Sides
(modified from: The Brew and the Baker)
2 lb dry pinto beans, rinsed
2 bottles Fat Tire Amber Ale 12 oz bottles
1 cup green chile salsa verde
4 Tbsp brown sugar
1/2 small red onion, diced
6 cloves garlic, minced
4 tsp salt
Black pepper
2 tsp chile powder (I used a New Mexican blend)
1 tsp ground cumin
For the Pico De Gallo:
2 hatch chiles roasted, seeded, and chopped*
4 campari tomatoes diced
1/2 small red onion, diced
Juice of 2 limes
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Place the rinsed beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in electric pressure cooker. Add water to cover beans by about 3 inches. Set cooker for high pressure for 20 minutes. While that is cooking make pico de gallo by mixing the ingredients, being careful to not make it too hot and adding salt to taste. Quick release pressure when the 20 minutes is up and open the pressure cooker. Stir beans and add the pico de gallo. Add salt to taste and add more chopped Hatch chilies if you want it spicer. Close pressure cooker and cook for another 20 minutes at high heat.
Makes about 14 cups
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 8
Serving size: 1 Cup
Our estimated calories per serving: 224
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I have been wanting to try this, but haven’t had the chance… but I figured I would post it anyway. Continue reading
This recipe is for about 2 servings (see note at bottom of recipe)
1 Small Sweet Potato
1 teaspoon Olive Oil
Ground Cayenne Pepper
Garlic Powder
Sea Salt and Pepper to taste
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Preheat oven to 350°. Peel sweet potato and slice in half across the middle (so you now have 2 pieces half a long as the original sweet potato) and then slice each half into 12 wedges. In a bowl place your sweet potato wedges and add olive oil. Mix to coat the wedges. Add Sea Salt, Pepper, Garlic Powder and Cayenne Pepper… mix well to coat all wedges with spices.
Cover a cookie sheet with parchment paper and spread the wedges into a single layer on the paper.
Bake in oven uncovered for about 20 minutes… turn wedges after 10 minutes and watch that they don’t burn (ovens vary on this) cook until golden brown.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 8
Serving size: 1/2 Sweet Potato
Our estimated exchanges:
3 Starch
1/2 fat
NOTE: The size of Sweet Potatoes varies so much that the exchanges may be way off.. the best way to calculate is 1 starch for 1/3 cup serving. Goes great with a side of Ketchup
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Each recipe has been created by Steve and includes my estimate of exchanges for the Lighten Up program. Please understand that I am no expert and have done my best to calculate these figures. I believe they are accurate.