Beer for Dinner

• 4 large Yukon Gold potatoes, peeled and cut into large chunks
• splash of milk/cream/soymilk
• 3 Tbsp butter/margarine
• 2 cups grated parmesan cheese, completely optional
• 1 8oz block tempeh cut into 1/2 inch cubes
• 1 bottle of beer*
• (2) veggie bullion cubes
• olive oil
• 3 leeks, well washed and sliced
• 1 bunch of asparagus, sliced diagonally into 1 inch pieces
• 2 cups frozen sweet peas
• 1 bag fresh spinach
• zest of 1 lemon
• 1 tsp parsley flakes, optional
• salt and pepper

*try a nice flavorful ale or wheat beer. I think it would work less well with a dark stout or porter or anything too light like a lager, but it’s casserole and your call.

Start by making your mash potatoes. Make them whatever way you like them but in case you don’t have a favorite way, here’s an easy one: throw your potato chunks into boiling salted water and cook for 15 - 20 minutes or until they are soft through the middle.
Drain the potatoes well and add the milk, butter, salt and pepper. Mash with a potato masher or electric beaters. Right before the potatoes go on to top the casserole, stir in 1/2 the cheese if you’re using it.

While your potatoes are cooking, start simmering the tempeh. Heat the bottle of beer in a small saucepan until almost simmering. Add the tempeh and 2 bullion cubes. Simmer for 15 - 20 minutes or until there is a cup or so of beer left unabsorbed.

In a large skillet/wok, quickly sauté the leek until wilted and then add the asparagus for about 2 minutes, or until just starting to heat. Add the bag of spinach and cook, stirring well from the bottom, until wilted. Add the tempeh and simmering liquid, lemon zest, parsley flakes and taste to adjust salt/pepper levels. Stir in frozen peas.

Dump out the veggies and tempeh into a greased 9″ x 13″ casserole. Cover the casserole with a layer of mashed potatoes - plop spoonfuls down all around the casserole and spread. Brush the mash potatoes with a thin coat of olive oil and top with the other 1/2 of grated cheese. Bake in a 375 degree oven for 30 minutes, or until the top is starting to get golden and you see a little bubbling around the side.

Thanks to vanessipes.com

Labels: asparagus, butter, cheese, leeks, lemon, milk, oliveoil, parsley, peas, potatoes, spinach, tempeh

Posted by Steve at 8:30 PM | Permalink | Comments | links to this post

• 2 tablespoons anise seeds
• 4 garlic cloves, coarsley chopped
• 1/2 teaspoon saffron threads (I omitted this as those are expensive, and it still tastes and smells good)
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tablespoons pure olive oil
• 8 skinless chicken thighs
• Salt
• 1 cup shelled fava beans
• 1/2 cup fresh peas
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 pound button mushrooms halved
• 8 scallions thinly sliced
• 2 thyme sprigs
• 1 tablespoon all-purpose flour
• One 12-ounce bottle belgian beer
• 1/2 cup heavy cream.
• 1/4 cup coarsley chopped flat parsley.

In a small skillet, toast the anise seeds over moderate heat, shaking the skillet until fragrant, about 3 minutes. Let the seeds cool slightly, and then crush with the side of a knife.

In a mini food processor, combine the seeds, garlic, saffron (if using), paprika, anc cayenne. Add the lemon juice and puree. Transfer to a large, shallow bowl and stir in 1/2 cup olive oil.. Ad dthe chicken thighs and turn to coat. Refrigerate for 1 hour.

While the chicken is marinating, bring a medium saucepan of water to a boil. Add salt and the fava beans, and cook for one minute. Using a slotted spoon, transfer the fava beans to a small bowl and cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes. Drain the peas. Peel the fava beans and add to the peas.

Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderatley high heat, turning occasionally, until browned, about 10 minutes.

Wipe out the casserole, add the butter and heat until melted. Add the mushrooms, sliced scallions, and cook over moderate heat sirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms, and cook, stirring for 1 minute. Slowly stir in the beer, and bring to a boil, scraping up any browned bits on the bottom of the casserole.

Return the chicken thighs to the casserole and season wth salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans, and peas, increase the heat to moderate, and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs.

Labels: beans, butter, cayenne, chicken, cream, flour, garlic, lemon, mushrooms, oliveoil, paprika, parsley, peas, saffron, scallions, stew, thyme

Posted by Steve at 8:58 PM | Permalink | Comments | links to this post

• 1/2 cup olive oil
• 1 medium eggplant, about 1 pound, peeled and diced
• Salt and pepper
• 6 ounces smoked ham, cubed
• 1 cup lager
• 1 teaspoon chopped fresh rosemary or l/2 teaspoon dried
• 1 cup fresh or frozen peas
• 1 pound large tubular pasta such as penne cooked according to the directions on the package
• Freshly grated Parmesan cheese

In a large skillet heat the olive oil over medium heat. Put in the egg plant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft. Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.

Yield: 4-6 servings

Thanks to Robert

Labels: cheese, eggplant, ham, oliveoil, pasta, peas

Posted by Steve at 11:23 PM | Permalink | Comments | links to this post

• 8 chicken thighs
• salt and pepper
• olive oil
• one large onion
• 3 cloves of garlic
• 2 cans of fire-roasted diced green chilies
• 1 15 oz. can of fire-roasted tomatoes
• a pinch of saffron
• 2 tsps of chicken base (or 2 bouillion cubes)
• 1 1/4 cups of uncooked brown rice
• 6-8 large green pimiento-stuffed olives (whole or sliced in half width-wise)
• 1 1/2 cups of lager or pilsner beer (just not dark beer)
• water or broth (if needed)
• 1/2 can or jar (about a cup) of petite sweet peas, drained (Yes, canned! They are one of my guilty pleasures. Okay, frozen is fine, but canned adds a little sumthin'-sumthin'.)

Add oil to a large (lidded) saute pan and heat to medium-high. Salt and pepper the chicken and saute until nicely browned on both sides. Remove to a plate and keep warm.

Add onion, garlic, green chilies to pot and saute until onion is soft. Stir in tomatoes, saffron, and chicken base. Return chicken and any accumulated juices to pan. Reduce heat to medium. Cook for 10-15 minutes, flip chicken once during cooking. Add rice, beer, and olives, reduce heat to low, cover and continue cooking until rice is tender, about 45 minutes. Check periodically and if rice is looking too dry add a little water or broth if needed. Just before serving, stir in peas and warm through. Serves 4-6.

Serve with a green salad on the side, or for a heartier meal (to serve more people) serve seasoned black beans as well.

Thanks to CityMama

Labels: brownrice, chicken, chiles, garlic, olives, onions, peas, saffron, stock, tomatoes

Posted by Steve at 7:58 PM | Permalink | Comments | links to this post

Serves 6 to 8

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots , peeled and chopped fine
• 2 pounds 85% lean ground beef
• Table salt and ground black pepper
• 5 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup beer
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh thyme leaves
• 1 cup frozen peas

Topping

• 2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
• Table salt
• 2tablespoons unsalted butter , melted
• 1/3cup heavy cream , warmed
• Ground black pepper
• 1 large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Thanks to WhatDidYouEat?

Labels: beef, butter, carrot, cream, eggs, flour, onion, peas, potatoes, soysauce, stock, tomoto paste

Posted by Steve at 10:52 PM | Permalink | Comments | links to this post

2 tbsp. vegetable oil
21/2to 3 lb. chuck steak, cut into 2-in. cubes and trimmed
1 large onion, chopped
3 large carrots, cubed
1 rib celery, cubed
6 cloves garlic, peeled but left whole
1/2c. beef or chicken stock
2 bottles good dark beer or stout
2 large bay leaves
1 sprig fresh rosemary
1/4c. chopped fresh parsley
2 strips orange peel
2 large potatoes, peeled; 1 chopped, the other cut into 2-in. cubes
1 c. frozen peas
Salt and freshly ground pepper to taste

In a large, heavy-bottomed Dutch oven or flame-proof casserole, heat the oil over medium-high and brown the meat on all sides in batches until it is crusty brown, about 5 to 7 minutes. Remove the meat and add the onion, carrots, celery and garlic, and cook until they begin to color and the onion becomes translucent, about 3 minutes. Add the stock and beer, stirring up all the browned bits on the bottom, and return the meat to the pot. Add the bay leaves, rosemary, parsley, orange peel and the chopped potato and stir.

Reduce the heat, cover, and simmer the stew or set in a preheated 300-degree oven until the liquid thickens and reduces by about half, about 11/4to 11/2hours. Add the cubed potatoes and continue cooking until easily pierced with a fork and the meat is very tender, another 20 minutes. Stir in the peas and heat through, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Serves 6 to 8, but is easily doubled.

Thanks to startribune.com

Labels: carrot, celery, garlic, onion, peas, potatoes, steak, stock

Posted by Steve at 11:06 PM | Permalink | Comments | links to this post

• 4 large potatoes
• 1/4 cup milk
• 2 tbsp butter
• olive oil
• 2 onions
• 1 carrot
• 500g beef
• 1 cup beer
• 1 cup beef stock
• 2 tbsp oyster sauce
• 2 tbsp cornflour
• 1 cup frozen peas

Boil 4 large potatoes (chopped) for 20 minutes. Drain and mash in pan with 2 tbsp butter and ¼ cup milk. Set aside. Preheat oven to 220C. Place a splash of olive oil in an flameproof, ovenproof casserole dish over medium heat.

Cook 2 onions (sliced) and 1 carrot (diced) for 2-3 minutes. Add 500g beef mince and stir-fry for 5 minutes or until beef is browned.

In a bowl, combine 1 cup beer (such as James Squire pilsener), 1 cup beef stock, 2 tbsp oyster sauce and 2 tbsp cornflour. Stir until smooth and add to beef. Increase heat to high and cook for 2-3 minutes or until thickened. Stir in 1 cup frozen peas.

Top beef with mash, smooth top and bake for 20 minutes.

Thanks to TheAge

Labels: beef, carrot, milk, onions, peas, potatoes

Posted by Steve at 1:51 PM | Permalink | Comments | links to this post

• 2 Cups Onion, finely chopped
• 1 ½ Cups Carrots, finely chopped
• ½ Cup Celery, finely chopped
• 1 ½ Cups Red or Green Pepper, finely chopped
• 2-3 Cloves Garlic, minced
• 8 Tsp. Chili Powder
• 2 Tsp. Ground Cumin
• ¼ - ½ Tsp. Crushed Red Peppers or Ground Cayenne Pepper
• ¼ Cup Fresh Cilantro or Fresh Parsley, chopped
• 1 14.5 oz. Can of Diced Tomatoes, undrained
• 1 14.5 oz. Can of Mexican Diced Tomatoes with Peppers, Undrained (if you don't want the heat, use 2 cans regular)
• 4-15 oz. Cans of Black-Eyed Peas, drained
• 2 4 oz. Cans of Chopped Green Chiles
• 3 Cups Low Sodium Chicken Broth and Beer
• 13 oz. Pkg. Of Fully Cooked Smoked Andouille Sausage, chopped
• 2 Tab. Cornstarch
• 4 Tab. Water
• Garnish: Shredded Cheddar or Jack Cheese, Chopped Cilantro, Sliced Green Onions, Sliced Hot Peppers

Combine all ingredients except the cornstarch, water, and garnishes in your slow cooker. Cover. Cook on low 6-8 hours or on high for 4 hours.

Dissolve cornstarch in water. Stir in chili 30 minutes before serving to thicken.

Serve chili in bowls. Top with your choice of garnishes.

Thanks to wcpo.com

Labels: cheese, chili, hot, peas, peppers, sausage, tomatotoes

Posted by Steve at 8:29 AM | Permalink | Comments | links to this post