squash soup.

There is no better way to warm the soul on a cold winter's day than a delicious, hearty bowl of soup. This recipe comes from Riis, and is one of my personal favorites. The nutmeg gives it so much flavour, and the sweet aroma from the baked squash is reminiscent of a beautiful autumn day.

1 large butternut squash
1 large spaghetti squash
6 c low sodium vegetable broth, or water
1 med white onion, chopped
2 cloves garlic, crushed
2 Tbsp olive oil
3-4 tsp nutmeg

Bake squash, cut side down at 400 degrees for about 45 minutes. They should be golden brown and soft to the touch. Sautee garlic and onion until brown. Add cooked squash and broth or water. Add nutmeg. Cook gently for 30 minutes. You may also add milk, or goat cheese (at serving) for a creamier consistency.

The flavors in this soup are just part of the many reasons why autumn is my favorite season.

crab stuffed mushrooms.

This is a recipe that I stumbled upon online while searching frantically for something to serve guests at a formal, holiday cocktail party two years ago. I changed it a little bit, and came up with the perfect savory blend of crab & spices. I don't make it very often anymore, but my friends are always really excited when I whip these up, spur of the moment!

20-30 white mushrooms, depending on the size of your party. Remove stems, and rinse.
2 cans of real crab meat (imitation crab doesn't work the same way).
3 green onions
1/3 c mayonnaise
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp oregano
1/4 tsp thyme
1/2 c grated parmesan cheese

Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and line up the mushrooms, round side down.

In a bowl, mix all of the ingredients together, and using a spoon, scoop a heaping amount into each mushroom.

Grate extra parmesan cheese to sprinkle on top, if desired.

Bake for 15-20 minutes, until golden brown and sizzling.

Serve warm.

from apples to ziti, and everything in between.

I haven't always been kitchen-saavy. Nor do I consider myself Wolfgang Puck, but I have to say, there is no satisfaction, quite like the one that comes from creating a food masterpiece. Something that makes people stop, gasp, and beg you for the recipe. It's moments like those that make me want to feed the world.

I guess it would make sense for me to start from the beginning, to give readers a better idea of how I developed this intense passion for all things food related. My paternal grandmother was the Martha Stewart of her time. Patient, and focused in the kitchen, and always able to turn out cookies, bread and cinnamon buns as if she invented them herself. She had hundreds of recipes, all written in her own handwriting, kept in a red tin recipe box, which I have treasured to this day. She mastered shortbread, chop suey, bakery fresh dinner rolls, pies, and her thanksgiving dinner is to this day, tough to beat. She was a whiz, that one. A very special lady.

My mom has learned a lot from her. From watching her make all of my dad's favourite dishes, and now my mom, for a little woman, can really hold her in own in the kitchen. I used to think that I would never be able to compare to my mom and granny. That no form of culinary talent would ever come out of me, but I think I am finally catching on. I used to burn everything I touched. The best thing I ever made in the kitchen was a mess, and sometimes with the help of miracles, I could crank out some pre-packaged cheesy pasta. Nothing that would bring them running back for seconds.

Over the last couple years, I have really found my niche in the kitchen. From planning elaborate dinner or cocktail parties, or just experimenting with recipes, to come up with something different, I have gone from hating cooking, to absolutely loving it. I wake up, and am instantly planning what's for breakfast, lunch and dinner. And I am always looking for opportunities to cook for my friends and family.

This is a place for me to share my favorite recipes. Whether they be my own, or the tried and true recipes of the cooks I look up to most, I hope that I can bring you some great culinary adventures, and help make every single day, a bit more delicious.