more perfect

A few more recipes...

The Pea's Perfect Pumpkin Bread

1 can pumpkin puree (organic if you can find it, but not necessary since you don't eat the skin)
4 eggs (I use vegetarian, cage free)
1/2 cup vegetable oil
1/2 cup applesauce (unsweetened, organic)
2/3 cup water
1 cup sugar
1 cup Truvia
3 cups unbleached, all purpose flour
1/3 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons pumpkin pie spice
1 teaspoon Cinnamon

Preheat the oven to 320 for glass pans, 340 for metal (I use glass)

Combine all the dry ingredients and set aside and in another bowl (or if you are like me and don't like to do dishes just form a little well inside the dry ingredients in the same bowl) and beat the eggs, then add oil, applesauce, pumpkin, water, sugar, and Truvia.  Mix everything together until well blended and dump it in buttered bread pans (I like to do mini loaves...that way when I eat a whole loaf, it's not so bad).

Bake it till it smells ready and feels firm, about an hour.



K's Kick-Ass Chicken Chili

2 or 3 boneless, skinless chicken breasts (I use vegetarian, cage free)
3 cans white beans (again, organic, if you can find it, drained)
2 bell peppers (organic, any color, I like to use one red, one green, for color, but whatever is fresh and looks good)
1 poblano pepper (or other mild green pepper)
1 jalapeno
1 sweet onion (like a vidalia)
a bunch of garlic (I would use about 4-5 cloves, but not everyone loves garlic like I do)
chicken stock (I like the organic stuff that comes in a box)
pepper
Olive oil

Dice up the peppers, onion, jalapeno (I throw out the pith and the seeds cuz I don't like it crazy hot, but if you do, knock yourself out), garlic, and chicken, and chuck it all in a big saute pan with enough olive oil to cover the bottom of the pan.  Saute it up on medium high heat.  When everything is nice and caramelized and the chicken is cooked through (it doesn't take long) turn down the heat to low and add the stock, pepper to taste (and salt if you must, but usually stock is salty enough so taste it first) and the beans.  If you like it kinda soupy you are done...if you like it thick just let it hang out until it is the right consistency.  The water will cook off and the fiber from the beans will thicken it up.  I usually let it hang out about 30 minutes...unless I am starving and then I eat it right away.


There ya have it, add a bag of corn chips, a nice dark beer, and the Packers kicking ass, and you are set.