Winter has certainly arrived with a vengeance! There’s only one antidote to these snowy days with their record low temperatures: a simmering pot of soup on the stove. Soups like pumpkin chili and Minnesota wild rice have a near-magical ability to warm our toes and erase the memory of shoveling out the car. We want to make sure you stay warm and nourished this cold season, so here are 10 vegetarian soups that are sure to keep the chill at bay.
Commercial baking mixes are pretty mainstream these days. What was once a novelty for our grandmothers is common place today. Some folks can’t dream of making pancakes or muffins without a box. I myself once thought that was baking “from scratch.”
Unfortunately, despite their convenience, these boxed mixes contain dubious ingredients and often lack substance or flavor. For those with nut allergies, using a boxed mix can be counterproductive when the mixes are manufactured in the same facility as nut products. Boxed mixes might be cheap with sales and coupons but they taste factory-made. There is a better way, a much better way.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.