Berrong on Beer — Ale yeah! It’s American Craft Beer Week

Nationwide Toast – Thursday May 16th at 8pm for American Craft Beer Week! Cheers!

Eatocracy

Nathan Berrong works at CNN’s satellite desk and writes Eatocracy’s beer column, “Berrong on Beer.” He Tweets at @nathanberrong and logs beers at Untappd.

American Craft Beer Week kicks off today, a seven-day event celebrating the awesomeness of craft beer. If there’s ever a week of the year to slow down, take a breather, enjoy yourself with some good company and support something that is truly American, it’s ACBW.

The beer holiday, in its eighth year, should prove to be the biggest yet, with hundreds of events taking place all over the country. The celebration has become so prominent that the U.S. Congress has even passed two resolutions supporting the ideals of ACBW. And although this week is a big deal to beer nerds, the vast majority of people are mostly unaware of it. Here’s to changing that.

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What’s Cookin’ for Meatless Monday?

Zucchini Ribbons with Tomato Basil Sauce

There are great benefits from cutting a little meat out of our diet. These include less fat intake, fewer calories and a lower risk of heart disease and when we substitute lots of fresh leafy vegetables and whole grains we enrich our diet with vitamins, fiber and many other important nutrients that can lead to a healthier, longer life.

Try this fantastic recipe made with zucchini instead of pasta and a wonderful tomato-basil pasta sauce. I also included a link to a Bolognese meat sauce for those that just can’t give up  meat.

Zucchini Ribbons with Pasta Sauce

Ingredients:

  • 4 zucchini, washed
  • 4 cups fresh tomatoes, chopped (or 1 28-oz can crushed tomatoes & 1 28-oz can diced tomatoes)
  • 1 Tablespoon olive oil
  • 1/4 cup onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup fresh basil, chopped
  • 1/2 cup red bell pepper, chopped
  • salt & pepper to taste

Directions:

Zucchini:

Using a vegetable peeler, slice the zucchini into thin ribbons. You could also use a slicer that comes on the side of most cheese graters. Blanch the zucchini in salted water by bringing a large pot of water to a boil, dropping in the ribbons, and letting it cook for 1 minute. When time is up immediately drop into a bowl of ice water to stop the cooking and leave for 1 minute. Drain then toss with preferred sauce such as this tomato-basil or primavera sauce and serve with a side of grated cheese.

Sauce:

In a large saucepan, heat olive oil and saute onion and garlic until golden, about 5 minutes. Add in chopped tomatoes (if you like smoother sauces they can be pureed in blender), basil, bell pepper and salt & pepper to taste. Simmer for 30-45 minutes then serve over zucchini ribbons or whole wheat pasta with a side of grated Parmesan cheese.

For all you meat lovers, here is a link to a delicious bolognese sauce from food.com  http://www.food.com/recipe/real-italian-bolognese-sauce-83950

Enjoy!

Linda's Signature

Perfect for Summertime

This fruit cocktail is pretty in pink (sugar) & perfect for summertime.  Made in 20 minutes or less – it’s a great recipe for National Fruit Cocktail Day!

Fruitcocktail2

Total Time: 20 minutes – Serves 4
Ingredients: 
3/4 cup diced fresh strawberries
3/4 cup diced fresh pineapple
2 oranges, peel removed,cut in segments and diced
2 tablespoons white rum
2 tablespoons sugar
1/2 teaspoon lime zest
sugar or pink tinted sugar (optional)
red food coloring (optional)
lime slice (optional)
Directions:
  1. Mix the strawberries, pineapple, oranges, rum, the 2 tablespoons sugar and lime peel in a large bowl.
  2. Let stand, tossing occasionally until sugar dissolves. About ten minutes.
  3. Spread about 2 tablespoons of sugar on a plate.
  4. Add one or two drops of red food coloring and blend until tinted.
  5. OR, just spread the pink tinted sugar on a plate.
  6. Dip rim of martini glass in water, then the sugar, to coat the rim.
  7. Spoon in fruit and juice.
  8. Slit a lime slice to garnish the side of the glass.

Resources:  Food.com

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