add double batch amounts

to match other ingredients

main.tex

@@ -1,9 +1,10 @@
-\documentclass{article}
+\documentclass[14pt]{extarticle}
 \usepackage{fancyhdr,wrapfig,xcolor,graphicx,xparse,lmodern,cooking-units}
 \renewcommand*\familydefault{\sfdefault} % Force the sans-serif version of any font used
 \usepackage[%
-	papersize={5.5in,8.5in},   %	replace whole line with just "a5paper," to switch to A5
-	margin=15mm,
+	%papersize={5.5in,8.5in},
+   letterpaper,
+	margin=13mm,
 	top=20mm,
 	bottom=20mm
 	]{geometry}
@@ -66,7 +67,7 @@
 	\fi
 }
 
-\newcommand{\SnP}{Salt \& Pepper}
+\newcommand{\SnP}{salt \& pepper}
 
 %% Used for the headnote and in \showit
 %% If the text is small it is placed on one line;

orderedrecipes.tex

@@ -1,46 +1,49 @@
 \part{Breakfast}
-   \input{recipes/Granola.tex}
-   \input{recipes/Lahsa.tex}
-   \input{recipes/Pancakes.tex}
-   \input{recipes/SausageGravy.tex}
+	\input{recipes/ButtermilkBiscuits.tex}
+	\input{recipes/Lahsa.tex}
+	\input{recipes/Pancakes.tex}
+	\input{recipes/FluffierPancakes.tex}
+	\input{recipes/SausageGravy.tex}
 
 \newpage
 \part{Entrées}
-   \input{recipes/ChickenGyros.tex}
-   \input{recipes/ChickenSliders.tex}
-   \input{recipes/TexasCaviar.tex}
-   %\input{recipes/TurkeyBurgers.tex}
-   \input{recipes/SalmonGnocchi.tex}
+    \input{recipes/BasicPasta.tex}
+	\input{recipes/ChickenGyros.tex}
+	\input{recipes/ChickenSliders.tex}
+	\input{recipes/FauxLeftoverRice.tex}
+	\input{recipes/FirecrackerMeatballs.tex}
+	\input{recipes/SalmonGnocchi.tex}
+	\input{recipes/TexasCaviar.tex}
+	%\input{recipes/TurkeyBurgers.tex}  not complete
 
 \newpage
 \part{Desserts}
-   \input{recipes/CoffeeCakeCookies.tex}
-   %\input{recipes/DatePinwheels.tex}
-   \input{recipes/FudgyBrownies42.tex}
-   \input{recipes/TollHouseCCC.tex}
+	\input{recipes/BBDblChocChip.tex}
+	\input{recipes/CoffeeCakeCookies.tex}
+	\input{recipes/DatePinwheels.tex}
+	\input{recipes/FudgyBrownies42.tex}
+	%\input{recipes/TollHouseCCC.tex}   we have better recipes
+	\input{recipes/Lembas.tex}
 
 \newpage
 \part{Meal Prep}
-   \section{Breakfast}
-      \input{recipes/OatBalls.tex}\newpage
-   \section{Entrées}
-      \input{recipes/FirecrackerMeatballs.tex}
+	\section{Breakfast}
+    	\input{recipes/Granola.tex}
+		\input{recipes/OatBalls.tex}
+        \newpage
+	\section{Entrées}
+		\input{recipes/ChickenBLTPastaSalad.tex}
+		\input{recipes/LemonChickenOrzo.tex}
+		\input{recipes/SushiBake.tex}
 
 %\newpage
 %\part{Baking}
 
-
-\newpage
-\part{Pasta}
-   \input{recipes/BasicPasta.tex}
-%\newpage
-%\part{Cakes}
-
 \newpage
 \part{Drinks}\newpage  % This one's cause I don't have each drink recipe making its own page at the beginning
-   \input{recipes/drinks/BerrySmoothies.tex}\drinkspace
-   \input{recipes/drinks/MoscowMule.tex}\drinkspace
-   \input{recipes/drinks/TomCollins.tex} % last one doesn't need it, can't think of a better or easier way to do it so ¯\_(ツ)_/¯
+	\input{recipes/drinks/BerrySmoothies.tex}\drinkspace
+	\input{recipes/drinks/MoscowMule.tex}\drinkspace
+	\input{recipes/drinks/TomCollins.tex} % last one doesn't need it, can't think of a better or easier way to do it so ¯\_(ツ)_/¯
 
 
 

recipes/BBDblChocChip.tex

@@ -0,0 +1,65 @@
+\recipe[The best double chocolate chip recipe we've found so far]{Brown Butter Double Chocolate Chip Cookies}
+\serves{12}
+\preptime{\cutext{2.4}{h}}
+\cooktime{\cutext{12}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cutext{1/2}{cup} salted butter
+\method
+Brown butter. Add butter to a saucepan on med-high heat. Allow to melt and slightly brown ($\sim$ 5 mins). Remove from heat and pour into a bowl. Allow to cool slightly.
+\end{step}
+
+\begin{step}
+	\cunum{120}{g} flour
+	\cunum{56}{g} cocoa powder
+	\cutext{1}{TL} baking soda
+	\cutext{1}{TL} espresso powder (optional)
+	\cutext{1/2}{TL} salt	
+\method
+Whisk together and set aside.
+\end{step}
+
+\begin{step}
+	\cunum{50}{g} granulated sugar
+	\cunum{160}{g} brown sugar
+\method
+Once butter has cooled, add both sugars and mix to combine.
+\end{step}
+
+\begin{step}
+	1 egg + 1 egg yolk
+\method
+Add in egg and egg yolk, mix until combined and lighter in color. 
+\end{step}
+
+\begin{step}
+	\cutext{2}{TL} vanilla extract
+	\cutext{1}{EL}(\cunum{15}{ml}) heavy cream
+\method
+Add vanilla and heavy cream, mix untill well combined. 
+\end{step}
+
+\begin{step}
+	\cunum{85}{g} semi-sweet chocolate chips
+	\cunum{85}{g} dark chocolate chips (we like 72\%)
+\method
+Add drys to wets and gently fold until fully incorporated.
+
+Add chocolate chips, fold until everly dispersed. Cookie dough will be \textit{thick}.
+\end{step}
+
+\begin{step}
+\method
+Cover bowl with plastic wrap and place in the fridge to chill for at least \cutext{1--2}{h} or up to \cutext{24}{h}.
+
+Once ready to bake remove from fridge and let sit \cunum{20--25}{min} so dough is easier to scoop. Preheat oven to \cunum{350}{F}.
+
+Use a large cookie scoop to scoop dough onto a parchment-paper-lined baking sheet. Space them \cunum{2}{in} apart.
+
+Bake for \cutext{11--14}{min} until edges are set and middle looks soft.
+
+At \cutext{9}{min}, if cookies aren't spreading remove from oven, lightly smack pan on counter 4-5 times to flatten a little.
+
+Let them cool on baking sheet for \cutext{5}{min} before transferring them to a wire rack.
+\end{step}

recipes/ButtermilkBiscuits.tex

@@ -0,0 +1,60 @@
+\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits}[\textcolor{gray}{\small(double batch in gray)}]
+\serves{20 biscuits}
+\preptime{\cutext{50}{min}}
+\cooktime{\cutext{25}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\culabel{dbl}{1} \cusetup{set-number-of-persons=2,recalculate-amount=true}
+
+
+\begin{step}
+	\cunum{452}{g}/\cunum{4}{cup} \textcolor{gray}{\small(\cunum<dbl>{452}{g})} self-rising flour
+	\cutext{2}{EL} \textcolor{gray}{\small(\cunum<dbl>{2}{EL})} baking powder
+	\cutext{1}{TL} \textcolor{gray}{\small(\cunum<dbl>{1}{TL})} baking soda
+\method
+	Whisk together in large bowl
+\end{step}
+
+\begin{step}
+	\cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum<dbl>{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated
+\method
+	Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas
+\end{step}
+	2 \textcolor{gray}{\small(4)} large eggs, beaten
+\begin{step}
+	Stir in with a wooden spoon until combined
+\method
+	
+\end{step}
+
+\begin{step}	
+	\cunum{340}{g}/\cutext{1 1/2}{cups} \textcolor{gray}{\small(\cunum<dbl>{340}{g})} buttermilk
+\method
+	Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency
+
+	Cover the bowl and refrigerate for at least \cunum{30}{min} and up to overnight.
+\end{step}
+
+\begin{step}
+\method
+	Position a rack in the middle of the oven and preheat the oven to \cunum{400}{F}. Line a baking sheet with parchment paper
+
+	Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly \cunum{14}{in} across and about \cunum{1/2}{in} thick
+
+	Use a floured \cunum{2 3/4}{in} round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits
+
+	Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching
+\end{step}
+
+\begin{step}
+    1 \textcolor{gray}{\small(2)} large egg
+	\cutext{1}{EL} \textcolor{gray}{\small(\cunum<dbl>{1}{EL})} buttermilk
+\method
+	Beat together in a small dish. Brush the mixture on the top of the biscuits.
+
+	Bake until golden brown, \cutext{15--20}{min}. Let cool slightly in the pan on a rack (\cunum{5}{min})
+\end{step}
+
+Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.
+
+Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.

recipes/ChickenBLTPastaSalad.tex

@@ -0,0 +1,38 @@
+\recipe{Chicken BLT Pasta Salad}
+%\serves{6-8}
+\preptime{\cutext{20}{min}}
+%\cooktime{\cutext{10}{min}}
+%\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+%\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
+
+\begin{step}
+    \cutext{2}{lb}/\cunum[lb=g]{2}{lb} chicken breast (weighed raw)
+\method
+	Cook as desired, dice afterwards.
+\end{step}
+
+\begin{step}
+    \cunum{225}{g} bowtie pasta
+\method
+	Cook until al dente while chicken cooks.
+\end{step}
+
+\begin{step}
+    \cunum{225}{g} romaine lettuce
+    \cunum{150}{g} grape tomatoes
+    5 slices bacon
+    \cunum{15}{g} parmesan cheese (grated)
+\method
+	Add to bowl with chicken and pasta.
+\end{step}
+
+\begin{step}
+    1 medium avocado (\cunum[oz=g]{4.5}{oz})
+    \cunum{113}{g} plain non-fat greek yoghurt
+    \cunum{60}{g} water
+    big pinch of salt
+    3 cloves garlic
+    \cunum{15}{g} cilantro
+\method
+	Blend until smooth and add to bowl with other ingredients. Toss well.
+\end{step}

recipes/ChickenSliders.tex

@@ -1,4 +1,4 @@
-\recipe[Found on the internet. One of the first recipes I made for David at my first Apt. on Maple.]{Chicken Sliders}[Prepare skillet for frying chicken, preheat oven to 350°F.]
+\recipe[Found on the internet. One of the first recipes I made for David at my first Apt. on Maple.]{Chicken Sliders}[Prepare skillet for frying chicken, preheat oven to \cunum{350}{F}.]
 \serves{12}
 \preptime{45 minutes}
 \cooktime{20 minutes}
@@ -7,13 +7,13 @@
 \begin{step}
 \cutext{1}{TL} garlic powder
 Salt to taste
-\cutext{1_1/2}{cup} bread crumbs
+\cunum{168}{g} bread crumbs
 \method
 Mix garlic powder, bread crumbs and salt together in small bowl.
 \end{step}
 
 \begin{step}
-\cutext{1}{lb} chicken breasts
+\cutext{1}{lb} / \cunum[lb=g]{1}{lb} chicken breasts
 \method
 Cut \& pound chicken. Dip chicken into flour, then eggs, then bread mix. Fry until golden brown.
 \end{step}

recipes/CoffeeCakeCookies.tex

@@ -5,8 +5,8 @@
 
 \begin{step}
    \cutext{1/2}{cup} (\cunum{113}{g}) butter softened
-   \cutext{1/2}{cup} (\cunum{100}{g}) vegetable oil
-   \cutext{1}{cup} (\cunum{215}{g}) brown sugar
+   \cunum{100}{g} vegetable oil
+   \cunum{215}{g} brown sugar
 \method
    Combine and mix for a couple minutes until dough is smooth. The mixture should be lighter in color and fluffy.
 \end{step}
@@ -20,7 +20,7 @@
 
 \begin{step}
    \cutext{2}{TL} cinnamon
-   \cutext{2_1/2}{cup} (\cunum{325}{g}) all-purpose flour
+   \cunum{325}{g} all-purpose flour
    \cutext{1/2}{TL} baking soda
    \cutext{1/2}{TL} baking powder
    \cutext{1/2}{TL} salt
@@ -30,8 +30,8 @@
 
 \begin{step}
    \cutext{1/4}{cup} butter softened (\cunum{56}{g})
-   \cutext{1/4}{cup} brown sugar (\cunum{54}{g})
-   \cutext{1/3 -- 1/2}{cup} flour (\cunum{43--65}{g})
+   \cunum{54}{g} brown sugar
+   \cunum{43--65}{g} flour
    \cutext{1/2}{TL} cinnamon
    \cutext{1}{pn} of salt
 \method
@@ -43,8 +43,8 @@
 \end{step}
 
 \begin{step}
-   \cutext{1/2}{cup} powdered sugar (\cunum{56}{g})
-   \cutext{1}{EL} milk (\cunum[EL=ml]{1}{EL})
+   \cunum{56}{g} powdered sugar
+   \cutext{1}{EL} milk
    splash of vanilla extract
 \method
 Combine in a small bowl and whisk until smooth and runny.

recipes/DatePinwheels.tex

@@ -1,5 +1,41 @@
 \recipe[From great-grandma Vera Daily, and a christmas classic.]{Date Pinwheels}[]
 \serves{6-8}
-\preptime{1 hour}
-\cooktime{1 hour}
-\dishtype{\freeze}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{500}{g} cut \& pitted dates
+	\cunum{132}{g} sugar
+	\cunum{152}{g} water
+
+\method
+	Cook until thick, stirring so it doesn't burn.
+
+	Use immersion blender to get smooth and let cool before spreading on dough.
+\end{step}
+
+\begin{step}
+	\cunum{213}{g} brown sugar
+	\cunum{198}{g} white sugar
+	3 eggs
+\method
+	Cream together
+\end{step}
+
+\begin{step}
+	\cunum{480}{g} flour
+	\cutext{1}{TL} baking soda
+	\cutext{1}{TL} vanilla extract
+	\cutext{1/4}{TL} salt
+\method
+	Add to creamed sugars.
+\end{step}
+
+\begin{step}\method
+Divide dough in half. Roll out until \cunum{1/2}{in} thick and spread with date filling.
+
+Cut in half the long way. Roll up starting with long side.
+
+Refrigerate overnight or freeze. Bake at \cunum{350}{F} for \cunum{10--12}{min} after slicing and let cool on sheet until firm.
+\end{step}

recipes/FauxLeftoverRice.tex

@@ -0,0 +1,34 @@
+\recipe{Faux Leftover Rice}[This rice is your ticket to making fried rice at (nearly) a moment's notice. Makes 6 cups.]
+%\serves{6-8}
+\preptime{\cutext{5}{min}}
+\cooktime{\cutext{1}{h}}
+\dishtype{\vegetarian}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cunum{200}{g} jasmine or other long-grain white rice
+\method
+	Rinse rice under cold running water until water runs clear.
+\end{step}
+
+\begin{step}
+	\cutext{2}{EL} vegetable oil
+\method
+	Heat in large saucepan over medium heat until shimmering. Add rice and stir to coat grains of rice with oil, about \cutext{30}{s}.
+\end{step}
+
+\begin{step}
+	\cunum{630}{ml} water
+\method
+	Add water, increase heat to high, and bring to boil.
+\end{step}
+
+\begin{step}
+\method
+	Reduce heat to low, cover, and simmer until all liquid is absorbed, about \cutext{18}{min}.
+\end{step}
+
+\begin{step}
+\method
+    Off heat, remove lid and place dish towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about \cutext{8}{min}.\\
+    Spread cooked rice onto rimmed baking sheet and let cool on wire rack for \cutext{10}{min}. Transfer sheet to refrigerator and let rice chill for \cutext{20}{min}.
+\end{step}

recipes/FirecrackerMeatballs.tex

@@ -5,7 +5,7 @@
 %\dishtype{\mealprep}
 
 \begin{step}
-%  \cunum doesn't work, otherwise I'd use it ¯\_(ツ)_/¯
+%  \cunum doesn't work, otherwise I'd use it ¯\_(ツ)_/¯     todo: try out the automagic recipe scaling? copy from BerrySmoothies
 	2/\textcolor{orange}{4}/\textcolor{brown}{6} scallions
 	1/\textcolor{brown}{2} ginger thumb
 \method
@@ -25,6 +25,7 @@
 \end{step}
 
 \begin{step}
+%  \cunum doesn't work inside \textcolor, otherwise I'd use it ¯\_(ツ)_/¯
 	\cutext{3/4}{cup}/\textcolor{orange}{1½}/\textcolor{brown}{2¼} water
 	\cutext{1}{pn} salt
 	\cutext{1/2}{cup}/\textcolor{orange}{1}/\textcolor{brown}{1½} rice

recipes/FluffierPancakes.tex

@@ -0,0 +1,35 @@
+\recipe[David thinks these are better]{Fluffier Pancakes}[These pancakes can be cooked on an electric griddle set to \cunum{350}{F}. They can be held in a preheated \cunum{200}{F} oven on a wire rack set in a rimmed baking sheet.]
+%\serves{16}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze}
+
+\begin{step}
+	\cutext{240}{g} AP flour
+	\cutext{3}{EL} sugar
+	\cutext{4}{TL} baking powder
+	\cutext{1/2}{TL} baking soda
+	\cutext{1}{TL} table salt
+\method
+	Whisk together in large bowl.
+\end{step}
+
+\begin{step}
+	 2 large eggs
+	\cutext{50}{g} vegetable oil
+\method
+	Whisk together in separate medium bowl until well combined.
+\end{step}
+
+\begin{step}
+	\cutext{340}{g} milk
+	\cutext{1/2}{TL} vanilla extract
+\method
+	Whisk into egg mixture.
+\end{step}
+
+\begin{step}
+\method
+	Add egg mixture to flour mixture and fold in gently until just combined. Batter should remain lumpy with few streaks of flour.\\
+   Let batter sit for 10 minutes before cooking.
+\end{step}

recipes/FudgyBrownies42.tex

@@ -13,15 +13,15 @@
 \end{step}
 
 \begin{step}
-	\cunum{3.5}{oz}/\cunum[oz=g]{3.5}{oz} semisweet chocolate, chopped (chocolate chips work too)
-	1 stick/\cutext{1/4}{cup} unsalted butter, cut into pieces
+	\cunum{99}{g} semisweet chocolate, chopped (chocolate chips work too)
+	\cutext{4}{EL}/\cunum{56}{g} unsalted butter, cut into pieces
 	\cutext{1}{EL} unsweetened cocoa powder
 \method
 	Microwave in a bowl at 50\% power (melt function @ \cunum{8}{oz} also works), stirring occasionally until melted and smooth. Let cool slightly.
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} \plus \cutext{2}{EL} sugar (\cunum{4_1/2}{oz}/ \cunum[oz=g]{4.5}{oz})
+	\cunum{128}{g} sugar
 	1 large egg \plus 1 large egg yolk
 	\cutext{1}{TL} vanilla extract
 	\cutext{1/4}{TL} salt
@@ -32,13 +32,15 @@
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} all-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
+	\cunum{60}{g} all-purpose flour
 \method
 	Stir in flour with rubber spatula until \textit{just} combined.
 
 	Transfer batter to prepared pan; spread batter into corners of pan and make the surface smooth.	
+\end{step}
 
-	Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking. Be careful not to overbake these brownies or they will have a very dry, cakey texture.
+\begin{step}\method
+   Bake until toothpick comes out with a few moist crumbs attached, \cunum{24--30}{min}, rotating half way through baking. Be careful not to overbake these brownies or they will have a very dry, cakey texture.
 
 	Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.\\Brownies can be stored at room temperature for up to 3 days.
 \end{step}

recipes/Granola.tex

@@ -6,12 +6,12 @@
 %\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}
-   \cutext{5}{cup} rolled oats
-   \cutext{1}{cup} wheat bran
-   \cutext{1}{cup} coconut (optional)
-   \cutext{1/2}{cup} vegetable oil
-   \cutext{1}{cup} honey
-   \cutext{1/2}{cup} sunflower seeds
+   \cunum{565}{g} rolled oats
+   \cunum{64}{g} wheat bran
+   \cunum{53}{g} coconut (optional)
+   \cunum{99}{g} vegetable oil
+   \cunum{336}{g} honey
+   \cunum{70}{g} sunflower seeds
    \cutext{1}{EL} cinnamon
    \cutext{1}{EL} vanilla extract
 \method

recipes/Lembas.tex

@@ -0,0 +1,39 @@
+\recipe{Lembas}[Preheat oven to \cunum{425}{F}. Line a baking sheet with parchment paper]
+\serves{4}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{15}{min}}
+
+\begin{step}
+	\cunum{180}{g} AP flour
+	\cutext{1}{TL} baking powder
+	\cutext{1/4}{TL} salt
+\method
+	Combine in a large bowl.
+\end{step}
+
+\begin{step}
+	\cutext{1/2}{cup} / 1 stick butter
+\method
+	Cut the butter into pieces and add to the flour mixture, mixing well.
+\end{step}
+
+\begin{step}
+	\cunum{66}{g} sugar
+	\cutext{1}{TL} vanilla sugar
+	\cutext{1}{TL} cinnamon
+	\cunum{57}{g} heavy cream
+\method
+	Add and mix one more time.
+\end{step}
+
+\begin{step}\method
+    On a flour-dusted work surface, roll out the dough as thick as a finger and cut into four \cunum{3}{in} by \cunum{4_1/2}{in} squares. Place them on the prepared baking sheet. Using a sharp knife, cut an X into each one to obtain the \textit{Lord of the Rings} look. Bake for \cutext{12--15}{min} until light brown. Let cool for \cutext{30}{min}.
+\end{step}
+
+\begin{step}
+    4 small banana leaves (optional)
+    kitchen twine (optional)
+\method
+   (optional) Wrap each of the cooled Lembas breads in one of the banana leaves and tie with twine. This not only looks great but also keeps the breads from drying out and getting hard.\\
+   \textit{Tip: Stored in an airtight container, lembas keep almost indefinitely, but at least for a few weeks.}
+\end{step}

recipes/LemonChickenOrzo.tex

@@ -0,0 +1,45 @@
+\recipe{Lemon Chicken Orzo}
+\serves{4--6}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{40}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cutext{2}{lb} chicken breast (boneless, skinless)
+	\cutext{1}{EL} butter or olive oil
+	\cutext{1}{TL} dried oregano
+	\cutext{1}{TL} dried basil
+	\cutext{1}{TL} smoked paprika
+	\cutext{1}{TL} garlic powder
+	\SnP
+\method
+	Add butter to pan (12-in stainless). Pat dry chicken, mix seasonings and coat chicken
+
+	Add chicken to pan and cook on medium/medium-high for \cunum{5--6}{min} per side (or until \cunum{165}{F} internally)
+
+	Rest chicken on plate, do not clean pan
+\end{step}
+
+\begin{step}
+	\cutext{1.5}{cup} orzo (pasta)
+\method
+	Toast in same pan for a few minutes
+\end{step}
+
+\begin{step}
+	2 cloves garlic, finely diced or pressed
+	\cutext{2--3}{cup} chicken broth as needed
+\method
+	Add to pan and cook for \cutext{12--15}{min} or until the orzo is al dente
+\end{step}
+
+\begin{step}
+	\cutext{1/2}{cup} heavy cream
+	juice from 1 lemon
+	\cutext{3--4}{EL} grated parmesan cheese
+	juice from resting chicken plate
+\method
+	Mix in to orzo
+
+	Slice chicken and plate on top of a layer of Orzo
+\end{step}

recipes/OatBalls.tex

@@ -4,10 +4,10 @@
 %\dishtype{\mealprep}
 
 \begin{step}
-   \cutext{2}{cup} quick oats
-   \cutext{1/2}{cup} peanut butter
-   \cutext{1/4}{cup} honey
-   \cutext{1/4}{cup} mini chocolate chips
+   \cunum{180}{g} quick oats
+   \cunum{135}{g} peanut butter
+   \cunum{84}{g} honey
+   \cunum{45}{g} mini chocolate chips
    \cutext{2}{EL} chia seeds \textit{(optional)}
    \cutext{1}{EL} vanilla extract
    1 Banana, mashed

recipes/SalmonGnocchi.tex

@@ -6,55 +6,55 @@
 %\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}   %  TL=teaspoon, EL=Tablespoon
-	\cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
-   \cutext{3/4}{TL} smoked paprika
-   \cutext{3/4}{TL} dried oregano
-   \cutext{1/2}{TL} garlic powder
-   \cutext{1/4--1/2}{TL} salt
-   \cutext{1/4}{TL} black pepper
-   \cutext{1/8}{TL} cayenne pepper
+	4 $\times$ \cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
+	\cutext{1}{TL} smoked paprika
+	\cutext{1}{TL} dried oregano
+	\cutext{3/4}{TL} garlic powder
+	\cutext{1/2}{TL} salt
+	\cutext{1/4}{TL} black pepper
+	\cutext{1/8}{TL} cayenne pepper
 \method
-   In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
+	Combine the seasoning, then evenly sprinkle over both sides of the fillets.
 \end{step}
 
 \begin{step}   
-   \cutext{1/2}{EL} olive oil
-   \vspace{0.75em}
+	\cutext{1/2}{EL} olive oil
+	\vspace{0.75em}
 \method
-   Heat oil in a large pan over medium-high heat then add the salmon fillets. Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
+	Heat oil in a large pan over medium-high heat then add the salmon fillets. Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
 \end{step}
 
 \begin{step}
-   \cutext{1}{EL} unsalted butter
-   \vspace{0.75em}
+	\cutext{1}{EL} unsalted butter
+	\vspace{0.75em}
 \method
-   Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
+	Add the butter and baste fillets for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
 \end{step}
 
 \begin{step}
-   2 to 3 Cloves garlic, finely diced 
-   \cutext{1/8--1/4}{TL} chili flakes
-   \cutext{1}{EL} tomato paste
-   \method
-   Carefully remove the salmon and place on a plate to the side, then lower the heat to low-medium. Add the garlic and chili flakes and fry until the garlic just about starts to color (careful it doesn't burn), then stir in the tomato paste and fry for a minute.  
+	2 to 3 Cloves garlic, finely diced 
+	\cutext{1/8--1/4}{TL} chili flakes
+	\cutext{1}{EL} tomato paste
+\method
+	Carefully remove the salmon and place on a plate to the side, then lower the heat to low-medium. Add the garlic and chili flakes and fry until the garlic just about starts to color (careful it doesn't burn), then stir in the tomato paste and fry for a minute.  
 \end{step}
 
 \begin{step}
-   \cutext{1}{cup} (\cunum[cup=ml]{1}{cup}) chicken stock
-   \cutext{4}{oz} (\cunum[oz=g]{4}{oz}) cream cheese (at room temp)
-   \cutext{4}{oz} (\cunum[oz=g]{4}{oz}) sun dried tomatoes (thinly sliced)
-   \cutext{1/4}{cup} (\cunum[cup=ml]{1/4}{cup}) freshly grated parmesan
-   \cutext{2}{EL} finely diced fresh basil
-   \cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves
+	\cutext{1}{cup} (\cunum[cup=ml]{1}{cup}) chicken stock
+	\cutext{4}{oz} (\cunum[oz=g]{4}{oz}) cream cheese (at room temp)
+	\cutext{4}{oz} (\cunum[oz=g]{4}{oz}) sun dried tomatoes (thinly sliced)
+	\cutext{1/4}{cup} freshly grated parmesan
+	\cutext{2}{EL} finely diced fresh basil
+	\cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves, chopped
 \method
-   Pour in the stock then stir in the cream cheese until fully blended {\small(I find this easiest with a whisk)}. \textit{On the side, bring a large pot of salted water to a boil.} Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for 1-2 minutes until it starts to wilt.
+	Pour in the stock then stir in the cream cheese until fully blended. \\\textit{On the side, bring a large pot of salted water to a boil.} Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for \cunum{1--2}{min} until it starts to wilt.
 \end{step}
 
 \begin{step}
-   \cutext{1}{lb} (\cunum[lb=g]{1}{lb}) gnocchi
-   \vspace{0.75em}
+	\cutext{1}{lb} (\cunum[lb=g]{1}{lb}) gnocchi
+	\vspace{0.75em}
 \method
-   Add the gnocchi to pot of boiling water and cook for 1 minute or until it floats, then use a slotted spoon to transfer it straight into the pan.
+	Add the gnocchi to the pot of boiling water and cook for 1 minute or until it floats, then use a slotted spoon to transfer it straight into the pan.
 	
-   Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed. Check for seasoning, then serve up and enjoy.
+	Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed. Check for seasoning, then serve up and enjoy.
 \end{step}

recipes/SausageGravy.tex

@@ -20,7 +20,8 @@
    \cutext{2--2_1/2}{cup} milk
    \SnP
 \method
-   Gradually add the milk, stirring well after each addition. Reduce to a simmer and allow the gravy to thicken, stirring frequently. For thicker gravy, add about 2 cups total. For thinner gravy, add more milk. Add salt and lots of black pepper to taste. Serve immediately.
+   Gradually add the milk, stirring well after each addition.\\
+   Reduce to a simmer and allow the gravy to thicken, stirring frequently. For thicker gravy, add about 2 cups total. For thinner gravy, add more milk. Add salt and lots of black pepper to taste.
 \end{step}
 
 {\tiny Source: \href{https://southernbite.com/sausage-gravy/}{southernbite.com/sausage-gravy/}}

recipes/SushiBake.tex

@@ -0,0 +1,57 @@
+\recipe{Sushi Bake}[Preheat oven to \cunum{400}{F}, get out 8$\times$8/9$\times$9]
+\serves{8}
+\preptime{\cutext{45}{min}}
+\cooktime{\cutext{10}{min}}
+
+\begin{step}
+	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) salmon
+	olive oil
+	\SnP
+	garlic powder
+\method
+	Season salmon with seasonings\\
+	Bake until center reaches \cunum{145}{F}, usually in the oven at \cunum{400}{F}
+\end{step}
+
+\begin{step}
+	\cutext{2--3}{cup} cooked rice
+	\cutext{2}{EL} rice vinegar
+\method
+	Cook up some rice, season with rice vinegar
+\end{step}
+
+\begin{step}
+	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) imitation crab
+	
+\method
+	Add to large bowl, shred, and cut into bite-size pieces\\
+	Add cooked salmon \& shred
+\end{step}
+
+\begin{step}
+	\cutext{3}{oz} (\cutext[oz=g]{3}{oz}) cream cheese
+	\cutext{1/4}{cup} japanese mayo {\tiny(you can also use the white people kind)}
+	\cutext{1}{EL} siracha
+\method
+	Add to bowl \& mix\\
+	Preheat oven to \cunum{380}{F}
+\end{step}
+
+\begin{step}
+	cooked rice
+	seafood mixture
+	(optional) seaweed/furikake
+\method
+	Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top\\
+	Bake in oven at \cunum{380}{F} for \cunum{10}{min}
+\end{step}
+
+\begin{step}
+	siracha
+	mayo
+	(optional) scallions
+	(optional) sesame seeds
+\method	
+	Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both\\
+	Scoop with seaweed or crackers, better warm but still good cold.
+\end{step}

recipes/TEMPLATE

@@ -6,7 +6,7 @@
 \dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}   %  TL=teaspoon, EL=Tablespoon
-	\cutext{1}{cup} AP (or GF) flour
+	\cunum{480}{g} AP (or GF) flour
 	\cutext{0.5}{cup} almond flour
 	\cutext{1}{TL} baking powder
 	\cutext{0.5}{TL} cinnamon

recipes/drinks/BerrySmoothies.tex

@@ -1,11 +1,11 @@
-\culabel{single}{3} \cusetup{set-number-of-persons=1,recalculate-amount=true}
+\culabel{single}{4} \cusetup{set-number-of-persons=1,recalculate-amount=true}
 
-\drink[Teddy's first smoothie and he loved it!]{Berry Good Smoothies}[Makes 3 x \cunum{300}{ml}/\cunum[ml=cup]{300}{ml} servings. \textcolor{gray}{\small(\curef{single} serving in gray)}]
+\drink[Teddy's first smoothie and he loved it!]{Berry Good Smoothies}[Makes 4 x \cunum{300}{ml}/\cunum[ml=cup]{300}{ml} servings. \textcolor{gray}{\small(\curef{single} serving in gray)}]
 
 Blend the following ingredients:
 
 \medskip\noindent
-\cutext{1_1/2}{cup}/\cunum{355}{g} \textcolor{gray}{\small(\cunum<single>{355}{g})} milk (usually oat milk)\\
-1 banana, in chunks\\
-\cutext{2}{cup}/\cunum{250}{g} \textcolor{gray}{\small(\cunum<single>{250}{g})} frozen berries\\
-\cutext{1/2}{cup}/\cunum{130}{g} \textcolor{gray}{\small(\cunum<single>{130}{g})} vanilla greek yoghurt {\small(if only plain is at hand, add \cunum{1}{TL} vanilla extract)}
+\cunum{480}{g} \textcolor{gray}{\small(\cunum<single>{480}{g})} milk (usually oat milk)\\
+2 bananas, in chunks\\
+\cunum{375}{g} \textcolor{gray}{\small(\cunum<single>{375}{g})} frozen berries\\
+\cunum{175}{g} \textcolor{gray}{\small(\cunum<single>{175}{g})} vanilla greek yoghurt {\small(if only plain is at hand, add \cunum{1}{TL} vanilla extract)}

recipes/need-translated/TEMPLATE

@@ -0,0 +1,17 @@
+\recipe[OPTIONAL HEADNOTE]{RECIPE NAME}[INITIAL INSTRUCTIONS]
+\serves{6-8}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{10}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{1}{cup} AP (or GF) flour
+	\cutext{0.5}{cup} almond flour
+	\cutext{1}{TL} baking powder
+	\cutext{0.5}{TL} cinnamon
+	\cutext{0.25}{TL} nutmeg
+	\cutext{0.25}{TL} salt
+\method
+	Whisk the flour, baking powder, spices, and salt together in small bowl.
+\end{step}

render.sh

@@ -8,20 +8,17 @@ cd "$(dirname "$0")"
 printf "\n-_-_-_-_-_-_-_-_-  Main  -_-_-_-_-_-_-_-_-\n"
 pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname=Recipes main.tex
 pdflatex -file-line-error -interaction nonstopmode -shell-escape -jobname=Recipes main.tex
-printf "\n-_-_-_-_-_-_-_-_-  Booklet  -_-_-_-_-_-_-_-_-\n"
-   #  https://github.com/jenom/pdfbook2
-pdfbook2 --no-crop --top-margin=5 --bottom-margin=5 --outer-margin=0 --inner-margin=0 --short-edge --paper=letterpaper Recipes.pdf
-mv  -v -t /home/david/fileshare/LaTeX/Recipes Recipes.pdf Recipes-book.pdf
+mv  -v -t /home/david/fileshare/LaTeX/Recipes Recipes.pdf
 
 #printf "\n-_-_-_-_-_-_-_-_-  Meal Planner  -_-_-_-_-_-_-_-_-\n"
 #pdflatex -file-line-error -interaction nonstopmode -draftmode -shell-escape -jobname="Meal Planner" meal-planner.tex
 #pdflatex -file-line-error -interaction nonstopmode -shell-escape -jobname="Meal Planner" meal-planner.tex
 #mv  -v -t /home/david/fileshare/LaTeX/Recipes "Meal Planner.pdf"
 
-printf "\n-_-_-_-_-_-_-_-_-  Shopping list  -_-_-_-_-_-_-_-_-\n"
-pdflatex -file-line-error -draftmode -shell-escape -jobname="Shopping List" shopping-list.tex
-pdflatex -file-line-error -shell-escape -jobname="Shopping List" shopping-list.tex
-mv  -v -t /home/david/fileshare/LaTeX/Recipes "Shopping List.pdf"
+#printf "\n-_-_-_-_-_-_-_-_-  Shopping list  -_-_-_-_-_-_-_-_-\n"
+#pdflatex -file-line-error -draftmode -shell-escape -jobname="Shopping List" shopping-list.tex
+#pdflatex -file-line-error -shell-escape -jobname="Shopping List" shopping-list.tex
+#mv  -v -t /home/david/fileshare/LaTeX/Recipes "Shopping List.pdf"
 
 rm *.aux *.out *.log *.toc *.fls *.fdb_latexmk