LOS ANGELES READERSValerio Olgiati will be in LA January 30th at...

LOS ANGELES READERS

Valerio Olgiati will be in LA January 30th at 7:00pm to give a lecture at Sci-Arc regarding recent projects and work. With recent project completions in Miami and Bahrain (above), and publications including his recent manifesto on non-referential architecture, the conversation should be interesting in the context of Los Angeles, where the architect briefly practiced in the mid 1980s.

Butternut Squash Soup

This Butternut Squash Soup is so creamy and delicious! It has minimal ingredients and a bold flavor! It's the perfect combo deal! This recipe is one of my favorite soups ever! I make this soup in the Instant Pot for easy cooking and easy clean up! I love it and I think you will too! Make it with me!

You guys all know how much I love using my Instant Pot! One of the best things to make in the Instant Pot is soup! Not only will it heat the ingredients and give it a good flavor, but it also cooks ingredients like potatoes, squash, and meat. Don't have an Instant Pot yet? Shop the Instant Pot

I like to use pre cubed butternut squash to make this recipe even easier to throw together! You can use fresh or frozen cubes. I found mine a Smith's in the freezer section and at Costco. You can also cube the squash yourself if you want to go that route, it will just add an extra step.

I use my Immersion Hand Blender to make this soup creamy and smooth. I always use it when I am making soup! Here's the link to a similar one to mine. Hand Blender You can also place this mixture into your blender and blend it to get the same effect! 

You can make this recipe vegetarian by using Vegetable Broth instead of Chicken Broth! That's an easy substitute! 

Butternut Squash Soup 
Yields 6 servings

2 tablespoons butter
1/2 onion chopped
2 cloves garlic chopped
1/4 tsp ground thyme
24 oz. butternut squash, cubed
3 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon of allspice
salt and pepper to taste

Set the Instant Pot to saute. 

Add butter and onion and cook until the onion is soft. 

Next, stir in the garlic and thyme.

Finally add in the butternut squash, chicken broth, cumin, allspice, and salt and pepper. 

Turn the Instant Pot off and lock the lid. Manually set the timer to 12 minutes. 

When the time runs out, quick release the pressure. 

With an immersion blender, blend the soup until smooth. 

Serve hot with pumpkin seeds and additional thyme.

Like this recipe and want to save it for later? Pin it to Pinterest here!

Instant Pot Mango Sticky Rice

This Mango Sticky Rice is a copycat Thai dish that is made in the Instant Pot! This method is a simplified version of making traditional sticky rice. This dessert is quick, easy, and delicious! 5 ingredients is all you need to throw this dish together! Plus, it's easy to make a lot so it's great for feeding a crowd! Make it with me!

If you have had traditional Mango Sticky Rice, you will notice that the consistency is a little different than traditional recipes. But, the taste is the same and it's easy to make in the Instant Pot! Traditional sticky rice is made using a steam method in a wicker basket. The cream sauce is then poured over the top of the rice when serving. In my copycat recipe, I cook the rice in the Instant Pot and stir in the cream sauce.

I recommend using Jasmine rice for this recipe! It has the closest texture to sticky rice, without having to steam it! You can buy Jasmine rice at your normal grocery store.

You will also need mangos for this recipe. When mangos are in season, they are easy to find! On their off season, it's a little harder to find fresh ones. I use frozen mango chunks in the winter months and they work great! You just want to let the mangos defrost before adding them to the rice!

Instant Pot Mango Sticky Rice
Yields 6 servings

2 cups Jasmine rice
2 1/4 cups water
1 can Coconut Milk
1 can Sweetened Condensed Milk
1 cup mango, cubed

To the Instant Pot, add rice and water.
Place the valve on seal and press the "Rice" button.
After the Instant Pot has finished cooking and the time has ran out, quick release the pressure.
Once the pressure has released, remove the lid and stir in the coconut milk and sweetened condensed milk.
Fold in the mango pieces.
Enjoy!

Like this recipe and want to save it for later? Pin it to Pinterest here!

Korean Beef Lettuce Wraps

Lettuce Wraps are one of my favorite dishes to make! These Korean Beef Lettuce Wraps have all the flavors of your favorite Korean recipes but made budget-friendly with ground beef. It’s delicious served over rice or wrapped in lettuce leaves! This recipes comes together in a matter of minutes and it's a recipe the whole family will enjoy. Make it with me!

This recipe is a budget friendly Korean Beef because we are using ground beef rather than flank steak. Both options of meat are delicious! The ground beef is a little easier to cook and is more cost effective.

Choosing a lettuce for the wraps. Personally, I like using iceberg lettuce for my lettuce wraps because I like the crunch and the flavor of iceberg. You can also use butter lettuce, the pretty darker green leafs, to be the wrap. Both are great options, it just depends on personal preference. Pro tip, use both lettuces. Layer the butter lettuce and the iceberg together and get the best of both worlds!

You can make this recipe more of a meal by throwing in some additional veggies and serving the dish over rice. Carrots, zucchini, peppers, broccoli, and bean sprouts are great additions to this dish!

I have written this recipe as an Instant Pot recipe, but you can make it on the stove top. Just follow the directions as written while cooking it in a frying pan. This recipe is so quick and easy, you will want to make it over and over again.

Korean Beef Lettuce Wraps 
Yields 4 servings

1 Tablespoon sesame oil
1 pound ground beef
1/4 cup brown sugar
1/4 cup soy sauce
3 cloves garlic minced
1/2 teaspoon ginger minced
1/2 - 1 teaspoon crushed red pepper depending desired level of spice

1 bunch green onions sliced
Dash of salt and pepper

1 head iceberg lettuce

Set the Instant Pot to saute and add the sesame oil.

Place the ground beef in the Instant Pot and saute until browned. 

Next, stir in the brown sugar, soy sauce, minced garlic, ginger, and red pepper flakes. 

Turn the Instant Pot to keep warm and mix until all incorporated. 

Finally, fold in the green onion and season with salt and pepper. 

Serve in lettuce cups or over rice. 

*You can also prepare these lettuce wraps on the stovetop in a frying pan. Follow the same instructions as above. 

Like this recipe and want to save it for later? Pin it to Pinterest here!

Casey Weldon lives and works in Seattle. He is renowned for his... crss

Casey Weldon lives and works in Seattle. He is renowned for his vibrant color pallet and use of light. His body of work covers a range of styles and a broad subject matter. In this particular series he offers a combination of portraiture and naturalism in which his subjects glow ominously in their surroundings.

Follow @CrossConnectMag on Instagram!

crss

Casey Weldon lives and works in Seattle. He is renowned for his...

Casey Weldon lives and works in Seattle. He is renowned for his vibrant color pallet and use of light. His body of work covers a range of styles and a broad subject matter. In this particular series he offers a combination of portraiture and naturalism in which his subjects glow ominously in their surroundings.

Follow @CrossConnectMag on Instagram!