|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!
|Easy Beer-Battered Tofu Tacos
14 ounces extra firm tofu
1 cup beer
1 cup flour
1 tablespoon coriander
Pinch of salt
6 corn or flour tortillas
Granishes: Shredded cabbage, chopped cilantro, chopped avocado, queso
fresco, tomatillo salsa and lime wedges
1 Remove the tofu from the packaging; wrap it in a dishcloth. Place wrapped
tofu in a colandar in the sink; weight with something heavy, such as cook
books. Allow to rest and drain, at least 30 minutes. Once the tofu has
been pressed, cut it into 1/2- to 1-inch squares.
2 Meanwhile, whisk the beer, flour, coriander and salt in a bowl until a
batter comes together.
3 Heat a skillet with a ½ inch of vegetable oil over medium-high. Once the oil is
hot, dip tofu, in batches, into the batter, then fry in the oil. Once one side has
cooked, turn the tofu with a fork. Fry to cook the other side; transfer to paper
towels to drain. Season with salt. Repeat to cook remaining tofu.
4 Serve in warmed tortillas with the cabbage, cilantro, avocado, queso fresco
and tomatillo salsa. Pass lime wedges for spritzing over the filling.
|Classic Beer Bread
2 1/2 cups flour (gluten-free flour mix if needed)
1/2 cups oats (plus an extra 2 tbsp for sprinkling on top)
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 oz beer (pale ale or lager)
1/4 cup onion chopped (optional)
1 tsp vegan butter (optional)
eheat your oven to 400°F (200°C).
1. Put 2 1/2 cups flour, 1/2 cups oats, 2 tbsp sugar, 1 1/2 tsp baking
powder, 1/2 tsp baking soda, and 1/2 tsp salt in a mixing bowl and stir.
2. Add ¼ cup of finely chopped onion (optional).
3. Pour in a full 12 oz can or bottle of beer and stir for about
thirty strokes until all the flour is incorporated.
4. Pour into a lightly oiled bread pan and sprinkle the top with
a handful of oats to decorate.
5. Bake at 400°F (200°C) for 40 minutes.
6. Brush the top with a tablespoon of melted butter. (optional)
Allow to cool for about 10 minutes before slicing..
|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
|Double Beer Vegetarian Pot Pie
2 Bottles ( 24 oz). of Stout
(Guinness works but Russian Imperial Stout best)
onion, garlic, oil or butter,
potatos (pre-baked for 30min)
salt and pepper to taste
2 pie shells 1 bag of white flower
Pre-heat oven to 400 degrees
1. Brown the vegetables in a skillet over medium heat.
2. Add salt and sugar to get the caramelization going.
3. Pour in the beer and bring to a boil. Slowly pour in and stir the white flour,
one cup at a time, until it becomes very gloopy.
4. Keep at a low simmer / boil.
5, Fill the pie shell with the gloopy stew, and cover the top
with the 2nd pie shell.
6. Bake in the oven for 50 minutes. Then take it out and let it
cool for a few minutes before serving.
Cooking with wine may be
common practice, but many
cooks overlook the flavor-
enhancing potential of beer
in all its myriad varieties.
Lagers, pilsners, pale ales,
brown ales, stouts—each
offers a distinctive blend of
grains, yeast, water, and
flavorings, and can be used
in recipes for results that
range from subtle to
Add a splash of dark beer to
a black bean chili, and you'll
create a Southwestern stew
with rich, almost meaty
undertones. Simmer a fruity
ale down to a syrup and
you'll have a salad dressing
ingredient that rivals aged
balsamic vinegar. Bake a
cake with stout and you'll
see why beer aficionados
often refer to the brew's
flavor as "chocolaty."