From af91544e629e5a4afbb12a12965b1bfc464d4798 Mon Sep 17 00:00:00 2001 From: jtom38 Date: Mon, 27 Jun 2022 22:42:42 +0000 Subject: [PATCH] deploy: cacea4fb1afa70ce24eaf0fbb7d68593b9484a0f --- 404.html | 2 +- categories/index.html | 29 ++++++++++++------------ index.html | 26 ++++++++++----------- index.xml | 3 ++- posts/drop-biscuits/index.html | 19 ++++++++++++++++ posts/index.html | 19 ++++++++++++++++ posts/index.xml | 2 ++ posts/instant-pot-pinto-beans/index.html | 20 ++++++++++++++++ posts/japanese-curry/index.html | 28 +++++++++++++++++++++++ posts/my-first-post/index.html | 20 ++++++++++++++++ sitemap.xml | 2 +- tags/beans/index.html | 19 ++++++++++++++++ tags/beans/index.xml | 1 + tags/bon-apptite/index.html | 19 ++++++++++++++++ tags/bon-apptite/index.xml | 2 ++ tags/chicken/index.html | 19 ++++++++++++++++ tags/chicken/index.xml | 1 + tags/curry/index.html | 19 ++++++++++++++++ tags/curry/index.xml | 1 + tags/dinner/index.html | 19 ++++++++++++++++ tags/dinner/index.xml | 2 ++ tags/index.html | 29 ++++++++++++------------ tags/index.xml | 2 +- tags/japanese/index.html | 19 ++++++++++++++++ tags/japanese/index.xml | 1 + tags/side/index.html | 19 ++++++++++++++++ tags/side/index.xml | 1 + 27 files changed, 298 insertions(+), 45 deletions(-) create mode 100644 posts/drop-biscuits/index.html create mode 100644 posts/index.html create mode 100644 posts/index.xml create mode 100644 posts/instant-pot-pinto-beans/index.html create mode 100644 posts/japanese-curry/index.html create mode 100644 posts/my-first-post/index.html create mode 100644 tags/beans/index.html create mode 100644 tags/beans/index.xml create mode 100644 tags/bon-apptite/index.html create mode 100644 tags/bon-apptite/index.xml create mode 100644 tags/chicken/index.html create mode 100644 tags/chicken/index.xml create mode 100644 tags/curry/index.html create mode 100644 tags/curry/index.xml create mode 100644 tags/dinner/index.html create mode 100644 tags/dinner/index.xml create mode 100644 tags/japanese/index.html create mode 100644 tags/japanese/index.xml create mode 100644 tags/side/index.html create mode 100644 tags/side/index.xml diff --git a/404.html b/404.html index a9b72ee..4b2190b 100644 --- a/404.html +++ b/404.html @@ -1 +1 @@ -404 Page not found

Error

Woops. Looks like this page doesn't exist ¯\_(ツ)_/¯.

Go to homepage

Page not found!

\ No newline at end of file +404 Page not found

Error

Woops. Looks like this page doesn't exist ¯\_(ツ)_/¯.

Go to homepage

Page not found!

\ No newline at end of file diff --git a/categories/index.html b/categories/index.html index 0425a4c..bc7157c 100644 --- a/categories/index.html +++ b/categories/index.html @@ -1,18 +1,19 @@ -Categories :: Cookbook

category :: -Categories

    - - - - - - - - - +Categories
    + + + + + + + + + \ No newline at end of file diff --git a/index.html b/index.html index abf6fbd..4997987 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 317f506..16fabc1 100644 --- a/index.xml +++ b/index.xml @@ -1 +1,2 @@ -Cookbookhttps://jtom38.github.io/cookbook/Recent content on CookbookHugo -- gohugo.ioen-us \ No newline at end of file +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 +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/drop-biscuits/index.html b/posts/drop-biscuits/index.html new file mode 100644 index 0000000..7f63674 --- /dev/null +++ b/posts/drop-biscuits/index.html @@ -0,0 +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.
    + + + + + + + + + + \ No newline at end of file diff --git a/posts/index.html b/posts/index.html new file mode 100644 index 0000000..a6555c1 --- /dev/null +++ b/posts/index.html @@ -0,0 +1,19 @@ +Posts :: Cookbook

    Posts

    + + + + + + + + + + \ No newline at end of file diff --git a/posts/index.xml b/posts/index.xml new file mode 100644 index 0000000..5be48b5 --- /dev/null +++ b/posts/index.xml @@ -0,0 +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 +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 new file mode 100644 index 0000000..d3fdc15 --- /dev/null +++ b/posts/instant-pot-pinto-beans/index.html @@ -0,0 +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 new file mode 100644 index 0000000..1c53018 --- /dev/null +++ b/posts/japanese-curry/index.html @@ -0,0 +1,28 @@ +Japanese chicken Curry :: Cookbook

    Japanese chicken 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. 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

    Peel and cut the carrot in rolling wedges (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

    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

    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

    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

    • 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

    • 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

    • 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

    • 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

    • Once boiling, using a fine-mesh strainer, skim the scrum and fat 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

    • Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using this grater and love it.

      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

    • 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

    • 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 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.
    + + + + + + + + + + \ No newline at end of file diff --git a/posts/my-first-post/index.html b/posts/my-first-post/index.html new file mode 100644 index 0000000..22c2376 --- /dev/null +++ b/posts/my-first-post/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/sitemap.xml b/sitemap.xml index 26e1b6e..3975c55 100644 --- a/sitemap.xml +++ b/sitemap.xml @@ -1 +1 @@ -https://jtom38.github.io/cookbook/0https://jtom38.github.io/cookbook/categories/https://jtom38.github.io/cookbook/tags/ \ 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/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 diff --git a/tags/beans/index.html b/tags/beans/index.html new file mode 100644 index 0000000..ad26e33 --- /dev/null +++ b/tags/beans/index.html @@ -0,0 +1,19 @@ +beans :: Cookbook

    tag :: +beans

    + + + + + + + + + + \ No newline at end of file diff --git a/tags/beans/index.xml b/tags/beans/index.xml new file mode 100644 index 0000000..c1929fe --- /dev/null +++ b/tags/beans/index.xml @@ -0,0 +1 @@ +beans on Cookbookhttps://jtom38.github.io/cookbook/tags/beans/Recent content in beans on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:12:49 -0700Instant 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. \ No newline at end of file diff --git a/tags/bon-apptite/index.html b/tags/bon-apptite/index.html new file mode 100644 index 0000000..51da824 --- /dev/null +++ b/tags/bon-apptite/index.html @@ -0,0 +1,19 @@ +bon apptite :: Cookbook

    tag :: +bon apptite

    + + + + + + + + + + \ No newline at end of file diff --git a/tags/bon-apptite/index.xml b/tags/bon-apptite/index.xml new file mode 100644 index 0000000..12dc08c --- /dev/null +++ b/tags/bon-apptite/index.xml @@ -0,0 +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 +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 new file mode 100644 index 0000000..2138a64 --- /dev/null +++ b/tags/chicken/index.html @@ -0,0 +1,19 @@ +chicken :: Cookbook

    tag :: +chicken

    + + + + + + + + + + \ No newline at end of file diff --git a/tags/chicken/index.xml b/tags/chicken/index.xml new file mode 100644 index 0000000..e5c6ec7 --- /dev/null +++ b/tags/chicken/index.xml @@ -0,0 +1 @@ +chicken on Cookbookhttps://jtom38.github.io/cookbook/tags/chicken/Recent content in chicken on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 12:59:10 -0700Japanese 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. \ No newline at end of file diff --git a/tags/curry/index.html b/tags/curry/index.html new file mode 100644 index 0000000..42f2e90 --- /dev/null +++ b/tags/curry/index.html @@ -0,0 +1,19 @@ +curry :: Cookbook

    tag :: +curry

    + + + + + + + + + + \ No newline at end of file diff --git a/tags/curry/index.xml b/tags/curry/index.xml new file mode 100644 index 0000000..7ea24c6 --- /dev/null +++ b/tags/curry/index.xml @@ -0,0 +1 @@ +curry on Cookbookhttps://jtom38.github.io/cookbook/tags/curry/Recent content in curry on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 12:59:10 -0700Japanese 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. \ No newline at end of file diff --git a/tags/dinner/index.html b/tags/dinner/index.html new file mode 100644 index 0000000..56a716b --- /dev/null +++ b/tags/dinner/index.html @@ -0,0 +1,19 @@ +dinner :: Cookbook

    tag :: +dinner

    + + + + + + + + + + \ No newline at end of file diff --git a/tags/dinner/index.xml b/tags/dinner/index.xml new file mode 100644 index 0000000..cb96ae1 --- /dev/null +++ b/tags/dinner/index.xml @@ -0,0 +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 +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 4343245..9ef224d 100644 --- a/tags/index.html +++ b/tags/index.html @@ -1,18 +1,19 @@ -Tags :: Cookbook

    tag :: -Tags

      - - - - - - - - - +Tags
      + + + + + + + + + \ No newline at end of file diff --git a/tags/index.xml b/tags/index.xml index a326d7c..a28e42e 100644 --- a/tags/index.xml +++ b/tags/index.xml @@ -1 +1 @@ -Tags on Cookbookhttps://jtom38.github.io/cookbook/tags/Recent content in Tags on CookbookHugo -- gohugo.ioen-us \ No newline at end of file +Tags on Cookbookhttps://jtom38.github.io/cookbook/tags/Recent content in Tags on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:12:49 -0700beanshttps://jtom38.github.io/cookbook/tags/beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/tags/beans/sidehttps://jtom38.github.io/cookbook/tags/side/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/tags/side/chickenhttps://jtom38.github.io/cookbook/tags/chicken/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/tags/chicken/curryhttps://jtom38.github.io/cookbook/tags/curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/tags/curry/japanesehttps://jtom38.github.io/cookbook/tags/japanese/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/tags/japanese/bon apptitehttps://jtom38.github.io/cookbook/tags/bon-apptite/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/tags/bon-apptite/dinnerhttps://jtom38.github.io/cookbook/tags/dinner/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/tags/dinner/ \ No newline at end of file diff --git a/tags/japanese/index.html b/tags/japanese/index.html new file mode 100644 index 0000000..5a38a4b --- /dev/null +++ b/tags/japanese/index.html @@ -0,0 +1,19 @@ +japanese :: Cookbook

      tag :: +japanese

      + + + + + + + + + + \ No newline at end of file diff --git a/tags/japanese/index.xml b/tags/japanese/index.xml new file mode 100644 index 0000000..2c17660 --- /dev/null +++ b/tags/japanese/index.xml @@ -0,0 +1 @@ +japanese on Cookbookhttps://jtom38.github.io/cookbook/tags/japanese/Recent content in japanese on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 12:59:10 -0700Japanese 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. \ No newline at end of file diff --git a/tags/side/index.html b/tags/side/index.html new file mode 100644 index 0000000..ee0e024 --- /dev/null +++ b/tags/side/index.html @@ -0,0 +1,19 @@ +side :: Cookbook

      tag :: +side

      + + + + + + + + + + \ No newline at end of file diff --git a/tags/side/index.xml b/tags/side/index.xml new file mode 100644 index 0000000..7d63cd2 --- /dev/null +++ b/tags/side/index.xml @@ -0,0 +1 @@ +side on Cookbookhttps://jtom38.github.io/cookbook/tags/side/Recent content in side on CookbookHugo -- gohugo.ioen-usMon, 27 Jun 2022 14:12:49 -0700Instant 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. \ No newline at end of file