Beer Cornbread

This a perfect pairing for crockpot chicken chili. 

Beer Cornbread

makes 1 loaf

2 c flour

1 c - 1 Tbsp cornmeal

1 Tbsp + 1 tsp baking powder

1 tsp salt

1 Tbsp honey

12 oz can/bottle beer (room temperature)

2 Tbsp butter, melted

Preheat oven to 350*. Lightly grease a 9-inch loaf pan.

Mix all ingredients except butter just until combined. Pour into loaf pan and top with melted butter.

Bake 45-55 minutes, until golden brown. 

Notes:

-Use your favorite beer, although lighter beers are best.

-Can also be baked in a 10-inch cast iron skillet

-Add in your favorite cornbread additions - corn, sharp cheddar cheese, jalapenos

Roasted Veggie and Orzo Bowl

This could either be a salad or a bowl, a main dish or a side, you decide. We had it as a bowl and everyone here really liked it. Super easy and quick, once you're done chopping the veggies. If you're not a fan of the veggies in the recipe feel free to substitute ones you do like. I think it'd be really good with butternut squash instead of the sweet potatoes.

Roasted Veggie & Orzo Bowl

Serves 6

 

1.5 c orzo

2 medium sweet potatoes, peeled & cut into 1/2 inch pieces

1 lb Brussels sprouts, trimmed & halved or quartered, depending on size

1 medium red onion, roughly chopped

Olive oil

Salt

15 oz canned chickpeas, drained & rinsed

1 c walnuts

 

Dressing

1/4 c extra virgin olive oil

1 Tbsp + 1 tsp red wine vinegar

1 Tbsp maple syrup

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp crushed red pepper

1 clove garlic, minced

1/4 tsp salt

Freshly ground black pepper

 

1/3 c dried cranberries

 

Preheat oven to 425*. Cook the orzo according to the package directions until al dente. Put the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet (you may need two so the veggies can lay in one layer). Roast about 20 minutes or until the sweet potatoes are fork tender. Toss after 10 minutes so they cook evenly.

 

Toss the chickpeas with a drizzle of olive oil and salt and put on a small rimmed baking sheet. Also toss the walnuts with olive oil and salt and put on the other half of the baking sheet. Roast with the veggies on the lower rack. Remove the walnuts after about 5 minutes or once they are golden and fragrant. Continue cooking the chickpeas until the vegetables are ready.

 

Meanwhile add the dressing ingredients to a small jar with a lid. Cover and shake until well combined.

In a large bowl, combine the orzo, sweet potatoes, Brussels sprouts, red onion, chickpeas, and walnuts. Add the dressing and cranberries, toss to combine. Season with salt and pepper.

This can be enjoyed warm or chilled.

from Cooking for Peanuts