We were at the farmer’s market the other day and saw these huge blue colored squashes I had never seen before. When we inquired what they were, they said they were hubbard squash and they’re delicious. She also said since they are so big, it’s best to throw it on the ground to open it up. Hmmm, I love winter squashes and I love smashing things, so why not? Even if it tastes bad, it would be four dollars well spent just to smash it. I decided to make hubbard squash soup to start with.

Cue the Smashing Pumpkin’s song (or in this case Smashing Squash) and let’s break this thing open!

Continue reading “HUBBARD SQUASH SOUP”


Chili in our family is a Halloween tradition. What turkey is to Thanksgiving, chili is to Halloween. I can’t imagine a Halloween without it. Even when we aren’t with my parents on the holiday, I try to carry the tradition and make her famous chili. It’s not overly spicy, or interestingly unique, but it is a classic dependable recipe. If you like to experiment, this is a good base to make your own creation. However, I don’t like to stray too far from this tried and true recipe. Continue reading “MOM’S CHILI”

Dilly Stew with Rosemary Dumplings

2014_02_08Wow, this was delicious! What a great meatless version of chicken and dumplings. You really don’t need the chicken after all. I’ve made this three times so far and can’t wait to use fresh herbs from my garden this summer. Ellie loves the dumplings and requested it again.


This is from Isa Chandra Moskowitz cookbook, Isa Does It.

This recipe is also posted on her website here: Dilly Stew with Rosemary Dumplings


2014_01_19aWe had originally planned on having a get together with our dear friends Mark and Ksenija (who is an extremely talented photographer. You can check out her work here!) around Thanksgiving (hence the name “Friendsgiving”), but our schedules didn’t line up until now. It worked out because it gave me ample time to plan the epic menu. After we enjoyed an incredible vegetarian meal together at a vegetarian restaurant called Inn Season in Royal Oak, I was inspired to do a complete vegetarian spread. I thought it would be a great contrast to your typical heavy holiday dinners and a great way to start the new year. Continue reading “FRIENDSGIVING 2014”

Leek & Mushroom Stew

2013_04_09The original recipe called for groats. Groats?! What are those? They sound totally groat. I wasn’t sure what they were and my local grocery store didn’t have any. Since the original recipe described them as a barley texture, I substituted barley for groats. Not sure what groats taste like, but this tasted great with the barely. We certainly love our mushrooms!

This was nice and hearty for a vegetarian stew. We all loved it. Ellie only ate just the mushrooms though. I served this with a salad and pear and cheddar grilled cheese sandwiches. Good eatin’!


Leek & Mushroom Stew