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Posts Tagged ‘Guinness’

St. Patrick’s Day is next week. Look at me being all on top of this holiday thing!

I’m not sure how St. Patty’s Day will be without Boston’s… charm. Toowoomba is just a tad bit smaller. Just a little bit. And the number of Irish people is just a wee bit smaller.  I suspect I will have a much quieter St. Patrick’s Day than I have the past few years.

Either way, here are a few recipes from the past 2 years that I’ve had success with. Some are traditional and some are just green. With it being hotter here, I don’t think I will be breaking out the stew. Those Guinness-glazed potatoes are definitely a possibility, though!

I can’t believe I don’t have any desserts!!! I’ll definitely have to work on that this week.

cornbeef

Breakfast:

Thin Mint Donuts

Green Chocolate Mint Smoothie

Green Monstah Smoothie

Meal and sides:

Vegan Corned Beef

Vegan Guinness Stew

Vegan Irish Stew

Guiness Glazed Potatoes and Roasted Carrots and Brussel Sprouts

Beer Fries

Guiness Beer Bread

Vegan Irish Cream

 

irishcream1

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Guinness bread

So…This daylight savings thing is kicking my butt in the worst way! Let’s just say that according to my stove clock, I was TOTALLY on time for work today.  I think Arizona was right to boycott this non-sense.

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Pumpkinhead Beer Bread

With that said, let’s keep this short and sweet, shall we?

I whipped up this beer bread to go along with the Guinness stew I gave you yesterday. It’s SUPER easy and a thousand times better then Soda Bread, which usually comes with raisins. And you know I don’t do raisin. Plus it has booze!

Bread -raisins+booze=St. Patrick’s Day Awesomeness!

(this math problem was brought to you by an English/Art major.)

So the first recipe I’m giving you I made with Shipyard Pumpkinhead. ummmm, yeah. I still have some leftover from Halloween. I’m hoarding it and drinking like, 1 a month to hold me over until October when it’s released again. Or, let’s be real, August, since halloween/fall crap is pulled out in the summer now.

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Pumpkinhead Beer Bread

Beer Bread:
via Rachel Robin’s Nest

  • 3 cups flour
  • 1tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 12 oz (1.5 cups) beer


Combine all ingredients and put into a well-greased bread pan.  Bake at 375 for 45 minutes.

That’s it! Crazy, right? No rising, no kneading, no nothin’!

ok, now the second one is for Guinness. You can definitely use Guinness in the recipe above. Rachel said it comes out delicious but I was thinking brown sugar might be tastier with the Guinness. So I gave this recipe a try:

Guinness Beer Bread

via The Black Peppercorn

  • 3 cups flour
  • ½ tsp salt
  • 4 tsp baking powder
  • ⅓ cup oats
  • ⅔ cup dark brown sugar
  • 12 oz Guinness (Guinness Extra Stout is supposedly vegan according to Barnivore)
  • 1 tbsp oats
  • 1 tbsp butter (Earth Balance)
  1. Preheat oven at 350F
  2. Grease a loaf pan with the 1 tbsp butter.
  3. Whisk together the flour, baking powder, salt, ⅓ cup oats and brown sugar.
  4. Slowly beat in the Guinness into the dry ingredients using a wooden spoon or an electric mixer on the low setting. Do not over mix the batter, but make sure that it is not too lumpy.
  5. Pour the batter in the greased loaf pan and sprinkle the 1 tbsp of oats on top ( I totally forgot this step because I was all, COOK FAST SO I CAN EAT YOU!)
  6. Bake the bread for 50-60 minutes. The bread is done when a toothpick inserted, comes out clean. Check at 45 minutes just in case the bread is done early.
  7. Place on a cooling rack until at room temperature.

Mine took longer to cook, about 60 minutes.

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Guinness Beer Bread

Both of these are delicious, though I think my favorite is the first recipe. This could just be because I adore Pumpkinhead beer above all others, including Guinness. The Pumpkinhead is sweeter so it just makes a super yummy bread. BUT, experiment with your own breads and let me know what beers work.

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Guinness Beer Bread

Would you believe I have TWO more, maybe even three, St. Patrick’s Day-themed recipes for you guys?? I’m am all over this holiday!

PS. I’ve had a few requests for an easier search engine for recipes. I’m looking into adding a Recipage tab, which would help organize things a bit. Stay tuned and if you see some weird, pseudo-complete changes going on, hold tight. It means better things are coming =)

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St. Patrick’s Day is right around the corner. Tis the season to eat all the irish food we avoid the rest of the year (cause seriously? the irish just dont have the best food), celebrate our 1/64th bit of irish blood and drink copious amounts of beer until we pass out. Oh, St. Patty’s really brings out the best in people!

With that said, I’m totally jumping on that bandwagon and partaking in all the above. Except maybe the drinking copious amounts of beer. Because holding my liquor is not a trait I inherited from my irish ancestors. Lightweights Representin’!

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Anyway, here are a few St. Patty’s day recipes from last year:  Irish Cream, Corned Beef and guinness-glazed  potatoes. I think I am most looking forward to sauteing up those guinness-glazed potatoes. SO yummy. And here are some recipes that may not be typical St. Patty’s day grub but they fit the theme: green monster smoothy, for a nutritional, green, kick to your morning; spinach artichoke dip, a green appetizer for a more casual get together; vegan irish stew, which I totally forgot I had on the blog!; and how about one more? Beer fries.

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Annnd, here is a new one!

Vegan Guinness Stew
from The Curvy Carrot
6ish large servings

  • 1 tablespoon extra virgin olive oil
  • 2 large onions, peeled and chopped
  • 6 small celery stalks, chopped into bite-sized pieces
  • 16 ounces (1 lb) button mushrooms, cleaned, de-stemmed, and sliced
  • 1 tablespoon all-purpose flour
  • One 11.2-ounce bottle of Guinness Stout*
  • 4-5 medium carrots, peeled and chopped into bite-sized pieces
  • 3 lb (about 3-4 large) Russet potatoes, peeled and chopped
  • 1 teaspoon Dijon mustard
  • 4 cups of Vegetable Stock
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt

*according to Barnivore, Guinness extra stout from North America is vegan.

1.  Heat the olive oil in a soup pot over medium heat until shimmering.

2. Add the onion, celery, and about 1/4 of the mushrooms, stirring frequently until softened, about 10 minutes.

3. Add the flour to the mixture and stir to coat and cook for another 2 minutes.

4. Carefully pour the bottle of Guinness over the mixture, and stir to scrape up any browned bits.

5. Add the remaining vegetables and ingredients and bring the mixture to a boil.

6. Decrease the heat to low and simmer, uncovered, for about 45 minutes.

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This is super hearty and is perfect served with a thick, warm slice of beer bread. Beer bread you say? Well…you’ll just have to come back tomorrow and get that recipe!

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