Those Peas sure know their cooking!
My afternoon project was MamaPea’s vegan cornbread – I didn’t have any eggs, so I decided to choose a vegan recipe for simplicity’s sake.
I also was told by Matt that I Goodwilled our muffin tin when we moved. Why would I do such a thing!? He said that I said that it was too crusty to move. So the muffins became mini muffins by default.
All doughed up
And 14 minutes later…all crusted up!
They were the perfect accompaniment to Karen’s White Chicken Chili
We were invited over for a cozy winter fireplace kinda night.
These are sparkling fermented drink with 1/3 fruit juice. Tasted a little like kombucha – but without the vinegary stink. For a non-alcoholic mocktail, I LOVED it. It was crisp and refreshing and tasted mildly like alcohol [they are non-alcoholic]. I loved the unique flavors too (pear, apricot, magnolia). But I will say that it was a bit too sweet for me. I only made it through half of the bottle before my palate was done. They are also 70 calories a pop – wish it were less sweet and perhaps 25. Then we’d have a real winner.
With our chili we had a big green salad – Karen is so good at these. Dressed lightly in avocado oil and balsamic.
Our chili was topped with greek yogurt and shredded cheese and filled with chicken, corn, white beans, broth, and carrots.
Loved the crumbly texture of the muffins! They were hearty and whole wheat
And even better with a bit of honey!
For dessert, Karen broke out the nog. All that was missing was a splash of bourbon!
Already excited for oats topped with my new almond butter tomorrow!