-5

content/recipes.md

reviewed

··· 1 1 - --- 2 2 - title: Recipes 3 3 - date: 2022-01-17T13:43:12.083Z 4 4 - --- 5 5 - Behold, my lovely recipes.

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content/recipes/angelica-fructuosos-breakfast-sardines.md

reviewed

··· 1 1 - --- 2 2 - title: Angelica Fructuoso's Breakfast Sardines 3 3 - date: 2024-03-11T13:44:31.378Z 4 4 - thumbnail: img/sardines.jpg 5 5 - description: Sardine and carby goodness 6 6 - author: Angelica Fructuoso 7 7 - prepTime: 0 8 8 - totalTime: 10 9 9 - ingredients: |- 10 10 - * Canned sardines, skinless + boneless in olive oil 11 11 - * Soy sauce 12 12 - * Tabasco, or an alternate vinegar-based hot sauce 13 13 - * Black pepper 14 14 - * Bread of choice 15 15 - content: >- 16 16 - 1. Transfer sardines to a bowl. Try not to transfer too much of the olive oil. 17 17 - 18 18 - 2. Use a fork to mash them into a smoother consistency. 19 19 - 20 20 - 3. Add a bit of soy sauce and mix in. How much soy sauce? I couldn’t tell you. Immigrant mothers do not measure, they just know. 21 21 - 22 22 - 4. Add a bit of Tabasco and mix in. How much Tabasco? How silly of a question is that? What do you want it to taste like? That’s how much. That is the Angelica Fructuoso way. 23 23 - 24 24 - 5. Add black pepper to taste. 25 25 - 26 26 - 6. Spoon desired amount on top of your carb of choice. Angelica Fructuoso served this to her children on toasted wheat bread. This is the children’s favorite way. Crackers also work. Rice also works. Chef’s choice. 27 27 - 28 28 - 7. (Optional) Announce, loudly from the kitchen, “KUMAIN TAYO!!!” as loudly as you can. (“Let’s eat!” in Tagalog; pronounced kooh-MA-in tah-YO) 29 29 - ---

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content/recipes/arics-apple-soup.md

reviewed

··· 1 1 - --- 2 2 - title: Aric's Apple Soup 3 3 - date: 2024-03-01T02:56:21.637Z 4 4 - thumbnail: img/429629196_717117837139611_7696970244656390037_n.jpg 5 5 - description: Bone apple teeth 6 6 - author: Aric 7 7 - prepTime: 0 8 8 - totalTime: 100000 9 9 - ingredients: |- 10 10 - * 800 cups of water 11 11 - * 100 broccoli and vegetables 12 12 - * 800 cups of orange juice 13 13 - * Alot of apple juice 14 14 - content: |- 15 15 - 1. Mix it all up 16 16 - 2. Put a lot of broccoli 17 17 - 3. Put more water and bake it up. 18 18 - ---

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content/recipes/artichoke-dip.md

reviewed

··· 1 1 - --- 2 2 - title: Artichoke Dip 3 3 - date: 2022-11-07T16:25:37.518Z 4 4 - thumbnail: img/artidip.jpg 5 5 - description: NOT spinach artichoke dip! Just artichoke. No spinach. 6 6 - author: Mom 7 7 - prepTime: 10 8 8 - totalTime: 40 9 9 - ingredients: |- 10 10 - * 3 cans artichoke hearts ("non marinated!") 11 11 - * 2 cups mayo ("must be Hellman's") 12 12 - * 1 1/2 cups parmesan cheese, grated ("do not use the powdered shit") 13 13 - * 1 small onion ("red onion because it looks pretty") (or 1/2 regular onion) 14 14 - content: >- 15 15 - 1. Preheat oven to 350° 16 16 - 17 17 - 2. Drain artichoke hearts. Cut each into 1/2, then each half into 1/3s. Each heart becomes 6 pieces 18 18 - 19 19 - 3. Chop up the onion pretty small 20 20 - 21 21 - 4. Mix everything together 22 22 - 23 23 - 5. Spray Pam in a 8"x10" casserole dish 24 24 - 25 25 - 6. Bake for 20min. Check on it, bake a bit longer until it's brown on top and bubbly 26 26 - ---

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content/recipes/bacon-wrapped-pickled-watermelon-rind.md

reviewed

··· 1 1 - --- 2 2 - title: Bacon-Wrapped Pickled Watermelon Rind 3 3 - date: 2022-12-15T21:48:06.880Z 4 4 - thumbnail: https://www.foodandwine.com/thmb/gjCf0DIKHYoMcIJHSieCwhfKFP8=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/Bacon-Wrapped-Watermelon-Rind-Pickles-FT-RECIPE0822-2000-586a71d87c714c7c8c141ac8833168f9.jpg 5 5 - description: Like candy, but better 6 6 - author: Dad 7 7 - prepTime: 15 8 8 - totalTime: 45 9 9 - ingredients: |- 10 10 - * 2 10 oz. jars pickled watermelon rind 11 11 - * 1 lb. bacon 12 12 - * Toothpicks 13 13 - content: >- 14 14 - 1. Preheat oven to 400°F 15 15 - 16 16 - 2. Cut bacon in half 17 17 - 18 18 - 3. Wrap each piece of watermelon rind in a 1/2 slice of bacon. Secure with a toothpick 19 19 - 20 20 - 4. Place on a baking sheet lined with parchment paper or aluminum foil 21 21 - 22 22 - 5. Bake for 15 minutes. Flip over. Helps to avoid sticking to the paper/foil 23 23 - 24 24 - 6. Bake for an additional 5-10 minutes until done 25 25 - ---

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content/recipes/banana-bundt-cake.md

reviewed

··· 1 1 - --- 2 2 - title: Banana Bundt Cake 3 3 - date: 2022-12-26T19:24:53.872Z 4 4 - thumbnail: img/banana-bundt-cake-12.jpg 5 5 - description: The most ethical resting place for your deceased bananas 6 6 - author: Mom 7 7 - prepTime: 45 8 8 - totalTime: 90 9 9 - ingredients: |- 10 10 - * 2.5 cups all-purpose flour 11 11 - * 1.5 cups sugar 12 12 - * 1.5 tsp baking powder 13 13 - * 1 tsp baking soda 14 14 - * 1 tsp salt 15 15 - * 1/2 cup shortening 16 16 - * 1 cup mashed ripe banana 17 17 - * 2/3 cup buttermilk or sour milk 18 18 - * 2 eggs 19 19 - * 1 tsp vanilla 20 20 - * [Creamy Butter Frosting](https://www.baileykane.co/recipes/butter-frosting) 21 21 - content: >- 22 22 - ### Steps 23 23 - 24 24 - 25 25 - 1. Preheat oven to 350°F 26 26 - 27 27 - 2. Grease and lightly flour one bundt baking pan 28 28 - 29 29 - * *Original recipe: two 9"x1.5" round baking pans* 30 30 - 3. In a mixer bowl combine the flour, sugar, baking powder, baking soda, and salt 31 31 - 32 32 - 4. Add shortening and banana; beat on low speed of electric mixer till combined 33 33 - 34 34 - 5. Add buttermilk or sour milk, eggs, and vanilla; beat 2 minutes on medium speed 35 35 - 36 36 - 6. Turn batter into prepared pan 37 37 - 38 38 - 7. Bake for 30 minutes or till done 39 39 - 40 40 - 8. Cool 10 minutes on wire racks 41 41 - 42 42 - 9. Remove from pans; cool thoroughly 43 43 - 44 44 - 10. Frost with [Creamy Butter Frosting](/recipes/butter-frosting) 45 45 - ---

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content/recipes/big-pappas-fried-rice.md

reviewed

··· 1 1 - --- 2 2 - title: Big Pappa's Fried Rice 3 3 - date: 2022-02-09T13:23:27.260Z 4 4 - thumbnail: img/pork-belly-fried-rice.jpeg 5 5 - description: |- 6 6 - "Authentic" fried rice 7 7 - author: Dad 8 8 - prepTime: 0 9 9 - totalTime: 0 10 10 - ingredients: |- 11 11 - * 1 can of 1/4" cubed spam 12 12 - * 1 onion diced small 13 13 - * 1 bag of frozen peas 14 14 - * 1/2 a carrot chopped very small 15 15 - * 2 tbsp of minced ginger & garlic 16 16 - * 1/4 of oyster sauce 17 17 - * 1 pack of green onion (scallions) diced 18 18 - * Sesame oil and butter 19 19 - * 3 eggs 20 20 - * 2 cups of long grain rice 21 21 - * 3.5 cups of water 22 22 - content: |- 23 23 - ### Steps 24 24 - 25 25 - 1. Sesame oil and a little butter in wok 26 26 - 2. Oil spam down to have a crunchy texture 27 27 - 3. Then add all veggies and cook 28 28 - 4. Add rice that was cooked with water in rice cooker 29 29 - 5. Stir fry 30 30 - 6. Then separate to sides add sesame oil and eggs 31 31 - 7. Scramble 1/2 then mix all ingredients in wok together 32 32 - 8. Then add anything else left garlic ginger sesame oil. And stir fry 33 33 - 9. When looks like it's done add al scallions stir then pull off heat 34 34 - 10. It's done 35 35 - 11. Add soy sauce to taste at table 36 36 - 37 37 - Bammmm. 38 38 - ---

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content/recipes/bruschetta.md

reviewed

··· 1 1 - --- 2 2 - title: Bruschetta 3 3 - date: 2022-10-11T13:03:33.875Z 4 4 - thumbnail: img/pxl_20220925_000649656.jpg 5 5 - description: Mom's bruschetta 6 6 - author: Mom 7 7 - prepTime: 20 8 8 - totalTime: 20 9 9 - ingredients: |- 10 10 - * maybe like 6 vine ripened tomatoes (Mom's version: Kumato tomatoes) 11 11 - * 2-4 cloves garlic depending on size 12 12 - * solid handful of basil (Mom's version: tube basil) 13 13 - * salt is a to taste thing 14 14 - * 1/4 cup olive oil 15 15 - content: |- 16 16 - Ingredients list and recipe graciously provided by Madison 17 17 - 18 18 - * small dice tomatoes, stir in salt to bring out moisture 19 19 - * mince garlic, when it's mostly done add a pinch of salt and mince some more 20 20 - * do the same w basil, mince, add salt, mince some more 21 21 - * add minced garlic and minced basil to diced & salted tomatoes, stir 22 22 - * then add olive oil and stir again 23 23 - * refrigerate 24 24 - ---

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content/recipes/butter-frosting.md

reviewed

··· 1 1 - --- 2 2 - title: Butter Frosting 3 3 - date: 2022-12-26T19:42:06.016Z 4 4 - thumbnail: img/7423-90c8a33ccb764cb8b4cddccc00e6ed31.jpg 5 5 - description: From the "New Cookbook" from 1981 6 6 - author: Better Homes & Gardens 7 7 - prepTime: 0 8 8 - totalTime: 22 9 9 - ingredients: |- 10 10 - * 6 T butter 11 11 - * 4.5-4.75 cups sifted powdered sugar 12 12 - * 1/4 cup milk 13 13 - * 1.5 tsp vanilla 14 14 - content: >- 15 15 - ### Steps 16 16 - 17 17 - 18 18 - #### Original 19 19 - 20 20 - 21 21 - 1. In a small mixer bowl beat butter till light and fluffy 22 22 - 23 23 - 2. Gradually add about *half* of the powdered sugar, beating well 24 24 - 25 25 - 3. Beat in the milk and the vanilla 26 26 - 27 27 - 4. Gradually beat in remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency 28 28 - 29 29 - 30 30 - Frosts tops and sides of two 8- or 9-inch layers 31 31 - 32 32 - 33 33 - ### Variations 34 34 - 35 35 - 36 36 - #### Creamy Butter Frosting 37 37 - 38 38 - 39 39 - 1. Substitute 1 egg instead of the 1/4 cup milk 40 40 - 41 41 - 2. After adding remaining powdered sugar, beat in enough milk, if necessary, to make frosting of spreading consistency 42 42 - 43 43 - 44 44 - #### Chocolate Butter Frosting 45 45 - 46 46 - 47 47 - 1. Add 2 squares (2 ounces) *unsweetened chocolate*, melted and cooled, with the vanilla 48 48 - 49 49 - 50 50 - #### Mocha Butter Frosting 51 51 - 52 52 - 53 53 - 1. Add 1/4 cup unsweetened *cocoa powder* and 1 teaspoon of *instant coffee crystals* to the butter 54 54 - 55 55 - 56 56 - #### Orange or Lemon Butter Frosting 57 57 - 58 58 - 59 59 - 1. Add 1 teaspoon finely shredded *orange peel* or 1/2 teaspoon finely shredded *lemon peel* with vanilla 60 60 - 61 61 - 2. Use *orange juice* or *lemon juice* instead of milk 62 62 - 63 63 - 64 64 - #### Peanut Butter Frosting 65 65 - 66 66 - 67 67 - 1. Substitute smooth or crunchy *peanut butter* instead of the butter, and add additional milk, if necessary, to make frosting of spreading consistency 68 68 - ---

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content/recipes/butterbean-cozy-bowl.md

reviewed

··· 1 1 - --- 2 2 - title: Butterbean Cozy Bowl 3 3 - date: 2023-01-20T17:42:12.874Z 4 4 - thumbnail: img/pxl_20230115_235951010.jpg 5 5 - description: Jasmina's coziest creation 6 6 - author: Jasmina 7 7 - prepTime: 0 8 8 - totalTime: 10 9 9 - ingredients: |- 10 10 - * Olive oil 11 11 - * Garlic 12 12 - * One can butterbeans (aka lima beans) 13 13 - * Handfuls of spinach 14 14 - * One package cherry tomatoes 15 15 - * Dollop of cream cheese 16 16 - * Red pepper flakes 17 17 - * Lemon 18 18 - content: >- 19 19 - *In a British accent...* 20 20 - 21 21 - 22 22 - 1. Heat oil in a pan 23 23 - 24 24 - 2. Chop garlic. Sauté in a pan 25 25 - 26 26 - 3. Add butter beans, half the spinach, and the tomatoes 27 27 - 28 28 - 4. Squish the tomatoes 29 29 - 30 30 - 5. Add a dollop of cream cheese and mix 31 31 - 32 32 - 6. Add the rest of the spinach 33 33 - 34 34 - 7. Plate (bowl) 35 35 - 36 36 - 8. Sprinkle red pepper flakes on top, drizzle lemon from ~1/4 of a lemon 37 37 - 38 38 - 9. Enjoy 39 39 - 40 40 - 10. *Optional but highly recommended:* Fry some bread on the side for dipping and eating 41 41 - 42 42 - 43 43 - *Originally from [TikTok](https://www.tiktok.com/@bunchuk/video/7178877803025222918)* 44 44 - ---

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content/recipes/chipotle-sweet-potato-soup.md

reviewed

··· 1 1 - --- 2 2 - title: Chipotle Sweet Potato Soup 3 3 - date: 2022-01-31T04:35:50.035Z 4 4 - thumbnail: img/spicy-sweet-potato-soup-1.jpeg 5 5 - description: |- 6 6 - "This always goes over well." 7 7 - - Madison 8 8 - author: Madison 9 9 - prepTime: 0 10 10 - totalTime: 0 11 11 - ingredients: |- 12 12 - * 4 large sweet potato 13 13 - * 1 quart vegetable stock/broth 14 14 - * 1 can chili peppers in adobo 15 15 - * 1 can coconut milk 16 16 - * 1 onion 17 17 - * 4 cloves garlic 18 18 - * olive oil 19 19 - * salt 20 20 - content: >- 21 21 - ### Steps 22 22 - 23 23 - 24 24 - 1. Preheat over to 425 25 25 - 26 26 - 2. Line baking sheet with parchment paper. Arrange sweet potatoes and garlic cloves so they're not touching. Sprinkle with salt. Roast until the caramelized brown liquid comes out of the sweet potato 27 27 - 28 28 - 3. Sauté onion in olive oil 29 29 - 30 30 - 4. Remove sweet potato skin 31 31 - 32 32 - 5. Blend sweet potato, onion, garlic, chili peppers, and coconut milk in food processor. Slowly mix in vegetable stock 33 33 - 34 34 - 6. Simmer until thickened 35 35 - ---

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content/recipes/city-cider.md

reviewed

··· 1 1 - --- 2 2 - title: City Cider 3 3 - date: 2022-10-26T13:46:18.192Z 4 4 - thumbnail: img/pxl_20220929_221711436.jpg 5 5 - description: First tasted at Detroit Eastern Market. For when you want Cider, 6 6 - Chai, and maybe rum too 7 7 - author: Intu Tea 8 8 - prepTime: 0 9 9 - totalTime: 10 10 10 - ingredients: |- 11 11 - * 1/2 gallon apple cider 12 12 - * 1/2 gallon water 13 13 - * 1 inch piece of ginger OR 1 tablespoon ground ginger 14 14 - * 3 cinnamon sticks 15 15 - * 1 oz. cinnamon chai tea 16 16 - * *Optional:* 1 orange slice 17 17 - * *Optional:* 2 lemon slices 18 18 - content: >- 19 19 - 1. Bring cider, water, ginger, and cinnamon to a boil. Cut heat after five 20 20 - minutes 21 21 - 22 22 - 2. Add cinnamon chai tea 23 23 - 24 24 - 3. Brew 5-7 minutes 25 25 - 26 26 - 4. Remove tea leaves 27 27 - 28 28 - 5. Serve hot or cold 29 29 - 30 30 - 6. If using orange and lemon slices, add to boiling cider for extra zing. Add 1/2 tsp black pepper 31 31 - 32 32 - 33 33 - (Note: for an adult, add 5-8 oz. dark rum) 34 34 - 35 35 - 36 36 - Originally provided by: <https://easternmarket.org/district/intu-tea> 37 37 - ---

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content/recipes/country-sausage.md

reviewed

··· 1 1 - --- 2 2 - title: Country Sausage 3 3 - date: 2022-02-09T13:30:20.701Z 4 4 - thumbnail: img/snapchat-747822636.jpeg 5 5 - description: Nothing like maple sage sausage! 6 6 - author: Dad 7 7 - prepTime: 0 8 8 - totalTime: 0 9 9 - ingredients: |- 10 10 - * 2#s of venison 11 11 - * 1# of pork fat Ground 12 12 - * 1/4 cup of maple syrup 13 13 - * 3 tblspns of ground sage & garlic 14 14 - * Salt and pepper to taste 15 15 - * 2 tsps of chili flakes 16 16 - * 1/3 cup of pain bread crumbs 17 17 - content: |- 18 18 - ### Steps 19 19 - 20 20 - 1. Mix all 21 21 - 2. Make sausage patties and cook 22 22 - 3. Fry them up and adjust recipe to taste 23 23 - ---

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content/recipes/ginger-chicken-cakes.md

reviewed

··· 1 1 - --- 2 2 - title: Ginger Chicken Cakes 3 3 - date: 2022-12-26T19:07:59.371Z 4 4 - thumbnail: img/gingercakes.webp 5 5 - description: Maybe the most flavorful thing mom has ever cooked 6 6 - author: Mom 7 7 - prepTime: 15 8 8 - totalTime: 35 9 9 - ingredients: |- 10 10 - ### For Cakes 11 11 - 12 12 - * 2 boneless, skinless chicken breast halves 13 13 - * 2 tbsp fish sauce 14 14 - * 1" (2.5cm) fresh ginger, roughly chopped 15 15 - * 3 scallions, roughly chopped 16 16 - * 1 garlic clove, crushed 17 17 - * 1 tsp salt, 1/4 tsp tabasco 18 18 - 19 19 - ### For Topping 20 20 - 21 21 - *Mom doesn't do this part* 22 22 - 23 23 - * 4 tbsp mayonnaise 24 24 - * 1/2 cup (15g) cilantro, finely chopped 25 25 - * Juice of 1 lime 26 26 - * 2 tbsp diced mango, to garnish 27 27 - content: >- 28 28 - ### Steps 29 29 - 30 30 - 31 31 - #### Cakes 32 32 - 33 33 - 34 34 - 1. Preheat oven to 400°F 35 35 - 36 36 - 2. Place all cake ingredients in a food process or blender; pulse until finely minced 37 37 - 38 38 - 3. Divide mixture into 20 walnut-sized pieces. With wet hands, shape each piece into a ball and flatten into a cake. Place cakes on a greased baking sheet 39 39 - 40 40 - 4. Cook until golden and cooked through, about 12 minutes. Cool to warm or room temperature 41 41 - 42 42 - 43 43 - #### Topping 44 44 - 45 45 - 46 46 - *Mom doesn't do this part* 47 47 - 48 48 - 49 49 - 1. Combine mayonnaise, cilantro, and lime 50 50 - 51 51 - 2. Spoon topping onto cakes 52 52 - 53 53 - 3. Garnish with diced mango 54 54 - 55 55 - 4. Serve warm or at room temperature 56 56 - 57 57 - 58 58 - #### Cooks' Note 59 59 - 60 60 - 61 61 - > Try using pork fillet instead of chicken and lemon grass instead of ginger for a tasty variation o these Asian-inspired cakes 62 62 - 63 63 - 64 64 - Originally from [Hors D'oeuvres by Eric Treuille & Victoria Blashford-Snell](https://www.thriftbooks.com/w/hors-doeuvres_eric-treuille/304980/#edition=6128297&idiq=3913775) 65 65 - ---

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content/recipes/gregs-red-pepper-pasta.md

reviewed

··· 1 1 - --- 2 2 - title: Greg's Red Pepper Pasta 3 3 - date: 2024-02-16T22:21:30.438Z 4 4 - thumbnail: img/redpepp.jpg 5 5 - description: Prabhakara-approved 6 6 - author: Greg Pfadenhauer 7 7 - prepTime: 0 8 8 - totalTime: 60 9 9 - ingredients: >- 10 10 - * 2 red bell peppers (~119 g each) 11 11 - 12 12 - * 2-3 Tbsp (30-45 ml) olive oil 13 13 - 14 14 - * 2 shallots, finely chopped (~1/4 cup or 40 g) 15 15 - 16 16 - * 4 cloves garlic, finely chopped (2 Tbsp or 12 g) 17 17 - 18 18 - * Sea salt and ground black pepper 19 19 - 20 20 - * 1 1/2 cups (360 ml) almond Milk 21 21 - 22 22 - * 2 Tbsp (6 g) nutritional yeast 23 23 - 24 24 - * 1.5 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice) 25 25 - 26 26 - * Pinch red pepper flake (optional, for heat) 27 27 - 28 28 - * 12 ounces (340 g) linguini or spaghetti noodles (or other noodle of choice) 29 29 - 30 30 - * nutritional yeast separately 31 31 - 32 32 - * fresh parsley or basil 33 33 - content: >- 34 34 - *[Originally created by Minimalist 35 35 - Baker.](https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/#wprm-recipe-container-35863)* 36 36 - 37 37 - 38 38 - 1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside. 39 39 - 40 40 - 2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside. 41 41 - 42 42 - 3. Bring a large skillet over medium heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside. 43 43 - 44 44 - 4. Transfer sautéed shallot and garlic to blender with roasted peppers, milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake. 45 45 - 46 46 - 5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. Be generous with your seasonings. 47 47 - 48 48 - 6. Place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering. 49 49 - 50 50 - 7. Once sauce is thickened to desired consistency, add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat. 51 51 - 52 52 - 8. Serve with (generous amounts of) nutritional yeast, red pepper flake and fresh chopped parsley or basil. 53 53 - 54 54 - 55 55 - Note: This is the vegan version, you can use regular milk in place of almond and parmigiano reggiano in place of nut. yeast 56 56 - ---

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content/recipes/ham-puffs.md

reviewed

··· 1 1 - --- 2 2 - title: Ham Puffs 3 3 - date: 2022-12-26T20:05:20.775Z 4 4 - thumbnail: img/pxl_20221226_200920235.jpg 5 5 - description: '"Like little quiches"' 6 6 - author: Lisa Lewis 7 7 - prepTime: 15 8 8 - totalTime: 30 9 9 - ingredients: |- 10 10 - * 2.5 oz. chopped ham or bacon ("use Oscar-Meyer **real** bacon bits") 11 11 - * 1/4 cup chopped onion / scallions 12 12 - * 1/2 cup shredded cheese ("I use cheddar") 13 13 - * 2 eggs 14 14 - * 1 tsp Dijon mustard ("just squirt some in") 15 15 - * 1/2 tsp ground black pepper 16 16 - * 1 pkg. 8 oz. crescent rolls 17 17 - content: |- 18 18 - ### Steps 19 19 - 20 20 - 1. Preheat oven to 350°F 21 21 - 2. In small bowl combine all ingredients 22 22 - 3. Spray 2 mini muffin pans with non stick cooking spray 23 23 - 4. Roll out crescent rolls and cut into 24 even squares 24 24 - 5. Place crescent roll squares in a mini muffin tin and fill with mix 25 25 - 6. Bake 13-15 minutes 26 26 - ---

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content/recipes/madisons-focaccia.md

reviewed

··· 1 1 - --- 2 2 - title: Madison's Focaccia 3 3 - date: 2024-11-20T13:08:00.000Z 4 4 - thumbnail: img/focaccia.jpg 5 5 - description: "it's very easy! strongly recommend" 6 6 - author: Madison 7 7 - prepTime: 210 8 8 - totalTime: 240 9 9 - ingredients: |- 10 10 - * 500 g all purpose flour 11 11 - * 380 ml warm water 12 12 - * 4g (about 1 t) yeast 13 13 - * 5g (about 1 t) honey (or sugar) 14 14 - * 15ml (about 1T) oil 15 15 - * 10g (about 2 t) salt 16 16 - content: >- 17 17 - ### Steps 18 18 - 19 19 - 20 20 - 1. mix salt into flour 21 21 - 22 22 - 2. in a separate bowl mix honey (or sugar) into water until dissolved 23 23 - 24 24 - 3. pour yeast on top of water mixture and let bloom for 5 minutes until frothy (people are very divided on whether or not to whisk it in before blooming, I do) 25 25 - 26 26 - 4. add oil to water mixture 27 27 - 28 28 - 5. add wet to dry ingredients and mix until a dough forms 29 29 - 30 30 - 6. let stand for fifteen minutes and then do a set of stretch and folds repeating every 15 minutes for an hour (I don’t follow this strictly- its a forgiving recipe) 31 31 - 32 32 - 7. place dough in a well oiled bowl covered in saran wrap over night (for whatever reason it is not recommended to use a metal bowl) 33 33 - 34 34 - 8. the next day (or two) remove dough from fridge about two hours before you want to bake it and complete one last set of stretch and folds before placing it on a 13x9 baking tin lined with parchment 35 35 - 36 36 - 9. cover with a cookie sheet and let proof for two hours 37 37 - 38 38 - 10. preheat oven to 430 f 39 39 - 40 40 - 11. after the dough has proofed brush with oil, and use fingers to dimple the dough careful to not pop bubbles, sprinkle with salt, and add any additional toppings 41 41 - 42 42 - 12. bake for 22-25 minutes (maybe longer depending on your oven) until it’s golden brown and crispy 43 43 - 44 44 - 13. remove from pan and place on a cooling rack- do not cut into the bread until completely cool or the dough can get gummy 45 45 - 46 46 - it's also better to accidentally go over w ater than under bc foccacia is a high hydration bread 47 47 - 48 48 - it's a very wiggly dough 49 49 - ---

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content/recipes/minas-cucumber-salad.md

reviewed

··· 1 1 - --- 2 2 - title: Mina's Cucumber Salad 3 3 - date: 2024-02-12T22:04:28.943Z 4 4 - thumbnail: img/cukes.jpg 5 5 - description: No commentary provided, and shamelessly stolen 🤷 6 6 - author: Mina (NYT) 7 7 - prepTime: 10 8 8 - totalTime: 40 9 9 - ingredients: >- 10 10 - * About 2 pounds cucumbers (English or Persian, 8-10 mini, 4 medium, 2 large 11 11 - greenhouse) 12 12 - 13 13 - * 1 tsp kosher salt, plus more "for cucumbers" 14 14 - 15 15 - * 2 tsp granulated sugar, plus more "for cucumbers" 16 16 - 17 17 - * 1.5 T rice vinegar 18 18 - 19 19 - * 2 tsp sesame oil 20 20 - 21 21 - * 2 tsp soy sauce 22 22 - 23 23 - * 1 T olive oil 24 24 - 25 25 - * 2 large garlic cloves, minced 26 26 - 27 27 - * Red pepper flakes, to taste 28 28 - 29 29 - * Small handful whole cilantro leaves, for garnish 30 30 - 31 31 - * 2 tsp toasted white sesame seeds, for garnish (optional) 32 32 - content: >- 33 33 - Disclaimer: Mina's version skips much of the extra steps. You can just cut 34 34 - the cukes, mix with sauce, and move on. 35 35 - 36 36 - 37 37 - 1. Rinse and dry the cukes. Cut crosswise into ~4" pieces. Cut in half lengthwise. 38 38 - 39 39 - 2. Smash the cucumber pieces like garlic cloves, with the flat part of a knife. Break or slice diagonally into bite-size pieces. Let the seeds fall behind. 40 40 - 41 41 - 3. Place the cucumber pieces in a strainer, add a big pinch of salt and sugar. Place a plastic bag filled with ice on top of the cucumbers to weight them down. Let drain for 15-30 minutes, or up to 4 hours. 42 42 - 43 43 - 4. Combine salt, sugar, and rice vinegar. Stir until everything's dissolved. Stir in sesame oil and soy sauce. 44 44 - 45 45 - 5. Shake cucumbers well and transfer to a serving bowl. Drizzle with olive oil and toss. Add half the dressing, garlic, and red pepper flakes, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Add more pepper and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds. 46 46 - ---

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content/recipes/potato-leek-soup.md

reviewed

··· 1 1 - --- 2 2 - title: Potato Leek Soup 3 3 - date: 2022-10-26T13:56:42.303Z 4 4 - thumbnail: img/pxl_20221105_225534067.jpg 5 5 - description: Mama Meeker's famous, nostalgic, ever-comforting soup 6 6 - author: Mama Meeker 7 7 - prepTime: 15 8 8 - totalTime: 60 9 9 - ingredients: >- 10 10 - * About 2 pounds of leeks. Separate white part from green, throw out green, 11 11 - thinly chop white (doesn't have to be intense chopping though, you're gonna 12 12 - blend it all later) 13 13 - 14 14 - * 2-3 pounds of cooking potatoes. Wash, peel, cut up. Don't have to be tiny, just small enough to boil 15 15 - 16 16 - * Like a lot of butter. Usually ~1/4 cup but it's flexible. Cut it up into some smaller cubes so it's easier to melt later 17 17 - 18 18 - * 6 cups broth of choice 19 19 - 20 20 - * Salt, black pepper, white pepper 21 21 - 22 22 - * *Optional:* ~1/4-1/2 cup of heavy cream or light cream, at roughly room temp 23 23 - content: >- 24 24 - 1. Melt butter in soup pot or Dutch oven on medium heat. 25 25 - 26 26 - 2. Add chopped leeks and some salt. Sauté for ~5 minutes in the butter til they start to go translucent 27 27 - 28 28 - 3. Add broth, potatoes, some more salt, a decent amount of black pepper, a small amount of white pepper 29 29 - 30 30 - 4. Bring the whole deal to a boil while stirring every now and then 31 31 - 32 32 - 5. Reduce to simmer, cover, cook for ~20-25 minutes. It's inexact - your main goal is everything gets mushy and cooks together 33 33 - 34 34 - 6. Add cream if using, a small amount at a time, stirring constantly so that it blends in without curdling 35 35 - 36 36 - 7. Optional but STRONGLY recommended: use an immersion blender to blend the whole deal into one perfect thick blended soup 37 37 - ---

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content/recipes/spinach-balls.md

reviewed

··· 1 1 - --- 2 2 - title: Spinach Balls 3 3 - date: 2022-12-26T19:57:48.534Z 4 4 - thumbnail: img/spinach-balls-1b.jpg 5 5 - description: No idea what these things are 6 6 - author: Mary Lee 7 7 - prepTime: 10 8 8 - totalTime: 27 9 9 - ingredients: >- 10 10 - * 10 oz. frozen chopped spinach 11 11 - 12 12 - * 1 cup herb stuffing, crushed ([Pepperidge Farm](https://www.pepperidgefarm.com/product/herb-seasoned-classic-stuffing/)) 13 13 - 14 14 - * 1/2 cup parmesan cheese, grated 15 15 - 16 16 - * 1/4 cup (1/2 stick) butter, melted 17 17 - 18 18 - * 2 small green onions, thinly sliced 19 19 - 20 20 - * 2 eggs 21 21 - content: |- 22 22 - ### Steps 23 23 - 24 24 - 1. Preheat oven to 350°F 25 25 - 2. Combine all ingredients 26 26 - 3. Shape into 1" balls 27 27 - 4. Cover baking sheet with parchment paper. Arrange balls on baking sheet 28 28 - 5. Bake until golden brown, 10-15min 29 29 - 30 30 - *Can be refrigerated or frozen until ready to cook* 31 31 - ---

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content/recipes/vegan-pesto.md

reviewed

··· 1 1 - --- 2 2 - title: Vegan Pesto 3 3 - date: 2022-01-31T04:40:49.813Z 4 4 - thumbnail: img/vegan-pesto.jpeg 5 5 - description: |- 6 6 - "This is good and I have it in the fridge like all the time." 7 7 - - Madison 8 8 - author: Madison 9 9 - prepTime: 10 10 10 - totalTime: 0 11 11 - ingredients: |- 12 12 - * 4oz container basil, stems removed 13 13 - * 1/2 cup raw cashews 14 14 - * 1/3 cup olive oil 15 15 - * 1/3 cup nutritional yeast 16 16 - * 1/4 cup orange juice 17 17 - * Salt to taste 18 18 - content: |- 19 19 - ### Steps 20 20 - 21 21 - Blend in food processor 22 22 - 23 23 - ### Notes 24 24 - 25 25 - Adjust amounts to taste 26 26 - ---