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<!doctype html><html lang=en class="js csstransforms3d"><head><meta charset=utf-8><meta name=description content><link rel=icon href=/cookbook/images/favicon.png type=image/png><title>404 Page not found</title><link href=/cookbook/css/nucleus.css?1656370279 rel=stylesheet><link href=/cookbook/css/fontawesome-all.min.css?1656370279 rel=stylesheet><link href=/cookbook/css/hybrid.css?1656370279 rel=stylesheet><link href=/cookbook/css/featherlight.min.css?1656370279 rel=stylesheet><link href=/cookbook/css/perfect-scrollbar.min.css?1656370279 rel=stylesheet><link href=/cookbook/css/theme.css?1656370279 rel=stylesheet><link href=/cookbook/css/hugo-theme.css?1656370279 rel=stylesheet><style>:root #header+#content>#left>#rlblock_left{display:none!important}p,li,ul{text-align:center}ul{list-style-type:none}</style></head><body data-url=/><section id=body style=margin-left:0><div id=overlay></div><div id=chapter><div id=body-inner><h1>Error</h1><p></p><p>Woops. Looks like this page doesn't exist ¯\_(ツ)_/¯.</p><p></p><p><a href=/cookbook/>Go to homepage</a></p><p><img src=/images/gopher-404.jpg style=width:50% alt="Page not found!"></p></div></div></section></body></html>
<!doctype html><html lang=en class="js csstransforms3d"><head><meta charset=utf-8><meta name=description content><link rel=icon href=/cookbook/images/favicon.png type=image/png><title>404 Page not found</title><link href=/cookbook/css/nucleus.css?1664431491 rel=stylesheet><link href=/cookbook/css/fontawesome-all.min.css?1664431491 rel=stylesheet><link href=/cookbook/css/hybrid.css?1664431491 rel=stylesheet><link href=/cookbook/css/featherlight.min.css?1664431491 rel=stylesheet><link href=/cookbook/css/perfect-scrollbar.min.css?1664431491 rel=stylesheet><link href=/cookbook/css/theme.css?1664431491 rel=stylesheet><link href=/cookbook/css/hugo-theme.css?1664431491 rel=stylesheet><style>:root #header+#content>#left>#rlblock_left{display:none!important}p,li,ul{text-align:center}ul{list-style-type:none}</style></head><body data-url=/><section id=body style=margin-left:0><div id=overlay></div><div id=chapter><div id=body-inner><h1>Error</h1><p></p><p>Woops. Looks like this page doesn't exist ¯\_(ツ)_/¯.</p><p></p><p><a href=/cookbook/>Go to homepage</a></p><p><img src=/images/gopher-404.jpg style=width:50% alt="Page not found!"></p></div></div></section></body></html>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cookbook</title><link>https://jtom38.github.io/cookbook/</link><description>Recent content on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/posts/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/drop-biscuits/</guid><description>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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ 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) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&amp;rsquo;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 ½ 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 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>Ingredients Makes 6 servings
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cookbook</title><link>https://jtom38.github.io/cookbook/</link><description>Recent content on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/index.xml" rel="self" type="application/rss+xml"/><item><title>Pasta e Fagioli Soup</title><link>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</guid><description>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.</description></item><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</guid><description>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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipies/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/japanese-curry/</guid><description>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&amp;rsquo;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.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Posts on Cookbook</title><link>https://jtom38.github.io/cookbook/posts/</link><description>Recent content in Posts on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/posts/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/posts/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/drop-biscuits/</guid><description>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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ 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) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&amp;rsquo;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 ½ 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 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Recipies on Cookbook</title><link>https://jtom38.github.io/cookbook/recipies/</link><description>Recent content in Recipies on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/recipies/index.xml" rel="self" type="application/rss+xml"/><item><title>Pasta e Fagioli Soup</title><link>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</guid><description>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.</description></item><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</guid><description>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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipies/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/japanese-curry/</guid><description>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&amp;rsquo;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.</description></item><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>beans on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/beans/</link><description>Recent content in beans on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:12:49 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/beans/index.xml" rel="self" type="application/rss+xml"/><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Beans on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/beans/</link><description>Recent content in Beans on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:12:49 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/beans/index.xml" rel="self" type="application/rss+xml"/><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Bon Apptite Recipie on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/bon-apptite-recipie/</link><description>Recent content in Bon Apptite Recipie on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/bon-apptite-recipie/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>bon apptite on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/bon-apptite/</link><description>Recent content in bon apptite on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/bon-apptite/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Breakfast on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/breakfast/</link><description>Recent content in Breakfast on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/breakfast/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</guid><description>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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>chicken on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/chicken/</link><description>Recent content in chicken on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/chicken/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ 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) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&amp;rsquo;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 ½ 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 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item></channel></rss>
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Chicken on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/chicken/</link><description>Recent content in Chicken on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/chicken/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipies/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/japanese-curry/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>curry on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/curry/</link><description>Recent content in curry on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/curry/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ 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) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&amp;rsquo;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 ½ 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 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item></channel></rss>
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Curry on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/curry/</link><description>Recent content in Curry on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/curry/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipies/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/japanese-curry/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>dinner on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/dinner/</link><description>Recent content in dinner on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/dinner/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/</guid><description>Ingredients Makes 6 servings
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Dinner on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/dinner/</link><description>Recent content in Dinner on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/dinner/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Tags on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/</link><description>Recent content in Tags on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:12:49 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/index.xml" rel="self" type="application/rss+xml"/><item><title>beans</title><link>https://jtom38.github.io/cookbook/tags/beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/beans/</guid><description/></item><item><title>side</title><link>https://jtom38.github.io/cookbook/tags/side/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/side/</guid><description/></item><item><title>chicken</title><link>https://jtom38.github.io/cookbook/tags/chicken/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/chicken/</guid><description/></item><item><title>curry</title><link>https://jtom38.github.io/cookbook/tags/curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/curry/</guid><description/></item><item><title>japanese</title><link>https://jtom38.github.io/cookbook/tags/japanese/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/japanese/</guid><description/></item><item><title>bon apptite</title><link>https://jtom38.github.io/cookbook/tags/bon-apptite/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/bon-apptite/</guid><description/></item><item><title>dinner</title><link>https://jtom38.github.io/cookbook/tags/dinner/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/dinner/</guid><description/></item></channel></rss>
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Tags on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/</link><description>Recent content in Tags on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/index.xml" rel="self" type="application/rss+xml"/><item><title>Itilian</title><link>https://jtom38.github.io/cookbook/tags/itilian/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/itilian/</guid><description/></item><item><title>Pasta</title><link>https://jtom38.github.io/cookbook/tags/pasta/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/pasta/</guid><description/></item><item><title>Soup</title><link>https://jtom38.github.io/cookbook/tags/soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/soup/</guid><description/></item><item><title>Breakfast</title><link>https://jtom38.github.io/cookbook/tags/breakfast/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/breakfast/</guid><description/></item><item><title>Sides</title><link>https://jtom38.github.io/cookbook/tags/sides/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/sides/</guid><description/></item><item><title>Beans</title><link>https://jtom38.github.io/cookbook/tags/beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/beans/</guid><description/></item><item><title>Pressure Cooker</title><link>https://jtom38.github.io/cookbook/tags/pressure-cooker/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/pressure-cooker/</guid><description/></item><item><title>Side</title><link>https://jtom38.github.io/cookbook/tags/side/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/side/</guid><description/></item><item><title>Chicken</title><link>https://jtom38.github.io/cookbook/tags/chicken/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/chicken/</guid><description/></item><item><title>Curry</title><link>https://jtom38.github.io/cookbook/tags/curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/curry/</guid><description/></item><item><title>Japanese</title><link>https://jtom38.github.io/cookbook/tags/japanese/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/japanese/</guid><description/></item><item><title>Bon Apptite Recipie</title><link>https://jtom38.github.io/cookbook/tags/bon-apptite-recipie/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/bon-apptite-recipie/</guid><description/></item><item><title>Dinner</title><link>https://jtom38.github.io/cookbook/tags/dinner/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/dinner/</guid><description/></item><item><title>Indian</title><link>https://jtom38.github.io/cookbook/tags/indian/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/tags/indian/</guid><description/></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Indian on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/indian/</link><description>Recent content in Indian on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 11:30:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/indian/index.xml" rel="self" type="application/rss+xml"/><item><title>Chicken Tikka Masala</title><link>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</link><pubDate>Mon, 27 Jun 2022 11:30:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/chicken-tikka-masala/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Itilian on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/itilian/</link><description>Recent content in Itilian on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/itilian/index.xml" rel="self" type="application/rss+xml"/><item><title>Pasta e Fagioli Soup</title><link>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>japanese on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/japanese/</link><description>Recent content in japanese on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/japanese/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese chicken Curry</title><link>https://jtom38.github.io/cookbook/posts/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/japanese-curry/</guid><description>Ingredients 1 ½ 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) ½ Tbsp ginger (grated) 2 cloves garlic 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&amp;rsquo;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 ½ 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 ½ Tbsp soy sauce 1 Tbsp ketchup Steps Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item></channel></rss>
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Japanese on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/japanese/</link><description>Recent content in Japanese on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/japanese/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese Chicken Curry</title><link>https://jtom38.github.io/cookbook/recipies/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/japanese-curry/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Pasta on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/pasta/</link><description>Recent content in Pasta on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/pasta/index.xml" rel="self" type="application/rss+xml"/><item><title>Pasta e Fagioli Soup</title><link>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</guid><description>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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Pressure Cooker on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/pressure-cooker/</link><description>Recent content in Pressure Cooker on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:12:49 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/pressure-cooker/index.xml" rel="self" type="application/rss+xml"/><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>side on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/side/</link><description>Recent content in side on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:12:49 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/side/index.xml" rel="self" type="application/rss+xml"/><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>
<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Side on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/side/</link><description>Recent content in Side on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:12:49 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/side/index.xml" rel="self" type="application/rss+xml"/><item><title>Instant Pot Pinto Beans</title><link>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Sides on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/sides/</link><description>Recent content in Sides on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 14:17:21 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/sides/index.xml" rel="self" type="application/rss+xml"/><item><title>Drop Biscuits</title><link>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/drop-biscuits/</guid><description>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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</description></item></channel></rss>

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<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Soup on Cookbook</title><link>https://jtom38.github.io/cookbook/tags/soup/</link><description>Recent content in Soup on Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://jtom38.github.io/cookbook/tags/soup/index.xml" rel="self" type="application/rss+xml"/><item><title>Pasta e Fagioli Soup</title><link>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/</guid><description>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.</description></item></channel></rss>