@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.

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

@odd I see I do have to translate my recipes.
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@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.

@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.

@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!

@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.

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

@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.

@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.

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

@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

@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.

@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...

@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.

@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.

@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.

@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! 🍽️

@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.

@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.

@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.