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recipies/drop-biscuits/index.html

@@ -4,7 +4,7 @@
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-<a class=navbar-item href=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><h1 class=title>Drop Biscuits</h1><p class=subtitle></p></div></section><div class=container><br><div class=columns><div class=column><img src></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li>4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated</li><li>1 1/2 cups all-purpose flour (8 ounces; 225g)</li><li>2 teaspoons baking powder</li><li>1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight</li><li>3/4 cup (180ml) whole milk</li></ul><h2 id=directions>Directions</h2><ol><li>Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</li><li>In a large bowl, whisk together flour, baking powder, and salt.</li><li>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.</li><li>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.</li><li>Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.</li><li>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.</li><li>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.</li></ol></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 230 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
+<a class=navbar-item href=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><h1 class=title>Drop Biscuits</h1><p class=subtitle></p></div></section><div class=container><br><div class=columns><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li>4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated</li><li>1 1/2 cups all-purpose flour (8 ounces; 225g)</li><li>2 teaspoons baking powder</li><li>1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight</li><li>3/4 cup (180ml) whole milk</li></ul><h2 id=directions>Directions</h2><ol><li>Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.</li><li>In a large bowl, whisk together flour, baking powder, and salt.</li><li>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.</li><li>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.</li><li>Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.</li><li>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.</li><li>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.</li></ol></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 230 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
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recipies/instant-pot-pinto-beans/index.html

@@ -4,7 +4,7 @@
 <span aria-hidden=true></span></a></div><div id=navbarBasicExample class=navbar-menu><div class=navbar-start><a class=navbar-item href=https://jtom38.github.io/cookbook/recipies>Recipies</a>
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-<a class=navbar-item href=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><h1 class=title>Instant Pot Pinto Beans</h1><p class=subtitle></p></div></section><div class=container><br><div class=columns><div class=column><img src></div><div class=column><div class=content><h2 id=notes>Notes</h2><ul><li>This one takes around an 1:30 to cook and release the pressue. Plan ahead!</li></ul><h2 id=ingredients>Ingredients</h2><ul><li>1 pound dry pinto beans</li><li>5 1/2 cups water</li><li>1 2/3 Tablespoon <a href=http://amzn.to/2vtVEXt>Better Than Bullion vegetable base</a></li><li>salt and pepper to taste (Honestly, mine didn&rsquo;t need any. The BTB flavored them perfectly. Taste them first.)</li></ul><h2 id=instructions>Instructions</h2><ul><li>Rinse off your pinto beans, and drain them using a wire mesh strainer.</li><li>Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.</li><li>Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.</li><li>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.</li></ul></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 134 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
+<a class=navbar-item href=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><h1 class=title>Instant Pot Pinto Beans</h1><p class=subtitle></p></div></section><div class=container><br><div class=columns><div class=column><div class=content><h2 id=notes>Notes</h2><ul><li>This one takes around an 1:30 to cook and release the pressue. Plan ahead!</li></ul><h2 id=ingredients>Ingredients</h2><ul><li>1 pound dry pinto beans</li><li>5 1/2 cups water</li><li>1 2/3 Tablespoon <a href=http://amzn.to/2vtVEXt>Better Than Bullion vegetable base</a></li><li>salt and pepper to taste (Honestly, mine didn&rsquo;t need any. The BTB flavored them perfectly. Taste them first.)</li></ul><h2 id=instructions>Instructions</h2><ul><li>Rinse off your pinto beans, and drain them using a wire mesh strainer.</li><li>Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.</li><li>Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.</li><li>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.</li></ul></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 134 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
 <a href=https://jtom38.github.io/cookbook/tags/side>Side</a></button>
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 <a href=https://jtom38.github.io/cookbook/tags/beans>Beans</a></button>

recipies/japanese-curry/index.html

@@ -4,7 +4,7 @@
 <span aria-hidden=true></span></a></div><div id=navbarBasicExample class=navbar-menu><div class=navbar-start><a class=navbar-item href=https://jtom38.github.io/cookbook/recipies>Recipies</a>
 <a class=navbar-item href=https://jtom38.github.io/cookbook/tags>Tags</a>
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-<a class=navbar-item href=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><h1 class=title>Japanese Chicken Curry</h1><p class=subtitle></p></div></section><div class=container><br><div class=columns><div class=column><img src></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li><input disabled type=checkbox> 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)</li><li><input disabled type=checkbox> kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><input disabled type=checkbox> freshly ground black pepper</li><li><input disabled type=checkbox> 2 carrots</li><li><input disabled type=checkbox> 2 onions</li><li><input disabled type=checkbox> 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)</li><li><input disabled type=checkbox> 1/2 Tbsp ginger (grated)</li><li><input disabled type=checkbox> 2 cloves garlic</li><li><input disabled type=checkbox> 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)</li><li><input disabled type=checkbox> 4 cups <a href=https://www.justonecookbook.com/homemade-chicken-stock/>chicken stock/broth</a> (if you&rsquo;re careful with sodium intake, you can use <strong>water only</strong>, or use <strong>half stock + half water</strong>)</li><li><input disabled type=checkbox> 1 apple (I used fuji apple; use as much as you like to add sweetness)</li><li><input disabled type=checkbox> 1 Tbsp honey</li><li><input disabled type=checkbox> 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><input disabled type=checkbox> 1 package <a href=https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/>Japanese curry roux</a> (7-8 oz or 200-230 g; or use all of my <a href=https://www.justonecookbook.com/how-to-make-curry-roux/>homemade curry roux</a>)</li><li><input disabled type=checkbox> 1 1/2 Tbsp <a href=https://www.justonecookbook.com/soy-sauce/>soy sauce</a></li><li><input disabled type=checkbox> 1 Tbsp ketchup</li></ul><h2 id=instructions>Instructions</h2><h3 id=prep>Prep</h3><p>Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.</p><ul><li>Peel and cut the carrot in rolling wedges (<a href=https://www.justonecookbook.com/rangiri/>Rangiri</a>) 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.</li><li>Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.</li><li>Grate the ginger and crush the garlic.</li></ul><h3 id=start-cooking>Start cooking</h3><ul><li>Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.</li><li>Add the ginger and garlic.</li><li>Add the chicken and cook until it&rsquo;s no longer pink.</li><li>Add the carrot and mix well to coat with oil.</li><li>Add the chicken broth and bring it to a boil. Chicken broth contains a
+<a class=navbar-item href=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><h1 class=title>Japanese Chicken Curry</h1><p class=subtitle></p></div></section><div class=container><br><div class=columns><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li><input disabled type=checkbox> 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)</li><li><input disabled type=checkbox> kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><input disabled type=checkbox> freshly ground black pepper</li><li><input disabled type=checkbox> 2 carrots</li><li><input disabled type=checkbox> 2 onions</li><li><input disabled type=checkbox> 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)</li><li><input disabled type=checkbox> 1/2 Tbsp ginger (grated)</li><li><input disabled type=checkbox> 2 cloves garlic</li><li><input disabled type=checkbox> 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)</li><li><input disabled type=checkbox> 4 cups <a href=https://www.justonecookbook.com/homemade-chicken-stock/>chicken stock/broth</a> (if you&rsquo;re careful with sodium intake, you can use <strong>water only</strong>, or use <strong>half stock + half water</strong>)</li><li><input disabled type=checkbox> 1 apple (I used fuji apple; use as much as you like to add sweetness)</li><li><input disabled type=checkbox> 1 Tbsp honey</li><li><input disabled type=checkbox> 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)</li><li><input disabled type=checkbox> 1 package <a href=https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/>Japanese curry roux</a> (7-8 oz or 200-230 g; or use all of my <a href=https://www.justonecookbook.com/how-to-make-curry-roux/>homemade curry roux</a>)</li><li><input disabled type=checkbox> 1 1/2 Tbsp <a href=https://www.justonecookbook.com/soy-sauce/>soy sauce</a></li><li><input disabled type=checkbox> 1 Tbsp ketchup</li></ul><h2 id=instructions>Instructions</h2><h3 id=prep>Prep</h3><p>Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.</p><ul><li>Peel and cut the carrot in rolling wedges (<a href=https://www.justonecookbook.com/rangiri/>Rangiri</a>) 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.</li><li>Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.</li><li>Grate the ginger and crush the garlic.</li></ul><h3 id=start-cooking>Start cooking</h3><ul><li>Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.</li><li>Add the ginger and garlic.</li><li>Add the chicken and cook until it&rsquo;s no longer pink.</li><li>Add the carrot and mix well to coat with oil.</li><li>Add the chicken broth and bring it to a boil. Chicken broth contains a
 different amount of salt. If you&rsquo;re careful with sodium intake or not sure if your chicken stock is too salty, you can use <strong>water only</strong>, or use <strong>half stock + half water</strong>. You can always add salt at the end of cooking.</li><li>Once boiling, using a <a href=https://amzn.to/2KxVavi>fine-mesh strainer</a>, <a href=https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/>skim the scrum and fat</a> from the surface of the broth.</li><li>Peel the apple and grate it (use as much as you like to add sweetness). I&rsquo;ve been using <a href=https://amzn.to/3szp2se>this grater</a> and love it.</li><li>Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.</li><li>Add the potatoes and cook until the potatoes are tender, about 15 minutes.</li><li>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.</li><li>If you&rsquo;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.</li><li>Add the roux mixture back into the soup and stir to combine.</li></ul><h3 id=to-season-the-curry>To Season the Curry</h3><ul><li>Add soy sauce and ketchup (and any other condiments you&rsquo;re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.</li></ul></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 532 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
 <a href=https://jtom38.github.io/cookbook/tags/curry>Curry</a></button>
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