commit: a3d14abcc7bb70874cbae03890e64e49208b6b0f
parent 593efdd5c7ac4f917effb3489d9c18fc8b801ab4
Author: Rekka <rekkabell@gmail.com>
Date: Fri, 29 Nov 2019 09:59:30 -0500
.
Diffstat:
2 files changed, 23 insertions(+), 8 deletions(-)
diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -265,11 +265,18 @@ Ginger Root
& Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.
PARENT : Ginger
Potatoes
- BREF : Since vitamin A deficiency is a common problem in Africa, people are encouraged to eat {{sweet potatoes}}.
+ BREF : The potato is a root vegetable, of the plant {*solanum tuberosum*}. They are a staple throughout the world, and the 4th largest food crap after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.
+
Russet Potatoes
PARENT : Potatoes
+ BREF : Russet potatoes are large with a dark brown skin. Their flesh is white, dry and mealy. Russet potatoes are a good source of {*vitamin C*} and {*iron*}.
+ LONG
+ & Russet potatoes can be baked, mashed, and are often made into fries. Russet potatoes keep for up to a month if stored in a cool, dry and dark place.
Sweet Potatoes
PARENT : Potatoes
+ BREF : Sweet potatoes are big, starchy, sweet-tasting, root vegetables. They come in a variety of colors, with their skin ranging from yellow, orange, brown, red purple and beige. The flesh ranges from beinge through white, red, purple, yellow, orange and violet. Light-skinned sweet potatoes have flesh that is firm, while orange-fleshed varieties are softer. Sweet potatoes are a good source of {*vitamin A*}, {*vitamin C*} and {*iron*}.
+ LONG
+ & Sweet potatoes are used in both sweet and savory recipes, they can be served cooked, mashed, they can also be baked, roasted, steamed, simmered or fried. Sweet potatoes keep well if stored loose in a cool dry place, away from direct sunlight. Their leaves are edible and can be prepared like {{spinach}} or turnip greens.
Beets
BREF : Beets, or {*beetroots*}, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc.
LONG
@@ -292,6 +299,9 @@ Garlic
& Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like {{tomatoes}} and citrus, herbs like {{basil}}, {{thyme}} and {{oregano}} and vegetables like broccoli, {{brussel sprouts}}, {{snap peas}} and {{artichokes}}.
Garlic Powder
PARENT : Garlic
+ BREF : Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh {{garlic}} clove.
+ LONG
+ & To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.
Onion
Red Onion
PARENT : Onion
@@ -326,18 +336,23 @@ Peppers
& The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.
Green Bell Peppers
PARENT : Peppers
- BREF : Green bell peppers are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of {*vitamin C*} and {*vitamin A*}.
+ BREF : Green bell peppers, or {*capsicum*}, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of {*vitamin C*} and {*vitamin A*}.
LONG
- & They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored in the refrigerator.
+ & They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.
Red Bell Peppers
PARENT : Peppers
- BREF :
-Yellow Peppers
+ BREF : Red bell peppers, or {*capsicum*}, are medium to large in size, with a firm skin that is crisp and juicy. They have a sweet and fruity flavor. Red bell peppers are simply ripened {{green bell peppers}}, and are a good source of {*vitamin C*} and {*vitamin A*}.
+ LONG
+ & They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.
+Yellow Bell Peppers
PARENT : Peppers
+ BREF : Yellow bell peppers, or {*capsicum*}, are medium to large in size. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. They have a mild, sweet flavor, and are a good source of {*vitamin C*}, {*iron*}, {*calcium*} and {*vitamin A*}.
+ LONG
+ & They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.
Tomato
Tomato Paste
PARENT : Tomato
- BREF : The tomatoes can also be dried with an oven.
+ BREF :
Avocado
BREF : Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of {*vitamin C*}, 75% of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.
LONG
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -1209,10 +1209,10 @@ CHILI POMEGRANATE BROWNIES
- Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée.
- Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside.
- Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
- - Stir in the flax 'egg', as well as the {_2 tbsp_} of {{dried chili flakes}} and {_1 tsp_} of {{cayenne powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
+ - Stir in the flax 'egg', as well as the {_2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{cayenne powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
- Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}.
Syrup
- - Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{dried chili flakes}} and {_1 tsp_} {{cayenne powder}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}.
+ - Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{chili pepper flakes}} and {_1 tsp_} {{cayenne powder}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}.
- Let cool, the syrup will thicken when cooled.
- Top brownies with fresh {{pomegranate seeds}}, and drizzle with the chili-infused syrup!
INGR
