Practice Cookbook

1. Pine Lantern Soup

Serves 4. From the invented Harbor House kitchen notebook.

Source file: 01-pine-lantern-soup.txt

Ingredients

• 1 onion, diced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 cup dried red lentils, rinsed
• 1 tsp smoked paprika
• 1/2 lemon, juice only
• Salt [MISSING AMOUNT] (amount never written down)

Steps

1. Soften the onion in the oil, about 5 minutes.
2. Add the paprika, lentils, and broth.
3. Bring to a boil; simmer until the lentils are soft. [UNCERTAIN TIME] (source: "how long? I forgot")
4. Finish with the lemon.
5. Season with salt to taste. [MISSING AMOUNT]

Back to contents

2. Orbit Skillet Flatbread

Yields 6.

Source file: 02-orbit-skillet-flatbread.txt

Ingredients

• 2 cups all-purpose flour
• 3/4 cup plain yogurt
• 1 tsp baking powder
• 1/2 tsp fine salt
• 2 tbsp olive oil, for the pan
• Optional: 2 tsp dried rosemary
• Water, only if needed [MISSING AMOUNT] (source: "a splash", amount not specified)

Steps

1. Mix the flour, baking powder, and salt.
2. Stir in the yogurt to form a dough. Add a splash of water only if the dough will not hold together. [MISSING AMOUNT]
3. Divide into 6 pieces.
4. Roll thin.
5. Warm the oil in a skillet and cook each piece for 2 minutes per side over medium heat.
6. Scatter rosemary after cooking, if using.

Back to contents

3. Moonwell Lemon Rice

Four servings.

Source file: 03-moonwell-rice.txt

Ingredients

• 1 1/2 cups dry long-grain rice
• 2 1/4 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 lemon (zest and juice)
• 2 tbsp chopped parsley

Steps

1. Rinse the rice.
2. In a pot, combine the rice, water, salt, and olive oil; bring to a boil.
3. Cover and cook on low heat 15 minutes.
4. Rest, covered, 10 minutes.
5. Fluff, then add the lemon zest and juice and the parsley.

[UNCLEAR STEP] Margin note: "toast first?" It is unclear whether the rice should be toasted before the water goes in. No toasting step has been added.

Back to contents

4. Copper Comet Carrots

Serves 3.

Source file: 04-copper-comet-carrots.txt

Ingredients

• 1 lb carrots, cut into coins
• 1 tbsp olive oil
• 2 tsp maple syrup
• 1/4 tsp ground cumin
• Pinch of salt (pinch is the original measure)

Steps

1. Heat the oven to 400 F.
2. Toss everything on a sheet pan.
3. Roast 20 to 25 minutes, stirring once halfway.

[UNCLEAR STEP] [MISSING AMOUNT] Sticky note: "finish with vinegar?" Neither the type nor the amount of vinegar is recorded. Vinegar is not listed as a required ingredient.

Back to contents

5. Velvet Pond Bean Salad

Serves 4 (or as a small side for 6).

Source file: 05-velvet-pond-salad.txt

Ingredients

• 2 cans chickpeas (15 oz each), rinsed
• 1 cucumber, diced
• 1/2 red onion, minced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Black pepper [MISSING AMOUNT] (no amount given)

Steps

1. Mix the chickpeas, cucumber, and onion.
2. Whisk the oil, lemon juice, oregano, and black pepper.
3. Toss and serve.

[UNCLEAR STEP] [UNCERTAIN TIME] Margin note: "chill before serving?" Whether to chill, and for how long, is not specified. No chilling or storage instruction has been added.

Back to contents

6. Starlit Baked Pears

Makes four halves.

Source file: 06-starlit-pears.txt

Ingredients

• 2 pears, halved and cored
• 2 tbsp rolled oats
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp butter, cut into four pieces

Steps

1. Set the oven to 350 F.
2. Place the pear halves cut side up in a small baking dish.
3. Stir together the oats, sugar, and cinnamon.
4. Divide the mix across the halves; top each with a piece of butter.
5. Bake 25 minutes or until soft.

[UNCLEAR STEP] [MISSING AMOUNT] Margin note: "splash of juice in the pan?" No juice type or quantity is recorded. No juice has been added to the recipe.

Back to contents