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Before you jump to Healthy Cream Stew with Salmon and Kabocha Squash recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Huge Advantages For Your Health.
I am sure you have heard that you ought to be eating an apple a day but did you ever wonder why this is important? You may know people that live by this and also require that their children live by this rule as well. You will even find that folks in other country’s also stick to this simple rule and they do not know why. In our research we have learned why you are told to eat an apple a day and we’ll be revealing that with you here.
While everyone knows that consuming plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, how come apples pushed so much? You will notice that the vitamins and minerals that you will get in apples can be very beneficial for your health.. Apples consist of, manganese, phosphorus and calcium and all are great for your health, but there also are many more healthy minerals in apples. And you’ll even come across vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.
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We hope you got insight from reading it, now let’s go back to healthy cream stew with salmon and kabocha squash recipe. You can have healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Healthy Cream Stew with Salmon and Kabocha Squash:
- Prepare 1/4 Kabocha squash
- Take 200 grams Fresh salmon
- Provide 1 to 2 packages Shimeji mushrooms
- Provide 2 Onions
- Use 1 Carrot
- Use 2 Potatoes
- Use 4 tbsp Cake flour
- Get 2 tbsp Olive oil
- You need 1 cube Consommé soup stock cube
- Get 1 Salt, black pepper, soy sauce
- Get 1 tbsp Miso
- You need 600 ml Sweetened soy milk (or milk)
Instructions to make Healthy Cream Stew with Salmon and Kabocha Squash:
- 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.
- 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).
- Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well.
- 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.
- Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
- 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.
- 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.
- 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.
- Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish.
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