Pumpkin and Potato Soup

This creamy Pumpkin Squash and Potato Soup combines the natural sweetness of Japanese pumpkin squash with the comforting texture of potatoes, creating a hearty bowl that is perfect for chilly winter days.

Pumpkin is a popular ingredient in many Vietnamese and East Asian dishes because it is affordable, nutritious, and widely available.  By combining pumpkin with potatoes, this recipe brings together traditional Asian ingredients and Western-style comfort food in a simple fusion dish that appeals to modern tastes.  It's rich, satisfying, and easy to prepare, making it an excellent choice for busy weeknights.  Best of all, you can make it quickly in your Instant Pot.

Ingredients:

2 cups Japanese pumpkin squash, peeled and cubed

1 large potato, peeled and chopped

1 cup white onion, diced

2 cups chicken broth

1/2 cup heavy cream or coconut milk

1 tablespoon butter

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

1 teaspoon sugar (optional)

1 teaspoon soy sauce (optional)

Garnishes:

Fresh chopped chives, cilantro, or green onions

Shredded cheese of your choice

Crusty bread for serving

Directions:

Turn on the Sauté function on your Instant Pot. Add the butter and olive oil.

Add the diced onion and sauté for 3–4 minutes, or until softened and fragrant.

Stir in the pumpkin squash and potato.  Cook for another 4 – 5 minutes, allowing the vegetables to lightly brown for added flavor.

Pour in the chicken broth and stir well.

Secure the lid and set the Instant Pot to Pressure Cook (High) for 10 minutes.

Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.

Open the lid and stir in the heavy cream or coconut milk.

Using an immersion blender, blend the soup until smooth and creamy.  Adjust the consistency with additional broth if desired.

Season with salt, pepper, sugar, and soy sauce to taste.

Serve hot, garnished with fresh herbs and your favorite cheese.  Enjoy with warm crusty bread for a comforting meal.

Tips:

For a vegetarian version, substitute vegetable broth for chicken broth.

Coconut milk adds a subtle sweetness and pairs beautifully with pumpkin.

Add cooked bacon, roasted pumpkin seeds, or croutons for extra texture and flavor.

Avocado Banana Ice Cream

Nothing says summer quite like a scoop of ice cream.  While traditional ice cream can be high in sugar and calories, this homemade Avocado Banana Ice Cream offers a delicious and nutritious alternative.  Made with simple ingredients you may already have in your kitchen, this creamy frozen treat features a naturally refreshing green color and rich flavor that will help you stay cool on hot summer days.

 Ingredients:

1 ripe avocado

1 ripe banana

1/4 cup coconut milk

1/2 cup heavy whipping cream

1/2 cup roasted pistachios, chopped

Honey or sugar, to taste (optional)

Directions:

Cut the avocado in half, remove the pit, and peel the skin.  Scoop the flesh into a blender.

Peel the banana and add it to the blender along with the coconut milk.

Blend until the mixture is completely smooth and creamy.

In a separate mixing bowl, whip the heavy cream until stiff peaks form.

Gently fold the avocado-banana mixture into the whipped cream until well combined.

Pour the mixture into a shallow glass dish or freezer-safe container.

Sprinkle the chopped pistachios evenly over the top.

Cover tightly and freeze for about 4 hours, or until firm.

Serving Tips:

 Allow the ice cream to sit at room temperature for a few minutes before scooping for the best texture.   If you prefer a sweeter dessert, add honey or sugar to the blended mixture according to your taste before freezing.

Enjoy this creamy, refreshing treat as a healthier way to satisfy your ice cream cravings all summer long!

Basic Meat Marinade Sauce

Basic Meat Marinade Sauce

Grilled meat is a beloved dish found everywhere, from upscale restaurants to the bustling street food stalls of East Asia.  The secret behind great grilled meat lies in the marinade.  While every family has its own recipe passed down through generations, the goal is always the same: tender, flavorful meat that stays juicy and never dries out on the grill.

My family once owned a restaurant, and one of our most popular recipes was my mother's grilled meat marinade.  She had a remarkable talent for balancing flavors, creating meats that were both rich and aromatic.  Since my mother passed away and I am no longer running the restaurant, I would like to share this recipe on my blog as a heartfelt thank-you to everyone who has supported me over the years.

This recipe makes a somewhat large batch of marinade, but it stores well in the refrigerator and can be used over time whenever you need it.

 

Ingredients:

1 (12 oz.) can fresh coconut water

1/4 cup rose liqueur

1/4 cup sugar

1/4 cup honey

1/4 cup corn syrup

1 tablespoon five-spice powder

2 tablespoons chicken bouillon powder

1/2 cup light soy sauce

1/4 cup fish sauce

1/4 cup dark soy sauce

1 tsp salt

1/4 cup olive oil

2 tablespoons Sriracha seasoning or chili seasoning

Fresh Seasonings (Add When Marinating)

Shallots, finely minced

Garlic, finely minced

Freshly ground black pepper

A small amount of baking soda

Lemongrass, finely chopped

Directions:

Combine all marinade ingredients in a large jar or container with a tight-fitting lid.

Stir or shake well until the sugar and seasonings are fully dissolved.

Store the marinade in the refrigerator until needed.

When ready to marinate meat, add the fresh seasonings – shallots, garlic, black pepper, baking soda, and lemongrass – to the desired amount of marinade.

Mix thoroughly with the meat and marinate before grilling.

Notes:

Fresh seasonings are added only during marinating to help extend the shelf life of the prepared sauce.

This marinade works well with pork, chicken, beef, and other grilled meats.

Adjust the amount of chili seasoning to suit your preferred spice level.

Enjoy, and I hope this family recipe brings as much flavor and joy to your table as it did to mine.

6

Roasted Chickpeas

Crunchy, flavorful, and packed with plant-based protein and fiber, roasted chickpeas are one of the easiest healthy snacks you can make at home.  They're perfect for satisfying midday hunger, adding crunch to salads, or enjoying as a guilt-free alternative to chips.

One of the best things about roasted chickpeas is how versatile they are.  You can keep them savory with cumin and paprika, make them spicy with cayenne pepper, or try sweet variations with cinnamon and sugar.  Feel free to experiment with your favorite herbs and spices to create your own signature flavor.

Ingredients:

1 (15 oz. / 425 g) can chickpeas, drained and rinsed

Seasonings:

1 tbsp oil

½ tsp salt

½ tsp ground cumin

½ tsp paprika

¼ tsp garlic powder

¼ tsp onion powder

Directions:

Preheat the oven to 350°F (175°C).  Line a baking sheet with parchment paper.

Prepare the chickpeas.  Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel or paper towels.  Removing excess moisture helps them become crispier.

Seasoning:

Place the chickpeas in a bowl.  Add the oil, salt, cumin, paprika, garlic powder, and onion powder.  Toss until evenly coated.

Roasting:

Spread the chickpeas in a single layer on the prepared baking sheet.  Roast for 35–40 minutes, stirring once halfway through, until golden and crispy.

Cooling and Serving:

Let the chickpeas cool for 5–10 minutes; they will become even crispier as they cool.

Storing:

 

Store completely cooled chickpeas in an airtight container at room temperature for up to 3 days.  If they lose some crunch, simply reheat them in a 350°F (175°C) oven for a few minutes.

 

Flavor Variations:

Sweet Cinnamon:

Cinnamon, sugar, and a pinch of salt

Spicy Mexican:

 Cumin chili powder, smoked paprika, and cayenne

Italian Herb:

Olive oil, garlic powder, oregano, basil, and salt

Sesame-Tahini:

Tahini powder (or a light tahini coating), sesame seeds, and garlic powder

Enjoy them as a snack, sprinkle them over soups, or use them to add crunch to your favorite salads.

Stir-Fried Cucumber with Eggs and Tofu

Cucumber may not be the first ingredient that comes to mind for a stir-fry, but in Thai home cooking, it’s a surprisingly versatile vegetable.  Beyond its role in refreshing salads, cucumber is often added to soups and quick stir-fries, where it absorbs savory flavors while retaining its delicate crunch.

This vegetarian version of a classic Thai cucumber stir-fry replaces the traditional minced meat with tofu and egg, creating a light yet satisfying dish.  Fragrant with garlic and shallots, coated in a savory sauce, and ready in under 20 minutes, it’s the perfect meal for busy weeknights.

Ingredients:

Main ingredients:

4 oz. (115 g) firm tofu

1 large egg

1 English cucumber, cut into bite-sized pieces

Aromatics:

2 garlic cloves, minced

1 shallot, minced

½ white onion, cut into wedges

Sauce ingredients:

1 tbsp soy sauce

1 tbsp vegan oyster sauce

1 tsp sugar

1 tsp mushroom seasoning

¼ cup water

1 tsp cornstarch

Garnish:

Chopped cilantro

Directions:

Preparing the cucumber:

Wash and cut the cucumber into bite-sized pieces.  Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out excess moisture.  Rinse briefly and gently squeeze dry.  Set aside.

Preparing the tofu and egg:

Crumble or mash the tofu into small pieces.  Crack the egg into a small bowl and lightly beat.

Mixing the sauce:

In a small bowl, whisk together the soy sauce, vegan oyster sauce, sugar, mushroom seasoning, water, and cornstarch until smooth.

Cooking the tofu and egg:

Heat 1 tablespoon oil in a wok or skillet over medium-high heat.  Add the tofu and stir-fry for 2–3 minutes, until lightly golden.  Pour in the beaten egg and stir gently until the egg is cooked and coats the tofu.

Sautéing the aromatics:

Push the tofu mixture to one side of the pan.  Add a little more oil if needed, then add the garlic and shallot.  Stir-fry for about 30 seconds, until fragrant.

Adding the vegetables:

Add the cucumber and onion wedges.  Stir-fry for 1–2 minutes, just until the vegetables begin to soften but still retain some crunch.

Finishing the dish:

Pour in the sauce mixture and toss everything together until evenly coated and slightly thickened, about 1 minute.  Taste and adjust seasoning if needed.

Serving:

Remove from heat and garnish with chopped cilantro.  Serve immediately with steamed jasmine rice.

Tips:

For extra protein, add another egg or increase the tofu to 6 oz. (170 g).

Avoid overcooking the cucumber; it should remain slightly crisp.

If you enjoy a little heat, add sliced Thai chilies along with the garlic and shallot.

Every Morning Is an Opportunity to Begin Again

Every Morning Is an Opportunity to Begin Again

A day that has passed will never return.  Yet today is a new beginning.  So, let go of yesterday's joys and sorrows, and welcome this new day with a lighter heart and a more positive outlook.

Life, however, offers each of us a gift that is remarkably fair: every new day is an opportunity to begin again.

Yesterday – whether filled with happiness or sadness, success or failure – has already become part of the past.  We cannot go back and change it.  The only thing we can do is move forward with a renewed perspective.

Each morning, take a few moments to remind yourself with words of kindness and encouragement:

Good morning.  Let every breath be a promise that I will live fully today.

This morning is a blank page, and I am the artist of my own life.  Today, I will create something beautiful.

I understand the value of respecting myself.

I am proud of the qualities and values that make me who I am.

I choose to live in a way that honors the goodness within me.

I am unique, because there is no one else in this world exactly like me.

I trust in my abilities and in the good things that lie ahead.

These simple affirmations may seem insignificant, yet sometimes they become the very thread that pulls us out of the darkest corners of our minds.

All of us go through periods of doubt, disappointment, and inner struggle.  I have been there too.

More than twenty years ago, I left my family carrying a heart filled with sadness and unspoken resentment. During that time, I walked away from a management position within a restaurant organization in the United States – a position I had worked very hard to achieve. For many years afterward,  I lived with regret over that decision.

I once believed that by leaving behind the place where I had spent so many years, my sadness would eventually fade away.  But when I began my spiritual journey, I came to understand that much of the suffering I had carried for over two decades originated within myself.

I wanted others to recognize my sacrifices.

I waited for gratitude.

I longed for respect.

But eventually, I realized that no one is obligated to fulfill those expectations. Each person walks their own path and follows their own karmic journey.

Although I never considered myself a failure, the years gradually eroded much of my self-confidence.

Then one day, while sitting beside my father during the final days of his life, I heard words that awakened something deep within me.

He looked at me with love in his eyes and said:

"I wish you were born a son in our family. Perhaps things would have been different."

In that moment, I realized that for so many years I had held tightly to old wounds, unaware that love had been present all along.

From that day forward, I decided to change.

I began learning how to let go of the negative thoughts that had followed me for years.  I turned to Buddhism to learn how to release resentment, cultivate gratitude, and open my heart through compassion.

Gradually, I realized that while the past cannot be changed, the future can always be rewritten through the choices we make today.

As I learned to live with greater gratitude, deeper understanding, and broader acceptance, I regained the pride and confidence I had once lost.

I came to understand that no one can save us except ourselves.

Only we can overcome difficult circumstances, negative thinking, and the invisible limitations that exist within our minds.  No one else can do that work for us.

At the same time, we must not confuse healthy self-respect with arrogance.

Arrogance creates an illusion of self-importance. Genuine pride, on the other hand, is the ability to see ourselves honestly, positively, and with appreciation.

If you happen to read these reflections today, I would like to leave you with a message from someone who has experienced many ups and downs in life.

I found my way to Buddhism as one might discover a cool stream after wandering through a long season of drought.

I learned gratitude.

I learned forgiveness.

I learned about karma and the interconnectedness of life.

Most importantly, I learned how to look inward.

Little by little, the layers of anger, blame, and self-doubt began to wash away.

I realized that peace does not come from having everything unfold according to our wishes.

Peace comes from accepting what has already passed and living fully in the present moment.

Before expecting others to love you, learn to love yourself.

Before expecting others to recognize your worth, recognize it yourself.

Do not hand over the power to determine your happiness to anyone else.

The person who will accompany you from the first day of your life until the last is not someone else – it is you.

Be kind to yourself.

Be patient with yourself.

And give yourself another chance.

Every morning is such a chance.

A chance to begin again.

A chance to live more deeply.

A chance to be more grateful.

A chance to become a more peaceful version of yourself.

Before asking others to respect you, learn to respect yourself.

Do not allow the opinions of others or difficult circumstances to define your worth.

Because, in the end, the most important relationship you will ever have is the relationship with yourself.

Remember:

The past is closed.

The future has not yet arrived.

The quality of your tomorrow will be shaped by how you choose to see your life today.

And finally:

When you have chosen the right path, even if you must walk it alone, that path will ultimately lead you to where your heart truly longs to be.

Cottage Cheese Rolls

Cottage Cheese Rolls

If you're looking for a filling, high-protein, easy-to-make bread alternative, these cottage cheese rolls are a wonderful option.  Cottage cheese adds protein and moisture, while the cheese and herbs give the rolls a rich, savory flavor.  For more information about the nutritional benefits of cottage cheese, you can visit the Mayo Clinic.

This recipe uses arrowroot flour, but you can easily experiment with other gluten-free flours, such as almond flour, tapioca starch, or potato starch.  Each flour type will create a slightly different texture, allowing you to find the version you enjoy most.

Yield: 8–10 rolls
Prep Time: 10 minutes
Bake Time: 20–25 minutes

Ingredients:

• 1 cup cottage cheese
• 1/2 cup coconut oil or olive oil
• 2 large eggs
• 1 cup shredded Mexican cheese blend, or your favorite cheese
• 1/3 cup arrowroot flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon dried herbs such as basil or oregano

Directions:

1. Preheat the oven to 350°F (175°C).

2. Lightly grease a silicone muffin pan or line it with silicone baking cups.

3. In a mixing bowl, combine the arrowroot flour, shredded cheese, baking powder, salt, and dried herbs.

4. Add the cottage cheese, oil, and eggs to a blender. Blend until smooth and creamy.

5. Pour the cottage cheese mixture into the bowl with the dry ingredients and stir until well combined.

6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

7. Bake for 20–25 minutes, or until the rolls are puffed and golden brown on top.

8. Allow the rolls to cool for a few minutes before removing them from the pan.

Serving Suggestions:

These rolls are delicious served warm as a breakfast bread, a protein-rich snack, or a side dish with soups and salads.  Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.