Vegetable Samosa

I boiled water. Added a teeny bit of onion RED Onion - 1/4 diced really finely, and diced carrots. As they started to get soft I added broccoli & some fresh ginger. Then I added diced zucchini. Didn't have, so used FROZEN ANITA stiry-fry veges instead.

Also added - canned corn, some of the soft butternut squash Didn't have, and spinach Didn't use. Let it drain & cool. INSTeAD... sauteed diced mushrooms in butter. Added fresh ginger & parsley, salt, pepper. Then added boiled veges to saucepan with fresh tomatoes and oregano. Sauteed to get out the water and blend flavors.Let cool, added pepper, salt, parmesan cheese and sliced mozzarella - broken into little pieces. 

Added fresh tomatoes and oregano / Parmesan cheese / mozzarella cheese.

Michael would have preferred the oregano cook the last few minutes - maybe add it with the spinach?

Best to add flour to the Michael-part to soak up the extra juices. Stuffed it into puff pastry & cooked at 375/400 for 15 minutes. The higher temp was ok - made it more brown. More runny filling = less cooked dough, obviously. SHOULD HAVE USED THE FLOUR!!!

For mine - added cilantro and put in non-stick pan, topped with cheeses. - Sauteed in pan with oregano, basil, and mushroom mixture. Topped with salt and pepper and mozzarella cheese.

Butternut squash soup

Roasted the squash upside down in the oven at 350 for awhile until it was soft. Scooped out the squash.

Saute pan = Minced yellow onion + butter. Let it get translucent. It also got a little brown because I let it go on too high of heat. Add fresh minced ginger. Let it get fragrant.

Add squash. Add applesauce. As it is cooler, add water + chicken base to make stock. Stir.

Add diced carrots. I let those cook in for awhile. Should have added raw or par-cooked potatoes here.

I ended up adding more applesauce, and a teeny bit of red curry paste. I also added some salt & pepper.

Forgot to add the real potatoes, so I added canned corn & canned potatoes at the end.