--- /dev/null
+[[!meta title="South Sister Stroganoff"]]
+
+Adapted from Lipsmackin' Vegetarian Backpacking to eat without dehydration.
+
+3000 cal/recipe
+
+## Ingredients
+
++ 2 small onions, minced
++ 3 cloves garlic, minced
++ 2 lbs mushrooms, washed and chopped
++ 4 tbsp butter
++ 1 tsp salt
++ 1 tsp pepper
++ 1/4 c white wine
++ 1 1/2 c vegetable broth
++ 1/4 c wheat flour
++ 1 c sour cream
++ 16 oz uncooked pasta, such as fettucini
+
+## Directions
+
++ Sautee onions, garlic, and mushrooms in butter in a large pot over medium heat until mushrooms are cooked.
++ Add salt, pepper, and wine and stir.
++ Whisk broth and flour in a small bowl and add to pot.
++ Simmer for 5 minutes, stirring regularly.
++ Stir in sour cream, bring to simmer, and then remove from heat.
++ Bring a large pot of salted water to a boil and cook pasta.
++ Drain pasta.
++ Plate pasta and top with mushroom sauce.
+
+[[!tag pasta mushroom]]
--- /dev/null
+[[!meta title="Tex-Mex Lasagna"]]
+
+Adapted from Good Housekeeping Magazine, Oct 2012
+
+2190 cal/recipe
+
+## Ingredients
+
++ 2 tsp olive oil
++ 1 sm onion, chopped
++ 2 med zucchini, thinly sliced
++ 16 oz red salsa
++ 1 c frozen corn, thawed
++ 1 tbsp chili powder
++ 8 oz tomato sauce
++ 6 oven-ready (no-boil) lasagna noodles
++ 1 15-oz can refried beans
++ 8 oz shredded monterey jack or cheddar cheese
+
+## Directions
+
++ Pre-heat oven to 400 F.
++ Spray shallow, 2-quart baking dish with non-stick cooking spray.
++ Heat oil in skillet over medium heat.
++ Saute onion for 2 min, until beginning to soften.
++ Stir in zucchini, salsa, corn, and chili powder.
++ Cook several minutes until zucchini is crisp-tender and then remove from heat.
++ Layer the following ingredients into the prepared baking dish:
+ + 1/2 of tomato sauce
+ + 1/3 of lasagna noodles
+ + 1/2 of beans
+ + 1/2 of vegetable saute
+ + 1/3 of lasagna noodles
+ + 1/2 of cheese
+ + 1/2 of tomato sauce
+ + 1/3 of lasagna noodles
+ + 1/2 of beans
+ + 1/2 of vegetable saute
+ + 1/2 of cheese
++ Cover dish with foil and bake for 30 min.
++ Remove foil and bake for further 15-20 min, until bubbly and browned.
+
+[[!tag lasagna bean "red salsa" zucchini]]
--- /dev/null
+[[!meta title="Thai Noodle Salad"]]
+
+2845 calories/recipe
+
+## Ingredients
+
+### Salad
+
++ 12 oz angel hair pasta
++ 4 C finely chopped napa cabbage
++ 4 C finely chopped carrots
++ 3 bell peppers, finely chopped
++ 1 bunch fresh cilantro, finely chopped
++ 1 bunch green onions, finely chopped
++ 1/2 c peanuts
+
+### Dressing
+
++ 1/4 c peanut butter
++ 2 tbsp tahini
++ 1/4 c rice wine vinegar
++ 2 tbsp sweet chili sauce
++ 2 tbsp chili sauce
++ 5 tbsp soy sauce
++ 1 tbsp lime juice
++ 1 tsp sesame oil
++ 1 tsp brown sugar
++ 1 tsp garlic powder
++ 1 tsp salt
++ 1 tsp ground black pepper
++ 1/2 tsp ground ginger
++ 2 tsp toasted black sesame seeds
+
+## Directions
+
++ Bring a large pot of salted water to a boil.
++ Make dressing by whisking or blending all dressing ingredients together in a medium bowl.
++ Break pasta into thirds and cook in boiling water (about 8-10 minutes).
++ Drain pasta and toss with dressing in large bowl.
++ Mix remaining salad ingredients with dressed pasta.
+
+[[!tag pasta salad Thai tahini peanut]]
--- /dev/null
+[[!meta title="Tomato Basil Spinach Pasta"]]
+
+2150 cal/recipe
+
+## Ingredients
+
++ 12 oz linguine pasta
++ 1 15-oz can diced tomatoes
++ 1/2 c sun-dried tomatoes
++ 1 medium sweet onion, julienned
++ 4 cloves garlic, peeled and thinly sliced
++ rounded 1/4 tsp red pepper flakes
++ 1/2 tsp salt
++ 1/4 tsp ground black pepper
++ 3 tsp dried oregano
++ 4 1/2 c vegetable broth
++ 2 tbsp olive oil
++ 4 loose cups fresh basil
++ 4 loose cups fresh spinach
+
+## Directions
+
++ Add all ingredients except leafy greens to large pot.
++ Cover pot and bring to boil.
++ Simmer until pasta is mostly cooked, stirring several times.
++ Stir in greens and cook for 3 more minutes.
+
+[[!tag "sun-dried tomato" basil spinach]]
--- /dev/null
+[[!meta title="Wild Rice Vegetable Soup"]]
+
+Adapted from KristinesKitchenBlog.com
+
+1855 cal/recipe
+
+## Ingredients
+
++ 1 med onion, chopped
++ 4 ribs celery, chopped
++ 2 tsp olive oil
++ 1 cup wild rice
++ 2 med butternut squash or sweet potato, chopped
++ 1 tsp dried oregano
++ 1 tsp dried thyme
++ 1 tsp garlic powder
++ 1 tsp salt
++ 1/4 tsp black pepper
++ 2 bay leaf
++ 8 c vegetable broth
++ 15-oz can cannellini beans, drained
++ 1 bunch (about 5 c) destemmed and chopped kale
+
+## Directions
+
++ Saute onion and celery in olive oil over medium heat.
++ Add remaining ingredients, except beans and kale.
++ Bring to a boil, and then simmer until rice is cooked (about 45 min).
++ Stir in beans and kale.
++ Serve warm.
+
+[[!tag "wild rice" kale "sweet potato"]]
--- /dev/null
+[[!meta title="Zuppa Toscana"]]
+
+Makes 3700 calories
+
+## Ingredients
++ 1 lbs spicy italian sausage
++ 5 russet potatoes (chopped)
++ 1 onion (chopped)
++ 2 T minced garlic (3-4 cloves)
++ 32 oz chicken broth
++ 1 C kale or swiss chard
++ 1 C heavy whipping cream
++ 2 T flour
+## Directions
+
+* Brown sausage; if links, cut in chunks
+* Place sausage, potatoes, onion, garlic and chicken broth in slow
+ cooker. Add additional water if necessary to cover ingredients
+* Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft
+
+### 30 minutes before serving
+* Mix flour into cream until lumps removed
+* Stir in cream/flour mixture and kale to crock pot
+* Cook on high for 30 minutes until broth tickens
+* Add salt, pepper, and cayenne pepper to taste
+
+
+
+[[!tag soup sausage potatoes]]
+++ /dev/null
-[[!meta title="South Sister Stroganoff"]]
-
-Adapted from Lipsmackin' Vegetarian Backpacking to eat without dehydration.
-
-3000 cal/recipe
-
-## Ingredients
-
-+ 2 small onions, minced
-+ 3 cloves garlic, minced
-+ 2 lbs mushrooms, washed and chopped
-+ 4 tbsp butter
-+ 1 tsp salt
-+ 1 tsp pepper
-+ 1/4 c white wine
-+ 1 1/2 c vegetable broth
-+ 1/4 c wheat flour
-+ 1 c sour cream
-+ 16 oz uncooked pasta, such as fettucini
-
-## Directions
-
-+ Sautee onions, garlic, and mushrooms in butter in a large pot over medium heat until mushrooms are cooked.
-+ Add salt, pepper, and wine and stir.
-+ Whisk broth and flour in a small bowl and add to pot.
-+ Simmer for 5 minutes, stirring regularly.
-+ Stir in sour cream, bring to simmer, and then remove from heat.
-+ Bring a large pot of salted water to a boil and cook pasta.
-+ Drain pasta.
-+ Plate pasta and top with mushroom sauce.
-
-[[!tag pasta mushroom]]
--- /dev/null
+[[!meta title="Sweet Potato Casserole"]]
+
+Adapted from AllRecipes.com
+
+5620 cal/recipe
+
+## Ingredients
+
+### Casserole Ingredients
+
++ 2 29-oz can sweet potato, drained
++ 1/2 c butter
++ 1/3 c evaporated milk
++ 3/4 c brown sugar
++ 1 tsp vanilla
++ 2 eggs, beaten
++ 1 tsp cinnamon
++ 1/2 tsp nutmeg
++ 1/2 tsp salt
+
+### Topping Ingredients
+
++ 1 c brown sugar
++ 1/2 c all-purpose flour
++ 1/3 c butter
++ 1 c chopped pecans
+
+## Directions
+
++ Preheat oven to 350 degrees F (175 degrees C).
++ Grease a 9 x 13 inch baking dish.
++ In large bowl of electric mixer, mix together all casserole ingredients, breaking up large chunks of sweet potatoes.
++ Spread sweet potato mixture into the prepared baking dish.
++ In small bowl of electric mixer, mix together brown sugar and flour from topping ingredients, and then mix in 1/3 cup butter until mixture is crumbly.
++ Stir in pecans.
++ Sprinkle topping mixture over the casserole mixture.
++ Bake for 25 minutes, or until golden brown.
+
+[[!tag Holiday "sweet potato" pecan "evaporated milk"]]
+++ /dev/null
-[[!meta title="Sweet Potato Casserole"]]
-
-Adapted from AllRecipes.com
-
-5620 cal/recipe
-
-## Ingredients
-
-### Casserole Ingredients
-
-+ 2 29-oz can sweet potato, drained
-+ 1/2 c butter
-+ 1/3 c evaporated milk
-+ 3/4 c brown sugar
-+ 1 tsp vanilla
-+ 2 eggs, beaten
-+ 1 tsp cinnamon
-+ 1/2 tsp nutmeg
-+ 1/2 tsp salt
-
-### Topping Ingredients
-
-+ 1 c brown sugar
-+ 1/2 c all-purpose flour
-+ 1/3 c butter
-+ 1 c chopped pecans
-
-## Directions
-
-+ Preheat oven to 350 degrees F (175 degrees C).
-+ Grease a 9 x 13 inch baking dish.
-+ In large bowl of electric mixer, mix together all casserole ingredients, breaking up large chunks of sweet potatoes.
-+ Spread sweet potato mixture into the prepared baking dish.
-+ In small bowl of electric mixer, mix together brown sugar and flour from topping ingredients, and then mix in 1/3 cup butter until mixture is crumbly.
-+ Stir in pecans.
-+ Sprinkle topping mixture over the casserole mixture.
-+ Bake for 25 minutes, or until golden brown.
-
-[[!tag Holiday "sweet potato" pecan "evaporated milk"]]
+++ /dev/null
-[[!meta title="Tex-Mex Lasagna"]]
-
-Adapted from Good Housekeeping Magazine, Oct 2012
-
-2190 cal/recipe
-
-## Ingredients
-
-+ 2 tsp olive oil
-+ 1 sm onion, chopped
-+ 2 med zucchini, thinly sliced
-+ 16 oz red salsa
-+ 1 c frozen corn, thawed
-+ 1 tbsp chili powder
-+ 8 oz tomato sauce
-+ 6 oven-ready (no-boil) lasagna noodles
-+ 1 15-oz can refried beans
-+ 8 oz shredded monterey jack or cheddar cheese
-
-## Directions
-
-+ Pre-heat oven to 400 F.
-+ Spray shallow, 2-quart baking dish with non-stick cooking spray.
-+ Heat oil in skillet over medium heat.
-+ Saute onion for 2 min, until beginning to soften.
-+ Stir in zucchini, salsa, corn, and chili powder.
-+ Cook several minutes until zucchini is crisp-tender and then remove from heat.
-+ Layer the following ingredients into the prepared baking dish:
- + 1/2 of tomato sauce
- + 1/3 of lasagna noodles
- + 1/2 of beans
- + 1/2 of vegetable saute
- + 1/3 of lasagna noodles
- + 1/2 of cheese
- + 1/2 of tomato sauce
- + 1/3 of lasagna noodles
- + 1/2 of beans
- + 1/2 of vegetable saute
- + 1/2 of cheese
-+ Cover dish with foil and bake for 30 min.
-+ Remove foil and bake for further 15-20 min, until bubbly and browned.
-
-[[!tag lasagna bean "red salsa" zucchini]]
+++ /dev/null
-[[!meta title="Thai Noodle Salad"]]
-
-2845 calories/recipe
-
-## Ingredients
-
-### Salad
-
-+ 12 oz angel hair pasta
-+ 4 C finely chopped napa cabbage
-+ 4 C finely chopped carrots
-+ 3 bell peppers, finely chopped
-+ 1 bunch fresh cilantro, finely chopped
-+ 1 bunch green onions, finely chopped
-+ 1/2 c peanuts
-
-### Dressing
-
-+ 1/4 c peanut butter
-+ 2 tbsp tahini
-+ 1/4 c rice wine vinegar
-+ 2 tbsp sweet chili sauce
-+ 2 tbsp chili sauce
-+ 5 tbsp soy sauce
-+ 1 tbsp lime juice
-+ 1 tsp sesame oil
-+ 1 tsp brown sugar
-+ 1 tsp garlic powder
-+ 1 tsp salt
-+ 1 tsp ground black pepper
-+ 1/2 tsp ground ginger
-+ 2 tsp toasted black sesame seeds
-
-## Directions
-
-+ Bring a large pot of salted water to a boil.
-+ Make dressing by whisking or blending all dressing ingredients together in a medium bowl.
-+ Break pasta into thirds and cook in boiling water (about 8-10 minutes).
-+ Drain pasta and toss with dressing in large bowl.
-+ Mix remaining salad ingredients with dressed pasta.
-
-[[!tag pasta salad Thai tahini peanut]]
+++ /dev/null
-[[!meta title="Tomato Basil Spinach Pasta"]]
-
-2150 cal/recipe
-
-## Ingredients
-
-+ 12 oz linguine pasta
-+ 1 15-oz can diced tomatoes
-+ 1/2 c sun-dried tomatoes
-+ 1 medium sweet onion, julienned
-+ 4 cloves garlic, peeled and thinly sliced
-+ rounded 1/4 tsp red pepper flakes
-+ 1/2 tsp salt
-+ 1/4 tsp ground black pepper
-+ 3 tsp dried oregano
-+ 4 1/2 c vegetable broth
-+ 2 tbsp olive oil
-+ 4 loose cups fresh basil
-+ 4 loose cups fresh spinach
-
-## Directions
-
-+ Add all ingredients except leafy greens to large pot.
-+ Cover pot and bring to boil.
-+ Simmer until pasta is mostly cooked, stirring several times.
-+ Stir in greens and cook for 3 more minutes.
-
-[[!tag "sun-dried tomato" basil spinach]]
+++ /dev/null
-[[!meta title="Wild Rice Vegetable Soup"]]
-
-Adapted from KristinesKitchenBlog.com
-
-1855 cal/recipe
-
-## Ingredients
-
-+ 1 med onion, chopped
-+ 4 ribs celery, chopped
-+ 2 tsp olive oil
-+ 1 cup wild rice
-+ 2 med butternut squash or sweet potato, chopped
-+ 1 tsp dried oregano
-+ 1 tsp dried thyme
-+ 1 tsp garlic powder
-+ 1 tsp salt
-+ 1/4 tsp black pepper
-+ 2 bay leaf
-+ 8 c vegetable broth
-+ 15-oz can cannellini beans, drained
-+ 1 bunch (about 5 c) destemmed and chopped kale
-
-## Directions
-
-+ Saute onion and celery in olive oil over medium heat.
-+ Add remaining ingredients, except beans and kale.
-+ Bring to a boil, and then simmer until rice is cooked (about 45 min).
-+ Stir in beans and kale.
-+ Serve warm.
-
-[[!tag "wild rice" kale "sweet potato"]]
+++ /dev/null
-[[!meta title="Zuppa Toscana"]]
-
-Makes 3700 calories
-
-## Ingredients
-+ 1 lbs spicy italian sausage
-+ 5 russet potatoes (chopped)
-+ 1 onion (chopped)
-+ 2 T minced garlic (3-4 cloves)
-+ 32 oz chicken broth
-+ 1 C kale or swiss chard
-+ 1 C heavy whipping cream
-+ 2 T flour
-## Directions
-
-* Brown sausage; if links, cut in chunks
-* Place sausage, potatoes, onion, garlic and chicken broth in slow
- cooker. Add additional water if necessary to cover ingredients
-* Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft
-
-### 30 minutes before serving
-* Mix flour into cream until lumps removed
-* Stir in cream/flour mixture and kale to crock pot
-* Cook on high for 30 minutes until broth tickens
-* Add salt, pepper, and cayenne pepper to taste
-
-
-
-[[!tag soup sausage potatoes]]
projects / recipes.git / commitdiff