Eggplant and Oyster Mushrooms Spread

    I had to use the other half of the eggplant I didn’t use making this, and I also had 5 asparagus spears left after making this and some oyster mushrooms that needed to be cooked soon. Sometimes the best combinations come from using leftovers, this was definitely the best spread I ever made, tasted…

Creamy Shrimp Risotto with Mushrooms

    Just for the record, I had a salad today! 😀 But this risotto was the perfect meal for the kind of weather we’ve experienced today (ice-cold rain). Plus, Saint Nicholas left Three Saints in someone’s shoes! Yeah, I know, shrimp should be paired with white wine but I really enjoy my “reds”!  …

Poached Eggs in Tomato Sauce

    Bored of simple sunny side up eggs? Take it up another notch!     You need:   3 eggs 1 can of  tomato sauce 1 garlic clove 2 green onions 1/4 of a small white onion 1/4 cup chopped parsley basil 1/4 cup country style ham (optional) pink salt & black pepper 1/2…

Butternut and Acorn Squash Cream Soup

    Now this is more like an autumn recipe… I used to hate any food that had squash or pumpkin in it, now I’m starting to love it. I’m probably just growing older and wiser… as a foodie. 🙂   You need:   1/2 butternut squash 1/2 acorn squash 1 yellow onion 7 small…