Uniquely U

INGREDIENTS: 660g steamed butternut squash 400g sticky rice flour 120g rice flour 120g white sugar 25     small squares of parchment paper Makes 25 buns, 85g each DIRECTIONS: Steam butternut squash for about 10 minutes. A bag (750g) of frozen butternut squash, comes out weighting 660g. You can use fresh squash as well, slice it before steaming; Add steamed squash to a big bowl, puree it; Mix sticky rice flour, rice flour, and sugar in another bowl; Gradually add the flour mixture to squash, mix with a spatula; then mix by hand to a consistency not sticky or too dry. The water content in the squash should be enough for the flour, so that you don't need extra water. If the mixture is still too sticky, add a bit more rice flour until it is easy to handle; Divide the flour dough into 25 pieces, roll into balls, cover with a tea towel; Roll red bean paste into balls, slightly smaller than the flour ball, 25 pieces; Flatten a flour ball and make th

Nothing beats a hot pot of curry after a winter storm. All those hearty veggies and delicious beef cubes will warm up your stomach and your heart. Press "pause" on the diet plan, and enjoy a bowl of white rice with a big scoop of curry! INGREDIENTS: 1 1/4 lb Onions 1/2 lb    Carrots 1 lb       Potatoes 1 lb       Meat 6 cups   Water DIRECTIONS: Slice onions, cut carrots, potatoes, and meat to bite size chunks;  Brown meat with cooking oil in a skillet to lock in the juice; I used beef, chicken is another good choice; Transfer meat to Instant Pot, add boiling water to cover the meat; Stir fry onions in a skillet until lightly browned, mix in carrots and potatoes, transfer all into the Instant Pot; Select 'Meat Stew', it is about 35 minutes; When it is done, take out the inner pot, and stir in a pack of the curry mix. Let it melt completely, then simmer for 5 minutes, stir constantly; Enjoy your curry with a big bowl of white rice!

This is my first time eating a butternut squash, which found its way into a healthy, delicious, and easy soup. I don't even need to add salt or pepper, and it tastes just like the harvest should be. INGREDIENTS: 1 butternut squash 1 stalk of celery 1 carrots 1 red onion 2 potatoes 1 carton of chicken broth 2 Tbsp butter DIRECTIONS: Peel all vegetables, wash and cut them into cubes/slices; On high heat, add butter to a dutch pot, mix all vegetables in the pot to lightly brown; Add the full carton of chicken broth to cover the vegetables; bring to a boil and reduce to medium heat, cook for 30 minutes; Using an immersion blender, puree the cooked vegetables right inside the pot; Serve hot in your favorite soup bowl.