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category :: -Categories

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    + + + + + + + + + \ No newline at end of file diff --git a/index.html b/index.html index 4997987..7a77d69 100644 --- a/index.html +++ b/index.html @@ -1,15 +1,15 @@ -:: Cookbook
    navigation

    Hello Hugo

    This is a collection of recipes that we use in the Tombleson house.

    Hope you enjoy!

    + + + + + + + + + \ No newline at end of file diff --git a/index.xml b/index.xml index 16fabc1..74ada29 100644 --- a/index.xml +++ b/index.xml @@ -1,2 +1,2 @@ -Cookbookhttps://jtom38.github.io/cookbook/Recent content on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:17:21 -0700Drop Biscuitshttps://jtom38.github.io/cookbook/posts/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/posts/drop-biscuits/Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.Japanese chicken Curryhttps://jtom38.github.io/cookbook/posts/japanese-curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/posts/japanese-curry/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’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.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/my-first-post/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/my-first-post/Ingredients Makes 6 servings +Cookbookhttps://jtom38.github.io/cookbook/Recent content on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:17:21 -0700Drop Biscuitshttps://jtom38.github.io/cookbook/posts/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/posts/drop-biscuits/Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.Japanese chicken Curryhttps://jtom38.github.io/cookbook/posts/japanese-curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/posts/japanese-curry/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’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.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Ingredients Makes 6 servings 6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp. \ No newline at end of file diff --git a/posts/chicken-tikka-masala/index.html b/posts/chicken-tikka-masala/index.html new file mode 100644 index 0000000..76b6229 --- /dev/null +++ b/posts/chicken-tikka-masala/index.html @@ -0,0 +1,20 @@ +Chicken Tikka Masala :: Cookbook

    Chicken Tikka Masala

    Ingredients

    Makes 6 servings

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

    Preparation

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

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

    Step 6

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

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

    + + + + + + + + + + \ No newline at end of file diff --git a/posts/drop-biscuits/index.html b/posts/drop-biscuits/index.html index 7f63674..1d9c1c3 100644 --- a/posts/drop-biscuits/index.html +++ b/posts/drop-biscuits/index.html @@ -1,19 +1,19 @@ -Drop Biscuits :: Cookbook

    Drop Biscuits

    Ingredients

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

    Directions

    1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
    2. In a large bowl, whisk together flour, baking powder, and salt.
    3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
    4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
    5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
    6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
    7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.
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    + + + + + + + + + \ No newline at end of file diff --git a/posts/index.html b/posts/index.html index a6555c1..da0be44 100644 --- a/posts/index.html +++ b/posts/index.html @@ -1,19 +1,19 @@ -Posts :: Cookbook

    Posts

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    + + + + + + + + + \ No newline at end of file diff --git a/posts/index.xml b/posts/index.xml index 5be48b5..c882379 100644 --- a/posts/index.xml +++ b/posts/index.xml @@ -1,2 +1,2 @@ -Posts on Cookbookhttps://jtom38.github.io/cookbook/posts/Recent content in Posts on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:17:21 -0700Drop Biscuitshttps://jtom38.github.io/cookbook/posts/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/posts/drop-biscuits/Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.Japanese chicken Curryhttps://jtom38.github.io/cookbook/posts/japanese-curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/posts/japanese-curry/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’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.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/my-first-post/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/my-first-post/Ingredients Makes 6 servings +Posts on Cookbookhttps://jtom38.github.io/cookbook/posts/Recent content in Posts on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:17:21 -0700Drop Biscuitshttps://jtom38.github.io/cookbook/posts/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/posts/drop-biscuits/Ingredients 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated 1 1/2 cups all-purpose flour (8 ounces; 225g) 2 teaspoons baking powder 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 3/4 cup (180ml) whole milk Directions Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/Ingredients 1 pound dry pinto beans 5 1/2 cups water 1 2/3 Tablespoon Better Than Bullion vegetable base salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.) Instructions Rinse off your pinto beans, and drain them using a wire mesh strainer. Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base. Close and lock the lid, and cook on manual high pressure for 45 minutes.Japanese chicken Curryhttps://jtom38.github.io/cookbook/posts/japanese-curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/posts/japanese-curry/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’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.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Ingredients Makes 6 servings 6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp. \ No newline at end of file diff --git a/posts/instant-pot-pinto-beans/index.html b/posts/instant-pot-pinto-beans/index.html index d3fdc15..31f0751 100644 --- a/posts/instant-pot-pinto-beans/index.html +++ b/posts/instant-pot-pinto-beans/index.html @@ -1,20 +1,20 @@ -Instant Pot Pinto Beans :: Cookbook

    Instant Pot Pinto Beans

    Ingredients

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

    Instructions

    • Rinse off your pinto beans, and drain them using a wire mesh strainer.
    • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
    • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
    • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.
    - - - - - - - - - +
    + + + + + + + + + \ No newline at end of file diff --git a/posts/japanese-curry/index.html b/posts/japanese-curry/index.html index 1c53018..5b70a08 100644 --- a/posts/japanese-curry/index.html +++ b/posts/japanese-curry/index.html @@ -1,9 +1,9 @@ -Japanese chicken Curry :: Cookbook
    curry japanese @@ -15,14 +15,14 @@ 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.

    https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg

  • Add the roux mixture back into the soup and stir to combine.

    https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-15.jpg

    • To Season the Curry

    • Add soy sauce and ketchup (and any other condiments you’re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
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    + + + + + + + + + \ No newline at end of file diff --git a/posts/my-first-post/index.html b/posts/my-first-post/index.html deleted file mode 100644 index 22c2376..0000000 --- a/posts/my-first-post/index.html +++ /dev/null @@ -1,20 +0,0 @@ -Chicken Tikka Masala :: Cookbook

    Chicken Tikka Masala

    Ingredients

    Makes 6 servings

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

    Preparation

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

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

    Step 6

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

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

    - - - - - - - - - - \ No newline at end of file diff --git a/sitemap.xml b/sitemap.xml index 3975c55..7d1f264 100644 --- a/sitemap.xml +++ b/sitemap.xml @@ -1 +1 @@ -https://jtom38.github.io/cookbook/2022-06-27T14:17:21-07:000https://jtom38.github.io/cookbook/posts/drop-biscuits/2022-06-27T14:17:21-07:00https://jtom38.github.io/cookbook/posts/2022-06-27T14:17:21-07:00https://jtom38.github.io/cookbook/tags/beans/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/tags/side/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/tags/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/tags/chicken/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/tags/curry/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/tags/japanese/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/posts/japanese-curry/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/tags/bon-apptite/2022-06-27T11:30:26-07:00https://jtom38.github.io/cookbook/posts/my-first-post/2022-06-27T11:30:26-07:00https://jtom38.github.io/cookbook/tags/dinner/2022-06-27T11:30:26-07:00https://jtom38.github.io/cookbook/categories/ \ No newline at end of file +https://jtom38.github.io/cookbook/2022-06-27T14:17:21-07:000https://jtom38.github.io/cookbook/posts/drop-biscuits/2022-06-27T14:17:21-07:00https://jtom38.github.io/cookbook/posts/2022-06-27T14:17:21-07:00https://jtom38.github.io/cookbook/tags/beans/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/posts/instant-pot-pinto-beans/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/tags/side/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/tags/2022-06-27T14:12:49-07:00https://jtom38.github.io/cookbook/tags/chicken/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/tags/curry/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/tags/japanese/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/posts/japanese-curry/2022-06-27T12:59:10-07:00https://jtom38.github.io/cookbook/tags/bon-apptite/2022-06-27T11:30:26-07:00https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/2022-06-27T11:30:26-07:00https://jtom38.github.io/cookbook/tags/dinner/2022-06-27T11:30:26-07:00https://jtom38.github.io/cookbook/categories/ \ No newline at end of file diff --git a/tags/beans/index.html b/tags/beans/index.html index ad26e33..a09480f 100644 --- a/tags/beans/index.html +++ b/tags/beans/index.html @@ -1,19 +1,19 @@ -beans :: Cookbook

    tag :: -beans

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    + + + + + + + + + \ No newline at end of file diff --git a/tags/bon-apptite/index.html b/tags/bon-apptite/index.html index 51da824..88867bf 100644 --- a/tags/bon-apptite/index.html +++ b/tags/bon-apptite/index.html @@ -1,19 +1,19 @@ -bon apptite :: Cookbook

    tag :: -bon apptite

    - - - - - - - - - +bon apptite
    + + + + + + + + + \ No newline at end of file diff --git a/tags/bon-apptite/index.xml b/tags/bon-apptite/index.xml index 12dc08c..b292e47 100644 --- a/tags/bon-apptite/index.xml +++ b/tags/bon-apptite/index.xml @@ -1,2 +1,2 @@ -bon apptite on Cookbookhttps://jtom38.github.io/cookbook/tags/bon-apptite/Recent content in bon apptite on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 11:30:26 -0700Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/my-first-post/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/my-first-post/Ingredients Makes 6 servings +bon apptite on Cookbookhttps://jtom38.github.io/cookbook/tags/bon-apptite/Recent content in bon apptite on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 11:30:26 -0700Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Ingredients Makes 6 servings 6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp. \ No newline at end of file diff --git a/tags/chicken/index.html b/tags/chicken/index.html index 2138a64..670ecf2 100644 --- a/tags/chicken/index.html +++ b/tags/chicken/index.html @@ -1,19 +1,19 @@ -chicken :: Cookbook

    tag :: -chicken

    - - - - - - - - - +chicken
    + + + + + + + + + \ No newline at end of file diff --git a/tags/curry/index.html b/tags/curry/index.html index 42f2e90..7fb49f3 100644 --- a/tags/curry/index.html +++ b/tags/curry/index.html @@ -1,19 +1,19 @@ -curry :: Cookbook

    tag :: -curry

    - - - - - - - - - +curry
    + + + + + + + + + \ No newline at end of file diff --git a/tags/dinner/index.html b/tags/dinner/index.html index 56a716b..ad46c7a 100644 --- a/tags/dinner/index.html +++ b/tags/dinner/index.html @@ -1,19 +1,19 @@ -dinner :: Cookbook

    tag :: -dinner

    - - - - - - - - - +dinner
    + + + + + + + + + \ No newline at end of file diff --git a/tags/dinner/index.xml b/tags/dinner/index.xml index cb96ae1..e181fad 100644 --- a/tags/dinner/index.xml +++ b/tags/dinner/index.xml @@ -1,2 +1,2 @@ -dinner on Cookbookhttps://jtom38.github.io/cookbook/tags/dinner/Recent content in dinner on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 11:30:26 -0700Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/my-first-post/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/my-first-post/Ingredients Makes 6 servings +dinner on Cookbookhttps://jtom38.github.io/cookbook/tags/dinner/Recent content in dinner on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 11:30:26 -0700Chicken Tikka Masalahttps://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/posts/chicken-tikka-masala/Ingredients Makes 6 servings 6 garlic cloves, finely grated 4 tsp. finely grated peeled ginger 4 tsp. ground turmeric 2 tsp. garam masala 2 tsp. ground coriander 2 tsp. ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 Tbsp. kosher salt 2 lb. skinless, boneless chicken breasts, halved lengthwise 3 Tbsp. ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced 1/4 cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or ½ tsp. \ No newline at end of file diff --git a/tags/index.html b/tags/index.html index 9ef224d..e58c9f7 100644 --- a/tags/index.html +++ b/tags/index.html @@ -1,19 +1,19 @@ -Tags :: Cookbook

    tag :: -Tags

    - - - - - - - - - +Tags
    + + + + + + + + + \ No newline at end of file diff --git a/tags/japanese/index.html b/tags/japanese/index.html index 5a38a4b..7490ab8 100644 --- a/tags/japanese/index.html +++ b/tags/japanese/index.html @@ -1,19 +1,19 @@ -japanese :: Cookbook

    tag :: -japanese

    - - - - - - - - - +japanese
    + + + + + + + + + \ No newline at end of file diff --git a/tags/side/index.html b/tags/side/index.html index ee0e024..3a5cfec 100644 --- a/tags/side/index.html +++ b/tags/side/index.html @@ -1,19 +1,19 @@ -side :: Cookbook

    tag :: -side

    - - - - - - - - - +side
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