bulk changes

Author: ethrya

curry.qmd

@@ -169,3 +169,35 @@ This sauce is relatively chunky compared to restaurant butter chickens. To overc
 ### Notes
 
 Replacing the lemon with wine may add more depth.
+
+## Misir Wot
+
+### Ingredients
+
+-   Onion
+
+-   Garlic
+
+-   Ginger
+
+-   Chili
+
+-   Berbere
+
+-   Cloves
+
+-   Cardamon
+
+-   Cumin
+
+-   Cinamon
+
+-   Praprica
+
+-   Nutmeg
+
+-   Coriander
+
+-   Tumeric
+
+-   

mexican.qmd

@@ -7,104 +7,105 @@ title: "Mexican"
 [![](https://img.shields.io/badge/lifecycle-maturing-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#maturing)
 
 ### Ingedients
-- Onion
-- Garlic
-- Chilli (small with seeds)
-- Tofu
-- Beef stock
-- Cumin
-- Cayenne pepper
-- Praprika
-- Salt
-- Corriander
-- Miso paste
-- Oregano
-- Black beans
-- Beer (Australia larger) (<1/2 cup)
-- Lime juice (1/2 lime)
-- Butter (50g) or olive oil
-- 1 desert spoon corn flour
+
+-   Onion
+-   Garlic
+-   Chilli (small with seeds)
+-   Tofu
+-   Beef stock
+-   Cumin
+-   Cayenne pepper
+-   Praprika
+-   Salt
+-   Corriander
+-   Miso paste
+-   Oregano
+-   Black beans
+-   Beer (Australia larger) (\<1/2 cup)
+-   Lime juice (1/2 lime)
+-   Butter (50g) or olive oil
+-   1 desert spoon corn flour
 
 ### Steps
 
-1. Soak ground tofu in 1/2 cup of strong beef-style stock.
-1. Brown onion in oil. Add garlic and chilli.
-1. Add spices and salt. Cook for a while.
-1. Add tofu and miso paste. Cook until stock/water begins to boil off.
-1. Add Black beans, beer and lime juice. Boil off much of the remaining fluid. Stir and let settle. Add corn flour.
-1. Add butter or additional oil. Stir in.
-1. Pressure cook 20mins (TBC) or slow cook (3h)
+1.  Soak ground tofu in 1/2 cup of strong beef-style stock.
+2.  Brown onion in oil. Add garlic and chilli.
+3.  Add spices and salt. Cook for a while.
+4.  Add tofu and miso paste. Cook until stock/water begins to boil off.
+5.  Add Black beans, beer and lime juice. Boil off much of the remaining fluid. Stir and let settle. Add corn flour.
+6.  Add butter or additional oil. Stir in.
+7.  Pressure cook 20mins (TBC) or slow cook (3h)
 
 ### Sources
-- Inspired by: https://www.wellplated.com/tofu-tacos/
 
+-   Inspired by: https://www.wellplated.com/tofu-tacos/
 
 ## Chilli
 
 [![](https://img.shields.io/badge/lifecycle-maturing-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#maturing)
 
 ### Ingredients
 
-- Onion
-- Garlic
-- Red + green chilli
-- Capsicum
-- Cumin powder
-- Cayenne pepper
-- Coriander
-- Oregano
-- Paprika
-- Cinnamon
-- Brown sugar
-- Salt
-- Miso paste
-- Soy sauce
-- 1 star annise
-- coco powder
-- brown sugar (1 large tsp)
-- Butter
-- Tomato diced (2 cans)
-- Tomato paste
-- Tofu (1 packet)
-- Beef stock (1/2 cup)
-- Beer (1/2 cup)
-- Beans (2 cans; black + kidney)
+-   Onion
+-   Garlic
+-   Red + green chilli
+-   Capsicum
+-   Cumin powder
+-   Cayenne pepper
+-   Coriander
+-   Oregano
+-   Paprika
+-   Cinnamon
+-   Brown sugar
+-   Salt
+-   Miso paste
+-   Soy sauce
+-   1 star annise
+-   coco powder
+-   brown sugar (1 large tsp)
+-   Butter
+-   Tomato diced (2 cans)
+-   Tomato paste
+-   Tofu (1 packet)
+-   Beef stock (1/2 cup)
+-   Beer (1/2 cup)
+-   Beans (2 cans; black + kidney)
 
 ### Steps
 
-1. Brown onion, garlic, and chilli. Add in capsicum.
-1. Add spices/herbs to taste.
-1. Add tofu, tomato, beer, miso, soy sauce, sugarand stock. Stir until heated. Add butter and allow to melt.
-1. Cook on high pressure for 20 minutes. Allow to naturally release pressure ~10 min. 
-1. Tasyte and add spices as required. Add beans and cook for another 10 mins.
-1. Naturally release pressure. Brown to remove any extra liquid.
+1.  Brown onion, garlic, and chilli. Add in capsicum.
+2.  Add spices/herbs to taste.
+3.  Add tofu, tomato, beer, miso, soy sauce, sugarand stock. Stir until heated. Add butter and allow to melt.
+4.  Cook on high pressure for 20 minutes. Allow to naturally release pressure \~10 min.
+5.  Tasyte and add spices as required. Add beans and cook for another 10 mins.
+6.  Naturally release pressure. Brown to remove any extra liquid.
 
 ## Mexican-style rice
 
 [![](https://img.shields.io/badge/lifecycle-maturing-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#maturing)
 
 ### Ingredients
 
-- Onion
-- Garlic
-- Chilli
-- Peas + corn
-- Oregano
-- Cumin
-- Cinnamon
-- Parprica
-- Salt
-- Pepper
-- Tomato paste
-- Tomato
-- Lemon
-- Beans (red and kin)
-- Rice (1 cup)
-- Chicken stock (1.5 cups)
+-   Onion
+-   Garlic
+-   Chilli
+-   Peas + corn
+-   Oregano
+-   Cumin
+-   Cinnamon
+-   Parprica
+-   Salt
+-   Pepper
+-   Tomato paste
+-   Tomato
+-   Lemon
+-   Beans (red and kin)
+-   Rice (1 cup)
+-   Chicken stock (1.5 cups)
 
 ### Steps
 
-1. Brown onion. Add garlic and chilli. Then add peas + corn.
-1. Add spices and stir until aromatic.
-1. Add tomato, tomato paste, lemon, beans, rice and chicken stock. Stir to combine.
-1. Pressure cook for 4 minutes.
+1.  Brown onion. Add garlic and chilli. Then add peas + corn.
+2.  Add spices and stir until aromatic.
+3.  Add tomato, tomato paste, lemon, beans, rice and chicken stock. Stir to combine.
+4.  Pressure cook for 4 minutes.

other.qmd

@@ -67,21 +67,40 @@ Adapted from: https://www.foodnetwork.com/recipes/robert-irvine/red-beans-and-ri
 
 ### Ingredients
 
+- Oil
 - Carrot
 - Onion
 - Celery
 - Garlic
-- Butter
-- Oil
+- Green Chilli
+- Wine
 - 250g Lentils
-- 400g Tomatoes
-- 1L Water
-- Stock cubes
-- Parsley
+- 400g Canned, crushed tomatoes
+- 1L Stock (Chicken)
+- Parsley/italian herbs
 - Pepper
+- Praprika
+- Salt
+- Pepper
+- Cinnamon*
+- Fennel*
+- Cloves*
+- Margarine*
+- Soy sauce*
+- Miso paste*
+- Liquid smoke*
+- Nutritional yeast*
 
 ### Steps
-1. Heat butter and oil. Add onion celery and carrot. Cook until onion transparent
-1. Add lentils + tomatoes, water stock cubes. Cover and bring to boil.
-1. Simmer 1.5h until lentils ready.
+1. In a large pot, heat butter and oil over medium heat. Add diced onion, celery, and carrot. Sauté until the onion turns transparent and the vegetables soften, about 5-7 minutes. Stir occasionally.
+2. Add minced garlic and chopped green chili to the pot. Sauté briefly, stirring constantly, until fragrant, about 1 minute.
+3. Pour in the wine, allowing it to simmer until most of it has evaporated, stirring occasionally. This step enhances the flavor of the soup.
+4. Add the lentils, crushed tomatoes, chicken stock, parsley or Italian herbs, and selected spices. Optionally, add a modest amount of miso paste and soy sauce for depth of flavor.
+5. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot.Allow the soup to simmer for approximately 1 hour, adjusting the cooking time to achieve your preferred level of tenderness for the lentils. Stir occasionally to prevent sticking.
+
 ---
+
+### Notes
+* Denotes optional ingredient
+---
+

pasta.qmd

@@ -131,4 +131,7 @@ Replace butter with olive oil for a vegan version.
 1. Add in pasta and parmesan.
 
 ### Sources
-- Adapted from: [Salt Fat Acid Heat's](https://www.saltfatacidheat.com) (Samin Nosrat) *Pasta with broccoli and bread crumbs* and *Pasta cacio e pepe*
+- Adapted from: [Salt Fat Acid Heat's](https://www.saltfatacidheat.com) (Samin Nosrat) *Pasta with broccoli and bread crumbs* and *Pasta cacio e pepe*
+
+## Roast vegetable pasta
+[![](https://img.shields.io/badge/lifecycle-experimental-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#experimental)