updated metadata and getting thumbnails working
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# Cookbook
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I have always wanted to have a digital cookbook that i can use on a tablet. I have tried several different ways to make this happen. [Hugo](https://gohugo.io/) is how this now comes together. Its all then hosted on Github.io.
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# Hello Hugo
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This is a collection of recipes that we use in the Tombleson house.
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Hope you enjoy!
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If you want to see some of the other things I am working on, check out my [github page](https://github.com/jtom38)!
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---
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title: "Japanese chicken Curry"
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date: 2022-06-27T12:59:10-07:00
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draft: false
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tags: [curry, japanese, chicken]
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---
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## Ingredients
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- [ ] 1 ½ lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
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- [ ] kosher/sea salt (I use Diamond Crystal; use half for table salt)
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- [ ] freshly ground black pepper
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- [ ] 2 carrots
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- [ ] 2 onions
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- [ ] 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
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- [ ] ½ Tbsp ginger (grated)
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- [ ] 2 cloves garlic
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- [ ] 1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
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- [ ] 4 cups [chicken stock/broth](https://www.justonecookbook.com/homemade-chicken-stock/) (if you're careful with sodium intake, you can use **water only**, or use **half stock + half water**)
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- [ ] 1 apple (I used fuji apple; use as much as you like to add sweetness)
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- [ ] 1 Tbsp honey
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- [ ] ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
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- [ ] 1 package [Japanese curry roux](https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/) (7-8 oz or 200-230 g; or use all of my [homemade curry roux](https://www.justonecookbook.com/how-to-make-curry-roux/))
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- [ ] 1 ½ Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/)
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- [ ] 1 Tbsp ketchup
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## Steps
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### Prep
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Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
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Peel and cut the carrot in rolling wedges ([Rangiri](https://www.justonecookbook.com/rangiri/)) and cut the onions in wedges.Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
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Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
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Grate the ginger and crush the garlic.
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### Start cooking
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- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
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- Add the ginger and garlic.
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- Add the chicken and cook until it's no longer pink.
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- Add the carrot and mix well to coat with oil.
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- Add the chicken broth and bring it to a boil. Chicken broth contains a
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different amount of salt. If you're careful with sodium intake or not
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sure if your chicken stock is too salty, you can use **water only**, or use **half stock + half water**. You can always add salt at the end of cooking.
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- Once boiling, using a [fine-mesh strainer](https://amzn.to/2KxVavi), [skim the scrum and fat](https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/) from the surface of the broth.
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- Peel the apple and grate it (use as much as you like to add sweetness). I've been using [this grater](https://amzn.to/3szp2se) and love it.
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- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
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- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
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- 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.
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Continue with the rest of the blocks.
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- If you're using homemade curry roux, scoop a ladleful or two of cooking
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liquid from the curry broth and add it into the curry paste in a
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saucepan. Add more cooking liquid if necessary and mix well until it’s
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smooth.
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- Add the roux mixture back into the soup and stir to combine.
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### To Season the Curry
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- Add soy sauce and ketchup (and any other condiments you're adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until
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the curry becomes thick.
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---
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title: "Chicken Tikka Masala"
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subtitle:
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date: 2022-06-27T11:30:26-07:00
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draft: false
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tags: [dinner, bon apptite]
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tags: [Dinner, Bon Apptite Recipie, Indian]
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thumbnail:
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parenturl:
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---
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## Ingredients
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Makes 6 servings
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title: "Drop Biscuits"
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date: 2022-06-27T14:17:21-07:00
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draft: false
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tags: ["Breakfast", "Sides"]
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thumbnail:
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parenturl: https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html
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---
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## Ingredients
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- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
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1. In a large bowl, whisk together flour, baking powder, and salt.
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1. 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.
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1. 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.
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1. 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.
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1. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
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1. 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.
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1. 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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title: "Instant Pot Pinto Beans"
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date: 2022-06-27T14:12:49-07:00
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draft: false
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tags: ["side", "beans"]
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tags: ["Side", "Beans", "Pressure Cooker"]
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thumbnail:
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parenturl: https://www.apinchofhealthy.com/instant-pot-pinto-beans/
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---
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## Notes
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- This one takes around an 1:30 to cook and release the pressue. Plan ahead!
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## Ingredients
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- 1 pound dry pinto beans
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---
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title: "Japanese Chicken Curry"
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date: 2022-06-27T12:59:10-07:00
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draft: false
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tags: [Curry, Japanese, Chicken]
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thumbnail:
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parenturl: https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-container-59001
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---
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## Ingredients
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- [ ] 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)
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- [ ] kosher/sea salt (I use Diamond Crystal; use half for table salt)
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- [ ] freshly ground black pepper
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- [ ] 2 carrots
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- [ ] 2 onions
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- [ ] 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
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- [ ] 1/2 Tbsp ginger (grated)
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- [ ] 2 cloves garlic
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- [ ] 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
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- [ ] 4 cups [chicken stock/broth](https://www.justonecookbook.com/homemade-chicken-stock/) (if you're careful with sodium intake, you can use **water only**, or use **half stock + half water**)
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- [ ] 1 apple (I used fuji apple; use as much as you like to add sweetness)
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- [ ] 1 Tbsp honey
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- [ ] 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
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- [ ] 1 package [Japanese curry roux](https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/) (7-8 oz or 200-230 g; or use all of my [homemade curry roux](https://www.justonecookbook.com/how-to-make-curry-roux/))
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- [ ] 1 1/2 Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/)
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- [ ] 1 Tbsp ketchup
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## Instructions
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### Prep
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Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
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- Peel and cut the carrot in rolling wedges ([Rangiri](https://www.justonecookbook.com/rangiri/)) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
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- Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
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- Grate the ginger and crush the garlic.
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### Start cooking
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- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
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- Add the ginger and garlic.
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- Add the chicken and cook until it's no longer pink.
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- Add the carrot and mix well to coat with oil.
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- Add the chicken broth and bring it to a boil. Chicken broth contains a
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different amount of salt. If you're careful with sodium intake or not sure if your chicken stock is too salty, you can use **water only**, or use **half stock + half water**. You can always add salt at the end of cooking.
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- Once boiling, using a [fine-mesh strainer](https://amzn.to/2KxVavi), [skim the scrum and fat](https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/) from the surface of the broth.
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- Peel the apple and grate it (use as much as you like to add sweetness). I've been using [this grater](https://amzn.to/3szp2se) and love it.
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- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
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- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
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- 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.
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- If you're using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.
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- Add the roux mixture back into the soup and stir to combine.
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### To Season the Curry
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- 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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---
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title: "Pasta e Fagioli Soup"
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subtitle: Fantastic winter soup
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date: 2022-06-28T09:21:26-07:00
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draft: false
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tags: [Soup, Pasta, Itilian]
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thumbnail: ./thumbnail.png
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parenturl: https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/
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---
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## Ingredients
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- 1 tablespoon olive oil plus extra for drizzling
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- 1 pound Italian sausage casings removed
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- 3 carrots peeled and chopped
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- 2 ribs celery chopped
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- 1 onion chopped
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- 4 garlic cloves minced
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- ¼ teaspoon salt
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- ½ teaspoon Italian seasoning
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- 1 teaspoon dried oregano
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- ¼ teaspoon crushed red pepper flakes
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- 28 ounce can peeled tomatoes chopped, juice reserved
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- Parmesan rind
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- 15 ½ ounce can cannellini beans rinsed and drained
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- 4 cups low-sodium chicken broth divided
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- 1 cup water
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- 6 ounces ditalini or other small pasta
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- 2 cups sliced baby spinach leaves
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- Salt and pepper to taste
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- Chopped fresh parsley leaves for garnish
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- 2 ounces grated Parmesan cheese for garnish
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## Instructions
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- Heat olive oil in a large Dutch oven over medium until shimmering. Add the
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sausage and cook, breaking the sausage into chunks. Cook until lightly
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browned, about 5 minutes.
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- Add the carrots, celery and onion. Cook, stirring occasionally until the
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vegetables are softened, about 5 minutes.
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- Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
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- 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.
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- 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.
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- 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.
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- Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.
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