It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.
1/4 kabocha, peeled and chopped
1/4-1/2 small onion, diced
a little oil
1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)
2 cups water
fresh ground pepper to taste
milk or soy milk, optional
In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water. Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit. Puree everything using a blender, food processor or immersion blender. Reheat if necessary. This will be on the thick side. You can thin it with water or milk/soy milk/cream if desired.
I ran out to the supermarket to buy kabocha squash because I was sure I had already posted my carrot coconut curry soup recipe and I wanted something new to post. Looking through my recipe list I found that I was wrong. I guess I’ll have to post that soon. As you can see in the picture, I left the rind on this time. Depending on your view on the nutrients in skin/rind versus scary chemicals stuck to skin/rind question you may want to remove it. I am more on the nutrients in skin/rind side but sometimes remove it for clarity of color purposes.
This is a nice warming soup for a cold day. I had it with homemade rye flatbread and a grilled cheddar sausage. Most of the ingredient proportions depend on your taste. I used less curry powder than I would have like to but I imagine that would have caused my 17 month old some discomfort.
Kabocha Coconut Curry Soup
1/4 kabocha squash
1/2 – 1 can coconut milk (350mL can)
1 small onion
a bit of oil
salt and pepper, to taste
curry powder, to taste
vegetable or chicken boullion cube (if your kabocha is bland)
Deseed and cut up your kabocha squash up into small chunks. Dice the onion and saute it in a bit of oil in a soup pot until translucent. Add the kabocha squash and enough water to cover the kabocha squash. Bring to a boil and simmer until the kabocha squash is soft. Puree using any method you like (I love my immersion blender), add the coconut milk and season to taste. Keep in mind that the curry powder will gain strength as it sits so if you are making this for later add a bit less curry powder. Serve hot.
I went into Tokyo today and had planned on bringing my lunch. When I realized how much stuff I had to take to daycare for my son, I gave up on the idea. That is the reason for the bento box presentation. Beautiful, isn’t it? I threw the dressing together in a minute. Salad dressings are all about personal taste so I’ll just give you the ingredients list and you can find your ideal mix. Just put everything in a jar and give it a shake.
In the mix: kabocha puree, miso, cider vinegar, sugar, water and salad oil
In the salad: lettuce, zucchini, carrot and red peppers
We had our annual Thanksgiving Dinner today. It was great spending time with the friends that have become our extended Japan family.
I did the turkey, made two pies, quick pickled beets and some stuffing. Friends brought potato salad (purple potatoes too), quiche, bread and cheese, green salad and roasted kabocha squash. Delicious.
I don’t have any new thanksgiving recipes because at Thanksgiving and Christmas I make the same thing every year. My mom perfected turkey dinner (in my opinion) and I make everything as close as I can to the way she does.
Dessert was pumpkin pie and pumpkin cake. Actually, both were made with kabocha but it doesn’t have the same ring to it. The Keitai Goddess made the cake using my recipe and it tasted better than when I make it.
Two days ago I found this pumpkin macaroni and cheese recipe on the (never home)maker blog and decided it would either be amazing or weird. I had to try it either way. I made it using ingredients common in Japanese supermarkets so cheddar is out. One and a half cups of cheddar would cost an arm and a leg providing you could find it. I used grated pizza cheese which made for a milder flavor. I think next time I will use half pizza cheese and half stronger cheese (my supermarket has reasonable grated Gouda). Despite the mild flavor I loved it. I think it would be best on steamed veggies which is what I’ll try with the leftovers. You can’t actually taste the kabocha in this sauce but it and the chickpea puree add some nutrients. Not that you can really call this healthy as there is a lot of cheese in it. I usually can’t eat creamy sauces but this one was okay for me – it must have been the kabocha and chickpeas. I’ll just post the ingredients list and you can find the method in the original post here.
Kabocha Cheese Pasta
1-1/2 cups pasta (I used ballerine)
1 tablespoon olive oil
1 tablespoon flour
1/2 cup soy milk (regular would be fine)
1/2 cup kabocha puree (unsweetened)
1-1/2 cups shredded cheese
1/4 cup pureed garbanzo beans
1/2 head broccoli, chopped and steamed
1/2 carrot, diced and steamed
1/8 teaspoon paprika
1/8 teaspoon pepper
The method is here.