Ingredients

• 1 medium Kabocha squash, about 3 pounds
• 3 large carrots peeled
• 1 Tablespoon avocado oil or coconut oil, or vegetable oil
• 1/2 medium onion, chopped
• 3 stems of fresh celery, chopped
• 3 cloves fresh garlic, chopped
• 1/2 inch slice of fresh ginger or 1/4 teaspoon of ground ginger
• ¼ teaspoon turmeric
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 teaspoon salt
• 4-5 cups of water (that is right, no stocks, only water, the seasoning and fresh ingredients will be a natural stock)
• 14 ounces coconut milk, make sure the ingredients on the package only shows water and coconut milk.
• Chopped fresh cilantro or fresh parsley, for garnish, optional
• Toasted pumpkin seeds for garnish, optional

Instructions

• Cut the Kabocha squash in half and then scoop out the seeds with a spoon. Cut the squash into wedges, cut the skin off or use a peeler I like to use a peeler, peel the carrots and lay squash and carrots on a baking sheet pan and bake for about 30 mins on 400F or until you can easily insert a fork. You should have about 6 cups of diced squash.
• After the Squash and Carrots are cooked heat the oil in a large soup pot or just use a searing pan if you plan to make the soup in a pressure cooker or slow cooker. Add the onion, celery, stirring occasionally, until golden brown, 3 to 4 minutes add the garlic last and cook for just about a minute.
• Stir in the spices, salt, and diced squash. Cook for another minute to let all the flavors combine.
• Add all the ingredients in batches to a blender, you will probably not be able to blend everything at once. Add 2-3 cups of water on the first batch and the remaining water on second batch.
• After blending move it to a pressure cooker for 10 mins or a slow cooker for about 3 hours.
• Add the coconut milk a few minutes before eating, let it semer for about 5-10 mins, you don’t want the coconut to overcook and separate from the fat.
• Taste the soup and add more salt and pepper as needed. Ladle the soup into bowls then garnish the top.
• Allow leftovers to cool and store in an air-tight container in the fridge for up to 5 days or in your freezer for up to 3 months.

3 Eggs

1/2 cup of sugar

1/4 cup of coconut oil

1/2 cup of coconut milk

1/2 teaspoon of vanilla

1 1/2 cups of flour

2 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

A pinch of salt

1 1/2 cup of chopped strawberries

Instructions

Coat the chopped strawberries with flour, put them in a bowl and dust flour on top, shake the bowl in a way that all the strawberries get coated, this will prevent the strawberries to sink to the bottom of the cake. Reserve.

Heat the oven to 350F.

In a stand mixer, beat the eggs and sugar until it turns a light fluffy batter. Add the coconut cream and vanilla and mix well. Combine all dry ingredients (flour, baking soda, baking powder and salt) mix well in the low speed do not mix the flour too long. Add the strawberries and fold them into the dough with a spatula. If you have granulated sugar sprinkle a little on top of the cake.

Bake for approximately 45 mins in a 9 inch funnel cake pan.

Enjoy.

English Version

1 teaspoon of vegetable oil

1/2 onion, chopped

1/3 cup of leeks, chopped

2 to 3 garlic cloves, chopped

Salt and pepper to taste

A little sprinkle of dried oregano

2 to 3 cups of baked Kabocha squash (cut it in half and bake for 40 mins at 400 F ahead of time)

1 tablespoon of butter

1 1/2 cup of milk

1 tablespoon of all purpose flour

1 cup of cheddar cheese

Parsley and scallions to taste

8oz / 300g of penne or fusilli pasta

Cook the pasta, drain and reserve.

Preheat the broiler.

Meanwhile, in a skillet sauté the onions and leeks at medium heat for about 5 mins, add garlic and cook for about one minute add salt, pepper, oregano, baked Kabocha squash, butter, milk and flour one at a time stirring for about 10 mins add the cheddar cheese and parsley and scallions.

Broil untill the cheese on top gets crunch.

Hope you enjoy. Bom apetite.

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Versão em Português

1 colher de oleo vegetal

1/2 cebola picada

1/3 do copo de alho poro picado

2 a 3 dentes de alho picado

Sal e pimenta a gosto

Oregano a gosto

2 a 3 copos de abóbora japonesa assada (asse antecipadamente, corte a abóbora ao meio e asse por 40 mins a 200 C)

1 colher de manteiga

1 1/2 copo de leite

1 colher de farinha de trigo

1 copo de queijo ralado

Salsinha e cebolinha a gosto

300g a 500g de macarrão  penne ou fusili

Cozinhe o macarrão e reserve.

Pré-Aqueça o forno a 200 C .

Em uma frigideira aqueça o oleo e frite a cebola e o alho-poro em fogo medio por uns 5 mins, adicione o alho e frite por aproximadamente mais 1 minuto, acrescente a abóbora, a manteiga, o leite, a farinha um de cada vez e mexendo sempre, deixe cozinhar por uns 10 mins. Por ultimo acrescente o queijo a salsinha e a cebolinha.

Leve ao forno por uns 10-15mins na grade de cima.

 

Espero que goste. Bom apetite.

 

 

2 pounds of potatoes

Chopped onions (optional)

Chopped garlic

Chopped parsley

1 to 2 spoons of butter

2 slices of bacon cut in small cubes (optional)

1/3 cup of grated cheese of your choice

1/2 to 1 cup of milk depends on how creamy you like it

Salt and pepper to taste

Wash the potatoes well, place in a bowl with hot water and steam the potatoes until you can insert a fork easily in the middle, 15 to 30 minutes depends on potatoes size. Drain the water and reserve.

Sear the bacon, add onions and garlic. Mash the potatoes and add to the seared ingredients, add butter, cheese, milk and salt and pepper. After you reach the texture desired add parsley and serve.

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1 kilo de batatas

Cebola picadinha

Alho picadinho

Salsinha picadinha

1 a 2 colheres de sopa de manteiga

2 fatias de bacon cortadas em cubinhos

1/3 xic. de queijo ralado

1/2 a 1 xic de leite

Sal e pimenta a gosto

Lave bem as batatas, coloque em uma panela com agua quente e cozinhe ateh que vc consiga inserir um garfo no meio gentilmente, por aproximadamente 15 a 30 minutos dependendo do tamanho das batatas. Escorra a agua e reserve.

Frite o bacon, adicione a cebola frite mais um pouco e adicione o alho; amasse as batatas com a casca e adicione, mexa e adicione a manteiga, o queijo, o leite e o sal e pimenta. Depois de atingir a textura desejada adicione a salsinha e sirva.

 

2 cucumbers

1 small red onion

1 bell pepper

1 cup of kalamata olives

1/3 cup of feta cheese

1/2 lemon juice

Olive oil, salt and pepper

Directions: Chop the vegetables, place them in a bowl add lemon juice, olive oil and salt and pepper to taste and sprinkle the feta cheese on top.

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2 pepinos

1 cebola vermelha

1 pimentão (como sera servido cru, não use o pimentão verde porque o gosto eh muito forte)

1 copo de azeitonas pretas

1/3 copo de queijo feta (grego)

1/2 limao siciliano espremido

Azeite, sal e pimenta do reino a gosto

Modo de preparo: Corte os legumes e coloque numa tigela, adicione o limao espremido, azeite sal e pimenta e por ultimo o queijo feta.