Testing hugo again
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32
.github/workflow/gh-pages.yaml
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.github/workflow/gh-pages.yaml
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name: github pages
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on:
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push:
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branches:
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- main # Set a branch to deploy
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pull_request:
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jobs:
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deploy:
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runs-on: ubuntu-20.04
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steps:
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- uses: actions/checkout@v2
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with:
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submodules: true # Fetch Hugo themes (true OR recursive)
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fetch-depth: 0 # Fetch all history for .GitInfo and .Lastmod
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- name: Setup Hugo
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uses: peaceiris/actions-hugo@v2
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with:
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hugo-version: 'latest'
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# extended: true
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- name: Build
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run: hugo --minify
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- name: Deploy
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uses: peaceiris/actions-gh-pages@v3
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if: github.ref == 'refs/heads/main'
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with:
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github_token: ${{ secrets.GITHUB_TOKEN }}
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publish_dir: ./public
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.gitmodules
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.gitmodules
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[submodule "themes/hugo-theme-learn"]
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path = themes/hugo-theme-learn
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url = https://github.com/matcornic/hugo-theme-learn.git
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archetypes/default.md
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archetypes/default.md
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---
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title: "{{ replace .Name "-" " " | title }}"
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date: {{ .Date }}
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draft: true
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---
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config.toml
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config.toml
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baseURL = 'http://jtom38.github.io/cookbook'
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languageCode = 'en-us'
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title = 'My New Hugo Site'
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theme = "hugo-theme-learn"
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[taxonomies]
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category = 'categories'
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tag = 'tags'
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content/_index.md
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content/_index.md
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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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content/posts/drop-biscuits.md
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content/posts/drop-biscuits.md
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---
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title: "Drop Biscuits"
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date: 2022-06-27T14:17:21-07:00
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draft: true
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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 1/2 cups all-purpose flour (8 ounces; 225g)
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- 2 teaspoons baking powder
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- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
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- 3/4 cup (180ml) whole milk
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## Directions
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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. 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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content/posts/instant-pot-pinto-beans.md
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content/posts/instant-pot-pinto-beans.md
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---
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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: true
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tags: ["side", "beans"]
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---
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## Ingredients
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- 1 pound dry pinto beans
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- 5 1/2 cups water
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- 1 2/3 Tablespoon [Better Than Bullion vegetable base](http://amzn.to/2vtVEXt)
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- salt and pepper to taste (Honestly, mine didn't need any. The BTB flavored them perfectly. Taste them first.)
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## Instructions
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- Rinse off your pinto beans, and drain them using a wire mesh strainer.
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- Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
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- Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
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- 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.
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content/posts/japanese-curry.md
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content/posts/japanese-curry.md
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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: true
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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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59
content/posts/my-first-post.md
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---
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title: "Chicken Tikka Masala"
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date: 2022-06-27T11:30:26-07:00
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draft: true
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tags: [dinner, bon apptite]
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---
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## Ingredients
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Makes 6 servings
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- 6 garlic cloves, finely grated
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- 4 tsp. finely grated peeled ginger
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- 4 tsp. ground turmeric
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- 2 tsp. garam masala
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- 2 tsp. ground coriander
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- 2 tsp. ground cumin
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- 1 1/2 cups whole-milk yogurt (not Greek)
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- 1 Tbsp. kosher salt
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- 2 lb. skinless, boneless chicken breasts, halved lengthwise
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- 3 Tbsp. ghee (clarified butter) or vegetable oil
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- 1 small onion, thinly sliced
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- 1/4 cup tomato paste
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- 6 cardamom pods, crushed
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- 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
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- 1 28-oz. can whole peeled tomatoes, like San Marzano
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- 2 cups heavy cream
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- [] 3/4 cup chopped cilantro, plus sprigs for garnish
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- Steamed basmati rice (for serving)
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## Preparation
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### Step 1
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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.
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### Step 2
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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.
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### Step 3
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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.
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### Step 4
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Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
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### Step 5
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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.
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### Step 6
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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.
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Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
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public/images/ba-tikka-masala-2_jpg.jpg
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Subproject commit e817f53d690d35f181c896e0e320cb40f797e88c
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