I get on these weird little kicks where I tend to get obsessed with certain ingredients or type of food or method of cooking/baking. For some reason, today it was about peanut butter. Odd, because I don’t even like peanut butter. But my co-workers seem to be peanut butter crazy, so they got these sweet little flourless peanut butter cookies. And the crispy bars are a favorite. Both are pretty easy, but the cookies are ridiculously simple and require only four ingredients. Love that cookbook.
Dinner was a ceasar salad and chili. I went the lazy route and made the salad dressing but didn’t do focaccia croutons or anything else besides tear up some romaine lettuce. Still, this dressing is really nice. And the chili came about because we are overloaded with winter squash right now. I need to cook my way out of it. It turns out that this chili is terrific – nice and hearty and spicy. Once the squash is cut up, it’s quick to make.
- Black Bean & Butternut Chili (Party Vegan)
- Caesar Salad with Focaccia Croutons (The Conscious Cook, p. 57)
- Crunchy Peanut Butter Buttons (Desserts 4 Today, p. 32)
- Peanut Butter Crispy Bars (Baked, p. 133)
