diff --git a/recipes/docs/mexican/horchata.mdx b/recipes/docs/mexican/horchata.mdx new file mode 100644 index 0000000..7c54efc --- /dev/null +++ b/recipes/docs/mexican/horchata.mdx @@ -0,0 +1,56 @@ +--- +sidebar_position: 9 +--- + +import Admonition from '@theme/Admonition'; +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Horchata + + + + A cool, creamy, and spicy Agua Fresca that’s perfect over ice. + + ![image](@site/docs/static/img/not-found.svg) + + + + ## Ingredients + ```text title="Ingredients" + 1 cup uncooked white rice + 2 cinnamon sticks + 12 oz can evaporated milk + 12 oz can sweetened condensed milk + 8 cups warm water, divided + Sugar to taste + Ground cinnamon, for garnish (optional) + 1/2 teaspoon vanilla extract (optional) + ``` + + +

+ It is worth the time to soak the cinnamon and rice, helping you pull out more flavor and end with a product that is less lightly flavored water and more of a thicker drink. +

+ + + + + 1. Rinse the **rice** under cold water. In a bowl, combine **rice**, **cinnamon sticks**, and 4 cups of **warm water**. Cover and refrigerate at least 4 hours or overnight. + 2. Remove most of the **cinnamon sticks**, leaving a few small pieces. + 3. Blend the soaked mixture in two batches until very smooth, about 3–4 minutes per batch. + 4. Pour through a fine‑mesh strainer or cheesecloth into a pitcher, pressing on the solids to extract as much liquid as possible. Repeat with the remaining batch. + 5. Stir in the **evaporated milk**, **sweetened condensed milk**, **vanilla** (if using), and the remaining 4 cups **water**. Adjust sweetness with **sugar** to taste. + 6. Chill thoroughly, then stir and serve over ice. Garnish with **ground cinnamon**, if desired. + + +

+ Heed the instructions and blend in batches. Water easily escapes from the blender or food processor and this stuff gets everywhere. +

+ + + + + [Traditional Mexican Horchata](https://www.muydelish.com/traditional-mexican-horchata/) + + \ No newline at end of file diff --git a/recipes/docs/sides/cauliflower-mash.mdx b/recipes/docs/sides/cauliflower-mash.mdx new file mode 100644 index 0000000..7733c5e --- /dev/null +++ b/recipes/docs/sides/cauliflower-mash.mdx @@ -0,0 +1,52 @@ +--- +sidebar_position: 3 +--- + +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Cauliflower Mash + + + + Silky mashed cauliflower that eats like mashed potatoes but healthier (?). + + ![image](@site/docs/static/img/not-found.svg) + + + + ```text title="Cauliflower Mash" + 1 large head cauliflower, cut into florets (about 2 to 2.5 lb) + 2 tablespoons unsalted butter (or olive oil) + 2 cloves garlic, minced (or 1 teaspoon garlic powder) + 2 ounces cream cheese (about 1/4 cup) or 1/4 cup sour cream/Greek yogurt + 1/4 to 1/2 cup milk or heavy cream, warmed + 1/4 cup finely grated Parmesan (optional) + Kosher salt and freshly ground black pepper, to taste + Chives or parsley, finely chopped (optional, for garnish) + ``` + + +

Waterlogged cauliflower makes a loose mash. After cooking, let the florets steam‑dry and drive off moisture for a fluffier, creamier texture.

+ + + + + 1. Trim and cut the **cauliflower** into medium florets. + 2. Cook until very tender: steam 10–12 minutes (preferred) or boil 8–10 minutes. The florets should crush easily with tongs. + 3. Drain thoroughly in a colander and let steam‑dry 3–5 minutes. For extra dryness, return to the empty pot over low heat for 1–2 minutes, stirring. + 4. In a small pan, melt **butter** and gently cook the **garlic** 1–2 minutes until fragrant (do not brown). Skip if using garlic powder. + 5. In a food processor or with an immersion blender, combine the hot **cauliflower**, melted **butter/garlic**, **cream cheese** (or sour cream/yogurt), and half of the **milk/cream**. Blend until smooth and silky, scraping as needed. + 6. Add **Parmesan** (if using), **salt**, and **pepper**. Pulse to combine. Adjust thickness with more warm **milk/cream**. Taste and season. + 7. Transfer to a bowl, garnish with **chives/parsley**, and serve hot. + + +

For ultra‑smooth mash, strain through a fine sieve. For dairy‑free, use olive oil and unsweetened almond milk. Add‑ins: roasted garlic, horseradish, or a spoon of sour cream for tang.

+ + + + + https://www.seriouseats.com/cauliflower-puree-recipe + + \ No newline at end of file