From: Laurel Dodgen Date: Mon, 29 Jan 2024 03:31:49 +0000 (-0800) Subject: Moving recipes to new Savory subdirectory. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=8efd96387b571c6388eef1c8047e088870e30d81;p=recipes.git Moving recipes to new Savory subdirectory. --- diff --git a/recipes/apple_bacon_mac_cheese.mdwn b/recipes/apple_bacon_mac_cheese.mdwn deleted file mode 100644 index f9a1e84..0000000 --- a/recipes/apple_bacon_mac_cheese.mdwn +++ /dev/null @@ -1,38 +0,0 @@ -[[!meta title="Apple Bacon Mac and Cheese"]] - -2900 cal/recipe - -## Ingredients - -+ 6 bacon slices -+ 3 granny smith apples, chopped -+ 1 onion, chopped -+ 8 oz uncooked shell pasta -+ 2 tbsp butter -+ 2 tbsp flour -+ ¼ tsp black pepper -+ 2 c whole milk -+ 2 tsp prepared Dijon mustard -+ 1 c shredded white cheddar -+ 1 c shredded smoked gouda - -## Directions - -+ Preheat oven to 350°F. -+ In a large skillet, cook bacon over medium heat until crisp. -+ Transfer to a paper towel-lined plate and crumble into pieces when cool. -+ Drain bacon drippings from skillet, leaving 1 tablespoon. -+ Add apples and onion to skillet. -+ Cook until tender, about 5 minutes, and then set aside. -+ Cook pasta according to package directions. Drain and set aside. -+ In a large saucepan, melt butter over medium heat. -+ Stir in flour and ground black pepper until combined. -+ Cook for 3 minutes to form a roux. -+ Add milk all at once. Cook and stir until slightly thickened and bubbly. -+ Add mustard and both cheeses, stirring until melted. -+ Stir pasta, apples and half of the bacon into cheese sauce, stirring to coat. -+ Transfer to a 2-quart square baking dish. -+ Bake, uncovered, for 25 to 30 minutes. -+ Sprinkle with remaining bacon. - -[[!tag final cheese pasta]] diff --git a/recipes/bacon_cheddar_jalepeno_bread.mdwn b/recipes/bacon_cheddar_jalepeno_bread.mdwn deleted file mode 100644 index 53e5c71..0000000 --- a/recipes/bacon_cheddar_jalepeno_bread.mdwn +++ /dev/null @@ -1,32 +0,0 @@ -[[!meta title="Bacon Cheddar Jalapeño Bread"]] - -5500 cal/recipe - -## Ingredients -+ 5 slices bacon -+ 3 c all-purpose flour -+ 1 c yellow cornmeal -+ 1/4 c white sugar -+ 2 tbsp baking powder -+ 2 tsp kosher salt -+ 2 c buttermilk -+ 1 c unsalted butter, melted -+ 3 extra large eggs, lightly beaten -+ 8 oz shredded sharp cheddar cheese -+ 3 jalapeño peppers, deseeded and finely diced - -## Directions -+ Fry bacon in a large cast-iron skillet over medium-high heat, until evenly browned. -+ Transfer bacon to a plate. Reserve bacon grease in skillet. -+ Place skillet with bacon grease in oven and preheat oven to 350 degrees F (175 degrees C). -+ Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. -+ Use scissors to cut bacon into ½ inch pieces. Stir bacon into flour mixture. -+ Whisk buttermilk, butter, and eggs in another bowl. -+ Stir liquid mixture into dry mixture until just combined; batter will be slightly lumpy. -+ Fold in cheese and jalapenos. -+ Allow batter to rest at room temperature for 10 minutes. -+ Pour batter into hot skillet. -+ Bake until toothpick inserted into the center comes out clean, 30 to 35 minutes. -+ Cool in the pan for 10 minutes before slicing. - -[[!tag cornbread jalapeño buttermilk]] diff --git a/recipes/baked_spinach_and_zucchini.mdwn b/recipes/baked_spinach_and_zucchini.mdwn deleted file mode 100644 index c22dffa..0000000 --- a/recipes/baked_spinach_and_zucchini.mdwn +++ /dev/null @@ -1,45 +0,0 @@ -[[!meta title="Baked Spinach and Zucchini"]] - -Adapted from "Cook Like a Pro" by Ina Garten - -2075 cal/recipe - -## Ingredients - -+ 1/3 c basmati rice -+ 2/3 c water -+ 4 tbsp unsalted butter, melted, divided -+ 2 tbsp olive oil -+ 6 scallions, white and green parts, sliced to 1/4 inch rounds -+ 1 lb small zucchini (about 4), sliced in 1/4 inch rounds and then rounds cut in quarters -+ 1 rounded tbsp minced garlic (about 4 cloves) -+ 20 oz frozen, chopped spinach, defrosted and squeezed -+ 1/4 c fresh, chopped basil -+ 1/4 c fresh, chopped parsley -+ 1 tsp ground nutmeg -+ 2 tbsp freshly squeezed lemon juice -+ 2 tsp kosher salt -+ 1 tsp ground black pepper -+ 4 eggs -+ 3/4 c heavy cream -+ 1/4 c plus 2 tbsp grated Parmesan cheese -+ 2 oz Gruyere cheese, grated - -## Directions - -+ Cook rice and water in rice cooker or small stovepot at least an hour before continuing recipe. -+ Preheat oven to 350 F. -+ Grease a 9 inch by 14 inch by 2 inch oval baking dish with half the melted butter using a pastry brush. -+ Heat olive oil in large skillet over med-high heat. -+ Add scallions and zucchini to skillet and cook 2 min. -+ Add garlic and cook for 1 min. -+ Add spinach, cooked rice, basil, parsley, nutmeg, lemon juice, salt, and pepper to skillet and stir well. -+ Transfer skillet contents to prepared baking dish. -+ In a medium bow, whisk together eggs, cream, remaining half of butter, and 1/4 c Parmesan cheese. -+ Pour egg mixture over sauted greens. -+ Sprinkle with remaining Parmesan and Gruyere cheeses. -+ Bake for 20 to 30 min, until knife in middle comes out clean. - -## Note - -[[!tag "heavy cream" zucchini spinach lemon]] diff --git a/recipes/bean_olive_tamale_pie.mdwn b/recipes/bean_olive_tamale_pie.mdwn deleted file mode 100644 index c60371d..0000000 --- a/recipes/bean_olive_tamale_pie.mdwn +++ /dev/null @@ -1,29 +0,0 @@ -[[!meta title="Bean and Olive Tamale Pie"]] - -Adapted from Better Homes and Gardens - -1900 cal/recipe - -## Ingredients - -+ 1/2 c cornmeal -+ 1 14.5-oz can cream-style corn -+ 1 15-oz can red beans, drained -+ 1 15-oz can black beans, drained -+ 16 oz can mild or medium green enchilada sauce -+ 1/2 c pimento stuffed green olives, finely chopped -+ 2 tomato, diced -+ 1/3 c crumbled queso fresco or feta - -## Directions - -+ Preheat oven to 400 F. -+ In large saucepan, boil 1 1/4 c water, and then gradually whisk in cornmeal. -+ Reduce heat and cook 3 min, whisking constantly. -+ Stir in corn, return to boil, reduce heat to medium low, and cook 10 min. -+ In 2-quart baking dish, combine beans, salsa, and olives. -+ Spoon cornmeal mixture over top and then scatter tomato over top. -+ Bake uncovered for 20 min. -+ Top with cheese while warm. - -[[!tag cornmeal corn "queso fresco"]] diff --git a/recipes/black_bean_corn_couscous_salad.mdwn b/recipes/black_bean_corn_couscous_salad.mdwn deleted file mode 100644 index c98b172..0000000 --- a/recipes/black_bean_corn_couscous_salad.mdwn +++ /dev/null @@ -1,31 +0,0 @@ -[[!meta title="Black Bean, Corn, and Couscous Salad"]] - -Adapted from Mary Bullen c/o Reader Recipes - -2280 cal/recipe - -## Ingredients - -+ 10-oz (1 2/3 c) dry couscous -+ 2 1/2 c water -+ 16-oz frozen corn, thawed -+ 15-oz can black beans, drained -+ 4 green onions, finely diced -+ 1 med red bell pepper, diced -+ 3 garlic cloves, minced -+ 1/4 c lemon juice -+ 1/4 c olive oil -+ 1 3/4 tsp salt -+ 1 tsp ground black pepper - -## Directions - -+ Bring water to boil in covered saucepan. -+ Stir in couscous and remove from heat. -+ Leave covered for 10 min, then remove cover and transfer to large bowl to cool. -+ Combine cooled couscous, corn, beans, green onion, and bell pepper. -+ Whisk garlic, lemon juice, olive oil, salt, and pepper in small bowl and then pour over salad. -+ Stir to combine and break up couscous clumps -+ Serve cool. - -[[!tag bean corn couscous]] diff --git a/recipes/savory/apple_bacon_mac_cheese.mdwn b/recipes/savory/apple_bacon_mac_cheese.mdwn new file mode 100644 index 0000000..f9a1e84 --- /dev/null +++ b/recipes/savory/apple_bacon_mac_cheese.mdwn @@ -0,0 +1,38 @@ +[[!meta title="Apple Bacon Mac and Cheese"]] + +2900 cal/recipe + +## Ingredients + ++ 6 bacon slices ++ 3 granny smith apples, chopped ++ 1 onion, chopped ++ 8 oz uncooked shell pasta ++ 2 tbsp butter ++ 2 tbsp flour ++ ¼ tsp black pepper ++ 2 c whole milk ++ 2 tsp prepared Dijon mustard ++ 1 c shredded white cheddar ++ 1 c shredded smoked gouda + +## Directions + ++ Preheat oven to 350°F. ++ In a large skillet, cook bacon over medium heat until crisp. ++ Transfer to a paper towel-lined plate and crumble into pieces when cool. ++ Drain bacon drippings from skillet, leaving 1 tablespoon. ++ Add apples and onion to skillet. ++ Cook until tender, about 5 minutes, and then set aside. ++ Cook pasta according to package directions. Drain and set aside. ++ In a large saucepan, melt butter over medium heat. ++ Stir in flour and ground black pepper until combined. ++ Cook for 3 minutes to form a roux. ++ Add milk all at once. Cook and stir until slightly thickened and bubbly. ++ Add mustard and both cheeses, stirring until melted. ++ Stir pasta, apples and half of the bacon into cheese sauce, stirring to coat. ++ Transfer to a 2-quart square baking dish. ++ Bake, uncovered, for 25 to 30 minutes. ++ Sprinkle with remaining bacon. + +[[!tag final cheese pasta]] diff --git a/recipes/savory/bacon_cheddar_jalepeno_bread.mdwn b/recipes/savory/bacon_cheddar_jalepeno_bread.mdwn new file mode 100644 index 0000000..53e5c71 --- /dev/null +++ b/recipes/savory/bacon_cheddar_jalepeno_bread.mdwn @@ -0,0 +1,32 @@ +[[!meta title="Bacon Cheddar Jalapeño Bread"]] + +5500 cal/recipe + +## Ingredients ++ 5 slices bacon ++ 3 c all-purpose flour ++ 1 c yellow cornmeal ++ 1/4 c white sugar ++ 2 tbsp baking powder ++ 2 tsp kosher salt ++ 2 c buttermilk ++ 1 c unsalted butter, melted ++ 3 extra large eggs, lightly beaten ++ 8 oz shredded sharp cheddar cheese ++ 3 jalapeño peppers, deseeded and finely diced + +## Directions ++ Fry bacon in a large cast-iron skillet over medium-high heat, until evenly browned. ++ Transfer bacon to a plate. Reserve bacon grease in skillet. ++ Place skillet with bacon grease in oven and preheat oven to 350 degrees F (175 degrees C). ++ Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. ++ Use scissors to cut bacon into ½ inch pieces. Stir bacon into flour mixture. ++ Whisk buttermilk, butter, and eggs in another bowl. ++ Stir liquid mixture into dry mixture until just combined; batter will be slightly lumpy. ++ Fold in cheese and jalapenos. ++ Allow batter to rest at room temperature for 10 minutes. ++ Pour batter into hot skillet. ++ Bake until toothpick inserted into the center comes out clean, 30 to 35 minutes. ++ Cool in the pan for 10 minutes before slicing. + +[[!tag cornbread jalapeño buttermilk]] diff --git a/recipes/savory/baked_spinach_and_zucchini.mdwn b/recipes/savory/baked_spinach_and_zucchini.mdwn new file mode 100644 index 0000000..c22dffa --- /dev/null +++ b/recipes/savory/baked_spinach_and_zucchini.mdwn @@ -0,0 +1,45 @@ +[[!meta title="Baked Spinach and Zucchini"]] + +Adapted from "Cook Like a Pro" by Ina Garten + +2075 cal/recipe + +## Ingredients + ++ 1/3 c basmati rice ++ 2/3 c water ++ 4 tbsp unsalted butter, melted, divided ++ 2 tbsp olive oil ++ 6 scallions, white and green parts, sliced to 1/4 inch rounds ++ 1 lb small zucchini (about 4), sliced in 1/4 inch rounds and then rounds cut in quarters ++ 1 rounded tbsp minced garlic (about 4 cloves) ++ 20 oz frozen, chopped spinach, defrosted and squeezed ++ 1/4 c fresh, chopped basil ++ 1/4 c fresh, chopped parsley ++ 1 tsp ground nutmeg ++ 2 tbsp freshly squeezed lemon juice ++ 2 tsp kosher salt ++ 1 tsp ground black pepper ++ 4 eggs ++ 3/4 c heavy cream ++ 1/4 c plus 2 tbsp grated Parmesan cheese ++ 2 oz Gruyere cheese, grated + +## Directions + ++ Cook rice and water in rice cooker or small stovepot at least an hour before continuing recipe. ++ Preheat oven to 350 F. ++ Grease a 9 inch by 14 inch by 2 inch oval baking dish with half the melted butter using a pastry brush. ++ Heat olive oil in large skillet over med-high heat. ++ Add scallions and zucchini to skillet and cook 2 min. ++ Add garlic and cook for 1 min. ++ Add spinach, cooked rice, basil, parsley, nutmeg, lemon juice, salt, and pepper to skillet and stir well. ++ Transfer skillet contents to prepared baking dish. ++ In a medium bow, whisk together eggs, cream, remaining half of butter, and 1/4 c Parmesan cheese. ++ Pour egg mixture over sauted greens. ++ Sprinkle with remaining Parmesan and Gruyere cheeses. ++ Bake for 20 to 30 min, until knife in middle comes out clean. + +## Note + +[[!tag "heavy cream" zucchini spinach lemon]] diff --git a/recipes/savory/bean_olive_tamale_pie.mdwn b/recipes/savory/bean_olive_tamale_pie.mdwn new file mode 100644 index 0000000..c60371d --- /dev/null +++ b/recipes/savory/bean_olive_tamale_pie.mdwn @@ -0,0 +1,29 @@ +[[!meta title="Bean and Olive Tamale Pie"]] + +Adapted from Better Homes and Gardens + +1900 cal/recipe + +## Ingredients + ++ 1/2 c cornmeal ++ 1 14.5-oz can cream-style corn ++ 1 15-oz can red beans, drained ++ 1 15-oz can black beans, drained ++ 16 oz can mild or medium green enchilada sauce ++ 1/2 c pimento stuffed green olives, finely chopped ++ 2 tomato, diced ++ 1/3 c crumbled queso fresco or feta + +## Directions + ++ Preheat oven to 400 F. ++ In large saucepan, boil 1 1/4 c water, and then gradually whisk in cornmeal. ++ Reduce heat and cook 3 min, whisking constantly. ++ Stir in corn, return to boil, reduce heat to medium low, and cook 10 min. ++ In 2-quart baking dish, combine beans, salsa, and olives. ++ Spoon cornmeal mixture over top and then scatter tomato over top. ++ Bake uncovered for 20 min. ++ Top with cheese while warm. + +[[!tag cornmeal corn "queso fresco"]] diff --git a/recipes/savory/black_bean_corn_couscous_salad.mdwn b/recipes/savory/black_bean_corn_couscous_salad.mdwn new file mode 100644 index 0000000..c98b172 --- /dev/null +++ b/recipes/savory/black_bean_corn_couscous_salad.mdwn @@ -0,0 +1,31 @@ +[[!meta title="Black Bean, Corn, and Couscous Salad"]] + +Adapted from Mary Bullen c/o Reader Recipes + +2280 cal/recipe + +## Ingredients + ++ 10-oz (1 2/3 c) dry couscous ++ 2 1/2 c water ++ 16-oz frozen corn, thawed ++ 15-oz can black beans, drained ++ 4 green onions, finely diced ++ 1 med red bell pepper, diced ++ 3 garlic cloves, minced ++ 1/4 c lemon juice ++ 1/4 c olive oil ++ 1 3/4 tsp salt ++ 1 tsp ground black pepper + +## Directions + ++ Bring water to boil in covered saucepan. ++ Stir in couscous and remove from heat. ++ Leave covered for 10 min, then remove cover and transfer to large bowl to cool. ++ Combine cooled couscous, corn, beans, green onion, and bell pepper. ++ Whisk garlic, lemon juice, olive oil, salt, and pepper in small bowl and then pour over salad. ++ Stir to combine and break up couscous clumps ++ Serve cool. + +[[!tag bean corn couscous]]