beer + cornbread

I have never been a huge fan of beer.  There has never been a real reason for it except I thought it tasted bitter and they all tasted the same – including the pumpkin varieties.  Oh, my parents are shuddering from the thought… ;).  Don’t get me wrong, I used to drink it pre-GF days, but I would ALWAYS feel hungover the next morning, no matter if I had one bottle or multiple.  Looking back, I think it was something to do with the gluten.

Beer was my last thought when I gave up gluten, but for some reason (of course), I started craving beer when I was never even a fan.  Living in Milwaukee, there is never a dry day here, even for the gluten-less folks.  Lakefront Brewery had a gluten free beer named New Grist, and it is officially my favorite beer of all time.  I had my first one at a burger place and then proceeded to buy a six pack the next weekend, and was gifted even more for my birthday :).  Since it was the first time in quite awhile that there was an excess of beer in the household, making a recipe utilizing it was a no-brainer.

I knew exactly what the beer should be used for, and it was quite a sad day when I went to search for Edible Perspective’s beer-bread cornbread and her site was down for the weekend.  This recipe may not be as good as hers (and I will try it sometime soon to compare!), but it is delicious nonetheless.

Beer-Cornbread

  • 1 cup medium-ground cornmeal
  • 1/2c sorghum flour
  • 1/2c masa harina
  • 1/2t salt
  • 4t baking powder
  • 1/2c milk (unsweetened not-vanilla almond milk)
  • 1/2c beer (I used New Grist, naturally!)
  • 2 egg whites or 1 large egg
  • 2T honey
  • 1/2c frozen corn
1. In a small bowl, whisk all of the dry ingredients together.
2. In a larger bowl, whisk the eggs with the milk, beer and honey.
3. Add the dry ingredients into the wet and mix well.
4. Stir in the frozen corn.
5. Spray a 9×13″ pan with nonstick cooking spray and pour the cornbread in, spreading to smooth out.
6. Bake in a 350′ oven for 22-24 minutes.

*The next time this is made, I will probably use a 9″ square pan to try and make a thicker loaf, increase the cooking time if you do!

Beer and cornbread cannot be a bad thing.  This made for a delicious side dish and will be made many more times.  Might even make it into a cornbread stuffing for Thanksgiving?

weeknight fiesta

I LOVE mexican food.  Salsa, guacamole, refried beans, rice, tortilla chips… so when it was Kinley’s plan to include a meal of Vegan Tamales, I was in.

Disclaimer:  I didn’t make this meal.  I wasn’t even in the house when it was being made.  But, I enjoyed eating it and Kinley documented it perfectly so I couldn’t not include it!  The recipe was inspired by one she found online, but changed it a bit so I don’t have any reference link!

These were ready to go when I got back from my impromptu interview yesterday.  The only thing that wasn’t ready was the avocado!  So Kinley had to run out to the store quick to get a couple new ones to make some guacamole!  I tided myself over with a few of my favorite blue corn tortilla chips when I was waiting.

Vegan & Gluten Free Tamales

Corn Cake

  • 1 cup Masa Harina
  • 1/2t salt
  • 1 1/4 cup water

1. Bring water to a boil.  Dissolve the salt in the water and then add the Masa Harina stirring fast until it is fully incorporated.  This will be very thick.  Let cool while you start the filling.

Filling

  • 2 ears of corn, cut off the cobs but keep the husks for the wrapping
  • 1/2 can refried beans
  • 1/2 can black or pinto beans
  • 1 can diced tomatoes
  • 1/2T garlic powder
  • 1/2T onion powder
  • 1/2t cumin
  • 1t chili powder
  • squeeze of lime
  • salt to taste

2. Heat the corn, beans, tomatoes and spices in a pot and cook until heated through.

3. While heating the filling, split the masa harina mixture into 10 equal parts and roll into balls.

4. Once the filling is hot, lay out the corn husks in a cross pattern.  Flatten the ball of masa harina and top with about 1T of the filling.

5. Simply wrap the husks around the filling, flip over and add to a steamer basket (our rice cooker came with one!).  Continue with the remaining 9 masa harina balls.

6. Steam for about 20 minutes or until hot and steamy.

Serve with guacamole if you’d like!  And p.s. remove the husks before eating ;).

Easy Guacamole

1 Avocado

1/2t lime juice

Cumin and salt to taste

Mash everything together and it’s ready to eat!  This is the same guacamole that was served at my graduation party.

mexican mash-up

I much prefer baking to cooking.  It has everything to do with the measurements.  I love following directions and measuring and scooping according to the recipe.  Most good cooks, well, inventive cooks, do not typically rely on recipes to make their dishes and have delicious outcomes.

I’m trying to better myself.  I made a dish last night that did not have a recipe.  I admit, I was kind of freaking out because what if it turns out horribly?!  Well, it didn’t.  And it’s very simple, so no freak outs required for you.  I’ll list ingredients and measurements, but if you choose to find your inner chef, please, be my guest and make any substitutions or changes you see fit.

Mexican Lime Millet Succotash

  • 2 cups cooked (or canned) beans.  I used adzuki beans for the first time (we got them dried and I cooked them in the rice cooker, I’m pretty sure I cooked them way too long so mine were somewhat a mix between whole beans and refried beans)
  • 1 cup uncooked millet
  • 1/2 cup baby lima beans
  • 1 1/2 cups frozen corn
  • 1 bag Trader Joe’s fire-roasted bell peppers and onions (If you don’t have a TJ’s near you, you can either use a bag of frozen green peppers or cut up and cook your own with onions if desired.

Sauce

  • 1T honey
  • 1.5T rice vinegar
  • 1T grapeseed oil
  • 1T lime juice

In a saute pan, heat up the millet on medium-high heat for a few minutes, stirring frequently until they begin to pop.  Remove from heat and cook the millet (1 cup to 2 1/2 cups water) in a rice cooker or on the stovetop.  My rice cooker took 30 minutes, but use your own specifications for this part.  Once done cooking, let sit with the top open for 20 minutes.  Fluff with a fork.

In the same saute pan used for the millet, heat the frozen lima beans, corn and green pepper mixture.  Cook until everything is well combined and no longer frozen.  Remove from heat.

To the rice cooker (still on the warm setting), add the beans (drained if you’re using canned) as well as the vegetable mixture.

In a small bowl, combine the ingredients for the sauce with a whisk and toss in the rice cooker with the other ingredients.  Keep on warm until you and your family members are ready to eat!