Here are a couple recipes to keep you cozy as the days grow colder~
I am sharing 2 recipes today because they are both so simple, so quick and easy~
One is not really a recipe, and the other one isn’t my recipe, I just borrowed it… ^^’
As much as I love sweets, I don’t like anything sweet for breakfast, not even fruit in cereal or jam on toast. So I decided to jazz up oatmeal with some PB2, powdered peanut butter
PB2 has all the peanut butter flavor minus the fat and calories, woo hoo!
Stir 1 or 2 Tablespoons into milk or water and add the oats. Microwave according to package directions
It looks like melted chunky peanut butter!
Delicious!! A fast and easy healthy breakfast that will warm you up
PB2 is widely available now, look for it near the peanut butter on the grocery shelf. I have used it in Peanut Butter and Celery Soup and Amazing Peanut Butter Chocolate Chip Cookies, it is pretty fabulous stuff!
This Pear and Butternut Squash Soup is equally easy and amazing
I first saw this over at Home is Where the Boat is. Mary’s photos will get your mouth watering~
You roast all the ingredients together on a baking sheet~pears, butternut squash, tomatoes, garlic and leeks
Strange bedfellows you may be thinking [me too!]
The leeks, tomatoes and garlic balance out the sweetness of the squash and pears
Once the ingredients are roasted put them in a large sauce pan with 4cups of chicken broth
Now here’s the fun part~
use an immersion blender and in a minute you will have a thick fragrant soup~
No cream involved in this magic golden velvety mix, just broth and fresh vegetables!
I garnished mine with Buttery Almonds
Buttery Almonds
Ingredients
- 2 cups sliced almonds
- 1 Tbsp butter
- 1 Tbsp olive oil
- brown sugar
- kosher salt
Instructions
- Saute almond slices in a large skillet in butter and Olive oil over medium heat
- Sprinkle the nuts liberally with brown sugar and Kosher salt.
- The brown sugar will melt and caramelize on the nuts. Stir often and watch carefully so the nuts don’t burn. Don't walk away, this literally only takes 3-4 minutes
- When they have begun to brown turn out onto wax paper or foil to cool. Store in a jar in your pantry or freezer. Makes 2 cups.
Notes
Pretty please, pop over to Mary’s here for the recipe
She serves it in a hollowed out tiger stripe pumpkin bowl, garnished with bacon, walnuts and bleu cheese…
sigh…. perfect~
I hope you enjoy a bowl of comfort soon!
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