|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!
|Lager Beer Pistachio-Crusted Eggplant
1 cup shelled unsalted pistachios
6 oz. oil-packed sun-dried tomatoes, drained
2 jarred roasted red peppers, drained
2 cloves garlic, peeled
2 medium eggplant (1 lb.), peeled and cut lengthwise
into ¼-inch-thick slices (6 to 8 slices each)
2/3 cup lager beer
1. Preheat oven to 375°F, and coat baking sheet with cooking spray.
2. Blend pistachios in blender or food processor until finely chopped.
Transfer to plate or shallow bowl.
3. Add sun-dried tomatoes, roasted red peppers, beer, and garlic to
blender or food processor (no need to rinse), and purée until smooth.
4. Spray 1 side of each eggplant slice with cooking spray, and place
sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture
on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios.
5. Bake 15 to 20 minutes, or until eggplant is tender and pistachio
topping is browned and crispy.
|Imperial Pale Pepper Fettuccine
1 cup raw cashews
1 cup Imperial Pale or Strong Ale
1 Tbs. nutritional yeast
1 Tbs. lemon juice
1 ½ tsp. freshly ground black pepper
3 oz. uncooked fettuccine
1 cup baby spinach
¼ red bell pepper, cut into thin strips
1. To make Sauce: Blend cashews and 1 cup water in blender or food
processor until smooth. Strain out solids using fine
mesh strainer; discard solids.
2. Simmer beer in small saucepan over medium heat 4 to 6 minutes, or until
reduced to approximately 2/3 cup liquid. Stir in cashew mixture, nutritional
yeast, lemon juice, and ground black pepper. Keep warm.
3. To make Pasta: cook fettuccine in boiling salted water
according to package directions.
4. Meanwhile, bring 1/4 cup water to a simmer in small skillet. Add spinach, and
cook 2 to 3 minutes, or until wilted. Keep warm.
5. Drain fettuccine, and return to pot. Toss with Sauce, and divide between 2
plates. Top each serving with wilted spinach and bell pepper strips.
|with Chestnut-Champignon Stuffing
1 cup Setain
4 cups cubed baguette or French bread
2 Tbs. olive oil
4 large shallots, finely chopped (2 cups)
2 cups chanterelle, oyster, or cremini mushrooms, coarsely chopped
3 ribs celery, finely diced (1 cup)
2 medium carrots, finely diced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 tsp. herbes de Provence
1 cup cooked chestnuts, quartered
1 1/3cups Pale Ale
½ cup chopped fresh parsley
1. Preheat oven to 350°F. Coat 6 1-cup ramekins or
extra-large muffin cups with cooking spray.
2. To make Stuffing: Spread baguette cubes on baking sheet, and toast in
oven 10 minutes, or until lightly browned and crisp. Transfer to bowl.
3.. Heat oil in large skillet over medium heat. Add shallots, mushrooms, celery,
and carrots, and sauté 5 minutes. Add garlic and herbes de Provence, and sauté
3 to 5 minutes more. Add chestnuts, and cook 2 minutes more.
Add beer and simmer 1 minute.
4. Remove from heat, and stir in toasted baguette cubes and parsley;
season with salt and pepper, if desired.
5. Fry or bake Setain until hot; it comes fully cooked.
6. Top Setain with stuffing. Return timbales to oven, and bake 45 to 50 minutes, or
until stuffing is crisp and browned on top. Cool 10 minutes. Serve
|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.....
|For outstanding beer and vegetarian food Elaine recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegertarian food at a BYO try The Loving Hut, 538 Rt. 10, Ledgewood, NJ