One of my closest pals came to hang out with me during the holiday this year. We’ve made it somewhat of a tradition to buy enough alcohol to last us days, watch terrible horror movies, and make nontraditional holiday meals together.
Making a stock is always a great way to use up any leftover vegetables you have hanging around your kitchen. Any peelings, stems, or skins you would normally discard of can be kept in the freezer and used at a later time in a stock. Alternatively, you could make the stock right away and freeze it until it’s needed. Continue reading Simple Homemade Vegetable Stock
This one is for my vegetarian readers out there that have seen a lot of meat-based soups in the last couple of months. Apologies for getting carried away with bacon, but honestly, what else do I have in the world when I can no longer binge on potato chips? Continue reading Broccoli, Red Pepper, and Smoked Gouda Soup (Low Carb, Vegetarian)