|Here's my take on some healthy foods that pack
plenty of flavor. Try these easy to cook recipes
and you won't be disappointed. And of course,
don't forget my golden rule -
when in doubt use more beer!
One 16-ounce can pinto, pink, or black beans, drained and rinsed
One 16--ounce can crushed tomatoes
One 4-ounce can chopped mild green chilies
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 cup of strong ale
8 corn tortillas
1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapeno cheese
Salsa for topping
Preheat the oven to 400 degrees.
Combine the first 8 ingredients in a mixing bowl. Mix thoroughly.
Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas,
overlapping one another; half of the bean mixture; half of the cheese.
Repeat the layers.
Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly.
Let stand for a minute or two, then cut into squares to serve. Tp with salsa.
|Quick Tofu and Onion Fry
Serves 3 to 4
1 1/2 tablespoons light olive oil
2 large onions, quartered and thinly sliced (try red or Vidalia onions)
One 16-ounce tub firm or extra-firm tofu, well drained and diced
1/4 cup barbecue sauce
1/4 cupImperial Stout
Hot cooked rice, optional
Heat the oil in a stir-fry pan or large skillet. Add the onions and saute over
medium heat until golden.
Add the tofu, beer, and barbecue sauce and turn the heat up to medium
Be sure to to coat the tofu generously with beer/sauce.
Stir-fry for 6 to 8 minutes, and serve on its own or over rice
|Butter Beans &Catalan Sauteed Polenta
4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup beer (lager)
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add polenta and cook in a single layer, stirring occasionally, until beginning to
brown, 8 to 10 minutes. Transfer to a plate.
Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the
pan, and cook, stirring, until fragrant, 30 seconds.
Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.
Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans,
spinach and beer;
cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3
minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over
polenta. Sprinkle with paprika, if desired.
|For good beer and superb vegetarian food J.R. Attamante recommends the award winning
Gaslight Brewery and Restaurant,
15 So. Orange Ave, South Orange, NJ
|More Great Recipes