Here is another recipe I made for the first time last week. I finally bought a kabocha squash (for the first time) and made some soup.
I loosely followed Jenn’s recipe. I tried to cut the kabocha into pieces before putting it into the microwave, but I couldn’t cut it. So I put the whole kabocha (which was quite big) into the microwave for 5 minutes. Then I cut it into pieces, scooped out the seeds, and took off the skin.
Next I sautéed an onion and four cloves of garlic and then added the kabocha. I sautéed everything for a few minutes. Then I added 7 cups of liquid (half Organic low sodium vegetable broth and half water) and simmered everything for about 20 minutes. Finally, I used my immersion blender to puree the soup. I seasoned the soup with a little salt and pepper.
It was delicious, and I loved the color!
I didn’t make dinner on Friday as we ate at my mother-in-law’s again. It was delicious. I have recently realized that I don’t really portray all the Korean meals we eat on the blog, so I’m going to feature some of our Korean dishes soon…
This week is going to be extremely busy, so I’m planning to have some leftovers. My family isn’t too excited about leftovers, but oh well…
Tuesday: Vegetarian chili with cornbread. We'll also have a salad.
Wednesday: Salmon, brown rice, & a salad.
Thursday: Leftover vegetarian chili with cornbread. And more salad... :o)
Friday: I’m inviting myself to my mother-in-law’s again… :o)
Yes, I’m making my life a bit easier this week when it comes to cooking...
Question: What are your “food strategies” when you have a busy week?