Category Archives: recipe

Turkey Potstickers with Spicy Sweet Gingerbread Beer Dip

Do you guys remember a few weeks ago when I got a delicious present in the mail?
AM2 I was sent some of Bison Brewing’s Organic Gingerbread Ale from the owner of the company to develop some recipes and pairings. I wracked my brain for ideas and finally came up with a stroke of beery-genius last night after making homemade potstickers. They were tasty but not quite mind-blowing, and the spicy sauce I served them with was overpowering and unbalanced. A lightbulb switched on and I remade them for lunch today with some boozy additions.
am15 California and Colorado – these two were made for each other.

Turkey Potstickers with Spicy Sweet Gingerbread Beer Dip

Serves Makes 40-45 potstickers
Prep time 40 minutes
Cook time 15 minutes
Total time 55 minutes
Meal type Main Dish
By author Adapted from Alton Brown
Piping hot homemade potstickers with a hint of cinnamon and gingerbread are served with a spicy sweet dipping sauce made with Bison Brewing's Organic Gingerbread Ale.

Ingredients

  • 1lb organic ground turkey or chicken
  • 1/2 bell pepper (seeded and diced)
  • 1/4 cup green onions (finely chopped)
  • 1 egg
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 1 tablespoon Bison Brewing Gingerbread Ale
  • 2 teaspoons Worchestshire sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 packet wonton wrappers
  • 1 cup vegetable broth (divided)
  • 1/2 cup Bison Brewing Gingerbread Ale
  • 1/2 cup brown sugar
  • 2 tablespoons hot sauce (Frank's Wing Sauce or Schultz Spicy Sweet as examples)

Note

Make the dipping sauce ahead of time to free up space on your stovetop.

Directions

For the dipping sauce
Step 1
In a small pan whisk together the brown sugar and beer over medium heat, then reduce to a simmer until the mixture is reduced by half (about 40 minutes).
Step 2
Remove from the heat and whisk in the two tablespoons of hot sauce. Put into a serving dish to let it thicken for five minutes and then serve.
For the potstickers
Step 3
In a large bowl combine the first twelve ingredients (turkey or chicken through cayenne pepper) and set aside.
Step 4
Take one wonton wrapper from the package and cover the packet with a damp cloth to keep them from drying out and cracking. Dip your fingers in water and wet two edges of the wrapper.
Step 5
Heat a large pan over medium-high heat and lightly spray with olive oil once hot.
Step 6
Place the wontons in the pan and cook for 1-2 minutes, then flip to brown the other side.
Step 7
After browning both sides, pour in just enough vegetable broth to cover the base of the pan and cover the pan with a lid for one minute to steam through. Serve, wipe the pan with a paper towel to remove the stock residue and repeat with the rest of the potstickers.

am4 I’ve always loved making balsamic reductions for salads and ice cream, and decided to go for it with this beer as well. For this recipe, I recommend starting the Gingerbread Ale reduction while you assemble the potstickers.
am5 Combine the brown sugar and Gingerbread Ale, whisk together and set to simmer for about 40 minutes or until reduced by half.
am9 That’s about right. Remove it from the heat, whisk in the hot sauce and pour it into a serving dish.
am Combine the first twelve ingredients and prepare for a hassle with some wonton wrappers. The hassle is worth it, I promise you.
am6 Wet the edges of the wonton wrappers with water and place a teaspoon of the filling in the center, being careful not to overstuff it.
am7 Fold the wonton wrapper over and press the edges to seal in the goodness.
am8 Repeat until all your filling is used up.
am10 Put ’em in a hot pan and brown each side.
am2 Pour in just enough vegetable stock to coat the bottom of the pan and immediately place a lid on top to steam these bad boys for another minute.
am13 Serve them immediately, paired with a Bison Brewing Organic Gingerbread Ale to tame the flame from the spicy sauce.
am14 This is a sauce I think even the Heat Freaks can get behind! Enjoy!

Any recipes you’d like me to beerify? Have you ever beerified a recipe?

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Wilted Kale and Quinoa Salad with Maple-Glazed Pecans

How’s everyone faring after the long, intensive weekend of leftovers?
am Our second Thanksgiving was stuffed full of butter and excessive amounts of meat, just because. We had to make up for the vegan binge the night before.
AM1 Since that fateful day, we’ve been starting each morning with a kale smoothie. Of course, the kale smoothie might just happen to come after I’ve eaten more leftovers, but I feel like it kind of balances it out, right?

Today I’m bringing the recipe for that kale salad that we had on Thanksgiving. I think I’ll be making it again for Christmas dinner with the addition of some roasted pomegranate arils!
AM7

Wilted Kale and Quinoa Salad with Maple-Glazed Pecans

Serves 4-6
Prep time 20 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Salad
By author Lightly adapted from Angela Liddon
Warm and crunchy kale salad with a burst of tart sweetness from white balsamic vinegar and maple-glazed pecans.

Ingredients

  • 6 cups baby kale (washed and finely chopped)
  • 1 + 1/2 cup pre-cooked quinoa (use vegetable broth for more flavor)
  • 3/4 cups pecans
  • 1 tablespoon pure maple syrup
  • The juice of one lemon
  • 3 tablespoons olive oil
  • 1 + 1/2 tablespoon flavored white balsamic vinegar
  • 1 clove garlic
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 handful Craisins (or substitute pomegranate arils)

Directions

Step 1
In a large pan on the stove, toast the pecans over medium-high heat until fragrant.
Step 2
Drizzle the maple syrup over, stirring constantly, then pour the pecans onto a sheet of parchment paper and place in the fridge while you prepare the rest of the salad.
Step 3
In a small food processor, combine the lemon juice, olive oil, balsamic vinegar, salt and pepper and process for about thirty seconds.
Step 4
In a large bowl, combine the finely chopped kale, warm quinoa, pecans and Craisins (or pomegranate arils) and drizzle the dressing over the top.
Step 5
Toss and consume.

AM10 This salad is pretty easy to put together once you’ve done the rinsing and chopping. We had leftover quinoa in the fridge so we didn’t have to labor over that for half an hour.
AM2 Toasting the pecans.
AM3 Maple-glazed! This makes the salad!
AM4 So does the white balsamic vinegar – Cara-Cara Orange/Vanilla from my favorite olive oil shop in Fort Collins.
AM6 Throw everything into a bowl and top with warmed quinoa, then toss.

I hope you’re all having a good start to the week! I’m off to another day at the brewery and I couldn’t be happier with my life. Prost!

What are your post-Thanksgiving cleansing foods/plans?

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Spinach Pesto Sauce

Happy Halloween!
am1 I hope you’re all hydrating in preparation for the undoubtedly crazy partying you’ve got planned for the evening! Here’s that pesto recipe I promised you yesterday – stuffed full of healthy spinach, tangy lemon juice and vegan-friendly! I promise you it’s just as good, if not better, than any traditional pesto. And it holds up perfectly to pumpkin ale, or any herb/spice beers.

Spinach Pesto

Serves Makes 1 cup
Prep time 15 minutes
Dietary Vegan
Meal type Condiment
A vegan pesto sauce with a hearty dose of spinach.

Ingredients

  • 2/3 cups raw pine nuts
  • 2 cloves garlic
  • 2 + 1/2 cups spinach (washed and patted dry)
  • 1 handful fresh basil
  • 1/2 cup olive oil
  • The juice of half a lemon
  • 1/2 teaspoon salt (plus more to season to taste)

Optional

  • 1/3 cup parmesan cheese

Directions

Step 1
Place the pine nuts in a small pan over medium heat and toast, shaking often to prevent burning.
Step 2
In a food processor combine the toasted pine nuts, garlic cloves, spinach, basil and half of the olive oil. (You can add the parmesan cheese here if you so desire.)
Step 3
Pulse multiple times, adding olive oil until you reach the desired consistency.
Step 4
Serve over pasta, on pizza, top bruschetta with this - the possibilities are endless.

I used part of this batch on the homemade pizza we made the other day, and this afternoon tossed it with some al dente pasta for a quick and easy (and healthy) lunch.
am2 After all the candy binging you may happen to do tonight, this will be the perfect “pick me up” to help get you back on track to start your November on the right foot. Holy crap, I can’t believe tomorrey is November.
am3 In other news: the recipe page has been updated yet again! There’s a new batch of pancake recipes, vegetarian spaghetti squash lasagna and green Thai curry among other things. Peruse and drool.

Happy Halloween to all! Have a wonderful, safe evening and use a designated driver! Cheers!

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Simple Kitchen Sink Soup

It’s been quiet around here. Quiet and calm. Until yesterday. Apparently, funemployment is coming to an end shortly, one way or the other. Since the end of my peaceful, quiet and calm time is looming, I’ve been soaking up as much time as I can in the kitchen, hiking in the brisk mornings, and lazing about on the couch watching reruns of terrible, terrible shows on Netflix. Quality time.
am1 The herb garden has hit its end thanks to the repetitive cold frosts we’ve awoken to every morning. I’ve been taking handfuls of dried herbs from this bowl and crumbling them into almost every recipe I’ve created. Including the homemade stock I used for this one.
am Simple Kitchen Sink Soup. I was hoping to make a split pea soup to warm up with and then realized that there were no split peas in the house. Lentils it is! The wonderful thing about this recipe – you can throw anything you want into that pot. I had some carrots, celery and onions that were about to peak, so those were my choices.

Simple Kitchen Sink Soup

Serves 8-10
Prep time 15 minutes
Cook time 7 hours
Total time 7 hours, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
A painfully easy vegan stew, chock full of vegetables and perfect for a chilly autumn evening.

Ingredients

  • 2-3 onions (chopped)
  • 3-4 carrots (peeled and chopped)
  • 4-5 celery stalks (chopped)
  • 2 cups lentils (rinsed)
  • 8 cups homemade vegetable broth
  • 1 handful any other chopped vegetable you want to use (potatoes, kale, mushrooms, etc.)
  • 1-2 teaspoon salt to taste

Directions

Step 1
In a slow cooker layer each ingredient, one by one, without stirring.
Step 2
Set slow cooker to low for 6-7 hours or high for 3-4, until lentils are soft.
Step 3
Season to taste and serve.

I also had plenty of spent grain from my snow day brew day. It was necessary to make some whole grain bread with that.
am2 I may have forgotten to allow it to rise the second time… Ah well. Still delicious.
am3 Smear a slice of this with honey butter and your life will be complete. Bread recipe coming soon!

What’s your favorite autumn recipe? Please share links!

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Pumpkin Spiced Maple Kettle Corn

We had our first snow of the season this morning!
snow1 We only got a quick flurry that melted almost immediately up north, but I’ll take what I can get!
snow2 The mountains have a wonderfully chilly coating that we’re hoping will stick around. Since the pup doesn’t appreciate taking breaks from his daily walks due to weather, I threw on a hat and fuzzy gloves and braved the freezing air. Once we were back in the warm house in front of the fireplace, I started a crockpot split pea soup with ham shanks and then got to business on a recipe idea that’s been dancing in my head since I saw the first bottle of pumpkin beer on the store shelf.
am1

Pumpkin Spiced Maple Kettle Corn

Serves 2-3
Prep time 3 minutes
Cook time 10 minutes
Total time 13 minutes
Meal type Snack
Sweet and salty kettlecorn is kicked up a notch with pumpkin spice and pure maple syrup.

Ingredients

  • 3 tablespoons unpopped popcorn kernels
  • 1/2 teaspoon coconut butter
  • 1 tablespoon pure maple syrup
  • 1 teaspoon sugar
  • 1 pinch pumpkin pie spice
  • 1/4 teaspoon sea salt

Directions

Step 1
In a medium-sized pot, melt the coconut butter over medium-high heat on the stove.
Step 2
Pour in the popcorn kernels and place the lid on top, shaking constantly to coat kernels with oil and prevent burning.
Step 3
In a cup, combine the sugar, pumpkin pie spice and salt.
Step 4
Once the kernels have all popped, remove the pot from the heat, drizzle the maple syrup and sugar/spice/salt mix on top.
Step 5
Replace the lid and shake well to coat evenly.

popcorn2 This popcorn is a perfect blend of salty and sweet, with a wonderful hint of warm spice. I’m off to enjoy the snowy view with a hot bowl of homemade soup. Happy Friday!

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Protein-Packed Butternut Squash and Leek Soup

It’s the last day of September and I think it’s past time to start in on copious amounts of deliciously warming autumn recipes. This soup is from an adaptation I made three years ago on the blog, but this time I added red lentils for a punch of protein – a perfectly rounded out vegan dish.
AM

Protein-Packed Butternut Squash and Leek Soup

Serves 4-6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
Misc Serve Hot
This soup is SPICY, slightly sweet and full of veggies and protein thanks to the lentils! If you need to clear out your sinuses, this is the soup to make! Not only are you getting massive amount of Vitamin A from the butternut squash and a huge dose of protein from the lentils, but you also hike up your metabolism with the cayenne.

Ingredients

  • 1 Large butternut squash (halved and seeded)
  • 4 Large leeks
  • 1 head garlic
  • 4 cups vegetable broth
  • 1 cup red lentils (rinsed)
  • 2.5 cups water
  • 1.5 teaspoons ground nutmeg
  • 1 teaspoon cayanne pepper
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper

Directions

Step 1
Place the butternut squash halves, cut side up, on a cookie sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. At the same time, remove the papery skins from the garlic, then wrap the entire head of garlic in foil.
Step 2
Bake squash and garlic at 350 degrees for 60-75 minutes, or until fork easily pierces through the thickest point of the squash.
Step 3
Allow the squash and garlic to cool while you prepare the lentils: Place the rinsed lentils in a pot with the 2.5 cups of water, bring to a boil and reduce to a simmer for about 35 minutes, stirring often.
Step 4
Trim, wash and thinly slice the leeks.
Step 5
Saute the leeks in 1 tbsp of olive oil over medium heat for 15-20 minutes while the lentils cook.
Step 6
Squeeze the roasted garlic out of the casing and into the pan with the leeks and saute for another 5-10 minutes.
Step 7
Add the cubed butternut squash and saute for 10 minutes.
Step 8
Add the vegetable broth, cooked lentils, ground nutmeg, cayenne and ground pepper. Bring to a boil then reduce to a simmer for 20 minutes.
Step 9
Take an immersion blender and puree the soup into a creamy consistency. If you don’t have an immersion blender, ladle the soup into a blender and blend until smooth, then pour back into the pot.
Step 10
Slowly stir in salt, pinches at a time, until you reach the desired taste.

Butternut Soup I garnished this with my spicy-sweet roasted squash seeds, also from an old blog recipe, and paired it with one of my favorite pumpkin beers – Elysian Night Owl.
AM4 And now, I’m off to enjoy this gorgeous day with a mountain bike ride! Happy trails!
manana

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Seared Sesame Ahi Tuna with Zucchini Salad

Now that I have access to a complete kitchen, I’ve had the chance to get back to one of the ultimate joys in my life – cooking! First up, I decided to recreate the delicious meal kindly prepared for me by the lovely Janelle, with a few tweaks inspired by our visit to LAB Brewing.

Seared Sesame Ahi Tuna with Zucchini Salad

Serves 1
Prep time 10 minutes
Cook time 6 minutes
Total time 16 minutes
Allergy Fish, Milk
Meal type Main Dish
Simple, healthy and delicious - seared Ahi tuna with bright sesame flavors marry perfectly with tender strips of fresh zucchini marinated in white balsamic vinegar and olive oil.

Ingredients

  • 1/2lb sushi grade Ahi tuna (about 3/4in thick)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons sesame seeds
  • 1/2 Medium zucchini
  • 1/3 tomato (seeded and chopped)
  • 1oz Pecorino Romano cheese
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons olive oil

Directions

Step 1
First, prepare the zucchini salad. Using a vegetable peeler, peel the zucchini into strips and place in a small mixing bowl.
Step 2
Add the seeded and chopped tomato, white balsamic vinegar and olive oil and toss to coat.
Step 3
Next, take the Ahi tuna and massage with sesame oil.
Step 4
Sprinkle salt, pepper and sesame seeds on both sides of the tuna steak.
Step 5
Heat a non-stick skillet over medium high to high heat.
Step 6
Once the pan is hot, place the tuna in the pan and sear for 2-3 minutes on each side.
Step 7
Right before serving, use the vegetable peeler to peel the pecorino into strips and toss with the zucchini salad. Season with salt and pepper to taste.

AM I paired this with something I traditionally wouldn’t recommend, but it seemed necessary.
AM3 Our family homebrew Yeti clone!
AM4 Our pup, Barleywhine (yes, that is actually his name), seemed to think the recipe and pairing was good.

Last night I decided to immerse myself into more of the beer culture of Northern Colorado.
AM1 The Verboten Sisterhood meets weekly at the brewery in Loveland.
AM2 IN the brewery in Loveland, to be exact. I grabbed a pint of their Angry Banjo Kentucky Common and enjoyed the ambiance as the ladies filtered in, glasses in hand.
AM6 After beer nerd chatting and displays of how to pour the perfect beer, one of the Verboten founders, Angie, brought out this devil. I had a few sips and found it necessary to tamper the heat with another snifter of Yeti clone when I got home.
AM5 Also… found these on the shelves at a liquor store. No limit. Bought out the shelf. One for sipping now and three to age.

Have I mentioned that I love Colorado yet? Because I do. I really do.

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Daniel Irons Oatmeal Stout French Toast

Superbowl Sunday morning. Lazy cups of coffee slowly sipped, pans gently warmed over the stove, a beer cracked open… Wait, what?
AM4 French toast soaked in oatmeal stout. It seriously doesn’t get any better than this!

I recently and belatedly came across The Beeroness and after perusing every single recipe on her site and subsequently wiping up the drool, I decided that it was time to start cooking. Since I happen to have anytime access to Enegren Brewing’s beers, I used their sweet rich, chocolatey oatmeal stout.

Daniel Irons Oatmeal Stout French Toast – Printable recipe available HERE.
(Lightly adapted from The Beeroness)
Ingredients:
1 loaf challah bread, left out overnight to slightly stale
1 cup almond milk
1 cup Enegren Brewing Company’s Daniel Irons Oatmeal Stout (or any rich, malty stout)
4 eggs
1/2 cup brown sugar, tightly packed
1 tsp pure almond extract
2-3 tsbp butter

1. Slice the challah bread into 1-inch thick slices.
2. In a large bowl, combine the almond milk, stout, eggs, brown sugar and almond extract and stir until all sugar is dissolved.
3. Pour the mixture into a large flat pan for easier dipping.
4. Places the slices of challah into the mixture for 1 minute on each side.
AM1 5. Heat 1 tbsp butter in a skillet over medium heat and place the soaked bread to cook, 2-4 minutes each side or until cooked through.
AM2 6.Place on a large plate, top with powdered sugar, maple syrup and pair with a beer coffee. Try to grab a slice before three hungry brewers devour the entire loaf.
AM3 Prost and bon appetit!

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Whole Wheat Sugarless Banana Cake Bread

Exciting news all around: I’m back to baking! I’ve missed having the time and the creativity to whip up some deliciousness in the kitchen, so I’m going overboard with it now.

But first: Friday was my last day at Wolf Creek as assistant brewer. While I had a wonderful few months there hauling grain, scrubbing out mash tuns, brewing delicious beer and having some awesome bragging rights, I truly missed being able to connect with those drinking the beer and being able to explain to them why the beer they were tasting had that citrus or banana aroma, or how adding the hops earlier in the boil makes the beer more bitter, or urging them to visit all the local craft breweries that Southern California boasts to expand their horizons and open their minds and steins to the beauty of the beer. That was a ridiculously long sentence.

A few weeks ago I was at Enegren during the middle of the day when a group happened to swing by. There were beer distributors in this group – something I’ve been wanting to do for the past two years. I asked how they got into distribution, they asked me if I was interested and told me they were looking to hire a craft beer specialist and I had an interview the following week. Beginning October 1st I’ll be working with this distribution company and eventually/hopefully bringing the awesomeness of local craft beer to bars and restaurants in SoCal.

NOW back to baking! I’ve recently begun a new workout regime AND eating healthy. I was perusing the interwebs for banana bread that had no sugar, made a recipe that totally flopped, decided to make modifications and came up with this cake bread.

Don’t be scared: There’s no artificial sugar here and as long as you’re not expecting traditional buttery, extremely sweet banana bread, you’ll survive.

Whole Wheat Sugarless Banana Cake Bread

Serves 6-8
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Meal type Bread, Breakfast
This is NOT your traditional sweet banana bread! It’s mildly sweet with little bursts of sweet sunshine from the rehydrated raisins, dense and chewy.

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/3 cup golden raisins
  • 5 browning bananas (mashed)
  • 1 teaspoon vanilla extract
  • 2 eggs

Directions

Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Place the golden raisins in a small bowl, cover with hot water and let sit for 10-15 minutes.
Step 3
In a medium bowl add the mashed bananas, vanilla extract and eggs and stir until combined.
Step 4
In a large bowl, combine the dry ingredients.
Step 5
Drain the raisins, chop finely and add to the dry ingredients.
Step 6
Add the banana mixture to the dry ingredients and stir until just combined.
Step 7
Pour the batter into a pre-greased 9×9 inch pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

The riper the bananas, the better. I had a craving for banana bread and just couldn’t wait.
Hydrate ’em!
Drain ’em! Chop ’em!
Mash ’em!
Add ’em!
Stir the raisin bits into the dry ingredients.
Pour the banana mixture on top of the dry ingredients.
Stir until just combined. Do not overstir or you’ll get tough, unfluffy bread cake! That would be disastrous.
Spread into a pre-greased pan. You could probably put this in a loaf pan as well, but the baking time will vary.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let sit for 5-10 minutes, or as long as you can hold out before slicing and diving in face first.
Again, my disclaimer: This is NOT your traditional sweet banana bread! It’s mildly sweet with little bursts of sweet sunshine from the rehydrated raisins, dense and chewy. I’ve been having a square of this with the rest of my healthy breakfast every morning.

Enjoy!

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Beer Pairing: Sweet and Sour Chicken

Welcome to the second edition of pairing food and beer! This recipe is compliments of my mumsie who threw a bunch of random things into a bowl and made delicious magic!

Sweet and Sour Chicken with Quinoa

Serves 4-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Main Dish
Tender chunks of chicken and roasted vegetables are tossed together in a sweet and tangy marinade, completed with a side of light, fluffy quinoa.

Ingredients

  • 2lb chicken breast (chopped)
  • 2 tablespoons gin
  • 1/3 cup soy sauce
  • 3 tablespoons olive oil
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1 can chopped pineapple (drained, juice reserved)
  • 1/2 cup pineapple juice
  • 3 tablespoons balsamic vinegar
  • 1 cup quinoa (rinsed)
  • 2 cups chicken broth

Directions

Step 1
In a large bowl, combine the chicken, gin, soy sauce, olive oil, onion, bell peppers, pineapple and pineapple juice. Stir well, cover and let marinate for 1-4 hours.
Step 2
With a slotted spoon, remove vegetables and chicken and spread one even layer on a cookie sheet covered with foil.
Step 3
Take the marinade and bring to a boil in a small saucepan. Add the balsamic vinegar and simmer until reduced by 1/3.
Step 4
Roast vegetables and chicken in an oven preheated to 350 degrees Fahrenheit for 10-20 minutes, stirring occasionally until chicken is no longer pink inside.
Step 5
Remove the chicken from the trays and place in a bowl, covered to keep warm.
Step 6
Roast the vegetables until soft and golden – about 15 more minutes.
Step 7
Cook quinoa according to directions on package, substituting chicken broth for water.
Step 8
Serve everything together, drizzled with the marinade reduction.

Deliciousness marinating!
Spread in one layer so all the vegetables are cooked evenly.

This is a hearty, filling meal with a lovely tangy sweetness. I’d recommend pairing this dish with a rich nut brown ale or any other sweet malty beer to really emphasize the caramelized sugars that form as a crust on the pineapple after it’s baked in the oven. If possible, drink local!
Enegren Brewing’s Valkyrie California Alt – rich, malty and a smooth finish. The residual sugars in this match perfectly with the marinated chicken and vegetables.
Island Brewing Company’s Nut Brown Ale – this one is a little drier, but still has enough malty sweetness and roasty back-end to enhance the sweet marinade reduction. If you want to be blown away, throw a handful of roasted peanuts on top, combine with a nut brown and let your taste buds go crazy!

Some mainstream beers that would pair well with this dish:
Samuel Smith’s Nut Brown Ale – rich malts and a toasted nutty finish with just a touch of hops.
Chimay Premiere (Red) – sweet dried fruits and a relatively dry end.
Sierra Nevada’s Tumbler – hints of chocolate and toasted nuts with medium high carbonation and light sweetness.

I’m sure there are plenty more! If you make this, share your beer pairing choices!

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