Add recipes

recipes/blog/authors.yml

@@ -2,11 +2,11 @@ runyanjake:
   name: Jacob (Jake) Runyan
   title: Owner
   url: https://runyanjake.github.io/
-  image_url: https://github.com/yangshun.png
+  image_url: https://github.com/runyanjake/static/blob/main/jakeswestcoast_warm_logo_square.png
 
 olomana:
   name: Olomana
   title: PWS us-west
   url: https://github.com/runyanjake/olomana
-  image_url: https://github.com/endiliey.png
+  image_url: https://github.com/runyanjake/static/blob/main/PWS_logo_tightcrop.png
 

recipes/docs/baking/_category_.json

@@ -0,0 +1,9 @@
+{
+    "label": "Baking",
+    "position": 7,
+    "link": {
+      "type": "generated-index",
+      "description": "Pies!"
+    }
+  }
+  

recipes/docs/baking/apple-pie.mdx

@@ -0,0 +1,47 @@
+---
+sidebar_position: 2
+---
+
+# Apple Pie
+
+:::info
+A frozen pie shell stacked on top will melt into a good covering if you don't want to make a nice top for the pie.
+:::
+
+```mdx title="Ingredients - Egg Wash"
+1 large egg, beaten with 1 tablespoon milk
+```
+
+```mdx title="Ingredients - Pie"
+2 pie crusts, homemade or store bought (1 for bottom and 1 for top)
+10 cups 1/4-inch-thick apple slices (about 8 large peeled and cored apples)
+1/2 cup granulated sugar or packed brown sugar
+1/4 cup all-purpose flour
+1 tablespoon lemon juice
+1 1/2 teaspoons ground cinnamon
+1/4 teaspoon ground allspice
+1/4 teaspoon ground nutmeg
+Coarse sugar for sprinkling on crust (optional)
+```
+
+```md title="Instructions"
+1. Prep pie crust if making from scrath. Keep prepared or store-bought pie crust chilled untill using.
+2. Stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
+3. (Optional) Pre-cook the apples by pouring into a very large skillet/dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside.
+4. Preheat oven to 400°F.
+5. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. 
+6. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
+7. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Cover the pie in a lattice design or whatever the intended pattern is. Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
+8. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
+9. Place the pie onto a large baking sheet and bake for 25 minutes. 
+10. Keeping the pie in the oven, reduce the oven temperature down to 375°F. Place a pie crust shield (or cover edges with tinfoil) on the edges to prevent them from over-browning. 
+11. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. The internal temperature of the filling should be around 200°F (93°C) when done.
+12. Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
+​​13. Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
+```
+
+### Notes
+Don't forget an egg wash!
+
+### References
+https://sallysbakingaddiction.com/apple-pie-recipe/

recipes/docs/indian/chana-masala.mdx

@@ -0,0 +1,71 @@
+---
+sidebar_position: 1
+---
+
+# Chana Masala
+
+:::info
+Match the chana amount correctly, or the gravy gets very thin.
+:::
+
+```mdx title="Ingredients - Chana"
+1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans
+1 1/2 cups water, more for gravy
+```
+
+```mdx title="Ingredients - Chana Masala Gravy"
+2 tablespoons oil
+1 small bay leaf (optional)
+1 inch cinnamon (optional)
+2 cloves (optional)
+2 green cardimoms (optional)
+1 1/2 cups (2 large) finely chopped onion
+1 green chili (optional)
+1 tablespoon ginger garlic paste
+1 1/2 cups finely chopped tomatoes
+3/4 teaspoon salt
+1/4 teaspoon turmeric
+1 1/2 teaspoons kashmiri red chili powder
+1 teaspon garam masala 
+2 teaspoon coriander powder
+1/2 teaspoon cumin powder (optional)
+1 teaspoon kasuri methi (dry fenugreek leaves, optional)
+1/4 teaspoon amchur (dry mango powder, optional)
+2 tbsp finely chopped coriander leaves/cilantro
+```
+
+```md title="Instructions - Chana Preparation"
+1. Rinse dried chickpeas at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins. 
+2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot.
+3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed. 
+```
+
+```md title="Instructions - Chana Masala - Stovetop"
+1. Heat oil in a large pot. Add the whole spices - cinnamon, cloves, cardamom, and bay leaf.
+2. After they start to sizzle, add onions and green chili. Saute until they start to turn light golden. 
+3. Add ginger garlic paste and saute for 1 minute, avoiding burning it.
+4. Add tomatoes and salt. Cook until mushy, pulpy, and thick. 
+5. Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Saute until fragrant, 3 to 4 minuts.
+6. Optional - If looking for a smooth curry, discard the bay leaf, green chili and cinnamon. Blend in a blender. You can add 2 tablespoons of cooked chana for a thicker curry.
+7. Add the chana with the chana stock (or replace with 1 1/4 cups of water if you added baking soda to chana while soaking). Pour an additional 3/4 to 1 cup water. If optional Step 7 was not taken, you do not need as much water.
+8. Mix well, taste and add more salt. Cover and simmer for 15 minutes.
+9. When consistency is thick, add amchur powder and kasuiri methi.
+10. Garnish with coriander leaves, sprinkle lemon juice if desired.
+```
+
+
+
+```md title="Instructions - Chana Masala - Instant Pot"
+- If cooking in the Instant pot, make the onion tomato masala on saute mode. 
+- Optionally cool and blend. 
+- Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes. 
+- After pressure drops, open the lid and cook on saute mode until thick. 
+- Serve with kasuri methi and amchur. 
+
+```
+
+### Notes
+Recipe usually heavy on the chana, adjust how you like it.
+
+### References
+https://www.indianhealthyrecipes.com/chana-masala/

recipes/docs/indian/chicken-tikka-masala.mdx

@@ -0,0 +1,57 @@
+---
+sidebar_position: 2
+---
+
+# Chicken Tikka Masala
+
+:::info
+Let chicken marinate for overnight if possible.
+:::
+
+```mdx title="Ingredients - Chicken Marinade"
+28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
+1 cup plain yogurt
+1 1/2 tablespoons minced garlic
+1 tablespoon ginger
+2 teaspoons garam masala
+1 teaspoon turmeric
+1 teaspoon ground cumin
+1 teaspoon kashmiri chili
+1 teaspoon of salt
+```
+
+```mdx title="Ingredients - Chicken Tikka Masala"
+2 tablespoons vegetable/canola oil
+2 tablespoons butter
+2 small diced onions
+1 1/2 tablespoons finely grated garlic
+1 tablespoon finely grated ginger
+1 1/2 teaspoons garam masala
+1 1/2 teaspoons ground cumin
+1 teaspoon turmeric powder
+1 teaspoon ground coriander
+14 oz tomato puree
+1 teaspoon kashmiri chili (optional)
+1 teaspoon ground red chili powder (to taste)
+1 teaspoon salt
+1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
+1 teaspoon brown sugar
+1/4 cup water if needed
+4 tablespoons fresh cilantro or coriander to garnish
+```
+
+```md title="Instructions"
+1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
+2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
+3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
+4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
+5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
+6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
+7. Garnish with cilantro (coriander) and serve.
+```
+
+### Notes
+Switch cream for evaporated milk for lower calories.
+
+### References
+https://cafedelites.com/chicken-tikka-masala/

recipes/docs/pizza/pizza-dough.mdx

@@ -9,21 +9,29 @@ Recipe makes about 4 medium size pizza doughs. Each should cover most of a pizza
 :::
 
 ```md title="Ingredients"
-¼ cup olive oil
+1 cup warm water (temperature depends on type of yeast, usually 100-110 degrees Fahrenheit)
+2 ¼ teaspoons dry active yeast (1 normal sized packet)
+½ teaspoon granulated sugar
+1 teaspoon salt
+3 tablespoons olive oil
+3 cups all-purpose flour (approximate)
 ```
 
-```md title="Instructions - Dough"
-1. Heat 2 cups of water to between 100 and 110 degrees Fahrenheit. 
+```md title="Instructions - Dough (using dry active yeast)"
+1. Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit around 5 minutes until it’s active and foamy. This will happen within 5 minutes. Use a thermometer to measure water temp.
+2. Stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. 
+3. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
+4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
 ```
 
-```md title="Instructions - Pizza"
+```md title="Instructions - Making Pizza with this Dough"
 1. Preheat the oven to 500 degrees Fahrenheit with a pizza steel inside. (Use a stone if you have one but your mileage may vary.)
+2. Cook for around 10 mins for thorough cook of a thin crust pizza.
 ```
 
 ### Notes
-Lasts quite a while, but reheat quality is not super presentable because of the heavy cream. 
+Good yeast is the secret here. From a packet is better than keeping bulk usually. 
 
 ### References
-https://www.bonappetit.com/recipe/fusilli-alla-vodka-basil-parmesan
-
+https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/
 

recipes/docs/pizza/pizza-sauce.mdx

@@ -0,0 +1,34 @@
+---
+sidebar_position: 2
+---
+
+# Pizza Sauce
+
+:::info
+Avoid excess salt as this doesn't really need it.
+:::
+
+```md title="Ingredients"
+6 oz tomato paste
+15 oz tomato sauce
+1-2 tablespoons dried oregano to taste
+2 tablespoons Italian seasoning
+½ teaspoon garlic powder
+½ teaspoon onion powder
+½ tablespoon garlic salt
+¼ teaspoon freshly ground black pepper
+1 teaspoon sugar
+```
+
+```md title="Instructions - Dough (using dry active yeast)"
+1. Mix tomato paste and sauce together in a medium size bowl until smooth.
+2. Add the rest of the ingredients – oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar – and stir until evenly distributed throughout the sauce.
+3. Taste and adjust seasonings to your liking.
+```
+
+### Notes
+A decently sweet sauce usually breaks up the salt you'll be adding in meat-related toppings.
+
+### References
+https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/
+