|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!
|Stuffed Pale Ale Potatoes
3 baking potatoes
3-4 Tbsp. olive oil
1/2 Spanish or Vidalia onion, sliced
2 Tbsp. flour
1 cup pale ale or Helles lager
Salt and pepper, to taste
1/4 tsp. dried thyme
6 oz. artichoke hearts, drained
1 1/2 cups Morningstar Crumbles or similar
Green scallion, chopped, for garnish
Bake the potatoes at 375°F for 35 to 40 minutes, or until soft in the center.
While hot, cut in half and remove the centers, leaving 1/4-inch shells. Brush the
insides of the shells using 1 Tbsp. of the oil. Return to the oven
and bake until lightly browned.
• Heat the remaining oil in a skillet over medium heat. Fry the onion for
2 minutes. Mix in the flour to make a roux. Continue frying until brown.
Add the ale to the roux and cook until thickened.
Season with the salt, pepper, and thyme.
• Mix in the artichoke hearts and the Crumbles. Carefully mix in the potato
centers, being careful not to mash them. Remove from the heat.
• Spoon into the potato shells and top with the fried onion and scallions
Makes 6 servings.
2 Tbsp. olive oil
2 medium onions, finely chopped
4 cloves garlic, crushed
1 tsp. dried rosemary
1 tsp. dried thyme
1-1/4 cups cashews, ground
5 medium carrots, cooked and mashed
3/4 cup whole wheat bread crumbs
1 cut Irish Stout
3 heaping Tbsp. whole wheat flour
3 to 4 Tbsp. water
1 cup chestnut puree
1/2 tsp. salt
• Heat the oil then cook the onions, garlic, and herbs until the onions
are soft, about 5 minutes.
• Transfer the onion mixture to a large mixing bowl and add the
cashews, mashed carrots, bread crumbs, and stout.
• In a small mixing bowl, whisk the flour and water together to make a smooth
paste, using more or less water as needed. Add this to the cashew mixture.
• Preheat the oven to 350 degrees. Grease a 8-1/2 x 4-1/2-inch loaf pan or mold.
• Place the chestnut purée and salt in a food processor
and blend until well mixed.
• Spoon half of the cashew mixture into the bottom of the loaf pan. Spread the
chestnut mixture on top of the cashew mixture, making sure the chestnut
mixture stays clear of the sides. Then add the rest of the cashew mixture and
press down. Bake for 45 minutes, or until the loaf is crisp on the outside.
• Allow the roast to cool then serve with your favorite vegetarian gravy.
Makes 6 to 8 servings.
|White IPA Pasta w/Spinach
Tbsp. olive oil
1/4 white onion, diced
2 cloves garlic, minced
1/2 cup white IPA (or cream ale)
1/2 cup water (or more, if desired)
1 Tbsp. olive oil
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup cooked spinach
4 cups pasta, cooked
SIn a medium sauce pan over low heat, add the olive oil, onion, and garlic.
Cook until the onions are soft, about 5 minutes.
•Add the beer and water then bring to a low simmer.
Continue simmering for about 10 minutes.
•Add the oil and flour, stirring until completely combined and the sauce begins to
thicken. If the sauce becomes too thick, add more water until you reach the
desired consistency, then season with salt and pepper.
•In a large mixing bowl, combine the spinach, pasta, and beer sauce,
then toss until the pasta is completely coated.
Makes 2 to 4 servings
|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