Agave Beer Bread

Nancy made some beer bread for the church potluck today, and also let me take some to the potluck at Mindful Heart Buddha Sangha.  It was a big hit both places.  Here's a link to where she got the recipe http://www.gimmesomeoven.com/honey-beer-bread/

INGREDIENTS

• 3 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp. honey or agave nectar
• 1 bottle (12 ounces) beer
• 4 Tbsp. (half stick) butter or Earth Balance soy free buttery spread, melted (**You can double this if you'd like**)  

Using the agave nectar and the Earth Balance make this vegan.

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9x 5x 3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey or agave nectar into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter or buttery spread into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter or buttery spread on top of the batter. (Use a pastry brush to spread it around if you'd like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

No Tomato Beef Stew

Made beef stew for dinner tonight, with no tomatoes.  I did include potatoes, but I didn't eat any.  And I could make it without any nightshades, using rutabagas or sweet potatoes instead of white potatoes.  I got the recipe from Food.com http://www.food.com/recipe/basic-no-tomato-beef-stew-51352

INGREDIENTS

1-1/2 - 2 pounds stew meat

3 Tbsp flour

3 Tbsp extra virgin olive oil

1 medium onion, sliced

3 cups beef broth or boullion

1/2 cup dry red wine

1/2 tsp thyme

1/2 tsp basil

2 cloves garlic, minced

2 cups potatoes, peeled and cubed (or sweet potatoes or rutabagas to make Nightshade-free)

3 carrots, peeled and thickly sliced

3-4 stalk celery, thickly sliced

1-1/2 cups peas

Salt and pepper to taste

COOKING INSTRUCTIONS

Place flour in large plastic bag.  Add stew meat cubes a few at a time until all are coated with flour.  Heat oil in Dutch oven.  Add flour-coated meat and onions.  Brown meat and onions, stirring frequently.  Add broth and wine, thyme, basil, and garlic.  Bring to boil, reduce heat, cover, and simmer for 1-1/2 to 2 hours.  Add potatoes, carrots, and celery.  Continue simmering, covered, another 30 minutes.  Add peas.  Continue simmering, covered, another 15 minutes.  Add salt and pepper to taste.

With white potatoes

With sweet potatoes