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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
<a class=navbar-item href=https://jtom38.github.io/cookbook/tags>Tags</a>
<a class=navbar-item href=https://jtom38.github.io/cookbook/categories>Categories</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><div class="container has-text-centered"><p class=title>Main Dish</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/><img src=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/thumbnail.png alt></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/>Sun-Dried Tomato Pasta with Chicken and Mozzarella</a></p><p class="subtitle is-6"></p><div class=buttons><button class=button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Main Dish</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/><img src=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/thumbnail.png alt></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/>Sun-Dried Tomato Pasta with Chicken and Mozzarella</a></p><p class="subtitle is-6"></p><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/tags/pasta>Pasta</a></button>
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<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/recipes>Recipes</a>
<a class=navbar-item href=https://jtom38.github.io/cookbook/tags>Tags</a>
<a class=navbar-item href=https://jtom38.github.io/cookbook/categories>Categories</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><div class="container has-text-centered"><p class=title>Sides</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/><img src=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/thumbnail.png alt></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/>Crispy Smashed Potatoes</a></p><p class="subtitle is-6"></p><div class=buttons><button class=button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Sides</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/><img src=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/thumbnail.png alt></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/>Crispy Smashed Potatoes</a></p><p class="subtitle is-6"></p><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/tags/potatos>Potatos</a></button>
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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title></p><p class=subtitle></p></div></div></section><div class=container><br><div class=content><h1 id=cookbook>Cookbook</h1><p>Welcome to the personal cookbook of <a href=https://github.com/jtom38/cookbook>James Tombleson</a>! This site contains recipies that my family likes to cook and stored in a easy location that we can use on a tablet. The reason this site exists is so we can archive the recipies that we find online. We have had sites go offline and had to use the <a href=https://web.archive.org/>Wayback Machine</a> to try to recover them. This does not always work so thats why I wanted to make this site. I dont want to lose anymore recipies that my family loves.</p><p>With this being a website, we can also share the recipies with family, friends, and now you!</p><p>You will be able to find everything that we have stored here! This is a work in progress so things will be added over time.</p><p>If you use github and find this helpful, leave a star to let me know you like it!</p><h2 id=theme>Theme</h2><p>The theme is custom and will be seperated from the site at a later time. For now, its sill very much in the works and not something that is ready for primetime.</p><h2 id=built-with>Built With</h2><ul><li><a href=https://gohugo.io>hugo</a></li><li><a href=https://bulma.io>bulma css</a></li><li><a href=https://github.com/jtom38/cookbook/tree/master/themes/hugo-bulma-cookbook>hugo theme</a></li></ul><p>If you want to see some of the other things I am working on, check out my <a href=https://github.com/jtom38>github page</a>!</p></div></div></body>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title></p><p class=subtitle></p></div></div></section><div class=container><br><div class=content><h1 id=cookbook>Cookbook</h1><p>Welcome to the personal cookbook of <a href=https://github.com/jtom38/cookbook>James Tombleson</a>! This site contains recipies that my family likes to cook and stored in a easy location that we can use on a tablet. The reason this site exists is so we can archive the recipies that we find online. We have had sites go offline and had to use the <a href=https://web.archive.org/>Wayback Machine</a> to try to recover them. This does not always work so thats why I wanted to make this site. I dont want to lose anymore recipies that my family loves.</p><p>With this being a website, we can also share the recipies with family, friends, and now you!</p><p>You will be able to find everything that we have stored here! This is a work in progress so things will be added over time.</p><p>If you use github and find this helpful, leave a star to let me know you like it!</p><h2 id=theme>Theme</h2><p>The theme is custom and will be seperated from the site at a later time. For now, its sill very much in the works and not something that is ready for primetime.</p><h2 id=built-with>Built With</h2><ul><li><a href=https://gohugo.io>hugo</a></li><li><a href=https://bulma.io>bulma css</a></li><li><a href=https://github.com/jtom38/cookbook/tree/master/themes/hugo-bulma-cookbook>hugo theme</a></li></ul><p>If you want to see some of the other things I am working on, check out my <a href=https://github.com/jtom38>github page</a>!</p></div></div></body>

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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Sun-Dried Tomato Pasta with Chicken and Mozzarella</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><h3 id=sun-dried-tomato-sauce>sun-dried tomato sauce</h3><ul><li>3 garlic cloves</li><li>4 oz sun-dried tomatoes</li><li>olive oil</li><li>salt</li><li>paprika</li><li>basil</li><li>1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)</li><li>1 cup Mozzarella cheese, shredded</li><li>¼ teaspoon red pepper flakes</li></ul><h2 id=instructions>Instructions</h2><ol><li>In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.</li><li>Remove the sun-dried tomatoes from the skillet when done.</li><li>Season sliced chicken with salt and paprika.</li><li>Add the chicken to the skillet and cook on high heat.</li><li>Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.</li><li>Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.</li><li>Add spices: basil, crushed red pepper flakes, salt.</li><li>Add cooked and drained penne pasta and stir to combine.</li></ol></div><h4 class=subtitle id=date>Posted: Wed Sep 28, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 130 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/%20tags/pasta>Pasta</a></button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Sun-Dried Tomato Pasta with Chicken and Mozzarella</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><h3 id=sun-dried-tomato-sauce>sun-dried tomato sauce</h3><ul><li>3 garlic cloves</li><li>4 oz sun-dried tomatoes</li><li>olive oil</li><li>salt</li><li>paprika</li><li>basil</li><li>1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)</li><li>1 cup Mozzarella cheese, shredded</li><li>¼ teaspoon red pepper flakes</li></ul><h2 id=instructions>Instructions</h2><ol><li>In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.</li><li>Remove the sun-dried tomatoes from the skillet when done.</li><li>Season sliced chicken with salt and paprika.</li><li>Add the chicken to the skillet and cook on high heat.</li><li>Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.</li><li>Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.</li><li>Add spices: basil, crushed red pepper flakes, salt.</li><li>Add cooked and drained penne pasta and stir to combine.</li></ol></div><h4 class=subtitle id=date>Posted: Wed Sep 28, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 130 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/tags/pasta>Pasta</a></button>
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<a href=https://jtom38.github.io/cookbook/%20tags/itilian>Itilian</a></button>
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<a href=https://jtom38.github.io/cookbook/%20tags/chicken>Chicken</a></button>
<a href=https://jtom38.github.io/cookbook/tags/chicken>Chicken</a></button>
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<a href=https://jtom38.github.io/cookbook/%20tags/tomatoes>Tomatoes</a></button>
<a href=https://jtom38.github.io/cookbook/tags/tomatoes>Tomatoes</a></button>
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<a href=https://jtom38.github.io/cookbook/%20tags/fall>Fall</a></button></div></div></div></div></body>
<a href=https://jtom38.github.io/cookbook/tags/fall>Fall</a></button></div></div></div></div></body>

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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Chicken Tikka Masala</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/chicken-tikka-masala/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><p>Makes 6 servings</p><ul><li>6 garlic cloves, finely grated</li><li>4 tsp. finely grated peeled ginger</li><li>4 tsp. ground turmeric</li><li>2 tsp. garam masala</li><li>2 tsp. ground coriander</li><li>2 tsp. ground cumin</li><li>1 1/2 cups whole-milk yogurt (not Greek)</li><li>1 Tbsp. kosher salt</li><li>2 lb. skinless, boneless chicken breasts, halved lengthwise</li><li>3 Tbsp. ghee (clarified butter) or vegetable oil</li><li>1 small onion, thinly sliced</li><li>1/4 cup tomato paste</li><li>6 cardamom pods, crushed</li><li>2 dried chiles de árbol or ½ tsp. crushed red pepper flakes</li><li>1 28-oz. can whole peeled tomatoes, like San Marzano</li><li>2 cups heavy cream</li><li>[] 3/4 cup chopped cilantro, plus sprigs for garnish</li><li>Steamed basmati rice (for serving)</li></ul><h2 id=preparation>Preparation</h2><h3 id=step-1>Step 1</h3><p>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.</p><h3 id=step-2>Step 2</h3><p>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.</p><h3 id=step-3>Step 3</h3><p>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.</p><h3 id=step-4>Step 4</h3><p>Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.</p><h3 id=step-5>Step 5</h3><p>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.</p><h3 id=step-6>Step 6</h3><p>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.</p><p>Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.</p></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 349 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/%20tags/dinner>Dinner</a></button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Chicken Tikka Masala</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/chicken-tikka-masala/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><p>Makes 6 servings</p><ul><li>6 garlic cloves, finely grated</li><li>4 tsp. finely grated peeled ginger</li><li>4 tsp. ground turmeric</li><li>2 tsp. garam masala</li><li>2 tsp. ground coriander</li><li>2 tsp. ground cumin</li><li>1 1/2 cups whole-milk yogurt (not Greek)</li><li>1 Tbsp. kosher salt</li><li>2 lb. skinless, boneless chicken breasts, halved lengthwise</li><li>3 Tbsp. ghee (clarified butter) or vegetable oil</li><li>1 small onion, thinly sliced</li><li>1/4 cup tomato paste</li><li>6 cardamom pods, crushed</li><li>2 dried chiles de árbol or ½ tsp. crushed red pepper flakes</li><li>1 28-oz. can whole peeled tomatoes, like San Marzano</li><li>2 cups heavy cream</li><li>[] 3/4 cup chopped cilantro, plus sprigs for garnish</li><li>Steamed basmati rice (for serving)</li></ul><h2 id=preparation>Preparation</h2><h3 id=step-1>Step 1</h3><p>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.</p><h3 id=step-2>Step 2</h3><p>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.</p><h3 id=step-3>Step 3</h3><p>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.</p><h3 id=step-4>Step 4</h3><p>Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.</p><h3 id=step-5>Step 5</h3><p>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.</p><h3 id=step-6>Step 6</h3><p>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.</p><p>Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.</p></div><h4 class=subtitle id=date>Posted: Mon Jun 27, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 349 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/tags/dinner>Dinner</a></button>
<button class=button>
<a href=https://jtom38.github.io/cookbook/%20tags/bon-apptite-recipie>Bon Apptite Recipie</a></button>
<a href=https://jtom38.github.io/cookbook/tags/bon-apptite-recipie>Bon Apptite Recipie</a></button>
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<a href=https://jtom38.github.io/cookbook/%20tags/indian>Indian</a></button></div></div></div></div></body>
<a href=https://jtom38.github.io/cookbook/tags/indian>Indian</a></button></div></div></div></div></body>

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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Crispy Smashed Potatoes</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li>2 pounds baby Yukon gold potatoes</li><li>3 tablespoons olive oil</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon freshly cracked black pepper</li><li>1/2 teaspoon garlic powder</li></ul><h2 id=instructions>Instructions</h2><ol><li><p>Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.</p></li><li><p>Preheat the oven to 450 degrees F.</p></li><li><p>Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.</p></li><li><p>Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.</p></li></ol></div><h4 class=subtitle id=date>Posted: Fri Oct 7, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 157 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/%20tags/potatos>Potatos</a></button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Crispy Smashed Potatoes</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li>2 pounds baby Yukon gold potatoes</li><li>3 tablespoons olive oil</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon freshly cracked black pepper</li><li>1/2 teaspoon garlic powder</li></ul><h2 id=instructions>Instructions</h2><ol><li><p>Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.</p></li><li><p>Preheat the oven to 450 degrees F.</p></li><li><p>Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.</p></li><li><p>Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.</p></li></ol></div><h4 class=subtitle id=date>Posted: Fri Oct 7, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 157 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
<a href=https://jtom38.github.io/cookbook/tags/potatos>Potatos</a></button>
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<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/recipes>Recipes</a>
<a class=navbar-item href=https://jtom38.github.io/cookbook/tags>Tags</a>
<a class=navbar-item href=https://jtom38.github.io/cookbook/categories>Categories</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><div class="container has-text-centered"><p class=title>Drop Biscuits</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/drop-biscuits/thumbnail.png alt="Missing thumbnail :("></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 href=https://jtom38.github.io/cookbook/%20tags/breakfast>Breakfast</a></button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Drop Biscuits</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/drop-biscuits/thumbnail.png alt="Missing thumbnail :("></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 href=https://jtom38.github.io/cookbook/tags/breakfast>Breakfast</a></button>
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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Recipes</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/><img src=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/thumbnail.png alt></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/>Crispy Smashed Potatoes</a></p><p class="subtitle is-6"></p><div class=buttons><button class=button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Recipes</p><p class=subtitle></p></div></div></section><div class=container><br><div class="container mt-8"><div class=card><div class=card-content><div class=media><div class=media-left><figure class="image is-128x128"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/><img src=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/thumbnail.png alt></a></figure></div><div class=media-content><p class="title is-4"><a href=https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/>Crispy Smashed Potatoes</a></p><p class="subtitle is-6"></p><div class=buttons><button class=button>
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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Instant Pot Pinto Beans</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/thumbnail.png alt="Missing thumbnail :("></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 href=https://jtom38.github.io/cookbook/%20tags/side>Side</a></button>
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Instant Pot Pinto Beans</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/thumbnail.png alt="Missing thumbnail :("></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 href=https://jtom38.github.io/cookbook/tags/side>Side</a></button>
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<a href=https://jtom38.github.io/cookbook/%20tags/pressure-cooker>Pressure Cooker</a></button></div></div></div></div></body>
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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Japanese Chicken Curry</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/japanese-curry/thumbnail.png alt="Missing thumbnail :("></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/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Japanese Chicken Curry</p><p class=subtitle></p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/japanese-curry/thumbnail.png alt="Missing thumbnail :("></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
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 its 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>
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<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/recipes>Recipes</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><div class="container has-text-centered"><p class=title>Pasta e Fagioli Soup</p><p class=subtitle>Fantastic winter soup</p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/pasta-e-fagioli-soup/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li>1 tablespoon olive oil plus extra for drizzling</li><li>1 pound Italian sausage casings removed</li><li>3 carrots peeled and chopped</li><li>2 ribs celery chopped</li><li>1 onion chopped</li><li>4 garlic cloves minced</li><li>¼ teaspoon salt</li><li>½ teaspoon Italian seasoning</li><li>1 teaspoon dried oregano</li><li>¼ teaspoon crushed red pepper flakes</li><li>28 ounce can peeled tomatoes chopped, juice reserved</li><li>Parmesan rind</li><li>15 ½ ounce can cannellini beans rinsed and drained</li><li>4 cups low-sodium chicken broth divided</li><li>1 cup water</li><li>6 ounces ditalini or other small pasta</li><li>2 cups sliced baby spinach leaves</li><li>Salt and pepper to taste</li><li>Chopped fresh parsley leaves for garnish</li><li>2 ounces grated Parmesan cheese for garnish</li></ul><h2 id=instructions>Instructions</h2><ul><li>Heat olive oil in a large Dutch oven over medium until shimmering. Add the
<a class=navbar-item href=https://jtom38.github.io/cookbook/index.xml>RSS Feed</a></div></div></nav><section class="hero is-primary"><div class=hero-body><div class="container has-text-centered"><p class=title>Pasta e Fagioli Soup</p><p class=subtitle>Fantastic winter soup</p></div></div></section><div class=container><br><div class=columns><div class=column><img src=https://jtom38.github.io/cookbook/recipes/pasta-e-fagioli-soup/thumbnail.png alt="Missing thumbnail :("></div><div class=column><div class=content><h2 id=ingredients>Ingredients</h2><ul><li>1 tablespoon olive oil plus extra for drizzling</li><li>1 pound Italian sausage casings removed</li><li>3 carrots peeled and chopped</li><li>2 ribs celery chopped</li><li>1 onion chopped</li><li>4 garlic cloves minced</li><li>¼ teaspoon salt</li><li>½ teaspoon Italian seasoning</li><li>1 teaspoon dried oregano</li><li>¼ teaspoon crushed red pepper flakes</li><li>28 ounce can peeled tomatoes chopped, juice reserved</li><li>Parmesan rind</li><li>15 ½ ounce can cannellini beans rinsed and drained</li><li>4 cups low-sodium chicken broth divided</li><li>1 cup water</li><li>6 ounces ditalini or other small pasta</li><li>2 cups sliced baby spinach leaves</li><li>Salt and pepper to taste</li><li>Chopped fresh parsley leaves for garnish</li><li>2 ounces grated Parmesan cheese for garnish</li></ul><h2 id=instructions>Instructions</h2><ul><li>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.</li><li>Add the carrots, celery and onion. Cook, stirring occasionally until the
vegetables are softened, about 5 minutes.</li><li>Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.</li><li>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.</li><li>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.</li><li>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.</li><li>Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.</li></ul></div><h4 class=subtitle id=date>Posted: Tue Jun 28, 2022</h4><h5 class=subtitle id=wordcount>Word Count: 289 Words</h5><br><h2 class=title>Tags</h2><div class=buttons><button class=button>
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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
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<a href=https://jtom38.github.io/cookbook/tags/curry>Curry</a></button>
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<a href=https://jtom38.github.io/cookbook/tags/japanese>Japanese</a></button>

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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
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<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/recipes>Recipes</a>
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