It’s always nice to be able to have a bowl of hot soup anytime of the day and also have all the ingredients on hand. Even nicer is how warm and toasty it makes your belly feel :). Today is one of those days on a cold day and I just did not want to cook. Granted, I did plan for dinner to be a roast chicken from the grocery store, but I really did not feel like making the drive through. So my better half just volunteered 🙂 I know, I am lucky.
Here comes the cold winter and spring. As much as I miss barbecuing, I have to say, I miss my hot pot dinners a lot. During the summer months, it can be quite unbearable (for Mark) to eat anything that is hot in temperature. Now in the winter, he loves and craves it.
This is one of our favorite meals because it is easy to cook, packs a great punch, makes great leftovers, can use up many leftover ingredients in the house and can be eaten in multiple ways. Normally when I cook up this dish, I will cook a really big pot and during the cooking process, turn on my favorite movie as I cut up all the different vegetables.
Here comes Spring! The flowers will start blooming, the birds chirping, sun up earlier and the whole world alive. I love this time of the year, even though it is still dark, hope is in the air.
We love leeks, and I am not sure now I remember how we started loving it. It is probably an introduction since this is something that Mark eats more of on a regular basis as he was growing up in UK.
This is one of my favorite dinner dish. It is a recipe fit for the king and is an excellent pick me up dish on a cold day in Seattle. I have no problem with garlic other than being self conscious about it, so make sure everyone in the family have a big bowl to spread the love!
Some days we just want to walk through the door to the aroma of a tasty meal awaiting us. The daily work life is already busy and many times we have little energy to cook when we come home. Mark and I crossfit from 6:30pm – 7:30pm on Tuesday, Wednesday, Thursday. During the drive home is when we are the most vulnerable. Whenever we have a slow cooker meal waiting for us, our resolve is strong and we will resist eating out unnecessarily (thus blowing our workout and also our budget).
In the great Northwest, we are really lucky to have many vietnamese restaurants. I love pho especially because of how it made me feel in a cold gloomy January day. As we transition to the paleo diet, I constantly crave a big bowl of noodles with hot broth in it. This is an effort born out of desperation.
With the new year setting in, Mark and I both felt slightly under the weather and really wanted some tasty comforting food. This dish is inspired by Ina Garten’s original mexican chicken soup recipe that I first tasted in 2008 and since then had made many times the non-paleo version. I have to say that it is not really like the original, and yet it is just as tasty and comforting to our soul.