Meal Plan for Nov. 30- Dec. 5th

Hope you all had a wonderful and tasty Thanksgiving Dinner, now, back to the ol' stomp and grind...

Monday-Caesar Salad with Seasoned Chicken

Tuesday- Ginger Glazed Mahi Mahi, Swiss Chard, Brown Rice

Wednesday- Quinoa, Veggies & Shredded Chicken

Thursday- Mexican Lasagna

Friday- left overs plus White Bean Salad (to snack on & have for lunch)

Saturday- out

Thanksgiving Hours

We will be open from 9AM to 4PM on Thanksgiving.

Happy Drinking!

dave hauslein
beer manager
415-255-0610

De Broef/Bell's "Van Twee" and more!

1. De Proef/Bell's Signature Series #3 "Van Twee"
2. Ayinger Weizen Bock
3. Samuel Smith Winter Welcome
4. Traquair House Ale
5. Traquair Jacobite Ale
6. New Belgium Frambozen 6-pk
7. Elysian Bifrost


cheers,

dave hauslein
beer manager
415-255-0610

17 Mixed Beans & Turkey Soup

Here's a little concoction that I came up with, super easy, very hardy, and very little to it! This is a different soup with chunks of ground turkey in it or try it with left over turkey chunks if you're feeling adventurous! The red wine in it gives it a really great flavor, making it taste different than most typical bean soups. **Warning, you need to soak your beans the night before, so this isn't a last minute guy!

Ingredients:

2 TBSP Grape Seed Oil

2 cloves garlic, minced

1 large (or 2 medium) yellow onions, chopped

5 stalks celery, chopped

2-3 carrots, chopped

1 bag of mixed beans (I buy mine at TJ's)

1 package of ground turkey

1 28 oz. can of diced tomatoes

2 (32 oz) cartons of Vegetable Broth (also from TJ's)

3 handfuls spinach, rinsed

1 tsp salt

1/2 tsp pepper

1/2 tsp oregano

1/2 tsp marjoram

1/8 cup red wine

Here's the bag of Beans & Barley I used...

Directions:

This recipe does require a little fore-thought, you need to soak your beans over night in a large bowl or pot of water. When you are ready to cook, use a slotted spoon and remove and floating ]extras and drain and rinse your beans. Then, in your biggest pot, add your oil and all your chopped veggies. Let those saute while you brown the ground turkey in a separate pan, adding some salt, pepper, and garlic powder to the turkey while it's cooking. When the turkey is browned and the veggies are sauteed, combine them and add your drained beans and veggie broth. Dump in your tomatoes and add your seasoning and bring it to a boil. Once boiling, reduce and let simmer for 1 hour. Add spinach for the last 5 minutes and serve with french bread or solo- you choose.

Beans soaking over night...

Drain your beans and rinse in a collander...
All the ingredients before the broth...

Pumpkin Pie- (not from scratch!!!) and Homemade Whip Cream

Now, I know a lot of you out there are working hard at gettin' food on the table... so here's a little something you can do to cut some corners. With the holidays coming up, kids running around your ankles, and the calendar overflowing, there are some short-cuts that I prefer to take... especially when I am bringing more than one dish (more like 4!!!) to our Thanksgiving Feast! If you want that yummy pumpkin pie that everyone will ohhh and ahh over, here's your ticket- and they'll be amazed, it's still warm in a homemade dish not a store bought container!!! The secret, it's on the back of "Liby's" can!!!

1 can Liby's pumpkin (& follow her recipe plus 1 secret ingredient!)

3/4 cup sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp nutmeg ** the one thing I add to the mix

2 large eggs

1 can evaporated milk

Pie Crust- if you have the necessary tools, make your own crust, if not, go out and get your self a premaid, prerolled, uncooked refrigerated pie crust by Pilsbury.

Directions:

Mix sugar and spices together in a small bowl. In a larger bowl, beat eggs, add sugar mixture and pumpkin and gradually stir in the evaporated milk. Lay your pie crust in a pie dish and push it to the sides of the dish, pour the mixture and bake for 15 minutes on 425 then turn your oven down to 350 and let it bake another 40 -50 minutes until you can stick a knife in towards the center and it comes out clean. Let it cool about 2 hours before serving.

TIP To save your crust from getting too brown, cut strips of foil and cover the crust all the way around the pie, then 20 minutes before it's done, remove them and they will turn a beautiful golden brown!

Don't forget the homemade whip cream!!!

Ingredients:

1/2 pint heavy cream

3 TBSP powdered sugar

1 tsp vanilla

Directions:

Pour ingredients in a glass bowl and beat on medium-high until it's fluffy! Refrigerate and serve a dollup with your pumpkin pie!

Homemade Apple Pie

Just in time for the holidays.....

My dad is by far the BEST APPLE PIE MAKING MACHINE OUT THERE! Without fail, his pies turn out beautiful and delicious everytime, no buts about that! I love going up for a visit during apple season, you can bet he'll be in the kitchen whipping up one of his famous crispy, warm, toasted, sweet yet a little tart- apple pies... you droolin' yet??? I am!

Ingredients:

6 thinly sliced apples (I do 4 tart, 2 sweet)

3/4 cup sugar

1/4 cup flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

2 TBSP butter

1 TBSP lemon juice

pie crust, homemade or refrigerated, uncooked like Pilsbury

Directions:

Preheat your oven to 425. Lay your pie crusts in your pie dish and let sit. Stir together your sugar, flour, nutmeg, cinnamon, lemon juice and salt. Peel, core, and slice your apples and add them to the mixture, gently mixing them. Pour the mixture into the dishes and cut your butter into slices and lay them on top of the apples. Cover it with the top crust, seal and flute it. Cover the edges of the pie with foil so that it doesn't burn and remove the foil for the last 15 minutes so it can turn a golden crispy brown. Cut a few slits in the top to let air and moisture escape. Bake it for 40- 50 minutes until the juice begins to bubble through the slits in the crust. Remove, let cool for a bit, but serve warm solo or a la mode!

Need some help choosing the right apples? Try these: Granny Smith, Gravenstein, Pippin, Fuij, Braeburn, and Pink Lady

Special Arrival: Van Winkle Bourbons

We are happy to announce the long awaited arrival of the Old Rip Van Winkle line. Just in time for the holidays, bring some class and sophistication to your Thanksgiving, or impress the relatives with an extraordinary Christmas gift. The Rip Van Winkle line is the most sought after and critically acclaimed line of Bourbon in the world and the secret lies in the use of wheat instead of rye in the mash. Wheated Bourbons tend to be softer and smoother on the palate and are said to age more gracefully. New in:

Old Rip Van Winkle 10 year 107 proof Bourbon
-The youngest in the line of Bourbons, this one packs quite a punch being bottled at barrel proof and yet delivers on the subtle poise and complexity synonymous with Van Winkle Bourbons.

Van Winkle Special Reserve 12 year Bourbon
-This Bourbon strikes a perfect balance between age and bottle proof. Due to it's well integrated sweet and smooth character it can give any fine Cognac a run for it's money. In 2008 it won the "Best in Class Gold Medallion"at the International Wine and Spirit Competition and was also awarded a "Trophy for Worldwide Whiskey".

Pappy Van Winkle's Family Reserve 15 year Bourbon
-"The second highest rated bourbon in the world" (World Spirit Championships), the highest rated is its big brother Pappy Van Winkle 20 year in case you were wondering. This 15 year Bourbon also received an inconceivable 98 out of 100 by the Beverage Tasting Institute in Chicago. My suggestion buy it while you can.

Pappy Van Winkle's Family Reserve 23 year Bourbon
-The absolute most limited quantity Bourbon of the entire line. Received a 99 out of 100 from both the Beverage Tasting Institute and the World Spirits Championships. Doesn't get much better my friends.

Unfortunately due to the extremely limited quantities we will not be able to ship these. Come and get it!

Nate

Spinach Salad with Nuts, Crans, & Apples

This is a great salad to make this time of year, apples are at their peak and it looks festive in fall colors of green, red, and cranberry. It's easy with minimal chopping, therefore great to prep before hand and bring along to large gatherings (it's what I am taking to Thanksgiving Dinner!). **You can also substitute the spinach for romaine if you prefer.

Ingredients:

spinach

candied pecans (or walnuts)

apples chopped

cranraisins

goat cheese (or feta if you prefer)

balsamic dressing (use fresh garlic, it's wonderful!!!)

Directions:

Wash and spin your spinach and refrigerate until ready to eat. Candy your nuts with this recipe, the cinnamon in it gives the salad a wonderful flavor! Chop your nuts and store them in a ziplock until serving. You can prepare this salad ahead of time and then put it all together right before you eat. At the last minute, chop you apples, throw in your cheese & nuts, and pour on the dressing. Toss and serve.

Meal Plan for Nov. 22- 28

Here we go, nice and easy for this Thanksgiving week....

Sunday: heat up a frozen soup

Monday: Lime Chicken Tacos & Green Salad

Tuesday: Mixed Bean & Ground Turkey Soup

Wednesday: Gremolata Mahi Mahi & Baked Sweet Potatoes

Thursday: Thanksgiving Feast!!!

Friday: left over Turkey Dinner

Saturday: Black Bean Chili (Crock Pot)

Baked Chicken....

So when it starts to get colder, I find myself not wanting to BBQ as much and instead wanting to heat up the oven- so in that case, try this simple recipe for baked chicken, using whatever seasoning you are feelin' up for!

Super simple, here's what to do: take out a Pyrex dish, I spray a little Olive Oil spray on it then I wash and pat dry my chicken breasts, and sprinkle some salt, pepper, and garlic powder on both sides. Then pop them in your preheated oven at 400 degrees and let them bake for approximately 40 minutes (depending on how thick they are). I stick my thermometer in them and when it reads 170 I know it's done, or cut one of them in half and make sure it's no longer pink and the liquids are clear. The last 5- 10 minutes you can add some BBQ sauce if so desired! Enjoy!!! *** Picture: Served with simple asparagus and Harvest Grains from Trader Joe's****

FIRESTONE 13 is here!!!

Read the rules posted below. No reservations except for Beer of the Month Members. Limit 1 bottle per person.

Not available for shipping.

come and get it!!!

cheers,

dave hauslein

beer manager

415-255-0610

FIRESTONE 13th ANNIVERSARY TOMORROW (READ CAREFULLY)

I know everyone is super excited for the Firestone 13 release. It will be arriving at the store some time in the afternoon on Friday the 20th.

As soon as this beer is available for sale, I will post on the blog and twitter. Bottles will be limited to 1 PER PERSON due to extremely limited quantities. This bottle will NOT be available for shipping. Bottles will be held ONLY FOR BEER OF THE MONTH CLUB MEMBERS! One of the priveleges of being in our awesome Beer of the Month Club is getting bottle reservations on certain limited releases. BOTM members may reserve a bottle per member. They will be held until this Sunday (9PM closing time).

We are imposing all these rules to make sure everyone gets a fair shot at this limited, small batch beer. Please be cool about it, and keep checking the blog. That's your best shot at getting a bottle. We will try to make it last as long as we can.

good luck!

cheers,

dave hauslein

beer manager

415-255-0610

New Arrival! BALADIN NOEL

Come and get it!!!

cheers,

dave hauslein
beer manager
415-255-0610

LIFE&LIMB CONTEST IS OVER!!!

Congratulations to all the winners!

To everyone else, sorry it didn't work out. Best of luck for next time!

cheers,

dave hauslein
beer manager
415-255-0610

LIFE&LIMB CONTEST!!! (READ CAREFULLY)

We have a very limited supply of the Sierra Nevada/Dogfish Head collaboration "Life&Limb. Just as we did with the Bruery Papier, we are holding a contest for the bottles. The first few people to answer the below word jumble correctly will be given access to one bottle. Like I said, it's super limited. This bottle is not available for shipping. Please DO NOT post your answers on the blog! Send them in an e-mail to

healthyspirits.sanfrancisco@gmail.com
with the title CONTEST.

WORD JUMBLE:

ELPRTI MLARTKEEI

HINT: It's a beer.

Good luck!

cheers,

dave hauslein
beer manager
415-255-0610

The Abyss back in Stock!

So we got a limited quantity of Abyss back, this one is going fast guys so come and get it while you can..........Cheers


Nate

Meal Plan for Nov. 15th- 22nd...

Here she is, this weeks meal set up. I am really trying hard to get more out of our meals, so I am doubling and freezing where I can to save me time.

Sunday- BBQ Marinated Flank Steak, Asparagus, Harvest Grains

Monday- Black Bean Soup (doubled, freeze half)

Tuesday- Big Green Salad with left over steak on top (maybe with a slice of Parmesan Toast if needed!)

Wednesday- Roasted Veggie Pasta with Chicken (doubled)

Thursday- Santa Fe Pizza

Friday- left over Pasta

Saturday- out

I will buy the big chunk of mozerella cheese and use half of it in the pasta dish and the other half on the pizza (but shred it all at once on Wednesday to save on time and clean up). Also, you can change up the beans on the Santa Fe to Pinto Beans if black beans twice in the same week is too much for you- you make the call!

Abyss/Partridge in a Pear Tree Update-READ CAREFULLY!!!

ABYSS-Temporarily Out of Stock-expecting more some time next week

BRUERY PARTRIDGE IN A PEAR TREE-gone. Sorry dudes.


best,

dave hauslein
beer manager
415-255-0610

Black Bean Soup

Okay so this soup actually turned out really great, so different and totally not what I was expecting. I found the recipe on someone's blog (sorry can't remember where!) it didn't have a picture so I didn't know what to expect, but I thought I would give it a whirl! And I am glad I did! It made lots (maybe because I always add more than what's called for) so I froze it and heated it up on a day when I didn't feel like cooking. If you do the same, serve half of it and pour the other half in a freezer bag, lay it flat to freeze, and once it's frozen, you can stand it up right and store lots of frozen entrees like little books in your freezer!

Ingredients

1 large yellow onion, chopped

1 large green bell pepper, chopped

4 stalks celery, chopped

2 cans black beans

1 jar salsa

3 cups vegetable broth

1/2 cup barley or couscous

2 cups frozen corn

2 shredded carrots

2 tsp. cumin

4 tsp. fresh lime juice

2 cloves garlic, minced

Directions:

In a large pot, drizzle your grape seed oil, saute your onion, green pepper, celery and garlic for about 5 minutes, turning every once in a while. While that is cooking, drain 1 can black beans and dump them in the pot and add 1 can of black beans to your blender and puree until smooth and dump that in as well. Next, add your salsa, veggie broth, barley (I used whole wheat couscous cause that's what I had on hand), carrots, corn, cumin, and lime juice. Stir everything together, bring to a boil, and cover on low to simmer for 30 minutes.

Peanut Clusters

These remind me of my childhood, our sweet neighbor would make them every year for Christmas and bring us a bag of them. They are so so so simple, even the non-baker can whip these up--- and let your kids join in, they are error proof!

Ingredients

1 lb. white chocolate

2 cups rice crispy cereal

2 cups Spanish Peanuts (they have red skins on them and are salted in the snack isle)

Directions

I like to buy the chocolate in chips (Trader Joe's sells white chocolate chips) because they melt faster and more evenly verses a bar, so put your chocolate in a glass bowl (if you are using your microwave) or your double boiler (if you are using your stove) to melt them. Melt them to a smooth consistency (if you are using your microwave, do in increments of 30 seconds and stir in between, should take around 1 minute 30 seconds to melt them). Next add your nuts and cereal, stir lots until everything is evenly mixed and then get out your cookie sheets lined in parchment paper. Using a spoon scoop them in dollops onto the sheet, you will probably need 2 cookie sheets. Stick them in the fridge for about 1 hour to firm up. Package them in cute cellophane bags, Chinese take out boxes, or something of the like and share them with those you love!

** Side notes: I have tried them with milk chocolate and dark chocolate, and I have to be honest, white chocolate turns out the best.... but the others are good too so feel free to mix it up if you want to!

2 TURTLEDOVES, ABYSS and More!!!

What a great week for beer releases! Check out all the awesome stuff we got.

1. Bruery 2 Turtle Doves
2. Deschutes Abyss
3. Bruery Rugbrod
4. Grand Teton Pursuit of Hoppiness 1 Liter
5. Slaapmutske Kerst
6. Struise Tsjeeses
7. Thiriez Biere Noel
8. Haandbryggiert Nissefar


cheers,

dave hauslein
beer manager
415-255-0610

Chocolate & Carmel Turtles

Here the are before going in the oven, all laid out on the cookie sheet...

Close up

Finished Product!!!

Here's something quick and easy, great for a last minute gift- fill up a tin or a jar with these for the holidays- or use them as favors for a shower--- or heck, just eat 'em, they are SOOO good and literally take minutes!

Ingredients:

pretzels, the twisted kind

rolos

pecan halves (you can use different nuts, but pecans turn out the best!)

Directions:

Preheat your oven to 200. Place twisted pretzels on the cookie sheet, unwrap your rolos and place them on top of the pretzel. Fill up the cookie sheet. Pop them in the oven for 4-5 minutes, pull them out and push a pecan half into the center of the rolo. Let them chill in the fridge for about 1 hour, pop them off with a spatula and package them up to share with others!

The last time I made these, my sister-in-law and I packaged them up like this for a baby shower!

Stay Healthy Turkey Burgers and Baked Steak Fries

YOU CAN MAKE THIS......

A HEALTHY BURGER WITH FLAVOR THAT WILL KEEP YOU COMING BACK FOR MORE!!!!!!

Hi Readers!!!

This recipe is so easy to put together, fun, fresh, healthy, and with so much wonderful flavor...YES...cooking and eating healthy TASTES DAMN GOOD!!!

Ready, Set, Let's Go!!!!!

Stay Healthy Turkey Burgers and Baked Steak Fries

Baked Steak Fries:

Cook these first so they can bake while preparing the Burger

Heat oven to 400 degrees

Line cookie sheet with foil for easy clean up
Extra Virgin Olive Oil
Johnny Garlic Seasoning (or any seasoning you like)

Wash 1 large potato and pierce with knife. Put in microwave for 3 minutes. Place on cutting board, and slice into wedges leaving the skin on.

In a bowl, pour 2-3tbsp of olive oil and mix in the Johnny Garlic Seasoning. Dip each wedge into oil mixture and place on baking sheet. Put into oven and bake for about 15 minutes or until browned the way you like. I prefer a bit of a crispy outside and soft center. Continue to watch the cooking on these while making the burgers, and remove when browned the way you like. Set aside

The Burger:

Prepare griddle with Pam and set heat on medium high

1/2 lb ground lean turkey meat

Yoshidas gourmet sauce
Grill Mates Hamburger Seasoning
Crushed Red Pepper
Oroweat 100% whole wheat Sandwich Thins

Place the ground turkey into a bowl and pour 2-3tbsp of Yoshida Sauce over meat, sprinkle with 1-2tsp seasoning, and use your hands to mix together thoroughly. Form the meat into 2 patties and place on the hot griddle. Turn after browned, and continue to cook through, about 8-10 minutes.

The Toppings (have them ready to go!!!):

Fresh Avocado
Fresh Baby Spinach
Sliced Jalapenos in the jar (you choose your heat level)
Sliced Tomato
Sliced Red Onion (if the onion is not sweet, I grill mine for a bit)
Sweet Heat Mustard

Toss the Oroweat Sandwich Thins into the toaster to warm or if there is room on the griddle heat next to the burgers after they have been turned.

Spread mustard on both sides of the Oroweat Sandwich Thin, and top the bread with the cooked turkey patty. Start layering your burger with the toppings...I start with the Baby Spinach, Onion, Tomato, Avocado, and end with the Jalapenos. This is a messy burger so be prepared with a fork on the side.


Grab your plate, your burger, and a few fries.....You WILL LOVE THIS!!!


Stay Healthy!!!
Darla Benfield, LCPT, LCMT
http://www.stayhealthyfitness.com/

Eat to Live!!!!

Asparagus Dipping Sauce...

I had complete forgot about this little treat until visiting my mom this weekend, she makes this everyone once in awhile as a dipping sauce for steamed asparagus. It's really simple and you will already have the ingredients on hand.

Ingredients:

1 tsp. mustard

1 1/2 TBSP. Soy sauce

Directions:

These measurements make enough for one, so multiple it times as many people as you are serving. Then, measure, pour, and mix. Serve it with steamed or boiled asparagus.

Apple Crisp....

Here's an awesome EASY dessert passed on from my sister's recipe stash perfect for the upcoming holidays... it is so yummy, be sure you make enough!

Ingredients

8 apples (4 sweet, 4 sour)

salt

cinnamon

Topping

1 cup sugar

1/2 brown sugar

1/2 butter, soften

3/4 cups flour

3/4 cup oats

Directions

Preheat oven to 350. Take out a 9 x 13 pyrex dish. Wash, peel and slice your apples (the most time consuming part) making sure your apple slices are the same so they bake the same. Put them in your pyrex as you go, once you have enough apples to fill your dish to the top, generously sprinkle your cinnamon and give a shake of salt evenly over the dish. Mix it all up, add more cinnamon if needed, then start on the topping. Mix all those ingredients together, spoon it over the apples evenly and bake it for 45 minutes until it's golden brown on top. Let it cool for 5 minutes before cutting. Serve it solo or with a scoop of vanilla ice cream.

Hot Apple Cider

This is a staple for a holiday party, or anytime you see fit after fall begins. I remember as a kid my mom would make this on Halloween and it would be wafting through the door when we came home all chilly from Trick-or-Treating. It's the perfect thing to warm up your insides! Welcome fall!

Ingredients

3 qt. apple juice

1/2 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

slices of orange *** optional

Directions:

Pour everything into a big pot, warm over medium heat (don't bring to a boil) but heat it enough to let all the ingredients combine. Then turn it to low and serve with a laddle straight from the pot. You can reheat and reserve this if you have left overs.

CHRISTMAS BEERS AND MORE!

1. Napa Smith Bonfire Imperial Porter

2. Delerium Noel

3. Affligem Noel 2008 and 2009

4. Fantome Noel 2008 and 2009

5. Glazen Toren Canaster Winterscotch

6. Gouden Carolus Noel

7. N'ice Chouffe Dark Strong Ale 2008

8. St. Martin Blonde/Bruin/Triple in 12oz. bottles

9. St. Bernardus Christmas Ale

10. Hitachino Nest Commemorative Ale 2009

11. Eel River Climax Noel

12. Dogfish Head Chicory Stout 6pk

13. Anchor Christmas 6 packs and magnums (it's awesome this year!)

14. Stone Double Bastard 22oz.

15. Stone Double Bastard 3L 2008 and 2009

cheers,

dave hauslein
beer manager
415-255-0610

Stay Healthy Published Recipes in Natural Muscle Magazine......Happy 14th Anniversary!!!

Hi Readers!!!

You have seen them on my Blog.....now see them in Natural Muscle Magazine!!!! Enjoy four fabulous Stay Healthy Recipes all in one Blog Post and as featured in Natural Muscle:) The November issue marks the 14th anniversary of Natural Muscle Magazine and I celebrate being part of such a wonderful publication and for all there support in helping me spread the Stay Healthy Lifestyle!!!!

Stay Healthy!!!!

Darla Benfield, LCPT, LCMT

http://www.stayhealthyfitness.com/