Micro.blog

monday
monday

Micro Monday is a day to find new people to follow. We do occasional roll calls to gather up folks with a common interest. Today’s was inspired by a lively discussion, kicked off by @BinaryDigit, of how to microblog about recipes. Cooks/chefs/recipe lovers, leave a comment here!

jean
jean

@monday I’ll start and suggest people can link to a favorite recipe or tool or both!

Instant Pot Curried Butternut Squash Soup is the easiest soup I make—if I buy frozen butternut squash. The fresh are hard to trim!

This and the rest of my modest recipe collection are stored in Paprika Recipe Manager for iOS, Mac, Android, and Windows.

odd
odd

@jean I use Paprika too, and also have a modest collection. I might share a couple of favorites.

odd
odd

@odd I see I do have to translate my recipes.
🇳🇴⏭️🇺🇸

dfj
dfj

@monday I use Mela to manage my recipes. I love it’s ability to pull a recipe out of a web page and format it nicely with a separate ingredient list from the cooking steps. (Who wants to read 10 paragraphs leading up to the recipe?)

I also enjoy Mela’s cooking view on my iPad. The two column layout makes it easy to track ingredients and the steps.

Denny
Denny

@jean I've been making a similar soup for a long time and apparently it's not as original as I thought! I use pumpkin in mine. Also, I usually add chickpeas, vegetables and macaroni. But yeah, there's something really nice about the combination of curry, squash and coconut milk! Agreed on the difficulty of working with fresh, raw squash.

mbkriegh
mbkriegh

@monday i have been a Paprika recipe app user for a long time. My wife and I share the same recipe file and we like to cook. We have well over a thousand recipes in it and have made more than half of them. A recipe we recently added isNesselrode Pie. My mother in law is 92 and struggling with a failing heart. We spent Christmas with her. When we asked her what she wanted for Christmas day dinner, this is one of the things she asked for. We also made her Crab Cake Mac and Cheese which is one of our favorite mac and cheese recipes. She loved it!

jean
jean

@Denny I was thinking of you when I came clean on the fact that my squash usually come in a bag. I also was hoping someone would post a link to a “how to deal with raw butternut squash.” I wonder if I could bake it first to soften it up.

pratik
pratik

@jean Do these have to be recipes that we have created?

patrickrhone
patrickrhone

@monday As the one in my household that does 100% of daily cooking, I wanted to throw my name in this pile. Always interested in new recipes — especially vegetarian and/or diabetes friendly to try to keep myself out of cooking ruts.

jean
jean

@pratik No. I just shared a favorite that I found originally online. I think the idea is to let people know about recipes you like. It’s like a book recommendation.

pratik
pratik

@jean Cool. Coz I have many that I want to share but of course, nothing original that I created.

odd
odd

@jean Here is one of my favorites, translated hastily, so I hope it makes sense:

Chili Con Carne ★★★★★ Beef Preparation: 15 min | Cooking: 30 min | Total: 1 h

Ingredients: 400g minced beef 2 cans of white beans in tomato sauce 2 onions 4 cloves of garlic 2 tablespoons soy saus 2 tablespoons tomato puree 2 teaspoons chili paste ½ cup sliced jalapeños

Cooking: Fry the meat in a pan with some oil or butter until it’s light grey/brown. Chop the onions in cubes and the garlic in small slices. Mix it all together, and let it boil. Let it simmer for about 30 minutes.

Serve with rice for 3-4 persons, and if you like, garlic bread.

Source: Odd-Egil Auran

JMaxB
JMaxB

@jean You can bake a whole butternut squash in the oven, let it cool a bit, cut it open, and scoop out the cooked innards. I do it often. Nobody wants to peel a butternut squash. 400 F oven for an hour.

Medievalist
Medievalist

@jean Microwave it for a couple of minutes if you want to peel the hide. Mostly you cit in half or quarters, remove pulp and seeds, roast in the oven (like a baked potato, c. 350, c. 1 hour). Skin dowin on a baking dish, drzzle olive oil, add a pat of buurt, etc.

Medievalist
Medievalist

@jean To make cubes, try this www.wikihow.com/Roast-But... I cube, partially cook, then freeze

annahavron
annahavron

@monday mmmmmm..... cooking..... recipes...... isn't it almost dinner time? I have a quiche recipe that I worked out over several rounds, but not sure how to post it. I love the idea in the discussion in OP re having something like micro.blog's Bookshelf feature.

v
v

@monday Made this for my lunches this week (with ground turkey instead of pork). Might enter the rotation pretty quickly.

www.budgetbytes.com/nam-sod-t...

Denny
Denny

@jean Yeah, I think many people do bake them. I thank a pretty standard method is to cut it in half, lay each half cut-side down into a pan. Bake. At least, I think that's the way its done. I don't have a proper oven so I've always cut the peel away then cube then boil. Probably more work but the end result seems to work fine for soup.

pratik
pratik

@monday Here’s one of my favorite - Rajasthani Laal Maas - although I make it with goat meat but this is good too.

You can skip the bhakari (pearl millet bread) and use store-bought naans. Use Rajasthani red chilies (check your local Indian grocery store) for maximum red color. Use the other red chili powder sparingly if your spice tolerance is low.

Parag
Parag

@jean Agree with @Denny . I do bake the squash, then scoop the softened flesh out for making a purée to use in the soup. The toughest part is cutting the damn thing into two pieces.

Annie
Annie

@Parag @jean I think of the “cutting the squash in half” bit as a great time for anger release. Therapeutic, as long as I keep my fingers well out of the way.

Also, here for recipes! 🍽️

Miraz
Miraz

@monday I use the Grocery app which also helps with shopping. One favourite, quick and easy recipe I've made a few times is Mushroom soup | BBC Good Food. Only thing is to remember to get or make some nice crusty bread to go with it.

jeremycherfas
jeremycherfas

@JMaxB @jean i slice it into rings and then peel by slicing down onto my cutting board, ending up with hexagons or heptagons or even octagons.

JMaxB
JMaxB

@jeremycherfas My method too, when I need chunks of raw squash.

fgtech
fgtech

@monday I agree with @parag and others that cutting in half is the hardest part. A trick I use (can’t recall where I first saw this) is to use a carrot peeler to take the skin off if your recipe asks you to start with raw cubes. Much easier to cut after that.