+++ /dev/null
-[[!meta title="Broccoli Rubble Farro"]]
-
-Adapted from Smitten Kitchen
-
-1645 cal/recipe
-
-## Ingredients
-
-+ 1 c dry, semi-pearled farro
-+ 1 c fresh broccoli
-+ 3 tbsp olive oil (plus 1 tbsp if roasting)
-+ 2 cloves garlic, peeled and minced
-+ 1/6 tsp red pepper flakes
-+ 1 lemon, zested and juiced
-+ 1 tsp kosher salt
-+ 4 oz pecorino romano, grated
-
-## Directions
-
-+ Bring large pot of salted water to a boil.
-+ Add farro and cook until farro is soft, about 20-30 min.
-+ Drain cooked farro and cool to room temperature.
-+ Meanwhile, roast or blanch broccoli.
-+ To Roast: wash broccoli, split stems up to separate florets, and chop stems to 1/2 inch. Toss broccoli with 1 tbsp olive oil and cook at 425 F for 35 min, stirring half-way through.
-+ To Blanch: bring large pot of salted water to boil, split stems up to separate florets, boil broccoli pieces for 2 1/2 min in batches that can fully submerge, remove immediately to cool.
-+ When finished roasting or blanching, chop broccoli.
-+ In a large sauté pan, heat 3 tbsp olive oil over medium heat until hot.
-+ Add garlic and pepper flakes, and cook for 90 sec, until garlic is faintly golden.
-+ Remove from heat and stir in chopped broccoli, lemon zest, and salt.
-+ Stir broccoli mixture into farro.
-+ Add lemon juice and cheese and stir well.
-
-[[!tag broccoli lemon farro]]
+++ /dev/null
-[[!meta title="Bulgogi Mushroom Stew"]]
-
-1700 calories
-
-## Ingredients
-+ 1 1/3 c uncooked brown rice
-+ 1 yellow onion, sliced
-+ 1 tbsp minced fresh ginger
-+ 1 tbsp minced fresh garlic
-+ 1/4 cup soy sauce
-+ 2 tbsp rice wine vinegar
-+ 2 tbsp toasted sesame oil
-+ 1/4 cup maple syrup
-+ 1 shy tbsp hot chili sauce
-+ 1/4 cup water
-+ 1 lb portobello or oyster mushrooms, sliced
-+ 1 tbsp corn starch mixed with 2 tbsp water
-+ 1 tbsp sesame seeds
-+ 4 green onions, sliced
-+ Lime juice
-
-
-## Directions
-
-+ Cook rice in rice cooker or on stove top.
-+ Place onion, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, maple syrup, hot sauce, and water into Instant Pot, and mix to combine.
-+ Stir in mushrooms.
-+ Twist on the lid and close the pressure valve.
-+ Cook at high pressure for 20 mins.
-+ When the timer goes off, let the pressure release naturally for 10 mins.
-+ Then release the remaining pressure by opening the pressure value.
-+ Remove the lid.
-+ Press the sauté button, and add the corn starch slurry.
-+ Cook, stirring, until onions are translucent and sauce thickens, about 5 mins.
-+ Top rice with mushroom sauce, sesame seeds, green onions, and a few dashes of lime juice.
-
-[[!tag final mushroom rice]]
+++ /dev/null
-[[!meta title="Canadian Cheddar Cheese Soup"]]
-
-Adapted from Disney Parks Epcot (https://disneyparks.disney.go.com/blog/2020/05/disneymagicmoments-recipe-for-popular-canadian-cheddar-cheese-soup-from-le-cellier-steakhouse-at-epcot-first-time-release-on-disney-parks-blog/)
-
-4150 cal/recipe
-
-## Ingredients
-
-+ 3 large red potatoes
-+ 2 med red onion
-+ 6 celery stalks
-+ 8 tbsp butter
-+ 1 c all-purpose flour
-+ 3 c vegetable broth
-+ 4 c milk
-+ 1 lb grated sharp cheddar cheese
-+ 2 1/2 tsp Tapatio hot sauce
-+ 1 tbsp teriyaki sauce
-+ 1/2 c beer
-
-## Directions
-
-+ Wash potatoes, remove ends and peels of onions, and wash and remove end of celery.
-+ Slice potatoes in food processor to 1/4 inch and then set-aside.
-+ Slice onions and celery in food processor to 1/4 inch.
-+ Melt butter in large pot on medium heat and then saute onion and celery for 5 min until onion softens.
-+ Add flour and stir constantly for about 4 minutes to cook flour.
-+ Whisk in broth and then add potatoes.
-+ Boil for 1 min and then simmer for 10 min.
-+ Add milk and gentley simmer for 20 min. Do not allow to boil or milk will scorch.
-+ Stir regularly to prevent flour and milk from sticking to bottom.
-+ Remove from heat.
-+ Add remaining ingredients and stir to melt cheese.
-
-## Note
-Teriyaki sauce can be substituted with Worcestershire sauce.
-
-[[!tag potato cheddar]]
+++ /dev/null
-[[!meta title="Cheesy Fettuccine"]]
-
-Adapted from [Don't leave me dinner](https://www.365daysofcrockpot.com/dont-leave-me-dinner/)
-
-3624 cal/recipe
-
-## Ingredients
-
-### Instant Pot
-
-+ 48 oz spaghetti sauce
-+ 4 C vegetable broth
-+ 2 T dried minced onion
-+ 1 T Italian seasoning
-+ 2 t garlic powder
-+ 1/4 t red pepper flakes
-+ 16 oz fettuccine, broken in half
-+ 16 oz navy (or other white) bean
-
-### After cooking
-
-+ 4 cups spinach
-+ 2 cup pizza blend shredded cheese
-+ 6 oz ricotta
-
-## Directions
-
-+ Dump all "Instant Pot" ingredients into the instant pot (liquids
- first).
-+ Stir instant pot to be sure that fettuccini does not clump or stick
- to the bottom.
-+ Set the instant pot to 5 minutes and cook with the lid sealed and
- the vent closed.
-+ Let sit for 10 minutes, then release pressure using valve
-+ Stir in "After cooking" ingredients
-
-## Note
-
-+ This recipe has been doubled already, could conceivably be redoubled
- and still fit in the instant pot
-
-
-[[!tag pasta "instant pot"]]
+++ /dev/null
-[[!meta title="Chipotle Chili with Pepper Jack Cheese Cornbread"]]
-
-Chili adapted from Food Network
-
-Cornbread adapted from Better Homes and Gardens
-
-3900 calories
-
-## Ingredients
-
-### Chili
-
-+ 2 tbsp olive oil
-+ 1 med onion, chopped
-+ 3 cloves garlic, chopped
-+ 2 chipotles in adobe sauce, chopped
-+ 2 tsp salt
-+ 1 cup light-bodied beer
-+ 2 cups vegetable broth
-+ 1 28-oz can crushed tomatoes
-+ 1 15-oz can kidney beans, drained
-+ 1 15-oz can black beans, drained
-+ 1 15-oz can white beans, drained
-
-
-### Cornbread Toppers
-+ 1 c flour
-+ 3/4 c cornmeal
-+ 2 tbsp white sugar
-+ 2 1/2 tsp baking powder
-+ 3/4 tsp salt
-+ 2 eggs, beaten
-+ 1 c nonfat milk
-+ ¼ c butter, melted
-+ 1 1/2 c (6 oz) shredded pepper jack cheese
-
-
-## Directions
-
-+ Saute onions in olive oil over medium heat in a stock pot until edges are translucent.
-+ Add garlic, chili powder, chipotles, and salt.
-+ Cook 3 minutes.
-+ Add beer and stir to release food stuck to bottom.
-+ Add stock, tomatoes, and beans.
-+ Bring to a light boil and simmer for 10 minutes.
-+ Heat oven to 375 F.
-+ Mix flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
-+ Beat eggs in a medium bowl, and then mix in milk and butter.
-+ Mix dry ingredients, wet ingredients, and cheese.
-+ Spray 9-inch by 9-inch baking dish with oil.
-+ Pour batter into dish.
-+ Cook 15 minutes or until done.
-
-
-[[!tag final chili cornbread]]
+++ /dev/null
-[[!meta title="Cincinnati Chili"]]
-
-2910 cal/recipe
-
-## Ingredients
-
-+ 12 oz dry whole wheat spaghetti
-+ 2 tsp olive oil
-+ 1 medium onion
-+ 3 cloves garlic
-+ 2 tbsp chili powder
-+ 1 tbsp cocoa powder
-+ 1 tbsp brown sugar
-+ 1 tsp ground cinnamon
-+ 2 tsp ground cumin
-+ 2 tsp salt
-+ 1 tsp black pepper
-+ 28 oz can crushed tomatoes
-+ 15 oz can kidney beans
-+ 15 oz can navy beans
-+ 1 c shredded cheddar cheese
-
-## Directions
-
-+ Break spaghetti in thirds and cook in large pot of boiling, salted water.
-+ Drain spaghetti.
-+ In large saucepan, heat oil to med-high, and saute onion and garlic.
-+ After 3 min, add chili powder, cocoa, cinnamon, cumin, salt, and pepper.
-+ Cook 1 min, and then add tomatoes.
-+ Simmer 8 min to slightly thicken.
-+ Add beans and heat through.
-+ Top spaghetti with sauce and cheese.
-
-[[!tag pasta beans]]
+++ /dev/null
-[[!meta title="Cold Sesame Noodles"]]
-
-Adapted from TheKitchn (https://www.thekitchn.com/sesame-noodles-recipe-23281160#post-recipe-344830237)
-
-1840 cal/recipe
-
-## Ingredients
-
-### Sauce
-
-+ 2 cloves garlic
-+ 1-inch piece of fresh ginger
-+ 2 med green onions, white and light green parts, sliced
-+ 1/4 c smooth peanut butter
-+ 1 tbsp Chinese sesame paste
-+ 2 tbsp soy sauce
-+ 2 tbsp rice vinegar
-+ 2 tbsp hot water
-+ 1 tbsp granulated sugar
-+ 1 tbsp toasted sesame oil
-+ 1 tsp Asian chili-garlic paste, such as sambal oelek
-
-### Noodles
-
-+ 227 g (8 oz) thin dried Chinese wheat noodles preferably Taiwanese kuan miao
-
-### Garnish
-
-+ 2 med green onions, dark green parts, sliced
-+ 1/3 med English cucumber, matchsticked (about 1 c)
-+ 2 tbsp roasted, salted peanuts, chopped
-+ 1 tsp toasted sesame seeds
-
-## Directions
-
-### Sauce
-
-+ Peel and mince garlic and ginger.
-+ Add all sauce ingredients to a large bowl and whisk until creamy and combined.
-
-### Noodles
-+ Bring large pot of water to boiling over med-high heat.
-+ Add noodles to the boiling water and cook according to package directions until tender.
-+ Drain and rinse under cold water until cooled. Shake off excess water.
-+ Add noodles to the sauce and toss until evenly coated.
-
-### Garnish
-
-+ Top sauced noodles with garnishes.
-
-## Note
-+ Tahini can be substituted for the Chinese sesame paste, but it has a slightly more bitter taste.
-+ More peanut butter can also be used in place of the Chinese sesame paste.
-+ Thin, dried wheat-based Taiwanese noodles labeled kuan miao are best for this recipe, but dried udon or spaghetti noodles can be substituted.
-
-[[!tag sesame "peanut butter" ginger garlic pasta]]
+++ /dev/null
-[[!meta title="Corn Chowder with Cheddar"]]
-
-Adapted from How to Cook Everything – The Basics by Bittman
-
-3440 cal/recipe
-
-## Ingredients
-
-+ 6 c frozen corn
-+ 6 tbsp butter
-+ 4 green onions, chopped
-+ 3/4 tsp white sugar
-+ 6 tbsp all-purpose flour
-+ 1/2 tbsp salt
-+ 3/4 tsp ground black pepper
-+ 1/3 tsp red pepper flakes
-+ 1 tbsp Italian seasoning
-+ 1 1/2 c grated cheddar cheese
-+ 4 c vegetable broth
-+ 4 c whole milk
-+ 1 15-oz can sliced potatoes
-
-## Directions
-
-+ Set out corn to warm.
-+ Melt butter in large pot over medium-high heat until starting to foam.
-+ Add green onions and sugar.
-+ Cook until soft, about 1 min.
-+ Lower heat to medium and stir in flour and spices.
-+ Cook, stirring constantly, until golden.
-+ Add broth and then whisk until flour is dissolved.
-+ Add broth, corn, and potatoes and simmer for at least 10 min.
-+ Stir frequently to prevent milk from sticking and burning.
-+ Stir in cheese until barely melted.
-+ Serve warm.
-
-[[!tag corn cheddar potatoes]]
+++ /dev/null
-[[!meta title="Corn, Jalapeno, and Brie Frittata"]]
-
-Adapted from Joanne Eats Well with Others
-
-1700 cal/recipe
-
-## Ingredients
-
-+ 2 tbsp olive oil
-+ 4 cloves garlic, minced
-+ 2 jalapenos, seeded and minced
-+ 1 1/2 c frozen corn, defrosted
-+ 1 bunch basil, chopped
-+ 6 large eggs
-+ 1 c milk
-+ 1 1/4 tsp salt
-+ 1/2 tsp black pepper
-+ 8 oz brie, cut into 1/4 inch slices
-
-## Directions
-
-+ Heat oven to 375 F.
-+ Heat olive oil over medium-high heat in a medium skillet.
-+ Saute garlic and jalapenos in oil for 1-2 min until fragrant.
-+ Stir in the corn, basil, salt, and pepper and saute for 2-3 min until just tender.
-+ In a large bowl, whisk together eggs and milk.
-+ Grease a 9-inch square casserole dish.
-+ Spread corn mixture in bottom of pan.
-+ Distribute cheese across top of corn mixture.
-+ Pout egg mixture across top of cheese.
-+ Bake for 35-45 min until middle is just set.
-+ Let rest for 10 min before serving.
-
-[[!tag jalapeno corn brie basil]]
+++ /dev/null
-[[!meta title="Corned Beef, Potatoes, and Cabbage"]]
-
-Adapted from AllRecipes.com
-
-4840 cal/recipe
-
-## Ingredients
-
-+ 48 oz uncooked corned beef
-+ 1 12-oz dark beer
-+ 2 c water
-+ 4 cloves of garlic, peeled
-+ 5 3/4 lb red potatoes, chopped
-+ 2 small green cabbages, cores removed and each cut into 4 wedges
-
-## Directions
-
-### Instant Pot Pressure Cooker
-
-+ Place trivet in pressure cooker and then beef, beer, water, and garlic.
-+ Close and lock lid, start cycle, and cook for 20 min per pound of meat (about 100 min) at pressure.
-+ Quick-release cooker when time is elapsed.
-+ Transfer meat to cutting board to rest, while retaining liquid in cooker pot.
-+ Place potatoes and cabbage in cooker.
-+ Cook for 5 min at pressure and then immediately quick-release.
-+ Serve corned beef with cabbage and potatoes.
-
-### Slow Cooker
-
-+ Place beef, beer, water, and garlic in slow cooker.
-+ Cook on high heat for 8-12 hours.
-+ Transfer meat to cutting board to rest, while retaining liquid in cooker pot.
-+ Place potatoes and cabbage in cooker.
-+ Add potatoes and cabbage to slow cooker.
-+ Cook for 45-60 until potatoes and cabbage are cooked.
-+ Serve corned beef with cabbage and potatoes.
-
-## Note
-
-The potatoes can be substituted with 14 servings of instant mashed potatoes.
-
-Prepare Idahoan instant mashed potatoes according to instructions, using:
-
-+ 4 2/3 c water
-+ 1 3/4 tsp salt
-+ 7 tbsp butter
-+ 2 1/3 c milk
-+ 4 2/3 potato flakes
-
-[[!tag holiday cabbage "corned beef"]]
+++ /dev/null
-[[!meta title="Creamy Baked Fettuccine with Asiago"]]
-
-Adapted from Giada de Laurentiis
-
-3000 cal/recipe
-
-## Ingredients
-
-### Creme Fraiche
-
-+ 16 oz heavy cream
-+ 2 tbsp buttermilk
-
-### Fettuccine
-
-+ 1 lb dry fettuccine pasta
-+ 2 c grated Asiago cheese, plus 1/4 cup (16 oz total)
-+ 1 c grated Parmesan cheese
-+ 1 1/2 tbsp fresh chopped thyme leaves (or 1 1/2 tsp dried thyme)
-+ 1/2 tsp salt
-+ 1/2 tsp freshly ground black pepper
-
-
-## Directions
-
-### Creme Fraiche
-
-+ Combine buttermilk and heavy cream in a lidded, glass container.
-+ Cover and allow to rest at room temperature until thickened (about 12 hours).
-+ Store in the refrigerator for up to 2 weeks.
-
-### Fettuccine
-
-+ Preheat the oven to 375 degrees F.
-+ Bring a large pot of salted water to a boil over high heat.
-+ Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
-+ Drain pasta, reserving 1 cup of the liquid.
-+ In a large bowl combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta liquid.
-+ Gently toss until all the ingredients are combined and the pasta is coated.
-+ Place the pasta in a buttered, 11 inch by 15 inch baking dish and sprinkle with the remaining 1/4 cup Asiago cheese.
-+ Bake until golden on top, about 25 minutes.
-+ Let sit for at least 5 minutes and serve.
-
-
-
-[[!tag cream cheese pasta]]
+++ /dev/null
-[[!meta title="Creamy Broccoli Bake"]]
-
-Adapted from AllRecipes.com (https://www.allrecipes.com/my-dads-5-ingredient-casserole-7509396)
-
-2815 cal/recipe
-
-## Ingredients
-
-+ 2 lb frozen, chopped broccoli
-+ 8 oz cream cheese, softened
-+ 1 c plain Greek yogurt
-+ 1/2 c milk
-+ 1/4 tsp ground nutmeg
-+ 1/4 tsp ground black pepper
-+ 1/2 tsp salt
-+ 1 1/2 c panko bread crumbs
-+ 1 tsp Italian seasoning
-+ 6 tsbp butter, melted
-
-## Directions
-
-+ Preheat oven to 350 F.
-+ Defrost broccoli.
-+ Grease 2 8-inch by 8-inch pans.
-+ Mix together cream cheese, yogurt, and milk.
-+ Add broccoli, nutmeg, salt, and pepper to dairy and mix well.
-+ Pour mixture into greased pans.
-+ In a medium bowl, mix together bread crumbs, Italian seasoning, and butter.
-+ Sprinkle breadcrumb mixture over broccoli mixture.
-+ Bake pans until bread crumbs are toasted and golden (about 25 min).
-
-[[!tag broccoli "cream cheese" "sour cream" "bread crumbs"]]
+++ /dev/null
-[[!meta title="Creamy Potato Fennel Souop"]]
-
-Adapted from "Go-To Dinners" by Barefoot Contessa
-
-2320 cal/recipe
-
-## Ingredients
-
-+ 3 tbsp olive oil
-+ 2 tbsp unsalted butter
-+ 2 bulbs (about 5 c sliced) fennel, tops and cores removed and fronds reserved
-+ 3 yellow onions, sliced (about 4 c)
-+ 1 1/2 lb Yukon Gold potatoes, 1-in dice
-+ 5 c vegetable broth
-+ 1 tbsp salt
-+ 1 tsp ground black pepper
-+ 2 1/2 tsp ground anise
-+ 1 c half-and-half
-+ 4 oz sharp white cheese, 1/2-in cube
-+ 4 tbsp croutons
-
-## Directions
-
-+ Heat oil and butter in large pot over medium-low heat.
-+ Add fennel and onions and saute until beginning to brown (about 15 min).
-+ Add potatoes, broth, salt, pepper, and anise and bring to a boil.
-+ Lower heat, cover, and simmer until potatoes are very tender (about 30 min).
-+ Insert an immersion blender in the pot and purée until smooth.
-+ Stir in half-and-half.
-+ Reheat over medium-low heat until hot.
-+ Place cheese and croutons in bowls and pour soup over top.
-+ Garnish with reserved fennel fronds.
-
-[[!tag fennel potato "half-and-half" croutons]]
+++ /dev/null
-[[!meta title="Creamy White Chili"]]
-
-5300 cal/recipe
-
-## Ingredients
-
-+ 3 tbsp olive oil
-+ 3 white onion, chopped
-+ 3 bell pepper, chopped
-+ 3 jalapeno, seeded and diced
-+ 6 garlic cloves, minced
-+ 6 c vegetable broth, divided
-+ 2 tbsp ground cumin
-+ 2 tsp chili powder
-+ 3/4 c all-purpose flour
-+ 6 15-oz can great northern beans, drained
-+ 3 15-oz can light red kidney beans, drained
-+ 3 4-oz can mild green chilis
-+ 2 1/4 c frozen corn
-+ 4 c whole milk
-+ 4 tsp salt
-+ 2 tsp ground black pepper
-+ 2 tbsp lime juice
-
-## Directions
-
-+ Heat oil in large pot over med heat.
-+ Saute prepared vegetables until softened and slightly browned.
-+ Add about 1 cup of the vegetable broth to a small saucepan and bring to simmer.
-+ Slowly whisk the cumin, chili powder, and flour into the broth.
-+ Cook flour mixture for about 5 minutes, stirring frequently.
-+ Beat remaining broth into cooked flour and then add mixture to vegetables in large pot.
-+ Add beans, chilis, and corn to large pot.
-+ Bring to boil and then simmer 15 min, stirring regularly to prevent flour from sticking.
-+ Stir in warm milk and gently simmer 2 min.
-+ Remove from heat and stir in salt, pepper, and lime juice.
-
-[[!tag chili bean corn]]
+++ /dev/null
-[[!meta title="Crockpot Mexican Quinoa Burritos"]]
-
-Adapted from Chelsea’s Messy Apron
-
-2925 cal/recipe
-
-##Ingredients
-
-+ 1 c dry quinoa
-+ 1 c vegetable broth
-+ 2 15-oz cans black beans, drained
-+ 1 14.5-oz diced tomatoes
-+ 1 10-oz can medium enchilada sauce
-+ 1 15-oz can corn, drained
-+ 1 shy tbsp chili powder
-+ ¼ tsp garlic powder
-+ ¼ tsp dried oregano
-+ ½ tsp paprika
-+ 1 ½ tsp ground cumin
-+ 1 tsp salt
-+ 10 flour tortillas
-+ 5 tbsp grated cheese
-
-##Instructions
-+ Place quinoa, vegetable broth, black beans, diced tomatoes, enchilada sauce, corn, and spices in large crockpot.
-+ Stir.
-+ Cover and cook on high until quinoa is cooked (about 3 hours).
-+ Serve in tortillas topped with cheese.
-
-##Note
-Recipe may be doubled and fill a large crockpot.
-
-
-[[!tag final quinoa crockpot burrito]]
+++ /dev/null
-[[!meta title="Curried Lentil Quinoa Soup"]]
-
-Adapted from SheLikesFood.com
-
-2540 cal/recipe
-
-## Ingredients
-
-+ 2 tsp olive oil
-+ 1 yellow onion, diced
-+ 4 large carrots, diced
-+ 1 bunch of celery, diced
-+ 4 cloves garlic, minced
-+ 2 1/2 tsp fresh or ground ginger
-+ 2 c dry lentils, rinsed
-+ 1 c dry quinoa, rinsed
-+ 5 tsp curry powder
-+ 1/2 heaping tsp ground coriander
-+ 2 1/2 tsp salt
-+ 1/2 heaping tsp ground black pepper
-+ 10 c vegetable broth
-
-## Directions
-
-+ Heat a large pot over medium heat. Add oil, onion, carrot, and celery.
-+ Cook until softened.
-+ Add garlic and ginger.
-+ Cook for several minutes.
-+ Add all remaining ingredients and stir until combined.
-+ Cover with a lid and simmer until lentils and quinoa are cooked (30-40 min).
-
-[[!tag lentils quinoa curry]]
+++ /dev/null
-[[!meta title="Deep Dish Supreme Pizza"]]
-
-7870 cal/recipe
-
-## Ingredients
-
-+ 1/4 c olive oil
-+ [[Pizza Dough]] recipe
-+ 1 lb mild Italian sausage
-+ 2 15-oz cans black olives, sliced
-+ 2 4-oz cans sliced mushrooms
-+ 4-oz jar sun-dried tomatoes packed in oil
-+ 2 green bell peppers, diced
-+ 2 lb shredded mozzarella cheese
-+ 32-oz jar marinara sauce
-+ 1/2 c grated Parmesan cheese
-
-## Directions
-
-+ Heat oven to 460 F.
-+ Divide olive oil among two 12-inch cast iron skillets.
-+ Swirl skillets so that oil coats bottom of the skillet.
-+ Divide prepared pizza dough in two portions.
-+ Role out each portion of dough on a lightly floured surface, until about 14-inches in diameter.
-+ Transfer dough to oiled skillets.
-+ Cook sausage in a small skillet until done, breaking up meat into small pieces with spatula or ricer.
-+ Mix cooked sausage, olives, mushrooms, tomatoes, and peppers together in a medium bowl.
-+ Divide mixture among the two skillets of dough.
-+ Divide mozzarella among the two skillets.
-+ Cook skillets on separate racks in the oven for 12 min.
-+ Switch skillet positions and cook a further 8 min.
-+ Remove pizzas from oven and top with equal portions on marinara sauce and then Parmesan.
-+ Return pizzas to oven and cook further 8 min.
-+ Remove pizzas from oven and let rest 5 minutes in pan.
-+ Move pizzas to cutting boards and let rest 10 min.
-+ Cut into pieces and serve warm.
-
-## Note
-This recipe is easily adapted to make vegetarian deep dish pizza by omitting the sausage,
-or make vegetarian Hawaiian pizza by exchanging the sausage, mushrooms, tomatoes, and peppers with 2 20-oz cans of sliced pineapple.
-
-[[!tag pizza]]
+++ /dev/null
-[[!meta title="Enchilada Quinoa Bake"]]
-
-By CookingClassy.com
-
-3220 cal/recipe
-
-## Ingredients
-
-+ 1 tbsp olive oil
-+ 1 med red bell pepper, chopped
-+ 1 med yellow onion, chopped
-+ 3 cloves garlic, minced
-+ 1.5 c dry quinoa
-+ 2.25 c vegetable broth
-+ 14.5-oz can diced tomatoes with green chilis, undrained
-+ 8-oz can tomato sauce
-+ 2 tbsp chili powder
-+ 1.5 tsp ground cumin
-+ 2 tsp salt
-+ 1 tsp ground black pepper
-+ 14.5-oz can black beans, drained
-+ 14.5-oz can pinto beans, drained
-+ 1.5 c frozen corn
-+ 1.5 c Mexican blend or Monterrey Jack grated cheese
-
-
-## Directions
-
-+ Saute onions, bell peppers, and garlic in oil until onions begin to soften.
-+ Transfer into slow cooker and add quinoa, broth, diced tomatoes, tomato sauce, and spices.
-+ Cook covered on high for 2.75 h.
-+ Add beans, defrosted corn, and cheese to slow cooker and mix well.
-+ Cook for another 15 min to warm all ingredients.
-
-[[!tag final quinoa crockpot cheese]]
+++ /dev/null
-[[!meta title="Fake Injera"]]
-
-An "injera" recipe which uses buckwheat and club soda instead of teff.
-Adapted from Sunset Magazine (March 2006).
-
-Works well with [[Lemony Lentils]] at a 3:1 ratio of lentils:injera.
-
-1417 cal/recipe
-
-## Ingredients
-
-+ 1.5 c all-purpose flour
-+ 1.5 c buckwheat flour
-+ 2.5 tsp baking powder
-+ 1.5 tsp salt
-+ 2 eggs, beaten
-+ 3 c club soda
-
-## Directions
-
-+ In a large bow, whisk together dry ingredients (flours, baking
- powder and salt)
-+ Add eggs and club soda and whisk until smooth. Adjust club soda
- until batter has consistency of pancake dough
-+ Cook 0.5 c in frying pan, on flatiron, or crepe pan over medium heat
- coated with liberal amounts of oil spray until flatbread appears
- bubbly and dry on top, 2-3 minutes. *Do not turn*
-+ Slide bread onto serving platter, cover with kitchen towel, and keep
- warm while remaining breads are cooked.
-
-## Note
-
-If buckwheat flour is unavailable, all-purpose flour, 0.5 c club soda,
-and 0.5 tsp baking powder can substitute.
-
-
-[[!tag injera]]
+++ /dev/null
-[[!meta title="Fallback Pasta"]]
-
-2135 cal/recipe
-
-## Ingredients
-
-+ 300 g (11 oz) whole wheat pasta
-+ 3 c frozen mixed veggies
-+ 32-oz jar marinara sauce
-+ 1 tbsp Italian seasoning
-+ 1/2 tsp red pepper flakes
-+ 1/4 c grated Parmesan cheese
-
-## Directions
-
-+ Bring medium pot of salted water to a boil.
-+ Add pasta to water and boil until cooked.
-+ When pasta is cooked, add frozen vegetables to boiling water and boil until warmed.
-+ Drain pasta and vegetables.
-+ Add marina and spices to pot and heat until hot.
-+ Add drained pasta and vegetables to sauce and mix together.
-+ Divide pasta among plates and top with cheese.
-
-## Note
-A quick option when a meal is needed and nothing is ready.
-
-[[!tag pasta]]
+++ /dev/null
-[[!meta title="Farro and Pine Nut Tabbouleh"]]
-
-1940 cal/recipe
-
-## Ingredients
-
-+ 2 tbsp pine nuts
-+ 1 c uncooked farro
-+ 2 c water
-+ 3 med tomatoes, chopped
-+ 1 med cucumber, chopped
-+ 4 cloves garlic, finely diced
-+ 1/2 small red onion, finely diced
-+ 1 bunch fresh parsley, chopped
-+ 1/2 small jalapeno, seeded and finely diced
-+ 1 15-oz can chickpeas
-+ 4 tbsp olive oil
-+ 1/2 c lemon juice
-+ 2 tsp salt
-+ 3/4 tsp pepper
-
-## Directions
-
-+ Heat oven to 350 F.
-+ Toast pine nuts until lightly browned, about 6 min.
-+ Rinse farro and place in measured water in a covered, large pot.
-+ Bring water to a boil and then simmer for 20 min or until farro is cooked.
-+ Combine tomato, cucumber, garlic, onion, parsley, jalapeno, and chickpeas.
-+ Whisk together oil, lemon juice, salt, and pepper.
-+ Add all ingredients to cooked and cooled farro and stir well.
-
-## Note
-
-Let sit overnight in fridge for best flavor.
-
-[[!tag farro cucumber chickpea jalapeno]]
+++ /dev/null
-[[!meta title="Focaccia"]]
-
-4270 cal/recipe
-
-## Ingredients
-
-+ 1 3/4 c warm water
-+ 1 tbsp active dry yeast
-+ 1 tbsp white sugar
-+ 5 c all-purpose flour, plus additional for kneading
-+ 1 tbsp kosher salt, plus coarse sea salt, for sprinkling
-+ 1 c extra-virgin olive oil, divided
-
-## Directions
-
-+ Combine the warm water, yeast and sugar in a small bowl. Put the
- bowl in a warm place until the yeast is bubbling
- and aromatic, at least 15 minutes.
-
-+ In the bowl of a mixer fitted with a dough hook, combine the flour,
- 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture
- on low speed. Once the dough has come together, continue to knead
- for 5 to 6 minutes on a medium speed until it becomes smooth and
- soft. Give it a sprinkle of flour if the dough is really sticky and
- tacky.
-
-+ Transfer the dough to a clean, lightly floured surface, then knead
- it by hand 1 or 2 times. Again, give it another sprinkle of flour if
- the dough is really sticky and tacky.
-
-+ Coat the inside of the mixer bowl lightly with olive oil and return
- the dough to the bowl. Cover it with plastic wrap and put it in a
- warm place until the dough has doubled in size, at least 1 hour.
-
-+ Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to
- fit the size of the pan. Turn the dough over to coat the other side
- with the olive oil. Continue to stretch the dough to fit the pan. As
- you are doing so, spread your fingers out and make finger holes all
- the way through the dough. (Chef's Note: Yes, this is strange. But
- when the dough rises again it will create the characteristic craggy
- looking focaccia. If you do not make the actual holes in the dough,
- the finished product will be very smooth.)
-
-+ Put the dough in the warm place until it has doubled in size, about
- 1 hour. While the dough is rising a second time, preheat the oven to
- 425 degrees F.
-
-+ Liberally sprinkle the top of the focaccia with some coarse sea salt. Bake the dough until the
- top of the loaf is golden brown, about 25 to 30 minutes. Remove the
- focaccia from the oven and let it cool before cutting and serving.
-
-
-[[!tag bread focaccia]]
+++ /dev/null
-[[!meta title="Garlic Parmesan Pasta"]]
-
-Adapted from DamnDelicious.net
-
-4080 cal/recipe
-
-## Ingredients
-
-+ 2 tbsp olive oil
-+ 10 cloves garlic, peeled and minced
-+ 6 c vegetable broth
-+ 4 c whole milk
-+ 4 tbsp butter
-+ 24 oz dry fettuccine
-+ 1 tsp salt
-+ 1/2 tsp black pepper
-+ 3/4 c grated parmesan cheese
-+ 1/2 c chopped fresh parsley leaves
-
-## Directions
-
-+ Heat olive oil in a large skillet over medium-high heat.
-+ Add garlic and saute, stirring frequently, until fragrant.
-+ Stir in broth, milk, butter, fettuccine, salt, and pepper and then cover with a lid.
-+ Bring to a boil.
-+ Reduce heat and simmer until pasta is cooked through, about 18 min, stirring occasionally to prevent sticking.
-+ When pasta is cooked, stir in parmesan and parsley and remove from heat.
-+ Serve warm.
-
-[[!tag pasta garlic parmesan]]
+++ /dev/null
-[[!meta title="Greek Lentil Spinach Soup with Lemon"]]
-
-Adapted from Dairy Hollow House Soup and Bread
-
-2590 cal/recipe
-
-## Ingredients
-
-+ 1 lb lentils, washed and picked over
-+ 2 1/2 quarts vegetable broth
-+ 1 dried poblano pepper (hard stem broken off) or 1 fresh jalapeno (stem removed and halved)
-+ 2 tsp whole coriander seeds
-+ 1 1/2 tsp cumin seeds
-+ 1 tsp dried oregano
-+ 1 tsp dried basil
-+ 1/2 tsp dried thyme
-+ 2 bay leaves
-+ 2 med potatoes, scrubbed and diced
-+ 10-oz frozen, chopped spinach; thawed
-+ 2 1/2 c peeled and diced butternut squash (approximately 1/2 of one
- butternut squash)
-+ 2 tbsp olive oil
-+ 1 large onion, chopped
-+ 2 ribs celery, sliced
-+ 3 large cloves garlic
-+ 1 tsp salt
-+ 1/2 tsp ground black pepper
-+ 1/3 c lemon juice
-
-## Directions
-
-+ Combine lentils, broth, chili, coriander, cumin, oregano, basil, thyme, and bay in large pot.
-+ Bring to a boil and then simmer, partially covered, about 30 min (until lentils are half-way cooked).
-+ Add potatoes, spinach, and squash.
-+ Re-cover and cook 20 min.
-+ In a large skillet, heat olive oil over med heat.
-+ Saute onion in oil until it starts to soften.
-+ Add celery and garlic to onion and then saute until garlic starts to brown.
-+ Transfer onion, celery, and garlic to pot.
-+ De-glaze skillet with a little soup broth and return de-glazed broth to pot.
-+ Add sal and pepper to pot.
-+ Just before serving, add lemon juice.
-
-## Notes
-
-+ When doubled, this recipe uses approximately one butternut squash
-
-[[!tag soup squash spinach lentil]]
+++ /dev/null
-[[!meta title="Green Bean Casserole"]]
-
-Adapted from French's
-
-880 cal/recipe
-
-## Ingredients
-
-+ 1 10.5-oz can condensed cream of mushroom soup
-+ 3/4 c whole milk
-+ 1/4 tsp ground black pepper
-+ 2 14.5-oz cans green beans, drained
-+ 1 1/3 c crispy fried onions
-
-## Directions
-
-+ Preheat oven to 350 F.
-+ Mix soup, milk, and pepper in a 1.5 qt baking dish.
-+ Stir in beans and 2/3 c crispy onions.
-+ Bake 30 min uncovered.
-+ Stir and then top with remaining crispy onions.
-+ Bake 5 min until onions are golden brown.
-
-[[!tag Holiday "green bean"]]
+++ /dev/null
-[[!meta title="Guacamole"]]
-
-675 cal/recipe
-
-## Ingredients
-
-+ 1 jalapeño, seeded
-+ 2 tbsp lime juice
-+ 1 garlic clove, peeled and trimmed
-+ 0.25 tsp salt
-+ 0.25 c red onion
-+ 2 avocados, pitted and scooped
-+ 0.5 bunch cilantro
-
-## Directions
-
-+ Place jalapeno, lime, garlic, and salt in food processor with blending blade.
-+ Blend until diced.
-+ Add onion and blend until diced.
-+ Add avocado and cilantro and blend until diced.
-
-[[!tag final avocado jalapeño guacamole]]
+++ /dev/null
-[[!meta title="Hominy Chowder"]]
-
-Adapted from Sunset Magazine
-
-1760 cal/recipe
-
-## Ingredients
-
-### Soup Ingredients
-
-+ 1 large leek
-+ 1 tsp butter
-+ 1/2 c dry white wine or light-bodied beer
-+ 2 c vegetable broth
-+ 1 c water
-+ 29-oz can hominy, drained and rinsed
-+ 12 oz red potatoes
-+ 1 tsp salt
-+ 1/4 tsp black pepper
-+ 1/4 c whipping cream
-
-### Puree Ingredients
-
-+ 1 1/2 tbsp vegetable oil
-+ 1 1/2 tbsp olive oil
-+ 1/2 c chopped cilantro
-+ 1 small jalapeno chili, topped and seeded
-+ 1 clove garlic, peeled
-+ 1/2 tsp salt
-
-## Directions
-
-+ Prepare leek by cutting off top and bottom, slicing lengthwise, thinly slicing, and rinsing well.
-+ Saute leek in butter over med heat until limp.
-+ Add wine or beer to leek and boil till mostly evaporated.
-+ Wash potatoes and chop to 1/2 inch.
-+ Add broth, water, hominy, potatoes, salt, and pepper to pot.
-+ Bring to boil and then reduce heat and simmer until potatoes are tender, about 10 min.
-+ Make puree by placing ingredients in food processor and cutting till smooth.
-+ Take soup off heat and mix in cream. Top hot soup with puree before eating.
-
-[[!tag potato leek hominy cream]]
+++ /dev/null
-[[!meta title="Hoppin John"]]
-
-1600 cal/recipe
-
-## Ingredients
-
-+ 3 oz uncooked wild rice
-+ 3 oz uncooked brown rice
-+ 30-oz can black-eyed peas, drained
-+ 29-oz can diced tomatoes
-+ 44 oz vegetable broth
-+ 1/2 round tsp dry onion flakes
-+ 1/4 round tsp dry parsley
-+ 1/8 round tsp garlic powder
-+ 1/8 round tsp onion powder
-+ 1/2 round tsp dry ground turmeric
-+ 1/4 round tsp dry ground cumin
-+ 1/8 round tsp dry ground ginger
-+ 1/4 round tsp ground black pepper
-+ 1 tsp salt
-
-## Directions
-
-+ In a large pot, mix all ingredients.
-+ Bring to a boil.
-+ Reduce heat and simmer for 20 minutes, or until rice is tender.
-
-## Note
-Traditionally eaten New Year's Day to bring good luck for the coming year.
-
-[[!tag Holiday rice "black-eyed peas"]]
+++ /dev/null
-[[!meta title="Italian Lentil Soup"]]
-
-Adapted from allrecipes.com, user lmac
-
-1800 cal/recipe
-
-## Ingredients
-
-+ 5 c vegetable broth
-+ 2 15-oz can Italian-style, diced tomatoes
-+ 1 c dry lentils
-+ 1 bay leaf
-+ 1 tsp dry basil
-+ 1/2 tsp dry oregano
-+ 1/4 tsp ground black pepper
-+ 1 tbsp olive oil
-+ 4 carrots, cut bite-size
-+ 3 stalks celery, cut bite-size
-+ 1 med onion, cut bite-size
-+ 1 tbsp minced garlic
-+ 1/2 c ditalini
-+ 1 med zucchini, cut bite-size
-+ 1 med yellow squash, cut bite-size
-+ about 300 calories cheese, such as Parmesan
-
-## Directions
-
-+ Combine broth, tomatoes, lentils, herbs, and spices in large pot.
-+ Bring to boil and then simmer till lentils are cooked (about 25 min).
-+ Meanwhile, heat olive oil over medium heat in skillet.
-+ Saute carrots, celery, and onion until onion is nearly translucent.
-+ Add garlic and saute briefly.
-+ Add sauteed carrot mixture to cooked lentil mixture.
-+ Add pasta, zucchini, and squash to pot.
-+ Simmer till pasta is cooked.
-+ Serve hot, topped with cheese.
-
-[[!tag lentil soup zucchini]]
+++ /dev/null
-[[!meta title="Knorr Spinach Dip"]]
-
-Adapted from Knorr (https://www.knorr.com/us/en/r/knorr-spinach-dip-recipe.html/68467)
-
-2680 cal/recipe
-
-## Ingredients
-
-+ 10 oz frozen chopped spinach, cooked, cooled and squeezed dry
-+ 16 oz sour cream
-+ 1 c mayonnaise
-+ 1 package (1.4 oz) Knorr Vegetable recipe mix
-+ 1 8-oz (wet wt) can water chestnuts, drained and chopped
-+ 1 bunch green onions, bottoms removed and chopped
-
-## Directions
-
-+ Combine all ingredients in a bowl and mix thoroughly.
-+ Place in fridge for at least 2 hours.
-+ Serve chilled with dipping vegetables or crackers.
-
-[[!tag dip spinach mayonaise "sour cream"]]
+++ /dev/null
-[[!meta title="Lasagna Soup"]]
-
-4800 cal/recipe
-
-## Ingredients
-
-### Soup Ingredients
-+ 1 lb Italian sausage (Hot works well)
-+ 2 onions, chopped
-+ 4 garlic cloves, minced
-+ 2 t dried oregano
-+ 1/3 t crushed red pepper
-+ 10 T tomato paste
-+ 28 oz can fire-roasted diced tomatoes
-+ 2 bay leaves
-+ 6 C chicken stock
-+ 8 oz dry mafalda or fusilli pasta
-+ 0.5 tsp salt
-+ 0.5 t ground black pepper
-
-### Cheese Lava Ingredients
-+ 15 oz ricotta
-+ 1 C grated parmesan cheese
-+ 0.25 t salt
-+ 0.125 t black pepper
-+ 0.5 C finely chopped fresh basil
-+ 1 C mozzarella
-
-## Directions
-
-+ Cook sausage half through in skillet
-+ Transfer sausage and 2 t of sausage grease to soup pot
-+ Add onions and saute until unions are softened
-+ Add garlic, oregano, and red pepper; cook 1 min
-+ Add tomato patse, stir well, and cook about 3 min to turn tomato rust-colored
-+ Add diced tomatoes, bay leaves, and stock
-+ Stir well, bring to a boil, and simmer for 30 min
-+ In medium bowl, stir together cheese lava ingredients
-+ Divide cheese lava among bowls
-+ Add pasta to soup and cook until just *al dente*
-+ Remove pasta from heat and divide among bowls immediately
-
-[[!tag lasagna soup cheese]]
+++ /dev/null
-[[!meta title="Lemony Lentils"]]
-
-A lentil recipe which goes well with [[Fake Injera]] at a 3:1
-lentils:injera ratio.
-
-Adapted from Sunset Magazine (March 2006).
-
-1637 kcal/recipe
-
-## Ingredients
-
-+ 2 tbsp butter
-+ 3 cloves garlic, minced
-+ 2 c yellow or brown lentils
-+ 4 c chicken (or vegetable) broth
-+ 1 tbsp minced fresh ginger
-+ Grated zest from 1 lemon (yellow part only)
-+ 0.25 c lemon juice
-+ Salt and pepper to taste
-+ Cilantro and lemon wedges (optional)
-
-## Directions
-
-+ Melt butter in sauce pan over medium heat
-+ Add garlic and stir until beginning to brown, about 1 minute
-+ Add lentils and stir to coat, then add broth. Simmer while covered
- until lentils are tender (but not mushy), 20-30 minutes.
-+ Stir in ginger, lemon peel, juice, and salt and pepper to taste.
-+ Serve with chopped cilantro and lemon wedges on the side
-
-[[!tag lentils]]
+++ /dev/null
-[[!meta title="Lime Couscous with Summer Vegetables"]]
-
-Adapted from Better Homes and Gardens Magazine, July 2013
-
-2570 cal/recipe
-
-## Ingredients
-
-+ 2 1/2 c vegetable broth
-+ 10 oz couscous
-+ 4 med carrots, coarsely chopped (about 2 c)
-+ 1 tbsp olive oil
-+ 1 med zucchini, quartered lengthwise and sliced into 1/2-inch pieces
-+ 1 med yellow squash, quartered lengthwise and sliced into 1/2-inch pieces
-+ 6 green onions, whites and greens, sliced into 1/2-inch pieces
-+ 1/2 c lime juice
-+ 1/4 c olive oil
-+ 1 tbsp honey
-+ 1 tsp salt
-+ 1/2 tsp ground black pepper
-+ 1/2 c chopped pecans, toasted
-+ 2 oz Parmigiano-Reggiano cheese, shredded
-
-## Directions
-
-+ Bring vegetable broth to boil in lidded pot.
-+ Add couscous to broth, re-lid, and remove from heat.
-+ Saute carrots in 1 tbsp olive oil over med heat for 2 min.
-+ Add zucchini, squash, and onion and then saute for 6 min, until vegetables are slightly tender.
-+ Combine couscous and vegetables, stirring to break up couscous.
-+ Whisk or shake lime juice, oil, honey, salt, and black pepper to thoroughly combine.
-+ Pour dressing over couscous and stir to combine.
-+ Top couscous with walnuts and cheese and serve at room temperature.
-
-
-## Note
-Salad improves after a day.
-
-[[!tag couscous zucchini squash pecan]]
+++ /dev/null
-[[!meta title="Mae Ploy Curry"]]
-
-2300 cal/recipe
-
-## Ingredients
-
-+ 2 cups uncooked brown rice
-+ 100 g of curry paste
-+ 2 tbsp olive oil
-+ 2 15-oz can coconut milk
-+ 1200 g frozen stir fry vegetables
-+ 1 tbp soy sauce
-+ 1 tsp lime juice
-
-
-## Directions
-
-+ Cook rice in rice maker.
-+ Saute curry paste in large pan with oil on medium-high heat until fragrant (about 3 min).
-+ Pour in ¼ c coconut milk and stir to thoroughly dissolve paste.
-+ Pour in remaining coconut milk.
-+ Add frozen vegetables, soy sauce, and lime juice and heat until warm.
-+ Top rice with curry sauce.
-
-## Note
-Mae Ploy curry paste can be spicy. It’s best to use the following amount for the different kinds:
-
-+ Massuman, 100%
-+ Yellow, 55%
-+ Green, 65%
-+ Red, 55%
-+ Panang, 55%
-
-
-[[!tag final curry rice]]
+++ /dev/null
-[[!meta title="Mahi Mahi with Lemon Garlic Sauce"]]
-
-Adapted from TheKitchn (https://www.thekitchn.com/mahi-mahi-22931939)
-
-1210 cal/recipe
-
-## Ingredients
-
-+ 1 large lemon
-+ 4 4-oz mahi mahi fillets, defrosted
-+ 1 1/4 tsp kosher salt
-+ 1/3 tsp ground black pepper
-+ 2 tbsp olive oil
-+ 2 clove garlic, minced
-+ 4 tbsp cold, unsalted butter, cut into slices
-+ 1 tsp dry parsley
-
-## Directions
-
-+ Slice the lemon in half.
-+ Juice one lemon half and thinly slice the other lemon half.
-+ Pat the fillets dry and season with 1 tsp of salt and 1/3 tsp black pepper.
-+ Heat the olive oil in a skillet over med-high heat.
-+ Evenly space fillets around skillet and sear undisturbed until bottom is browned and fillets are cooked about halfway up sides (about 4 min).
-+ Flip the fillets and continue to sear until fillet is cooked through and easily flaked (2-4 min).
-+ Transfer fillets to serving platter.
-+ Reduce skillet heat to med-low heat.
-+ Add lemon juice, garlic, and 1/4 tsp salt to skillet and stir well to deglaze pan.
-+ Add lemon slices and butter to pan, stirring and cooking until butter is melted and slightly browned.
-+ Stir in parsley, and then pour over fillets.
-
-[[!tag fish lemon]]
+++ /dev/null
-[[!meta title="Manicotti"]]
-
-Adapted from Grandma's Kitchen - Treasured Family Recipes
-
-3720 cal/recipe
-
-## Ingredients
-
-### Stuffed Pasta
-
-+ 14 manicotti pasta shells
-+ 3 1/2 c shredded mozarella cheese
-+ 2 c ricotta cheese
-+ 7 tbsp chopped fresh basil or 2 1/3 tbsp dried basil
-+ 1 c chopped dried salami, black olives, or other preferred ingredient
-
-### Dish Filling
-
-+ 1 c shredded mozarella cheese
-+ 30 oz marinara sauce, divided
-+ heaping 1/2 c grated parmesan cheese
-
-## Directions
-
-+ Preheat oven to 350 F.
-+ Cook pasta in boiling, salted water til al dente.
-+ Drain and rinse with cool water.
-+ Let dry on cutting board.
-+ Spray 13 by 9 inch baking dish with non-stick cooking spray.
-+ Pour 2 c of the marinara sauce into the baking dish.
-+ Mix all other Stuffed Pasta ingredients in large bowl.
-+ Use small spoon to carefully fill manicotti with Stuffed Pasta mixture.
-+ Place filled manicotti into baking dish.
-+ Pour remaining marinara sauce over top of manicotti and top with the 1 c of mozarella.
-+ Bake manicotti uncovered for 15 min.
-+ Top with parmesan.
-+ Bake further 10 min.
-
-[[!tag manicotti]]
+++ /dev/null
-[[!meta title="Marinated Green Bean Sandwiches"]]
-
-Adapted from Caroline Lange, carolange.com
-
-5380 cal/recipe
-
-## Ingredients
-
-+ 5 c fresh green beans
-+ 1/2 plus 2 tbsp olive oil
-+ 5 cloves garlic, roughly chopped
-+ 1/4 heaping tsp red pepper flakes
-+ 1/4 heaping tsp salt
-+ 1/4 heaping tsp freshly ground black pepper
-+ 5 tbsp red wine vinegar
-+ 10 oz fresh mozzarella, sliced into number of sandwhiches
-+ 1 [[Focaccia]] recipe
-
-## Directions
-
-+ Prepare and bake [[Focaccia]].
-+ Wash and trim green beans.
-+ Sauté garlic in olive oil until fragrant.
-+ Add green beans, red pepper flakes, salt, and pepper.
-+ Sauté beans until bright green and tender (no longer squeaky but still firm).
-+ Toss green beans with red wine vinegar.
-+ Put in lidded container in fridge for at least 1 hour and up to 2 days.
-+ Shortly before eating, slice focaccia loaf into squares (one square per sandwhich).
-+ Slice each square through the middle to make a bun.
-+ Place each bun cut-side up and place one slice of cheese on each bottom bun.
-+ Toast buns until slightly crisped and cheese is mostly melted.
-+ Top each bottom bun with green beans, and then with the top bun.
-
-## Note
-
-+ Green beans are best for 2 days, and then start to get mushy and dull.
-
-
-[[!tag "green bean" focaccia sandwich]]
+++ /dev/null
-[[!meta title="Mexican Tuna Tacos"]]
-
-1590 cal/recipe
-
-## Ingredients
-
-+ 12 corn tortillas
-+ 1 tbsp olive oil
-+ 3 tsp salt
-+ 2 tsp finely chopped chipotle peppers in adobe sauce
-+ 2 tbsp lime juice
-+ 1 tbsp tequila
-+ 1/2 tsp cumin
-+ 1/4 tsp white sugar
-+ 1 lb canned tuna
-+ 1 med avocado, chopped
-+ 1 bunch green onions
-+ 3 tbsp hulled pumpkin seeds (or other white seed)
-
-## Directions
-
-+ Heat oven to 350 F.
-+ Brush both sides of each tortilla with olive oil and sprinkle with a total of 1 tsp of salt.
-+ Place tortillas on baking sheet and bake 9 min.
-+ Whisk chipotle, lime juice, tequila, cumin, sugar, and salt.
-+ Place tuna, avocado, green onions, and pumpkin seeds in a bowl, pour chipotle dressing on top, and gently mix.
-+ Spoon tuna mixture onto tortillas.
-
-[[!tag chipotle avocado tuna]]
+++ /dev/null
-[[!meta title="Minestrone"]]
-
-Adapted from How to Cook Everything - The Basics by Bittman
-
-3100 cal/recipe
-
-## Ingredients
-
-+ 1/3 c butter
-+ 1 large onion, chopped
-+ 1 large carrot, peeled and chopped
-+ 1 large celery stalk, chopped
-+ ½ tbsp salt
-+ ¾ tsp ground black pepper
-+ ¼ tsp red pepper flakes
-+ 1 tsp fenugreek
-+ 2 large gold potatoes, diced
-+ 1 large turnip, diced
-+ 1 14-oz can diced tomatoes, undrained
-+ 9 c vegetable broth
-+ 1 large zucchini, diced
-+ 1 bunch kale; deveined, chopped, and rinsed
-+ 1 1/2 c (8 oz) dry ditalini or small shell pasta
-+ 1 14-oz can cannellini beans, drained
-+ 3/4 c Parmesan cheese
-
-## Directions
-
-+ Heat butter in large pot over medium heat.
-+ Saute onion, carrot, and celery.
-+ When somewhat translucent, add spices. \
-+ Let bloom for 1 min, and then add potatoes and turnips and cover pot.
-+ Simmer 8 min, stirring halfway through to release anything stuck to bottom.
-+ Add broth and tomatoes, stir well, bring to boil, and then reduce to a simmer.
-+ Simmer 5 min and then add zucchini, kale, and pasta.
-+ Boil gently until pasta is cooked, about 5 min, and then remove from heat.
-+ Stir in beans.
-+ Serve and top with Parmesan cheese.
-
-[[!tag soup bean potato turnip kale zucchini]]
+++ /dev/null
-[[!meta title="Pan D'Elote"]]
-
-Adapted from Marye Settles and Sue Dodgen
-
-3850 cal/recipe
-
-## Ingredients
-
-+ 2 15-oz can cream-style corn
-+ 1 c all-purpose flour
-+ ¾ c cornmeal
-+ 2 tbsp white sugar
-+ 2 ½ tsp baking powder
-+ 3/4 tsp salt
-+ 4 tbsp melted butter
-+ 1 c nonfat milk
-+ 8 oz canned sliced green chiles
-+ 1 lb shredded jack cheese
-
-## Directions
-
-+ Preheat oven to 375 degrees F.
-+ Grease a 9x13 inch baking dish.
-+ In large bowl, mix all ingredients except chiles and cheese.
-+ Pour 2/3 of batter into dish, top with chiles and cheese, and then remaining batter.
-+ Bake 45 min, until center is cooked, and top is slightly browned.
-
-[[!tag corn casserole cheese]]
+++ /dev/null
-[[!meta title="Pasta Arrabbiata"]]
-
-Adapted from Sheela Prakash via TheKitchn.com
-
-2480 cal/recipe
-
-## Ingredients
-
-+ 1 lb dry whole wheat penne
-+ 4 tbsp olive oil
-+ 6 cloves garlic, peeled and minced
-+ 1 shy tsp red pepper flakes
-+ 2 28-oz cans diced tomato
-+ 2 tsp kosher salt
-+ 2 small bunches fresh basil, washed and chopped (about 1/2 cup)
-+ 2 tsp balsamic vinegar
-+ 1/4 c Parmesan cheese
-
-## Directions
-
-+ Bring a large pot of salted water to boil.
-+ Cook penne until al dente in boiling water and then drain.
-+ Heat olive oil in large pot on medium.
-+ Add garlic and pepper flakes to oil and saute for a few minutes until golden-brown and fragrant.
-+ Add tomatoes and salt to oil, stir, and increase heat to medium-high.
-+ Bring tomatoes to boil and then reduce to simmer for 20 minutes.
-+ Remove sauce from heat and add basil and vinegar. Stir to combine.
-+ Serve penne topped with sauce and Parmesan cheese.
-
-[[!tag pasta spicy basil]]
+++ /dev/null
-[[!meta title="Poblano Tortilla Soup"]]
-
-4510 cal/recipe
-
-## Ingredients
-
-+ 1 tbsp olive oil
-+ 4 poblano peppers
-+ 2 jalapeno peppers
-+ 3 stalks celery, chopped
-+ 3 carrots, chopped
-+ 1 large onion, diced
-+ 3 bay leaves
-+ 1 tsp dried thyme
-+ 2 tsp salt
-+ 6 garlic cloves, minced
-+ 1 shy tbsp cumin
-+ 1 tsp ground black pepper
-+ 1 shy tbsp chili powder
-+ 2 quarts vegetable broth
-+ 6 15-oz cans of beans
-+ 2 15-oz cans of roasted diced tomatoes
-+ 6 oz tortilla chips
-+ 6 oz jack cheese, shredded
-+ 1 bunch cilantro
-
-## Directions
-
-+ Saute oil, peppers, celery, carrots, and onion in large pot until softened.
-+ Add bay, thyme, salt, garlic, cumin, black pepper, and chili powder and saute until fragrant.
-+ Add vegetable broth and bring to boil.
-+ Reduce to simmer and add beans and tomatoes.
-+ Cook until warmed through.
-+ Serve soup topped with tortilla chips, cheese, and cilantro.
-
-
-[[!tag "tortilla chips" poblano soup]]
+++ /dev/null
-[[!meta title="Polenta Parmesan with Spinach and White Beans"]]
-
-Adapted from SheLikesFood.com
-
-2050 cal/recipe
-
-## Ingredients
-
-+ 2 tsp olive oil
-+ 1 tube polenta
-+ 1 15-oz can white beans, drained and rinsed
-+ 2 packed cups baby spinach leaves
-+ 2 1/2 c pasta sauce, divided
-+ 1 c shredded parmesan cheese
-
-## Directions
-
-+ Heat oven to 400 F.
-+ Slice polenta in about 3/4 inch thick coins, 7 slices per tube.
-+ Heat a large skillet over medium heat with olive oil.
-+ Cook polenta in oil until crispy, about 5 min each side.
-+ In a medium-sized, oven-safe pan mix together white beans, spinach, and 1 1/2 c pasta sauce.
-+ Place polenta coins in bean mix, and then top polenta with remaining pasta sauce and the cheese.
-+ Bake polenta in oven until heated through and cheese is melted, about 20 min.
-
-[[!tag polenta parmesan]]
+++ /dev/null
-[[!meta title="Pressure Cooker Lentil Soup"]]
-
-Adapted from Beth Hornback at PassThePlants.com
-
-4025 cal/recipe
-
-## Ingredients
-
-+ 2 med onion, chopped
-+ 1 tbsp olive oil
-+ 8 cloves garlic, minced
-+ 4 tsp ground cumin
-+ 2 tsp ground coriander
-+ 3 tsp smoked paprika
-+ 3 tsp salt
-+ 2 tsp ground black pepper
-+ 4 carrots, sliced
-+ 4 celery stalks, sliced
-+ 2 lb Yukon Gold potatoes
-+ 2 c red lentils
-+ 2 c brown or green lentils
-+ 9 c water
-+ 2 bunch rainbow chard, sliced
-
-## Directions
-
-+ Saute onions and oil in pressure cooker until translucent.
-+ Add garlic, spices, carrots, celery, potatoes, and chard stems and saute until edges start to brown.
-+ Add lentils and water and seal pressure cooker.
-+ Bring to high pressure and cook for 3 min.
-+ Quick-release pressure, stir in chard leaves, and serve.
-
-[[!tag potato lentil chard]]
+++ /dev/null
-[[!meta title="Mark's Pulled Pork"]]
-
-Adapted from Mark Armstrong
-
-4800 cal/recipe
-
-## Ingredients
-
-+ 6 lbs pork (such as picnic roast cut)
-+ 2 "McCormick's Bourbon and Brown Sugar" seasoning packets
-+ 3 serrano chilis
-+ 1 fuji apple
-+ 1 cup packed brown sugar
-+ 12-oz beer
-+ 6-oz real sugar cola soda (such as Mexican Coca-Cola)
-+ 24 Hawaiian rolls
-+ 24 slices Havarti cheese
-
-## Directions
-
-+ Remove pork from packaging. Drain liquid. Rub with McCormick seasoning.
-+ Top chilis and slice lengthwise.
-+ Slice apple into 1/8-inch slices.
-+ Place pork in large crockpot. Top with chilis and apple.
-+ Distribute sugar, beer, and soda over the top.
-+ Cook on medium heat for at least 20-24 hours.
-+ Use forks to separate and mix meat.
-+ Serve meat warm with rolls and cheese.
-
-## Note
-Mark makes this recipe with 12(!) serranos. With 3 serranos the sweet is just as prominent as the spice. Put in 4 to make spicy the front flavor.
-
-[[!tag pork crockpot]]
+++ /dev/null
-[[!meta title="Quick Skillet Supper"]]
-
-Adapted from Marye Dodgen and Sue Dodgen
-
-2800 cal/recipe
-
-## Ingredients
-+ 1 small onion, chopped
-+ 3 cloves garlic, peeled and diced
-+ 1 29-oz can tomato sauce
-+ 3 15-oz can beans, drained
-+ 3 c water
-+ 1 8-oz can sliced mushrooms
-+ 1 tbsp salt
-+ 1/2 tsp ground black pepper
-+ 1 tbsp dry Italian Seasoning
-+ 6 c (12 oz) uncooked wide egg noodles
-+ 2 tbsp shredded Parmesan cheese
-
-## Directions
-+ Saute onion in large skillet.
-+ Add garlic and briefly saute.
-+ Add tomato sauce and stir well to loosen anything stuck to bottom.
-+ Add beans, water, mushrooms, salt, pepper, and Italian seasoning.
-+ Bring to simmer and then stir in noodles.
-+ Cover and boil gently for 15 min, until noodles are tender.
-+ Serve topped with Parmesan cheese.
-
-[[!tag pasta quick]]
+++ /dev/null
-[[!meta title="Red Beans and Orzo"]]
-
-Adapted from Better Homes and Garden
-
-2400 cal/recipe
-
-## Ingredients
-
-+ 1 med onion, diced
-+ 1 tbsp butter
-+ 28 oz vegetable broth
-+ 1 1/2 c dried orzo pasta
-+ 1 1/2 tbsp dried Italian seasoning
-+ Rounded 1/2 tsp crushed red pepper
-+ 2 tsp salt
-+ 15-oz can red beans, drained and rinsed
-+ 15-oz can diced tomatoes, drained
-+ 1/2 c chopped green olives
-+ 4-oz can sliced mushrooms, drained
-+ 1 bunch fresh parsley, chopped
-+ 1/3 c thick-grate parmesan cheese
-
-
-## Directions
-
-+ Saute onion in butter on medium heat until halfway cooked.
-+ Add broth to pot and bring to boil.
-+ Stir in orzo, Italian seasoning, crushed red pepper, and salt.
-+ Reduce heat and boil gently, uncovered, stirring frequently for about 12 minutes until orzo is al dente.
-+ Remove from heat.
-+ Stir in beans, tomatoes, olives, and parsley.
-+ Dish out and top with parmesan.
-
-[[!tag orzo bean mushroom]]
+++ /dev/null
-[[!meta title="Roasted Zucchini and Quinoa with Cilantro Pepita Pesto"]]
-
-Adapted from joanne-eatswellwithothers.com and The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods
-
-2420 cal/recipe
-
-## Ingredients
-
-### Base
-
-+ 1 c quinoa
-+ 2 c vegetable broth
-+ 1 1/2 lb zucchini, topped and bottomed
-+ 1 1/2 tbsp olive oil
-+ 1 tsp sweet paprika
-+ 1/2 tsp salt
-+ 1/2 c crumbled feta
-
-### Pesto
-
-+ 2 cloves garlic
-+ 2 green onions
-+ 1/2 c plus 1/4 c pepitas or pumpkin seeds
-+ 1 jalapeno, topped and seeded
-+ 1 bunch cilantro
-+ 2 large limes, zested and juiced
-+ 1/3 c olive oil
-
-
-## Directions
-
-+ Combine quinoa and broth in lidded pot.
-+ Heat till boiling, and then simmer for 15 min.
-+ Remove quinoa from heat, displace lid, and let cool.
-+ Turn oven broiler to high.
-+ Slice zucchini into 3 inch spears or silver dollars.
-+ Arrange zucchini on baking sheet and paint with 1 1/2 tbsp olive oil.
-+ Sprinkle zucchini with paprika and 1 1/2 tsp salt.
-+ Broil zucchini for 20 minutes, flipping half-way through, until lightly browned.
-+ Make pesto by pulsing all pesto ingredients in food processor.
-+ Just before serving, toss zucchini, quinoa, feta, and pesto together until slightly mixed.
-+ Serve at room temperature or slightly chilled.
-
-## Note
-
-+ If eating later, keep all elements separate until just before serving or layer elements in individual servings in the order zucchini, quinoa, feta, and then pesto.
-
-[[!tag quinoa zucchini feta pesto]]
+++ /dev/null
-[[!meta title="Rosemary Garlic Hasselback Potatoes"]]
-
-Adapted from BettyCrocker.com
-
-1950 cal/recipe
-
-## Ingredients
-
-+ 3 1/2 lb Yukon Gold potatoes, washed and scrubbed
-+ 3 tbsp butter, melted
-+ 2 tbsp olive oil
-+ 1 tbsp chopped fresh rosemary leaves
-+ 4 cloves garlic, peeled and finely chopped
-+ 1 1/2 tsp salt
-+ 1/2 tsp ground black pepper
-+ 1/3 c grated fresh Parmesan cheese
-
-## Directions
-
-+ Heat oven to 375 F.
-+ Slice potatoes in Hasselback style. (see Note)
-+ Spray 8 inch by 8 inch baking dish with non-stick spray.
-+ Arrange slice potatoes loosely in dish so that the potatoes have room to flex open.
-+ Mix butter, oil, rosemary, garlic, salt, and pepper thoroughly.
-+ Use a pastry brush to apply about half of butter mixture to the potato tops, using a jabbing motion to encourage butter mixture to move between the potato slices.
-+ Bake potatoes 30 minutes.
-+ Heat butter mixture to melt and apply remaining mixture to potato tops as before.
-+ Bake potatoes further 30 minutes.
-+ Sprinkle cheese over potatoes.
-+ Bake further 15 minutes.
-
-## Note
-
-+ Classic Hasselback potatoes are characterized by a sliced potato where the slices are still connected. This can be achieved by placing the potato on its side and slicing in thin slices (about 1/8 to 1/4 inch thick depending on you patience). But stop the slice about 1/4 inch from the bottom of the potato so that the potato slices are still connected all along one side of the potato. Some people like to place wooden skewers or chopsticks along the sides of the potato to manually prevent the knife from reaching the cutting board, but it can be done by eye also. If not interested in the classic style, a faster method is slicing the potato from top to bottom in a mandolin.
-
-[[!tag potato rosemary garlic]]
+++ /dev/null
-[[!meta title="Salmon and Wild Rice Napoleon"]]
-
-2250 cal/recipe
-
-## Ingredients
-
-+ 1 1/2 c (7 1/2 oz) wild rice
-+ 4 1/2 c vegetable broth
-+ 3/4 c dried cranberries
-+ 1/2 c plus 3 tbsp pistachios, divided, roughly chopped
-+ 1/4 heaping tsp salt
-+ 1/4 heaping tsp ground black pepper, divided
-+ 1 lb salmon filets, divided into 4 pieces
-+ 1/2 tbsp melted butter
-+ 3/4 tsp celery salt
-+ 3/4 tsp dry ground mustard
-+ 1/4 heaping tsp ground allspice
-
-## Directions
-
-+ In a lidded pot, bring wild rice and broth to a boil and the reduce to a simmer.
-+ Simmer rice unitl cooked and broth absorbed, about 50 minutes.
-+ Stir cranberries, 1/2 c pistachios, salt, and half of pepper into cooked rice.
-+ Cover rice and set aside.
-+ Heat oven to 400 F.
-+ Defrost salmon, if frozen.
-+ Brush salmon with melted butter.
-+ Mix remaining pepper, celery salt, mustard, and allspice in a small bowl.
-+ Rub spice mixture onto filets.
-+ Bake filets until cooked through, about 8 min.
-+ Top rice with filets and remaining pistachios, and then serve warm.
-
-## Note
-This recipe works well with most kinds of fish.
-
-[[!tag fish "wild rice" cranberry pistachio]]
+++ /dev/null
-[[!meta title="Sassy Salad"]]
-
-1910 cal/recipe
-
-## Ingredients
-
-+ 30-oz can diced tomatoes with hot green chilies, well-drained
-+ 1/2 c plain Greek yogurt
-+ 3 tbsp honey
-+ 15-oz can corn, drained
-+ 15-oz can beans, drained
-+ 3 c thinly sliced celery
-+ 2 c halved red grapes
-+ 2/3 c toasted pecans
-+ 1 tsp salt
-+ 1 tsp ground black pepper
-
-## Directions
-
-+ In a large bowl, combine tomatoes, yogurt, and honey.
-+ Stir in all remaining ingredients.
-+ Cover and chill until serving.
-
-## Note
-
-[[!tag salad grapes pecans celery]]
+++ /dev/null
-[[!meta title="Sausage and Mushroom Penne"]]
-
-Adapted from Good Housekeeping Magazine, Oct 2012
-
-3030 cal/recipe
-
-## Ingredients
-
-+ 1 lb whole wheat penne
-+ 12 oz spicy Italian sausage, casings removed
-+ 1 med onion, diced
-+ 20 oz mushrooms, sliced
-+ 5 oz fresh baby kale or baby arugula
-+ 1/4 tsp salt
-+ 1/2 tsp ground black pepper
-+ 1/3 c shredded Parmesan cheese
-
-## Directions
-
-+ Heat large covered pot of salted water to boiling.
-+ Cook pasta until al dente.
-+ Drain pasta water while reserving 1/4 c.
-+ Heat large skillet on med-high and add sausage.
-+ Break up sausage while cooking.
-+ When half-way cooked, add onion.
-+ When onion starts to brown, add mushrooms.
-+ Cook with stirring until mushrooms are softened.
-+ In large pot of drained pasta and reserved pasta water, add sausage mix, kale, salt, and pepper.
-+ Stir on med-low heat until well-mixed.
-+ Serve and top with Parmesan.
-
-[[!tag pasta sausage kale mushroom]]
--- /dev/null
+[[!meta title="Broccoli Rubble Farro"]]
+
+Adapted from Smitten Kitchen
+
+1645 cal/recipe
+
+## Ingredients
+
++ 1 c dry, semi-pearled farro
++ 1 c fresh broccoli
++ 3 tbsp olive oil (plus 1 tbsp if roasting)
++ 2 cloves garlic, peeled and minced
++ 1/6 tsp red pepper flakes
++ 1 lemon, zested and juiced
++ 1 tsp kosher salt
++ 4 oz pecorino romano, grated
+
+## Directions
+
++ Bring large pot of salted water to a boil.
++ Add farro and cook until farro is soft, about 20-30 min.
++ Drain cooked farro and cool to room temperature.
++ Meanwhile, roast or blanch broccoli.
++ To Roast: wash broccoli, split stems up to separate florets, and chop stems to 1/2 inch. Toss broccoli with 1 tbsp olive oil and cook at 425 F for 35 min, stirring half-way through.
++ To Blanch: bring large pot of salted water to boil, split stems up to separate florets, boil broccoli pieces for 2 1/2 min in batches that can fully submerge, remove immediately to cool.
++ When finished roasting or blanching, chop broccoli.
++ In a large sauté pan, heat 3 tbsp olive oil over medium heat until hot.
++ Add garlic and pepper flakes, and cook for 90 sec, until garlic is faintly golden.
++ Remove from heat and stir in chopped broccoli, lemon zest, and salt.
++ Stir broccoli mixture into farro.
++ Add lemon juice and cheese and stir well.
+
+[[!tag broccoli lemon farro]]
--- /dev/null
+[[!meta title="Bulgogi Mushroom Stew"]]
+
+1700 calories
+
+## Ingredients
++ 1 1/3 c uncooked brown rice
++ 1 yellow onion, sliced
++ 1 tbsp minced fresh ginger
++ 1 tbsp minced fresh garlic
++ 1/4 cup soy sauce
++ 2 tbsp rice wine vinegar
++ 2 tbsp toasted sesame oil
++ 1/4 cup maple syrup
++ 1 shy tbsp hot chili sauce
++ 1/4 cup water
++ 1 lb portobello or oyster mushrooms, sliced
++ 1 tbsp corn starch mixed with 2 tbsp water
++ 1 tbsp sesame seeds
++ 4 green onions, sliced
++ Lime juice
+
+
+## Directions
+
++ Cook rice in rice cooker or on stove top.
++ Place onion, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, maple syrup, hot sauce, and water into Instant Pot, and mix to combine.
++ Stir in mushrooms.
++ Twist on the lid and close the pressure valve.
++ Cook at high pressure for 20 mins.
++ When the timer goes off, let the pressure release naturally for 10 mins.
++ Then release the remaining pressure by opening the pressure value.
++ Remove the lid.
++ Press the sauté button, and add the corn starch slurry.
++ Cook, stirring, until onions are translucent and sauce thickens, about 5 mins.
++ Top rice with mushroom sauce, sesame seeds, green onions, and a few dashes of lime juice.
+
+[[!tag final mushroom rice]]
--- /dev/null
+[[!meta title="Canadian Cheddar Cheese Soup"]]
+
+Adapted from Disney Parks Epcot (https://disneyparks.disney.go.com/blog/2020/05/disneymagicmoments-recipe-for-popular-canadian-cheddar-cheese-soup-from-le-cellier-steakhouse-at-epcot-first-time-release-on-disney-parks-blog/)
+
+4150 cal/recipe
+
+## Ingredients
+
++ 3 large red potatoes
++ 2 med red onion
++ 6 celery stalks
++ 8 tbsp butter
++ 1 c all-purpose flour
++ 3 c vegetable broth
++ 4 c milk
++ 1 lb grated sharp cheddar cheese
++ 2 1/2 tsp Tapatio hot sauce
++ 1 tbsp teriyaki sauce
++ 1/2 c beer
+
+## Directions
+
++ Wash potatoes, remove ends and peels of onions, and wash and remove end of celery.
++ Slice potatoes in food processor to 1/4 inch and then set-aside.
++ Slice onions and celery in food processor to 1/4 inch.
++ Melt butter in large pot on medium heat and then saute onion and celery for 5 min until onion softens.
++ Add flour and stir constantly for about 4 minutes to cook flour.
++ Whisk in broth and then add potatoes.
++ Boil for 1 min and then simmer for 10 min.
++ Add milk and gentley simmer for 20 min. Do not allow to boil or milk will scorch.
++ Stir regularly to prevent flour and milk from sticking to bottom.
++ Remove from heat.
++ Add remaining ingredients and stir to melt cheese.
+
+## Note
+Teriyaki sauce can be substituted with Worcestershire sauce.
+
+[[!tag potato cheddar]]
--- /dev/null
+[[!meta title="Cheesy Fettuccine"]]
+
+Adapted from [Don't leave me dinner](https://www.365daysofcrockpot.com/dont-leave-me-dinner/)
+
+3624 cal/recipe
+
+## Ingredients
+
+### Instant Pot
+
++ 48 oz spaghetti sauce
++ 4 C vegetable broth
++ 2 T dried minced onion
++ 1 T Italian seasoning
++ 2 t garlic powder
++ 1/4 t red pepper flakes
++ 16 oz fettuccine, broken in half
++ 16 oz navy (or other white) bean
+
+### After cooking
+
++ 4 cups spinach
++ 2 cup pizza blend shredded cheese
++ 6 oz ricotta
+
+## Directions
+
++ Dump all "Instant Pot" ingredients into the instant pot (liquids
+ first).
++ Stir instant pot to be sure that fettuccini does not clump or stick
+ to the bottom.
++ Set the instant pot to 5 minutes and cook with the lid sealed and
+ the vent closed.
++ Let sit for 10 minutes, then release pressure using valve
++ Stir in "After cooking" ingredients
+
+## Note
+
++ This recipe has been doubled already, could conceivably be redoubled
+ and still fit in the instant pot
+
+
+[[!tag pasta "instant pot"]]
--- /dev/null
+[[!meta title="Chipotle Chili with Pepper Jack Cheese Cornbread"]]
+
+Chili adapted from Food Network
+
+Cornbread adapted from Better Homes and Gardens
+
+3900 calories
+
+## Ingredients
+
+### Chili
+
++ 2 tbsp olive oil
++ 1 med onion, chopped
++ 3 cloves garlic, chopped
++ 2 chipotles in adobe sauce, chopped
++ 2 tsp salt
++ 1 cup light-bodied beer
++ 2 cups vegetable broth
++ 1 28-oz can crushed tomatoes
++ 1 15-oz can kidney beans, drained
++ 1 15-oz can black beans, drained
++ 1 15-oz can white beans, drained
+
+
+### Cornbread Toppers
++ 1 c flour
++ 3/4 c cornmeal
++ 2 tbsp white sugar
++ 2 1/2 tsp baking powder
++ 3/4 tsp salt
++ 2 eggs, beaten
++ 1 c nonfat milk
++ ¼ c butter, melted
++ 1 1/2 c (6 oz) shredded pepper jack cheese
+
+
+## Directions
+
++ Saute onions in olive oil over medium heat in a stock pot until edges are translucent.
++ Add garlic, chili powder, chipotles, and salt.
++ Cook 3 minutes.
++ Add beer and stir to release food stuck to bottom.
++ Add stock, tomatoes, and beans.
++ Bring to a light boil and simmer for 10 minutes.
++ Heat oven to 375 F.
++ Mix flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
++ Beat eggs in a medium bowl, and then mix in milk and butter.
++ Mix dry ingredients, wet ingredients, and cheese.
++ Spray 9-inch by 9-inch baking dish with oil.
++ Pour batter into dish.
++ Cook 15 minutes or until done.
+
+
+[[!tag final chili cornbread]]
--- /dev/null
+[[!meta title="Cincinnati Chili"]]
+
+2910 cal/recipe
+
+## Ingredients
+
++ 12 oz dry whole wheat spaghetti
++ 2 tsp olive oil
++ 1 medium onion
++ 3 cloves garlic
++ 2 tbsp chili powder
++ 1 tbsp cocoa powder
++ 1 tbsp brown sugar
++ 1 tsp ground cinnamon
++ 2 tsp ground cumin
++ 2 tsp salt
++ 1 tsp black pepper
++ 28 oz can crushed tomatoes
++ 15 oz can kidney beans
++ 15 oz can navy beans
++ 1 c shredded cheddar cheese
+
+## Directions
+
++ Break spaghetti in thirds and cook in large pot of boiling, salted water.
++ Drain spaghetti.
++ In large saucepan, heat oil to med-high, and saute onion and garlic.
++ After 3 min, add chili powder, cocoa, cinnamon, cumin, salt, and pepper.
++ Cook 1 min, and then add tomatoes.
++ Simmer 8 min to slightly thicken.
++ Add beans and heat through.
++ Top spaghetti with sauce and cheese.
+
+[[!tag pasta beans]]
--- /dev/null
+[[!meta title="Cold Sesame Noodles"]]
+
+Adapted from TheKitchn (https://www.thekitchn.com/sesame-noodles-recipe-23281160#post-recipe-344830237)
+
+1840 cal/recipe
+
+## Ingredients
+
+### Sauce
+
++ 2 cloves garlic
++ 1-inch piece of fresh ginger
++ 2 med green onions, white and light green parts, sliced
++ 1/4 c smooth peanut butter
++ 1 tbsp Chinese sesame paste
++ 2 tbsp soy sauce
++ 2 tbsp rice vinegar
++ 2 tbsp hot water
++ 1 tbsp granulated sugar
++ 1 tbsp toasted sesame oil
++ 1 tsp Asian chili-garlic paste, such as sambal oelek
+
+### Noodles
+
++ 227 g (8 oz) thin dried Chinese wheat noodles preferably Taiwanese kuan miao
+
+### Garnish
+
++ 2 med green onions, dark green parts, sliced
++ 1/3 med English cucumber, matchsticked (about 1 c)
++ 2 tbsp roasted, salted peanuts, chopped
++ 1 tsp toasted sesame seeds
+
+## Directions
+
+### Sauce
+
++ Peel and mince garlic and ginger.
++ Add all sauce ingredients to a large bowl and whisk until creamy and combined.
+
+### Noodles
++ Bring large pot of water to boiling over med-high heat.
++ Add noodles to the boiling water and cook according to package directions until tender.
++ Drain and rinse under cold water until cooled. Shake off excess water.
++ Add noodles to the sauce and toss until evenly coated.
+
+### Garnish
+
++ Top sauced noodles with garnishes.
+
+## Note
++ Tahini can be substituted for the Chinese sesame paste, but it has a slightly more bitter taste.
++ More peanut butter can also be used in place of the Chinese sesame paste.
++ Thin, dried wheat-based Taiwanese noodles labeled kuan miao are best for this recipe, but dried udon or spaghetti noodles can be substituted.
+
+[[!tag sesame "peanut butter" ginger garlic pasta]]
--- /dev/null
+[[!meta title="Corn Chowder with Cheddar"]]
+
+Adapted from How to Cook Everything – The Basics by Bittman
+
+3440 cal/recipe
+
+## Ingredients
+
++ 6 c frozen corn
++ 6 tbsp butter
++ 4 green onions, chopped
++ 3/4 tsp white sugar
++ 6 tbsp all-purpose flour
++ 1/2 tbsp salt
++ 3/4 tsp ground black pepper
++ 1/3 tsp red pepper flakes
++ 1 tbsp Italian seasoning
++ 1 1/2 c grated cheddar cheese
++ 4 c vegetable broth
++ 4 c whole milk
++ 1 15-oz can sliced potatoes
+
+## Directions
+
++ Set out corn to warm.
++ Melt butter in large pot over medium-high heat until starting to foam.
++ Add green onions and sugar.
++ Cook until soft, about 1 min.
++ Lower heat to medium and stir in flour and spices.
++ Cook, stirring constantly, until golden.
++ Add broth and then whisk until flour is dissolved.
++ Add broth, corn, and potatoes and simmer for at least 10 min.
++ Stir frequently to prevent milk from sticking and burning.
++ Stir in cheese until barely melted.
++ Serve warm.
+
+[[!tag corn cheddar potatoes]]
--- /dev/null
+[[!meta title="Corn, Jalapeno, and Brie Frittata"]]
+
+Adapted from Joanne Eats Well with Others
+
+1700 cal/recipe
+
+## Ingredients
+
++ 2 tbsp olive oil
++ 4 cloves garlic, minced
++ 2 jalapenos, seeded and minced
++ 1 1/2 c frozen corn, defrosted
++ 1 bunch basil, chopped
++ 6 large eggs
++ 1 c milk
++ 1 1/4 tsp salt
++ 1/2 tsp black pepper
++ 8 oz brie, cut into 1/4 inch slices
+
+## Directions
+
++ Heat oven to 375 F.
++ Heat olive oil over medium-high heat in a medium skillet.
++ Saute garlic and jalapenos in oil for 1-2 min until fragrant.
++ Stir in the corn, basil, salt, and pepper and saute for 2-3 min until just tender.
++ In a large bowl, whisk together eggs and milk.
++ Grease a 9-inch square casserole dish.
++ Spread corn mixture in bottom of pan.
++ Distribute cheese across top of corn mixture.
++ Pout egg mixture across top of cheese.
++ Bake for 35-45 min until middle is just set.
++ Let rest for 10 min before serving.
+
+[[!tag jalapeno corn brie basil]]
--- /dev/null
+[[!meta title="Corned Beef, Potatoes, and Cabbage"]]
+
+Adapted from AllRecipes.com
+
+4840 cal/recipe
+
+## Ingredients
+
++ 48 oz uncooked corned beef
++ 1 12-oz dark beer
++ 2 c water
++ 4 cloves of garlic, peeled
++ 5 3/4 lb red potatoes, chopped
++ 2 small green cabbages, cores removed and each cut into 4 wedges
+
+## Directions
+
+### Instant Pot Pressure Cooker
+
++ Place trivet in pressure cooker and then beef, beer, water, and garlic.
++ Close and lock lid, start cycle, and cook for 20 min per pound of meat (about 100 min) at pressure.
++ Quick-release cooker when time is elapsed.
++ Transfer meat to cutting board to rest, while retaining liquid in cooker pot.
++ Place potatoes and cabbage in cooker.
++ Cook for 5 min at pressure and then immediately quick-release.
++ Serve corned beef with cabbage and potatoes.
+
+### Slow Cooker
+
++ Place beef, beer, water, and garlic in slow cooker.
++ Cook on high heat for 8-12 hours.
++ Transfer meat to cutting board to rest, while retaining liquid in cooker pot.
++ Place potatoes and cabbage in cooker.
++ Add potatoes and cabbage to slow cooker.
++ Cook for 45-60 until potatoes and cabbage are cooked.
++ Serve corned beef with cabbage and potatoes.
+
+## Note
+
+The potatoes can be substituted with 14 servings of instant mashed potatoes.
+
+Prepare Idahoan instant mashed potatoes according to instructions, using:
+
++ 4 2/3 c water
++ 1 3/4 tsp salt
++ 7 tbsp butter
++ 2 1/3 c milk
++ 4 2/3 potato flakes
+
+[[!tag holiday cabbage "corned beef"]]
--- /dev/null
+[[!meta title="Creamy Baked Fettuccine with Asiago"]]
+
+Adapted from Giada de Laurentiis
+
+3000 cal/recipe
+
+## Ingredients
+
+### Creme Fraiche
+
++ 16 oz heavy cream
++ 2 tbsp buttermilk
+
+### Fettuccine
+
++ 1 lb dry fettuccine pasta
++ 2 c grated Asiago cheese, plus 1/4 cup (16 oz total)
++ 1 c grated Parmesan cheese
++ 1 1/2 tbsp fresh chopped thyme leaves (or 1 1/2 tsp dried thyme)
++ 1/2 tsp salt
++ 1/2 tsp freshly ground black pepper
+
+
+## Directions
+
+### Creme Fraiche
+
++ Combine buttermilk and heavy cream in a lidded, glass container.
++ Cover and allow to rest at room temperature until thickened (about 12 hours).
++ Store in the refrigerator for up to 2 weeks.
+
+### Fettuccine
+
++ Preheat the oven to 375 degrees F.
++ Bring a large pot of salted water to a boil over high heat.
++ Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
++ Drain pasta, reserving 1 cup of the liquid.
++ In a large bowl combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta liquid.
++ Gently toss until all the ingredients are combined and the pasta is coated.
++ Place the pasta in a buttered, 11 inch by 15 inch baking dish and sprinkle with the remaining 1/4 cup Asiago cheese.
++ Bake until golden on top, about 25 minutes.
++ Let sit for at least 5 minutes and serve.
+
+
+
+[[!tag cream cheese pasta]]
--- /dev/null
+[[!meta title="Creamy Broccoli Bake"]]
+
+Adapted from AllRecipes.com (https://www.allrecipes.com/my-dads-5-ingredient-casserole-7509396)
+
+2815 cal/recipe
+
+## Ingredients
+
++ 2 lb frozen, chopped broccoli
++ 8 oz cream cheese, softened
++ 1 c plain Greek yogurt
++ 1/2 c milk
++ 1/4 tsp ground nutmeg
++ 1/4 tsp ground black pepper
++ 1/2 tsp salt
++ 1 1/2 c panko bread crumbs
++ 1 tsp Italian seasoning
++ 6 tsbp butter, melted
+
+## Directions
+
++ Preheat oven to 350 F.
++ Defrost broccoli.
++ Grease 2 8-inch by 8-inch pans.
++ Mix together cream cheese, yogurt, and milk.
++ Add broccoli, nutmeg, salt, and pepper to dairy and mix well.
++ Pour mixture into greased pans.
++ In a medium bowl, mix together bread crumbs, Italian seasoning, and butter.
++ Sprinkle breadcrumb mixture over broccoli mixture.
++ Bake pans until bread crumbs are toasted and golden (about 25 min).
+
+[[!tag broccoli "cream cheese" "sour cream" "bread crumbs"]]
--- /dev/null
+[[!meta title="Creamy Potato Fennel Souop"]]
+
+Adapted from "Go-To Dinners" by Barefoot Contessa
+
+2320 cal/recipe
+
+## Ingredients
+
++ 3 tbsp olive oil
++ 2 tbsp unsalted butter
++ 2 bulbs (about 5 c sliced) fennel, tops and cores removed and fronds reserved
++ 3 yellow onions, sliced (about 4 c)
++ 1 1/2 lb Yukon Gold potatoes, 1-in dice
++ 5 c vegetable broth
++ 1 tbsp salt
++ 1 tsp ground black pepper
++ 2 1/2 tsp ground anise
++ 1 c half-and-half
++ 4 oz sharp white cheese, 1/2-in cube
++ 4 tbsp croutons
+
+## Directions
+
++ Heat oil and butter in large pot over medium-low heat.
++ Add fennel and onions and saute until beginning to brown (about 15 min).
++ Add potatoes, broth, salt, pepper, and anise and bring to a boil.
++ Lower heat, cover, and simmer until potatoes are very tender (about 30 min).
++ Insert an immersion blender in the pot and purée until smooth.
++ Stir in half-and-half.
++ Reheat over medium-low heat until hot.
++ Place cheese and croutons in bowls and pour soup over top.
++ Garnish with reserved fennel fronds.
+
+[[!tag fennel potato "half-and-half" croutons]]
--- /dev/null
+[[!meta title="Creamy White Chili"]]
+
+5300 cal/recipe
+
+## Ingredients
+
++ 3 tbsp olive oil
++ 3 white onion, chopped
++ 3 bell pepper, chopped
++ 3 jalapeno, seeded and diced
++ 6 garlic cloves, minced
++ 6 c vegetable broth, divided
++ 2 tbsp ground cumin
++ 2 tsp chili powder
++ 3/4 c all-purpose flour
++ 6 15-oz can great northern beans, drained
++ 3 15-oz can light red kidney beans, drained
++ 3 4-oz can mild green chilis
++ 2 1/4 c frozen corn
++ 4 c whole milk
++ 4 tsp salt
++ 2 tsp ground black pepper
++ 2 tbsp lime juice
+
+## Directions
+
++ Heat oil in large pot over med heat.
++ Saute prepared vegetables until softened and slightly browned.
++ Add about 1 cup of the vegetable broth to a small saucepan and bring to simmer.
++ Slowly whisk the cumin, chili powder, and flour into the broth.
++ Cook flour mixture for about 5 minutes, stirring frequently.
++ Beat remaining broth into cooked flour and then add mixture to vegetables in large pot.
++ Add beans, chilis, and corn to large pot.
++ Bring to boil and then simmer 15 min, stirring regularly to prevent flour from sticking.
++ Stir in warm milk and gently simmer 2 min.
++ Remove from heat and stir in salt, pepper, and lime juice.
+
+[[!tag chili bean corn]]
--- /dev/null
+[[!meta title="Crockpot Mexican Quinoa Burritos"]]
+
+Adapted from Chelsea’s Messy Apron
+
+2925 cal/recipe
+
+##Ingredients
+
++ 1 c dry quinoa
++ 1 c vegetable broth
++ 2 15-oz cans black beans, drained
++ 1 14.5-oz diced tomatoes
++ 1 10-oz can medium enchilada sauce
++ 1 15-oz can corn, drained
++ 1 shy tbsp chili powder
++ ¼ tsp garlic powder
++ ¼ tsp dried oregano
++ ½ tsp paprika
++ 1 ½ tsp ground cumin
++ 1 tsp salt
++ 10 flour tortillas
++ 5 tbsp grated cheese
+
+##Instructions
++ Place quinoa, vegetable broth, black beans, diced tomatoes, enchilada sauce, corn, and spices in large crockpot.
++ Stir.
++ Cover and cook on high until quinoa is cooked (about 3 hours).
++ Serve in tortillas topped with cheese.
+
+##Note
+Recipe may be doubled and fill a large crockpot.
+
+
+[[!tag final quinoa crockpot burrito]]
--- /dev/null
+[[!meta title="Curried Lentil Quinoa Soup"]]
+
+Adapted from SheLikesFood.com
+
+2540 cal/recipe
+
+## Ingredients
+
++ 2 tsp olive oil
++ 1 yellow onion, diced
++ 4 large carrots, diced
++ 1 bunch of celery, diced
++ 4 cloves garlic, minced
++ 2 1/2 tsp fresh or ground ginger
++ 2 c dry lentils, rinsed
++ 1 c dry quinoa, rinsed
++ 5 tsp curry powder
++ 1/2 heaping tsp ground coriander
++ 2 1/2 tsp salt
++ 1/2 heaping tsp ground black pepper
++ 10 c vegetable broth
+
+## Directions
+
++ Heat a large pot over medium heat. Add oil, onion, carrot, and celery.
++ Cook until softened.
++ Add garlic and ginger.
++ Cook for several minutes.
++ Add all remaining ingredients and stir until combined.
++ Cover with a lid and simmer until lentils and quinoa are cooked (30-40 min).
+
+[[!tag lentils quinoa curry]]
--- /dev/null
+[[!meta title="Deep Dish Supreme Pizza"]]
+
+7870 cal/recipe
+
+## Ingredients
+
++ 1/4 c olive oil
++ [[Pizza Dough]] recipe
++ 1 lb mild Italian sausage
++ 2 15-oz cans black olives, sliced
++ 2 4-oz cans sliced mushrooms
++ 4-oz jar sun-dried tomatoes packed in oil
++ 2 green bell peppers, diced
++ 2 lb shredded mozzarella cheese
++ 32-oz jar marinara sauce
++ 1/2 c grated Parmesan cheese
+
+## Directions
+
++ Heat oven to 460 F.
++ Divide olive oil among two 12-inch cast iron skillets.
++ Swirl skillets so that oil coats bottom of the skillet.
++ Divide prepared pizza dough in two portions.
++ Role out each portion of dough on a lightly floured surface, until about 14-inches in diameter.
++ Transfer dough to oiled skillets.
++ Cook sausage in a small skillet until done, breaking up meat into small pieces with spatula or ricer.
++ Mix cooked sausage, olives, mushrooms, tomatoes, and peppers together in a medium bowl.
++ Divide mixture among the two skillets of dough.
++ Divide mozzarella among the two skillets.
++ Cook skillets on separate racks in the oven for 12 min.
++ Switch skillet positions and cook a further 8 min.
++ Remove pizzas from oven and top with equal portions on marinara sauce and then Parmesan.
++ Return pizzas to oven and cook further 8 min.
++ Remove pizzas from oven and let rest 5 minutes in pan.
++ Move pizzas to cutting boards and let rest 10 min.
++ Cut into pieces and serve warm.
+
+## Note
+This recipe is easily adapted to make vegetarian deep dish pizza by omitting the sausage,
+or make vegetarian Hawaiian pizza by exchanging the sausage, mushrooms, tomatoes, and peppers with 2 20-oz cans of sliced pineapple.
+
+[[!tag pizza]]
--- /dev/null
+[[!meta title="Enchilada Quinoa Bake"]]
+
+By CookingClassy.com
+
+3220 cal/recipe
+
+## Ingredients
+
++ 1 tbsp olive oil
++ 1 med red bell pepper, chopped
++ 1 med yellow onion, chopped
++ 3 cloves garlic, minced
++ 1.5 c dry quinoa
++ 2.25 c vegetable broth
++ 14.5-oz can diced tomatoes with green chilis, undrained
++ 8-oz can tomato sauce
++ 2 tbsp chili powder
++ 1.5 tsp ground cumin
++ 2 tsp salt
++ 1 tsp ground black pepper
++ 14.5-oz can black beans, drained
++ 14.5-oz can pinto beans, drained
++ 1.5 c frozen corn
++ 1.5 c Mexican blend or Monterrey Jack grated cheese
+
+
+## Directions
+
++ Saute onions, bell peppers, and garlic in oil until onions begin to soften.
++ Transfer into slow cooker and add quinoa, broth, diced tomatoes, tomato sauce, and spices.
++ Cook covered on high for 2.75 h.
++ Add beans, defrosted corn, and cheese to slow cooker and mix well.
++ Cook for another 15 min to warm all ingredients.
+
+[[!tag final quinoa crockpot cheese]]
--- /dev/null
+[[!meta title="Fake Injera"]]
+
+An "injera" recipe which uses buckwheat and club soda instead of teff.
+Adapted from Sunset Magazine (March 2006).
+
+Works well with [[Lemony Lentils]] at a 3:1 ratio of lentils:injera.
+
+1417 cal/recipe
+
+## Ingredients
+
++ 1.5 c all-purpose flour
++ 1.5 c buckwheat flour
++ 2.5 tsp baking powder
++ 1.5 tsp salt
++ 2 eggs, beaten
++ 3 c club soda
+
+## Directions
+
++ In a large bow, whisk together dry ingredients (flours, baking
+ powder and salt)
++ Add eggs and club soda and whisk until smooth. Adjust club soda
+ until batter has consistency of pancake dough
++ Cook 0.5 c in frying pan, on flatiron, or crepe pan over medium heat
+ coated with liberal amounts of oil spray until flatbread appears
+ bubbly and dry on top, 2-3 minutes. *Do not turn*
++ Slide bread onto serving platter, cover with kitchen towel, and keep
+ warm while remaining breads are cooked.
+
+## Note
+
+If buckwheat flour is unavailable, all-purpose flour, 0.5 c club soda,
+and 0.5 tsp baking powder can substitute.
+
+
+[[!tag injera]]
--- /dev/null
+[[!meta title="Fallback Pasta"]]
+
+2135 cal/recipe
+
+## Ingredients
+
++ 300 g (11 oz) whole wheat pasta
++ 3 c frozen mixed veggies
++ 32-oz jar marinara sauce
++ 1 tbsp Italian seasoning
++ 1/2 tsp red pepper flakes
++ 1/4 c grated Parmesan cheese
+
+## Directions
+
++ Bring medium pot of salted water to a boil.
++ Add pasta to water and boil until cooked.
++ When pasta is cooked, add frozen vegetables to boiling water and boil until warmed.
++ Drain pasta and vegetables.
++ Add marina and spices to pot and heat until hot.
++ Add drained pasta and vegetables to sauce and mix together.
++ Divide pasta among plates and top with cheese.
+
+## Note
+A quick option when a meal is needed and nothing is ready.
+
+[[!tag pasta]]
--- /dev/null
+[[!meta title="Farro and Pine Nut Tabbouleh"]]
+
+1940 cal/recipe
+
+## Ingredients
+
++ 2 tbsp pine nuts
++ 1 c uncooked farro
++ 2 c water
++ 3 med tomatoes, chopped
++ 1 med cucumber, chopped
++ 4 cloves garlic, finely diced
++ 1/2 small red onion, finely diced
++ 1 bunch fresh parsley, chopped
++ 1/2 small jalapeno, seeded and finely diced
++ 1 15-oz can chickpeas
++ 4 tbsp olive oil
++ 1/2 c lemon juice
++ 2 tsp salt
++ 3/4 tsp pepper
+
+## Directions
+
++ Heat oven to 350 F.
++ Toast pine nuts until lightly browned, about 6 min.
++ Rinse farro and place in measured water in a covered, large pot.
++ Bring water to a boil and then simmer for 20 min or until farro is cooked.
++ Combine tomato, cucumber, garlic, onion, parsley, jalapeno, and chickpeas.
++ Whisk together oil, lemon juice, salt, and pepper.
++ Add all ingredients to cooked and cooled farro and stir well.
+
+## Note
+
+Let sit overnight in fridge for best flavor.
+
+[[!tag farro cucumber chickpea jalapeno]]
--- /dev/null
+[[!meta title="Focaccia"]]
+
+4270 cal/recipe
+
+## Ingredients
+
++ 1 3/4 c warm water
++ 1 tbsp active dry yeast
++ 1 tbsp white sugar
++ 5 c all-purpose flour, plus additional for kneading
++ 1 tbsp kosher salt, plus coarse sea salt, for sprinkling
++ 1 c extra-virgin olive oil, divided
+
+## Directions
+
++ Combine the warm water, yeast and sugar in a small bowl. Put the
+ bowl in a warm place until the yeast is bubbling
+ and aromatic, at least 15 minutes.
+
++ In the bowl of a mixer fitted with a dough hook, combine the flour,
+ 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture
+ on low speed. Once the dough has come together, continue to knead
+ for 5 to 6 minutes on a medium speed until it becomes smooth and
+ soft. Give it a sprinkle of flour if the dough is really sticky and
+ tacky.
+
++ Transfer the dough to a clean, lightly floured surface, then knead
+ it by hand 1 or 2 times. Again, give it another sprinkle of flour if
+ the dough is really sticky and tacky.
+
++ Coat the inside of the mixer bowl lightly with olive oil and return
+ the dough to the bowl. Cover it with plastic wrap and put it in a
+ warm place until the dough has doubled in size, at least 1 hour.
+
++ Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to
+ fit the size of the pan. Turn the dough over to coat the other side
+ with the olive oil. Continue to stretch the dough to fit the pan. As
+ you are doing so, spread your fingers out and make finger holes all
+ the way through the dough. (Chef's Note: Yes, this is strange. But
+ when the dough rises again it will create the characteristic craggy
+ looking focaccia. If you do not make the actual holes in the dough,
+ the finished product will be very smooth.)
+
++ Put the dough in the warm place until it has doubled in size, about
+ 1 hour. While the dough is rising a second time, preheat the oven to
+ 425 degrees F.
+
++ Liberally sprinkle the top of the focaccia with some coarse sea salt. Bake the dough until the
+ top of the loaf is golden brown, about 25 to 30 minutes. Remove the
+ focaccia from the oven and let it cool before cutting and serving.
+
+
+[[!tag bread focaccia]]
--- /dev/null
+[[!meta title="Garlic Parmesan Pasta"]]
+
+Adapted from DamnDelicious.net
+
+4080 cal/recipe
+
+## Ingredients
+
++ 2 tbsp olive oil
++ 10 cloves garlic, peeled and minced
++ 6 c vegetable broth
++ 4 c whole milk
++ 4 tbsp butter
++ 24 oz dry fettuccine
++ 1 tsp salt
++ 1/2 tsp black pepper
++ 3/4 c grated parmesan cheese
++ 1/2 c chopped fresh parsley leaves
+
+## Directions
+
++ Heat olive oil in a large skillet over medium-high heat.
++ Add garlic and saute, stirring frequently, until fragrant.
++ Stir in broth, milk, butter, fettuccine, salt, and pepper and then cover with a lid.
++ Bring to a boil.
++ Reduce heat and simmer until pasta is cooked through, about 18 min, stirring occasionally to prevent sticking.
++ When pasta is cooked, stir in parmesan and parsley and remove from heat.
++ Serve warm.
+
+[[!tag pasta garlic parmesan]]
--- /dev/null
+[[!meta title="Greek Lentil Spinach Soup with Lemon"]]
+
+Adapted from Dairy Hollow House Soup and Bread
+
+2590 cal/recipe
+
+## Ingredients
+
++ 1 lb lentils, washed and picked over
++ 2 1/2 quarts vegetable broth
++ 1 dried poblano pepper (hard stem broken off) or 1 fresh jalapeno (stem removed and halved)
++ 2 tsp whole coriander seeds
++ 1 1/2 tsp cumin seeds
++ 1 tsp dried oregano
++ 1 tsp dried basil
++ 1/2 tsp dried thyme
++ 2 bay leaves
++ 2 med potatoes, scrubbed and diced
++ 10-oz frozen, chopped spinach; thawed
++ 2 1/2 c peeled and diced butternut squash (approximately 1/2 of one
+ butternut squash)
++ 2 tbsp olive oil
++ 1 large onion, chopped
++ 2 ribs celery, sliced
++ 3 large cloves garlic
++ 1 tsp salt
++ 1/2 tsp ground black pepper
++ 1/3 c lemon juice
+
+## Directions
+
++ Combine lentils, broth, chili, coriander, cumin, oregano, basil, thyme, and bay in large pot.
++ Bring to a boil and then simmer, partially covered, about 30 min (until lentils are half-way cooked).
++ Add potatoes, spinach, and squash.
++ Re-cover and cook 20 min.
++ In a large skillet, heat olive oil over med heat.
++ Saute onion in oil until it starts to soften.
++ Add celery and garlic to onion and then saute until garlic starts to brown.
++ Transfer onion, celery, and garlic to pot.
++ De-glaze skillet with a little soup broth and return de-glazed broth to pot.
++ Add sal and pepper to pot.
++ Just before serving, add lemon juice.
+
+## Notes
+
++ When doubled, this recipe uses approximately one butternut squash
+
+[[!tag soup squash spinach lentil]]
--- /dev/null
+[[!meta title="Green Bean Casserole"]]
+
+Adapted from French's
+
+880 cal/recipe
+
+## Ingredients
+
++ 1 10.5-oz can condensed cream of mushroom soup
++ 3/4 c whole milk
++ 1/4 tsp ground black pepper
++ 2 14.5-oz cans green beans, drained
++ 1 1/3 c crispy fried onions
+
+## Directions
+
++ Preheat oven to 350 F.
++ Mix soup, milk, and pepper in a 1.5 qt baking dish.
++ Stir in beans and 2/3 c crispy onions.
++ Bake 30 min uncovered.
++ Stir and then top with remaining crispy onions.
++ Bake 5 min until onions are golden brown.
+
+[[!tag Holiday "green bean"]]
--- /dev/null
+[[!meta title="Guacamole"]]
+
+675 cal/recipe
+
+## Ingredients
+
++ 1 jalapeño, seeded
++ 2 tbsp lime juice
++ 1 garlic clove, peeled and trimmed
++ 0.25 tsp salt
++ 0.25 c red onion
++ 2 avocados, pitted and scooped
++ 0.5 bunch cilantro
+
+## Directions
+
++ Place jalapeno, lime, garlic, and salt in food processor with blending blade.
++ Blend until diced.
++ Add onion and blend until diced.
++ Add avocado and cilantro and blend until diced.
+
+[[!tag final avocado jalapeño guacamole]]
--- /dev/null
+[[!meta title="Hominy Chowder"]]
+
+Adapted from Sunset Magazine
+
+1760 cal/recipe
+
+## Ingredients
+
+### Soup Ingredients
+
++ 1 large leek
++ 1 tsp butter
++ 1/2 c dry white wine or light-bodied beer
++ 2 c vegetable broth
++ 1 c water
++ 29-oz can hominy, drained and rinsed
++ 12 oz red potatoes
++ 1 tsp salt
++ 1/4 tsp black pepper
++ 1/4 c whipping cream
+
+### Puree Ingredients
+
++ 1 1/2 tbsp vegetable oil
++ 1 1/2 tbsp olive oil
++ 1/2 c chopped cilantro
++ 1 small jalapeno chili, topped and seeded
++ 1 clove garlic, peeled
++ 1/2 tsp salt
+
+## Directions
+
++ Prepare leek by cutting off top and bottom, slicing lengthwise, thinly slicing, and rinsing well.
++ Saute leek in butter over med heat until limp.
++ Add wine or beer to leek and boil till mostly evaporated.
++ Wash potatoes and chop to 1/2 inch.
++ Add broth, water, hominy, potatoes, salt, and pepper to pot.
++ Bring to boil and then reduce heat and simmer until potatoes are tender, about 10 min.
++ Make puree by placing ingredients in food processor and cutting till smooth.
++ Take soup off heat and mix in cream. Top hot soup with puree before eating.
+
+[[!tag potato leek hominy cream]]
--- /dev/null
+[[!meta title="Hoppin John"]]
+
+1600 cal/recipe
+
+## Ingredients
+
++ 3 oz uncooked wild rice
++ 3 oz uncooked brown rice
++ 30-oz can black-eyed peas, drained
++ 29-oz can diced tomatoes
++ 44 oz vegetable broth
++ 1/2 round tsp dry onion flakes
++ 1/4 round tsp dry parsley
++ 1/8 round tsp garlic powder
++ 1/8 round tsp onion powder
++ 1/2 round tsp dry ground turmeric
++ 1/4 round tsp dry ground cumin
++ 1/8 round tsp dry ground ginger
++ 1/4 round tsp ground black pepper
++ 1 tsp salt
+
+## Directions
+
++ In a large pot, mix all ingredients.
++ Bring to a boil.
++ Reduce heat and simmer for 20 minutes, or until rice is tender.
+
+## Note
+Traditionally eaten New Year's Day to bring good luck for the coming year.
+
+[[!tag Holiday rice "black-eyed peas"]]
--- /dev/null
+[[!meta title="Italian Lentil Soup"]]
+
+Adapted from allrecipes.com, user lmac
+
+1800 cal/recipe
+
+## Ingredients
+
++ 5 c vegetable broth
++ 2 15-oz can Italian-style, diced tomatoes
++ 1 c dry lentils
++ 1 bay leaf
++ 1 tsp dry basil
++ 1/2 tsp dry oregano
++ 1/4 tsp ground black pepper
++ 1 tbsp olive oil
++ 4 carrots, cut bite-size
++ 3 stalks celery, cut bite-size
++ 1 med onion, cut bite-size
++ 1 tbsp minced garlic
++ 1/2 c ditalini
++ 1 med zucchini, cut bite-size
++ 1 med yellow squash, cut bite-size
++ about 300 calories cheese, such as Parmesan
+
+## Directions
+
++ Combine broth, tomatoes, lentils, herbs, and spices in large pot.
++ Bring to boil and then simmer till lentils are cooked (about 25 min).
++ Meanwhile, heat olive oil over medium heat in skillet.
++ Saute carrots, celery, and onion until onion is nearly translucent.
++ Add garlic and saute briefly.
++ Add sauteed carrot mixture to cooked lentil mixture.
++ Add pasta, zucchini, and squash to pot.
++ Simmer till pasta is cooked.
++ Serve hot, topped with cheese.
+
+[[!tag lentil soup zucchini]]
--- /dev/null
+[[!meta title="Knorr Spinach Dip"]]
+
+Adapted from Knorr (https://www.knorr.com/us/en/r/knorr-spinach-dip-recipe.html/68467)
+
+2680 cal/recipe
+
+## Ingredients
+
++ 10 oz frozen chopped spinach, cooked, cooled and squeezed dry
++ 16 oz sour cream
++ 1 c mayonnaise
++ 1 package (1.4 oz) Knorr Vegetable recipe mix
++ 1 8-oz (wet wt) can water chestnuts, drained and chopped
++ 1 bunch green onions, bottoms removed and chopped
+
+## Directions
+
++ Combine all ingredients in a bowl and mix thoroughly.
++ Place in fridge for at least 2 hours.
++ Serve chilled with dipping vegetables or crackers.
+
+[[!tag dip spinach mayonaise "sour cream"]]
--- /dev/null
+[[!meta title="Lasagna Soup"]]
+
+4800 cal/recipe
+
+## Ingredients
+
+### Soup Ingredients
++ 1 lb Italian sausage (Hot works well)
++ 2 onions, chopped
++ 4 garlic cloves, minced
++ 2 t dried oregano
++ 1/3 t crushed red pepper
++ 10 T tomato paste
++ 28 oz can fire-roasted diced tomatoes
++ 2 bay leaves
++ 6 C chicken stock
++ 8 oz dry mafalda or fusilli pasta
++ 0.5 tsp salt
++ 0.5 t ground black pepper
+
+### Cheese Lava Ingredients
++ 15 oz ricotta
++ 1 C grated parmesan cheese
++ 0.25 t salt
++ 0.125 t black pepper
++ 0.5 C finely chopped fresh basil
++ 1 C mozzarella
+
+## Directions
+
++ Cook sausage half through in skillet
++ Transfer sausage and 2 t of sausage grease to soup pot
++ Add onions and saute until unions are softened
++ Add garlic, oregano, and red pepper; cook 1 min
++ Add tomato patse, stir well, and cook about 3 min to turn tomato rust-colored
++ Add diced tomatoes, bay leaves, and stock
++ Stir well, bring to a boil, and simmer for 30 min
++ In medium bowl, stir together cheese lava ingredients
++ Divide cheese lava among bowls
++ Add pasta to soup and cook until just *al dente*
++ Remove pasta from heat and divide among bowls immediately
+
+[[!tag lasagna soup cheese]]
--- /dev/null
+[[!meta title="Lemony Lentils"]]
+
+A lentil recipe which goes well with [[Fake Injera]] at a 3:1
+lentils:injera ratio.
+
+Adapted from Sunset Magazine (March 2006).
+
+1637 kcal/recipe
+
+## Ingredients
+
++ 2 tbsp butter
++ 3 cloves garlic, minced
++ 2 c yellow or brown lentils
++ 4 c chicken (or vegetable) broth
++ 1 tbsp minced fresh ginger
++ Grated zest from 1 lemon (yellow part only)
++ 0.25 c lemon juice
++ Salt and pepper to taste
++ Cilantro and lemon wedges (optional)
+
+## Directions
+
++ Melt butter in sauce pan over medium heat
++ Add garlic and stir until beginning to brown, about 1 minute
++ Add lentils and stir to coat, then add broth. Simmer while covered
+ until lentils are tender (but not mushy), 20-30 minutes.
++ Stir in ginger, lemon peel, juice, and salt and pepper to taste.
++ Serve with chopped cilantro and lemon wedges on the side
+
+[[!tag lentils]]
--- /dev/null
+[[!meta title="Lime Couscous with Summer Vegetables"]]
+
+Adapted from Better Homes and Gardens Magazine, July 2013
+
+2570 cal/recipe
+
+## Ingredients
+
++ 2 1/2 c vegetable broth
++ 10 oz couscous
++ 4 med carrots, coarsely chopped (about 2 c)
++ 1 tbsp olive oil
++ 1 med zucchini, quartered lengthwise and sliced into 1/2-inch pieces
++ 1 med yellow squash, quartered lengthwise and sliced into 1/2-inch pieces
++ 6 green onions, whites and greens, sliced into 1/2-inch pieces
++ 1/2 c lime juice
++ 1/4 c olive oil
++ 1 tbsp honey
++ 1 tsp salt
++ 1/2 tsp ground black pepper
++ 1/2 c chopped pecans, toasted
++ 2 oz Parmigiano-Reggiano cheese, shredded
+
+## Directions
+
++ Bring vegetable broth to boil in lidded pot.
++ Add couscous to broth, re-lid, and remove from heat.
++ Saute carrots in 1 tbsp olive oil over med heat for 2 min.
++ Add zucchini, squash, and onion and then saute for 6 min, until vegetables are slightly tender.
++ Combine couscous and vegetables, stirring to break up couscous.
++ Whisk or shake lime juice, oil, honey, salt, and black pepper to thoroughly combine.
++ Pour dressing over couscous and stir to combine.
++ Top couscous with walnuts and cheese and serve at room temperature.
+
+
+## Note
+Salad improves after a day.
+
+[[!tag couscous zucchini squash pecan]]
--- /dev/null
+[[!meta title="Mae Ploy Curry"]]
+
+2300 cal/recipe
+
+## Ingredients
+
++ 2 cups uncooked brown rice
++ 100 g of curry paste
++ 2 tbsp olive oil
++ 2 15-oz can coconut milk
++ 1200 g frozen stir fry vegetables
++ 1 tbp soy sauce
++ 1 tsp lime juice
+
+
+## Directions
+
++ Cook rice in rice maker.
++ Saute curry paste in large pan with oil on medium-high heat until fragrant (about 3 min).
++ Pour in ¼ c coconut milk and stir to thoroughly dissolve paste.
++ Pour in remaining coconut milk.
++ Add frozen vegetables, soy sauce, and lime juice and heat until warm.
++ Top rice with curry sauce.
+
+## Note
+Mae Ploy curry paste can be spicy. It’s best to use the following amount for the different kinds:
+
++ Massuman, 100%
++ Yellow, 55%
++ Green, 65%
++ Red, 55%
++ Panang, 55%
+
+
+[[!tag final curry rice]]
--- /dev/null
+[[!meta title="Mahi Mahi with Lemon Garlic Sauce"]]
+
+Adapted from TheKitchn (https://www.thekitchn.com/mahi-mahi-22931939)
+
+1210 cal/recipe
+
+## Ingredients
+
++ 1 large lemon
++ 4 4-oz mahi mahi fillets, defrosted
++ 1 1/4 tsp kosher salt
++ 1/3 tsp ground black pepper
++ 2 tbsp olive oil
++ 2 clove garlic, minced
++ 4 tbsp cold, unsalted butter, cut into slices
++ 1 tsp dry parsley
+
+## Directions
+
++ Slice the lemon in half.
++ Juice one lemon half and thinly slice the other lemon half.
++ Pat the fillets dry and season with 1 tsp of salt and 1/3 tsp black pepper.
++ Heat the olive oil in a skillet over med-high heat.
++ Evenly space fillets around skillet and sear undisturbed until bottom is browned and fillets are cooked about halfway up sides (about 4 min).
++ Flip the fillets and continue to sear until fillet is cooked through and easily flaked (2-4 min).
++ Transfer fillets to serving platter.
++ Reduce skillet heat to med-low heat.
++ Add lemon juice, garlic, and 1/4 tsp salt to skillet and stir well to deglaze pan.
++ Add lemon slices and butter to pan, stirring and cooking until butter is melted and slightly browned.
++ Stir in parsley, and then pour over fillets.
+
+[[!tag fish lemon]]
--- /dev/null
+[[!meta title="Manicotti"]]
+
+Adapted from Grandma's Kitchen - Treasured Family Recipes
+
+3720 cal/recipe
+
+## Ingredients
+
+### Stuffed Pasta
+
++ 14 manicotti pasta shells
++ 3 1/2 c shredded mozarella cheese
++ 2 c ricotta cheese
++ 7 tbsp chopped fresh basil or 2 1/3 tbsp dried basil
++ 1 c chopped dried salami, black olives, or other preferred ingredient
+
+### Dish Filling
+
++ 1 c shredded mozarella cheese
++ 30 oz marinara sauce, divided
++ heaping 1/2 c grated parmesan cheese
+
+## Directions
+
++ Preheat oven to 350 F.
++ Cook pasta in boiling, salted water til al dente.
++ Drain and rinse with cool water.
++ Let dry on cutting board.
++ Spray 13 by 9 inch baking dish with non-stick cooking spray.
++ Pour 2 c of the marinara sauce into the baking dish.
++ Mix all other Stuffed Pasta ingredients in large bowl.
++ Use small spoon to carefully fill manicotti with Stuffed Pasta mixture.
++ Place filled manicotti into baking dish.
++ Pour remaining marinara sauce over top of manicotti and top with the 1 c of mozarella.
++ Bake manicotti uncovered for 15 min.
++ Top with parmesan.
++ Bake further 10 min.
+
+[[!tag manicotti]]
--- /dev/null
+[[!meta title="Marinated Green Bean Sandwiches"]]
+
+Adapted from Caroline Lange, carolange.com
+
+5380 cal/recipe
+
+## Ingredients
+
++ 5 c fresh green beans
++ 1/2 plus 2 tbsp olive oil
++ 5 cloves garlic, roughly chopped
++ 1/4 heaping tsp red pepper flakes
++ 1/4 heaping tsp salt
++ 1/4 heaping tsp freshly ground black pepper
++ 5 tbsp red wine vinegar
++ 10 oz fresh mozzarella, sliced into number of sandwhiches
++ 1 [[Focaccia]] recipe
+
+## Directions
+
++ Prepare and bake [[Focaccia]].
++ Wash and trim green beans.
++ Sauté garlic in olive oil until fragrant.
++ Add green beans, red pepper flakes, salt, and pepper.
++ Sauté beans until bright green and tender (no longer squeaky but still firm).
++ Toss green beans with red wine vinegar.
++ Put in lidded container in fridge for at least 1 hour and up to 2 days.
++ Shortly before eating, slice focaccia loaf into squares (one square per sandwhich).
++ Slice each square through the middle to make a bun.
++ Place each bun cut-side up and place one slice of cheese on each bottom bun.
++ Toast buns until slightly crisped and cheese is mostly melted.
++ Top each bottom bun with green beans, and then with the top bun.
+
+## Note
+
++ Green beans are best for 2 days, and then start to get mushy and dull.
+
+
+[[!tag "green bean" focaccia sandwich]]
--- /dev/null
+[[!meta title="Mexican Tuna Tacos"]]
+
+1590 cal/recipe
+
+## Ingredients
+
++ 12 corn tortillas
++ 1 tbsp olive oil
++ 3 tsp salt
++ 2 tsp finely chopped chipotle peppers in adobe sauce
++ 2 tbsp lime juice
++ 1 tbsp tequila
++ 1/2 tsp cumin
++ 1/4 tsp white sugar
++ 1 lb canned tuna
++ 1 med avocado, chopped
++ 1 bunch green onions
++ 3 tbsp hulled pumpkin seeds (or other white seed)
+
+## Directions
+
++ Heat oven to 350 F.
++ Brush both sides of each tortilla with olive oil and sprinkle with a total of 1 tsp of salt.
++ Place tortillas on baking sheet and bake 9 min.
++ Whisk chipotle, lime juice, tequila, cumin, sugar, and salt.
++ Place tuna, avocado, green onions, and pumpkin seeds in a bowl, pour chipotle dressing on top, and gently mix.
++ Spoon tuna mixture onto tortillas.
+
+[[!tag chipotle avocado tuna]]
--- /dev/null
+[[!meta title="Minestrone"]]
+
+Adapted from How to Cook Everything - The Basics by Bittman
+
+3100 cal/recipe
+
+## Ingredients
+
++ 1/3 c butter
++ 1 large onion, chopped
++ 1 large carrot, peeled and chopped
++ 1 large celery stalk, chopped
++ ½ tbsp salt
++ ¾ tsp ground black pepper
++ ¼ tsp red pepper flakes
++ 1 tsp fenugreek
++ 2 large gold potatoes, diced
++ 1 large turnip, diced
++ 1 14-oz can diced tomatoes, undrained
++ 9 c vegetable broth
++ 1 large zucchini, diced
++ 1 bunch kale; deveined, chopped, and rinsed
++ 1 1/2 c (8 oz) dry ditalini or small shell pasta
++ 1 14-oz can cannellini beans, drained
++ 3/4 c Parmesan cheese
+
+## Directions
+
++ Heat butter in large pot over medium heat.
++ Saute onion, carrot, and celery.
++ When somewhat translucent, add spices. \
++ Let bloom for 1 min, and then add potatoes and turnips and cover pot.
++ Simmer 8 min, stirring halfway through to release anything stuck to bottom.
++ Add broth and tomatoes, stir well, bring to boil, and then reduce to a simmer.
++ Simmer 5 min and then add zucchini, kale, and pasta.
++ Boil gently until pasta is cooked, about 5 min, and then remove from heat.
++ Stir in beans.
++ Serve and top with Parmesan cheese.
+
+[[!tag soup bean potato turnip kale zucchini]]
--- /dev/null
+[[!meta title="Pan D'Elote"]]
+
+Adapted from Marye Settles and Sue Dodgen
+
+3850 cal/recipe
+
+## Ingredients
+
++ 2 15-oz can cream-style corn
++ 1 c all-purpose flour
++ ¾ c cornmeal
++ 2 tbsp white sugar
++ 2 ½ tsp baking powder
++ 3/4 tsp salt
++ 4 tbsp melted butter
++ 1 c nonfat milk
++ 8 oz canned sliced green chiles
++ 1 lb shredded jack cheese
+
+## Directions
+
++ Preheat oven to 375 degrees F.
++ Grease a 9x13 inch baking dish.
++ In large bowl, mix all ingredients except chiles and cheese.
++ Pour 2/3 of batter into dish, top with chiles and cheese, and then remaining batter.
++ Bake 45 min, until center is cooked, and top is slightly browned.
+
+[[!tag corn casserole cheese]]
--- /dev/null
+[[!meta title="Pasta Arrabbiata"]]
+
+Adapted from Sheela Prakash via TheKitchn.com
+
+2480 cal/recipe
+
+## Ingredients
+
++ 1 lb dry whole wheat penne
++ 4 tbsp olive oil
++ 6 cloves garlic, peeled and minced
++ 1 shy tsp red pepper flakes
++ 2 28-oz cans diced tomato
++ 2 tsp kosher salt
++ 2 small bunches fresh basil, washed and chopped (about 1/2 cup)
++ 2 tsp balsamic vinegar
++ 1/4 c Parmesan cheese
+
+## Directions
+
++ Bring a large pot of salted water to boil.
++ Cook penne until al dente in boiling water and then drain.
++ Heat olive oil in large pot on medium.
++ Add garlic and pepper flakes to oil and saute for a few minutes until golden-brown and fragrant.
++ Add tomatoes and salt to oil, stir, and increase heat to medium-high.
++ Bring tomatoes to boil and then reduce to simmer for 20 minutes.
++ Remove sauce from heat and add basil and vinegar. Stir to combine.
++ Serve penne topped with sauce and Parmesan cheese.
+
+[[!tag pasta spicy basil]]
--- /dev/null
+[[!meta title="Poblano Tortilla Soup"]]
+
+4510 cal/recipe
+
+## Ingredients
+
++ 1 tbsp olive oil
++ 4 poblano peppers
++ 2 jalapeno peppers
++ 3 stalks celery, chopped
++ 3 carrots, chopped
++ 1 large onion, diced
++ 3 bay leaves
++ 1 tsp dried thyme
++ 2 tsp salt
++ 6 garlic cloves, minced
++ 1 shy tbsp cumin
++ 1 tsp ground black pepper
++ 1 shy tbsp chili powder
++ 2 quarts vegetable broth
++ 6 15-oz cans of beans
++ 2 15-oz cans of roasted diced tomatoes
++ 6 oz tortilla chips
++ 6 oz jack cheese, shredded
++ 1 bunch cilantro
+
+## Directions
+
++ Saute oil, peppers, celery, carrots, and onion in large pot until softened.
++ Add bay, thyme, salt, garlic, cumin, black pepper, and chili powder and saute until fragrant.
++ Add vegetable broth and bring to boil.
++ Reduce to simmer and add beans and tomatoes.
++ Cook until warmed through.
++ Serve soup topped with tortilla chips, cheese, and cilantro.
+
+
+[[!tag "tortilla chips" poblano soup]]
--- /dev/null
+[[!meta title="Polenta Parmesan with Spinach and White Beans"]]
+
+Adapted from SheLikesFood.com
+
+2050 cal/recipe
+
+## Ingredients
+
++ 2 tsp olive oil
++ 1 tube polenta
++ 1 15-oz can white beans, drained and rinsed
++ 2 packed cups baby spinach leaves
++ 2 1/2 c pasta sauce, divided
++ 1 c shredded parmesan cheese
+
+## Directions
+
++ Heat oven to 400 F.
++ Slice polenta in about 3/4 inch thick coins, 7 slices per tube.
++ Heat a large skillet over medium heat with olive oil.
++ Cook polenta in oil until crispy, about 5 min each side.
++ In a medium-sized, oven-safe pan mix together white beans, spinach, and 1 1/2 c pasta sauce.
++ Place polenta coins in bean mix, and then top polenta with remaining pasta sauce and the cheese.
++ Bake polenta in oven until heated through and cheese is melted, about 20 min.
+
+[[!tag polenta parmesan]]
--- /dev/null
+[[!meta title="Pressure Cooker Lentil Soup"]]
+
+Adapted from Beth Hornback at PassThePlants.com
+
+4025 cal/recipe
+
+## Ingredients
+
++ 2 med onion, chopped
++ 1 tbsp olive oil
++ 8 cloves garlic, minced
++ 4 tsp ground cumin
++ 2 tsp ground coriander
++ 3 tsp smoked paprika
++ 3 tsp salt
++ 2 tsp ground black pepper
++ 4 carrots, sliced
++ 4 celery stalks, sliced
++ 2 lb Yukon Gold potatoes
++ 2 c red lentils
++ 2 c brown or green lentils
++ 9 c water
++ 2 bunch rainbow chard, sliced
+
+## Directions
+
++ Saute onions and oil in pressure cooker until translucent.
++ Add garlic, spices, carrots, celery, potatoes, and chard stems and saute until edges start to brown.
++ Add lentils and water and seal pressure cooker.
++ Bring to high pressure and cook for 3 min.
++ Quick-release pressure, stir in chard leaves, and serve.
+
+[[!tag potato lentil chard]]
--- /dev/null
+[[!meta title="Mark's Pulled Pork"]]
+
+Adapted from Mark Armstrong
+
+4800 cal/recipe
+
+## Ingredients
+
++ 6 lbs pork (such as picnic roast cut)
++ 2 "McCormick's Bourbon and Brown Sugar" seasoning packets
++ 3 serrano chilis
++ 1 fuji apple
++ 1 cup packed brown sugar
++ 12-oz beer
++ 6-oz real sugar cola soda (such as Mexican Coca-Cola)
++ 24 Hawaiian rolls
++ 24 slices Havarti cheese
+
+## Directions
+
++ Remove pork from packaging. Drain liquid. Rub with McCormick seasoning.
++ Top chilis and slice lengthwise.
++ Slice apple into 1/8-inch slices.
++ Place pork in large crockpot. Top with chilis and apple.
++ Distribute sugar, beer, and soda over the top.
++ Cook on medium heat for at least 20-24 hours.
++ Use forks to separate and mix meat.
++ Serve meat warm with rolls and cheese.
+
+## Note
+Mark makes this recipe with 12(!) serranos. With 3 serranos the sweet is just as prominent as the spice. Put in 4 to make spicy the front flavor.
+
+[[!tag pork crockpot]]
--- /dev/null
+[[!meta title="Quick Skillet Supper"]]
+
+Adapted from Marye Dodgen and Sue Dodgen
+
+2800 cal/recipe
+
+## Ingredients
++ 1 small onion, chopped
++ 3 cloves garlic, peeled and diced
++ 1 29-oz can tomato sauce
++ 3 15-oz can beans, drained
++ 3 c water
++ 1 8-oz can sliced mushrooms
++ 1 tbsp salt
++ 1/2 tsp ground black pepper
++ 1 tbsp dry Italian Seasoning
++ 6 c (12 oz) uncooked wide egg noodles
++ 2 tbsp shredded Parmesan cheese
+
+## Directions
++ Saute onion in large skillet.
++ Add garlic and briefly saute.
++ Add tomato sauce and stir well to loosen anything stuck to bottom.
++ Add beans, water, mushrooms, salt, pepper, and Italian seasoning.
++ Bring to simmer and then stir in noodles.
++ Cover and boil gently for 15 min, until noodles are tender.
++ Serve topped with Parmesan cheese.
+
+[[!tag pasta quick]]
--- /dev/null
+[[!meta title="Red Beans and Orzo"]]
+
+Adapted from Better Homes and Garden
+
+2400 cal/recipe
+
+## Ingredients
+
++ 1 med onion, diced
++ 1 tbsp butter
++ 28 oz vegetable broth
++ 1 1/2 c dried orzo pasta
++ 1 1/2 tbsp dried Italian seasoning
++ Rounded 1/2 tsp crushed red pepper
++ 2 tsp salt
++ 15-oz can red beans, drained and rinsed
++ 15-oz can diced tomatoes, drained
++ 1/2 c chopped green olives
++ 4-oz can sliced mushrooms, drained
++ 1 bunch fresh parsley, chopped
++ 1/3 c thick-grate parmesan cheese
+
+
+## Directions
+
++ Saute onion in butter on medium heat until halfway cooked.
++ Add broth to pot and bring to boil.
++ Stir in orzo, Italian seasoning, crushed red pepper, and salt.
++ Reduce heat and boil gently, uncovered, stirring frequently for about 12 minutes until orzo is al dente.
++ Remove from heat.
++ Stir in beans, tomatoes, olives, and parsley.
++ Dish out and top with parmesan.
+
+[[!tag orzo bean mushroom]]
--- /dev/null
+[[!meta title="Roasted Zucchini and Quinoa with Cilantro Pepita Pesto"]]
+
+Adapted from joanne-eatswellwithothers.com and The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods
+
+2420 cal/recipe
+
+## Ingredients
+
+### Base
+
++ 1 c quinoa
++ 2 c vegetable broth
++ 1 1/2 lb zucchini, topped and bottomed
++ 1 1/2 tbsp olive oil
++ 1 tsp sweet paprika
++ 1/2 tsp salt
++ 1/2 c crumbled feta
+
+### Pesto
+
++ 2 cloves garlic
++ 2 green onions
++ 1/2 c plus 1/4 c pepitas or pumpkin seeds
++ 1 jalapeno, topped and seeded
++ 1 bunch cilantro
++ 2 large limes, zested and juiced
++ 1/3 c olive oil
+
+
+## Directions
+
++ Combine quinoa and broth in lidded pot.
++ Heat till boiling, and then simmer for 15 min.
++ Remove quinoa from heat, displace lid, and let cool.
++ Turn oven broiler to high.
++ Slice zucchini into 3 inch spears or silver dollars.
++ Arrange zucchini on baking sheet and paint with 1 1/2 tbsp olive oil.
++ Sprinkle zucchini with paprika and 1 1/2 tsp salt.
++ Broil zucchini for 20 minutes, flipping half-way through, until lightly browned.
++ Make pesto by pulsing all pesto ingredients in food processor.
++ Just before serving, toss zucchini, quinoa, feta, and pesto together until slightly mixed.
++ Serve at room temperature or slightly chilled.
+
+## Note
+
++ If eating later, keep all elements separate until just before serving or layer elements in individual servings in the order zucchini, quinoa, feta, and then pesto.
+
+[[!tag quinoa zucchini feta pesto]]
--- /dev/null
+[[!meta title="Rosemary Garlic Hasselback Potatoes"]]
+
+Adapted from BettyCrocker.com
+
+1950 cal/recipe
+
+## Ingredients
+
++ 3 1/2 lb Yukon Gold potatoes, washed and scrubbed
++ 3 tbsp butter, melted
++ 2 tbsp olive oil
++ 1 tbsp chopped fresh rosemary leaves
++ 4 cloves garlic, peeled and finely chopped
++ 1 1/2 tsp salt
++ 1/2 tsp ground black pepper
++ 1/3 c grated fresh Parmesan cheese
+
+## Directions
+
++ Heat oven to 375 F.
++ Slice potatoes in Hasselback style. (see Note)
++ Spray 8 inch by 8 inch baking dish with non-stick spray.
++ Arrange slice potatoes loosely in dish so that the potatoes have room to flex open.
++ Mix butter, oil, rosemary, garlic, salt, and pepper thoroughly.
++ Use a pastry brush to apply about half of butter mixture to the potato tops, using a jabbing motion to encourage butter mixture to move between the potato slices.
++ Bake potatoes 30 minutes.
++ Heat butter mixture to melt and apply remaining mixture to potato tops as before.
++ Bake potatoes further 30 minutes.
++ Sprinkle cheese over potatoes.
++ Bake further 15 minutes.
+
+## Note
+
++ Classic Hasselback potatoes are characterized by a sliced potato where the slices are still connected. This can be achieved by placing the potato on its side and slicing in thin slices (about 1/8 to 1/4 inch thick depending on you patience). But stop the slice about 1/4 inch from the bottom of the potato so that the potato slices are still connected all along one side of the potato. Some people like to place wooden skewers or chopsticks along the sides of the potato to manually prevent the knife from reaching the cutting board, but it can be done by eye also. If not interested in the classic style, a faster method is slicing the potato from top to bottom in a mandolin.
+
+[[!tag potato rosemary garlic]]
--- /dev/null
+[[!meta title="Salmon and Wild Rice Napoleon"]]
+
+2250 cal/recipe
+
+## Ingredients
+
++ 1 1/2 c (7 1/2 oz) wild rice
++ 4 1/2 c vegetable broth
++ 3/4 c dried cranberries
++ 1/2 c plus 3 tbsp pistachios, divided, roughly chopped
++ 1/4 heaping tsp salt
++ 1/4 heaping tsp ground black pepper, divided
++ 1 lb salmon filets, divided into 4 pieces
++ 1/2 tbsp melted butter
++ 3/4 tsp celery salt
++ 3/4 tsp dry ground mustard
++ 1/4 heaping tsp ground allspice
+
+## Directions
+
++ In a lidded pot, bring wild rice and broth to a boil and the reduce to a simmer.
++ Simmer rice unitl cooked and broth absorbed, about 50 minutes.
++ Stir cranberries, 1/2 c pistachios, salt, and half of pepper into cooked rice.
++ Cover rice and set aside.
++ Heat oven to 400 F.
++ Defrost salmon, if frozen.
++ Brush salmon with melted butter.
++ Mix remaining pepper, celery salt, mustard, and allspice in a small bowl.
++ Rub spice mixture onto filets.
++ Bake filets until cooked through, about 8 min.
++ Top rice with filets and remaining pistachios, and then serve warm.
+
+## Note
+This recipe works well with most kinds of fish.
+
+[[!tag fish "wild rice" cranberry pistachio]]
--- /dev/null
+[[!meta title="Sassy Salad"]]
+
+1910 cal/recipe
+
+## Ingredients
+
++ 30-oz can diced tomatoes with hot green chilies, well-drained
++ 1/2 c plain Greek yogurt
++ 3 tbsp honey
++ 15-oz can corn, drained
++ 15-oz can beans, drained
++ 3 c thinly sliced celery
++ 2 c halved red grapes
++ 2/3 c toasted pecans
++ 1 tsp salt
++ 1 tsp ground black pepper
+
+## Directions
+
++ In a large bowl, combine tomatoes, yogurt, and honey.
++ Stir in all remaining ingredients.
++ Cover and chill until serving.
+
+## Note
+
+[[!tag salad grapes pecans celery]]
--- /dev/null
+[[!meta title="Sausage and Mushroom Penne"]]
+
+Adapted from Good Housekeeping Magazine, Oct 2012
+
+3030 cal/recipe
+
+## Ingredients
+
++ 1 lb whole wheat penne
++ 12 oz spicy Italian sausage, casings removed
++ 1 med onion, diced
++ 20 oz mushrooms, sliced
++ 5 oz fresh baby kale or baby arugula
++ 1/4 tsp salt
++ 1/2 tsp ground black pepper
++ 1/3 c shredded Parmesan cheese
+
+## Directions
+
++ Heat large covered pot of salted water to boiling.
++ Cook pasta until al dente.
++ Drain pasta water while reserving 1/4 c.
++ Heat large skillet on med-high and add sausage.
++ Break up sausage while cooking.
++ When half-way cooked, add onion.
++ When onion starts to brown, add mushrooms.
++ Cook with stirring until mushrooms are softened.
++ In large pot of drained pasta and reserved pasta water, add sausage mix, kale, salt, and pepper.
++ Stir on med-low heat until well-mixed.
++ Serve and top with Parmesan.
+
+[[!tag pasta sausage kale mushroom]]
--- /dev/null
+[[!meta title="Savory Rice Loaf"]]
+
+3100 cal/recipe
+
+## Ingredients
+
++ 3 eggs
++ 3 c cooked brown rice
++ 2 c grated sharp cheddar
++ 1 c rolled oats
++ 1 c chopped carrots
++ 1 c chopped celery
++ 1/4 c chopped onion
++ 1/4 c chopped fresh parsley
++ 1/4 c chopped bell pepper
++ 2 c milk
++ 3/4 tsp salt
++ 1/4 c butter, melted
++ 1 tsp red pepper flakes
+
+## Directions
+
++ Preheat oven to 350 F.
++ Beat eggs.
++ Mix all ingredients in large bowl.
++ Prep 1.5 liter casserole dish by spraying with oil.
++ Pour ingredients into dish and cook covered for 1 hour.
+
+## Note
+
+[[!tag rice]]
--- /dev/null
+[[!meta title="Shepherd's Pie"]]
+
+3560 cal/recipe
+
+## Ingredients
+
++ 3 15-oz cans beans
++ 1 medium onion, chopped
++ 2 c frozen vegetables, such as peas, green beans, and corn
++ 2 10-oz cans cream of mushroom soup
++ 5 c mashed potatoes
++ 1 c grated cheddar cheese
+
+## Directions
+
++ Preheat oven to 350 F.
++ Mix beans, onion, vegetables, and soup in a large casserole dish.
++ Top with mashed potatoes and then cheese.
++ Bake about 15 minutes, until cheese is melted and dish is warmed through.
+
+## Note
+
++ Mashed potatoes can be made from about 10 small potatoes with butter and milk, but to make this recipe easier we like to use instant boxed mashed potatoes and prepare according to the box directions.
++ The recipe is good for camping. It can be cooked in a large dutch oven pot by placing 10 coals under the pot and 14 coals on the lid.
+
+[[!tag potato camping]]
--- /dev/null
+[[!meta title="Spiced Ragu Shells"]]
+
+4240 cal/recipe
+
+## Ingredients
+
++ 1 lb 11 oz uncooked whole wheat shells
++ 4 tsp olive oil
++ 2 large onions, chopped
++ 12 cloves garlic, minced
++ 1 1/2 tsp salt
++ 2 15-oz can chickpeas
++ 6 tsp ground cumin
++ 1 tbsp ground coriander
++ 1 tbsp ground cinnamon
++ 3/4 tsp crushed red pepper
++ 3 28-oz can crushed tomatoes
++ 2 tbsp dried mint
++ 1 c grated pecorino romano cheese
+
+## Directions
+
++ Heat pot of salted water to boil, cook pasta, and then drain.
++ In large pot, saute onions in oil until tender.
++ Add garlic and salt and cook briefly.
++ Stir in chickpeas, cumin, coriander, cinnamon, and red pepper and cook briefly.
++ Stir in tomatoes and mint, stirring well to lift food stuck to bottom.
++ Simmer 5 minutes and then add shells.
++ Dish and then top with cheese.
+
+[[!tag chickpeas]]
--- /dev/null
+[[!meta title="Spicy Baked Pasta with Chili and Broccoli Rabe"]]
+
+Adapted from Alison Roman
+
+4975 cal/recipe
+
+## Ingredients
+
++ 1 lb rigatoni, ziti, or fusilli
++ 8 tbsp olive oil, divided
++ 3 large leeks, whites and pale greens only, halved lengthwise and thinly sliced into half-moons
++ 1 tsp salt and a pinch, divided
++ 1 tsp ground black pepper and a pinch, divided
++ 1 tsp crushed red pepper flakes
++ 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed and coarsely chopped
++ 1 c heavy cream
++ 12 oz grated sharp white cheddar (about 3 c), divided
++ 1 c chopped chives, divided
++ 1 c panko
+
+## Directions
+
++ Preheat oven to 425 F.
++ Bring a large pot of salted water to boil.
++ Add pasta to boiling water and cook till barely done.
++ Reserve 1 c of pasta water and drain remainder.
++ Heat 5 tbsp olive oil in large cast iron skillet at med-high.
++ Cook leeks, salt, and pepper in skillet until softened and starting to brown.
++ Add red pepper flakes to skillet.
++ Add broccoli rabe to skillet in small handfuls, stirring each batch in and allowing to wilt before adding more.
++ Once all rabe has been added, quick for a few minutes more until all are bright green and wilted.
++ Remove skillet from heat.
++ Add pasta, reserved pasta water, 9 oz cheese, and 1/2 c chopped chives to skillet and stir well.
++ Toss panko, pinch of salt, pinch of pepper, and 3 tbsp oil in small bowl.
++ Scatter panko over skillet.
++ Top panko with 3 oz cheese.
++ Bake pasta in oven until bubbly and pank is deep golden brown (about 30 min).
++ Serve topped with 1/2 c chives.
+
+[[!tag cheese 'heavy cream' rabe leek]]
--- /dev/null
+[[!meta title="Spicy Egyptian Lentil Soup"]]
+
+Adapted from AFarmGirlsDabbles.com
+
+1600 cal/recipe
+
+## Ingredients
+
++ 2 tbsp olive oil
++ 1 onion, diced
++ 4 garlic cloves, peeled and minced
++ 1 tbsp ground cumin
++ 1 tsp chili powder
++ 1/2 tsp turmeric
++ 1 1/2 tsp salt
++ 3/4 tsp black pepper
++ 2 large celery rib, diced
++ 2 large carrot, peeled and diced
++ 1 large baking potato, diced
++ 1 1/4 c lentils (green or red)
++ 4 1/2 c vegetable broth
++ 3 tbsp lemon juice
+
+## Directions
+
++ Saute onions, garlic, and spices over medium heat in soup pot until fragrant.
++ Add celery and carrot; cook for 5 min.
++ Add potato, lentils, and vegetable broth.
++ Bring to a boil, cover, and simmer until lentils are cooked, about 40 min.
++ Add lemon juice and stir well.
+
+[[!tag lentils potato]]
--- /dev/null
+[[!meta title="Succotash Salad with Buttermilk Avocado Dressing"]]
+
+Adapted from Better Homes and Gardens
+
+5400 cal/recipe
+
+## Ingredients
+
+### Salad
+
++ 12 slices bacon
++ 1 c frozen lima beans
++ 3 c frozen corn
++ 1 large head lettuce
++ 2 15-oz can butter beans, drained
++ 1 c (4 oz) crumbled blue cheese
+
+### Dressing
+
++ 1 1/2 c buttermilk
++ 1 avocado
++ 2 tbsp fresh parsley
++ 1/2 tsp salt
++ 1/2 tsp onion powder
++ 1/2 tsp mustard powder
++ 1/2 tsp ground black pepper
++ 2 cloves garlic
+
+## Directions
+
++ Cook bacon in a skillet in 3 batches, removing to a plate when cooked.
++ Drain grease between batches, but leave last batch of grease in skillet.
++ Bring pot of salted water to boil.
++ Boil lima beans and corn for 3 min.
++ Transfer lima beans and corn to bacon skillet, saute for 4 min, and remove to a plate.
++ Using a blender or food processor, combine dressing ingredients.
++ Chop and wash lettuce.
++ Finely chop bacon.
++ Toss bacon, lima beans, corn, lettuce, beans, and cheese together.
++ Dress with dressing just before serving.
+
+[[!tag buttermilk bacon "blue cheese"]]
--- /dev/null
+[[!meta title="Swedish Limpa by Bread Maker"]]
+
+2770 cal/recipe
+
+## Ingredients
+
++ 2 tbsp melted butter
++ 1 1/2 c water
++ 1/3 c molasses
++ 1/3 c firmly packed brown sugar
++ 1/2 tbsp ground fennel
++ 1 tsp salt
++ 2 c sifted medium rye flour
++ 2.5 c sifted all-purpose flour
++ 3 3/8 tsp dry yeast
+
+## Directions
+
++ Add all ingreditents to bread maker in order listed.
++ Start bread maker on "wheat" setting.
+
+[[!tag bread limpa rye]]
+++ /dev/null
-[[!meta title="Savory Rice Loaf"]]
-
-3100 cal/recipe
-
-## Ingredients
-
-+ 3 eggs
-+ 3 c cooked brown rice
-+ 2 c grated sharp cheddar
-+ 1 c rolled oats
-+ 1 c chopped carrots
-+ 1 c chopped celery
-+ 1/4 c chopped onion
-+ 1/4 c chopped fresh parsley
-+ 1/4 c chopped bell pepper
-+ 2 c milk
-+ 3/4 tsp salt
-+ 1/4 c butter, melted
-+ 1 tsp red pepper flakes
-
-## Directions
-
-+ Preheat oven to 350 F.
-+ Beat eggs.
-+ Mix all ingredients in large bowl.
-+ Prep 1.5 liter casserole dish by spraying with oil.
-+ Pour ingredients into dish and cook covered for 1 hour.
-
-## Note
-
-[[!tag rice]]
+++ /dev/null
-[[!meta title="Shepherd's Pie"]]
-
-3560 cal/recipe
-
-## Ingredients
-
-+ 3 15-oz cans beans
-+ 1 medium onion, chopped
-+ 2 c frozen vegetables, such as peas, green beans, and corn
-+ 2 10-oz cans cream of mushroom soup
-+ 5 c mashed potatoes
-+ 1 c grated cheddar cheese
-
-## Directions
-
-+ Preheat oven to 350 F.
-+ Mix beans, onion, vegetables, and soup in a large casserole dish.
-+ Top with mashed potatoes and then cheese.
-+ Bake about 15 minutes, until cheese is melted and dish is warmed through.
-
-## Note
-
-+ Mashed potatoes can be made from about 10 small potatoes with butter and milk, but to make this recipe easier we like to use instant boxed mashed potatoes and prepare according to the box directions.
-+ The recipe is good for camping. It can be cooked in a large dutch oven pot by placing 10 coals under the pot and 14 coals on the lid.
-
-[[!tag potato camping]]
+++ /dev/null
-[[!meta title="Spiced Ragu Shells"]]
-
-4240 cal/recipe
-
-## Ingredients
-
-+ 1 lb 11 oz uncooked whole wheat shells
-+ 4 tsp olive oil
-+ 2 large onions, chopped
-+ 12 cloves garlic, minced
-+ 1 1/2 tsp salt
-+ 2 15-oz can chickpeas
-+ 6 tsp ground cumin
-+ 1 tbsp ground coriander
-+ 1 tbsp ground cinnamon
-+ 3/4 tsp crushed red pepper
-+ 3 28-oz can crushed tomatoes
-+ 2 tbsp dried mint
-+ 1 c grated pecorino romano cheese
-
-## Directions
-
-+ Heat pot of salted water to boil, cook pasta, and then drain.
-+ In large pot, saute onions in oil until tender.
-+ Add garlic and salt and cook briefly.
-+ Stir in chickpeas, cumin, coriander, cinnamon, and red pepper and cook briefly.
-+ Stir in tomatoes and mint, stirring well to lift food stuck to bottom.
-+ Simmer 5 minutes and then add shells.
-+ Dish and then top with cheese.
-
-[[!tag chickpeas]]
+++ /dev/null
-[[!meta title="Spicy Baked Pasta with Chili and Broccoli Rabe"]]
-
-Adapted from Alison Roman
-
-4975 cal/recipe
-
-## Ingredients
-
-+ 1 lb rigatoni, ziti, or fusilli
-+ 8 tbsp olive oil, divided
-+ 3 large leeks, whites and pale greens only, halved lengthwise and thinly sliced into half-moons
-+ 1 tsp salt and a pinch, divided
-+ 1 tsp ground black pepper and a pinch, divided
-+ 1 tsp crushed red pepper flakes
-+ 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed and coarsely chopped
-+ 1 c heavy cream
-+ 12 oz grated sharp white cheddar (about 3 c), divided
-+ 1 c chopped chives, divided
-+ 1 c panko
-
-## Directions
-
-+ Preheat oven to 425 F.
-+ Bring a large pot of salted water to boil.
-+ Add pasta to boiling water and cook till barely done.
-+ Reserve 1 c of pasta water and drain remainder.
-+ Heat 5 tbsp olive oil in large cast iron skillet at med-high.
-+ Cook leeks, salt, and pepper in skillet until softened and starting to brown.
-+ Add red pepper flakes to skillet.
-+ Add broccoli rabe to skillet in small handfuls, stirring each batch in and allowing to wilt before adding more.
-+ Once all rabe has been added, quick for a few minutes more until all are bright green and wilted.
-+ Remove skillet from heat.
-+ Add pasta, reserved pasta water, 9 oz cheese, and 1/2 c chopped chives to skillet and stir well.
-+ Toss panko, pinch of salt, pinch of pepper, and 3 tbsp oil in small bowl.
-+ Scatter panko over skillet.
-+ Top panko with 3 oz cheese.
-+ Bake pasta in oven until bubbly and pank is deep golden brown (about 30 min).
-+ Serve topped with 1/2 c chives.
-
-[[!tag cheese 'heavy cream' rabe leek]]
+++ /dev/null
-[[!meta title="Spicy Egyptian Lentil Soup"]]
-
-Adapted from AFarmGirlsDabbles.com
-
-1600 cal/recipe
-
-## Ingredients
-
-+ 2 tbsp olive oil
-+ 1 onion, diced
-+ 4 garlic cloves, peeled and minced
-+ 1 tbsp ground cumin
-+ 1 tsp chili powder
-+ 1/2 tsp turmeric
-+ 1 1/2 tsp salt
-+ 3/4 tsp black pepper
-+ 2 large celery rib, diced
-+ 2 large carrot, peeled and diced
-+ 1 large baking potato, diced
-+ 1 1/4 c lentils (green or red)
-+ 4 1/2 c vegetable broth
-+ 3 tbsp lemon juice
-
-## Directions
-
-+ Saute onions, garlic, and spices over medium heat in soup pot until fragrant.
-+ Add celery and carrot; cook for 5 min.
-+ Add potato, lentils, and vegetable broth.
-+ Bring to a boil, cover, and simmer until lentils are cooked, about 40 min.
-+ Add lemon juice and stir well.
-
-[[!tag lentils potato]]
+++ /dev/null
-[[!meta title="Succotash Salad with Buttermilk Avocado Dressing"]]
-
-Adapted from Better Homes and Gardens
-
-5400 cal/recipe
-
-## Ingredients
-
-### Salad
-
-+ 12 slices bacon
-+ 1 c frozen lima beans
-+ 3 c frozen corn
-+ 1 large head lettuce
-+ 2 15-oz can butter beans, drained
-+ 1 c (4 oz) crumbled blue cheese
-
-### Dressing
-
-+ 1 1/2 c buttermilk
-+ 1 avocado
-+ 2 tbsp fresh parsley
-+ 1/2 tsp salt
-+ 1/2 tsp onion powder
-+ 1/2 tsp mustard powder
-+ 1/2 tsp ground black pepper
-+ 2 cloves garlic
-
-## Directions
-
-+ Cook bacon in a skillet in 3 batches, removing to a plate when cooked.
-+ Drain grease between batches, but leave last batch of grease in skillet.
-+ Bring pot of salted water to boil.
-+ Boil lima beans and corn for 3 min.
-+ Transfer lima beans and corn to bacon skillet, saute for 4 min, and remove to a plate.
-+ Using a blender or food processor, combine dressing ingredients.
-+ Chop and wash lettuce.
-+ Finely chop bacon.
-+ Toss bacon, lima beans, corn, lettuce, beans, and cheese together.
-+ Dress with dressing just before serving.
-
-[[!tag buttermilk bacon "blue cheese"]]
+++ /dev/null
-[[!meta title="Swedish Limpa by Bread Maker"]]
-
-2770 cal/recipe
-
-## Ingredients
-
-+ 2 tbsp melted butter
-+ 1 1/2 c water
-+ 1/3 c molasses
-+ 1/3 c firmly packed brown sugar
-+ 1/2 tbsp ground fennel
-+ 1 tsp salt
-+ 2 c sifted medium rye flour
-+ 2.5 c sifted all-purpose flour
-+ 3 3/8 tsp dry yeast
-
-## Directions
-
-+ Add all ingreditents to bread maker in order listed.
-+ Start bread maker on "wheat" setting.
-
-[[!tag bread limpa rye]]
projects / recipes.git / commitdiff