Appetizers/Starters, Dinner, Lunch, Soups

Roasted Hokkaido Pumpkin Bisque with Curry Toasted Chick Peas

Hokkaido pumpkins seem to be more popular in Germany than they are here in my neck of the woods of Greater Boston. For a while, they were very trendy and one of my aunts in Germany really loved them. They also go by the names Kuri Squash and Baby Red Hubbard Squash. Either which way, they have a nutty, peppery flavor which I enhance with curry and a pinch of nutmeg. If you can’t find a Hokkaido Pumpkin, you can also use butternut squash to make this soup.

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Dinner, Lunch, Pasta

Boursin-stuffed Shells in Creamed Spinach Sauce

I love Spinach. I think that I write that every time that I make a spinach-based recipe. I also love cheese, and in this case, it is Boursin cheese that one I guess would usually spread on crackers or something, but this time I mixed it with ricotta and filled shells with it. Gives the spinach casserole a garlicy kick.

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Dinner, Lunch

Chicken Marsala (Updated 2025 Recipe)

I love Chicken Marsala. It’s been one of my “go to” meals for a while and I always have a bottle of marsala wine in the pantry in case the mood hits me. That said, over time, the recipe has changed and evolved to increase the flavor. I typically ramp up the flavor with some dried porcini, and other umami-intense ingredients such as tomato paste and garlic. This feeds a lot (at least 4 people) and freezes well.

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Cookies, Desserts, Sweet Snacks

Almond Waffle Sandwich Cookies

Every once in a while, you come across a cool cookie cutter that you just need to have. OK, I do. Maybe not everyone. So I saw this one, believe it or not at a Dollar Store, and for $1.25, I really couldn’t resist. So, I made more cookies. Also not surprising with me. Almond. Vanilla. Chocolate. Great little snack for a cold January.

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