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Diffstat (limited to 'src')
| -rw-r--r-- | src/ginataang-kalabasa.md | 26 | ||||
| -rw-r--r-- | src/hummus.md | 19 | ||||
| -rw-r--r-- | src/index.md | 2 | ||||
| -rw-r--r-- | src/peanut-butter.md | 15 |
4 files changed, 62 insertions, 0 deletions
diff --git a/src/ginataang-kalabasa.md b/src/ginataang-kalabasa.md new file mode 100644 index 000000000..e9a2fc6bd --- /dev/null +++ b/src/ginataang-kalabasa.md @@ -0,0 +1,26 @@ +# Ginataang Kalabasa + +Or "Squash in Coconut Milk". This is a common Filipino dish. + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 30 min +- 🍽️ Servings: 8 + +## Ingredients + +- One medium sized squash that is easy to peel (butternut squash is usually best) +- Two cans of coconut milk +- One onion +- A few cloves of garlic + +## Directions + +1. Remove the seeds from your squash, then peel it and chop it up into large cubes, then set aside. (The easiest way to peel the squash while raw is to cut it into strips and cut the skin off of each strip individually) +2. Chop your onion and garlic and cook in an oiled stock pot until translucent. +3. Once your onions are translucent add both cans of coconut milk to the pot along with your cubes of squash. Let simmer until squash is soft. +4. When your squash is soft take a potato masher and mash about half of your squash leaving the rest of it as cubes. +5. Take off heat and serve over rice. + +## Contribution + +- Jacob Smith - [website](https://jacobwsmith.xyz) diff --git a/src/hummus.md b/src/hummus.md new file mode 100644 index 000000000..73fdd9ce9 --- /dev/null +++ b/src/hummus.md @@ -0,0 +1,19 @@ +# Hummus + +## Ingredients + +- One can of garbonzo beans +- About 3 tablespoons of tahini (also known as tehina) +- A spash of Lemmon Juice +- A splash of Olive Oil + +## Directions + +1. Thuroughly rinse garbonzo beans and remove any skins +2. Put all ingredients into a small food processor and chop until desired thickness is reached +3. You may have to add more olive oil or lemmon juice to reach your desired thickness (exact measurements of these ingredients were not given because you may like your hummus to be a different thickness than someone else, feel free to experiment) +4. Once your desired thickness has been reached place in a sealale container and refrigerate until you are ready to eat + +## Contribution + +- Jacob Smith - [website](https://jacobwsmith.xyz) diff --git a/src/index.md b/src/index.md index 3187ef42a..f0138a377 100644 --- a/src/index.md +++ b/src/index.md @@ -65,6 +65,8 @@ Only Based cooking. No ads, no tracking, nothing but based cooking. - [Quesadilla](quesadilla.html) - [Tuna Sub](tuna-sub.html) - [Peanut Butter](peanut-butter.html) +- [Hummus](hummus.html) +- [Ginataang Kalabasa](ginataang-kalabasa.html) ## Basics diff --git a/src/peanut-butter.md b/src/peanut-butter.md new file mode 100644 index 000000000..1780711a5 --- /dev/null +++ b/src/peanut-butter.md @@ -0,0 +1,15 @@ +# Peanut Butter + +## Ingredient + +- 1 lb. of raw pre-shelled peanuts + +## Directions + +1. Spread peanuts on a large baking sheet and roast in the oven at 350° F (175° C) for ten to twelve minutes +2. While the peanuts are still hot remove any skins from them. This is best done by wrapping a few handfuls at a time in a dish towel and rolling them against each other for several seconds. +3. Put all your roasted and skinned peanuts in a food processor, add salt if desired, and chop until you have reached your desired thickness of peanut butter. (This may take a few minutes) + +## Contribution + +- Jacob Smith - [website](https://jacobwsmith.xyz) |