updated metadata and getting thumbnails working

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# Cookbook
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.
# Hello Hugo If you want to see some of the other things I am working on, check out my [github page](https://github.com/jtom38)!
This is a collection of recipes that we use in the Tombleson house.
Hope you enjoy!

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---
title: "Japanese chicken Curry"
date: 2022-06-27T12:59:10-07:00
draft: false
tags: [curry, japanese, chicken]
---
## 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](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**)
- [ ] 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](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/))
- [ ] 1 ½ Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/)
- [ ] 1 Tbsp ketchup
## Steps
### Prep
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-1.jpg)
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.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-2.jpg)
Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-3.jpg)
Grate the ginger and crush the garlic.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-4.jpg)
### Start cooking
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-5.jpg)
- Add the ginger and garlic.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-6.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-6.jpg)
- Add the chicken and cook until it's no longer pink.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-7.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-7.jpg)
- Add the carrot and mix well to coat with oil.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-8.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-8.jpg)
- Add the chicken broth and bring it to a boil. Chicken broth contains a
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.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-9.jpg)
- 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.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-10.jpg)
- 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.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-11.jpg)
- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-12.jpg)
- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg](https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-13.jpg)
- 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.
- 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 its
smooth.
![https://v1.nitrocdn.com/KQYMGOLIdXGmoAcyJsPOrQDKktgCbwtG/assets/static/optimized/rev-a960d32/wp-content/uploads/2013/03/Simple-Chicken-Curry-14.jpg](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](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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--- ---
title: "Chicken Tikka Masala" title: "Chicken Tikka Masala"
subtitle:
date: 2022-06-27T11:30:26-07:00 date: 2022-06-27T11:30:26-07:00
draft: false draft: false
tags: [dinner, bon apptite] tags: [Dinner, Bon Apptite Recipie, Indian]
thumbnail:
parenturl:
--- ---
![](./../../images/ba-tikka-masala-2_jpg.jpg)
## Ingredients ## Ingredients
Makes 6 servings Makes 6 servings

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title: "Drop Biscuits" title: "Drop Biscuits"
date: 2022-06-27T14:17:21-07:00 date: 2022-06-27T14:17:21-07:00
draft: false draft: false
tags: ["Breakfast", "Sides"]
thumbnail:
parenturl: https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html
--- ---
## Ingredients ## Ingredients
- 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated - 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated

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title: "Instant Pot Pinto Beans" title: "Instant Pot Pinto Beans"
date: 2022-06-27T14:12:49-07:00 date: 2022-06-27T14:12:49-07:00
draft: false draft: false
tags: ["side", "beans"] tags: ["Side", "Beans", "Pressure Cooker"]
thumbnail:
parenturl: https://www.apinchofhealthy.com/instant-pot-pinto-beans/
--- ---
## Notes
- This one takes around an 1:30 to cook and release the pressue. Plan ahead!
## Ingredients ## Ingredients
- 1 pound dry pinto beans - 1 pound dry pinto beans

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---
title: "Japanese Chicken Curry"
date: 2022-06-27T12:59:10-07:00
draft: false
tags: [Curry, Japanese, Chicken]
thumbnail:
parenturl: https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-container-59001
---
## Ingredients
- [ ] 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
- [ ] kosher/sea salt (I use Diamond Crystal; use half for table salt)
- [ ] freshly ground black pepper
- [ ] 2 carrots
- [ ] 2 onions
- [ ] 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
- [ ] 1/2 Tbsp ginger (grated)
- [ ] 2 cloves garlic
- [ ] 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- [ ] 4 cups [chicken stock/broth](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**)
- [ ] 1 apple (I used fuji apple; use as much as you like to add sweetness)
- [ ] 1 Tbsp honey
- [ ] 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- [ ] 1 package [Japanese curry roux](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/))
- [ ] 1 1/2 Tbsp [soy sauce](https://www.justonecookbook.com/soy-sauce/)
- [ ] 1 Tbsp ketchup
## Instructions
### Prep
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
- 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.
- Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
- Grate the ginger and crush the garlic.
### Start cooking
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
- Add the ginger and garlic.
- Add the chicken and cook until it's no longer pink.
- Add the carrot and mix well to coat with oil.
- Add the chicken broth and bring it to a boil. Chicken broth contains a
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.
- 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.
- 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.
- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook until the potatoes are tender, about 15 minutes.
- 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.
- 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 its smooth.
- Add the roux mixture back into the soup and stir to combine.
### 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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---
title: "Pasta e Fagioli Soup"
subtitle: Fantastic winter soup
date: 2022-06-28T09:21:26-07:00
draft: false
tags: [Soup, Pasta, Itilian]
thumbnail: ./thumbnail.png
parenturl: https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/
---
## Ingredients
- 1 tablespoon olive oil plus extra for drizzling
- 1 pound Italian sausage casings removed
- 3 carrots peeled and chopped
- 2 ribs celery chopped
- 1 onion chopped
- 4 garlic cloves minced
- ¼ teaspoon salt
- ½ teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 28 ounce can peeled tomatoes chopped, juice reserved
- Parmesan rind
- 15 ½ ounce can cannellini beans rinsed and drained
- 4 cups low-sodium chicken broth divided
- 1 cup water
- 6 ounces ditalini or other small pasta
- 2 cups sliced baby spinach leaves
- Salt and pepper to taste
- Chopped fresh parsley leaves for garnish
- 2 ounces grated Parmesan cheese for garnish
## Instructions
- Heat olive oil in a large Dutch oven over medium until shimmering. Add the
sausage and cook, breaking the sausage into chunks. Cook until lightly
browned, about 5 minutes.
- Add the carrots, celery and onion. Cook, stirring occasionally until the
vegetables are softened, about 5 minutes.
- Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
- 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.
- 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.
- 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.
- Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.

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