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-rw-r--r--recipes/butternut_squash_soup.html58
-rw-r--r--recipes/quick_pickled_onions.html48
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diff --git a/recipes/butternut_squash_soup.html b/recipes/butternut_squash_soup.html
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+<!DOCTYPE HTML>
+<html lang="en">
+
+ <head>
+ <title>Butternut Squash Soup</title>
+ <meta charset="utf-8"/>
+ <meta name="viewport" content="width=device-width, initial-scale=1"/>
+ <link rel="stylesheet" type="text/css" href="../style.css"/>
+ <link rel="shortcut icon" type="image/x-icon" href="../favicon.ico"/>
+ </head>
+ <body>
+ <main>
+ <img class="icon" src="../img/HPR.png" alt="Heilich Pennsylfaanisch Reich" title="Heilich Pennsylfaanisch Reich"/>
+ <h1>Butternut Squash Soup</h1>
+
+ <p>Squash has been eaten in the Americas since prehistory, but the butternut squash itself (a winter squash) was developed in 1944.</p>
+
+ <div class="row">
+ <div class="column">
+ <h2>Ingredients</h2>
+ <ul>
+ <li>1 small butternut squash (halved lengthwise)</li>
+ <li>2 carrots (chopped to 1" pieces)</li>
+ <li>1 onion (quartered)</li>
+ <li>1 bulb of garlic</li>
+ <li>2 tsp olive oil</li>
+ <li>2 tsp maple syrup (more optional later)</li>
+ <li>5/2 cups chicken broth</li>
+ <li>2/3 cup milk</li>
+ <li>1/4 tsp ground cinnamon</li>
+ <li>1 pinch ground nutmeg (optional)</li>
+ <li>1 pinch ground cayenne (optional)</li>
+ <li>1 pinch ground black pepper</li>
+ <li>1 pinch salt</li>
+ </ul>
+ </div>
+ <div class="column">
+ <h2>Instructions</h2>
+ <ol>
+ <li>Heat oven to 400F.</li>
+ <li>Add squash (face down), carrots, onion, and garlic to baking pans.</li>
+ <li>Drizzle vegetables with oil and maple syrup, season with salt and pepper.</li>
+ <li>Bake vegetables until squash and carrots are tender (30 minutes minimum).</li>
+ <li>Transfer vegetables to large pot, and add broth, milk, cinnamon, nutmeg, cayenne.</li>
+ <li>Stir to combine, head to medium heat and simmer on low head for 5-10 minutes.</li>
+ <li>Blend ingredients with immersion blender, high speed blender, or a simple masher.</li>
+ <li>Season to taste with salt, pepper, syrup, etc.</li>
+ </ol>
+ </div>
+ </div>
+
+ <footer>
+ <a href="../index.html">Home</a> | <a href="../recipes.html">Recipes</a>
+ </footer>
+ </main>
+ </body>
+
+</html>
diff --git a/recipes/quick_pickled_onions.html b/recipes/quick_pickled_onions.html
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+<!DOCTYPE HTML>
+<html lang="en">
+
+ <head>
+ <title>Quick Pickled Onions</title>
+ <meta charset="utf-8"/>
+ <meta name="viewport" content="width=device-width, initial-scale=1"/>
+ <link rel="stylesheet" type="text/css" href="../style.css"/>
+ <link rel="shortcut icon" type="image/x-icon" href="../favicon.ico"/>
+ </head>
+ <body>
+ <main>
+ <img class="icon" src="../img/HPR.png" alt="Heilich Pennsylfaanisch Reich" title="Heilich Pennsylfaanisch Reich"/>
+ <h1>Quick Pickled Onions</h1>
+
+ <p>This is not a true pickle, and therefore not a true preservation method. Normally this is made on demand to go with meats.</p>
+
+ <div class="row">
+ <div class="column">
+ <h2>Ingredients</h2>
+ <ul>
+ <li>1 red onion (thinly sliced)</li>
+ <li>1 cup water</li>
+ <li>1 cup white vinegar</li>
+ <li>1 pinch of sugar (optional)</li>
+ <li>1 tbs salt</li>
+ <li>2 tsp black peppercorns</li>
+ </ul>
+ </div>
+ <div class="column">
+ <h2>Instructions</h2>
+ <ol>
+ <li>Place the sliced onion in a mason jar. Fill as tightly as possible.</li>
+ <li>In a pot/pan, bring the other ingredients to a boil, reduce to a simmer, letting the salt and sugar dissolve (about 1 minute).</li>
+ <li>Let the mixture cool.</li>
+ <li>Pour the mixture into the jar, making sure to cover all the onions.</li>
+ <li>Refrigerate. Ready in one hour, lasts for a month.</li>
+ </ol>
+ </div>
+ </div>
+
+ <footer>
+ <a href="../index.html">Home</a> | <a href="../recipes.html">Recipes</a>
+ </footer>
+ </main>
+ </body>
+
+</html>