Creamy Yellow Squash Soup (GPT) - Use up the summer squash

 

Creamy Yellow Squash Soup

Serves 4–6

Ingredients

• 2 Tbsp butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 pounds yellow squash, sliced (about 5–6 medium squash)
• 1 medium potato, peeled and diced (for body)
• 4 cups chicken or vegetable broth
• ½ tsp dried thyme
• Salt and pepper
• ½ cup heavy cream or half-and-half
• Optional: ¼ cup grated Parmesan
• Optional garnish: chives, croutons

Instructions

1. Cook onion in butter until soft (about 5–7 minutes).
2. Add garlic for 30 seconds.
3. Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
4. Simmer 20 minutes until everything is very tender.
5. Blend until completely smooth with an immersion blender or countertop blender.
6. Stir in cream and Parmesan, if using.
7. Taste and adjust seasoning. If it's too thick, add more broth.

Serve with crusty bread or grilled cheese.

Variations

• Add a handful of fresh basil before blending.
• Stir in shredded cheddar instead of Parmesan.
• Finish with a squeeze of lemon for a brighter summer flavor.

Mixed dal with rajma and methi

INGREDIENTS
• 1 or 2 cans red kidney beans (15 oz each), drained and rinsed

• 0.5 cups whole masoor dal (brown/green lentils)
• 0.5 cups toor dal (split pigeon peas)
• 2 cups fresh or frozen methi (fenugreek) leaves

* a few handfuls baby spinach (or more).  Roughly chopped. 

• 1.5-2 large onions, finely chopped
• 6 garlic cloves, minced
• 1 tablespoons fresh ginger, grated
• 2 large tomatoes, chopped
• 1-2 green chilies, finely chopped
• 2 tablespoons ghee or neutral oil
• 1 teaspoons cumin seeds
• 1 teaspoons turmeric powder
• 1 teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoons cumin powder
• 1 teaspoons garam masala
• 1 teaspoons salt, plus more to taste
• 3 cups water (for cooking the dal)
• 1 tablespoons lemon juice
• 0.3 cups fresh cilantro, chopped (for garnish)

STEPS
1. Cook the dals: Combine 0.5 cups whole masoor dal (brown/green lentils) and 0.5 cups toor dal (split pigeon peas) in a pot with 3 cups water (for cooking the dal), enough to cover by 2 inches. Add half the 1 teaspoons turmeric powder and a small pinch of 1 teaspoons salt, plus more to taste. Simmer for 20 minutes until the toor dal is completely soft and the masoor is tender. The toor dal should break down and become mushy — this is what gives the dish its thick, rich body.
 

2. Build the masala base: Heat 4 tablespoons ghee or neutral oil in a large heavy-bottomed pot over medium heat. Add 1 teaspoons cumin seeds and let them splutter for 30 seconds. Add 2 large onions, finely chopped and fry, stirring often, for 12–15 minutes until deep golden brown. Don't rush this step — the color and sweetness of the onions is foundational to the dish.
 

3. Add aromatics and spices: Add 6 garlic cloves, minced, 1 tablespoons fresh ginger, grated, and 2 green chilies, finely chopped to the onions. Fry for 2 minutes until fragrant. Add 2 large tomatoes, chopped and cook for 5–7 minutes, stirring, until the tomatoes break down and the oil starts to separate at the edges. Now add 1 teaspoons turmeric powder, 1 teaspoons red chili powder, 2 teaspoons coriander powder, and 1 teaspoons cumin powder. Stir well and cook for another 2 minutes.
 

4. Add methi leaves: Add 2 cups fresh or frozen methi (fenugreek) leaves to the masala. If using fresh methi, the leaves will wilt down dramatically — stir and cook for 4–5 minutes until wilted and fragrant. If using dried kasoori methi, use 3 tbsp instead and crush between your palms before adding. Cook for 2 minutes. The methi gives the dish its characteristic deep olive-green color and slightly bitter, earthy depth.
 

5. Combine everything: Gently stir in the drained 2 cans red kidney beans (15 oz each), drained and rinsed, liquid from one can reserved along with about ¾ cup of the reserved can liquid. Add the cooked dal mixture too, stirring to combine everything. The dal should partially melt into the gravy while the kidney beans stay mostly whole. Add 1 teaspoons salt, plus more to taste sparingly — canned beans are already salted — and adjust later.
 

6. Simmer gently: Bring to a gentle simmer over low heat. Cook uncovered for 10–15 minutes, stirring occasionally, until the gravy thickens and the flavors meld. Canned beans are more delicate than dried, so stir gently and don't overcook or they'll turn mushy. If the gravy looks too thick, loosen with a splash of water.
 

7. Finish and serve: Stir in 1 teaspoons garam masala and 1 tablespoons lemon juice. Taste and add more salt if needed. Garnish with 0.3 cups fresh cilantro, chopped (for garnish). Serve hot with roti, naan, or steamed basmati rice. Like most dal dishes, this tastes even better the next day once the flavors have deepened overnight.

NOTES
**A few tips for getting closer to the original:**

The long, slow caramelization of the onions (step 2) is non-negotiable — it's what gives the gravy that deep brownish hue you see in the photo. Don't shortcut it.

Bohra cooking often uses a spice blend called "dabba no masalo" — a dry-roasted mix of coriander and cumin. If you want to get closer to that flavor, dry-roast whole coriander and cumin seeds and grind them fresh instead of using pre-ground powder.

If you can find fresh drumstick pods (available frozen at Indian grocery stores), adding 6–8 pieces in step 5 would be very much in the Bohra style.

Canned beans are pre-salted, so go light on salt early and adjust at the very end rather than trusting the listed amount.

To try: Breakfast burrito

 Southwest Chicken & Black Bean Breakfast Burritos (8 burritos)

Ingredients

Protein

• 8 large eggs
• 2 cups liquid egg whites (about 16 oz)
• 2 lbs boneless skinless chicken thighs

Fiber & Carbs

• 2 cans black beans, drained and rinsed
• 8 large high-fiber tortillas

Vegetables

• 2 bell peppers, diced
• 1 large yellow onion, diced
• 5 oz baby spinach
• 1 bunch green onions, sliced

Fat & Flavor

• 8 oz sharp cheddar or pepper jack cheese, shredded
• 1 avocado per serving when eating (don't freeze avocado)
• Salsa for serving

Seasoning

• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder

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Step 1: Cook the Chicken

1. Heat oven to 425°F.
2. Toss chicken thighs with:
   • 1 tsp salt
   • 1 tsp pepper
   • 1 tsp cumin
   • 1 tsp chili powder
   • 1 tsp smoked paprika
3. Roast for 20-25 minutes until cooked through.
4. Let cool and chop into small pieces.

You should end up with roughly 24 oz cooked chicken.

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Step 2: Cook the Vegetables

1. Spray or lightly oil a large skillet.
2. Cook onions and peppers for 8-10 minutes.
3. Add spinach and cook until wilted.
4. Stir in green onions.

Set aside.

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Step 3: Cook the Eggs

1. Whisk together:
   • 8 eggs
   • 2 cups egg whites
   • remaining seasonings
2. Scramble gently until just cooked.

Don't overcook them—they'll cook again when reheated.

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Step 4: Assemble

For each burrito:

• 1 tortilla
• ~3 oz cooked chicken
• ~1/2 cup black beans
• 1/8 of egg mixture
• 1 oz cheese
• 1/8 vegetable mixture

Roll tightly.

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Freeze

1. Wrap each burrito in parchment paper or foil.
2. Place in a freezer bag.
3. Freeze.

---

Reheat

Microwave:

• 2-3 minutes from frozen

Or:

• Microwave 90 seconds
• Finish in a skillet for a crisp tortilla

Add:

• 1/4 avocado
• salsa

after reheating.

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Estimated Nutrition (per burrito)

Approximately:

• Calories: 600-700
• Protein: 42-48g
• Carbs: 40-50g
• Fat: 20-25g
• Fiber: 12-15g

What I'd Pay Attention To

After eating one at 7:00 AM, ask yourself:

• Am I hungry before 11:00?
• Am I comfortably full until noon?
• Do I feel sluggish?

If you're hungry by 10:30-11:00, my first adjustment would be increasing the black beans to 3/4 cup per burrito before increasing the meat. That will add more of the fiber that seems to work well for you in your oatmeal. If you're still hungry after that, then I'd increase the chicken to about 4 oz per burrito.

To try: Golden chicken noodle soup

 Attempt to copy-cat the mian version:

https://chatgpt.com/c/6a14a702-9198-8329-ac29-dee3a1b5a539 

To try: Dhan Saag recipe

Shaukat's recipe is here.  seems quite involved. 

Gai Pad Krapow (thai ground chicken)

This was very good!

We modified this one to include dark green vegies:  https://thewoksoflife.com/thai-basil-chicken-pad-krapow/

 

Pre-prep:

- 6 oz (small bunch) dark green veg.  We used Yu Choy.  If stems take longer to cook, thinly slice and keep separately.

- 2-3 shallots thinly sliced (we did 2 ... 3 could have been ok)

- 1 - 4 thai birdseye chilies (or even more if you want) sliced. 

- 6 cloves garlic sliced or roughly chopped (make sure pieces aren't too small or they'll burn)

pre-mix the sauce:  2-4 Tbsp water or broth, 2 tsp light brown sugar, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1.5 Tbsp fish sauce, 1 tsp dark soy (for the color) and pinch white pepper.

Heat pan:

- In large pan, heat over high heat until water droplets bead and dance.

- Add 2-3 Tbsp oil.  Add shallot, cook 20 seconds, add garlic and chili and cook 20 seconds, add 1 lb ground chicken, flatten and let crisp at edges for 45 seconds.  (ours didn't really, but it was ok).

-  Add the yu choy stems and cook for 1 min.  (it's ok if chicken isn't fully cooked ... it will cook).

- Add the sauce and cook until it concentrates and is slightly sticky.  

- Toss in the yu choy leaves and stir until they wilt.

- Turn off heat at stir in one large (large!) handful of thai basil leaves and stir until wilted.

Taste:  If it needs more brightness, add a squeeze of lime.  If it needs more salt, fish sauce.  If it needs more sweetness, pinch of sugar.  If it needs more heat, some freshly sliced chilies.

We serve it over white rice and top with a fried egg.  The fried egg really adds a lot to this dish so try not to skip it! 

Chewy chocolate chip espresso cocoa nib cookies (GPT)

 

Bakery-Style Espresso Cocoa Nib Chocolate Chip Cookies

Makes 10 large bakery cookies

Ingredients

• 300 g all-purpose flour
• 20 g bread flour.
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp Diamond Crystal kosher salt
  (or 3/4 tsp Morton)
• 1 tbsp milk powder (optional but excellent)

• 227 g unsalted butter
• 2 tbsp espresso powder
• 220 g dark brown sugar
• 70 g granulated sugar

• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract

• 170 g semi-sweet chocolate chips or fèves
• 85 g chopped semi-sweet or bittersweet chocolate
• 45–55 g cocoa nibs

Optional finishing:

• flaky salt
• a few extra cocoa nibs pressed on top before baking

Method

1. Brown the butter

Cook butter over medium heat until deeply golden and nutty. Stir frequently near the end.

You want it noticeably browned, not just melted.

Transfer to a bowl to cool.

After about a minute, stir in the espresso powder until dissolved.

Let cool another 10–15 minutes.

2. Mix sugars

Whisk brown sugar and granulated sugar into the butter thoroughly.

It should look glossy and thick.

3. Add wet ingredients

Whisk in:

• egg
• egg yolk
• vanilla

Whisk until smooth and slightly lighter.

4. Add dry ingredients

Fold in:

• flour
• baking soda
• baking powder
• salt
• milk powder

Mix until almost combined.

5. Add chocolate + nibs

Fold in:

• chocolate chips
• chopped chocolate
• cocoa nibs

The dough should be soft but not loose. If dry, add 1tbsp water or milk.

If it feels greasy/warm, chill briefly before scooping.

6. Scoop + chill

Portion into large cookies:

• about 95–105 g each

For bakery texture, form rough tall mounds rather than smooth balls.

Chill at least 4 hours, ideally overnight.

Bake

Bake at:

• 375°F
• 13–16 minutes

Bake until:

• edges are browned
• centers still look slightly underdone
• tops are crinkled

Immediately after baking, optionally use a round cutter or bowl to swirl them into perfect circles.

Finish with flaky salt.