From: Laurel Dodgen Date: Thu, 1 Feb 2024 08:30:31 +0000 (-0800) Subject: Move recipes to Savory subdirectory. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=35208e04aef0eae3038c6e13e27539aa582ffdec;p=recipes.git Move recipes to Savory subdirectory. --- diff --git a/recipes/baked_enchilada_veggie_burrito.mdwn b/recipes/baked_enchilada_veggie_burrito.mdwn deleted file mode 100644 index d3428cd..0000000 --- a/recipes/baked_enchilada_veggie_burrito.mdwn +++ /dev/null @@ -1,36 +0,0 @@ -[[!meta title="Baked Enchilada Veggie Burritos"]] - -Adapted from SheLikesFood.com - -5200 cal/recipe - -## Ingredients - -+ 2 tsp olive oil -+ 1 onion, diced -+ 2 large red bell peppers, diced -+ 2 med zucchini, diced -+ 1/2 tbsp smoked paprika -+ 1/2 tbsp cumin -+ 1/2 tbsp granulated garlic -+ 1 tsp salt -+ 1/2 tsp ground black pepper -+ 2 packed cups destemmed and diced kale -+ 38 oz medium-spicy enchilada sauce -+ 1 15-oz can diced tomatoes -+ 12 large tortillas or 36 corn tortillas -+ 2 15-oz can jalapeno refried beans -+ 4 c grated cheddar cheese, divided into 3 c and 1 c - -## Directions - -+ Sauté oil, onion, red pepper, zucchini, paprika, cumin, garlic, salt, and black pepper over medium heat until softened, stirring occasionally. -+ Add kale and cook until kale has brightened. -+ Prepare an 11-inch by 15-inch dish by spraying with non-stick spray. -+ Pour half of enchilada sauce and all diced tomatoes into bottom of dish. -+ Make burritos by filling tortillas with veggie mix, beans, and 3 cups of cheese. -+ Roll burritos tightly and place in dish. -+ Once all burritos are placed, pour remaining enchilada sauce evenly over top and then top with 1 cup of cheese. -+ Bake uncovered at 400 °F for 15-20 until cheese is melted and burritos are warmed. - -[[!tag "bell pepper" zucchini kale enchilada cheddar]] diff --git a/recipes/burrito_bowls.mdwn b/recipes/burrito_bowls.mdwn deleted file mode 100644 index ac53294..0000000 --- a/recipes/burrito_bowls.mdwn +++ /dev/null @@ -1,38 +0,0 @@ -[[!meta title="Burrito Bowls"]] - -Adapted from DamnDelicious.net - -2390 cal/recipe - -## Ingredients - -### Dressing - -+ 1 c sour cream -+ 1 tbsp diced chipotle peppers in adobe sauce -+ 1 clove garlic, minced -+ 3 tbsp lime juice -+ 1/4 tsp salt - -### Bowl - -+ 1 c uncooked brown rice -+ 2 c water -+ 1 1/2 c salsa -+ 3 c chopped Romaine lettuce -+ 1 15-oz can whole corn, drained -+ 1 15-oz can black beans, drained -+ 2 tomatoes, diced -+ 1 avocado, diced -+ 2 tbsp fresh cilantro -+ 1 c grated cheddar cheese - -## Directions - -+ Cook rice and water over stove-top or in rice cooker, and then set to side to cool. -+ Whisk all dressing ingredients. -+ Stir in salsa to cooled rice. -+ Divide rice among bowls and top with remaining bowl ingredients in order listed. -+ Top bowls with dressing. - -[[!tag "sour cream" chipotle avocado]] diff --git a/recipes/calabrian_penne.mdwn b/recipes/calabrian_penne.mdwn deleted file mode 100644 index c83707c..0000000 --- a/recipes/calabrian_penne.mdwn +++ /dev/null @@ -1,27 +0,0 @@ -[[!meta title="Calabrian Penne"]] - -Adapted from a cooking class Laurel attended - -7200 cal/recipe - -## Ingredients - -+ 2 lb spicy Italian sausage -+ 1 1/2 lb uncooked whole wheat penne -+ 2 lb whole milk ricotta cheese -+ 2 bunches fresh parsley -+ 2 tsp red pepper flakes -+ 2 tsp ground nutmeg -+ 1 tbsp salt -+ 1 tsp ground black pepper -+ 1 c grated pecorino romano cheese - -## Directions - -+ Cook sausage in large skillet over med-high heat. -+ Cook pasta in large pot of boiling, salted water. -+ Drain pasta but reserve 2 c pasta water. -+ Return pasta, pasta water, sausage, ricotta, parsley, red pepper flakes, nutmeg, salt, pepper, and 1/2 of pecorino cheese. -+ Stir well, dish pasta, and top with remaining pecorino. - -[[!tag sausage ricotta parsley]] diff --git a/recipes/savory/baked_enchilada_veggie_burrito.mdwn b/recipes/savory/baked_enchilada_veggie_burrito.mdwn new file mode 100644 index 0000000..d3428cd --- /dev/null +++ b/recipes/savory/baked_enchilada_veggie_burrito.mdwn @@ -0,0 +1,36 @@ +[[!meta title="Baked Enchilada Veggie Burritos"]] + +Adapted from SheLikesFood.com + +5200 cal/recipe + +## Ingredients + ++ 2 tsp olive oil ++ 1 onion, diced ++ 2 large red bell peppers, diced ++ 2 med zucchini, diced ++ 1/2 tbsp smoked paprika ++ 1/2 tbsp cumin ++ 1/2 tbsp granulated garlic ++ 1 tsp salt ++ 1/2 tsp ground black pepper ++ 2 packed cups destemmed and diced kale ++ 38 oz medium-spicy enchilada sauce ++ 1 15-oz can diced tomatoes ++ 12 large tortillas or 36 corn tortillas ++ 2 15-oz can jalapeno refried beans ++ 4 c grated cheddar cheese, divided into 3 c and 1 c + +## Directions + ++ Sauté oil, onion, red pepper, zucchini, paprika, cumin, garlic, salt, and black pepper over medium heat until softened, stirring occasionally. ++ Add kale and cook until kale has brightened. ++ Prepare an 11-inch by 15-inch dish by spraying with non-stick spray. ++ Pour half of enchilada sauce and all diced tomatoes into bottom of dish. ++ Make burritos by filling tortillas with veggie mix, beans, and 3 cups of cheese. ++ Roll burritos tightly and place in dish. ++ Once all burritos are placed, pour remaining enchilada sauce evenly over top and then top with 1 cup of cheese. ++ Bake uncovered at 400 °F for 15-20 until cheese is melted and burritos are warmed. + +[[!tag "bell pepper" zucchini kale enchilada cheddar]] diff --git a/recipes/savory/burrito_bowls.mdwn b/recipes/savory/burrito_bowls.mdwn new file mode 100644 index 0000000..ac53294 --- /dev/null +++ b/recipes/savory/burrito_bowls.mdwn @@ -0,0 +1,38 @@ +[[!meta title="Burrito Bowls"]] + +Adapted from DamnDelicious.net + +2390 cal/recipe + +## Ingredients + +### Dressing + ++ 1 c sour cream ++ 1 tbsp diced chipotle peppers in adobe sauce ++ 1 clove garlic, minced ++ 3 tbsp lime juice ++ 1/4 tsp salt + +### Bowl + ++ 1 c uncooked brown rice ++ 2 c water ++ 1 1/2 c salsa ++ 3 c chopped Romaine lettuce ++ 1 15-oz can whole corn, drained ++ 1 15-oz can black beans, drained ++ 2 tomatoes, diced ++ 1 avocado, diced ++ 2 tbsp fresh cilantro ++ 1 c grated cheddar cheese + +## Directions + ++ Cook rice and water over stove-top or in rice cooker, and then set to side to cool. ++ Whisk all dressing ingredients. ++ Stir in salsa to cooled rice. ++ Divide rice among bowls and top with remaining bowl ingredients in order listed. ++ Top bowls with dressing. + +[[!tag "sour cream" chipotle avocado]] diff --git a/recipes/savory/calabrian_penne.mdwn b/recipes/savory/calabrian_penne.mdwn new file mode 100644 index 0000000..c83707c --- /dev/null +++ b/recipes/savory/calabrian_penne.mdwn @@ -0,0 +1,27 @@ +[[!meta title="Calabrian Penne"]] + +Adapted from a cooking class Laurel attended + +7200 cal/recipe + +## Ingredients + ++ 2 lb spicy Italian sausage ++ 1 1/2 lb uncooked whole wheat penne ++ 2 lb whole milk ricotta cheese ++ 2 bunches fresh parsley ++ 2 tsp red pepper flakes ++ 2 tsp ground nutmeg ++ 1 tbsp salt ++ 1 tsp ground black pepper ++ 1 c grated pecorino romano cheese + +## Directions + ++ Cook sausage in large skillet over med-high heat. ++ Cook pasta in large pot of boiling, salted water. ++ Drain pasta but reserve 2 c pasta water. ++ Return pasta, pasta water, sausage, ricotta, parsley, red pepper flakes, nutmeg, salt, pepper, and 1/2 of pecorino cheese. ++ Stir well, dish pasta, and top with remaining pecorino. + +[[!tag sausage ricotta parsley]]