19 files changed, 244 insertions, 49 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/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/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/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt
new file mode 100644
index 0000000..8c7cb5b
--- /dev/null
+++ b/recipes/buttermilk-biscuits.txt
@@ -0,0 +1,22 @@
+## 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 butter 
+2 large egg so
+
+## Instructions
+Preheat oven to 450° F.
+In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients.
+Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes 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/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..dca8509 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..a6d34fb
--- /dev/null
+++ b/recipes/corn bread.txt
@@ -0,0 +1,9 @@
+corn bread
+
+1.5 cups cornmeal
+.5 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/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/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/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/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/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.