beer

Slow Cooker Turkey Chilli

Claudia's Cookbook - Slow Cooker Turkey Chilli 3 (1) copy I am in desperate need of some summer weather. We had the worst winter in over 100 years here in Winnipeg. I wish that was an exaggeration. It’s actual fact. Now that we finally have some above freezing temperatures, we have yet to be anywhere close to average for this time of year. The trees are still bare and gardens remain empty. We have seen more rain than sunshine in the last couple weeks and I am starting to think I should move to the West Coast and at least have the ocean if I have to put up with all this rain.

Because of the cooler weather, I am still in the comfort food zone. I am still trying to eat relatively healthy, which is proving to be challenging with the lack of spare time I seem to have between my ice hockey and ball hockey schedules. That is why I really love this recipe. It makes a ton of delicious, healthy chilli, and I can easily bring it to work for lunch or have it a few nights in a row as leftovers when I’m shuttling between work and hockey.

The flavours are very complex and rich. There is a hint of sweetness from the cinnamon and cocoa powder. It also has a bit of heat with the jalapeños and cayenne spice.  I love adding beer to my chilli recipes, but you don’t have to if you aren’t a fan of the flavour. I used a nice Pumpkin Ale in this recipe, but you can use any light or amber ale. To be honest, you can’t really taste it that much in this recipe since there are so many spices. However, feel free to substitute chicken or vegetable stock if you choose. Also, because you can do this recipe in a slow cooker, it’s insanely simple. If you don’t have 6 hours, you can easily make this on the stove in a large pot. You just need to brown the turkey with the onions and garlic, then simmer with the rest of the ingredients on medium low for about an hour. Super versatile and delicious.

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Double Chocolate Stout Cake

Claudia's Cookbook - Double Chocolate Stout Cake 12

Wow time sure does fly. I can’t believe it’s been over one month since my last post. Trust me though, I have a valid reason. Last week, I was finally able to escape our brutally cold winter and head to the sunny skies and warmth of Arizona to visit my parents. (more…)

Happy Anniversary Half Pints!

This past weekend I had the pleasure of attending an event which celebrated the 6th anniversary of a fantastic local business. Half Pints Brewing Co. is a Winnipeg-based, independently-owned craft brewery. Its motto: Quality, not quantity.

In true style, the anniversary party was held at yet another terrific local business, Elements Restaurant. Each course in the 5-course meal was paired with a delicious Half Pints brew. We even had the opportunity to taste the rare Humulus Ludicrous, which is an intensely hoppy ale, and the brand new Noche De Los Alebrijes, a malty, chocolaty Oaxacan dark lager, which I surprisingly adored (I’m more of a wheat beer fan). Below are some of the food and beer pairings from the event:

Course #3 – Duck breast with Half Pints glaze, green beans, carrots, wild rice and a poached egg. It was paired with the delicious Humulus Ludicrous.

Course #4 – Lamb chop with grilled veggies, tomato and white beans. It was paired perfectly with the Noche De Los Alebrijes.

Course #5 – Almond Joy. It was made with a salted almond crust with decadent dark chocolate, topped with toasted coconut. It was paired with the robust Stir Stick Stout.

A huge congratulations to Half Pints on a successful event, and even more important, a successful 6 years!

Butterscotch Fudge Guinness Brownies

I don’t have many Irish tendencies. Being Ukrainian, I pretty much have no real reason to celebrate St. Patrick’s Day. I think I tried once. I own one of those gigantic hats that is green, white, and full of shamrocks. I honestly have no idea where I even got it from!

I’m always looking for excuses to bake. With Claudia still out of town on vacation, I figured I would play around with a new recipe. I wanted to something for St. Patrick’s Day because it was an easy theme. However, I didn’t want to bake something normal with green food colouring and call it a day – not that there is anything wrong with that! I wanted to do something I’ve never done before. I wanted to bake with beer. But not any type of beer. I wanted to bake with the king of Irish beers – Guinness.

This recipe is adapted from the little epicurean. These brownies are very moist, chewy and flavourful. The Guinness adds a richness in the brownie that could not be replicated by any other ingredient. This is the perfect (sober) way to celebrate St. Patrick’s Day…or any day!

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