What I did today:
Roast Butternut Squash
1 Butternut Squash
1 tbsp curry powder
1 tbsp whole cumin
2 tbsp olive oil
Salt and pepper to taste
Directions:
Peel, and dice the squash and toss in oil and spices
400º in the oven for 45 minutes
Use as a base for salad (garnish with greens, roasted broccoli, and dressing)
Or use as a side dish or as a topping for congee
Mushroom (Oat) Congee
1 Cup of oats
1 lb of mushrooms, washed and picked
1 tbsp chicken or mushroom bullion powder
1 tsp white pepper
1 tbsp salt
9 cups water
Boil mushrooms down for 10 minutes before adding the oats and other seasonings and stir until oats soften and congee comes to desired texture, serve with Chinese pickles, kimchi, salted duck egg, or olive vegetable
Thanks for joining me, everyone!
5 Comments
Thanks for the knife info and thanks for responding to the the cutting board question. 🤗 I've been given Shun Classic as gifts twice (my brother got me the 3 piece starterset on discount) and I LOVE the fine edge retention of the VG-MAX steel. I've got 5 of them now and I'm looking for a backup chef knife that would be for everything you can't use the thin, more fragile Japanese blades for, and a stouter paring knife with a taller profile. I've been looking at Dalstrong. I'll check out Mayabe.
The last time I handled raw butternut squash my skin felt very dry and burns/itches. I put coconut oil on my palms and fingertips but it didn’t make much difference. The feeling finally stopped after several hours. I assume I developed an allergy to it or something.
You got me for the entire hour because of the adorb pic of you and Mochi. 😊
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