I usually park at the Minoru Park parking lot when I go to the Caring Place Community Kitchen. It’s just a short walk away. Today, I was greeted by some awesome full bloom cherry blossoms in Minoru Park. It was a breath-taking sight. The cherry blossoms never fail to marvel me.

There were many people armed with cameras at the Minoru Park. How can I miss out this opportunity.

I like the fullness of this variety of cherry blossoms. Do you know what is the name of this variety?

Back to the Community Kitchen, Minoo shared a Pumpkin and Potato Stew along with the Broccoli Salad I blogged earlier. This is such a simple recipe that Zoe helped Minoo to prepare the dish while Minoo ran to the store to get the beans which she missed out in her grocery shopping.

The Pumpkin and Potato Stew is a one pot meal which is complete with protein, carbohydrate, vitamins and fiber. A good recipe for a lazy day.

Ingredients

• 1 onion, chopped
• 2 tablespoons oil
• 3 cloves garlic, chopped
• 3 to 4 potatoes, peeled and cubed
• 1/2 teaspoon oregano
• 1/2 can chopped tomatoes or tomato sauce
• 1 tomato, chopped (optional if using tomato sauce)
• 1 can pumpkin puree
• 1 can of beans (butter beans or Lima beans), rinsed and drained
• salt, sugar and pepper to taste
• chili and paprika to taste (optional)

Click on the link below for the instructions.

Instructions

Saute the onion in oil until soft and then add the garlic.

When the garlic is soft, after 1 to 2 minutes, add the potatoes and stir to coat. Keep turning so that the potatoes don’t burn. Flavour with the oregano.

Add the tomato sauce and pumpkin puree and enough water to cover the potatoes. Bring to a boil and simmer on low heat for 10 to 15 minutes or until the potatoes softened.

As the potatoes begin to soften, add the chopped tomatoes (if using). Season with salt, sugar, pepper, chili powder and paprika.

Lastly, add the beans. Serve with crumbled cheese, or with crusty bread. Minoo, thank you for sharing this hearty dish.