@SimonMajumdar
@SimonMajumdar · 1:25

What I’m Cooking Today

So here's today's cooking. I had a butternut squash in the fridge, which has been there for a week or so, and I thought, Well, I ought to do something with it. So I've sliced it open, taken out all the seeds and all the kind of pulp in that seed hole. And then I filled that with some ginger garlic, some Serrano chilies and some garam masala drizzled all over the butternut squash

A regular update of things in my oven or on my stove

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@bowie
Bowie Rowan
@bowie · 1:18
This is exactly what I want to hear on a Sunday. Thank you for sharing this, Simon, and that sounds delicious. As far as what Im cooking today, I'm going to make some baked oatmeal with some frozen meat that I have and a little bit of cinnamon, and I'll be eating that throughout the week with a dollop of some Greek yogurt, either for breakfast, maybe for lunch, sometimes for dinner, depending on how busy of a day it's been
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@SimonMajumdar
@SimonMajumdar · 1:04
Hi, Rachel. That's a really great idea to use the sweet potato. What I would do is to Fry up a little onion, maybe some garlic, tiny bit of ginger, I think, would work very well. Any of the spices you you have something quite warming cumin coriander the earthy spices, I think, would work very well with this. Fry those off, adding a little vegetable stock. Blend that through thoroughly. First, even put it through a sieve
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@bowie
Bowie Rowan
@bowie · 0:37

Yes! Let's see how it goes

Your response made my day, and I happen to have all of those ingredients with me right now. Onion, ginger, garlic, some coriander. So I'm gonna try it out. I'm usually a new nervous and nervous Cook. I don't always trust my instincts. So this is going to be a really good experiment for me today to not follow a strict recipe, but just to trust what I know and I will let you know how it goes
@bowie
Bowie Rowan
@bowie · 2:10

Success! Thank you 👩🏼‍🍳

I just wanted to give an update on how my cooking adventures went today, and the baked oatmeal turned out amazing. I was a little nervous about my experiment in creating a sweet potato potato soup for the first time, but I have to say, it turned out amazing, even better than I could have expected
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@DBPardes
Deborah Pardes
@DBPardes · 1:51

Mushroom bruschetta/ ricotta ; miso mango salmon ; broccolini; 🌱🙏🙏

And then I dropped the salmon and it's in the fridge right now. So I'll be just panifying that really quickly on the side of broccolini with also some garlic. I baked the broccolini, actually, which I do like I do it at 375 for, like, ten minutes and then leave in the oven. It just gets shrinks down to nothing and it gets really crispy. And I love it. So that's what I'm doing today
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