Have I mentioned yet that one of my goals this year is to bring back Sunday dinner? I haven’t managed it yet, but I’m totally on it. (It’s the thought that counts, right?)
I do love the idea of a big bustling Sunday dinner. So when Good Bite and Campbell’s Kitchen asked 5 of us food blogging types to come up with a “Sunday Supper” idea using Campbell’s Condensed “Great for Cooking” soups, I agreed – if I win, I’ll be able to donate $1,000 to the Calgary Inter-faith Food Bank, who has seen a significant increase in demand this year. And of course for every $1 donated, the Food Bank can distribute $4 worth of food. (41% of their clients are children.) It’s a great cause, and I try to do whatever I can to support it.
So I came up with a simple pot pie recipe (and called it a cobbler because it’s topped with cheesy biscuits instead of mashed potatoes or pastry – it’s all in the branding, right?) made easy with any number of creamy soups – I like the lower fat, lower sodium ones. Total comfort food. This makes great use of leftover roast chicken or turkey (any meat roasted on the bone is more flavourful than, say, skinless, boneless chicken breasts cooked on their own) and any number of veg – load it up!
But I’d really love to give the food bank a cheque for $1000. So click here to cast your vote!