|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!
|New England Roasted Carrot and Parsnip Soup
1 pound carrots, peeled and cut into 1/2-inch rounds
1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil kosher salt and pepper
1/2 baguette, cut into 16 thin slices
12 oz. New England style India Pale Ale (NEIPA)
Heat oven to 400° F.
In a large roasting pan, combine the carrots, parsnips, onion,
3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper.
Spread the vegetables in an even layer and roast, stiring occasionally,
until tender and golden brown, about 45 minutes.
Arrange the bread slices on a baking sheet and brush with the remaining oil.
During the last 10 minutes of roasting time, toast the slices until crisp.
Transfer the vegetables to a blender and purée with the beer
and 1 cup of water (more if needed), ¼ cup at a time, until smooth.
Rewarm in a pot over medium-low heat, if necessary.
Divide among individual bowls and serve with the olive oil toast.
|Beer Infused Quinoa-Stuffed Peppers
Ingredients For Filling
2 medium-large peppers (tops sliced; seeds removed)
1 cup of quinoa
10 cherry tomatoes, halved
1 teaspoon capers, rinsed (rinsing wash off excess saltiness)
2 black olives, sliced
1/2 medium red onion, diced
Zest of one whole lemon (then set lemon aside to use juice)
2 tablespoons parsley, freshly chopped
Salt and pepper to taste
3 oz. Pale Ale
To Prepare Peppers and Quinoa:
Preheat oven to 350 degrees F. Bring two cups of water to a boil.
Place peppers on a sheet tray.
Cook for 7–8 eight minutes or until soft to the touch.
While the peppers are softening in the oven, add quinoa to the boiling water.
Bring to a boil, then place on low heat, simmering for 12–15 minutes or until
you see the quinoa start to blossom and absorb all the water.
Take out peppers and set aside. Drain quinoa and set aside to cool.
To Make Quinoa Filling:
Add the cherry tomatoes, capers, olives, red onion, lemon zest and
parsley to the room-temperature quinoa.
Squeeze in the lemon juice and mix thoroughly.
Add 3 oz. of Pale Ale
Set aside for five minutes to let the flavors infuse.
Ingredients for Smoked Tomato Sauce:
3 garlic cloves, minced
1 medium yellow onion, diced
12 ounces of lager or Pale Ale
1 can (12 ounces) of whole peeled plum tomatoes
2 medium-size smoked tomatoes (or 1/2 teaspoon liquid smoke)
Salt and pepper to taste
To Make The Sauce
Sauté garlic and onion until the onion becomes translucent.
Deglaze garlic and onion with beer. Add plum tomatoes
and smoked tomatoes (or liquid smoke).
Cook on low to medium heat for 60 minutes, stirring
occasionally and adding salt and pepper to taste.
Putting It All Together
Keep oven at 350 degrees F.
Stuff each pepper to the top with the quinoa mixture.
Put peppers back into the oven for 10 minutes, or until
they start to change color.
Remove peppers from oven, drizzle the tomato sauce on top.
This takes a bit longer than most of my recipes but it's not difficult and makes
one delicious dish. I recommend you have a Lambic when stirring the sauce
and a Flanders Red with the meal. Ah, delicious!
|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 Elaine 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