#recipe
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Fire-Roasted Instant Pot Enchilada Sauce
Ingredients
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 6 serrano peppers
- 4 cloves garlic
- 4 chipotle chiles in adobo sauce from can
- 1 teaspoon cumin
- 1-2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 cup water
- 6 medium tomatoes, sliced into 1/2" thick slices
- olive oil
Instructions
Place the sliced tomatoes on a baking sheet lined with foil, and spray with olive oil. Roast the tomatoes under a broiler until they start to bubble.
Saute the onion, bell pepper and garlic in the instant pot with olive oil until the onions are translucent.
Add the rest of the ingredients the Instant Pot except the tomatoes, and stir well.
Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom.
Cook on High Pressure for 10 minutes, allowing it to release pressure naturally.
After the pressure has come down, use an immersion blender to purée the sauce until smooth. -
Let's use more zucchini! These zucchini bread muffins are also vegan although you'd never know! The banana and a touch of xanthan gum takes the place of eggs, and add a hint of sweetness as well! Full recipe is in the link in my profile! #zucchini #summer #recipe #cooking #toomuchzucchini
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Vegan Zucchini Bread Muffins
Ingredients
- 1 cup shredded zucchini
- 1 banana
- 2/3 cup almond milk
- 2 cups flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/3 cup coconut sugar
Instructions
Peel the zucchini and grate into a large bowl. Add the almond milk, and banana, mashing the banana as you add it. Mix in the dry ingredients except flour and stir briefly. Add the flour in small amounts mixing as you go.
Pour into a muffin tray.
Bake at 350°F for 35 minutes or until a knife comes out clean.
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Attempting an Instant Pot hot sauce recipe tonight!
• 2 cups cherry tomatoes
• 2 carrots
• 1 small onion
• 1.5 cups habaneros
• 4 cloves garlic
• 1 cup rice vinegar
• 1 cup water
• 1/2 cup Mustard
• 1/2 tsp xanthan gum
Chop the carrots, onion, garlic and habaneros. They don't have to be super fine. Sauté the onions in the instant pot until translucent. Add everything and set to high pressure for 4 minutes. Let the pressure come down naturally, or you'll get a room full of capsaicin and you will regret it. Blend with an immersion blender.
Notes on the outcome of this recipe will follow! -
Day 68: h-recipe Import for BarBot #100DaysOfIndieWeb
I've been putting the finishing touches on my robot that can mix cocktails over the last few weeks.
One of the last steps was to build up the recipe database for it. I knew I wanted to have some sort of Microformats h-recipe integration, but this ended up working out better than I had hoped.
In the "Perfect Drink" iOS app, you can input the list of liquors in your cabinet, and it will show you the recipes you can make with those ingredients. I clicked the "share" button on one of the recipes, and it shared a link to a web page with the recipe.
https://makeitperfectly.com/drink/recipes/1a1913f6-6ba2-11e5-a3ed-f372faffcfa4
I noticed that this web page happens to have Microformats 2 h-recipe markup in it! This meant I had a very quick way of getting these recipes into BarBot's recipe database, by parsing the Microformats!
I created an interface for parsing the recipe from a URL that has h-recipe markup and mapping it to a BarBot recipe. The interface is ugly, but it works!
When I want to add a recipe, the code parses the h-recipe, finds the name, photo and list of ingredients. It then presents me with an interface to map the list of ingredients in the recipe to the ingredients I have in my liquor cabinet. In this example, you can see I'm substituting Triple Sec for Cointreau.
This ends up being the quickest way to add recipes to BarBot's database!
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Day 37: Parsing h-recipe with XRay #100DaysOfIndieWeb
XRay now supports the h-recipe vocabulary!
Thanks to my refactoring yesterday, this was relatively straightforward. I did consolidate a little more of the code to be able to reuse the part that extracts HTML text. Previously it was only used for the "content" property of h-entry, and now it can be used for additional properties such as h-recipe's "instructions".
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Day 33: Posting Recipes on my Website #100DaysOfIndieWeb
Over the last couple years I've occasionally posted a recipe on my website, but I'd always just done it as a plain text post, nothing fancy. Today I updated p3k to support a new post type, h-recipe. Now I can properly format and display recipes on my site!
I had originally started out by just slightly modifying the HTML templates I use for all my other posts, but then realized that there were quite a few presentational differences I wanted to do and it ended up being better to start from scratch with a new template.
In particular, I wanted the post's photo to appear under the name of the post and above the ingredients and instructions. This is different from my current note design where the photo appears below the note content.
In addition to supporting h-recipe as the storage format and in my HTML, I also mark up the recipes with the fallback hRecipe, since that is still in use by a lot of software. This means that if you use the Paprika recipe app, you can parse my recipes into the app directly!
I then went back through all my recipe posts and converted them to the new storage format so that they render nicely! You can find them all here:
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Sorta Secret Aardvark Sauce (Habenero Hot Sauce) (forums.egullet.org)"Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz can of rice wine vinegar
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habs before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes"
