ÿþ<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> <html xmlns="http://www.w3.org/1999/xhtml" lang="en" xml:lang="en"> <head> <meta http-equiv="Content-Type" content="text/html; charset=ISO-8859-1" /> <title>Knitajourney-style Recipies</title> <link type="text/css" rel="stylesheet" href="knitajourney.css" media="screen" /> <link type="text/css" rel="stylesheet" href="recipes.css" media="screen" /> <link type="text/css" rel="stylesheet" href="print/print.css" media="print" /> </head> <body> <div id="recipeheader"> <h1>Recipes</h1> </div> <div id="subheader"> <h2>Delicious things follow . . .</h2> </div> <div id="leftcolumn"> <br> <br> <br> </div> <div id="cost"> </div> <div id="transportation"> </div> </div> <div id="rightcolumn"> <div id="schedule"> </div> </div> <div id="center"> <div id="chickpeasoup"> <h3>Chickpea Soup</h3> This soup is so very tasty and so very simple. <br> <h4>Ingredients<h4> <ul> <li>Two cans of chickpeas (garbanzo beans)</li> <li>Garlic, a lot of it, maybe 3-5 cloves</li> <li>Olive oil</li> <li>One lemon, for the juice</li> <li>Oregano, dried is fine</li> <li>Salt</li> <li>Hot pepper of some type (flakes, ground, sauce)</li> <li>Water or vegetable broth, 1-3 cups</li> <li>Optional garnish: toasted sesame seeds</li> <li>Optional garnish: mango chutney</li> <li>Optional garnish: another lemon</li> <li>Optional garnish: fresh oregano leaves</li> </ul> <br> <h4>Instructions<h4> <ul> <li>You start with garlic. Mince it, smash it, press it, have at it, and sauté that in olive oil.</li> <li>Then add the chickpeas, along with the liquid from the can. If you use chickpeas that did not come from a can, add vegetable broth to make up for that liquid.</li> <li>The beans are cooked, so you just need to heat them for a few minutes.</li> <li>Then you add the juice of one lemon and toss in some oregano, not very much.</li> <li>Add salt if you want to. I recommend the salt for this soup.</li> <li>Add a bit of heat with your choice of hot pepper flakes, ground hot pepper, pepper sauce, etc. Not too much.</li> <li>You simmer the whole thing for a while until the chickpeas are quite soft, maybe seven minutes, maybe twelve minutes.</li> <li>Blend the soup using a stick blender or stand blender or food processor, but very carefully.</li> <li>At this point, the soup will be very thick. Return it to the pan and add vegetable broth or water, thinning the soup to your preference.</li> <li>Heat it up and serve it up.</li> <li>A garnish of toasted sesame seeds is very good on this soup.</li> <li>Lemon lovers could add thin slices of lemon. Fresh oregano leaves from the garden, perhaps?</li> <li>Here is the best idea: mango chutney. Add a dollop into this soup and your mouth will be quite happy.</li> </ul> </div> <div id="kalepizzas"> <h3>Kale Pizzas</h3> Kale pizza, two ways. <br> <h4>Ingredients, Version One<h4> <ul> <li>One bunch of kale leaves (spinach or other tough greens also welcome)</li> <li>One small onion</li> <li>Garlic</li> <li>Olive oil</li> <li>Fresh basil </li> <li>Tomatoes, fresh or dried</li> <li>Salt (optional)</li> <li>One pizza crust</li> <li>Feta</li> <li>Mozzarella</li> </ul> <br> <h4>Instructions, Version One:<h4> <ul> <li>If you will be making the pizza crust by hand, do that first. Pre-bake it, lightly.</li> <li>If you will be using a premade crust that requires a pre-bake, then do that. Lightly.</li> <li>Remove any tough bits from the kale/spinach/other greens. Shred it, slice it, chop it.</li> <li>Chop the onion. Chop or slice or shred the basil leaves.</li> <li>Saute garlic and chopped onions in olive oil. Use as much garlic as you d like to, based on how much kale you have and how much garlic you enjoy.</li> <li>Add the kale and basil and sauté until the leaves are tender. You can use any green that will stand up to a high-heat sauté. The greens are going to cook way down, so throw a huge bundle of leaves into the pan.</li> <li>Add salt if you want to.</li> <li>Cook the mixture down until there is no liquid at the bottom of the pan. You want to avoid sopping the crust.</li> <li>Spread the kale mix onto the pizza crust.</li> <li>Top with fresh or dried tomatoes.</li> <li>Spread on crumbled feta and shredded mozzarella cheeses. This is to taste, but I recommend using perhaps one-half-cup of each.</li> <li>Bake at high heat for about ten minutes.</li> </ul> <br> <br> <h4>Ingredients, Version Two<h4> <ul> <li>One large bunch of kale leaves (spinach or other tough greens also welcome)</li> <li>One small onion</li> <li>Garlic</li> <li>Olive oil</li> <li>Salt (optional)</li> <li>Hot pepper of some type (flakes, ground, sauce)</li> <li>One pizza crust</li> <li>Peanut butter, one-half cup or so (unsweetened, if possible)</li> <li>Crushed pineapple, from a can, drained</li> <li>Optional addition: fresh cilantro</li> <li>Optional addition: fresh lemon juice</li> <li>Optional garnish: finely chopped peanuts</li> </ul> <br> <h4>Instructions, Version Two:<h4> <ul> <li>If you will be making the pizza crust by hand, do that first. Pre-bake it, lightly.</li> <li>If you will be using a premade crust that requires a pre-bake, then do that. Lightly.</li> <li>Remove any tough bits from the kale/spinach/other greens. Shred it, slice it, chop it.</li> <li>Chop the onion.</li> <li>Saute garlic and chopped onions in olive oil. Use as much garlic as you d like to, based on how much kale you have and how much garlic you enjoy.</li> <li>Throw the kale in and sauté until the leaves are tender. You can use any green that will stand up to a high-heat sauté. The greens are going to cook way down, so throw a huge bundle of leaves into the pan.</li> <li>Add salt if you want to.</li> <li>Add peanut butter, maybe half-a-cup, more if you'd like to.</li> <li>Add a bit of heat with your choice of hot pepper flakes, ground hot pepper, pepper sauce, etc. Not too much.</li> <li>Add crushed pineapple, perhaps two-thirds of a 15-oz can. This is to taste, also.</li> <li>Add fresh, chopped cilantro if you like that.</li> <li>If necessary, cook the mixture down until it is thick. You want to avoid sopping the crust.</li> <li>Spread the kale-pineapple-pb mix onto the pizza crust.</li> <li>You could sprinkle a bit of fresh lemon juice over the top if you like lemon-izing things.</li> <li>Bake at high heat for about ten minutes.</li> <li>You could add finely chopped peanuts as a garnish when you remove it from the oven.</li> </ul> </div> <div id="icecream"> <h3>Ice Cream</h3> Here is the basic formula for ice cream. <br> <h4>Ingredients<h4> <ul> <li>One part milk (1 cup)</li> <li>Two parts cream (two cups)</li> <li>.75 part sugar (3/4 cup)</li> <li>Optional: Vanilla flavor to taste (1-2 tsp)</li> <li>Optional: Peppermint oil to taste (1-2 tsp)</li> <li>Optional: Spice, such as cinnamon</li> <li>Optional addition: 4 oz. mini chips or chopped chocolate</li> <li>Optional addition: anything delicious</li> </ul> <br> <h4>Instructions<h4> <ul> <li>Mix together milk, cream, sugar, flavor. Be sure the sugar is dissolved. Chill.</li> <li>Pour the mix into the ice cream maker and set according to the machine directions.</li> <li>Add any additions sich as chocolate pieces, crumbled cookies, ets to the mix toward the end of the cycle. Freeze.</li> <li>For a minty, chippy version, use peppermint oil instead of vanilla. Add chips or chocolate pieces toward the end of the cycle.</li> <li>For a darker flavored, cinnamony version use brown sugar rather than white and add 1-2 tsp of cinnamon along with the vanilla.</li> </ul> </div> </div> </body> </html>