Posts Tagged ‘beer bread


What’s for dinner?

“What’s for dinner?”  I hear this question from my spouse quite frequently.  I also hear it from my co-workers.  Not that the co-workers come to my house for dinner, but they are always interested in what goes on in my home kitchen.  I often bring leftovers for lunch, and someone always comments on how good something smells.

Last night I wanted to keep it light, as we have been eating some higher fat things lately and clothes are beginning to fit a bit snug.  I always enjoy at big salad meal and some warm bread.  I baked up a nice Brown Beer Bread and a made a hearty salad, filled with protein and veggies.  The salad dressing was super tasty and super easy.

Salad full o goodness, dressed with Fig Lavender Dressing and Brown Beer Bread
Salad full o’ goodness, dressed with Fig Lavender Dressing and Brown Beer Bread



1 tbsp Extra virgin olive oil

1 tbsp fig glaze (see Chocolate Fig Custard Cake post for recipe)

1 tbsp lavender vinegar (purchased at a lavender farm, but you could make your own.  Steep dried lavender in white vinegar for a few weeks.)

Whisk together in small bowl and dress salad.  That’s it.


1 package Trader Joe’s Vegetarian “Chicken”

1 head Romain heart, roughly chopped

1 large slice red onion, finely chopped

1/2 red bell pepper. cut in bit size pieces

1/4 cup sliced black olives

1 medium carrot, shredded

1 small tomato, chopped and seeded

1/4 cup Parmesan cheese, grated

1 small roasted beet, cut in small cubes

1/2 large avocado, cubed

Heat a non-stick saute pan over medium high heat.  Spray pan with non stick canola or olive oil.  Toss in “chicken” strips.  Season to taste.  I used garlic powder, onion powder, poultry seasoning, salt and pepper.  Cook until slightly browned, just a couple of minutes.  Set pan aside to cool while you put the salad together.

In a large bowl, mix Romain, red onion, red bell pepper, olives, carrot and tomato, Parmesan cheese, and cooled “chicken” pieces.  Drizzle on dressing and toss.  Divide among salad bowls and top with avocado and beet cubes.  This recipe served 2 adults as a main meal.  It can serve 4 – 6 as a side salad.

You can use whatever dressing you like on the salad; but if you made the recipe for the Chocolate Fig Custard cake and have leftover fig glaze, you should really try this.  So good!


3 cups all purpose flour

1 tbsp baking powder

3 tbsp brown sugar

1 tsp salt

12 ounces Black Butte Porter (or other dark beer, Not Guinness!**) Room temperature

1/4 cup unsalted butter, melted

Preheat oven to 375 degrees.  Spray 9 x 5′ loaf pan with non stick spray.  Combine all dry ingredients in a mixing bowl.  Add beer all at once, mixing as little as possible.  Batter will be lumpy.

Pour batter into prepared loaf pan. Pour melted butter evenly over the top and bake for 45 – 50 minutes, until toothpick comes out clean.  Turn out on rack to cool.

**  You can use Guinness in bottles but not the kind that comes in the can.  The canned variety gets it’s carbonation from nitro, which doesn’t work well with this bread recipe.




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