A midst all the snow, we have had the opportunity to eat hearty foods without feeling sluggish. Fall and winter foods are my favorite for this reason. I really enjoy the oven.
Roasting veggies is one of my favorite smells. I think adding a roasted veggie to a dish really throws it over the top. Baking hearty corn breads and other breads always feels right when it is cold outside.
This time around I enlisted Kaleigh's help to make a tex-mex cornbread muffin. I made some pinto beans with onions, cumin seeds, jalapeno, garlic, and red peppers; put them in the bottom of a muffin tin (which Kaleigh had already greased and floured) then poured my corn bread recipe over the top. I tossed some diced jalapeno on the top and let them bake until done.
One the side we had some fried tofu with my BBQ rub, and I made an avocado gravy for the side. The gravy was intended for the corn bread but was quite good on the tofu as well. I could be biased though, I would eat avocado on most things,