Recipe: Appetizing Healthy Cream Stew with Salmon and Kabocha Squash

Healthy Cream Stew with Salmon and Kabocha Squash. Great recipe for Healthy Cream Stew with Salmon and Kabocha Squash. It was so cold. so I just thought maybe I can make a cream stew using the white sauce I make often. Steam the kabocha without letting it soak in water. Cut the peanut butter by up to half for a leaner dish. Healthy Cream Stew with Salmon and Kabocha Squash..

I'm breastfeeding at the moment so I wanted to make a healthy and simple stew. When I tried it out, it came out much more like regular stew than I thought it would. If you use processed soy milk then it won't separate even if it boils. You can cook Healthy Cream Stew with Salmon and Kabocha Squash using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Healthy Cream Stew with Salmon and Kabocha Squash

1. You need 1/4 of Kabocha squash.
2. You need 200 grams of Fresh salmon.
3. Prepare 1 of to 2 packages Shimeji mushrooms.
4. It's 2 of Onions.
5. Prepare 1 of Carrot.
6. Prepare 2 of Potatoes.
7. Prepare 4 tbsp of Cake flour.
8. It's 2 tbsp of Olive oil.
9. You need 1 of cube Consommé soup stock cube.
10. You need 1 of Salt, black pepper, soy sauce.
11. You need 1 tbsp of Miso.
12. You need 600 ml of Sweetened soy milk (or milk).

Try adding in some corn or a sprinkle of black pepper. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.

Healthy Cream Stew with Salmon and Kabocha Squash step by step

1. Cut the meat and veggies into your preferred sizes. The salmon skin can be cut easily with kitchen scissors. Cut the stems off the shimeji mushrooms and shred into pieces..
2. Add the potatoes and carrots into a pot, cover, and cook with water at about half the height of the veggies (It was about 200 ml with our pot)..
3. Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well..
4. Once the potatoes and carrots are cooked through, add the kabocha on top and cover again. Don't let the kabocha soak in water since that will cause it to fall apart..
5. Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through..
6. Mix in salt, black pepper, ground consommé, and cake flour into the frying pan from Step 3. Once it's no longer floury, gradually pour in 300 ml of soy milk..
7. Once the veggie mixture from Step 6 turns into a creamy consistency of your liking, pour in the soy sauce around the rim, mix it up a little and pour it over the pot from Step 5. Reduce to low heat and stir a little..
8. Once they're blended well, adjust the tastiness of the white sauce with the second addition of soy milk (I added 300 ml). Dissolve the secret ingredient of miso, mix in and it's done..
9. Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish..

It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Kabocha Squash cooking information, facts and recipes. Spread squash on a parchment-lined rimmed baking sheet and transfer to oven. Season to taste with salt (if necessary) and serve immediately. Toss the squash slices in this until coated thoroughly.