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content/recipe/chicken-and-potatoes.md

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+---
+title: Chicken and Potatoes
+tags:
+- chicken
+- main
+- instant pot
+- kosher
+---
+- 2 lbs chicken, any format
+- 3 lbs potatoes, cubed
+- 1 large onion, chopped
+- 1 fresh rosemary sprig or 1 tbsp dried
+- 3 bay leaves
+- 1 1/2 tsp salt
+- Ground black pepper to taste
+- 1 cup water
+- 1 garlic clove grated
+- 1 small bunch dill, Italian parsley, or green onion, finely chopped
+
+1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
+2. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
+3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
+4. Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly among the family members.
+5. Serve warm.

content/recipe/slow-cooker-potato-soup.md

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+---
+title: Slow Cooker Potato Soup
+tags:
+- dairy
+- soup
+---
+- 32oz frozen hash browns
+- imitation bacon crumbles
+- 32oz vegetable broth
+- 1 can (10.5oz) cream of mushroom soup
+- 1.5 cups shredded cheddar
+- 1 cup heavy cream or milk
+
+Combine hashbrowns, bacon crumbles, broth, and cream of mushroom soup in a slow cooker. Cook on low 5-6 hours. Half an hour before completion, add cheese and heavy cream and mix until well-incorporated.

content/recipe/spinach-balls.md

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+---
+title: Spinach Balls
+tags:
+- dairy
+- kosher
+- vegetarian
+---
+*Ingredients*:
+- 2 packages frozen chopped spinach, thawed and squeezed dry
+- 4 beaten eggs
+- 3/4 c. melted butter
+- 1/2 c. grated Parmesan cheese
+- 1/2 tsp. salt
+- 1 onion, finely chopped
+- 2 c. herb stuffing mix
+
+*Directions*:
+Mix together and chill 15 minutes. Shape into balls. Put on greased cookie sheet, bake 15 minutes at 375. 

content/recipe/vassar-fudge.md

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+---
+draft: true
+title: Vassar Fudge
+description: A simple fudge that's kosher for Passover.
+tags:
+- dessert
+- kosher
+- kosher for passover
+---
+*Ingredients*:
+- 2 cups sugar
+- 1 cup light cream
+- 2 squares (2 ounces) unsweetened chocolate, coarsely chopped
+- 1 tablespoon butter
+
+*Directions*:
+#. Combine sugar, chocolate, and cream.
+#. Cook over a moderate heat, stirring only until sugar and chocolate have melted.
+#. Continue cooking until mixture reaches 238F, or until a few drops tested in cold water form a soft ball.
+#. Remove from heat, add butter, and cool slightly.
+#. Beat until fudge begins to harden, then transfer to a buttered platter.
+#. Cut into squares before the fudge is absolutely firm. Makes a little more than one pound.
+

content/recipe/vegetarian-lasagne.md

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+---
+title: Vegetarian Lasagne
+tags:
+- main
+- kosher
+- dairy
+- pareve
+---
+*Ingredients*:
+- 1 (16 ounce) carton ricotta cheese, part-skim recommended
+- 1 egg
+- 1/4 cup grated Parmesan cheese
+- 1/4 teaspoon garlic powder OR 1/2 teaspoon jarred garlic
+- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
+- 1 jar spaghetti sauce + 1/4 cup white wine to rinse it
+- 9 uncooked lasagne noodles
+- 3 cups shredded part-skim mozzarella cheese
+
+*Directions*:
+
+#. Preheat the oven to 375 degrees.
+#. Pour sauce into medium bowl, then rinse jar with wine. Stir to combine.
+#. In another medium bowl, combine ricotta, egg, Parmesan, garlic powder and spinach. Mix well.
+#. Spread one third of the spaghetti sauce in the bottom of a 11" x 7" brownie pan.
+#. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and then sprinkle with 1 cup mozzarella.
+#. Spread with half the remaining spaghetti sauce.
+#. Top with another 3 noodles. Spread the rest of the ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
+#. Top with the last three noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top.
+#. Cover with foil sprayed with cooking spray.
+#. Bake 45-50 minutes or until noodles are tender.
+#. Let stand 10 minutes before serving.
+