Cass B Chickpea

My friend gave me tomatoes from their garden, so I decided to attempt my first ever tomato soup. Of course you can't have soup without some crunchy bread, so I picked up some ciabatta rolls from the market. My first attempt was a success, so here's another great recipe to rotate in for soup season: Tomato Soup with Cheezy Bread.   This recipe is simple and quick to make with the longest part being the tomatoes cooking in the oven. They bake for 20 minutes, but while it is baking you season the bread and add it to the oven to bake simultaneously. Once the tomatoes are done, the remaining soup ingredients go into a blender until smooth. I usually add at least 1 tbsp of flour to create a thicker soup, but you can go without flour or add up to 2 tbsps.  Please let me know how you like it, and like, share, and follow for more content! Tomato Soup and Cheezy Bread Yield:  2 servings Prep time:  25 minutes Total time:  35 minutes Ingredients For the soup: Tomatoes |  7 - 8

I have been using Kroger pick-up for most of the pandemic because it minimizes interaction. For one of my recent orders, I asked for 1 jalepeño, and instead I received 1 pound of jalepeños. Obviously that meant I needed to find a way to use them with ingredients I already had in my house, and that's how I created Vegan Jalepeño Poppers.  I start by making the vegan cream cheese. Then I cut and see the jalepeños. If you want your poppers to be less crunchy, then I suggest baking the jalepeños for 10 - 15 minutes to soften them. I like mine crunchy, so I filled the raw jalepeños with the vegan cream cheese. I used a spoon and tried to fit as much as possible so it would be even throughout the jalepeño.  Next comes breading the jalepeños. I created a breading station where I would take a filled jalepeño and bread in the liquid and then bread crumbs and then put into a clean dish.  Then I fried the jalepeños with a pot and some vegetable oil. I did 2 at a time,