUP
+servings: 4
+category: Soup
+source: Simple Veganista
+---
+
+Saute @olive oil{2%tbsp} in a large pot. Add @onion{1%small}, @carrots{3%large} and @celery{2 stalks}; cook for 7 minutes until softened.
+Add @garlic{2}(minced), @thyme{1%tsp}, and @rosemary{1%tsp}; cook 1 more minute.
+Add @white beans{3%cans}, @vegetable broth{4-5%cups}, @tahini{2%tbsp}, and @salt+pepper{}; bring to a boil, then reduce heat and simmer 10 minutes. Stir occasionally.
+
+Add @lemon juice{1%tbsp} and season to taste with more salt and pepper.
+
+Serve with fresh parsley to garnish. This soup yields 4 servings.
+
+Store leftovers in the refrigerator up to 5-6 days or freeze for longer storage.

Green_Beans_with_Lemon_and_Garlic.cook

@@ -0,0 +1,20 @@
+---
+title: Green Beans with Lemon and Garlic
+servings: 6
+category: Thanksgiving
+source: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/green-beans-with-lemon-and-garlic-recipe-1938670
+description: The Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network is the perfect, simple side for any occasion. Quickly blanch and finish on the skillet, these green beans will be on the table in less than 20 minutes.
+image: https://kitchen.roo.lol/data/images/704b15f5-0eda-4f7f-8762-1d8f36c2dea6.webp
+nutrition:
+  calories: 122 kcal
+  carbohydrate: 11g
+  fat: 8.5g
+  fiber: 4g
+  protein: 3g
+  sodium: 126mg
+  sugar: 5g
+---
+
+Blanch @green beans{2%pounds}(ends trimmed) in a large #stock pot{} of well salted boiling water until bright green in color and tender crisp, roughly ~{2%minutes}. Drain and shock in a #bowl{} of ice water to stop from cooking.
+
+Heat a large heavy #skillet{} over medium heat. Add the @extra-virgin olive oil{1%tablespoon} and the @butter{3%tablespoons}. Add the @garlic cloves{2%large}(minced) and @red pepper flakes{1%teaspoon} and saute until fragrant, about ~{30%seconds}. Add the beans and continue to saute until coated in the butter and heated through, about ~{5%minutes}. Add @lemon zest{1%tablespoon} and season with @salt{} and @freshly ground black pepper{}.

Italian Sausage and Delicata Rigatoni.cook

@@ -0,0 +1,30 @@
+>> title: Italian Sausage & Delicata Rigatoni
+>> author: Chef Robin Pridgen
+>> servings: 2
+>> time: active 25m; total 35m
+>> tags: gather-and-garnish, dairy, wheat, egg, pork
+
+Preheat #oven to 425 F with a #sheet_pan inside.
+
+Remove stems from @kale{3}{cup} and roughly chop.
+Halve @delicata squash{1}{whole}, scoop seeds, and cut into 1-inch pieces (no need to peel).
+Toss @delicata squash and @red onion pieces{1/3}{cup} with @oil{1}{Tbsp}, @salt, and @pepper.
+Transfer to hot #sheet_pan and roast, turning once, until squash is softened and browned ~{20-22m}.
+
+Bring a large #pot of salted @water to a boil.
+
+In a medium #saute_pan over medium heat, warm @oil{1}{Tbsp}.
+Add @panko{1/4}{cup} and a pinch of @salt; cook, stirring constantly, until golden ~{2-3m}.
+Transfer toasted panko to a #bowl and stir in @parmesan{1}{Tbsp}. Wipe out #saute_pan. (This is the pangrattato.)
+
+In the same #saute_pan over medium heat, warm @oil{1}{Tbsp}.
+Add @italian sausage{8}{oz}; cook, breaking up with a #wooden_spoon, until cooked through ~{6-8m}.
+
+Add @rigatoni{8}{oz} to the boiling water; cook until al dente ~{4-5m}.
+Reserve @pasta water{1}{cup}, then drain pasta with a #colander.
+
+Return the empty pasta #pot to medium heat; add @pasta water{1/2}{cup} and @goat cheese{1.5}{oz}, stirring to melt.
+Add the drained @rigatoni, cooked sausage, @half and half{1/4}{cup}, roasted @delicata squash, roasted @red onion pieces, and @kale; toss until combined and kale is wilted.
+Off heat, stir in @parmesan{2}{Tbsp}. Add more @pasta water as needed to coat; season to taste with @salt and @pepper.
+
+Serve in bowls and sprinkle generously with the pangrattato.

Lactation_cookies.cook

@@ -0,0 +1,28 @@
+---
+title: Lactation Cookies
+servings: 12
+category: Cookies
+source: Mealie
+---
+
+@butter{1%cup}
+@brown sugar{1%cup}
+@eggs{4}
+@vanilla{1%tbsp}
+@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}
+
+Preheat oven to 350°F.
+Cream butter and sugar well, then add eggs and vanilla and beat until well incorporated.
+Add each ingredient one at a time in one big bowl, mixing well.
+Scoop cookies onto a sheet; won't spread much.
+Bake at 350°F for 14 minutes.

Moroccan Spiced Lentil & Chickpea Soup.cook

@@ -0,0 +1,19 @@
+---
+title: Moroccan Spiced Lentil & Chickpea Soup
+servings: 1
+category: Soup
+source: Rebel Recipes
+---
+
+In a large pan, add @olive oil{2%tbsp} and @onion{1%large}(chopped); cook on medium heat for 7-8 minutes until soft and browning.
+Add @garlic cloves{3}(sliced), @celery sticks{2}(chopped), @carrots{2} (chopped); cook 2-3 minutes. Add @cumin seeds{1%tsp}, @cinnamon{1/2%tsp}, @turmeric{1/2%tsp}, @smoked paprika{1%tsp}, and @crushed red pepper flakes{1%tsp} (optional); stir until veg coated.
+
+Now add @tomatoes{4%large}(roughly sliced), @vegetable stock{1%liter}, @red lentils{200g} (washed), @rose harissa{1%tbsp} or @harissa{1%tbsp}, and @canned chickpeas{1%can}(drained); simmer for 10 minutes covered, then simmer for a further 10 minutes. Add @coriander{handfuls}(chopped).
+
+Season well with @sea salt{1%tsp}.
+
+To make the tahini dressing:
+  Add @tahini{1%tbsp}, @lemon juice{1%tbsp}, @water{1%tbsp}, and @sea salt{1%tsp} to a mini chopper; blitz until creamy.
+
+To serve:
+  Drizzle with tahini dressing, @coriander{to taste}, and @crushed red pepper flakes{to taste}.

Moroccan_Spiced_Lentil_and_Chickpea_Soup.cook

@@ -0,0 +1,19 @@
+---
+title: Moroccan Spiced Lentil & Chickpea Soup
+servings: 1
+category: Soup
+source: Rebel Recipes
+---
+
+In a large pan, add @olive oil{2%tbsp} and @onion{1%large}(chopped); cook on medium heat for 7-8 minutes until soft and browning.
+Add @garlic cloves{3}(sliced), @celery sticks{2}(chopped), @carrots{2} (chopped); cook 2-3 minutes. Add @cumin seeds{1%tsp}, @cinnamon{1/2%tsp}, @turmeric{1/2%tsp}, @smoked paprika{1%tsp}, and @crushed red pepper flakes{1%tsp} (optional); stir until veg coated.
+
+Now add @tomatoes{4%large}(roughly sliced), @vegetable stock{1%liter}, @red lentils{200g} (washed), @rose harissa{1%tbsp} or @harissa{1%tbsp}, and @canned chickpeas{1%can}(drained); simmer for 10 minutes covered, then simmer for a further 10 minutes. Add @coriander{handfuls}(chopped).
+
+Season well with @sea salt{1%tsp}.
+
+To make the tahini dressing:
+  Add @tahini{1%tbsp}, @lemon juice{1%tbsp}, @water{1%tbsp}, and @sea salt{1%tsp} to a mini chopper; blitz until creamy.
+
+To serve:
+  Drizzle with tahini dressing, @coriander{to taste}, and @crushed red pepper flakes{to taste}.

Orange Rolls.cook

@@ -0,0 +1,31 @@
+---
+title: Orange Rolls
+servings: 8
+category: uncategorized
+source: https://cooking.nytimes.com/recipes/1023939-orange-rolls
+description: "Citrusy cinnamon rolls made without yeast, perfumed with fresh orange zest and finished with an orange-cream cheese glaze."
+tags:
+  - breakfast
+  - rolls
+  - orange
+---
+
+Make the dough: Heat the #oven to 375°F. Place @light brown sugar{1/3%cup} in a small #bowl and zest the @orange{1} directly over it. Gently rub the zest into the sugar and transfer 2 tablespoons/25 grams of the orange sugar to a large #bowl to use for the dough. Save the rest of the orange sugar for the filling.
+
+Add @all-purpose flour{1 2/3%cups}, @baking powder{1 3/4%tsp} and @salt{1/4%tsp} to the large bowl and whisk well. Add @unsalted butter{3%tbsp} and @cold cream cheese{2%tbsp}, and smash and rub them into the dry ingredients with your fingertips until they’re fully incorporated and the mixture resembles crumbs.
+
+Add @whole milk{2/3%cup} all at once and stir gently with a fork until the dough comes together and no dry bits remain. Freeze while you prepare the pan and filling. Very generously butter the bottom and sides of an 8-inch round #cake pan or ovenproof #skillet with softened @unsalted butter{}.
+
+Make the filling: Mix @ground cinnamon{1/2%tsp} (and cardamom if using) into the reserved orange sugar.
+
+Scrape the dough onto a well-floured work surface. Use a floured rolling pin to roll the dough or flour your hands to pat the dough into a 12-by-5-inch rectangle. It may be sticky; flour as needed so you can shape it.
+
+To fill the dough, spread the very soft @unsalted butter{2%tbsp} evenly over the surface, then sprinkle the orange sugar on top. Starting with one long side of the dough, roll it up into a 12-inch-long log. If it sticks to the surface, scrape it up as you roll using a bench scraper or stiff spatula.
+
+Use a serrated knife to cut the log with a sawing motion into 8 slices (about 1 1/2 inches thick). Place a slice in the center of the pan, then space the remaining slices about 1/2 inch apart around it. At this point, the rolls can be covered and chilled for up to 2 days before baking directly from the refrigerator.
+
+Bake until golden on top, ~{23-25%minutes}. You don’t want to overbake, but want the dough cooked through — when you press the top, the roll shouldn’t sink but should spring back a little.
+
+If you’d like to glaze the rolls, make the glaze while the rolls bake: Place @cream cheese{1/4%cup} and @confectioners sugar{3%tbsp} in a #bowl. Zest the @orange{1} directly over the sugar, then mix together until smooth. Squeeze in ~{2%tbsp} orange juice and mix well. The glaze should be thick because it will loosen on the hot rolls. Adjust confectioners' sugar or juice to taste.
+
+Let the rolls cool for ~{5%minutes} in the pan, then spread the glaze all over them. Cool a bit longer to serve hot or warm.

Palak Paneer.cook

@@ -0,0 +1,18 @@
+---
+title: Palak Paneer
+servings: 4
+category: Indian
+source: Mealie
+---
+
+Preheat the #Instant Pot by selecting Sauté and adjust to More for high heat. When the inner cooking pot is hot, add @peanut oil{2%tbsp} and heat until it is shimmering. Add @garlic cloves{5}(minced), @ginger{2%tsp}(minced), and @serrano or jalapeño chile{1}(minced), and sauté for ~{1%minute} or until fragrant.
+
+Add @spinach{1%lb}, @yellow onion{1%large}(chopped), @tomatoes{2%medium}(chopped), @cumin{2%tsp}, @cayenne pepper{1%tsp}, @garam masala{2%tsp}, @turmeric{1%tsp}, @salt{1%tsp}, and @water{1/2%cup}. Stir to combine.
+
+Lock the lid into place. Select Manual and adjust the pressure to High. Cook for ~{4%minutes}.
+
+When the cooking is complete, quick-release the pressure. Unlock and remove the lid.
+
+Using an #immersion blender, purée the mixture to the consistency you prefer—either a very smooth purée or one with some bits left whole. You'll probably have to tilt the pot a little to get the blender to rotate properly.
+
+Gently mix in @paneer{1.5%cups}(cut into 1/2" cubes), and serve.

Roasted Pumpkin Sage.cook

@@ -0,0 +1,26 @@
+---
+title: Roasted Pumpkin Sage Soup
+description: Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.
+prep_time: 5 minutes
+cook_time: 1 hour 40 minutes
+servings: 5
+category: uncategorized
+source: https://www.skinnytaste.com/roasted-pumpkin-sage-soup
+tags: soup, pumpkin, fall, vegetarian-option, gluten-free
+---
+
+Heat the oven to 400°F.
+
+Using a heavy, sharp #knife, cut the @sugar pumpkin{2%medium} (about 6 lbs total) in half. Scoop out seeds and place on a #baking sheet; bake for {1 - 1.5%hours}.
+
+When the pumpkin is cooked and cool enough to handle, use a #spoon to scoop out the flesh. This should make about 5 cups.
+
+Add @butter{1%tbsp} (or olive oil for dairy-free or whole30) to a large #pot or #Dutch oven, on medium heat; add @shallot{3/4%cup} (diced) and sauté until tender, about {4%minutes}.
+
+Add @garlic{3%cloves} (chopped) and cook an additional {1%minute}.
+
+Add pumpkin and @chicken broth{4%cups} (fat free, low sodium; vegetarians can use vegetable stock) to the pot, along with @fresh sage{1%tbsp}, @salt{} and @fresh pepper{} to taste and bring to a boil. Simmer, covered for about {15%minutes}.
+
+Blend in a #blender or #immersion blender and blend the soup until smooth.
+
+(Optional) Garnish with @reduced fat sour cream{} (or 0% Greek yogurt) and extra sage.

Saag Paneer.cook

@@ -0,0 +1,18 @@
+---
+title: Saag Paneer
+servings: 1
+category: Indian
+source: Mealie
+---
+
+Preheat the #Instant Pot by selecting Sauté and adjust to More for high heat. When the inner cooking pot is hot, add @peanut oil{2%tbsp} and heat until it is shimmering. Add @garlic cloves{5}(minced), @ginger{2%tsp}(minced), and @serrano or jalapeno chile{1}(minced), and sauté for ~{1%minute} or until fragrant.
+
+Add @spinach{1%lb}, @yellow onion{1%large}(chopped), @tomatoes{2%medium}(chopped), @cumin{2%tsp}, @cayenne pepper{1%tsp}, @garam masala{2%tsp}, @turmeric{1%tsp}, @salt{1%tsp}, and @water{1/2%cup}. Stir to combine.
+
+Lock the lid into place. Select Manual and adjust the pressure to High. Cook for ~{4%minutes}.
+
+When the cooking is complete, quick-release the pressure. Unlock and remove the lid.
+
+Using an #immersion blender, purée the mixture to the consistency you prefer—either a very smooth purée or one with some bits left whole. You'll probably have to tilt the pot a little to get the blender to rotate properly.
+
+Gently mix in @paneer{1.5%cups}(cut into 1/2" cubes), and serve with @naan{}.

Southern_Macaroni_and_Cheese.cook

@@ -0,0 +1,18 @@
+---
+title: Southern Macaroni and Cheese
+servings: 10
+category: Thanksgiving
+source: https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese
+description: There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
+image: https://kitchen.roo.lol/data/images/657048ab-342f-4ca3-84cb-fe9dcb3ae2a4.webp
+---
+
+Heat #oven{} to 350 degrees. Bring a large #pot{} of generously salted water to a boil. Add @elbow macaroni{1%pound} and cook according to package directions until a little under al dente, about ~{4%minutes}. Transfer to a #colander{} and rinse under cold water to stop cooking. Set aside.
+
+In a large #bowl{}, whisk @whole milk{2%cups} and @eggs{2%large}. Add cooked macaroni, @shredded extra-sharp Cheddar{2%cups} (about 8 ounces), @unsalted butter{1/2%cup}(1 stick, melted), @kosher salt{1 1/2%teaspoons} and @black pepper{1/2%teaspoon}, and stir until well combined.
+
+Add half the macaroni mixture to a #9-by-13-inch baking dish{} in an even layer. Sprinkle @shredded Colby Jack{1 1/2%cups} evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with #aluminum foil{}, transfer to the middle rack of the oven and bake for ~{30%minutes}.
+
+Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining @shredded extra-sharp Cheddar{2%cups} (about 8 ounces) and @shredded Colby Jack{1/2%cup}. Broil on top rack until cheese is browned in spots, ~{3%minutes} to ~{5%minutes}. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
+
+Remove from oven and let cool until the macaroni and cheese is fully set, ~{10%minutes} to ~{15%minutes}. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Spaghetti_Squash_w_Chickpeas_and_Kale.cook

@@ -0,0 +1,14 @@
+---
+title: Spaghetti Squash w/ Chickpeas & Kale
+servings: 3
+category: Main
+source: Love and Lemons
+---
+Preheat the oven to 400F.
+Prepare your squash following the directions in this post.
+In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add @shallot{1%large}(sliced), @garlic{1}(clove, whole), @rosemary{1/2%tbsp}(minced), @crushed red pepper flakes{1/4%tsp}(or to taste), and @salt{to taste} and @black pepper{to taste}; sauté for ~{1%minute} or until fragrant.
+
+Once the shallot starts to soften add the @chickpeas{1/2%cup}(cooked, drained and rinsed). Cook for a few minutes until lightly golden brown. If you’re using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the @kale{2%cups}(chopped) and @lemon juice{1%tbsp}, and stir.
+
+Once the kale is wilted, add the spaghetti squash strands, @sun-dried tomatoes{1/4%cup} (or capers or olives), @Parmesan cheese{to taste} (optional), and more salt and pepper to taste. Toss to incorporate. Remove from heat and top with @pine nuts{1/4%cup}(toasted) and extra grated cheese.
+Serve.

Spanakopita.cook

@@ -0,0 +1,22 @@
+---
+title: Skillet Spanakopita (Greek Spinach Feta Pie)
+servings: 8
+category: Greek
+source: From a Chef's Kitchen
+---
+
+Preheat the oven to 375 degrees.
+Melt @butter{6%tbsp} in a small bowl and set aside.
+Heat @olive oil{2%tbsp} and the remaining butter in a 10-inch cast-iron skillet over medium-high heat.
+Add @yellow onion{1%medium}(finely chopped), cook for 5-7 minutes or until softened and starting to turn golden.
+Add @garlic cloves{4}(minced) and @spinach{3%boxes}(thawed and squeezed dry). Cook 1-2 minutes or until garlic is fragrant.
+Transfer to a bowl and let cool for 10 minutes. Add @eggs{3}, @dill{2%tbsp}, @salt{1%tsp}, @crushed red pepper flakes{1%tsp}, and @feta cheese{1.5%cups}.
+Wipe out the skillet and generously brush the skillet with @olive oil{2%tbsp}.
+Place a sheet of phyllo dough on a work surface. Lightly brush a sheet of phyllo dough with the melted butter and place it horizontally in the skillet. Gently work the phyllo into the bottom and up the sides of the pan.
+Brush the second piece of phyllo with melted butter and place it perpendicular to the first.
+Repeat with the remaining pieces of phyllo, placing the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction until all 8 sheets have been used.
+Sprinkle the Parmesan cheese over the bottom of the crust. Spoon the spinach filling over the cheese.
+Fold the overhanging edges of phyllo over the filling and toward the center of the pan.
+Brush the top edges with any remaining butter or olive oil.
+Bake for 40-45 minutes until the center is firm and the crust is golden brown.
+Serve warm with lemon wedges if desired.

Spicy Shrimp Paella.cook

@@ -0,0 +1,43 @@
+---
+title: Spicy Shrimp Paella
+servings: 2
+prep_time: 25 minutes
+category: main course
+tags:
+  - chorizo
+  - paella
+  - shrimp
+  - spanish
+---
+
+In a large sauté #pan, cook @chorizo{2%oz} over medium for ~{3-5%minutes}, until cooked through, then remove, keeping drippings in the pan.
+
+Cut @sweet pepper{1%cup} into 1/4 inch slices.
+
+Trim @green beans{3/4%cup} then cut into 1 inch pieces.
+
+Juice HALF of @lemon{1}, then cut remainder into wedges for garnish.
+
+Add lemon juice to @saffron{1%pinch} and set aside.
+
+Rinse @shrimp{10%oz}, pat dry and season with @salt{} & @pepper{}.
+
+Heat chorizo drippings over medium-high, adding more @oil{1%tbsp} so there is about 1 tablespoon total.
+
+Add shrimp to pan and cook ~{2-4%minutes}, until done, then remove and set aside, keeping any remaining oil in the pan.
+
+Reduce heat on pan to medium and add another @oil{1-2%tbsp}.
+
+Add @calasparra rice{3/4%cup} & @tomato paste{1%tbsp}, @smoked paprika{1%tsp}, @garlic{1%tsp}, @vegetable base{2%tsp} until rice is toasted and sizzling, about ~{2-3%minutes}.
+
+Add @water{2.5%cups} & vegetable base, bring to a boil, stirring to incorporate, then reduce heat to medium and cook until rice is still a bit crunchy and half of the liquid is absorbed, about ~{10%minutes}—resist the urge to stir, this can make paella gluey!
+
+Reduce heat to low, add peppers & green beans, then cook until rice is just tender and liquid is slightly reduced, about ~{8-12%minutes}.
+
+In a small #bowl, mix to combine @mayo{3%tbsp}, @garlic{1/4%tsp}, lemon juice & saffron then season with @salt{} to taste.
+
+Chop @cilantro{2%tbsp}.
+
+Add shrimp & chorizo to paella, stirring to warm through.
+
+Scoop paella into shallow bowls and garnish with saffron aioli, cilantro & lemon wedges.

Thai_Veggie_Pad_See_Ew.cook

@@ -0,0 +1,25 @@
+---
+title: Thai Veggie Pad See Ew
+servings: 2
+category: Thai
+source: Unknown
+---
+
+Bring water to a boil for rice noodles.
+Remove bottom root from bok choy, then roughly chop.
+Dice broccolini into 1-2 inch pieces.
+Slice green onion.
+Slice lime into wedges for garnish.
+
+Add rice noodles to boiling water then cook 5-8 minutes, or until tender.
+In a wok or large sauté pan, heat 1 tablespoon oil over medium heat.
+Whisk eggs in a bowl, add to hot pan and cook 2-3 minutes, scrambling until cooked through; remove and set aside.
+In the same pan, heat sesame oil over medium-high heat.
+Add carrots and broccolini; cook 2 minutes.
+Add bok choy; cook 2 minutes.
+Add garlic; cook 1 minute until fragrant.
+Add Pad See Ew sauce to vegetables; bring to a boil, then reduce heat to low and cook 3-6 minutes until slightly thickened.
+Drain noodles, reserve some of the water.
+Add noodles, 1-2 tablespoons reserved water and eggs to Pad See Ew sauce; toss to combine, adding more water as needed to coat noodles; season with salt and pepper to taste.
+
+Scoop noodles and veggies onto a plate; garnish with green onion, sesame seeds and lime wedges.

Warm Up With a Quick Lemony Chicken Soup.cook

@@ -0,0 +1,16 @@
+---
+title: Warm Up With a Quick Lemony Chicken Soup
+servings: 6
+category: Soup
+source: EatingWell
+---
+
+Heat @olive oil{1%tbsp} in a Dutch oven over medium-high. Add @carrots{3/4%cup} and @yellow onion{1/2%cup}; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add @garlic cloves{2}(minced) and @crushed red pepper flakes{3/4%tsp}, and cook, stirring constantly, until fragrant, about 1 minute.
+
+Add @chicken stock{6%cup}; increase heat to high, and bring stock to a boil. Add @orzo{1/2%cup}, and cook, uncovered, until orzo is al dente, about 6 minutes.
+
+Meanwhile, whisk together @eggs{3} and @lemon juice{1/4%cup} in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.
+
+Reduce heat to medium-low; stir in @rotisserie chicken{3%cups}, @spinach{3%cups}, @kosher salt{1 1/4%tsp}, @black pepper{1/2%tsp}. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with @dill{3%tbsp}.
+
+Serve immediately.

Wheat Berry Salad.cook

@@ -0,0 +1,24 @@
+---
+title: Wheat Berry Salad
+servings: 1
+description: This healthy wheat berry salad is a delicious fall side dish or lunch with dried cranberries, fresh herbs, walnuts, and a tangy vinaigrette.
+source: https://www.loveandlemons.com/wheat-berry-salad/
+image: https://kitchen.roo.lol/data/images/eb72067c-28c7-4ae3-88ed-1fc0b9aba762.webp
+---
+
+= Wheat berries =
+Cook @wheat berries{3%cups}(cooked) according to your preferred method.
+
+= Roasted vegetables =
+Preheat #oven{} to 400°F and line a #baking sheet{} with parchment. Spread @butternut squash{1%small}(cubed) on the sheet, drizzle with @extra-virgin olive oil{}, season with @sea salt{} and @black pepper{}, and roast for ~squash{30%minutes}, or until tender, up to 35 minutes.
+Add @shallots{3%medium}(chopped into 1/2-inch pieces) to the sheet for the final ~shallots{20%minutes}. Wrap @sage leaves{1/3%cup} in foil with a drizzle of @extra-virgin olive oil{} and warm on the sheet for ~sage{2%minutes}, then unwrap and chop.
+
+= Dressing =
+Prepare @Apple Cider Vinegar Dressing{1%batch} according to your preferred recipe.
+
+= Assembly =
+Stem and tear @lacinato kale{1%bunch}, place in a large bowl, and massage with a splash of the dressing until slightly wilted.
+Add the roasted squash, shallots, and chopped sage to the bowl with the cooked wheat berries, @walnuts{1/3%cup}(toasted and chopped), @dried cranberries{1/3%cup}, @parsley{1/3%cup}(chopped), @fresh thyme{1%tbsp}, @sea salt{1/2%tsp}, and @black pepper{}. Toss with enough dressing to coat.
+Transfer to a platter, drizzle with more dressing, garnish with @pecorino cheese{1/3%cup}(shaved), and finish with extra @black pepper{}.
+
+> Serve warm or at room temperature.

butternut-turkey-chili.cook

@@ -0,0 +1,47 @@
+>> title: Butternut & Turkey Chili
+>> author: Chef Torie Cox
+>> servings: 2
+>> totalTime: 40 minutes
+>> tags: chili, turkey, butternut squash
+
+# Toast pepitas & prep veggies
+
+In a large #pot heat 1 tbsp @olive oil over medium heat.
+Add 1/4 cup @pepitas, 1/4 tsp @smoked paprika, 1/8 tsp @cayenne, 1/8 tsp @cinnamon, and a pinch of @salt.
+Toast, stirring frequently, until fragrant and lightly browned, about ~3-5 minutes.
+Transfer pepitas to a #bowl and set aside.
+
+Remove seeds from 3/4 cup @sweet pepper and chop.
+Finely chop 2 tbsp @onion and 1 tbsp @garlic if not prepped.
+Chop 2 tbsp @cilantro.
+Drain and rinse 1 cup @cannellini beans.
+Cut 1 @lime into wedges.
+
+---
+
+# Prep & cook chili
+
+In the same #pot heat 2 tbsp @olive oil over medium-high heat.
+Add 8 oz @ground turkey and season with 1/4 tsp @salt and 1/4 tsp @black pepper.
+Cook, breaking up with a #wooden spoon, until browned, about ~5-8 minutes.
+Remove turkey from pot and set aside.
+
+To the #pot add 1 1/2 cups @butternut squash (diced), 2 tbsp @onion (if not already in), 1 tbsp @garlic (if not already in), and the chopped @sweet pepper.
+Cook, stirring occasionally, until beginning to soften, about ~5-7 minutes.
+
+Add 1 tsp @chili powder, 2 tsp @cumin, 1 tsp @smoked paprika, and 1/4 tsp @dried oregano.
+Cook until fragrant, about ~1 minute.
+
+Stir in 1 container @crushed tomatoes, 1/2 cup @chicken broth, 1/2 cup @water, the cooked @ground turkey, the drained @cannellini beans, and 1/2 tsp @salt.
+Bring to a boil, then reduce heat to low and simmer until butternut is tender, about ~20 minutes.
+Taste and adjust seasoning with additional @salt and @black pepper.
+
+Crumble 2 tbsp @queso fresco in a small #bowl.
+
+---
+
+# Garnish & serve
+
+Ladle chili into #bowls.
+Top each serving with spiced @pepitas, 3 tbsp @sour cream, crumbled @queso fresco, chopped @cilantro, and @lime wedges.
+Serve hot.

example-fried-rice.cook

@@ -0,0 +1,19 @@
+-- TODO add source
+
+Mix together @oyster sauce{1%tbsp}, @soy sauce{5%tbsp} and @sesame oil{5%tsp}, set aside.
+
+Heat @peanut oil{1%tbsp} in a wok or heavy based skillet/fry pan over medium heat. Add @eggs{2%items} and cook until scrambled, then remove onto plate.
+
+Increase heat to high and add chopped @bacon{75%cup}, excess fat trimmed. Cook until golden, then remove onto plate with egg - about 2 minutes.
+
+Drain off excess bacon fat.
+
+Add remaining @peanut oil{2%tbsp}, minced @garlic{2%gloves} and @ginger{3%tsp}. Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add finally chopped @onion{2%medium} and stir fry for 2 minutes until golden.
+
+Add @Chinese cooking wine{1%tbsp} and @sugar{2%tsp} and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
+
+Add @prawns{150%g} and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.
+
+Add refrigerated overnight @cooked rice{3%cups}, Sauce, eggs, bacon and thinly sliced @scallions{5%items}. Stir fry for 2 minutes until rice is hot - around 2 minutes.
+
+Transfer to serving plate, sprinkle with thinly sliced @scallions{2%items} and serve.

example-pancakes.cook

@@ -0,0 +1,13 @@
+-- TODO add source
+
+Crack the @eggs{3} into a blender, then add the @flour{125%g}, @milk{250%ml} and @sea salt{1%pinch}, and blitz until smooth.
+
+Pour into a #bowl and leave to stand for ~{15%minutes}.
+
+Melt the butter (or a drizzle of @oil if you want to be a bit healthier) in a #large non-stick frying pan{} on a medium heat, then tilt the pan so the butter coats the surface.
+
+Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
+
+Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
+
+Serve straightaway with your favourite topping.

indian-spiced-chicken.cook

@@ -0,0 +1,19 @@
+
+>> source: Gather and Garnish
+>> time required: 35 minutes
+>> active time: 20 minutes
+>> servings: 2
+>> allergens: dairy
+>> image: indian-spiced-chicken.jpg
+
+Cook rice & prep veggies:
+In a @pot{}, bring 1 1/2 cups @water{1.5%cups} and @salt (for rice) to a boil. Roughly chop @spinach{4%cups}. Small dice @tomato{1%c}. Cut @sweet potato{1%c} into 1/2" cubes—no need to peel. Add @basmati rice{0.75%c} to boiling water, return to a boil, cover, reduce heat to low and cook 12-15 minutes, until tender.
+
+Cook Indian chicken:
+Pat @chicken breasts{2} dry and cut into 1 1/2" pieces. In a large sauté pan, heat @oil{2%Tbsp} over med-high. Add aromatics starter (@onion{0.25%c}, @ginger{1%T}, @garlic{1%clove}), @sweet potato{}, and @tomato{} to pan, then cook for 3-4 min. Stir in Indian Spice Blend (@cumin{2%t}, @coriander{2%t}, @garam masada{1%t}, @turmeric{0.5%t}, @paprika{0.5%t}, @cinnamon stick{1}) and a pinch of @salt{}, then cook until spices are fragrant, about 1 min. Add @chicken broth{0.5%c} and bring to a boil, stirring to combine. Add chicken, cover and cook until chicken is done, about 10 min.
+
+Make gremolata & finish stew:
+Chop @cilantro{0.25%c} and @mint{2%t} together. Zest HALF of @lime{1} (save the other half for garnish). In a small #bowl{}, combine herbs, @garlic{0.5%t}, lime zest, @golden raisins{1%T}, and a pinch of @salt{}. Stir @heavy cream{0.5%c} and @spinach{} into stew and cook 2-3 min, then remove cinnamon stick and adjust seasoning to taste. Fluff rice with a fork and adjust seasoning to taste.
+
+Garnish & gather:
+Spoon Indian chicken over a bed of basmati rice, then garnish with gremolata and a wedge of lime.

shrimp-feta.cook

@@ -0,0 +1,12 @@
+>> title: Shrimp and orzo with marinated feta 
+>> source: Recipe image
+>> servings: 4
+
+Make the marinated feta: In a medium bowl, mix the @feta{7 oz} with @crushed red pepper flakes{1/4 tsp}, @fennel seeds{2 tsp}, and @olive oil{1 tbsp}. Set aside while you cook the orzo.
+
+Place a large sauté pan with a lid over medium-high heat. Add @olive oil{2 tbsp}, the @orzo{1 1/3 cups}, @salt{1/4 tsp}, and a good grind of @black pepper{}. Fry for 3-4 minutes, stirring frequently, until golden brown, then remove from the #pan{} and set aside.
+
+Return the pan to the medium-high heat and add the remaining @olive oil{2 tbsp}, @crushed red pepper flakes{1/4 tsp}, @fennel seeds{2 tsp}, the @garlic cloves{3}, and the @orange{1} peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the @chopped tomatoes{14 oz} and their juice, @vegetable stock{2 cups}, @water{3/4 cup plus 2 tbsp}, @salt{3/4 tsp}, and plenty of @black pepper{}. Cook for 2-3 minutes, or until boiling, then stir in the fried orzo. Cover, then decrease the heat to medium-low and simmer for ~{15 minutes}, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for ~{1-2 minutes}, until the consistency is like risotto. 
+
+Stir in the @raw peeled shrimp{14 oz} and cook for ~{2-3 minutes}, until they are pink. Stir in the @basil leaves{1 1/2 cups} and serve at once, with the marinated feta sprinkled on top.
+```