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Tag: Recipes with Beer

Rickard's Red Chicken and Sausage Gumbo

Rickard's Red Chicken and Sausage GumboIf you haven’t noticed I love meals I can cook once, place in Tupperware and enjoy throughout the rest of the week. I also love meals that involve very little prep time and again yield multiple meals I can eat all week long.

To accomplish this, one of my all time favorite pieces of kitchen equipment is the slow cooker (crock-pot). I can throw a few things together early in the morning and have a delicious hearty meal ready and waiting for me when I get home after work.

This week on Cooking with Beer I am going to whip up my take on a Chicken and Sausage Gumbo recipe. I’ll be making Red Ale Chicken and Sausage Gumbo using Rickard’s Red.

Let’s get started.
 

Rickards Red Chicken and Sausage Gumbo

 


 

Red Ale Gumbo

 
Here’s what you need:

  • 1 bottle of Red or Amber Ale (I’m using Rickards Red)
  • 2 boneless/skinless Chicken breasts
  • 2 Spicy Italian Sausages
  • 4 Cloves of Garlic (Chopped)
  • 2 Celery Sticks
  • 2 Carrots
  • 1 Red Pepper
  • 1 package or 250 grams of frozen green beans
  • Sea salt and pepper
  • 1 teaspoon of thyme
  • 1 teaspoon of paprika
  • 2-3 Bay leaves
  • 2 tablespoons of Olive Oil
  • 2-3 tablespoons of Tomato Paste
  • 1 Can (28 fl. oz.) of Diced Tomatoes
  • 1/3 of a cup of chopped fresh Parsley

 
What to do:

Slice your chicken and sausage into mid sized pieces and place to the side. Roughly chop your red pepper, carrots, onions, celery, garlic and place in a separate bowl. Turn a large saucepan to medium high heat, add a tablespoon of Olive Oil and brown the chicken and sausage. Transfer to slow cooker once finished.

Using the same saucepan add another tablespoon of Olive Oil and cook veggies, garlic, paprika, thyme, bay leaves, sea salt and pepper for approximately 6-8 minutes, or until soft and lightly browned. Transfer to slow cooker when done.

Then pour the bottle of beer into saucepan, bring to a low boil while scraping all the browned bits of meat and veggies from the bottom. After approximately 30 seconds to 1 minute, transfer to slow cooker.

Next add your diced tomatoes, tomato paste, frozen beans and chopped parsley to the slow cooker, stir a few times, cover and let cook for 4-6 hours on low.

Serve on a bed of Quinoa, brown rice or on its own. Enjoy.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

Click Here and Start Earning Your Beer

Beer Pancakes

Beer PancakesGrowing up I loved having my buddies sleep over on weekends because it meant waking up to mom’s fresh buttermilk pancakes with maple syrup. It would seem my pancake days are long behind me but I do enjoy them from time to time.

The trouble with pancakes is they are typically loaded with extremely non-nutritious white refined flour and then we go and top them off with sugar laden maple syrup.

As a kid they represent a delicious treat but to most adults they’re the equivalent of serving up diabetes on a plate.

However, if you are eating well 90 percent of the time and following the eating for life principles outlined in the 3BG System you can enjoy the occasional cheat meal. Your body can handle the crazy spike in blood sugar you get from a meal like this.

In today’s Cooking with Beer we’ll whip up our first ever “Cheat Meal”. We’re going to take a classic buttermilk pancake recipe and tweak it a little by adding Beer to it.

Mmmm… Beer Pancakes- so good. Let’s get started.
 

Beer Pancakes

 


 

Wheat Beer Pancakes

 
Here’s what you need:

  • 1 cup of Wheat Beer (or any beer)
  • 1 cup of all purpose flour (I’m using Spelt Flour)
  • 1/2 teaspoon of Baking Powder
  • 1/2 teaspoon of Salt
  • 1/4 cup of Sugar
  • 1 egg
  • 2 tablespoons of melted Butter

 
What to do:

In a large bowl mix together the dry ingredients; flour, salt, baking powder and sugar. Once mixed whisk in the cup of beer, melted butter and egg. Whisk away until the consistency is smooth or just a few clumps remain.

Heat a griddle or frying pan to medium and add a dab of butter to the surface. Using a quarter cup, spoon your beer pancake batter onto the pan. Wait until tiny bubbles appear throughout the pancake (the bubbles tell you when it is ready to flip). Flip and allow just enough time for the center of the pancake to cook. The pancakes should be fluffy and lightly golden brown in colour.

Serve with a dab of butter and top with real maple syrup (not the fake Aunt Jamima kind).

Quick tip:

If doubling the recipe and cooking a large batch of Beer Pancakes place a plate in the oven at 150-200 degrees fahrenheit to keep the pancakes warm until you’re finished with all the batter.

 
If eating well throughout the week and following the healthy eating rules outlined in the 3BG System- Beer Pancakes can be a fun and rewarding weekend meal.

A cheat meal or reward… not a staple dish in your weekly diet.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

Click Here and Start Earning Your Beer