|Here's my take on some healthy food that packs
plenty of flavor. Try these easy to cook recipes
and you won't be disappointed. And of course,
don't forget our golden rule -
when in doubt use more beer!
|Mushroom- Barley- Beer Stew
1 medium carrot, chopped
½ medium onion, chopped
2 cloves garlic, minced
½ red bell pepper, chopped
½ green bell pepper, chopped
2 T olive oil
about 20 small mushrooms, chopped
1 c pearl barley
½ cup soaked/cooked or canned chickpeas
1 t cumin
1 T soy sauce
2 1/2 c vegetable stock
1 cup beer - light lager
Heat oil over medium heat, sauté carrot, onion, garlic, and peppers until onions
are translucent. Add mushrooms and sauté until tender. Add remaining
ingredients and simmer until barley is tender, 20-30 minutes.
|Tempeh Beer Heaven
1 1/2 cup Double IPA
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
a handful of cilantro (coriander) leaves
Put the beer in a small bowl. Squeeze the grated ginger over the bowl to extract
the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground
coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu,
pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot
but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath.
Turn and cook the other side for another 5 minutes, or until golden. Pour the
orange juice mixture into the pan and simmer for 10 minutes, or until the sauce
has reduced to a lovely thick glaze. Turn the tempeh once more during this time
and spoon the sauce over the tofu from time to time.
Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the
coriander scattered on top
|For good beer and superb vegetarian food Elainerant,
15 So. Orange Ave, South Orange, NJ
|Spinach Beer Soup
2 cups chopped fresh spinach - packed -
(or 1 10-oz package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth (or vegetable broth for vegetarian option)
1 1/2 cups beer (pale ale)
2 vegetable bouillon cubes
2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup sour cream
Optional: chopped chives and/or ground allspice for garnish
In a large saucepan over medium heat, sauté onion in butter for 3 minutes
or until limp. Add potatoes, chicken broth, water, and bouillon cubes.
Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or
until the potatoes are tender.
Add spinach and cook for 2 to 4 minutes longer until
spinach is tender.
2 Working in batches, purée soup mixture in a blender. Return to saucepan.
Whisk in half-and-half, salt and pepper.
3 Over low heat, bring to just before simmering. Whisk in the sour cream. You
may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles
of allspice, or a dollop of sour cream.
Serves 6 to 8.
|More Great Recipes