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Monatsarchive: February 2014

Blood Orange Beer Pound Cake

Blood Orange Beer Pound Cake2

I’m sitting in a coffee shop in a little part of East LA called Silverlake. Near the house that’s no longer my home. All of my belongings, except an oversized suitcase and some beer, are packed tightly into a moving truck somewhere along the West Coast.

It occurs to me that I don’t really live anywhere right now. My old house is gone, no longer mine, and I have yet to move in to the new place that’s waiting for me on Lake Washington. I’m no longer a resident of California and have yet to become a resident of Washington State.

It’s a strange feeling, sitting here in my quasi-homeless state, feeling like a Man Without A Country. Simultaneously excited to get to Seattle and start a new chapter of my life, and grieving the loss of my old life. It’s not a polarizing feeling, it’s both happy and sad. It’s both sweet and savory. After all, you should never live a life that you wouldn’t be sad to leave behind. And you should never go seeking a change that doesn’t both excited and terrify you.

And that’s me. As I sit here and finish my cold brewed coffee on a warm day in February in Silverlake. I’m sad, excited and terrified. And I couldn’t be happier about it.

Blood Orange Beer Pound Cake

Blood Orange Beer Pound Cake

Servings 6 -8 servings

Ingredients
  

For the Pound Cake

  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • zest from one blood orange
  • 1 cup of butter softened
  • 2 large eggs
  • ¼ cup blood orange juice
  • ¼ cup wheat beer
  • 1 tbs olive oil
  • ½ tsp vanilla extract

For the Blood Orange Glaze:

  • 2 cups powdered sugar
  • 2 tbs blood orange juice
  • 2 tbs beer

Instructions
 

  • Preheat oven to 325.
  • Stir together the flour, baking powder and salt, set aside.
  • In the bowl of a stand mixer add the sugar and zest, beating until well combined.
  • Add the butter and mix on high until well combined and pale yellow, about 3 minutes.
  • Beat in the eggs one at a time.
  • Add the orange juice, beer, olive oil, and vanilla beat until combined (some curdling is expected after you add the beer).
  • Sprinkle the flour mixture over the wet ingredients and stir until just combined.
  • Grease and flour a 1.5 qt loaf pan.
  • Pour batter into prepared loaf pan.
  • Bake at 325 for 1 hour to 1 hour 15 minutes or until the top is golden brown and springs back when lightly touched.
  • Allow to cool completely before slicing.
  • To make the glaze, stir together all glaze ingredients in a bowl until well combined. Add additional beer or juice to thin, if desired.
  • Pour glaze over the cake before slicing. Refrigerate to set, if desired.

I’m on the road now! I’d love to have you along for the ride.

I’ll keep you updated here:

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Chicken Thighs with Rosemary Tomato Beer Sauce

Chicken Thighs in Rosemary Tomato Beer Sauce2

In high school I had a guidance councilor ask me what I thought I would be when I grew up. Not "what do you want to be" but "what do you think you will be," much different questions for a kid, and much more accurate window into the future.

I thought about it for a minute. What do I think I will be? I thought about the way I normally answer the question when it’s phrased the other way, I wanted to be a veterinarian. I wanted to help sick animals. But when I was asked where I thought I’d end up, it made me realize that I didn’t even believe that I’d end up as a vet.

I paused for a minute and said I thought I’d have a job that wasn’t invented yet, "You know, something that isn’t included in those check boxes in those forms," was my response. Non-comital, vague, but for the first time, I actually believed my response. He wasn’t so sure. He leaned back in his old wheeled desk chair and looked at me like I was a genuine crazy person.

"Hasn’t been invented? There are jobs that haven’t been invented? Like a robot mechanic?"

Now I got to look at him like he was the genuine crazy person, "I’m pretty sure that robot mechanic exists. And I think the world is changing enough that there are jobs that aren’t invented yet." He quickly dismissed me, apparently I had reached the maximum level of guidance that he had for the day.

I thought about this today, as I was being filmed for a feature-length documentary about the craft beer industry. Among other titles that I hold, I’m a food blogger. A job that had not been invented was I was a freshman in high school. A job that I couldn’t be happier to do. After years of forcing myself into the check boxes on the high school guidance counselors forms, there is an absolute freedom in breaking away from that. A freedom in inventing my own job, and working tirelessly to make it happen.

It took me too many years to chase this dream, and the change happened years after I left that cluttered office in the last semester of my first year of high school.

The change happened when I stopped asking, "Who am I to want a job like that?" and starting asking, "Why not me?"

 

Chicken Thighs with Rosemary Tomato Beer Sauce

Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 2 tbs olive oil
  • 4 chicken thighs bone in and skin on
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 cup chopped red onions about ½ a large onion
  • 3 garlic cloves minced
  • 1/2 cup wheat beer
  • 1 14.5 wt oz can diced tomato
  • 1 tbs minced fresh rosemary
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • salt and pepper to taste
  • Chopped parsley or chives for garnish optional

Instructions
 

  • Preheat oven to 400.
  • In a cast iron skillet over medium high heat, add the olive oil until hot but not smoking.
  • Sprinkle the skin of the chicken thighs with salt, pepper and garlic powder.
  • Place in a skillet, skin side down until skin has browned and fat has rendered, about ten minutes. Turn over and cook until the bottom has browned.
  • Line a baking sheet with aluminum foil.
  • Transfer chicken to baking sheet, place in oven until sauce is ready, about 10 minutes.
  • Add the onions to the skillet and cook until browned, about 3 minutes.
  • Add the garlic and cook for about 30 seconds. Add the beer, scraping to deglaze the pan. Cook until slightly reduced about 2 minutes.
  • Add the tomatoes, rosemary, paprika, cumin, salt and pepper.
  • Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  • Add the chicken thighs back into the skillet, simmering until chicken is cooked to an internal temperature of 165 degrees.
  • Sprinkle with parsley or chives before serving, if desired.

Notes

Serve over rice, mashed potatoes or pasta

I’m a big fan of this cast iron skillet, it’s amazing and I use it several times a week (affiliate link).

Chicken Thighs in Rosemary Tomato Beer Sauce

Roasted Asparagus with Beer Béarnaise Sauce

Roasted Asparagus with Beer Bernaise 3

I’m living in a maze of boxes that seem to push up from the ground like stalagmites in a mid century modern cave. The move is just a week away, starting with a meandering drive up Highway 1 with my fat lazy bulldog. And still, it doesn’t seem real. The 78 degree days, don’t feel like the last open-the-back-door-bare-feet-outside kind of weekend for a while.

I keep forgetting that those restaurant I’ve been meaning to go to won’t be eaten at and the friends I haven’t seen in a while probably won’t be seen again.

It doesn’t quite feel like I’ll be calling Seattle home in just a handful of days. That the amazing restaurants and breweries I’ve only heard about will be my new haunts.  That those incredible oyster bars will be down the street and that I’ll be able to grab a quick drink with the friends I’ve accumulated up in the Pacific Northwest.

It still feels like I’m caught in a bit of an undertow and I’m not sure what the view will be like once I come up for air. But I do know that although I’m leaving the best produce state in the nation (California grows half of all the produce grown in the USA), I am going to a state that has an incredible amount to offer when it comes to food. Asparagus will probably become an obsession once I’m in the state that grows it best.

Asparagus, oysters, beer. I’m pretty sure I can handle the rain with a good beer and some great food.

Roasted Asparagus with Beer Bernaise 2

Roasted Asparagus with Beer Béarnaise Sauce

Ingredients
  

  • 2 lbs asparagus washed and dried
  • 2 tbs olive oil
  • ½ tsp kosher or sea salt
  • ½ tsp black pepper
  • ¼ cup pale ale
  • 2 tbs white wine vinegar
  • 1 tbs chopped shallots
  • 2 tbs tarragon
  • 1 tbs chervil
  • 3 egg yolks
  • ½ cup unsalted butter

Instructions
 

  • Preheat the oven to 425.
  • Cut off the bottom 1 to 2 inches of asparagus (the tough woody ends).
  • Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat.
  • Roast for 8-10 minutes (longer for asparagus that’s very thick).
  • While the asparagus is cooking, start making the sauce.
  • In a pan over medium high heat, add the beer, vinegar, shallots, tarragon and chervil. Cook until reduced by about half.
  • Put the beer mixture in a blender with the egg yolks, blend on high for three minutes.
  • Heat the butter until very hot and steamy. Remove the cap from the blenders top. While the blender is running, slowly add the butter in a slow steady stream. Continue to blend on high for 2 more minutes. Sauce should resemble slightly thin mayonnaise. Plate the asparagus, pour desired amount of sauce over just before servings, or serve sauce alone side.

I start my drive up the West Coast in just one week.  Join me, it’s going to be a big move and a big adventure. I’d love to have you along for the ride.

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Roasted Asparagus with Beer Bernaise_

Ten Ways to add BIG Flavor for 10 Calories or less

Ten Ways to Get Big Flavor for 10 Calories or less

About the time I started to get really into cooking was right about the time I was talked into doing some runway modeling. At 5 foot 7 and 120 pounds, I was know as the "short chubby model," which was equal parts laughably ridiculous and self-esteem crushing. I only did a few runway shows before I realized that this was not a world I wanted to be a part of.

Jackie Dodd headshot

During those brief months of trying to fit into an unrealistic idea of what I was supposed to look like, the only thing of value that I walked away with was a few tricks to cooking healthy. I was never willing or able to starve myself to attain the coveted double zero dress size, I always wanted food that was full of flavor, even if I was cutting back on calories. Even now, several years  and about a dozen pounds later, I need to eat. Healthy or un-healthy, my food has to taste good.

Lucky for us, there are a lot of ways to add big flavor that don’t add calories. Even if you aren’t trying to walk a cat walk, (and I would not recommend it, to be honest, it sucks), we all have times when eating healthy is more important to us. But flavor should always be on the top of the list.

Ten Ways to Get Big Flavor for 10 Calories or less

  1. Lime juice–10 calories. Perfect to balance out a spicy dish.
  2. Chipotle– 2 calories per serving. Huge smokey, spicy flavor for just two calories!
  3. Garlic– 2 calories. Roasted, minced or dried, it adds a warm bold flavor to any savory dish.
  4. Chicken broth– 2 calories. Use this instead of water to make quinoa or brown rice for bigger flavor
  5. Balsamic vinegar– 10 calories. Great on salads for a fraction of the calories of creamy dressing.
  6. Hot sauce– 1-10 calories. Nothing will kick up the flavor of boring white meats like Franks Red Hot!
  7. Mustard– 3 calories. A little goes a long way to give a bold flavor to chicken or pork.
  8. Fresh herbs– 1 calorie. Gives you a bright, fresh flavor that makes dishes more satisfying, plus added health benefits!
  9. Grill pan– 0 calories or less. This is my go-to! Removes fat from meat and gives you a nice grilled char! I use one similar to this grill pan (affiliate link).
  10.  Smoked paprika– 1 calorie. I use this all the time. It’s warm and satisfying, my favorite spice to add to anything savory! Use it with garlic powder, onion powder, chili powder, salt and pepper for an easy, healthy, homemade spice rub!

White Bean White Ale and Ham Soup

White Bean Beer and Ham Soup

Most of the phases of life we live fade in a way that we don’t really know the exact moment it ends. We don’t always  know the day we stopped being children or the moment we fell out of love, or the day a big friendships started to drift away.

With moving, you know. You know the last day you lived in that house you loved so much. The last day you were a resident of city. And you know the day you started a new life in a new city.

The boxes are starting to get packed, the nonsense I’ve accumulated over the past few years has started to find it’s way to the donation centers, and my days as an LA resident are counting down. I’m saying Goodbye to things I didn’t know I’d miss, the warm weather is being reveled in, and the I’m finding more still moments to just enjoy the view. Even on the packed LA freeways.

I’m also preparing to live in a world were I’ll eat a lot of cold weather comfort food. Like slow cooked soup. I’m starting now, cooking big pots of warm soup, made with beer, and topped with fresh produce. Because some habits die hard.

White Bean Beer and Ham Soup2

White Bean White Ale and Ham Soup

Ingredients
  

  • 3 tbs unsalted butter
  • 1 tbs olive oil
  • ½ cup chopped shallots
  • 1 lb dry great northern beans
  • 4 1/2 cups chicken broth
  • 12 ounces white ale
  • 1 ham bone
  • 2 cups chopped precooked ham
  • salt and pepper to taste
  • 1 cup fresh shaved parmesan cheese
  • 1 cup baby arugula

Instructions
 

  • In a large Dutch oven over medium heat melt the butter with the olive oil. Add the shallots and cook until caramelized, about 15 minutes (make sure the heat is rather low, if the heat is too high and your shallots will burn before they caramelize, patience is key).
  • Add the beans, broth, beer and ham bone to the pot, bring to a low simmer.
  • Allow to simmer until the beans are cooked through, about 2 hours.
  • Add the ham, salt and pepper, simmer for about ten minutes.
  • Ladle into bowls, top with parmesan and arugula before serving.

I use my Dutch oven all the time, it’s essential in my kitchen (affiliate link).

White Bean Beer and Ham Soup3

Hello Seattle + Spicy Steamed Mussels in Beer

 

Photos in this post were taken in Seattle with vintage Polaroid cameras by my  incredibly talented sister Kim van Groos 

Check out her Flickr, it’s very impressive.  

Space Needle Kim vanGroos Polaroid

I told you last week that I’m in the process of saying goodbye to Los Angeles. A process made easier by the fact that it will end with a move to Seattle, a city that I’ve loved for years. A city with a vibrant love for food, people who are aware and grateful, plus a craft beer scene that is one of the best in the world.

Colorful Grass Kim vanGroos Polaroid

I’ll get to discover a new city, fall in love with the local beer, cook with the incredible produce. I’ll also be near my sister who took all these photos, as well as my other sister who almost died with me in Morocco. I’ll be around the world’s best hops and the country’s best seafood. The idea of wandering around a new city, losing myself in the streets and the strangers is incredibly exciting. Especially a city like Seattle that has so much to offer.

Pikes Place Kim vanGroos Polaroid

I’m not limiting my explorations to Seattle. The entire Pacific Northwest, from Medford to Bellingham, has an incredible craft beer scene that I can’t wait to explore. The beer, the people, the pubs and the events, I plan to jump in with both feet, grab a pint, and become a part of what’s happening up North.

I want to share it all with you. Not just on the blog, but also on Instagram and Twitter. I want you to see the beer I find, the salmon I catch, the people I meet, the butcher shops, the breweries, the farmers markets, the coast and everything else that’s waiting for me up there.

Glare Kim vanGroos Polaroid

As I pack the boxes and say goodbye to Los Angeles, I wanted to make something that has a bit of Seattle in it, a reminder of what I have to look forward to.

Seafood and beer it is. Can’t wait to dig in.

Spicy Steamed Mussels In Beer

I start my trek North in two weeks. Join me, it’s going to be a big move and a big adventure. I’d love to have you along for the ride.

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Spicy Steamed Mussels in Beer

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 entre portions, or 4 appetizer portions

Ingredients
  

  • 4 strips thick cut bacon
  • 1 cup diced white onion
  • 4 tbs unsalted butter
  • 5 cloves garlic minced
  • 1 lbs diced tomatoes about 2 large
  • 1 jalapeno sliced
  • 1 tbs red pepper flakes
  • ½ cup pale ale
  • 1 lime juiced
  • 1 ½ lbs black mussels cleaned and de-bearded
  • ¼ cup green onions diced
  • Bread for serving

Instructions
 

  • In a large pot or deep skillet cook the bacon over medium high heat. Remove the bacon from pot, chop and set aside. Pour off about half of the bacon grease, leaving about 1 tablespoon still in the pan.
  • Add the butter and cook until melted.
  • Add the onions, cook until slightly browned.
  • Stir in the garlic, then add the tomatoes, jalapenos, red pepper flakes, beer, lime juice and chopped bacon. Bring to a low simmer.
  • Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
  • Discard any that didn’t open. Sprinkle the green onions over the pan.
  • Serve with crusty bread.

Adapted from Epicurious

Spicy Steamed Mussels In Beer3

 

Goodbye Los Angeles + Avocado Wit Beer Alfredo

The photos in this post  were taken with a vintage film camera

in or around Los Angeles over the past 10 years.

I took them with a 1965 Nikon F (excluding the pasta photos)

Scans033
Los Angeles has become a part of me, imbedded itself into my soul and grew me into the person I have become. Leaving feels heavy. It’s hard to say goodbye, to walk away, but I’m ready. I’m excited to take the next step into a new phase of my life even with the feeling of grief I have over leaving the City I’ve been in for so long.

JPEG 0053

I’ve done more than just live here or even thrive here. LA has been more than just the backdrop to the majority of my life. She is a part of who I am and I love Los Angeles. I will fiercely defend her when outsiders can’t see past the Hollywood Portrayal of a very small side of the city I’m in love with.

Autosave-File vom d-lab2/3 der AgfaPhoto GmbH

I was born in LA, briefly left, making my way back in my late teens behind the wheel of an old Ford Bronco packed with little more than a suitcase.

 Scans032

I know LA, in a way that you can’t if you’ve never lived here. Like outsiders can never really know what it’s like to grow up in your family: it’s flawed and dirty and beautiful and yours. This is LA.

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LA has been good to me. She’s seen me fall in love, become broken, find myself, find a love for food, chase my dreams. But I’ve seen her change too.

 Viper Room

I’ve watched my friends go from homeless musicians to Grammy winners. I’ve worked with gang members in Compton. I’ve cried with holocaust survivors in Beverly Hills.  I’ve smoked cigars on the roof of Chateau Marmont with literal rock stars. I’ve eaten bacon wrapped hot dogs outside The Short Stop and burritos on Sunset at 3 am. I’ve watched the sunrise over an empty beach in the middle of winter. I’ve been trapped inside a broken down car on the 405 at rush hour. I’ve watched the beer scene go from non-existent to thriving. I’ve played Guitar Hero with famous musicians at Sound City Recording Studio. I’ve worked a waitress job for a money launderer. I’ve bartended a party at a crumbling Frank Lloyd Wright house.  I’ve stuck the Troubadour VIP sticker on the thigh of my jeans many, many times. I’ve spent the afternoon talking to homeless vets on the streets of Downtown. I’ve gotten lost on the worthless Metro. I taught a homeless kid how to drive a stick shift at 5am in a mall parking lot. I’ve eaten dinner on stage at The Hollywood Bowl. I’ve been an extra in a movie and witness a drive by shooting in the same day. I walked a catwalk in nearly nothing at a low-budget European designers US press show.

 JPEG 0066

The moments haven’t all been pretty, but they haven’t been dull. There is this feeling in LA, that if you find the right place and stand there long enough, the entire world will walk past you. And it’s with a heavy heart that I leave. But I’m taking LA with me. The person I’ve been made into, the food I’ve fallen in love with, the beer that is a part of my story and a part of my life.

This isn’t Goodbye, LA. Not really. I’m moving North, LA, but a part of me will always be your girl.

JPEG 0064

I want you to join me on this journey. I’ll be posting on Instagram and Twitter. Follow me, give me your advice, show your support, watch me move and then explore a new city.

I’ll tell you more about where I’m going next week, come back and I’ll tell you all about the new city that I’ll be writing The Beeroness from and the great beer they have.

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If you’re in Los Angeles, come join me for one last pint at Basin 141 in Montrose, February 19th from 6 to 9PM. I’ll be signing books and the kitchen will be making some of my dishes. The fantastic Eagle Rock Brewery will be there too, taking over all the taps.

Today, lets eat some pasta. With beer from one of my favorite Los Angeles breweries, Angel City, as well as Avocados, which might as well be California’s official State Fruit.

Avocado Wit Beer Alfredo Pasta

 

Avocado Wit Beer Alfredo

Ingredients
  

  • 4 servings of pasta of choice about 1 pound
  • ½ lbs avocado about 1 large or two small
  • ½ cup cream
  • ½ cup freshly grated parmesan cheese 2 wt. oz
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 tbs wit beer
  • 1 cup arugula
  • 2 large tomatoes diced

Instructions
 

  • Cook the pasta in salted water until al dente, drain and return to pot.
  • In a food processor add the avocado meat, cream, parmesan, pepper, salt and beer, process until very smooth.
  • Add the sauce to the pasta pot, return to heat, stirring until warmed, about 3 minutes.
  • Plate, top with arugula and tomatoes before serving.

Angel City Wit

 

Like The Beeroness on Facebook and Instagram to follow all the post from my move and into my new city! I might be leaving LA, but The Beeroness is coming with me. I will continue to write, post, cook, eat and drink.

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Chocolate Porter Berry Cobblers

Chocolate Porter Berry Cobbler 3

There is this way that I make food that I can only really see in retrospect as a mirror to how I’m feeling. Messy food means that I’ve wandered into internal chaos. It’s OK, there are much less healthy ways of dealing with emotions than the culinary mood ring that my kitchen becomes.

There are some changes on my horizon, good changes, but ones that will put me on a new path. A path I’m ready for, excited for, but the thing about transition is you can only clearly see what you are giving up. What you have to gain is still a mystery, but you have a firm account of what will be lost in the shift. It takes faith in yourself, and those decision you’ve made, to keep your eyes firmly on the next trapeze bar after you’ve already let go of the one you were holding, flying through the air with nothing more than hope in what you’ve decided to do. Faith that the world will conspire in your favor.

I’m not going to keep you in the dark for long. I want you to join me in this transition, this journey. But today isn’t for that. Today is for eating chocolate, drinking beer and enjoying the moment. More about my figurative trapeze leap later.

Chocolate Porter Berry Cobbler_

Chocolate Porter Berry Cobbler

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients
  

Topping

  • ¾ cup flour
  • ¼ cup quick oats
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ½ cup chilled butter

Filling

  • 3 cups berries* thawed if frozen
  • 7 wt oz dark chocolate about 1 ¼ cups
  • ¾ cup porter or stout I used Stone Smoked Porter with Vanilla Bean

Instructions
 

  • Add the flour, oats, both sugars, and salt to a food processor, pulse to combine.
  • Add the butter, process until combined.
  • Place in the freezer until the filling is ready.
  • In a double boiler over medium heat, add the chocolate and the beer, stir until melted, remove from heat.
  • Stir in the berries.
  • Place 4 oven safe bowls (8 to 10 fl oz size) on a baking sheet.
  • Add the filling to the bowls, about 2/3 full.
  • Add the topping until level with the top of the bowl.
  • Bake at 350 until golden brown, about 45-50 minutes.

Notes

I used a combination of strawberries, raspberries and blackberries. Because overly ripe berries are so hard to ship, most pickers choose those to freeze, making frozen berries of a very high quality. Don't be afraid to use frozen berries when baking, they are often the best choice and most often frozen in season rather then grown in greenhouses out of season like some berries often are in the winter.

Chocolate Porter Berry Cobbler 2

Skinny Thai Chicken Noodle Soup: 177 Calories

 

Skinny-Thai-Chicken-Noodle-Soup

My life has been insane lately. A good insanity from being busy, being asked to do things, be places. It’s welcomed and I’m incredibly grateful for the opportunities I’ve been so blessed with, even on the days when it feels like it’s too much. Travel, speaking engagements, book signings, photography jobs, dinners, it’s all amazing I’ve hardly found the self esteem to feel like I even deserve half of it.

Luckily a coping mechanism for me has always been cooking, a double edged sword when you have a propensity to stress eat. So I’ve had to sublimate my urge to gorge on cheesecake with homemade soup. A fine stand in, especially when it takes 15 minutes and only 177 calories a bowl.

It also makes me feel like I have this all under control, and I’m going to go ahead and let myself think that for a while longer.

Skinny Thai Chicken Noodle Soup

Prep Time: 15 minutes

Yield: 4 servings

Calories per serving: 177

Ingredients

  • 1 tbs olive oil
  • 5 ounces chicken breast, chopped
  • 2 cloves garlic, grated with a microplane
  • 2 cups fat free, low sodium chicken broth
  • 2 tsp fish sauce
  • 3 tbs soy sauce
  • 1 can (13.5 fl oz) lite coconut milk
  • 2 wt oz rice noodles, broken
  • 2 tbs fresh lime juice
  • 1 tbs crushed red pepper
  • ¼ cup cilantro, chopped
  • ¼ cup green onion, chopped

Instructions

  1. In a large pot heat the olive oil. Add the chicken and cook until browned. Stir in the garlic.
  2. Add the chicken broth, fish sauce, soy sauce and coconut milk.
  3. Add the broken rice noodles and simmer until noodles are soft, about 10 minutes.
  4. Stir in the lime juice and red pepper.
  5. Ladle into bowls, garnish with cilantro and green onions.

Drunk Shrimp Diablo

 

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

I have a confession to make.

I’ve been hiding my Instagram account from you under a different name. I changed my Instagram name to The Beeroness last week after I realized that you want to see my life. This is the hang-up for me, the part that’s so hard to wrap my brain around: that invisible people on the other side of the computer actually want to see what my life is like. Sure, it speaks to a hideous level of insecurity on my part, but why wouldn’t I let you in?

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

After all, you trust me with your Thanksgiving turkey, and to give you a Beer Cheese Dip for your football party, and you even ask my advice on what to do with the remains of the Blueberry Kolsch homebrew that didn’t exactly go as planned.

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

So why has it taken me so long to show you pictures of my dog, or the behind-the-scenes of my cooking segment on CBS, or that time I stole wood from a construction site to make a prop table? Maybe I still can’t believe that I’m a person that people would want to know about. That you care about me as much as I care about you coming to visit my blog.

After all, you are the reason I’m able to spend my life cooking and drinking beer.

I owe you a lot.

Drunk Shrimp Diablo

Servings 4 servings

Ingredients
  

  • 2 tbs olive oil
  • 2 tbs butter
  • 1 cup diced white onions
  • 3 cloves garlic minced
  • 2 tbs tomato paste
  • 2 tbs garlic chili sauce
  • 2 tbs red chili flakes
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • 2/3 cup IPA or Pale Ale beer
  • 1 lbs raw shrimp deveined (shell removed if desired)
  • 1 cup cherry tomatoes sliced

Instructions
 

  • Heat the olive oil and butter to a skillet over medium heat. Add the onions and sauté until browned, about 3 minutes. Stir in the garlic.
  • Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer, Stir over medium heat until well combined.
  • Add the shrimp and tomatoes, cook until shrimp are pink and have curled, about 6 minutes.

I use this Chili Garlic Sauce from Huy Fong, and this amazing cast iron skillet that I can’t get enough of (affiliate links).

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.