So we had some nonalcoholic beer in the fridge that I purchased to recreate beer-battered squash flowers and beer-battered avocado fries and so, I used the magic powers of Google to find some uses for it (because just drinking it would be boring).
I found two recipes — a beer bread recipe and a vegetarian chili recipe — that fit the bill. And both are easy as could be–essentially, you just throw everything together, let it cook or bake for a while, and sit back and enjoy an episode of Entourage or two on DVD. Simple.
Lucky for me, the day I made these was uncharacteristically cold (around 75–it felt like a deep freezer after the >95 week we’d had earlier) and so having the oven and stove running was actually comforting instead of sweat-inducing.
The bread came out delicious–subtly sweet from the brown sugar, with a delicious crust and tender inside. The chili was a bit of an experiment, and I’m happy to report it too hit the spot–three bean, tofu, spice-heavy. Just what the doctor ordered.
Chili and homemade bread. Perfecto comfort meal.
Adapted from this recipe
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup brown sugar
4 1/2 teaspoons baking soda
1 1/2 teaspoons salt
12 ounces beer
Oven: 350°F. Grease and flour a 9.5×13″ loaf pan.
Sift the flours and combine with sugar, baking soda, and salt. Add in the beer and stir to combine. Pour into loaf pan, smooth out, bake 55-60 minutes or until toothpick is clean when inserted and removed from the bread.
Optional: before baking, pour 2 tablespoons of melted butter on top.
Adapted from this recipe
28 ounces of canned tomatoes (or fresh)
1 15-ounce can garbanzos
1 15-ounce can kidney beans
1 15-ounce can chickpeas
1 cup or half a block tofu, crumbled
1 cup tomato sauce
2 tablespoons chili powder
2 tablespoons cumin seed
1 tablespoon turmeric
sprinkle of parsley
spices to your liking (ginger, etc)
1 12-ounce can of beer
plain greek yogurt, for serving
Combine everything but yogurt in large saucepan. Bring to a boil and then simmer for 20-25 minutes. Serve with a dollop of yogurt.
This was a really, really good meal. Satisfying. Vegan if you omit the yogurt. See the melty butter (er, earth balance)… mm. It’s melty because that bread is still warm from the oven–what a rare luxury to eat homemade crusty bread. No wonder it’s all gone (within two days). The beer bread goes deliciously with the chili… even if it’s not a cold winter night. Summer has some chilly days too. And the chilly days are perfect… for chili. See what I did there…?