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      5 Flavorful Non-Alcoholic Beers

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      These alcohol-free stouts, lagers, and IPAs taste just like the real thing. Try one or all of them, especially if you’re partaking in Dry January.

      For more than 15 years, I’ve covered the craft brewing industry’s stratospheric rise in America, chronicling barrel-aged stouts, hazy IPAs, fruited sour ales, and most every beer category save for one kind: non-alcoholic.
      Why bother? Non-alcoholic beers were mainly afterthought lagers lobbed into the mainstream, as inoffensive and uninteresting as side salads at a second-rate steakhouse.
      Times and tastes have changed, though. Here are five excellent non-alcoholic beers for your next hang time, or anytime.

      The Flavorful New World of Non-Alcoholic Beer
      We’ve entered a new era of non-alcoholic beers. New-breed breweries are quickly reinventing the category and creating full-flavored, highly fragrant non-alcoholic beers.
      They’re do so by using unique yeast strains, high-tech equipment to remove alcohol via reverse osmosis or vacuum distillation, limiting or halting fermentation and the production of alcohol, and other proprietary techniques destined for a patent.
      Gone are the days of one-size-fits-all lagers.
      Today’s NA beers run the gamut from intensely hopped IPAs to stouts suited for sipping by a fire. They can deliver all the taste, aroma, and creativity that you’ve come to expect in craft beer, minus that hangover.

      For Fans of Dark Beer: Athletic Brewing All Out Stout
      Athletic Brewing cracked the code on making massively flavorful non-alcoholic beer.
      The Connecticut brewery, which was founded in 2018 and has expanded to a San Diego facility, uses a multistep proprietary process to completely ferment beer to less than .5 percent alcohol by volume (ABV), helping the beers taste remarkably close to their normal-strength craft counterparts.
      The brewery’s far-ranging portfolio of non-alcoholic beers includes citrusy IPAs, Mexican lagers, tart and fruity sour ales, and this wintertime treat.
      All Out brings bittersweet cocoa and dark-roasted coffee to the table, making the beer a great pairing with rich and meaty stews or a nicely seared steak.

      For the Athlete: Bootstrap Brewing Company Strapless IPA
      Last fall the Longmont, Colorado brewery released its first non-alcoholic beer: the 100-calorie Strapless IPA.
      It’s custom-designed for the fitness-minded crowd, packed with electrolytes including potassium, magnesium, and sodium for a replenishing pick-me-up after a hike, bike ride, or your favorite exercise.
      Strapless is more than a sports drink substitute. The addition of Citra, Galaxy, and Mosaic hops equip Strapless with a complete complement of tropical fruit fragrances that beer drinkers expect in full-strength IPAs.

      For the Calorie Conscious: Partake Brewing Blonde Ale
      If you’re curtailing your alcohol and caloric intake, look to Partake Brewing.
      The Canadian brewery uses a top-secret brewing process to create an IPA, pale ale, red ale, and more that top out at 30 calories per 12-ounce serving.
      The bright Blonde weighs in at 15 calories and just three carbs, a light ale with a sweetly refreshing malt flavor that would play well with salads, as well as roast chicken and fish.

      For Fruit Fans: BrewDog Elvis AF
      The rabble-rousing Scottish brewery built its name on bold flavors and outlandish stunts, once brewing the world’s strongest beer and stuffing the bottle inside a taxidermied squirrel.
      Now the global company, which operates a U.S. brewery in Columbus, Ohio, is expertly exploring alcohol’s lowest extremes with its AF series of beers.
      None stint on taste. Wake-Up Call is a coffee-packed jolt of a stout, while Hazy AF deploys oats, wheat, and tropical hops as a nonalcoholic stand-in for a juicy IPA.
      One of my favorite BrewDog beers is the zesty Elvis Juice IPA, a pithy celebration of grapefruit. The nonalcoholic version, Elvis AF, is a sunny and citrusy refresher that would be right at home at brunch.

      For the Lager Lover: Heineken 0.0
      I’ve never been the hugest fan of Heineken, favoring other European lagers and pilsners over the green-bottled Dutch beer. Then I tried the company’s nonalcoholic analogue to its flagship beer, the 69-calorie 0.0.
      Any absence typically means that you’re missing something, but 0.0 is the rare zero-alcohol beer that’s even better than its alcohol-filled analogue.
      The nonalcoholic version drinks squeaky-clean and slightly fruity, a snappy stand-in for when I want something stronger—or simply nothing at all. LEGGI TUTTO

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      Quick Kimchi (Mak Gimchi)

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      Kimchi is the name given to any number of fermented vegetables in Korea as a means to preserve the fall harvest for the cold winter months. This quick, small batch version is an easy way to learn how to make kimchi. It’s usually served as an accompaniment to other dishes providing spicy, salty, sour notes.

      It’s usually a combination of a main vegetable (like Napa cabbage or a radish), garlic, ginger, chile powder, salt, and a salted seafood or fish sauce. The most popular version is baechu kimchi, which is made from Napa cabbage, but there are nearly 200 “official” varieties in Korea!
      In this quick version, the cabbage is chopped into bite-sized pieces and mixed with the seasoning. The result is an easy kimchi with still a bit of bite, and all the salty, sour, spicy, and pungent flavors you’d expect from a vegetable pickled with fish sauce and garlic.

      My Personal Kimchi Story
      Growing up in Korea, kimchi-making was a communal affair, because each household would put up gallons of kimchi to feed their entire family for the winter.
      “Kimjang” was a neighborhood party where the ladies of the village would take turns helping each other with each household’s kimchi-making. Fall was a time for my sister and me to peel pounds and pounds of garlic for my mom’s annual kimchi.
      Lucky for us, we can make smaller batches now since we have refrigeration and don’t have to preserve an entire harvest before first snowfall.

      Why Kimchi Is Good for You
      The fermentation process of making kimchi produces probiotics, like the bacteria found in yogurt and sauerkraut.
      The probiotics promote not only good digestive health, but also support the immune system, heart health and have anti-inflammatory properties. The only downside of kimchi is its high salt content.
      Tips for Making Kimchi
      When making kimchi traditionally, I stuff individual leaves into a jar, but that takes a lot of time. For this version, I chop the cabbage into bite-sized pieces and mix the vegetables and seasonings together in one go.
      It’s not only easier to make, but also convenient to eat, because it’s already pre-cut and ready to serve.
      Choose vegetables that are dense and feel heavy for their size.
      Wear gloves when making kimchi, not only because the chili powder might burn and stain your hands, but also the garlic and fish sauce is pretty pungent.
      Use quart-sized canning jars with plastic lids. The salt corrodes the metal lids, and there’s no need for sealing the jars, which means the plastic lids work well here.
      Ways to Adapt this Kimchi Recipe
      Kimchi is easy to adapt to personal dietary and taste preferences.
      Make it vegetarian: Replace the fish sauce with an equal amount of sea salt and a tablespoon of kelp powder to add that extra depth of flavor.
      Adjust the heat: Add less chili powder or make white kimchi with no chili powder at all. That’s how the royals used to eat it, because spicy food was considered too common for royal palates!
      Chile Options: It’s best to use Korean chili powder if you can find it. If not, you can use cayenne pepper, chile de arbol, or red pepper flakes.

      How Do You Know When Kimchi is Ready?
      You can eat the kimchi freshly made—sort of like a salad, sprinkled with toasted sesame oil and sesame seeds. However, it’s best to let it ferment for at least a day or two before eating.
      How Long Will Quick Kimchi Keep?
      Store kimchi in the refrigerator for up to three weeks. It will get more sour and stronger in flavor, even getting a little effervescent, the longer it ferments.
      What to Serve with Kimchi
      Serve on the side of any Korean meal with rice and a variety of other banchan (side dishes). It’s also nice as a condiment to spice up any meat dishes or a salad that needs a kick.
      The longer Kimchi ferments, the more sour it will become. When it becomes too sour to eat on its own, you can use it as in ingredient to make kimchi mandu (dumplings), kimchi jjigae (stew), fried rice, kimchi buchingae (flatcakes), mixed noodles, or any number of kimchi dishes.

      More Easy Recipes for Preserving Vegetables LEGGI TUTTO

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      Old Fashioned Chocolate Cobbler

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      Made with mostly pantry staples, this chocolate cobbler comes together quickly for a warm and comforting dessert. Serve with generous scoops of vanilla ice cream.

      Chocolate cobbler is one of those old-school recipes that has endured for decades because of its genius simplicity and seemingly magical transformation in the oven. It is also one of the most deliciously warm and comforting desserts you’ll ever find. It’s easy enough to throw together on a weeknight, but you’ll want to make it for company. It’s good any time of year, but it’s especially good to tuck into on a cold winter’s night.

      This cobbler is made using lots of dry pantry staples, milk, and butter. Eggs are conspicuously missing, but that’s what makes this dish cobbler instead of cake. 

      If you have considerations for Veganuary (which is a popular thing, I hear!) this recipe can easily be altered. Butter could be swapped for Earth Balance ‘buttery sticks’ (margarine) and milk for oat or another plant-based milk. Also be sure your chocolate chips are a dairy-free brand such as Enjoy Life.

      The first step is easy enough and familiar to studied cobbler makers – melt the butter in the baking dish in a preheated oven. Next you’ll stir together the base ingredients predictably enough: add wet to dry. It’s the moment when you remove the dish from the oven and begin dolloping the batter over the butter that you may start to question things. 

      Yes, it’s a lot of butter.  No, you’re not doing anything wrong. My advice is to be at peace with this step and know the end result will make you happy and feed your soul. 

      Another layer, a dry mixture of sugar and cocoa is sprinkled over the batter and will help form the cobbler crust. 

      The final step before the cobbler bakes is to pour boiling water over everything in the dish, which sounds totally bananas, but it works. No stirring allowed! All of those layers will transform in the oven to a crackled, chewy crust with chocolate pudding hidden underneath.

      There will be a bit of jiggle to the cobbler when it comes out of the oven, and you don’t have to worry about the middle being underdone – remember, there are no eggs in this dish. It’s supposed to be completely ooey-gooey underneath that crackled crust.

      The cobbler will need to cool slightly before digging in. The pudding underneath will be molten and too hot to eat at first. This dish is best served warm with scoops of vanilla ice cream which cuts the richness and creates pools of cold cream over the warm chocolate pudding (swoon). If you don’t have any ice cream, then freshly whipped cream is lovely, too. 

      [click to print]
      Old Fashioned Chocolate Cobbler
      Yields 8-10 servings3/4 cup (1 1/2 sticks, 185g) salted butter
      1 cup (120g) self-rising flour *see recipe notes
      1/2 cup (3 oz.) semisweet chocolate chips
      3/4 cup (160g) packed light brown sugar, divided
      1 cup (200g) granulated sugar, divided
      7 tablespoons (67.5g) unsweet dark cocoa powder, divided
      1/2 cup (120 ml) whole milk
      1 tablespoon vanilla extract
      1 1/2 cups (360 ml) boiling water
      Vanilla ice cream to servePreheat the oven to 350°F.Place the butter in an 11×7-inch baking dish (or similar size such as 8×8 square, I used a 1 1/2-quart round dish). Place the dish in the oven until the butter melts completely, about 5-7 minutes. Remove from the oven.In a medium bowl, stir together the flour, chocolate chips, 1/2 cup (105 g) of the brown sugar, 1/3 cup (65g) of the granulated sugar, and 2 tablespoons (30g) of the cocoa. In a separate measuring pitcher with a pour spout, combine the milk and vanilla; mix well. Pour the wet ingredients into the dry and stir until batter forms with no streaks of flour remaining.Dollop the batter over the melted butter in the pan but do not stir. The batter will sink and the butter will pool to the top.In a medium bowl, stir together the remaining 5 tablespoons (37.5 g) of cocoa, 1/4 cup (55g) of brown sugar, and 2/3 cup (135g) of granulated sugar. Whisk to combine. Sprinkle evenly over the batter in the baking dish. Do not stir.Gently pour the boiling water over the layered mixture in the pan. Do not stir.Bake for 35-40 minutes or until the crust is formed and set on top. Cobbler may jiggle a little when removed from the oven, this is normal. Let cool slightly before portioning warm cobbler to dishes; top with scoops of vanilla ice cream.Cover leftovers and store in the refrigerator. Re-warm bowls of cobbler in the microwave, or reheat ramekins of cobbler in a preheated oven for 10 minutes.Notes:
      If you don’t have salted butter, add a pinch of salt to the batter.If you don’t have self-rising flour on hand, combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking soda and 1/4 teaspoon salt in a small bowl. Whisk to combine. Use in place of self-rising flour in this recipe.
      link Old Fashioned Chocolate Cobbler By Heather Baird Published: Tuesday, January 12, 2021Tuesday, January 12, 2021Old Fashioned Chocolate Cobbler Recipe LEGGI TUTTO

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      Slow Cooker Chicken and Rice Soup

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      Savory mushrooms, a hearty wild rice blend and a bit of herbes de Provence make this Chicken and Rice Soup special. Grab your slow cooker to have it waiting for you at dinnertime—it’s ready in 3 hours. Continue reading “Slow Cooker Chicken and Rice Soup” » LEGGI TUTTO

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      Slow Cooker Pork Loin with Balsamic Honey Glaze

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      The season of the slow cooker has arrived, and this slow cooker Balsamic Honey Pork Loin is a must-make recipe! Eat it sliced with cooking liquid spooned over the top or reduce the liquid to make a scrumptious pan sauce. It’s a bit of a flavor twist, but you will love it and keep coming back for more! Continue reading “Slow Cooker Pork Loin with Balsamic Honey Glaze” » LEGGI TUTTO

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      7 Layer Bean Dip

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      It’s not a party without 7 Layer Dip! We make it with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives. It’s an essential Game Day appetizer.

      Photography Credit: Elise Bauer

      Refried beans should be served warm.
      There, I’ve said it. I don’t usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans.

      How to Make 7-Layer Dip
      Shredded cheese is added directly to the top of the warm beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (all mostly room temp) are added.
      The only cold part of the dip is the topping of sour cream (or crema Mexicana). Served this way and the taste delightfully mimics tostadas or homemade nachos, but in an easy-to-serve dip form.
      Ways to Adapt this Recipe
      By the way, depending on what you have on hand, your 7-layer dip may end up with eight or nine layers, or six. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.
      You can also add a layer of seasoned ground beef or shredded chicken. Warm them up and add them along with the refried beans and cheese.

      What You Can Do Ahead of Time
      While the dip itself should be assembled and served while the beans are hot, there are some components you can do ahead to make the final steps easier on yourself.
      If you’re making your refried beans from scratch, you can make those a day or two ahead and then just re-warm them as directed in the recipe below when you’re ready to assemble the dip.
      Shred the cheese up to a day ahead, and keep it refrigerated in an air-tight container until needed
      Chop the chiles or or pickled jalapeños up to a day ahead, and keep refrigerated in an airtight container until needed
      WAIT to prep the avocado and tomato: The avocado will turn brown if prepped in advance and the tomatoes will turn mushy and lose flavor if refrigerated.
      How to Serve 7-Layer Dip
      Serve your 7-layer dip with plenty of corn tortilla chips for dipping! This is a fairly thick and heavy dip, so make sure to buy thick, sturdy chips, not the super-thin kind.
      Blue corn tortilla chips are a fun alternative to regular white or yellow corn chips.
      More Favorite Party Dips
      Updated January 9, 2021 : We spiffed up this post to make it sparkle. No changes to the recipe itself.

      7 Layer Bean Dip Recipe

      Ingredients
      2 cups refried beans, from one 15-ounce can or homemade
      1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced), optional
      1 teaspoon chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
      1/4 to 1/2 teaspoon ground cumin
      Salt
      1 cup shredded cheddar or Monterey Jack cheese
      1/4 cup chopped green Anaheim chiles (canned) OR 1 tablespoon chopped pickled jalapeños (more to taste)
      1 avocado, peeled and chopped
      1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
      1/3 cup sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
      1 cup sliced ripe black olives, from a 15-ounce can
      Corn tortilla chips, to serve

      Method

      1 Prepare the refried beans: Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
      The taste of refried beans is greatly enhanced by bacon fat; we’ll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch.
      If you don’t have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans.
      If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
      Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think.
      Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
      2 Spread on serving dish, top with cheese: Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
      (The cheese doesn’t need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
      3 Layer on toppings: Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
      Top with sliced green onions and olives.
      Serve immediately with tortilla chips.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      5 Recipes for Small Victories

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      This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      Unfailingly, by the time we make it to dinner, it feels like a small victory. Really, it’s just the march of time, but after jobs and workouts and walking the dog and folding the laundry in between checking emails, getting to sit down to dinner feels like a real reward.
      I like having dinner to look forward to. Do you find it’s one of the few times you sit down with no agenda? If so, that’s a small victory you can savor every day. Here are five recipes you can look forward to this week, plus the beloved weekend baking! LEGGI TUTTO