|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!
|Beer Mac and Cheese
1 lb. peeled, cubed butternut squash
1 cup grated sharp cheddar cheese, divided
4 oz. whole-wheat macaroni
1 1⁄2 tsp. olive oil
1⁄2 cup chopped onion
½ cup chopped celery (3 ribs)
1 clove garlic, minced (1 tsp.)
1 large carrot, finely grated (3⁄4 cup)
1 large zucchini, finely grated (3⁄4 cup)
6 oz. Pale Ale or lager
1.Preheat oven to 350˚F. Coat 6- x 6-inch baking dish with cooking spray.
2.Bring large pot of salted water to a boil. Add butternut squash, and boil 20 to
25 minutes, or until very tender. Remove to large bowl with slotted spoon. Mash
with potato masher, and stir in 1⁄4 cup cheese and beer. Season with salt and
pepper, if desired, and set aside.
3.Cook macaroni in same pot of boiling water 2 minutes fewer than
recommended time. Drain, and run under cold water in colander.
4.Heat olive oil in skillet over medium heat. Add onion, celery, and garlic, and
sauté 3 to 5 minutes, or until translucent. Stir into mashed butternut squash
purée. Add carrot, zucchini, roasted red pepper, if using, and pasta, and stir
until mixture is coated with squash purée.
Spread 1⁄3 pasta mixture in prepared baking dish, and sprinkle with 1⁄4 cup
cheese. Repeat layering pasta and cheese twice, ending with a final sprinkling
of cheese. Bake 20 to 25 minutes, or until top is crisp and brown, and
casserole is bubbling hot
|Big Game "Sausage" Special
+3 tablespoons olive oil
+3 pounds meatless sausage, sliced
+3 cloves garlic, chopped
1 twelve oz. bottle Pale Ale
+1 (6 ounce) can tomato paste
+3 tablespoons chopped fresh oregano
+3 tablespoons chopped fresh cilantro
+2 tablespoons hot sauce
+salt and pepper to taste
Heat olive oil in a large heavy skillet over medium high heat.
Cook "sausage" until browned on all sides.
Remove" sausage" from pan, and set aside.
Pour in 1 bottle of beer to deglaze the pan, scraping up any
blackened bits from the bottom.
Place the red peppers, green peppers, onions and garlic in the pan.
Stir in the remaining beer and the tomato paste.
Season with oregano, cilantro, hot sauce, salt and pepper.
Cover, and simmer until onions and peppers are tender.
Slice the sausages into bite size pieces, and add to the peppers.
Cover, and simmer until sausage is cooked through.
|Corona "Chicken" Mexican Casserole
3 cups quick-cooking brown rice
4 Quorn Naked Chik'n Cutlets, thawed
12 oz. (roughly 3 cups) frozen broccoli cuts
1½ cup shredded sharp cheddar cheese, divided
6 oz. Corona beer
4 oz. vegetarian condensed mushroom soup
2 tbs. chili spice mix
1. P1.Cook rice according to package directions. Yield will be roughly 6 cups.
2.Meanwhile, pan fry Chik'n cutlets in a pan coated with cooking spray until lightly
browned on both sides. Cool slightly and chop into cubes.
3.Steam broccoli cuts just until hot and tender crisp. This can be done in
the microwave in a bowl with a few tablespoons of water. Cook on high for 4-5
minutes, stirring halfway in between. Drain excess water when done,
4.Stir together the cooked rice, cubed Chik'n, broccoli, beer, mushroom soup,
salt, and garlic powder. Pour into a casserole pan lightly coated with cooking
spray and spread the remaining cheese on top evenly.
roil on high until bubbling and cheese is lightly browned, roughly 5-10 minutes
(watch carefully to avoid burning).
Cool on a rack for 10 minutes then dig in!
|Give these recipes a try and you won't be
disappointed. They are quick, easy, and fun to cook.
And remember, when in doubt just use more beer!
Be seeing you...
J. R. Attamante
|For outstanding beer J.R. Attamante recommends the Gaslight Brewery
and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegetarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ