From: Don Armstrong Date: Sun, 28 Jan 2024 19:59:03 +0000 (-0800) Subject: migrate recipes to savory and sweet X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=f5fc8927552db3311038b198459b80a5ff1333c5;p=recipes.git migrate recipes to savory and sweet --- diff --git a/recipes/savory/south_sister_stroganoff.mdwn b/recipes/savory/south_sister_stroganoff.mdwn new file mode 100644 index 0000000..f346af6 --- /dev/null +++ b/recipes/savory/south_sister_stroganoff.mdwn @@ -0,0 +1,32 @@ +[[!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]] diff --git a/recipes/savory/tex_mex_lasagna.mdwn b/recipes/savory/tex_mex_lasagna.mdwn new file mode 100644 index 0000000..1a57903 --- /dev/null +++ b/recipes/savory/tex_mex_lasagna.mdwn @@ -0,0 +1,43 @@ +[[!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]] diff --git a/recipes/savory/thai_noodle_salad.mdwn b/recipes/savory/thai_noodle_salad.mdwn new file mode 100644 index 0000000..f83aef5 --- /dev/null +++ b/recipes/savory/thai_noodle_salad.mdwn @@ -0,0 +1,42 @@ +[[!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]] diff --git a/recipes/savory/tomato_basil_spinach_pasta.mdwn b/recipes/savory/tomato_basil_spinach_pasta.mdwn new file mode 100644 index 0000000..2d064a7 --- /dev/null +++ b/recipes/savory/tomato_basil_spinach_pasta.mdwn @@ -0,0 +1,28 @@ +[[!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]] diff --git a/recipes/savory/wild_rice_vegetable_soup.mdwn b/recipes/savory/wild_rice_vegetable_soup.mdwn new file mode 100644 index 0000000..eeb3e67 --- /dev/null +++ b/recipes/savory/wild_rice_vegetable_soup.mdwn @@ -0,0 +1,32 @@ +[[!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"]] diff --git a/recipes/savory/zuppa_toscana.mdwn b/recipes/savory/zuppa_toscana.mdwn new file mode 100644 index 0000000..6a1bd69 --- /dev/null +++ b/recipes/savory/zuppa_toscana.mdwn @@ -0,0 +1,29 @@ +[[!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]] diff --git a/recipes/south_sister_stroganoff.mdwn b/recipes/south_sister_stroganoff.mdwn deleted file mode 100644 index f346af6..0000000 --- a/recipes/south_sister_stroganoff.mdwn +++ /dev/null @@ -1,32 +0,0 @@ -[[!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]] diff --git a/recipes/sweet/sweet_potato_casserole.mdwn b/recipes/sweet/sweet_potato_casserole.mdwn new file mode 100644 index 0000000..dec481c --- /dev/null +++ b/recipes/sweet/sweet_potato_casserole.mdwn @@ -0,0 +1,39 @@ +[[!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"]] diff --git a/recipes/sweet_potato_casserole.mdwn b/recipes/sweet_potato_casserole.mdwn deleted file mode 100644 index dec481c..0000000 --- a/recipes/sweet_potato_casserole.mdwn +++ /dev/null @@ -1,39 +0,0 @@ -[[!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"]] diff --git a/recipes/tex_mex_lasagna.mdwn b/recipes/tex_mex_lasagna.mdwn deleted file mode 100644 index 1a57903..0000000 --- a/recipes/tex_mex_lasagna.mdwn +++ /dev/null @@ -1,43 +0,0 @@ -[[!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]] diff --git a/recipes/thai_noodle_salad.mdwn b/recipes/thai_noodle_salad.mdwn deleted file mode 100644 index f83aef5..0000000 --- a/recipes/thai_noodle_salad.mdwn +++ /dev/null @@ -1,42 +0,0 @@ -[[!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]] diff --git a/recipes/tomato_basil_spinach_pasta.mdwn b/recipes/tomato_basil_spinach_pasta.mdwn deleted file mode 100644 index 2d064a7..0000000 --- a/recipes/tomato_basil_spinach_pasta.mdwn +++ /dev/null @@ -1,28 +0,0 @@ -[[!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]] diff --git a/recipes/wild_rice_vegetable_soup.mdwn b/recipes/wild_rice_vegetable_soup.mdwn deleted file mode 100644 index eeb3e67..0000000 --- a/recipes/wild_rice_vegetable_soup.mdwn +++ /dev/null @@ -1,32 +0,0 @@ -[[!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"]] diff --git a/recipes/zuppa_toscana.mdwn b/recipes/zuppa_toscana.mdwn deleted file mode 100644 index 6a1bd69..0000000 --- a/recipes/zuppa_toscana.mdwn +++ /dev/null @@ -1,29 +0,0 @@ -[[!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]]