39a07bb4d4e44bdb682db174b35315cf641946da — Matthew Jorgensen 16 days ago 7630849
Removing recipes
6 files changed, 0 insertions(+), 246 deletions(-)

D _recipes/pizza_crust.md
D _recipes/pizza_sauce.md
D _recipes/vegan_pecan_pie.md
D css/recipe.css
M css/style.css
D recipes.html
D _recipes/pizza_crust.md => _recipes/pizza_crust.md +0 -24
@@ 1,24 0,0 @@----
- layout: recipe
- title: Pizza Crust
- tagline: "Super Simple Pizza Crust"
- ingredients:
-   - pizza crust:
-     - name: 'flour'
-       qty: 1-1/4 cup
-     - name: yeast
-       qty: 1-1/8 tsp
-     - name: sugar
-       qty: 1 tsp
-     - name: salt
-       qty: 1/8 tsp
-     - name: olive oil
-       qty: 1 tbsp
-     - name: water
-       qty: 1/2 cup
- source: My brother Phil
- ---
- 
- 1. Combine ingredients and let sit for 5 minutes.
- 2. Roll onto greased sheet and add toppings.
- 3. Bake for 15 minutes or until crust is golden brown.> 
\ No newline at end of file

D _recipes/pizza_sauce.md => _recipes/pizza_sauce.md +0 -19
@@ 1,19 0,0 @@----
- layout: recipe
- title: Pizza Sauce
- ingredients:
-   - pizza sauce:
-     - name: tomato puree
-       qty: 16 oz
-     - name: tomato paste
-       qty: 6 oz
-     - name: dried oregano
-       qty: 1 tbsp
-     - name: minced garlic
-       qty: 1-1/2 tsp
-     - name: paprika
-       qty: 1 tsp
- source: My brother Phil
- ---
- 
- 1. Combine ingredients.

D _recipes/vegan_pecan_pie.md => _recipes/vegan_pecan_pie.md +0 -99
@@ 1,99 0,0 @@----
- layout: recipe
- title: Vegan Pecan Pie
- ingredients:
-     - Pie Crust:
-       - qty: 1 stick (1/2 cup)
-         name: vegan buttery sticks; cold, cut into cubes
-       - qty: 1 stick (1/2 cup)
-         name: vegan shortening; cold, cut into cubes
-       - qty: 3 cups
-         name: all purpose flour (plus flour for rolling)
-       - qty: 1 tsp
-         name: salt
-       - qty: 2 tbsp
-         name: white sugar
-       - qty: 10 tbsp (150mL)
-         name: ice water
-     - Filling:
-       - qty: 1 tbsp
-         name: cocounut oil
-       - qty: 1/2 cup
-         name: pecan halves
-       - qty: 1 cup
-         name: pecan pieces (or you can have all halves, toast together, and then separate to chop)
-       - qty: 1/2 tsp
-         name: ground cinnamon
-       - qty: 1 cup
-         name: white sugar
-       - qty: 1/2 cup
-         name: maple syrup
-       - qty: 1/4 cup
-         name: vegan butter
-       - qty: 2 tbsp
-         name: flax meal (combine with 6 tbsp water)
-       - qty: 10
-         name: salted top crackers, crushed
-       - qty: 1 tbsp
-         name: (heaping) flour
-       - qty: 1-1/2 tbsp
-         name: vanilla extract
- source: The Viet Vegan
- sourceURL: https://thevietvegan.com/vegan-pecan-pie/
- ---
- 
- ### For the pie crust:
- 
- In a food processor (or, if you don't have one of those, a large mixing
- bowl and a pastry knife), blitz butter, shortening, sugar, flour, and
- salt until the butter and shortening is about pea-sized. Pour in ice
- water and mix until just combined. Transfer to a clean counter top and
- divide into two equal pieces. Shape the discs and wrap with plastic
- wrap. Let chill in the fridge for at least an hour.[^1]
- 
- Once chilled, remove from fridge and roll out until 1/4 inch think and
- it fits your pie pan. Wrap your rolling pin with the pie crust to easily
- roll out over the pie pan.
- 
- Gently shape the pie crust to meet the crevices of the pie pan. Use a
- knife to trim edges of the pie crust, them crimp the sides or leave as
- is. Use a fork to poke holes all along the bottom to prevent bubbled.
- Cover the edge of the crust with aluminum foil to prevent burning the
- edges. Bake at 325°F for about 10 minutes. The crust will shrink a
- little bit, depending on your pan, so give it about 1/2 inch to an inch
- to shrink down to. Remove from oven and set aside.
- 
- [^1]: This recipe makes two pie crusts (or a top and a bottom), so you
-       have another pie crust for later, or you can double the filling recipe
-       and make two pecan pies!
- 
- ### To make the filling:
- 
- Preheat oven to 350°F.
- 
- In a skillet, melt coconut oil over medium heat. Toss pecans into pan
- and stir until lightly coated in oil. Sprinkle cinnamon on top and
- continue stirring until pecans are fragrant and lightly toasted (about
- 3-4 minutes). Watch carefully and stir constantly because they burn
- really quickly. Remove from pan and set aside to cool. Roughly chop
- pecans once cooler. You can reserve about 1/2 cup of them to leave on
- top for decoration. 
- 
- In a small bowl, mix flax meal and warm water and let sit until
- thickened and gelled (about 5 minutes).
- 
- In a small pot, combine white sugar, maple syrup, butter, flax mixture,
- crackers, flour, and pecan pieces and stir over medium low heat until
- sugar is dissolved and mixture is fairly thick (about 5 minutes). Turn
- off heat, stir in vanilla extract, and transfer to par-baked pie shell.
- Arrange pecan halves on top as desired. If you can, submerge them in the
- sugar syrup a bit so that the pecan halves are protected from burning.
- 
- Keep edge of pie protected with aluminum foil, and bake for about 30-40
- minutes. Remove aluminum foil from edges and continue to bake until
- edges are golden and the pie filling is mostly set but a little jiggly
- in the middle when you gently shake the pie - about another 10-15
- minutes.
- 
- Remove from oven and let cool on a wire rack. It's best to let it sit
- until slightly warmed or completely cool before serving. Cut and enjoy!> 
\ No newline at end of file

D css/recipe.css => css/recipe.css +0 -76
@@ 1,76 0,0 @@-.container {
-     max-width: 800px;
- }
- 
- header {
-     display: grid;
- }
- 
- .recipe-container {
-     display: grid;
-     grid-template-columns: 1fr 2fr;
- }
- 
- .recipe-source {
-     color: darkgray;
-     text-align: right;
-     margin-top: 2em;
- }
- 
- .recipe-source a {
-     color: darkgray;
- }
- 
- .ingredients {
-     grid-column-start: 1;
-     grid-column-end: 1;
- }
- 
- .ingredients h2 {
-     margin-bottom: 0;
- }
- 
- .ingredient-list {
-     display: grid;
-     grid-template-columns: fit-content(30%);
-     grid-row-gap: 0.5em;
-     grid-column-gap: 1em;
-     padding: 0 0.5em;
- }
- 
- .ingredient-list h3 {
-     grid-column-start: 1;
-     grid-column-end: 3;
-     margin-bottom: 0;
- }
- 
- 
- .ingredient-list .qty {
-     grid-column-start: 1;
- }
- 
- .ingredient-list .name {
-     grid-column-start: 2;
- }
- 
- .directions {
-     grid-column-start: 2;
-     grid-column-end: 2;
- }
- 
- .directions li {
-     padding: 0.3em 0;
- }
- 
- .footnotes:before {
-     border-top: 1px solid black;
-     width: 100%;
-     display: block;
-     padding: 1em 0 0 0;
- }
- 
- @media (max-width: 500px) {
-     .recipe-container {
-         display: block;
-     }
- }

M css/style.css => css/style.css +0 -1
@@ 1,5 1,4 @@ html, body {
-   /* overflow-x: hidden; */
    font-family: sans-serif;
    font-size: 12pt;
  }

D recipes.html => recipes.html +0 -27
@@ 1,27 0,0 @@----
- layout: recipe_base
- title: Recipes
- permalink: /recipes/
- enableMenu: false
- ---
- 
- {% if site.recipes.size == 0 %}
-     <div class="info">There are no recipes.</div>
- {% else %}
- <ul>
- {% for recipe in site.recipes %}
- <li>
-     <span class="date hidden-xs">
-       {{ recipe.created }}
-     </span>
-     <span class="title">
-         <a href="{{ recipe.url }}">{{ recipe.title }}</a>
-     </span>
-   {% if recipe.tagline %}
-   &mdash;
-   {{ recipe.tagline }}
-   {% endif %}
- </li>
- {% endfor %}
- </ul>
- {% endif %}> 
\ No newline at end of file