+++ /dev/null
-[[!meta title="Deli Rye Bread"]]
-## Ingredients
-+ 8 oz buttermilk
-+ 1-2 oz water
-+ 1.25 t salt
-+ 1 egg
-+ 1 T vegetable oil
-+ 2 T molasses
-+ 2 C bread flour
-+ 1.5 C rye flour
-+ 0.25 t baking soda
-+ 2 t active dry yeast
-
-## Directions
-
-Put ingredients into bread maker; bake on whole wheat setting
-
-[[!tag bread bread_maker rye]]
+++ /dev/null
-[[!meta title="Wheat Bread"]]
-## Ingredients
-+ 10-12 oz water
-+ 1.5 t salt
-+ 1.5 T vegetable oil
-+ 2 T molasses
-+ 2 C bread flour
-+ 2 C Whole Wheat Flour
-+ 2 t active dry yeast
-## Directions
-
-
-[[!tag bread_maker wheat bread]]
+++ /dev/null
-[[!meta title="Brown Butter & Sage Pasta"]]
-
-Adapted from Jennifer Garner and "The Last Thing He Told Me" television show
-
-6280 cal/recipe
-
-## Ingredients
-
-+ 2 lb dry linguine pasta
-+ 2 c reserved pasta water
-+ 16 tbsp unsalted butter
-+ 3/4 oz (48 leaves) fresh sage, washed and de-stemmed
-+ 2 fresh lemons, juiced
-+ 3 c grated Parmesan cheese
-+ 2 tsp salt
-+ 1 tsp ground black pepper
-
-## Directions
-
-+ Bring large pot of salted water to boil and cook pasta until al dente.
-+ Drain pasta while reserving 2 c of cooking water.
-+ In large sauce pan on medium heat, melt butter.
-+ Add sage leaves to butter, and cook until butter browns and sage is almost crispy (~ 7 min).
-+ Stir in lemon juice.
-+ Combine pasta and butter sauce and toss to evenly coat.
-+ Stir in reserved pasta water and cook over medium heat until water is absorbed.
-+ Stir in parmesan, salt, and pepper.
-
-## Note
-
-+ For a fancier appearance, remove sage leaves before adding butter sauce to pasta.
-
-[[!tag pasta butter sage]]
+++ /dev/null
-[[!meta title="Just Chili"]]
-
-Adapted from Susan G. Dodgen
-
-2440 cal/recipe
-
-## Ingredients
-
-+ 1 tbsp olive oil
-+ 1 small onion, diced
-+ 5 cloves garlic, minced
-+ 5 15-oz cans beans, drained
-+ 1 15-oz can diced tomatoes
-+ 1 bell pepper, chopped
-+ 2 tsp chili powder
-+ 6 tbsp plain Greek yogurt
-+ 6 tbsp grated cheddar cheese
-
-## Directions
-
-+ Saute oil, onion, and garlic in large pot over medium heat.
-+ Add all remaining ingredients to pot and bring to simmer.
-+ Serve hot topped with yogurt and cheese.
-
-## Note
-
-+ Use an assortment of black, kidney, navy, and other beans, depending
- on what strikes your fancy at the store or what is in the cupboard!
-
-[[!tag chili]]
+++ /dev/null
-[[!meta title="Just Cornbread"]]
-
-Adapted from Better Homes and Garden Cookbook
-
-1835 cal/recipe
-
-## Ingredients
-
-+ 1 c all-purpose flour
-+ 3/4 c cornmeal
-+ 2 rounded tbsp white sugar
-+ 2 1/2 tsp baking powder
-+ 3/4 tsp salt
-+ 1/4 c melted butter, plus 1 tbsp
-+ 2 eggs, beaten
-+ 1 c whole milk
-
-## Directions
-
-+ Preheat oven to 400 F.
-+ In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
-+ In a small bowl, combine beaten eggs, milk, and melted butter.
-+ Add egg mixture to flour mixture and stir until just moistened.
-+ Add the 1 tbsp butter to a 10 inch cast-iron skillet and place skillet in oven until butter melts (3 min).
-+ Remove skillet from oven and swirl to coat bottom and sides with butter.
-+ Pour batter into hot skillet.
-+ Bake until skewer inserted in middle comes out clean (15 min).
-
-[[!tag cornbread]]
+++ /dev/null
-[[!meta title="Garlic Parmesan Pull-apart Bread"]]
-
-A simple recipe that produces tasty garlic parmesan pull-apart bread.
-
-2055 kcal/recipe
-
-## Ingredients
-
-+ 1 can of refrigerated Grands biscuits (not the flaky layers kind)
- [or equivalent generic version]
-+ 4 tbsp butter (1/2 stick), melted
-+ 3 cloves of garlic, minced
-+ 1/2 c grated parmesan cheese
-+ 1 tsp italian seasoning
-
-## Directions
-
-+ Preheat oven to 350°F
-+ Grease bundt pan with non-stick spray
-+ Cut biscuits into quarters
-+ In a bowl, toss all ingredients together
-+ Place biscuit mixture in bundt pan, sprinkling any excess
- ingredients on top
-+ Bake at 350°F for 20-22 minutes until golden brown
-+ Turn out on dish and enjoy
-
-## Note
-
-[[!tag garlic parmesan bread]]
+++ /dev/null
-[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]
-
-Adapted from Ali Slagle at New York Times Cooking
-
-2215 cal/recipe
-
-## Ingredients
-
-+ 6 tbsp olive oil, divided
-+ 1 lb brussel sprouts, trimmed and halved lengthwise
-+ 1 tsp salt, divided
-+ 1/2 tsp ground black pepper, divided
-+ 1/4 tsp red pepper flakes
-+ 16-oz package self-stable potato gnocchi
-+ 4 tbsp butter, sliced in quarters
-+ 1/2 tsp honey
-+ 1 large lemon, zested
-+ 3/4 c thick cut Parmesan cheese
-
-## Directions
-
-+ Heat 3 tbsp olive oil in a large cast-iron skillet on medium.
-+ Add brussel sprouts to hot oil, placing cut side down.
-+ Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts.
-+ Cook sprouts undisturbed until bottoms are browned, about 5-8 min.
-+ Add red pepper and stir well.
-+ Cook until sprouts are crisp-tender, about 3-5 min.
-+ Remove sprouts to a bowl.
-+ Add 3 tbsp olive oil to same skillet.
-+ Add gnocchi to hot oil, breaking apart any that are stuck together.
-+ Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min.
-+ Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well.
-+ Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min).
-+ Stir in sprouts and lemon zest until everthing is warmed through.
-+ Plate and top with Parmesan. Serve warm.
-
-## Notes
-The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam.
-It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom.
-
-[[!tag "brussel sprout" gnocchi lemon]]
+++ /dev/null
-[[!meta title="Bread Maker Pizza Dough"]]
-
-2230 cal/recipe
-
-## Ingredients
-
-+ 1 1/4 c (283 g) water
-+ 1 round tsp ground dry fennel
-+ 1 1/2 tsp dry basil
-+ 1 round tsp salt
-+ 1/4 round tsp red pepper flakes
-+ 1 round tsp powdered garlic
-+ 3 tbsp olive oil
-+ 4 c (488 g) all-purpose flour
-+ 2 tsp active dry yeast
-
-## Directions
-
-+ Put ingredients in order listed into bread maker.
-+ Run bread maker on dough setting.
-+ Leave dough in bread maker until doubled in size.
-
-## Note
-
-Makes enough bread for two 12-inch deep dish pizzas or 2 16-inch thin crust pizzas.
-
-[[!tag pizza dough "bread maker"]]
+++ /dev/null
-[[!meta title="Roasted Eggplant"]]
-
-Adapted from TheKitchn.com (https://www.thekitchn.com/how-to-roast-eggplant-232727)
-
-520 cal/recipe
-
-## Ingredients
-
-+ 1 eggplant
-+ 2 tsp kosher salt
-+ 3 tbsp olive oil
-+ 2 tbsp soy sauce
-+ 1 tsp smoked paprika
-
-## Directions
-
-+ Slice the eggplant into 1-inch cubes or rounds.
-+ Stir the salt with the eggplant in a bowl and arrange the eggplant in a single layer on a wire rack.
-+ Place wire rack in tray or sink, as eggplant will drain liquid.
-+ After 30 min, rinse the eggplant and pat thoroughly dry.
-+ Heat oven to 400 F.
-+ Rinse the eggplant under cool water, and then pat thoroughly dry or run through a salad spinner.
-+ Spread the eggplant on a baking sheet in a single layer.
-+ Whisk oil, soy sauce, and paprika in a small bowl.
-+ Use a pastry brush to spread mixture over eggplant.
-+ Roast the eggplant for 20 min.
-+ Turn over, and continue to roast until eggplant is golden-brown (about 15 min more).
-
-[[!tag eggplant]]
--- /dev/null
+[[!meta title="Deli Rye Bread"]]
+## Ingredients
++ 8 oz buttermilk
++ 1-2 oz water
++ 1.25 t salt
++ 1 egg
++ 1 T vegetable oil
++ 2 T molasses
++ 2 C bread flour
++ 1.5 C rye flour
++ 0.25 t baking soda
++ 2 t active dry yeast
+
+## Directions
+
+Put ingredients into bread maker; bake on whole wheat setting
+
+[[!tag bread bread_maker rye]]
--- /dev/null
+[[!meta title="Wheat Bread"]]
+## Ingredients
++ 10-12 oz water
++ 1.5 t salt
++ 1.5 T vegetable oil
++ 2 T molasses
++ 2 C bread flour
++ 2 C Whole Wheat Flour
++ 2 t active dry yeast
+## Directions
+
+
+[[!tag bread_maker wheat bread]]
--- /dev/null
+[[!meta title="Brown Butter & Sage Pasta"]]
+
+Adapted from Jennifer Garner and "The Last Thing He Told Me" television show
+
+6280 cal/recipe
+
+## Ingredients
+
++ 2 lb dry linguine pasta
++ 2 c reserved pasta water
++ 16 tbsp unsalted butter
++ 3/4 oz (48 leaves) fresh sage, washed and de-stemmed
++ 2 fresh lemons, juiced
++ 3 c grated Parmesan cheese
++ 2 tsp salt
++ 1 tsp ground black pepper
+
+## Directions
+
++ Bring large pot of salted water to boil and cook pasta until al dente.
++ Drain pasta while reserving 2 c of cooking water.
++ In large sauce pan on medium heat, melt butter.
++ Add sage leaves to butter, and cook until butter browns and sage is almost crispy (~ 7 min).
++ Stir in lemon juice.
++ Combine pasta and butter sauce and toss to evenly coat.
++ Stir in reserved pasta water and cook over medium heat until water is absorbed.
++ Stir in parmesan, salt, and pepper.
+
+## Note
+
++ For a fancier appearance, remove sage leaves before adding butter sauce to pasta.
+
+[[!tag pasta butter sage]]
--- /dev/null
+[[!meta title="Just Chili"]]
+
+Adapted from Susan G. Dodgen
+
+2440 cal/recipe
+
+## Ingredients
+
++ 1 tbsp olive oil
++ 1 small onion, diced
++ 5 cloves garlic, minced
++ 5 15-oz cans beans, drained
++ 1 15-oz can diced tomatoes
++ 1 bell pepper, chopped
++ 2 tsp chili powder
++ 6 tbsp plain Greek yogurt
++ 6 tbsp grated cheddar cheese
+
+## Directions
+
++ Saute oil, onion, and garlic in large pot over medium heat.
++ Add all remaining ingredients to pot and bring to simmer.
++ Serve hot topped with yogurt and cheese.
+
+## Note
+
++ Use an assortment of black, kidney, navy, and other beans, depending
+ on what strikes your fancy at the store or what is in the cupboard!
+
+[[!tag chili]]
--- /dev/null
+[[!meta title="Just Cornbread"]]
+
+Adapted from Better Homes and Garden Cookbook
+
+1835 cal/recipe
+
+## Ingredients
+
++ 1 c all-purpose flour
++ 3/4 c cornmeal
++ 2 rounded tbsp white sugar
++ 2 1/2 tsp baking powder
++ 3/4 tsp salt
++ 1/4 c melted butter, plus 1 tbsp
++ 2 eggs, beaten
++ 1 c whole milk
+
+## Directions
+
++ Preheat oven to 400 F.
++ In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
++ In a small bowl, combine beaten eggs, milk, and melted butter.
++ Add egg mixture to flour mixture and stir until just moistened.
++ Add the 1 tbsp butter to a 10 inch cast-iron skillet and place skillet in oven until butter melts (3 min).
++ Remove skillet from oven and swirl to coat bottom and sides with butter.
++ Pour batter into hot skillet.
++ Bake until skewer inserted in middle comes out clean (15 min).
+
+[[!tag cornbread]]
--- /dev/null
+[[!meta title="Garlic Parmesan Pull-apart Bread"]]
+
+A simple recipe that produces tasty garlic parmesan pull-apart bread.
+
+2055 kcal/recipe
+
+## Ingredients
+
++ 1 can of refrigerated Grands biscuits (not the flaky layers kind)
+ [or equivalent generic version]
++ 4 tbsp butter (1/2 stick), melted
++ 3 cloves of garlic, minced
++ 1/2 c grated parmesan cheese
++ 1 tsp italian seasoning
+
+## Directions
+
++ Preheat oven to 350°F
++ Grease bundt pan with non-stick spray
++ Cut biscuits into quarters
++ In a bowl, toss all ingredients together
++ Place biscuit mixture in bundt pan, sprinkling any excess
+ ingredients on top
++ Bake at 350°F for 20-22 minutes until golden brown
++ Turn out on dish and enjoy
+
+## Note
+
+[[!tag garlic parmesan bread]]
--- /dev/null
+[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]
+
+Adapted from Ali Slagle at New York Times Cooking
+
+2215 cal/recipe
+
+## Ingredients
+
++ 6 tbsp olive oil, divided
++ 1 lb brussel sprouts, trimmed and halved lengthwise
++ 1 tsp salt, divided
++ 1/2 tsp ground black pepper, divided
++ 1/4 tsp red pepper flakes
++ 16-oz package self-stable potato gnocchi
++ 4 tbsp butter, sliced in quarters
++ 1/2 tsp honey
++ 1 large lemon, zested
++ 3/4 c thick cut Parmesan cheese
+
+## Directions
+
++ Heat 3 tbsp olive oil in a large cast-iron skillet on medium.
++ Add brussel sprouts to hot oil, placing cut side down.
++ Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts.
++ Cook sprouts undisturbed until bottoms are browned, about 5-8 min.
++ Add red pepper and stir well.
++ Cook until sprouts are crisp-tender, about 3-5 min.
++ Remove sprouts to a bowl.
++ Add 3 tbsp olive oil to same skillet.
++ Add gnocchi to hot oil, breaking apart any that are stuck together.
++ Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min.
++ Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well.
++ Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min).
++ Stir in sprouts and lemon zest until everthing is warmed through.
++ Plate and top with Parmesan. Serve warm.
+
+## Notes
+The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam.
+It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom.
+
+[[!tag "brussel sprout" gnocchi lemon]]
--- /dev/null
+[[!meta title="Bread Maker Pizza Dough"]]
+
+2230 cal/recipe
+
+## Ingredients
+
++ 1 1/4 c (283 g) water
++ 1 round tsp ground dry fennel
++ 1 1/2 tsp dry basil
++ 1 round tsp salt
++ 1/4 round tsp red pepper flakes
++ 1 round tsp powdered garlic
++ 3 tbsp olive oil
++ 4 c (488 g) all-purpose flour
++ 2 tsp active dry yeast
+
+## Directions
+
++ Put ingredients in order listed into bread maker.
++ Run bread maker on dough setting.
++ Leave dough in bread maker until doubled in size.
+
+## Note
+
+Makes enough bread for two 12-inch deep dish pizzas or 2 16-inch thin crust pizzas.
+
+[[!tag pizza dough "bread maker"]]
--- /dev/null
+[[!meta title="Roasted Eggplant"]]
+
+Adapted from TheKitchn.com (https://www.thekitchn.com/how-to-roast-eggplant-232727)
+
+520 cal/recipe
+
+## Ingredients
+
++ 1 eggplant
++ 2 tsp kosher salt
++ 3 tbsp olive oil
++ 2 tbsp soy sauce
++ 1 tsp smoked paprika
+
+## Directions
+
++ Slice the eggplant into 1-inch cubes or rounds.
++ Stir the salt with the eggplant in a bowl and arrange the eggplant in a single layer on a wire rack.
++ Place wire rack in tray or sink, as eggplant will drain liquid.
++ After 30 min, rinse the eggplant and pat thoroughly dry.
++ Heat oven to 400 F.
++ Rinse the eggplant under cool water, and then pat thoroughly dry or run through a salad spinner.
++ Spread the eggplant on a baking sheet in a single layer.
++ Whisk oil, soy sauce, and paprika in a small bowl.
++ Use a pastry brush to spread mixture over eggplant.
++ Roast the eggplant for 20 min.
++ Turn over, and continue to roast until eggplant is golden-brown (about 15 min more).
+
+[[!tag eggplant]]
--- /dev/null
+[[!meta title="Swedish Limpa by Hand"]]
+
+5535 cal/recipe
+
+## Ingredients
+
++ 2/3 c molasses
++ 2 1/2 c water
++ 2/3 c firmly packed brown sugar
++ 1 tbsp ground fennel
++ 2 tsp salt
++ 1/4 c butter
++ 6 3/4 tsp dry yeast
++ 1/2 c lukewarm water
++ 4 c sifted medium rye flour
++ 5 c sifted all-purpose flour, plus 1/2 cup for dusting
++ melted butter and whole fennel, if desired
+
+## Directions
+
+In a saucepan, mix together molasses, water, brown sugar, fennel, and
+salt. Bring to boiling point, then gently cook, uncovered, for 5
+minutes. Remove from heat and add butter. Let stand until
+lukewarm.
+
+Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture
+and mix well. Stir in the rye flour. Beat until smooth. Cover and let
+rise at room temperature overnight, about 9 to 10 hours.
+
+In the morning add 5 cups white flour, and dust 1/2 cup on
+a pastry cloth or board for kneading. Turn out the dough and knead
+until smooth and elastic. Place in greased bowl, cover, and let rise
+until double in size, 2 to 2 1/2 hours.
+
+Cut dough in half and shape into 2 loaves (round is traditional).
+Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let
+rise until light, about 2 hours.
+
+Preheat oven to 350 degrees F.
+
+Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel.
+
+[[!tag bread limpa rye]]
+++ /dev/null
-[[!meta title="Swedish Limpa by Hand"]]
-
-5535 cal/recipe
-
-## Ingredients
-
-+ 2/3 c molasses
-+ 2 1/2 c water
-+ 2/3 c firmly packed brown sugar
-+ 1 tbsp ground fennel
-+ 2 tsp salt
-+ 1/4 c butter
-+ 6 3/4 tsp dry yeast
-+ 1/2 c lukewarm water
-+ 4 c sifted medium rye flour
-+ 5 c sifted all-purpose flour, plus 1/2 cup for dusting
-+ melted butter and whole fennel, if desired
-
-## Directions
-
-In a saucepan, mix together molasses, water, brown sugar, fennel, and
-salt. Bring to boiling point, then gently cook, uncovered, for 5
-minutes. Remove from heat and add butter. Let stand until
-lukewarm.
-
-Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture
-and mix well. Stir in the rye flour. Beat until smooth. Cover and let
-rise at room temperature overnight, about 9 to 10 hours.
-
-In the morning add 5 cups white flour, and dust 1/2 cup on
-a pastry cloth or board for kneading. Turn out the dough and knead
-until smooth and elastic. Place in greased bowl, cover, and let rise
-until double in size, 2 to 2 1/2 hours.
-
-Cut dough in half and shape into 2 loaves (round is traditional).
-Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let
-rise until light, about 2 hours.
-
-Preheat oven to 350 degrees F.
-
-Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel.
-
-[[!tag bread limpa rye]]
projects / recipes.git / commitdiff