diff options
| author | luxagraf <sng@luxagraf.net> | 2024-09-20 15:42:06 -0500 |
|---|---|---|
| committer | luxagraf <sng@luxagraf.net> | 2024-09-20 15:42:06 -0500 |
| commit | 725f58e222b52169fa28e48680230a647335c706 (patch) | |
| tree | fa8ab652a4095d1bb053b97e531ccc0c40834d62 /recipes | |
| parent | 278b8b82f352a1731e22f9840e6789410ce199f1 (diff) | |
haven't used git in a while, bringing up to date
Diffstat (limited to 'recipes')
52 files changed, 724 insertions, 473 deletions
diff --git a/recipes/Chili.txt b/recipes/Chili.txt new file mode 100644 index 0000000..0f9b8d4 --- /dev/null +++ b/recipes/Chili.txt @@ -0,0 +1,11 @@ +Chili + +1.5 lbs Ground beef +2 cans pinto beans +1 can tomato sauce (use water and Tom paste if not enough) +Chile powder +Garlic powder +Onion powder +Paprika +Bit of fish sauce for umami + diff --git a/recipes/Chocolate Waffle cookies.txt b/recipes/Chocolate Waffle cookies.txt new file mode 100644 index 0000000..1e73510 --- /dev/null +++ b/recipes/Chocolate Waffle cookies.txt @@ -0,0 +1,24 @@ +Chocolate Waffle cookies + +--- +adapted from: http://www.marthastewart.com/316712/double-chocolate-chunk-cookies + +Ingredients + + 1 cup all-purpose flour + 1/2 cup unsweetened Dutch-process cocoa powder + 1/2 teaspoon baking soda + 1/2 teaspoon salt + 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks + 1 stick (8 tablespoons) unsalted butter + 1 cups sugar + 2 large eggs + 1 teaspoon pure vanilla extract + Thin with water to right consistency for waffle iron + +Directions + + Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.the + + Transfer chocolate mixture to a bowl. Add sugar, eggs, and vanilla; mix on medium speed until combined . mix in flour mixture. Fold in chocolate chips. + diff --git a/recipes/Creamy Carrot-Radish Slaw.txt b/recipes/Creamy Carrot-Radish Slaw.txt new file mode 100644 index 0000000..d9c1689 --- /dev/null +++ b/recipes/Creamy Carrot-Radish Slaw.txt @@ -0,0 +1,16 @@ +Creamy Carrot-Radish Slaw +https://www.epicurious.com/recipes/food/views/chickpea-salad-sandwich-with-creamy-carrot-radish-slaw + +Ingredients +Makes 4 servings +3 tablespoons mayonnaise +2 tablespoons extra-virgin olive oil +1 teaspoon finely grated lemon zest +1 tablespoon fresh lemon juice +5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater +3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater +1/4 cup coarsely chopped cilantro +1/4 cup coarsely chopped parsley +1/4 cup sliced almonds +1/2 teaspoon kosher salt +1/8 teaspoon freshly ground black pepper diff --git a/recipes/Ice Cream.txt b/recipes/Ice Cream.txt new file mode 100644 index 0000000..330b41e --- /dev/null +++ b/recipes/Ice Cream.txt @@ -0,0 +1,35 @@ +Ice cream + +Ingredients + +1 cup heavy cream or coconut milk +2 tablespoon sugar free powdered sugar +1/4 teaspoon xanthan gum +1 teaspoon vanilla extract optional + + +## Instructions + +In a deep and wide jar, add all your ingredients and mix. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form. + +Cover the jar and place it in the freezer for at least 4 hours, stirring every 30 minutes, to ensure it doesn't become too icy. + +Remove from the freezer and let sit for 15 minutes, before serving. + +Notes + +If you want smoother ice cream, add 1 tablespoon of vodka. You won’t be able to taste it, but it will make the ice cream easier to scoop. + +TO STORE: If your ice cream is too icy once removed from the freezer, you can microwave it for 15 seconds or let it sit for 15 minutes. + + +Chocolate– Add 3 tablespoons of unsweetened cocoa powder to the mixture. +Cookies and cream– Replace the vanilla extract with almond extract and add 1 cup of crushed keto Oreos. +Cookie dough– Fold through 1/4 cup of crumbled keto cookie dough. +Strawberry– Add 1/2 cup sliced strawberries and, if desired, strawberry extract. +Mint chocolate chip– Replace the vanilla extract with peppermint extract and fold through 1/2 cup sugar free chocolate chips. +Butter pecan– Add 1/2 teaspoon butter extract and 1/4 cup chopped pecans. +Salted caramel– Fold through 1/4 cup of sugar free caramel syrup. +Peanut butter cup– Drizzle peanut butter and add chopped-up keto peanut butter cups. +TO RE-FREEZE: The ice cream will become icier if re-frozen. If you do have leftovers and need to re-freeze them, place them in a new container and store them in the freezer for up to 1 month. +
\ No newline at end of file diff --git a/recipes/RX Protein Bars.txt b/recipes/RX Protein Bars.txt new file mode 100644 index 0000000..aa78212 --- /dev/null +++ b/recipes/RX Protein Bars.txt @@ -0,0 +1,17 @@ +Ingredients +3/4 cup almonds, raw +3/4 cup cashews, raw +1 1/4 cup egg white powder +3/4 cup cocoa powder, unsweetened +3 c dates, Medjool +1-2 T water +Squirt of MCT oil +1/2 teaspoon sea salt +Instructions +Line an 11×7-inch baking dish with parchment paper. +Add nuts to a food processor. Blend until they resemble a crumb consistency. +Add egg white and cocoa powder and process for 30 seconds, scraping sides if needed. +Quarter dates and add to mixture. Process 1-2 minutes or until you have reached a sticky consistency. +Press mixture into prepared dish. Sprinkle with salt and gently push into mixture. +Refrigerate for 1 hour. +Pull out of baking dish by lifting parchment. Cut into 20 bars. Add to an airtight container, placing parchment between layers to avoid sticking together.
\ No newline at end of file diff --git a/recipes/Zinc citrate.txt b/recipes/Zinc citrate.txt new file mode 100644 index 0000000..24d85ba --- /dev/null +++ b/recipes/Zinc citrate.txt @@ -0,0 +1,3 @@ +Zinc citrate +7 keto DHea +Cashews diff --git a/recipes/apricot and orange pork skewers with garlic and rosemary.txt b/recipes/apricot and orange pork skewers with garlic and rosemary.txt index 157d64c..97fae1f 100644 --- a/recipes/apricot and orange pork skewers with garlic and rosemary.txt +++ b/recipes/apricot and orange pork skewers with garlic and rosemary.txt @@ -29,25 +29,3 @@ Instructions * In a medium bowl, whisk together the preserves, olive oil, honey, mustard, soy sauce, orange juice, minced garlic, rosemary and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight. * Once the pork has marinated, remove from the fridge. Discard the rosemary and drain the pork. Preheat your grill or grill pan over medium-high heat. * Using metal or wooden skewers (that have been soaked in water for 30 minutes), alternate skewering the pork and whole garlic cloves. Grew the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy! - -2.5 - -<http://www.cookingandbeer.com/2015/05/apricot-and-orange-pork-skewers/> - -![][10] - -![Apricot and Orange Pork Skewers with Garlic and Rosemary is a grilling recipe perfect for summer! | www.cookingandbeer.com][11] - - - -[1]: http://media.cookingandbeer.com/porkskewers3.jpg -[2]: http://media.cookingandbeer.com/porkskewersthumb.jpg -[3]: https://www.facebook.com/cookingandbeer -[4]: http://instagram.com/cookingandbeer -[5]: http://www.pinterest.com/jalanesulia/ -[6]: https://twitter.com/cookingandbeer -[7]: https://plus.google.com/+JustineSulia/posts -[8]: http://www.cookingandbeer.com/wp-content/themes/CookingAndBeer_Theme/images/Print.jpeg -[9]: http://www.cookingandbeer.com/wp-content/themes/CookingAndBeer_Theme/images/Save.jpeg -[10]: http://3po.ziplist.com/wp?url=http%3A%2F%2Fwww.cookingandbeer.com%2F2015%2F05%2Fapricot-and-orange-pork-skewers%2F -[11]: http://media.cookingandbeer.com/porkskewerscollage.jpg diff --git a/recipes/backpacking recipes dinner.txt b/recipes/backpacking recipes dinner.txt deleted file mode 100755 index 0b3d898..0000000 --- a/recipes/backpacking recipes dinner.txt +++ /dev/null @@ -1,342 +0,0 @@ -backpacking recipes (dinner) - - - - 1.Pilaf de Resistance - - 1 c quick brown rice - 1/2 c instant refried beans - 2 1/4 c water - 1 sm can chicken or turkey - 1 slice of cheddar cheese - 1/4 c diced green pepper - 1/4 c chopped celery - 2 tbsp diced onion - 1/2 tsp garlic powder - 1 tsp dried celery - 1/4 tsp salt - - Boil water. Add rice. Cover and cook for ten minutes Then add all ingredients except cheese, simmer for five minutes. Add cheese and set aside for a few minutes until cheese is melted. Serves ???? - - - - 2.Tortellini - - 7 oz package of tortellini - 8 oz of tomato sauce - 2 shallots diced - 4 mushrooms diced - Cheese, oregano, salt, pepper to taste - Water - - Add tortellini to boiling water cook 10-15 min. Drain all but 2-3 tsps of water. Add tomatoes, shallots and mushrooms simmer 2-4 minutes. Season to taste with cheese etc. Serves 2 - - - - 3.Pep Jack Stew - - 1 c noodles - 1 handful dried vegetables (onions, green pepper tomatoes) - dash of cooking oil - dash of garlic powder - 2oz Monterey Pepper Jack cheese - 1/2 cup dried shrimp - water - - Boil 3-4c water. Add dried vegetables, oil and garlic. Let simmer 5 min. Add shrimp and noddles. Cook until done. Grate cheese and mix in. Serves ?????? - - - - 4.Spanish Rice with Stir Fry Vegetables - - 1 tbsp oil - 1 sm red onion - 3 sm yellow squash diced - 1 green pepper diced - 1 pkg dried spanish rice - 2 sm cans spicy V8 juice - 1 c water - 1c shredded mozzarella cheese - - Add veggies to heated oil and stir often for about 5 min. Set aside. Different pan, combine V8, water and rice bring to a boil and simmer for 15 min without lid. Combine and add cheese. Serves 2-4 - - - - 5.Burritos - - 8oz can of re-fried beans - 2 whole jalapeno peppers - 6 oz can of whole kernal corn - 3 oz can diced black olives - 3 oz salsa - grated cheddar cheese - burrito shells - - Combine beans, sliced peppers, corn and olive and cook until warm, remove and cover. Warm burrito shells, spread mixture and top with cheese and heat until cheese melts. -Serves 4. - - - - 6.Alpine Spaghetti (white sauce) - - 8 oz spaghetti - 1/2 cup parmesan cheese - 3 tbsp basil - 1 tbsp parsley - 1/4 tsp garlic powder - 1/3 cup nuts - 1 tbsp olive oil - water - - Add spaghetti to boiling water. Drain water and add oil and then the rest of the ingredients. Serves 2 - - - - - - - 7.Taco Salad - - 1 can chili con carne - 3 oz salsa - 1/2 tomato - 1/2 small onion - cheese and lettuce - tortilla chips - - Heat chili and salsa and pour over crushed chips. Dice and add tomato, onion and lettuce. Cover with cheese and allow to melt. Serves ????? - - - - - 8.Spaghetti (red sauce) - - 8 oz spaghetti noddles - spice pkg - 8 oz can of tomato paste - 1/4 lb. ground meat - - Cook noodles and sauce and combine when done. -Serves 2. - - - -Bulgur-Chickpea Salad - -Recipe Ingredients - 1/2 Teaspoon dried basil - 1/4 Teaspoon dried oregano - 1/4 Cup bulgur - 1/4 Cup dehydrated chickpeas - 1/4 Cup chopped sun-dried tomatoes - 1/2 medium fresh cucumber, peeled and diced - 1/2 small onion, diced - 1 clove garlic, diced - 1 1/2 Tablespoons lemon juice - 1 Tablespoon olive oil - 1 Pinch salt, pepper - Serves: 2 - -At Home: Combine basil and oregano in a zipper-lock bag. - -In Camp: Rinse bulgur, then add to 1/2 cup boiling water; let stand until water is absorbed. In a separate pan, cover chickpeas and tomatoes with boiling water and allow to rehydrate (approximately 15 minutes). Discard water and add bulgur. Stir in remaining ingredients, add salt and/or pepper to taste, and enjoy warm or cold. - - Calories: 287 -Carbohydrates: 47.2 -Cholesterol: 0 -Dietary Fiber : 6.6 -Fiber: 7.8 -Protein: 10.2 -Saturated Fat: 1 -Sodium: 44.4 -Total Fat: 8.5 - - -Dinner Entree - -Curried Apple-Cashew Couscous - -Recipe Ingredients - 1/2 Teaspoon coriander - 1/2 Teaspoon turmeric - 1/4 Teaspoon cumin - 1/4 Teaspoon cinnamon - 1/4 Teaspoon cardamom - 1 Pinch cayenne pepper - 1/2 Cup couscous - 2 Teaspoons vegetable oil - 1/3 Cup cashews - 1 small onion, diced - 1 small carrot, diced - 1 apple, diced - 1/3 Cup raisins - 1 Teaspoon grated fresh ginger - 1 Pinch salt - Serves: 3 - -At Home: Combine coriander, turmeric, cumin, cinnamon, cardamom, and cayenne pepper in a zipper-lock bag. - -In Camp: Pour 3/4 cup boiling water over couscous and let stand. In separate pan, sauti cashews in 1 teaspoon vegetable oil until browned. Set cashews aside. Sauti onion in 1 teaspoon vegetable oil, until soft and slightly browned. Mix in carrot, apple, and raisins. Add ginger and bagged spices to onions. Add couscous and cashews, mix well, and cook for a few more minutes until heated through. Salt to taste. - -Calories: 246 -Carbohydrates: 49.9 -Cholesterol: 0 -Dietary Fiber : 4.3 -Fiber: 5.6 -Protein: 5.3 -Saturated Fat: .3 -Sodium: 24.7 -Total Fat: 3.7 - - -Dinner Entree - -Kasha Burgers - -Recipe Ingredients - 1/4 Cup finely chopped dried mushrooms - 1/4 Cup black bean flakes - 2 Tablespoons nutritional yeast - 1 Teaspoon dried basil - 1 Teaspoon dried oregano - 1/4 Teaspoon black pepper - 1/2 Teaspoon salt - 1/3 Cup kasha - 1 clove garlic, diced - 1/2 Cup diced fresh onion - 1 Tablespoon tomato paste - 1 Teaspoon vegetable oil - Serves: 3 - -At Home: Combine mushrooms and black bean flakes in a zipper-lock bag. Place nutritional yeast (available at natural foods stores), basil, oregano, pepper, and salt in a second plastic bag. - -In Camp: Rinse kasha and add to a pot of 2/3 cup boiling water. Simmer, covered, for 10 to 15 minutes, until all the water is absorbed. In a separate container, cover mushrooms and bean flakes with 1/3 cup boiling water and allow to rehydrate. Stir often to ensure even rehydration. Add kasha. Stir in garlic and onion. Add tomato paste and yeast-spice mixture. Using clean hands, shape into patties. Fry kasha burgers in vegetable oil on medium-high heat until well browned. - -Calories: 317 -Carbohydrates: 56.5 -Cholesterol: 17.3 -Dietary Fiber : 2.6 -Fiber: 4.4 -Protein: 10.8 -Saturated Fat: 3.1 -Sodium: 535 -Total Fat: 6.8 - - -Dinner Entree - -Mediterranean Polenta - -Recipe Ingredients - 3 artichoke hearts, sliced - 1/2 Cup black olives, halved - 1/4 Cup chopped sun-dried tomatoes - 1/2 Teaspoon dried basil - 1/2 Teaspoon dried thyme - 1/4 Teaspoon dried marjoram - 1/4 Teaspoon dried oregano - 1 clove garlic, diced - 2 Teaspoons olive oil - 1 Cup cornmeal - 1 Pinch salt - 3/4 Cup grated Cheddar of jack cheese (optional) - Serves: 3 - - At Home: Dehydrate artichokes and olives in dehydrator on a low setting for 10 to 12 hours. Crumble artichokes, olives, and tomatoes and combine with basil, thyme, marjoram, and oregano in a zipper-lock bag. - -In Camp: Cover ingredients of zipper-lock bag with 2 cups boiling water and allow to rehydrate. Drain the remaining water and reserve it. Sauti rehydrated vegetables and spices with garlic in 1 teaspoon olive oil. Add 1 1/2 cups of the reserved water. Slowly stir in cornmeal. Cook for 5 minutes, until cornmeal is a thick, sticky mass of polenta. Add salt to taste. Remove from heat and allow to cool slightly. Using clean hands, shape the polenta into a log. Cool thoroughly in a zipper-lock bag by placing in a pot of cold water or snow. Then, slice the log into 3/4-inch-thick rounds. Sauti each round in olive oil, flipping as necessary, until each is thoroughly heated and well browned on both sides. If desired, sprinkle each slice with grated cheese just before serving. - - Calories: 224 -Carbohydrates: 41.5 -Cholesterol: 0 -Dietary Fiber : 7 -Fiber: 8 -Protein: 6 -Saturated Fat: 1 -Sodium: 92 -Total Fat: 6 - - -Dinner Entree - -Millet-Bean Chili - -Recipe Ingredients - 3/4 Cup black bean flakes - 2 Tablespoons bell pepper flakes - 1 Teaspoon cumin - 1/2 Teaspoon chili powder - 1/2 Cup millet - 1 small onion, chopped - 2 cloves garlic, chopped - 1 Teaspoon vegetable oil - 6 Tablespoons tomato paste - Serves: 4 - -At Home: Combine black bean flakes, bell pepper flakes, cumin, and chili powder in a zipper-lock bag. - - In Camp: Rinse millet and set aside. In a large pot, sauti onion and garlic in vegetable oil over medium heat until soft and slightly browned. Add millet, the contents of the zipper-lock bag, tomato paste, and five cups of water. Bring to a boil. Reduce heat slightly and simmer uncovered, stirring frequently, until ingredients are fully cooked and the chili's consistency is to your liking, about 20 minutes. - -Calories: 191 -Carbohydrates: 35.5 -Cholesterol: 0 -Dietary Fiber : 7.6 -Fiber: 8.5 -Protein: 7.3 -Saturated Fat: 0.3 -Sodium: 477 -Total Fat: 2.8 - - -Dinner Side Dish - -Quinoa-Sweet Potato Salad - -Recipe Ingredients - 2 Tablespoons olive oil - 1 Tablespoon apple cider vinegar - 1/2 Teaspoon salt - 1/4 Teaspoon nutmeg - 1/2 Cup raisins - 1/4 Cup coarsely chopped pecans - 1/2 Cup quinoa - 1 medium sweet potato - 1/2 onion, diced - 2 Teaspoons grated fresh ginger - Serves: 2 - -At Home: Mix olive oil, vinegar, salt, and nutmeg in a leak-proof, screw-top container. Put the raisins and pecans in a zipper-lock plastic bag. - -In Camp: Rinse the quinoa well, then combine with 3/4 cup water and simmer, covered, for 12 to 15 minutes. Peel and cube sweet potato and place in a seperate pot. Cover potato with water and bring to a boil. Slightly reduce heat and cook for 5 minutes or until somewhat tender. Discard the water and combine the sweet potato and the cooked quinoa. Add onion and ginger. Stir in the oil and vinegar mixture and the raisins and pecans. Mix well and cool in a creek or snow bank, or eat warm. - -Calories: 561 -Carbohydrates: 80.2 -Cholesterol: 0 -Dietary Fiber : 5.6 -Fiber: 8.4 -Protein: 9.3 -Saturated Fat: 3 -Sodium: 557 -Total Fat: 25.6 - - -Angry Red Lentil Tortilla Soup -First Place Entree and Overall -Chris Gilliam, Greenwood Village, CO - -4 tablespoons olive oil -1/4 cup minced onion -1/4 cup minced carrot -1 clove garlic, minced -1/2 habanero pepper, minced -1/3 cup red lentils -2 cups water -salt and pepper to taste -2 6-inch stale flour tortillas -2 tablespoons dried chives -6 tablespoons grated Manchego cheese -2 lime wedge - -In camp -Heat oil in a saucepan. Saute onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in the bottom of two bowls. Add soup, then garnish with chives, cheese, and lime. Serves two. - diff --git a/recipes/backpacking-recipes-new.txt b/recipes/backpacking-recipes-new.txt new file mode 100644 index 0000000..984f265 --- /dev/null +++ b/recipes/backpacking-recipes-new.txt @@ -0,0 +1,76 @@ +# Breakfasts + +## Sausage and Grits + +Make grits +Make sausage with beef and seasonings. Adding some panko to beef will help it rehydrate better. +Combine and dehydrate overnight at 135 (about 10-12 hours) +Break into small pieces + +In Camp + +Cover in water (about a half inch above). Bring to boil, let sit for 20 minutes. + +# Dinners + +## Chicken and Dumplings + +stock in a bag: +3 medium carrots: steam for 3 minutes dehydrate for 6-10 at 125 +3 ribs celery: dehydrate raw for 6-10 at 125 +3 cans chicken: dehydrate 145 for 8 hours +3 T stock powder +1/4 t dried thyme + +dumplings + +mix in a bag: +1.25 cup flour +1 tsp baking powder +1 tsp xanthum gum + +Separate: + +3 T coconut milk powder +2 T avocado oil + +in camp: + +Pour water over stock base ingredients, let sit for 5 minutes. Fill with more water to make soupy and heat it up. +meanwhile mix up coconut powder and oil and heat over other stove. Pour into dumpling bag and knead up. Cut of corner and squeeze dumplings into broth. cook 7 minutes. + + +## Shining Rock Curry + +Ingredients + +dehydrated canned chicken (3 cans for 5 people. break into small pieces) +dehydrate veggies (frozen broccolli, cauliflower and carrots worked well, two packs) +dehydrated massaman curry paste bark + - take one small potato, boil until mashable + - mash and mix with curry paste + - dehydrate like a fruit leather +coconut milk powder (enough for two cups of milk) +dehydrated or instant cook rice + +In Camp: + +Cover rice in water, half inch over the top. let sit for a few minutes, then bring to a boil for 1 minute. Set in cozy to rehydrate +Cover chicken and veggies in water and bring to boil. Set aside to rehydrate +Pure a small amount of boiling water on the curry paste bark and allow to sit. +Mix up coconut milk powder into something like coconut cream +When everything is rehydrated combine and mix into curry + +## Mexican Bowl + +dehydrated taco seasoned beef (6 hours 145) +dehydrated yellow rice (6-7 hours 145) +dehydrated veggies (tomatoes, spinach) +Chulua bark +black beans + +Combine in bag (except bark) + +in camp: + +Cover in water for 5 minutes, bring to boil, let sit in cosy until ready. diff --git a/recipes/backpacking/sausage and grits.txt b/recipes/backpacking/sausage and grits.txt deleted file mode 100644 index 22337a9..0000000 --- a/recipes/backpacking/sausage and grits.txt +++ /dev/null @@ -1,10 +0,0 @@ -Sausage and Grits - -Make grits -Make sausage with beef and seasonings. Adding some panko to beef will help it rehydrate better. -Combine and dehydrate overnight at 135 (about 10-12 hours) -Break into small pieces - -In Camp - -Cover in water (about a half inch above). Bring to boil, let sit for 20 minutes. diff --git a/recipes/backpacking/shining rock curry.txt b/recipes/backpacking/shining rock curry.txt deleted file mode 100644 index 6d13bf1..0000000 --- a/recipes/backpacking/shining rock curry.txt +++ /dev/null @@ -1,22 +0,0 @@ -Shining Rock Curry - -Ingredients - -dehydrated canned chicken (3 cans for 5 people. break into small pieces) -dehydrate veggies (frozen broccolli, cauliflower and carrots worked well, two packs) -dehydrated massaman curry paste bark - - take one small potato, boil until mashable - - mash and mix with curry paste - - dehydrate like a fruit leather -coconut milk powder (enough for two cups of milk) -dehydrated or instant cook rice - -In Camp: - -Cover rice in water, half inch over the top. let sit for a few minutes, then bring to a boil for 1 minute. Set in cozy to rehydrate -Cover chicken and veggies in water and bring to boil. Set aside to rehydrate -Pure a small amount of boiling water on the curry paste bark and allow to sit. -Mix up coconut milk powder into something like coconut cream -When everything is rehydrated combine and mix into curry - - diff --git a/recipes/baked-beans.txt b/recipes/baked-beans.txt new file mode 100644 index 0000000..13c2e10 --- /dev/null +++ b/recipes/baked-beans.txt @@ -0,0 +1,13 @@ +1 lb dried pinto beans soaked overnight + +Cook beans, I cover them with about 1 inch of water and add some salt. I use a pressure cooker, six minutes at full pressure followed by a quick release seems to do well with pintos. Otherwise boil them for at least 20 minutes. + +Chop up 4-6 slices of bacon and fry until just crispy. + +Add 1/4 to 1/2 cup onions and fry for a minute. Then add cooked beans and enough cooking juice (or water) to cover them. + +Add 1 T yellow mustard (or 2 teaspoons dried mustard). + +Mix together 2 T blackstrap molasses and 3/8 cup pure maple syrup. Pour into bean mixture and stir everything up. Salt to taste. + +Back at 350 for 2-4 hours. I'm lazy so I do about 2, but it's better the longer you let it go. Check every hour to make sure it's not drying out. Add more water if needed. diff --git a/recipes/beef korma.txt b/recipes/beef korma.txt new file mode 100644 index 0000000..2f43ee3 --- /dev/null +++ b/recipes/beef korma.txt @@ -0,0 +1,24 @@ +Ingredients: + + +1 pound ground beef (85/15 recommended) +1 teaspoon coconut oil +1/2 yellow onion, diced +1/2 teaspoon minced ginger +2 cloves garlic, minced +1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly) +1 sixteen-ounce can of crushed tomatoes +1/2 cup full fat canned coconut milk +1 teaspoon curry powder +1/2 teaspoon turmeric +1/8 teaspoon cayenne (optional--adds spice) +Dash of salt & pepper +To serve: rice or cauliflower rice +Garnish: Minced cilantro + +Directions: +Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens. +Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent. +Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned. +Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes. +Serve hot over rice or cauliflower rice, and garnish with cilantro
\ No newline at end of file diff --git a/recipes/beef stroganoff.txt b/recipes/beef stroganoff.txt deleted file mode 100644 index 5a66e43..0000000 --- a/recipes/beef stroganoff.txt +++ /dev/null @@ -1,25 +0,0 @@ -Ingredients - - 1 12-ounce package egg noodles - 1 – 1.5 pounds ground beef - 1 sweet onion, chopped (about 1 cup) - 2 tablespoons all-purpose flour - 2 cups beef broth - 1/2 cup dairy free sour cream - 2 tablespoons Dijon mustard - 1 tablespoon Worcestershire sauce - 2 teaspoon beef base (2 bouillon cubes)* - 1 tablespoon chopped fresh parsley, for garnish - Salt & pepper, to taste - -To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch -Instructions - - Prepare noodles according to package directions. When they are cooked, drain and set aside. - In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks. - Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes. - Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil. - Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened. - Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving. - -To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick. diff --git a/recipes/brownies.txt b/recipes/brownies.txt index f4bc34b..8293783 100644 --- a/recipes/brownies.txt +++ b/recipes/brownies.txt @@ -14,6 +14,20 @@ Ingredients 1/2 teaspoon baking soda 1/2 teaspoon salt + +1 cup unsalted butter, melted +1 cup coconut sugar +1 cup white sugar +1 cup chocolate chips +all melted in double boiler + +2 cups flour +1 cup chocolate powder +1/4 cup protein powder +1 T egg white +3 eggs +1/2 sourdough starter + Instructions Preheat oven to 350F. diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt new file mode 100644 index 0000000..339ef3c --- /dev/null +++ b/recipes/buttermilk-biscuits.txt @@ -0,0 +1,16 @@ +## Ingredients +3 cups gluten-free all-purpose flour +3/4 t xanthan gum +1.5 T baking powder +2 t salt +1.5 cup buttermilk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk +8 tablespoons lard or unsalted in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk. +Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas. +Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. +Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH. +Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. +With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. +Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake. +Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different. +I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy! +The biscuits can be stored in an airtight container. They are best enjoyed warm. diff --git a/recipes/carolina-slaw.txt b/recipes/carolina-slaw.txt new file mode 100644 index 0000000..7aab487 --- /dev/null +++ b/recipes/carolina-slaw.txt @@ -0,0 +1,27 @@ +Carolina Slaw + +Ingredients + +1/2 head thinly sliced cabbage (about 1 lb.) +1 cup grated carrot +1/2 cup apple cider vinegar +1/4 cup sugar +1/4 cup vegetable oil +2 Tbsp. Dijon mustard +2 tsp. dry mustard +1 tsp. celery seeds +1 tsp. kosher salt +1/2 tsp. freshly ground black pepper + +Directions +Bake coleslaw dressing: +Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves. + +Southern Living South Carolina Slaw dressing ingredients mixed together in saucepan +WILL DICKEY; FOOD STYLIST: RUTH BLACKBURN +Bring to a boil over medium-high heat. + +Southern Living South Carolina Slaw bringing the dressing up to a boil +WILL DICKEY; FOOD STYLIST: RUTH BLACKBURN +Combine cabbage and dressing: +Pour over cabbage mixture; toss to coat. Serve immediately. diff --git a/recipes/cauliflower-jalapeño-escabeche.txt b/recipes/cauliflower-jalapeño-escabeche.txt new file mode 100644 index 0000000..4176130 --- /dev/null +++ b/recipes/cauliflower-jalapeño-escabeche.txt @@ -0,0 +1,28 @@ +Cauliflower and Jalapeño en Escabeche + +Makes 4 cups (640 g) + +Carne asada is for meat lovers, but some vegetables are crucial to a proper carne asada, like grilled spring onions and nopales. If you love canned jalapeños, this homemade version of pickled jalapeños with cauliflower and more is a game changer because it’s a lot easier to prepare than you think. I serve this with our Cheese and Chicharrón Board (this page) because it cuts the richness and keeps you coming back for more. The best part is that you will usually have leftovers, and you can snack on them later when you realize you ate way too much meat—again. + +¼ cup (60 ml) olive oil +6 jalapeños (3½ ounces/100 g), halved lengthwise, seeded, and sliced into strips +4 carrots (8¾ ounces/250 g), peeled and sliced 1 inch (2.5 cm) thick +4 small cloves garlic, peeled and smashed +2 sprigs thyme +1 bay leaf +¼ teaspoon dried marjoram +4 teaspoons sea salt +½ cup (120 ml) pineapple vinegar (can substitute a citrus vinegar) +½ cup (120 ml) apple cider vinegar +1½ teaspoons demerara cane sugar +1 small head cauliflower (14 ounces/400 g), cut into small florets +1 small habanero chile, thinly sliced +½ small jicama (9¼ ounces/260 g), peeled and sliced 1 inch (2.5 cm) thick + +Heat the oil in a wide pot over medium heat. Once hot, add the jalapeños and carrots. Sauté for 3 minutes, until the jalapeños release their aroma. Add the garlic, thyme, bay leaf, marjoram, and salt. Sauté for another 5 minutes. Add the pineapple and cider vinegars, the sugar, and ¼ cup (60 ml) water and keep sautéing until the ingredients are well combined. Stir in the cauliflower, habanero, and jicama and sauté for 5 minutes. + +Turn off the heat. + +Transfer to a bowl, cover, and let rest for at least 3 hours, stirring once every hour. Refrigerate until ready to serve. This will keep for up to 4 weeks in the refrigerator. + +Citrus vinegar is more subtle than apple cider vinegar. You can find them online or at well-stocked supermarkets like Whole Foods. diff --git a/recipes/chicken-satay.txt b/recipes/chicken-satay.txt index fc9ef53..b989d3b 100644 --- a/recipes/chicken-satay.txt +++ b/recipes/chicken-satay.txt @@ -29,4 +29,6 @@ Peanut Sauce 2 tablespoons Asian fish sauce 1 tablespoon soy sauce +In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms. +Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat. diff --git a/recipes/chickpea-chorizo-chimichurri.txt b/recipes/chickpea-chorizo-chimichurri.txt new file mode 100644 index 0000000..67577c9 --- /dev/null +++ b/recipes/chickpea-chorizo-chimichurri.txt @@ -0,0 +1,33 @@ +chickpeas with chorizo and chimichurri + +1 tablespoon of olive oil +½ white or yellow onion diced +8-12 ounces chorizo or your choice of sausage – sliced or diced (or crumbled if fresh) +1 ½ lbs of cooked chickpeas {garbanzo beans} or 2 14 oz cans – drained +Other spices and seasonings to taste: garlic, paprika, cumin, salt, pepper, etc + +## For the chimichurri sauce (you will need ½ cup for this recipe): +1 cup of Italian parsley leaves +½ cup of cilantro leaves and stems, roughly chopped +1 small 2oz pack of fresh oregano, leaves only – or replace with 1-2 tablespoons of dried oregano +4 garlic cloves crushed +2 tablespoons red wine vinegar add more to taste +1 tablespoon fresh lemon or lime juice +½ cup oil you can use a neutral oil like avocado oil or if you prefer you can also use olive oil +1 small mild red chili pepper (red Fresno) deveined, seeds removed and roughly chopped (can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance – you can also use paprika for a non-spicy alternative +½ cup green onions chopped +Salt and pepper to taste +## To serve: + +1-2 fried or poached eggs per person +Paprika + +## Instructions +To make the chimichurri, place all the ingredients in a small food processor and blend until well combined. Taste and add more salt/pepper, vinegar, etc if needed. You can make the chimichurri sauce ahead of time and keep it refrigerated until ready to use. +Heat the oil in a medium sized cast iron or frying pan and add the onions. Cook until translucent. +Add the chorizo and continue cooking until it’s lightly crispy (if already cured/fully cooked) or almost cooked if using a fresh chorizo. +Add the chickpeas and cook for another 10 minutes over medium high until the chorizo is fully cooked. Taste and add additional seasoning if needed – remember that the chimichurri will add herbs, garlic, and a hint of hot pepper. +Add the chimichurri and mix well. Remove from the heat. +Serve with fried or poached eggs. You can also add additional chimichurri and paprika on top of each egg. + +https://www.laylita.com/recipes/garbanzos-chickpeas-with-chorizo-and-chimichurri/ diff --git a/recipes/chili sauces.txt b/recipes/chili sauces.txt new file mode 100644 index 0000000..a71d303 --- /dev/null +++ b/recipes/chili sauces.txt @@ -0,0 +1,13 @@ +NAM PLA PRIK +1 Small Shallot Sliced +1 Clove Garlic, Finely Chopped +13 Fresh Thai Chile, Sliced +7 Tablespoons Fish Sauce +4 Tablespoons Lime Juice + +PRIK NAMSOM +1 Cup Fresh RED Chiles +1/2 Tablespoon Sugar +1/4 Cup Garlic, Peeled +1 3/4 Cups White Vinegar +1/2 Teaspoon Salt diff --git a/recipes/cod in parchment.txt b/recipes/cod in parchment.txt deleted file mode 100755 index 60a4cd3..0000000 --- a/recipes/cod in parchment.txt +++ /dev/null @@ -1 +0,0 @@ -BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT
A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors.
Active time: 30 min Start to finish: 1 hr
Servings: Makes 8 servings
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Ingredients
1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string
Preparation
Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
Cooks' note: Fish can be assembled in parchment 4 hours ahead and chilled.
\ No newline at end of file diff --git a/recipes/congee-pressure-cooker.txt b/recipes/congee-pressure-cooker.txt index 910d142..3d9ef66 100644 --- a/recipes/congee-pressure-cooker.txt +++ b/recipes/congee-pressure-cooker.txt @@ -4,7 +4,8 @@ 8 cups water 4 cups chicken stock 1 3 inch Fresh Ginger Root peeled and minced -2 Soy Sauce 2 teaspoons sugar +2 Soy Sauce +2 teaspoons sugar 2 Tablespoons Fish Sauce 4 teaspoons Ground White Pepper 4 Scallions sliced diff --git a/recipes/corn bread.txt b/recipes/corn bread.txt new file mode 100644 index 0000000..868d6d7 --- /dev/null +++ b/recipes/corn bread.txt @@ -0,0 +1,9 @@ +corn bread + +.75 cups cornmeal +1.25 cups flour +2 teaspoons kosher salt +2 teaspoons baking powder +3/4 teaspoon baking soda +2 cups buttermilk +2 eggs + 1t baking soda and 1T vinegar
\ No newline at end of file diff --git a/recipes/dutch-oven-blueberry-cobbler.txt b/recipes/dutch-oven-blueberry-cobbler.txt new file mode 100644 index 0000000..850681f --- /dev/null +++ b/recipes/dutch-oven-blueberry-cobbler.txt @@ -0,0 +1,14 @@ +4c blueberries +1/2 c coconut sugar +zest of one lemon +1 T lemon juice + +dough + +1 1/4 c of flour +1 c coconut sugar +1t baking soda dissolved in 1T vinegar +1 c milk +2T neutral oil + +Mix blueberries, sugar and lemon, let sit for a bit while starting coals. When dutch oven is hot, grease it and pour in battery. Spoon blueberry mixture into dough. Cover and cook for about 1/2 with 10-12 briquettes on the bottom and about 18 on top. diff --git a/recipes/dutch-oven-bread.txt b/recipes/dutch-oven-bread.txt new file mode 100644 index 0000000..e239e34 --- /dev/null +++ b/recipes/dutch-oven-bread.txt @@ -0,0 +1,25 @@ +2 Tbsp dry active yeast +2 tsp sugar +1½ c. warm water, 105°F +1 Tbsp xanthan gum +2 Tbsp olive oil +3 c. gluten-free all-purpose flour with or without xanthan gum +2 tsp fine sea salt +2 large eggs, lightly beaten +1 tsp apple cider vinegar + +Directions + +Start charcoal or fire. + +Once coals are hot, get dutch oven to 450°F. + +In a medium-sized mixing bowl, combine the yeast, sugar, and warm water, whisking until the sugar and yeast dissolve. Leave the mixture to sit until foamy and doubled in size, ~5-6 mins. + +In a small-sized bowl, add the xantham gum and olive oil, stirring until dissolved. +Add the flour and salt into an electric mixer bowl with a paddle or whisk attachment. Process until combined. Add the yeast water, xantham gum mixture, vinegar, and egg. Mix on low to combine, then pause, scrape down the sides, and process on high for ~ 3 mins. +Place a piece of parchment on your counter or a flat surface. Scoop the dough onto the parchment, and shape the dough into a dome with wet hands. +Cover the bowl and let the dough rise until it doubles ~ 45 mins. Cut 1-inch deep slits into the top of the dough right before baking, and dust the top with some extra flour. +Once the oven preheats, remove the Dutch oven from the oven with heat-safe mitts. +Place the dough on the parchment into the Dutch oven, close the lid, and bake for 45 mins. +Remove the lid and bake uncovered for another 10-15 mins or until golden brown. Remove the Dutch oven from the oven and carefully lift the bread on the parchment, placing it to cool on a wire cooling rack. diff --git a/recipes/flour tortillas.txt b/recipes/flour tortillas.txt new file mode 100644 index 0000000..e807120 --- /dev/null +++ b/recipes/flour tortillas.txt @@ -0,0 +1,11 @@ +Avocado Oil Flour Tortillas + +Makes 8 Tortillas + +Flour tortillas are an art, and the more you make them, the better your tortilla will get. There is something extremely satisfying about making your own from scratch, unlike many of the packaged flour tortillas out there. This one—inspired by Caramelo tortillería in Lawrence, Kansas—only takes three ingredients. Using avocado oil is a more recent substitute to old-school ingredients like lard or vegetable shortening. + +2 cups (260 g) all-purpose flour, plus more for dusting + +1 teaspoon sea salt + +¼ cup (60 ml) avocado oil diff --git a/recipes/gluten free waffles.txt b/recipes/gluten free waffles.txt index 5bf6db4..fb53d16 100644 --- a/recipes/gluten free waffles.txt +++ b/recipes/gluten free waffles.txt @@ -1,10 +1,19 @@ -Gluten Free Waffles +Gluten Free Waffles for 2 + +1.75 +1.5 +1 +2/3 +2 +2/3 +1 1/3 +1 1/3 Recipe for 3 2 2/3 cups gluten free flour (Bob's Red Mill 1 to 1) -2 1/4 tsp baking powder -1.5 tsp baking soda +1.5 tsp baking powder +1 tsp baking soda 1 tsp salt 3 eggs 1 tsp baking soda plus 1 T vinegar diff --git a/recipes/images/DSC_0539.jpg b/recipes/images/DSC_0539.jpg Binary files differdeleted file mode 100644 index 4e43613..0000000 --- a/recipes/images/DSC_0539.jpg +++ /dev/null diff --git a/recipes/images/DSC_0540.jpg b/recipes/images/DSC_0540.jpg Binary files differdeleted file mode 100644 index b8cb266..0000000 --- a/recipes/images/DSC_0540.jpg +++ /dev/null diff --git a/recipes/images/DSC_0541.jpg b/recipes/images/DSC_0541.jpg Binary files differdeleted file mode 100644 index 3c43358..0000000 --- a/recipes/images/DSC_0541.jpg +++ /dev/null diff --git a/recipes/images/DSC_0542.jpg b/recipes/images/DSC_0542.jpg Binary files differdeleted file mode 100644 index b4b95ff..0000000 --- a/recipes/images/DSC_0542.jpg +++ /dev/null diff --git a/recipes/images/DSC_0543.jpg b/recipes/images/DSC_0543.jpg Binary files differdeleted file mode 100644 index 0f72ec0..0000000 --- a/recipes/images/DSC_0543.jpg +++ /dev/null diff --git a/recipes/images/DSC_0544.jpg b/recipes/images/DSC_0544.jpg Binary files differdeleted file mode 100644 index e9c13f5..0000000 --- a/recipes/images/DSC_0544.jpg +++ /dev/null diff --git a/recipes/images/DSC_0545.jpg b/recipes/images/DSC_0545.jpg Binary files differdeleted file mode 100644 index 9954594..0000000 --- a/recipes/images/DSC_0545.jpg +++ /dev/null diff --git a/recipes/images/bread-1.jpg b/recipes/images/bread-1.jpg Binary files differdeleted file mode 100644 index fbbfc59..0000000 --- a/recipes/images/bread-1.jpg +++ /dev/null diff --git a/recipes/images/bread-2.jpg b/recipes/images/bread-2.jpg Binary files differdeleted file mode 100644 index 672603d..0000000 --- a/recipes/images/bread-2.jpg +++ /dev/null diff --git a/recipes/journey-cakes.txt b/recipes/journey-cakes.txt new file mode 100644 index 0000000..242cf0c --- /dev/null +++ b/recipes/journey-cakes.txt @@ -0,0 +1,8 @@ +1 cup Milk +1 tbsp. Oil +1 T bacon grease +1 tbsp. Molasses +1 pinch Salt +1 cups Cornmeal +1 C Flour + diff --git a/recipes/miso-sardines-pasta.txt b/recipes/miso-sardines-pasta.txt new file mode 100644 index 0000000..41f8eea --- /dev/null +++ b/recipes/miso-sardines-pasta.txt @@ -0,0 +1,16 @@ +Miso Pasta with Sardines and Cabbage + +spaghetti noodles + +1 Tbsp unsalted butter +2 cloves garlic +1 Tbsp miso +5 oz cabbage (3 leaves) +2 tsp soy sauce +2 tsp mirin +3-4 cans sardines or anchovies or tuna + + +Fry garlic and miso. Add cabbage. Add chicken stock, soy, mirin, and canned fish. Cook into sauce/broth. Thicken with arrowroot if desired. Add cooked pasta and toss to coat. + +Adapted from: https://www.justonecookbook.com/miso-butter-pasta-with-tuna-cabbage/ diff --git a/recipes/new-dutch-oven-bread.txt b/recipes/new-dutch-oven-bread.txt new file mode 100644 index 0000000..1ba6dc9 --- /dev/null +++ b/recipes/new-dutch-oven-bread.txt @@ -0,0 +1,79 @@ +Taken from: https://www.letthemeatgfcake.com/gluten-free-artisan-bread/#recipe +https://www.youtube.com/watch?v=dlMXSdqQCHQ + + + +THE LIST OF INGREDIENTS + +Kim’s Gluten Free Bread Flour Blend + + 5 cups 700g 10 cups 1.4kg 15 cups 2.1kg 20 cups 2.8kg +POTATO STARCH 285 grams 570 grams 855 grams 1140 grams +WHITE RICE FLOUR 250 grams 500 grams 750 grams 1000 grams +TAPIOCA STARCH/FLOUR 75 grams 150 grams 225 grams 300 grams +WHEY PROTEIN ISOLATE 75 grams 150 grams 225 grams 300 grams +XANTHAN GUM 15 grams 30 grams 45 grams 60 grams + + +Notes: + +Potato starch not flour. Super fine white rice flour like this: + +https://www.amazon.com/Authentic-Foods-Superfine-White-Flour/dp/B000216O16/ + +can sub egg white protein for whey: https://www.amazon.com/Its-Just-Protein-Non-GMO-Unflavored/dp/B07N8G3Q1H/ + +INGREDIENTS + +3 cups (420 g) Kim's gluten free bread flour blend +1½ tsp xanthan gum (in addition to what's already in the blend) +1 tbsp (5 g) psyllium husks* (or 1 1/2 tsp psyllium husk powder) +1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast) +1 tsp kosher salt +1¾ cups (420 ml) water* +2 tbsp (26 ml) olive oil +1 tbsp (21 g) honey + +INSTRUCTIONS +In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Add the honey, olive oil, and water. Place on mixer and mix briefly to incorporate. Turn the mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula (or scrape into another bowl). Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume. + +Refrigerate for at least 6 hours, preferably overnight, but up to 10 days. + +On baking day, remove the dough from refrigerator and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary. If not using the psyllium husks, it will be a somewhat sticky dough so keep a small bowl of flour on hand to sprinkle the dough and/or surface with extra flour. + +To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom. Place on parchment paper. To shape into a baguette, smooth the dough and roll into a rope shape, tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you'd like and as long as you're able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper. + +Place the loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, but not doubled in size, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area. + +Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won't need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you're making a longer batard or baguette, you'll need to use the first method. + +When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep. + +Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F. + +Bake the bread for 40 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness by picking up the loaf (with gloved hands). If the loaf feels relatively light for its size, it's done. If it feels at all heavy, it's not done and give it another 5-10 minutes before checking again. + +Remove from the oven and place on a cooling rack. Allow to cool COMPLETELY before cutting (or it will be gummy on the inside). + +NOTES +The recipe makes about 2-3 loaves of bread, depending on how large or small you make them. You don’t have to make them all in one day. You can leave the rest of the dough in the refrigerator for another day when you want freshly baked bread. +You can double or even triple the recipe (if you have a mixer big enough to handle the dough). A double recipe fits well in my 5-quart Kitchenaid artisan mixer. +Extra dough may also be frozen. Wrap in plastic wrap and then in foil and place in the freezer for up to 3 months. Thaw in refrigerator overnight and then use as normal. +The possibilities are endless with this dough. It can be made into so many different shapes and sizes of loaves and you can shape it in about five minutes a day. You can make pizza with half of it, and bread with the other half! If you only want to make one loaf in a day, only take out the amount of dough you’ll need for that loaf (usually about a softball to grapefruit-sized amount). Again, it depends on the size and shape of loaf you’re making. +The dough will last in the refrigerator for about 10 days, fermenting even more (like sourdough) each day. It actually gets better with age 🙂 +*If you don’t want to use psyllium husks or psyllium husk powder, decrease the amount of water in the recipe to 1 1/2 cups (360 ml). + + + + + + + + + + + + + + + diff --git a/recipes/pan fried sardines.txt b/recipes/pan fried sardines.txt new file mode 100644 index 0000000..de5b5a7 --- /dev/null +++ b/recipes/pan fried sardines.txt @@ -0,0 +1,11 @@ +6-7 packs of sardines +3 cloves garlic +1 tsp minced ginger +lemon +soy +fish sauce +sesame oil + +Fry garlic and ginger in pan. Add sardines and gently heat through, add soy, fish sauce, sesame oil, and lemon juice to taste. + +Serve with rice and some greens diff --git a/recipes/pancakes gluten free.txt b/recipes/pancakes gluten free.txt deleted file mode 100644 index ebb0f42..0000000 --- a/recipes/pancakes gluten free.txt +++ /dev/null @@ -1,37 +0,0 @@ -Ingredients - - 2 cups Gluten Free All Purpose Baking Flour - 1.5 tsp Baking Powder - 3/4 tsp Sea Salt - 3/4 tsp Baking Soda - 1.5 Tbsp honey - 1 tsp Vanilla Extract - 3 Tbsp Oil - 2 cup Water +2 tbsp (warm) - 3 Egg Whites stiffly beaten (set aside) - -Instructions - - Preheat a griddle to medium heat, about 350°F. - In a large bowl combine the All Purpose Gluten-Free Baking Flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites. - Ladle pancake batter onto the preheated and oiled grill, flip pancakes over when they begin to puff and become lightly browned on the edges, about 3 - 4 minutes on each side. - Serve with maple syrup or your favorite fruit. - - - ---- - -Better Version: - - -Ingredients - - - 1-1/3 cups Gluten Free All Purpose Baking Flour - 1 tsp Baking Powder - 1/2 tsp Baking Soda - 1/2 tsp Sea Salt - 2 Eggs beaten - 1/2 cup Milk or dairy alternative - 2 Tbsp Extra Virgin Olive Oil - diff --git a/recipes/peanut-protein-balls.txt b/recipes/peanut-protein-balls.txt new file mode 100644 index 0000000..41398dd --- /dev/null +++ b/recipes/peanut-protein-balls.txt @@ -0,0 +1,7 @@ +1 cup almond butter +3/4 cup peanut butter powder +1 T egg white powder +2-3 T MCT oil +2-3 T honey or maple syrup + +Mix together and roll into balls. refridgerate for 30 minutes, roll in coconut diff --git a/recipes/pie-crust.txt b/recipes/pie-crust.txt new file mode 100644 index 0000000..e993eb6 --- /dev/null +++ b/recipes/pie-crust.txt @@ -0,0 +1,8 @@ +2 cups gluten free flour +1/2 t xantham gum +12 tablespoons lard cold +1 t salt +1 egg +2-4 T water + +mix dry ingredients and cut in lard. add beaten egg with some ice cold water. mix with hands until dough is right. diff --git a/recipes/pumpkin-bread.txt b/recipes/pumpkin-bread.txt new file mode 100644 index 0000000..90fee45 --- /dev/null +++ b/recipes/pumpkin-bread.txt @@ -0,0 +1,26 @@ +Ingredients + +Yield: 1 loaf (about 10 servings) + +1/2 cup avocado oil +2 1/4 cups flour +1 teaspoon baking powder +1 teaspoon ground cinnamon +3/4 teaspoon kosher salt +1/2 teaspoon baking soda +1(15-ounce) can pumpkin purée (about 2 cups) +1 cup granulated sugar +3/4 cup packed light or dark brown sugar +2 large eggs +1/4 cup full-fat sour cream or plain yogurt +1 1/2 teaspoons pure vanilla extract + + +Preparation + +Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides. + +In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer. + +Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely. + diff --git a/recipes/rice.txt b/recipes/rice.txt new file mode 100644 index 0000000..73977df --- /dev/null +++ b/recipes/rice.txt @@ -0,0 +1 @@ +I’ve only tried it once but some of the best rice I’ve eaten came from a YouTube chef (I wish I could be certain which one.) Rinse the rice to get rid of the extra starch, which is probably optional but gives fluffier rice. Put it in a pot with the usual two parts water to one part rice. Cover and bring to a rolling boil and then remove it from the heat and let it sit for twenty-five minutes covered. Light fluffy rice, no scorched pan, a fraction of energy use, no extra heat in a summer kitchen. diff --git a/recipes/roast chicken.txt b/recipes/roast chicken.txt new file mode 100644 index 0000000..67807ce --- /dev/null +++ b/recipes/roast chicken.txt @@ -0,0 +1,15 @@ +1 4.37 lb chicken +1 stick of butter +zest of 2 lemons +2 lemons +handful of thyme +rosemary +salt and pepper + +preheat to 450 + +rub chicken with salt, pepper, lemon halves, thyme. Mix softened butter, lemon zest, salt and pepper and rosemary. rub all over chicken. get into it. + +Chop sweet potatoes rub in remaining better mixture. Cut a bunch of carrots and red onion, other root vegetables. + +Cook Chicken for 45min at 450. Then add sweet potatoes, cook for 20 more minutes, pull chicken and let rest. throw in carrots, onion and whatever else and cook for 10-20 min. diff --git a/recipes/salt lick mustard sauce.txt b/recipes/salt lick mustard sauce.txt new file mode 100644 index 0000000..83668a4 --- /dev/null +++ b/recipes/salt lick mustard sauce.txt @@ -0,0 +1,52 @@ +Source: https://julieskitchenadventures.com/2014/09/12/salt-lick-bbq-sauce/ + +Salt Lick BBQ Sauce Recipe + +Yield: + +Approx. 2 cups + +BBQ SAUCE + +Ingredients: + +1 cup finished sweet and sour dressing (see below) +1/3 cup prepared mustard +1/3 cup Worcestershire sauce +1 tbsp hot sauce (carrot based preferred) – adjust to taste +1 tsp salt +1/2 tsp fresh cracked black pepper +1/2 tsp cumin +1/2 tsp paprika +1/2 tsp onion powder +1/2 tsp garlic powder +1/2 tsp chinese five spice +1-2 tbsp honey +1-2 tbsp brown sugar +1-2 tbsp white sugar + +Directions: + +Place sweet and sour dressing, mustard, worchestershire sauce and all spices from salt to chinese five spice in a large pot. Bring to boil. Simmer over medium heat for 30 minutes. +Take off heat and add honey, brown sugar, white sugar and hot sauce. Stir until well incorporated. +Bring to room temperature before use, or pour hot when canning. + +SWEET AND SOUR DRESSING + +Ingredients: Sweet and Sour Dressing + +1/2 cup apple cider vinegar +1/2 cup brown sugar +1/3 cup pineapple juice +1 tsp ginger +1 clove fresh garlic, crushed +1 tbsp corn starch +1 tbsp water +1/4 cup oil + +Directions for dressing: + +Place all ingredients (except cornstarch, water and oil) into a pan over medium heat. Allow mixture to simmer for 10 minutes. +While simmering, mix cornstarch and water in small bowl, untl cornstarch has disolved. +Add cornstarch mix to simmering pot. Stir. Remove from heat and let sit until room temperature. +Blend dressing while adding drizzle of oil until dressing thickens. diff --git a/recipes/stirfry-sardines.txt b/recipes/stirfry-sardines.txt new file mode 100644 index 0000000..b3878d3 --- /dev/null +++ b/recipes/stirfry-sardines.txt @@ -0,0 +1,12 @@ +Ingredients + +6 cans of sardines in oil drained +2 T garlic minced +1 T ginger minced +1 T Sesame oil +1 T other oil +1 t soy sauce +veggies (green beans, cabbage, etc) + +Fry the garlic and ginger for a bit, then toss in the veggies and fry until starting to get soft. Then throw in the sardines and soy, fry until crispy. Top with kinchi + diff --git a/recipes/thai beef slaw wraps.txt b/recipes/thai beef slaw wraps.txt new file mode 100644 index 0000000..48e1dd2 --- /dev/null +++ b/recipes/thai beef slaw wraps.txt @@ -0,0 +1,41 @@ +Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw + +Ingredients +MARINADE +¼ cup lime juice +2 tablespoons canola or vegetable oil +1 tablespoon minced ginger +4 cloves garlic, minced +2 teaspoons green curry paste +½ teaspoon salt +12 ounces beef skirt steak +DRESSING +½ cup mint leaves, loosely packed +¼ cup lime juice, or to taste +1 or 2 jalapeno peppers, coarsely chopped +2 teaspoons minced ginger +2 cloves garlic, minced +2 tablespoons canola or vegetable oil +2 tablespoons soy sauce +1 tablespoon fish sauce +1 tablespoon brown sugar, packed +SLAW +1 package (12-ounce) broccoli slaw +1 bunch scallions, white and light green part only, chopped +¼ cup mint leaves, loosely packed, thinly sliced +2 tablespoons lime juice +1 tablespoon canola or vegetable oil +FOR SERVING +Dry-roasted peanuts +Boston lettuce leaves +Lime wedges +Instructions +MARINADE: Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw. + +DRESSING: Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside. + +SLAW: Combine slaw ingredients in a bowl. Set aside. + +BEEF: Preheat a grill to medium-high. Remove skirt steak from marinade and discard marinade. Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes. + +Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts. Serve lime wedges on the side. diff --git a/recipes/thai green curry.txt b/recipes/thai green curry.txt new file mode 100644 index 0000000..8619780 --- /dev/null +++ b/recipes/thai green curry.txt @@ -0,0 +1,23 @@ +From: https://www.seriouseats.com/gaeng-khiao-waan-gai-thai-green-curry-with-chicken-recipe-5189726 + + +1 1/2 cups (355ml) full-fat coconut milk, such as Aroy-D, divided (see notes) +10 fresh or frozen makrut lime leaves, divided +2 tablespoons (30ml) virgin coconut oil +4 ounces (1/2 cup; 115g) homemade or store-bought green curry paste +1 tablespoon plus 2 teaspoons (35g) palm sugar +3 tablespoons (45ml) fish sauce +1 pound (450g) boneless skinless chicken thighs, cut into 2-inch pieces +Kosher salt +5 Thai eggplants (about 5 1/4 ounces; 150g total), stemmed, quartered, and placed in a small bowl of water (see notes) +1 packed cup (about 1 ounce; 30g) fresh sweet basil leaves (a.k.a. Thai basil) +Cooked jasmine rice, for serving + +Directions +In a small bowl, whisk together 1/2 cup (120ml) coconut milk and 1/2 cup (120ml) water; set thinned coconut milk mixture aside. Remove and discard the mid-rib from the makrut lime leaves; set 8 of the leaves aside. Stack remaining 2 makrut lime leaves, fold in half widthwise, then slice into hair-thin strips; set aside separately. + +In a 3-quart saucepan, combine coconut oil with 1/2 cup (120ml) coconut milk and bring to a simmer over medium heat. Cook, stirring often with a rubber spatula, until thickened slightly, about 1 minute. + +Add curry paste, stir vigorously to combine, and use a rubber spatula to scrape sides of the saucepan to fully incorporate paste. Raise heat to medium-high and cook, stirring and scraping constantly until paste mixture begins to spit (which indicates that water content has been cooked off, and mixture has begun to fry in coconut oil), about 1 minute. Lower heat back to medium, and continue to cook while gradually adding remaining 1/2 cup (120ml) coconut milk in 2-tablespoon (30ml) increments, until paste darkens slightly and the fat begins to separate from curry paste, 5 to 6 minutes. + +Add fish sauce and palm sugar, and stir until palm sugar is fully dissolved, about 30 seconds. Lightly season chicken on all sides with salt, add to saucepan with reserved whole makrut lime leaves, and stir to evenly coat with curry paste mixture. Add reserved thinned coconut milk mixture and bring to a simmer. Cook, stirring occasionally, until chicken is cooked through and tender and liquid has thickened slightly, about 10 minutes. diff --git a/recipes/tri-tip.txt b/recipes/tri-tip.txt deleted file mode 100644 index 4789695..0000000 --- a/recipes/tri-tip.txt +++ /dev/null @@ -1,10 +0,0 @@ -Goes well with beef rub <url:rub-for-beef.txt> - - -Preparation - - Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat. - Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking. - Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill. - Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat. - Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side. |
