In a medium pot, saute onion and bell
pepper in 1 Tbsp canola oil for 2-3
minutes.

Add smashed black beans, 2/3 can of
enchilada sauce, beer, and salsa. Stir, set
aside.

In a small pan, saute portabello
mushrooms 2-3 minutes in 1 Tbsp canola
oil. Add to mixture above.

Spoon 1/4 cup portabello mixture into
tortilla. Add 3 blocks
fontina cheese.

Roll each enchilada and place seam down
in oiled baking dish. Cover with
remaining enchilada sauce and chopped
tomatoes.

Bake at 350 for 15 minutes. Add cheddar
cheese, bake an additional 5 minutes.








--------------


Lentil Salad

1 cup dried lentils
1 medium carrot, diced
6 green onions, thinly sliced
1 celery stalk, finely diced
1/2 red bell pepper, finely diced
1/2 cup cilantro leaves, finely chopped
1/2 cup parsley, finely chopped
1 clove garlic, minced
1 tsp lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup beer

Bring 1 cup of beer and 2 cups water to a
boil.  Add lentils, cover, and simmer for
30-40 minutes.  Drain well.  Spread
lentils on a large baking sheet to cool.
Toss lentils, carrot, green onions, celery,
bell pepper, cilantro, parsley, garlic and
lemon zest in a large bowl. Drizzle with
lemon juice and olive oil,
and toss to coat.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
How about one more recipe? This is a quick and easy to make tasty dish .

Black Bean Sweet Potato Chili

This recipe is a nutritional winner and good for any type diet.

INGREDIENTS
2 onions, chopped
5 cloves garlic, chopped
2-3 tablespoons olive oil
1 teaspoon each cumin, chili powder, cinnamon, cocoa powder, cayenne
1 large lime or two small ones (need the zest and half the lime juice)
2 large sweet potatoes, peeled and chopped into bite-size cubes
2 cans (14oz) diced tomatoes
4 cans (15oz) black beans, rinsed
1 can (4oz) diced green chilies
1 bunch cilantro, chopped
1 can beer

Saute garlic and onions in olive oil on low-medium heat until limp. Add lime zest, juice,
potatoes, and spices and cook covered for 15 minutes. Add beer, 1/2 cup at a time so
mixture doesn’t burn to bottom of pot. Add tomatoes, black beans, chilies, cilantro and
cook until sweet potatoes are tender, about 20 minutes.

------------------------------------

From J.R. Attamante:  Thanks to BeerNexus and to Chef Soboti for allowing me to
contribute to this June issue.  See you at my favorite place to eat -
award winning Gaslight Brewery and Restaurant.  Cheers!

--------------------------------------------
and as always,......remember you can do it!
Just read the recipe twice and go slow
.
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
BeerNexus wine/beer expert and nationally known
culinary writer
J.R. Attamante gives us several
more of his cooking with beer vegetarian recipes
as he files a special June column.  Enjoy
J.R.'s dishes and remember cooking with beer
makes everything better

----------------------------------------
Crockpot Beer Cheese Chowder

Ingredients:

16 potatoes, peeled and chopped
2 onions, chopped
12 oz. can beer
14 oz. can chicken broth
2 cups shredded Colby cheese
1/4 tsp. garlic powder
1/4 tsp. white pepper

Combine all ingredients except cheese in 3-4 quart
crockpot. Cover and cook on low for 6-8 hours. Using
potato masher, partially mash vegetables, leaving
some whole. Then stir in cheese. Cover and cook 5
minutes longer until cheese is melted. Stir and serve.
5 servings

Put the breaded tofu cubes on a lightly oiled baking
pan and baked 25 to 30 minutes, until golden brown
and crisp.  Serve with a dipping sauce such as sweet
and sour or barbecue, or spicy mustard.

---------------

Portabello Enchiladas

Ingredients:

1/2 yellow onion, chopped
1/2 green bell pepper, chopped
1 medium tomato, chopped
1 can black beans, rinsed, drained, and smashed
1small can hot enchilada sauce
1/2 cup of beer
2/3 tub fresh salsa
6 flour tortillas
1 cup cheddar, grated
1 cup fontina cheese, sliced into blocks,
(3 pieces each enchilada)
4 small or 2 large portabello mushrooms, diced
fat free sour cream
(continued top of next column)
June 2008
With special
contributions from
J.R. Attamante