From 13da5c24719092af5acea49975525811037c0cf9 Mon Sep 17 00:00:00 2001 From: jtom38 Date: Sun, 2 Oct 2022 05:18:13 +0000 Subject: [PATCH] deploy: 650f84f666892aec2cf78859d9d6324ee0f9c708 --- categories/index.html | 6 ++- categories/index.xml | 2 +- categories/main-dish/index.html | 31 +++++++++++ categories/main-dish/index.xml | 2 + categories/sides/index.html | 11 ++++ categories/sides/index.xml | 1 + index.html | 5 +- .../index.html | 17 ++++-- recipies/chicken-tikka-masala/index.html | 10 ++-- recipies/drop-biscuits/index.html | 7 ++- recipies/index.html | 53 ++++++++++++++----- recipies/instant-pot-pinto-beans/index.html | 10 ++-- recipies/japanese-curry/index.html | 12 +++-- recipies/pasta-e-fagioli-soup/index.html | 12 +++-- sitemap.xml | 2 +- tags/beans/index.html | 8 ++- tags/bon-apptite-recipie/index.html | 9 +++- tags/breakfast/index.html | 7 ++- tags/chicken/index.html | 20 ++++++- tags/curry/index.html | 8 ++- tags/dinner/index.html | 9 +++- tags/fall/index.html | 19 +++++++ tags/fall/index.xml | 1 + tags/index.html | 36 ++++++++++++- tags/index.xml | 2 +- tags/indian/index.html | 9 +++- tags/itilian/index.html | 21 +++++++- tags/japanese/index.html | 8 ++- tags/pasta/index.html | 21 +++++++- tags/pressure-cooker/index.html | 8 ++- tags/side/index.html | 8 ++- tags/sides/index.html | 7 ++- tags/soup/index.html | 9 +++- tags/summer/index.html | 19 +++++++ tags/summer/index.xml | 1 + tags/tomatoes/index.html | 15 +++++- 36 files changed, 371 insertions(+), 55 deletions(-) create mode 100644 categories/main-dish/index.html create mode 100644 categories/main-dish/index.xml create mode 100644 categories/sides/index.html create mode 100644 categories/sides/index.xml create mode 100644 tags/fall/index.html create mode 100644 tags/fall/index.xml create mode 100644 tags/summer/index.html create mode 100644 tags/summer/index.xml diff --git a/categories/index.html b/categories/index.html index c741c8e..9a3c890 100644 --- a/categories/index.html +++ b/categories/index.html @@ -3,4 +3,8 @@

Categories

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Categories


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footer part \ No newline at end of file diff --git a/categories/index.xml b/categories/index.xml index ec59813..f835b00 100644 --- a/categories/index.xml +++ b/categories/index.xml @@ -1 +1 @@ -Categories on Cookbookhttps://jtom38.github.io/cookbook/categories/Recent content in Categories on CookbookHugo -- gohugo.ioen-us \ No newline at end of file +Categories on Cookbookhttps://jtom38.github.io/cookbook/categories/Recent content in Categories on CookbookHugo -- gohugo.ioen-usWed, 28 Sep 2022 06:36:00 -0700Main Dishhttps://jtom38.github.io/cookbook/categories/main-dish/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/categories/main-dish/Sideshttps://jtom38.github.io/cookbook/categories/sides/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/categories/sides/ \ No newline at end of file diff --git a/categories/main-dish/index.html b/categories/main-dish/index.html new file mode 100644 index 0000000..c5b3e14 --- /dev/null +++ b/categories/main-dish/index.html @@ -0,0 +1,31 @@ +Main Dish

Main Dish


Placeholder image

Sun-Dried Tomato Pasta with Chicken and Mozzarella

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Placeholder image

Pasta e Fagioli Soup

Fantastic winter soup

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Placeholder image

Chicken Tikka Masala

+ +
footer part \ No newline at end of file diff --git a/categories/main-dish/index.xml b/categories/main-dish/index.xml new file mode 100644 index 0000000..08ae7e6 --- /dev/null +++ b/categories/main-dish/index.xml @@ -0,0 +1,2 @@ +Main Dish on Cookbookhttps://jtom38.github.io/cookbook/categories/main-dish/Recent content in Main Dish on CookbookHugo -- gohugo.ioen-usWed, 28 Sep 2022 06:36:00 -0700Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Ingredients sun-dried tomato sauce 3 garlic cloves 4 oz sun-dried tomatoes olive oil salt paprika basil 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk) 1 cup Mozzarella cheese, shredded ¼ teaspoon red pepper flakes Instructions In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.Pasta e Fagioli Souphttps://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/Tue, 28 Jun 2022 09:21:26 -0700https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/Ingredients 1 tablespoon olive oil plus extra for drizzling 1 pound Italian sausage casings removed 3 carrots peeled and chopped 2 ribs celery chopped 1 onion chopped 4 garlic cloves minced ¼ teaspoon salt ½ teaspoon Italian seasoning 1 teaspoon dried oregano ¼ teaspoon crushed red pepper flakes 28 ounce can peeled tomatoes chopped, juice reserved Parmesan rind 15 ½ ounce can cannellini beans rinsed and drained 4 cups low-sodium chicken broth divided 1 cup water 6 ounces ditalini or other small pasta 2 cups sliced baby spinach leaves Salt and pepper to taste Chopped fresh parsley leaves for garnish 2 ounces grated Parmesan cheese for garnish Instructions Heat olive oil in a large Dutch oven over medium until shimmering.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/Ingredients Makes 6 servings +6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp. \ No newline at end of file diff --git a/categories/sides/index.html b/categories/sides/index.html new file mode 100644 index 0000000..cc6ef2e --- /dev/null +++ b/categories/sides/index.html @@ -0,0 +1,11 @@ +Sides

Sides


Drop Biscuits

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hi from _default/index.html

Cookbook

I have always wanted to have a digital cookbook that i can use on a tablet. I have tried several different ways to make this happen. Hugo is how this now comes together. Its all then hosted on Github.io.

If you want to see some of the other things I am working on, check out my github page!

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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Ingredients

sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
  • 1 cup Mozzarella cheese, shredded
  • ¼ teaspoon red pepper flakes

Instructions

  1. In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.
  2. Remove the sun-dried tomatoes from the skillet when done.
  3. Season sliced chicken with salt and paprika.
  4. Add the chicken to the skillet and cook on high heat.
  5. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  6. Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  7. Add spices: basil, crushed red pepper flakes, salt.
  8. Add cooked and drained penne pasta and stir to combine.

Posted: Wed Sep 28, 2022

Word Count: 130 Words

Tags

Pasta -Itilian -Chicken -Tomatoes
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Sun-Dried Tomato Pasta with Chicken and Mozzarella


Ingredients

sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
  • 1 cup Mozzarella cheese, shredded
  • ¼ teaspoon red pepper flakes

Instructions

  1. In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.
  2. Remove the sun-dried tomatoes from the skillet when done.
  3. Season sliced chicken with salt and paprika.
  4. Add the chicken to the skillet and cook on high heat.
  5. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  6. Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  7. Add spices: basil, crushed red pepper flakes, salt.
  8. Add cooked and drained penne pasta and stir to combine.

Posted: Wed Sep 28, 2022

Word Count: 130 Words

Tags

+ + + + +
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Chicken Tikka Masala

Ingredients

Makes 6 servings

  • 6 garlic cloves, finely grated
  • 4 tsp. finely grated peeled ginger
  • 4 tsp. ground turmeric
  • 2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 Tbsp. kosher salt
  • 2 lb. skinless, boneless chicken breasts, halved lengthwise
  • 3 Tbsp. ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, like San Marzano
  • 2 cups heavy cream
  • [] 3/4 cup chopped cilantro, plus sprigs for garnish
  • Steamed basmati rice (for serving)

Preparation

Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Step 2

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Step 3

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Step 4

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Step 5

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Step 6

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Posted: Mon Jun 27, 2022

Word Count: 349 Words

Tags

Dinner -Bon Apptite Recipie -Indian
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Chicken Tikka Masala


Ingredients

Makes 6 servings

  • 6 garlic cloves, finely grated
  • 4 tsp. finely grated peeled ginger
  • 4 tsp. ground turmeric
  • 2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 Tbsp. kosher salt
  • 2 lb. skinless, boneless chicken breasts, halved lengthwise
  • 3 Tbsp. ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, like San Marzano
  • 2 cups heavy cream
  • [] 3/4 cup chopped cilantro, plus sprigs for garnish
  • Steamed basmati rice (for serving)

Preparation

Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Step 2

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Step 3

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Step 4

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Step 5

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Step 6

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Posted: Mon Jun 27, 2022

Word Count: 349 Words

Tags

+ +
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Drop Biscuits

Ingredients

  • 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
  • 1 1/2 cups all-purpose flour (8 ounces; 225g)
  • 2 teaspoons baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 3/4 cup (180ml) whole milk

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Posted: Mon Jun 27, 2022

Word Count: 230 Words

Tags

Breakfast -Sides
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Drop Biscuits


Ingredients

  • 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
  • 1 1/2 cups all-purpose flour (8 ounces; 225g)
  • 2 teaspoons baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 3/4 cup (180ml) whole milk

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Posted: Mon Jun 27, 2022

Word Count: 230 Words

Tags

+
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Recipies

Placeholder image

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Placeholder image

Pasta e Fagioli Soup

Fantastic winter soup

Drop Biscuits

Instant Pot Pinto Beans

Japanese Chicken Curry

Chicken Tikka Masala

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Recipies


Placeholder image

Sun-Dried Tomato Pasta with Chicken and Mozzarella

+ + + + +
Placeholder image

Pasta e Fagioli Soup

Fantastic winter soup

+ +

Drop Biscuits

+

Instant Pot Pinto Beans

+ +

Japanese Chicken Curry

+ +
Placeholder image

Chicken Tikka Masala

+ +
footer part \ No newline at end of file diff --git a/recipies/instant-pot-pinto-beans/index.html b/recipies/instant-pot-pinto-beans/index.html index d7b4187..d8d0828 100644 --- a/recipies/instant-pot-pinto-beans/index.html +++ b/recipies/instant-pot-pinto-beans/index.html @@ -3,6 +3,10 @@

Instant Pot Pinto Beans

Notes

  • This one takes around an 1:30 to cook and release the pressue. Plan ahead!

Ingredients

  • 1 pound dry pinto beans
  • 5 1/2 cups water
  • 1 2/3 Tablespoon Better Than Bullion vegetable base
  • salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)

Instructions

  • Rinse off your pinto beans, and drain them using a wire mesh strainer.
  • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
  • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
  • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.

Posted: Mon Jun 27, 2022

Word Count: 134 Words

Tags

Side -Beans -Pressure Cooker
footer part \ No newline at end of file +Categories +RSS Feed

Instant Pot Pinto Beans


Notes

  • This one takes around an 1:30 to cook and release the pressue. Plan ahead!

Ingredients

  • 1 pound dry pinto beans
  • 5 1/2 cups water
  • 1 2/3 Tablespoon Better Than Bullion vegetable base
  • salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)

Instructions

  • Rinse off your pinto beans, and drain them using a wire mesh strainer.
  • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
  • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
  • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.

Posted: Mon Jun 27, 2022

Word Count: 134 Words

Tags

+ +
footer part \ No newline at end of file diff --git a/recipies/japanese-curry/index.html b/recipies/japanese-curry/index.html index ff83174..35718f4 100644 --- a/recipies/japanese-curry/index.html +++ b/recipies/japanese-curry/index.html @@ -3,7 +3,11 @@

Japanese Chicken Curry

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
  • 1/2 Tbsp ginger (grated)
  • 2 cloves garlic
  • 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 4 cups chicken stock/broth (if you’re careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 apple (I used fuji apple; use as much as you like to add sweetness)
  • 1 Tbsp honey
  • 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp ketchup

Instructions

Prep

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.

Start cooking

  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
  • Add the ginger and garlic.
  • Add the chicken and cook until it’s no longer pink.
  • Add the carrot and mix well to coat with oil.
  • Add the chicken broth and bring it to a boil. Chicken broth contains a -different amount of salt. If you’re careful with sodium intake or not sure if your chicken stock is too salty, you can use water only, or use half stock + half water. You can always add salt at the end of cooking.
  • Once boiling, using a fine-mesh strainer, skim the scrum and fat from the surface of the broth.
  • Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using this grater and love it.
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook until the potatoes are tender, about 15 minutes.
  • Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. Continue with the rest of the blocks.
  • If you’re using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux mixture back into the soup and stir to combine.

To Season the Curry

  • Add soy sauce and ketchup (and any other condiments you’re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Posted: Mon Jun 27, 2022

Word Count: 532 Words

Tags

Curry -Japanese -Chicken
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Japanese Chicken Curry


Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
  • 1/2 Tbsp ginger (grated)
  • 2 cloves garlic
  • 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 4 cups chicken stock/broth (if you’re careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 apple (I used fuji apple; use as much as you like to add sweetness)
  • 1 Tbsp honey
  • 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp ketchup

Instructions

Prep

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.

Start cooking

  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
  • Add the ginger and garlic.
  • Add the chicken and cook until it’s no longer pink.
  • Add the carrot and mix well to coat with oil.
  • Add the chicken broth and bring it to a boil. Chicken broth contains a +different amount of salt. If you’re careful with sodium intake or not sure if your chicken stock is too salty, you can use water only, or use half stock + half water. You can always add salt at the end of cooking.
  • Once boiling, using a fine-mesh strainer, skim the scrum and fat from the surface of the broth.
  • Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using this grater and love it.
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook until the potatoes are tender, about 15 minutes.
  • Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. Continue with the rest of the blocks.
  • If you’re using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux mixture back into the soup and stir to combine.

To Season the Curry

  • Add soy sauce and ketchup (and any other condiments you’re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Posted: Mon Jun 27, 2022

Word Count: 532 Words

Tags

+ +
footer part \ No newline at end of file diff --git a/recipies/pasta-e-fagioli-soup/index.html b/recipies/pasta-e-fagioli-soup/index.html index b73844b..b2dda4b 100644 --- a/recipies/pasta-e-fagioli-soup/index.html +++ b/recipies/pasta-e-fagioli-soup/index.html @@ -3,9 +3,13 @@

Pasta e Fagioli Soup

Fantastic winter soup

Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the +Categories +RSS Feed

Pasta e Fagioli Soup

Fantastic winter soup


Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the sausage and cook, breaking the sausage into chunks. Cook until lightly browned, about 5 minutes.
  • Add the carrots, celery and onion. Cook, stirring occasionally until the -vegetables are softened, about 5 minutes.
  • Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
  • Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
  • Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
  • Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
  • Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.

Posted: Tue Jun 28, 2022

Word Count: 289 Words

Tags

Soup -Pasta -Itilian
footer part \ No newline at end of file +vegetables are softened, about 5 minutes.
  • Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
  • Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
  • Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
  • Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
  • Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.

    • Posted: Tue Jun 28, 2022

    Word Count: 289 Words

    Tags

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    Bon Apptite Recipie


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    Drop Biscuits

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    Fall


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    + + + + +
    footer part \ No newline at end of file diff --git a/tags/fall/index.xml b/tags/fall/index.xml new file mode 100644 index 0000000..89c8eb4 --- /dev/null +++ b/tags/fall/index.xml @@ -0,0 +1 @@ +Fall on Cookbookhttps://jtom38.github.io/cookbook/tags/fall/Recent content in Fall on CookbookHugo -- gohugo.ioen-usWed, 28 Sep 2022 06:36:00 -0700Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Ingredients sun-dried tomato sauce 3 garlic cloves 4 oz sun-dried tomatoes olive oil salt paprika basil 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk) 1 cup Mozzarella cheese, shredded ¼ teaspoon red pepper flakes Instructions In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika. \ No newline at end of file diff --git a/tags/index.html b/tags/index.html index d6fb478..1f0564c 100644 --- a/tags/index.html +++ b/tags/index.html @@ -3,4 +3,38 @@

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    Sun-Dried Tomato Pasta with Chicken and Mozzarella

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    footer part \ No newline at end of file diff --git a/tags/summer/index.xml b/tags/summer/index.xml new file mode 100644 index 0000000..9dabb67 --- /dev/null +++ b/tags/summer/index.xml @@ -0,0 +1 @@ +Summer on Cookbookhttps://jtom38.github.io/cookbook/tags/summer/Recent content in Summer on CookbookHugo -- gohugo.ioen-usWed, 28 Sep 2022 06:36:00 -0700Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Ingredients sun-dried tomato sauce 3 garlic cloves 4 oz sun-dried tomatoes olive oil salt paprika basil 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk) 1 cup Mozzarella cheese, shredded ¼ teaspoon red pepper flakes Instructions In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika. \ No newline at end of file diff --git a/tags/tomatoes/index.html b/tags/tomatoes/index.html index 9d2a311..5b7ca12 100644 --- a/tags/tomatoes/index.html +++ b/tags/tomatoes/index.html @@ -3,4 +3,17 @@

    Tomatoes

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    Sun-Dried Tomato Pasta with Chicken and Mozzarella

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