Have you ever experienced weird life things taking over and then forgetting about things you really care about? Yeah. Me too. Life has been weird recently and I haven't blogged in a month. I'm back. I'm updating the blog tonight. It's going to get better... As long as my internet doesn't crash on me again and delete everything I've typed... AGAIN.
Anyways. Deep breaths. How are all of you? I've missed you. Bring me up to date. What have you been eating? Serious question. Tell me and I'll try to make it then post low quality photos of it at night because I'm too hungry/lazy to be a real food blogger and take pretty photos. I'm twenty. I'm a millennial. Isn't it part of my charm to be a little bit lazy? I'm kidding. Mostly. Now. Let's talk about this thing that is chickpea noodle soup. As you might know, I"m an omnivore (I'd prefer to be a straight up carnivore, but I hear that's probably not the healthiest). I don't often do vegetarian dishes. It's not really my style, you might say. But hey, it's 2015. Maybe it will become my style! Sherry of Kitchen Dilettante is one of the most kickass humans to live ever. She doesn't swear on her blog like I do, but that probably makes her cooler and more sophisticated anyways. Anyways. Sherry has asked me to embark on a foodie endeavor with her this year. She is converting many of Ina Garten's recipes into vegetarian ones without using tofu/gluten substitutes in hopes to create tasty dishes that don't freak out omnivores aka me. She's converting recipes, and I'm trying them out. It's basically the coolest thing I've ever been a part of. I hope it really takes off as the year goes on. This recipe is Sherry's take on chicken noodle soup. It's winter. We need comfort food. Sherry might live in Arizona during this part of the year, but I'll back her in her need of winter comfort food. Instead of chicken we used chickpeas. I spiced it up accidentally with too much pepper so on those cold, sub zero nights, you can still end up sweating. That's what we're aiming for, right? Ok. I'll stop rambling. Sherry's post is more eloquent than mine. Take a look at hers. Ignore me. Chickpea Noodle Soup (serves 4)
-Over high heat, bring water to a boil. Adjust heat to medium and add the Better than Bouillon Vegetarian No-Chicken Base. Stir until dissolved. -Add celery, carrots, onions, garlic, salt, pepper and noodles to stock. Let simmer until noodles are tender. -Add can of chickpeas and thyme to pot. Heat thoroughly, about 5 minutes. -Serve with bread or crackers. I made homemade bread from Breadin5. I promise I'll be back at this blogging thing. We'll have some fun. Cool? Cool.
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