From c859f7bbbf127f9c0d00de66d0a0628f1be670de Mon Sep 17 00:00:00 2001 From: Hayden Date: Thu, 7 Jan 2021 21:45:06 -0900 Subject: [PATCH] documentation updates --- docs/docs/api/docs/index.html | 2 +- mealie/data/debug/last_recipe.json | 105 ++++++++++++----------------- 2 files changed, 44 insertions(+), 63 deletions(-) diff --git a/docs/docs/api/docs/index.html b/docs/docs/api/docs/index.html index 837b6c09aaf0..0f19965fb7aa 100644 --- a/docs/docs/api/docs/index.html +++ b/docs/docs/api/docs/index.html @@ -18,7 +18,7 @@
diff --git a/mealie/data/debug/last_recipe.json b/mealie/data/debug/last_recipe.json index 13b0e1649ef8..7f93d3997ecb 100644 --- a/mealie/data/debug/last_recipe.json +++ b/mealie/data/debug/last_recipe.json @@ -1,28 +1,29 @@ { "@context": "http://schema.org", "@type": "Recipe", - "articleBody": "You\u2019ll find innumerable versions of huevos rancheros throughout Mexico (and beyond!), but at its heart, the dish consists of fried corn tortillas, fried eggs, and a generous amount of tomato salsa. \u201cThere should be a lot of salsa for the eggs,\u201d says recipe developer Rick Martinez\u2014and since that salsa is spicy, fresh, and, thanks to the charred cherry tomatoes, a little bit smoky, you\u2019ll be glad to have it. Rick\u2019s recipe also includes a layer of saut\u00e9ed mushrooms and poblanos topped with cheese for a substantive yet meat-free meal; you could also add chorizo, refried beans, queso fresco, and/or guacamole. Serve for breakfast, lunch, and/or dinner.", - "alternativeHeadline": "For his take on this classic Mexican dish, which originated as a simple but hearty ranchers' breakfast, Rick Martinez adds a layer of cheesy saut\u00e9ed poblanos and mushrooms to the tostada-egg-salsa trio.", - "dateModified": "2021-01-07 21:20:28.325000", - "datePublished": "2021-01-03 04:00:00", + "articleBody": "\u201cAfter a draining day juggling work, homeschooling, and urging children to stop using their masks as slingshots, the ideal food for me isn\u2019t perfectly prepared food that\u2019s been tweezered into position, but a meal that\u2019s simply comforting,\u201d writes the Smitten Kitchen\u2019s Deb Perelman. Right now, it\u2019s this deeply cozy pot of tender chicken thighs, jammy leeks, and broth-soaked rice.", + "alternativeHeadline": "This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.", + "dateModified": "2021-01-06 17:07:07.791000", + "datePublished": "2020-08-18 04:00:00", "keywords": [ "recipes", - "basically", - "egg", - "serrano chiles", - "cherry tomatoes", - "onion", - "cilantro", + "chicken recipes", "kosher salt", - "lime juice", - "mushroom", - "poblano", + "black pepper", + "butter", + "leek", + "lemon zest", + "rice", + "chicken broth", + "anchovy", "garlic", - "cheddar", + "capers", + "herb", "olive oil", + "healthyish", "web" ], - "thumbnailUrl": "https://assets.bonappetit.com/photos/5fdcf8f4da09df8b9416548f/1:1/w_3242,h_3242,c_limit/Basically-Huevos-Rancheros.jpg", + "thumbnailUrl": "https://assets.bonappetit.com/photos/5f29796456f43685a49327fb/1:1/w_1125,h_1125,c_limit/Chicken-and-Rice-With-Leeks-Salsa-Verde-01.jpg", "publisher": { "@context": "https://schema.org", "@type": "Organization", @@ -46,72 +47,52 @@ "author": [ { "@type": "Person", - "name": "Rick Martinez", - "sameAs": "https://bon-appetit.com/contributor/rick-martinez/" + "name": "Deb Perelman", + "sameAs": "https://bon-appetit.com/contributor/deb-perelman/" } ], "aggregateRating": { "@type": "AggregateRating", - "ratingValue": 4.8, - "ratingCount": 5 + "ratingValue": 4, + "ratingCount": 47 }, - "description": "For his take on this classic Mexican dish, which originated as a simple but hearty ranchers' breakfast, Rick Martinez adds a layer of cheesy saut\u00e9ed poblanos and mushrooms to the tostada-egg-salsa trio.", - "image": "huevos-rancheros-con-rajas-y-champinones.jpg", - "headline": "Huevos Rancheros con Rajas y Champi\u00f1ones", - "name": "Huevos Rancheros con Rajas y Champi\u00f1ones", + "description": "This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.", + "image": "chicken-and-rice-with-leeks-and-salsa-verde.jpg", + "headline": "Chicken and Rice With Leeks and Salsa Verde", + "name": "Chicken and Rice With Leeks and Salsa Verde", "recipeIngredient": [ - "1 serrano chile", - "16 oz. cherry tomatoes (about 3 cups)", - "\u00bc onion", - "\u00bc cup cilantro leaves with tender stems, plus more for serving", - "3 tsp. Diamond Crystal or 1\u00bd tsp. Morton kosher salt, divided, plus more", - "1\u00bd tsp. (or more) fresh lime juice", - "8 oz. button mushrooms", - "2 medium poblano chiles or any color bell peppers", + "1\u00bd lb. skinless, boneless chicken thighs (4\u20138 depending on size)", + "Kosher salt, freshly ground pepper", + "3 Tbsp. unsalted butter, divided", + "2 large or 3 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced", + "Zest and juice of 1 lemon, divided", + "1\u00bd cups long-grain white rice, rinsed until water runs clear", + "2\u00be cups low-sodium chicken broth", + "1 oil-packed anchovy fillet", "2 garlic cloves", - "6 oz. white cheddar", - "5 Tbsp. extra-virgin olive oil, divided", - "4 large eggs", - "4 tostadas" + "1 Tbsp. drained capers", + "Crushed red pepper flakes", + "1 cup tender herb leaves (such as parsley, cilantro, and/or mint)", + "4\u20135 Tbsp. extra-virgin olive oil" ], "recipeInstructions": [ { "@type": "HowToStep", - "text": "Make the salsa ranchera: Remove stem from 1 serrano chile (only use \u00bd if you don\u2019t want your salsa spicy) and halve lengthwise. Heat a medium skillet, preferably cast iron, over high until you see wisps of smoke, about 2 minutes. Arrange serrano chile, skin side down, on one side of pan and add 16 oz. cherry tomatoes. Cook, leaving chile undisturbed and occasionally tossing tomatoes, until charred, 6\u20138 minutes. It is going to get a little smoky so turn on the vent and open a window. Transfer serrano chile and tomatoes to a blender or food processor. Reserve skillet." + "text": "Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes." }, { "@type": "HowToStep", - "text": "Add \u00bc onion, \u00bc cup cilantro leaves with tender stems, and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt to blender and blend on low speed (or pulse if using a food processor) until vegetables are broken up, about 30 seconds. Increase speed to medium-low and pur\u00e9e until salsa is almost smooth but some chunks remain. Don\u2019t be tempted to blend on high or you will incorporate air into the salsa and it will look and taste more like a smoothie than a salsa. Transfer to a medium bowl and stir in 1\u00bd tsp. fresh lime juice. Taste and season with more salt and add more lime juice if needed. Set aside until ready to serve." + "text": "Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt." }, { "@type": "HowToStep", - "text": "Using a paper towel, brush off dirt from 8 oz. button mushrooms. Trim woody stems and discard. Cut mushrooms into quarters. Cut 2 medium poblano chiles or any color bell peppers in half lengthwise and remove stems, seeds, and ribs. Cut chiles into long thin strips about \u00bc\" thick. Use the side of a chef\u2019s knife to lightly smash 2 garlic cloves, then peel and thinly slice. Grate 6 oz. white cheddar on the large holes of a box grater." - }, - { - "@type": "HowToStep", - "text": "Head over to the stove with all of your prep work (gathering it on a rimmed baking sheet will make this easy!). Now, you\u2019re ready to make the mushroom topping. Wipe out reserved skillet with a paper towel and heat 3 Tbsp. extra-virgin olive oil over medium-high. Arrange mushrooms in a single layer in skillet and cook, undisturbed, until brown underneath, about 3 minutes. Give mushrooms a toss and season with 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt. Continue to cook, tossing occasionally, until deep golden brown all over, 5\u20137 minutes longer. Using a slotted spoon, transfer to a small bowl, leaving oil behind." - }, - { - "@type": "HowToStep", - "text": "Arrange poblano chiles in an even layer in same skillet and cook, undisturbed, until browned underneath, about 2 minutes. Add garlic and season with 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt. Cook, tossing occasionally, until lightly browned all over, 5\u20137 minutes longer. Add 3 Tbsp. water and cook, stirring occasionally, until water has evaporated, about 2 minutes. The water will soften the chiles and pull up all those tasty brown bits from the bottom of the pan." - }, - { - "@type": "HowToStep", - "text": "Add mushrooms with any accumulated juices back to pan and toss until evenly distributed. Sprinkle cheese over in an even layer and remove skillet from heat. Cover (a baking sheet works great if you don\u2019t have a lid that will work) and let sit 5 minutes for cheese to melt." - }, - { - "@type": "HowToStep", - "text": "You are almost there; you just need to cook the eggs. Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Crack 4 large eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt." - }, - { - "@type": "HowToStep", - "text": "To serve, spoon cheesy mushroom mixture onto 4 tostadas, dividing evenly, and top each with an egg, then reserved salsa and some cilantro." + "text": "Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde." } ], - "recipeYield": "4-6 servings", - "url": "https://www.bonappetit.com/recipe/huevos-rancheros-con-rajas-y-champinones", - "slug": "huevos-rancheros-con-rajas-y-champinones", - "orgURL": "https://www.bonappetit.com/recipe/huevos-rancheros-con-rajas-y-champinones", + "recipeYield": "4 Servings", + "url": "https://www.bonappetit.com/recipe/chicken-and-rice-with-leeks-and-salsa-verde", + "slug": "chicken-and-rice-with-leeks-and-salsa-verde", + "orgURL": "https://www.bonappetit.com/recipe/chicken-and-rice-with-leeks-and-salsa-verde", "categories": [], "tags": [], "dateAdded": null,