diff --git a/kitchen-aide/kitchen-contents/freezer_contents.md b/kitchen-aide/kitchen-contents/freezer_contents.md index aed6aa9..feb4c78 100644 --- a/kitchen-aide/kitchen-contents/freezer_contents.md +++ b/kitchen-aide/kitchen-contents/freezer_contents.md @@ -1,21 +1,25 @@ # Freezer Contents ## Food Item -**Item** Blueberries +**Item** Blueberries **Expiration Date** None ## Food Item -**Item** Spinach +**Item** Spinich **Expiration Date** None ## Food Item -**Item** Ravioli +**Item** Ravioli **Expiration Date** None ## Food Item -**Item** Italian Sausage +**Item** Italian Sauseage **Expiration Date** None ## Food Item -**Item** Pesto +**Item** Pesto **Expiration Date** None + +## Food Item +**Item** Frozen Vegetable Blend +**Expiration Date** None \ No newline at end of file diff --git a/kitchen-aide/kitchen-contents/fridge_contents.md b/kitchen-aide/kitchen-contents/fridge_contents.md index c3306b9..ca13089 100644 --- a/kitchen-aide/kitchen-contents/fridge_contents.md +++ b/kitchen-aide/kitchen-contents/fridge_contents.md @@ -1,33 +1,57 @@ # Fridge Contents ## Food Item -**Item** Eggs -**Expiration Date** None +**item** Eggs +**expiration date** None ## Food Item -**Item** Milk -**Expiration Date** None +**item** Milk +**expiration date** None + +## Food Item +**item** Bacon +**expiration date** None + +## Food Item +**item** Carrots +**expiration date** None + +## Food Item +**item** Mozzarella Cheese +**expiration date** None + +## Food Item +**item** Cream Cheese +**expiration date** None + +# Food Item +**item** Ground Beef +**expiration date** None + +# Food Item +**item** Onions +**expiration date** None ## Food Item -**Item** Bacon +**Item** Smoked Salmon **Expiration Date** None ## Food Item -**Item** Carrots +**Item** Parmesen Cheese **Expiration Date** None ## Food Item -**Item** Mozzarella Cheese +**Item** Yeast **Expiration Date** None ## Food Item -**Item** Cream Cheese +**Item** Pie Crusts **Expiration Date** None ## Food Item -**Item** Ground Beef +**Item** Minced Garlic **Expiration Date** None ## Food Item -**Item** Onions +**Item** Celery **Expiration Date** None \ No newline at end of file diff --git a/kitchen-aide/kitchen-contents/my_recipes.md b/kitchen-aide/kitchen-contents/my_recipes.md index 83dfcdf..3a4746c 100644 --- a/kitchen-aide/kitchen-contents/my_recipes.md +++ b/kitchen-aide/kitchen-contents/my_recipes.md @@ -1,5 +1,56 @@ # My Recipes +## Neapolitan Margherita Pizza + +**Servings:** 2 +**Total Time:** 9 hours +**Tags:** Italian, Pizza", Neapolitan, DInner + +### Ingredients + +#### Dough +- 300 g Tipo 00 flour (Caputo preferred) +- 195 g water (65% hydration) +- 6 g salt +- 0.2–1 g fresh yeast (or 1/8 tsp active dry yeast) +#### Sauce +- 200 g canned San Marzano tomatoes (crushed by hand) +- Pinch of salt +#### Toppings +- 150 g fresh mozzarella (fior di latte or bufala), torn into pieces +- Fresh basil leaves +- Extra virgin olive oil + +### Instructions +1. **Make dough**: Mix flour and salt. Dissolve yeast in water, then combine. Mix until dough forms. +2. **Knead**: Knead 8–10 minutes until smooth and elastic. +3. **Bulk rise**: Cover and proof 2 hours at room temp. +4. **Ball and ferment**: Divide into 2 dough balls; cold ferment 6–22 hours. +5. **Preheat oven**: Heat pizza oven/stone to 900°F (480°C) or hottest possible. +6. **Shape**: Press dough into rounds — stretch by hand, don’t use a rolling pin. +7. **Assemble**: Spread tomatoes lightly, add mozzarella, basil, and a drizzle of olive oil. +8. **Bake**: Cook 90–120 seconds, rotating frequently until cornicione is blistered. + + +## Alfredo Farfalle with Smoked Salmon + +**Servings:** 6 +**Total Time:** 20 minutes +**Tags:** Italian, Dinner, Quick + +### Ingredients +- 12 oz Farfalle Pasta +- 12 oz Alfrado Sauce +- 6 oz Smoked Salmon sliced +- 2 Tbsp Parmesan Cheese + +### Instructions +1. Cook pasta until al dente +2. Place in oven safe dish and miz with alfrado sauce. +3. Break smoked salmon into inch sized pieces and scatter on the top. +4. Prinkle with parmesan cheese and broil in the oven for 3 minutes. + + ## Spinach & Sausage Ravioli **Servings:** 4 @@ -7,7 +58,6 @@ **Tags:** Italian, Dinner, Quick ### Ingredients - - 12 oz frozen ravioli - 1 lb Italian sausage, sliced - 2 cups spinach @@ -15,45 +65,89 @@ - Salt & pepper, to taste ### Instructions - 1. Brown the sausage in a skillet. 2. Add ravioli and a splash of water; cover until cooked. 3. Stir in spinach and cream until combined. 4. Season and serve warm. -## Neapolitan Margherita Pizza -**Servings:** 2 (two 10–12" pies) -**Total Time:** 9 hours -**Tags:** Italian, Pizza, Neapolitan, Dinner +## Spinich and Bacon Quiche -### Ingredients +**Servings:** 6 +**Total Time:** 60 minutes +**Tags:** Breakfast -#### Dough +### Ingredients +- 10 oz cheddar cheese +- 11 oz frozen spinich +- 16 oz bacon +- 3 large eggs +- 8 oz evaporated milk +- pie crust +- nutmug -- 300 g Tipo 00 flour (Caputo preferred) -- 195 g water (65% hydration) -- 6 g salt -- 0.2–1 g fresh yeast (or 1/8 tsp active dry yeast) +### Instructions +1. Brown the pie crust in a 350 degree oven +2. Cut the bacon into 1" pieces and brown in a frying pan +3. Thaw the frozen spinich in a microwave and drain thoroughly. +4. Grate the chedder cheese. +5. With a spoon, mix the grated cheese, eggs, evaporated milk and spinish. +6. Layer the bacon on the bottom of the pie crust. +7. Pour the mixed ingredients over the bacon. +8. Sprinkle with nutmeg and bake for 35 minutes at 375 degrees. -#### Sauce -- 200 g canned San Marzano tomatoes (crushed by hand) -- Pinch of salt +## Blueberry Scones -#### Toppings +**Servings:** 6 +**Total Time:** 60 minutes +**Tags:** Breakfast -- 150 g fresh mozzarella (fior di latte or bufala), torn into pieces -- Fresh basil leaves -- Extra virgin olive oil +### Ingredients +- 2 cups All Purpose Flour +- 1/2 tsp salt +- 1/4 cup sugar +- 1 Tbsp baking powder +- 6 Tbsp cold butter +- 2 large eggs, beaten +- 1/3 cup buttermilk +- 1/2 tsp vanilla extract +- 1 Tbsp grated lemon zest +- 1 cup blueberries, thawed +- 2 Tbsp melted butter +- 2 Tbsp sugar ### Instructions +1. Preheat the oven to 375°F. +2. Sift the dry ingredients together in a bowl. Cut the butter into pieces and add, cutting it into the dry ingredients with a pastry your fingers. +3. Stir the eggs, buttermilk, vanilla extract, and lemon zest together. +4. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough. +5. Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones. +6. Place on a well-greased cookie sheet. +7. Brush with melted butter and sprinkle with sugar. +8. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. +9. Cool completely on a wire rack. Yield: Ten scones. -1. **Make dough**: Mix flour and salt. Dissolve yeast in water, then combine. Mix until dough forms. -2. **Knead**: Knead 8–10 minutes until smooth and elastic. -3. **Bulk rise**: Cover and proof 2 hours at room temp. -4. **Ball and ferment**: Divide into 2 dough balls; cold ferment 6–22 hours. -5. **Preheat oven**: Heat pizza oven/stone to 900°F (480°C) or hottest possible. -6. **Shape**: Press dough into rounds — stretch by hand, don’t use a rolling pin. -7. **Assemble**: Spread tomatoes lightly, add mozzarella, basil, and a drizzle of olive oil. -8. **Bake**: Cook 90–120 seconds, rotating frequently until cornicione is blistered. \ No newline at end of file + + +## Hearty Chicken Noodle Soup + +**Servings:** 4 +**Total Time:** 25 minutes +**Tags:** Dinner, Soup, Quick + +### Ingredients +- 1 lb chicken breasts cut into "%" Cubes +- 4 small chicken bouillon cubes +- 1 Tbsp minced garlic +- 1 cup chopped celery +- 1 cup Risoni pasta +- 1/2 cup Frozen spinach +- 6 oz frozen vegetable blend (carrots, corn, green beans, and peas) +- 1/2 cap wild rice + +### Instructions +1. Place chicken in a saucepan, add water to cover the chicken by2", add bouillon cubes and garlic. Set on high until it boils, then bring to low and allow to boil. Let cook for 10 minutes until chicken is done. +2. Add celery, frozen vegetables, small pasta and wild rice and return to a slight boil. Add water to cover ingredients by 2". Add frozen spinach to give character. +3. Allow to boil 8 to 10 minutes until pasta and carrots are cooked. +4. Serve right away and do not allow the vegetables to become overcooked. \ No newline at end of file diff --git a/kitchen-aide/kitchen-contents/pantry_contents.md b/kitchen-aide/kitchen-contents/pantry_contents.md index 46e04ab..8f36767 100644 --- a/kitchen-aide/kitchen-contents/pantry_contents.md +++ b/kitchen-aide/kitchen-contents/pantry_contents.md @@ -1,29 +1,65 @@ # Pantry Contents ## Food Item -**Item** Flour +**Item** All Purpose Flour **Expiration Date** None ## Food Item -**Item** Tomato Sauce +**Item** Tomato Sauce **Expiration Date** None ## Food Item -**Item** Canned Olives -**Expiration Date** None +**Item** Canned Olives +**Expiration Date** None** ## Food Item -**Item** Salt -**Expiration Date** None +**Item** Salt +**Expiration Date** None** ## Food Item -**Item** Pepper -**Expiration Date** None +**Item** Pepper +**Expiration Date** None** ## Food Item -**Item** Bread Crumbs -**Expiration Date** None +**Item** Bread Crumbs +**Expiration Date** None** + +## Food Item +**Item** Pasta Sauce +**Expiration Date** None** + +## Food Item +**Item** Farfalle Pasta +**Expiration Date** None** + +## Food Item +**Item** Alfrado Sauce +**Expiration Date** None** + +## Food Item +**Item** Curry Spice +**Expiration Date** None** + +## Food Item +**Item** Wild Rice +**Expiration Date** None** + +## Food Item +**Item** White Rice +**Expiration Date** None** + +## Food Item +**Item** Nutmeg +**Expiration Date** None** + +## Food Item +**Item** Chicken Bouillon Cubes +**Expiration Date** None** + +## Food Item +**Item** Risoni Pasta +**Expiration Date** None** ## Food Item -**Item** Pasta Sauce -**Expiration Date** None \ No newline at end of file +**Item** Sugar +**Expiration Date** None** \ No newline at end of file