diff --git a/docs/holiday/green-bean-casserole.md b/docs/holiday/green-bean-casserole.md index c43a43949..974298ef1 100644 --- a/docs/holiday/green-bean-casserole.md +++ b/docs/holiday/green-bean-casserole.md @@ -12,7 +12,7 @@ - :onion: 0.5 onions - :mushroom: 0.5 cup sliced mushrooms - :cucumber: 2 cups green beans -- :stew: 3 cups vegetable broth +- :stew: 3 cups [vegetable broth][1] - :mushroom: 1 can cream of mushroom soup - :onion: 1 8-oz can French-fried onion rings - :salt: some salt @@ -38,7 +38,7 @@ Melt butter in a large skillet. Sauté onions and sliced mushrooms. ### Step 3 -Add green beans to a saucepan and boil in vegetable broth, then drain. +Add green beans to a saucepan and boil in [vegetable broth][1], then drain. ### Step 4 @@ -51,3 +51,5 @@ Pour into 1.5 quart baking dish. ### Step 6 Bake for 20 minutes; sprinkle with cheddar cheese (optional) if desired, and bake for 10 minutes more. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/italian/spaghetti-alla-puttanesca.md b/docs/italian/spaghetti-alla-puttanesca.md index d5e856199..6bf0a2c19 100644 --- a/docs/italian/spaghetti-alla-puttanesca.md +++ b/docs/italian/spaghetti-alla-puttanesca.md @@ -1,4 +1,4 @@ -# Spaghetti Alla Puttanesca +# :spaghetti: Spaghetti Alla Puttanesca ![Spaghetti Alla Puttanesca](../assets/images/spaghetti-alla-puttanesca.jpg) @@ -8,19 +8,19 @@ ## :salt: Ingredients -- 1 16-oz pkg whole wheat spaghetti -- 2 oz sliced black olives -- 1 14-oz can artichoke hearts -- 0.75 cup cooked chickpeas -- 2 Tbsp capers -- 0.5 large minced onion -- 1 14-oz can diced tomatoes -- 1 Tbsp dried oregano -- 1 tsp dried basil -- 1 tsp dried thyme -- 0.5 tsp red pepper flakes -- 0.5 tsp ground black pepper -- 3 cups vegetable broth +- :spaghetti: 1 16-oz pkg whole wheat spaghetti +- :olive: 2 oz sliced black olives +- :deciduous_tree: 1 14-oz can artichoke hearts +- :falafel: 0.75 cup cooked chickpeas +- :sponge: 2 Tbsp capers +- :onion: 0.5 large minced onion +- :tomato: 1 14-oz can diced tomatoes +- :herb: 1 Tbsp dried oregano +- :herb: 1 tsp dried basil +- :herb: 1 tsp dried thyme +- :hot_pepper: 0.5 tsp red pepper flakes +- :salt: 0.5 tsp ground black pepper +- :stew: 3 cups [vegetable broth][1] ## :cooking: Cookware @@ -39,7 +39,7 @@ dried basil, dried thyme, red pepper flakes, and ground black pepper, to the pan ### Step 3 -Pour the vegetable broth over everything. +Pour the [vegetable broth][1] over everything. ### Step 4 @@ -48,3 +48,5 @@ Cover the pan and bring to a boil. Reduce to a steady simmer, and, keeping cover ### Step 5 Cook for 8 to 10 minutes more. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/mediterranean/lemon-garlic-orzo-with-roasted-veggies.md b/docs/mediterranean/lemon-garlic-orzo-with-roasted-veggies.md index 6805f7412..3e4f6aa54 100644 --- a/docs/mediterranean/lemon-garlic-orzo-with-roasted-veggies.md +++ b/docs/mediterranean/lemon-garlic-orzo-with-roasted-veggies.md @@ -1,4 +1,4 @@ -# Lemon Garlic Orzo with Roasted Veggies +# :rice: Lemon Garlic Orzo with Roasted Veggies ![Lemon Garlic Orzo with Roasted Veggies](../assets/images/lemon-garlic-orzo-with-roasted-veggies.jpg) @@ -8,25 +8,25 @@ ## :salt: Ingredients -- 1.5 cups cremini mushrooms -- 1 cup bell peppers -- 1 lb asparagus -- 12 oz cherry tomatoes -- 2 tsp garlic -- 0.5 cup shallot -- 2 Tbsp olive oil -- some salt -- some pepper -- 1 cup orzo -- 1 Tbsp olive oil -- 1.5 cups vegetable broth -- 2 Tbsp olive oil -- 1 Tbsp lemon juice -- 0.5 tsp salt -- 0.25 tsp pepper -- 0.5 cup crumbled feta -- 0.33 cup pine nuts -- some basil +- :mushroom: 1.5 cups cremini mushrooms +- :bell_pepper: 1 cup bell peppers +- :leafy_green: 1 lb asparagus +- :tomato: 12 oz cherry tomatoes +- :garlic: 2 tsp garlic +- :onion: 0.5 cup shallot +- :olive: 2 Tbsp olive oil +- :salt: some salt +- :salt: some pepper +- :rice: 1 cup orzo +- :olive: 1 Tbsp olive oil +- :stew: 1.5 cups [vegetable broth][1] +- :olive: 2 Tbsp olive oil +- :lemon: 1 Tbsp lemon juice +- :salt: 0.5 tsp salt +- :salt: 0.25 tsp pepper +- :cheese_wedge: 0.5 cup crumbled feta +- :chestnut: 0.33 cup pine nuts +- :herb: some basil ## :cooking: Cookware @@ -65,3 +65,5 @@ To make dressing, add olive oil, lemon juice, salt and pepper and mix until emul ### Step 7 Mix together vegetables, orzo, dressing, crumbled feta, and pine nuts. Garnish with basil or parsley, if desired. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/mediterranean/vegetarian-paella.md b/docs/mediterranean/vegetarian-paella.md index 91e69455b..9e67bfe45 100644 --- a/docs/mediterranean/vegetarian-paella.md +++ b/docs/mediterranean/vegetarian-paella.md @@ -1,4 +1,4 @@ -# Vegetarian Paella +# :stew: Vegetarian Paella ![Vegetarian Paella](../assets/images/vegetarian-paella.jpg) @@ -8,17 +8,17 @@ ## :salt: Ingredients -- some olive oil -- 1 small yellow onion -- 1 medium bell pepper -- 0.5 tsp paprika -- 1 pound soy chorizo -- 6 oz crushed tomatoes -- 2 cups vegetable broth -- 1 cup Arborio rice -- 0.13 tsp saffron -- 1 small zucchini -- 4 wedges lime +- :olive: some olive oil +- :onion: 1 small yellow onion +- :bell_pepper: 1 medium bell pepper +- :hot_pepper: 0.5 tsp paprika +- :hotdog: 1 pound soy chorizo +- :tomato: 6 oz crushed tomatoes +- :stew: 2 cups [vegetable broth][1] +- :rice: 1 cup Arborio rice +- :tulip: 0.13 tsp saffron +- :cucumber: 1 small zucchini +- :lemon: 4 wedges lime ## :cooking: Cookware @@ -41,8 +41,8 @@ Add soy chorizo and cook until browned, about 5 minutes. ### Step 4 -Stir in crushed tomatoes and vegetable broth. Bring liquid to a boil and stir in Arborio rice and saffron. Rice should -be completely covered with liquid. +Stir in crushed tomatoes and [vegetable broth][1]. Bring liquid to a boil and stir in Arborio rice and saffron. Rice +should be completely covered with liquid. ### Step 5 @@ -55,3 +55,5 @@ When liquid has all been absorbed, add zucchini, and cook for another 10 minutes ## :link: Source - [TSpoons Cooking School](https://www.tspoons.com/) + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/mexican/slow-cooker-black-bean-chili.md b/docs/mexican/slow-cooker-black-bean-chili.md index 1743d5d3a..e56170c02 100644 --- a/docs/mexican/slow-cooker-black-bean-chili.md +++ b/docs/mexican/slow-cooker-black-bean-chili.md @@ -1,4 +1,4 @@ -# Slow Cooker Black Bean Chili +# :stew: Slow Cooker Black Bean Chili ![Slow Cooker Black Bean Chili](../assets/images/slow-cooker-black-bean-chili.jpg) @@ -8,18 +8,18 @@ ## :salt: Ingredients -- 1 lb dried black beans -- 2 tsp chili powder -- 1 chipotle chili in adobo sauce -- 6 cloves garlic -- 1 can fire roasted tomatoes -- some salt -- some pepper -- 1 onion -- 1 12-oz jar salsa verde -- 1 jar roasted red peppers -- 1 Tbsp ground cumin -- 4 cups vegetable broth +- :peanuts: 1 lb dried black beans +- :hot_pepper: 2 tsp chili powder +- :hot_pepper: 1 chipotle chili in adobo sauce +- :garlic: 6 cloves garlic +- :tomato: 1 can fire roasted tomatoes +- :salt: some salt +- :salt: some pepper +- :onion: 1 onion +- :stew: 1 12-oz jar salsa verde +- :bell_pepper: 1 jar roasted red peppers +- :herb: 1 Tbsp ground cumin +- :stew: 4 cups [vegetable broth][1] ## :cooking: Cookware @@ -35,3 +35,5 @@ onion, salsa verde, roasted red peppers, ground cumin, and vegetable broth to a ### Step 2 Cook on high for 6 to 8 hours. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/sauces-and-dressings/5-mother-sauces/béchamel.md b/docs/sauces-and-dressings/5-mother-sauces/béchamel.md index ecad9fe8b..f2c4a7e7c 100644 --- a/docs/sauces-and-dressings/5-mother-sauces/béchamel.md +++ b/docs/sauces-and-dressings/5-mother-sauces/béchamel.md @@ -1,4 +1,4 @@ -# Béchamel +# :glass_of_milk: Béchamel ![Béchamel](../../assets/images/béchamel.png) @@ -8,14 +8,14 @@ ## :salt: Ingredients -- 1 [medium blond roux][1] -- 1 cup [milk][2] -- some salt -- some pepper -- 1 pinch nutmeg -- 1 thick onion slice (optional) -- 2 whole cloves (optional) -- 1 bay leaf (optional) +- :fallen_leaf: 1 [medium blond roux][1] +- :glass_of_milk: 1 cup [milk][2] +- :salt: some salt +- :salt: some pepper +- :chestnut: 1 pinch nutmeg +- :onion: 1 thick onion slice (optional) +- :four_leaf_clover: 2 whole cloves (optional) +- :fallen_leaf: 1 bay leaf (optional) ## :cooking: Cookware diff --git a/docs/sauces-and-dressings/5-mother-sauces/velouté.md b/docs/sauces-and-dressings/5-mother-sauces/velouté.md index 561c1bc1d..7674359dd 100644 --- a/docs/sauces-and-dressings/5-mother-sauces/velouté.md +++ b/docs/sauces-and-dressings/5-mother-sauces/velouté.md @@ -9,7 +9,7 @@ ## :salt: Ingredients - :stew: 1 [heavy blond roux][1] -- :carrot: 2.5 cup vegetable broth +- :carrot: 2.5 cup [vegetable broth][2] - :mushroom: 0.25 cup mushrooms - :salt: some salt - :salt: some pepper @@ -29,7 +29,8 @@ Make a blond roux. ### Step 2 -Remove the medium saucepan from the heat and slowly whisk in 2.5 cup of vegetable broth along with minced mushrooms. +Remove the medium saucepan from the heat and slowly whisk in 2.5 cup of [vegetable broth][2] along with minced +mushrooms. ### Step 3 @@ -54,3 +55,4 @@ Just before serving, whisk in softened unsalted butter or any flavored butter. - Joy of Cooking [1]: <../../ingredients/roux.md> +[2]: <../../ingredients/vegetable-broth.md> diff --git a/docs/sauces-and-dressings/asian-sweet-and-sour-sauce.md b/docs/sauces-and-dressings/asian-sweet-and-sour-sauce.md index ae846b771..aa9ea94fd 100644 --- a/docs/sauces-and-dressings/asian-sweet-and-sour-sauce.md +++ b/docs/sauces-and-dressings/asian-sweet-and-sour-sauce.md @@ -11,7 +11,7 @@ ### Sauce - :butter: 2 Tbsp butter -- :stew: 1 cup vegetable stock or broth +- :stew: 1 cup vegetable stock or [broth][1] - :bell_pepper: 1 cup green bell peppers - :pineapple: 6 slices canned pineapple - :pineapple: 0.75 cup pineapple juice @@ -39,7 +39,7 @@ Serve over a dish of chicken, vegetables, and rice. Melt in a medium heavy sauce ### Step 2 -Add vegetable stock or broth, diced green bell peppers, and diced canned pineapple. +Add vegetable stock or [broth][1], diced green bell peppers, and diced canned pineapple. ### Step 3 @@ -61,3 +61,5 @@ Stir into the sauce and simmer 5 minutes to thicken. ## :link: Source - Joy of Cooking + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/sides/braised-asparagus-with-lemon-and-chives.md b/docs/sides/braised-asparagus-with-lemon-and-chives.md index 71e1e13de..8e72c95b9 100644 --- a/docs/sides/braised-asparagus-with-lemon-and-chives.md +++ b/docs/sides/braised-asparagus-with-lemon-and-chives.md @@ -1,4 +1,4 @@ -# Braised Asparagus with Lemon and Chives +# :leafy_green: Braised Asparagus with Lemon & Chives ![Braised Asparagus with Lemon and Chives](../assets/images/braised-asparagus-with-lemon-and-chives.jpg) @@ -8,13 +8,13 @@ ## :salt: Ingredients -- 1 lb thick asparagus -- 1 cup water -- 0.25 cup vegetable broth -- 2 Tbsp olive oil -- 0.25 tsp salt -- 0.25 tsp lemon zest -- 2 tsp chives +- :leafy_green: 1 lb thick asparagus +- :droplet: 1 cup water +- :stew: 0.25 cup [vegetable broth][1] +- :olive: 2 Tbsp olive oil +- :salt: 0.25 tsp salt +- :lemon: 0.25 tsp lemon zest +- :herb: 2 tsp chives ## :cooking: Cookware @@ -27,9 +27,9 @@ ### Step 1 Trim bottom inch of thick asparagus spears; discard trimmings. Peel bottom two-thirds of spears until white flesh is -exposed. Bring water, vegetable broth, olive oil, and salt to simmer in 12-inch skillet over high heat. Add asparagus in -even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, until -asparagus is tender and can be easily pierced with tip of paring knife, 8 to 10 minutes. +exposed. Bring water, [vegetable broth][1], olive oil, and salt to simmer in 12-inch skillet over high heat. Add +asparagus in even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, +until asparagus is tender and can be easily pierced with tip of paring knife, 8 to 10 minutes. ### Step 2 @@ -47,3 +47,5 @@ platter, sprinkle with remaining chives, season with salt to taste, and serve. ## :link: Source - Cook's Illustrated + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/sides/couscous-feta-salad.md b/docs/sides/couscous-feta-salad.md index ab9a03ced..5c14724aa 100644 --- a/docs/sides/couscous-feta-salad.md +++ b/docs/sides/couscous-feta-salad.md @@ -1,16 +1,16 @@ -# Couscous Feta Salad +# :rice: Couscous Feta Salad ![Couscous Feta Salad](../assets/images/couscous-feta-salad.jpg) ## :salt: Ingredients -- 1 cup whole wheat couscous -- 1 cup vegetable broth -- 1 can garbanzo beans -- 0.5 cup green onion -- 0.5 cup feta -- 0.5 cup Kalamata olives -- some dressing of choice +- :shallow_pan_of_food: 1 cup whole wheat couscous +- :stew: 1 cup [vegetable broth][1] +- :potato: 1 can garbanzo beans +- :herb: 0.5 cup green onion +- :cheese_wedge: 0.5 cup feta +- :olive: 0.5 cup Kalamata olives +- :green_salad: some dressing of choice ## :cooking: Cookware @@ -20,9 +20,11 @@ ### Step 1 -Cook whole wheat couscous in vegetable broth. +Cook whole wheat couscous in [vegetable broth][1]. ### Step 2 Fluff with fork, then add garbanzo beans, chopped green onion, feta, diced Kalamata olives, and dressing of choice to taste. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/sides/kickstarter-garlic-mushrooms.md b/docs/sides/kickstarter-garlic-mushrooms.md index 24ac7e576..01b50677b 100644 --- a/docs/sides/kickstarter-garlic-mushrooms.md +++ b/docs/sides/kickstarter-garlic-mushrooms.md @@ -1,4 +1,4 @@ -# Kickstarter Garlic Mushrooms +# :mushroom: Kickstarter Garlic Mushrooms ![Kickstarter Garlic Mushrooms](../assets/images/kickstarter-garlic-mushrooms.jpg) @@ -8,16 +8,16 @@ ## :salt: Ingredients -- 0.25 cup vegetable broth -- 2 bags TJ's sliced mushrooms -- 5 cloves garlic -- 1.25 tsp paprika -- 0.25 tsp crushed red pepper -- 2.5 Tbsp dry marsala wine -- 1 cup vegetable broth -- some salt -- some pepper -- 0.5 cup parsley +- :stew: 0.25 cup [vegetable broth][1] +- :mushroom: 2 bags TJ's sliced mushrooms +- :garlic: 5 cloves garlic +- :hot_pepper: 1.25 tsp paprika +- :hot_pepper: 0.25 tsp crushed red pepper +- :wine_glass: 2.5 Tbsp dry marsala wine +- :stew: 1 cup [vegetable broth][1] +- :salt: some salt +- :salt: some pepper +- :herb: 0.5 cup parsley ## :cooking: Cookware @@ -28,8 +28,8 @@ ### Step 1 -Heat 1/4 cup of vegetable broth in a large skillet. Add TJ's sliced mushrooms and cook for 2 minutes without stirring, -then stir and cook 5 minutes more until mushrooms brown. +Heat 1/4 cup of [vegetable broth][1] in a large skillet. Add TJ's sliced mushrooms and cook for 2 minutes without +stirring, then stir and cook 5 minutes more until mushrooms brown. ### Step 2 @@ -46,3 +46,5 @@ Add remaining vegetable broth and season with salt and pepper to taste. ### Step 5 Bring to a boil then lower heat and simmer for 3 minutes. Pour mixture into a bowl and mix in chopped fresh parsley. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/sides/sautéed-mushrooms.md b/docs/sides/sautéed-mushrooms.md index f19ee7ec4..23ba4f5b5 100644 --- a/docs/sides/sautéed-mushrooms.md +++ b/docs/sides/sautéed-mushrooms.md @@ -14,7 +14,7 @@ - :butter: 1 Tbsp unsalted butter - :salt: some salt - :salt: some pepper -- :stew: some vegetable broth (optional) +- :stew: some [vegetable broth][1] (optional) ## :cooking: Cookware @@ -37,8 +37,10 @@ Add a little bit of unsalted butter for gloss and richness and season with salt ### Step 4 -Season with vegetable broth (optional) if desired. +Season with [vegetable broth][1] (optional) if desired. ## :link: Source - + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/black-bean-and-butternut-soup.md b/docs/soups-and-stews/black-bean-and-butternut-soup.md index e2cf476f2..8d6813073 100644 --- a/docs/soups-and-stews/black-bean-and-butternut-soup.md +++ b/docs/soups-and-stews/black-bean-and-butternut-soup.md @@ -1,4 +1,4 @@ -# Black Bean and Butternut Soup +# :stew: Black Bean & Butternut Soup ![Black Bean and Butternut Soup](../assets/images/black-bean-and-butternut-soup.jpg) @@ -8,20 +8,20 @@ ## :salt: Ingredients -- 1 Tbsp olive oil -- 1 yellow onion -- 3 cloves garlic -- 0.5 head cabbage -- 3 cups butternut squash -- 3 cups vegetable broth -- 1 tsp cumin -- 1 tsp cocoa powder -- 1 pinch cayenne -- 2 cups black beans -- 4 corn tortillas -- some salt -- some cilantro -- 1 avocado +- :olive: 1 Tbsp olive oil +- :onion: 1 yellow onion +- :garlic: 3 cloves garlic +- :leafy_green: 0.5 head cabbage +- :sweet_potato: 3 cups butternut squash +- :stew: 3 cups [vegetable broth][1] +- :herb: 1 tsp cumin +- :chocolate_bar: 1 tsp cocoa powder +- :hot_pepper: 1 pinch cayenne +- :potato: 2 cups black beans +- :flatbread: 4 corn tortillas +- :salt: some salt +- :herb: some cilantro +- :avocado: 1 avocado ## :cooking: Cookware @@ -33,8 +33,8 @@ ### Step 1 -Heat olive oil in large pot and sauté yellow onion and garlic. Add cabbage, cubed butternut squash, and vegetable -broth. Cover pot and cook over gentle simmer, 15 to 20 minutes. +Heat olive oil in large pot and sauté yellow onion and garlic. Add cabbage, cubed butternut squash, and +[vegetable broth][1]. Cover pot and cook over gentle simmer, 15 to 20 minutes. ### Step 2 @@ -52,3 +52,5 @@ minutes, giving the pan a gentle shake halfway through. ### Step 5 Garnish soup with tortilla strips, chopped cilantro, and avocado. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/chickenless-sausage-and-lentil-soup.md b/docs/soups-and-stews/chickenless-sausage-and-lentil-soup.md index dace6d7de..04d3c5603 100644 --- a/docs/soups-and-stews/chickenless-sausage-and-lentil-soup.md +++ b/docs/soups-and-stews/chickenless-sausage-and-lentil-soup.md @@ -1,4 +1,4 @@ -# Chickenless Sausage and Lentil Soup +# :stew: Chickenless Sausage and Lentil Soup ![Chickenless Sausage and Lentil Soup](../assets/images/chickenless-sausage-and-lentil-soup.jpg) @@ -8,15 +8,15 @@ ## :salt: Ingredients -- 1 yellow onion -- 2 zucchini -- some salt -- 1 pkg TJ's Italian sausage-less sausage -- 1 14-oz can tomatoes -- 1 cup red lentils -- 4 cups vegetable broth -- some lemon wedges -- some fresh herbs +- :onion: 1 yellow onion +- :cucumber: 2 zucchini +- :salt: some salt +- :hotdog: 1 pkg TJ's Italian sausage-less sausage +- :tomato: 1 14-oz can tomatoes +- :curry: 1 cup red lentils +- :stew: 4 cups [vegetable broth][1] +- :lemon: some lemon wedges +- :herb: some fresh herbs ## :cooking: Cookware @@ -31,7 +31,7 @@ In a large pot, sauté diced yellow onion and chopped zucchini. Season with salt ### Step 2 Add diced TJ's Italian sausage-less sausage and sauté until lightly browned. Add diced tomatoes, red lentils, and -vegetable broth. Season and bring to a boil. +[vegetable broth][1]. Season and bring to a boil. ### Step 3 @@ -44,3 +44,5 @@ Serve with lemon wedges and fresh herbs, if desired. ## :link: Source - Trader Joe's + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/chipotle-corn-chowder.md b/docs/soups-and-stews/chipotle-corn-chowder.md index 942699d42..ad5437379 100644 --- a/docs/soups-and-stews/chipotle-corn-chowder.md +++ b/docs/soups-and-stews/chipotle-corn-chowder.md @@ -1,4 +1,4 @@ -# Chipotle Corn Chowder +# :corn: Chipotle Corn Chowder ![Chipotle Corn Chowder](../assets/images/chipotle-corn-chowder.jpg) @@ -8,17 +8,17 @@ ## :salt: Ingredients -- 1.75 cups vegetable broth -- 1.5 cups frozen corn -- 1 cup green bell pepper -- 1 cup red bell pepper -- 1 cup carrots -- 0.5 tsp cumin -- 0.13 tsp cayenne pepper -- 0.67 cup evaporated fat-free milk -- 3 Tbsp flour -- 0.5 pkg Morning Star black bean crumbles -- 0.25 cup cheese +- :stew: 1.75 cups [vegetable broth][1] +- :corn: 1.5 cups frozen corn +- :bell_pepper: 1 cup green bell pepper +- :bell_pepper: 1 cup red bell pepper +- :carrot: 1 cup carrots +- :herb: 0.5 tsp cumin +- :hot_pepper: 0.13 tsp cayenne pepper +- :glass_of_milk: 0.67 cup evaporated fat-free milk +- :ear_of_rice: 3 Tbsp flour +- :hamburger: 0.5 pkg Morning Star black bean crumbles +- :cheese_wedge: 0.25 cup cheese ## :cooking: Cookware diff --git a/docs/soups-and-stews/french-onion-soup.md b/docs/soups-and-stews/french-onion-soup.md index b12a163be..364ae7f43 100644 --- a/docs/soups-and-stews/french-onion-soup.md +++ b/docs/soups-and-stews/french-onion-soup.md @@ -13,7 +13,7 @@ - :salt: 1 tsp salt - :candy: 1 tsp sugar - :wine_glass: 1 cup dry red wine -- 8 cups vegetable broth +- :stew: 8 cups [vegetable broth][1] - :herb: 4 sprigs thyme - :fallen_leaf: 2 bay leaves - :salt: 0.5 tsp pepper @@ -57,9 +57,9 @@ scraping with wooden spoon as browned bits form on bottom of pot and spreading o ### Step 4 -Stir in dry red wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Stir in vegetable -broth, thyme sprigs, bay leaves, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Increase heat to high and bring to boil. -Reduce heat to medium-low and simmer, uncovered, for 30 minutes. +Stir in dry red wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Stir in +[vegetable broth][1], thyme sprigs, bay leaves, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Increase heat to high and +bring to boil. Reduce heat to medium-low and simmer, uncovered, for 30 minutes. ### Step 5 @@ -77,3 +77,5 @@ is bubbly around edges, 5 to 7 minutes. Let cool for 5 minutes before serving. ## :link: Source - + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/mexican-lentil-soup.md b/docs/soups-and-stews/mexican-lentil-soup.md index d7c447a48..0a8d2411c 100644 --- a/docs/soups-and-stews/mexican-lentil-soup.md +++ b/docs/soups-and-stews/mexican-lentil-soup.md @@ -1,4 +1,4 @@ -# Mexican Lentil Soup +# :stew: Mexican Lentil Soup ![Mexican Lentil Soup](../assets/images/mexican-lentil-soup.jpg) @@ -8,22 +8,22 @@ ## :salt: Ingredients -- 1 Tbsp olive oil -- 1 large carrot -- 1 medium onion -- 3 stalks celery -- 3 cloves garlic -- 1 Tbsp cumin -- 1 tsp oregano -- 1 tsp salt -- 1 tsp pepper -- 2 chipotle chiles in adobo -- 3 cups lentils -- 1 large Russet potato -- 1 15-oz can diced tomatoes -- 10 cups vegetable broth -- some cilantro -- some lime wedges +- :olive: 1 Tbsp olive oil +- :carrot: 1 large carrot +- :onion: 1 medium onion +- :leafy_green: 3 stalks celery +- :garlic: 3 cloves garlic +- :herb: 1 Tbsp cumin +- :herb: 1 tsp oregano +- :salt: 1 tsp salt +- :salt: 1 tsp pepper +- :hot_pepper: 2 chipotle chiles in adobo +- :curry: 3 cups lentils +- :potato: 1 large Russet potato +- :tomato: 1 15-oz can diced tomatoes +- :stew: 10 cups [vegetable broth][1] +- :herb: some cilantro +- :lemon: some lime wedges ## :cooking: Cookware @@ -50,7 +50,7 @@ Add lentils, Russet potato, and diced tomatoes in their juice. ### Step 5 -Pour in vegetable broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 to 45 minutes. +Pour in [vegetable][1] broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 to 45 minutes. ### Step 6 @@ -59,3 +59,5 @@ Serve with cilantro and lime wedges. ### Step 7 Can serve over rice, if desired. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/roasted-sweet-garlic-&-almond-soup.md b/docs/soups-and-stews/roasted-sweet-garlic-&-almond-soup.md index 8eee3e5f3..077127782 100644 --- a/docs/soups-and-stews/roasted-sweet-garlic-&-almond-soup.md +++ b/docs/soups-and-stews/roasted-sweet-garlic-&-almond-soup.md @@ -1,4 +1,4 @@ -# Roasted Sweet Garlic & Almond Soup +# :stew: Roasted Sweet Garlic & Almond Soup ![Roasted Sweet Garlic & Almond Soup](../assets/images/roasted-sweet-garlic-&-almond-soup.jpg) @@ -8,17 +8,17 @@ ## :salt: Ingredients -- 3 bulbs garlic -- 1 white onion -- some olive oil -- 9 oz half-and-half -- 1 qt vegetable broth -- 1 loaf ciabatta -- 2 Tbsp white wine vinegar -- 150 g almonds -- some cilantro -- some salt -- some pepper +- :garlic: 3 bulbs garlic +- :onion: 1 white onion +- :olive: some olive oil +- :glass_of_milk: 9 oz half-and-half +- :stew: 1 qt [vegetable broth][1] +- :bread: 1 loaf ciabatta +- :wine_glass: 2 Tbsp white wine vinegar +- :chestnut: 150 g almonds +- :herb: some cilantro +- :salt: some salt +- :salt: some pepper ## :cooking: Cookware @@ -33,8 +33,8 @@ Roast garlic bulbs in oven at 350°F for 30 to 45 minutes. ### Step 2 -Meanwhile, in a large pot, sauté chopped white onion in olive oil for 10 minutes. Add half-and-half and vegetable -broth. Bring to a boil and simmer 10 minutes. +Meanwhile, in a large pot, sauté chopped white onion in olive oil for 10 minutes. Add half-and-half and +[vegetable broth][1]. Bring to a boil and simmer 10 minutes. ### Step 3 @@ -49,3 +49,5 @@ more. Toast almonds, then add to soup and mix with immersion blender. Top with cilantro, if desired. Season with salt and pepper to taste. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/spinach-tortellini-soup-by-joanna-gaines.md b/docs/soups-and-stews/spinach-tortellini-soup-by-joanna-gaines.md index 9db6bd30a..0f53887b0 100644 --- a/docs/soups-and-stews/spinach-tortellini-soup-by-joanna-gaines.md +++ b/docs/soups-and-stews/spinach-tortellini-soup-by-joanna-gaines.md @@ -1,4 +1,4 @@ -# Spinach Tortellini Soup by Joanna Gaines +# :stew: Spinach Tortellini Soup by Joanna Gaines ![Spinach Tortellini Soup by Joanna Gaines](../assets/images/spinach-tortellini-soup-by-joanna-gaines.jpg) @@ -8,22 +8,22 @@ ## :salt: Ingredients -- 1 Tbsp butter -- 0.5 medium onion -- 1 Tbsp garlic -- 6 cups vegetable broth -- 1 can fire-roasted tomatoes -- 0.5 tsp Italian seasoning -- 1 9-oz pkg tortellini -- 1 can cannellini beans -- 6 cups spinach -- 2 Tbsp parsley -- 2 Tbsp basil -- some salt -- some pepper -- 0.5 lemon juice -- 1 cup Parmesan -- 1 loaf French bread +- :butter: 1 Tbsp butter +- :onion: 0.5 medium onion +- :garlic: 1 Tbsp garlic +- :stew: 6 cups [vegetable broth][1] +- :tomato: 1 can fire-roasted tomatoes +- :herb: 0.5 tsp Italian seasoning +- :spaghetti: 1 9-oz pkg tortellini +- :potato: 1 can cannellini beans +- :leafy_green: 6 cups spinach +- :herb: 2 Tbsp parsley +- :herb: 2 Tbsp basil +- :salt: some salt +- :salt: some pepper +- :lemon: 0.5 lemon juice +- :cheese_wedge: 1 cup Parmesan +- :baguette_bread: 1 loaf French bread ## :cooking: Cookware @@ -39,8 +39,8 @@ until the onion is soft and tender, 3 to 4 minutes. ### Step 2 -Add the vegetable broth, fire-roasted tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini -and cannellini beans and cook until the tortellini are cooked through, about 2 minutes. +Add the [vegetable broth][1], fire-roasted tomatoes, and Italian seasoning and bring to a rolling boil. Add the +tortellini and cannellini beans and cook until the tortellini are cooked through, about 2 minutes. ### Step 3 @@ -59,3 +59,5 @@ thaw before reheating. ## :link: Source - + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/soups-and-stews/split-pea-soup.md b/docs/soups-and-stews/split-pea-soup.md index be64fc978..c6570c4dd 100644 --- a/docs/soups-and-stews/split-pea-soup.md +++ b/docs/soups-and-stews/split-pea-soup.md @@ -1,4 +1,4 @@ -# Split Pea Soup +# :green_circle: Split Pea Soup ![Split Pea Soup](../assets/images/split-pea-soup.jpg) @@ -8,19 +8,19 @@ ## :salt: Ingredients -- 6 cups vegetable broth -- 2 cup dried green split peas -- 1 medium onion -- 2 stalks celery -- 2 cloves garlic -- 0.5 tsp marjoram -- 0.5 tsp basil -- 0.25 tsp cumin -- 0.5 tsp salt -- 0.25 tsp pepper -- 1 cup chopped carrots -- 5 Tbsp shredded carrots -- 2 green onions +- :stew: 6 cups [vegetable broth][1] +- :green_circle: 2 cup dried green split peas +- :onion: 1 medium onion +- :leafy_green: 2 stalks celery +- :garlic: 2 cloves garlic +- :herb: 0.5 tsp marjoram +- :herb: 0.5 tsp basil +- :herb: 0.25 tsp cumin +- :salt: 0.5 tsp salt +- :salt: 0.25 tsp pepper +- :carrot: 1 cup chopped carrots +- :carrot: 5 Tbsp shredded carrots +- :leafy_green: 2 green onions ## :cooking: Cookware @@ -31,8 +31,8 @@ ### Step 1 -In a large saucepan, combine vegetable broth, dried green split peas, onion, celery, garlic, marjoram, basil, cumin, -salt, pepper, and chopped carrots. +In a large saucepan, combine [vegetable broth][1], dried green split peas, onion, celery, garlic, marjoram, basil, +cumin, salt, pepper, and chopped carrots. ### Step 2 @@ -45,3 +45,5 @@ When peas have fully cooked, puree with an immersion blender. ### Step 4 Garnish with shredded carrots and sliced green onions. + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/vegetarian/creamy-vegan-polenta-with-mushrooms-and-kale.md b/docs/vegetarian/creamy-vegan-polenta-with-mushrooms-and-kale.md index fc5e1e259..f40aaf8ee 100644 --- a/docs/vegetarian/creamy-vegan-polenta-with-mushrooms-and-kale.md +++ b/docs/vegetarian/creamy-vegan-polenta-with-mushrooms-and-kale.md @@ -1,4 +1,4 @@ -# Creamy Vegan Polenta with Mushrooms and Kale +# :corn: Creamy Vegan Polenta with Mushrooms & Kale ![Creamy Vegan Polenta with Mushrooms and Kale](../assets/images/creamy-vegan-polenta-with-mushrooms-and-kale.jpg) @@ -8,23 +8,23 @@ ## :salt: Ingredients -- 6 cups vegetable broth -- some salt -- 1.5 cups polenta -- 3 Tbsp butter -- 2 Tbsp nutritional yeast -- some black pepper -- 3 Tbsp olive oil -- 1 small yellow onion -- 1 lb cremini mushrooms -- 2 tsp rosemary -- 4 cloves garlic -- 1 pinch red-pepper flakes -- 3 Tbsp tomato paste -- 0.67 cup red wine -- 1 cup vegetable broth -- 2 small bunches curly kale -- 1 tsp red wine vinegar +- :stew: 6 cups [vegetable broth][1] +- :salt: some salt +- :corn: 1.5 cups polenta +- :butter: 3 Tbsp butter +- :microbe: 2 Tbsp nutritional yeast +- :salt: some black pepper +- :olive: 3 Tbsp olive oil +- :onion: 1 small yellow onion +- :mushroom: 1 lb cremini mushrooms +- :herb: 2 tsp rosemary +- :garlic: 4 cloves garlic +- :hot_pepper: 1 pinch red-pepper flakes +- :tomato: 3 Tbsp tomato paste +- :wine_glass: 0.67 cup red wine +- :stew: 1 cup [vegetable broth][1] +- :leafy_green: 2 small bunches curly kale +- :wine_glass: 1 tsp red wine vinegar ## :cooking: Cookware @@ -36,8 +36,8 @@ ### Step 1 -Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the -polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has +Make the polenta: Bring 6 cups [vegetable broth][1] and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in +the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside. @@ -73,3 +73,5 @@ sprinkled with parsley. ## :link: Source - + +[1]: <../ingredients/vegetable-broth.md> diff --git a/docs/vegetarian/italian-sausage-with-grits-&-tomatoes.md b/docs/vegetarian/italian-sausage-with-grits-&-tomatoes.md index e26f30466..d282e7684 100644 --- a/docs/vegetarian/italian-sausage-with-grits-&-tomatoes.md +++ b/docs/vegetarian/italian-sausage-with-grits-&-tomatoes.md @@ -1,4 +1,4 @@ -# Italian Sausage with Grits & Tomatoes +# :stew: Italian Sausage with Grits & Tomatoes ![Italian Sausage with Grits & Tomatoes](../assets/images/italian-sausage-with-grits-&-tomatoes.jpg) @@ -8,14 +8,14 @@ ## :salt: Ingredients -- 1.5 cups vegetable broth -- 1.5 cups milk -- 0.75 cup white stone ground grits (not instant) -- 0.25 tsp salt -- 1 cup cheddar -- 6 links soy Italian sausages -- 2 cups cherry tomatoes -- 2 Tbsp parsley +- :stew: 1.5 cups [vegetable broth][1] +- :glass_of_milk: 1.5 cups milk +- :sponge: 0.75 cup white stone ground grits (not instant) +- :salt: 0.25 tsp salt +- :cheese_wedge: 1 cup cheddar +- :hotdog: 6 links soy Italian sausages +- :tomato: 2 cups cherry tomatoes +- :herb: 2 Tbsp parsley ## :cooking: Cookware @@ -26,7 +26,7 @@ ### Step 1 -In a saucepan, bring vegetable broth and milk to a boil. +In a saucepan, bring [vegetable broth][1] and milk to a boil. ### Step 2 @@ -43,3 +43,5 @@ Remove from heat and stir in shredded cheddar cheese. Lightly brown soy Italian ### Step 5 Serve over grits with chopped halved cherry tomatoes and parsley. + +[1]: <../ingredients/vegetable-broth.md>