Category Archives: Recipes

Autumn Recipe Roundup

Happy October! We’ve got some new fun things going on here at Bites ‘n Brews! I put together a page with all of the recipes I’ve created so far (the tab at the top right of the homepage) that you can print out and use.
Screen shot 2013-10-02 at 8.52.14 AMSince it’s autumn, here are a few recommendations of recipes you should definitely be making this month:
Pumpkin Pumpkin Pie Oatmeal
Butternut Soup Protein-Packed Butternut Squash and Leek Soup topped with Spicy-Sweet Roasted Squash Seeds
Bite MeBite Me Chicken and Brown Rice Stew
AppleSticky Apple Pudding Cupcakes
punkin Pumpkin Mac ‘n Cheese
fries Maple-Sugared Grilled Sweet Potato Fries
AMA1-1024x678 Pumpkin Cinnamon Chip Bread followed by Pumpkin Cinnamon Chip Bread Pudding
Screen shot 2013-10-02 at 8.54.06 AM Pumpkin Cornbread

There are a few more over on the recipe page, so go check it out! Happy autumn!

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Pumpkin Mac ‘n Cheese

I just can’t seem to stop celebrating this past week!
am7 My Certified Cicerone pin and badge came in the mail yesterday, sending me off into another frenzied hour of joy.
am10 I got a carwash for the first time in months. With the small amount of time I have for myself, I kind of saw this as a celebration… Oy, I’m getting old.
am6 I also got back into the kitchen! These pumpkin spiced donuts were a regular in my life until a year ago, when my life got tossed around in beautiful ways and I had to move four times because of shifting jobs. I made these delicious donuts again, took one bite and realized something was off… Instead of 1/2 cup of brown sugar, I’d only added 1/4 cup. Well, crap.

They were still delicious, but obviously lacking just a tad.

I did what any normal person would do – melted butter, dipped the tops in butter and then in a mix of cinnamon and sugar.
am3 BOOM. Problem solved.
am4 Then I took another bite. Just to make sure the problem was actually solved.
am5 It was. Oh, my goodness, it was.
am I had quite a bit of pumpkin leftover from the donuts, so I made a form of mac ‘n cheese using pumpkin puree.

Pumpkin Mac ‘n Cheese

Serves 4-5
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Milk, Wheat
Meal type Main Dish
Misc Serve Hot
A healthy version of macaroni and cheese with an added dose of dietary fiber and Vitamin A from pumpkin puree, as well as whole grains from whole wheat pasta.

Ingredients

  • 1 cup pumpkin puree
  • 2 tablespoons butter
  • 1/2 onion (diced)
  • 1 clove garlic (minced)
  • 1 teaspoon dried sage
  • 1/4 cup mascarpone cheese
  • 1/8 cup parmesan cheese (grated)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12oz whole wheat pasta ((3/4 lbs))

Directions

Step 1
In a frying pan, melt the butter over medium heat.
Step 2
Add the onions, garlic and sage and saute until the onions are translucent.
Step 3
In a blender (I used my Magic Bullet), combine the pumpkin puree and cooked onions, garlic and sage, and blend until smooth.
Step 4
Pour the blended mixture into a saucepan and heat through.
Step 5
While the sauce is heating, cook pasta according to package directions.
Step 6
Add the mascarpone and parmesan to the pumpkin sauce and stir until combined. Season to taste with salt and pepper.
Step 7
Drain the pasta once al dente, reserving about half a cup of the pasta water.
Step 8
Place the drained pasta back into the pot and add the pumpkin sauce, stirring until all the pasta is coated. Add pasta water if necessary to thin out the sauce.
Step 9
Any add-ins should be mixed in next - I sauteed chicken apple sausages and added frozen peas to give a little more substance.
Step 10
Garnish with freshly grated parmesan cheese and devour.

am1 And since I felt so healthy after this meal, I decided it was time again to celebrate.
am8Berliner Weisse with (way too much) woodruff syrup at Golden Road.
am9And a sample of their West by Northwest collaboration brew with Deschutes! And now I’m off to prep for a crapload of beer dinners I’m hosting in the near future.

Life be good.

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Autumn Pumpkin Ale Chili

With the cold days we had this week, I’ve been craving fall foods. When I was a tiny six year old living in Illinois, my family would go apple picking in the orchards. It was always a brisk day, sometimes with wisps of rain falling from the sky, surprising us with an icy splash across the face. After we’d gathered our bushels, we’d traipse to the barn where they sold fresh fruits and vegetables and grab a jug of freshly squeezed apple cider and a box of steaming hot cider donuts. Once home, we’d light the fireplace and curl up with steaming mugs of cider garnished with cinnamon sticks and lick the crumbs and flecks of sugar from our fingers.
I used this recipe from the Blue Eyed Bakers to make Pumpkin Spice Donuts, subbing 3/4 cup of oat flour for the regular white and using 2tsp of pumpkin pie spice instead of seeking out all the individual spices. These soft, moist and slightly dense donuts melt in your mouth with an essence of cinnamon and an extra hint of sweetness from the cinnamon-sugar topping. Memories of childhood danced across my tongue. Something tells me they’ll disappear quickly at the brewery tomorrey.

My brain got to turning after making these. I tried to think of the perfect autumn meal to match with the cooling temperatures outside. Chili and cornbread have been a little bit of an obsession ever since Brie and I had our pumpkin beer/food pairing/tasting a few weeks ago. I decided to put my brand-new donut pans into overdrive.

Pumpkin Ale Cornbread Donuts – Printable recipe can be found HERE. Ingredients:
1/2 cup white whole wheat flour
2/3 cup corn meal
1+1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
1/3 cup tightly packed brown sugar
1/2 cup pumpkin puree
3/4 cup pumpkin beer (Any sweet, malty beer (like Shipyard Smashed Pumpkin) works great in this recipe)
1 egg
1. In a large bowl, combine the pumpkin puree, beer and egg and whisk well.
2. In another bowl, cream the butter and sugar together.
3. In a third bowl, combine the flour, corn meal, salt and baking powder.
4. Mix all three bowls together and mix until just combined, being careful not to overmix.
5. Using a piping bag, or a simple plastic bag, pipe the batter into a greased donut pan.
Homemade piping bag!
6. Put the pans in an oven preheated to 350 degree Fahrenheit oven and bake for 15-20 minutes, or until a toothpick inserted into the middle of the donut comes out clean.
7. Remove the donuts and place on a wire rack to cool.

The perfect way to consume these donuts? With warm chili, full of vegetables and beer. Everything is better with beer!

Autumn Pumpkin Ale Chili– Printable version of the recipe available HERE. Ingredients:
1 large sweet potato, peeled and diced
1 large onion, diced
5 cloves of garlic, minced
2 tbsp chili powder
3 tsp cumin
1 tsp cinnamon
1 tsp paprika
3 tsp salt
1+1/2 cups vegetable broth
1+1/2 cups pumpkin ale
1 15 ounce can pinto beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can diced tomatoes
1 cup pumpkin puree
1 cup corn
2 tbsp olive oil
1. In a large pot over medium heat, saute the sweet potato and onion in olive oil for 15-20 minutes, until the onion is softened.
2. Add the garlic, chili powder, cumin, cinnamon, paprika, salt, beans and tomatoes and mix well.
3. Add the vegetable broth and pumpkin ale, bring to a boil, then reduce to a simmer for 20-3o minutes, until sweet potato is tender.
4. Add the pumpkin puree and corn and simmer until heated through.
5. Serve with pumpkin ale cornbread and a pumpkin ale.
HDR Drool.
Realistic picture drool.

The next time the temperature drops below 70 degrees, I encourage you to make this combination. Donut pan purchase? Best/worst decision I’ve ever made (If I gain a couple of extra layers to keep me warm this winter, I guess I’m okay with that). On a totally unrelated note, I’ll be taking about two dozen pumpkin spice donuts and cornbread donuts to the brewery tomorrey morning…

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