diff --git a/public/category/dinner/index.xml b/public/category/dinner/index.xml
index 0bceb32..2f3546e 100644
--- a/public/category/dinner/index.xml
+++ b/public/category/dinner/index.xml
@@ -169,6 +169,15 @@
Ingredients 1 lb ground beef 1 chopped onion salt and pepper to taste butter 1/2 cup rice Instructions Add enough water to make beef + rice + onion soft to work with Mix well Make rolls Place meat mixture on base of cabbage leaf Roll bottom up to cover meat. Roll sides in so meat mixture is encased Complete rolling leaf Place in bottom of large pot Continue rolling and packing pot When done, fill pot halfway with water Add salt and pepper and butter Cook for approx half hour
+
+ Turkey and Wild Rice Soup
+ https://culinary.kemonine.info/recipes/2022/12/turkey-and-wild-rice-soup/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/turkey-and-wild-rice-soup/
+
+
+
Chicken Pot Pie
https://culinary.kemonine.info/recipes/2022/12/chicken-pot-pie/
diff --git a/public/category/dinner/page/2/index.html b/public/category/dinner/page/2/index.html
index 91cc5f2..b2e82d4 100644
--- a/public/category/dinner/page/2/index.html
+++ b/public/category/dinner/page/2/index.html
@@ -68,6 +68,12 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
diff --git a/public/category/pie/index.xml b/public/category/pie/index.xml
new file mode 100644
index 0000000..d9d32a8
--- /dev/null
+++ b/public/category/pie/index.xml
@@ -0,0 +1,20 @@
+
+
+
+ Pie on KemoNine's Culinary Notebook
+ https://culinary.kemonine.info/category/pie/
+ Recent content in Pie on KemoNine's Culinary Notebook
+ Hugo -- gohugo.io
+ en-us
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ Easy 3 ingredient pie crust
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Notes The amount of water used will vary depending on multiple factors, like the humidity in the room. You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
+
+
+
+
diff --git a/public/category/pie/page/1/index.html b/public/category/pie/page/1/index.html
new file mode 100644
index 0000000..de7e5fd
--- /dev/null
+++ b/public/category/pie/page/1/index.html
@@ -0,0 +1,10 @@
+
+
+
+ https://culinary.kemonine.info/category/pie/
+
+
+
+
+
+
diff --git a/public/cuisine/simple/index.html b/public/cuisine/simple/index.html
index b96e6f1..4563d95 100644
--- a/public/cuisine/simple/index.html
+++ b/public/cuisine/simple/index.html
@@ -68,6 +68,12 @@
diff --git a/public/cuisine/simple/index.xml b/public/cuisine/simple/index.xml
index 9e66ce4..f24c621 100644
--- a/public/cuisine/simple/index.xml
+++ b/public/cuisine/simple/index.xml
@@ -7,6 +7,15 @@
Hugo -- gohugo.ioen-usMon, 05 Dec 2022 00:00:00 +0000
+
+ Easy 3 ingredient pie crust
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Notes The amount of water used will vary depending on multiple factors, like the humidity in the room. You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
+
+
Easy Homemade Meatballs
https://culinary.kemonine.info/recipes/2022/12/easy-homemade-meatballs/
diff --git a/public/cuisine/soup/index.html b/public/cuisine/soup/index.html
index b7ff0a7..be9f08f 100644
--- a/public/cuisine/soup/index.html
+++ b/public/cuisine/soup/index.html
@@ -74,6 +74,12 @@
2 3/4 cups all-purpose flour (plus some for dusting) ($0.34)
+
+
+
+
+
+
+
+
2 sticks salted butter (1 cup) ($2.00)
+
+
+
+
+
+
+
+
1/2 cup chilled water* ($0.00)
+
+
+
+
+
+
+
+
+
+
+
+
+
Directions
+
+
+
+
+
+
Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. Use the back of a butter knife to level the flour before adding it to a large bowl. Place in the freezer to chill while you grate the butter.
+
+
+
+
+
+
+
+
Grate the butter sticks on the box grater’s large holes. When the butter becomes challenging to handle, chop what’s left of it into dice-sized pieces.
+
+
+
+
+
+
+
+
Add the butter to the flour. Use a spoon to toss the butter and flour like you would a salad. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse corn meal.
+
+
+
+
+
+
+
+
Spoon four tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour gathered at the bowl’s bottom.
+
+
+
+
+
+
+
+
Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.
+
+
+
+
+
+
+
+
Use your hands to press the shaggy bits of dough into a ball quickly. Then, lightly flour your work surface and shape the ball into a flat disc, about six inches in diameter and three to four inches thick.
+
+
+
+
+
+
+
+
Wrap the disc of dough tightly in plastic or beeswax. Let it rest in the fridge for at least two hours, preferably overnight.
+
+
+
+
+
+
+
+
Use the pie dough in your favorite recipe or keep the pie dough in the refrigerator for up to three days or frozen for up to three months. This recipe is for a double crust.
+
+
+
+
+
+
+
+
+
+
+
+
Notes
+
+
The amount of water used will vary depending on multiple factors, like the humidity in the room.
+
You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
+
+
+ Prep Time: 15 mins
+ •
+ Cook Time: 1 hr 15 mins
+
+
+
+
+
+
+
+
+
Ingredients
+
+
+
+
+
+
+
1 yellow onion ($0.37)
+
+
+
+
+
+
+
+
2 carrots ($0.29)
+
+
+
+
+
+
+
+
3 ribs celery ($0.32)
+
+
+
+
+
+
+
+
2 cloves garlic ($0.16)
+
+
+
+
+
+
+
+
5 Tbsp butter, divided ($0.48)
+
+
+
+
+
+
+
+
8 oz. mushrooms ($1.79)
+
+
+
+
+
+
+
+
4 Tbsp all-purpose flour ($0.06)
+
+
+
+
+
+
+
+
1/2 cup wild rice blend ($1.20)
+
+
+
+
+
+
+
+
1/2 tsp dried thyme ($0.05)
+
+
+
+
+
+
+
+
1/2 tsp rubbed sage ($0.05)
+
+
+
+
+
+
+
+
1/4 tsp freshly cracked black pepper ($0.02)
+
+
+
+
+
+
+
+
4 cups vegetable broth ($0.47)
+
+
+
+
+
+
+
+
2 cups chopped cooked turkey ($3.11)
+
+
+
+
+
+
+
+
1/3 cup heavy cream ($0.55)
+
+
+
+
+
+
+
+
1/2 tsp salt (or to taste) ($0.02)
+
+
+
+
+
+
+
+
+
+
+
+
+
Directions
+
+
+
+
+
+
Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
+
+
+
+
+
+
+
+
While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
+
+
+
+
+
+
+
+
Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
+
+
+
+
+
+
+
+
Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
+
+
+
+
+
+
+
+
Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
+
+
+
+
+
+
+
+
Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
+
+
+
+
+
+
+
+
Stir in the heavy cream, then taste the soup and season with about ½ tsp salt, or to your liking. Enjoy hot with bread for dipping!
-
diff --git a/public/recipes/index.xml b/public/recipes/index.xml
index eaedc2b..4561f77 100644
--- a/public/recipes/index.xml
+++ b/public/recipes/index.xml
@@ -81,6 +81,15 @@ I use a little bit of green curry paste as a base flavor, along with a stock cub
+
+ Easy 3 ingredient pie crust
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Notes The amount of water used will vary depending on multiple factors, like the humidity in the room. You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
+
+
Easy Homemade Meatballs
https://culinary.kemonine.info/recipes/2022/12/easy-homemade-meatballs/
@@ -414,6 +423,15 @@ I use a little bit of green curry paste as a base flavor, along with a stock cub
+
+ Turkey and Wild Rice Soup
+ https://culinary.kemonine.info/recipes/2022/12/turkey-and-wild-rice-soup/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/turkey-and-wild-rice-soup/
+
+
+
White Meat Soy Molasses Marinade
https://culinary.kemonine.info/recipes/2022/12/white-meat-soy-molasses-marinade/
diff --git a/public/recipes/page/2/index.html b/public/recipes/page/2/index.html
index 1412ab4..c539572 100644
--- a/public/recipes/page/2/index.html
+++ b/public/recipes/page/2/index.html
@@ -68,6 +68,15 @@
diff --git a/public/tags/baking/index.xml b/public/tags/baking/index.xml
index 0bddc57..ee2757a 100644
--- a/public/tags/baking/index.xml
+++ b/public/tags/baking/index.xml
@@ -16,6 +16,15 @@
+
+ Easy 3 ingredient pie crust
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Notes The amount of water used will vary depending on multiple factors, like the humidity in the room. You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
+
+
Sourdough Starter
https://culinary.kemonine.info/recipes/2022/12/sourdough-starter/
diff --git a/public/tags/budgetbytes/index.html b/public/tags/budgetbytes/index.html
index c26a0b1..f6c6714 100644
--- a/public/tags/budgetbytes/index.html
+++ b/public/tags/budgetbytes/index.html
@@ -74,6 +74,12 @@
+
diff --git a/public/tags/budgetbytes/index.xml b/public/tags/budgetbytes/index.xml
index 2e7445a..80a8799 100644
--- a/public/tags/budgetbytes/index.xml
+++ b/public/tags/budgetbytes/index.xml
@@ -16,6 +16,15 @@
+
+ Easy 3 ingredient pie crust
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/easy-3-ingredient-pie-crust/
+ Notes The amount of water used will vary depending on multiple factors, like the humidity in the room. You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.
+
+
Easy Homemade Meatballs
https://culinary.kemonine.info/recipes/2022/12/easy-homemade-meatballs/
@@ -169,6 +178,15 @@
+
+ Turkey and Wild Rice Soup
+ https://culinary.kemonine.info/recipes/2022/12/turkey-and-wild-rice-soup/
+ Mon, 05 Dec 2022 00:00:00 +0000
+
+ https://culinary.kemonine.info/recipes/2022/12/turkey-and-wild-rice-soup/
+
+
+
One Pot American Goulash
https://culinary.kemonine.info/recipes/2022/12/one-pot-american-goulash/
diff --git a/public/tags/budgetbytes/page/2/index.html b/public/tags/budgetbytes/page/2/index.html
new file mode 100644
index 0000000..04803a9
--- /dev/null
+++ b/public/tags/budgetbytes/page/2/index.html
@@ -0,0 +1,136 @@
+
+
+
+
+
+
+
+
+
+ KemoNine's Culinary Notebook
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ 
+
+
+
+