+++ /dev/null
-[[!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]]
+++ /dev/null
-[[!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]]
+++ /dev/null
-[[!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]]
+++ /dev/null
-[[!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"]]
+++ /dev/null
-[[!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]]
--- /dev/null
+[[!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]]
--- /dev/null
+[[!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]]
--- /dev/null
+[[!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]]
--- /dev/null
+[[!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"]]
--- /dev/null
+[[!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]]
projects / recipes.git / commitdiff