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.