This cornbread is rich and delicious. It goes great with chili.
- 12 tbsp butter
- 1/2 c honey
- 2 1/2 c buttermilk
- 3 eggs
- 1 1/2 c cornmeal
- 1/2 c whole wheat flour
- 1/2 c flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 c corn kernels, frozen is fine
- Chipotle chili powder
Preheat oven to 375.
Hear a 12 inch ovenproof cast iron skillet over medium heat, add butter melt, and cook until all the bubbles have subsided and it is nicely brown. Remove from heat.
In a large bowl combine all the wet ingredients, then stir in the dry one at a time. Stir in the butter. They more the batter back into the skillet. Sprinkle with chili powder and bake for 25 – 35 minutes, until a toothpick comes out clean.
Let cool for 10 minutes, slice and serve.
I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.
- 8 oz pasta or farro
- 4 tsp sherry vinegar
- 1 pint cherry tomatoes, halved
- 6 oz mozzarella, cubed
- 1/2 c torn mint leaves
- 2 – 3 tbsp olive oil
- Salt and pepper
- Lemon wedges
- Balsamic vinegar
Cook the pasta according to the package.
Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.
Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.
This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.
- 8 c arugula
- 1/2 c pine nuts
- 1/4 c grated parmigiano
- 1/2 preserved lemon, chopped
- 1 clove garlic
- 1/2 tsp salt
- 1/3 c olive oil
- 2 – 15 oz cans white beans, drained and rinsed
- 1 shallot, sliced thin
In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.
Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.
Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.
Divide arugula among plates, top with beans.
Nothing says fall like slow cooked chili. I love mine topped with green onions, cheddar and a little sour cream.
- 2 tbsp oil
- 1 onion, diced
- 2 poblano chili, diced
- 1 lb ground pork
- Salt and pepper
- 1 tbsp dried oregano
- 1 tbsp minced fresh sage
- 2 tbsp chili powder
- 2 cloves garlic
- 1 – 28 oz can diced tomatoes
- 2 – 15 oz can black beans, drained and rinsed
- 1 beer – Negra Modelo or lager style
- Grated cheese
- Sliced scallions
- Sour cream
Sauté onions, poblanos and oil over medium heat until soft. Add pork and cook until browned, breaking up with a spoon. Add spices and cook for 1 minutes. Add garlic, tomatoes, beans and beer. Cover and cook on low for 6 – 8 hours.
Serves topped with cheese, onions and sour cream, squeeze a little lime on top.
This recipe from Dorie Greenspan is da bomb!
- 2 c flour
- 1 c cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 8 tbsp butter, soften
- 1 c brown sugar
- 2 eggs
- 3 ripe bananas
- 3/4 c buttermilk
- 3 oz chocolate chips
Preheat oven to 350. Spray a loaf pan.
Stir together flour, cocoa powder, baking powder, baking soda and salt in a bowl.
Combine butter and sugar in a bowl and beat until smooth. Beat in eggs one at a time. Stir in buttermilk. Stir in dry ingredients and bananas. Stir in chocolate chips.
Poor into a loaf pan. Bake for 30 minutes, then cover loosely with foil, then bake for another 40 – 55 minutes until a toothpick comes out clean.
Let cool 20 minutes then release from pan.
Serves 10 – 12.
I am becoming obsessed with bowls! This one is from Diana Henry and it is so good!
2 cup corn, frozen is fine
1 c four
1/4 c cilantro, chopped
1 tsp cumin
2 tsp baking powder
4 oz baby spinach
1/4 c sun dried tomatoes in oil
12 slices proscuitto
Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.
Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.
Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.
8 oz baby spinach
10 oz ricotta
1/4 c grated Parmesan
2 tbsp fresh dill, chopped
1 sheet puffed pastry, defrosted
Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.
Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.
Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.
Serves with a green salad.
7 oz fresh pasta
2 oz butter
1 tbsp oil
2 tsp lemon zest
2 tbsp lemon preserved lemon, minced
1 lb scallops
1/2 c parsley, minced
Bring a pot of salted water to a boil. Cook pasta al dente.
Melt butter and oil in a 12 inch skillet over medium heat. Add zest, preserved lemons and cook until soft. Add scallops and cook 1 min per side. Toss with Pasta. Stir in parsley.
Healthy and delishes!! It takes about 30 minutes to pull it together.
1 tbsp soy sauce
1 tbsp fish sauce
Zest of 1 lime
Juice of 1 lime
1/2 tsp Honey
1 tbsp peanut oil
3 cloves garlic, minced
1 jalapeño, minced
4 scallions, minced
1 stalk lemongrass, minced
1 lb ground pork
5 oz spinach
1/2 c Basil leaves
1/4 c peanuts
1 onion, sliced thin
Combine soy sauce, fish sauce, lime zest, juice and honey.
Heat oil in a large skillet. Add garlic, Chile, scallion and lemongrass, cook for 30 seconds. Add pork and cook until browned, stir in sauce and spinach and cook until wilted.
Serve with lettuce, onion, carrots and peanuts.