| 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
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 Elaine Alexander: 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. |
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| 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 Elaine Alexander gives us several more of her cooking with beer vegetarian recipes as he files a special June column. Enjoy these 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 |
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