A page for recipes I like. First one up will be a nice dish for a date night, and also just something to help me work out the page styles.
Visit my main page here!
I made a poll if about which recipe I should put up next. Vote for whatever you like. I chose to self host it, and I am very pleased with the results.
Click below to vote for which recipe next!
I just wanted to touch on some of the challenges I faced for this webpage. I had to make quite a few new styles for this page, so that the recipes looked good when read in browser. One thing I learned was linking this sheets style to the main style sheet so that I can edit it all in one place.
A second more major thing was implementing the print button. I have a script which pulls the specfic recipe and stylizes it in a serparate page. The styles are all included inline in the script so it can easily be customized for other content.
The only issue I had was that the number didn't come across correctly. I cobbled a solution by making it manually renumber them lol. I will probably change it, but for now it works great.
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tbsp fish sauce (optional)
- 12 oz shrimp, chicken, or fish (peeled, cubed, or sliced)
- 8 oz mushrooms, sliced
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat oil in a pot over medium heat.
- Sauté onion and garlic until fragrant.
- Stir in curry paste and cook for 1 minute.
- Add coconut milk, broth, and fish sauce; bring to a simmer.
- Add mushrooms and cook for 5 minutes.
- Add shrimp, chicken, or fish; cook until fully cooked (5–7 minutes longer for chicken).
- Stir in lime juice.
- Garnish with fresh cilantro and serve with lime wedges.
Ingredients
- 4 beef shanks (about 1-inch thick,
bone-in) - 2 tbsp oil
- 1 large onion, diced
- 1 carrot, slced (optional)
- 1 lb mushroom, sliced
- 1 tbsp minced garlic
- 2 tbsp tomato paste (optional)
- 4 cups beef broth (or any tasty liquid: wine, beer, etc.)
- to taste salt and pepper
- 1/4 cup sour cream
- 1 tbsp lemon juice (adjusted for balance)
- 1–2 lbs buttered noodles, for serving
Instructions
- Pat the beef shanks dry and salt.
- Heat oil in a large heavy-bottomed pan or Dutch oven over medium-high heat.
- Sear the beef shanks in batches until well-browned on both sides. Remove and set aside.
- Preheat the oven to 325°F.
- In the same pan, reduce the heat to medium. Add the diced onion (and carrot if you sliced one) and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook for another 5–7 minutes.
- Add the minced garlic and tomato paste (if using), cooking for 1–2 minutes until fragrant.
- Pour in the beef broth (or other tasty liquid), stirring to deglaze the pot and scrape up any browned bits from the bottom.
- Return the beef shanks to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a gentle simmer. Cover the pot and transfer to a preheated oven at 325°F.
- Bake for 3–4 hours, making sure the liquid level doesn't drop too much. Add more water if it dries out. The beef shanks should be falling apart.
- Stir in the sour cream and lemon juice, blending well into the sauce. Adjust seasoning with salt and pepper, if needed.
- Serve the braised beef shanks over buttered noodles, generously ladling the sauce on top.
