Since the arrival of Xavier two weeks ago, our microwave has probably gotten more use than it ever has. Ryan has been a bit more ambitious than I have and presented me with Chicken Parmesan the other night as I lay comatose on the couch. But for the most part, we have eaten our fair share of frozen Trader Joes tamales while trying not to drop the steaming bites onto Xavier’s head. We have also dug even deeper into the freezer and pulled out a few dishes I had stashed away in the last months of pregnancy in anticipation of Chelsea take out overload. A few nights ago we defrosted one of my favorite soups that I’ll be making many times this winter. It only has four ingredients – pumpkin or butternut squash, coconut milk, Thai chili paste and butter – but it’s incredibly satisfying...as is getting your two week old to pose in soup pot.
Try it out:
http://www.101cookbooks.com/archives/001525.html
I made it with acorn squash and wished I had opted for pumpkin instead. I ended up playing around with it to intensify the flavor. I'm going to try it again with pumpkin to be fair.
ReplyDeletePs - love the pic! I have a similar picture of Rebekah's daughter Maddie in a stock pot when she was little. So cute!
zang that looks good. (this is eric schenfeld btw)
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