Beer--BeansBeer is good bread. Let’s face it, any way you slice it, the combination of grain and yeast, in either liquid or solid form, has provided sustenance for humans for about 12,000 years. And while you’ll never get pulled over for
eating toast, making one toast too many is not the best idea if you’re driving. But there are ways to have your beer and eat it too, without risking irresponsible consumption.

Although cooking beer gets rid of most of the alcohol, you still retain the protein (about 1% to 3% of beer is protein) and the minerals—especially calcium. Beer has folate and other B vitamins too.

Take advantage of the rich, malty flavor of good beer and get a concentrated dose of these surprising health benefits by cooking with Dad’s favorite brew. These recipes use a variety of beers, from light to stout.


Caribbean Two-Pepper Chicken


2 teaspoons peanut oil
12 ounces skinless boneless chicken breasts or thighs
1 ripe plantain, sliced
1 habañero pepper, seeded and chopped
1 mild banana pepper, sliced into rings
8 to 12 ounces red beer
1 tablespoon brown sugar
1⁄8 teaspoon allspice
Hot cooked brown rice
Green onion, snipped (optional)


Heat oil in a large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes each side. Add plantain and pepper slices; sauté until Caribbean-Pepper-Chickenpeppers soften. Add 8 ounces (1 cup) of beer,sugar, and allspice. Reduce heat and simmer until liquid is reduced to a sauce, adding up to 1⁄2 cup additional beer as needed to cook chicken until no pink remains.

Serve over hot cooked brown rice and sprinkle with snipped green onion, if desired.

TD&N Nutrient Analysis: Calories: 213; Total Fat: 4 g; Saturated Fat: 1 g;Polyunsaturated Fat: 1 g; Monounsaturated Fat: 1 g; Cholesterol: 49 mg;Sodium: 85 mg; Carbohydrates: 21 g; Fiber: 1 g; Protein: 21 g


Oatmeal Stout Flan


12 ounces oatmeal stout
24 ounces milk
4 eggs
1 teaspoon vanilla
1⁄2 teaspoon grated nutmeg
11⁄4 cups sugar


Heat 8 ounces (1 cup) of the stout in a nonstick pan over low heat, stirring occasionally, for 30 minutes or until liquid is reduced to a syrup.

In a tightly covered blender, combine and blend milk, eggs, vanilla, and nutmeg. Pour mixture into a 2-quart saucepan and heat over very low heat, stirringOatmeal often (do not boil or scald). When milk and egg mixture is hot, gradually stir in half of the sugar and the stout syrup. Preheat oven to 325°F.

Meanwhile, heat and stir remaining sugar in a nonstick skillet over low heat until it turns into a brown syrup; pour immediately into the bottom of a deep ovenproof dish and spread to coat. Add remaining stout to the milk mixture and cook and stir until thoroughly heated. Pour into ovenproof dish over sugar layer.

Place mixture into a water bath (a larger dish with 1 inch of water on the bottom). Place in oven and bake 60 minutes. Cool completely. Refrigerate and serve chilled.

TD&N Nutrient Analysis: Calories: 232; Total Fat: 5 g; Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 2 g; Cholesterol: 115 mg; Sodium: 76 mg; Carbohydrates:38 g; Fiber: 0 g; Protein: 6 g