Another Soup Sunday has come and gone. However, this Sunday was a little different. I made a chili for Soup Sunday. Now, do you consider chili a “soup?” I mean, in the soup section of a cookbook would you find chili? I feel like chili would be in the soup family. I digress, this week I made a killer chili for Soup Sunday. This chili combines a few flavors in one amazing dish. It’s a bonus that you make this in the crock pot, and it’s wonderfully easy.
Since I starting blogging, I have branched out and tried many new things I never thought I would. The real turn of events is I have liked nearly all of the foods I was sure I would hate. Weird how that works. Please hold the “I told you so’s” until after this blog is finished. Anyway, one of the foods I once hated but now love is cauliflower. I have a few recipes on here featuring this versatile vegetable (Crock Pot Cheesy Buffalo Cauliflower, Creamy Cauliflower Soup, and Cauliflower Buffalo Wings). However, none of these cauliflower recipes are as easy as the one that follows. If you love mashed potatoes, you are in for an amazing treat.
Well, everyone’s favorite day of the week has come and gone yet again: Soup Sunday! OK, maybe it isn’t everyone’s favorite day of the week. I definitely love Sundays though. I look forward to making soup each week. Whether it be an old favorite or a new soup, the weekly tradition in our house has become something I look forward to each week. Not only are soups generally easy to make, they tend to be lower in calorie. This soup is so easy and one of the, if not the, lowest calorie soups I’ve made yet.
I love surprises. I slightly love surprising people more than being surprised. So, for breakfast this past weekend I wanted to surprise Samuel with something he loves: strawberry shortcake. Now, I eat a lot of sweet goodies for breakfast, but I can’t say I’ve had strawberry shortcake that early in my day. I wanted to think of a way to combine Samuel’s favorite dessert with something acceptable for breakfast. Prepare yourselves because this one is keeper.
It’s no secret I love pasta. It’s also no secret I love cheese. Put those two together and you have a delicious combination. Normally, I love red sauce on pasta. However, I made a delicious One Pot Garlic and White Cheddar Pasta back in November that was killer. That pasta totally changed my tune on Alfredo sauce. Since I am new to the Alfredo sauce scene, I wanted to experiment with flavors in the sauce. This Alfredo is definitely exciting and different, also it is totally delicious.
There are some comfort foods that are slightly more difficult to have as a vegetarian. Growing up, we used to have chicken pot pies all the time. Buttery, flaky crusts with warm, delicious filling? Yes please. However, since becoming a vegetarian almost ten years ago, I can count the amount of times I’ve had a vegetarian-friendly pot pie on one hand. It’s just one of those foods that I miss having. So, for Soup Sunday, I decided to make a pot pie soup.
Have you ever eaten something and felt it needed a sauce? Not in the sense that the food was dry and a sauce would add moisture, but that the food would just be above and beyond with a sauce of some sort on it? This blog is best friends with the Baked Zucchini Fritters from yesterday. The fritters were amazing, no lying. However. this sauce took those fritters out of this world. I love this sauce, and I’m betting you will too.