Add the fourth set of recipes

- bean-salad
- exotic-ginger-cumin-chicken
- hakka-style-meatballs
- one-pot-chicken-tetrazzini
- smoked-salmon-pasta-primavera
- spicy-kung-pao-style-chicken
- zaatar-chicken-bulgur-bowls

content/bean-salad.md

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+---
+title: Three Bean Salad
+tags: ['salad', 'american', 'fasting', 'quick']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+Easy recipe to expand - black turtle beans and chickpeas also work well here.
+
+- ⏲️ Prep time: 10 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1/3 cup Salad Oil (olive oil, canola, or sunflower)
+- 1/2 cup Cider Vinegar
+- 1 tsp Salt
+- 1/2 tsp Pepper
+- 1/4 cup Sugar
+- 1/2 tsp Celery Seed
+- 1 can Cut Green Beans
+- 1 can Cut Waxed Beans
+- 1 can Red Kidney Beans
+- 1 Carrot, thinly sliced
+- 1 small Onion, chopped
+- 1 Bell Pepper
+
+## Directions
+
+1. Put dressing ingredients in a large salad bowl an whisk until blended.
+2. Empty cans of beans into a colander and rinse under cold water.
+3. Chop remaining vegetables and add to dressing.  Add beans and gently stir.
+4. Refrigerate for at least an hour before serving, stirring occasionally.

content/exotic-ginger-cumin-chicken.md

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+---
+title: Exotic Ginger Cumin Chicken
+tags: ['chicken']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1 Tbsp Vegetable Oil, divided
+- 2 lbs Boneless Skinless Chicken, cut bite-size
+- 2 tsp Garlic, minced
+- 1/2 cup Onion, chopped
+- 1 Tbsp Ginger Root, minced
+- 1/2 tsp Cayenne Pepper
+- 1 tsp Cumin
+- 1 tsp Turmeric
+- 1/2 cup Chicken Stock
+- 1 can (19oz) Stewed Tomatoes
+- 2 Tbsp Tomato Paste
+- 1 tsp Sugar
+- 3/4 cup Low Fat Plain Yogurt
+
+## Directions
+
+1. In large saucepan heat 2 tsp oil over medium heat.  Add half of the chicken and cook 3 minutes until brown. Remove from pan and set aside. Repeat with remaining chicken.
+2. Add remaining oil to pan; add garlic, onion, and ginger. Reduce heat to medium and cook, stirring constantly for 5 minutes or until soft.  Stir in cayenne, cumin, and turmeric; saute for 1 minute.
+3. Stir in stock, tomatoes, tomato paste, and sugar; return chicken to pan. Bring to boil; reduce heat and simmer 5 minutes.
+4.  Stir in yogurt and simmer 2 minutes.

content/hakka-style-meatballs.md

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+---
+title: Hakka-Style Meatballs
+tags: ['beef', 'rice', 'asian']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- 1/2 lb Ground Beef
+- 1/4 cup Panko Breadcrumbs
+- 2 Tbsp Soy Sauce, divided
+- 4 tsp Chili Garlic Sauce
+- 1/2 oz Ginger, minced
+- 2 medium Green Bell Peppers
+- 1 small Onion, chopped
+- 3/4 cup Basmati Rice
+- 2 oz Green Peas
+- 1/2 cup Cilantro, loosely packed
+- 1 Tbsp Moroccan Spice Blend, divided
+- 4 Tbsp Sweet Chili Sauce
+- Oil
+
+## Directions
+
+1. Preheat oven to 450F. Add 1 1/4 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over a medium-high heat. Add rice and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed (12-14 mins). Add peas halfway through cooking. When rice is done, remove pot from heat, and leave covered.
+2. While rice cooks, combine beef, panko, half the ginger, a quarter of the soy sauce and a third of the Moroccan spice blend. Roll mixture into 9 equal-sized meatballs. Arrange meatballs on a parchment-lined baking sheet. Bake on the middle rack in the oven until golden-brown and cooked through (8-10 mins).
+3. Meanwhile, core and cut the green peppers into 1/2" pieces and roughly chop cilantro. Stir together sweet chili sauce, remaining soy sauce, 1/4 cup water and chili garlic sauce in a small bowl.
+4. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp oil, then onion and peppers. Cook, stirring occasionally, until slightly softened (2-3 mins). Add remaining ginger and remaining Moroccan spice blend. Cook, stirring constantly, until fragrant (30 sec).
+5. Add meatballs and the stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce thickens slightly and coats meatballs (1 min). Season with salt and pepper, to taste.
+6. Add half the cilantro to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies, and any sauce in the pan. Sprinkle remaining cilantro over top.

content/one-pot-chicken-tetrazzini.md

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+---
+title: One-Pot Chicken Tetrazzini
+tags: ['chicken', 'pasta', 'italian']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 5
+
+## Ingredients
+
+- 3 Tbsp Butter
+- 8 oz Mushrooms, sliced
+- 1 small Red Pepper, chopped
+- 1 small Onion, finely chopped
+- 1 clove Garlic, minced
+- 3 Tbsp All-Purpose Flour
+- 4 cups Milk
+- 2 Tbsp Worcestershire Sauce
+- 8 oz Extra Broad Egg Noodles
+- 5 oz Boursin Garlic and Fine Herbs
+- 3 cup Deli Chicken, cooked and cut into bite-size pieces
+- 1/2 cup Frozen Peas
+- 1/2 cup Fresh Parsley, chopped
+- Small Fresh Basil Leaves (optional)
+- Parmesan, grated
+
+
+## Directions
+
+1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 minutes until tender.
+2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil.
+3. Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 minutes.
+4. Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted. Serve sprinkled with basil and Parmesan.

content/smoked-salmon-pasta-primavera.md

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+---
+title: Smoked Salmon Pasta Primavera
+tags: ['fish', 'pasta']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 12 oz Linguine
+- 1/2 lb Asparagus, cut into 2" pieces
+- 1/4 lb Green Beans, halved
+- 1 cup Sugar Snap Peas, trimmed
+- 1/2 cup Frozen Edamame or Peas
+- 1 Tbsp Butter
+- 1 small Onion, minced
+- 2 cloves Garlic, minced
+- 3 Tbsp All-Purpose Flour
+- 2 1/2 cup Milk
+- 1/3 lb Smoked Salmon, cut into wide strips
+- 1/2 cup Fresh Mint, coarsely chopped
+- 1/2 Lemon
+
+## Directions
+
+1. In a large pot of boiling salted water, cook linguine 10 min or until al dente, adding asparagus, beans, and sugar snap peas during the last 3 minutes of cooking and edamame during the last minute. Drain very well.
+2. Meanwhile in large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring 3 minutes. Stir in flour. Very gradually whisk in milk until smooth and stir often until mixture boils and has thickened (5 mins).
+3. Add pasta mixture, stirring until hot. Stir in salmon and mint just until mixed. Squeeze juice from lemon into pasta and stir.

content/spicy-kung-pao-style-chicken.md

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+---
+title: Spicy Kung Pao-Style Chicken
+tags: ['chicken', 'rice', 'asian']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 4 Chicken Thighs
+- 3/4 cup Basmati Rice
+- 4 Tbsp All-Purpose Flour
+- 2 small Sweet Peppers, chopped
+- 3 ribs Celery
+- 2 cloves Garlic
+- 1 Tbsp Ginger, minced
+- 2 whole Green Onions, thinly sliced
+- 2 Tbsp Chili Garlic Sauce, divided
+- 2 Tbsp Soy Sauce
+- 2 Tbsp Sweet Chili Sauce
+- 1/4 cup Peanuts, chopped
+- Oil
+
+## Directions
+
+1. Heat a medium pot over medium heat. Add 1/2 Tbsp oil, ginger and rice. Cook, stirring often, until fragrant (1 min). Add 1 1/4 cups water and bring to a boil over high heat. Reduce heat and cover until rice is tender and liquid is absorbed (12-14 mins). Remove the pot from heat, leave covered.
+2. While rice cooks, cut celery crosswise into 1/4" slices. Whisk together soy sauce, sweet chili sauce, 1/3 cup water, and half the chili garlic sauce in a medium bowl. Combine flour and 1/4 tsp each of salt and pepper in another medium bowl.
+3. Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden brown (4-5 mins). Transfer to a plate and heat the same pan over medium-high. Add 1/2 Tbsp oil, peppers, and celery. Cook, stirring often until fragrant (1 min). Transfer veggies to another plate.
+4. Pat chicken dry and cut into 1" pieces. Add chicken to flour mixture, then toss to coat. Press flour mixture into chicken to coat completely. Heat the same non-stick pan over medium and add oil, then chicken. Cook, turning pieces occasionally, until golden brown and cooked through (6-8 mins).
+5. Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly (2-3 mins).
+6. Fluff rice with fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with chicken, veggies, and sauce. Sprinkle peanuts and remaining green onions over top.

content/zaatar-chicken-bulgur-bowls.md

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+---
+title: Za'atar Chicken Bulghur Bowls
+tags: ['chicken', 'mediterranean', 'turkish']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 4 Chicken Breasts
+- 1 cup Bulghur Wheat
+- 1 oz Mixed Olives, drained
+- 4 oz Baby Spinach, chopped
+- 2 Tbsp Za'atar Spice Blend
+- 2 Roma Tomatoes
+- 1 Lemon
+- 1/2 cup Feta Cheese, crumbled
+- 2 Garlic Cloves, minced/grated
+- 2 Tbsp White Vinegar
+- 1 tsp Sugar
+- Oil
+
+## Directions
+
+1. Preheat oven to 450F. Add 1 1/2 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut tomato into 1/4" pieces. Zest and juice the lemon.
+2. Add garlic and bulghur to the boiling water. Stir to combine, remove pot from heat, cover, and let stand until bulghur is tender and liquid is absorbed (15 mins).
+3. While bulghur rehydrates, pat chicken dry and season with Za'atar spice blend, salt, and pepper. Heat a large non-stick pan over medium-high heat. Add 1/2 tsp oil, then the chicken. Sear until golden-brown. Transfer chicken to a sheet and bake on the middle rack in the oven until chicken is cooked through (10-12 mins)
+4. Meanwhile, whisk together vinegar, lemon juice, lemon zest, 1 tsp oil, and 1/2 tsp salt in a small bowl. Set aside.
+5. When bulghur is done, fluff with a fork. Add olives, spinach, tomatoes, and half the dressing to the pot. Season with salt and pepper, then stir to combine.
+6. Thinly slice chicken. Divide bulghur salad between plates, then top with chicken. Sprinkle with feta and drizzle remaining dressing over top.