|Crock Pot Beer Stew
Slow cookers are a great way to make
nutritious, healthy meals without much
fuss. Here is one of my favorite dishes.
1 pound extra firm regular tofu
1 large onion chopped
1 quart vegetable broth
5 tablespoons Worcestershire sauce
1 tablespoon tamari
2 cloves garlic finely chopped
4 of each large carrots and large peeled
potatoes coarsely chopped
1 tomato seeded and diced
1/2 cup of strong ale
2 teaspoons salt
1 teaspoon each of pepper and basil
3 tablespoons soybean margarine
5 tablespoons cornstarch mixed with
beer until not lumpy
Freeze the tofu and then let it
thaw completely. Drain the water
from the tofu, and cut into slices
and squeeze more water out.
Then cut the slices into chunks and
bake at 200 degrees on an
ungreased cookie sheet while
chopping the rest of the
ingredients (check the tofu about
every 10-15 minutes so that it
doesn't get browned - it should
just be dried out, not burned).
The tofu should be well dried out,
like croutons. Place all of the
prepared ingredients into a
crockpot, stir well, and cook on
high for at least 6-8 hours, stirring
occasionally. The stew is ready
when it is thick and brown.
|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
Gaslight Brewery and Restaurant
|Beer Battered Deep Fried Eggplant
How about one more recipe? Eggplant is one of my favorite things as is beer. It only
makes sense to combine them into this tasty, easy to make treat.
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
1 large eggplant in 1/4 inch slices
1 cup oil for frying
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add
beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a
couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning
once to brown evenly on both sides. Drain on paper towels.
From JR Attamante: Thanks to BeerNexus for asking me to step in again for Chef Soboti. I'm a huge
fan of her work and sincerely thank her for allowing me to contribute to her column this month.