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diff --git a/recipes/chinese-steamed-buns.txt b/recipes/chinese-steamed-buns.txt
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+Chinese steamed buns
+source: https://georgeats.com/recipes/gluten-free-steamed-buns-no-xanthan-gum/
+
+
+160 g (1 cup)* white rice flour
+40 g (1/2 cup) glutinous rice flour
+20 g 1/4 cup cornstarch
+20 g white sugar
+8 g psyllium husk powder
+3 g baking powder optional, for extra lift
+4 g of xanthum gum
+3.5 g (half sachet)* instant yeast
+1 tablespoons oil
+125 ml (1/2 cup) hot milk
+125 ml (1/2 cup)* water
+
+Whisk together the dry ingredients in a medium non-reactive (glass or plastic) bowl. Add the wet ingredients and whisk until a smooth batter forms. It will be thin but don’t panic! The psyllium husk powder will absorb the excess liquid as it proofs.
+Set aside for one hour or until the dough is puffy and able to be picked up and moulded into a ball.
+While you’re waiting, cut 7 square pieces of baking paper out. They need to be big enough to hold each bun without it spilling off the paper.
+Take a large pot and fill the base of it with water. Place a steel colander over the water, ensuring the water doesn’t touch the base. Have the lid ready to pop on top. Obviously, if you have a steamer basket or a preferred way of steaming, you’re welcome to use that. Set aside.
diff --git a/recipes/mexican-citrus-chicken-thighs.txt b/recipes/mexican-citrus-chicken-thighs.txt
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+Citrus and Oregano Pollo Asado
+
+5-6 gloves of garlic minced
+2 tablespoons olive oil
+1½ t sea salt
+juice of 1 orange
+juice of 1 lime
+2 T apple cider vinegar
+2 T avocado oil
+onion powder
+1½ tablespoons dried oregano
+¼ t cumin
+2 t annetto powder
+dash of cinnamon
+
+12 chicken thighs. mix all, marinate at least 1 hour. grill or bake.