Recipe upload

content/menu/_index.md

@@ -17,15 +17,20 @@ The following menu contains meals that are in rotation at my home. These are mad
 ## Appetizers
 
 - {{< vegetarian >}}[Deviled Eggs](deviled-eggs)
-- {{< vegetarian >}}Bread
-    * Challah
+- {{< vegetarian >}}[Bread](bread)
+    * [Challah](challah)
     * Rosemary
     * (Pick your spices)
 - Pizza Rolls (WIP)
 - Skillet Queso
+
+## Salads
+- [Southwest Chicken Salad](southwest-chicken-salad)
+- [Chicken-Chickpea Salad](chicken-chickpea-salad)
+
 ## Soups
 
-- Pork Pozole
+- [Pork Pozole](pork-pozole)
 - Chicken & Gnocchi
 - {{< vegetarian >}}Broccoli Cheddar
 - {{< vegetarian >}}Loaded Baked Potato
@@ -46,7 +51,6 @@ The following menu contains meals that are in rotation at my home. These are mad
 
 - [Turkey Club](turkey-club-sandwich)
 - {{< vegetarian >}}[Black Bean Quesadilla](black-bean-quesadilla)
-- [Chicken-Chickpea Salad](chicken-chickpea-salad)
 - Tuna Sandwich
 
 ### Dinner
@@ -77,7 +81,7 @@ Beef
 Poultry
 - [Homemade Butter Chicken](butter-chicken) (Can replace chicken)
 - Grilled Chicken Sandwich
-- Chicken Asparagus Risotto
+- [Chicken Asparagus Risotto](chicken-asparagus-risotto)
 - Turkey Tacos
 
 ## {{< vegetarian >}} Sides
@@ -89,14 +93,14 @@ Poultry
 ## {{< vegetarian >}} Dessert
 
 - [Crepes](crepes)
-- Tiramisu
+- [Tiramisu](tiramisu)
 - Cookies
   * Molasses
   * Ginger Bread
   * Peanut Butter Blossoms
   * Chocolate Chip
 - Apple Pie
-- Banana Bread
+- [Banana Bread](banana-bread)
 - Popcorn
 - Strawberry Shortcake
 - [Fruit Smoothie](fruit-smoothie)

content/menu/banana-bread.md

@@ -1,8 +1,52 @@
 ---
 title: "Banana Bread"
-draft: true
+draft: false
 ---
 
-## Ingredients
+[Original Recipe](https://sallysbakingaddiction.com/best-banana-bread-recipe/)
+
+Total Time: 3 hours
+
+# Ingredients
+
+- 2 cups (250g) **all-purpose flour** ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/))
+
+- 1 teaspoon **baking soda**
+
+- 1/4 teaspoon **salt**
+
+- 1/2 teaspoon **ground cinnamon**
+
+- 1/2 cup (1 stick or 115g) **unsalted butter**, softened to room temperature
+
+- 3/4 cup (150g) packed light or dark **brown sugar** 
+
+- 2 large **eggs**, at room temperature
+
+- 1/3 cup (80g) **plain yogurt** or **sour cream**, at room temperature
+
+- 2 cups (460g) **mashed bananas** (about 4 large ripe bananas)
+
+- 1 teaspoon **pure vanilla extract**
+
+- optional: 3/4 cup (100g) chopped **pecans** or **walnuts**
+
+  
+
+# Recipe
+
+1. Adjust the oven rack to the lower third  position and preheat the oven to 350°F (177°C). Lowering the oven rack  prevents the top of your bread from browning too much, too soon. Grease a [metal 9×5-inch loaf pan](https://amzn.to/2YjmTAN) with non-stick spray. Set aside.
+2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
+3. Using a [handheld](https://amzn.to/3W5TmJc) or [stand mixer](https://amzn.to/3OMbx3g) fitted with a paddle or whisk attachment, beat the butter and brown  sugar together on high speed until smooth and creamy, about 2 minutes.  With the mixer running on medium speed, add the eggs one at a time,  beating well after each addition. Then beat in the yogurt, mashed  bananas, and vanilla extract until combined.
+4. With the mixer running on low speed, slowly  beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
+5. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the  bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center  comes out clean with only a few small moist crumbs. This may be after  60–65 minutes depending on your oven, so begin checking every 5 minutes  around the 60-minute mark.
+6. Remove bread from the oven and allow the  bread to cool in the pan set on a wire rack for 1 hour. Remove bread  from the pan and cool bread directly on the wire rack until ready to  slice and serve.
+7. Cover and store banana bread at room  temperature for 2 days or in the refrigerator for up to 1 week. Banana  bread tastes best on day 2 after the flavors have settled together. See  post above for freezing instructions.
+
+
+
+#### Notes
+
+- **Banana Bread Muffins:** Use this banana bread recipe to make 2 dozen banana  bread muffins. Pour the batter into a lined or greased muffin pan and  bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the  oven, reduce the oven temperature to 350°F (177°C). Bake for an  additional 16–17 minutes or until a toothpick inserted in the center  comes out clean. The total bake time for the banana bread muffins is  about 22–23 minutes. 
+
 
-## Recipe

content/menu/bread.md

@@ -0,0 +1,32 @@
+---
+title: "Bread"
+draft: false
+---
+
+I make a lot of my bread in a 2 pound breadmaker. For some basics, I let it do the entire process of mixing, rising and baking, but more complicated breads I use it for mixing and doing the initial rise.
+
+Below are the steps for a standard 1.5 lb. loaf of white bread using the machine.
+
+Total Time: 1 hour
+
+# Ingredients
+
+- 1 cup + 2 tablespoons of hot water (115-125 degrees F)
+- 2 tablespoons oil
+- 2 tablespoons sugar
+- 1 teaspoon salt
+- 2 cups bread flour 
+- 5 teaspoons fast-rising yeast
+
+
+
+# Recipe
+
+1. Make sure mixing paddle is inserted into the bottom of the bread machine pan 
+2. Add hot water, oil, salt and sugar
+3. Add flour on top
+4. Create a well in the center, then add the yeast to it
+5. Add any additional spices on top (I often add a bit of garlic, thyme and rosemary)
+6. Close the breadmaker and set it to the 1.5LB setting using menu select
+7. Press the start/stop option
+8. The breadmaker will then mix the ingredients, rise the dough and bake it

content/menu/challah.md

@@ -0,0 +1,30 @@
+---
+title: "Challah"
+draft: false
+---
+
+[Original Recipe](https://cooking.nytimes.com/recipes/7199-my-favorite-challah)
+
+Total Time: 1 hour
+
+# Ingredients
+
+- 1.75 teaspoons active dry yeast
+- fourth cup + half tablespoon sugar (or honey)
+- fourth cup vegetable oil
+- 3 large eggs
+- half tablespoon salt
+- 4 cups all-purpose flour (could also do half bread)
+- Poppy or sesame seeds for sprinkling
+
+
+
+# Recipe
+
+1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
+2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You  can also use a mixer with a dough hook for both mixing and kneading.)
+3. Turn dough onto a floured  surface and knead until smooth. Clean out bowl and grease it, then  return dough to bowl. Cover with plastic wrap, and let rise in a warm  place for 1 hour, until almost doubled in size. Dough may also rise in  an oven that has been warmed to 150 degrees then turned off. Punch down  dough, cover and let rise again in a warm place for another half-hour.
+4. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6  balls. With your hands, roll each ball into a strand about 12 inches  long and 1½ inches wide. Place the 6 in a row, parallel to one another.  Pinch the tops of the strands together. Move the outside right strand  over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move  second strand from the right over to the far left. Start over with the  outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a  circle, pinching ends together. Make a second loaf the same way. Place  braided loaves on a greased cookie sheet with at least 2 inches in  between.
+5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
+6. If baking immediately,  preheat oven to 375 degrees and brush loaves again. If freezing, remove  from freezer 5 hours before baking. Then dip your index finger in the  egg wash, then into poppy or sesame seeds and then onto a mound of  bread. Continue until bread is decorated with seeds.
+7. Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

content/menu/chicken-asparagus-risotto.md

@@ -1,8 +1,39 @@
 ---
 title: "Chicken Asparagus Risotto"
-draft: true
+draft: false
 ---
 
-## Ingredients
+Risotto is an easy meal to make in the instant pot. Recipe from [here](https://recipes.instantpot.com/recipe/asparagus-lemon-risotto/).
 
-## Recipe
+Total Time: 2 hours
+
+# Ingredients
+
+- 2 tbsp olive oil
+- 2 cups asparagus
+  - break into pieces
+
+- 2 tbsp unsalted butter
+- 1 large shallot diced / half a white onion
+- 2 garlic cloves minced
+- 1 cup Arborio rice
+- 2 cups vegetable broth
+- 2 tbsp freshly squeezed lemon juice
+- 1/2 tsp salt
+- 1/2 cup freshly grated parmesan
+
+
+
+# Recipe
+
+1. Select **SAUTÉ, HIGH**. Select **START**.    
+2. Add olive oil to the **inner pot**. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.    
+3. Remove asparagus and place into a bowl. Set it aside.    
+4. Add unsalted butter to **inner pot**. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.    
+5. Add rice to **inner** pot and occasionally stir for 2 minutes until each grain is coated with butter. Select **CANCEL** to turn off **SAUTÉ**.    
+6. Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.    
+7. Secure the lid for pressure cooking.    
+8. Select **PRESSURE COOK, HIGH.** Set time to 6 minutes (00:06). Select **START**.    
+9. Once program ends, allow for a 5-minute **Natural Release**. Then, **Quick Release** remaining pressure. Select **CANCEL**.    
+10. Remove lid. Add grated parmesan and cooked asparagus.    
+11. Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.    

content/menu/pork-pozole.md

@@ -1,8 +1,39 @@
 ---
 title: "Pork Pozole"
-draft: true
+draft: false
 ---
 
-## Ingredients
+Pozole is a Mexican soup that contains hominy (a form of corn) along with some meat. You can add plenty of other things to it, but this is a basic recipe for pork pozole using an instant pot based on [this recipe](https://recipes.instantpot.com/recipe/no-brainer-pork-pozole/).
 
-## Recipe
+Total Time: 2 hours
+
+# Ingredients
+
+- 1 1/2 pounds boneless pork shoulder 
+  - cut into 2-inch pieces, any chunks of fat removed
+
+- 1 can (29-ounces) hominy
+- 1 1/2 cups chicken broth
+- 1 can (10-ounce) hot or mild diced tomatoes and green chiles 
+  - such as Rotel (1 1/4 cups)
+
+- 3 medium garlic cloves 
+  - minced (1 tablespoon)
+
+
+#### Spices 
+
+- 1 tbsp ground cumin
+- 2 tbsp pure chile powder
+- 1 tsp dried oregano
+- 1/2 cup loosely packed stemmed, fresh cilantro leaves, finely chopped
+
+
+
+# Recipe
+
+1. Prep meat, garlic, etc.
+2. Throw it all in there (minus cilantro).
+3. Pressure cook on high for 30 minutes.
+4. Let rest for 40 minutes before depressuring.
+5. Add cilantro.

content/menu/southwest-chicken-salad.md

@@ -0,0 +1,23 @@
+---
+title: "Southwest Chicken Salad"
+draft: false
+---
+This is similar to a salad that Panera had at one point, but for some reason they love getting rid of their salads. Recipe from [Downshiftology](https://downshiftology.com/recipes/southwest-chicken-salad/)
+
+Total Time: 20 minutes + 6 hrs for marinade
+
+# Ingredients
+
+- 4 boneless skinless chicken breasts
+  - approximately 6 ounces each
+- 4 cups romaine lettuce, chopped
+- 1 cup black beans rinsed and drained
+- 1 cup corn, rinsed and drained
+- Chipotle ranch dressing
+- tortilla strips for topping
+
+# Recipe
+
+1. Prep cilantro lime chicken. <- link to the chicken recipe
+2. Chop up lettuce.
+3. Toss everything together.

content/menu/tiramisu.md

@@ -1,8 +1,44 @@
 ---
 title: "Tiramisu"
-draft: true
+draft: false
 ---
 
-## Ingredients
+Surprisingly, tiramisu isn't that hard to make (if you pre-buy some things). I followed [this recipe from the NYT.](https://cooking.nytimes.com/recipes/1018684-classic-tiramisu)
+
+Total Time: 25 minutes + chill time
+
+# Ingredients
+
+- 1 ¾ cups espresso or strong coffee
+- 2 tablespoons unsweetened cocoa powder
+- Pack of ladyfingers
+
+#### Cream
+
+- 4 egg yolks
+- ½ cup sugar
+- ¾ cup heavy cream
+- 1 cup mascarpone (8 oz)
+
+
+
+# Recipe
+
+#### Making the cream
+
+1. Whip egg yolks and 1/4 cup of sugar until pale yellow and tripled in volume.
+   - A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl.
+   - Move to another bowl.
+2. Whip heavy cream and other 1/4 cup of sugar until soft-medium peaks
+3. Add mascarpone and whip until soft, spreadable mixture.
+4. Gently fold into the egg yolk bowl.
+
+#### Build up the layers 
+
+1. Dust bottom layer of an 8x8 dish with 1 tbsp cocoa powder.
+2. Pour espresso into a shallow bowl.
+3. Quickly dip each ladyfinger and create a layer in the dish.
+4. Add half the cream as the next layer, then repeat.
+5. Cover top layer with other tbsp of cocoa powder.
+6. Cover with plastic wrap and chill in fridge for at least 4 hours.
 
-## Recipe