I have so much to be thankful for…seemingly more so than previous years! I’m thankful to have “made it” in this city. I’m thankful to finally be a teacher. I’m thankful for plant-based options popping up more and more at restaurants around the city. I’m thankful for peanut butter on a genuine NY bagel. I’m thankful for this blog and the joy it brings me every week, as well as the love and support given to me by Country Choice Organic. I’m thankful for sauteed kale (because JEE-ZUSS it’s so good). I’m thankful for warm fleece jackets, hot tea, electric blankets, and space heaters. I’m thankful for my family, friends, and everyone who reads my blog (YOU)!
but I don’t know many uses for chestnuts. Putting them into a creamy, chocolaty porridge
seems like the perfect solution to me!
either dried or fresh cranberries, or (my new personal favorite) cranberry sauce!
way to use up those few extra sweet potatoes.
If chocolate isn’t your thing, use your chestnuts in this flavorful recipe. The best part
is that it goes beautifully with cranberry sauce stirred in the top!
and seasoned, they would probably work here as long as you didn’t add savory
flavors. I don’t think herbs, salt, and pepper would be a good match here. 🙂
such a delicious alternative to the already-wonderful peanut butter and jelly.
few savory recipes that I love enough to make again and again!
without my recent stuffing-inspired recipe. This porridge is perfect if you have a bunch
of random ingredients like fresh herbs, celery, corn, chestnuts, and cranberry sauce
to use up. You can really throw in whatever you want. Potatoes are welcome!