Triangle Scarflette on my needles this week. Rocking the colorful sock yarn.
On my plate, a hearty meal:
Yellow (Brown rice), pink beans – made with chuncks of zucchini), tostones (green bananas) with a lot of toasted garlic, avocado & cukes, Veggie, Gluten-free & Vegan life.
Nothing beats the Winter weather like homemade soup along with what I coined “Sunshine” biscuits – they put a smile on everyone’s face 🙂
I used a can of the Pillsbury Grands biscuits. One can contain 8 large biscuits, take 7 and slice each in half – place the one in the center of a lightly greased skillet. I used a 11″ cast iron skillet, or, in any large baking pan/sheet. Assemble each half around the pan, going in the same direction. Bake at 350 degrees for 14 -17 minutes.
I love using the Crock Pot for soup. This is my Chicken & Veggie Soup recipe:
6 cups of water
1 can diced tomatoes (with the juice)
1/2 Green/Red pepper – diced
1/2 large onion
2 stalks of diced celery
2 Large Carrots – sliced
3 Whole Bay leaves
2 t of Garlic powder
1 t Salt
A generous pinch of Black Pepper
A pinch of red Hot Pepper flakes – if desired
5 oz of Tomato paste – OR, 1 packet of Sazon spice will give it some color
Cook on any temp on your slow cooker. During the last hour of cooking, add these:
One 16 0z can of Garbanzo beans (or, you may use White Beans instead)
1/2 c Uncooked Pasta, I used elbow shaped pasta
2 T of uncooked White/Brown rice
1 1/2 c of cooked shredded chicken. I used a chicken breast – leave out if you prefer Veggie soup.